This document is a module on measurement and calculation for the Technology and Livelihood Education - Grade 7 Alternative Delivery Mode. It was created by the Department of Education Region 10 in the Philippines. The module contains lessons on measurement tools and equipment, abbreviations and equivalents of measurements, and performing ingredient substitutions in recipes. It includes learning objectives, pre-tests, lessons, activities, and assessments to help students understand measurement and calculation skills for cookery.
This document is a learning module on dressmaking/tailoring for grades 7 and 8 in the Philippines. It contains 5 lessons that cover key competencies including the use of sewing tools, measurements and calculations, creating simple designs, maintenance, and safety. The module provides learning outcomes, standards, activities and assessments for students. It aims to teach essential skills for dressmaking/tailoring as an exploratory career option.
This document outlines a lesson plan for a cookery class. The objectives are for students to understand basic concepts in cookery, discuss the relevance of the course, and explore career opportunities. The lesson content includes basic concepts, relevance of the course, and career opportunities. Students will analyze a video on career opportunities and discuss concepts in groups. The teacher will present on concepts and opportunities. Formative assessment includes students identifying entrepreneurial activities and instances of personal competencies related to cookery. The lesson aims to help students recognize their skills and prepare an activity plan aligned with practitioners.
Here are the key points about cleaning and sanitizing:
- Cleaning removes dirt, food particles, and grease/oil from surfaces. It does not necessarily kill microorganisms. Cleaning is done using detergents.
- Sanitizing reduces the number of microorganisms to safe levels through the use of heat or chemicals. The goal is to kill germs and bacteria that cause disease.
- Both cleaning and sanitizing are important to ensure food safety. Cleaning removes soil that harbors microbes, while sanitizing kills any remaining microbes.
- Common sanitizing methods include heat (171°F hot water or 165°F for dish machines), chlorine, i
This document provides information about tools and equipment used in bread and pastry production. It begins with a pre-test to assess knowledge of various baking tools. It then defines and provides images of over 30 different tools used in preparatory work, measuring, mixing, cutting and baking. It also describes three main types of ovens - deck ovens, rack ovens and convection ovens. Finally, it classifies the tools and equipment into categories like ovens, preparatory tools, measuring tools, mixing tools and cutting tools. The purpose is to build knowledge of the various tools needed for quality bread and pastry production.
This module provides instruction on proper storage and handling of cleaned kitchen tools and equipment. It discusses maintaining gas stoves, refrigerators, and kitchen areas through cleaning. The steps for cleaning each are outlined, including using solutions like vinegar, baking soda, and soap. Proper storage of items is also covered, such as pots and pans in lower cabinets, and measuring tools in drawers. The module aims to teach students to properly maintain equipment and work areas to prevent recontamination and promote accessibility.
This document provides information about a cookery module that is part of a Technology and Livelihood Education program in the Philippines. It discusses kitchen tools and equipment. The module was created by the Department of Education of the Philippines and provides learning material as an alternative delivery mode for students. It includes sections on what students need to know, what they already know, the lesson, activities for practice and demonstration of learning, and references. The document lists the authors and reviewers of the module and provides publishing details.
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATIONNym Unknw
This document provides instructions for properly measuring common ingredients used in recipes, including dry ingredients like flour, sugar, and leavening agents as well as liquid ingredients like milk, oil, and water. Guidelines are given for sifting, scooping, and leveling each ingredient using the appropriate measuring tools to ensure accurate measurements. Standard conversions between weight and volume are also included to help calculate recipe amounts.
This document provides an introduction to food (fish) processing for an 8th grade technology class. It includes:
1) Descriptions and pictures of various tools, utensils, instruments, and equipment used in food processing like knives, peelers, mixers, refrigerators, smokers, etc.
2) Instructions for selecting the proper tools based on the food processing method and following manufacturers' guidelines for safe operation.
3) Measuring tools are described that are used to measure ingredients like scales, measuring cups and spoons, thermometers, and refractometers.
4) The objectives of the module are to understand entrepreneurship and demonstrate skills in using tools, following food safety procedures, and
This document is a learning module on dressmaking/tailoring for grades 7 and 8 in the Philippines. It contains 5 lessons that cover key competencies including the use of sewing tools, measurements and calculations, creating simple designs, maintenance, and safety. The module provides learning outcomes, standards, activities and assessments for students. It aims to teach essential skills for dressmaking/tailoring as an exploratory career option.
This document outlines a lesson plan for a cookery class. The objectives are for students to understand basic concepts in cookery, discuss the relevance of the course, and explore career opportunities. The lesson content includes basic concepts, relevance of the course, and career opportunities. Students will analyze a video on career opportunities and discuss concepts in groups. The teacher will present on concepts and opportunities. Formative assessment includes students identifying entrepreneurial activities and instances of personal competencies related to cookery. The lesson aims to help students recognize their skills and prepare an activity plan aligned with practitioners.
Here are the key points about cleaning and sanitizing:
- Cleaning removes dirt, food particles, and grease/oil from surfaces. It does not necessarily kill microorganisms. Cleaning is done using detergents.
- Sanitizing reduces the number of microorganisms to safe levels through the use of heat or chemicals. The goal is to kill germs and bacteria that cause disease.
- Both cleaning and sanitizing are important to ensure food safety. Cleaning removes soil that harbors microbes, while sanitizing kills any remaining microbes.
- Common sanitizing methods include heat (171°F hot water or 165°F for dish machines), chlorine, i
This document provides information about tools and equipment used in bread and pastry production. It begins with a pre-test to assess knowledge of various baking tools. It then defines and provides images of over 30 different tools used in preparatory work, measuring, mixing, cutting and baking. It also describes three main types of ovens - deck ovens, rack ovens and convection ovens. Finally, it classifies the tools and equipment into categories like ovens, preparatory tools, measuring tools, mixing tools and cutting tools. The purpose is to build knowledge of the various tools needed for quality bread and pastry production.
This module provides instruction on proper storage and handling of cleaned kitchen tools and equipment. It discusses maintaining gas stoves, refrigerators, and kitchen areas through cleaning. The steps for cleaning each are outlined, including using solutions like vinegar, baking soda, and soap. Proper storage of items is also covered, such as pots and pans in lower cabinets, and measuring tools in drawers. The module aims to teach students to properly maintain equipment and work areas to prevent recontamination and promote accessibility.
This document provides information about a cookery module that is part of a Technology and Livelihood Education program in the Philippines. It discusses kitchen tools and equipment. The module was created by the Department of Education of the Philippines and provides learning material as an alternative delivery mode for students. It includes sections on what students need to know, what they already know, the lesson, activities for practice and demonstration of learning, and references. The document lists the authors and reviewers of the module and provides publishing details.
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATIONNym Unknw
This document provides instructions for properly measuring common ingredients used in recipes, including dry ingredients like flour, sugar, and leavening agents as well as liquid ingredients like milk, oil, and water. Guidelines are given for sifting, scooping, and leveling each ingredient using the appropriate measuring tools to ensure accurate measurements. Standard conversions between weight and volume are also included to help calculate recipe amounts.
This document provides an introduction to food (fish) processing for an 8th grade technology class. It includes:
1) Descriptions and pictures of various tools, utensils, instruments, and equipment used in food processing like knives, peelers, mixers, refrigerators, smokers, etc.
2) Instructions for selecting the proper tools based on the food processing method and following manufacturers' guidelines for safe operation.
3) Measuring tools are described that are used to measure ingredients like scales, measuring cups and spoons, thermometers, and refractometers.
4) The objectives of the module are to understand entrepreneurship and demonstrate skills in using tools, following food safety procedures, and
This document provides a daily lesson log for an 8th grade agricultural crop production class over several days. It includes objectives, content, procedures and reflections for lessons on pretesting student knowledge, introducing concepts and career opportunities in crop production, assessing personal competencies and skills, and performing a SWOT analysis of the local environment and market. The lessons utilize group activities, videos, presentations and interviews to help students learn about crop production and evaluate their own skills, strengths, and business ideas based on local conditions.
Cookery - Module 6 -Calculating Cost of Production.pptxRosalynCanilang1
Cost of production includes raw materials, labor, and overhead costs. It is calculated by dividing total outputs by total inputs. To calculate food production costs, the per-unit price of each ingredient is multiplied by the amount used and summed to get the total food cost. Key principles for calculating costs include markup, selling price, purchase cost, total cost, and yield. Markup is the amount added to the price cost and can be a fixed amount or percentage. Selling price is what the product is sold for. Purchase cost is what the buyer pays. Total cost includes all production costs. Yield is the usable amount after processing.
This document provides an introduction to the Technology and Livelihood Education 7 Alternative Delivery Mode (ADM) Module in Cookery. It discusses the importance of learning cookery, including improving cooking skills, promoting self-esteem, and starting a culinary career. It describes various job opportunities in cookery, such as chef, caterer, restaurant cook, executive chef, food and beverage manager, restaurant manager, sales coordinator, front office agent, food stylist, and food writer. The document emphasizes that cookery is both an art and a science of preparing food for consumption using heat. It encourages learners to stay focused and take responsibility for their learning through the self-paced module.
7_8. TLE Agricultural Crop Production Quarter 1 Module 1_ Farm Tools, Equipme...JENNYROSEMOJICA
Here are the answers to Activity 1.1:
1. Spade - Used for breaking hard topsoil and digging canals or ditches.
2. Rake - Used for cleaning the ground and leveling the topsoil.
3. Hand Trowel - Used in loosening soil around the growing plants.
4. Bolo - Used for chopping branches of tree and cutting tall grasses and weeds.
5. Sprinkler - Used for watering seedlings and young plants.
Recycling is the process of transforming items that have served their original purpose but are still durable into something that can be used for another purpose. There are two main types of recycling: internal recycling uses waste from manufacturing processes, like using spent grain mash from distilling in cattle feed. External recycling reclaims materials from worn out products. Recycling provides many advantages such as decreasing pollution, conserving resources, enhancing creativity, and making people more environmentally aware. Common materials recycled include paper, plastic, glass, fabric, yarn, and tin cans which can be made into items like woven baskets, planters, storage containers, quilts, and metal art.
This document provides information on personal hygiene and good grooming as it relates to food processing. It begins with an introduction stating the importance of observing personal hygiene and proper grooming in preventing disease. The next section outlines the learning objectives which are to explain the importance of good grooming in the workplace and follow procedures for cleaning, checking, and sanitizing personal protective equipment. The document then provides details on GMP requirements for personal hygiene including health status of workers, maintaining good personal cleanliness, and ensuring proper attire and protective equipment are worn.
Critical Task:
Light an oven safely
Performance Criteria:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rubric 1.1
BREAD AND PASTRY PRODUCTION NC II
K to 12 – Technology and Livelihood Education 1616
Direction: Read the given recipe carefully and list down all the
Cookery 7/8 Lesson 2: Maintenance of Tools and EquipmentBenandro Palor
This Lesson Includes:
* Types of Cleaning Agent for Cleaning and Sanitizing Equipment and Utensils
* Steps in the Cleaning Process
* Methods for the Final Sanitization
* How to Clean and Store Cooking Tools and Equipment
* Steps to an Orderly Kitchen
The document discusses cleaning and sanitizing processes. It defines cleaning as removing soil from surfaces while sanitizing destroys harmful microorganisms. Various sanitizing methods using heat, chemicals, or a combination are described. Proper sanitizing requires considering factors like chemical concentration and water temperature. The steps in cleaning dishes by hand and using a three-sink dishwashing method are outlined. Quiz questions review key points about safely cleaning and sanitizing kitchen equipment and food contact surfaces.
Group 1 Proper Storage of Tools & EquipmentMatt Burdan
Proper storage of tools and equipment is important for safety, health, and reducing costs. It improves the appearance of work areas and ensures tools are in good condition when needed. Tools should be stored in designated places near the point of use, properly labeled, cleaned before storing, and secured to prevent hazards. Storage areas should be kept clean, dry, and organized.
7 3 measuring dry and liquid ingredients accuratelybananaapple2
This document provides instructions for properly measuring ingredients for baking. It discusses measuring dry ingredients like flour and sugar by spooning into a measuring cup until overflowing and leveling with a spatula. It also covers measuring liquids like oil by pouring into a glass measuring cup up to the measurement line without lifting. Powdered ingredients like baking powder are leveled with a spatula after being dipped into. The document concludes by asking students to demonstrate measuring various ingredients like oil, sugar, baking powder, evaporated milk, and flour.
This document provides information about dressmaking and tailoring tools and equipment. It discusses various measuring tools like tape measures, rulers, and yardsticks used to take body measurements. Cutting tools such as shears, scissors, and rotary cutters are presented. Marking tools including chalk pencils, liquid marking pens, and tailor's chalk are covered. Pinning and sewing tools such as pincushions, needles, and thimbles are also described. Finally, the document discusses different types of sewing machines and their uses.
EIM 7/8 Lesson 2: Perform Mensuration and CalculationBenandro Palor
LEARNING OUTCOMES:
* explain the basic concept of a system of measurement;
* perform measurement and calculation about electrical works;
* observe safety precautions in handling electrical measuring tools and instruments.
This Lesson Includes:
* System of Measurement
* Basic Unit Conversions
* The Multitester
* Resistance Reading
This document provides instructions for accurately measuring ingredients for baking. It lists the necessary materials, which include dry ingredients like flour and sugar, liquid ingredients like water and milk, and measuring tools. It then provides detailed instructions for measuring different ingredients like flour, white and brown sugars, powders, solid fats, oils, and liquids like milk. The instructions emphasize filling and leveling measuring cups and spoons correctly without shaking or lifting containers.
T.L.E. BEAUTY CARE: Nail Care Services - Nail Care ToolsTricia Dabu
The contents of this presentation is from the K to 12 Basic Education Curriculum Technology and Livelihood Education
Learning Module: BEAUTY CARE (NAIL CARE) SERVICES EXPLORATORY COURSE Grade 7
This document discusses Technology Livelihood Education (TLE) - Information and
Communication Technology (Computer Systems Servicing) Exploratory Course for Grades 7
and 8. Specifically, it covers Module 3 on Performing Mensuration and Calculation.
The module aims to teach students how to identify objects or components to be measured,
convert decimal to binary, compute the actual storage capacity and speed of various devices,
and apply techniques to check conversions and computations. It also discusses maintaining
measuring instruments.
The document provides definitions for terms like mensuration, measurement, and calculation.
It also describes common measuring instruments used in computer system servicing like
This document discusses unit and recipe conversion. It covers commonly used conversion factors between English and metric units for solid, liquid, and weight measurements. It also provides techniques and examples for performing multi-step unit conversions. Finally, it discusses temperature conversion between Celsius and Fahrenheit scales, including formulas and examples. The overall aim is to teach students how to properly convert between different units within and across measurement systems for cooking and food costing applications.
This document provides a pre-test and lesson on measuring ingredients and making substitutions in cooking. It begins with a 15 question pre-test to assess students' knowledge of weights and measurements. The lesson then teaches how to convert between measurement systems and offers a table listing common ingredient substitutions. The goal is for students to learn how to accurately measure ingredients and make responsible substitutions when necessary ingredients are unavailable.
This document provides instructions for taking body measurements needed for drafting a ladies' skirt pattern. It discusses the importance of accurate measurements for well-fitting garments. Key body measurements covered include bust distance, waistline circumference, hip depth, hip circumference, and skirt length. Instructions are given for using a tape measure correctly, identifying measurement markings, and filling out a personal measurement chart. The overall goal is for learners to understand and demonstrate how to take clients' body measurements for sewing ladies' skirts.
Here are some key points about kitchen utensils, tools, and equipment:
- They are used for preparing, cooking, and serving food.
- Common categories include those for measuring, cutting, mixing, cooking, cleaning, and grinding ingredients.
- Examples are knives, cutting boards, spoons, spatulas, pans, colanders, blenders, can openers, peelers, etc.
- Proper use and storage helps ensure safety and extends their lifespan.
- Learning their names and functions develops important life skills for cooking.
This document provides a daily lesson log for an 8th grade agricultural crop production class over several days. It includes objectives, content, procedures and reflections for lessons on pretesting student knowledge, introducing concepts and career opportunities in crop production, assessing personal competencies and skills, and performing a SWOT analysis of the local environment and market. The lessons utilize group activities, videos, presentations and interviews to help students learn about crop production and evaluate their own skills, strengths, and business ideas based on local conditions.
Cookery - Module 6 -Calculating Cost of Production.pptxRosalynCanilang1
Cost of production includes raw materials, labor, and overhead costs. It is calculated by dividing total outputs by total inputs. To calculate food production costs, the per-unit price of each ingredient is multiplied by the amount used and summed to get the total food cost. Key principles for calculating costs include markup, selling price, purchase cost, total cost, and yield. Markup is the amount added to the price cost and can be a fixed amount or percentage. Selling price is what the product is sold for. Purchase cost is what the buyer pays. Total cost includes all production costs. Yield is the usable amount after processing.
This document provides an introduction to the Technology and Livelihood Education 7 Alternative Delivery Mode (ADM) Module in Cookery. It discusses the importance of learning cookery, including improving cooking skills, promoting self-esteem, and starting a culinary career. It describes various job opportunities in cookery, such as chef, caterer, restaurant cook, executive chef, food and beverage manager, restaurant manager, sales coordinator, front office agent, food stylist, and food writer. The document emphasizes that cookery is both an art and a science of preparing food for consumption using heat. It encourages learners to stay focused and take responsibility for their learning through the self-paced module.
7_8. TLE Agricultural Crop Production Quarter 1 Module 1_ Farm Tools, Equipme...JENNYROSEMOJICA
Here are the answers to Activity 1.1:
1. Spade - Used for breaking hard topsoil and digging canals or ditches.
2. Rake - Used for cleaning the ground and leveling the topsoil.
3. Hand Trowel - Used in loosening soil around the growing plants.
4. Bolo - Used for chopping branches of tree and cutting tall grasses and weeds.
5. Sprinkler - Used for watering seedlings and young plants.
Recycling is the process of transforming items that have served their original purpose but are still durable into something that can be used for another purpose. There are two main types of recycling: internal recycling uses waste from manufacturing processes, like using spent grain mash from distilling in cattle feed. External recycling reclaims materials from worn out products. Recycling provides many advantages such as decreasing pollution, conserving resources, enhancing creativity, and making people more environmentally aware. Common materials recycled include paper, plastic, glass, fabric, yarn, and tin cans which can be made into items like woven baskets, planters, storage containers, quilts, and metal art.
This document provides information on personal hygiene and good grooming as it relates to food processing. It begins with an introduction stating the importance of observing personal hygiene and proper grooming in preventing disease. The next section outlines the learning objectives which are to explain the importance of good grooming in the workplace and follow procedures for cleaning, checking, and sanitizing personal protective equipment. The document then provides details on GMP requirements for personal hygiene including health status of workers, maintaining good personal cleanliness, and ensuring proper attire and protective equipment are worn.
Critical Task:
Light an oven safely
Performance Criteria:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rubric 1.1
BREAD AND PASTRY PRODUCTION NC II
K to 12 – Technology and Livelihood Education 1616
Direction: Read the given recipe carefully and list down all the
Cookery 7/8 Lesson 2: Maintenance of Tools and EquipmentBenandro Palor
This Lesson Includes:
* Types of Cleaning Agent for Cleaning and Sanitizing Equipment and Utensils
* Steps in the Cleaning Process
* Methods for the Final Sanitization
* How to Clean and Store Cooking Tools and Equipment
* Steps to an Orderly Kitchen
The document discusses cleaning and sanitizing processes. It defines cleaning as removing soil from surfaces while sanitizing destroys harmful microorganisms. Various sanitizing methods using heat, chemicals, or a combination are described. Proper sanitizing requires considering factors like chemical concentration and water temperature. The steps in cleaning dishes by hand and using a three-sink dishwashing method are outlined. Quiz questions review key points about safely cleaning and sanitizing kitchen equipment and food contact surfaces.
Group 1 Proper Storage of Tools & EquipmentMatt Burdan
Proper storage of tools and equipment is important for safety, health, and reducing costs. It improves the appearance of work areas and ensures tools are in good condition when needed. Tools should be stored in designated places near the point of use, properly labeled, cleaned before storing, and secured to prevent hazards. Storage areas should be kept clean, dry, and organized.
7 3 measuring dry and liquid ingredients accuratelybananaapple2
This document provides instructions for properly measuring ingredients for baking. It discusses measuring dry ingredients like flour and sugar by spooning into a measuring cup until overflowing and leveling with a spatula. It also covers measuring liquids like oil by pouring into a glass measuring cup up to the measurement line without lifting. Powdered ingredients like baking powder are leveled with a spatula after being dipped into. The document concludes by asking students to demonstrate measuring various ingredients like oil, sugar, baking powder, evaporated milk, and flour.
This document provides information about dressmaking and tailoring tools and equipment. It discusses various measuring tools like tape measures, rulers, and yardsticks used to take body measurements. Cutting tools such as shears, scissors, and rotary cutters are presented. Marking tools including chalk pencils, liquid marking pens, and tailor's chalk are covered. Pinning and sewing tools such as pincushions, needles, and thimbles are also described. Finally, the document discusses different types of sewing machines and their uses.
EIM 7/8 Lesson 2: Perform Mensuration and CalculationBenandro Palor
LEARNING OUTCOMES:
* explain the basic concept of a system of measurement;
* perform measurement and calculation about electrical works;
* observe safety precautions in handling electrical measuring tools and instruments.
This Lesson Includes:
* System of Measurement
* Basic Unit Conversions
* The Multitester
* Resistance Reading
This document provides instructions for accurately measuring ingredients for baking. It lists the necessary materials, which include dry ingredients like flour and sugar, liquid ingredients like water and milk, and measuring tools. It then provides detailed instructions for measuring different ingredients like flour, white and brown sugars, powders, solid fats, oils, and liquids like milk. The instructions emphasize filling and leveling measuring cups and spoons correctly without shaking or lifting containers.
T.L.E. BEAUTY CARE: Nail Care Services - Nail Care ToolsTricia Dabu
The contents of this presentation is from the K to 12 Basic Education Curriculum Technology and Livelihood Education
Learning Module: BEAUTY CARE (NAIL CARE) SERVICES EXPLORATORY COURSE Grade 7
This document discusses Technology Livelihood Education (TLE) - Information and
Communication Technology (Computer Systems Servicing) Exploratory Course for Grades 7
and 8. Specifically, it covers Module 3 on Performing Mensuration and Calculation.
The module aims to teach students how to identify objects or components to be measured,
convert decimal to binary, compute the actual storage capacity and speed of various devices,
and apply techniques to check conversions and computations. It also discusses maintaining
measuring instruments.
The document provides definitions for terms like mensuration, measurement, and calculation.
It also describes common measuring instruments used in computer system servicing like
This document discusses unit and recipe conversion. It covers commonly used conversion factors between English and metric units for solid, liquid, and weight measurements. It also provides techniques and examples for performing multi-step unit conversions. Finally, it discusses temperature conversion between Celsius and Fahrenheit scales, including formulas and examples. The overall aim is to teach students how to properly convert between different units within and across measurement systems for cooking and food costing applications.
This document provides a pre-test and lesson on measuring ingredients and making substitutions in cooking. It begins with a 15 question pre-test to assess students' knowledge of weights and measurements. The lesson then teaches how to convert between measurement systems and offers a table listing common ingredient substitutions. The goal is for students to learn how to accurately measure ingredients and make responsible substitutions when necessary ingredients are unavailable.
This document provides instructions for taking body measurements needed for drafting a ladies' skirt pattern. It discusses the importance of accurate measurements for well-fitting garments. Key body measurements covered include bust distance, waistline circumference, hip depth, hip circumference, and skirt length. Instructions are given for using a tape measure correctly, identifying measurement markings, and filling out a personal measurement chart. The overall goal is for learners to understand and demonstrate how to take clients' body measurements for sewing ladies' skirts.
Here are some key points about kitchen utensils, tools, and equipment:
- They are used for preparing, cooking, and serving food.
- Common categories include those for measuring, cutting, mixing, cooking, cleaning, and grinding ingredients.
- Examples are knives, cutting boards, spoons, spatulas, pans, colanders, blenders, can openers, peelers, etc.
- Proper use and storage helps ensure safety and extends their lifespan.
- Learning their names and functions develops important life skills for cooking.
The document provides information about a module on features of academic writing published by the Department of Education of the Philippines. It includes details such as the authors and reviewers involved in developing the module, copyright information, and contact details for the publishing department. The module is intended to teach learners about the characteristics of academic writing.
The document provides instructions for preparing service stations and equipment for food and beverage service. It defines important terms like mise en place and describes the proper table settings, dishes, glasses, and flatware needed at a dining table or restaurant. The document emphasizes preparing a waiter's station with all necessary supplies and keeping serving equipment clean and sanitized.
This module was collaboratively designed, developed and reviewed by educators both from public and private institutions to assist you, the teacher or facilitator in helping the learners meet the standards set by the K to 12 Curriculum while overcoming their personal, social, and economic constraints in schooling.
The hand is one of the most symbolized part of the human body. It is often used to depict skill, action and purpose. Through our hands we may learn, create and accomplish. Hence, the hand in this learning resource signifies that you as a learner is capable and empowered to successfully achieve the relevant competencies
Livelihood.bread and pastry production.module 1.porrasRenatoLimBaylasJr
The document discusses different tools and equipment used in baking, including preparatory tools like graters and rolling pins, measuring tools like measuring cups and spoons, mixing tools like mixing bowls and electric mixers, cutting tools like pastry blenders and kitchen shears, baking pans like cake pans and muffin pans, ovens like deck ovens and convection ovens, and other equipment like bread toasters and double broilers. It provides pictures and descriptions of each tool or piece of equipment and their uses. It also classifies the various baking tools and equipment into categories such as ovens, measuring tools, mixing tools, and others.
Here are the steps to create a survival kit for your family:
1. Make a list of all family members and their specific needs (e.g. medicines, baby items).
2. Determine a kit for 3 days minimum for each person.
3. Gather the essential items discussed in the lesson such as food, water, tools, hygiene supplies.
4. Package the items together in an easily accessible bag or container and clearly label it.
5. Check expiration dates and replace items as needed (recommend every 6 months).
6. Store the kit in a dry, cool place and make sure all family members know the location.
7. Consider including comfort items like entertainment or games
The document provides an introduction to the Practical Research 2 module on quantitative research. It includes information on the copyright, development team, and introductory messages for both facilitators and learners. The module aims to help learners understand quantitative research methods and appreciate their application in real-life situations. It outlines the specific learning outcomes and steps that will be covered, including identifying different variables and when to use quantitative research approaches.
Here are the steps to estimate the cost of farm activities for 1 hectare of land preparation for rice for the first cropping of 2019-2020:
1. Identify the farm activities needed such as plowing, harrowing, construction and repair of dikes, etc.
2. Determine the number of workers and equipment needed for each activity.
3. Quantify the labor input such as number of days, hours, etc.
4. Determine the labor cost per day/hour.
5. Multiply the labor cost by the labor input to get the total cost.
6. Tabulate all the information to come up with the estimated total cost of production.
The table provided
The document provides information about a Technology and Livelihood Education module on food processing for Grade 7/8 students. It includes details about the module such as the writers, editors, and management team involved in developing it. The module covers interpreting a layout plan, explaining the meanings of signs and symbols used in layout plans for fish processing areas.
Here are the answers to the pre-test questions:
1. B
2. B
3. D
4. A
5. D
6. B
7. A
8. B
9. A
The purpose of this pre-test is to determine what the learners already know about procuring and selecting good quality seeds. Answering the questions correctly indicates familiarity with the basic concepts that will be discussed in the lesson. Incorrect answers highlight areas that need more explanation and practice. This pre-test allows the facilitator to identify the learners' prior knowledge and tailor instruction accordingly.
The document provides information about an English for Academic and Professional Purposes module for grade 11/12 students. It includes a title page with learning competencies, a table of contents, introductory messages, and various sections on text structure, including examples and activities. The document discusses identifying different types of text structures such as chronological, cause and effect, compare and contrast, problem and solution, and more. It provides tips for determining the organizational structure of a text.
The document provides information about a module on applying hand treatment products and massage according to prescribed procedures. It discusses tools, materials, and equipment used for hand spa services. These include mixing bowls, pumice stones, alcohol, soap, hand spa trays, body scrubs, hand spa machines, hand towels, and basins. The module teaches how to properly apply hand softening products and perform massage techniques to relax hands. Mastering these skills can provide an opportunity to earn additional income by offering hand spa services at home.
The document discusses the tools, materials, and equipment used for hand spa treatments, including mixing bowls, pumice stones, cling wrap, alcohol, body scrubs, and lotions. It also provides instructions for making a homemade hand scrub using aloe vera gel. The main focus is on identifying the proper supplies and following prescribed procedures for applying hand softening products and massage.
The document provides guidance on interpreting plans and drawings for agricultural crop production, noting the importance of acquainting oneself with relevant government plans to reduce risks and enhance farming business. It also stresses that making a planting layout will help maximize land area and that a whole-farm plan considers physical, financial, and human resources for the present and future. Sample farm labor requirements are also provided for different stages of production.
The document provides an introduction to the Technology and Livelihood Education Module 2 on Industrial Arts (Automotive). It discusses Republic Act 8293 which states that no copyright exists for Philippine government works, and that prior approval is needed to use government materials for profit. The module was created by a development team from the Department of Education Caraga Region and covers competencies on carrying out measurement and calculation needed in automotive.
1. This lesson discusses the tools, supplies, and equipment used for hand spa treatment.
2. Tools referred to as implements include pumice stones, alcohol, and mixing bowls. Supplies/materials that are consumed include antiseptic solution, mittens, cling wrap, and lotion.
3. Paraffin wax is derived from petroleum and used to soften skin during hand spa treatments. Body scrubs contain natural ingredients to exfoliate skin.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Thinking of getting a dog? Be aware that breeds like Pit Bulls, Rottweilers, and German Shepherds can be loyal and dangerous. Proper training and socialization are crucial to preventing aggressive behaviors. Ensure safety by understanding their needs and always supervising interactions. Stay safe, and enjoy your furry friends!
The simplified electron and muon model, Oscillating Spacetime: The Foundation...RitikBhardwaj56
Discover the Simplified Electron and Muon Model: A New Wave-Based Approach to Understanding Particles delves into a groundbreaking theory that presents electrons and muons as rotating soliton waves within oscillating spacetime. Geared towards students, researchers, and science buffs, this book breaks down complex ideas into simple explanations. It covers topics such as electron waves, temporal dynamics, and the implications of this model on particle physics. With clear illustrations and easy-to-follow explanations, readers will gain a new outlook on the universe's fundamental nature.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
2. Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 5: Measurement and Calculation
First Edition, 2020
Republic Act 8293, Section 176 states that: No copyright shall subsist in any work of the
Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.
Published by the Department of Education – Region 10
Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V
Development Team of the Module
Author/s: DELIA C. ADLAON
Reviewers: SUSAN C. COMALING, ELMA T. TUBIO, EDWIN V. PALMA
Illustrator and Layout Artist: NICK NANO
Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato,PhD, CESE
Assistant Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Members Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma,PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II
Printed in the Philippines by
Department of Education – Region 10
Office Address: Zone 1, DepEd Building, Masterson Avenue, Upper Balulang,
Cagayan de Oro City
Contact Number: (088) 880 7072
E-mail Address: region10@deped.gov.ph
3. Technology and
Livelihood Education
Cookery – Module 5
Measurement and
Calculation
Department of Education ● Republic of the Philippine
7
This instructional material is collaboratively developed and reviewed
by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education-Region 10 at
region10@deped.gov.ph
.
Your feedback and recommendations are highly valued.
4. Introductory Message
For the learner:
Welcome to the Technology and Livelihood Education 7 Alternative Delivery Mode (ADM)
Module in Cookery!
This module is provided as your alternative instruction for learning in which content and
activities are based on your needs. It is a self-paced approach wherein you will work on
different activities that are interesting and challenging for you to develop your reading and
comprehension skills. To accomplish what is expected from you, you are encouraged to
stay focus and develop a sense of responsibility and independence in doing the different
tasks provided in the module. Be an empowered learner. Always believe that nothing is
impossible and nobody can stop you from reaching your dreams.
This module has the following parts and corresponding icons:
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.
What I Know This part includes an activity that aims to check
what you already know about the lesson to take.
If you get all the answers correct (100%), you
may decide to skip this module.
What’s In This is a brief drill or review to help you link the
current lesson with the previous one.
What’s New In this portion, the new lesson will be introduced
to you in various ways such as a story, a song, a
poem, a problem opener, an activity or a
situation.
What is It This section provides a brief discussion of the
lesson. This aims to help you discover and
understand new concepts and skills.
What’s More This comprises activities for independent practice
to solidify your understanding and skills of the
topic. You may check the answers to the
exercises using the Answer Key at the end of the
module.
What I Have Learned This includes questions or blank
sentence/paragraph to be filled in to process
what you learned from the lesson.
What I Can Do This section provides an activity which will help
you transfer your new knowledge or skill into real
5. life situations or concerns.
Assessment This is a task which aims to evaluate your level of
mastery in achieving the learning competency.
Additional Activities In this portion, another activity will be given to
you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.
Answer Key This contains answers to all activities in the
module.
At the end of this module you will also find:
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included
in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!
References This is a list of all sources used in developing this
module.
7. 1
What I Need to Know
In Cookery, knowing the culinary tools and equipment is an important role on
the part of the learners especially in the preparation of food. In this lesson, the
learners will be provided with the essential knowledge and opportunities to develop
their own skills and gained understanding in identifying some of the measuring tools
and equipment for them to get the accurate measurement of the ingredients.
After reading this module, the learners should be able to;
1. Give the abbreviations and equivalents of measurements.
2. Measure ingredients according to recipe requirement..
3. Perform substitution of ingredients.
In going through, in this module, learners should patiently follow the given
instructions/directions in every task/activities given to them. Answer the given test.
8. 2
What I Know
Directions: Read the questions carefully. Choose the answer that corresponds to
the given statement. Write only the letter of the answer in your TLE notebook.
1. A tool used to measure flour, sugar and other dry ingredients is called.______
A Measuring tool
B .Weighing scale
C. Dry measuring Cup
D. Measuring tool
2. This equipment is used to measure large quantities of ingredients
A. Measuring.cup
B. Weighing scale
C. Measuring spoon
D. Liquid measuring cup
3. in a given recipe there is a required time for baking. What tool are you going to
use to check the required given time?
A. Timer
B. Dry measuring
C. Weighing scale
D. Oven
4. What tool is used to level off when measuring flour?
A. Rubber scraper
B. Spatula
C. Wooden spoon
D. Knife
5. When measuring liquid, always put the measuring cup on a_______ surface.
A. Wet
B. Dry
C. Flat
D. Top
9. 3
6. Are usually measured by a measuring spoon because it only requires small
amount.
A. Flavorings
B. Flour
C. Brown sugar
D. Cornstarch
7. Which statement is true when measuring dry ingredients?
A. Only fill them half way
B. Fill them to the top
C. They come in a set of 4
D. Made up of plastic only
8. What are the equivalent measures of ½ cup of flour?
A. 8 tbsp
B. 4 tbsp
C. 10 tbsp
D. 2 tbsp
9. Four (4) cups of water is equivalent to _____________.
A. 4 pint
B. 1 quart
C. 16 ounces
D. 2 quarts
10. In the absence of 1 cup coconut milk in the ingredients, this can be substituted
with ___________.
A. 3 cups milk
B. 2 cups milk
C. 1 cup milk
D. 1 cup water
11. What is the correct abbreviation of tablespoon?
A. tbsps.
B. Tbsp.
C. tsp.
D. tsps.
10. 4
12. Which of the following is the correct abbreviation of pound?
A. Lb.
B. pnd
C. pdn
D. lbs.
13. What is the correct abbreviation for dozen?
A. Dozen
B. Doz.
C. Do
D. Dz.
14. What is the equivalent measurement of 1 pound butter?
A. 2 cups
B. 2 kilogram
C. 2 Ounces
D. 2 Quarts
15. 1 kilogram of sugar is equivalent to_________ pound
A. 2.25 pound
B. 2.21 pound
C. 221 pound
D. 22.1 Pound
11. 5
What’s In
Write at least 5 ways on how to clean and store cooking tools and equipment, based
on the previous lesson
What’s New
Directions: Describe what is shown in the picture by answering the questions below:
1. What measuring tool is used in measuring milk as shown in the picture?
A. Dry measuring cup
B. Liquid measuring cup
C. Weighing Scale
D. Measuring spoon
2. How many cups of milk are being measured?
A. 5 cups
B. 4 cups
C. 3 cups
D. 2 cups
Lesson
1
Measurement And Calculation
TLE_HECK7 / 8PM-0d-4
12. 6
What is it?
Measurements and Calculations
Different learners may use the identical recipe for molded desserts; all of their
molded desserts could turn out differently because of different measuring and mixing
techniques. The following section presents some important measuring equivalents,
tables and conversions.
Abbreviation and Equivalents of Measurements
Measurement Abbreviation
tsp. = teaspoon
tbsp. = tablespoon
gal. = gallon
pt. = pint
qt. = quart
c. = cup
doz. = dozen
lb. = pound
oz. = ounce
pkg. = package
min. = minutes
hr. = hour
sq. = square
med. = medium
temp = temperature
Equivalent of Measurements
Below is the table of equivalents of measurement from stick to ounce, ounce to cup,
cup to tablespoon, and tablespoon to pound. Some of the ingredients are in stick,
like butter if stick is not available you can use ounce, cups, and tablespoon.
Stick Ounce Cup Tablespoon Pound
1 stick → 4 ounces → 1/2 cup → 8 tablespoons → ¼ pound
2 stick → 8 ounces → 1 cup → 16 tablespoons → ½ pound
3 stick → 12 ounces → 1 ½ cups → 24 tablespoons → ¾ pound
4 stick → 16 ounces → 2 cups → 32 tablespoons → 1 pound
13. 7
What’s More
Direction: .Choose the answer found in the box. Write your answers in your TLE
notebook.
1. 2 Cups = ______
2. 2 Tablespoon = ______
3. 8 Ounces = ______
4. 16 Tablespoon = ______
5. 3 Teaspoon = ______
6. 16 Ounces = ______
7. 4 Cups = ______
8. 1 Quarts and ¼ cup = ______
9. 4 Quarts = ______
10.2 Pints = ______
Dry or Liquid
Ingredient
Equivalent
Measuring Fluids Equivalent
a dash less than 1/8 tsp. 2 cups 1 pint
3 teaspoons 1 Tablespoon 4 cups 2 pints
4 Tablespoons 1/4 cup 2 pints 1 quart
5 1/3 Tbsp. 1/3 cup 4 quarts 1 gallon
16 Tablespoons 1 cup
Weight
Equivalent Fluid Ounces Equivalent
1/2 pound 8 oz. 2 tablespoons 1 fluid ounce
1 pound 16 oz. 1 cup 8 fluid ounces
Metric: 1 pint 16 fluid ounces
1 liter 1 quart plus 1/4 cup 1 quart 32 fluid ounces
1 Cup 1 Quart
1 pint 1 Cup
1 Tablespoon 1 Gallon
1 pound 1 Fluid Ounce
1 liter 1 Quart
14. 8
What’s New
Directions: Indentify the following ingredients as to DRY or LIQUID
ingredients. Write your answers in your TLE notebook.
1. Flour
2. Water
3. Brown sugar
4. Calamansi juice
5. Cornstarch
Lesson
2
Measuring Dry And Liquid Ingredients Accurately
TLE_HECK7 / 8PM-0d-4
15. 9
What is it?
TYPES OF MEASURING TOOLS USED IN THE KITCHEN
1. Liquid Measuring Cups-a graduated cup with fraction
(1, ¾, 2/3, ½, 1/3, ¼, 1/8) marked on each side. A
measuring glass made of transparent or plastic is
more accurate for measuring liquids.
2. Dry Measuring Cups-a cup used to measure dry
ingredients such as flour, sugar, cornstarch and
brown sugar. A series of flour individualized cups
indicating fractional points (1, ½, 1/3, ¼, 1/8).
3. Measuring Spoons-These consist of a set of spoons
with different measurements used in measuring small
amount of ingredients. Like baking powder, baking
soda, yeast and other.
4. Weighing Scale-This equipment is used in to
measure large quantities of ingredients.
16. 10
Measuring Ingredients Correctly
Rice and flour.
✓ Sift the flour.
✓ Fill the cup to overflowing, level-off with a spatula
or with a straight-edged knife
Brown sugar.
✓ Pack into cup just enough to hold its shape when
turned out off cup.
✓ Level off with a spatula before emptying.
Leavening Agents.
✓ Level a measuring spoon with straight edge of a
knife to measure small amounts of salt, pepper,
leavening agents.
17. 11
Liquid ingredients
✓ Like water, oil, fresh milk, coconut milk will be
measured with a Liquid measuring cup -- a glass
or plastic cup with graduated markings on the
side.
✓ Place the cup on a flat, level surface and view the
liquid at eye level to make sure it is the proper
amount.
18. 12
What’s More
Directions: Read the questions carefully. Write your answer in your TLE notebook.
1. _______ is a tool used to measure flour, sugar and baking powder.
A. Measuring spoon
B. Liquid measuring cup
C. Dry measuring cup
D. Weighing scale
2. _______ is a tool use to level off when measuring flour.
A. Rubber scraper
B. Spatula
C. Wooden spoon
D. Knife
3. To measure small amount of ingredients like flavorings and baking powder you will
use_______.
A. Dry measuring cup
B. Liquid measuring cup
C. Measuring spoon
D. Weighing scale
4. A tool use to measure large quantities of ingredients like 50 grams of flour
A. Weighing scale
B. Liquid measuring cup
C. Measuring spoon
D. Oven thermometer
5. The 3rd step in measuring flour is to
A. Sift the flour
B. Level off with the use of spatula
C, Spoon the flour
D. Pack the flour
19. 13
6. It is equipment used to baked goods like cakes, pies and pastries.
A. Oven
B. Griller
C. Steamer
D. microwave
7. Which of the following tool can be used as a substitute for spatula when leveling
off flour?
A. Wooden spoon
B. Knife
C. Rubber scraper
D. Turner
8. Which of the following ingredients can be measured by a measuring spoon?
A. Egg
B. Baking soda
C. Rice
D. Pasta
9. If your recipe calls for sifted flour, sift it ______ you measure.
A. Before
B. After
C. During
D None of the above
10. _______ ingredients do not weigh the same as wet ingredients.
A. Creamy
B. Dry
C. Powder
D. Wet
20. 14
What’s New
Activity 1 Let Me Know
When a recipe requires for the use of vinegar, and it’s not available in your
home what will you replace? But you need to use the exact measurement to avoid
failure on the taste of food.
What is it?
Substitution of Ingredients in Cooking
There are times that a certain ingredients in the recipe need to be substituted
specially when some of it is not available, but there should be an specific
measurement of each ingredients in order to avoid failure in doing such recipe. So,
substitution of ingredients from one another may alter the taste, color, and moisture.
so, if possible avoid substituting of ingredients in a certain recipe if all are available.
Lesson
3
Substitution Of Ingredients
TLE_HECK7 / 8PM-0d-4
21. 15
Substitution of Ingredients
Amount Ingredient Substitutes
1 teaspoon Baking Powder,
double-acting
• ¼ teaspoon baking soda plus 5/8
teaspoon cream of tartar
1 cup Barbeque Sauce • ¾ cup ketchup, 2 tablespoons
mustard and 2 tablespoons
brown sugar
1 cup Butter • 1 cup margarine (regular)
• 1 cup vegetable shortening (for
baking)
• An equal amount of oil can be
substituted for a similar portion of
melted butter if the recipe
specifies using melted butter.
1 cup Buttermilk • 1 tablespoon lemon juice or
vinegar plus enough regular milk
to make 1 cup (allow to stand 5
minutes)
1 cup Chili Sauce • 1 cup tomato sauce, ¼ cup brown
sugar, 2 tablespoons vinegar, ¼
teaspoon cinnamon, dash of
ground cloves and dash of
allspice
1 ounce Chocolate,
unsweetened
• 3 tablespoons cocoa plus 1
tablespoon butter or regular
margarine or vegetable oil
1 tablespoon Cornstarch (for
thickening)
• 2 tablespoons flour
1 cup Flour, all-purpose
white flour
• ½ cup whole wheat flour plus ½
cup all-purpose flour
22. 16
Amount Ingredient Substitutes
1 cup Flour, cake • 1 cup minus 2 tablespoons all-
purpose flour
1 cup Flour, self-rising • 1 cup minus 2 teaspoons all-
purpose flour plus 1 ½ teaspoons
baking powder and ½ teaspoon
salt
1 small clove Garlic • 1/8 teaspoon garlic powder
1 tablespoon,
finely cut
Herbs, fresh • 1 teaspoon dried leaf herbs
• ½ teaspoon ground dried herbs
1 cup Ketchup (for use in
cooking)
• 1 cup tomato sauce, ½ cup
sugar, and 2 tablespoons vinegar
1 teaspoon Lemon Zest (fresh
grated lemon peel)
• ½ teaspoon lemon extract
1 cup Marshmallows,
miniature
• 10 large marshmallows
1 small or ¼ cup
chopped, fresh
onion
Onion • 1 tablespoon instant minced
onion; check label for specific
directions
23. 17
What’s More
Activity 2 Self- Assessment
Directions: Give the substitution of the following Ingredients. Choose the answer
written inside the box. Write only the letter in your TLE notebook.
1. 1 tsp. baking powder ______
2. 1 cup barbeque sauce ______
3. 1 cup butter ______
4. 1 tbsp cornstarch ______
5. ¼ Cup Onion ______
6. 1 cup cake flour ______
7. 1 tsp lemon zest fresh ______
8. 1 cup marshmallow ______
9. 1 tsp mustard dry ______
10. 1 small garlic ______
A.1/8 tsp. garlic powder F. 1 tablespoon instant minced onion
B. 1 tbsp prepared mustard G. 2 tbsp flour
C 10 large marshmallow H. 1 cup margarine
D. ½ tsp. lemon extract I. ¾ catsup+ 2tbsp mustard
E. 1 cup minus 2 tbsp all purpose flour J. ¼ tsp baking soda
24. 18
What I Have Learned
Directions: Fill in the blanks with the correct word or group of words that complete
the sentence. Choose the best answer on the given choices above. Write your
answers in your TLE notebook.
.
1. Ingredient that is measured by volume and by weight demands _____
measuring tools and equipment.
2. Refrigerators are operated by electricity. The unit that does the _____ is
underneath the box behind the guide.
3. In preparing food on the range or in the fryer, heat is transferred by _____.
4. Brown rice is ______ into the measuring cup before leveling off.
5. Spring scale should be adjusted so that the point is at ______.
6. Measuring spoons are used for both _____ ingredients.
7. Use the back of _____ to level off when measuring dry ingredients.
8. When measuring dry ingredients you need to ______.
9. When measuring liquids get it down ______.
10. One quart is almost a ______.
PACK DRY and LIQUID SIFT SCOOP LEVEL
STANDARDIZED AT EYE LEVEL COOLING
ZERO LITER KNIFE
CONDUCTION KNIFE CONDUCTION
25. 19
What I Can Do
Answer the given questions below.
1. Why do we need to measure the ingredients accurately?
2. Why is substitution of ingredients needed?
3. How do we measure flour accurately?
26. 20
Assessment
Directions: Read the questions carefully. Choose the best answers and write only
the letters in your TLE notebook.
1. What tool is use to level off when measuring flour?
A Rubber scraper
B .Spatula
C. Wooden spoon
D. Knife
2. This equipment is used to measure large quantities of ingredients
A. Measuring.cup
B. Weighing scale
C. Measuring spoon
D. Liquid measuring cup
3. When measuring liquid, always put the measuring cup on ______surface
A. Wet
B. Dry
C. Flat
D. Top
4. What tool is used to level off when measuring flour?
A. Rubber scraper
B. Spatula
C. Wooden spoon
D. Knife
5. This tool is used to time baked products while baking
A. Timer
B Dry measuring cup
C. Weighing scale
D. Oven
27. 21
6. ________ is an ingredient that can be measured by the use of measuring spoon
A. Flavorings
B. Flour
C. Brown sugar
D. Cornstarch
7. Which statement is true when measuring dry ingredients?
A. Only fill them half way
B. Fill them to the top
C. They come in a set of 4
D. Made up of plastic only
8. What is the correct abbreviation of tablespoon?
A. tbsps.
B. Tbsp.
C. tsp.
D. tsps.
9. Four (4) cups of water is equivalent to _____________.
A. 4 pint
B. 1 quart
C. 16 ounces
D. 2 quarts
10. In the absence of 1 cup coconut milk in the ingredients, this can be substituted
with ___________.
A. 3 cups milk
B. 2 cups milk
C. 1 cup milk
D. 1 cup water
11. What are the equivalent measures of ½ cup of flour?
A. 8 tbsp.
B. 4 tbsp
C. 10 tbsp.
D. 2 tbsp.
28. 22
12. Which of the following is the correct abbreviation of pound?
A. Lb.
B. pnd
C. pdn
D. lbs.
13. What is the correct abbreviation for dozen?
A .Dozen
B. Doz.
C. Do
D. Dz.
14. 1 kilogram of sugar is equivalent ________ pound
A.2.25 pound
B. 2.21 pound
C. 221 pound
D. 22.1 pound
15. What is the equivalent measurement of 1 pound butter?
A. 2 cups
B. 2 kilograms
C. 2 Ounces
D. 2 Quart
29. 23
Additional Activities
Directions: Write the procedures in measuring the following ingredients. Write your
answer in your TLE notebook.
1. Flour
2. Brown Sugar
3. Milk
4. Baking Powder
5. Baking Soda
33. 27
For inquiries or feedback, please write or call:
Department of Education – Region 10
Zone 1, DepEd Building Masterson Avenue, Upper Balulang
Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.gov.ph