LEARNING PLAN

SUBJECT: TLE
GRADE: 7
WEEK: 2
PERFORM MENSURATION AND CALCULATIONS
UNIT TOPIC:
(Weight,Measurement and Equivalent)
LEARNING Lo 1. Familiarize oneself with the table of weights and
COMPETENCIES: measure in baking.
CONTENT The learner demonstrates understanding in performing
STANDARD: mensuration and calculation in bread and pastry production.
PERFORMANCE The learner independently performs mensuration and
STANDARD: calculation based on job order specifications.
 Identify and apply standard table of weights and
measure on specific task.
 Give the abbreviation of the commonly used units of
LEARNING TARGETS:
measure.
 Share the importance of learning in Performing
Mensuration and Calculations in our daily lives.
Review
The teacher will ask the students on their
background knowledge about the types and uses of
cleaning materials/disinfectants.
EXPLORE
1. What are the 9 types of cleaning
materials/disinfectants?
2. Why is it important to have a cleaning materials?
Motivation
The students will rearrange the jumbled letter.

1. LOGRAKIM =
2. MILLIMARG =
FIRM UP 3. LITRE =

Guide Questions:
- What have you observed in the jumble letters you
arranged?
- How does the jumbled letter related to our topic?
DEEPEN Lesson Proper ( Weights, Measurements and Equivalent)

Weight, Measurements, and Equivalents

Accurate measurement in baking ingredients
produces high-quality products. This ensures that the
proportion of ingredients with other ingredients produces a
consistent result in accordance to standards. Remember
that the behavior of ingredients with other ingredients in
recipe is not only dependent on the kind of ingredients, but
also on the amount of these ingredients.

Measuring the right amount of ingredients

depends largely on the use of standard measuring tools and
in the correct technique in measuring so that accuracy in
measurement is obtained. There are three methods
commonly used in measurements, namely: by volume, by
weight, and by units. The standard measuring cups and
spoons are examples of tools for volumetric measure; the
dietetic scale and weighing scale are tools for weighing.

Abbreviations and Symbols

For easier reading, units of weight and
measure can be written in abbreviations and symbols.
Some of the commonly used abbreviations and symbols
are:

Capacity/Volume:
Weight:
Temperature:
Time:
Bushel (bu)
Cubic centimeter (cc)
Fluid ounce (fl.oz)
Gallon (gal)
Liter (L)
Milliliter (ml)
Pint (pt)
Quart (qt)
Tablespoon (tbsp.) or (T)
Teaspoon (tsp) or (t)
Gram (g)
Kilogram (kg)
Microgram (mcg) or (ug)
Milligram (mg)
Ounce (oz)
Pound (lb)
Degrees Centigrade (°C)
Degrees Fahrenheit (°F)

Hour (hr)
Minute (min)
Second (sec)

All abbreviations are in singular form

regardless whether the ingredient is singular or plural.
Weight and Volume Equivalents

Common Units of Measurement for Volume

Common Units of Measurement for Weights

1teaspoon = 1/3 tablespoon

1/6fluid ounce
5 milliliters
1 tablespoon = 3 teaspoons
½fluid ounce
15 milliliters
1 cup = 16 tablespoons
48 teaspoons
8 fluid ounces
250 milliliters
1 pint = 2 cups
16 fluid ounces
 500 milliliters

1 quart = 4 cups
2 pints
1 gallon = 16 cups
8 pints
4 quarts
1 peck = 8 quarts
1 liter = 1,000 milliliters
1.06 quarts
1 gram = 0.035 ounces
1 kilogram = 1,000 grams
= 2.21 pounds
1 pound = 454 grams
= 16 ounces
1 ounces = 28.35 grams

3. Equivalents for One Unit and Fractions of a Unit

4. Approximate Can Sizes and Contents
TABLESPOON
CUP
6 oz
8 oz
12 oz
16 oz
20 oz
24 oz
¾c
1c
1½c
2c
2½c
3c
185 g
250 g
375 g
500 g
625 g
750 g
1 tbsp = 3 tsp
7/8 tbsp = 2 ½ tsp
¾ tbsp. = 2 ½ tsp
2/3 tbsp = 2 tsp
5/8 tbsp = 1 ½ tsp
½ tbsp = 1 ½ tsp
3/8 tbsp = 1 ½ tsp
1/3 tbsp = 1 tsp
¼ tbsp = ¾ tsp
1c = 16 tbsp
7/8 c = 14 tbsp
¾c = 12 tbsp
2/3 c = 10 2/3 tbsp
5/8 c = 10 tbsp
½c = 8 tbsp
3/8 c = 6 tbsp
1/3 c = 5 1/3 tbsp
¼c = 4 tbsp
1/8 c = 2 tbsp
1/16 c = 1 tbsp
1 pt = 2c
7/8 pt = 1¾c
¾ pt = 1½c
2/3 pt = 1 1/3 c
5/8 pt = 1¼c
½ pt = 1c
3/8 pt = ¾c
1/3 pt = 2/3 c
¼ pt = ½c
1/8 pt = ¼c
1/16 pt = 2 tbsp

1 qt = 2 pt
7/8 qt = 3½c
¾ qt = 3c
2/3 qt = 2 2/3 c
5/8 qt = 2½c
½ qt = 1 pt
3/8 qt = 1½c
1/3 qt = 1½c
¼ qt = 1c
1/8 qt = ½c
1/16 qt = ¼c

GALLON
POUND

1 gal = 4 qt
7/8 gal = 3 ½ qt
¾ gal = 3 qt
2/3 gal = 10 2/3 c
5/8 gal = 5 pt
½ gal = 2 pt
3/8 gal = 3 pt
1/3 gal = 5 1/3 c
¼ gal = 1 qt
1/8 gal = 1 pt
1/16 gal = 1c
1 lb = 16 oz
7/8 lb = 14 oz
¾ lb = 12 oz
2/3 lb = 10 2/3 oz/8 lb = 10 oz
½ lb = 8 oz
3/8 lb = 6 oz
1/3 lb = 5 1/3 oz
¼ lb = 4 oz
1/8 lb = 2 oz
1/16 lb = 1 oz
5. Units of Measurements for Oven Temperature
Oven Temperature Gide

This is an approximate guide only. Various

kinds of stoves and even the same kind can give slightly
different results at the same temperature. If in doubt with
your stove’s temperature guide, refer to the manufacturer’s
temperature chart. At present, most ovens in the Philippines
havr thermostats set in degrees Fahrenheit, but as metric
measures become more widely used, there are ovens that
are now in degrees Celsius.

The following chart gives approximate

conversions from degrees Fahrenheit to degrees Celsius.
This chart can also be used for conversion of recipes, which
give oven temperatures in metric measures.

Thermostat Setting

Description of Oven
°F
°C

Electric
Gas

Cool

200
200
90
Very Slow
250
250
120
Slow
300 – 325
300
150 – 160
Moderately Slow
25 – 350
325
160 – 170
Moderate
350 – 375
350
170 – 190
Moderately Hot
375 – 400
375
190 – 200
Hot
400 – 450
400
200 – 230
Very Hot
450 - 500
 450
230 – 260
Application:
Activity:
 The teacher will divide the class into two (2) groups.
 Out of the prepared baking tools and ingredients, each
group will give the equivalent measurement of the following.
 They will be given five (5) minutes to prepare and two (2)
minutes to present.

1. 1 cup = ___________T
2. 6 tbsp= ___________ Cup
3. 2 Tbsp = ___________tsp
4. 2 Cups =___________pint
5. 4 Cups=___________quart
6. 3 Cups=___________T
7. 1 Kilo=___________lbs
8. 3 Pounds=___________Ounces
9. 8 Cups=___________quarts
TRANSFER 10. 4 Cups=___________T

CRITERIA

CORRECTNESS 10 POINTS
PRESENTATION 5 POINTS
COOPERATION 5 POINTS
TOTAL 20 POINTS

Prepared by:

JENNIFER G. ISAIAS
Pre-Service Teacher