A

TLE 7 COOKERY
Perform Mensuration and
Calculation

LEARNING ACTIVITY
SHEET NO. 3

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 TLE 7
COOKERY EXPLORATORY
Learning Area

Name of Learner: Grade Level: Section:

School: Date:

Measuring Ingredients Correctly

Title
I. Introduction:
The carpenter’s mantra of ‘’measure twice, cut once’’ can also be applied
in cookery. A cook, a chef, or any kitchen personnel tasked to prepare or buy
ingredients and supplies must know how to measure or weigh ingredients and
to convert and abbreviate units of measurements for better interpretation and
understanding of recipes. Knowledge of these will ensure production of quality
cooked food products (Villamor, 2015). This self-learning material will help
you understand the importance of measuring ingredients correctly.
Readings and enhancement activities are provided to serve as a guide
for you. Read the different exercises carefully and if there are parts of which
you will encounter difficulty, tell it to your parents for their assistance and
to your teacher as well if his/her guidance is needed. Keep going and enjoy
doing your tasks!

II. MELC (with code):

Carry out measurements and calculations in a required task.
TLE_HEKC7/8PM-0d-4(MELC page. 22)

III. Strategy:

A. Explore:

TRY TO THINK!
Try to recall your knowledge related measuring ingredients.
Direction: Fill the blanks with the correct word or group of words that make
the statement complete and correct.

Cooling Standardized Zero

Conduction Pack

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.

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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 .

LET’S TRY TO CONNECT:

Directions: Abbreviate the terms which are commonly used in cookery. Write
your answer on a separate sheet of paper.

1. tablespoon
2. teaspoon
3. pound
4. pint
5. quart
6. milliliter
7. cup
8. ounces
9. gram
10.liter

B. Learn:
It’s time to learn about mensuration, calculations, and substitution in
relation to measuring ingredients correctly in cookery.
Unit conversion is the process of converting standard units of measurement
for one form or system to another as needed (for example, from kilogram to
gram).
Unit of Abbreviation Unit of Abbreviation
Measurement Measurement
cup C, c millilitre ml
gram g ounce oz.
kilogram kg pint pt.
liter L, l teaspoon t., tsp.
pound lb tablespoon T., TB, tbsp..
fluid fl. quart Qt.
gallon g

Different people may use the identical recipe for molded desserts, all of
their molded desserts could turn out differently because of different measuring
and mixing techniques. The following section presents some important
measuring equivalents, tables and conversions.

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 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.
2 ½ cups 20 fluid ounces 625 ml.
4 cups 32 fluid ounces (1 quart) 1 liter

Converting standard units of liquid volumes

1. Metric equivalents
 1 L = 1 000 ml = 2.113 pt. = 1.06 qt. = 0.264 gal
Study the table below. It shows how to convert ml and L into fl., oz.,
pt., and qt.
Metric Unit Multiplied by English Unit
(Conversion Factor)
ml 0.022956 fl. oz.
L 2.13 pt.
L 1.0567 qt.

2. English equivalents
 1 gal = 4 qt. = 8 pt. = 128 fl. oz. = 3.785 L
 1 qt. = 2 pt. = 32 fl. Oz. = 946.4 ml or 0. 946 4 L
 1 pt. = 16 fl. oz. = 473.2 ml or 0.213 L
 1 fl. oz. = 29.57 ml
The next table shows how to convert the English units for volume into ml and L
(metric units for volume).
English Unit Multiplied by Metric Unit
(Conversion Factor)
tsp. 5 ml
tbsp. 15 ml
fl. oz. 29.57 ml
c 0.24 L
pt. 0.473 2 L
qt. 0. 946 4 L
gal 3.785 L

REMEMBER: When doing conversions between what you know

Reme
(given) an what you wan5t to know (find), you will need
to have some unit conversion factors.
 HOW TO MEASURE DRY INGREDIENTS
QUICK CONVERSIONS
1/2 oz 15 g ¼ inch 5 mm
1 oz 30 g ½ inch 1 cm
2 oz 60 g ¾ inch 2 cm
3 oz 90 g 1 inch 2.5 cm
4 oz (1/4 lb) 125 g 2 inches 5 cm
5 oz 155 g 2 ½ inches 6 cm
6 oz 185 g 3 ¼ inches 8 cm
7 oz 220 g 4 inches 10 cm
8 oz (1/2 lb) 250 g 5 inches 12 cm
9 oz 280 g 6 inches 15 cm

USING CUPS AND SPOONS

All cup and spoon measurement are level
¼ cup 2 fluid 60 ml 1/4/ 1 ml
ounces teaspoon
1/3 cup 2 ½ fluid 85 ml 1/2 2.5 ml
ounces teaspoon
½ cup 4 fluid 125 ml 1 teaspoon 5 ml
ounces
1 cup 8 fluid 250ml 1 15 ml
ounces tablespoon

OVEN TEMPERATURES
FAHRENHEIT (OF) CELCIUS (OC) TEMPERATURES
250 120 Very Slow
300 150 Slow
325-350 160-180 Moderately Slow
375-400 190-200 Moderate
425-450 220-230 Moderately Hot
475-500 250-260 Hot

MEASURING INGREDIENTS CORRECTLY

Accurate techniques in measuring are as important as the tools for measuring.
Therefore, always observe the following procedures:
 Rice and flour. Fill the cup to overflowing, level-off with a spatula or
with a straight-edged knife.

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 Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour
2 or 3 times. Spoon into the cup overflowing, level off with a spatula.

 Refined sugar. Sift sugar once to take out lumps, if any. Spoon into
cup and level off with a spatula. Do not pack or tap the sugar down.

 Brown sugar. Pack into cup just enough to hold its shape when turned
out off cup. Level off with a spatula before emptying.

 Level a measuring spoon with straight edge of a knife to measure small

amounts of salt, pepper, leavening agents or solid fats.

 Liquid ingredients. Liquid measuring cup -- a glass or plastic cup with

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

 Check and calibrate timers/thermometers, scales

and other measuring devices according to
manufacturer’s manual before using.

 Ingredients which measure by volume and by weight demand

standardized measuring tools and equipment.
 Do not shake the dry measuring cup to level off dry ingredients.
 It is easier to weigh fat, butter, margarine if bought in pre-measured
sticks. If fat does not come in pre-measured sticks, use a scale to weigh
the needed amount.

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  Liquids should be poured into cup in desired level. Cup should stand on
a flat surface.
 Spring scales should be adjusted so that pointer is at zero (0). Place pan,
bowl, or piece of waxed paper on scale to hold ingredient to be measured.
 When using balance scales, place the pan on the
left-hand side of the balance and the pan weight on
the right-hand side. Add the required weights to
the right-hand side and adjust the beam on the bar
so that the total is the weight needed.

 Ranges, sometimes called stoves, provide heat for cooking on top and in
the oven. The controls for range heat must be accurate and easy to operate.
Tools and utensils needed for cooking on the range and work space should
be within easy reach.
 Learn to match the size of pan to the size of the unit and to select the right
amount of heat for the cooking job to be done.
 In microwave cooking, time schedules must be followed exactly because
every second is important. The microwaves shut off automatically when
the door is opened.
 Refrigerators are operated by electricity. The unit that does the cooling is
underneath the box behind the grill.

them. Follow the plan for stacking as suggested in the direction by
manufacturer’s manual.
 Mixers are the most useful machines in commercial kitchens and even at
home. It is good for making salad dressings, sandwich fillings, for sauces,
mashing potatoes, beat batter and eggs. Attachments are also available to
chop, whip, squeeze out juice, and make purees.
 Coffee makers mostly are automatic, requiring only the measurement of
coffee and water.
 In preparing foods on the range or in the fryer, heat is transferred by
conduction.

SUBSTITUTING INGREDIENTS
At times, running to the supermarket to just purchase one or two items or
small amounts of items needed for your new recipe can be annoying. Also, buying
an ingredient that you do not usually use is not worth spending for. Hence,
experimenting or substituting ingredients ay work well in cooking. All you have
to do is try to blend or put together the available ingredients in your pantry or
spice rack.

Here some emergency substitutions that you can try in case you find
yourself lacking in ingredients.

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 Ingredient Substitution
All spice (1 tsp.) Ground cinnamon (1/2 tsp.) and ground cloves
(1/2 tsp.)
Baking powder (1 tsp.) Cream of tartar (1/2 tsp.) plus baking soda (1/4
tsp.)
Baking soda (1/4 tsp.) and buttermilk (1/2 c)
Baking soda (1/4 tsp.) and molasses (3/8 c)
Bread crumbs, dry (1) Cracker crumbs (3/4 c)
Broth (1) Bouillon (1 cube) dissolved in boiling water (1 c)
Butter (1 oz.) Margarine (1 oz.)
Vegetable shortening (1 oz.)
Buttermilk (1c)
Chocolate Unsweetened chocolate (1/2 oz.) and granulated
Semisweet (1 oz.) sugar (1 tbsp. or tsp.)

Unsweetened, melted Unsweetened cocoa powder (3 tbsp. or tsp.) and

(1 oz.) melted butter (1 tbsp.)
Cornstarch (1 tbsp.) All-purpose flour (2 tbsp.)
Flour
 All-purpose, sifted ( 1 c)  All-purpose flour, unsifted (1 c minus 2 tsp.)
 Cake flour, sifted (1 c)  All-purpose flour, sifted (1 c minus 2 tbsp.)
 Self-rising flour (1 c)  All-purpose flour (1 c minus 2 tbsp.),
baking powder (1 ½ tsp.), and salt (1/2
tsp.)
Half-and-half (1 c) Light cream (1/2 c) ad whole milk (1/2 c)
Honey (1 c) Sugar (1/2 c) plus water ½ c)
Lemon juice (1 tsp.) Vinegar (1/2 c) and whole milk 1/2 c)
Mayonnaise (1 c) Yogurt (1 c)
Cottage cheese, pureed (1 c)
Milk (1 c) Evaporated milk (1/2 c) plus water (1/2 c)
Molasses (1 c) Honey (1 c)
Oil (1 c) Butter, melted (1 c)
Sugar
 Confectioner’s (1 c)  Fine sugar (1 c) and cornstarch (1 tbsp.)
 Light brown 1 c)  Dark brown sugar (1/2 c) and granulated
sugar (1/2 c)
 Granulated (1 c)  Light brown sugar, packed (1 c)
 Confectioner’s sugar (1 ¾ c)
Wine
 Red (1 cup)  Grape or cranberry (1 c)
 White (1 cup)  Apple or white grape juice(1 c)

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 C. Engage:

I. Let’s try the activity!

Direction: Identify the correct terms of the abbreviations below. Write your
answer on a separate sheet of paper.
1. ml = 6. L =
2. tsp. = 7. g =
3. tbsp. = 8. qt. =
4. lb. = 9. pt. =
5. oz. = 10. gal =
II. Complete the table:

Direction: Complete the table with the correct ingredients substitutions.

Ingredient Substitution
Baking powder (1 c)
Yogurt (1 c)
Butter, melted (1 c)
Lemon juice (1 tsp.)
Milk (1 c)
Confectioner’s sugar (1 ¾ c)
Mayonnaise (1 c)
Baking powder (1 tsp.)
Honey (1 c)
Cake flour, sifted (1 c)

D. Apply:
A. Multiple Choice
Directions: select the answer that best fits the given question. Write only the
letter of your answer on a separate sheet of paper.

1. Lino as asked by his father to fix him a cup of coffee. His father told him to put
a tablespoon of brown sugar. How many teaspoons of brown sugar should Lino
put in to make an equivalent of a tablespoon?
a. 2 tsp. b. 2 ½ tsp. c. 3 tsp. d. 4 tsp.

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2. Keona’s vanilla recipe needs 8 tbsp. of granulated sugar. How much cup of
granulated sugar should she put in?
a. 1/3 c b. ½ c c. ¾ c d. 1 c

3. How many quarts of ice cream are in 2 pt.?

a. ½ qt. b. ¾ qt. c. 1 qt. d. 1 ¼ qt.

4. Nathaniel needs 1 lb. of vanilla for his cupcake. The measuring gauage
available is in ounce. How many ounces of vanilla should she use?
a. 12 oz. b. 16 oz. c. 28 oz. d. 32 oz.

5. Randy asked his assistant to prepare a 250 mL of soda for his pork barbecue.
How much should the assistant give to Randy?
a. 1 c b. 1 qt. c. 1 pt. d. 1 gal

B.
Directions: Study the ingredients below and answer the exercises that follow.
HOT CHICKEN BREAST
Ingredients:
1 lb. Chicken breast
Salt and ground black pepper to taste
2 tsp. vegetable oil
½ c chicken broth
2 tbsp. horseradish
1 tbsp. mustard
¼ tsp. chili powder
1 tbsp. cold butter
1 tsp. chopped chives

Exercises:
1. Convert all English measurements into metric system
2. Substitute the ingredients below:
a. vegetable oil (2 tbsp.)
b. all-purpose cream (2 tbsp.)
c. cold butter (1 tbsp.)
IV. Guide Questions (if needed):
1. What is the importance of measuring correctly the ingredients in cooking?

2. How will you apply your knowledge in substituting ingredients at home?

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V. Rubrics (if needed):

VI. Key to Correct Answers:

10. L
g 9.
8. oz.
7. c II.
ml 6. 10. Gallon
qt. 5. Pint 9.

4. pt. Quarts 8.
3. lb. Gram 7.
tsp. 2. Liter 6.
1. tbsp.
Ounces 5. 5. C
B.
5. Zero Pound 4. 4. B
Pack 4. Tabl espoon 3. 3. C
3. Conduction Teaspoon 2. 2. B
2. Cooling Milliliter 1. 1. C
1. Standardized I. A.
A.
B. Engage C. Apply
A. Explore

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 Department of Education
Division of Samar
District of San Jose de Buan
SAN JOSE DE BUAN NATIONAL HIGH SCHOOL
San Jose de Buan, Samar
Name: Grade level and Section: Date:

TASK SHEET 3

Title: Measuring Dry and Liquid Ingredients

Performance Objective: (If the activity is done at home)
At your own pace, perform the proper way of measuring dry and liquid
ingredients following the given steps/procedure.
Learning Competency/ies: Perform Mensuration and Calculation

Supplies/Materials : flour, refined sugar, baking powder/baking

soda
Equipment/ Tools : Measuring tools for dry and liquid ingredients
(Measuring spoon and Cup)
Steps/Procedure: (Perform the following, please document the
task given- either picture or video if done at home)

Measuring Dry Ingredients

Flour

To remove lumps or big particles, sift the flour into a utility

a.
tray or waxed paper.
b. Use spoon to move flour to the measuring cup until it over
flows. Do not tilt or shake the cup for accuracy.
c. Level off the rim of the cup using a spatula or any straight-
edged tool.
Refined Sugar
a. Spoon sugar to the measuring cup
b. Level it off using a spatula or any straight-edged tool.
c. Do not tap the sugar to avoid having it compressed inside the
cup.
Baking Powder/Baking Soda
a. Remove lumps
b. Dip the spoon, then level off
Solid Fats
a. Soften the Shortening
b. Fill the measuring cup and press firmly until there is no space
left

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 c. Level off fat using a spatula or any straight-edged tool.
Measuring Liquid Ingredients

a. Place the glass or cup in a flat surface before pouring any

liquid ingredients to be measured.
b. Gradually pour liquid to the measuring cup
c. Check if the desired measurement has been taken.

Performance Criteria Checklist 1

Name: Grade level and Section: Date:

Title : Measuring Dry and Liquid Ingredients

Learning Competency : Perform Mensuration and Calculation

CRITERIA
YES NO
Did you….

1. prepare all materials and tools needed for the

performance task?

2. read the instructions before and during the

activity?

3. seek assistance of your parent/siblings /other

family members in performing the task?

4. follow the directions properly?

5. find the activity difficult to perform?

6. perform the task well?

7. need further exercises in measuring dry and liquid
ingredients

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