This lesson plan outlines a lesson on measuring ingredients correctly for commercial cooking. The lesson will take place over 3 days for grade 8 students and teach them to identify different measuring devices, select the appropriate tool for specific ingredients, and apply correct measuring techniques. Students will work in groups to demonstrate measuring various solid, liquid, and dry ingredients using different tools like measuring cups and spoons, liquid measuring cups, kitchen scales, and more. Their proficiency will be assessed through a demonstration, written activity, and homework assignment weighing sugar. The goal is for 55 of 61 students to achieve a 90% proficiency level.

1. Lesson Plan on Commercial Cooking
Bangcud National High School
For Grade 8
July 21, 2016
Date/Grade & Section Learning Area: Class Period;
July 21, 2016
Grade 8 – Manguim
2nd Period in the Morning
Content Standard/Performance Standard
Conversion of Weights and Measurement
Measuring the Ingredients Correctly
Materials:
Tools and equipment for Commercial Cooking
Target:
At the end of 60 minutes, 55 out of 61 students will achieve 90% proficiency level.
I – Objectives
After the lesson, the learner shall develop the following competencies:
1. Identify the different types of measuring device
2. Select the appropriate tools for measuring specific ingredients
3. Apply correct ways in measuring the ingredients in commercial cooking.
II – Subject Matter
A. Topic
Measuring the ingredients correctly
B. Reference
K to 12 Basic Curriculum Technology and Livelihood Education
Learning Module
COMMERCIAL COOKING
C. Time Allotment
3 days
D. Instructional Materials
Measuring tools – Measuring cup, Measuring spoons, Liquid Measuring Cup,
Kitchen/Weighing Scale, Cooking Thermometer and Timer
Solid, Liquid, Powdered ingredients, fruits and Vegetables
Chalk and Board
Instructions from Manila Paper

2. III – Procedure (LessonDevelopment)
1. Prayer
2. Greetings
3. Checking of Attendance
4. Discussion why we need to take accurate measurement in preparing ingredients on
Commercial Cooking.
5. Let the student identify the different measuring device; measuring cup, measuring
spoons, Liquid Measuring cup, Kitchen/weighing Scale, Cooking Thermometer and
Timer
6. Let the students have a groupings and let them select different measuring device
7. Given any Ingredients from Solid, liquid and dry ingredients including fruits and
vegetables, show them the correct way in sifting the dry ingredients, proper handling
and proper measuring of the ingredients by group.
IV – Assessment (Evaluation)
A. Diagnostic (Assessment for learner)
Actual measuring and weighing of Ingredients by Group
B. Formative (Assessment as learner)
Demonstration
C. Summative (Assessment of learner)
Written activity regarding the measuring device being used, types of ingredients
being measured and actual measure and/or weight of the ingredients.
V – Assignment (Agreement)
Weigh 1 cup of refined sugar and 1 cup of brown. Try to see their specific weight in
grams.
Prepared by:
FLORABEL L. PELAYO
Secondary School Teacher I
Check and approved by:
NOEMI V. HISONA
Secondary School Teacher III/
Department Chairman, TLE
Noted:
DINAFLOR L. RAAGAS
Secondary School Principal II