TLE7WEEKS5-8

What I Need to Know

In cookery, knowing the culinary tools and equipment is an important role on the part of the learners
especially in the preparation of food. In this lesson, the learners will be 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 measurement of the ingredients.

At the end of the lesson, you should be able to:

LO1. Carry out measurement and calculations in a required task
1.1 give the abbreviations and equivalents of measurements
1.2 measure ingredients according to recipe requirement
1.3 convert systems of measurement according to recipe requirement
1.4 perform substitution of ingredients
LO2. Calculate cost of production
1.1 discuss principles of costing
1.2 compute cost of production
LO1 Importance of Occupational Health and Safety Procedures
1.1 recognize the importance of OSH

MEASUREMENT AND CALCULATION

What is it?
Measurements and Calculations
Different learners may use the identical recipe for molded desserts; all of their molded desserts could
turn out differently because of different measuring and mixing techniques. The following section presents some
important measuring equivalents, tables and conversions.
Abbreviation and Equivalents of Measurements
Measurement Abbreviation

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.

Stick Ounce Cup Tablespoon Pound

1 stick  4 ounces  1/2 cup  8 tablespoons  ¼ pound

2 stick  8 ounces  1 cup  16 tablespoons  ½ pound

3 stick  12 ounces  1 ½ cups  24 tablespoons  ¾ pound

4 stick  16 ounces  2 cups  32 tablespoons  1 pound

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Equivalent
Dry or Liquid Measuring Fluids Equivalent
Ingredient
a dash less than 1/8 tsp. 2 cups 1 pint
3 teaspoons 1 Tablespoon 4 cups 2 pints
4 Tablespoons 1/4 cup 2 pints 1 quart
5 1/3 Tbsp. 1/3 cup 4 quarts 1 gallon
16 Tablespoons 1 cup

Equivalent
Weight Fluid Ounces Equivalent
1/2 pound 8 oz. 2 tablespoons 1 fluid ounce
1 pound 16 oz. 1 cup 8 fluid ounces
Metric: 1 pint 16 fluid ounces
1 liter 1 quart plus 1/4 cup 1 quart 32 fluid ounces

MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY

TYPES OF MEASURING TOOLS USED IN THE KITCHEN

1. Liquid Measuring Cups-a graduated cup with fraction (1, ¾,

2/3, ½, 1/3, ¼, 1/8) marked on each side. A measuring glass
made of transparent or plastic is more accurate for measuring
liquids.

2. Dry Measuring Cups-a cup used to measure dry ingredients

such as flour, sugar, cornstarch and brown sugar. A series of
flour individualized cups indicating fractional points (1, ½,
1/3, ¼, 1/8).

3. Measuring Spoons-These consist of a set of spoons with

different measurements used in measuring small amount of
ingredients. Like baking powder, baking soda, yeast and
other.

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4. Weighing Scale-This equipment is used in to measure large

quantities of ingredients.

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Measuring Ingredients Correctly

Rice and flour.

 Sift the flour.

 Fill the cup to overflowing, level-off with a spatula or

with a straight-edged knife

Brown sugar.

 Pack into cup just enough to hold its shape when turned

out off cup

 Level off with a spatula before emptying.

Leavening Agents.

 Level a measuring spoon with straight edge of a knife

to measure small amounts of salt, pepper, leavening

agents.

Liquid ingredients

 Like water, oil, fresh milk, coconut milk will be

measured with a Liquid measuring cup -- a glass or

plastic cup with graduated markings on the side.

 Place the cup on a flat, level surface and view the liquid

at eye level to make sure it is the proper amount.

SUBSTITUTION OF INGREDIENTS

Substitution of Ingredients in Cooking

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There are times that a certain ingredients in the

recipe need to be substituted specially when some
of it is not available, but there should be an specific
measurement of each ingredients in order to avoid
failure in doing such recipe. So, substitution of
ingredients from one another may alter the taste,
color, and moisture. So, if possible avoid substituting of
ingredients in a certain recipe if all are available.

Substitution of Ingredients

Amount Ingredient Substitutes

1 teaspoon Baking Powder, double-  ¼ teaspoon baking soda plus 5/8

acting teaspoon cream of tartar

1 cup Barbeque Sauce  ¾ cup ketchup, 2 tablespoons mustard

and 2 tablespoons brown sugar

1 cup Butter  1 cup margarine (regular)

 1 cup vegetable shortening (for baking)
 An equal amount of oil can be
substituted for a similar portion of
melted butter if the recipe specifies
using melted butter.

1 cup Buttermilk  1 tablespoon lemon juice or vinegar plus

enough regular milk to make 1 cup
(allow to stand 5 minutes)

1 cup Chili Sauce  1 cup tomato sauce, ¼ cup brown sugar,

2 tablespoons vinegar, ¼ teaspoon
cinnamon, dash of ground cloves and
dash of allspice

1 ounce Chocolate, unsweetened  3 tablespoons cocoa plus 1 tablespoon

butter or regular margarine or vegetable
oil

1 tablespoon Cornstarch (for  2 tablespoons flour

thickening)

1 cup Flour, all-purpose white  ½ cup whole wheat flour plus ½ cup all-
flour purpose flour

1 cup Flour, cake  1 cup minus 2 tablespoons all-purpose

flour

1 cup Flour, self-rising  1 cup minus 2 teaspoons all-purpose

flour plus 1 ½ teaspoons baking powder
and ½ teaspoon salt

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Amount Ingredient Substitutes

1 small clove Garlic  1/8 teaspoon garlic powder

1 tablespoon, finely Herbs, fresh  1 teaspoon dried leaf herbs

cut  ½ teaspoon ground dried herbs

1 cup Ketchup (for use in  1 cup tomato sauce, ½ cup sugar, and 2
cooking) tablespoons vinegar

1 teaspoon Lemon Zest (fresh  ½ teaspoon lemon extract

grated lemon peel)

1 cup Marshmallows,  10 large marshmallows

miniature

1 small or ¼ cup Onion  1 tablespoon instant minced onion;

chopped, fresh onion check label for specific directions

CALCULATING COST OF PRODUCTION

 Cost of production is the total price paid for resources used to make a product or create a service to sell
including raw materials, labor, and overhead.
 It is calculated by dividing the outputs produced by a company by the inputs used in its production process.
Common inputs are labor hours, capital and natural resources, while outputs are generally measured in
sales or the number of goods and services produced.
 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 alsobe 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 Cost - is the price a buyer pays for the food bought.
4. Yield - is the amount of usable product after it has been processed.
5. Total Cost - is the total cost of food production.

Calculating Markup& Selling Price

Formula:

1. Peso Markup = Purchase Price – Selling Price

2. Percent Markup = Peso Markup ÷ Selling Price

3. Selling price = Total Cost + Peso Markup

No. of Yield
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Example No. 1
Compute the SELLING PRICE of ICE CANDY product if given the following estimated cost of ingredients
which produced 35 pcs. with 50% peso mark up.

PRODUCT INGREDIENTS PURCHASE COST

Ice Candy 2 cups Shredded young coconut 30.00

½ Kilo sugar 30.00

1 can condensed milk 35.00
Ice candy wrapper 30.00
TOTAL P _________________

SOLUTION:
Selling Price =Total Cost + Peso mark-up
No. of Yield
To get the 50% peso markup, the formula is = (TOTAL COST x 50% MARKUP)
105.00 x .50 = 52.5
SELLING PRICE = 105 + 52.50 = 197.50 ÷ 35 pcs. Ice candy = 4.5 or or 5.00 each ice candy
Example No. 2
Compute the PESO MARKUPand the SELLING PRICEof PULVORON Product if given this estimated cost
of ingredients which produced 50 pcs. Pulvoron with 50% markup.

PRODUCT INGREDIENTS PURCHASE COST

PULVORON ½ kilo cake flour 25.00
¼ kilo sugar 35.00
1 small pack powdered
Milk (330g) 45.00
Wrapper 5.00
TOTAL P110.00

FORMULA:
PESO MARKUP = (TOTAL COST X 50% MARKUP)
110.00 X .50 = P55.00
SELLING PRICE = TOTAL COST + PESO MARKUP
No. of Yield
= 110.00 + 55.00 = 165.00 ÷50 pcs. = 3.3

IMPORTANCE OF OCCUPATIONAL HEALTH AND SAFETY PROCEDURES

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In the work area you need to observe safety and health procedures to avoid injuries and accidents.
Occupational health and safety procedures is important so that the risk factors at the workplace can be
prevented. The main focus in OHSP is to maintain workers health and safety, improve working environment,
and develop work organizations.

Why is health and safety so important in a kitchen?

Kitchen safety awareness is important in cooking, as well as during clean-up and daily living.
Understanding the hazards present in the kitchen can help you avoid causing an accident whereby the family is
protected.

Importance of occupational health and safety procedures.

1. Eliminates possible danger in the workplace.
2. Reduce workplace stress
3. Uses of tools appropriately
4. Updates the supervisor about unsafe conditions
5. Use mechanical assistance

Kitchen Safety Tips:

1. Wear clean clothing and PPE’s

2. Tie hair during cooking

3. Store knives in a wooden block drawer

4. keep potholders nearby

Sanitation or cleanliness should also be observed in the kitchen. Common kitchen sanitation practices are the
following:
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1. Washing of hands thoroughly.

2. Washing the kitchen tools properly

3. Use spoon in tasting food.

Safety Practices in the Kitchen

1. Wearing mask especially when a co-

worker has colds.

2. Removing all accessories before

working.

3. Keeping fingernails short and clean.

4. Keeping oneself clean

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5. Keeping tools and equipment clean

Common Safe Work Practices

1. Not taking unnecessary risks.
2. Always look out for hazards.
4. If you must smoke, do so only in designated areas.
5. Keep your work area clean and tidy.
6. Enter and leave the workplace using proper routes.

The main causes of accidents and ill health in the working environment are:

1. slips, trips and falls;

2. slips, trips and falls

3. contact with hot surfaces and

harmful substances;

Determine Hazards and Risks In The Workplace

Definition of Terms:
Hazard - anything which may cause injury or ill health anyone
Risk -hazard that will cause harm
Health - overall condition of our body
Safety - freedom from danger, risk or injury
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Contaminate - infect by contact

Bacteria - simple, one-celled organisms that may or may not be harmful.
Virus - organism that depends on a host cell for development or reproduction.
Fungi - may be small or large parasitic organisms growing in a living or dead plant or animal
matter.
Identify Hazards and Risks in the Workplace
Hazard Identification
The first step in reducing an accident is hazard identification. It is identifying all situations or events
that could cause injury or illness.
Eliminating or minimizing workplace hazards need a systematic approach. It is essential to try and anticipate
all possible hazards at the workplace-known as the “what if” approach.

Types of Hazard/Risk in the Workplace

Hazards are classified into four different types
1. Physical Hazards are factors or conditions within the environment that can harm your health.
-They are the most common and are present in a workplace. These include unsafe conditions that can cause
injury, illness and death.

 poor lighting
 poor ventilation
 insufficient facilities
 inefficient or faulty equipment or machine
 improper work practice such as wrong use of knives
 Ignorance or carelessness of the worker

2. Chemical Hazard. Hazards arise from inhaling chemical agents in the form of vapors, gases, dusts,
fumes, mists, or by skin contact with these materials.

Some commonly used workplace chemical hazards

include:

 Acids
 Cleaning products such as toilet cleaners, disinfectants and chlorine bleach
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 Heavy metals, including mercury, lead, cadmium, and aluminum

 Paint
 Pesticides
 Solvents
3. Biological Hazards are caused by living organisms which include insects, molds, fungi, viruses, and
bacterial contamination.

 defects in sanitation and housekeeping procedures such as

a. provision of potable water,
b. removal of industrial waste

c. food handling
d. personal cleanliness

5. Ergonomic Hazards refer to workplace conditions that pose the risk of injury to the workers’
musculoskeletal system. Musculoskeletal injuries, also referred to as repetitive strain injury.

 improper lifting or reaching

 poor visual conditions

 repeated motions in an awkward position that may be responsible for fatigue, stress and strain and
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may lead to accidents in the occupational environment.

Follow Consistently OHS Procedure for Controlling Hazards/Risks

OHSP for Controlling Hazards/Risks

The OSHP requires every establishment to keep and maintain its workplace free from work hazards
that are likely to cause physical harm to the workers or damage to property.
A hierarchy of controls is used to determine how to implement effective controls for any hazard.
Control methods at the top of the hierarchy are potentially more effective and protective than those at the
bottom.

Elimination
It means physically removing the hazard from the procedure or the work area.
It is the most effective method of minimizing an exposure to any hazard.

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Examples:
 Dispose of an old hazardous chemical

 Remove an extension cord from lying across a travelled path

 Lock and Tag a dangerous machine out of service

Substitution
It replaces a hazard with an action or material that is less hazardous.
Note: Though the substitution may be less hazardous, do NOT dispose of these less hazardous in the trash.
Label and collect them for proper lab waste disposal.

Engineering Controls
Engineering controls are used to remove a hazard or place a barrier between the user and the hazard.
Examples:
Local exhaust/task ventilation

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Administrative Controls
Work practices include altering the way in which a procedure is done, monitored, and/or restricted.
Examples:
 Using proper labeling and signage to communicate the hazard to others

 Conducting monthly lab self-inspections to regularly eliminate any noticeable hazards

 Having an emergency plan: considering the "What if...." then train lab users before an emergency
happens
 Relocating a piece of equipment so the flow of work can be done safely and more efficiently
 Enforcing rules about daily housekeeping
 Performing regular equipment maintenance

Use Personal Protective Equipment (PPE) in Accordance with OHS

Personal Protective Equipment

Personal protective equipment (PPE) is often referred to as the last line of defense. As a control
method, PPE has proven to be less effective than other control measures, which is why it is generally used
with some form of engineering and/or administrative control.

Personal Protective Clothing (Cooking Outfit) Used in the Kitchen

1. Hair Covering/hairnet – prevents hair from falling into food product.

2. Facial Mask – barrier to airborne contamination during sneezing, coughing and talking.

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3. Aprons- reduce risks of contamination and help maintain cleanliness.

4. Gloves- reduce risk of contamination. It can protect the hands from

heat and dirt

4. Footwear- made of leather designed purposively to protect the toe from falling objects.

Maintain OHSP Awareness

Maintaining Operational Safety and Health Procedures, Practices and Regulations

As an employee, we know that when you’re healthy, you’re happier and more productive. So whether
you work from home or keep busy with a manual labor job, it’s important to know what you can do to make
your workplace a safer, healthier environment.

Fall Prevention Practices

The following are some reminders to help prevent falls:

1. If you spill anything, wipe it up.
2. If you drop anything, pick it up
3. Keep the floor clean and dry
4. Mop and mop-dry small areas at a time
5. Always watch your step

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6. Walk, do not run

7. Remove or report all aisle obstructions
8. Report defective equipment immediately.

Safe Use of Knives

1. When using a knife, focus on the job at hand.

2. Cut away from the body
3. Keep the knife edge away from the body
4. Always use a cutting board
5. Keep knives properly stored; do not leave them in the sink
6. Keep knife edges sharp
7. Use the proper knife for the job, such as boiling and carving
8. Use knives only for cutting food, not for opening cans or pounding ingredients
Use of Kitchen Machinery

1. Know the hazards of the machine when using it.

2. Always switch off or unplug before cleaning or adjusting a machine.
3. Machines should be switched off before being plugged in.
4. Do not start mixing machines until the bowl is properly placed and the beater is securely fastened.
5. Always use choppers and wooden tempers when grinding meat.
6. Never reach into a vegetable chopper, meat grinder or ice grinder when these machines are switched on.

Heat, Electricity, and Gas

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1. Never handle any electric switch with wet towels.

2. Do not stand on a wet floor when turning on electricity.
3. Always report electrical cords and ungrounded electrical plugs.
4. Never turn on a gas burner without lighting it.
5. When handling the dishwashing machine, learn to distinguish between the hot water, steam and waste
values.
6. Use dry potholders when handling hot utensils.
7. Keep stove top and hood grease free.

First Aid Rules

The following first aid instructions are intended for emergencies involving accidents or illness. These
precautions are not to be used as a substitute for medical attention, but only as emergency measures until a
physician can get to the scene.
1. Keep seriously injured person lying down
2. Never try to give liquid to an unconscious person.
3. Control bleeding by pressing on the wound with a gauze pad.
4. Restart breathing with mouth-to-mouth artificial respiration.
5. Immobilize broken bones with splints.
6. Cover burns with thick layers of clothes.
7. Keep heart attack patients quiet
8. In case of fainting, keep the head lower than the heart.
9. Cover eye injuries with gauze pad
10. Call a doctor immediately.

Burns Cool the burn with cold water. Do not put grease, ointments, or oil on a burn-they can make it
worse. Do not try to clean a burn. Call a physician.
Electric Shock Pull the plug out if an appliance in involved or turn off the electric power, if possible. If you
touch a person still in contact with electricity. Start artificial respiration. Call a physician or the fire
department immediately.

Falls Stop severe bleeding. Cover wounds with sterile dressing. Keep the person comfortable and warm.
If you think a bone is broken, do not move the person unless necessary, as in the event of fire. Call

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a physician.
Food Poisoning. Call a physician. If the container is available, use the antidote recommended in the label. If
none is given, call the emergency station of the hospital, the nearest clinic, or your rural health
center.
Basic Emergency Evacuation Drills

A. Fire Drill
- is a run-through experience, where people leave a building. They are practicing what they would do
if there is a fire in the building. - This can be very helpful in saving lives in the event of an
actual fire.
Fire Drill Procedures
1. Take the drill seriously.
2. Review the expectations before drill.
3. Know your escape route beforehand.
4. Remain calm.
5. Line up and stay in line.
6. Go quietly through the school to your destination.
B. Earthquake Drill
-is s a run-through experience, where people leave the building. They are practicing what they would
do if there are natural calamities like earthquake. This are carried out realistically.
-this can be very helpful in saving lives in the event of an actual earthquake incident.
Earthquake Drill Procedures
1. Once the drill is announced conduct the DROP procedure (duck, cover and hold).
2. Leave quickly the building in an orderly manner.
3. Stay away directly under the corridors.
4. Walk away from the building then unto the escape route.
5. Once safe, help others go to safety
REFERENCES:

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TECHNOLOGY AND LIVELIHOOD EDUCATION

Learning Activity Sheet

Name: ___________________________________ Cell phone Number: ___________________

Grade and Section: _________________________ FB Account: _________________________

Activity 1: Directions: Fill in the blanks with the correct word or group of words that complete the sentence.
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 equipment.
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 levelling 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 _____________.

Activity 2: Directions. Write S if the statement is SAFE and US if the statement is UNSAFE. Write your
before the item number.

_____ 1. Keep your mind on your work.

_____ 2. Tie back long hair.
_____ 3. Remove jewelries when woking with food.
_____ 4. Use electric appliances with wet hands.
_____ 5. Wipe up spills on the floor immediately.
_____ 6. Use spoon in tasting food during cooking.
_____ 7. Keep your working area unclean.
_____ 8. Do proper garbage disposal in the kitchen.
_____ 9. Do not wash your hands before cooking.
_____ 10. Jewelries must be worn during cooking.
Activity 3: Directions: Read the questions carefully. Write only the letter of the answer before the item
number.
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__________1. Erik accidentally inhale gases from a chemical that was used by his co worker.What type of
hazard is being identified?
A. Chemical Hazards C. Physical Hazards
B. Biological Hazards D. Ergonomics Hazards
__________2. Children who loved to play with animals have a greater risk of infection.
A. Chemical Hazards C. Physical Hazards
B. Biological Hazards D. Ergonomics Hazards
__________3. What hazard is being shown when raw meat is on a counter for long period of time?
A. Chemical Hazards C. Physical Hazards
B. Biological Hazards D. Ergonomics Hazard
__________4. Archie had an injury because of improper lifting technique.What hazard is implied?
A. Chemical Hazards C. Physical Hazards
B. Biological Hazards D. Ergonomics Hazards
__________5. Jul accidentally fall on the floor becaus of the spilled liquid on it.What hazard is being shown?
A. Chemical Hazards C. Physical Hazards
B. Biological Hazards D. Ergonomics Hazards
__________6. It is a term used which means anything that may cause injury or ill.
A. Hazard C. Risk
B. Chemical D. Illness
__________7. Henry was caught by his supervisor doing improper work practices such as wrong use of knives.
A. Physical C. Ergonomic
B. Chemical D. Biological
__________8.Jojo had skin rashes because he was exposedto chemical substance in the laboratory.
A. Physical C. Ergonomic
B. Chemical D. Biological
__________9. This hazard is caused by bacterial contamination such as improper personal hygiene.
A. Physical C. Ergonomic
B. Chemical D. Biological
__________10.This hazard is due to repeated strain injury like improper lifting or reaching.
A. Chemical Hazards C. Physical Hazards
B. Biological Hazards D. Ergonomics Hazards

Activity 4: Directions: Make your own HOUSE RULES in maintaining conducive, safe and secured
workplace. Do not include the examples below. List at least five examples.

House Rules
Example:

1. Keep the kitchen area free of insects, rodents and other pests.
2. Dispose waste materials or garbage properly. Always have a garbage
container within reach in the work area.

Write your examples below.

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Activity 5: Directions: Make your own slogan for safety/sanitation practices specifically on Proper Waste
Disposal.

Ex. “Stop wrapping up the planet with killer plastic. Let the Earth breathe!”

Activity 6: Directions: Make a drawing showing safety in the workplace especially in the kitchen

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