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Cookery 7 8 Las Week 4 5 Final Annie
Cookery 7 8 Las Week 4 5 Final Annie
Grade 7/8
Learning Activity Sheet in Cookery
Quarter 1- Week 4 & 5
CARRYING OUT
MEASUREMENTS &
CALCULATIONS IN COOKERY
Prepared by:
ANNIE B. PADACDAC
Published by:
Learning Resource Management and Development System
COPYRIGHT NOTICE
2021
“No copyright shall subsist in any work of the Government of the Philippines.
However, prior approval of the government agency of office wherein the work is
created shall be necessary for exploitation of such work for profit.”
This material has been developed for the implementation of K-12 Curriculum through the
Curriculum Implementation Division (CID)—Learning Resource Management and
Development System (LRMDS). It can be reproduced for educational purposes and the
source must be acknowledged. Derivatives of the work including creating an edited version,
an enhancement or a supplementary work are permitted provided all original work is
acknowledged and the copyright is attributed. No work may be derived from this material for
commercial purposes and profit.
ii
PREFACE
iii
ACKNOWLEDGEMENT
The developer wishes to express her gratitude to those who help in the
development of this learning material. The fulfillment of this learning material would not
be possible without the people who gave their support, helping hand and cooperation:
To the school, for the available K12 Exploratory 7 & 8 Books that served as the
main references of this material. Moreover, for the school materials and supplies
available in support of the making of this LAS.
To Ma’am Agrifina M. Lumpisa for sharing her knowledge for the improvement of
the preparation and formulation of this LAS
To Ma’am Ceasaria Reyna for sharing inputs concerning some updated changes
before the finalization of this material.
Above all, great thanks to Almighty God for giving the proponent enough strength,
knowledge and wisdom in the development of this Learning Activity Sheet.
May He pour great blessings to all of you in the contributions you shared for the
success of this learning material.
ABP
CONSULTANTS
Page
V
Republic of the Philippines
Department of Education
Cordillera Administrative Region
Schools Division of Mountain Province
I. Learning Objectives:
1. To give the abbreviations and equivalents of measurements;
2. Measure ingredients according to recipe requirement; and
3. Convert systems of measurement according to recipe requirement.
1
Abbreviations, Equivalents and Conversions
of Measurements
2
6 oz 185 g 3 ¼ inches 8 cm
7 oz 220 g 4 inches 10 cm
8 oz (1/2 lb) 240-250g 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 1 kg 24 inches (2 feet) 61 cm
(2 or 2.21 lbs)
30 inches 77 cm
In Cups In Spoons
U.S. Metric U.S. Metric
¼ cup 2 fluid ounces 60 ml ¼ teaspoon 1 ml
1/3 cup 2 ½ fluid ounces 85 ml ½ 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
Cup C Milliliter ml
Tablespoon T or Tbsp Liter L
teaspoon t or tsp Centimeter Cm
ounces oz Kiloram kg
pint pt Gram g
Quart qt
Pounds lb
inch in
Foot or feet ft
gallon gal
3
III. Directions / Instructions
To achieve the objectives of this LAS, here’s a simple guide for you:
1. Read and follow instructions carefully.
2. Take note and record points for clarification.
3. Passionately do the activities and you will further understand the
lesson.
4. Don’t forget to write your complete name and let your
parent/guardian affix their signature in your activity sheet.
5. Check page 8 for the references.
4
Ginataang Gulay at Sitaw Recipe
Source: lifegetsbetter.ph
2.
3.
4.
5.
6.
7.
8.
Instruction: Now that you have learned the basic measurement abbreviations and
their equivalents, it is time to enhance the learning by doing the activity below. Fill
in the blanks under column 2, 3 & 4 with the correct answers.
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1 tablespoon 2) _____ or T 8)_____ 15 19)______
teaspoons milliliters grams
1 cup 3) ____________ 9)_____ 14)____ 250
tablespoons grams milliliters
1 kilogram Kg 1000 grams 15)_____ 4 or 4.16
pounds Cups
500 grams 4) ____________ 10)______ 1 or 1.11 2 or 2.08
kilogram pounds Cups
2. 21 pounds 5) ____________ 11)_______ 16)_____ 4 or 4.16
kilogram gram Cups
8 ounces 6) ____________ 1 Cup 17)____ 16.67 or 16
milliliters tablespoons
500 milliliters 7) ____________ ½ liter 18)_______ 2 Cups
quart
1 liter L 12)_____ 4 Cups 20)____ pint
milliliter
Recipe Name:
Preparation Time:
Cooking Time:
Serving Size:
Ingredients with Measurements: Equivalent Measurement / Conversion
Procedure:
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V. Rubric for Scoring
For Activity 4
Score
Indicators Good Fair Poor (30)
The instruction The instruction The instruction
1) Format & given was given was followed given was
Instruction followed exactly exactly but not all followed
and all the 4 the 4 rows are satisfactorily
(5 points) rows are filled in filled in correctly. but not all the 4
correctly. rows are filled
in correctly.
5 points 4 points 3 points
Total Score
7
VI. Closure / Reflection
Units of measurements can be converted from Metric to English System
and vice versa depending on the required measurements of ingredients in a
recipe or in a cooking task and the availability of measuring tools in your
kitchen.
References
Cruz, Julie, Rojo, Luz, and Dr. Cristina Villanueva. Effective II: Technology and
Livelihood Economics. Quezon City: Adriana Publishing Co., 2005.
Roberts, Donna.MathBitsNotebook.com.2012-2021
8
Answer Key
Activity 1
7) 12 cups 3 quarts qt
8) 3 cups 1.5 or 1 1/2 pints pt
Activity 2
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Activity 3
10