I.

Objectives

a. Students will be able to identify different non-bulk ingredients in food processing.

b. Students will be able to dispense non-bulk ingredients accurately.
c. Students will understand the importance of accurate measurements in food processing.
d. Students will practice basic arithmetic skills in measuring ingredients.
e.

II. Subject Matter: Dispensing Non-Bulk Ingredients in Food Processing

III. Materials:

Non-bulk ingredients such as salt, sugar, baking powder, and spices

Measuring cups and spoons

Digital scale

Food processor or blender

Recipe book

IV. Procedure:

a. Motivation:

Show students pictures of different dishes and ask them how they think it was made.

Ask them what role accurate measurements play in cooking and how it affects the final outcome of the
dish.

b. I DO:

As the teacher, demonstrate how to properly use measuring cups and spoons for dry ingredients and
how to use a digital scale for more accurate measurements.

Provide examples of different non-bulk ingredients and their measurement equivalents.

c. WE DO:

Guide students through a hands-on activity of measuring and dispensing non-bulk ingredients using
measuring cups and spoons.

Demonstrate how to properly use a digital scale for more accurate measurements.

Have students work in pairs to practice measuring and dispensing non-bulk ingredients using both
measuring cups and spoons and a digital scale while following a recipe provided.
d. YOU DO:

Differentiation for visual learners:

Provide a visual aid such as a poster or chart showing different measurements for non-bulk ingredients.

Have them practice measuring and dispensing non-bulk ingredients using measuring cups and spoons
while following a recipe provided.

Differentiation for kinesthetic learners:

Provide hands-on activities such as filling measuring cups and spoons with non-bulk ingredients and
transferring them to a mixing bowl or food processor.

Allow them to use a pre-measured ingredient kit or provide them with a helper to assist in measuring
and dispensing ingredients.

Differentiation for auditory learners:

Use voice memos or record a video with clear and concise verbal instructions on how to properly use
measuring cups and spoons for dry ingredients.

Provide verbal instructions on how to properly use measuring cups and spoons for dry ingredients.

Differentiation for students who need additional support:

Provide a simplified visual aid such as a measuring chart that shows the measurements of common non-
bulk ingredients.

Allow them to use a pre-measured ingredient kit or provide them with a helper to assist in measuring
and dispensing ingredients.

Differentiation for students who need a challenge:

Challenge them to create their own recipe and measure non-bulk ingredients accurately using both
measuring cups and spoons and a digital scale.

Provide a digital scale and have them practice measuring non-bulk ingredients by weight while following
a recipe provided.

V. Evaluation:

Evaluate students' ability to measure and dispense ingredients accurately.

Evaluate their final dishes based on taste and presentation.

VI. Assignment:

Assign students to create a recipe using non-bulk ingredients and provide a detailed list of
measurements for each ingredient.
PREPARED BY:

MARY ANN S. DAIGAN

SST-III