7

TLE
Quarter 1- Module 1
COOKERY
EXPLORATORY COURSE
Technology and Livelihood Education- Grade 7
Alternative Delivery Mode
Module 1: Cookery
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

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.

Published by the Department of Education

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

Development Team of the Module

Writers: Anthonette R. Zambrano, Ruby Grace B. Aquita, Racma K. Kunsa, Suraya D.
Makmod, Mubarak M. Minandang, Rosemina L. Badrudin, Aileen V. Alarde
Editors: Anthonette Reyes Zambrano
Reviewers: Dr. Belinda L. Distor
Illustrator: Geunicar A. Perez
Layout Artist: Geunicar A. Perez
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Gilbert B. Barrera – Chief, CLMD

Arturo D. Tingson, Jr. – REPS, LRMS

Peter Van C. Ang-ug - Regional ADM Coordinator

Dr. Pancho G. Balawag - CID Chief
Engr. Reynaldo S.E. Villan – EPS, LRMS
Dr. Vivencio Aniñon – PSDS, Division ADM Coordinator

Printed in the Philippines by _____________________________

Department of Education – Region XII

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph

 7

TLE
Quarter 1- Module 1
LO1. Carry Out Measurements
and Calculations in a Required
Task
Introductory Message
For the facilitator:
Welcome to the Cookery-Technology and Livelihood Education Exploratory Course
Grade 7 Alternative Delivery Mode (ADM) Module on LO 1 – Carry 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 into 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
own learning. Furthermore, you are expected to encourage and assist the learners as
they do the tasks included in the module.

2
For the learner:
Welcome to the Cookery-Technology and Livelihood Education Exploratory Course
Grade 7 Alternative Delivery Mode (ADM) Module on LO 1 – Carry out measurements
and calculations in a required task.

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner is
capable and empowered to successfully achieve the relevant competencies and skills at
your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.
In this portion, the new lesson will be
What’s New
introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
This section provides a brief discussion of the
What is It
lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

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 What I Have Learned This includes questions or blank
sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do
help you transfer your new knowledge or skill
into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities
to you to enrich your knowledge or skill of the
lesson learned. This also tends re tention of
learned concepts.
This contains answers to all activities in the
Answer Key
module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this 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!

4
 What I Need to Know

This module was designed and written with you in mind. It is here to help you carry 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 is aimed to:

 LO 1 – Carry out measurements and calculations in a required task
After going through this module, you are expected to:
1. Give the abbreviations and equivalents of measure ments
2. Measure ingredients according to recipe requirement
3. Convert systems of measurement according to recipe requirement
4. Perform substitution of ingredients

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 What I Know

Pre-Test

A. Directions: Write True if the statement is correct and write False if the
statement is incorrect. Write your answer on the space provided.

___________1. Ingredients which measure by volume and by weight demand

standardized measuring tools or equipment.
___________2. The unit in the refrigerator that does the cooling underneath the
box behind the grill.
___________3. In preparing foods on the range or in the fryer, heat is transferred
by conduction.
___________4. White sugar is pack into the measuring cup before levelling off.
___________5. Spring scales should be adjusted so that pointer is at 0.

B. Directions: Complete the table below

2 tablespoons _____ fluid oz 30 ml.

1 cup 8 fluid ounces ____ ml.

_____ oz 220 g 4 inches

2 ½ fluid ounces 85 ml ____ teaspoon

250 °F ___ °C

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 Carry Out Measurements and
LO1 Calculations in Required Tasks

In order to reach good cooking, we need to have extraordinary skills in

measuring our ingredients. In cooking, you should always know the importance of the
measuring and calculation. These are essential to develop our skills in cooking.

What’s In

In your previous lesson, you’ve already discussed on how to maintain appropriate

kitchen tools, equipment and paraphernalia. This time, in our lesson, we are going to
perform mensuration and calculation. We are going to carry out measurements and
calculations in a required task

Notes to the Teacher

Always remind students to exercise OHS every time they perform laboratory or
industry work.

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 What’s New

In life, we encounter terminologies which are different from the terms that what
we used to. This time we will learn the importance of cooking abbreviation in
developing our good skills in cooking.

Common Cooking Abbreviations

Although some recipes spell out measurements, a lot of cookbooks use

abbreviations. Often times, different books will use different abbreviations, which can
cause confusion when putting together a dish. For example, the tablespoon and
teaspoon abbreviation may look very similar and can be mistaken for one another:

a lowercase t can stand for teaspoon

an uppercase T can stand for tablespoon)

Adding a tablespoon (T) of garlic when the recipe only requires a teaspoon (t) can spell
disaster!

Find the common cooking abbreviations and their corresponding unit of measurement
below:

Common Abbreviations for Measurements in Cooking

Cooking Abbreviation(s) Meaning

C, c Cup
G Gram
Kg Kilogram
L, l Liter
Lb Pound
mL, ml Millilitre
Oz Ounce
Pt Pint
t, tsp Teaspoon
T, TB, Tbl, Tbsp Tablespoon
Qt Quart
Gal Gallon
Min Minute
Hr Hour
O Degree
Fl Fluid
°C Degrees Celsius
°F Degrees Fahrenheit

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 STANDARD TABLE OF W EIGHT AND MEASURES

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

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

COMMON UNITS OF W EIGHT

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 whites = 1 cup

COMMON UNITS OF VOLUME

1 bushel (bu ) = 4 pecks

1 peck (pk ) = 8 quarts
1 gallon (gal.) = 4 quart
1 quart (qt) = 2 pints
= 964.4 milliliters
1 teaspoon (tsp. or t.) = 4.9 milliliters
1 tablespoon (T. or tbsp.) = ½ fluid ounce
= 14.8 milliliters
15 ounces raisins = 3 cups
1 pound dates = 2 ½ - 3 cups
½ pint whipping cream = 2 cups whipped creams

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 Well done! You did great in familiarizing the different kinds of Common
Abbreviations for Measurements in Cooking, this time let us continue our learning by
answering the activities provided.

Activity 1: “Complete my meaning Vice-Versa”

Direction: Complete the table by filling in the missing cooking abbreviation or meaning.

No. Cooking Abbreviation Meaning

1. C

2. Gram

3. Kg

4. Lb

5. Ounce

6. Teaspoon

Activity 2: “My Alternate Name Game”

Direction: Give the equivalent of the following measurement
1. 1 kilogram = ______pounds
2. 2 tablespoon = ______fluid ounces
3. 32 tablespoon = ______cup
4. 1 lb. nuts = ______cups
5. 15 ounces raisins = ______cups
6. 1 lb. confectioner sugar = ______cups
7. 8 egg whites = ______cup
8. 1 tablespoon = ______fluid ounce
9. 2 cups = ______quart
10. 1 medium apple = ______cup slice

Good job! Let's continue our lesson.

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 What is It

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 W EIGHTS AND MEASURE

(How to Measure Liquids)

CUPS U.S. METRIC

2 tablespoons 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.

2 cups 16 fluid ounces 500 ml.

2 ½ cups 20 fluid ounces 625 ml.

4 cups 32 fluid ounces (1 quart) 1 liter

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 HOW TO MEASURE DRY INGREDIENTS
(QUICK CONVERSIONS)

1/2 oz 15 g ¼ inch 5 mm

1 oz 30 g ½ inch 1 cm

2 oz 60 g ¾ inch 2 cm

3 oz 90 g 1 inch 2.5 cm

4 oz (1/4 lb) 125 g 2 inches 5 cm

5 oz 155 g 2 ½ inches 6 cm

6 oz 185 g 3 ¼ inches 8 cm

7 oz 220 g 4 inches 10 cm
8 oz (1/2 lb) 250 g 5 inches 12 cm

9 oz 280 g 6 inches 15 cm

10 oz 315 g 7 inches 18 cm

11 oz 345 g 8 inches 20 cm

12 oz 375 g 9 inches 22 cm

13 oz 410 g 10 inches 25 cm

14 oz 440 g 11 inches 28 cm

15 oz 470 g 12 inches (1 foot) 30 cm

16 oz 500 g 18 inches 46 cm

24 oz 750 g 20 inches 50 cm

32 oz 1 kg 24 inches (2 feet) 61 cm
30 inches 77 cm

USING CUPS AND SPOONS

(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 85 ml 1/2 teaspoon 2.5 ml
ounces
½ cup 4 fluid ounces 125 ml 1 teaspoon 5 ml
1 cup 8 fluid ounces 250ml 1 tablespoon 15 ml

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 OVEN TEMPERATURES

FAHRENHEIT (°F) CELCIUS (°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

Let’s have a new activity today called “ Give me the equivalent”

Activity 3: “Give me the Equivalent”

Direction: Give the equivalent of the following measurement

1. 32 oz = _____ kg
2. _____cup = 4 fluid ounces
3. 10 oz = _____ inches
4. 2 oz = _______ cm
5. ______ oz = 2.5 cm
6. ______ cups = 1 liter
7. 6 oz = ______inches
8. 2 tablespoons = _____ ml
9. _______ cup = 125 ml
10. __________°F = 160-180°C

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Activity 4: “ The Picture Sounds Familiar”

Direction: Select the correct measuring tools use in the following products. Write
the letter of the correct answer.

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Activity 5: “Actual Assessment Activity”

Direction: Individual Work: The student will execute how to measure the
ingredients according to the recipe requirement.

1. 2 cups of flour
2. 1 cup of brown sugar
3. 1 & 1/2 cup white sugar
4. 1 tbsp. ground pepper
5. ¾ cup evaporated milk
6. 4 tsp cornstarch
7. 2 tbsp vinegar
8. 1 & ¼ cup of water
9. ½ tsp of salt
10. ¼ cup oil
RUBRICS of PERFORMANCE

Performances Scoring Criteria

The students can measure the 10 given ingredients 100

The students can measure the 9 given ingredients 95

The students can measure the 8 given ingredients 90

The students can measure the 7 given ingredients 85

The students can measure the 6 given ingredients 80

The students can measure the 5 given ingredients 75

The students can measure the 4 given ingredients 70

The students can measure the 3 given ingredients 65

The students can measure the 2 given ingredients 60

The students can measure the 1 given ingredients 55

The students cannot measure all the given ingredients 50

Congratulations, you made it this far, now you are equipped of knowledge and
information about measuring and calculations. Let’s proceed to the next topic.

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 What’s More
This time let us discuss the importance of accuracy in
measuring our ingredients to uphold our competence in cooking.
Listen carefully as we discuss this part of our lesson.

Measuring Ingredients Correctly

Accurate techniques in measuring are essential 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 straight-
edged knife

 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.

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

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 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

 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.

 Ranges, sometimes called stoves, provide heat for cooking on top and in the oven.
The controls for range heat must be accurate and easy to operate. Tools and utensils
needed for cooking on the range and work space should be within easy reach.

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 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.
 Dishwashers are a great help if 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 make purees.
 Coffee makers mostly are automatic, requiring only the measurement of coffee and
water.
 In preparing foods on the range or in the fryer, heat is transferred by conduction.

Activity 6: “Find the M issing Term”

Direction: Fill in the blanks with the correct word or group of words that make the
statement complete and correct.

1. __________________ is a glass or plastic cup with graduated markings on the

side.
2. ____________________ is used to measure small amounts of salt, pepper,
leavening agents or solid fats
3. Ingredients which measured by __________________and by weight demand a
standardized measuring tools
4. __________ is the most useful mixing tool in commercial kitchen and even at
home.
5. __________is transferred by the conduction in preparing .

Activity 7: “Show me what you got”

Direction: Individual work: The student will show how to measure the following
ingredients correctly.

a. 1 & ½ cups Flour

b. 1 cup Brown sugar
c. ¼ cup Oil
d. 1 ¼ cups White sugar
e. 1 T Baking powder
f. ½ cup Evaporated mil

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 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 use d:

teaspoon = tsp kilogram = kg

tablespoon = Tbsp/T gram =g
ounce = oz gallon = gal
pound = lb milliliter =ml
cup = C/c

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 Ingredient equivalents
Ingredient Amount Substitutions
Allspice 1 tsp - 1/2 tsp cinnamon plus 1/2 tsp ground cloves.
Apple pie spice 1 tsp - 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp
cardamom.

Arrowroot, as 1 Tbsp - 2 Tbsp all-purpose flour.

Thickener - 1 Tbsp cornstarch.
Baking powder, 1 tsp - 1/4 tsp baking soda, 1/2 tsp cream of tartar and
1/4 tsp cornstarch;
double acting
- 1/4 tsp baking soda plus 5/8 tsp cream of tartar;
- 1/4 tsp baking soda plus 1/2 cup buttermilk, sour
milk or yogurt (decrease liquid in recipe by ½ cup);

- 1/4 tsp baking soda, 1/2 Tbsp vinegar or lemon

juice plus sweet milk to make 1/2 cup (decrease
liquid in recipe by 1/2 cup);
- 1/4 tsp baking soda plus 1/4 cup molasses
(decrease liquid in recipe by 1-2 Tbsp);

- 1 1/2 tsp phosphate or tartrate baking powder.

Bay leaf, crushed 1 tsp 1 whole bay leaf.
Brandy 1/4 cup - 1 tsp brandy extract plus enough water or liquid
called for in recipe to make 1/4 cup.

Bread crumbs 1 cup 1 bouillon cube, 1 tsp (1 envelope) powdered

Dry broth base or 1 tsp instant granules dissolved in 1

cup water.

Butter 1 cup 1 cup margarine;

- 7/8 to 1 cup hydrogenated shortening plus 1/2 tsp
salt;
- 7/8 cup lard plus 1/2 tsp salt;
- 7/8 cup oil plus 1/2 tsp salt.

Catsup 1 cup - 1 cup tomato sauce plus 1/2 cup sugar and 2 Tbsp
vinegar (for use in cooking).

Chili Sauce 1 cup - 1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp
vinegar, 1/4 tsp cinnamon, and dash of ground
cloves and allspice.

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Chives, finely 1 Tbsp - 1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp
vinegar, 1/4 tsp cinnamon, and dash of ground
Chopped
cloves and allspice.

Chives, finely 1 Tbsp - 1 Tbsp green onion tops, finely chopped.

Chopped
Chocolate, 1 oz - 3 Tbsp cocoa plus 1 Tbsp butter or fat;
Unsweetened - 3 Tbsp carob powder plus 2 Tbsp water.

Semi-sweet 1-2/3 oz - 1 oz unsweetened chocolate plus 4 tsp sugar.

Chocolate chips, 6 oz pkg - squares (2 oz) unsweetened chocolate, 2 Tbsp

semi-sweet, melted Shortening and 1/2 cup sugar melted (2/3 cup).
(2/3 cup)

Coconut, grated, 1 Tbsp - 1 1/2 tbsp fresh coconut, grated.

dry
Coconut milk 1 cup - 1 cup milk.

Coconut cream 1 cup - 1 cup cream.

Cornstarch 1 Tbsp - 2 Tbsp all-purpose flour;

- 2 Tbsp granular tapioca;

- 1 Tbsp arrowroot.

Corn syrup 1 cup - 1 cup granulated sugar plus 1/4 cup water or other
liquid called for in recipe;
- 1 cup honey.

Cracker crumbs 3/4 cup - 1 cup dry bread crumbs.

Cream: 1 cup - 1 1/2 Tbsp butter plus 7/8 cup milk;

 half & half (10- - 1/2 cup coffee cream plus 1/2 cup milk;
12% fat)
- 1 cup evaporated milk, undiluted.

 coffee (20% fat) 1 cup - 3 Tbsp butter plus 7/8 cup milk.

 heavy (36-40% 1 cup - 1/3 cup butter plus 3/4 cup milk (for baking only,
fat) will not whip).

 Sour 1 cup - 7/8 cup buttermilk or sour milk;

- 1 cup yogurt;

- 1 1/8 cup powdered nonfat dry milk, 1/2 cup warm

water and 1 Tbsp vinegar (mixture will thicken in
refrigerator in a few hours);

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 - 1 cup evaporated milk plus 1 Tbsp vinegar (allow to
stand 5 minutes before using);
- 1/3 cup buttermilk, 1 Tbsp lemon juice, and 1 cup
smooth cottage cheese blended together;
- 7/8 cup milk, 1 Tbsp lemon juice, and 2 Tbsp
butter or margarine.

 whipped cream 2 cups - 1 cup chilled evaporated milk plus 1/2 tsp lemon
juice, whipped until stiff.

Cream of tartar 1/2 tsp - 1 1/2 tsp lemon juice or vinegar.

Dill, fresh 1 head - 1 tsp dill seed.

Eggs 1 egg - 2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp water;

 whole, large (3 1/3 Tbsp) - 3 1/3 Tbsp frozen egg yolks, thawed;

- 1/2 tsp baking powder, 1 Tbsp vinegar and 1 Tbsp

liquid (in baking);
- 1 egg in every 3 can be replaced with 1 Tbsp

cornstarch in baking;
- Soften 1 Tbsp unflavored gelatin in 3 Tbsp cold
water, add 3 tsp boiling water, cool and beat until
frothy, add to recipe (reduce other liquid by 2 Tbsp);
- 1/4 cup commercial egg substitute.

 Whites 1 egg white - 2 tsp dried egg white plus 2 Tbsp water;
(2 Tbsp) - 2 Tbsp frozen egg whites, thawed.

 Yolks 1 egg yolk - 2 Tbsp dried egg yolks plus 2 tsp water;
(1 1/3 Tbsp) - 4 tsp frozen egg yolks, thawed.

Flour, 1 cup - 7/8 cup all-purpose or bread flour.

 Pastry
 Cake 1 cup - 7/8 cup all-purpose flour (1 cup less 2 Tbsp).

 white, all 1 Tbsp - 1/2 Tbsp cornstarch, potato starch, rice starch or
purpose
for thickening arrowroot;
- 1 Tbsp quick-cooking tapioca;

- 1 Tbsp waxy rice or corn flour;

2 Tbsp granular cereal;

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 2 Tbsp browned flour;
1 1/2 Tbsp whole wheat flour.

 white, all 1 cup - 1 1/2 cups bread crumbs;

purpose
for baking - 1 1/8 cups cake flour (1 cup plus 2 Tbsp);

Note: Specialty - 7/8 to 1 cup corn meal;

flours - 1/2 cup cornstarch plus 1/2 cup rye, potato or rice
added to yeast flour (sift together 6 times, use with 2 tsp baking
bread powder per cup in quick breads as wheat flour allergy
substitute);
recipes will result
in a - 13/16 cup gluten flour (1 cup less 3 Tbsp);

reduced volume - 5/8 cup potato flour;

and - 7/8 cup rice flour;
heavier product. - 1 1/3 cups rolled oats;

- 1 1/4 cups rye flour;

- 1/8 cup soy, cottonseed, peanut or carob flour
plus 7/8 cup all-purpose flour;
- 1/3 cup wheat germ plus 2/3 cup all-purpose flour

- 1 cup minus 1 Tbsp whole wheat flour.

 white, 1 cup - 1 cup all-purpose flour plus 1 1/4 tsp baking

allpurpose, powder and 1/4 tsp salt.
self-rising
Garlic 1 clove, small - 1/8 tsp garlic powder or instant minced garlic;
1/2-1 tsp garlic salt (reduce amount salt called for
in recipe).

Gelatin, flavored 3-oz package - 1 Tbsp plain gelatin plus 2 cups fruit juice.

Ginger, candied or 1 Tbsp - 1/8 tsp powdered ginger.

Raw
Herbs, fresh 1 Tbsp - 1 tsp dried herbs.

Honey 1 cup - 1 1/4 cup sugar plus 1/4 cup liquid (use liquid
called for in recipe).

Horseradish, grated 1 Tbsp - 2 Tbsp bottled horseradish.

fresh

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Italian seasoning 1 tsp - 1/4 tsp basil, 2/3 tsp dried parsley, and pinch
oregano.

Lemon 1 lemon - 1 to 3 Tbsp juice, plus 2 to 2 1/2 tsp grated rind.

 whole
 Juice 1 tsp - 1/2 tsp vinegar.

 grated rind or 1 tsp - 1/2 tsp lemon extract.

peel

Lemon grass 1 Tbsp - 1 Tbsp lemon peel.

Maple sugar, 1 Tbsp - 1 Tbsp white sugar;

grated
1/2 cup - 1 cup maple syrup (decrease liquid by 1/2 cup).

Maple syrup about 2 cups - Combine 2 cups sugar and 1 cup water, bring to
clear boil; take off heat; add 1/2 tsp maple flavoring.

Marshmallows, 1 cup - 10 large marshmallows.

Miniature

Mayonnaise (for 1 cup - 1 cup yogurt, sour cream or cottage cheese

use
pureed in blender (use for all or part of mayonnaise
In salads and salad called for in recipe).
dressings)

Milk 1 cup - 1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp

 buttermilk or vinegar or lemon juice; let stand 5 minutes;

sour
- 1 cup sweet milk plus 1 1/4-1 3/4 tsp cream of
tartar;
- 1 cup yogurt (plain).

 Skim 1 cup - 1/3 cup instant nonfat dry milk plus 7/8 cup
water.

 Whole 1 cup - 1/2 cup evaporated milk plus 1/2 cup water;
- 1 cup skim, 2% or reconstituted dry milk;
- 1 cup soy or almond milk;
- 1 cup fruit juice or potato water in baking;

- 1 cup water plus 1 1/2 tsp butter in baking;

- 1 cup buttermilk plus 1/2 tsp baking soda

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 (Decrease baking powder by 2 tsp).

 Sweetened 1 cup Combine 1 cup plus 2 Tbsp dry milk with 1/2 cup
Condensed warm water and 3/4 cup sugar, mix well, may set
pan in bowl of hot water to dissolve sugar.

Mint leaves, fresh 1/4 cup - 1 Tbsp dried mint leaves.

Chopped

Molasses 1 cup - 3/4 cup sugar, increase liquid by 5 Tbsp,

decrease baking soda by 1/2 tsp, add 2 tsp
baking powder;

- 3/4 cup sugar plus 1 1/4 tsp cream of tartar,

increase liquid in recipe by 5 Tbsp.

Mushrooms, fresh 1 lb - 3 oz dried plus 1 1/2 cups water;

- 1 8-oz can, drained weight.

Mustard, dry 1 tsp - 1 Tbsp prepared mustard;

- 1/2 tsp mustard seeds.

Nuts 1 cup - 1 cup rolled oats, browned (in baked products).

Oil (for sautéing) ¼ cup - 1/4 cup melted margarine, butter, bacon

drippings, shortening or lard.

Onion 1 small - 1/4 cup chopped, fresh onion;

- 1 1/3 tsp onion salt;

- 1 to 2 Tbsp instant minced onion;
- 1 tsp onion powder.

Onion powder 1 tsp - 1/4 cup fresh onion, chopped.

Orange 1 medium - 6 to 8 Tbsp juice; 3/4 cup diced; 2 to 3 Tbsp

grated rind.

Orange peel, dried 1 Tbsp - 2 or 3 Tbsp grated fresh orange peel (peel of
medium orange).

Parsley, fresh 1 Tbsp - 1 tsp parsley flakes.

Pepper, white 1 tsp - tsp black pepper.

Peppers, green or 1 Tbsp - 3 Tbsp fresh bell pepper, dried chopped.

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red bell, dried

Pimento 2 Tbsp, - 3 Tbsp fresh red bell pepper;

chopped - 1 Tbsp dried red pepper, rehydrated.

Pumpkin pie spice 1 tsp - 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice
and 1/8 tsp nutmeg.

Rennet 1 tablet - 1 Tbsp liquid rennet.

Rice 1 cup cooked - 1 cup converted, regular brown or wild rice,

cooked.
- 1 cup bulgur or pearl barley, cooked.

Rum 1/4 cup - 1 Tbsp rum extract plus enough liquid to make ¼
cup.

Shortening, melted 1 cup - 1 cup cooking oil.

Solid 1 cup - 1 cup minus 2 Tbsp lard;

- 1 cup butter or margarine (decrease salt in recipe

by 1/2 tsp).

Sugar 1 cup - 1 cup granulated sugar;

 Brown - 1 cup granulated sugar plus 1/4 cup unsulphured

molasses;
- 1/2 cup liquid brown sugar.

 confectioners 1 cup - 3/4 cup granulated sugar (for uses other than
or baking).
powdered

 Granulated 1 cup - 1 cup firmly packed brown sugar;

- 1 1/3 cup confectioners’ sugar (for uses other than

baking);
- 1 cup corn syrup, reduce other liquid by 1/4 cup
(never replace more than 1/2 of sugar called for in
recipe with corn syrup);

- 13/16 cup honey (1 cup less 3 Tbsp); reduce

liquid in recipe by 3 Tbsp for every cup of honey
added; add a pinch of baking soda to neutralize
acidity;
- 3/4 to 1 cup maple syrup minus 3 Tbsp other
liquid;

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 - 1 cup molasses or sorghum plus 1/2 tsp baking
soda; omit or decrease baking powder by 1 tsp;
reduce other liquid by 6 Tbsp;
- 1 cup raw sugar.

 Noncaloric 1/8 tsp - 1 tsp granulated sugar;

Solution
2 Tbsp - 1 cup granulated sugar.

 Noncaloric 1/4 tsp - 1 tsp granulated sugar;

Grains
1/4 cup - 1 cup granulated sugar.

Tapioca, quick- 1 1/2-2 Tbsp - 4 Tbsp pearl tapioca, soaked.

cooking

Quick-cooking for 1 Tbsp - 1 Tbsp flour.

Thickening

Tomatoes, fresh 2 cups, - 1 16-oz can, drained.

Chopped
 Packed 1 cup - 1/2 cup tomato sauce plus 1/2 cup water.

 Canned 1 cup - 1 1/3 cups diced tomatoes simmered 10 minutes.

Tomato juice 1 cup - 1/2 cup tomato sauce plus 1/2 cup water.

What I Have Learned

We will evaluate our knowledge and skills in cooking by answering the

activities provided. Good luck!

Activity 8: “Give my Alter Activity”

Direction: Write the substitution of the following ingredients.

1. 1 tsp Pepper, white

2. 1Cup Coconut milk
3. 1 Tbsp Ginger, candied or raw
4. 1 tsp lemon juice
5. 1 Tbsp Parsley, fresh
6. 1cup Tomato juice
7. 1 cup Nuts
8. 1 cup skim milk

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9. 1/4 cup mint leaves, fresh chopped
10. 3/4 cup cracker crumbs

What I Can Do

Activity 9: “Complete my Template”

Directions: Fill in the blank to complete the table below

2 tablespoons _____ fluid ounce 30 ml.

1/2 cup 4 fluid ounces ____ ml.

_____ ounces 220 g 4 inches

2 ½ fluid ounces 85 ml ____ teaspoon

300 °F ___ °C

Assessment

Now that you are compact and equipped of essentials about cooking. Let us put
on standards. Let us assess your capability and knowledge about cooking by performing
the activities below.

Activity 10: “W hat is my Alter?”

Direction: Perform the substitution of the following ingredients.

Given Ingredients (Substitution) (Put Check If

achieve)

1. 1 cup coconut milk

2. ½ tsp cream of tartar

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 3. 1 cup cake flour
4. 1 tsp white pepper
5. 1 cup brown sugar

RUBRICS
Performance Scoring Criteria

The student performs the 5 given ingredients 50

The student performs the 4 given ingredients 40

The student performs the 3 given ingredients 30

The student performs the 2 given ingredients 20

The student performs the 1 given ingredients 10

The student perform the 0 given ingredients 5

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 Additional Activities

Good job! Let’s try more!

Activity 11: “Fill my Substitution”

Direction: Give the substitution of the following ingredients

Ingredient Amount Substitution

1. Allspice 1 tsp

2. Apple pie spice 1 tsp

3. Arrowroot, as Thickener 1 Tbsp

4. Bay leaf, crushed 1 tsp

5. Brandy 1/4 cup

6. Chives, finely 1 Tbsp

7. Chopped

8. Coconut, grated, dry 1 Tbsp

9. Coconut milk 1 cup

10. Coconut cream 1 cup

11. Cracker crumbs 3/4 cup

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 31
Activity 4
Activity 5
1. A Activity 3
PERFORMANCE OF THE 2. B
3. C 1. 1 kg
STUDENTS
4. C 2. ½ cup
5. A 3. 7 inches
6. A 4. 2 cm
7. B 5. 3 oz
8. B 6. 4 cups
9. C 7. 3 ¼ inches
10. C 8. 30 ml
11. C 9. ½ cup
12. A
13. A 10.325-350°F
14. B
15. B
Pre-Test
Activity 2 Activity 1
A.
1. 2.21 pounds 1. Cup 1. True
2. 1 fluid ounces 2. G 2. True
3. 2 cups 3. Kilogram 3. True
4. 4 ½ cups 4. Pound
4. False
5. 3 cups 5. Oz
6. Tsp
5. True
6. 2 ½ cups
7. 1 cup
B.
8. 1 fluid ounce
9. 1 quart 1 fluid oz
250 ml.
10.1 cup slice
7 oz
1teaspoon
120 °C
Answer Key
 32
Activity 10
ACTIVITY 11 Activity 9
1. 1/2 tsp cinnamon plus 1. 1 fluid oz
1/2 tsp ground cloves. STUDENTS
2. 125 ml
2. 1/2 tsp cinnamon, 1/4 PERFORMANCE 3. 7 oz
tsp nutmeg, and 1/8 tsp
cardamom. 4. 1/2 teaspoon
3. 2 Tbsp all-purpose flour. 5. 150 °C
1 Tbsp cornstarch.
4. whole bay leaf.
5. 1 tsp brandy extract plus
enough water or liquid
6. 1 cup tomato sauce, 1/4
cup brown sugar, 2 Tbsp
vinegar, 1/4 tsp cinnamon,
and dash of ground cloves
and allspice.
7. 1 1/2 tbsp fresh coconut,
grated.
8. 1 cup milk.
9. 1 cup cream.
10. 1 cup dry bread crumbs.
Activity 8
Activity 7 Activity 6
1. 1 tsp black pepper.
2. 1 cup milk. STUDENTS 1. Liquid measuring
3. 1/8 tsp powdered PERFORMANCE cup
ginger. 2. measuring spoon
4. 1/2 tsp vinegar. 3. volume
5. 1 tsp parsley flakes.
4. Mixers
6. 1/2 cup tomato sauce
plus 1/2 cup water 5. heat
7. 1 cup rolled oats,
browned (in baked
products).
8. 1/3 cup instant nonfat
dry milk plus 7/8
cup water.
9. 1 Tbsp dried mint
leaves.
10. 1 cup dry bread
crumbs.
References
K to 12 Basic Education Curriculum Technology and Livelihood Education Learning
Module Commercial Cooking Exploratory Course Grade 7 and Grade 8
K to 12 Basic Education Curriculum Technology and Livelihood Education Learning
Module Bread and Pastry Production Exploratory Course Grade 7 and Grade 8

file:///C:/Users/user/Downloads/Most-Essential-Learning-Competencies-
Matrix%20(4).pdf

http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning_m
odule.pdf

http://www.depedbataan.com/resources/9/k_to_12_bread_and_pastry_learning_mod
ule.pdf

https://www.dummies.com/food-drink/recipes/measurement-abbreviations-and-
conversions/

33
For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph

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