1. GEN. TRIAS SKILL BUILDERS
A Worktext in
TECHNOLOGY AND LIVELIHOOD
EDUCATION
COOKERY
Quarter 1- Module 3
7
2. Skill
3
Carry out measurements and
calculations in a required
task
Measurement is an important factor. It can dictate how a product will
taste. Thus, right amount of ingredients must always be considered in cooking
or baking. Accurate conversion of ingredients, whether they are dry or liquid
ingredients, is also important to attain success in baking or cooking.
Preparation and proper measurement of ingredients are essential in cooking
and baking. This requires accuracy and responsibility. In cooking and baking,
measuring accurately is a must.
After going through this worksheet, you are expected to:
1. give the abbreviations and equivalents of measurements;
2. measure ingredients according to recipe requirement.
This lesson will help young learners to develop independency by going
after the easy-to-follow exercises. With the help of the exercises given, the
learners will understand and apply their knowledge on how to measure
ingredients and calculate measurements in a required task.
The learners will be introduced to the following:
The learners will do the walkthrough of the lesson expectations.
In this part, the content of the lesson will be presented.
Learning objectives will also be introduced to guide the learners
on the learning targets founded on KSAV principles.
Various activities will be given to broaden and practice their
knowledge about the topic.
GEAR UP / GABAY
What I Need To Know?
3. TRUE or FALSE
Direction: Write True if the statement is correct and False if not. Write your
answer on a separate sheet of paper. (TLE Notebook)
_____________1. Accurate measurements of ingredients are necessary in order
to achieve good results.
_____________2. Substituting an ingredient could sometime result to inadequate
substance of the recipe if factors like physical and chemical
properties of the ingredients are not given into consideration.
_____________3. In order to get the correct amount of ingredients, we have to
consider the measuring tools to be used.
_____________4. Shake the measuring cup in measuring dry ingredients to get
accurate measurement.
_____________5. When measuring liquid ingredient, measuring cup should
stand on a flat and stable surface in order to get accurate
amount of measurement.
_____________6. Use measuring devices such as timers, thermometers and
scales according to manufacturer’s manual.
_____________7. In cooking, you need to prepare necessary ingredients
beforehand to avoid rush and substitution.
_____________8. Lack of preparation in cooking may lead to achieve desired
results.
_____________9. In leveling flour, sugar or rice in a measuring cup, you may use
any straight-edged kitchen tools at the back.
_____________10. Sifting is a way of removing lump on flour or sugar.
_____________11. 1 ounce is equal to 30 grams.
_____________12. If the oven temperature reads “Moderate”, this means that the
temperature ranges from 325-350 F.
_____________13. 120 C is equal to 250 F.
_____________14. Shake the dry measuring cup to level off dry ingredients
_____________15. Do not check other measuring devices according to
manufacturer’s manual before using.
What I Know?
4. Activity 1.
Direction: Complete the table below by filling in the correct terms in each
blank.
2 table spoons 1.________ fluid oz 30 ml
1 cup 8 fluid ounces 2. _______ ml
3. _______ cups 16 fluid ounces 500 ml
3 oz 4. ______ grams 1 inch
6 fluid ounces 5. ________ ml.
Direction: The following are some of the ingredients for carrot cake. Find the
equivalent measure of each ingredient. No. 1 was done for you.
Carrot cake ingredients Equivalent
measure
2 cups white sugar = 1 pint white sugar
¾ cup vegetable oil = __________________
1 teaspon vanilla extract = __________________
8 ounces package cream cheese = __________________
2/3 cup buttermilk = __________________
16 ounces crushed pineapple = __________________
1 pint grated carrots = __________________
3 teaspoon baking soda = __________________
ENGAGE / ENGGANYO
What’s In?
What’s New?
5. 16 tablespoon blocked coconut = __________________
¼ cup all-purpose flour = __________________
Unlocking of Difficulties
Temperature ----------------- The degree of hotness or coldness of a
body or environment
Ounce (oz.) ----------------- A unit of weight commonly used to
weigh small amount of something.
Pound (lb.) ----------------- A unit of mass and weight
Measuring Cup ----------------- A kitchen utensil used to measure
dry and liquid ingredients. It can be
made of plastic or glass.
Tablespoon (Tbsp.) ----------------- Usually used for serving food and can
be utilized to measure amount of
fluid/liquid in a recipe.
Teaspoon(tsp.) ----------------- A small spoon usually used for
stirring drinks. It has an equivalent
to 1/6 fluid ounce, 1/3 tablespoon,
or 4.9 ml.
Milliliter (ml) ----------------- It is a unit of measurement for
liquids.
6. (Read the Information Sheet very well then find out how much you can
remember and how much you have learned)
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.
The following section presents some important measuring equivalents, tables
and conversions.
EQUIVALENTS OF MEASUREMENTS
Liquid Measure Equivalents
CUPS U.S. METRIC
2 tablespoons 1 fluid ounces 30 ml
¼ cup 2 fluid ounces 60 ml,
3 fluid ounces 90 ml
½ cup 4 fluid ounces 125 ml
5 fluid ounces 150 ml
5 ½ fluid ounces 170 ml
¼ cup 6 fluid ounces 185 ml
7 fluid ounces 220 ml
1 cup 8 fluid ounces 250 ml
NURTURE / NAMNAM
What Is It?
7. 2 cups 16 fluid ounces (1 pint) 500 ml
2 ½ cups 20 fluid ounces 625 ml
4 cups 32 fluid ounces
(1 quart)
1 liter
Quick Conversion and Measure for Dry Ingredients
1/2 oz 15 g ¼ inch 5 mm
1 oz 30 g ½ inch 1 cm
2 oz 60 g ¾ inch 2 cm
3 oz 90 g 1 inch 2.5 cm
4 oz (1/4 lb.) 125 g 2 inches 5 cm
5 oz 155 g 2 ½ inches 6 cm
6 oz 185 g 3 ¼ inches 8 cm
7 oz 220 g 4 inches 10 cm
8 oz (1/2 lb.) 250 g 5 inches 12 cm
9 oz 280 g 6 inches 15 cm
10 oz 315 g 7 inches 18 cm
11 oz 345 g 8 inches 20 cm
12 oz (3/4 lb.) 375g 9 inches 22 cm
13 oz 410 g 10 inches 25 cm
14 oz 440 g 11 inches 28 cm
15 oz 470 g 12 inches (1 foot) 30 cm
16 oz (l lb.) 500 g 18 inches 46 cm
24 oz (1 ½ lbs.) 750 g 20 inches 50 cm
8. 32 oz (2 lbs.) 1 kg 24 inches (2 feet) 61 cm
30 inches 77 cm
USING CUPS AND SPOONS
All cup and spoon measurement are level
¼ cup 2 fluid ounces 60 ml ¼ teaspoon 1 ml
1/3 cup 2 ½ fluid
ounces
85 ml 1/2 teaspoon 2.5 ml
½ cup 4 fluid ounces 125 ml 1 teaspoon 5 ml
1 cup 8 fluid ounces 250ml 1 tablespoon 15 ml
OVEN TEMPERATURES
FAHRENHEIT (OF) CELCIUS (OC) TEMPERATURES
250 120 Very Slow
300 150 Slow
325-350 160-180 Moderately Slow
375-400 190-200 Moderate
425-450 220-230 Moderately Hot
475-500 250-260 Hot
9. Measure Ingredients According to Recipe Requirement
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.
Some recipes require sifted flour before
measuring whiles others are not.
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.
10. Use a measuring spoon to measure small amounts of salt, pepper,
leavening agents or solid fats then level them with straight edge of a
knife or spatula.
For liquid ingredients, use liquid measuring cup which is made of glass
or plastic cup with graduated markings on the side. When measuring,
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.
CONVERSION
A.FILL ME UP!
Direction: Complete the table below. Copy and write your answers on a
separate sheet of paper.
CUPS U.S. METRIC
1._____________ 1 fluid ounces 30 ml.
¼ cup 2._______________ 60 ml.
½ cup 4 fluid ounces 3. ____________
4._____________ 6 fluid ounces 185 ml.
1 cup 5._______________ 250 ml.
2 cups 18 fluid ounces (1pint) 6. ____________
7._____________ 20 fluid ounces 625 ml.
TEST / TALAB
What’s More?
11. 4 cups 8. ______________ 1 liter
½ cup 5 fluid ounces 9. ____________
10.____________ 7 fluid ounces 220.
B. Write the equivalent measures of the following:
1. 32 fluid ounces = _______________ cups
2. ½ cup = ________________________ fluid ounces
3. 250 F = _________________________ Celsius
4. 150 C = ________________________ Fahrenheit
5. 32 oz. = _________________________ Kg
Direction: Fill in the blanks with the correct word or group of word that make
the statement complete and correct.
1. Ingredients which measure by volume and by weight demand
_____________________ measuring tools or equipment.
2. Level off with a spatula before________________.
3. __________ sugar once to take out lumps, if any.
4. Brown sugar is _____________ into the measuring cup before leveling off.
5. Spring scales should be adjusted so that pointer is at __________.
6. Do not shake the ___________________ to level off the dry ingredients.
7. It is a unit of measurement for liquids ____________.
8. Check and ______________ timers/thermometers, scales and other
measuring devices according to manufacturer’s manual before using.
9. Use a ________________ to measure small amounts of salt, pepper, leavening
agents or solid fats then level them with straight edge of a knife or spatula.
10. Use _______________ cup which is made of glass or plastic cup with
graduated markings on the side.
REINFORCE / RUBDOB
What I Have Learned?
12. Direction: Give the accurate techniques in measuring the ingredients given below.
Write the answer on your TLE notebook.
1. Rice and flour
________________________________________________________________
________________________________________________________________
2. Sifted flour
________________________________________________________________
________________________________________________________________
3. Refined sugar
________________________________________________________________
________________________________________________________________
4. Brown sugar
________________________________________________________________
________________________________________________________________
5. Liquid ingredients
________________________________________________________________
________________________________________________________________
Activity 1: Squeezing Brain
Direction: Choose the letters that best describe the given statement/
questions. Write your answer on the separate sheet of paper. (TLE Notebook)
1. The following is equivalent to 1 cup EXCEPT ___________.
a. 16 tablespoon c. ¼ pound
b. ½ pint d. 8 fluid ounces
2. 1 ounce is equal to ___________ grams.
INTEGRATE / IRAL
ASSESS / ANTAS
What I Can Do?
Assessment
13. a. 12 c. 22
b. 30 d. 16
3. If the over temperature reads “Moderately Slow” this means that the
temperature ranges from ___________ F?
a. 325-350 c. 350-375
b. 300-350 d. 375-400
4. 150 C is equal to __________ Fahrenheit.
a. 400 c. 300
b. 100 d. 350
5. The following are dry ingredients EXCEPT _____________.
a. Cocoa c. Flour
b. Sugar d. olive oil
6. 4 cups is equal to __________ quart.
a. 2 c. 1
b. 3 d. 5
7. 7 oz. is equal to ____________grams.
a. 220 c. 320
b. 250 d. 120
8. ¼ cup is equal to _________ fluid ounces.
a. 1 c. 3
b. 2 d. 4
9. If the over temperature reads “Moderately hot” this means that the
temperature ranges from ___________ F?
a. 325-350 c. 475-500
b. 375-400 d. 425-450
10.250 F is equal to _________ C.
a. 150 c. 120
b. 130 d. 20
SHARPEN / SANAY
14. Analogy:
1. ¼ cup : 60 ml
1/3 cup : _____ ml
2. 1 oz 30 g
1 ½ oz _____g
3. ¼ inch 5 mm
¾ inch _____mm
4. 1 teaspoon 5 ml
¼ teaspoon _____ml
5. 250 F 120 C
125 F _____ C
References
Learning Module Exploratory Courses in Technology and Livelihood Education, Grades
7 and 8 of the K to 12 Curriculum
Technology and livelihood education by EFERZA Academic Publications
Additional Activities
