Lesson Plan

1. COOKERY 7

2. GREETINGS
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3. PRAYER
Heavenly Father and Your Beloved Son Jesus Christ,
We thank you for giving us another life,
We thank you for another Beautiful Morning.
As we go on through our lessons today,
May you make us instruments to do good things.
Please enlighten our minds,
Give us the strength to participate in our subject today.
Thank you for this opportunity to learn and serve others,
and help me to always remember the Truth of Your Glory!
In Jesus’ name. Amen
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4. CHECKING OF
ATTENDANCE
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5. Review
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6. Given an ingredients for butter cake the learners will be asked
to give the equivalent measurement.
BUTTER CAKE
Ingredients:
1kl. cake flour 8pcs. eggs
1lb. sugar 1 tsp. vanilla
1c. butter ½ t. salt
2Tbsp. baking powder
Convert the following measurement
1. 1 kilo to cup
2. 1 cup to tablespoon
2. tablespoon to teaspoon
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7. INGREDIENTS FOR BUTTER CAKE
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1 lb. OF SUGAR 1 CUP OF BUTTER 2 TBSP. OF BAKING POWDER
8 PCS OF EGGS
1 TSP. OF VANILLA ½ TSP. OF SALT
1 KILOGRAM OF CAKE FLOUR

8. OBJECTIVES
1.2 Measure ingredients according to recipe requirement
1.3 Convert systems of measurement according to recipe
requirement
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9. 9

10. Activity No. .!1 Measuring Dry and Liquid ingredients.
Instruction:
All Female will measure 2 cups of rice or any dry ingredients available in your home.
All male will measure 1 cup of water.
After measuring determine the number of tablespoons are there in cup. Write your answer on your
notebook.
How did you determine the number of cups and tablespoon of flour and
water?
What did you use in measuring?
Did you measure it correctly? Why did you say so?
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11. 11

12. 12
TOOL USES
EXAMPLE OF
INGREDIENTS TO
BE MEASURED
KINDS OF INGREDIENTS
DRY LIQUID
1.
2.
3.
4.
5.

13. Video Presentation
on how to measure
dry and liquid
ingredients
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14. 14

15. STEPS IN MEASURING DRY INGREDIENTS
FLOUR
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Rice and flour. Fill the cup to overflowing, level off with a spatula or with a straight edged
knife.

16. STEPS IN MEASURING DRY
INGREDIENTS
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A. SIFTED FLOUR
Sifted flour. Most
cake recipes call
for sifted flour. In
this case, sift
flour 2 to 3 times.
Spoon into the
cup overflowing,
level off with a
spatula

17. STEPS IN MEASURING DRY
INGREDIENTS
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A. BROWN SUGAR
Brown sugar. Pack into
cup just enough to hold
its shape when inverted.
Level off with a spatula.

18. STEPS IN MEASURING DRY
INGREDIENTS
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A. BAKING POWDER
Level a measuring
spoon with straight
edge of a knife to
measure small
amounts of salt,
pepper, leavening
agents or solid salt.

19. STEPS IN MEASURING LIQUID
INGREDIENTS
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A. LIQUID
Liquid ingredients. Liquid measuring cup-a glass
or plastic cup with graduated markings on the
side, Place the cup on a flat, level surface. Hold
the cup firmly and pour the desired amount or
liquid into the cup. Lean over and view the liquid
at eye level to make sure it is the proper amount.

20. STEPS IN MEASURING DRY AND
LIQUID INGREDIENTS
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A. CHECK AND CALIBRATE TIMERS
Check and calibrate timers/thermometers, scales
and other measuring devices according to
manufacturer’s manual before using.
Do not shake the dry measuring cup to level off
dry ingredients.
Liquid should be poured into cup in desired level.
Cup should stand on flat surface

21. 1.What are the tools that measure dry
ingredients. Can you give me one?
2. How important to sift the flour before
measuring?
3. Do we need to sift white sugar before we
measure? Why?
4. Do we measure the same way the brown and
the white sugar?
5. How then?
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22. Activity 3
Group the learners into three groups according to
their barangay.
Group 1 _ Culasi - will identify the
measuring tools.
Group 2 – Barrido -will describe the uses
of measuring tools.
Group 3 - Sto. Rosario- will measure the
dry and liquid ingredients.
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23. 1. In what other things where we can apply measuring aside
from ingredients?
2. What other tools you may use in measuring ingredients ?
3. Is it important to know how to measure ingredients?
4. Why? What would be the effect of inaccurate measurement of
ingredients to a product?
5. Is it important to measure ingredients before
cooking? Why?
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24. Directions: Give the missing number to complete the
analogy.
1. ¼ cup : 60 ml
1 cup __ml
2. 1 0z : 30 g
6 oz : __g
3. ½ inch : 1 cm
2 inches : __cm
4. 1 teaspoon : 5 ml
3 teaspoon : __ml
5. 1 cup : 8 fluid ounces
3 cups : __fluid ounces
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25. Measuring dry and liquid ingredients
Directions: Perform the proper measuring of the following ingredients.
Ask any member of the family to assess your performance based on the
performance criteria below.
INGREDIENTS
1. ¼ cup oil
2. ½ cup brown sugar
3. 1/8 cup white sugar
4. ½ teaspoon vinegar
5. 1 tbsp. baking powder
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26. Overall Evaluation
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PERFORMANCE LEVELS SCORE
4- Can perform this skills without supervision and with initiative and adaptability to problem
situations.
3- Can perform this skills satisfactorily without assistance or supervision.
2- Can perform this satisfactory but requires some assistance and/or supervision
1- Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision

27. REFLECTIONS
As a student, is it important to know the
correct techniques in measuring ingredients?
Make a brief explanation.
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