7/8

11

TLE – H.E.- COOKERY

Quarter 1 – Module 2:
PERFORM MENSURATION AND
CALCULATION
TLE – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 2: PERFORM MENSURATION AND CALCULATION
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

Development Team of the Module

Writers: Philip Y. Academia Jr. & Crislyn M. Salinog
Editors: Reynald M. Manzano, Rosemari O. Elum, Jesusa D. Paladar,
Reviewers: Jesusa D. Paladar, Jefferd C. Alegado, Mark Dave M. Vendiola &
Dawn T. Tuban
Typesetters: Rizabelle R. Tubio, Dawn T. Tuban

Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera

Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D.,TM Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr. Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
 7/8
TLE
Quarter 1 – Module 2:
Measurements and Calculations
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Measurements and Calculations. 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.

After going through this module, you are expected to:

1. Recognized the abbreviations and equivalents of measurements.

2. Measure ingredients according to recipe requirement.

3. Display patience in measuring and calculating ingredients.

1
 What I Know

Let us determine how much you already know about the measurements and
equivalents. Take this test.
I. Directions: Put a check mark in the appropriate column that best describes your
present level of knowledge on each enlisted competency. Copy and write your in your
notebook.

Knowledge Not A Little A Lot

Much
1. I know the different measuring tools for
ingredients
2. I know how to determine the different
measuring tools and their uses
3. I know how to measure the different types of
ingredients
4. I know how to abbreviate the measurement of
ingredients
5. I know the equivalent measurements
6. I know how to measure ingredients according
to recipe requirement

2
Lesson
ABBREVIATIONS AND EQUIVALENTS OF
2 MEASUREMANETS

What is abbreviation?

Abbreviation, as defined in the Merriam dictionary, is a shortened form of a written

word or phrase used in place of the whole word or phrase.
This lesson aims to discuss the different abbreviation and equivalents of
measurements used in Cookery.

Notes to the Teacher

This contains helpful tips or strategies that will help you in
guiding the learners. The following are information that
would lead to the activities and assessment. Some activities
may need your own discretion upon checking, or you may
use rubric of provided. Please review the activities and
answer keys, and amend if necessary.

What’s In

Direction: A. Give at least two (2) basic techniques in measuring different

ingredients.
1._______________________________________
2._______________________________________

B. How do you measure ingredients?

3
 What’s New

Directions: identify the following. Write A if it is an abbreviation, UM if it is unit of

measurement. Write your answer on your notebook

____1. pint ____6. Tablespoon

____2. pound ____7. Kg.
____3. oz ____8. C
____4. T ____9. g
____5. teaspoon ____10. ounce

What is It

Abbreviations and Equivalents of Measurements

What is abbreviation?

Abbreviation, as defined in the Merriam dictionary, is a shortened form of a

written word or phrase used in place of the whole word or phrase.
This lesson aims to discuss the different abbreviation and equivalents of
measurements used in Cookery.

Recipes are the heart of the food coming from all food trucks. Some are personally
created, other are family recipes that have been paced on through the generations.
These recipes are full of culinary codes like abbreviations and weird measurements
(how big is a pinch?).

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.

4
Find the common cooking abbreviations and their corresponding unit of
measurement below:

Cooking Abbreviations Unit of Measurement

C,c Cup
G Gram
Kg Kilogram
L,l Liter
Lb Pound
Ml milliliter
Oz Ounce
Pt Pint
t, tsp Teaspoon
T, TB, Tbl, Tbsp Tablespoon

Common cooking conversion measurements

Now that you have the abbreviations all sorted out, it’s time to learn the most
common conversion measurements in cooking. Understanding these cooking
conversions can help you quickly follow recipes, convert based on your available
cooking equipment, or even allow you to do quick math to slightly alter recipes
according to your liking!

This table lists common conversion measurements in cooking.

Conversion Measurements in Cooking

Unit of Measurement Equals

Pinch or dash Less than 1/8 teaspoon
3 teaspoon 1 tablespoon
2 tablespoon 1 fluid ounces
1 jigger 1 ½ fluid ounces
4 tablespoon ¼ cup
5 tablespoon plus 1 teaspoon 1/3 cup
12 tablespoons ¾ cup
16 tablespoons 1 cup
1 cup 8 fluid ounces
2 cups 1 pints or 16 fluid ounces
2 pints 1 quart or 32 fluid ounces
4 quarts 1 gallon

5
MEASURING INGREDIENTS

It may sound obvious, but 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. Running the 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 spoons. A level spoon is essential.

Liquid ingredients should be measured in jugs. Set

the jug on a flat surface and check at eye level.

In cookery, there are techniques also that we

need to know. These are some of the basic techniques
that we have to learn when measuring ingredients.
Spray the measuring cup with cooking spray before
adding sticky liquids such as molasses, corn syrup or
honey to make it easier to pour out the liquid and
clean the cup.

Measuring Bulk Dry Ingredients

Spoon bulk dry ingredients such as cranberries,
raisins, chocolate chips or oats into the measuring
cup. If necessary, level the top with a spatula or flat
side of a knife.

6
Measuring Brown Sugar
Check if the sugar is lumpy before measuring. Scoop into measuring cup and
pack compactly until It follows the shape when inverted.

Measuring Sour Cream and Yogurt

Spoon sour cream and yogurt into a dry measuring cup, then level the top by
sweeping a metal spatula or flat side of a knife across the top of the cup

Using Measuring Spoons

For dry ingredients such as flour, sugar, or spices, heap the ingredient into
the spoon over a canister or waxed paper. With a metal spatula or flat side of a knife,
level with the rim of the spoon.

For shortening or butter, spread into spoon and level off. For liquids, pour into
measuring spoon over a bowl or custard cup. Never measure over the batter, because
some may spill and you may end up with too much in the batter.

Measuring Tips

• When measuring ingredients, never measure over the mixing bowl containing
the other ingredients. You may accidentally tip the measuring device or over
pour the ingredients and excess ingredients would fall into the mixture. This
could ruin the whole batch, depending on the ingredient and how much was

7
 spilled. Measure over the sink, another bowl, or a sheet of wax paper to catch
any excess spillage. Spillage caught on wax paper can be returned to that
ingredient's container.
• If you do not have two sets of measuring cups or spoons that can be used
separately for the dry and liquid ingredients, measure the dry ingredients first
and then use the measuring cups and spoons for the liquid ingredients.
• Store loose dry ingredients, such as salt, in a lidded container. The ingredient
can then be spooned out and leveled, rather than trying to pour it into a
measuring spoon and having it spill over the edges.
• To help you keep track of which ingredients you have measured and added in
the mixing bowl, place all the ingredients on one side of the mixing bowl and
once you have measure and add an ingredient, move its container to the
opposite side of the bowl.
• When cooking, learn to estimate the small measurements of ingredient to save
time. Pour the measured amount of an ingredient into the palm of your hand.
Observe the look and feel of the quantity and then try to pour that same
amount into your palm without measuring first. Measure the amount you
poured out to see how close you are to the actual measure. Practice doing this
and soon you will be able to measure the ingredients by look and feel. This
will greatly reduce your prep time when cooking. Do not use this technique
when measuring ingredients for baking. When baking, it is more critical to
that all ingredients are measured accurately.
• Do not mistake fluid ounces for ounces. Ounces measure weight and fluid
ounces measures volume.

Safety Cooking Measures

Cooking can be fun, but it is also important to be safe in the kitchen. There are
many potential hazards to be aware of so here are some useful tips for keeping safe:

Spills: if you spill ingredients on the floor, clean up immediately to avoid slipping.

Clothing: It’s a good idea to wear an apron and closed shoes or any PPE when you
are baking. This will keep your clothes clean and your feet safe from falling objects
or spills. It’s also a good idea to keep your hair tied back away from your face to
prevent it from falling into the food you are making.

Sharp implements and equipment: Cooking often requires the use of knives, beaters,
mixers and other implements and equipment which could be dangerous. Be aware
when using sharp knives. Never put your hand into a mixer or any other equipment
that is turned on or moving. Make sure your hands are dry before touching electrical
switches. If you do cut yourself, clean the wound and apply a plaster before
continuing. Always observe preventive measures when cooking.

Storage: Store your baking ingredients and equipment in such a way that they are
easy to reach and will not fall on you or anyone else or may cause any hazards. Keep
ingredients covered, preferably in a sealed container, to keep them fresh and free
from contamination.

8
 What’s More

Directions: below are the tips in measuring ingredients. Arrange in sequence steps
by writing numbers (1-6).
1. _____If you do not have two sets of measuring cups or spoons that can be used
separately for the dry and liquid ingredients, measure the dry ingredients first and
then use the measuring cups and spoons for the liquid ingredients.

2. ______Store loose dry ingredients, such as salt, in a lidded container. The

ingredient can then be spooned out and leveled, rather than trying to pour it into a
measuring spoon and having it spill over the edges.

3. ______When measuring ingredients, never measure over the mixing bowl

containing the other ingredients. You may accidentally tip the measuring device or
over pour the ingredients and excess ingredients would fall into the mixture. This
could ruin the whole batch, depending on the ingredient and how much was spilled.
Measure over the sink, another bowl, or a sheet of wax paper to catch any excess
spillage. Spillage caught on wax paper can be returned to that ingredient's container.

4.______Do not mistake fluid ounces for ounces. Ounces measure weight and fluid
ounces measures volume.

5.______When cooking, learn to estimate the small measurements of ingredient to

save time. Pour the measured amount of an ingredient into the palm of your hand.
Observe the look and feel of the quantity and then try to pour that same amount into
your palm without measuring first. Measure the amount you poured out to see how
close you are to the actual measure. Practice doing this and soon you will be able to
measure the ingredients by look and feel. This will greatly reduce your prep time
when cooking. Do not use this technique when measuring ingredients for baking.
When baking, it is more critical to that all ingredients are measured accurately.

6.______To help you keep track of which ingredients you have measured and added
in the mixing bowl, place all the ingredients on one side of the mixing bowl and once
you have measure and add an ingredient, move its container to the opposite side of
the bowl.

What I Have Learned

Deciphering between the different cooking abbreviations and their proper unit
of measurement can help make sure your dish comes out exactly as planned! You
can find common abbreviations for measurements here, as well as conversions of
various ingredient measurements.

9
 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.

In order to ensure that the output will come out accurate and properly, rubric
will serve as your guide.

What I Can Do

Find out by accomplishing the Scoring Rubric honestly and sincerely.

Remember it is your learning at stake!

Cooking Abbreviations Unit of Measurement

pt
oz
lb
kg
g
c

Assessment

I. Direction: Select the letter of the correct answer. Write your answers on a separate
sheet of paper.

1. It is a shortened written word or phrase used in place of the whole word or

phrase.___.
A. abbreviation C. element
B. conversion D. ingredient

2. A lowercase is used to stand for ____.

A. tablespoon C. spoon
B. teaspoon D. all of the above

3. An uppercase T is used to stand for ___.

A. tablespoon C. spoon
B. teaspoon D. all of the above.

4. Its cooking abbreviation is pt .

10
 A. milliliter C. pint
B. ounce D. pound

5. Kilogram has the cooking abbreviation ____.

A. gk C. K
B. k D. kg

6. A cup is equals to ____ tablespoons.

A. 4 C. 12
B. 8 D. 16

7. There are ____ quarts in a gallon.

A. 2 C. 6
B. 4 D. 8

8. One tablespoon is equivalent to ____ teaspoons..

A. 1.5 C. 2.5
B. 2 D. 3

9. A fluid ounce is equivalent to ___ tablespoons.

A. 1 C. 2
B. 1.5 D. 2.5

10. One jigger is equivalent to ______ fluid ounces.

A. 1 C. 2
B. 1.5 D. 2.5

II. Give the equivalent conversion in each number.

1. ¼ cup=__ml 4. 3 teaspoon=1 Tbsp.

½ cup=___ ml 9 teaspoon=__Tbsp.
2. 1 oz=30g 5. 4 quarts=1 gallon
1 ½ oz=__g 6 quarts=__ gallon
3. 1 teaspoon=5ml
3 teaspoon=__ml

Additional Activities

Direction: Make an interview to an owner of the bake shop in your Barangay (if
any/available) if not you can make an interview with family, friends or relatives. List
down all the measurements, calculations and procedures that they do and the
substitutions in making bread, empanada or hotcake. Write your answer on your
notebook.

11
References

• https://www.dummies.com/food-drink/recipes/measurement-abbreviationsand-conversions/
• https://www.tasteofhome.com/collection/how-to-measure-ingredients/
https://www.bakeinfo.co.nz/School-Zone/Baking-Basics/Safety-in-the-Kitchen
• https://gltnhs-tle.weebly.com/lesson-22.html

12
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net