MODULE IN TLE 8

Name: James Hubert M. Gabris

I. Lesson/Topic: Measure dry and liquid ingredients accurately

II. Objectives:

After accomplishing this module, you must be able to:

1. measure dry and liquid ingredients accurately.

III. Materials:
Notes in TLE

IV. Concept:

MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY

Materials:
1. Dry ingredients
Flour, granulated sugar, brown sugar, baking powder and soda

2. Liquid ingredients
Water, milk

3. Measuring tools
Graduated measuring cup, measuring spoons, weighing scale, individual measuring cup

4. Others
Spatula, tray, sifter

A. Flour

1. Sift the flour.

2. Scoop to fill the measuring cup to overflow. Do not shake.

3. Level off with spatula.

B. Sugar

White sugar
1. Sifting is not necessary before measuring unless it is lumpy.
2. Fill the measuring cup until over flowing. Do not shake the cup.
3. Level off with the spatula

Brown Sugar
1. Check if the sugar is lumpy before measuring.
Rolll out the lumps. Remove the dirt.
2. Scoop into the measuring cup and pack
compactly until it follows the shape when inverted.
 C. Powdered Food (baking powder and baking soda)

1. Remove the lumps in the powder by stirring.

2. Dip the measuring spoon into the powder
3. Level with spatula or back edge of the knife or right in the can opening.

D. Shortening

Solid fats

1. Fill the measuring cup/spoon with the shortening while pressing until it is full.

2. Level the fat with a straight of a knife or spatula

V. Activity

Direction: Explain in 3 to 5 sentences the proper measuring of the following ingredients.

1. Oil

oil, start by placing your liquid measuring cup on a level surface, like your kitchen counter.

2. White sugar

Fill the measuring cup until over flowing. Do not shake the cup.
Level off with the spatula.

3. Baking powder and baking soda

Remove the lumps in the powder by stirring. Dip the measuring spoon into the powder. Level with spatula or back edge of
the knife or right in the can opening.

4. Evaporated milk

Use evaporated milk instead of fresh milk in recipes. Add an equal amount of water.

5. Flour

Sift the flour. . Scoop to fill the measuring cup to overflow. Do not shake. . Level off with spatula

VI. Evaluation

Quiz

Direction: Write the word or group being defined or described.

brown sugar 1. This is packed when measuring; it follows the shape of the cup when inverted.

measuring cup 2. This is used to measure liquid ingredients.

spatula 3. Use to level ingredients when measuring.

Lumps 4. This is to be removed in brown sugar and to be rolled with rolling pin.

Shaking 5. What not to do in a cup full of flour to avoid excess measurement.

Overflowing 6. This is how to fill the cup when measuring.

lifting the cup 7. This is not to be done with the cup when measuring liquid ingredients.

edge of the knife 8. This is used to level dry ingredients in the absence of the spatula.

Stirring 9. It is the way of removing lumps in the baking powder or baking soda.

. sifting 10. This step is not necessary in sugar unless it is lumpy.