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Tools and Equipment

1) The document provides standards and objectives for a lesson on measuring and calculating ingredients for cookery. It includes identifying different measuring tools and converting between measurement systems according to recipe requirements. 2) The learning activities include a discussion that defines mensuration and calculation. Tables are provided showing equivalents between cups, fluid ounces, and ml. Students are assigned problems converting between measurement units. 3) Students are assigned to bring measuring materials to the next class, including cups, spoons, dry and liquid ingredients as examples.

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Marj Credo
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142 views

Tools and Equipment

1) The document provides standards and objectives for a lesson on measuring and calculating ingredients for cookery. It includes identifying different measuring tools and converting between measurement systems according to recipe requirements. 2) The learning activities include a discussion that defines mensuration and calculation. Tables are provided showing equivalents between cups, fluid ounces, and ml. Students are assigned problems converting between measurement units. 3) Students are assigned to bring measuring materials to the next class, including cups, spoons, dry and liquid ingredients as examples.

Uploaded by

Marj Credo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Division of Cavite

TAGAYTAY CITY INTEGRATED SCHOOL


July 02, 2018
Content Standard:
The learners demonstrate an understanding performing mensuration and calculation in cookery.

Performance Standard:
The learners independently measure and calculate ingredients in cookery

I. Objectives:
 Identify the types of measuring tools.
 Convert systems of measurement according to recipe requirements.

II. Content:
A. Subject Matter: Conversion of weights and measurement.
B. Materials: pictures, visual aid
C. Reference/s: Commercial Cooking, pp. 32-34

III. Learning Activities:


Activity:
A. Daily Routine
Prayer
Greeting
Checking of Cleanliness
Checking of Attendance
B. Discussion
a. Activity
1. Complete the table below

2 tablespoons (1)__ fluid oz 30 ml.


1 cup 8 fluid ounces (2)__ ml.
(3)__ oz 220 g 4 inches
2 ½ fluid ounces 85 ml (4)__ teaspoon

2. What is mensuration ?
3. What is calculation?

b. Analysis
Mensuration - act or process of measuring.
Calculation – an estimate based on probabilities.

TABLES OF WEIGHTS AND MEASURE


How To Measure Liquids
CUPS U.S. METRIC
2 tablespoons 1 fluid ounces 30 ml.
¼ cup 2 fluid ounces 60 ml,
3 fluid ounces 90 ml.
½ cup 4 fluid ounces 125 ml.
5 fluid ounces 150 ml.
5 ½ fluid ounces 170 ml.
¼ cup 6 fluid ounces 185 ml.
7 fluid ounces 220 ml.
1 cup 8 fluid ounces 250 ml.
2 cups 16 fluid ounces (1 pint) 500 ml.

c. Abstraction
All cup and spoon measurement are level.
Find the equevalent measurement in teaspoon/tablespoon
¼ cup 2 fluid ounces 60 ml 1 ml
1/3 cup 2 ½ fluid ounces 85 ml 2.5 ml
½ cup 4 fluid ounces 125 ml 5 ml
1 cup 8 fluid ounces 250 ml 15 ml

d. Application
 The following problem should be answer on the board by the student.
1. ½ cup : 4 fluid ounces 2. 4 cups : 32 fluid ounces
2 cups ; _______ 2 ½ cups : _________
4. 2 fluid ounces : 60 ml 5. 7 fluid ounces : 220 ml
1 fliud ounces : ____ 8 fluid ounces :______

6. 1 OZ : 30 g 10. ½ tsp : 2.5 ml


5 OZ : _______ 1 tsp : _______

7. 3 OZ : ________
8. 7 ½ OZ : ______
9.. ½ OZ : ______

C. Assessment
Directions: Fill the blanks with the correct word or group of words that make the
statement complete and correct.
1. Ingredients which measure by volume and by weight demand
_____________________ measuring tools or equipment.
2. Refrigerators are operated by electricity. The unit that does the ___________is
underneath the box behind the grill.
3. In preparing foods on the range or in the fryer, heat is transferred
by_______________.
4. Brown sugar is _____________ into the measuring cup before leveling off.
5. Spring scales should be adjusted so that pointer is at __________.

IV. ASSIGNMENT
1. Each group will bring the following materials tomorrow:
Measuring cup, Measuring spoons, dry ingredient, example of liquid ingredient

Prepared by:

MARICAR E. VICEDO
Subject Teacher

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