7

Quarter 3
TLE

LEARNER’S
MATERIAL
1
 Module

TLE-HE Grade 7
3
PIVOT IV-A Learner’s Material
Quarter 3 Module 3 WEEK
First Edition, 2020
1
Published by: Department of Education Region IV-A CALABARZON
Regional Director: Wilfredo E. Cabral
CLMD Chief: Job S. Zape, Jr.

GRADE 7
TLE
HE-Dressmaking
EXPLORATORY COURSE

Development Team of the Module

Author:
Editor:
Reviewer:
Illustrator:
Layout Artist:
Management Team: , CID Chief
, SDO EPS In-charge of LR
, EPS In-charge of LR
,EPS Subject Area In-charge

Department of Education Region 4A CALABARZON

Office Address: Gate 2 Karangalan Village, Cainta Rizal
Landline: 02-868-257-73, Local 420/421
Email Address: lrmd.calabarzon@deped.gov.ph

1
 Guide in Using PIVOT Learner’s Material

For the Parents/Guardian

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the
teacher or facilitator in helping the learners meet the standards set by the

K to 12 Curriculum while overcoming their personal, social, and economic

constraints in schooling.

This learning resource hopes to engage the learners in guided and

independent learning activities at their own pace and time. Furthermore,
this also aims to help learners acquire the needed 21st century skills while
taking into consideration their needs and circumstances.

As a facilitator, you are expected to orient the learners on how to use

this module. You also need to keep track of the learners' progress while
allowing them to manage their own learning. Furthermore, you are expected
to encourage and assist the learners as they do the tasks included in the
module.

For the Learner

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and
time. You will have to process the contents of the learning resource while
being an active learner.
Content Standard

The learner demonstrates understanding in the use of sewing

tools in dressmaking

Performance Standard

The learner independently uses tools in dressmaking/tailoring

Lesson 1: USE OF SEWING TOOLS AND EQUIPMENT

LO 1. Identify sewing tools and equipment and their uses

1.1 Identify sewing tools and equipment
1.2 Classify sewing machines
1.3 Select appropriate measuring tools
 I What I need to know?

Overview
Dressmaking courses teach the art of creating unique garments to suit an individual’s
specific requirements, body shape, fitting preferences and/or personal taste. Skilled
dressmakers customize highly fashionable garments using a variety of different fabrics. They
are involved at every stage of a garment s production process, from design and pattern making
to sewing and finishing.

I What’s new?

Task 1. WHAT AM I?
Direction: Tell something about the image on the right. What are the things that you need
in this kind of activity? Write your responses below.

D What I Know

Task 2. Pretest
Multiple Choice: Choose and write the letter of your best answer. Write the
chosen letter in a 1 whole sheet of paper. Do not forget to write your name
year and section and the date you accomplish your test.

1. What measuring tool in dressmaking is appropriate to be used in

taking body measurements?
A. Tape measure
B. Sewing gauge
C. L-square
D. Yardstick

2. Which of the following cutting tools is satisfactory to be used for

most apparel fabrics?
A. Pinking Shears
 B. Bent-handled dressmaker’s shears
C. Embroidery Scissors
D. Trimming Scissors

3. Which of the given marking tools is essential as a marker to be

used on materials?
A. Chalk pencils
B. Wax chalk
C. Marking chalk
D. Tailor’s chalk

4. What sewing tool is used to hold the straight pins and needles
while working to prevent accident?
A. Pincushion
B. Hand Needle
C. Thimble
D. Sewing Needle Threader
5. Which one is the tool used to snip threads and it is NOT designed
to cut fabric?
A. Seam Ripper
B. Thread clippers
C. Rotary Cutter
D. Cutting Scissors

6. What dressmaking tool is used to shape the depth of the neck hole
and armhole of the pattern?
A. Hip curve
B. French curve
C. L-square
D. T-square

7. What sewing tool is described as a small hand pitted cup worn for
protection on the finger that pushes the needle in sewing?
A. Thimble
B. Seam ripper
C. Thread clipper
D. Rotary cutter

8. Which of the following tools has perfect square and is useful in

making straight lines?
A. Yardstick
B. Ruler
C. French curve
D. L-square
9. Which one is intended for making buttonholes?
A. Trimming scissors
 B. Embroidery scissors
C. Buttonhole scissors
D. Cutting scissors
10. What measuring tool measures 12 inches or even 18 inches and
can be used for drawing straight lines and cutting lines?
A. Yardstick
B. L-square
C. Ruler
D. Sewing gauge
D What Is In ?

Task 3. Name Me!

Direction: Study the pictures below, then identify what kind of materials does the
given kitchen tools made of.

3
1
2 4 5
7
D What Is It ?
6

Materials of kitchen utensils and equipment commonly found in the kitchen.

Any cook should be familiar with the correct utensils, devices and equip-
ment in the kitchen. It is important to consider several things and not only the
price when buying them. The job of cooking requires specific tools, utensils, and
equipment for proper and efficient preparation of food. Each piece has been de-
signed to accomplish a specific job in the kitchen. The tools, utensils and equip-
ment are made of different materials, each having certain advantages and disad-
vantages. The following lists are materials of kitchen utensils and equipment com-
monly found in the kitchen.
Aluminum is the best for all-around use. It is the most popular, lightweight, at-
tractive and less expensive. It requires care to keep it shiny and clean. Much
more, it gives even heat distribution no matter what heat temperature you have.
It is available in sheet or cast aluminum. Since it is a soft metal, the lighter
gauges will dent and scratch easily, making the utensil unusable. Aluminum
turns dark when used with alkalis, such as potatoes, beets, carrots and other
vegetables. Ac- id vegetables like tomatoes will brighten it.
Stainless Steel is the most popular material used for tools and equipment, but is
more expensive. It is easier to clean and shine and will not wear out as soon as
aluminum. Choose those with copper, aluminum or laminated steel bottoms to
spread heat and keep the pot from getting heat dark spots. Stainless steel utensils
maybe bought in many gauges, from light to heavy.
Glass is good for baking but not practical on top or surface cooking. Great care is
needed to make sure for long shelf life.
Cast Iron is sturdy but must be kept seasoned to avoid rust. Salad oil with no
salt or shortening can be rub inside and out and dry. Wash with soap (not deter-
gent) before using.
Ceramic and heat-proof glass is used especially for baking dishes, casseroles,
and measuring cups. Glass and ceramic conduct the heat slowly and evenly.
Many of these baking dishes are decorated and can go from stove or oven to the
dining table.
Teflon is a special coating applied to the inside of some aluminum or steel pots
and pans. It helps food from not sticking to the pan. It is easier to wash and
clean, however, take care not to scratch the Teflon coating with sharp instrument
such as knife or fork. Use wooden or plastic spatula to turn or mix food inside.
Plastic and Hard Rubber are used for cutting and chopping boards, table tops,
bowls, trays, garbage pails and canisters. They are much less dulling to knives
than metal and more sanitary than wood. Plastics are greatly durable and
cheap but may not last long.
Cooking Utensils List That Every Kitchen Needs
1. A baster is handy for returning some of the meat or poultry juices
from the pan, back to the food. Basting brushes can be used for the
same pupose, but they are also convenient for buttering the tops of
breads and baked goods after they come out of the oven.
2. Cans, bottles, cartoons opener use to open a food tin, preferably
with a smooth operation, and comfortable grip and turning knob.
3. Colanders also called a vegetable strainer are essential for various
tasks from cleaning vegetables to straining pasta or tin contents.
4. Cutting Boards a wooden or plastic board where meats and vege-
tables can be cut.
5. Dredgers – used to shake flour, salt, and pepper on meat, poultry, and fish.
6. Double boiler – used when temperatures must be kept below boiling, such
as for egg sauces, puddings, and to keep foods warm without overcooking.
7. Emery boards/sharpening steel – used to sharpen long knives.
8. Flipper use for turning hamburgers and other food items
9. Funnels – used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic.
10. Garlic Press is a kitchen tool which is specifically designed for the
purpose of pulping garlic for cooking.
11. Graters used to grate, shred, slice and separate foods such as carrots, cab-
bage and cheese.
12. Handy Poultry & Roasting Tools make it easier to lift a hot
roasted turkey from the roaster to the serving platter, without it fall-
ing apart.
13. Kitchen Knives often referred to as cook's or chef's tools, knives are a
must for all types of kitchen tasks, from peeling an onion and slicing carrots, to
carving a roast or Turkey.
14. Kitchen Shears They are practical for opening food packages,
cutting tape or string to package foods or simply to remove labels or
tags from items. Other cutting tools such as box cutters are just as
handy, especially for opening packages.
15. Measuring Cups, Spoons Measuring tools are among the
most important items found in any kitchen, since consistently
good cooking depends upon accurate measurements. Measuring
tools should be standardized. Measuring cups and spoons are
also in the home kitchen. Scales are used to weigh materials of
bigger volumes. These are delicate and precision instruments
that must be handled carefully and are more dependable in
terms of accuracy.
 E What’s More?

Task 4. Word Search

Direction: From the puzzle, search for 20 names of kitchen utensils. Write
your answer in a separate sheet of paper.

E What I can do?

Task 5. Seek and Tell

List down all the utensils and equipment you can find in your kitchen.
Identify the materials of your kitchen tools and equipment. Use sepa-
rate sheet of paper. Follow the format below.
KITCHEN UTENSILS MATERIAL
1.
2.
3.
4.
5.

SCORING RUBRICS Score/Ra

te
Identified 15 kitchen utensils
100
Identified 14 kitchen utensils 95
Identified 13 kitchen utensils 90
Identified 12 kitchen utensils 85
Identified 11 kitchen utensils 80
 A What I Have Learned?

Task 6. Fill in the Blanks

Directions: Fill in the blanks with the missing word/s to complete each
statement. Choose your answer/s from the box below.

Grater Pressure cooker Dry ingredients

Serving spoon Double boiler Kitchen knives
Wooden Spoon Can opener
Household Scale Liquid Ingredients

1. is use to keep food warm without overcooking.

2. A kitchen tool that is used to grate foods like carrots and cheese is
called .
3. Strainer is used to strain or sift .
4. This is used in serving food .
5. are used to grab and transfer food items to a serving
platter.
6.For creaming, stirring, and mixing food we will use .
7. often referred to as cook’s or chef’s tools.
8. Teflon has special coating applied inside to prevent food from
to the pan.
9. To get the exact kilos of rice we used .
10. is an airtight cooking device that cook food quickly.

Reflection

For your last task from this module, you will be asked to write
your personal insights about the lesson learned using the prompts below:

The things I found interesting are

Today, I learned that

Content Standard
The learners demonstrate an understanding the use and
maintenance of equipment in cookery

Performance Standard
The learners independently use and maintain tools,
equip- ment and materials in cookery according to standard
operating procedures

Lesson 2: MAINTAIN APPROPRIATE KITCHEN TOOLS, EQUIPMENT

AND PARAPHERNALIA
K--12 CG Code: TLE_HECK7/8MT-0b-2

LO 2. Maintain appropriate Kitchen Tools, Equipment and

Paraphernalia
2.1 select various types of chemicals for cleaning and
sanitizing kitchen tools, equipment and paraphernalia

2.2 clean and sanitize kitchen tools and equipment fol-

lowing manufacturer’s instructions

2.3 use cleaning tools, equipment and paraphernalia in

accordance to standard operating procedures maintain kitchen
tools, equipment and work areas

11
 I What I Need to Know?

Maintaining a clean work environment is important in preventing

foodborne illness. Foodborne illness or food poisoning is caused by
consuming food contaminated with pathogenic bacteria, toxins, viruses,
and parasites. These harmful microorganisms will continue to grow on
dirty areas and then contaminate food. Not all surfaces that looks clean
is sanitary, so we must always be sure that we clean and sanitize a work
area before starting to prepare our food. It is not enough to just use soap
and other detergents. It is also important to apply sanitation. If we will
do both cleaning and sanitizing, then we can now assure that the area is

D What I Know?

Task 1. Pretest
Directions: Write TRUE if the statement is correct and write FALSE if
the statement is wrong. Write your answer in your TLE notebook.
1. Using dishwashing detergent in washing dishes is a cleaning
process.
2. Towel is used to dry washed dishes.
3. Cleaning and sanitizing are needed to keep the food safe.
4. Brushing the pots and pans will kill harmful microorganisms.
5. Dusting and wiping are ways to sanitize surfaces and equipment
in the kitchen.
6. Chemicals must be stored away from food, dishes and food contact
surfaces.
7. Sanitation of utensils, equipment and food preparation area must
be observed before and after food preparation.
8. Insecticide can be sprayed on countertops to keep insects away
from the preparation area.

D What is it?

CLEANING AND SANITIZING

Cleaning and sanitizing procedures must be part of the standard op-
erating procedures that make up your food safety program. Improperly
cleaned and sanitized surfaces allow harmful microorganisms to be
transferred from one food to other foods.
 Cleaning is the process of removing food and other types of soil
from a surface, such as a dish, glass, or cutting board. Cleaning is done
with a cleaning agent that removes food, soil, or other substances. The
right cleaning agent must be selected because not all cleaning agents can
be used on food-contact surfaces. (A food-contact surface is the surface
of equipment or utensil that food normally comes into contact.) For ex-
ample, glass cleaners, some metal cleaners, and most bathroom cleaners
cannot be used because they might leave an unsafe residue on the food
contact surface. The label should indicate if the product can be used on a
food-contact surface. The right cleaning agent must also be selected to
make cleaning easy. Cleaning agents are divided into four categories:
1. Detergents – Use to wash tableware, surfaces and equipment.
Deter- gents can penetrate soil quickly and soften it. Examples include
liquid and paste dishwashing detergents.
2. Solvent cleaners – are used on surfaces where grease has burned on.
Solvent cleaners are often called degreasers. Ovens, grills and range top
are examples of areas that need frequent degreasing.
3. Acid cleaners—are used in removing mineral deposits and other soils
that detergents cannot remove. These cleaners are often used to remove
dirt and stain in ware washing machines and steam tables.
4. Abrasive cleaners -are used to remove heavy collected soil that is
difficult to remove with detergents. Some abrasive cleaners also disinfect.

Sanitizing is the process of removing harmful bacteria using heat

and water, or chemicals, or a combination of both. The term sanitary
refers to the state of a food contact surface or utensil where it does not
contain microorganisms at a level that would permit the transmission of
infectious disease or compromise food safety. Sanitizers are substances
capable of destroying microorganisms including those bacteria that cause
food poisoning and other diseases.

Sanitizing Methods
1. Heat. There are three methods of using heat to sanitize surfaces –
steam, hot water, and hot air. Hot water is the most common method
used in restaurants. If hot water is used in the third compartment of a
three-compartment sink, it must be at least 171°F (77°C). If a high-
temperature ware washing machine is used to sanitize cleaned dishes,
the final sanitizing rinse must be at least 180°F (82°C). For stationary
rack, single temperature machines, it must be at least 165°F (74°C).
Cleaned items must be exposed to these temperatures for at least 30
seconds.
 Chemicals. Chemicals that are approved sanitizers are chlorine, iodine,
and quaternary ammonium. Different factors influence the effectiveness
of chemical sanitizers. The three factors that must be considered are:
 Concentration - The presence of too little sanitizer is not enough
to reduce harmful microorganism. Too much can be dangerous.
 Temperature - Generally chemical sanitizers work best in water that is
between 55°F (13°C) and 120°F (49°C).
 Contact time - In order for the sanitizer to kill harmful
microorganisms, the cleaned item must be in contact with the sanitizer
(either heat or approved chemical) for the recommended length of time.
Approved chemical sanitizers:

Chlorine Iodine Quaterna

ry
Cleaning and Sanitizing utensils
There are three steps needed to effectively clean and sanitize
utensils: (1)washing, (2)sanitizing and (3)drying.
Utensils such as cutting boards, bowls and knives need to be
thoroughly washed in warm soapy water. After washing, the utensils
should look clean and there should be no food or anything else visible on
them. Effective cleaning will remove most of the dan- gerous bacteria
present. Sanitizing will then kill any that might remain.
A dishwasher is very effective at sanitizing if it has a hot wash and
drying cycle. If you do not have a dishwasher, you will need to sanitize in a
sink using a chemical san- itizer or very hot water. If using a chemical
sanitizer such as a sodium hypochlorite– or quaternary ammonium–based
solution, ensure that it can be safely used for sanitizing eating, drinking
and cooking utensils. Follow the instructions on the container careful- ly,
as different sanitizers work in different ways. If you are using very hot
water, take extra care to avoid being scalded. All utensils must then be
thoroughly dried before they are re-used. Air-drying is best but tea towels
can be used if they are clean.
If you are washing up at an event being held outdoors, make sure you
have access to plenty of hot water. If hot water is not available, disposable
eating and drinking utensils should be used and enough cooking utensils
provided to last the duration of the event so that washing up is not
necessary.
 E What’s More?

Task 2. Identification
Directions A: Identify each statement below whether the process is
cleaning or
sanitizing.
1. steaming the used spoons, forks and kitchen tools
2. washing the soiled plates with detergent soap
3. spraying the countertops with chlorine solution
4. pouring boiling water into the jars
5. removing oil from pan using degreasers
Directions B: Identify what is referred to in each statement. Choose your
answer in the box below.
Abrasive cleaners Contact time
Acid cleaners Food-contact surface
Concentration Hot water

1. It refers to the surface that the food normally comes into contact.
2. It is a cleaning agent used to remove heavy accumulations of dirt that
are difficult to remove with detergents.
3. These are substances capable of destroying microorganisms
including those bacteria that cause food poisoning.
4. It is the most common sanitizing method used in restaurants.
5. It is a factor in the use of chemicals which means too little sanitizer
will result in an inadequate reduction of harmful microorganisms.

E
What I Can do?

Task 3. Cut and Paste

Directions: Cut pictures from old books or magazines that shows

applying any of the cleaning and sanitizing methods.
SCORING RUBRICS Score/Ra
te
Provided 5 correct pictures
100
Provided 4 correct pictures 95
Provided 3 correct pictures 90
Provided 2 correct pictures 85
Provided 1 correct picture 80
A What I Have Learned?

Task 4. Fill in the Blanks

Direction Fill each blank with the wor t complet eac

s: missing
statement Choose your answers from the box below. d o e h
.
abrasive chlorine heavily sanitizers
airdry cleaning heat steam
chemicals grease hot-air temperature
1. is the process of removing food and other types of soil
from a surface, such as a dish, glass, or cutting board.
2. The four types of cleaning agents are detergents, solvent, acid and
3. Sanitizing is usually achieved using heat and water, and .
4. are substances capable of destroying microorganisms
including those bacteria that cause food poison and other
diseases.
5. refers to the state of a food contact surface or utensil where it does
not
contain microorganisms
6. There are three methods of using heat to sanitize surfaces –
steam, hot water, and .
7. Chemicals that are approved sanitizers are iodine, quaternary
ammonium, and .
8. The steps in the three sink-dishwashing method are
scrape, wash, rinse, sanitize and .
9. should not be poured down into the drain since it
could solidify and clog the pipes.
10. In washi
__________soiled dishes.

Reflection
 The Students will write in their journal their learning,
realization and commit- ment by completing the phrases:

My journey through this lesson enabled me to learn

It made me realize that

I therefore commit to
Content Standard
The learners demonstrate an understanding the use and
maintenance of equipment in cookery

Performance Standard
The learners independently use and maintain tools,
equip- ment and materials in cookery according to standard
operating procedures

Lesson 3: STORE AND STACK KITCHEN TOOLS AND EQUIPMENT

LO 3. Store and stack kitchen tools and equipment

3.1. store and stack cleaned equipment and utensils
safely in the designated place
 I What I need to know?

This module aims to educate the students in Cookery on Proper

Storage and Handling of Cleaned and Sanitized Equipment and
Utensils. This is necessary to prevent recontamination of harmful
microorganisms prior to use. Aside from this reason, accessibility or
ease of work is also achieved hence the things needed in the kitchen are
organized.

I What’s new?

Task 1. WHAT AM I?

Directions: Name the picture in each box.

1 2 3

D What I Know

Let us determine how much you already know about storing and stacking of
kitchen tools and equipment.
Task 2. PRETEST

Direction: Write TRUE if the statement is correct and write FALSE if the statement
is
wrong.
1. Return electric mixers and other electronic equipment to their
designated storage after used.
2. Make sure all kitchen utensils are wet before storing
3. Cups, bowls and glasses shall be inverted for storage
4. Store kitchen tools and equipment in a wet place.
5. Wash all used baking items and accessories by either handwashing
19
or loading in a dishwasher (if dishwasher-safe)

19
D What Is It ?

STORING AND STACKING KITCHEN TOOLS AND EQUIPMENT

Organizing Kitchen Cabinets for Cleaned Tools
and Equipment Part 1: Cleaning
1. Remove
everything from your
cabinets.
2. Give away items
that are no longer in
need.
3. Clean the
cabinets from top
to bottom.
4. Line the cabinets with paper linings.
5. Place sachets filled with baking soda in your cabinet corners to
absorb bad odors without using a fragrance.
6. Buy organizers or containers for smaller kitchen items and
choose containers with light-fitting lids to keep insects and airflow
out.

Part 2: Organizing Dishes in the Cabinet/Drawers

1. Decide for the

items you plan to
store. Arrange
everything in stacks
according to type or
group the same items
together.
2. Place dishes you
use most often in
reachable cabinets.
3. Store breakable
items higher up to
keep them safe.
4. Stack pots and pans
in lower cabinets near
the stove.
5. Arrange utensils in
a flat utensil drawer.
Arrange your utensils
so that the forks,
spoons and knives
27
are kept separated.
6. Place the appliances you use every day on the kitchen counter.
Occasionally-used items must be placed in a distant shelf or on top
of the cabinets.
7. Store food in its own cabinet. If you plan to have a food and spice
cabinet, choose a space that's slightly separate from the rest of your
kitchen supplies.
8. Place cleaning supplies like trash bags, cleaning solutions,
rubber gloves, extra dish soap, detergent and sponges in the cabinet
under the sink.

27
 E What’s More?

Task 3. Observe and Suggest!

Observations Suggestions
1
2
3

SCORING RUBRICS Score/Ra

Observed and Suggested 10 and above storing te
procedure
Observed and Suggested 7-9 storing procedure 100
90
Observed and Suggested 6-4 storing procedure 80
Observed and Suggested 4-2storing procedure 70
Observed and Suggested 1 storing procedure 60

E What I can do?

Task 4. Name and Drop!

Directions: Name 2 kitchen tools, equipment or materials you are going to
store or stack in the following drawers and cabinets.
1. Flat drawer
2. Upper cabinet
3. Small drawers near countertops
4. Lower cabinets
A What I Have Learned?

Task 5. Fill in the Blanks

Directions: Fill in the blanks with the missing word/s to complete each
statement. Choose your answer/s from the box below.

Segregation top Drawers

Ki Baking paper linings
nd soda sink stove
To
Everyday occasionally

1. Proper of waste should be applied when trash is emptied.

2. is placed in the corners of the cabinet to absorb bad odors
without using a fragrance.
3. In storing items in the cabinet, everything is arranged according to
.
4. Breakable items should be placed on of the cabinets.
5. Cleaning supplies are placed under the .
6. Clean the cabinets from to bottom.
7. Arrange utensils in a flat utensil .
8. Line the cabinets with .
9. Stack pots and pans in lower cabinets near the .
10. Place the appliances you use on the kitchen counter

Reflection

For your last task from this module, you will be asked to write your personal
insights about the lesson learned using the prompts below:

The things I found interesting are…

Today, I learned that…

Content Standard
The learner demonstrates how to perform calculations on
cookery

Performance Standard
The learner independently perform calculations on cookery

Lesson 4: MEASUREMENT AND CALCULATION

LO 1. Carry out measurements and calculations in a required

task
10.1 give the abbreviations and equivalents of
measure ments
10.2 measure ingredients according to recipe
require ments
10.3 convert systems of measurement according to
reci pe requirement
10.4 perform substitution of ingredients
 I What I need to know?

In Cookery, knowing the culinary tools and equipment is an important role on the
part provided with the essential knowledge and opportunities to develop their own
skills and gained understanding in identifying some of the measuring tools and
equipment for them to get the accurate measure- ment of the ingredients.
After reading this module, the learners should be able to;
1. Give the abbreviations and equivalents of measurements.
2. Measure ingredients according to recipe requirement..
3. Perform substitution of ingredients.
In going through, in this module, learners should patiently follow the given
instructions/ directions in every task/activities given to them. Answer the given
test.

D What I Know?

TASK 1
Directions: Read the questions carefully. Choose the answer that corresponds
to the given statement. Write only the letter of the answer in your TLE notebook.
1. A tool used to measure flour, sugar and other dry ingredients is
called. A Measuring to
B .Weighing scale
C. Dry measuring Cup
D. Measuring tool
2. This equipment is used to measure large quantities of ingredients
A. Measuring cup
B. Weighing scale
C. Measuring spoon
D. Liquid measuring cup
3. in a given recipe there is a required time for baking. What tool are you going to
use to check the required given time?
A. Timer
B. Dry measuring
C. Weighing scale
D. Oven
4. What tool is used to level off when measuring flour?
A. Rubber scraper
B. Spatula
C. Wooden spoon
D. Knife
5. When measuring liquid, always put the measuring cup on a surface.
A. Wet
B. Dry
C. Flat
D. Top
6. Are usually measured by a measuring spoon because it only requires small amount.
A. Flavorings
B. Flour
C. Brown sugar
D. Cornstarch
7. Which statement is true when measuring dry ingredients?
A. Only fill them half way
B. Fill them to the top
C. They come in a set of 4
D. Made up of plastic only
8. What are the equivalent measures of ½ cup of flour?
A. 8 tbsp
B. 4 tbsp
C. 10 tbsp
D. 2 tbsp
9. Four (4) cups of water is equivalent to .
A. 4 pint
B. 1 quart
C. 16 ounces
D. 2 quarts
10. In the absence of 1 cup coconut milk in the ingredients, this can be
substituted with
.
A. 3 cups milk
B. 2 cups milk
C. 1 cup milk
D. 1 cup water
D What is In?

Measurements and Calculations

Different learners may use the identical recipe for molded

desserts; all of their molded desserts could turn out differently be-
cause of different measuring and mixing techniques. The following
section presents some important measuring equivalents, tables and
conversions.

Equivalent of Measurements

Below is the table of equivalents of measurement from stick to ounce,

ounce to cup, cup to tablespoon, and tablespoon to pound. Some of the
ingredients are in stick, like butter if stick is not available you can use
ounce, cups, and tablespoon.
D What Is in?

E What I can do?

TASK 2 Directions: Fill in the blanks with the correct word or group of words that complete
the sen- tence. Choose the best answer on the given choices above.

PACK DRY and LIQUID SIFT SCOOP

LEVEL
STANDARDIZED AT EYE LEVEL COOLING

ZERO LITER KNIFE

CONDUCTION KNIFE CONDUCTION

1. Ingredient that is measured by volume and by weight demands measuring tools and
equip- ment.
2. Refrigerators are operated by electricity. The unit that does the is underneath the box
behind the guide.
3. In preparing food on the range or in the fryer, heat is transferred by .
4. Brown rice is into the measuring cup before leveling off.
5. Spring scale should be adjusted so that the point is at .
6. Measuring spoons are used for both ingredients.
7. Use the back of to level off when measuring dry ingredients.
8. When measuring dry ingredients you need to .
9. When measuring liquids get it down .
10. One quart is almost a
28
A What I have Learned?

Task 3 Direction: .Choose the answer found in the box.

2 Cups =

2 Tablespoon =

8 Ounces =

16 Tablespoon =

3 Teaspoon =

16 Ounces =

4 Cups =

1 Quarts and ¼ cup =

4 Quarts =

2 Pints =

Reflection

The reflection will be based on the scores obtained from the scoring rubrics
presented and also the following prompt:

Write in your journal your personal insights about the lesson

using the prompts below:

I understand that

I realize that

30
 C
o
n
t
e
n
t

S
t
a
n
d
a
r
d

The learner demonstrates an understanding of cost of production

Performance Standard
The learner independently practice calculation for cost of production

Lesson 5: COST OF PRODUCTION

LO2. Calculate cost of production

2.1 discuss principles of costing
2.2 compute cost of production

30
 30
What I need to know?
I
This unit of competency Calculating Cost of Production covers the
knowledge, skills and attitude in identifying and applying cost of
production which refers to the total cost earned by a business to gather a
specific number of product or offer a service.
Production costs may comprise things such as the expenses acquired to
gain the production. Upon learning this module it includes and activity sheets.

After reading this Module, you are expected to:

1. discuss the principles of costing
2. calculate cost of production

I What is new?

Answer this question in your TLE answer sheets.

Interview your mother about the food expenses in a day. List the name of
items bought and the amount paid for each item. At least 2 items.

Example:

30
 31

D What I Know?

Directions: Read and understand the statements below. Choose the letter of
the answer. Write your answer in your TLE notebook.
1. What tool is used to compute food costs?
A. standard recipe B. costing sheet
C. costing principle D. ingredient costing

2. What do you call the amount added in the price cost?

A. Mark up B. Percentage mark up
C. Item cost D. Selling price

3. The total price paid for a resources used is called _____.

A. Mark up B. Food cost
C. Selling price D. Buying price

4. The amount you pay for the product you bought is called _____.
A. Peso mark up B. Percentage mark up
C. Purchase cost D. Net Cost

5. _________ refers to the total cost of food net in an existing inventory.

A. Cost of production B. Product
C. Costing D. Calculation

6. In the absence of 1 cup miniature marshmallow this can be substituted

with __________.
A. 10 large marshmallows B. 1small marshmallows
C. 30 large marshmallows D. 30 small marshmallows

30
 7.What do you call the number of pieces produced in a recipe?
A. Product B. Yield
C. Total D. Amount

8. If you don't have a measuring cup, what is needed to get 1 cup of sugar?
A. 4T B. 8T
C. 12T D. 16T

9. It is a tool needed to measure small amount of liquid.

A. tablespoon B. teaspoon
C. measuring cup D. glass

10. The following are the procedures in measuring dry ingredients Which
comes first?
A. Level off with spatula B. Sift the flour
C. Do not shake D. Scoop to fill the measuring cup to
Overflow

332

30
 What Is It?

To calculate the cost of food production, you need to know the total cost
of your ingredients along with how much each ingredient is used in a
recipe. This is important to know how much a product costs.

To do this, you multiply per-unit price by the item you buy.. Add up
all these individual prices to find the total food cost for your dish. Calculating
the cost of food production is important tool in order to determine the cost of
the food produced.

Principles of Costing

In a food business, you need to know the total cost of the product before you
will sell it.

The following are the things to consider in calculating the cost of the
product.

1. Markup - is the amount added to the price cost.

It can also be stated as a permanent amount or as
percentage of the total cost.
2. Selling
price - is the price at which a product or service is
sold.
3. Purchase - is the price a buyer pays for the food bought.
Cost
- is the amount of usable product after it has
4. Yield been processed.

5. Total Cost - is the total cost of food production.

Calculating Mark up & Selling Price

Formula:

33

30
 E What I can do?

Directions: Complete the table below by answering the peso markup and the
Percentage markup. Write your answer in your TLE cookery notebook.

FORMULA:

E What other enrichment activities can I engage in?

Directions: Choose the answer from the box to complete the statements
below Write the
answer in your TLE notebook.

1. ___________ is the amount added to the price cost of

goods.

2. The price a buyer pays for the food bought is called .

___________

3. ___________is the amount of usable product after it has been

processed.

4. ___________ is the price at which a product sold.

5 The totalcost of production is called.

___________.

30
 34
A Reflection

The reflection will be based on the scores obtained from the scoring
ru-
brics presented and also the following prompt:

Write in your journal your personal insights about the lesson using
the
prompts below:

I understand that_____________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________

I realize that _________________________________________________________

_______________________________________________________________________________
_______________________________________________________________________________

30
35

30