DEPARTMENT OF EDUCATION

DIVISION OF SAN JOSE DEL MONTE CITY

San Ignacio St., Poblacion, City of San Jose del Monte 3023 8
LEARNING
ACTIVITY SHEETS
(LAS)
Technology and Livelihood
Education
Quarter 3 – Module : 2
Perform Mensurations and
Calculations
Pretest
Before starting with this lesson, let us see what you already know about weights and
measures in baking. Choose the letter of the best answer.

1. What is the abbreviation for teaspoon?

A. Tsp C. Tp
B. T D. te

2. Give the equivalent of 1 tablespoon to teaspoon.

A. 5 teaspoons C. 6 teaspoons
B. 3 teaspoons D. None of the above

3. If the ingredient is a liquid, what is the correct unit of measurement to be used?

A. Grams C. Liter
B. Kilograms D. Meter

4. What is the equivalent of 1 gallon to quart?

A. 4 quart C. 5 quart
B. 2 ½ quart D. 3 quart

5. What is the abbreviation of Tablespoon?

A. Tp C. Tbsp/T
B. T D. Ts

6. Convert 1kg to grams.

A. 1000 grams C. 10000 grams
B. 100 grams D. 10 grams

7. 1 gallon is equivalent to how many cups?

A. 128 cup C. 2 cups
B. 16 cups D. 1 cup

8. 1 pound is equivalent to how many grams?

A. 463. 59 grams C. 59 grams
B. 10 grams D. 5 grams

9. Convert 2 meters to centimetres

A. 200 centimetres C. 300 centimetres
B. 250 centimetres D. 350 centimetres

10. 2 cups is equivalent to how many pints?

A. 2 pints C. 1 pint
B. 2.5 pints D. 5 pints

11. Used to level ingredients when measuring.

A. Spatula C. Spoon
B. Meter Stick D. Baking pan

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 12. This is how to fill the cup when measuring
A. Half of the cup C. Overflowing
B. ¾ of the cup D. Under flowing

13. This step is not necessary in sugar unless it is lumpy.

A. Sifting C. Stirring
B. Rolling D. Blending

14. This is to be removed in brown sugar and to be rolled with rolling pin.
A. Dust C. Glucose
B. Lumps D. Bubbles

15. What should not be done in a cup full of flour to avoid excess measurement?
A. Measure C. Push
B. Tap/Shake D. Drain

Objectives

After studying this module, the students will be able to:

1. familiarize oneself with the table of weights and measures in baking.
2. apply basic mathematical operations in calculating weights and measures.
3. measures dry and liquid ingredients accurately.

Key Concepts
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’s all about measurement.

Baking is a science and it requires all the precision you would expect when
doing a chemical experiment. When you mix together the ingredients, you’re creating
chemistry, so being precise is important. There is balance between flour, leaveners,
fats, and liquids. Your ingredient measurements have to be precise to get the chemical
reactions you need and to achieve the right outcome of your product, consistent result
every time. Proper measuring is important to baking.

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LESSON 1: FAMILIARIZE WITH THE TABLE OF WEIGHTS AND
MEASUREMENTS IN BAKING

After this lesson, the student will be able to:

1. identify the unit of measurement used in baking.

2. familiarize the standard table of weights and measurement.

STANDARD TABLE OF WEIGHT AND MEASUREMENT

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LESSON 2: APPLYING BASIC MATHEMATICAL OPERATIONS IN
CALCULATING WEIGHTS AND MEASURES

After studying this lesson, the student will be able to:

1. perform mathematical operations in converting units of weights and measures.

GENERAL CONVERSIONS OF WEIGHTS AND MEASUREMENT

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LESSON 3: MEASURE DRY AND LIQUID INGREDIENTS
ACCURATELY

After studying this lesson, the student will be able to:

1. familiarize the techniques in measuring dry and liquid ingredients properly.

MEASURE DRY AND LIQUID INGREDIENTS ACCURATELY USING

MEASURING TOOLS

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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. The use of 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 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.

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Activity 1
Directions: Choose the correct answer on the following items given in the box.

1. 150 grams is equal to _________ ounces.

2. 2 kg is equal to ______________ cup.
3. 2 tablespoon is equal to _______ ml.
3. 32 fluid oz. is equal to ________ ml.
4. 1 litre is equal to _____________ ml.
5. 56 cm is equal to _____________ inches.
6. 50 cm is equal to _____________ inches.
7. 1kg is equal to _______________ grams.
8. 4 tablespoon is equal to ________ ml.
9. 1 meter is equal to _____________ cm.
10. 100 cm is equal to ____________ meter.

Activity 2
A. 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 in removing the lumps.
5. Lift the measuring cup in getting the measurement of a liquid.

B. Lesson 1: Directions: Answer the question briefly and concisely. Limit your
answer into 3 sentences.
1. ________________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’s all about measurement.
2. What are the units of measurement being used in baking?
3. What is the importance of measuration and calculation in our daily life? Site an
example.

C. Lesson 2
1. 1kg is equal to ________ grams.
2. 1 Litre is equal to _________ millimetre.
3. 1 Meter is equal to _________ centimetre.

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D. Lesson 3

1. It is important to measure the ingredients properly because

_____________________.
2. __________is not necessary before measuring the sugar unless it is lumpy.
__________ is used to level off the ingredients.

Activity 3
Directions: Match the column A with column B. Write the letter of your answer.

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Posttest
Directions: Choose the letter of the correct answer.
1. This is used to level dry ingredients in the absence of the spatula.
A. Straight edge or back of the edge C. Meter Stick
B. Spoon D. Glass

2. It is the way of removing lumps in the baking powder or baking soda.

A. Knife stirring C. Shake the baking soda
B. Heat the baking soda D. Dissolve into the water

3. This step is not necessary in sugar unless it is lumpy.

A. Sifting C. Rolling
B. Stirring D. Blending

4. How to 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

5. It follows the shape of the cup when inverted.

A. Brown sugar C. Salt
B. Milk D. Flour

6. Convert 150 cm to mm.

A. 1500 mm C. 50 mm
B. 150 mm D. 5 mm

7. How many litres are there in 1000 millilitres?

A. 10 Litres C. 1 Litres
B. 100 Litres D. 1000 Litres

8. 1 kilogram is equivalent to how many grams?

A. 1 grams C. 100 grams
B. 1000 grams D. 10 grams

9. 1 Meters is equivalent to how many centimetres?

A. 100 centimetres C. 10 centimetres
B. 1000 centimetres D. 1 centimetres

10. Convert 100 millimetres to centimetres.

A. 10 centimetres C. 15 centimetres
B. 5 centimetres D. 10 centimetres

11. Using the standard table of measurements, what is the equivalent of 100 mm in
inch?
A. 1/8 inch C. 6 inches
B. 1 inch D. 2 inches

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12. ¾ cup is equivalent to how many fluid ounce?
A. 6 fl. Oz. C. 5 fl. Oz.
B. 2 fl. Oz. D. 6 fl. Oz.

13. What is the equivalent of 200˚ F in Celsius?

A. 95 ˚ C C. 80 ˚ C
B. 90 ˚ C D. 100 ˚ C

14. What is the oven temperature of very slow in Fahrenheit?

A. 250 ˚ F C. 230 ˚ F
B. 200 ˚ F D. 260 ˚ F
15. 230 ˚ C is equivalent to how many Fahrenheit?
A. 400 ˚ F C. 500 ˚ F
B. 450 ˚ F D. 550 ˚ F

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cooking
https://www.thedailymeal.com/ingredients-you-can-substitute-when-baking-or-
Everyone Should Know.” The Daily Meal. The Daily Meal, April 17, 2020.
Siefert, Rosie. “Easy Cooking and Baking Ingredient Swaps and Substitutions
https://www.deseret.com/2003/10/15/19790034/baking-quiz.
News, Deseret. “Baking Quiz.” Deseret News. Deseret News, October 15, 2003.
References
Activity 2
Post-Test
A.
1. A 11. A
1. T 4. T
2. A 12. A
2. T 5. F Activity 3
3. A 13. A
3. F 1. D 4. B
4. D 14. B
B. 2. A 5. E
5. A 15. B
1. Mensuration 3. C
6. A
2. Grams, Kg, Liters, Mililiters,
7. C
Centimeters
8. B
3. Answers may vary Pre-test
9. A
C. 1. A 11. A
10. D
1. 1000 grams 2. B 12. C
2. 1000 ml 3. C 13. A
3. 100 cm 4. A 14. B
Activity 1 5. C 15. B
D.
1. 5 ounces 6. 20 inches 6. A
1. it will affect the quality of
2. 8 cups 7. 1,000 grams 7. B
the bread.
3. 30 ml 8. 60 ml 8. A
2. stir
4. 1,000 ml 9. 100 cm 9. A
3. spatula
5. 1000 ml 10. 1 meter 10. C
Answer Key
Prepared:
Teacher-Developer: Karen Joy G. Imperio

Checked:
TLE Coordinator/ MT/ HT: Rowena S. Moriňo
LR Coordinator: Avergril A. Arpon
Language Evaluator: Ma. Cristina Y. Madeja

Noted:

School Head: Engr. Danilo A. Casas

Principal IV

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