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TLE - LAS BPP Module2
TLE - LAS BPP Module2
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12. This is how to fill the cup when measuring
A. Half of the cup C. Overflowing
B. ¾ of the cup D. Under flowing
14. This is to be removed in brown sugar and to be rolled with rolling pin.
A. Dust C. Glucose
B. Lumps D. Bubbles
15. What should not be done in a cup full of flour to avoid excess measurement?
A. Measure C. Push
B. Tap/Shake D. Drain
Objectives
Key Concepts
What is Mensuration?
Baking is a science and it requires all the precision you would expect when
doing a chemical experiment. When you mix together the ingredients, you’re creating
chemistry, so being precise is important. There is balance between flour, leaveners,
fats, and liquids. Your ingredient measurements have to be precise to get the chemical
reactions you need and to achieve the right outcome of your product, consistent result
every time. Proper measuring is important to baking.
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LESSON 1: FAMILIARIZE WITH THE TABLE OF WEIGHTS AND
MEASUREMENTS IN BAKING
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LESSON 2: APPLYING BASIC MATHEMATICAL OPERATIONS IN
CALCULATING WEIGHTS AND MEASURES
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LESSON 3: MEASURE DRY AND LIQUID INGREDIENTS
ACCURATELY
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The key to successful cooking and baking is to always measure the ingredients
carefully. Here are some helpful measuring tips.
⮚ Dry ingredients (like flour and sugar) should be measured using flat-
cup measures. Ingredients should be level. The use of the back of a
flat-bladed knife across the surface is a good way to do this.
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Activity 1
Directions: Choose the correct answer on the following items given in the box.
Activity 2
A. Direction: Write T if the statement is TRUE and F if the statement is FALSE.
1. Set the measuring glass on a flat surface and check at eye level.
2. We can use spatula or the straight edge of the knife to level the measurement.
3. Measuring glass is used to measure dry and liquid ingredients.
4. Stir the baking powder in removing the lumps.
5. Lift the measuring cup in getting the measurement of a liquid.
B. Lesson 1: Directions: Answer the question briefly and concisely. Limit your
answer into 3 sentences.
1. ________________is defined as the branch of mathematics dealing with the
study of geometric shapes, their area and volume along with other related
concepts. Basically, it’s all about measurement.
2. What are the units of measurement being used in baking?
3. What is the importance of measuration and calculation in our daily life? Site an
example.
C. Lesson 2
1. 1kg is equal to ________ grams.
2. 1 Litre is equal to _________ millimetre.
3. 1 Meter is equal to _________ centimetre.
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D. Lesson 3
Activity 3
Directions: Match the column A with column B. Write the letter of your answer.
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Posttest
Directions: Choose the letter of the correct answer.
1. This is used to level dry ingredients in the absence of the spatula.
A. Straight edge or back of the edge C. Meter Stick
B. Spoon D. Glass
11. Using the standard table of measurements, what is the equivalent of 100 mm in
inch?
A. 1/8 inch C. 6 inches
B. 1 inch D. 2 inches
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12. ¾ cup is equivalent to how many fluid ounce?
A. 6 fl. Oz. C. 5 fl. Oz.
B. 2 fl. Oz. D. 6 fl. Oz.
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cooking
https://www.thedailymeal.com/ingredients-you-can-substitute-when-baking-or-
Everyone Should Know.” The Daily Meal. The Daily Meal, April 17, 2020.
Siefert, Rosie. “Easy Cooking and Baking Ingredient Swaps and Substitutions
https://www.deseret.com/2003/10/15/19790034/baking-quiz.
News, Deseret. “Baking Quiz.” Deseret News. Deseret News, October 15, 2003.
References
Activity 2
Post-Test
A.
1. A 11. A
1. T 4. T
2. A 12. A
2. T 5. F Activity 3
3. A 13. A
3. F 1. D 4. B
4. D 14. B
B. 2. A 5. E
5. A 15. B
1. Mensuration 3. C
6. A
2. Grams, Kg, Liters, Mililiters,
7. C
Centimeters
8. B
3. Answers may vary Pre-test
9. A
C. 1. A 11. A
10. D
1. 1000 grams 2. B 12. C
2. 1000 ml 3. C 13. A
3. 100 cm 4. A 14. B
Activity 1 5. C 15. B
D.
1. 5 ounces 6. 20 inches 6. A
1. it will affect the quality of
2. 8 cups 7. 1,000 grams 7. B
the bread.
3. 30 ml 8. 60 ml 8. A
2. stir
4. 1,000 ml 9. 100 cm 9. A
3. spatula
5. 1000 ml 10. 1 meter 10. C
Answer Key
Prepared:
Teacher-Developer: Karen Joy G. Imperio
Checked:
TLE Coordinator/ MT/ HT: Rowena S. Moriňo
LR Coordinator: Avergril A. Arpon
Language Evaluator: Ma. Cristina Y. Madeja
Noted:
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