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Technology and Livelihood Education

COOKERY
Module 6
Carry out Measurements and Calculations in a
required task

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Technology and Livelihood Education - Grade 8
Alternative Delivery Mode
Module 6: Cookery
First Edition, 2020

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Published by the Department of Education – Division of Gingoog City

Division Superintendent: Jesnar Dems S. Torres, PhD, CESO VI

Development Team of the Module

Author/s: Denia M. Ramos

Reviewers:
Illustrator and Layout Artist: Jonie Mar D. Rebucas

Management Team
Chairperson: Jesnar Dems S. Torres, PhD, CESO VI
Schools Division Superintendent

Co-Chairpersons: Conniebel C.Nistal ,PhD.

Assistant Schools Division Superintendent

Pablito B. Altubar
CID Chief
Members
Elvira A. Almonte, EPS
Narcisa G. Sabello, PSDS
Imelda R. Fabe, PSDS
Himaya B. Sinatao, LRMS Manager
Jay Michael A. Calipusan, PDO II
Mercy M. Caharian, Librarian II

Printed in the Philippines by

Department of Education – Division of Gingoog City
Office Address: Brgy. 23,National Highway,Gingoog City
Telefax: 088 328 0108/ 088328 0118
E-mail Address: gingoog.city@deped.gov.ph

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 Technology and Livelihood
8
Education
COOKERY
Module 6
Carry out measurements and calculations in
a required task

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 Table of Contents
What This Module is About .................................................................................................................. ii
What I Need to Know .......................................................................................................................... iii
Icons of this Module ............................................................................................................................ iii
What I Know ....................................................................................................................................... iv
Convert Systems of Measurement According to Recipe Requirement .................................................. 1
What I Need to Know ....................................................................................................................... 1
What’s ln........................................................................................................................................... 1
Activity #1: Measure Me .............................................................................................................. 1
What’s New .......................................................................................................................................... 2
Activity #2 : “Today’s Menu ....................................................................................................... 2
WHAT IS IT ......................................................................................................................................... 3
What’s More ......................................................................................................................................... 5
Activity #3: “Measurement Hunt” ............................................................................................... 5
What I Have Learned ............................................................................................................................ 6
Activity # 4 :“ Wheel of Fortune” ................................................................................................. 6
What I Can Do ...................................................................................................................................... 7
Activity # 5 : “ What being Measured ........................................................................................... 7
Summary: ............................................................................................................................................. 7
Post-Test ............................................................................................................................................... 8
REFERENCE ....................................................................................................................................... 9

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What This Module is About
Cookery is defined as a “chemical process”, the mixing of ingredients; the application
and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the
more advanced stages, a further element occurs- that of creativity. Cookery is considered to
be both an art and technology. Food preparation is a modern term in professional cookery. It
denotes preparation and cooking. It follows a flow pattern which commences with the
purchasing and selection materials, their handling, processing and the ultimate presentation
of dishes to customers, where “food service” takes over. In French, the word cuisine denotes
–the art of cooking-preparing dishes and the place kitchen in which they are prepared.
Today’s “food-savvy” customers are a widely travelled group. They have increased
exposure to other countries food and restaurants and this has spurred them to have an interest
in having these cuisines available at home. The result is growth in food outlets specializing in
previously ‘unknown’ foods’. The publics’ growing interest in grain, legumes, fish, vegetables,
and fruits, along with a desire to reduce overconsumption of animal fat, protein and sodium
have helped popularize nutritional cooking. Furthermore, they have spurred fundamental
changes in the preparation and presentation of traditional foods. An evening out for dinner to
a restaurant has become a form of entertainment – a restaurant is a destination where one
can savour a quality experience. To provide this experience a number of things go hand in
hand. At the front of the house, it’s the manager and his team who provide impeccable service
in a beautiful and apt restaurant setup, but the most important figure is the chef who with his
brigade of staff churns out exquisite food to satisfy every palate.
Although cooking may have once been considered a less desirable job, today chefs
are a new breed- respected, even admired, for their skill, craftsmanship and even artistry.
Some chefs have received so much press coverage that their names are household words.
The elevation of the status of the chef helps attract bright and talented people to the industry.
(https://hmhub.me/introduction-to-cookery/)

This Module is an exploratory course which leads you to Cookery National Certificate Level
II ( NC II) 1. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and
Livelihood Education (TLE) student like you ought to possess, namely:

Lesson 2 – Perform mensuration and calculation

LO 1. Carry out measurements and calculation in a required task
LO 2. Calculate cost of production

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 What I Need to Know

At the end of this module, you should be able to:

1. Convert system of measurement according to recipe requirement
How to Learn from this Module

• Begin by reading and understanding the Learning Outcome/s and Performance

Standards. These tell you what you should know and be able to do at the end of this Module.
• Find out what you already know by taking the Pre-test then check your answer against
the Answer Key. If you get 99 to 100% of the items correctly, you may proceed to the next
Lesson. This means that you need not go through the Lesson because you already know
what it is about. If you failed to get 99 to 100% correctly, go through the Lesson again and
review especially those items which you failed to get.

• Do the required Learning Activities. They begin with one or more Information Sheets.
An Information Sheet contains important notes or basic information that you need to know.
After reading the Information Sheet, test yourself on how much you learned by means of the
Self-check. Refer to the Answer Key for correction. Do not hesitate to go back to the
Information Sheet when you do not get all test items correctly. This will ensure your mastery
of basic information.

• It is not enough that you acquire content or information. You must be able to
demonstrate what you learned by doing what the Activity / Operation /Job Sheet directs you
to do. In other words, you must be able to apply what you have learned in real life.
• How well did you perform? Accomplish the Scoring Rubrics.
(K-12 Basic Education Curriculum, Technology and Livelihood Education – Cookery)

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Icons of this Module
What I Need to This part contains learning objectives that
Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
Knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented
to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.

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 What I Know

Pre - Test

Multiple choice
Direction: Read the sentence carefully and choose the best letter of your choose. Write
your answer on a separate sheet of paper.
Follow the following formula in getting the temperature conversion.

C = F – 32 x 5/9 F = C x 9/5 + 32

1. 140 degrees centigrade to degrees Fahrenheit:

A. 200 B. 212 C. 250 D.378
2. 120 degrees centigrade to degree Fahrenheit
A. 470 B. 248 C. 290 D. 236
3. 320 degree Fahrenheit to degree centigrade
A. 250 B. 240 C. 160 D. 120
4. 374 degree Fahrenheit to degree Celsius
A. 100 B. 90 C. 160 D. 190
5. What is the exact formula in getting degrees centigrade
A. C = F-32 x 5/9
B. F = C x 9/5 + 32
C. F = C x 9/5 - 32
D. C = F+32 x 5/9
6. What is the exact formula in getting degree Fahrenheit
A. F = C x 9/5 – 32
B. F = C x 9/5 + 32
C. C = F-32 x 5/9
D. C = F+32 x 5/9
7. How many inches in 77cm?
A. 30 B. 35 C. 15 D. 25
8. How many milliter in ¼ inch?
A. 5mm B. 30 mm C. 15mm D. 18mm
9. How many tablespoon in 15ml?
A. 8T B. 9T C.1T D. 2T
10. How many grams in 16inches?
A. 500g B. 15g C. 20g D. 50g

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 Convert Systems of Measurement
Lesson According to Recipe Requirement
1

What I Need to Know

At the end of this module, you should to be able to:

1. Convert system according to recipe requirement

What’s ln

Activity #1: Measure Me

Direction: Give the equivalent of the following measurement.

MEASUREMENT EQUIVALENT MEASUREMENT EQUIVALENT
a. 2 cups = _____ T. f. ¼ cup = _____ T.

b. 4 tbsp. = _____ cup g. 2 kilos = _____ lbs.

c. 2 tbsp. = _____ teaspoon h. 1 oz. = _____ml.

d. 2 cups = _____ pint I 16 cups = _____ quarts

e. 6 cups = _____ quart j. ½ cup = _____ T.

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 What’s New

Activity #2 : “Today’s Menu

Direction: List down below what menu you or your mother prepared during
meals and write at least 2 exact measurement of the ingredients.

MEALS NAME OF MENU Ingredients

(ex. Rice 3cups rice & 4 cups water )
Breakfast 1.
2.

Lunch 1.
2.

Dinner 1.
2.

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 WHAT IS IT
Different people 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.
TABLES OF WEIGHTS AND MEASURE

How To Measure Liquids

Length Conversion Table of Common Length Units

millimeter (mm) centimeter (cm)
1 kilometer (km) 1000000 100000
1 inch (in) 25.4 2.54
1 foot / feet (ft) 304.8 30.48
1 yard (yd) 914.4 91.44

How to Measure Dry Ingredients (Quick Conversions)

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Using Cups and Spoons

Oven Temperatures

https://gltnhs-tle.weebly.com/lesson-22.html

https://gltnhs-tle.weebly.com/lesson-22.html

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 What’s More
Activity #3: “Measurement Hunt”

Direction: From the discussion above, find the converted system of measurement on the
following ingredients:

Ingredients Converted measurement

1. ½ cup oil _____oz. _____ ml

2. 4 cups soy sauce _____oz. _____ L.

3. 1/3 cup vinegar _____oz. _____ml.

4. 8 oz. juice _____g. _____ inches

5. 2 tbsp. baking powder _____oz. _____ ml.

6. 32 oz. milk _____kg. _____inches

7. 1 cup ice cream _____ oz. _____ ml

8. 24 oz. water _____g. _____ cm.

9. 1 tbsp. vanilla _____ tsp. _____ oz.

10. 1 kilogram ground pork _____ g. _____ oz.

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 What I Have Learned

Activity # 4 :“ Wheel of Fortune”

Direction: Write down below on the “Wheel of Fortune” at least 5 the different converted
system of measurement.

Cups to oz 1. Inches to centimetre

2. 1.
3. 2.
Converted 3.
System of
Measurement
Grams to Inches Kilo to
kilogram
1. 1.
2. 2.
3. 3.

Fahrenheit to Celsius Oz to grams

1. 1.
2. 2.
3. 3.

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 What I Can Do

Activity # 5 : “ What being Measured”

Collect a recipe from a magazine, milk can cover or brochures and encircle the ingredients
and its corresponding measurement. Paste your work in a short bond paper.
Rubric on “What’s being Measured”
Criteria Poor Fair Good Excelelnt
5 10 15 20
Neatness
Creativity
Knowledge
applied

Summary:
Scaling a recipe means that you are adjusting the ingredient quantities for a
different amount of servings. While doubling or halving a recipe is relatively easy, you
will need to do some math when you want to convert a six-serving recipe for two people
or 14 people. Whether you’re increasing a recipe or decreasing it. The procedure for
adjusting the ingredients is the same. The first step is to determine the conversion
factor. Next, you need to multiply this number by the ingredients measurements. If this
number is odd amount for that particular measurement, you will need convert to a
different type of measurement. This may sound like a lot of work, but you won’t need
to convert every ingredients in a recipe and to another form of measurement. And with
these formulas, you are sure to have a recipe turn perfectly.
(https://www.thespruceeats.com/how-to-scale-a-recipe-995827)

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Post-Test
Multiple Choice:
Direction: Read the sentence carefully and choose the best letter of your choose. Write your
answer on a separate sheet of paper.

1. What is celcius in 230 degree farenheit?

A. 120 B. 110 C. 130 D. 200
2. What is farenheit in 90 degree celcius?
A. 194 B. 150 C. 120 D. 320
3. 280 degree celcius is equal to _____ degree farenheit.
A. 140 B. 500 C. 536 D. 518
4. How many teaspoon in 5ml?
A. 1t B. 2T C. 1T D. 2 t
5. 280g is how many centimetre?
A. 5cm B. 2cm C. 3cm D. 5cm
6. 2 inches is how many centimeter?
A. 5cm B. 2cm C. 3cm D. 5cm
7. 61cm is how many inches?
A. 2 inches B. 6 inches C. 24inches D. 12 inches
8. Give the formula in converting degree farenheit?
A. C = F- 32 x 5/9
B. C = F +32 x 5/9
C. F=C x 9/5 +32
D. F= C + 9/5 + 32
9. 1 litter is how many cups?
A. 4 cups B. 2 cups C. 6 cups D. 5 cups
10. What is the conversion of 9oz to grams
A. 280g B. 250g C. 220g D. 200g

10.A 10. A
9.A 9. C
8.A 8. A
7.C 7. A
6.A 6. B
5. B 5. A
4. A 4. D
3. C 3. C
2. A 2. B
1. B 1. B

Post-Test Pre –Test

Answer key:

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REFERENCE
Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth
June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,
128-130
Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking,
Revised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614
Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman,
et al., BASIC FOODS FOR FILIPINOS, 95-100
http://www.ext.colostate.edu/pubs/foodnut/09329.html
http://www.ehow.com/how_4425471_calculate-markup-percentage.html
LO1
 Rojo , Cruz., Duran Home Economics lll p.83

LO2
 Rojo , Cruz and Duran Home Economics lll pp.86-8
 General Heat La Germania lnstruction Manual pp.9
 Effective Technology & Home Economics by Dr. Cristina A. Villanueva
Julia Garcia-Cruz and Luz Villanueva –Rojo
(https://gltnhs-tle.weebly.com/lesson-22.html)

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For inquiries and feedback, please write or call:

Department of Education – Bureau of Learning Resources (DepEd-BLR)

Department of Education – Division of Gingoog City

Office Address: Brgy. 23, National Highway,Gingoog City
Telefax: 088 328 0108/ 088328 0118
E-mail Address: gingoog.city@deped.gov.ph

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