I.

Content Standards: The learners demonstrate an understanding performing mensuration and calculation
in cookery.
II. Performance Standard: The learners independently measure and calculate ingredients in cookery.
III. Most Essential Learning Competency:
1. Carryout measurements and calculations 9n a required task.
IV. Objective:
1. Identify the measuring tools and ingredients,
2. Perform the steps in measuring dry and liquid ingredients
3. Appreciate the importance of accurate measurement.

V. Content: Measuring dry and liquid ingredients

a. Learner’s Material: K to 12 Basic Education Curriculum Technology and Livelihood Ed-
ucation Learning Module in Cookery pages 44 -46
b. Teacher’s Guide: page: TLE TG Cookery, MELC TLE G7/8 Cookery PIVOT BOW
R4QUBE page 261
c. Additional Materials from Learning Resources:
d. List of Learning Resources for Development and Engagement Activities: Visual Aid, pic-
tures, realia

VI. Procedures:
1. Daily Routine
a. Greetings
b. Checking of attendance
c. Review of the past lesson
Grocery challenge:
Let us help Nico to choose the ingredients that will best substitute for the ingredients
listed in his market list.
1. Cornstarch

2. Chocolate

d. Motivation
Spelling Bee
Direction: Fill up the missing letters to form the words based on our realia.
 1. M__S_R_NG C_P
2. L_Q__D M__S_R_NG C_P
3. M__S_R_NG SP__NS
4. M_ T _ L S P _ T _ L _
5. STRA_N_R
6. _ LL- P U R P _ S _ F _ _ R
7. B R _W N S _ G _ R
8. B_K_NG P_WD_R

VII. Lesson Proper:

Definition of Terms
1. Scoop – pick up something with a scoop or spoon.
2. Overflowing – to flow over the edge of top of a container.
3. Sifting- to separate or remove something using strainer.
4. Compactly- firmly packed or closed together.
5. Lumps – a solid substance with no particular shape.

A. Activity: “Let’s Investigate”: Look at the pictures and say something about it. Paste on the
board of some possible reasons for having failed cookies.

B. Analysis:
Guide questions
1. What can you say about the pictures?
2. How will you describe those cookies?
3. Why is it important to measure the ingredients accurately?
C. Abstraction:

Proper way of measuring dry and liquid ingredients

A. Flour
1. Sift the flour.
2. Scoop to fill the measuring cup to overflow. Do not shake.
3. Level off with spatula.

B. White Sugar
1. Sifting is not necessary before measuring unless it is lumpy.
2. Fill the measuring cup until overflowing. Do not shake the cup.
3. Level off with the spatula

C. Brown Sugar
1. Check if the sugar is lumpy before measuring. Roll out the lumps.
2. Scoop into the measuring cup and pack compactly until it follows the shape when inverted.

D. Powdered Food (baking powder)

1. Remove the lumps in the powder by stirring.
2. Dip the measuring spoon into the powder.
3. Level with spatula or back edge of the knife.

E. Liquid Form (Water, Milk, Juice)

1. Place the measuring cup on a flat surface.
2. Pour water into the glass measuring cup up to the measuring mark. Do not lift the cup and
check at eye level.

Activity A: Direction: Group them into two categories:

Questions
1. How can you categories the different measuring tool and ingredients?
2. What are the uses of liquid ingredients to dry ingredients?

3. Why is it important to used appropriate measuring tools in measuring dry and liquid
ingredients.

Measuring Tools Engredients

Dry Liquid
 Activity B: “Kitchen Math”
Direction: Solve the problem using the measuring cups to help in finding the solution.
1. Marian will cook pan cake, she needs to measure 1 cup of flour, but unfortunately, 1 cup measur-
ing size is not available, so she decided to use the size of ¼ measuring cup. How many cups does
she need to have a 1 cup of flour?

D. Application:
Activity: Direction: Using the different measuring tools, some students will perform the
accurate measuring of different dry and liquid ingredients.

Assessment:
Direction: Read and understand the statement, choose your answer inside the box. Write your an-
swer in ¼ sheet of paper.

Brown sugar Glass or Liquid measuring cup Spatula

Tap or shake. Stainer

1. Pack when measuring. It follows the shape of the cup when inverted.
2. This is used to measure liquid ingredients.
3. It is used to level ingredients when measuring.
4. What not to do in a cup full of flour to avoid excess measurement?
5. This tool is used to sift the flour.
Reflection: