Technology and

Livelihood Education 8
Quarter Exploratory Course in
1
Bread and Pastry Productions
Technology and Livelihood Education – Grade 8
Quarter 1 – Module 4: Standard Table of Weights and Measures in Baking
First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Rodena J. Ager
Editor: Mercy M. Gabriel
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Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
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Pasig City
 Quarter 1
Self-Learning Module 4
Standard Table of Weights and
Measures in Baking
Introductory Message

For the Facilitator:

Welcome to the Bread and Pastry Production 8 Self Learning Module on

Standard Table of Weights and Measures in Baking!

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Bread and Pastry Production 8 Self-Learning Module on

Standard Table of Weights and Measures in Baking!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS

At the end of the lesson, you should be able to:

1. discuss the table of weights and measures in baking;

2. convert one unit of measurement to another; and
3. appreciate the importance of standard table of weights and
measures in baking.

PRE -TEST

Directions: Convert the equivalent of the given measurement.

Encircle the letter of the best answer.

1. What is the equivalent of 2 cups to tablespoons?

A.30 B. 31 C. 32 D. 33

2. How many pounds is equivalent 2 kilos?

A. 4.39 B. 4.40 C. 4.41 D. 4.42

3. What is the equivalent of 3 tablespoons to teaspoon?

A. 8 B. 9 C. 10 D. 11

4. How many quarts is equivalent to 4 cups?

A. 1 B. 2 C. 3 D. 4

5. What is the equivalent of 4 cups to pint?

A. 1 B. 2 C. 3 D. 4
 RECAP

Directions: Classify the name of tools written in the table below. Write
your answer to its corresponding column.

PREPARATORY CUTTING tools MEASURING MIXING tools

tools tools

Pastry Cloth Mixing Bowls Strainer Pastry Bag

Pastry Brush Pastry Blender Measuring Glass Grater
Kitchen Shears Weighing Scale Wooden Spoon Timer
Pastry Tips Spatula Paring Knife Whisks
Rolling Pin Pastry Wheel Rotary Egg Rubber
Beater Scrapper

LESSON

PERFORMING MENSURATION AND CALCULATION

Standard Table of Weights and Measures in Baking
Try to understand the tables above by converting some units of
measurement. Follow the given examples.

STEP 3: Cross multiply.

16 = X
1 4

X = 64

Therefore,answer is

4 cups = 64 Tbsp
 ACTIVITIES

Directions: Convert the following measurement. Write your answer or

solution in a sheet of paper.

1) 4 cups = _________Tbsp
2) 8 cups = _________quarts
3) 4 kilos = _________ lbs.
4) ¾c = _________ tablespoon
5) 5c = _________ pints
6) 6 pounds = _________ ounces
7) 8 tablespoons = _________ cup
8) 3 gallons = _________ quarts
9) 1/4 cup = _________ tablespoon
10) 8 grams = _________ ounce

WRAP-UP

Directions: Complete the following sentences to express the ideas

that you have learned from the lesson.

I learned about ______________________________________.

I realized that________________________________________.

VALUING

Directions: Write a short essay about the importance of standard table

of weights and measures in baking.
_____________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
 POSTTEST

Directions: Convert the equivalent of the given measurement. Encircle

the letter of the best answer.
1. What is the equivalent of 3 tablespoons to teaspoon?
B. 8 B. 9 C. 10 D. 11

2. What is the equivalent of 4 cups to pint?

B. 1 B. 2 C. 3 D. 4

3.What is the equivalent of 2 cups to tablespoons?

A.30 B. 31 C. 32 D. 33

4.How many pounds is equivalent 2 kilos?

A. 4.39 B. 4.40 C. 4.41 D. 4.42

5.How many quarts is equivalent to 4 cups?

B. 1 B. 2 C. 3 D. 4
 KEY TO CORRECTION

0.28 ounce 10. 2 ½ pint 5.

4 tablespoons 9. 12 tablespoons 4.
12 quarts 8. 8.84 lbs 3.
½ cup 7. 2 quarts 2.
96 ounces 6. 64 tbsp 1.
ACTIVITIES
Grater
Scrapper Pastry Bag
Rubber Strainer
Whisks Timer Spatula
beater glass Paring Knife Rolling Pin
Rotary Egg Measuring Pastry Wheel Pastry Tips
Wooden Spoon Scale Pastry Blender Pastry Brush
Mixing Bowls Measuring Kitchen shears Pastry Cloth
G tools
MIXING tools MEASURIN CUTTING tools PREPARATORY tools
RECAP

5) A. 1 5) B. 2
4) D. 4.42 4) A. 1
3) C.32 3) B. 9
2) B. 2 2) D. 4.42
1) B. 9 1) C. 32
POST-TEST PRE-TEST

References
ONLINE SOURCES

Department of Education. “K to 12 Basic Education Curriculum Technology

and Livelihood Education Learning Module.” Depedbataan.com,
http://www.depedbataan.com/resources/9/k_to_12_bread_and_pastr
y_learning_module.pdf

eHow Education . “Fluid Ounce to Tablespoon Conversion: Math Tips.” YouTube,

23 December 2012, https://www.youtube.com/watch?v=g1uGf8pUMdk

Southern Living. “11 Substitutions for Common Baking Ingredients.’’ YouTube,

17 April 2015, https://www.youtube.com/watch?v=kNMSHNgrc10