DEPARTMENT OF EDUCATION

Region III
DIVISION OF CITY OF SAN FERNANDO

Detailed Lesson Plan in Technology and Livelihood Education 7

Content Standards: The learners demonstrate an understanding performing mensuration and

calculation in cookery

Performance Standard: The learners independently measure and calculate ingredients in cookery.

Learning Competencies: Carry out measurements and calculations in a required task

 Identify the types of measuring tools.
 Describe the function of measuring tools.
 Measure ingredients according to recipe requirement.

Code: TLE_HECK7/8PM-0d-4

Objectives:

1. Identify the measuring tools in measuring ingredients and its functions.

2. Recognize the proper procedure in measuring ingredients; and
3. Value the importance of measuring ingredients accurately

Content: Measuring Ingredients Correctly

Learning Resources:

a. References:
1. K to12 Curriculum Guide, HE-Cookery, page 7
2. K to 12 Commercial Cooking Learning Module, pages 38-40
3. K to 12 Bread and Pastry Production Learning Module, pages 28-31
4. Measuring Dry and Liquid Ingredients, https://www.youtube.com/watch?v=G6ToDUyxHr0

b. Instructional materials
1. Laptop
2. Television
3. Videos and Pictures
4. PowerPoint Presentation
5. Kitchen tools (Measuring cups, Measuring Spoons, weighing scale and Flat edge Spatula and
sifter)
6. Ingredients (Sugar, Brown Sugar, Water, Flour, Baking powder and margarine)
7. Marker and manila paper

Procedure

A. Reviewing previous lesson or  “Complete me” –The learners will

presenting the new lesson. complete the table below by calling
them:

Unit Abbreviation
Pounds
oz
Milliliter
PInt
g
fl oz
  Analogy-The learners will be asked to
answer the following:

1. 2 c. : 1 pt.
18 pt. : _________c.

2. 4 c. : 4 qt.
32 c. :_______qt

3. 16 tbsp : 1 c.
32 tbsp. _________c.

4. 1kg :1000g
3000g :__________kg

5. 1 tbsp. : ½ fl. oz.

4 fl. oz. :__________tbsp.

B. Establishing the purpose of the  Motivation

new lesson.
LET’S INVESTIGATE! – The learners will be
divided into 4 groups. The teacher will present
pictures of failed cooked foods. The learners will be
asked to investigate the possible reasons of failure
for 3 minutes. Each group will assign one to present
their observations.

Guide Questions:

1. Have you ever tried to cook? Did you fail?

2. What are the possible reasons why do some
recipes fail?

Class our lesson for today is “Measuring Ingredients

Correctly”. But before we proceed to our new lesson,
let’s define some unfamiliar words that we will
encounter.

 UNLOCKING OF DIFFICULTIES

JUMBLED LETTERS- The teacher will present

jumbled letters and will let the learners arrange it to
form a word and will give their ideas about its
meaning

1. E R C T A U C A -ACCURATE
 -free from failure or error; exact.
2. U L P M S- LUMPS
-a piece or mass of indefinite size and shape.
3. T C M A O P C- COMPACT
-having dense structure or closely packed.
4. T S I N R E D I G N E- INGREDIENTS
-component of food
5. E R V O L N G F W I O –
OVERFLOWING
-to fill space beyond its limit.

C. Presenting examples/instances of  PICTURE ANALYSIS- The teacher

the lesson will show pictures and let the learners
observe it.

Guide Questions:
1. What are the dry and liquid ingredients?
2. What are the tools needed in measuring dry and
liquid ingredients?
3. How do you measure dry and liquid ingredients?
 Presentation of objectives

 Identify the measuring tools in

measuring ingredients.

 Recognize the proper procedure in

measuring ingredients; and

 Value the importance of measuring

ingredients accurately

D. Discussing new concept and  Discuss tools used in measuring

practicing new skill no.1 ingredients.

1. Measuring spoon-use to measure small

amount of ingredients.

2. Dry measuring cup s used for measuring

solid cooking ingredients like flour, sugar,
oats, etc. 

3. Liquid measuring cup- is used to measure

liquids like water, cooking oil, and yogurt.
4. Weighing scale-use to measure ingredients
by weight.
5. Flat edge spatula-use to level off ingredients
in the dry measuring cup.

 Give the proper to measure the

following ingredients:

1 cup Margarine-______________
10 mL cooking oil-______________
250g sliced onion-______________
2tsp Vanilla -__________________
3 cups-___________________

E. Discussing new concepts and  DEMONSTRATION: The teacher

practicing new skill no. 2
will demonstrate the steps on how
to measurement ingredients
accurately using a video clip.
After each video clip the teacher
will call a student to demonstrate
it also in front of the class.

Flour

1. Sift the flour.

2. Scoop to fill the measuring cup to overflow. Do
not shake.
3. Level off with spatula.

SUGAR

 White sugar
1. Sifting is not necessary before measuring unless it
is lumpy.
2. Fill the measuring cup until over flowing. Do not
 shake the cup.
3. Level off with the spatula

 Brown Sugar
1. Check if the sugar is lumpy before measuring.
Roll out the lumps. Remove the dirt.
2. Scoop into the measuring cup and pack compactly
until it follows the shape when inverted.

Powdered Food (baking powder, baking soda,

pepper, and paprika)
1. Remove the lumps in the powder by stirring.
2. Dip the measuring spoon into the powder
3. Level with spatula or back edge of the knife.

Shortening (Margarine, Butter and Cooking oil

Solid fats (butter or margarine)

1. Fill the measuring cup/spoon with the

shortening while pressing until it is full.
2. Level the fat with a straight of a knife or
spatula

Liquid Ingredients (Water, Milk and cooking oil)

1. In a flat surface like table, pour liquid in the

glass measuring cup

2. Bend down and check if it is filled up to the

measuring mark.
3. Do not lift the cup when measuring

Solid ingredients measured by weight (onion, garlic,

nuts etc.)

1. Check and calibrate the weighing scales

before using according to manufacturer’s
manual.

F. Developing Mastery (Leads to  “Like or Dislike”- The teacher

Formative Assessment) will present 4 video clips showing
the proper and improper way of
measuring ingredients. If the
video is correct the learners will
say “Like” with their thumbs up,
otherwise “Dislike” with thumbs
down if incorrect.

1. Video Clip 1-Shaking of flour in the

measuring cup
2. Video Clip 2-Measuring sugar properly
3. Video Clip 3-Lifting the liquid measuring
cup while reading the measurement
4. Video Clip 4-Measuring baking soda
properly
 The students will be asked the following questions:

1. Which of the following must Rylee use if she

has to measure dry or liquid ingredients?
a. Cutting tools
b. Cooking tools
c. Measuring tools
d. Mixing tools

2. What is the first thing that Raph must do

when measuring flour?
a. Measure
b. Weigh
c. Sift
d. Stir

3. Jay needs to measure brown sugar. What

must she do before measuring it?
a. Scoop the brown sugar into the measuring
cup.
b. Check if the sugar is lumpy
c. Sift the brown sugar
d. Press the sugar

4. When measuring liquid using liquid

measuring cup, which of the following must
Leni do?
a. Dip
b. Scoop
c. Pour
d. Level
5. Mark needs to measure 1500g of nuts, what
tool is he going to use?
a. Liquid Measuring Cup
b. Weighing scale
c. Dry measuring Cup
d. Measuring Spoon
G. Finding practical applications of  MEASURING TIME! - The
concepts and skills in daily living learners will record their selves a
video measuring one liquid
ingredient and one dry ingredient
correctly in their own kitchen at
home.

Option A: For students with smart phone and

internet, present 3-5 minutes video of your chosen
ingredients

Option B: For students with Smart phone and Tiktok

Account, demonstrate it using your account.

The students will be evaluated using the rubric

 below:
Criteria Very
Good (15)
Good(10) Fair (5) Score
Steps(dry All steps Only two No steps
ingredients) were or one was
carried out carried out carried out
correctly correctly correctly
Steps (liquid All steps Only two No steps
ingredients) were or one was
carried out carried out carried out
correctly correctly correctly
Creativity/Effort Student Student put Students
put full some out little or
creativity creativity no
and effort and effort creativity
into this into this and effort
activity activity into this
activity

H. Making generalizations and Guide Questions:

abstractions about the lesson 1. What are the different tools used in
measuring ingredients?
2. Why is it necessary to measure ingredients
correctly?

-Measuring ingredients correctly is necessary to

I. Evaluating learning
avoid wastage of food ingredients and to produce
food with desirable taste and texture. Accurate
measurement is one of the keys to a quality food
product.
Activity 1: Arrange the following steps in proper
sequence by writing numbers. Write your answer the
space before the number.

Steps in measuring brown sugar.

_______1. Scoop into the measuring cup and pack

compactly until it follows the shape when
inverted.
_______2. Check if the sugar is lumpy before
measuring.
_______3. Roll out the lumps and remove the dirt.

Steps in measuring flour

_______1. Level off with spatula.

_______2. Scoop to fill the measuring cup to
overflow. Do not shake.
_______3. Sift the flour

Steps in measuring Baking soda

_______1. Dip the measuring spoon into the powder

_______2. Remove the lumps in the powder by
stirring
_______3. Level with spatula or back edge of the
knife or right in the can opening.

Steps in measuring shortening

_______1. Fill the measuring cup/spoon with the

 shortening
_______2. Press it until it is full.
_______3. Level the fat with a straight of a knife or
spatula

Steps on measuring White Sugar

_______1. Sifting is not necessary before measuring

unless it is lumpy.
_______2. Fill the measuring cup until over flowing.
Do not shake the cup.
_______3. Level off with the spatula

Activity 2: Complete the table below. Write the

proper measuring tool in each ingredient.
Ingredient Measuring tool
½ cup flour
3 tsp baking powder
3cups milk
500g sliced onion
1 tbsp. margarine
Direction Read each item carefully and answer the
J. Additional Activities following questions. Copy and answer it on your
notebook.
Name 3 tools used List 3 ingredients List 3 ingredients
in measuring you would you would
ingredients measure using dry measure using
measuring cup liquid measuring
cup
1. 1. 1.

2. 2. 2.

3. 3. 3

Prepared and Submitted by:

ROMALYN L. LOZANO
JHS TEACHER APPLICANT