TITLE: RECIPE MAKING

I. LEARNING CONCEPT: Conversion of measurement (Metric and English

system)
Students, as a part of a catering services will be asked to prepare a meal list for
an event including the following: a. Dessert b. Viand and Fish c. vegetables. By group,
they will revise the Ingredients. They will take note of the needed ingredients per
serving, they will revise the ingredients.
In English system and make it enough for 30 servings maximizing 10,000 to
15,000.

II. LEARNING OBJECTIVES:

1. Converting measurement metric to English in recipe making;
2. Compute the total ingredients need with accuracy in precision in converting
measurements; and
3. Make a recipe /meal plan for an event

III. Essential Questions

1. Why is it important to accurately convert the ingredient of a recipe?
2. How do we ensure accuracy in measurement?
3.
4. How useful is the conversion from one unit to another?

IV. Materials
1. Recipe book
2. Reference material downloaded into the internet
3. Worksheet papers
4. Art materials

V. Procedures
Choose an event: birthday, wedding, etc.
Choose one recipe (underlined at the top) for the event
Calculate for the total ingredients good for 30 servings convert the measurement into
English system
In a separate
Kirstenn N. Garcia
Essential Questions

1. Why is it important to accurately convert the ingredient of recipe?

2. How do we ensure accuracy in measurement?
3. How useful is the conversion from one unit to another?
MY ANSWERS:
Mango Graham Float
Servings: 30 persons

Ingredients: (Original, 5 servings)

 1 pack of graham graham
 8 fluid ounces all-purpose cream
 ½ can sweetened condense milk
 1 big ripe mango (cut some thinly and cubes for toppings)

(Revised Recipe)
 6 pack of graham crackers
 48 fluid ounces all-purpose cream
 3 cans of sweetened condense milk
 6 big ripe mango

Computation:
 6 x 75=php.450
 48 x 50=php.2400
 3 x 50=php.150
 6 x 50=php.300

Estimated prices: (Each)

 Graham cracker – Php.75
 All-purpose cream – Php.50
 Sweetened condense milk – Php.50
 Ripe mango – Php.50

(Total estimated cost: Php.925)

Beef Caldereta
Servings: 30 persons

Ingredients: (original recipe, 10 persons)

 1 kg beef cut into pieces
 1 pc. Red chili (lg)
 3 sachet (8g) (each) seasoning mix
 2 laurel leaves (1.5g each)
 1 green and red bell pepper (diced) (17g each)
 ½cup liver spread
 2pc.large potato (cubed) (25g each)
 ¼cup green peas
 1head garlic (15g) (minced)
 1 large onion (15g) (minced)
 0.75 cup tomato paste
 ½ cup grated cheese
 1 large carrot (25g) cubed
 ¼cup coconut cream
 ¼cup vegetable oil

(Revised recipe)
 3kg beef
 3 head onion
 3 pc. Red chili
 2.25 cup tomato paste
 9 sachet seasoning mix
 1 ½grated cheese
 6 laurel leaves
 3 large carrot
 3 green and red bell pepper
 0.75 cup coconut cream
 1 ½ liver spread
 0.75 cup vegetable oil
 6pc.large potato
 0.75 cup green peas
 3 head garlic

Computation:
 3 x 350= Php.1050
 3 x 15=PHP.45
 9 x20=Php.180
 6 x10= Php.60
 3 x30=Php.90
  1 ½ x 35=Php.192
 6 x 45=Php.270
 0.75 x79=Php.59.25
 3 x 29 =Php.87
 3 x 45=Php.135
 2.25 x 60=Php.135
 1 ½ x 110=Php.605
 3 x 55=Php.165
 0.75 x 93=Php.69.75
 0.75 x 5=Php.3.75

Estimated price (each)

 Beef – Php.350 per kilo
 Green peas – Php.79
 Red chili – Php.15 each
 Head garlic – Php.29
 Seasoning mix – Php 20
 Large onion - Php.45
 Laurel Leaves –Php. 10
 Tomato paste – Php.65
 Green and red bell pepper - Php.79
 Grated cheese – Php.110
 Liver spread - Php.35
 Large carrot – Php.55
 Large potato - Php.45
 Coconut cream - Php.93
 Vegetable oil - Php. 5

Total estimated cost: Php.1,688

Chicken Tikka Masala
Servings 30 persons

Ingredients (Original) (10 Servings)

 4 tbsp. vegetable oil
 25 grams. Butter
 4 onions, roughly chopped
 6 tbsp. chicken tikka and cut into chunks (use shop-bought or make your own
onion-see recipe, below)
 2 red peppers, deseeded and cut into chunks
 8 boneless, skinless chicken breasts, cut into 2 ½ cm cubes
 2 x 400 grams cans chopped tomatoes
 4 tbsp. tomato puree
 2-3 tbsp. mango chutney
 150 ml double cream
 150 ml natural yogurt

(Revised Recipe)
 12 tbsp. vegetable oil
 75 grams butter
 12 onions, roughly chopped
 18 tbsp. chicken tikka masala paste
 6 red peppers, decided and cut into chunks
 24 boneless, skinless chicken breasts cut into 2 ½ cm cubes
 6 x 1200 grams cans chopped tomatoes
 12 tbsp. tomato puree
 6-9 tbsp. mango chutney
 450 ml double cream
 450 ml natural yogurt

Computation:
You will multiply all the ingredients by 3 because the original serving 1x10
 4x3
 25 x 3
 4x3
 6x3
 2x3
 8x3
 2x3
 4x3
 2-3 x 3
 150 x 3
Estimated Prices:

 Vegetable oil – P 51 sachet

 Butter – P 50
 Onions – P 17
 Tikka masala paste – P 25
 Red peppers – P 15
 Boneless, skinless chicken breasts – P 50
 Tomato Puree – P 95
 Double Cream – P 100
 Natural Yogurt – P 125

Total Cost Estimated: Php 720