7/8

EXPLORATORY
COOKERY

TLE 7/8-COOKERY
Quarter 1- Week 5
This module contains lesson on how you carry out measurements and calculations in cooking.
Performance standard: The learners demonstrate an understanding performing mensuration and
calculation in cookery.
Content standard: The learners independently measure and calculate ingredients in cookery.

After going through this module, you are expected to:

1. measure ingredients according to recipe requirement and
2. perform substitution of ingredients.

Multiple Choice.
Directions: Answer the following questions and choose the letter of the best answer. Write your answer
on the space provided before each number.

_____1. Which of the following is a substitute for 1 cup coconut milk?

A. 1 cup oil A. 1 cup milk
B. ½ cup butter B. 2 cups water
_____2. What tool is used to level the dry ingredients when measuring?
A. Funnel C. Plate
B. Mixing bowl D. Spatula
_____3. Which of the following ingredients is a substitute for 1 Tablespoon of cornstarch for thickening?
A. 1 Tablespoon flour C. ¼ cup flour
B. 2 Tablespoons flour D. 1 cup flour
_____4. Which of the following is used to measure 250 mL of water?
A. Measuring cup C. Weighing Scale
B. Measuring spoon D. Ruler
_____5. What are you going to use if you need 500 grams of meat?
A. Measuring cup C. Weighing Scale
B. Measuring spoon D. Ruler
_____6. What tool is used to level the dry ingredients when measuring?
A. Chopping board C. Spatula
B. Mixing bowl D. Weighing scale
_____7. What tool is used to remove lumps from flour?
A. Knife C. Peeler
B. Colander D. Sifter
_____8. Which is a substitute for ¼ cup breadcrumbs?
A. ¼ cup cracker crumbs C. 1 cup desiccated coconut
B. ½ cup flour D. 1 cup rice
_____9. Which is a substitute for 2 Tablespoon of cornstarch for thickening?
A. 1/2 Tablespoon flour C. 1 cup flour
B. 4 Tablespoons flour D. 3 tsp Flour
_____ 10. Which of the following is used to measure 250 mL oil?
A. Liquid measuring cup C. Measuring spoon
B. Dry measuring cup D. Weighing scale
2

TLE 7/8-COOKERY
Quarter 1- Week 5
Directions: Read the statements carefully put a smiley face if it is correct and sad face

if it is incorrect. Put your answer on the space provided.

_________ 1. The abbreviation of tablespoon is Tbsp.

_________ 2. g stands for gallon
_________ 3. There are 3 teaspoons in a Tablespoon.
_________ 4. One cup is equal to 250 mL
_________ 5. The abbreviation for cup is c.

LO 1: CARRY OUT MEASUREMENTS AND

CALCULATIONS IN A REQUIRED TASK

1.3 measure ingredients according to recipe requirement and

1.4 perform substitution of ingredients.

SHERNAN M. GUEVARRA
Writer

This module presents some techniques on the proper way of measuring ingredients and some
ingredient substitutes which are very useful in cooking.

1.3 Measure Ingredients According to Recipe Requirement

Accurate techniques in measuring are as important as the tools for measuring. In every kind of
ingredient, there is a proper way of measuring.

Measuring Dry Ingredients

Rice and Flour
Step 1. Fill the cup to overflowing
Step 2. Level off with a spatula or a knife with a straight
edge
Sifted Flour Level off for accurate
Step 1. Sift the flour. measurement

TLE 7/8-COOKERY
Week 5
Step 2. Use spoon to scoop the flour and fill the measuring
cup to overflow.
Step 3. Level off with a spatula or a knife with a straight edge.
Refined sugar
Step 1. Sift the refined sugar if it is lumpy.
Step 2. Spoon into cup until overflowing. Do not pack or tap
Sifting helps in removing
the sugar down. the lumps
Step 3. Level off with a spatula or a knife with a straight edge.
Brown Sugar
Step 1. Firmly press brown sugar into the cup with the back of
a spoon.
Step 2. Level with the rim of the cup. Brown sugar should
hold the shape of the cup when it is turned out.
Small amounts of Salt, Pepper, Baking powder, and Baking soda
Firmly press to remove air
Step 1. Remove the lumps in the powder by stirring. pockets
Step 2. Dip the measuring spoon into the powder.
Step 3. Level off with a spatula or a knife with a straight edge.
Measuring liquid Ingredients
In measuring liquid ingredients such as milk, oil, water you
must use a glass or plastic cup with graduated markings on the side.
Step 1. Place the cup on a flat, level surface.
Step 2. Hold the cup firmly and pour the desired amount into
the cup.
Step 3. Lean over and view the liquid at eye level to make
sure it is the proper amount.
Shortening (butter, margarine, lard)
Step 1. Fill the measuring cup/ spoon with the shortening while pressing until it is full.
Step 2. Level off with a spatula or a knife with a straight edge.
* Shortening like butter can be bought in pre – measured sticks. One
stick of butter is equal to ½ cup.

Proper use of weighing scale

Before placing the ingredient on the weighing scale make
sure that the pointer
is at zero.

1.4 Perform Substitution of Ingredients

SUBSTITUTION OF INGREDIENTS
Ingredient Amount Substitutes
Baking powder, double acting 1 tsp. ¼ teaspoon baking soda plus 5/8 teaspoon cream of
tartar
Barbecue sauce 1c ¾ cup ketchup, 2 tablespoons mustard and 2
tablespoons brown sugar
Beef broth 1c 1 beef broth cube + 1 cup hot water
Breadcrumbs ¼c 1 slice bread or ¼ cup cracker crumbs
Butter c 1 cup margarine (regular) or 1 cup vegetable shortening
(for baking)
Chicken broth 1c 1 chicken broth cube + 1 cup hot water

TLE 7/8-COOKERY
Week 5
Chocolate, unsweetened 1 oz 3 tablespoons cocoa plus 1 tablespoon butter or regular
margarine or vegetable oil
Coconut milk 1c 1 cup milk
Corn starch (for thickening 1 Tbsp. 2 Tbsps. of flour
Cream of tartar ½ tsp. 1 1/2 tsp. lemon juice or vinegar.
Flour, self-rising 1c 1 cup minus 2 teaspoons all-purpose flour plus 1 ½
teaspoons baking powder and ½ teaspoon salt
Fresh herbs 1 Tbsp. 1 tsp dried herbs
Honey 1c 1 1/4 cup sugar plus 1/4 cup liquid (use liquid called for
in recipe)
Lemon zest (fresh grated lemon 1 tsp. ½ teaspoon lemon extract
peel)
Lemon juice 1tsp. ½ tsp vinegar
Lemon grass 1 Tbsp. 1 Tbsp of lemon peel
Oil for sautéing ¼c 1/4 cup melted margarine, butter, bacon drippings,
shortening or lard.
Shortening, melted 1c 1 cup cooking oil
Tomato juice 1c 1 ½ cup tomato sauce plus ½ cup water
Red wine 1c 1 c of grape juice
Sugar ½c ½ cup honey
White wine 1c 1 c of apple juice
White pepper 1 tsp. 1 tsp of black pepper
Sometimes you experienced missing an ingredient and is inconvenient to run out and purchase a
similar product as a replacement. If a similar ingredient is unavailable, you can use substitutes.

At this point, you are heading into meaningful activities and learning encounters. Complete the
exercises and answer the suggested worksheets to experience lifelong practical learning that awaits at the
end of this module. ENJOY YOUR JOURNEY!

Activity 1: Let’s do “ML"! Measure and Learn!

In this activity, you can use your knowledge about the right tool and procedures to properly
measure the ingredients. Do your best to answer the following!

Activity 1.1
Directions: Complete the following statements. Write your answer on the blank.
When measuring, level off the dry ingredients using ________________.
Sift the refined sugar to remove the _________________.
Lean over and view the liquid at ________________ to make sure it is the proper amount.
One stick of butter is equal to ________________ cup.
Firmly press ___________________ into the cup with the back of a spoon.

Activity 1.2
Directions: Identify the best measuring tool that you can use to properly measure the following
ingredients. Write the letter of the best answer on the space provided.
A. Measuring spoon C. Measuring cup for liquid ingredients
B. Measuring cup for dry D. Weighing Scale
ingredients
_____1.) 2 Tbsp. salt _____2.) 500 g. sugar
5

TLE 7/8-COOKERY
Week 5
_____3.) 100 ml. vegetable oil _____7.) 1 L water
_____4.) 1 tsp. vanilla _____8.) ¼ c cornstarch
_____5.) 1 c. milk _____9.) 60 ml soy sauce
_____6.) 2 kg. ground pork _____10.) ½ c margarine

Activity 2: Substitution is the Solution!

Direction: Complete the table by writing the substitutes for the following ingredients. Make sure
that your measurement is correct.
Ingredient Substitute
2 Tbsp. cornstarch
1 cup barbecue sauce
2 Tbsp of fresh herbs
2 tsp lemon juice
½ cup butter

 You should use the proper measuring tools to achieve accurate measurements.
 Your final product made with the substituted ingredient may differ slightly from the original
food, but it will still be acceptable in flavor, texture and appearance.
 Measuring the ingredients is fun. Practice your cooking skills while following the safety
precautions. Enjoy your cooking!

Critical thinking questions:

1. Why is it important to use the proper measuring tools?
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

2. How can measuring of ingredients affect your product?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

Multiple Choice.

TLE 7/8-COOKERY
Week 5
Directions: Answer the following questions and choose the letter of the best answer. Write your
answer on the space provided before each number.

_____1. Which of the following is a substitute for 1 cup coconut milk?

A. 1 cup oil A. 1 cup milk
B. ½ cup butter B. 2 cups water
_____2. What tool is used to level the dry ingredients when measuring?
A. Funnel C. Plate
B. Mixing bowl D. Spatula
_____3. Which of the following ingredients is a substitute for 1 Tablespoon of cornstarch for thickening?
A. 1 Tablespoon flour C. ¼ cup flour
B. 2 Tablespoons flour D. 1 cup Flour
_____4. Which of the following is used to measure 250 mL of water?
A. Measuring cup C. Weighing Scale
B. Measuring spoon D. Ruler
_____5. What are you going to use if you need 500 grams of meat?
A. Measuring cup C. Weighing Scale
B. Measuring spoon D. Ruler
_____6. What tool is used to level the dry ingredients when measuring?
A. Chopping board C. Spatula
B. Mixing bowl D. Weighing scale
_____7. What tool is used to remove lumps from flour?
A. Knife C. Peeler
B. Colander D. Sifter
_____8. Which is a substitute for ¼ cup breadcrumbs?
A. ¼ cup cracker crumbs C. 1 cup desiccated coconut
B. ½ cup flour D. 1 cup rice
_____9. Which is a substitute for 2 Tablespoon of cornstarch for thickening?
A. 1/2 Tablespoon flour C. 1 cup flour
B. 4 Tablespoons flour D. 3 tsp Flour
_____ 10. Which of the following is used to measure 250 mL oil?
A. Liquid measuring cup C. Measuring spoon
B. Dry measuring cup D. Weighing scale

1. How can this lesson help you and your family in your daily life?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

2. How can you apply this lesson to help your community?

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
3. Why is it important to understand this lesson in this time of pandemic?
______________________________________________________________________________
______________________________________________________________________________
_____________________________________________________________________________

TLE 7/8-COOKERY
Quarter 1- Week 5