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COOKERY-7 Q1 W4 Mod4
COOKERY-7 Q1 W4 Mod4
FLAVOR
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LESSON: MEASURING INGREDIENTS & CONVERTING
MEASUREMENT ACCORDING TO RECIPE REQUIREMENT
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LOOKING BACK TO YOUR LESSON
Convert Unit of MEASUREMENT
Directions: Answer the following. Show your solution.
1.
1500ml
fl. oz
2.
8c. pt.
3.
qt
6 gal
BRIEF INTRODUCTION
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Small amounts of dry and liquid ingredients
including fats are measured using plastic or metal
measuring spoons.
FLOUR
GRANULATED SUGAR
BROWN SUGAR
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How to measure DRY INGREDIENTS: Small Amount
OIL
SOLID FATS
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Firms fats, such as butter may be cut from the block using the
measurements provided on the packaging.
To find the appropriate conversion factor to adjust recipe, follow these steps;
1. Note the yield of the recipe that is to be adjusted. The number portions
are usually included at the top of the recipe (or formulation) or at the
bottom of the recipe. This is the information that you have.
2. Decide what yield is requiring. This is the information you need.
3. Obtain the conversion factor by dividing the required yield (from Step 1).
That is;
required yield ÷recipe yield=
Conversion
OR Factor
what you NEED ÷ what you HAVE =
Example:
Now that you have the conversion factor, you can use it to adjust all the
ingredients in the recipe. The procedure is to multiply the amount of each
ingredient in the original recipe by the conversion factor. Before you begin,
there is an important first step:
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Example:
Ingredient Amount
Flour 3 ¼ lbs.
Baking
4oz.
powder
Salt 1 oz.
Shortening 1lb.
Milk 6 cups
Solution
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ACTIVITY 1
4 cups of oil
Daniel is selling banana cue to school every day. This recipe feeds 10
people, due to the high demand, he needs to feed up to 50 people. Can you help
him multiply his ingredients five times, to accommodate all his customers?
After you compute for the exact amount of ingredients. Can you show to
us how to measure it? Use proper measuring techniques and select the
ACTIVITY 2
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CHECKING YOUR UNDERSTANDING
Show what you KNOW
Test II. Search for the ingredients of your favorite simple snacks. Multiply
each in amount by ½. Use the table below.
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REMEMBER
Directions: Fill the blanks with the correct word or group of words that
make the statement complete and correct.
1. The brown sugar is packed correctly when the sugar holds its
when emptied.
2. Lifting the cup to read the measure, will result to an amount.
3. Use the to measure small amount of liquid.
4. Use straight-edged utensil to the over fill measuring spoon.
5. When measuring liquid ingredients place measuring cup on a
surface.
6. Level off the flour or sugar using _ .
7. Flour and sugar are example of ingredients.
8. Measuring cup with spout for pouring and have space between the top is
used to measure ingredients.
9. Water, oil and evaporated milk are examples of ingredients.
10. Measured using for small amount of dry and liquid
ingredients.
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REFLECTIVE LEARNING SHEETS
Directions: At the end the lesson, answer the reflection questions below.
Express your answer creatively.Let us see how much have you learned from the
topic. Goodluck! 😊😊
3. How does the adjusting of recipe help in preparing the higher number of
portions?
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ANSWER KEY
ACTIVITY 1
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