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TLE-H.E.-Bread and
Pastry Production
Quarter 1 – Module 3:
Perform Mensuration and Calculation
(Conversion/Substitution of Weights and
Measures)
Bread and Pastry Production – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 3: Perform Mensuration and Calculation:
Conversion/Substitution of Weights and Measures
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

Writers: Aisa C. Ibero & Crislyn M. Salinog
Editor: Jesusa D. Paladar
Reviewers: Jesusa D. Paladar & Jonathan L. Bayaton
Typesetter: Ivah Mae C. Estoconing
Layout Artist: Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
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Adolf P. Aguilar, Ed.D, TM Elmar L. Cabrera
Nilita R. Ragay, Ed.D.
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TVL
Quarter 1 – Module 3:

PERFORM MENSURATION
AND CALCULATION
(Conversion/Substitution of Weights and
Measures)
Introductory Message
For the facilitator:

Welcome to the Bread and Pastry Production Exploratory Course Alternative

Delivery Mode (ADM) Module on Perform Mensuration and Calculation:
Conversion/Substitution of Weights and Measures!

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 expe cted to
encourage and assist the learners as they do the tasks included in the module.

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For the learner:

Welcome to the Bread and Pastry Production Exploratory Course Alternative

Delivery Mode (ADM) Module on Perform Mensuration and Calculation:
Conversion/Substitution of Weights and Measures!

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:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

introduced to you in various ways; a story, a
What’s New
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.

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 This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

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!

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 What I Need to Know

This module was designed and written with you in mind. It is here to
help you to master the Production of Bread and Pastry. Where the learner
demonstrates an understanding of the basic concepts, underlying theories
and principles in the production of various concoctions and extracts and
independently produces various concoction and extracts based on TESDA
Training Regulations.

The module is about:

Lesson 3: Conversion/substitution of weights and measures

After going through this module, you are expected to:

1. perform accurate conversion/substitution of weights and measure of
ingredients for a certain product;
2. convert weights and measures of ingredients by applying
mathematical operations; and
3. substantiate understanding on the components of
conversion/substitution of weights and measures by converting
required ingredients.
 What I Know

Direction: In the first two (2) columns, write what you think you already know about
the topic (K) and what you want to know (W) before proceeding to the proper
discussion. Do this in your notebook.

Note: DO NOT write anything yet on 3rd column (L) for you are going to fill it in the
succeeding pages.

W hat I Know W hat I W ant to Know W hat I Learned

(K) (W ) (L)

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 Lesson
PERFORM MENSURATION
3 AND CALCULATION
Welcome to the Module on “Performing Mensuration and Calculation”. This
module contains training materials and activities for you to complete. The unit of
competency “Perform Mensuration and Calculation” contains knowledge, skills and
attitudes required for Bread and Pastry Exploratory.
You are required to go through a series of learning activities in order to
complete each of the learning outcomes of the module. In each learning outcome
there are Information Sheets, Task Sheets and Activity Sheets. Follow these activities
on your own and answer the Self-Check at the end of each learning activity.

What’s In

Direction: Read and understand the questions below. Write your answers in your
notebook.
1. How does an understanding of the components in conversion and substitution
help you produce successful results?

__________________________________________________________________________________
__________________________________________________________________________________

2. Give at least two (2) examples of ingredients that can be substituted.

__________________________________________________________________________________
__________________________________________________________________________________

Notes to the Teacher

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

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 What’s New

Diversity in the kitchen depends on translation and flexibility. Below is a list

of conversions and substitutions for the cook, because not all recipes use the same
measurement units and the necessary ingredients aren't always conveniently
available.

What is It

CONVERSION / SUBSTITUTION OF W EIGHTS AND M EASURES

1 tablespoon all purpose flour…………...1/2 tablespoon cornstarch, potato starch,
rice starch or arrowroot starch
1 tablespoon cornstarch…………………. 2 tablespoon all purpose flour

1 cup sifted cake flour…………………… 7/8 cup all purpose flour sifted, 1cup all
purpose flour minus 2 tablespoon.
1 cup sugar granulated ……………………1 1/3 cup brown sugar, lightly packed, 1
½ cup corn syrup minus ½ cup liquid, 1
cup honey minus ½ to 1/3 cup liquid
1 cup honey ………………………………. 1 ¼ cup sugar plus 1 /2cup liquid

1 ounce chocolate ………………………… 3 tablespoon cocoa plus 1 tablespoon fat

1 tablespoon baking powder …………….. ¼ teaspoon baking soda plus ½ cup fully
soured milk or lemon juice mixed with
sweet milk to make ½ cup, ¼ teaspoon
baking soda plus ¼ to ½ cup molasses, ¼
cream of tartar
1 teaspoon active dry yeast ………………1 package (7gram) dry yeast compressed
yeast cake

1 whole egg ………………....................... 2 egg yolks or 3 tablespoon thawed from

frozen eggs, 2 ½ tablespoon sifted dry
whole eggs powder plus 21/2 tablespoon

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 lukewarm water
1 egg yolk ……………………………….….1 1/3 tablespoon frozen egg yolk
1 egg white ………………………………... 2 tablespoon frozen egg white,
2 teaspoon dry egg yolk powder plus
2 teaspoon water

1 square unsweetened chocolate………. 3 tablespoon cocoa plus 1 tablespoon fat

1 cup butter ……………………………….. 1 cup margarine,7/8 to 1 cup hydrogenated
fat plus ½ teaspoon of fat, 7/8 cup of lard
plus ½ teaspoon salt

1 cup coffee cream ( 20 percent )………. 3 tablespoons butter plus about 7/8 cup
milk
1 cup heavy cream ( 40 percent )………..1/4 cup butter plus 3 /4 cup of milk
1 cup whole milk …………………………. 1 cup reconstituted non- fat dry milk plus
2 ½ teaspoons of butter or margarine

1 cup milk………………………………….. 3 tablespoon of sifted non- fat dry milk

plus 1 cup water, 6 tablespoons of sifted
crystals plus 1 cup water

1 cup butter milk or sour milk …………… 1 tablespoon of vinegar or lemon juice
plus enough sweet milk to make1 cup (let
stand for 5 minutes), 1 ¾ teaspoon of
cream of of tartar plus1 cup of sweet milk

Oven temperatures

°C = °F-32 X 5/9 °F = °C x 9/5 + 32

TEMPERATURE CONVERSION TABLE

°CENTIGRADE ( °C ) TO °FARENHEIT ( °F )

50 - 122 110 - 230 170 - 338 230 - 446

60 - 140 120 - 248 180 - 356 240 - 464
70 - 158 130 - 266 190 - 374 250 - 482

80 - 176 140 - 284 200 - 392 260 - 500

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 90 - 194 150 - 302 210 - 410 270 - 518
100 - 212 160 - 320 220 - 428 280 - 536

Example °C to °F Conversion
 Convert 50°C to °F

°F = (°C × 9/5) + 32

°F = (50 × 9/5) + 32

°F = (90) + 32

°F = 122° F

What’s More

A. Directions: Give the substitute equivalent of the following ingredients. Copy and
answer in your notebook.

1. 2 T all purpose flour = _____ T cornstarch

2. 1 cup cake flour sifted = _____ cup all purpose flour sifted

3. 1 square unsweetened chocolate = _____ T cocoa and ____ T fat

4. 1 whole egg = _____ egg yolks

5. 1 cup coffee cream (20 percent) = ______ cup milk and _____ T butter

B. Identification. Write the word that is described or referred to.

_____ 1. It is added to sweet milk in order to produce a sour milk.

_____ 2. It is what you add to lard to produce a substitute for butter.

_____ 3.This will serve as your substitute for honey.

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_____ 4.The most common cornstarch substitute for thickening.

_____ 5.This is what you need to add to cocoa to produce chocolate substitute.

What I Have Learned

Accurate measurement is vital to the success in bakery products. The

ingredients measurements have to be precise to get that perfect and consistent result
in baking. Thus, knowing the standard table of weights and measures is essential in
producing excellent quality output.

The conversion and substitution of weights and measure widens the horizon
of the readers that there are many options to be used or applied for in case of scarcity
of ingredients and that the options are not limited only to what is in the recipe.

Direction: Complete the KWL Chart by filling in the last column what you learned
(L) about the topic. ( in your notebook )

W hat I Know W hat I W ant to Know W hat I Learned

(K) (W ) (L)

What I Can Do

I. Directions: Use the formula in converting degrees Centigrade to degrees

Fahrenheit and Fahrenheit to Centigrade. Show your computation. Do this in your
notebook. Five points each.

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C = F – 32 x 5 / 9 F = C x 9 / 5 + 32

1. 100 degrees Centigrade to degrees Fahrenheit.

2. 320 degrees Fahrenheit to degrees Centigrade.

II. Analogy: Fill in the blanks with the correct answer. Copy and answer in your
notebook.
1. 1Cup butter : 1Cup margarine
1 1/4 butter : ______ margarine

2. 1Cup milk : 6Tablespoon sifted crystals + 1Cup water

1/2Cup milk : _____ sifted crystal + _____ water

3. 1Tablespoon cornstarch : 2Tablespoons all purpose flour

1/4 Tablespoon cornstarch : ________ all purpose flour

4. 1 oz chocolate : 3Tablespoon cocoa + 1Tablespoon fat

1/4 oz chocolate : ____________ cocoa + ___________ fat

5. 1Tablespoon all purpose flour : 1/2Tablespoon rice starch

3Tablespoon all purpose flour : ______________ rice starch

Assessment

I. True or False
Direction: Read and understand each item carefully. Write True if the statement is
correct, False it is incorrect. Do this in your notebook.
_______ 1. 60°C is equivalent to 140°F.
_______ 2. Oil is added to sweet milk in order to produce a sour milk.
_______ 3. The most common cornstarch substitute for thickening is flour.
_______ 4. 2 tablespoon all purpose flour is equal to 1 tablespoon cornstarch.
_______ 5. 1 whole egg is equal to 3 egg yolks.

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II. Matching type
Direction: Match Column A from Column B. Write your answer in your notebook.

Column A Column B
1. 1 tablespoon cornstarch A. 1 ¼ cup sugar plus 1 /2cup liquid

2. 1 cup honey B. 3 tablespoon cocoa plus 1 tablespoon

fat

3. 1 cup butter C. 3 tablespoon of sifted non- fat dry

milk
plus 1 cup water, 6 tablespoons of sifted
crystals plus 1 cup water

4. 1 ounce chocolate D. 2 tablespoon all-purpose flour

5. 1 cup milk E. 1 cup margarine,7/8 to 1 cup

hydrogenated
fat plus ½ teaspoon of fat, 7/8 cup of
lard
plus ½ teaspoon salt

Additional Activities

Direction: Read and analyze the recipe inside the box. Convert the recipe to make
12 cupcakes for the upcoming birthday party. Do this in your notebook.

Chocolate Cupcakes
Serving 6 cupcakes

1 egg
3/4 cup all purpose flour
1/2 cup white sugar
1/4 cup milk
1/4 cup melted butter
2 tablespoons cocoa powder
2 teaspoons vanilla extract
1 teaspoon baking powder

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________ egg
________ cup(s) all purpose flour

________ cup white sugar

________ cup milk

________ cup melted butter

________ tablespoons cocoa powder

________ teaspoons vanilla extract

________ teaspoons baking powder

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References
Kto12 Basic Education Curriculum Technology and Livelihood Education Learning

Module Bread and Pastry Production Grade 7 and Grade 8, pages. 06-17
https://assatchs.files.wordpress.com/2013/09/performing-mensuration-and-
calculations-common.pdf

https://www.thoughtco.com/celcius-to-farenheit-formula-609227
https://www.foodandspice.com/p/conversions-and-substitutions.html
https://www.pinterest.ph/pin/464222674064056096/

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net

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