Republic of the Philippines

SORSOGON NATIONAL HIGH SCHOOL

SORSOGON CITY

LEARNING ACTIVITY SHEET IN TLE COOKERY

Grade: 8 Week: 5: Quarter: 2nd

Objectives: Measure ingredients according to recipe requirement.

MECL Code Number: TLE_HECK7/8PM-0d-04

I. PRESENTATION OF THE LESSON:

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 straight-
edged 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
 Republic of the Philippines
SORSOGON NATIONAL HIGH SCHOOL
SORSOGON CITY

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 work space 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.
The steps above explain and show how to measure different ingredients correctly.

II. PRACTICE EXERCISE:

Arrange the following from the first step to the last in measuring correctly the ingredient.
Use numbers 1,2 and 3 to indicate which comes first, second and third.

1. Spoon into cup and level off with a spatula

2. Sift sugar once to take out lumps, if any.
3. Do not pack or tap the sugar down.

III. EVALUATION:

Arrange the following from the first step to the last in measuring correctly the
ingredients.
Use numbers 1,2, 3 and 4 to indicate which comes first, second, third and fourth.

A.
1. Lean over and view the liquid at eye
level to make sure it is the proper amount.
2. Place the cup on a flat, level surface.
3. Hold the cup firmly and pour the desired amount or liquid into the cup.

B.
1. Add the required weights to the right-hand side.
2. Place the pan on the left-hand side of the balance.
3.Adjust the beam on the bar so that the total is the weight needed.
4. The pan weight on the right-hand side.