Department of Education

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 1
 Region No. VIII
ORMOC CITY DIVISION
Ormoc City, Leyte
SIMPLIFIED MELC BASED BUDGET OF LESSONS IN TLE-
EXPLORATORY COOKERY

Performance Standard (PS). The learners independently measure and

calculate ingredients in cookery TLE_HECK 7/8 PM-0d-4.
MELC: LO1 Carry out measurements and calculations in a required
task
1.1 Give the abbreviations and equivalents of measurements
1.2 Measure ingredients according to recipe requirements.
Subtopic: 1.2.1 Measure dry and liquid ingredients DAY 3
1.2.2 Measure ingredients according to given recipe. DAY 4
Duration: 1 week (4hours)
First day Second day Third day Fourth day
 What are  What are the 1. What are
the equivalents of the common
abbreviations of measurements? ingredients used
measurements? in cooking? 1.What are the
ingredients
2. What are
Activity: used in cooking
the dry and
Activity: Maja Blanca?
 Completing liquid
 Matching the correct ingredients used
1. Measure
type equivalents of in cooking?
ingredients
the following
used in
cooking
preparing
Instructional measurements. Activity:
Maja
Materials:
List me In! Blanca.
 Information Listing down the
Instructional
Sheet: liquid and dry Activity:
Materials:
ingredients used in Arrange Me
• Cooking Right!
 Information cooking.
abbreviations Student’s will
Sheet:
and their Instructional
arrange the
corresponding • Equivalents Materials
jumbled
unit of of measurement.
*Information procedures in
measurement. cooking Maja
Sheet-
Blanca.
 Task Sheet: Measuring
common dry and

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 2
  Task Sheet: • Based from liquid ingredients. Instructional
the given Materials:
• Draw a line * Task Sheet-
pictures, analyze  Informatio
from column A
and give the Activity 1 n Sheet-
to column B for
correct Recipe in
the correct List me inside the
equivalents of cooking
answer. column!
the following Maja
Student’s able to
• Give the cooking Blanca.
make a 2 column
correct measurements.
and then they list
abbreviations of Write
down the dry and  Task
the following your answer on
liquid ingredients Sheet-
unit of the space
separately.
measurements. provided.
Activity 1
Write your
• Give the Activity 2
answer on the Arranging the
equivalents of Photo Gallery
space provided. correct
the following unit Student’s choose
of procedures in
their answers in
measurements. cooking Maja
the box based on
Write your Blanca
the photo gallery.
answer on the
space provided.

Prepared by:

AVELITA A. RESTAURO

TLE Teacher/ PGBNHS

GINA E. MALINAO

TLE Teacher/ GBLNHS

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 3
 Information Sheet No.1
WEEK 4 – Day1

Subject : Technology & Livelihood Education

Grade Level : Grade 7/8
Component : HE – HOME ECONOMICS (Cookery)
Learning Competency: LO1- Carry out measurements and calculations in a
required task
1.1 Give the abbreviations and equivalents of measurements.

What Do You Need to Know?

After reading this information sheet, you will be able to:
a. Define terms
b. Give the common abbreviations of
measurements

Definition of terms

Unit of Measurement – used as a standard for measurement of the

same kind of quantity.

Abbreviation – is a shortened form of a word or phrase, such as lb.

for pound, oz for ounce, etc.

Measuring tools – used to measure, calculate and determine the

specific amount of an ingredient required by
using a standard measurement device.
a stan

Different people may use the identical recipe for molded desserts, all
of their molded desserts could turn out differently because of different
measuring and mixing techniques. The following section presents some
important cooking abbreviations and their corresponding unit of
measurement below.

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 4
 COMMON ABBREVIATIONS FOR MEASUREMENT IN COOKING
ABBREVIATION UNIT OF MEASUREMENT
t. or tsp. teaspoon
T. or Tbsp. tablespoon
c. cup
pt. pint
qt. quart
oz. ounce
lb. pound
pkg. package
gal. Gallon
min. minute
hr. hour
fl. fluid
℃ degrees Celsius
℉ degrees Fahrenheit
G Gram
Kg kilogram
sec. seconds
tr. Trace

https://www.dummies.com/food-drink/recipes/measurement-
abbreviations-and-conversions/

Congratulations! You have learned the

different abbreviations of measurement.

Prepared by:

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 5
 AVELITA A. RESTAURO
TLE Teacher/PGBNHS
Task Sheet No.1
WEEK 4 –Day 1
Subject : Technology & Livelihood Education
Grade Level : Grade 7/8
Component : HE – Home Economics (Cookery)
Performance Standard: The learners independently measure and calculate
ingredients in cookery. TLE_HECK 7/8PM-0d-4
Learning Competency : LO1-1.1.1 Give the abbreviations of measurements

Direction: Draw a line from column A to column B for the correct

answer.

COLUMN A COLUMN B

Example # 1. lb.
doz.
1. Teaspoon qt.
2. tablespoon oz.
3. cup tsp. or t.
4. pint Tbsp. or T
5. quart ℉
6. gallon
hr.
7. ounce
8. pound c.
9. degrees Fahrenheit gal.
10. degrees Celsius ℃
11.seconds pt.
12. minutes min.
13. hours sec.
14. dozen tr.
15. trace

Congratulations! You’ve made it…

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 6
 Th
in
k
an
d
An
sw
er

Direction: Give the abbreviations of the following unit of measurements

by writing it on your answer sheet.

Unit of Measurement Abbreviation

1. Pint
2. Ounce
3. Gallon
4. Cup
5. Teaspoon
6. degrees Fahrenheit
7. degrees Celsius
8. Pound
9. Tablespoon
10. Second

https://www.uen.org/lessonplan/download/44595?lessonld=605&segmentTypeld=6

Prepared by:

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 7
 AVELITA A. RESTAURO
TLE Teacher/PGBNHS

INFORMATION SHEET NO.3

WEEK 4—DAY 3

Subject : Technology & Livelihood Education

Grade Level : Grade 7/8
Component : HE – HOME ECONOMICS (Cookery)
Learning Competencies: 1.2. Measure ingredients according to recipe
required.
We are now in our third day for carry out measurements and
calculations in a required task, you already know about familiarizing oneself
about the common abbreviation used in cooking and the equivalent on it.
Today we deal with the study about listing the common ingredients used in
common recipe and measure ingredients accurately. Proper used of tools
must be observed.
What Will You Learn?

After reading this information sheet, you will be able

to:
1.2. measure ingredients according to recipe required.
Subtopic:
1.2.1 Measure dry and liquid ingredients used in
cooking common recipe. Day 3

Common Ingredients and tools used:

1. Dry ingredients -Flour, granulated sugar, brown sugar, baking powder

and soda

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 8
 2. Liquid ingredients -Water, milk, juice, coconut milk

3. Measuring tools- Graduated measuring cup, measuring spoons, weighing

scale, individual measuring cup

4. Others -Spatula, tray, sifter, weighing scale

Measuring Ingredients Correctly

Accurate techniques in measuring are as important as the

tools for measuring. Therefore, always observe the following procedures:

• Rice and flour. Fill the cup to overflowing, level-off with a spatula
or with a straightedge knife.

• Sifted flour. Most cake recipes call for sifted flour. In this case,
sift flour 2 or 3 times. Spoon into the cup overflowing, level off
with a spatula.

• Refined sugar. Sift sugar once to take out lumps, if any. Spoon
into cup and level off with a spatula. Do not pack or tap the
sugar down.

• Brown sugar. Pack into cup just enough to hold its shape when
turned out off cup. Level off with a spatula before emptying.

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 9
 • Level a measuring spoon with straight edge of a knife to measure
small amounts of salt, pepper, leavening agents or solid fats.

• Liquid ingredients. liquid measuring cup -- a glass or plastic cup

with graduated markings on the side. Place the cup on a flat,
level surface. Hold the cup firmly and pour the desired amount
or liquid into the cup. Lean over and view the liquid at eye level
to make sure it is the proper amount.

• Check and calibrate

timers/thermometers, scales and other
measuring devices according to
manufacturer’s manual before using.

• Ingredients which measure by volume and by weight demand

standardized measuring tools and equipment.
• Do not shake the dry measuring cup to level off dry ingredients.
• It is easier to weigh fat, butter, margarine if bought in pre-
measured sticks. If fat does not come in pre-measured sticks,
use a scale to weigh the needed amount.
• Liquids should be poured into cup in desired level. Cup should
stand on a flat surface.
• Spring scales should be adjusted so that pointer is at zero (0).
Place pan, bowl, or piece of waxed paper on scale to hold
ingredient to be measured.
• When using balance scales, place the pan on the left-hand side
of the balance and the pan weight on the right-hand side. Add
the required weights to the right-hand side and adjust the beam
on the bar so that the total is the weight needed.

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 10
 • Ranges, sometimes called stoves, provide heat for cooking on top
and in the oven. The controls for range heat must be accurate
and easy to operate. Tools and utensils needed for cooking on
the range and workspace should be within easy reach.
• Learn to match the size of pan to the size of the unit and to
select the right amount of heat for the cooking job to be done.
• In microwave cooking, time schedules must be followed exactly
because every second is important. The microwaves shut off
automatically when the door is opened.
• Refrigerators are operated by electricity. The unit that does the
cooling is underneath the box behind the grill.
• Dishwashers are a great help if food is rinsed from dishes before
stacking them. Follow the plan for stacking as suggested in the
direction by manufacturer’s manual.
• Mixers are the most useful machines in commercial kitchens
and even at home. It is good for making salad dressings,
sandwich fillings, for sauces, mashing potatoes, beat batter and
eggs. Attachments are also available to chop, whip, squeeze out
juice, and make purees.
• Coffee makers mostly are automatic, requiring only the
measurement of coffee and water.
• In preparing foods on the range or in the fryer, heat is
transferred by conduction.

References:
Rojo, Cruz, and Duran Home Economics III pp. 86 -87
 General Heat La Germania Instruction Manual p. 9
 Rojo, Cruz, and Duran Home Economics III pp. 84 -85

You have just finished reading our lesson.

So, be ready to answer the activity that
follows.

Prepared by:

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 11
 GINA E. MALINAO
TLE Teacher/GBLNHS

TASK SHEET 3

WEEK 4- DAY 3

Subject : Technology & Livelihood Education

Grade Level : Grade 7/8
Component : HE – Home Economics (Cookery)
Performance Standard: The learners independently measure and calculate
ingredients in cookery. TLE_HECK 7/8PM-0d-4
Learning Competency : Measure ingredients according to recipe required
1.2.1 Measure dry and liquid ingredients used in cooking common
recipe. Day 3

LET’S DO THIS!

Activity 1

A. Directions:

1. Make a 2 column, then in the first column list down liquid ingredients
and second column you list down the dry ingredients commonly used in
cooking based from the given ingredients below.
2. Write the answer in your TLE notebook.
3. Label or put heading in your notebook … Week 4 – Task Sheet No.3-
Activity 1

Refined sugar Margarine

Water Oil
Evaporated Milk Brown Sugar
All-purpose Flour Baking Powder
Skim Milk Vanilla Extract
Sifted Flour Powdered Milk
TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 12
Cornstarch Rice Flour
Flavored Juice Salt
 B. Choose the procedures in measuring ingredients inside the box.
You write your answer in your TLE notebook.

A. Flour
> Level off with spatula
> Sift the flour.
> Scoop to fill the measuring cup to overflow. Do
not shake.
B. Liquid fats
> Pour oil in the glass measuring cup.
>Check if it is filled up to the measuring mark.
Do not lift the cup when measuring.
C. Brown sugar.
>Pack into cup just enough to hold its shape
> Fill in the measuring cup
> Turned out off cup. Level off with a spatula before emptying.

A. Answers for Photo Gallery in measuring flour

1. ______________________
2. ______________________
3. _________________________

B. Answers for Photo Gallery in measuring liquid fat

4. ______________________
5. ______________________

C. Answers for Photo Gallery in measuring brown sugar

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 13
 6. ______________________
7. ______________________

8. ______________________

PHOTO GALLERY A

1. 2. 3.

PHOTO GALLERY B

4. 5.

PHOTO GALLERY C

6. 7. 8.

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 14
 Prepared by:

GINA E. MALINAO
TLE Teacher/GBLNHS

INFORMATION SHEET NO.4

Quarter 2 - Week 4
Subject : Technology & Livelihood Education
Grade Level : Grade 7/8
Component : HE – HOME ECONOMICS (Cookery)
Learning Competencies: 1.2. Measure ingredients according to recipe
required.
Subtopic:
1.2.2 Measure ingredients according to the recipe given

The lesson deals with the study about measuring ingredients and how they
are performed based on the given recipe. Proper use of tools must be
observed.

What Will You Learn?

After reading this information sheet, you will be able to:

1.2. Measure ingredients according to recipe required.
Subtopic:
1.2.2 Measure ingredients according to the recipe given

RECIPE IN COOKING MAJA BLANCA

Maja Blanca is a Filipino dessert made from coconut milk, cornstarch,

and sugar. Often called Coconut Pudding, this luscious dessert is easy to
make, and the ingredients are very common. Unknown to many, the original
Maja Blanca Recipe does not include corn and condensed milk for added
taste and a creamier texture. Preparing Maja Blanca is quick easy. This
Filipino dessert is something that is recommended for aspiring home cooks.

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 15
 All you must do is basically cook everything in a pot and arrange it in a tray
afterwards.

INGREDIENTS

 4 cups coconut milk ¾ cup granulated sugar

 ¾ cup cornstarch 15 ounces whole sweet kernel corn
 14 ounces condensed milk 5 tbsp toasted grated coconut
 ¾ cup fresh milk

INSTRUCTIONS

1. Pour the coconut milk in a cooking pot and bring to a boil.

2. Add the sugar, condensed milk, and whole sweet kernel corn then stir
until all the ingredients are evenly distributed.
3. Simmer for 8 minutes.
4. Combine the milk and cornstarch then whisk until the cornstarch is
diluted.
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir
thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired
thickness.
7. Pour the mixture in a serving tray then arrange and flatten the top
using a flat tool such as a wooden spatula.
8. Allow to cool down then refrigerate for at least 1 hour.
9. Garnish with toasted grated coconut (or latik if available)
10. SERVE COLD. SHARE AND ENJOY!

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 16
 TASK SHEET NO.4

Quarter 1 - Week 4

Subject : Technology & Livelihood Education

Grade Level : Grade 7/8
Component : HE – Home Economics (Cookery)
Performance Standard : The learners independently measure and
calculate ingredients in cookery. TLE_HECK 7/8PM-0d-4
Learning Competency : L01 1.2. Measure ingredients according to recipe
required.

What Will You Do?

After you learned from reading the information sheet, you will
be able to:
1.2. Measure ingredients according to recipe required.
Subtopic:
1.2.2 Measure ingredients according to given recipe (Maja
Blanca)- Day 4

Activity 1- Arranging the procedures in Maja Blanca Recipe

Directions: Given the Maja Blanca recipe, you can prepare homemade Maja
Blanca in any occasion at home.
1. But for now, you arrange the correct procedures following proper
measurement in cooking Maja Blanca.

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 17
 2. Write the answer by putting letter A- J before the number in the
jumbled procedures.
3. Write your answer in your TLE notebook. And label or put heading in
your notebook … Week 4 – Task Sheet No. 4- Activity 1
Maja Blanca
INGREDIENTS

 4 cups coconut milk

 ¾ cup cornstarch
 14 ounces condensed milk
 ¾ cup fresh milk
 ¾ cup granulated sugar
 15 ounces whole sweet kernel corn
 5 tbsp toasted grated coconut

PROCEDURES:

____1. Pour the coconut milk in a cooking pot and bring to a boil.
____2. Simmer for 8 minutes.
____3. SERVE COLD. SHARE AND ENJOY!
____ 4. Pour the fresh milk and cornstarch mixture in the cooking pot
and stir thoroughly.
_____5. Allow to cook while stirring until the mixture reaches your
desired thickness.
_____6. Allow to cool down then refrigerate for at least 1 hour.
_____7. Garnish with toasted grated coconut (or latik if available)
_____8. Add the sugar, condensed milk, and whole sweet kernel corn
then stir until all the ingredients are evenly distributed.
_____9. Combine the milk and cornstarch then whisk until the
cornstarch is diluted
_____10. Pour the mixture in a serving tray then arrange and flatten
the top using a flat tool such as a wooden spatula.

Congratulations! You’ve made it…

Thank you for answering and keep safe always!!!!

Prepared by:

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 18
 GINA E. MALINAO
TLE Teacher/GBLNHS

ANSWER KEY IN LO1 1.1-1.2

Quarter 1 - Week 4

TASK SHEET NO.1

Think and Practice: Think and Answer: Self-Check 1.1

1. Tbsp or T
1. tsp. or t. 2. qt
1. pt. 3. lb
2. Tbsp. or T 2. oz. 4. tsp or t
5. kg.
3. c. 3. gal. 6. gal
4. c. 7. C
4. pt.
5. tsp. or t 8. ℉
5. qt.
6. ℉ 9. ℃
6. gal.
7. ℃ 10. oz

7. oz. 8. lb.

8. lb. 9. Tbsp. or T. TASK SHEETS NO. 3

10. sec.
9. ℉ ACTIVITY 1

10. ℃ A.Column 1-Dry Ingredients Column 2 Liquid Ingredients

11. sec. 1. Refined Sugar 1. Water

2. All-purpose flour 2. Evaporated Milk
12. min. 3. Skim Milk 3. Flavored Juice
4. Sifted Flour 4. oil
13. hr.
5. Cornstarch 5. Vanilla Extract
14. doz. 6. Margarine
7. Brown Sugar
15. tr. 8. Baking Powder
9. Powdered Milk
10. Rice Flour
11. Salt

B. Task Sheets no.4 Activity 1

A. 1. Sift the flour 1. A

2. C
TLE- HOME
2. FillECONOMICS- COOKERYDo
the cup to overflow. EXPLORATORY
not shake INFORMATION SHEETS &3.TASK
J SHEETS FOR GRADE 7/8
19
4. E
3. Level off with spatula 5. F
6. H
 Prepared by

GINA E. MALINAO AVELITA A. RESTAURO TLE Teacher/GBLNHS TLE Teacher/PGBNHS

TLE- HOME ECONOMICS- COOKERY EXPLORATORY INFORMATION SHEETS & TASK SHEETS FOR GRADE 7/8 20