Republic of the Philippines Department of Education

National Capital Region

DIVISION OF CITY SCHOOLS – MANILA
Manila Education Center Arroceros Forest Park Antonio
J. Villegas St. Ermita, Manila

COMMERCIAL COOKING - 7

AN exact measurement produces exact

FLAVOR

Quarter 1 Week 4 Module 4

Most Essential Learning Competency - Carry Out Measurements and

Calculations in a Required Task
1.1 Measure ingredients according to recipe requirement
1.2 Convert system of measurement according to recipe requirement

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 HOW TO USE THIS MODULE

Before starting the module, I want you to set aside other tasks that will disturb you
while enjoying the lessons. Read the simple instructions below to successfully enjoy
the objectives of this kit. Have fun!

1. Follow carefully all the contents and instructions indicated in every page of this
module.

2. Write on your notebook the concepts about the lessons. Writing enhances learning,
that is important to develop and keep in mind.

3. Perform all the provided activities in the module.

4. Let your facilitator/guardian assess your answers using the answer keycard. 5.
Analyze conceptually the posttest and apply what you have learned.

6. Enjoy studying!

PARTS OF THE MODULE

• Expectations - These are what you will be able to know after completing the
lessons in the module.
• Pre-test - This will measure your prior knowledge and the concepts to be
mastered throughout the lesson.
• Looking Back to your Lesson - This section will measure what learnings and
skills did you understand from the previous lesson.
• Brief Introduction- This section will give you an overview of the lesson.
• Activities - This is a set of activities you will perform with a partner.
• Remember - This section summarizes the concepts and applications of the
lessons.
• Check your Understanding- It will verify how you learned from the lesson.
• Post-test - This will measure how much you have learned from the entire
module.

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 LESSON: MEASURING INGREDIENTS & CONVERTING
MEASUREMENT ACCORDING TO RECIPE REQUIREMENT

EXPECTATIONS:

This module will help you carry-out measurements and calculations in

each task. Specifically, this module will help you to:

1. Name the different tools used in measuring ingredients

2. Measure ingredients correctly and accurately
3. Apply the techniques in measuring ingredients
4. Calculate conversion factors
5. Adjust the recipe according to required yield
6. Give examples of adjusting recipe

Let us start your journey in learning more on Measuring ingredients and

converting system of measurement according to recipe requirement. I am sure
you are ready and excited to answer the Pretest.

Smile and cheer up!

Directions: Fill the blanks with the correct word or group of words that make the
statement complete and correct.

1. Flour and sugar are example of __________ ingredients.

2. Level off the flour or sugar using __________.
3. When measuring liquid ingredients place measuring cup on a __________
surface.
4. Use the __________ to measure small amount of liquid.
5. The brown sugar is packed correctly when the sugar holds its _________
when emptied.
6. Use straight-edged utensil to __________ the over fill measuring spoon.
7. Measuring cup with spout for pouring and have space between the top is
used to measure __________ ingredients.
8. Measured using __________ for small amount of dry and liquid
ingredients.
9. Lifting the cup to read the measure, will result to an __________ amount.
10. Water, oil and evaporated milk are examples of __________ ingredients.

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 LOOKING BACK TO YOUR LESSON

Convert Unit of MEASUREMENT

Directions: Answer the following. Show your solution.

1.

1500ml _____fl. oz

2.
8c. _____pt.

3.
_____qt
6 gal

BRIEF INTRODUCTION

Measure and Adjust Ingredients

Different measuring equipment is selected depending upon the types and
amounts of ingredients that will be measured.

• Dry ingredients such as flour and sugar are

measured in plastic or metal measuring cups. It
is designed to overflow, then level the ingredient
off with straight edged utensil.
• Liquids are measured in transparent glass or
translucent plastic measuring jugs. It has a spout for
pouring and have space between the top and the rim of
the cup so that liquids do not spill while transferring.

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 • Small amounts of dry and liquid ingredients
including fats are measured using plastic or metal
measuring spoons.

How to measure DRY INGREDIENTS

FLOUR

• Spoon the flour into the dry measuring cup, filling to

overflowing

• Level the flour off by dragging a straight-edged utensil

across the top of the measuring cup.

GRANULATED SUGAR

• Measure granulated (white) sugar using the same

method as used for measuring flour.

BROWN SUGAR

• Brown sugar should be firmly packed into dry measuring cup.

• You know if it is packed correctly when the

sugar holds its shape when emptied.

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How to measure DRY INGREDIENTS: Small Amount

• When small amount of a dry ingredients, such as

flour, sugar, baking powder , baking soda, salt and
spices are to be measured, measuring spoons are
utilized.
• Overfill the measurinf spoon and level of the dry
ingredient with a straight-edged utensil.

How to measure LIQUID INGREDIENTS

• Place measuring cup on a level surface when

measuring liquid ingredients.
• Avoid lifting the cup to read the measure as this
will result in an accurate amount.
• Once the measuring cup is on a level surface, add
the liquid you wish to measure.
• Read the level of liquid by bending down to eye
level.

How to measure LIQUID INGREDIENTS: Small Amount

• Small amounts of liquid ingredients may be

measured using measuring
spoons.

How to measure FATS

OIL

• Oil is measured using the method of measuring liquid ingredients

SOLID FATS

• Solid fats including butter, margarine, lard ans shortening.

• Several methods can be used when measuring solid fats,
however depends on the kind of fat and the quantity.
• Solid fats, such as margarine and soft butter can be
pressed into a dry measure and levelled off with straight-
edge utensil.

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 • Firms fats, such as butter may be cut from the block using the
measurements provided on the packaging.

Adjusting Recipe Requirement

The most common reason to adjust recipes is to change the number of

individual potions that the recipe produces. For example, a standard recipe
might be written to prepare 25 portions. If a situation arises where 60 portions
of the item are needed, the recipe must be properly adjusted.

Finding conversion Factors

To find the appropriate conversion factor to adjust recipe, follow these steps;

1. Note the yield of the recipe that is to be adjusted. The number portions
are usually included at the top of the recipe (or formulation) or at the
bottom of the recipe. This is the information that you have.
2. Decide what yield is requiring. This is the information you need.
3. Obtain the conversion factor by dividing the required yield (from Step 1).
That is;
required yield ÷recipe yield=
Conversion
OR Factor
what you NEED ÷ what you HAVE =

Example:

To find the conversion factor needed to adjust a recipe that produces 25

portions to produces 60 portions, these are the steps you would take;

1. Recipe yield= 25 potions

2. Require yield= 60 portions
3. Conversion factor
required yield ÷recipe yield= Conversion Factor
60 ÷ 25 = 2.4

Adjusting Recipe using Conversion Factors

Now that you have the conversion factor, you can use it to adjust all the
ingredients in the recipe. The procedure is to multiply the amount of each
ingredient in the original recipe by the conversion factor. Before you begin,
there is an important first step:

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Example:

Adjust the standard formulation (Table 1) designed to produce 75 biscuits to

have a new yield of 300 biscuits.
Table 1 Table of ingredients for conversion recipe

Ingredient Amount
Flour 3 ¼ lbs.
Baking
4oz.
powder
Salt 1 oz.
Shortening 1lb.
Milk 6 cups

Solution

1. Find the conversion factor;

required yield ÷recipe yield= Conversion Factor

300 biscuit ÷ 75 biscuits = 4

2. Multiply the ingredients by the conversion factor. This process is show in

Table 2.
Table 2 Table of ingredients for recipe adjusted in metric system

Ingredient Original Conversion New Ingredient

Amount Factor Amount
Flour 3 ¼ lbs. 4 13 lbs.
Baking powder 4oz. 4 16 oz. (1 lb.)
Salt 1 oz. 4 4 oz.
Shortening 1lb. 4 4 lbs.
Milk 6 cups 4 24 cups (6qt or 1 ½ gal.)

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 ACTIVITY 1

How can I Produce More?

BANANA CUE

1 large bunch Saba bananas (20)

1 cup brown sugar

4 cups of oil

Daniel is selling banana cue to school every day. This recipe feeds 10
people, due to the high demand, he needs to feed up to 50 people. Can you help
him multiply his ingredients five times, to accommodate all his customers?

(Multiply each ingredient’s amount by five times. Calculate how much Daniel
needs)

After you compute for the exact amount of ingredients. Can you show to
us how to measure it? Use proper measuring techniques and select the
appropriate measuring tool. Document your activity through video recording.

ACTIVITY 2

Make your own!

List down ingredient’s of your specialty
recipe ,doubled it by adjusting recipe using
conversion factor.Demonstrate the measuring
of doubled ingredients and observe proper
techniques by using appropriate measuring tool.
Take pictures of your activity for documentation,
compile and label each pictures. Submit to your
teacher.

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 CHECKING YOUR UNDERSTANDING

Show what you KNOW

Test I. Directions: As you already know about measuring techniques of

the different ingredients. Complete the chart below.

INGREDIENT WHAT TO USE HOW YOU MEASURE IT

Small amount
of Liquids
Flour
Brown Sugar
Fresh Milk
Margarine

Test II. Search for the ingredients of your favorite simple snacks. Multiply
each in amount by ½. Use the table below.

Ingredient Original Conversion New Ingredient

Amount Factor Amount
½ or 0.5
½ or 0.5
½ or 0.5
½ or 0.5

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 REMEMBER

 Apply techniques in measuring ingredients.

 You must measure the ingredients correctly and accurately, to achieve a
high quality cooked and baked product.
 To obtain the conversion factor always remember the formula;
required yield ÷recipe yield= CONVERSION FACTOR
OR
what you NEED ÷ what you HAVE = CONVERSION FACTOR
 Get first the conversion factor to adjust the required recipe.

Directions: Fill the blanks with the correct word or group of words that
make the statement complete and correct.

1. The brown sugar is packed correctly when the sugar holds its
_________when emptied.
2. Lifting the cup to read the measure, will result to an __________ amount.
3. Use the __________ to measure small amount of liquid.
4. Use straight-edged utensil to __________ the over fill measuring spoon.
5. When measuring liquid ingredients place measuring cup on a __________
surface.
6. Level off the flour or sugar using __________.
7. Flour and sugar are example of __________ ingredients.
8. Measuring cup with spout for pouring and have space between the top is
used to measure __________ ingredients.
9. Water, oil and evaporated milk are examples of __________ ingredients.
10. Measured using __________ for small amount of dry and liquid
ingredients.

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REFLECTIVE LEARNING SHEETS

AN exact measurement produces exact FLAVOR

REFLECTION LOG

Directions: At the end the lesson, answer the reflection questions below.
Express your answer creatively.Let us see how much have you learned from the
topic. Goodluck! 😊😊

1. Explain the importance of

measuring the ingredients
correctly and accurately.

2. Can you show example of

any simple recipe? Apply
the steps in adjusting it
and decide the required

3. How does the adjusting of

recipe help in preparing
the higher number of
portions?

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ANSWER KEY

ACTIVITY 1

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REFERENCES

K to 12 Basic Education Curriculum TLE Learning Module (Commercial

Cooking)

https://www.slideshare.net/mobile/Mandy0204/measuring-ingredients

https://youtu.be/qzr82EuiJuo0

https://opentxtbc.ca/basickitchenandfoodservicemanagement/chapter/convert-and-
adjust-recipes-and-formulas/

ACKNOWLEDGEMENT

Writer: Cloe Joy D. de la Torre

Editor: Amalia S. Banate, Ph.D

Reviewer: Carmelina DM. Tan, PSDS

Management Team: Maria Magdalena M. Lim-Schools Division

Superintendent-Manila, Aida H. Rondilla-Chief Education Supervisor
Lucky S. Carpio-EPS and Lady Hannah C. Gillo, Librarian II-LRM

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