INFORMATION SHEET 1.

1-2 INGREDIENT MEASUREMENT AND COSTING

Learning Objectives
After reading this INFORMATION SHEET, YOU MUST be able to prepare, measure and weigh ingredients correctly and able to create
your own costing.
Introduction:
Accurate measuring of both liquid and dry ingredients can make or break a recipe since so much of baking is literally a science. Most baked
goods involve chemical reactions and changing a variable like the amount of flour can throw off the results turning soft cookies into rocks
or a moist cake into something dry and dense.
It’s having your butter softened, your flour weighed out, and your eggs cracked, each set out on your countertop in individual bowls-and
that’s all before you even get baking.
I. PREPARING INGREDIENTS: Mise en Place
One of the best practices bakers and chef use when preparing and measuring ingredients is “Mise en Place”. It is a French word for “putting
in place”. It means to have all your ingredients prepared and organized before you even begin baking or cooking. But, how do you properly
use Mise En Place?
Guidelines to Properly used Mise en Place:
1. Have your recipe reviewed in order to check for necessary ingredients and equipment.
2. Gather all of your ingredients, utensils, and equipment needed. Such as mixing bowls spatulas, baking pan, stand mixer, etc.
3. Put parchment paper or grease your baking pans if the recipe calls for it. 4.One by one, measure, weigh, wash, cut, dice, and chop all of
your ingredients. 5. Prepare ingredients that need special preparation, such as toasting nuts, letting certain ingredients come to room
temperature, etc.
6. Place them into appropriately sized dishes, bowls, and containers for easy grabbing. 7. Set your ingredients around your cooking station
for better accessibility.
7. Set your ingredients around your cooking station for better accessibility.
8. Pre-heat your oven to required baking temperature.
II. MEASURING TOOLS AND EQUIPMENT
So, what are the most commonly used measuring tools we used when measuring the ingredients?
1. MEASURING SPOONS: Used to measure small volumes of ingredient. It comes in a set of four:1 tablespoon, 1 teaspoon, ½
teaspoon and /4 teaspoon.
2. DRY MEASURING CUP: are cups designed to measure dry ingredients like flour, sugar, nuts, berries, etc. It also comes in set of
four: 1 cup, ½ cup, ⅓ cup and ¼ cup.
3. LIQUID MEASURING CUP: When it comes to measuring liquid ingredients, the measuring jug/liquid measuring cup is the
right measuring tool to used, especially if you’re measuring beyond tablespoons. The best kind of measuring jug is made of glass
or any transparent material so that you can measure the liquid properly and more accurately.
4. UTILITY BOWLS: also known as mise en place bowls, it comes with different sizes depending on your needs. This is where
you put the ingredients you measure using the measuring spoon, cup, jar and weighing scale.
5. DIGITAL WEIGHING SCALE: It is a piece of kitchen equipment used to weigh both dry and liquid ingredients. Using weighing
scale to measure instead of cups is also more accurate and gives consistent result to our baked products.

How to use a Digital Weighing Scale:

1. Start by pressing the “On/Off” button.
2.Place a bowl or measuring cup on top of the scale. Press the “tare” or “zero” so that the weighing scale won’t take the weight of
the bowl into account when you sure the weight of the ingredients you are weighing.
3. Scoop or pour the ingredients into the bowl on the weighing scale until you ready desire weight you needed.

II. HOW TO MEASURE INGREDIENTS

1. FLOUR: There are two ways to measure flour using a measuring cup: Spoon & Sweep Method and Scoop & Sweep Method.
A. Spoon & Sweep Method
Step 1: Fluff the flour. Use a spoon or whisk to loosen up the flour before measuring. Even if you did this last time, the flour will settle on
itself over time, so it’s definitely a good idea to aerate it a bit before measuring.
Step 2: Spoon into a measuring cup. Hold your measuring cup over the flour container or bag and use a spoon to fill the measuring cup until
the flour is piled slightly over the rim.
Step 3. Level off with a straight edge tool. Use the straight edge of a knife or bench scraper to scrape off excess flour back into the flour
container.
B. Scoop & Sweep Method
It is the method frequently used by many home bakers to measure their flour. You just dip the measuring cup into the flour, scoop up enough
flour to fill up the cup, then level it off. It is not a wrong technique but most of the time you will end up with more flour by grams using this
technique.
Take note of this when measuring flour.
1. If a recipe calls for “1 cup of flour, sifted”-measure the flour first, then sift it.
2. If a recipe calls for “1 cup of sifted flour”-sift the flour first, then measure.
It all depends where the word “sifted” is in the ingredient wording. If “sifted” is before the ingredient name, sift before measuring. If
“sifted” is after the ingredient name, sift after measuring.
2. SUGAR: As you all know there are different types of sugar used in baking and measuring them is also different from one another.
2.1 Granulated / White Sugar – You can measure granulated sugar by scooping the measuring cup directly at the container or bag
and level off the excess sugar using a spatula or straight edge knife “Scoop and Sweep”. If you are already using a kitchen scale,
you can weigh the sugar. 1 cup of granulated sugar = 200 grams.
2.2 Brown Sugar- Since brown sugar has a unique moist texture, it needs to be prepared into a dry measuring cup. Firmly press
brown sugar into the cup with your fingers the back of a spoon and level off the excess sugar using a spatula or straight edge.
2.3 Confectioners’ / Powdered Sugar-is measured the same way you measure flour spoon and sweep method. Sift confectioners’
sugar if the recipe calls for it. If your confectioners’ sugar is extra lumpy though, it’s best practice to sift it anyway.

III. MEASUREMENTS & CONVERSION FOR FREQUENTLY USED BAKING INGREDIENTS

1. Dry Ingredients Conversion
A. Cup to Grams to Ounces
 1 cup all-purpose flour= 125 grams (4 ½ ounces)
 1 cup cake flour= 119 grams (4 ounces)
 1 cup bread flour= 130 grams (4½ ounces)
 1 cup granulated or brown sugar= 200 grams (7 ounces)
  1 cup powdered sugar= 120 grams (4 ¼ ounces)
 1 cup water or milk= 227 grams(240ml; 8 ounces)
 1 cup sour cream= 227 grams (8 ounces)
 1 cup chocolate chips= 180 grams (6 ¼ ounces)
 1 cup oats= 80 grams (3 ounces)
 1/2 cup butter= 1 stick= 115 grams (4 ounces)
 ½ cup shortening= 96 grams (3 ½ ounces)
 ½ cup creamy peanut butter= 135 grams (4 ¾ ounces)
 ½ cup vegetable oil= 112 grams (4 ounces)
 ½/ cup cocoa powder= 41 grams (1.6 ounces)
 ¼ cup cornstarch = 28 grams (1 ounce)

B. Cup to Tablespoon
 1 cup= 16 Tablespoons
 ¾ cup= 12 Tablespoons
 ⅔ cup= 10 Tablespoons + 2 teaspoons
 ½ cup= 8 Tablespoons
 ⅓ cup= 5 Tablespoons + 1 teaspoon
 ¼ cup= 4 tablespoons
 ⅛ cup= 2 tablespoons
 1 Tablespoon= 3 teaspoons

3. SEMI-LIQUID INGREDIENTS:
Sour cream, peanut butter, applesauce, pumpkin Greek yogurt, mashed bananas, etc. Are some of the example of semi-liquid ingredients.
You can measure it using dry measuring cups. Spoon it in, but be sure to press down around the sides a few times to make sure there aren’t
air pockets, which could actually cause you to undermeasure and have less than you needed. Level the top with spatula or straight edge
knife. For sticky Semi-Liquid Ingredients like peanut butter, honey, etc. Spray or apply a little bit of oil on the measuring cup for easy
release.

4. LIQUID INGREDIENTS: Liquids used in baking such as milk, water, oil, etc. Should be measured at eye level. Using a liquid measuring
cup, pour the liquid into the cup, then bend down to make sure the liquid is EXACTLY at level with the measuring requirement of the recipe
When using dry measuring cup place your measuring cup on a flat surface and pour the liquid ingredient up to the rim.
5. BUTTER, VEGETABLE SHORTENING & LARD
5.1 Butter: For beginners, measuring butter when the recipe calls for a cup or tbsp. on what you have is a butter shaped in bar is
a bit of a struggle. But always remember that bar of butter that we always see on our grocery store is equivalent to 1 cup. So,
when you have ½ cup of butter you’ll just divide the 1 bar of butter into two. For ¼ cup, divide it into 4 bar, divide it into 8 and
so on. And remember that 1/8 cup is equivalent to 2 tbsp.
 1 bar = 1 cup.
 ½ bar = ½ cup.
 ¼ bar = ¼ cup
5.2 Vegetable Shortening and Lard:
Step 1: Spoon & Sweep Method using spatula.
Step 2: Tightly packed without air pockets.
Step 3: Level off the excess using spatula or straight edge knife.
Some shortenings come in sticks and may be measured like butter.
6. BAKING SODA, BAKING POWDER, YEAST, SPICES, EXTRACTS
Above ingredients are some of the ingredients used in baking in small quantities. These ingredients are measured using measuring spoon,
and this how you measure them.
6.1 Dry ingredients-the same when you are measuring flour: scoop and scrape any excess off the top for accurate measurement.
6.2 Liquid ingredients -be careful to fill it just enough that it doesn’t spill over
2. Liquid Ingredients Conversion
 4 quarts -128 fluid ounces = 1 gallon
 8 cups=64 fluid ounces= 4 pints
 4 cups = 32 fluid ounces= 2 pints= 1quart
 2 cups= 16 fluid ounces= 1 pint
 1 cup= 8 fluid ounces= ½ pint

IV. INGREDIENT’S COSTING

Pricing baked goods can be a challenge for both new and veteran bakery owners alike. There are many variables that play into pricing, so it
can be difficult to know which ones to base your calculations off of. The right prices will not only help your business meet your customers’
expectations, but you’ll be able to make a healthy profit margin-which are two key ingredients for a successful business.

COSTING CHART
INGREDIEN QUANTIT COST OF QUANTITY QUANTIT COST OF
T NAME Y PURCHASE PURCHASE Y INGREDIENT
NEEDED D D NEEDED S USED IN
IN (₱) (gram/piece) IN THE RECIPE
RECIPE RECIPE (₱)
(not in (grams)
grams)
All Purpose 1 Cup ₱ 65.00 1,000 125 ₱8.13
Flour
👇 👇 👇 👇
65 1,000 125 8.13
÷ x =
NOTE: Always round off your answer to 2
decimal point.
Definition:
1. Ingredient name: name of ingredient used in the recipe
2. Quantity Needed in Recipe (not in grams): If the recipe you used is measure in cup to tbsp. this column is where you put the
measurement or the quantity needed, important to take note of this, because you will used this later for conversion.
3. Cost of Purchased: This is the price of the ingredient you buy. If you bought 1kg of a flour for P65.00, then you will put 65 in the
column or if you bought 1 sack of flour P1300.00, then you will put 1300 in the column
4. Quantity Purchased (gram/pc): This is the total quantity or weight of the ingredients. If you bought 1 kg of flour, then you will put 1000
in the column, because 1 kg=1000. Same if you bought 1 sack of flour, you will put 25000, because 25 kg-25000 grams.
5. Quantity Needed in Recipe (grams): as the name suggested, this is where you put the amount of ingredients you need in the recipe you
are making. Remember that if your recipe is measured by cups, you need to convert it first to grams. For example:
1 cup of APF= 125 grams
1 cup of Butter= 227 grams

6. Cost of Ingredients Used in the Recipe:

The cost of ingredients used in the recipe is computed by Dividing the Cost of Purchase, Quantity Purchased, then multiply it to the
Quantity needed in the recipe.

(Cost of Purchased+ Quantity Purchased) x Quantity needed in the recipe)

7. Yield: is the total number of products you made using a recipe. For example, you baked 720g of pandesal and measure each pandesal
dough by 30 grams. In total you made 24/ pandesal, your yield is 24.
8. Cost per Piece: Is the individual cost of the product you baked: profit not included (per piece). It is computed by dividing the Total Cost
of Ingredients Used in the Recipe.
Total Cost of Ingredients ÷ Yield

SAMPLE COSTING

Recipe: Brownies

Ingredient Quantity Needed Cost of Purchased Quantity Quantity Needed Cost of Ingredients
Name in Recipe (not in (₱) Purchased in Recipe (grams) Used in the Recipe
grams) (gram/pc) (₱)
Egg 3 pcs. ₱8 3 3 ₱24
All ¾ cup ₱ 65 1,000 94 ₱6.11
Purpose Flour
White 1½ cup ₱ 75 1,000 300 ₱22.50
Sugar
Butter ¾ cup ₱ 54 227 170 ₱40.44
Cocoa Powder ¾ cup ₱ 360 1,000 75 ₱27
Pancake Syrup ¾ cup ₱ 99 355 245 ₱68.32
Corn 3 tbsp. ₱ 170 1,450 43 ₱5.04
Oil
Chopped ½ cup ₱ 100 1,000 124 ₱12.4
Peanuts
Chocolate ½ cup ₱ 260 1,000 54 ₱219.85
Chips

Sample Yield: 32 pcs.

:Total Cost of Ingredients Used

Total Summation of Cost of Ingredients Used

Cost per Piece= Total Cost of Ingredients Used ÷ Yield

₱219.85 ÷ 32 = ₱6.87

So, the cost of one slice of brownie is= ₱6.87

You can multiply the cost per piece to two (×2) for your profit and sell it for

Your profit per slice of brownies, (₱14.00 - ₱6.87) is= ₱7.13