TLE-Cookery: Quarter 1 - Module 3: Mensuration and Calculations
TLE-Cookery: Quarter 1 - Module 3: Mensuration and Calculations
TLE-Cookery
Quarter 1 – Module 3:
Mensuration and Calculations
TLE-Cookery – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Module 3: Mensuration and Calculations
First Edition, 2020
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Every effort has been exerted to locate and seek permission to use these materials from their
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Management Team:
Schools Division Superintendent : Romeo M. Alip, PhD, CESO V
Asst. Schools Division Superintendent : Roland M. Fronda, EdD, CESE
Chief Education Supervisor, CID : Milagros M. Peñaflor, PhD
Education Program Supervisor, LRMDS : Edgar E. Garcia, MITE
Education Program Supervisor, AP/ADM : Romeo M. Layug
Education Program Supervisor, EPP/TLE : Evelyn V. Mendoza
District Supervisor, Abucay : Ruel D. Lingad, EdD
Division Lead Book Designer : Jovanni B. Belmonte
District LRMDS Coordinator, Samal : Charito D. Corpuz
School LRMDS Coordinator : Cathren Danica E. Ricaplaza
School Principal : Soledad V. Llarina
District Lead Layout Artist, TLE_CK : Jessalyn Anne M. Linsangan
District Lead Illustrator, TLE_CK : Joana Marie S. Pineda
District Lead Evaluator, TLE_CK : Cathren Danica E. Ricaplaza
TLE-Cookery
Quarter 1 – Module 3:
Mensuration and Calculations
Introductory Message
For the facilitator:
Welcome to the TLE –Cookery Grade 7/8 Alternative Delivery Mode (ADM)
Module on Mensuration and Calculations!
This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this also
aims to help learners acquire the needed 21st century skills 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:
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. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.
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For the learner:
Welcome to the TLE – Cookery Grade 7/8 Alternative Delivery Mode (ADM)
Module on Mensuration and Calculations!
The hand is one of the most symbolized part of the human body. It is often
used to depict skill, action and purpose. Through our hands we may learn, create
and accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant competencies
and skills at your own pace and time. Your academic success lies in your own hands!
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 resource while being an active
learner.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.
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Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.
We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!
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What I Need to Know
This module was designed and written to help you focus and learn skills in
measuring and calculating different ingredients in cookery.
Directions: Let us determine how much you already know about measurements and
calculations in cookery. Choose your answer from the box.
1 4 2 120 30
tbsp tsp oz p ml
zero standardized cooling conduction pack
6. tablespoon 9. pint
8. ounce
III. Fill in the blanks with the correct word or group of words that will make the
statement complete and correct.
12. Refrigerators are operated by electricity. The unit that does the ________ is
underneath the box behind the grill.
13. In preparing foods on the range or in the fryer, heat is transferred by ________.
14. Brown sugar is _______ into the measuring cup before levelling off.
Measuring and calculating ingredients are essential parts of the cooking process. It
is important that you measure ingredients accurately using appropriate measuring
tools required by the recipe in order to meet the success of the food products.
What’s In
Directions: Identify the appropriate measuring tool for the following ingredients.
Choose your answer from the box.
1. flour- 6. sugar-
2. vanilla- 7. water-
3. milk- 8. salt-
Read and analyze the recipe of the featured dish below. What are the measurements
used? Are you familiar with these measurements?
Cooking Time:
40 minutes
Servings:
Serves 8-10 people
Ingredients:
• 2 kg pork belly
• 2 tablespoons garlic minced or crushed
• 5 pieces dried bay leaves
• 4 tablespoons vinegar
• 1/2 cup soy sauce
• 1 tablespoon peppercorn
• 2 cups water
• salt to taste
Procedure:
4. Remove pork pieces from sauce and fry in another pan until nicely
browned.
5. Put back fried pork pieces into sauce. Add sugar and let simmer
again for another 10 minutes or until sauce has thickened. Serve
warm.
What is It
Different people may use the identical recipe for any kind of dish, but all their dish
could turn out differently because of different measuring and mixing techniques.
All recipes are not created equal. Some recipes have missing ingredients, faulty
seasonings, insufficient or poor instructions causing more work, and some are
simply not tested.
• Menu item name – the name of the given recipe that should be consistent
with the name on the menu
• Total Yield – number of servings, or portions that a recipe produces, and
often the total weight or volume of the recipe
• Portion size – amount or size of the individual portion
• Ingredient list/quantity – exact quantities of each ingredient (except for
spices that may be added to taste)
• Preparation procedures – Specific directions for the order of operations and
types of operations (e.g., blend, fold, mix, sauté)
• Cooking temperatures and to ensure the dish is cooked properly and safely
• Special instructions, according to the standard format used in an operation
• Mise en place – a list of small equipment and individual ingredient
preparation
• Service instructions, including hot/cold storage
• Plating/garnishing
1/2 oz 15 g ¼ inch 5 mm
1 oz 30 g ½ inch 1 cm
2 oz 60 g ¾ inch 2 cm
3 oz 90 g 1 inch 2.5 cm
4 oz (1/4 lb ) 125 g 2 inches 5 cm
5 oz 155 g 2 ½ inches 6 cm
6 oz 185 g 3 ¼ inches 8 cm
7 oz 220 g 4 inches 10 cm
8 oz (1/2 lb) 250 g 5 inches 12 cm
9 oz 280 g 6 inches 15 cm
10 oz 315 g 7 inches 18 cm
11 oz 345 g 8 inches 20 cm
12 oz (3/4 lb 375g 9 inches 22 cm
13 oz 410 g 10 inches 25 cm
14 oz 440 g 11 inches 28 cm
15 oz 470 g 12 inches (1 foot) 30 cm
16 oz (l lb) 500 g 18 inches 46 cm
24 oz (1 ½ lbs) 750 g 20 inches 50 cm
32 oz (2 lbs) 1 kg 24 inches (2 feet) 61 cm
30 inches 77 cm
Using Cups and Spoons
All cup and spoon measurements are level
Oven Temperature
• 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.
• 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.
How many times have you been ready to cook and found you were out of a certain
ingredient? Sometimes it is inconvenient to run out and purchase the necessary
ingredient - it's easier to use a similar product as a replacement. There are, however,
several factors to consider when substituting ingredients. Consider differences in
flavor, moisture, texture and weight. Substitutions with an acid factor, such as
molasses, need to be neutralized to avoid changes in the flavor and texture of the
product. Differences in sweetening and thickening power need consideration in sugar
and flour substitutions. To help avoid disappointments when substituting
ingredients, understand the physical and chemical properties of all ingredients.
Measure accurately. The following table gives substitutes that may be used to get a
finished product like the original.
An ingredient is a substance that forms part of a mixture (in a general sense). For
example, in cooking, recipes specify which ingredients are used to prepare a specific
dish. Many commercial products contain secret ingredients that are purported to
make them better than competing products.
Abbreviations are used in recipe cookbooks to easily identify and recognize the units
of measurements or conversion needed in preparing any dish. Often, different books
will use different abbreviations, which can cause confusion when putting together a
dish.
teaspoon = tsp.
tablespoon = tbsp.
ounce = oz.
pint= p.
quarts = qt
gallon = gal
pound = lb
pounds = lbs
gram = g
kilogram = kg
pieces = pcs
dozen = doz
Substitution of Ingredients
Not only can substitution save the day when you lack an ingredient called for in a
recipe, but it also enables you to make a recipe better for you. That's helpful whether
you are trying to improve your overall eating pattern or are cooking for a specific
health condition.
Food Substitutions allow you to keep the foods that you love in your life by lightening
them or choosing similar foods that you like just as well. People with great weight
control know good substitutions. Everyone loves foods that don't fit into their healthy
eating plan easily.
Not only can substitution save the day when you lack an ingredient called for in a
recipe, but it also enables you to make a recipe better for you. That's helpful
whether you are trying to improve your overall eating pattern or are cooking for a
specific health condition.
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
8 tablespoons = 1/2 cup
1 cup = 1/2 pint
2 cups = 1 pint
4 cups (2 pints) = 1 quart
4 quarts = 1 gallon
16 ounces = 1 pound
Dash or pinch = less than 1/8 teaspoon
The following ingredient substitution chart will help you ease your cooking.
Ingredient Equivalence
Apple pie spice 1 tsp 1/2 tsp cinnamon, 1/4 tsp nutmeg,
and 1/8 tsp cardamom
Arrowroot, as thickener 1 Tbsp 2 Tbsp all-purpose flour or 1 Tbsp
cornstarch
Baking powder, double 1 tsp • 1/4 tsp baking soda, 1/2 tsp cream
acting of tartar and 1/4 tsp cornstarch;
• 1/4 tsp baking soda plus 5/8 tsp
cream of tartar;
• 1/4 tsp baking soda plus 1/2 cup
buttermilk, sour milk or yogurt
(decrease liquid in recipe by ½ cup);
• 1/4 tsp baking soda, 1/2 Tbsp
vinegar or lemon juice plus sweet
milk to make 1/2 cup (decrease
liquid in recipe by 1/2 cup);
• 1/4 tsp baking soda plus 1/4 cup
molasses (decrease liquid in recipe
by 1-2 Tbsp);
• 1 1/2 tsp phosphate or tartrate
baking powder
1 cup honey
coffee (20% fat) 1 cup 3 Tbsp butter plus 7/8 cup milk.
heavy (36-40% fat) 1 cup 1/3 cup butter will not whip).
• 7/8 cup buttermilk or sour milk;
sour 1 cup • 1 cup yogurt;
• 1 1/8 cup powdered nonfat dry
milk, 1/2 cup warm water and 1
Tbsp vinegar (mixture will thicken
in refrigerator in a few hours);
• 1 cup evaporated milk plus 1 Tbsp
vinegar (allow to stand 5 minutes
before using);
• 1/3 cup buttermilk, 1 Tbsp lemon
juice, and 1 cup smooth cottage
cheese blended together;
• 7/8 cup milk, 1 Tbsp lemon juice,
and 2 Tbsp butter or margarine
Italian seasoning 1 tsp 1/4 tsp basil, 2/3 tsp dried parsley,
and pinch oregano
Lemon whole 1 lemon 1 to 3 Tbsp juice, plus 2 to 2 1/2 tsp
grated rind.
Mint leaves, fresh chopped 1/4 cup 1 Tbsp dried mint leaves
Peppers, green or red bell, 1 Tbsp 3 Tbsp fresh bell pepper, dried
dried chopped
2 Tbsp, • 3 Tbsp fresh red bell pepper;
Pimento chopped • 1 Tbsp dried red pepper,
rehydrated
Pumpkin pie spice 1 tsp 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8
tsp allspice and 1/8 tsp nutmeg
What’s More
1. ¼ cup = 60 ml.
2. 1 oz. = 30 g.
1 ½ oz. = __ g.
3. ¼ inch. = 5 mm.
¾ inch. = __ mm.
4. 1 tsp. = 5 ml.
¼ tsp. = __ ml.
5. 250°F = 120°C
125°F = ___°C
What I Can Do
Ingredient Substitution
Assessment
Directions: Identify the substitute for the following measured ingredients. Match
Column A to Column B. Write only the letter of your answer.
Column A Column B
A. B.
C. D.
E.
_____3. Pack brown sugar into cup just enough to hold its shape.
Stradley, Linda. "Recipe Index (By Food Type)". What's Cooking America, 2020.
https://whatscookingamerica.net/RecipeIndex.htm.
"Tufts & Health Nutrition - Tufts Health & Nutrition Letter". Tufts Health &
Nutrition Letter, 2020. https://www.nutritionletter.tufts.edu/.
https://en.wikipedia.org/wiki/Ingredient