7/8

Technology and Livelihood Education

Home Economics

COOKERY 7/8
Quarter 1 Module 3
Technology and Livelihood Education 7/8
Alternative Delivery Mode
Quarter 1 – Module 3: Carry out measurements and calculations in a required task
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Ruby I. Cabusora

Editors: Ma. Pacencia G. Dancel
Mary Judith Gwynne E. Valenciano
Annabel L. Guardian
Reviewer: Helen N. Flora, EPS, TLE/TVL
Nimfa R. Gabertan, EPS, English
Jeffrey D. De Guzman
Illustrators: Cid Eduardo A. Equibal Jr.
Layout Artist: Cid Eduardo A. Equibal Jr.
Management Team:
JENILYN ROSE B. CORPUZ, CESO VI, SDS
FREDIE V. AVENDAÑO, ASDS
JUAN C. OBIERNA, Chief, CID
HEIDEE F. FERRER, EPS - LRMS
HELEN N. FLORA, EPS-TLE/TVL

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Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education Grade 7/8 -Cookery Alternative
Delivery Mode (ADM) Module on Carrying out measurements and calculations in a
required task

This module was collaboratively designed, developed, and reviewed by educators both
from public and private institutions to assist you, the teacher, or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming their
personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners in guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st-century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this module. You
also need to keep track of the learners' progress while allowing them to manage their
observe learning. Furthermore, you are expected to encourage and assist the learners
as they do the tasks included in the module.

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you acquire
knowledge and understanding in Carrying out Measurements and Calculations in a
Required Task. The scope of this module permits it to be used in many different
learning situations. The language used recognizes the diverse vocabulary level of
students. The lessons are arranged to follow the standard sequence of the course. But
the order in which you read them can be changed to correspond with the textbook you
are now using.

The Module comprises the lesson:

Lesson 3: Carry Out Measurements and Calculations in a Required Task

After going through this module, you are expected to:

1. discuss the different units of measurements and its abbreviation;
2. perform conversion of measurements using a given formula;
3. follow the correct procedure when measuring ingredients correctly; and
4. appreciate the value of following instructions accurately.

What I Know

Multiple Choice
Directions: Read and analyze the statement carefully. Choose and write your answer
in your notebook.

1. If 1 cup is equal to 16 tbsp, what is 3/4 cup_

A. 4 tbsp. C.12 tbsp.
B. 8 tbsp. D.14 tbsp.
2. When using standard measuring cups, all ingredients should be leveled
off at the rim using _
A. spoon handle C. back edge of the knife
B. any kitchen tool D. the cutting edge of the knife
3. To avoid errors in getting measurements, instruments should be
regularly checked and _

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 A. calibrated C. repaired
B. cleaned D. changed with a new one
4. In cooking, the following are commonly measured EXCEPT:
A. distance C. weight
B. time D. temperature
5. Which of the following does not belong to the group?
A. grams C. kilograms
B. milliliter D. pounds

Lesson Carry out measurements and

calculations in a required
3 task
The use of appropriate tools and equipment and following the standard
measuring techniques will help to produce quality food products. To
perform better it is a must that everyone should observed the
underlying principles of getting accurate measurements to avoid any
unsatisfying performances.

What’s In

Hello, my dear learner! The last lesson that you have read is about maintaining
appropriate kitchen tools, equipment, and paraphernalia. Let us see how sharp
your memory is.
Try to recall the cleaning and sanitizing procedures and give some tips on how
to promote safety kitchen workplace. Write these down in your notebook.
This time, it’s another module for you to read on! The knowledge and skill that
you will gain in this module will give an understanding of the importance of
getting accurate measurements to carry out the task effectively.

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 What’s New

In this lesson, you will find out that measurement plays a very
significant role in carrying out the tasks effectively.
Measurement sometimes varies or not precisely equal. This is due to
random errors or systematic errors. Random errors occur during the act of
measurement itself and Systematic error is due to the result of instrument
faults. Random errors can be minimized by using the Standard Metric
Measuring Utensils while, measuring instruments need to undergo calibration
or adjustments if necessary, to achieve good results.
Besides, Quick conversion is a technique usually followed by some
people who have been practicing cooking by years. However, for a beginner, you
are encouraged to learn the units of measurements and their equivalent as well
as the proper techniques in getting accurate measurements for its best results.

What is It

Measurements
Measurement is a way of finding the size, quantity, or amount of something.
Time, temperature, weights are some of the things to be measured accurately to
ensure successful cooking results.
Some of the measuring tools we have in the kitchen that provides standard
measurements are measuring cups and spoon. However, other foods and ingredients
must be measured in different methods and techniques using other tools like scales.
The international unit of measurement being followed today is the metric system.
Among the units use for measuring liquid volume are milliliter, liter, and grams while
dry ingredients may be weighed in kilograms and grams. On the other hand, heat
temperature is important also when cooking especially when using an oven. Heat
temperature can be measured in terms of degree Fahrenheit (˚F) or degree Celsius (˚C).
Some oven heat indicators are in ˚F while in the recipe, it is written in ˚C.

Standard Metric Measuring Utensils

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 MEASUREMENT ABBREVIATIONS

US Customary Unit Metric Unit

cups C or c bushel bu gram g
teaspoon t or tsp. peck pk kilogram kg
Tablespoon T or tbsp. pints pt milliliter ml
pounds lbs Liter/litre L or l
Fluid ounces Fl.oz
ounces oz
quarts qt
gallon gal

Common Units of Volume

1 bushel 4 pecks 148.95 cups

1peck 8 dry quarts 37.24 cups
1 gallon 4 quarts 16 cups
1quart 2pints 4 cups
1pint 2 cups

CONVERSION TABLE OF MEASUREMENT

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Measuring Liquids

STANDARD (CUPS) US CUSTOMARY UNIT METRIC UNIT

1/4 2 fluid ounces 60 ml.

1/2 4 fluid ounces 120 ml.

3/4 6 fluid ounces 180 ml.
1 cup 8 fluid ounces 240 ml.
2 cups 16 fluid ounces 480 ml
3 cups 18 fluid ounces 720 ml.
4 cups 32 fluid ounces 960 ml.

Measuring Dry Ingredients

1 oz. 30 g 10 oz. 300 g

2 oz. 60 g 11 oz. 330 g
3 oz. 90 g 12 oz. (3/4 lb.) 360 g
4 oz. 120 g 13 oz. 390 g
5 oz. 150 g 14 oz. 420 g
6 oz. 180 g 15 oz. 450 g
7 oz. 210 g 16 oz. (1 lb.) 480 g
8 oz. (1/2 lb.) 240 g 24 oz. 720 g
9 oz. 270 g 35 oz. (2.2 lbs.) 1 kg.

CUPS AND EQUIVALENT MEASUREMENTS

(Cups and it is equivalent in tablespoon, teaspoon and milliliter)

Cups Tbsp tsp ml

1/4 c 4tbsp 12 tsp 60 ml
1/2 c 8 tbsp 24 tsp 120 ml
3/4 c 12tbsp 36 tsp 180 ml
1 cup 16 tbsp 48 tsp 240ml

OVEN TEMPERATURE

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A. ˚C=˚F-32x5/9 B. ˚F=˚C x 9/5 + 32
Fahrenheit(˚F) Celsius (˚C) 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

The following is an example of converting ˚C to ˚F and ˚F to ˚C

Convert: 150˚C to ˚F Convert: 410 ˚F to ˚C

Formula: ˚F =˚C X 9/5 +32 Formula: ˚C= (˚F -32) X 5/9
˚F =150 x 9 + 32 ˚C = (410 – 32) X 5
5 9
=1350 +32 = 378 (5)
5 9
=270 +32 =1,890
=302 ˚F 9
=210 ˚C

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 MEASURING THE INGREDIENTS CORRECTLY

1. Measuring rice or grains-rice can

be bought usually by sacks or in some
cases in kilos. Use a weighing scale for
this. Scales and other measuring
devices should be checked and
calibrated based on the manufacturer’s
manual to get accurate measurements.

2. Flour or cornstarch-Fill the

measuring cup until overflowing, level
off using the back edge of the knife or
any straight edge material. If the recipe
requires sifting the flour, then sift it
first and follow the same procedure.

3. White sugar-need not be sifted, just

roll out the lumps or remove it. To get
the exact measure; fill in the cup until
overflowing and level it off using a
spatula or the back edge of the knife.

4. Brown sugar – Remove the lumps,

scoop into the cup. Packed until it
follows the shape of the cup when
inverted.

5. Salt and Baking powder-These

ingredients are usually needed in a
very small amount. Fill in the teaspoon
until overflowing, level it off using the
back edge of the knife. Most of the time
salt and baking soda are used by
pinch or dash which is equivalent to
1/16 tsp.

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6. Liquid Ingredients-Use a
measuring cup with a lip or a spout to
avoid spills and for easy pouring; Use a
measuring glass with markings. Place
the cup on a flat surface; fill in with
liquid ingredients up to the desired
markings. Check at eye level.

7. Fats- Practically, butter or

margarine that are available in the
markets are already marked off. Just
cut through the wrapper line. If
without markings, butter sticks of
200g is 1cup.

What’s More

Activity 1: Mathematics is FUN! Go for 100%

Directions: Give the equivalent measurement of each item being asked below.
Put your answer in your notebook.

“There are There

________ tsp. in are Convert:
three Tbsp.” _____tb There are ___ cups of
water in one gallon. 60˚c to
sp in two
˚F
cups.

1. 2. 3. 4.

Convert: 212 ˚F to ˚C

5. Very good! if you got 100%

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 Give the abbreviations of the
following:
____________________________
__6.teaspoon_________________
_____7.tablespoon_____________
_________8.milliliter___________
_____________9.gallon_________
__________________10.quart___
____________________________
____________________________
_____

What I Have Learned

Activity 2: Minute Paper

Directions: Fill in your reflections about what you have learned, what is
unclear to you, and what do you still want to know about. Write the answer in your
notebook.

Today, I have learned that …

_________________________________________________________
_________________________________________________________
__________________
I still want to learn more on_
_________________________________________________________
_________________________________________________________
_________________________________________________________
_______________________

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 What I Can Do

Activity 3: - Quick Conversion

Directions: Calculate the equivalent measurement of the items below
Write your answers in your notebook.

A.
IF : 2 cups = 32 tablespoon
3/4 cup = _____
tablespoon

1/2 cup = _____

tablespoon

1/4 cup = _____

tablespoon
_

B.

IF : 1 gallon = 16 cups

3/4 gallon = _____ cups

1/2 gallon = _____ cups

1/4 gallon = _____ cups

Assessment

Multiple Choice
Directions: Read and analyze the statement carefully. Choose and write your answer
in your notebook.

1. How do you check if brown sugar is accurately measured?

A. Sugar can easily fall off when inverted
B. Just fill in the cup without overflowing

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 C. It follows the shape of the cup when inverted
D. The shape of the cup has nothing to do with it

2. If 1 cup is 240 ml, what is 1/4 cup_

A. 60 ml C. 120 ml
B. 80 ml D. 140 ml
3. When measuring liquid, place the cup on _
A. any surface C. the table
B. flat surface D. slanted surface
4. The following are metric units EXCEPT:
A. ml C. liter
B. lbs. D. kg
5. For the right consistency and good taste of the product, measurement
should be
A. estimated C. accurate
B. inaccurate D. just enough
6. To avoid spills when measuring liquid, the appropriate tool to use is_
A. measuring glass
B. measuring cup
C. measuring cup with a lip or spout
D. any cup will do
7. How do you check if liquid is accurately measured?
A. check above eye level
B. check below eye level
C. check at eye level
D. check at the sides of the table
8. Theresa is going to cook Ginataang Mais, the recipe asks for 3/4 cup
granulated sugar, but the ¾ measuring cup is missing. She may use_
A. 1/3 cup + 1/2 cup
B. 1/4 cup + 1/2 cup +1/2 cup
C. 1/2cup + 1/2 cup +1/2 cup
D. 1/4 cup +1/4 cup +1/4 cup
9. If 500ml is = 1/2 liter; ____ is =1 liter
A. 5000 ml C. 1500 ml
B. 1000 ml D. 2000 ml
10. When measuring dry ingredients, do not _
A. overflow the cup
B. hold the cup
C. level off the cup
D. shake the cup

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 Additional Activities

Activity 4: Let’s Measure It Correctly!

Directions: List down the proper measuring procedures of the following items
below. You will be rated based on the Scoring Rubrics provided.

(If you have internet access, you may watch a video: How to Measure Ingredients- The
Right Way (Dry and Wet) @youtube.com/watch? v=5iNNFC8Mol)

1.Measuring liquid ingredients: 2. Measuring brown sugar

______________________________________
_____________________________________
______________________________________
_____________________________________
______________________________________
_____________________________________
______________________________________
_____________________________________
______________________________________
_____________________________________
______________________________________
_____________________________________
______________________________________
__________________________________
_____________________________
3. Measuring butter

___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
______________________________________-

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ANSWER KEY:

D
B qt
C gal
C ml
C tbsp
tsp
C 100˚C
D
B 140˚F A
D 16 cups A
A 32 cups C
C 9 tsp C
Assessment What's More What I Know

References:

Commercial Cooking Module k to12 – Technology and Livelihood Education

Soriano, Nora, 1986. A guide to food Selection, Preparation, and Preservation:
Manila: Rex Bookstore
How to Measure Ingredients- The Right Way (Dry and Wet) @youtube.com/watch?
v=w5iNNFC8MoI
www.yummy.ph
www.williams-sonoma.com
www.leaf.tv
www.bhg.com
www.chewtheworld.com
www.food52.com
www.monotaro.vn

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