4

COMMISSION ON DIOCESAN SCHOOLS OF LA UNION

MODULE FOR GRADE 7 TLE
S. Y. 2020-2021

LEARNING MODULE
TLE – COOKERY
G7/EXPLORATORY

COOKERY
UTILIZE APPROPRIATE KITCHEN TOOLS,
EQUIPMENT, AND PARAPHERNALIA
4

LESSON 1: Carry out measurements and calculations in a required task

CONTENT STANDARD
The learner demonstrates an understanding performing mensuration and calculation in cookery

PERFORMANCE STANDARD
The learner independently measures and calculate Ingredients in cookery.

INTRODUCTION AND FOCUS QUESTION

Have you ever read a recipe carefully? What do you find on the first part? Ingredients.
What accompanies the ingredients? Did you notice that every ingredient has a corresponding
measurement? Why are measurements needed?

LESSONS AND COVERAGE:

In this module, you will examine the essential question when you take the following lessons:
LESSON 1: Carry out measurements and calculations in a required task

In this lesson you will achieve the following:

LESSON 1 ● give the abbreviations and equivalents of measurements
● measure ingredients according to recipe requirement

PRE- ASSESSMENT
Take this test and find out how much you know about the lesson.

A. MATCHING TYPE
Match column A with column B. Write the letter of the correct answer in the blank before
each number.

A B

___1. Temperature for deep-fat frying A. one whole egg

___2. Boiling temperature B. -18˚C
___3. Freezing temperature C. 100˚C
___4. Temperature of the refrigerator D. 300˚F to 425˚F
___5. Baking temperature E. 375˚F
___6. 2.2 lb F. 5˚C
___7. 4 quarts G. one kilogram
___8. 16 tablespoons H. one gallon
___9. 1 tablespoon I. one cup
___10. 2 egg yolks J. three teaspoon

B.

1. How do measurements of ingredients affect the consistency of quality of finished products?

2. How do you do accurate measurements of ingredients?

4

EXPLORE
Let us begin this module with a word puzzle. As you do this look at the following words
carefully and think about this question.
“What is the importance of weighing and measuring ingredient?

ACTIVITY 1. WORD PUZZLE

HORIZONTAL VERTICAL

A unit of weight of 1/16 of a pound. A unit of weight use mainly in Britain,

America and other counties where English is
spoken.

The SL unit of mass, equivalent to the A unit of liquid capacity equal to a quarter
international standard kept at sevres near of gallon or two pints.
Paris (approximately 2.205 lb).

A unit of liquid capacity equal to 3.79 liters. One thousandth of a liter (0.002 pint).

A unit of liquid or dry capacity equal to A metric unit of mass equal to one
one half of a quart. thousandth of a kilogram.

1.

4. 3.

5. 6

7.

8.

END OF EXPLORE
Let’s try to find out if there would be a significant change in your answers as we go through
along with our discussion.
What you will learn in the next section are the facts and information necessary for you to
effectively perform your task at the end of this module.
4

FIRM-UP
Your goal in this section is to learn and understand key concepts about measurements and
calculations in a required task. Remember, as you go through the lessons; arm yourself with
pieces of knowledge.

CARRY OUT MEASUREMENTS AND CALCULATIONS

IN A REQUIRED TASK
IMPORTANT OF WEIGHTS AND MEASUREMENTS
Weights and measurements of ingredients are important or consistent results in cooking. This
means, that all things being equal, exact measurements of ingredients produce the same quality of
finished product regardless of how many times you prepare the recipe. This implies that cooking is a
science because of measurement and a systematized step-by-step procedure.

Ingredients are measured by volume through standard gallons, quartz, pints, cups, tablespoons,
and teaspoons. They are also measured in weights as in grams, ounces, and kilograms.

GIVE THE ABBREVIATIONS AND EQUIVALENTS OF

MEASUREMENTS
In studying weights and measurements, it is essential to be familiar with the following
abbreviations:

oz – ounce ml – milliliter
lb – pound qt – quart
g – gram pt – pint
kg – kilogram gal – gallon
˚F – degrees Fahrenheit
˚C – degrees Centigrade

MEASURE INGREDIENTS ACCORDING TO RECIPE

REQUIREMENT

A. FATS AND OILS

1. FATS – Solid
a) Press firmly into the cup until full. Level with the straight edge of a spatula
or knife.
b) To measure a division of a cup, use one of the following:
i. Use individual cups measuring ¼, 1/3, or ½ cup.
ii. Measure in tablespoons; there are 16 tablespoons in 1 cup.
iii. Use a ½ pound bar of butter or other fat as equivalent to about 1
cup.
2. OILS OR MELTED FATS – Pour liquid fats into the container to the measuring
mark.

B. FLOURS AND MEALS

1. WHITE FLOUR
a) SIFTED – Sift flour then spoon lightly into measuring cup until
overflowing. Do not shake the cup. Level with straight edge of a spatula or
knife.
b) UNSIFTED – Spoon flour lightly into measuring cup until overflowing.
Do not shake the cup. Level with straight edge of a spatula or knife.
2. WHOLE GRAIN FLOURS AND MEALS – Stir lightly with a fork or spoon,
then measure like unsifted white flour.
C. MILK
1. LIQUID MILK – Pour into the container to the measure mark.
4

2. DRY MILK – spoon lightly into measuring cup without shaking the cup until the
measure is overflowing. Level with the straight edge of a spatula or knife
D. SUGARS AND SYRUPS
1. SUGAR
a) BROWN SUGAR – Break lumps before measuring; then pack into a cup
firmly enough for the sugar to keep the shape of the cup when turned out.
This does not apply to granulated brown sugar.
b) WHITE SUGAR AND GRANULATED BROWN SUGAR – Remove
lumps before measuring. Fill the cup or spoon with sugar to overflowing
without shaking. Level the sugar with the straight edge of a spatula or
knife.
2. HONEY OR MOLASSES – Pour syrup into the spoon or cup to the measure
mark.

END OF FIRM-UP:
Now that you know the important ideas about this topic, let’s go deeper by moving on to the next
section.

DEEPEN
You are now ready to engage in more elaborate learning experiences to gradually guide you into
doing something useful in your life as a student and future entrepreneurs.

ACTIVITY 3. REAL-LIFE APPLICATION

In this activity, you will be watching a video that will show on how to measure wet and
dry ingredients. Click on this link https://www.youtube.com/watch?v=qzr82EuiJu0.

Then answer the following questions:

1. What are you going to do when you are measuring flour?

2. Are you going to deep the measuring cup on the cannister? Why or why not?

3. How do you measure a brown sugar?

4
4. How do you measure liquid ingredients especially sticky like honey, molasses or sometimes
corn syrup?
5. What are you going to do when you are measuring ingredients by weight?

END OF DEEPEN
Now that you have a deeper understanding of the topic, you are ready to do the task in the next
section.

TRANSFER
Your goal in this section is to apply you learning to real life situations. You will be given a
practical task which will demonstrate your understanding.

ACTIVITY 6. REFLECTION LOG!

After doing the final task, look back at your experiences as you complete the log below.

1. What have I learned?

2. Are you satisfied with your output? Why or why not? If not, what aspects could you have
improved?

3. How did the task help you see the real-world?

END OF TRANSFER:

CONGRATULATIONS! You have just completed the lesson.

REFERENCES
REX Bookstore Learning and Living in the 21st Century Worktext in Technology and Livelihood
Education 7 Pages 78 & 84 - 85
https://www.youtube.com/watch?v=qzr82EuiJu0