LEARNING OUTCOME 1

Carry out measurements and calculation in a

required task.

LESSON
Give the abbreviations and equivalents of measurement.

2 Measure ingredients according to recipe requirements.

Convert system of measurements according to recipe

requirements.

Perform substitution of ingredients.

INTRODUCTION

PRE - ASSESSMENT
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 c. Dry measuring Cup
b. Weighing scale d. Measuring tool
2. This equipment is used to measure large quantities of ingredients.
a. Measuring.cup c. Measuring spoon
b. Weighing scale 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 c. Weighing scale
b. Dry measuring tools d. Oven
4. What tool is used to level off when measuring flour?
a. Rubber scraper c. Wooden spoon
b. Spatula d. Knife
5. When measuring liquid, always put the measuring cup on a_______ surface.
a. Wet c. Flat
b. Dry d. Top
 6. Are usually measured by a measuring spoon because it only requires small
amount.
a. Flavorings c. Brown sugar
b. Flour d. Cornstarch
7. Which statement is true when measuring dry ingredients?
a. Only fill them half way c. They come in a set of 4
b. Fill them to the top d. Made up of plastic only
8. What are the equivalent measures of ½ cup of flour?
a. 8 tbsp c. 10 tbsp
b. 4 tbsp d. 2 tbsp

9. Four (4) cups of water is equivalent to _____________.

a. 4 pint c. 16 ounces
b. 1 quart d. 2 quarts
10. In the absence of 1 cup coconut milk in the ingredients, this can be substituted
with ___________.
a. 3 cups milk c. 1 cup milk
b. 2 cups milk d. 1 cup water
11. What is the correct abbreviation of tablespoon?
a. tbsps. c. tsp.
b. Tbsp. d. tsps.
12. Which of the following is the correct abbreviation of pound?
a. Lb. c. pdn
b. pnd d. lbs.
13. What is the correct abbreviation for dozen?
a. Dozen c. Do
b. Doz. d. Dz.
14. What is the equivalent measurement of 1 pound butter?
a. 2 cups c. 2 Ounces
b. 2 kilogram d. 2 Quarts
15. 1 kilogram of sugar is equivalent to_________ pound
a. 2.25 pound c. 221 pound
b. 2.21 pound d. 22.1 Pound

DEVELOPMENT

Did you know that..

● Measuring - is the process of calculating and determining the specific amount of
 an ingredients required by using a standard measurement device, such as a
measuring spoon, measuring cup, or measuring utensils.
● There are two types of measurement system 1. English System of Measurement
and 2. Metric System of Measurement.

Different people 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 OF MEASUREMENTS

tsp. - teaspoon doz. - dozen gal. - gallon

tbsp. - tablespoon lb. - pound pt. - pint
g - grams oz. - ounce qt. - quart
kg - kilograms fl oz - fluid ounce l - liter
c. - cup ml - milliliter

TABLES OF WEIGHTS AND MEASURE

Conversion Chart
 DO - IT - YOURSELF

Direction: Convert the following using the table of kitchen conversion. Write your
answer in your TLE notebook

1. 2 tbsp = tsp 6. 20 tbs = tsp

2. 1/4 c = tbsp 7. 4 gal = ml
3. 1/4 c = tbsp 8. 1 c = oz
4. 30 g = oz 9. 16 tbsp = c
5. 4 tbsp = ml 10. 12 oz = g

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.

MEASURING LIQUID AND DRY INGREDIENTS CORRECTLY

Accurate techniques in measuring are as important as the tools for measuring.

Therefore, always observe the following procedures:

Rice and Flour

Fill the cup to overflowing, level-off with a spatula or with a straight-edged knife.

Sifted Flour
Sift flour 2 or 3 times. 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.
Salt, pepper, baking soda, baking powder
For small amount of ingredients, level a measuring spoon with straight edge of a
knife.

Liquid ingredients
To measure liquids, you should always use liquid measuring cups and spoons.
Liquid measuring cups are usually glass or plastic, and most have a spout for
pouring. Avoid dry measuring cups when measuring liquids because they will not
be as accurate and could make a difference in the outcome of a recipe.
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.

Remember!
●Check and calibrate timers/thermometers, scales, and other
measuring devices according to manufacturer's manual before using.
●Ingredients which measure by volume and by weight demand
standardized measuring tools and equipment.
●Do not shake the dry measuring cup to level off dry ingredients.
●Spring scales should be adjusted so that the pointer is at zero (0).
● Ranges, sometimes called stoves, provide heat for cooking on top
and in the oven. The controls for range heat must be accurate and
 easy to operate. Tools and utensils needed for cooking on the range
and work space should be within easy reach.
● Learn to match the size of pan to the size of the unit and to select
the right amount of heat for the cooking job to be done.
● In microwave cooking, time schedules must be followed exactly
because every second is important. The microwaves shut off
automatically when the door is opened.
● Refrigerators are operated by electricity. The unit that does the
cooling is underneath the box behind the grill.
● Coffee makers mostly are automatic, requiring only the measurement
of coffee and water.
● In preparing foods on the range or in the fryer, heat is transferred by
conduction

DO - IT - YOURSELF

Directions: Read the questions carefully. Choose the correct answer.

Write your answer in your TLE notebook.

1. _______ is a tool used to measure flour, sugar and baking powder.

A. Measuring spoon C. Dry measuring cup
B. Liquid measuring cup D. Weighing scale
2. _______ is a tool use to level off when measuring flour.
A. Rubber scraper C. Wooden spoon
B. Spatula D. Knife
3. To measure small amount of ingredients like flavorings and baking powder
you will use_______.
A. Dry measuring cup C. Measuring spoon
B. Liquid measuring cup D. Weighing scale
4. A tool use to measure large quantities of ingredients like 50 grams of flour
A. Weighing scale C. Measuring spoon
B. Liquid measuring cup D. Oven thermometer
5. The 3rd step in measuring flour is to
A. Sift the flour C. Spoon the flour
B. Level off with the use of spatula D. Pack the flour
6. It is equipment used to baked goods like cakes, pies and pastries.
A. Oven C. Steamer
B. Griller D. microwave
7. Which of the following tool can be used as a substitute for spatula when leveling
off flour?
A. Wooden spoon C. Rubber scraper
B. Knife D. Turner
8. Which of the following ingredients can be measured by a measuring spoon?
A. Egg C. Rice
B. Baking soda D. Pasta
9. If your recipe calls for sifted flour, sift it ______ you measure.
A. Before C. During
B. After D None of the above
10. _______ ingredients do not weigh the same as wet ingredients.
A. Creamy C. Powder
B. Dry D. Wet

SUBSTITUTION OF INGREDIENTS

How many times have you been ready to cook and found you were out of a certain
ingredient? Sometimes it is inconvenient to run out and purchase the necessary
ingredient --it's easier to use a similar product as a replacement.
There are, however, several factors to consider when substituting ingredients.
Take into account differences in flavor, moisture, texture and weight.

Substitutions with an acid factor, such as molasses, need to be neutralized to avoid

changes in the flavor and texture of the product. Differences in sweetening and
thickening power need consideration in sugar and flour substitutions. To help avoid
disappointments when substituting ingredients, understand the physical and
chemical properties of all ingredients. Measure accurately.

The following table gives substitutes that may be used to get a finished product
similar to the original.
 1. What tools and utensils you used in the video?
2. What cleaning agents did you used?
3. What do you think is the effect of using cleaning and
sanitizing agents to your kitchen tools and equipment?

DO - IT - YOURSELF

Directions: Give the substitution of the following Ingredients. Choose the answer
on the substitution table. Write only the letter in your TLE notebook.

1. 1 tbsp arrow root 6. 1 tsp italian seasoning

2. 1 eggyolk 7. 1 cup miniature marshmallow
3. 1 cup flour for pastry 8. 1 tsp cream of tartar
4. 1 clove garlic 9. 1 cup whole milk
5. 1 cup honey 10. 1 cup mayonnaise for salad

ENGAGEMENT

Activity 1 "TABLE UP" - Make a table of ingredients found on you kitchen.

Use Activity Sheet Lesson 2 1.1
Activity 2 "REFLECTION" - Answer the Activity Sheet Lesson 2 1.2

ASSIMILATION

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 c. Dry measuring Cup
 b. Weighing scale d. Measuring tool
2. This equipment is used to measure large quantities of ingredients.
a. Measuring.cup c. Measuring spoon
b. Weighing scale 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 c. Weighing scale
b. Dry measuring tools d. Oven
4. What tool is used to level off when measuring flour?
a. Rubber scraper c. Wooden spoon
b. Spatula d. Knife
5. When measuring liquid, always put the measuring cup on a_______ surface.
a. Wet c. Flat
b. Dry d. Top
6. Are usually measured by a measuring spoon because it only requires small
amount.
a. Flavorings c. Brown sugar
b. Flour d. Cornstarch
7. Which statement is true when measuring dry ingredients?
a. Only fill them half way c. They come in a set of 4
b. Fill them to the top d. Made up of plastic only
8. What are the equivalent measures of ½ cup of flour?
a. 8 tbsp c. 10 tbsp
b. 4 tbsp d. 2 tbsp
9. Four (4) cups of water is equivalent to _____________.
a. 4 pint c. 16 ounces
b. 1 quart d. 2 quarts
10. In the absence of 1 cup coconut milk in the ingredients, this can be substituted
with ___________.
a. 3 cups milk c. 1 cup milk
b. 2 cups milk d. 1 cup water
11. What is the correct abbreviation of tablespoon?
a. tbsps. c. tsp.
b. Tbsp. d. tsps.

12. Which of the following is the correct abbreviation of pound?

a. Lb. c. pdn
b. pnd d. lbs.
13. What is the correct abbreviation for dozen?
a. Dozen c. Do
 b. Doz. d. Dz.
14. What is the equivalent measurement of 1 pound butter?
a. 2 cups c. 2 Ounces
b. 2 kilogram d. 2 Quarts
15. 1 kilogram of sugar is equivalent to_________ pound
a. 2.25 pound c. 221 pound
b. 2.21 pound d. 22.1 Pound
 LEARNING OUTCOME 2
Calculate cost of production

LESSON

2
Discuss pinciples of costing

Compute cost of production

INTRODUCTION

PRE - ASSESSMENT
Directions: Read and understand the statements below.Choose the letter of the
answer. Write your answer in your TLE notebook.

1. What tool is used to compute food costs?

A. Standard recipe C. Costing principle
B. Costing sheet D.   Ingredient costing
2. What do you call the amount added in the price cost?
A. Markup C. Item Cost
B. Percentage Mark Up D.   Selling Price
3. The total price paid for a resources used is called _____.
A. Markup C. Selling Price
B. Food Cost D.  Buying Price
4. The amount you pay for the product you brought is called _________.
A. Peso Mark Up C. Purchase Cost
B. Percentage Mark Up D.  Net Cost
5. ___________ refers to the total cost of food net in an existing inventory.
A. Cost of Production C. Costing
B. Product D. Calculation
DEVELOPMENT

Principles of Costing

The following are the things to consider in calculating the cost of the product.
1. Markup - is the amount added to the price cost. It can also be stated as a
permanent amount or as percentage of the total cost.
2. Selling price - is the price at which a product or service sold.
3. Purchase Cost - is the price a buyer pays for the food bought.
4. Yield - is the amount of usable product after it has been processed
5. Total Cost - is the total cost of food production.

Calculating Markup & Selling Price

Formula:

Peso Mark Up = Purchase Price - Selling Price

Percent Mark Up = Peso Mark Up ÷ Selling Price
Selling Price = Total Cost + Peso Mark Up
Number of Yield

Sample 1
Compute the SELLING PRICE of KUTCHINTA product given the following
estimated cost of ingredients which produced 15 pcs with 50% peso mark up.

PRODUCT INGREDIENTS PURCHASE COST

1 cup All Purpose Flour 10.00
1 cup Cassava Flour 10.00
2 cups of Sugar 15.00
Kutchinta 3oz
1 tsp Lye Water 3.00
2 cups Purified Water 5.00
TOTAL 43

SOLUTION:
SELLING PRICE = Total Cost + Peso Mark Up
Number of Yield
 To get the 50% peso markup, the formula is = (TOTAL COST x 50% MARKUP)
43.00 x .50 = 21.5
SELLING PRICE = 43.00 + 21.5 = 64.5 ÷ 25 pcs. = 2.58 or 3.00 each kutchinta

DO - IT - YOURSELF

Directions: Compute the estimated purchase cost of this Chicken Adobo recipe
and impose 50% markup to determine the selling price with total servings of 24.
Show your solution in your TLE notebook.

CHICKEN ADOBO

Item Unit Cost Total Cost

2 kl Chicken 140.00/kilo 280.00
1 head Garlic 50.00/kilo 5.00
4 tbsp Soy Sauce 15.00/bottle 2.00
1/2 cup Vinegar 12.00/bottle 3.00
1 tsp Ground Black Pepper 1.00/pack 1.00
2 pcs Bay leaves 5.00/pack 5.00
2 tbsp Cooking Oil 20.00/bottle 2.50
TOTAL

ENGAGEMENT

Activity 1 - "COSTING" - With the help of your mother, list down the ingredients that
you can find in your kitchen or pantry which you can use to cook any chicken recipe.
Write the cost of each ingredients. Use Activity Sheet Lesson 2 2.1
Activity 2 "COOK IT RIGHT, PRICE IT RIGHT!" - Make a Chicken Recipe at home.
Write the recipe and compute for the selling price of the product. Use the Activity
Sheet Lesson 2 2.2
Activity 3 "REFLECTION" - Answer the Activity Sheet Lesson 2 2.3

ASSIMILATION
Direction: Read and understand the statements below.Choose the letter of the
answer. Write your answer in your TLE notebook.

1. What tool is used to compute food costs?

A. Standard recipe C. Costing principle
B. Costing sheet D.   Ingredient costing

2. What do you call the amount added in the price cost?

A. Markup C. Item Cost
B. Percentage Mark Up D.   Selling Price

3. The total price paid for a resources used is called _____.

A. Markup C. Selling Price
B. Food Cost D.  Buying Price

4. The amount you pay for the product you brought is called _________.
A. Peso Mark Up C. Purchase Cost
B. Percentage Mark Up D.  Net Cost

5. ___________ refers to the total cost of food net in an existing inventory.

A. Cost of Production C. Costing
B. Product D. Calculation

Direction: Answer the following

1. Principles of Costing
2. Give the formula on how to get the Selling Price?
3. Give the formula on how to get the Markup?

Congratulations!
You have finished the Lesson 2 of Cookery module.
You may now proceed to Lesson 3.