I.

Objectives

a. To identify different non-bulk ingredients in food processing

b. To learn how to dispense non-bulk ingredients accurately
c. To understand the importance of accurate measurements in food processing
d. To practice basic arithmetic skills in measuring ingredients

II. Subject Matter: Dispensing Non-Bulk Ingredients in Food Processing

III. Materials:

Non-bulk ingredients such as salt, sugar, baking powder, and spices

Measuring cups and spoons

Digital scale

Food processor or blender

Recipe book

IV. Procedure:

a. Motivation:

Show students a picture or video of a delicious-looking dish and ask them how they think it was made.

Emphasize the importance of accurate measurements in cooking and how it affects the final outcome of
the dish.

b. Activity:

Discuss the different non-bulk ingredients used in food processing and their importance.

Demonstrate how to properly use measuring cups and spoons for dry ingredients and how to use a
digital scale for more accurate measurements.

Show how to dispense ingredients into a food processor or blender and mix them thoroughly.

Provide a recipe and have students practice measuring and dispensing the ingredients accurately.

Have students work in pairs or small groups to create their own recipes using the ingredients provided.

c. Analysis:

Ask students to compare their final dishes with the recipe provided and discuss any differences or
improvements that could be made.

Discuss the importance of accuracy in measuring ingredients and how it affects the final outcome of the
dish.
d. Abstraction:

Review the importance of accurate measurements in food processing and how it affects the final
outcome of the dish.

Discuss how basic arithmetic skills are used in measuring and dispensing ingredients.

e. Application:

Have students apply what they have learned by creating their own recipe using non-bulk ingredients and
measuring them accurately.

V. Evaluation:

Observe students during the activity and assess their ability to measure and dispense ingredients
accurately.

Evaluate their final dishes based on taste and presentation.

VI. Assignment:

Assign students to create a recipe using non-bulk ingredients and provide a detailed list of
measurements for each ingredient.

PREPARED BY:

MARY ANN S. DAIGAN

SST-III