TLE – HE COMMERCIAL

COOKING 7 LESSON 2: CARRY OUT

MEASUREMENTS
AND Prepared
by: Ms.CALCULA TIONS
DANIELLE PATRICIA MARI
MAGUDDAYAO
LEARNING OUTCOME Carry out
1 measurements
and
calculations in
a
required task;
 WHAT DO
Directions: Give the equivalent of
the
following YOU ALREADY
measurement
1. 1 cup = _______ T KNOW?
2. 6 tbsp. _______ Take this
test.
= cup
_______
3. 1 tbsp. teaspoon
= _______ pint
4. 2 cups = _______ quart
5. 4 cups = _______ T
6. ½ cup = _______ lbs.
_______
Let us determine how much
7. 1 kilo = ounces you already know about
1. pound _______ familiarizing
oneself with
= quarts the table of weights and
9. 8 cups = _______ T measures in
baking.
10. ¼ cup
 WHAT IS
STANDARD TABLE OF IT?
MEASUREMENTS
1 tablespoon (T or
tbsp)
= 3 teaspoon ( t or
tsp. )
2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoon = 1/3 cup
¾ cup plus2 = 7/8 cup
tablespoons 16 = 1 cup( c. )
tablespoon = 1 pint
2 cups = 1 quart
4 cups = 1 pound
 COMMON UNITS OF WEIGHT
1 pound = 463.59
(1 lb.) grams
= 28.35 grams
1ounce
kilogram ( kg. = 2.21 pounds
) 1 gram = .035 ounces
1 medium = ¼ to ½ cup
orange ( slice )
1 medium = 1 cup slice
apple = 1 ¼ cups
14 oz. can condensed = 1 2/3 cups
milk 14 oz, can = 2 ¼ cups
evaporated milk 1 lb. (packed)
brown sugar = 3 ½ cups
1 lb. confectioner = 2 ½ cups
sugar 1 lb. = 4 ½ cups
confectioner sugar 1 = 2 cups
lb. nuts = 1 cup
1 lb. dried nuts = 1 cup
COMMON UNITS OF
1 bushel (bu
VOLUME = 4 pecks
) 1 peck = 8 quarts
(pk ) 1 = 4 quart
gallon (gal.) = 2 pints
1 quart = 964.4
1 teaspoon ( tsp. or t.) milliliters
= 4.9
milliliters 1 tablespoon (T. or tbsp. ) =
½ fluid ounce =14.8 milliliters
15 ounces raisins = 3 cups
1 pound dates = 2 ½ - 3 cups
½ pint whipping = 2 cups whipped
cream creams
 OVEN
°C = (°F-32) x TEMPERA
5/9 TURES °F = (°C x 9/5) +
32
TEMPERATURE CONVERSION TABLE
°CENTIGRADE ( °C ) TO °FARENHEIT ( °F )
50 - 122 110 - 230 170 - 338 230 - 446
60 - 140 120 - 248 180 - 356 240 - 464
70 - 158 130 - 266 190 - 374 250 - 482
80 - 176 140 - 284 200 - 392 260 - 500
90 - 194 150 - 302 210 - 410 270 - 518
100 - 212 160 - 320 220 - 428 280 - 536
°C = (°F-32) x °F = (°C x 9/5) +
5/9 32
Given: °F = 122 Given: °C = 50
°C= (122°F-32) x °F= (50°C x 9/5) +
5/9 32
= 90 x 5/9 = (450/5) + 32
= 450/9 = 90 + 32
= 50°C = 122°F
Measure dry
and liquid
ingredients
accurately
MEASURING DRY AND
LIQUID INGREDIENTS
ACCURATELY
Materials:
1. Dry ingredients
Flour, granulated sugar, brown sugar, baking powder and
soda
2. Liquid ingredients
Water, milk
3. Measuring tools
Graduated measuring cup, measuring spoons, weighing
scale,
individual measuring cup
4. Others
Spatula, tray, sifter
Flou 1. 1. Sift the
flour.

r 2.Scoop to fill the measuring

cup to overflow. Do not shake.

3. Level off with spatula.

 White sugar
Sugar 1. Sifting is not necessary before
measuring unless it is lumpy.
2.Fill the measuring cup until over
flowing. Do not shake the cup.
3.Level off with the
spatula Brown Sugar
4. Check if the sugar is lumpy before
measuring. Rolll out the lumps.
Remove the dirt.
5.Scoop into the measuring cup and
pack compactly until it follows the
shape when inverted.
Powdered 1. Remove the lumps in
the powder by stirring.
Food 1.

(Baking Powder
and Baking Soda) 2.Dip the measuring
spoon into the powder

3.Level with spatula or back edge of the

knife or right in the can opening.
 Solid fats
Shortening 1. Fill the measuring cup/spoon with the
shortening while pressing
2. Level the fat with a straight of a
knife or spatula until it is full.

Liquid fats
1. Pour oil in the glass measuring cup.
2.Check if it is filled up to the measuring
mark. Do not lift the cup when measuring.
Mil
Liquid Form
1. Pour milk into the glass measuring cup
up to the measuring mark. Do not lift the

k cup.

Powdered milk
1. Remove lumps in milk by stirring.
2.Scoop lightly to fill the measuring cup or
spoon without shaking until it overflows.
3. Use the spatula or the straight edge of
the knife to level the measurement.
 HERE IS A DEMONSTRATION FOR
YOU
You may watch the demonstration

by clicking the link below:

https://www.youtube.com/watch?v=w5iNNFC8MoI
 WRITTEN ASSESSMENT
A link will be given for you to
access the written activity.

Good luck!
 ADDITIONAL ACTIVITY
Direction: Record a video that shows the
proper measuring of the following
ingredients. You will be sending it to me via
messenger.

1. Flour
2. Baking Powder
3. Brown Sugar
4. Evaporated milk
5. Flour
LEARNING OUTCOME Calculate cost
2 of production
 WHAT DO YOU ALREADY
KNOW? Pretest LO 2

Complete the following table.

Items Purchase Selling Peso Percentage
cost/buying price markup mark
price up
Bibingka 5.00 7.00

Cupcake 7.00 10.00

Pulvoron 3.00 4.00

Chicharon 25.00 35.00

 How to Calculate Markup Percentage
Markup is the difference between how much an item costs you, and
how
much you sell that item for--it's your profit per item.
Instructions
1. Calculate your peso markup. This is done by subtracting your buying
price from your selling price.
Selling price
Example 15.00
Purchase cost/buying - 10.00
price markup
Peso =5.00
2. Decide whether you want to calculate your percentage markup based on
cost or selling price. Once you choose which you will be using to
calculate, it is important you stick to the method you choose throughout
all your calculations, or you will end up with faulty data. If you decide to
calculate your percent markup based on cost, go on to Step 3.
If you decide to calculate your percent markup based
on selling price, go on to Step 4.
3. Calculate percent markup based on cost. This is done by dividing the
peso
markup by the cost.
Peso markup
Example 5.00
Purchase cost/buying ÷10.00
price .5 or
Percentage mark up 50%
4. Calculate your percent markup based on selling price. This is done by
dividing the
peso markup by the selling price.
Example
Peso markup 5.00
Selling price ÷15.00
Percentage mark .33 or
up 33%
5. Make sure you consistently use either cost of
the product or selling price to find the percent
markup on an item. Even though the cost,
selling price, and peso markup will always be
the same, the percentage markup will be
drastically different depending on if you
calculate it using selling
price or cost. Using selling price will give you a
lower percentage markup
(assuming you are making a profit), while
using
cost will give you a higher percentage
markup.
Here is a simple video on how to calculate food
cost:
https://www.youtube.com/watch?v=SDXa_UeF1NQ
Given the following recipe and its estimated cost, compute for the total purchase cost and impose a
50% mark up to determine the selling price of your product. Yield=24 servings
Item Unit Cost Total Cost Peso Mark up Selling Price per
Serving
2K chicken 115.00/kilo
1 head of garlic 50.00/kilo
20pcs/kilo
4 Tbsp soy sauce 15.00/bottle
Approx. 32T
1 tsp ground black 1.00/ small pack
Pepper ½ t/pack

1/2 cup vinegar 12.00/bottle

Approx. 2 C/bottle

2 Tbsp cooking oil 40.00/bottle

Approx. 32T
Total

Selling price = Total cost + Peso mark-up SP=

No. of yield
 REFERENCE
S
K to 12 Basic Education Curriculum
Technology and Livelihood
Education Learning Module pp 20 – 31

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Congratulations for a job well
done!
See you in our next lesson.
God bless.
 CREDIT
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