T.L.

E 7
PREPARED BY:
CYNTHIA R. LOPEZ
SUBJECT TEACHER
LEARNING OUTCOMES:
At the end of this Lesson you are
expected to do the following:

LO 1. Carry out measurements and

calculations in a required task; and
LO 2. Appreciate the importance of
measurements and calculations in
Commercial Cooking.
• LEARNING OUTCOME 1
• Performance Standards
• Numerical computations are self-
checked and corrected for
accuracy.
• Measured ingredients according to
recipe requirement.
 Read the Information Sheet 1.1 very well then
find out how much you can remember and how
much you learned by doing Self-check 1.1.
• Information Sheet 1.1

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 measuring equivalents, tables and
conversions.
 USING CUPS AND SPOONS
¼ CUP 2 FLUID OUNCES 62. 5 ml ¼ TEASPOON 1 ml

1/3 CUP 2 ½ FLUID OUNCES 83. 33 ml 1/3 TEASPOON 2.5 ml

½ CUP 4 OUNCES 125 ml ½ TEASPOON 5 ml

1 CUP 8 OUNCES 250 ml 1 TABLESPOON 15 ml
EVALUATION
 ANSWER KEY
Self- Check 1.1
1. 85 ml
2. 45 g
3. 15 mm
4. 1.25ml
5. 60 OC
 ASSIGNMENT
LOOK FOR THE MEANING OF THE FOLLOWING
ABBREVIATIONS: WRITE YOUR ANSWER/S IN YOUR
NOTEBOOK. (TO BE CHECK NEXT MEETING)
1. Tsp
2. Tbsp
3. Oz
4. lb
 REFERENCES
TLE7/k_to_12_commercial_cooking_learning_module.pdf
Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth
June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE,
128-130
Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking,
Revised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614
Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman, et
al., BASIC FOODS FOR FILIPINOS, 95-100
http://www.ext.colostate.edu/pubs/foodnut/09329.html
http://www.ehow.com/how_4425471_calculate-markup-percentage.html