Name of the Teacher: Lovely D.

Garcia Grade 7
Learning Area: TLE HOME ECONOMICS Quarter 4
Learning Competency:
 Measure ingredients correctly by using appropriate measuring tools.

Unit No.4 Topic: Measure Ingredients Duration: 60 minutes

Correctly
Learning At the end of the lesson, the students should be able to:
Objectives:
a) Use the appropriate tools and utensils needed in measuring
ingredients.
b) Observe the proper way of measuring ingredients.
c) Perform the proper way of measuring ingredients correctly.
d) Appreciate the importance of measuring ingredients correctly.

Resources: References
 K-12 Commercial Cooking Learning Module pp.34-36
 https://www.extension.umn.edu/.../toolkits.../measuring-liquid-
and-dry-ingredients-correctly.pdf

Materials
 T.V -Water
 Laptop - White Sugar
 Measuring Cups - Salt
 Measuring Spoons - Brown Sugar
 Sifter - Milk
 Spatula - Baking Soda
 Disposable cake cups - Soy Sauce
 Flour

Methodology
Teacher’s Activity Students Activity
Preliminaries  Prayer
 Housekeeping
 Checking of Attendance

Motivation The teacher will group the students

into two.

The teacher will present a game
called “find the missing piece”. Each
group will be given a broken piece of
heart and the students will find their
missing piece in the other group.
Activity The teacher will present a game
called “Name Me”.
-After finding their partner the
students will paste the heart in
the board.
The students will pick a tool or
ingredient and identify its name.

-Measuring Cups
-Measuring Spoon

-Sifter

-Milk

-Brown Sugar

-Soy Sauce

-Flour

-Baking Soda
Analysis The teacher tell the definition of
measurement and the definition of
tools and asks the following
- Flour, white sugar, milk,
questions:
water, brown sugar, oil, vanilla,
 What are the different
salt, baking powder.
ingredients to be measured?
-Measuring spoons, measuring
cups, measuring glass.
 What are the measuring tools
to be used in measuring these
ingredients? -Flour and white sugar.

 What are the ingredients that

can be measured using
measuring cups? -Sift it first. To take out the
lumps.
 What should be done first
before measuring the flour
and the white sugar? Why? -Sifter
 What tool is being used in
sifting the sugar and cake
flour? -Use to get all the excess
ingredients out of
 What is the use of spatula in the measuring cup and to level
measuring flour and off the dry ingredients.
granulated sugar?
- Tablespoon
 If the desired measurement is
less than 1 cup, what
measuring tool will you use?
-16 tablespoons.
 How many tablespoons are
there in 1 cup? No.
 Are the refined sugar and
 brown sugar be measured in
the same way?
 Why?
 What are the ingredients that
is usually needed in small
amount?
 How do we measure these
ingredients?
 How will you measure these
ingredients if it is more than a
teaspoon?
 How many teaspoons are
there in a tablespoon?
 Is measuring glass be used in
measuring dry ingredients?
 Why?
 What are the ingredients that
can be measured using
measuring glass?
 What measuring tool should
be used in measuring these
ingredients in small quantity?
 How many tablespoons are
there in 1 glass?
Abstraction  Why do we need to measure
the ingredients correctly?
Application Performance Activity:
The teacher will group the students
into 4 and each group will be given
an ingredient. They will perform the
proper way of measuring ingredients
-Because in measuring the
brown sugar we should pack
into cup just enough to hold its
shape then level off with a
spatula.
-Salt, pepper, baking powder.
- By using the teaspoon.
- Use the tablespoon.
-3 teaspoons
-No.
-Because it is intended to
measure liquid ingredients only.
-Milk, oil, water, soy sauce.
- By using a teaspoon or
tablespoon.
-16 tablespoons.
-To get the accurate
measurement of the ingredients
and to make our recipe
delicious.
Group 1. Salt, water, white
sugar.
Group 2. Soy sauce, flour,
baking soda, white sugar.
 using the appropriate measuring Group 3. Brown sugar, milk,
tools. flour, salt.

Group 4. Water, brown sugar,

white sugar.

Concluding A. Follow Up Assignment:

Activities  Give other ingredients that can be measured by the measuring
tools.
Reference: K-12 Commercial Cooking Learning Module pp. 37.

B. Advanced Assignment:
 Research about ingredients substitution. Give the substitute
ingredient of the following.

1. 1 tsp Baking Powder

2. 1 Cup Chicken Broth
3. 1 Cup Butter
4. ½ Cup Catsup
5. 2 cups Vinegar
Reference: Home Economics- Commercial Cooking pp. 42