8

Technology and Livelihood Education

COOKERY
Module 5
Carry out Measurements and Calculations in a
Required Task
Technology and Livelihood Education - Grade 8
Alternative Delivery Mode
Module 5: Cookery
First Edition, 2020

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Published by the Department of Education – Division of Gingoog City

Division Superintendent: Jesnar Dems S. Torres, PhD, CESO VI

Development Team of the Module

Author/s: Denia M. Ramos

Reviewers: Elvira A. Almonte
Illustrator and Layout Artist: Jonie Mar D. Rebucas
Management Team
Chairperson: Jesnar Dems S. Torres, PhD, CESO VI
Schools Division Superintendent

Co-Chairpersons: Conniebel C.Nistal ,PhD.

Assistant Schools Division Superintendent

Pablito B. Altubar
CID Chief
Members
Elvira A. Almonte, EPS Narcisa
G. Sabello, PSDS Imelda R.
Fabe, PSDS
Himaya B. Sinatao, LRMS Manager
Jay Michael A. Calipusan, PDO II
Mercy M. Caharian, Librarian II

Printed in the Philippines by

Department of Education – Division of Gingoog City
Office Address: Brgy. 23, National Highway, Gingoog
City Telefax: 088 328 0108/ 088328 0118
E-mail Address: gingoog.city@deped.gov.ph
 Table of Contents
What I Know i
What I Need to Know 1
What’s ln 1
WHAT IS IT 2
What I Have Learned 8
What I Can Do 9
Summary: 9
Post-Test 10
Answer key: 11
REFERENCES 13
What I Know

Pre - Test

Multiple choice
Direction: Read the sentence carefully and choose the best letter of your answer. Write
your answer on a separate sheet of paper.

1. How many tables spoon in 2 cups?

A.16 T B. 8T C. 32T D.4T

2. How many cups in 8T?

A. ¼ C B. ½ C C. ¾ C D. 1cup

3. How many pints in 2 cups?

A. I B. ½ C. 2 pint D. ¾

4. Rice measured by filling the cup to overflowing, level- off with .

A. Spoon B. fork C. spatula D. hands

5. Check and timer/ thermometers, and scales according to

manufacturer’s manual before using.

A. Level B. Calibrate C. hold D. segregate

6. should be poured into cup in desired level.

A. Solid B. gas C. liquid D. dry
7. pack in a cup just enough to hold its shape.

A. Brown sugar B. white brown sugar C. baking powder D. margarine

8. All ingredient are liquids except:

A. Coco milk B. oil C. vinegar D. sesame seeds

9. What is the equivalent of 3 teaspoons in tablespoon?

A. 1T B. 1t C. ½ T D. 2T

10. What is the equivalent of 2 kilos in pound?

A. 4.4 B. 4 C. 2 D. 4.

i
 Carry out Measurement and
Lesson Calculations in Required Task
1
What I Need to Know

L.O 1. Give the abbreviations and equivalents of measurements

2. Measure ingredients according to recipe requirements
3. Perform substitution of ingredients

What’s ln
Activity #1:
Complete the table below
2 tablespoons (1) fluid oz 30 ml.
1 cup 8 fluid ounces (2) ml.
(3) oz 220 g 4 inches
½ cup 85 ml _(4) teaspoon
4cups 1quart (5) liter

Activity #2:
Directions: Fill the blanks with the correct word or group of words that make the
statement complete and correct.

1. Ingredients which measure by volume and by weight demand

measuring tools or equipment.
2. Refrigerators are operated by electricity. The unit that does the is
underneath the box behind the grill.
3. In preparing foods on the range or in the fryer, heat is transferred
by .
4. Brown sugar is into the measuring cup before leveling off.
5. Spring scales should be adjusted so that pointer is at .
Activity #3:
Direction: Give the substitution of the following. Write your answer on your activity notebook.
1. 1oz chocolate -
2. 1 cup butter -
3. 1oz Semi sweet -
4. 1 cup broth chicken -
5. 1tsp all spice –

1
 What’s New
Activity #4:
Let us determine how much you know about familiarizing oneself with the table of
weights and measures in baking. Try to answer this.
Direction: Give the equivalent of the following measurement.

1. 1 cup =_______T
2. 6Tbsp =_______cup
3. 1tbsp =_______teaspoon
4. 2cups =_______pint
5. 4Cups =_______quart
6. ½ cup = T
7. 1kilo = lbs.
8. 1 pound =_______ounces
9. 8cups =_______quarts
10. ¼ cup =_______T
Activity #5:
Directions: Give the substitute equivalent of the following ingredients. Use a separate sheet to
your answer.
1. 2 T all purpose flour = T cornstarch
2. 1 cup cake flour sifted = cup all-purpose flour sifted
3. 1 square unsweetened chocolate = T cocoa and _ T fat
4. 1 whole egg = egg yolks
5. 1 cup coffee cream (20 percent) = cup milk and T butter
Activity #6:
Directions: Write the word or group being defined or described

_1. This is how to fill the cup when measuring.

_2. This is not to be done with the cup when measuring liquid ingredients.
_3. This is used to level dry ingredients in the absence of the spatula.
_4. It is the way of removing lumps in the baking powder or baking soda.
_5. This step is not necessary in sugar unless it is lumpy.
_6. This is packed when measuring; it follows the shapes of the cupwhen
inverted.
_7. This is used to measure liquid ingredients.
_8. Use to level ingredients when measuring.
_9. This is to be removed in brown sugar and to be rolled with rolling pin.
_10. What not to do in a cup full of flour to avoid excess measurement.

WHAT IS IT
An abbreviation (from Latin brevis, meaning short [1]) is a shortened form of a word or
phrase, by any method. It may consist of a group of letters, or words taken from the full
version of the word or phrase; for example, the word abbreviation can itself be represented
by the
abbreviation abbr., abbrv., or abbrev.; NBM, for nil (or nothing) by mouth is an
abbreviated medical instruction. It may also consist of initials only, a mixture of initials and
words, or words or letters representing words in another language (for example, e.g., i.e. or
RSVP). Some types of abbreviations are acronyms (which are pronounceable), initialisms
(using initials only), or grammatical contractions or crasis.
https://en.wikipedia.org/wiki/Abbreviation

2
 Definition of term
Bushel – Any of various unit of measure of capacity Confectioner sugar – very fine or powdered sugar
Granulated sugar – sugar in granular form
Lump – a firm irregular mass
Mass – Undefined quantities upon which all physical measurements are based Ounce – a unit of weight
equal to 1/16 of a pound (28.35 grams)
Peck – a little – used dry measure, one quarter of a bushel for measuring grain Pound – a unit of
measure of mass equal to 1/16 ounce
Shortening – butter or fat etc. is used to make pastry or cake crispier or flakier Sift – to separate or
strain the finer from the coarser particle of a material using a sieve or a sifter

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.
TABLES OF WEIGHTS AND MEASURE
How to Measure Liquids
CUPS U.S METIRC
2 tablespoon 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.
2cups 16 fluid ounces (1 pint) 500 ml.
2 ½ cups 20 fluid ounces 625 ml.
4 cups 32 fluid ounces (1 quart) 1 liter
(https://gltnhs-tle.weebly.com/lesson-22.html)
MEASURING
These easy-to-use conversion charts can help you convert your recipes to the measuring system you're most
familiar with.
TABLES OF WEIGHTS AND MEASURE
General Ingredients Equivalent Chart Part II
USING CUPS and SPOONS
Common Abbreviations Standard Weights and Measures
Abbreviation Kitchen Term Measure Equivalent
tbsp. or T tablespoon 1 kilo 2.2 pounds
g. gram or grams 1,000 grams 1 kilo
lb. pound or pounds 500 grams ½ kilo
pt. pint 250 grams ¼ kilo
tsp. or t. teaspoon 1 pound 16 ounces
c. cup or cups 4 pecks 1 bushel
oz. ounce or ounces 8 qt. 1 peck
k. kilo or kilos 4 qt. 1 gallon
qt. quart 2 pt. 1 quart
°F degrees Fahrenheit 2 cups 1 pint
°C degrees degrees Celsius 16 tbsp. 1 cup
pc. piece or pieces 5 tbsp. plus 1 1/3 cup
tsp.
3
med. medium 4 tbsp. ¼ cup
sec. Second 1 oz. 2 tablespoons
Min minute 1 tbsp. 3 teaspoons
hr. hour or hours 1 tsp. 1/3 tablespoon
sq. square dash /pinch less than ⅛ teaspoon
gal. gallon Measure Equivalent

All cup and spoon measurement are level

¼ cup 2 fluid ounces 60 ml 1/4/ 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

STANDARD TABLE OF WEIGHT AND MEASURES

1 tablespoon ( T or tbsp) = 3 teaspoon ( t or tsp)

2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoons = 1/3 cup
¾ cup plus2 tablespoons = 7/8 cup
16 tablespoons = 1 cup (c.)
2 cups = 1 pint
4 cups = 1 quart
16 ounces 1 pound

COMMON UNITS OF WEIGHTS

1 pound (lb.) = 463.59 grams
1 ounce = 28.35 grams
1 kilogram (kg) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup (slice)
1 medium apple = 1 cup slice
14 oz, can condensed milk = 1 ¼ cups
14 oz, can evaporated milk = 1 2/3 cups
1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg white = 1 cup

COMMON UNITS OF VOLUME

1 bushel ( bu ) = 4 pecks
1 peck (pk) = 8 quarts
1 gallon (gal.) = 4 quart
1 quart = 2 pints
= 964.4 milliliters
1 teaspoon (tsp. or t) = 4.9 milliliters
1 tablespoon (T. or tbsp.) = ½ fluid ounce
= 14.8 milliliters

Measuring Ingredients Correctly

4
 Materials:

1. Dry Ingredients
Flour, granulated sugar, brown sugar, baking powder and soda
2. Liquid Ingredients
Water and milk
3. Measuring tools
Granulated measuring cup, measuring spoon, weighing scale, individual
measuring cup
4. Others
Spatula, tray, sifter

Accurate techniques in measuring are as important as the tools for

measuring. Therefore, always observe the following procedures:

Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a straightedge
Knife.

https://gltnhs-tle.weebly.com/lesson-22.html https://gltnhs-tle.weebly.com/lesson-22.html

 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.

 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.

https://gltnhs-tle.weebly.com/lesson-22.html https://gltnhs-tle.weebly.com/lesson-22.html

 Brown sugar. Pack into cup just enough to hold its shape when turned out off cup.
Level off with a spatula before emptying.

https://gltnhs-tle.weebly.com/lesson-22.html https://gltnhs-tle.weebly.com/lesson-22.html https://gltnhs-tle.weebly.com/lesson-22.html

 Level a measuring spoon with straight edge of a knife to measure small amounts of salt, pepper,
leavening agents or solid fats.

 Liquid ingredients. liquid measuring cup -- a glass or plastic cup with graduated markings on the
side. 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.
https://gltnhs-tle.weebly.com/lesson-22.html

5
  Ingredients which measure by volume and by weight demand standardized measuring tools and
equipment.

 Do not shake the dry measuring cup to level off dry ingredients.
 It is easier to weigh fat, butter, margarine if bought in pre-measured sticks. If fat does not come in
pre-measured sticks, use a scale to weigh the needed amount.

 Liquids should be poured into cup in desired level. Cup should stand on a flat surface.

 Spring scales should be adjusted so that pointer is at zero (0). Place pan, bowl, or piece of waxed
paper on scale to hold ingredient to be measured.
 When using balance scales, place the pan on the left-hand side of the balance and the pan weight
on the right-hand side. Add the required weights to the right-hand side and adjust the beam on the bar so
that the total is the weight needed.

 Dishwashers are a great help if Rice and flour. Fill the cup to overflowing, level-off with a spatula
or with a straight edge knife.

 Learn to match the size of pan to the size of the unit and to select the right amount of heat for
the cooking job to be done.

 In microwave cooking, time schedules must be followed exactly because every second is
important. The microwaves shut off automatically when the door is opened.

 Refrigerators are operated by electricity. The unit that does the cooling is underneath the box
behind the grill.

 food is rinsed from dishes before stacking them. Follow the plan for stacking as suggested in
the direction by manufacturer’s manual.

 Mixers are the most useful machines in commercial kitchens and even at home. It is good for
making salad dressings, sandwich fillings, for sauces, mashing potatoes, beat batter and eggs.
Attachments are also available to chop, whip, squeeze out juice, and makepurees.

 Coffee makers mostly are automatic, requiring only the measurement of coffee andwater.
 In preparing foods on the range or in the fryer, heat is transferred by conduction

Perform substitution of Ingredients

How many times have you been ready to cook and found you were out of a certain ingredient?
Sometimes it is inconvenient to run out and purchase the necessary ingredient it's easier to use a similar
product as a replacement. There are, however, several factors to consider when substituting ingredients.
Take into account differences in flavor, moisture, texture and weight.

Substitutions with an acid factor, such as molasses, need to be neutralized to avoid changes in the
flavor and texture of the product. Differences in sweetening and thickening power need consideration in
sugar and flour substitutions. To help avoid disappointments when substituting ingredients, understand
the physical and chemical properties of all ingredients. Measure accurately.

The following table gives substitutes that may be used to get a finished product similar to the
original.

The following abbreviations are used:

tsp = teaspoon
Tbsp = tablespoon
oz = ounce
lb = pound

SUBSTITUTION OF WEIGHTS AND MEASURES

1 tablespoon all-purpose flour ½ tablespoon cornstarch, potato starch, rice starch or
arrowroot starch
6
 1 tablespoon cornstarch 2 tablespoon all-purpose flour
1 cup sifted cake flour 7/8 cup all-purpose flour sifted, 1 cup all-purpose flour
minus 2 tablespoon.
1 cup sugar granulated 1 1/3 cup brown sugar, lightly packed, 1 ½ cup corn syrup
minus ½ to 1/3 cup liquid
1 cup honey 1 ¼ cup sugar plus ½ cup liquid
1 ounce chocolate 3 tablespoon cocoa plus 1 tablespoon fat
¼ teaspoon baking soda plus ½ cup fully source milk or
1 teaspoon active dry yeast lemon juice mixed with sweet milk to make ½ cup, ¼
teaspoon baking soda plus ¼ to ½ cup molasses,
1/4cream of tartar
2 egg yolks or 3 tablespoon thawed from frozen eggs, 2
1 whole egg ½ tablespoon sifted dry whole eggs powder plus 2 ½
tablespoon lukewarm water
1 egg yolk 1 1/3 tablespoon frozen egg yolk
1 egg white 2 tablespoon frozen egg white, 2 teaspoon dry egg yolk
powder plus 2 teaspoon water

Activity #7: “ARRANGE MY STEPS”

Direction: Arrange the steps chronologically. Use A for the first step and B from second,
and so on…
A.
Liquid ingredients.
_1. Place the cup on a flat, level surface.
_2. Hold the cup firmly and pour the desired amount or liquid into the cup.
_3. Lean over and view the liquid at eye level to make sure it is the proper
amount
B.
Refined sugar.
1.Spoon into cup and level off with a spatula.
_2. Do not pack or tap the sugar down.
_3. Sift sugar once to take out lumps, if any.
Activity #8:
Directions: Give the abbreviation of the following measurements:
Abbreviation Kitchen Term
1. tablespoon
2. grams
3. pounds
4. pint
5. teaspoon
6. cups
7. ounces
8. kilos
9. quart
10. degrees Fahrenheit

Activity # 9: “Correct Me”

Direction: Write T if the statement is correct and F if the wrong.

1. 1 cup butter milk is equivalent to 1 1/3 tsp. of cream of tartar plus 1 cup of sweet milk.
2. 1 egg yolk is equal to 1 1/3 T frozen egg yolk.
3. 1 packed dry yeast compressed yeast cake may be substituted for 1 tsp active dry yeast.by
a
½ T cornstarch.
7
 4. 1T All-purpose flour may be the substitute for a ½ T cornstarch
5. 1 cup honey be the substituted with 2 cups sugar.

What I Have Learned

Activity #10: “KNOW MY SUBSTITUTION”
Direction: on the third column draw a star if the substitution in column A match in the
column B and if not write the correct word/s that best describe the recipe substitution

A B C

1. 1 square 3 tablespoon cocoa plus 1

unsweetened tablespoon fat
chocolate
1 cup margarine, 7/8 to 1 cup
2. 1 cup butter hydrogenated fat plus ½
teaspoon of fat, 7/8 cup of lard
plus ½ teaspoon salt
3. 1 cup coffee cream 3 tablespoons butter plus about
( 20percent) 7/8 cup milk
4. 1 cup heavy cream ¼ cup butter plus ¾ cup of milk
( 40percent)
5. 81 cup whole milk 1 cup reconstituted non-fat dry
milk plus 2 ½ teaspoon of
butter or margarine
3 tablespoon of sifted non-fat
6. 1 cup milk dry milk plus 1 cup water, 6
tablespoons sifted crystals plus
1 cup water
1 tablespoon of vinegar or
7. 1 cup butter milk or lemon juice plus enough sweet
sour milk milk to make 1 cup (let stand
for 5 minutes), 1 ¾ teaspoon of
cream of tartar plus 1 cup
of sweet milk

Activity #11: “Let’s do the measurement”

Direction: n your notebook lists down at least 5 dry ingredients needed in
baking and write the proper way of measurement follow the format below:
Ingredients Procedure

Activity #12: “Let’s have Fun”

Direction: Complete the table below

TABLES OF WEIGHTS AND MEASURE

CUPS U.S METIRC
2 tablespoon 1 fluid ounces 1.

8
 2. 2 fluid ounces 60 ml.

½ cup 3. fluid ounces 125 ml.

4. cup 6 fluid ounces 185 ml.

1 cup 8 fluid ounces 5.

6. cups 16 fluid ounces (1 pint) 500 ml.
2 ½ cups 7. fluid ounces 8. ml.
9. cups 32 fluid ounces (1 quart) 10. liter

What I Can Do
Activity #11: “Baking Time”
Direction: Inside the box are the ingredients needed in baking Torta. Base on the
given recipe, try to fill in the table the abbreviation of units, the measurement, and the
substitution of ingredients. Write your answers in your activity notebook.

TORTA RECIPE
8 cups APF 4 pieces eggs
6 cups sugar 2 tablespoon vanilla
1 cup oil 1 teaspoon salt
2 cups water 6 table spoon baking powder
Ingredients Measurement Abbreviation Substitution
All Purpose Flour
Water
White sugar
Oil
Eggs
Vanilla
Baking powder
Salt

Summary:
Accurate techniques in measuring are as important as the tools for measuring.
Therefore, always observe the proper procedure.
How many times have you been ready to cook and found you were out of a certain?

ingredient? Sometimes it is inconvenient to run out and purchase the necessary ingredient it's easier
to use a similar product as a replacement. There are, however, several factors to consider when
substituting ingredients. Take into account differences in flavor, moisture, texture and weight.

Substitutions with an acid factor, such as molasses, need to be neutralized to avoid changes in the
flavor and texture of the product. Differences in sweetening and thickening power need consideration in
sugar and flour substitutions. To help avoid disappointments when substituting ingredients, understand
the physical and chemical properties of all ingredients. Measure accurately.

9
 Post-Test
Directions: Read the sentences carefully and choose the best letter of your choice. Write your
answer in a separate sheet of paper.

1. is sifted once to take out lumps.

A. Oil B. margarine C. white sugar D. vanilla

2. should be poured into cup in desired level.

A. Dry ingredients B. liquid C. brown sugar D. salt

3. In preparing foods on the range or in the fryer, heat is transferred by .

A. Conduction B. automatic C. evaporation D. condensation

4. One cup granulated sugar is equivalent to:

A. 1 cup firmly packed brown sugar
B. 1 cup liquid brown sugar
C. ½ cup molasses
D. ¾ cup molasses

5. The substitute for 1 cup marshmallow is:

A. 5 large marshmallows C. 10large marshmallow
B. ½ gelatin D. ¾ gelatin

6. Conversion chart can help you your recipes to the measuring system.
A. Convert B. substitute C. estimate D. calculate

7. The following ingredients are example of dry ingredients except:

A. Vanilla B. yeast C. sesame seeds D. flour

8. This is the best example of dry ingredients and one of the major ingredients in baking.
A. Vanilla B. yeast C. sesame seeds D. flour

9. an acid factor, such as molasses, need to be neutralized to avoid changes in the flavor
texture of the product.
A. Substitution B. conversion C. equivalent D. measurement

10. The abbreviation of tablespoon is:

A. T B. t C. tsp D. Tbsp

11. The correct abbreviation of pound is:

A. Pd B. pd C. lb D. bl

12. The proper abbreviation of ounces is:

A. oz B. oe C. onz D. OZ

13. It is added to sweet milk in order to produce sour milk

A. Brown sugar B. white sugar C. yeast D. vinegar

14. It is what you add to lard to produce a substitute for butter

A. Salt B. oil C. sugar D. yeast
15. This will serve as your substitute for honey:
A. Salt B. oil C. sugar D. yeast

10
 11
Acivity
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9. glass Activity
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7. 1. 3T
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4. 1 bouilon sugar
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Answer key:
 12
Activity
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W se ent
cup
2 ion 7 c Bread tion
Flour
at cup
6c
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E up
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6 T dried sifted eggs +2 ½ T
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2T/t 2T liquid water
S
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n poo bsp.
6T/t tsp.bakin
4.5flavori ngg soda + 9 tsp cream of tartar
a 1 1t Cornst +4.5 T
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 REFERENCES
Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth
June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,
128-130
Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking,
Revised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614
Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman, et
al., BASIC FOODS FOR FILIPINOS, 95-100
http://www.ext.colostate.edu/pubs/foodnut/09329.html
http://www.ehow.com/how_4425471_calculate-markup-
percentage.html
LO1
 Rojo , Cruz., Duran Home Economics lll p.83

LO2
 Rojo , Cruz and Duran Home Economics lll pp.86-8
 General Heat La Germania lnstruction Manual pp.9
 Effective Technology & Home Economics by Dr. Cristina A.Villanueva
Julia Garcia-Cruz and Luz Villanueva –Rojo
(https://gltnhs-tle.weebly.com/lesson-22.html)

13
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