TECHNOLOGY

7/8
LIVELIHOOD AND
EDUCATION

HOME ECONOMICS
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 7&8
COOKERY
EXPLORATORY COURSE
GRADE 7 AND GRADE 8

Module 4: Carry Out Measurements and

Calculations
Development Team of Modified Strategic Instructional Material

Author : Benalyn M. Lobo - /Dele Paz Libutad High School

Editor : MARIA CARMEN M. EVANGELISTA
Education Program Supervisor EPP/TLE/TVL/EsP

Layout Artist : Alzien S. Malonzo – MT-1 / Senior High School in Apalit

Princess Joy O. Bondoc – T1 / Suclaban Elementary School

Management Team:
Zenia G. Mostoles, EdD, CESO-Schools Division Superintendent
Leonardo C. Canlas, EdD-Assist. Schools Division Superintendent
Rowena T. Quiambao, Assist. Schools Division Superintendent
Celia R. Lacanlale, PhD, Chief, CID
Maria Carmen M. Evangelista – EPS – EPP/TLE/TVL/EsP
Ruby M. Jimenez, PhD, EPS-LRMS
June D. Cunanan, ADM Division Coordinator

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 What I Need To Know
Guide Card

Carry out measurements and calculation will help you to enlighten your
understanding in using abbreviation and equivalents of measurement found in
recipe and used in writing recipe. In this lesson, it will also help you to measure
ingredients correctly which is a key to produce a quality cooked products.

In addition, converting system of measurement according to recipe

requirement is an important skill during practical work in cooking. For example,
those which measures often volume in millilitre but they are required to convert it
into ounce in order to carry out the required calculations. Another skill that should
be taken into consideration when cooking is substitution if you lack or if
the ingredients is unavailable. The succeeding activities will help you acquire
the knowledge and apply it in real life situations.

Learning Competencies

LO 1. Carry out measurements and calculations in a required

task

1.1 Give the abbreviations and equivalents of measurements

1.2 Measure ingredients according to recipe requirement

1.3 Convert systems of measurement according to recipe

requirement
1.4 Perform substitution of ingredients

What I Know?
Pre-Test

Key Stage 1: Copy and complete the table on your notebook.

Start!
Unit Abbreviation
cup
ml
tablespoon
fluid ounce
Tsp.

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Key Stage 2: Complete the list of measurement and conversion. Write your
answer on your notebook

1. 3 quarts = ___cups
2. 4 tbsp. = _____tsp.
3. 32 tbsp. = _____ cups
4. 250 grams = _____ kilogram
5. 40 oz. = _____ cups
6. 2.5 kgs. = _____ grams
7. 1½ cup = _____ tbsp.
8. 500 ml = _____ L
9. 0.75 L = _____ ml 1 kilogram = 1000g
1L = 1000 ml
10. 8 pints = _____ cups

Key Stage 3: Write True if the statement is correct and False otherwise. Write
your answer on your notebook.

_____ 1. In measuring flour, you should pack it into the cup.

_____ 2. Use measuring cup in measuring sugar and flour.
_____ 3. for liquid, used liquid measuring cup and look at it at eye level
to make sure it is even.
_____ 4. 62 ounces of milk is equal to 1 gallon of milk.
_____ 5. 1/2 cup of butter is equal to 8 tablespoons.
_____ 6. Level off dry ingredients with a spatula.
_____ 7. Pack brown sugar into cup when measuring.
_____ 8. Shake dry measuring cup to level off dry ingredients.
_____ 9. Calibrate weighing scale before using.
_____ 10. lb is the abbreviation for pound.
_____ 11. Corn syrup can be substitute with honey.
_____ 12. Cake flour can be substitute with cornstarch.
_____ 13. You can substitute butter with margarine.
_____ 14. You can substitute semi-sweet chocolate with unsweetened
chocolate only.
_____ 15. Heavy cream can be substitute with butter plus milk.

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 What’s In?

Welcome to our kitchen! What

can you say about? Tools and
equipment are place in proper
storage. Chinaware, glassware
and flatware are inside the
cabinet. All herbs, spices and
other ingredients are stack and
stored properly.

You should be doing this in your

own kitchen!

That’s right. You can easily find us

Correct! This is essential for and ingredients you need.
every kitchen. It will
make cooking fast and Now, it’s time to know how to use
promote safety in the us in measuring correctly.
kitchen.

Now, you will know some

abbreviations, equivalent of
measurement used for ingredients
and their conversion which are
needed in cooking . Good luck and
enjoy!

What’s New?
Table of Weights and Measure

Recipes are full of culinary codes like

abbreviations ( a shortened form of a word)and
measurement .

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 OVEN TEMPERATURES

FAHRENHEIT CELCIUS TEMPERATURES

250 120 Very Slow
300 150 Slow
325-350 160—180 Moderate Slow
375-400 190-200 Moderate
425-450 220-230 Moderate Hot

475-500 250-260 Hot

In some recipes, units of measurement were written in

this form to save space on the cookbook page and
make recipes easier to read. Example tsp., tbsp., C, lb
and etc. The equivalents of unit measurement are
indicated below.

Unit of Measurement Equivalent

3 teaspoons (tsp.) 1 tablespoon

2 tablespoons (tbsp.) 1 fluid ounce (fl. oz.)
4 tablespoons (tbsp.) 1/4 cup
12 tablespoons (tbsp.) 3/4 cup
16 tablespoons (tbsp.) 1 cup
1 cup (C) 8 fluid ounces
2 cups (C) 1 pint or 16 fluid ounces
2 pints (pt.) 1 quart or 32 fluid ounces
4 quarts (qt.) 1 gallon (gal.)
1 liter (L) 1000 milliliter (ml)
1kilogram (kg) 1000 grams (g)
16 ounces (oz) 1 pound (lb)

Substitution of one ingredient for another may alter the taste, color,
moisture content or texture of the product. For this reason, it is suggested
that ingredient substitution be used in unexpected situations only. Therefore, learn
to measure accurately!

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 Ingredient Quantity Substitutions
Cornstarch 1 Tbsp 2 Tbsp all-purpose flour These are
some
Coconut milk 1 cup 1 cup milk
examples
Cream of tartar 1/2 tsp 1 1/2 tsp lemon juice or vinegar. of
ingredients
Nuts 1 cup 1 cup rolled oats, browned with their
cake flour 1 cup 7/8 cup all-purpose flour (1 cup possible
substitute.
less 2 Tbsp).
Sugar brown 1 cup 1 cup granulated sugar;
Butter 1 cup 1 cup margarine;

Always remember that in cooking, we should observe

accurate and proper way of measuring ingredients.
Read the examples below.

For dry ingredients, fill

up the cup then Place on flat, level
level off with spatula/ surface. View at
edge of the knife eye level.

Level a measuring
In measuring brown spoon with straight
sugar, pack into the edge of a knife/
cup and level off. spatula.

For fat, butter and

margarine, pack
into cup. It is easier
to measure if fat
comes in pre-
measured sticks.

Now you already gain knowledge

on how to use the different
measuring tools in dry and liquid
ingredients.

What Is It?

Different people may use the identical recipe but it could

turn out differently because of different measuring and mixing
techniques. Tables of weights and measure may help you to
measure dry and liquid ingredients properly. Equivalents and
conversion are considered when substituting ingredients
especially when you were out of a certain ingredient. Moreover,
the proper way of measuring ingredients is essential to have an
accurate measurement.
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Enrichment

I. Choose the correct abbreviations of the given units from the box and write
your answer on your notebook.
_____ 1. cup _____6. pound ml pt tbsp
_____ 2. gallon _____ 7. ounce C qt g
_____ 3. gram _____ 8. tablespoon
Tsp lb
_____ 4. milliliter _____ 9. teaspoon
_____ 5. pint _____ 10. Quart oz gal

II. Convert the following. Write your answer on your notebook.

1. 12 quarts = ____ gallon
2. 64 ounces = ____ pound
3. 500 grams = ____ kilograms
4. 3/4 cup = ____ tablespoon
5. 1/2 cup = _____tablespoon

III. Determine the best combinations of letters in measuring the ingredients listed
below . In some cases, two answers may work. List all the best options on your
notebook.
1 tbsp
A
G. 1Cup
1 tsp B
E. weighing scale H. 1/2 cup
1/2 tsp
C
I. 1/4 cup
1/4 tsp D
F. Liquid measuring cup J. 1/3 cup

Example: _G+G+H _ a. 2 1/2 cup butter

________ 1. 500 grams sugar ______ 6. 1 cup vinegar
________ 2. 1/2 cup of cocoa ______ 7. 2 tsp. baking powder
________ 3. 3/4 cup rice flour ______ 8. 250 ml cooking oil
________ 4. 1 tbsp. salt ______ 9. 1/4 cup brown sugar
________ 5. 2/3 cup cornstarch ______ 10. 6 oz water

Reflection
Measurements and calculations are essential in cooking.
Understanding abbreviations and equivalents of measurements
helps you to write recipes and guide you in achieving proper and
accurate measurement of ingredients.

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Application
II. Write the recipe of your favorite food. Use abbreviation for the unit of
measurement of the ingredients and state what are the factors you consider in
measuring your ingredients. Use another sheet of paper for this.

Name of Recipe :
Ingredients:
Factors you consider in measuring ingredients:

Assessment
I. Copy and complete the table below on your notebook.

Measurement Equivalent

_____ ounce ( oz) 3 pounds (_____)

_____ kilogram (_____) 3000 grams (_____)

4 pints (_____) _____ fluid ounce (_____)

3 quarts (_____) _____cup(c)

II. Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.

1. How many teaspoons are there in one tablespoon?

A. 2 B. 3 C. 4 D. 5
2. In the standard table of weights and measures tbsp stands
for _______?
A. cup B. Ounce C. tablespoon D. teaspoon

3. If 4 fluid ounces = 125 ml, then 8 fluid ounces = ___________.

A. 200 ml b. 250 ml C. 300 ml D. 350 ml
4. What tool should you select to measure 1/3 cup flour?
A. Dry measuring cup C. Measuring spoons
B. Liquid measuring cup D. Weighing Scale
5. How should you measure 1/4 cup apple juice?
A. Use measuring cup and pack into the cup.
B. Use 1/4 measuring cup filled to top.
C. Use measuring cup and level off with spatula.
D. Use liquid measuring cup, and place on the flat surface.
6. How should you measure 1/2 cup brown sugar ?
A. Lightly fill the cup. C. Fill the cup, pack and level off
B. Fill and level off. D. Fill the liquid measuring cup at flat surface
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7. How many cups in 1 gallon?
A. 4 B. 8 C. 16 D. 32
8. What is the best substitute if cake flour is not available?
A. Baking powder C. Cream of tartar
B. Cornstarch D. All Purpose flour
9. What is the abbreviation of fluid ounce?
A. f. o. B. flu. Oz. C. fl. oz. D. f. oz
10. In measuring vinegar, which unit of measurement should be used?
A. gram B. pound C. milliliter D. kilogram

Reference Card
• K-TO-12-COMMERCIAL-COOKING-LEARNING-MODULE

• http://www.depedbataan.com/resources/9/k_to_commercial_cooking_learni
ng_module.pdf

• June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE, 128-130

Note: kindly indicate the date when you retrieved the information from the
internet.
Example:
Vibal Publishing Ebooks. Retrieved on June 30, 2020
http://lizzielenard.vintagesewing.blogspot.co.uk/

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 11
II.
1. B 6. C
2. C 7. C
3. B 8. D
4. A 9. C
5. D 10. C
Measurement Equivalent
48 ounce ( oz) 3 pounds (lb)
3 kilogram (kg 3000 grams (g)
4 pints (pt) 64 fluid ounce (fl. Oz.)
3 quarts (qt) 12 cup(c)
I.
Assessment
III. II. I.
1. E 6. F 1. 3 gallon 1. c 6. lb
2. H or I+I 7. B + B 2. 4 pounds 2. gal 7. oz
3. I+I+I or H+I 8. F 3. 1/2 kilogram 3. g 8. tbsp
4. A or B+B+B 9. I 4. 12 tablespoon 4. ml 9. tsp
5. J+J 10. F 5. 8 tablespoon 5. pt 10. qt
Enrichment
Key Stage 3 Key Stage 2 Keystage 1
1. false 6. true 11. true 1. 12 6. 250 1. C
2. true 7. true 12. true 2. Milliter
2. 12 7. 24
3. tbsp.
3. true 8. false 13. true 3. 2 8. 1/2
4. fl.oz.
4. false 9. true 14. false 4. 1/4 9. 750
5. Teaspoon
5. true 10. true 15. true 5. 5 10. 16
Pre-Test
Answer key