ILOs

 Learner’s will be able to develop their understanding in calculating the weights and
measurement of the ingredients.

1. Determine which is the right substitute equivalent of 1 square unsweetened

chocolate.

a. 7/8 Cocoa and 3T butter c. 3T Cocoa and 1T fat

b. 3T cocoa 2T fat d. 3T Cocoa and 1T butter

2. This is not to be done with the cup when measuring liquid ingredients

a. Shaking c. Stirring
b. Lift the cup d. Overflowing

3. If you don’t have measuring cup, what will be the alternative way to measure
your ingredients?

a. Used a table spoon c. Used a weighing scale

b. Used a measuring spoon d. Used a measuring bowls

4. Look over, how will you measure the flour accurately?

I. Scoop to fill the measuring cup to overflow. Do not shake

II. Dip the measuring spoon into the powder
III. Sift the flour
IV. Level with spatula.
V. Check first the ingredients if it is lumpy.

a. III, I, IV c. II,I,III
b. I,II, III d. V,I,III

5. Compute 100 degrees Centigrade to degrees Fahrenheit, Use the formula

F = C x 9/5 + 32.

a. 121 degrees Fahrenheit c. 212 degrees Fahrenheit

b. 212 degrees Centigrade d. 221 degrees Centigrade

6. Figure out what are the result in calculating 320 degrees Fahrenheit to degrees
Centigrade. Formula: C = F – 32 x 5/9

a. 160 degrees Fahrenheit c. 160 degrees Centigrade

b. 200 degrees Centigrade d. 180 degrees Fahrenheit