7/8

TLE-Cookery
Quarter 1 – Module 3:
Mensuration and Calculations
TLE-Cookery – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 3: Mensuration and Calculations
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Gemma G. Dela Cruz

Editor: Renato R. Valencia, EdD
Reviewer: Ariel S. Valencia
Illustrator: Gemma G. Dela Cruz
Layout Artist: Gemma G. Dela Cruz
Cover Design: Emmanuel D. Gimena Jr.

Management Team:
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Asst. Schools Division Superintendent : Roland M. Fronda, EdD, CESE
Chief Education Supervisor, CID : Milagros M. Peñaflor, PhD
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 7/8

TLE-Cookery
Quarter 1 – Module 3:
Mensuration and Calculations
Introductory Message
For the facilitator:

Welcome to the TLE –Cookery Grade 7/8 Alternative Delivery Mode (ADM)
Module on Mensuration and Calculations!

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 into 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.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

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.

ii
For the learner:

Welcome to the TLE – Cookery Grade 7/8 Alternative Delivery Mode (ADM)
Module on Mensuration and Calculations!

The hand is one of the most symbolized part of the human body. It is often
used to depict skill, action and purpose. Through our hands we may learn, create
and accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant competencies
and skills at your own pace and time. Your academic success lies in your own hands!

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 be enabled to process the contents of the learning resource while being an active
learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

iii
 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

iv
 What I Need to Know

This module was designed and written to help you focus and learn skills in
measuring and calculating different ingredients in cookery.

At the end of this module, you are expected to:

1. carry out measurements and calculations in a required
task (TLE_HECK7/8PM-0d-4)
2. give the abbreviations and equivalents of measurements
3. measure ingredients according to recipe requirement
4. convert systems of measurement according to recipe requirement
5. perform substitution of ingredients
 What I Know

Directions: Let us determine how much you already know about measurements and
calculations in cookery. Choose your answer from the box.

1 4 2 120 30
tbsp tsp oz p ml
zero standardized cooling conduction pack

I. Determine the equivalent of the following measurements.

1. 3 teaspoons = ____tablespoon 4. 250 °F = ____ °C

2. ___ tbsp. = ¼ cup 5. 2 tablespoons = ____ ml.

3.____ cup = 1 pint

II. Give the common cooking abbreviations of the following.

6. tablespoon 9. pint

7. teaspoon 10. millimeter

8. ounce

III. Fill in the blanks with the correct word or group of words that will make the
statement complete and correct.

11. Ingredients which measure by volume and by weight demand _________

measuring tools and equipment.

12. Refrigerators are operated by electricity. The unit that does the ________ is
underneath the box behind the grill.

13. In preparing foods on the range or in the fryer, heat is transferred by ________.

14. Brown sugar is _______ into the measuring cup before levelling off.

15. Spring scales should be adjusted so that pointer is at __________.

 Lesson
Mensuration and
1 Calculations
Do you love cooking? Or do you just love eating food? Have you ever experienced
tasting your favorite dish which turned out to be bland or too salty? Most of the time,
too much sweetness and saltiness of the food is caused by putting inaccurate
measurements of ingredients.

Measuring and calculating ingredients are essential parts of the cooking process. It
is important that you measure ingredients accurately using appropriate measuring
tools required by the recipe in order to meet the success of the food products.

What’s In

Directions: Identify the appropriate measuring tool for the following ingredients.
Choose your answer from the box.

measuring cup measuring spoon measuring glass

1. flour- 6. sugar-

2. vanilla- 7. water-

3. milk- 8. salt-

4. baking powder- 9. soy sauce-

5. butter- 10. cooking oil-

Notes to the Teacher

This module is preparing students to be familiarize in measuring
and calculating ingredients creatively and accurately required in
recipes.
 What’s New

Have you eaten Adobo before?

Read and analyze the recipe of the featured dish below. What are the measurements
used? Are you familiar with these measurements?

Pork Adobo Recipe

Cooking Time:
40 minutes

Servings:
Serves 8-10 people

Ingredients:

• 2 kg pork belly
• 2 tablespoons garlic minced or crushed
• 5 pieces dried bay leaves
• 4 tablespoons vinegar
• 1/2 cup soy sauce
• 1 tablespoon peppercorn
• 2 cups water
• salt to taste

Procedure:

1. Heat oil in pan and saute garlic.

2. Add pork and sear on all sides.
3. Pour in vinegar, soy sauce and water. Add bay leaves, peppercorn.
Bring to a boil over high heat then reduce heat to simmer.
Continue to simmer for 20 mins.

4. Remove pork pieces from sauce and fry in another pan until nicely
browned.

5. Put back fried pork pieces into sauce. Add sugar and let simmer
again for another 10 minutes or until sauce has thickened. Serve
warm.
 What is It

Different people may use the identical recipe for any kind of dish, but all their dish
could turn out differently because of different measuring and mixing techniques.

All recipes are not created equal. Some recipes have missing ingredients, faulty
seasonings, insufficient or poor instructions causing more work, and some are
simply not tested.

A standardized recipe is a set of written instructions used to consistently prepare a

known quantity and quality of food for a specific location. A standardized recipe will
produce a product that is close to identical in taste and yield every time it is made,
no matter who follows the directions.

A good standardized recipe will include:

• Menu item name – the name of the given recipe that should be consistent
with the name on the menu
• Total Yield – number of servings, or portions that a recipe produces, and
often the total weight or volume of the recipe
• Portion size – amount or size of the individual portion
• Ingredient list/quantity – exact quantities of each ingredient (except for
spices that may be added to taste)
• Preparation procedures – Specific directions for the order of operations and
types of operations (e.g., blend, fold, mix, sauté)
• Cooking temperatures and to ensure the dish is cooked properly and safely
• Special instructions, according to the standard format used in an operation
• Mise en place – a list of small equipment and individual ingredient
preparation
• Service instructions, including hot/cold storage
• Plating/garnishing

Benefits of using a standardized recipe include:

• a consistent quality and quantity

• standard portion size/cost
• assuring nutritional content and addressing dietary concerns, such as
special diets or food allergies
• helping ensure compliance with “Truth in Menu” requirements
• aiding in forecasting and purchasing
• fewer errors in food orders
• assisting in training new employees
• reducing waste
• more easily meeting customer expectations
The following section presents some important measuring equivalents, tables and
conversions.

TABLES OF WEIGHTS AND MEASURE

How to Measure Liquid
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

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
10 oz 315 g 7 inches 18 cm
11 oz 345 g 8 inches 20 cm
12 oz (3/4 lb 375g 9 inches 22 cm
13 oz 410 g 10 inches 25 cm
14 oz 440 g 11 inches 28 cm
15 oz 470 g 12 inches (1 foot) 30 cm
16 oz (l lb) 500 g 18 inches 46 cm
24 oz (1 ½ lbs) 750 g 20 inches 50 cm
32 oz (2 lbs) 1 kg 24 inches (2 feet) 61 cm
30 inches 77 cm
 Using Cups and Spoons
All cup and spoon measurements are level

¼ cup 2 fluid ounces 60 ml 1/4/ teaspoon 1 ml

1/3 cup 2 ½ fluid ounces 85 ml 1/2 teaspoon 2.5 ml
½ cup 4 fluid ounces 125 ml 1 teaspoon 5 ml
1 cup 8 fluid ounces 250ml 1 tablespoon 15 ml

Oven Temperature

FAHRENHEIT (OF) CELCIUS (OC) TEMPERATURE

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

Dry and Liquid Equivalent Measurement

Teaspoon Tablespoon Cup Fluid

3 teaspoon 1 Tablespoon 1/16 cup ½ oz
12 teaspoons 4 Tablespoons ¼ cup 2 oz
16 teaspoons 5 tablespoons + 1 1/3 cup 2 2/3 oz
teaspoon
24 teaspoons 8 tablespoons ½ cup 4 oz
32 teaspoons 10 tablespoons + 2 2/3 cup 5 1/3 oz
teaspoons
36 teaspoons 12 tablespoons ¾ cup 6 oz
48 teaspoons 16 tablespoons 1 cup 8 oz

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 straightedge knife.
• 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.
• 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 workspace
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.
• Dishwashers are a great help if food is rinsed from dishes before stacking
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.

INGREDIENTS and INGREDIENTS SUBSTITUTION

How many times have you been ready to cook and found you were out of a certain
ingredient? Sometimes it is inconvenient to run out and purchase the necessary
ingredient - it's easier to use a similar product as a replacement. There are, however,
several factors to consider when substituting ingredients. Consider differences in
flavor, moisture, texture and weight. Substitutions with an acid factor, such as
molasses, need to be neutralized to avoid changes in the flavor and texture of the
product. Differences in sweetening and thickening power need consideration in sugar
and flour substitutions. To help avoid disappointments when substituting
ingredients, understand the physical and chemical properties of all ingredients.
Measure accurately. The following table gives substitutes that may be used to get a
finished product like the original.

What are called ingredients?

An ingredient is a substance that forms part of a mixture (in a general sense). For
example, in cooking, recipes specify which ingredients are used to prepare a specific
dish. Many commercial products contain secret ingredients that are purported to
make them better than competing products.

Why are abbreviations used in recipes?

Abbreviations are used in recipe cookbooks to easily identify and recognize the units
of measurements or conversion needed in preparing any dish. Often, different books
will use different abbreviations, which can cause confusion when putting together a
dish.

The following abbreviations are used:

teaspoon = tsp.
tablespoon = tbsp.
ounce = oz.
pint= p.
quarts = qt
gallon = gal
pound = lb
pounds = lbs
gram = g
kilogram = kg
pieces = pcs
dozen = doz

Substitution of Ingredients

Not only can substitution save the day when you lack an ingredient called for in a
recipe, but it also enables you to make a recipe better for you. That's helpful whether
you are trying to improve your overall eating pattern or are cooking for a specific
health condition.

Why do we need to substitute ingredients?

Substituting one ingredient for another should only be done when you don't have
the necessary ingredient on hand in your kitchen. Substitutions can change the
flavor and outcome of the finished baked goods.
What is food substitution?

Food Substitutions allow you to keep the foods that you love in your life by lightening
them or choosing similar foods that you like just as well. People with great weight
control know good substitutions. Everyone loves foods that don't fit into their healthy
eating plan easily.

Why do we need to substitute the unavailability of ingredients?

Not only can substitution save the day when you lack an ingredient called for in a
recipe, but it also enables you to make a recipe better for you. That's helpful
whether you are trying to improve your overall eating pattern or are cooking for a
specific health condition.

Why is it important to know the substitution of ingredients in cooking?

Sometimes you may find it necessary to substitute one ingredient for another in
a recipe. But using a different ingredient may change both the taste and texture of
your baking, so it is a good idea before substituting to understand the role
that ingredient plays in the recipe.

The following substitution are used:

3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
8 tablespoons = 1/2 cup
1 cup = 1/2 pint
2 cups = 1 pint
4 cups (2 pints) = 1 quart
4 quarts = 1 gallon
16 ounces = 1 pound
Dash or pinch = less than 1/8 teaspoon

The following ingredient substitution chart will help you ease your cooking.

Ingredient Equivalence

Ingredient Amount Substitutions

Allspice 1 tsp 1/2 tsp cinnamon plus 1/2 tsp ground

cloves.

Apple pie spice 1 tsp 1/2 tsp cinnamon, 1/4 tsp nutmeg,
and 1/8 tsp cardamom
Arrowroot, as thickener 1 Tbsp 2 Tbsp all-purpose flour or 1 Tbsp
cornstarch

Baking powder, double 1 tsp • 1/4 tsp baking soda, 1/2 tsp cream
acting of tartar and 1/4 tsp cornstarch;
• 1/4 tsp baking soda plus 5/8 tsp
cream of tartar;
• 1/4 tsp baking soda plus 1/2 cup
buttermilk, sour milk or yogurt
(decrease liquid in recipe by ½ cup);
• 1/4 tsp baking soda, 1/2 Tbsp
vinegar or lemon juice plus sweet
milk to make 1/2 cup (decrease
liquid in recipe by 1/2 cup);
• 1/4 tsp baking soda plus 1/4 cup
molasses (decrease liquid in recipe
by 1-2 Tbsp);
• 1 1/2 tsp phosphate or tartrate
baking powder

Bay leaf, crushed 1 tsp 1 whole bay leaf

Brandy 1/4 cup 1 tsp brandy extract plus enough water

or liquid called for in recipe to make
1/4 cup

Bread crumbs dry 1/4-1/3 • 1 slice bread;

cup • 1/4 cup cracker crumbs;
• 2/3 cup rolled oats;

Broth, beef or chicken 1 cup 1 bouillon cube, 1 tsp (1 envelope)

powdered broth base or 1 tsp instant
granules dissolved in 1 cup water
• 1 cup margarine;
Butter 1 cup • 7/8 to 1 cup hydrogenated
shortening plus 1/2 tsp salt;
• 7/8 cup lard plus 1/2 tsp salt;
• 7/8 cup oil plus 1/2 tsp salt

Catsup 1 cup 1 cup tomato sauce plus 1/2 cup

sugar and 2 Tbsp vinegar (for use in
cooking)
1 cup tomato sauce, 1/4 cup brown
Chili Sauce 1 cup sugar, 2 Tbsp vinegar, 1/4 tsp
cinnamon, and dash of ground cloves
and allspice
 Chives, finely chopped 1 Tbsp 1 Tbsp green onion tops, finely
chopped
• 3 Tbsp cocoa plus 1 Tbsp butter or
Chocolate, unsweetened 1 oz fat;
• 3 Tbsp carob powder plus 2 Tbsp
water

semisweet 1-2/3 oz 1 oz unsweetened chocolate plus 4 tsp

sugar

Chocolate chips, semisweet, 6 oz 2 squares (2 oz) unsweetened

melted chocolate, 2 Tbsp shortening, and 1/2
(2/3 cup) cup sugar melted (2/3 cup)

Coconut, grated, dry 1 Tbsp 1 1/2 tbsp fresh coconut, grated

Coconut milk 1 cup 1 cup milk

Coconut cream 1 cup 1 cup cream

• 2 Tbsp all-purpose flour;
Cornstarch 1 Tbsp • 2 Tbsp granular tapioca;
• 1 Tbsp arrowroot
1 cup 1 cup granulated sugar plus 1/4 cup
Corn syrup water or other liquid called for in
recipe;

1 cup honey

Cracker crumbs 3/4 cup 1 cup dry breadcrumbs

Cream:
half & half (10- 12% fat)
• 1 1/2 Tbsp butter plus 7/8 cup
1 cup milk;
• 1/2 cup coffee cream plus 1/2 cup
milk;
• 1 cup evaporated milk, undiluted

coffee (20% fat) 1 cup 3 Tbsp butter plus 7/8 cup milk.

heavy (36-40% fat) 1 cup 1/3 cup butter will not whip).
• 7/8 cup buttermilk or sour milk;
sour 1 cup • 1 cup yogurt;
• 1 1/8 cup powdered nonfat dry
milk, 1/2 cup warm water and 1
Tbsp vinegar (mixture will thicken
in refrigerator in a few hours);
• 1 cup evaporated milk plus 1 Tbsp
vinegar (allow to stand 5 minutes
before using);
• 1/3 cup buttermilk, 1 Tbsp lemon
juice, and 1 cup smooth cottage
 cheese blended together;
• 7/8 cup milk, 1 Tbsp lemon juice,
and 2 Tbsp butter or margarine

whipped cream 2 cups 1 cup chilled evaporated milk plus 1/2

tsp lemon juice, whipped until stiff

Cream of tartar 1/2 tsp 1 1/2 tsp lemon juice or vinegar

Dill, fresh 1 head 1 tsp dill seed

Eggs 1 egg • 2 1/2 Tbsp dried, sifted eggs plus

2 1/2 Tbsp water;
whole, large (3 1/3 • 3 1/3 Tbsp frozen egg yolks,
Tbsp) thawed;
• 1/2 tsp baking powder, 1 Tbsp
vinegar and 1 Tbsp liquid (in
baking);
• 1 egg in every 3 can be replaced
with 1 Tbsp cornstarch in baking;
• Soften 1 Tbsp unflavored gelatin in
3 Tbsp cold water, add 3 tsp
boiling water, cool and beat until
• frothy, add to recipe (reduce other
liquid by 2 Tbsp);
• 1/4 cup commercial egg substitute
1 egg
whites (2 Tbsp) white
1 egg • 2 Tbsp dried egg yolks plus 2 tsp
yolks yolk water;
(1 1/3 • 4 tsp frozen egg yolks, thawed
Tbsp)

Flour, pastry 1 cup 7/8 cup all-purpose or bread flour

cake 1 cup 7/8 cup all-purpose flour (1 cup less 2

Tbsp)

white, all- purpose for 1 Tbsp • 1/2 Tbsp cornstarch, potato

thickening starch, rice starch or arrowroot;
• 1 Tbsp quick-cooking tapioca;
• 1 Tbsp waxy rice or corn flour;
• 2 Tbsp granular cereal;
• 2 Tbsp browned flour;
• 1 1/2 Tbsp whole wheat flour
•
 white, all- purpose for
baking
Note: Specialty flours added
to yeast bread recipes will
result in a reduced volume
and heavier product.
• white, purpose,
self-rising
Garlic 1 clove,
small
1 cup • 1 1/2 cups breadcrumbs;
• 1 1/8 cups cake flour (1 cup plus
2 Tbsp);
• 7/8 to 1 cup corn meal;
• 1/2 cup cornstarch plus 1/2 cup
rye, potato or rice flour (sift
together 6 times, use with 2 tsp
baking powder per cup in quick
breads as wheat flour allergy
substitute);
• 13/16 cup gluten flour (1 cup less
3 Tbsp);
• 5/8 cup potato flour;
• 7/8 cup rice flour;
• 1 1/3 cups rolled oats;
• 1 1/4 cups rye flour;
• 1/8 cup soy, cottonseed, peanut or
carob flour plus 7/8 cup all-
purpose flour;
• 1/3 cup wheat germ plus 2/3 cup
all-purpose flour
• 1 cup minus 1 Tbsp whole wheat
flour
all- 1 cup
− 1/8 tsp garlic powder or instant
minced garlic;
1/2-1 tsp garlic salt (reduce amount
salt called for in recipe)

Gelatin, flavored 3-oz 1 Tbsp plain gelatin plus 2 cups fruit

package juice

Ginger, candied or raw 1 Tbsp 1/8 tsp powdered ginger

Herbs, fresh 1 Tbsp 1 tsp dried herbs

Honey 1 cup 1 1/4 cup sugar plus 1/4 cup liquid

(use liquid called for in recipe)

Horseradish, grated fresh 1 Tbsp 2 Tbsp bottled horseradish

Italian seasoning 1 tsp 1/4 tsp basil, 2/3 tsp dried parsley,
and pinch oregano
 Lemon whole 1 lemon 1 to 3 Tbsp juice, plus 2 to 2 1/2 tsp
grated rind.

juice 1 tsp 1/2 tsp vinegar

grated rind peel or 1 tsp

Lemon grass 1 Tbsp 1 Tbsp lemon peel

1 Tbsp
Maple sugar, grated 1/2 cup • 1 Tbsp white sugar;
• 1 cup maple syrup (decrease liquid
by 1/2 cup).
Combine 2 cups sugar and 1 cup
Maple syrup about 2 water, bring to clear boil; take off heat;
cups add 1/2 tsp maple flavoring.

Marshmallows, miniature 1 cup 10 large marshmallows

Mayonnaise (for use in 1 cup 1 cup yogurt, sour cream or cottage

salads and salad dressings) cheese pureed in blender (use for all or
part of mayonnaise called for in recipe)

Milk Buttermilk or sour 1 cup • 1 cup minus 1 Tbsp sweet milk,

plus 1 Tbsp vinegar or lemon juice;
let stand 5 minutes;
• 1 cup sweet milk plus 1 1/4-1 3/4
tsp cream of tartar;
• 1 cup yogurt (plain)

skim 1 cup 1/3 cup instant nonfat dry milk plus

7/8 cup water

whole 1 cup • 1/2 cup evaporated milk plus 1/2

cup water;
• 1 cup skim, 2% or reconstituted
dry milk;
• 1 cup soy or almond milk;
• 1 cup fruit juice or potato water in
baking;
• 1 cup water plus 1 1/2 tsp butter
in baking;
• 1 cup buttermilk plus 1/2 tsp
baking soda (decrease baking
powder by 2 tsp)
 sweetened condensed 1 cup Combine 1 cup plus 2 Tbsp dry milk
with 1/2 cup warm water and 3/4 cup
sugar, mix well, may set pan in bowl of
hot water to dissolve sugar.

Mint leaves, fresh chopped 1/4 cup 1 Tbsp dried mint leaves

Molasses 1 cup • 3/4 cup sugar, increase liquid by 5

Tbsp, decrease baking soda by 1/2
tsp, add 2 tsp baking powder;
• 3/4 cup sugar plus 1 1/4 tsp
cream of tartar, increase liquid in
recipe by 5 Tbsp

Mushrooms, fresh 1 lb • 3 oz dried plus 1 1/2 cups water;

• 1 8-oz can, drained weight
• 1 Tbsp prepared mustard;
Mustard, dry 1 tsp • 1/2 tsp mustard seeds

Nuts 1 cup 1 cup rolled oats, browned (in baked

products)

Oil (for sauteing) 1/4 cup 1/4 cup melted margarine,

butter, bacon drippings, shortening or
lard
• 1/4 cup chopped, fresh onion;
Onion 1 small • 1 1/3 tsp onion salt;
• 1 to 2 Tbsp instant minced onion;
• 1 tsp onion powder

Onion powder 1 tsp 1/4 cup fresh onion, chopped.

Orange 1 6 to 8 Tbsp juice; 3/4 cup diced; 2 to 3

medium Tbsp grated rind

Orange peel, dried 1 Tbsp 2 or 3 Tbsp grated fresh orange peel

(peel of medium orange)

Parsley, fresh 1 Tbsp 1 tsp parsley flakes

Pepper, white 1 tsp 1 tsp black pepper

Peppers, green or red bell, 1 Tbsp 3 Tbsp fresh bell pepper, dried
dried chopped
2 Tbsp, • 3 Tbsp fresh red bell pepper;
Pimento chopped • 1 Tbsp dried red pepper,
rehydrated
 Pumpkin pie spice 1 tsp 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8
tsp allspice and 1/8 tsp nutmeg

Rennet 1 tablet 1 Tbsp liquid rennet

• 1 cup converted, regular brown or
Rice 1 cup wild rice, cooked.
cooked • 1 cup bulgur or pearl barley,
cooked

Rum 1/4 cup 1 Tbsp rum extract plus enough liquid

to make 1/4 cup

Shortening, melted 1 cup 1 cup cooking oil

• 1 cup minus 2 Tbsp lard;
solid 1 cup • 1 cup butter or margarine
(decrease salt in recipe by 1/2 tsp)

Sugar 1 cup • 1 cup granulated sugar;

• 1 cup granulated sugar plus 1/4
brown cup unsulphured molasses;
• 1/2 cup liquid brown sugar

confectioners or powdered 1 cup 3/4 cup granulated sugar (for uses

other than baking)
• 1 cup firmly packed brown sugar;
granulated 1 cup • 1 1/3 cup confectioners’ sugar (for
uses other than baking);
• 1 cup corn syrup, reduce other
liquid by 1/4 cup (never replace
more than 1/2 of sugar called for in
recipe with corn syrup);
• 13/16 cup honey (1 cup less 3
Tbsp); reduce liquid in recipe by 3
Tbsp for every cup of honey added;
add a pinch of baking soda to
neutralize acidity;
• 3/4 to 1 cup maple syrup minus 3
Tbsp other liquid;
• 1 cup molasses or sorghum plus
1/2 tsp baking soda; omit or
decrease baking powder by 1 tsp;
reduce other liquid by 6 Tbsp;
• 1 cup raw sugar
1/8 tsp 1 tsp granulated sugar;
noncaloric solution 2 Tbsp 1 cup granulated sugar
 ¼ tsp 1 tsp granulated sugar;
noncaloric grains 1/4 cup 1 cup granulated sugar
4 Tbsp pearl tapioca, soaked
Tapioca, quick- cooking 1 1/2-2
Tbsp
1 Tbsp flour
quick-cooking for 1 Tbsp
thickening
2 cups, 1 16-oz can, drained
Tomatoes, fresh chopped
1/2 cup tomato sauce plus 1/2 cup
packed 1 cup water
1 1/3 cups diced tomatoes simmered
canned 1 cup 10 minutes
1/2 cup tomato sauce plus 1/2 cup
Tomato juice 1 cup water

What’s More

Directions: Write the substitution for the following ingredients:

1. 1 tsp. onion powder
2. ¼-1/3 cup breadcrumbs
3. ½ tsp. cream of tartar
4. 1 C cake flour
5. 1 cup chicken/beef broth
6. 1 cup skim milk
7. 1 cup nuts
8.1/4 cup oil
9. 2 tbsp. chopped pimiento
10. 1 cup confectioner/ powdered milk
 What I Have Learned

Directions: Give the equivalent conversion of the following measurements.

1. ¼ cup = 60 ml.

1/3 cup = __ ml.

2. 1 oz. = 30 g.

1 ½ oz. = __ g.

3. ¼ inch. = 5 mm.

¾ inch. = __ mm.

4. 1 tsp. = 5 ml.

¼ tsp. = __ ml.

5. 250°F = 120°C

125°F = ___°C
 What I Can Do

Directions: List on your notebook the different ingredients substitution and

measurements that you or your family use at home while preparing food.

Ingredient Substitution
 Assessment

Directions: Identify the substitute for the following measured ingredients. Match
Column A to Column B. Write only the letter of your answer.

Column A Column B

1. 1 cup butter A. 1 cup honey

2. 1 tsp. chives, finely chopped B. 1 cup granulated sugar

3. 1 oz. unsweetened chocolate C. 2 tbsp. all-purpose flour

4. 1 cup coconut milk D. 1 cup margarine

5. 1 tbsp. cornstarch E. 10 large marshmallows

6. 1 cup corn syrup F. 1 tbsp. green onion tops

7. ¾ cup cracker crumbs G. ½ tsp. vinegar

8. 1 tsp. juice H. 1 cup dry breadcrumbs

9. 1 cup miniature marshmallows I. 3 tbsp. cocoa plus 1 tbsp.

butter
10. 1 cup brown sugar
J. 1 cup butter or fat milk
 Additional Activities

Directions: Recall the steps in measuring ingredients accurately. Study the

illustrations below and identify the process demonstrated in each picture. Write the
letter of your answer on a separate sheet of paper.

A. B.

C. D.

E.

_____1. Sift sugar once to take out lumps.

_____2. Sift flour 2 or 3 times and level off with a spatula.

_____3. Pack brown sugar into cup just enough to hold its shape.

_____4. Spring scales should be adjusted at zero.

_____5. Fill the cup to overflowing before levelling off.

What I Have Additional
What I Can Do:
Learned: Activities: Assessment:
Students’
1. 80 1. D answers vary.
2. 45 1. b 2. F
3. 15 3. I
4. 125 2. a 4. J
5. 60 5. C
3. d 6. A
7. H
4. c 8. G.
9. E.
5. e 10. B.
What’s More: What’s In: What I Know:
1. ¼ cup fresh 1. measuring 1. 1
onion cup 2. 4
2. 1 slice bread 2. measuring 3. 1
3. 1 ½ tsp. spoon 4. 120
lemon juice 3. measuring 5. 30
4. 7/8 cup APF glass 6. tbsp.
4. measuring
5. 1 bouillon 7. tsp.
spoon
cube 5. measuring 8. oz.
6. 1/3 cup non- cup 9. p
fat dry milk 6. measuring 10. ml.
7. 1 cup oats cup/spoon 11. standardized
8. ¼ cup 7. measuring 12. cooling
melted butter glass 13. conduction
9. 3 tbsp. fresh 8. measuring 14. pack
red bell spoon 15. zero
pepper 9. measuring
10. ¾ cup spoon/ cup
granulated 10. measuring
glass
sugar
Answer Key
References
K to 12 Basic Education Curriculum, Technology and Livelihood Education –
Commercial Cooking, Department of Education

"Basic Pork Adobo Recipe - Panlasang Pinoy". Panlasang Pinoy, 2020.

https://panlasangpinoy.com/basic-pork-adobo-recipe/.

Stradley, Linda. "Recipe Index (By Food Type)". What's Cooking America, 2020.
https://whatscookingamerica.net/RecipeIndex.htm.

"Joyofbaking.Com - Baking & Dessert *Video Recipes*". Joyofbaking.Com, 2020.

https://www.joyofbaking.com/.

"Tufts & Health Nutrition - Tufts Health & Nutrition Letter". Tufts Health &
Nutrition Letter, 2020. https://www.nutritionletter.tufts.edu/.
https://en.wikipedia.org/wiki/Ingredient

"Abbreviations Used In Recipes | Dimpled Kitchen". Dimpled Kitchen, 2020.

http://www.dimpledkitchen.com/abbreviations-used-recipes/.

"Is It Important To Measure Your Ingredients? : Dr. Gourmet's Guide To Eating

Healthy". Drgourmet.Com, 2020.
https://www.drgourmet.com/eatinghealthy/measuring.shtml#:~:text=They
%20understand%20the%20amounts%20of,is%20in%20each%20measured%
20ingredient.

"Food Substitutions - Tips From Healthy Diet Habits". Healthy-Diet-Habits.Com,

2020. http://www.healthy-diet-habits.com/food-substitutions.html.

Egan, Beth. "Chapter 6 – Standardized Recipes". Psu.Pb.Unizin.Org, 2020.

https://psu.pb.unizin.org/hmd329/chapter/chapter-6-standardized-
recipes/.

"Pork Adobo". Commons.Wikimedia.Org, 2020.

https://commons.wikimedia.org/wiki/File:Homemade_chicken_%26_pork_a
dobo.JPGg.
For inquiries or feedback, please write or call:

Department of Education – Region III,

Schools Division of Bataan - Curriculum Implementation Division
Learning Resources Management and Development Section (LRMDS)

Provincial Capitol Compound, Balanga City, Bataan

Telefax: (047) 237-2102

Email Address: bataan@deped.gov.ph