Republic of the Philippines

Pampanga State Agricultural University

Magalang Pampanga

A Detailed Lesson in TLE

I. OBJECTIVES
Upon the completion of this lesson, the students should be able to:
1. Give the importance of accurate measurement in commercial cooking.
2. Identify and differentiate kitchen measuring tools.
3. Perform measurement in a sample ingredients using different kitchen
measuring tools.

II. SUBJECT MATTER

Topic: Carry out measurements using different kitchen measuring tool.
Reference: TLE 8Module (DepEd) – Quarter 2 – Module 2
Other Learning Resources:
https://www.foodics.com/importance-measuring-ingredients-foodics/#:~:text=In
%20successful%20restaurants%2C%20consistency%20is,way%20to%20deliver
%20standardized%20results.
https://www.homestratosphere.com/types-of-kitchen-measuring-tools-and-gadgets/

Supply/Tools/Materials:
- Salt - Measuring Cups - Power Point Presentation
- Flour - Measuring Spoon - Blackboard
- Water - Spatula - Chalk/Marker
- Module
- Coupon bond/pen

III. PROCEDURE

Teacher’s Activity Student’s Activity

A. Preliminary Activity
a. Greetings
“Good Afternoon Class” - Good Afternoon Ma’am
Shiela, it’s nice to see you”
b. Prayer
“Let’s start with an opening prayer” - Let us all pray, in the name of
the father, and of the son, and of
the holy spirit… Amen.
c. Checking of Attendance
“Class Secretary, is there any absent today?” - Ma’am, there is no absent
“Nice to hear that, give yourselves three claps for having a today.
perfect attendance today.”

“Before anything else, kindly pick up the

pieces of paper under your chairs, if - (The students give themselves
there’s any, then arrange your chairs and a three claps)
sit properly”.
- “Okay Ma’am”
B. Lesson Proper Review

- Let’s have a short review on the past lesson which is Maintaining

kitchen tools, equipment and working area. What is the definition - Cleaning is the process of
of cleaning? Kindly raise your hand if you want to answer. removing food po Ma’am.
-Very Good! And Cleaning is done with a cleaning agent that
removes food, soil, or other substances. How about sanitizing?

-Your answer is correct! And Heat and chemicals are commonly - Sanitizing is done using heat,
used as a method for sanitizing in a restaurant. The item to be radiation, or chemicals po,
sanitized must first be washed properly before it can be properly Ma’am.
sanitized.

C. Motivation
Directions: GUESS THE PICTURE
- Guess the name of the picture and identify its use or
purpose.

- Ruler po, Ma’am. It is use

for measuring length. It usually
has four units of measurement:
millimeter, centimeter, inch and
feet.

-Meter po, Ma’am. It is the unit

of measuring distances and
lengths.

- Syringe/injection po, Ma’am.

Use in Injecting drugs into the
body.

- Tape Measure po, Ma’am.

Used for measuring size and
length especially

Processed questions:
- What have you noticed about the pictures? - They have numbers and label.
- What similarities do they have in common? - All of them consist of numbers,
line and label.
Correct! Very Good! - It’s about measurement po
Ma’am.
D. Discussion
Let’s proceed with the discussion.
Our discussion today is about Carrying out measurements using - Ma’am, Measurement is a way
different kitchen measuring tools. So, let’s define first what to determine the size, length, or
measurement is. Raise your hand if you want to answer. amount of something.

Correct! Nice Answer. When we say Measurement, it is a process of

calculating and determining the specific amount of an ingredient
required by using a standard measurement device.

Why do we need to practice accurate measurement in commercial

cooking?

1. Avoid wastage of the food.

- Measuring while cooking avoids wastage of the food - To avoid wasting food, Ma’am
prepared and consequently the ingredients employed.

2. The food distributed equally and taste the same.

- Measuring ingredients with extreme accuracy ensures they
- It can affect the taste of the
are distributed equally, and the product tastes the same food, Ma’am.
in every batch.
- If you do not accurately measuring your ingredients for a
recipe, then you cannot guarantee that you are using the
exact amount of ingredients each time you prepare that
recipe. Without accuracy, you cannot bake consistent
product.

DIFFERENT KITCHEN MEASURING TOOLS

1. Measuring cups
a. Measuring cups for dry ingredients
 A cup that has markings for measuring ingredients
when cooking and holds a particular amount of an
ingredient used in cooking.

Example of dry ingredients.

 Baking Flour or All-Purpose Flour.
 Sugar
 Baking Powder
 Yeast
 Salt
PROCEDURE IN USING MEASURING CUP FOR DRY
INGREDIENTS
1. Fill the cup overflowing
2. Level-off with a spatula or with a straight edged of knife.
REMINDER
 Do not shake the dry measuring cup to level off dry ingredients.
b. Measuring cups for dry ingredients

 A glass or plastic cup with graduated markings on the

side.
Example of liquid ingredients
 Water
 Milk
 Melted Butter
 Oil
 eggs

PROCEDURE IN USING MEASURING CUP FOR LIQUID

INGREDIENTS
1. Place the cup on a flat, level surface.
2. Hold the cup firmly and pour the desired amount or liquid into the
cup.
3. Lean over and view the liquid at eye level to make sure it is the
proper amount.

- We need to put the measuring

When we are measuring liquid ingredients in a measuring cup, we
cup on the flat level surface,
need to place the cup on the?
Ma’am.
Yes, that’s correct!

2. MEASURING SPOONS
 A spoon used to measure an amount of an ingredient, either liquid
or dry, when cooking.
 Made of plastic, metal, and other materials.
 Available in many sizes, like the teaspoon and tablespoon.

Procedure in measuring dry ingredients using measuring spoons

1. Fill the spoon overflowing
2. Level-off with a spatula or with a straight edged of knife.

Application
Directions: There will be three (3) students which will be
give different tasks.

1st student will measure 1 tablespoon of salt using measuring

spoon.
 2nd student will measure 1 cup flour of using measuring cup (Dry
ingredients).

3rd student will measure ½ cup of water using measuring cup

(Liquid ingredients).

E. Generalization

Let’s go back to the topic.

- If we know how to measure
 If you really understand our lesson today. Can anyone tell me the ma’am, we can avoid wasting
importance of accurate measurement? food.

 Correct! How about the procedure in using measuring cup for - First step Ma’am, we need to
liquid ingredients? place the cup on a flat, level
surface, second Hold the cup
firmly and pour the desired
amount or liquid into the cup
and last step Lean over and view
the liquid at eye level to make
sure it is the proper amount.

 Do we need to shake the dry measuring cup in leveling-off an - No, Ma’am. Because this will
ingredient? cause the ingredient to become
slightly packed, and you'll end
 Correct! Very Good! up with more than the recipe
calls for.

Do you have any questions?

If there’s no question. Kindly get ¼ piece of paper and we will

have a short quiz.

IV. Evaluation
Directions: Read each statement below carefully. Write DARNA on the blank if you
think the statement it RIGHT and write VALENTINA on the blank if you think the
statement is WRONG.

________1. When ingredients are measured with accuracy, they are spread equally and the result
tastes the same in every batch.
________2. Even Without measuring ingredients, you can still bake consistent product.
________3. In cooking a meal, if you accurately measure your ingredients, you can ensure the
quality of the taste.

________4. In measuring dry ingredients, shake the measuring cup to level off dry.

________5. A measuring spoon is used to measure liquid or dry ingredient.

 V. Assignment

Directions: Give at least 10 examples of ingredients with their measurement and

equivalent. Each correct answer is equal to three (3) points. Write your answer
on a sheet of paper.
(For example; 1 cup is equivalent to 8 ounces)

MEASUREMENT EQUIVALENT

1 CUP OF FLOUR 8 OUNCES

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Prepared by: Checked by:

SHIELA D. TUBIG EVANGELINE M. MORALES
Student Teacher Cooperating Teacher

Approved: Noted:
GUILLER M. TARUC RIZALIE S. TALLADA
Master Teacher -I TLE/TVL Principal I