7

Technology and Livelihood

Education

COOKERY Module 6

Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 5: Measurement and Calculation
First Edition, 2020
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Published by the Department of Education – Region 10

Regional Director: Arturo B. Bayocot, CESO III
Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V

Development Team of the Module

Author/s: DELIA C. ADLAON
Reviewers: SUSAN C. COMALING, ELMA T. TUBIO, EDWIN V. PALMA
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Chairperson: Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Edwin R. Maribojoc, EdD, CESO VI
Schools Division Superintendent
Myra P. Mebato,PhD, CESE
Assistant Schools Division Superintendent
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Members Neil A. Improgo, EPS-LRMS
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Joseph T. Boniao, EPS –EPP/TLE
Rone Ray M. Portacion, EdD, EPS – LRMS
Edwin V. Palma,PSDS
Ray G. Salcedo, Principal II/District In-charge
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 7
Technology and
Livelihood Education
Cookery – Module 5
Measurement and
Calculation

This instructional material is collaboratively developed and reviewed

by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education-Region 10 at
region10@deped.gov.ph
.
Your feedback and recommendations are highly valued.

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FAIR USE AND CONTENT DISCLAIMER: The SLM (Self Learning Module) is
for educational purpose only. Borrowed materials (i.e.,songs, stories, poems,
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are owned by their respective copyright holders. The publisher and authors do
not represent nor claim ownership over them. Sincerest appreciation to those
who have made significant contributions to these modules
Introductory Message

For the learner:

Welcome to the Technology and Livelihood Education 7 Alternative Delivery Mode (ADM)
Module in Cookery!

This module is provided as your alternative instruction for learning in which content and
activities are based on your needs. It is a self-paced approach wherein you will work on
different activities that are interesting and challenging for you to develop your reading and
comprehension skills. To accomplish what is expected from you, you are encouraged to
stay focus and develop a sense of responsibility and independence in doing the different
tasks provided in the module. Be an empowered learner. Always believe that nothing is
impossible and nobody can stop you from reaching your dreams.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to check

what you already know about the lesson to take.
If you get all the answers correct (100%), you
may decide to skip this module.

What’s In This is a brief drill or review to help you link the

current lesson with the previous one.

What’s New In this portion, the new lesson will be introduced

to you in various ways such as a story, a song, a
poem, a problem opener, an activity or a
situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent practice

to solidify your understanding and skills of the
topic. You may check the answers to the
exercises using the Answer Key at the end of the
module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will help

you transfer your new knowledge or skill into real
 life situations or concerns.

Assessment This is a task which aims to evaluate your level of

mastery in achieving the learning competency.

Additional Activities In this portion, another activity will be given to

you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

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!
 Table of Contents

What I Need to Know ---------------- 1

What I Know ---------------- 2

Lesson 1
What’s In ---------------- 5
What’s New ---------------- 5
What is It ---------------- 6
What’s More ---------------- 7
Lesson 2
What’s New ---------------- 8
What is It ---------------- 9
What’s More ---------------- 12
Lesson 3
What’s New ---------------- 14
What is It ---------------- 14
What’s More ---------------- 17

What I Have Learned ---------------- 18

What I Can Do ---------------- 19
Assessment ---------------- 20
Additional Activities ---------------- 23
Answer Key ---------------- 23
References ---------------- 26
 What I Need to Know

In Cookery, knowing the culinary tools and equipment is especially in the

preparation of food is essential for the learners. In this lesson, the learners will be
provided with the essential knowledge and opportunities in order to develop their
own skills and gain understanding in identifying some of the measuring tools and
equipment for them to get the accurate measurement of the ingredients.
After reading this module, the learners should be able to;
1. Give the abbreviations and equivalents of measurements.
2. Measure ingredients according to recipe requirement.
3. Perform substitution of ingredients.

In going through, in this module, learners should patiently follow the given
instructions/directions in every task/activities given to them.

1
 What I Know

Directions: Read the questions carefully. Choose the answer that corresponds to
the given statement. Write only the letter of the answer in your TLE notebook.
1. A tool used to measure flour, sugar and other dry ingredients is called______
A Measuring tool
B .Weighing scale
C. Dry measuring Cup
D. Measuring tool
2. This equipment is used to measure large quantities of ingredients
A. Measuring cup
B. Weighing scale
C. Measuring spoon
D. Liquid measuring cup
3. this is a require time for baking. What tool are you going to use to check the
required given time?
A. Timer
B. Dry measuring
C. Weighing scale
D. Oven
4. What tool is used to level off when measuring flour?
A. Rubber scraper
B. Spatula
C. Wooden spoon
D. Knife
5. When measuring liquid, always put the measuring cup on a_______ surface.
A. Wet
B. Dry
C. Flat
D. Top

2
6. These are usually measured by a measuring spoon because they only requires
small amount.
A. Flavorings
B. Flour
C. Brown sugar
D. Cornstarch
7. Which statement is true when measuring dry ingredients?
A. Only fill them half way
B. Fill them to the top
C. They come in a set of 4
D. Made up of plastic only
8. What are the equivalent measures of ½ cup of flour?
A. 8 tbsp
B. 4 tbsp
C. 10 tbsp
D. 2 tbsp
9. Four (4) cups of water is equivalent to _____________.
A. 4 pint
B. 1 quart
C. 16 ounces
D. 2 quarts
10. In the absence of 1 cup coconut milk in the ingredients, this can be substituted
with ___________.
A. 3 cups milk
B. 2 cups milk
C. 1 cup milk
D. 1 cup water
11. What is the correct abbreviation of tablespoon?
A. tbsps.
B. Tbsp.
C. tsp.
D. tsps.

3
12. Which of the following is the correct abbreviation of pound?
A. Lb.
B. pnd
C. pdn
D. lbs.
13. What is the correct abbreviation for dozen?
A. Dozen
B. Doz.
C. Do
D. Dz.
14. What is the equivalent measurement of 1 pound butter?
A. 2 cups
B. 2 kilogram
C. 2 Ounces
D. 2 Quarts
15. 1 kilogram of sugar is equivalent to_________ pound
A. 2.25 pound
B. 2.21 pound
C. 221 pound
D. 22.1 Pound

4
 Lesson
Measurement And Calculation
1 TLE_HECK7 / 8PM-0d-4

What’s In

Write at least 5 ways on how to clean and store cooking tools and equipment based
on the previous lesson

What’s New

Directions: Answer the questions below. Write the letter of your answer in your TLE
notebook.
1. What measuring tool is used in measuring 2 cups of milk ?
A. Dry measuring cup
B. Liquid measuring cup
C. Weighing Scale
D. Measuring spoon
2. How many cups of milk are being measured?
A. 5 cups
B. 4 cups
C. 3 cups
D. 2 cups

5
 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
tsp. = teaspoon c. = cup min. = minutes
tbsp. = tablespoon doz. = dozen hr. = hour
gal. = gallon lb. = pound sq. = square
pt. = pint oz. = ounce med. = medium
qt. = quart pkg. = package temp = temperature

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 Fluid Ounces Equivalent

Weight
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

What’s More

Direction: .Give the equivalents in each item. Choose your answer from the words
inside the box and write it in your TLE notebook.

1 Cup 1 Quart
1 pint 1 Cup
1 Tablespoon 1 Gallon
1 pound 1 Fluid Ounce
1 liter 1 Quart

1. 2 Cups = ______ 6. 16 Ounces = ______

2. 2 Tablespoon = ______ 7. 4 Cups = ______
3. 8 Ounces = ______ 8. 1 Quarts and ¼ cup = ______
4. 16 Tablespoon = ______ 9. 4 Quarts = ______
5. 3 Teaspoon = ______ 10. 2 Pints = ______

7
 Lesson
Measuring Dry And Liquid Ingredients Accurately
2 TLE_HECK7 / 8PM-0d-4

What’s New
Directions: Identify the following ingredients as to DRY or LIQUID
ingredients. Write your answers in your TLE notebook.

1. Flour
2. Water
3. Brown sugar
4. Calamansi juice
5. Cornstarch

8
 What is it?

TYPES OF MEASURING TOOLS USED IN THE KITCHEN

1. Liquid Measuring Cups- graduated cups 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.

4. Weighing Scale-This equipment is used to measure

large quantities of ingredients.

9
 Measuring Ingredients Correctly

Rice and flour.

 Sift the flour

 Fill the cup until it overflows, level-off with a

spatula or with a straight-edged knife

Brown sugar.

 Put into a cup just enough to hold its shape when

the cup is removed.

 Level off with a spatula before emptying.

Leavening Agents.

 Level a measuring spoon with the straight edge of

a knife to measure small amounts of salt, pepper,

leavening agents.

10
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 the proper

amount.

11
 What’s More

Directions: Read the questions carefully. Write your answer in your TLE notebook.

1. _______ is a tool used to measure flour, sugar and baking powder.

A. Measuring spoon
B. Liquid measuring cup
C. Dry measuring cup
D. Weighing scale
2. _______ is a tool used to level off when measuring flour.
A. Rubber scraper
B. Spatula
C. Wooden spoon
D. Knife
3. To measure small amount of ingredients like flavorings and baking powder you will
_______.
A. Dry measuring cup
B. Liquid measuring cup
C. Measuring spoon
D. Weighing scale
4. A tool used to measure large quantities of ingredients like 50 grams of flour
A. Weighing scale
B. Liquid measuring cup
C. Measuring spoon
D. Oven thermometer
5. The 3rd step in measuring flour is to___________
A. Sift the flour
B. Level off with the use of spatula
C, Spoon the flour
D. Pack the flour

12
6. It is an equipment used to baked goods like cakes, pies and pastries.
A. Oven
B. Griller
C. Steamer
D. microwave
7. Which of the following tool can be used as a substitute for spatula when leveling
off flour?
A. Wooden spoon
B. Knife
C. Rubber scraper
D. Turner
8. Which of the following ingredients can be measured by a measuring spoon?
A. Egg
B. Baking soda
C. Rice
D. Pasta
9. If your recipe calls for sifted flour, sift it ______ you measure.
A. Before
B. After
C. During
D None of the above
10. _______ ingredients do not weigh the same as wet ingredients.
A. Creamy
B. Dry
C. Powder
D. Wet

13
 Lesson
Substitution Of Ingredients
3 TLE_HECK7 / 8PM-0d-4

What’s New

Activity 1 Let Me Know

When a recipe requires for the use of vinegar, and it’s not available in your
home what will you replace that would still give the desired taste?

What is it?

Substitution of Ingredients in Cooking

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 a 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.

14
 Substitution of Ingredients

Amount Ingredient Substitutes

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

double-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 all
spice

1 ounce Chocolate,  3 tablespoons cocoa plus 1

unsweetened tablespoon butter or regular
margarine or vegetable oil

1 tablespoon Cornstarch (for  2 tablespoons flour

thickening)

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

white flour cup all-purpose flour

15
 Amount Ingredient Substitutes

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

1 small clove Garlic  1/8 teaspoon garlic powder

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

finely cut  ½ teaspoon ground dried herbs

1 cup Ketchup (for use in  1 cup tomato sauce, ½ cup

cooking) sugar, and 2 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

chopped, fresh onion; check label for specific
onion directions

16
 What’s More
Activity 2 Self- Assessment

Directions: Give the substitution of the follow ingredients. Choose your answer from
the words inside the box. Write only the letter in your TLE notebook.

A.1/8 tsp. garlic powder F. 1 tablespoon instant minced onion

B. 1 tbsp prepared mustard G. 2 tbsp flour

C 10 large marshmallow H. 1 cup margarine

D. ½ tsp. lemon extract I. ¾ catsup+ 2tbsp mustard

E. 1 cup minus 2 tbsp all purpose flour J. ¼ tsp baking soda

6. 1 cup cake flour ______

1. 1 tsp. baking powder ______
7. 1 tsp lemon zest fresh ______
2. 1 cup barbeque sauce ______
8. 1 cup marshmallow ______
3. 1 cup butter ______
9. 1 tsp mustard dry ______
4. 1 tbsp cornstarch ______
10. 1 small garlic ______
5. ¼ Cup Onion ______

17
 What I Have Learned

Directions: Fill in the blanks with the correct word or group of words that will
complete the sentence. Choose the best answer on the given choices below. Write
your answers in your TLE notebook.

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 leveling 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 ______.

18
 What I Can Do

Answer the given questions below.

1. Why do we need to measure the ingredients accurately?

2. Why is substitution of ingredients needed?
3. How do we measure flour accurately?

19
 Assessment

Directions: Read the questions carefully. Choose the letter of the correct answer
and write only the letters in your TLE notebook.
1. What tool is used to level off when measuring flour?
A Rubber scraper
B .Spatula
C. Wooden spoon
D. Knife
2. This equipment is used to measure large quantities of ingredients
A. Measuring.cup
B. Weighing scale
C. Measuring spoon
D. Liquid measuring cup
3. When measuring liquid, always put the measuring cup on ______surface
A. Wet
B. Dry
C. Flat
D. Top
4. What tool is used to level off when measuring flour?
A. Rubber scraper
B. Spatula
C. Wooden spoon
D. Knife
5. This tool is used to set the time on baked products while baking
A. Timer
B Dry measuring cup
C. Weighing scale
D. Oven

6. ________ is an ingredient that can be measured by the use of measuring spoon

A. Flavorings

20
 B. Flour
C. Brown sugar
D. Cornstarch
7. Which statement is true when measuring dry ingredients?
A. Only fill them half way
B. Fill them to the top
C. They come in a set of 4
D. Made up of plastic only
8. What is the correct abbreviation of tablespoon?
A. tbsps.
B. Tbsp.
C. tsp.
D. tsps.
9. Four (4) cups of water is equivalent to _____________.
A. 4 pint
B. 1 quart
C. 16 ounces
D. 2 quarts
10. In the absence of 1 cup coconut milk in the ingredients, this can be substituted
with ___________.
A. 3 cups milk
B. 2 cups milk
C. 1 cup milk
D. 1 cup water
11. What are the equivalent measures of ½ cup of flour?
A. 8 tbsp.
B. 4 tbsp
C. 10 tbsp.
D. 2 tbsp.

12. Which of the following is the correct abbreviation of pound?

A. Lb.

21
 B. pnd
C. pdn
D. lbs.
13. What is the correct abbreviation for dozen?
A .Dozen
B. Doz.
C. Do
D. Dz.
14. One kilogram of sugar is equivalent ________ pound
A.2.25 pound
B. 2.21 pound
C. 221 pound
D. 22.1 pound
15. What is the equivalent measurement of 1 pound butter?
A. 2 cups
B. 2 kilograms
C. 2 Ounces
D. 2 Quart

22
 Additional Activities
Directions: Write the procedures in measuring the following ingredients. Write your
answer in your TLE notebook.

1. Flour
2. Brown Sugar
3. Milk
4. Baking Powder
5. Baking Soda

23
 Answer Key

What I Know

1. C 11. B
2. B 12. A
3. A 13. B
4. B 14. A
5. C 15. B
6. A
7. B
8. A
9. C
10. C

What’s New

1. B
2. D

What’s More

1. 1 pint 6. 1 pound
2. 1 ounce 7. 1 quart
3. 1 cup 8. 1 liter
4. 1 cup 9. 1 gallon
5. 1 tbsp 10. 1 quart
What’s New What’s More
1. Dry
2. Liquid 1. C
3. Dry 2. B
4. Liquid 3. C
5. dry 4. A
5. B
6. A
7. B
8. B
9. A
10. B

What’s More
Act.2 Self Assessment

24
 1. J 6. E
2. I 7. D
3. H 8. C
4. G 9. B
5. F 10. A

What I have learned

1. standardized
2. cooling
3. conduction
4. pack
5. zero
6. dry and liquid ingredients
7. knife
8. sift, spoon, level
9. eye level
10. liter

Assessment
1. B
2. B
3. C
4. B
5. A
6. A
7. B
8. B
9. B
10. C
11. A
12. A
13. B
14. B
15. A

25
 References

ELECTRONIC RESOURCES

https://docs.google.com/viewer?a=v&pid=sites&srcid=ZGVmYXVsdGRvbWF
pbnxzb2xzMTIzNDU2fGd4OjYyYmRjZDAyNWM2YTc2ZTQ

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

https://www.slideshare.net/grinsoda/lm-cookery-final-132014

https://fsd.haikulearning.com/leslie_corsini/culinary1/cms_file/show/33832911.
pdf?t=1417461368

https://food.unl.edu/article/ingredient-substitutions

https://www.justdial.com/Hudson-Stainless-Steel-Measuring-Cups-Metal-Dry-
Measure-Cup-Includes-6-Sizes-Stackable-for-Easy-Storage-Home-Kitchen-
Tools-Best-Cooking-amp-Baking-Utensils/pid-13566377

https://www.gourmetsleuth.com/ingredients/detail/liquid-measuring-cups

https://acesangyokiki.trustpass.alibaba.com/product/50042440749-
231677207/Japan_TANITA_KD_200_digital_portable_weighing_scale_kitche
n_digital_weighing_scale.html

https://www.amazon.ca/Measuring-Spoons-Stainless-7-
Ingredients/dp/B0758FH37D

https://natashaskitchen.com/how-to-measure-ingredients-video/

26
For inquiries or feedback, please write or call:

Department of Education – Region 10

Zone 1, DepEd Building Masterson Avenue, Upper Balulang

Cagayan de Oro City, 9000
Telefax: (088) 880 7072
E-mail Address: region10@deped.gov.ph
27