Grade

7/8

TLE-HE
BREAD AND PASTRY PRODUCTION
QUARTER 2 – MODULE 2

PERFOM MENSURATION AND

CALCULATION
 Technology and Livelihood Education
Home Economics – Bread and Pastry Production 7/8
Quarter 2 – Module 2

LESSON : PERFOM MENSURATION AND CALCULATION

Objectives:
1. Familiarize oneself with the table of weights and measures in baking.
2. Apply basic the mathematical operations in calculating weights and measures.
3. Measures dry and liquid ingredients accurately.

Introduction:

What is Mensuration?
Mensuration is defined as the branch of mathematics dealing with the study of
geometric shapes, their area and volume along with other related concepts. Basically,
it is all about measurement.
Baking is a science, and it requires all the precision you would expect when doing
a chemical experiment. When you mix the ingredients, you are creating chemistry, so
being precise is important. There is balance between flour, leaveners, fats, and
liquids. Your ingredient measurements must be accurate to get the chemical reactions
you need and to achieve the right outcome of your product, consistent result every
time.

STANDARD TABLE OF WEIGHT AND MEASURES

=
1 tablespoon (T or tbsp) 3 teaspoon (t or tsp)
4 tablespoon ¼ 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 WEIGHT

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
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup

1
 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 = 2 pints
= 964.4
milliliters
1 teaspoon ( tsp. or t.) = 4.9 milliliters
1 tablespoon (T. or tbsp. ) = ½ fluid ounce
14.8 ml

GENERAL CONVERSION OF WEIGHTS AND MEASUREMENTS

Weight Conversion Volume Conversion

Formula Example Formula Example
1. Gram to A.Convert 500g to kg. 1Millilitre to litre
Kilogram Given: 500g
Solution: 𝑮𝑮𝑮𝑮𝑮𝑮𝑮𝑮 = Ml A. Convert 10,000 ML to L.
g 𝐠𝐠 𝑀𝑀𝑀𝑀 = Given: 10,000 ML
𝐺𝐺𝐺𝐺𝐺𝐺𝐺𝐺 = 1000𝐤𝐤𝐤𝐤
1000 L 𝐌𝐌𝐌𝐌
1000 kg 500 𝐠𝐠 Solution:𝑴𝑴𝑴𝑴 = 1000 𝐋𝐋
= 1000 𝐤𝐤𝐤𝐤 10,000 𝑴𝑴𝑴𝑴
= 1000 𝑳𝑳
= 0.5 𝐊𝐊𝐊𝐊
= 10 L
2. Kilogram to B.
gram A. Convert 5 kg to Litre to millilitre (ml) Convert 10 Litres to
1Kg = 1000 gram Millilitres
grams Given: 5 kg 1 L = 1000 ml Given : 10 L
Solution: Solution:
Kg = 5 kg x 1000 L = 10 L x 1000 ml
grams = 10, 000 ml
= 5,000 grams

Oven temperatures

°C = °F-32 X 5/9 °F = °C x 9/5 + 32

TEMPERATURE CONVERSION TABLE

°CENTIGRADE ( °C ) TO °FARENHEIT ( °F )
60 - 140 120 - 248 180 - 356 240 - 464
70 - 158 130 - 266 190 - 374 250 - 482
80 - 176 140 - 284 200 - 392 260 - 500
90 - 194 150 - 302 210 - 410 270 - 518
100 - 212 160 - 320 220 - 428 280 - 536

2
 EXAMPLE:
1. 120 C to degrees F 2. 302 degrees F to degrees C
F = C x 9 / 5 + 32 C = F – 32 x 5 / 9
= 120 x 9/5 + 32 = 302 – 32 x 5/9
=1080/5 + 32 = 270 x 5/9
= 116 + 32 = 1350/9
= 248 F = 150 C

MEASURE DRY AND LIQUID INGREDIENTS ACCURATELY USING

MEASURING TOOLS

Ingredients Measuring tool Others

Dry Ingredients:

 Flour  Solid Measuring  Spatula

 White Sugar cup  Tray
 Brown Sugar  Measuring spoons  Strainer
 Baking Powder
 Baking Soda

Liquid Ingredients:
 Liquid Measuring
 Water cup/glass
 Milk  Measuring spoons
 Oil

The key to successful cooking and baking is to always measure the ingredients carefully.
Here are some helpful measuring tips.

 Dry ingredients (like flour and sugar) should be measured using flat-cup measures.
Ingredients should be level. Back of a flat-bladed knife across the surface is a good way
to do this.
 Spoon measures must be measured with the correct sized measuring spoons. A level
spoon is essential.

Liquid ingredients should be measured in jugs or in measuring glass. Set the measuring
glass on a flat surface at eye level.

3
 Example
A. Flour

 Sift the flour before measuring.

 Scoop the flour to fill the measuring cup. Let is
overflow from the mouth of the measuring cup. Do not
shake.
 Level off with spatula or any straight edge.

B. Sugar
White Sugar

 Sifting is not necessary before measuring unless it is

lumpy or the sugar is an old stock.
 Fill the measuring cup until over flowing. Do not shake
the cup.
 Level off with the spatula or any straight edge.

Brown Sugar
 Check if the sugar is lumpy before measuring. Stir the
lumps.
 Scoop into the measuring cup and pack compactly
until it follows the shape of the measuring cup.

4
 C. Shortening
Solid Fats
 Fill the measuring cup/spoon with the shortening
while pressing until it is full.

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

Liquid Fats

 Pour oil into the measuring glass.

 Check if it is filled up to the measuring mark. Do not

lift the cup when measuring. Check at eye level

D. Milk or any liquid ingredients

 Pour milk into the measuring glass up to the
measuring mark. Do not lift the cup.

 Check if it is filled up to the measuring mark. Do not

lift the cup when measuring. Check at eye level.
E. Flour
 Sift the flour before measuring.
 Scoop the flour to fill the measuring cup. Let is
overflow from the mouth of the measuring cup. Do
not shake.
 Level off with spatula or any straight edge.

F. Sugar
White Sugar
 Sifting is not necessary before measuring unless it is
lumpy or the sugar is an old stock.
 Fill the measuring cup until over flowing. Do not
shake the cup.
 Level off with the spatula or any straight edge.

Brown Sugar
 Check if the sugar is lumpy before measuring. Stir
the lumps.
Scoop into the measuring cup and pack compactly until it
follows the shape of the measuring cup.

5
G. Baking powder and baking soda

 Remove the lumps in the baking powder or baking

soda by stirring.

 Dip the measuring spoon into the powder. Let it

overflows from the mouth of the measuring spoon.

Level with spatula or back edge of the knife or any

straight edge

6
 ACTIVITY SHEETS

Activity I. Multiple Choice

Directions: Read and analyze each statement carefully. Write the letter of the correct answer
on
a separate sheet of paper.

1. One (1) tablespoon Is equivalent to _______ teaspoon.

A. 6 teaspoon B. 5 teaspoon C. 3 teaspoon D. 2 teaspoon
2. If the ingredient is a liquid, what is the correct unit of measurement to be used?
A. Grams B. Kilograms C. Liter D. Meter
3. This is used to level dry ingredients in the absence of the spatula.
A. Glass C. Spoon
B. Meter Stick D. Straight edge or back of the knife
4. It is the way of removing lumps in the baking powder or baking soda.
A. Stirring C. Shake the baking soda
B. Heat the baking soda D. Dissolve into the water
5. This step is NOT necessary in sugar unless it is lumpy.
A. Blending B. Rolling C. Sifting D. Stirring
6. How do you measure liquid ingredients?
A. Pour the liquid into the measuring glass. C. Packed when measuring
B. Do not lift the cup D. A and B
7. It follows the shape of the cup when inverted.
A. Brown sugar B. Flour C. Milk D. Salt
8. How many liters are there in 1000 milliliters?
A. 1 Liter B. 10 Liters C. 100 Liter D.1000 Liters
9. 1 kilogram is equivalent to how many grams?
A. 1 grams B. 10 grams C. 100 grams D. 1000 grams
10. 230 ˚ C is equivalent to how many Fahrenheit?
A.400 ˚ F B.446 ˚ F C. 500 ˚ F D. 550 ˚ F

Activity II. True or False

Direction: Write T if the statement is True and F if the statement is False.

1. Set the measuring glass on a flat surface and check at eye level.
2. We can use spatula or the straight edge of the knife to level the measurement.
3. Measuring glass is used to measure dry and liquid ingredients.
4. Stir the baking powder to remove the lumps.
5. Lift the measuring cup in getting the measurement of a liquid.

Activity III. Conversion

Direction: Compute for the equivalent of the following measurements.
1. 1 cup = Tbsp 6. 2 kg = gms
2. 2 cups = ________ ml 7. 1 kilo = lbs.
3. 1 tbsp. = teaspoon 8. 2 fluid ounces = ________ ml
4. 4 cups = pint 9. 4 cups = quarts
5. 4 cups = quart 10.1 gal = quart

7
 Answer Key
ACTIVITY I
1. C
2. C
3. D
4. A
5. C
6. D
7. A
8. A
9. D
10. B

ACTIVITY II

1. T
2. T
3. F
4. T
5. F

ACTIVITY III

1. 16 Tbsp 6. 2000 gms

2. 500 ml 7. 2.21 lbs
3. 3 tsp 8. 30 ml
4. 2 pint 9. 1 quart
5. ½ quart 10. 4 quarts

References:
Books:
Government of the Philippines, Department of Education. Technology and Livelihood
Education: Learning Module in Bread and Pastry Production 7/8 pp. 18-32.

Government of the Philippines, Department of Education. Technology and Livelihood

Education-Bread and Pastry Production- Grade 7 Alternative Delivery Mode, First edition,
2020 (Division of Misamis Occidental)

Online resources:
https://www.deped-click.com/2020/05/most-essential-learning-competencies.html
https://www.slideshare.net/kenjoyb/tle-he-cookery-curriculum-guide
News, Deseret. “Baking Quiz.” Deseret News. Deseret News, October 15, 2003.
https://www.deseret.com/2003/10/15/19790034/baking-quiz

8
Name: ____________________________ Date: ______________________
Grade/Section: _____________________ Score: _____________________

Technology and Livelihood Education - Bread and Pastry 7/8

QUARTER 2, Module 2
SUMMATIVE TEST

Activity 1

Directions: Below are jumbled letters of common units use in measuring weights and
measures. Write the correct spelling of the jumbled letters on your answer sheet.

1. MARSG - _________________ 6. TARUQ - ________________

2. TERILILLLIM - _________________ 7. GROLIKSAM - _________________
3. UIDFL UNCEO - _________________ 8. TNIP - _________________
4. RENIETHAFH - _________________ 9. UPC - _________________
5. BLENOOPSAT - _________________ 10. SEATNOOP - __________________

Activity 2
Directions: Match the column A with column B. Write the letter of the correct answer.

Column A Column B

A. Check the measurement in an eye

level.

B. Level off the ingredients using a

1. spatula or knife.

C. Pour the flour into the measuring cup

until it overflows.

D. Sift the flour before measuring.

2.

E. Fill the measuring cup/spoon with the

shortening while pressing until it is
full.

F. Pour the oil into the measuring glass.

3.

4.

7
 5.

Activity 3

Directions: Use the formula in converting degrees Centigrade to degrees Fahrenheit

and Fahrenheit to Centigrade. Show your solutions. Your answer will be graded using
the rubrics below. (5 points each.)

F = C x 9 / 5 + 32 C = F – 32 x 5 / 9

1. 100 degrees Centigrade to degrees Fahrenheit.

2. 320 degrees Fahrenheit to degrees Centigrade

Rubrics for evaluation

5 4 3 2 1
Answered Try to answer Try to answer the Try to answer Try to answer the
the problem the problem problem with 1-2 the problem problem but with
correctly with with complete correct solutions with correct no correct
complete solutions but but incorrect answer but no solution and/or
solutions incorrect answer. solution at all incorrect answer
answer

10