Grade

7/8

TLE - HE
COOKERY
QUARTER 2 – MODULE 4

Carry Out Measurements and

Calculations in a Required Task
 LEARNING OUTCOME 1

What Do You Need To Know?

Measuring 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. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3 times.
Spoon into the cup overflowing, level off with a spatula.

• Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and level off
with a spatula. Do not pack or tap the sugar down.
• Brown sugar. Pack into cup just enough to hold its shape when turned out off cup.
Level off with a spatula before emptying.
• Level a measuring spoon with straight edge of a knife to measure small amounts of
salt, pepper, leavening agents or solid fats.
• 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.
• 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.
• It is easier to weigh fat, butter, margarine if bought in pre-measured sticks. If fat does
not come in pre-measured sticks, use a scale to weigh the needed amount.

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 • Liquids should be poured into cup in desired level. Cup should stand on a flat
surface.

Ingredient Equivalents
Ingredient Amount Substitutions
−

Apple pie spice 1 tsp − 1/2 tsp cinnamon, 1/4 cardamom. tsp nutmeg, and 1/8 tsp

Arrowroot, as 1 Tbsp − 2 Tbsp all-purpose flour.

thickener − 1 Tbsp cornstarch.
Baking powder, 1 tsp − 1/4 tsp baking soda, 1/2 tsp cream of tartar and 1/4 tsp
double acting cornstarch;
− 1/4 tsp baking soda plus 5/8 tsp cream of tartar;
− 1/4 tsp baking soda plus 1/2 cup buttermilk, sour milk or yogurt
(decrease liquid in recipe by 1/2 cup);
− 1/4 tsp baking soda, 1/2 Tbsp vinegar or lemon juice plus
sweet milk to make 1/2 cup (decrease liquid in recipe by 1/2
cup);
− 1/4 tsp baking soda plus 1/4 cup molasses (decrease liquid in
recipe by 1-2 Tbsp);
− 1 1/2 tsp phosphate or tartrate baking powder.

Bay leaf, crushed 1 tsp − 1 whole bay leaf.

Bread crumbs 1/4-1/3 − 1 slice bread;
dry cup − 1/4 cup cracker crumbs;
− 2/3 cup rolled oats;
Butter 1 cup − 1 cup margarine;
− 7/8 to 1 cup hydrogenated shortening plus 1/2 tsp salt;
− 7/8 cup lard plus 1/2 tsp salt;
− 7/8 cup oil plus 1/2 tsp salt.

Catsup 1 cup 1 cup tomato sauce plus 1/2 cup sugar and 2 Tbsp vinegar (for
−
use in cooking).
Chili Sauce 1 cup − 1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp vinegar, 1/4
tsp cinnamon, and dash of ground
cloves and allspice.
Chocolate, 1 oz − 3 Tbsp cocoa plus 1 Tbsp butter or fat;
unsweetened − 3 Tbsp carob powder plus 2 Tbsp water.
Semisweet 1-2/3 oz − 1 oz unsweetened chocolate plus 4 tsp sugar.
Chocolate chips, 6oz (2/3 − 2 squares (2 oz) unsweetened chocolate, 2 Tbsp shortening
semisweet, melted cup) and 1/2 cup sugar melted (2/3 cup).

Coconut, grated, dry 1 Tbsp − 1 1/2 tbsp fresh coconut, grated.

Coconut milk 1 cup − 1 cup milk.
Coconut cream 1 cup − 1 cup cream.

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Cornstarch 1 Tbsp − 2 Tbsp all-purpose flour;
− 2 Tbsp granular tapioca;
− 1 Tbsp arrowroot.
Cracker crumbs 3/4 cup − 1 cup dry bread crumbs.
Cream: 1 cup − 1 1/2 Tbsp butter plus 7/8 cup milk;
• half & half (10- − 1/2 cup coffee cream plus 1/2 cup milk;
12% fat) − 1 cup evaporated milk, undiluted.
• coffee (20% fat) 1 cup − 3 Tbsp butter plus 7/8 cup milk.
• heavy (36-40% 1 cup − 1/3 cup butter will not plus 3/4 cup milk (for baking only,
fat) whip).
• whipped cream 2 cups − 1 cup chilled evaporated milk plus 1/2 tsp lemon juice,
whipped until stiff.
Cream of tartar 1/2 tsp − 1 1/2 tsp lemon juice or vinegar.
Eggs 1 − 2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp water;
• whole, large (3 1/3 − 3 1/3 Tbsp frozen egg yolks, thawed;
Tbsp) − 1/2 tsp baking powder, 1 Tbsp vinegar and 1 Tbsp liquid (in
baking);
− 1 egg in every 3 can be replaced with 1 Tbsp cornstarch in
baking;
− Soften 1 Tbsp unflavored gelatin in 3 Tbsp cold water, add 3
tsp boiling water, cool and beat until
frothy, add to recipe (reduce other liquid by 2 Tbsp);

− 1/4 cup commercial egg substitute.

• Whites 1 egg − 2 tsp dried egg white plus 2 Tbsp water;
(2 Tbsp) − 2 Tbsp frozen egg whites, thawed.
white
• Yolks 1 egg − 2 Tbsp dried egg yolks plus 2 tsp water;
− 4 tsp frozen egg yolks, thawed.
Flour, 1 cup − 7/8 cup all-purpose or bread flour.
• Pastry
• Cake 1 cup − 7/8 cup all-purpose flour (1 cup less 2 Tbsp).
• white, all- 1 Tbsp − 1/2 Tbsp cornstarch, potato starch, rice starch or arrowroot;
purpose − 1 Tbsp quick-cooking tapioca;
for thickening − 1 Tbsp waxy rice or corn flour;
− 2 Tbsp granular cereal;
− 2 Tbsp browned flour;
− 1 1/2 Tbsp whole wheat flour.

• white, all- 1 cup − 1 1/2 cups bread crumbs;

purpose − 1 1/8 cups cake flour (1 cup plus 2 Tbsp);
for baking − 7/8 to 1 cup corn meal;

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Note: Specialty flours − 1/2 cup cornstarch plus 1/2 cup rye, potato or rice flour (sift
added to yeast bread together 6 times, use with 2 tsp baking powder per cup in
recipes will result in a quick breads as wheat flour allergy substitute);
reduced volume and − 13/16 cup gluten flour (1 cup less 3 Tbsp);
heavier product. − 5/8 cup potato flour;
− 7/8 cup rice flour;
− 1 1/3 cups rolled oats;
− 1 1/4 cups rye flour;
− 1/8 cup soy, cottonseed, peanut or carob flour plus 7/8 cup all-
purpose flour;
− 1/3 cup wheat germ plus 2/3 cup all-purpose flour
− 1 cup minus 1 Tbsp whole wheat flour.
• white, 1 cup − 1 cup all-purpose flour powder and plus 1 1/4 tsp baking
purpose, 1/4 tsp salt.
self-rising

Garlic 1 clove, − 1/8 tsp garlic powder or instant minced garlic;

small − 1/2-1 tsp garlic salt (reduce amount salt called for in recipe).

Gelatin, flavored 3-oz − 1 Tbsp plain gelatin plus 2 cups fruit juice.
package
Ginger, candied 1 Tbsp − 1/8 tsp powdered ginger.
raw
Herbs, fresh 1 Tbsp − 1 tsp dried herbs.
Honey 1 cup − 1 1/4 cup sugar plus 1/4 cup liquid (use liquid called for in
recipe).
Fresh
Italian seasoning 1 tsp − 1/4 tsp basil, 2/3 tsp dried parsley, and pinch oregano.

Lemon 1 lemon − 1 to 3 Tbsp juice, plus 2 to 2 1/2 tsp grated rind.

• Whole
• Juice 1 tsp − 1/2 tsp vinegar.
• grated rind peel 1 tsp − 1/2 tsp lemon extract.
Lemon grass 1 Tbsp − 1 Tbsp lemon peel.
Maple sugar, grated 1 − 1 Tbsp white sugar;
1/2 cup − 1 cup maple syrup (decrease liquid by 1/2 cup).

Maple syrup about 2 − Combine 2 cups sugar and 1 cup water, bring to
cups clear boil; take off heat; add 1/2 tsp maple flavoring.

Marshmallows, 1 cup − 10 large marshmallows.

miniature
Mayonnaise (for use 1 cup − 1 cup yogurt, sour cream or cottage cheese pureed in blender
in (use for all or part of mayonnaise called for in recipe).
salads and salad
dressings)

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Milk − 1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp vinegar or lemon
• buttermilk juice; let stand 5 minutes;
sour 1 cup − 1 cup sweet milk plus 1 1/4-1 3/4 tsp cream of tartar;
− 1 cup yogurt (plain).

• Skim 1 cup − 1/3 cup instant nonfat dry milk plus 7/8 cup water.
• Whole 1 cup − 1/2 cup evaporated milk plus 1/2 cup water;
− 1 cup skim, 2% or reconstituted dry milk;
− 1 cup soy or almond milk;
− 1 cup fruit juice or potato water in baking;
− 1 cup water plus 1 1/2 tsp butter in baking;
− 1 cup buttermilk plus 1/2 tsp baking soda (decrease baking
powder by 2 tsp).
• sweetened 1 cup − Combine 1 cup plus 2 Tbsp dry milk with 1/2 cup
condensed warm water and 3/4 cup sugar, mix well, may set pan in bowl
of hot water to dissolve sugar.
Molasses 1 cup − 3/4 cup sugar, increase liquid by 5 Tbsp, decrease baking
soda by 1/2 tsp, add 2 tsp baking powder;
− 3/4 cup sugar plus 1 1/4 tsp cream of tartar, increase liquid in
recipe by 5 Tbsp.

Mushrooms, fresh 1 lb − 3 oz dried plus 1 1/2 cups water;

− 1 8-oz can, drained weight.
Mustard, dry 1 tsp − 1 Tbsp prepared mustard;
− 1/2 tsp mustard seeds.
Nuts 1 cup − 1 cup rolled oats, browned (in baked products).
Oil (for sauteing) 1/4 cup − 1/4 cup melted margarine, butter, bacon drippings,
shortening or lard.
Onion 1 small − 1/4 cup chopped, fresh onion;
− 1 1/3 tsp onion salt;
− 1 to 2 Tbsp instant minced onion;
− 1 tsp onion powder.
Onion powder 1 tsp − 1/4 cup fresh onion, chopped.
Orange 1 − 6 to 8 Tbsp juice; 3/4 cup diced; 2 to 3 Tbsp grated rind.
medium
Orange peel, dried 1 Tbsp − 2 or 3 Tbsp grated fresh orange peel (peel of medium orange).

Pepper, white 1 tsp − 1 tsp black pepper.

Peppers, green or 1 Tbsp − 3 Tbsp fresh bell pepper, dried chopped.
red bell, dried
Pimento 2 − 3 Tbsp fresh red bell pepper;
chopped − 1 Tbsp dried red pepper, rehydrated.
Rice 1 cup − 1 cup converted, regular brown or wild rice, cooked.
cooked − 1 cup bulgur or pearl barley, cooked.

Rum 1/4 cup − 1 Tbsp rum extract plus enough liquid to make 1/4 cup.

Shortening, melted 1 cup − 1 cup cooking oil.

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Solid 1 cup − 1 cup minus 2 Tbsp lard;
− 1 cup butter or margarine (decrease salt in recipe by 1/2 tsp).

Sugar 1 cup − 1 cup granulated sugar;

• Brown − 1 cup granulated sugar plus 1/4 cup unsulphured molasses;
− 1/2 cup liquid brown sugar.

• confectioners or 1 cup − 3/4 cup granulated sugar (for uses other than baking).
powdered
• noncaloric 1/8 − 1 tsp granulated sugar;
solution 2 Tbsp − 1 cup granulated sugar.
• noncaloric 1/4 − 1 tsp granulated sugar;
grains 1/4 cup − 1 cup granulated sugar.
Tapioca, quick- 1 1/2-2 − 4 Tbsp pearl tapioca, soaked.
cooking Tbsp
quick-cooking for 1 Tbsp − 1 Tbsp flour.
thickening
Tomatoes, fresh 2 − 1 16-oz can, drained.
chopped
• Packed 1 cup − 1/2 cup tomato sauce plus 1/2 cup water.
• Canned 1 cup − 1 1/3 cups diced tomatoes simmered 10 minutes.
Tomato juice 1 cup − 1/2 cup tomato sauce plus 1/2 cup water.
• Spring scales should be adjusted so that pointer is at zero (0). Place pan, bowl, or
piece of waxed paper on scale to hold ingredient to be measured.
• When using balance scales, place the pan on the left-hand side of the balance and
the pan weight on the right-hand side. Add the required weights to the right-hand side
and adjust the beam on the bar so that the total is the weight needed.
• 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.
• Dishwashers are a great help if food is rinsed from dishes before stacking them.
Follow the plan for stacking as suggested in the direction by manufacturer’s manual.
• Mixers are the most useful machines in commercial kitchens and even at home. It is
good for making salad dressings, sandwich fillings, for sauces, mashing potatoes,
beat batter and eggs. Attachments are also available to chop, whip, squeeze out
juice, and make purees.
• 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.

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 --

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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.

The following abbreviations are used:

tsp = teaspoon Tbsp = tablespoon oz = ounce lb = pound

REFERENCE:
Commercial Cooking K to 12 Basic Education Curriculum
Technology and Livelihood Education Learning Module

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 ACTIVITY
SUBSTITUTE ME. Write the substitution for the following
ingredients. Write your answer on sheet of paper.

Substitution
1. 1/4-1/3 cup Dry bread crumbs
2. 1C Coconut milk
3. ½ tsp cream of tartar
4. 1C Cake flour
5. 1 cup Miniature marshmallow
6. 1cup Skim milk
7. 1 cup Nuts
8. ¼ cup Oil
9. 1 cup Brown sugar
10. 1 cup Confectioners/powdered sugar
Key to Correction
SUBSTITUTE ME
1. 1slice bread
2.1 cup milk.
3. 1 1/2 tsp lemon juice or vinegar.
4. 7/8 cup all-purpose flour
5. 10 large marshmallows.
6. 1/3 cup instant non-fat dry milk plus 7/8 cup water
7. 1 cup rolled oats, browned
8. 1/4 cup melted margarine, butter, bacon drippings, shortening or lard.
9. 1 cup granulated sugar;
10. 3/4 cup granulated sugar

SUMMATIVE ASSESSMENT

Test I. Fill in the blanks with the correct word or group of words that
make the statement complete and correct.

1. Ingredients which measure by volume and by weight demand

_____________________ measuring tools or equipment.
2. Refrigerators are operated by electricity. The unit that does the ___________ is
underneath the box behind the grill.
3. In preparing foods on the range or in the fryer, heat is transferred
by_______________.
4. Brown sugar is _____________ into the measuring cup before levelling off.

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5. Spring scales should be adjusted so that pointer is at __________.
6. Substitutions with an acid factor, such as molasses, need to be neutralized to
avoid __________________ and texture of the product.
7. Ranges, sometimes called __________, provide heat for cooking on top and in
the oven.
8. __________ are the most useful machines in commercial kitchens and even at
home. It is good for making salad dressings, sandwich fillings, for sauces, mashing
potatoes, beat batter and eggs.
9. ________ should be poured into cup in desired level.
10. ___________ should be adjusted so that pointer is at zero.

Test II. Read the statements carefully and answer the following questions. Use the
conversion table if necessary.

1. My mother asked me to buy 1 liter of coconut milk in the store but she just need
half liter in cooking. She uses cup to measure her ingredients. How many cups of
coconut milk does my mother needs?
2. I will bake banana bread and we have 1 gallon of oil available in the kitchen. I
need 250 ml of oil. How many cups of oil is in a 250 ml?
3. Ryan is 6 feet tall. Get the equivalent of his height in inches if 1 foot is 12 inches.
4. My father cooked roasted chicken in the oven with the temperature of 475-500
degrees Fahrenheit. What is its the equivalent in degrees Celsius?
5. Ana asked Annie to put 5 ml of sugar on her coffee. How many teaspoons are
there in 15 ml?

Test III. Directions: Given the recipe, cook pancake with your mother/sister following the
procedures. This activity should be documented and presented through video or pictures.

INGREDIENTS
1 cup all-purpose flour or cake flour
2 tbsp. white sugar
2 tsp baking powder
1tsp salt
1 egg beaten
1 cup fresh milk or coconut milk
2 tbsp. vegetable oil

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PROCEDURES
In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour
in milk, egg and oil. Mix until smooth. Heat a lightly oiled griddle or frying pan over medium
high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each
pancake. Brown on both sides and serve hot.

Your performance will be rated using the scoring rubric below:

10 Follows correctly the procedures in preparing pancake and cooking and
performs the skill without supervision.

7 Follows correctly the procedures in preparing pancake and cooking and

performs the skill with some assistance or supervision.

5 Follows correctly the procedures in preparing and cooking pancake with

minor errors and performs the skill with some assistance and/or
supervision.

3 Was not able to follow the procedures in preparing and cooking pancake
and was not able to perform the skill.

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