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Technology and Livelihood Education: Department of Education Republic of The Philippines
Technology and Livelihood Education: Department of Education Republic of The Philippines
COOKERY Module 6
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders. Every
effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.
Management Team
Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato,PhD, CESE
Assistant Schools Division Superintendent
Mala Epra B. Magnaong, Chief ES, CLMD
Members Neil A. Improgo, EPS-LRMS
Bienvenido U. Tagolimot, Jr., EPS-ADM
Samuel C. Silacan, EdD, CID Chief
Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma,PSDS
Ray G. Salcedo, Principal II/District In-charge
Avilla G. Taclob, Principal I/District In-charge
Agnes P. Gonzales, PDO II
Vilma M. Inso, Librarian II
This module is provided as your alternative instruction for learning in which content and
activities are based on your needs. It is a self-paced approach wherein you will work on
different activities that are interesting and challenging for you to develop your reading and
comprehension skills. To accomplish what is expected from you, you are encouraged to stay
focus and develop a sense of responsibility and independence in doing the different tasks
provided in the module. Be an empowered learner. Always believe that nothing is impossible
and nobody can stop you from reaching your dreams.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.
1. Use the module with care. Do not put unnecessary mark/s on any part of the module.
Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included in
the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult
your teacher or facilitator. Always bear in mind that you are not alone.
We hope that through this material, you will experience meaningful learning and gain deep
understanding of the relevant competencies. You can do it!
Table of Contents
What I Need to Know ---------------- 1
Lesson 1
What’s In ---------------- 5
What’s New ---------------- 6
What is It ---------------- 6
What’s More ---------------- 9
What I Have Learned ---------------- 10
What I Can Do ---------------- 11
Assessment ---------------- 12
Additional Activities ---------------- 15
Answer Key ---------------- 16
References ---------------- 17
What I Need to Know
Production costs may comprise things such as the expenses acquired to gain the
production. Upon learning this module it includes and activity sheets.
1
What I Know
To begin your journey in this module, please answer the test below. Let us
determine how much you already know. Select the letter of the best answer.
MULTIPLE CHOICE
Directions: Read and understand the statements below.Choose the letter of the
answer. Write your answer in your TLE notebook.
1. Whattool is used to compute food costs?
A. standard recipe
B. costing sheet
C. costing principle
D. ingredient costing
2. What do you call the amount added in the price cost?
A. Markup
B. Percentage markup
C. Item cost
D. Selling price
3. The total price paid for a resources used is called _____.
A. Mark up
B. Food cost
C. Selling price
D. Buying price
4. The amount you pay for the product you bought is called _____.
A. Peso markup
B. Percentage markup
C. Purchase cost
2
D. Net Cost
3
B. Sift the flour
C. Do not shake
D. Scoop to fill the measuring cup to overflow
11. What is the purchase price of an item if the selling price is 10.00 and the
markup is 20%?
A. 5.00
B. 2.00
C. 12
D. 4.00
12. If the purchase price is 15.00 and the selling price is 20.00What is the
markup percentage?
A. 25%
B. 10%
C. 5%
D. 2%
13. What is the formula for peso markup?
A. Purchase price – Selling Price
B. Purchase price + Selling Price
C. Purchase price/Selling Price
D. Selling price x Purchase Price
14. To measure dry ingredients in a measuring cup it must be____________.
A. overflowing
B. stirring
C. sifting
D. lifting
15. To measure _________ is to packed with a spoon.
A. brown sugar
B. oil
C. juice
D. vinegar
4
Lesson CALCULATING COST OF PRODUCTION
1 (TLE_HECK7/8PM-0e-5)
Cost of production is the total price paid for resources used to make a product or
create a service to sell including raw materials, labor, and overhead.
What’s In
5
4. 1C Cake flour ______________________
5. 1 cup Miniature marshmallow ______________________
What’s New
Interview your mother about the food expenses in a day. List the name of items bought
and the amount paid for each item.At least 2 items.
Example:
ITEM No. of items Purchase Price Total Cost
bought
1. Puto Maya 6 pcs. @ 5.oo/pc. P 30.00
What is It
To calculate the cost of food production, you need to know the total cost of your
ingredients along with how much each ingredient is used in a recipe. This is important to
know how much a product costs.
6
To do this, you multiply per-unit price by the item you buy.. Add up all these
individual prices to find the total food cost for your dish. Calculating the cost of food
production is important tool in order to determine the cost of the food produced.
Principles of Costing
In a food businessyou need to know the total cost of the product before you will sell it.
The following are the things to consider in calculating the cost of the product.
1. Markup - is the amount added to the price cost.
It can alsobe stated as a permanent amount or as percentage of
the total cost.
2. Selling price - is the price at which a product or service is sold.
3. Purchase Cost - is the price a buyer pays for the food bought.
4. Yield - is the amount of usable product after it has been
processed.
5. Total Cost - is the total cost of food production.
7
Example No. 1
Compute the SELLING PRICE of ICE CANDY product if given the following estimated
cost of ingredients which produced 35 pcs. with 50% peso mark up.
PRODUCT INGREDIENTS PURCHASE COST
Ice Candy 2 cups Shredded young 30.00
coconut
½ Kilo sugar 30.00
1 can condensed milk 35.00
Ice candy wrapper 30.00
TOTAL P _________________
SOLUTION:
Selling Price =Total Cost + Peso mark-up
No. of Yield
To get the 50% peso markup, the formula is = (TOTAL COST x 50% MARKUP)
105.00 x .50 = 52.5
SELLING PRICE = 105 + 52.50 = 197.50 ÷ 35 pcs. Ice candy = 4.5 or
or 5.00 each ice candy
Example No. 2
Compute the PESO MARKUPand the SELLING PRICEof PULVORON Product if given
this estimated cost of ingredients which produced 50 pcs. Pulvoron with 50% markup.
FORMULA:
PESO MARKUP = (TOTAL COST X 50% MARKUP)
110.00 X .50 = P55.00
8
SELLING PRICE = TOTAL COST + PESO MARKUP
No. of Yield
= 110.00 + 55.00 = 165.00 ÷50 pcs. = 3.3
What’s More
Let us determine how much you understand about the topic. Take this exercise.
Directions: Compute the estimated purchase cost of this Chicken Adobo recipe and
impose 50% markup to determine the selling price with total servings of 24. Show your
solution in your TLE notebook.
Item Unit cost Total Cost
2 K chicken 115.00/kilo 230.00
1 head of garlic 50.00/kilo 20pcs/kilo 2.50
4 Tbsp soy sauce 15.00/bottle Approx. 32T 1.90
1 tsp ground black 1.00/ small pack ½ t/pack
pepper
2.00
1/2 cup vinegar 12.00/bottle Approx. 2 C/bottle
3.00
2Tbsp cooking oil 40.00/bottle Approx. 32T 2.50
TOTAL P _______________
FORMULA:
SELLING PRICE = Total Cost + Peso markup
No. of yield
9
Directions:Choose the answer from the box to complete the statements below Write
the answer in your TLE notebook.
What I Can Do
Activity 5:
10
Directions: Complete the table below by answering the peso markup and the
percentage markup. Write your answer in your TLE cookery notebook.
FORMULA:
Assessment
MULTIPLE CHOICE
A. Directions: Choose the correct answer of the following items. Write only
the letter of the correct answer in your cookery notebook.
11
A. Standard recipe
B. Costing sheet
C. Costing principle
D. Ingredient costing
2. In the principles of costing, the term used to add in the price cost is called
_____________.
A. Percentage markup
B. Item cost
C. Selling price
3. The total price paid for a resources used is called ________.
A. Mark up
B. Food cost
C. Selling price
D. Buying price
4. ________is the total amount you pay for the product you bought.
A. Peso markup
B. Percentage markup
C. Buying price
D. Selling price
12
A. Product
B. Yield
C. Total
D. Amount
8. This is needed to get 1 cup of sugar?
A. 4T
B. 8T
C. 12T
D. 16
9. It is needed to measure small amount of liquid.
A. tablespoon
B. teaspoon
C. measuring cup
D. glass
10. Which is the first procedure in measuring dry ingredients like
A. Level off with spatula
B. Sift the flour
C. Do not shake
D. Scoop to fill the measuring cup to overflow
11. Compute the purchase price of an item if the selling price is 10.00 and the
markup is 20%?
A. 5.00
B. 2.00
C. 12
D. 4.00
12. What is the markup percentage if the purchase price is 15.00 and the selling
price is 20.00?
A. 25%
B. 10%
C. 5%
D. 2%
13
13. What is the formula for peso markup?
A. Purchase price – Selling Price
B. Purchase price + Selling Price
C. Purchase price/Selling Price
D. Selling price x Purchase Price
14. To measure dry ingredients in measuring cup it must be. _________.
A. overflowing
B. stirring
C. sifting
D. lifting
15. To measure a _________is to pack with a spoon.
A. brown sugar
B. oil
C. juice
D. vinegar
Additional Activities
14
Answer Key
What’s more
15
Item Unit cost Total Cost
2 K chicken 115.00/kilo 230.00
1 head of 50.00/kilo 20pcs/kilo 2.50
garlic
4 Tbsp soy 15.00/bottle Approx. 32T
sauce 1.90
1 tsp ground 1.00/ small pack ½ t/pack
black pepper 2.00
1/2 cup 12.00/bottle Approx. 2
vinegar C/bottle 3.00
2Tbsp 40.00/bottle Approx. 32T
cooking oil 2.50
TOT 241.9
AL
24 24
References
Zyraquilalaregino. “kto12tle-Homeeconomicslm-Commercialcooking-
140702063521-phpapp02.Pdf - Page Cover Page Title Page Table of Contents
Introduction: Course Hero.” kto12tle-homeeconomicslm-commercialcooking-
140702063521-phpapp02.pdf - Page Cover Page Title Page Table of Contents
Introduction | Course Hero, February 5, 2018.
https://www.coursehero.com/file/28140414/kto12tle-homeeconomicslm-
commercialcooking-140702063521-phpapp02pdf/.
Zyraquilalaregino.“kto12tle-Homeeconomicslm-Commercialcooking-
140702063521-phpapp02.Pdf - Page Cover Page Title Page Table of Contents
Introduction: Course Hero.” kto12tle-homeeconomicslm-commercialcooking-
140702063521-phpapp02.pdf - Page Cover Page Title Page Table of Contents
16
Introduction | Course Hero, February 5, 2018.
https://www.coursehero.com/file/28140414/kto12tle-homeeconomicslm-
commercialcooking-140702063521-phpapp02pdf/.
https://www.osha.gov/sites/default/files/2018-12/fy10_sh-20864-Abon, Orlando
P., Bacani, Olivia A. and Cornito, Evelyn B. (2010).Entrepreneur Kids, St.
Agustine Publication: Sampaloc, Manila
Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth
Mary Frey Ray.Evelyn Jones Lewis.Exploring Professional Cooking, Revised,
Chas A. Bennet Co., Inc., Peoria, Illinois 61614
17