Technology and Livelihood Education: Learning Activity Sheet

8
TECHNOLOGY AND
LIVELIHOOD
EDUCATION
___ QUARTER
LEARNING ACTIVITY SHEET
Republic of the Philippines
1|Page
Department of Education
REGION II – CAGAYAN VALLEY
COPYRIGHT PAGE
Learning Activity Sheet in TLE
(Grade 8)
Copyright © 2020
DEPARTMENT OF EDUCATION
Regional Office No. 02 (Cagayan Valley)
Regional Government Center, Carig Sur, Tuguegarao City, 3500
“No copy of this material shall subsist in any work of the Government of the Philippines. However,
prior approval of the government agency or office wherein the work is created shall be necessary
for exploitation of such work for profit.”
This material has been developed for the implementation of K to 12 Curriculum through the
Curriculum and Learning Management Division (CLMD). It can be reproduced for educational
purposes and the source must be acknowledged. Derivatives of the work including creating an
edited version, an enhancement of supplementary work are permitted provided all original works
are acknowledged and the copyright is attributed. No work may be derived from this material for
commercial purposes and profit.
Consultants:
Regional Director : ESTELA L. CARIÑO, EdD., CESO IV
Assistant Regional Director : RHODA T. RAZON, EdD., CESO V
Schools Division Superintendent : REYNANTE Z. CALIGUIRAN, PhD
Asst. Schools Division Superintendent: JESUS B. MAGGAY
Chief Education Supervisor, CLMD : OCTAVIO V. CABASAG, PhD
Chief Education Supervisor, CID : ESTELA S. CABARO, PhD
Development Team
Writers : ALROSE G. SORIANO, Linao National High School
Focal Persons : RONNIE A. ARELLANO
JESSICA T. CASTANEDA, PhD
LESLIE DOMINGO, SR.
RIZALINO G. CARONAN
Printed by: DepEd Regional Office No. 02

Regional Center, Carig Sur, Tuguegarao City
Table of Contents
Competency Page number
2|Page
Tools, Equipment and Paraphernalia used in cookery ------------ 4-11
Classification of cleaning of Tools and equipment ----------------- 12-17
Abbreviation and Equivalents of Measurements -------------------- 18-20
Measuring Ingredients --------------------------------------------------------- 20-25
Conversion of System Measurement according to recipe

requirement ----------------------------------------------------------------------- 25-27
Substitution of Ingredients ---------------------------------------------------- 28-30
Principles of Costing ------------------------------------------------------------ 30-33
How to compute cost of production ------------------------------------- 33-35
Occupational Safety and Health (OSH) standards ------------------ 35-42
Technology and Livelihood Education

COOKERY
Grade 8
Name of Learner: ______________________________ Grade Level_______________

Section: _____________________________________ Date: ____________________
3|Page
TOPIC: TOOLS, EQUIPMENT & PARAPHERNALIA USED IN COOKERY
Background Information for Learners:
There are different tools, equipment and paraphernalia used in cookery. The
knowledge and skills on the correct uses of each tool, equipment and paraphernalia in
cookery are very important to ensure success in every cooking task. Being familiar with the
different cooking utensils will make task faster and easier.
Kitchen tools are implements held in the hand for performing mechanical operation
while tools are set of devices usually complicated and operated electrically. Paraphernalia
refers to miscellaneous articles, especially the equipment needed for a particular activity.
Every kitchen has set of kitchen tools and equipment for cooking dishes for home
consumption or for business purposes. Each cooking tool, equipment and paraphernalia are
made of different materials like aluminum; cast iron; ceramic and heat proof glass; plastic
and hard rubber; stainless steel; and wood. The kind of material for each cooking tool used in
cooking somehow has an effect to the food quality of the recipe
Having knowledge on the kind of material used for a specific cooking tool, equipment
or paraphernalia will not only ensure efficient and successful cooking task but also it ensure
one’s safety while using it.
Learning Competency with Code

LO1. Utilize appropriate kitchen tools, equipment and paraphernalia
1.1 Identify types of tools, equipment and paraphernalia
(TLE_HECK7/8UT-0a-1)
Exercise 1: “WRITE ON”

Directions: Identify the kind of material and uses of each tool in your own words. If the tool
or equipment is not familiar with you, find ways to seek an answer through
interview among family members, readings and internet browsing if applicable.
Write your answer on the box provided.
NAME & PICTURE OF KITCHEN KIND OF USES
4|Page
TOOLS MATERIAL
1. BASTER
2.BASTING BRUSH
3.COLANDER
4.CUTTING BOARD/ CHOPPING

BOARD
5. FLIPPER
5|Page
6. FUNNEL
7. GRATERS
8. BUTCHER KNIFE
9. FRENCH KNIFE
10. PARING KNIFE
6|Page
11. KITCHEN SHEARS
12. MEASURING SPOONS
13. HOUSEHOLD SCALES
14. TWO-TINE FORK
15. VEGETABLE PEELER
7|Page
16. WHISK
17. COFFEE MAKER
18. MICROWAVE OVEN
19. OVEN TOASTER
20. BLENDER
8|Page
Exercise 2: KITCHEN TOOLS DOODLE ART
Directions: 1. Draw a circle having 4 inches diameter in a short

bond paper.
2. Using a pencil, draw (like a doodle art) the

different kitchen tools inside the circle. Include at
least 20 kitchen tools & equipment.
3. Cut the circle carefully keeping its border bold.
4. Lay your output in any background and take a picture of it using a cell phone
camera. Send it to your teacher for online evaluation via messenger or any
messaging application used in your class.
5. If online submission is not applicable, keep your actual output in your activity
TLE Activity Notebook. Inform your teacher about your accomplishment.
6. Refer to the Rubric for Scoring Kitchen Doodle Art for your guide.
NOTE: Don’t worry if a cellphone camera is not available, you may present your
output to your teacher during you “Face to Face “ class schedule when
applicable.
Rubric for Scoring Kitchen Tools Doodle Art

CRITERIA 4 3 2 1
CONTENT All kitchen Few tools Some tools Few tools
tools are were missing were were present
present present,
DRAWING Kitchen tools Kitchen tools Kitchen Kitchen tools
SKILL were were tools were were drawn
evidently evidently fairly drawn poorly and
drawn with drawn with ,some were distorted
great skill great skill but not correctly
and correctly with few drawn
drawn missing
details
NEATNES Smudges and Smudges and Few Full of
S erasures were erasures were smudges smudges and
not lightly and erasures erasures
noticeable. noticeable. were Lines were
Lines were Only Lines noticeable. drawn too
drawn clearly were not Some lines dark and
& uniformly drawn clearly were not some too
& uniformly clearly light.
drawn
VISUAL Visually Missing few Visual Disorganized,
IMPACT pleasing, visual details appeal lacks hastily and
captures organization carelessly
viewers’ or impact done
interest
9|Page
Exercise 3: KITCHEN TOOLS CONNECT
Directions: Connect words related to kitchen tools and equipment vertically, horizontally,
diagonally and its reverse direction. Hints and initial words are given as your guide.
HINTS
1. Kitchen Shears C O O K E R Y
2. Garlic Press Q
U
3. Scraper
I
4. Spatula
P
5. Portion Scale
M
6. Potato Masher E
7. Baster N
8. Pasta Server T O O L S
9. Funnel
10. Grater
11. Whisk
12. Knife
13. Dredger
14. Double Boiler
15. Flipper S A N I T I Z E
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Reflection: 3…2…1!
A. Write 3 things you learned in the exercises. Write it on the box.
B. Write 2 things you discovered about yourself while doing the exercises.
C. Write one thing you enjoyed about the learning activity.
References:
https://www.lexico.com/definition/paraphernalia
Rondilla, Aida H., Emma S. Avendaño, and Elsa P. Roque. Technology and
Livelihood Education: Cookery Volume II. Quezon City: Adriana Publishing Co.,Inc.
2016.
11 | P a g e
COOKERY
Grade 8
Name of Learner ______________________________ Year level _______________

Section: ______________________________________ Score: _________________
TOPIC: CLASSIFICATION OF CLEANING TOOLS AND EQUIPMENT
Kitchen tools and equipment are classified basically as utensils, mechanical

equipment and large equipment. Utensils are small hand-operated pieces of equipment.
Mechanical equipment can be large or small and is electrically operated. Large equipment
are large pieces of equipment built-in to place in the kitchen.
As to its uses or purpose, kitchen tools and equipment are classified as measuring
tool; mixing, creaming or blending tool; cutting tool; preparatory tool; cooking tool, and
serving tool.
One must get acquainted with its proper classification to effectively, efficiently and
safely perform any assigned task in the kitchen.
Learning Competency with Code:
LO1. Utilize appropriate kitchen tools, equipment and paraphernalia

1.2 Classify the types of appropriate cleaning tools and equipment based on their
uses. (TLE _HECK7/8UT-0a-1)
Directions: Identify at least 2 examples of Kitchen tool or equipment under each

classification. Write your answer inside the dialog box
MIXING TOOLS
SERVING TOOLS
_____________________________ ___________________
__________________________ _________________
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PREPARATORY TOOLS
______________________
CUTTING TOOLS
____________________ ______________________
____________________
MIXING, CREAMING OR
BLENDING TOOLS
____________________
____________________
Reflection: Sentence Completion “SHARE YOUR THOUGHTS”
Directions: Share your thoughts about the exercise today by completing the sentences below.
I learned……
MEASURING TOOLS
_________________________
_________________________
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References:
There are…..
https://www.ajar.id/en/post/classification-of-kitchen-equipment-1192
Rondilla, Aida H., Emma S. Avendaño, and Elsa P. Roque. Technology and
Livelihood Education: Cookery Volume II. Quezon City: Adriana Publishing Co.,Inc.
2016.

COOKERY
Grade 8
Name of Learner ______________________________ Year level __________________

Section: ______________________________________ Score: _____________________
TOPIC: TYPES OF CHEMICALS FOR CLEANING AND SANITIZING KITCHEN

TOOLS, EQUIPMENT AND PARAPHERNALIA
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Cleaning and sanitizing are standard operating procedure to observe and follow in any
food preparation at home or in any commercial kitchen. Cleaning and sanitizing kitchen
tools, equipment and paraphernalia should be done to ensure food safety of the diner and for
the protection of the cook. Good cleaning and sanitation practices prevents harmful
microorganisms from spreading which may cause food spoilage and food poisoning. Owners
of any food establishments plays a great role and responsibility of protecting the health of the
customers and workers against any infections and diseases caused by poor or lack of
sanitation practices. Extra care and attention should be given to application of types of
chemicals for cleaning and sanitizing kitchen tools and equipment especially during
pandemic like the COVID 19 pandemic to surely eliminate viruses and other harmful
microorganisms that may foster hazard to health in general.
Cleaning is done by removing leftover food or any kind of soil from the surfaces of
glasses, bowl, plates and other tools used in the preparation and cooking food. It is usually
done by manual dishwashing with a cleaning agent. There are various kind of cleaning agents
available in the market for each type of cleaning job. Labels should be read very well before
using it to ensure that it is the right cleaning agent needed especially for cleaning tools used
in cooking.
Identifying the appropriate cleaning agents and chemicals to be used in cleaning and
sanitizing kitchen tools, paraphernalia and equipment will help make work easier and
foremost will prevent accident and ensure health and sanitation protection of everyone.
Learning Competency with code:
LO2. Maintain Appropriate kitchen tools, equipment and paraphernalia

2.1 Select various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia (TLE_HECK7/8MT-0b-2)
Exercise 1: UNDERSTANDING INFO
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Directions: Read very well the given information sheet. Answer the guide questions
below. Write your answer on your TLE Activity Notebook.
Information Sheet
CLEANING AGENTS
Cleaning agents are divided into four categories:
1. ____Detergents – are the most common type of cleaning agents

used in kitchen at home and in commercial kitchen. These are used
EXERCISEto: wash kitchen tools and in cleaning counter top surfaces in the
References: kitchen. Most detergents are in the form of powder, liquid or gel.
1. Basbas, Leonora D. 2017. Food and Beverage Services. Quezon City,
TLE GRADE 8 COOKERY
2. _Solvent cleaners –Solvent cleaners are also called degreasers. It is
Name of Learner ______________________________ Year level _______________
used best in removing grease from stove and oven tops, grill plates,
Section: ______________________________________ Score : _________________
and countertops.
3. Acid cleaners – are the most powerful type of cleaning agent and
should be used with care because of its poisonous and corrosive
components. It is used to remove mineral deposits and other tough
stains and rust that detergents cannot remove.
4. Abrasive cleaners – these are cleaning agents having chemicals that

depend on rubbing or scrubbing action to clean dirt on hard surfaces.
In most commercial kitchen, abrasive cleaners are used to clean
floors, pots and pans.
Guide Questions:
1. What cleaning agents are called degreasers?
2. What cleaning agent will you use to scour dirt or grease that has burned
into pots and pans?
3. What is used to remove mineral build up in coffee makers and other
equipment but strictly not for aluminum material?
Exercise 2: “ONLINE RESEARCH OR HIT THE BOOKS”

Directions: Search information on the following factors that influence the
effectiveness of chemical sanitizers. Write the gathered information on the box.
FACTORS INFLUENCING EFFECTIVENESS OF

APPROVED CHEMICAL SANITIZERS
SANITIZERS Concentration Temperature Contact Time
Chlorine
Iodine
Quaternary
Ammonium
Reflection: “JUST SAYING”
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Direction: Write anything about the lesson on the dialogue box.
References:
Gisslen, Wayne, Professional Cooking 5th Ed., Paris: John Wiley & Sons, Inc.2003
Roldan, Amelia S. and Amelia M. Crespo, Housekeeping Management. Parañaque:

AR Skill Development & Management Services, 2003.
Suratos, Cesar P. and Jocelyn S. Simpliciano, Technology and Livelihood Education

I. Quezon: St. Bernadette Publishing House Corporation. 2008

17 | P a g e
COOKERY
Grade 8

Section: ______________________________________ Score: _____________________
TOPIC: ABBREVIATIONS AND EQUIVALENTS OF MEASUREMENTS
Abbreviations are shortened form of the original word. It may be a letter, group of
letters or word which are mostly taken from the original word or phrase.
To avoid confusion, disappointments and failure when working on measurements of a

food recipe and to ensure the correctness of the expected taste of the finished product, one
should have a knowledge about abbreviations and equivalents of measurements specifically
those that are used in cookery. Accurate measurement is one factor to consider when cooking
to achieve the desirable food. Therefore, it is important that a cook should know the
measurement symbols and their common food measurements.
Learning Competency with code:

LO1. Carry out measurements and calculations in a required task.
1. Give the abbreviations and equivalents of measurements. (TLE HECK7/8PM-Od-4)
Exercise 1: “MATCH IT”

Directions: Match the abbreviations found in the word pool from the given
unit of measurement. Write your answer on the box provided.
pt kg ml L O gal
tsp g
oz lr c Tbsp
1. Cup 6. milliliter
2. Tablespoo 7. liter
n
3. Teaspoon 8. ounce
4. Pint 9. gallon
5. Kilogram 10. gram
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Exercise 2:
Directions: Get acquainted with the Table of Equivalents of Measurements. Be sure to
remember it. When you’re done, do activity 2.1 below.
Exercise 2.1 : “GIVE ME 10”

Directions: Write at least 10 measure equivalents in your TLE Activity Notebook or
you may input it in your cell phones’ notepad, reminders or any note applications
you have. Proceed to Activity 3 only when you got a 10!
Exercise 3: KITCHEN MATHEMATICS

A. Write the equivalent measurement of the following:
Given Measurement Equivalent Unit of Measurement
a. 1 ½ c. Tbsp.
b. 750 ml c.
c. 2 ¼ tsp ml
d. 3 qts pt
e. ½ Liter g
Exercise 4 : “ KITCHEN NOTE”

CRITERIA 15 10 5 1
CONTENT All required Few information were Some information was Most information
information were incorrect; legible incorrect; were wrong;
written correctly and Legible written poorly
legibly
VISUAL Incorporates unique Contains some unique Contains some good, No evidence or
IMPACT and pertinent ideas or imaginative elements although not entirely creativity
design elements, original elements
visuals or text that
make the output stand
out
NEATNESS The output is presented The work is presented The work is presented The output
in a neat, clear, in a neat and organized in an organized fashion appears messy
organized fashion that fashion that is usually with some unorganized and disorganized.
is easy to read. easy to read. elements
Directions: Using your art and creativity, create A Kitchen Note on Table of
Weights and Measure, with a dimension of 6” width and 8” height ( 6”x8”) include at
least 15 measure equivalents. Use available simple art materials at home. Avoid
using expensive and bulky art decorations in your output.
RUBRICS FOR SCORING KITCHEN NOTE
Reflection: SHARE YOUR THOUGHTS
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1. What would you like to share to others about abbreviations and measure equivalents?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
2. What the one thing you particularly want people to notice when they look at your
Kitchen Note on measurement equivalents?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
References:
Bernardino, Josephine C., Maria Gracia A. Fulgencio, Estifabia Gloria L. Lee, Alma
L. Paragas, Edita T. Rafael. Technology and Livelihood Education 7.Quezon:Phoenix
publishing House, Inc.,2012.
K to 12 Technology and Livelihood Education Learning Module in Grade 7/8

Commercial Cooking
Subida, Rory C.,ed. Food Service and Bartending Handbook. Pasig:Anvil Publishing
Inc.,2010.

COOKERY
Grade 8

Section: ______________________________________ Score: _____________________
TOPIC: MEASURING INGREDIENTS
Background Information for the Learner:

Cooking requires not only having the knowledge and skills on the different tools and
equipment, cookery terms, measures and equivalents but also having accurate techniques in
measuring ingredients. Accurate measurements of ingredients will give the utmost taste one
expects from the food product that would result to customers’ taste satisfaction.
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Drgourmet.com states “Real chefs don't measure. That's a myth. Most chef do
measure, and when they don't, it is because they have been cooking a long time. They
understand the amounts of ingredients they are adding because they started out measuring.
This is the primary reason you should measure - because you will learn about cooking better.
Two recipes may contain the same basic ingredients but may have different taste if
they are not properly and accurately measured. Inaccurate measurements of ingredients can
also affect the product’s consistency, yield and appearance. There’s more! There is a
difference in measuring liquid ingredients and dry ingredients.

1.2 Measure ingredients according to recipe requirement.
( TLE_HECK7/8PM-0d4)
Exercise 1: “PRACTICE MAKES PERFECT”
Directions: Understand very well the procedure in measuring dry and liquid ingredients
as shown in the Information below. Practice doing the actual measuring of
ingredients using available ingredients and available measuring tool in your
kitchen at home or you may do it in school’s laboratory kitchen when possible.
Please observe proper wearing of PPE and be sure to wash your hands before
starting the activity
You may prepare for an actual performance in measuring ingredients correctly.
Note: In the absence of any measuring tool at home, you may use ANY available cup,
spoon and glass as substitute measuring tool for this activity.
So, here’s how to measure ingredients correctly.
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 straight edged 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.
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• Brown sugar. Pack into cup just enough to hold its shape when turned out
off cup. Level off with a spatula before emptying.
• 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 /thermometer 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.
• 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
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operate. Tools and utensils needed for cooking on the range and work
space 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.
Source: K to 12 BEC TLE Commercial Cooking Learning Module pp.38-40
Activity 2: “HOW-TO VIDEO”: Measuring Ingredients Demonstration
Direction: Using a cell phone, create a video of you performing and explaining a recipe of
your choice showing either or both of the following:
A. Measuring Dry Ingredients Correctly
B. Measuring Liquid Ingredients Correctly
Send your videos for evaluation to your teacher via email, messenger, or any
messaging application medium agreed/used in your class. See the rubric given
below for your guide:
Note: If cell phones or video cameras are not available, prepare for an actual
demonstration. Your teacher will take a video of your demonstration in school when
possible.
FOR QUERIES , PLEASE CONTACT YOUR TEACHER FOR DETAILS .
RUBRIC FOR SCORING VIDEO PRESENTATION ON MEASURING

INGREDIENTS
Criteria 15 10 5 1
Proper Use of Used measuring Used measuring Used Used measuring

Tools tools correctly tools correctly measuring tools tools incorrectly
most of the time correctly
sometimes
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Application of Showed very Showed an Showed little Failed to show a
Procedure clear understanding understanding n understanding
understanding of the step by of the step by on how to
of the step by step procedure step procedure measure
step procedure in measuring in measuring ingredients
in measuring ingredients ingredients correctly
ingredients
Safety Work Observed safety Observed safety Observed safety Failed to show
Habits precautions at precautions precautions safety
all times most of the time sometime precaution
Self- Performed the Performed the Performed the Performed the
Confidence task on camera task on camera task on camera task with
with confidence with confidence with less shyness
all the time most of the time confidence
Technical Video was Video was Video was Video was not
organization presented with presented with presented with presented
Timing, very slight trouble on noticeable
good camera timing, camera trouble on
operation and operation and timing, camera
sound quality sound quality operation and
sound quality
REFLECTION: “SATISFIED OR UNSATISFIED”

Directions: Answer the questions briefly. Write your answer inside the
dialogue box.
1. What do you find satisfying or enjoyable doing the activity?
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2.What did you find frustrating/ unsatisfying doing the activity?
REFERENCES:
https://www.drgourmet.com/eatinghealthy/measuring.shtml
Subida, Rory C.,ed.The Complete Guide to Baking. Mandaluyong:Anvil Publishing

Inc.,2016.
Technical-Vocational-Livelihood Cookery Manual

COOKERY
Grade 8

Section: ______________________________________ Score: _____________________
TOPIC: CONVERSION OF SYSTEMS OF MEASUREMENT ACCORDING TO

RECIPE REQUIREMENT
Background Information for the Learners:

Knowing how to convert measurement of a recipe is an important technique. It is a
skill that can help one to easily make adjustments without compromising the taste of a
recipe. You may have your favorite and flavorful recipe for few servings and mostly for
family servings only. With the right mathematical skill, one can practically increase or
decrease the quantity of ingredients based on the number of servings.
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1.2 Convert systems of measurement according to recipe requirement
(TLE_HECK7/8-0d-4)
Exercise 1: KITCHEN MATH IS EASY

Directions: Understand well the steps in converting measurement of ingredients
based on recipe requirement.
The common method used in adjusting recipe is the Conversion Factor Method. This
involves only the following few easy steps.
1. Know the yield or number of servings based from the recipe that you will use.
and identify the desired number of servings .
2. Compute the Conversion Factor by dividing the desired yield by the recipe yield
Example: Your recipe serves 4 and you need 12 servings
Conversion Factor = Desired Yield

Recipe Yield
Conversion Factor = 12
4
Conversion Factor (CF)= 3
3. Multiply each ingredients in your recipe by the conversion Factor to obtain the
new amount of ingredient .
New amount of Ingredient= CF x each ingredient
4. From the new amount of ingredients, convert the measurements to its practical
measurable amounts. In this way, cooking preparations will be easier.
In decreasing number of serving, use the same formula in getting the

Conversion Factor then multiply it to each ingredient and finally convert the
measurements according to its measurable amounts.
Example: Your recipe serves 10 and you need only 5 servings
Conversion Factor = Desired Yield

Recipe Yield
Conversion Factor = 5
10
Conversion Factor (CF)= .2
Now, following the steps presented compute the new ingredients needed. Copy the table in a
pad paper and write your answer legibly. Show your solutions.
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CHICKEN PORK ADOBO ( Number of Servings : 8 servings)
NEW QUANTITY OF NEW QUANTITY OF
Ingredients Quantity INGREDIENTS INGREDIENTS
For 30 Converted For 4 Converted
servings Measurement servings Measurement
only
Chicken ½k
Pork Liempo ½k
Vinegar 1/3
Crushed Garlic 2 Tbsp
Bayleaf 1 pack
(small)
Soy sauce 3 Tbsp
Peppercorn ½ tsp
Water ½c
Oil 1 Tbsp
Source: Doreen Fernandez, The Filipino Cookbook, Mandaluyong: Anvil

Publishing Inc.,2015, 52.
Reflection: “ Share your Thoughts”

Direction: Answer briefly the given question. Write your answer on your TLE
Activity Notebook.
1. How does your knowledge in converting measurements according recipe

requirement help you to become a better cook someday?
References:
Gisslen, Wayne, Professional Cooking 5th Ed., Paris: John Wiley & Sons, Inc.2003.
Hernandez, Doreen, the Filipino Cookbook, Mandaluyong:Anvil Publishing

Inc.,2015.
27 | P a g e
COOKERY
Grade 8

Section: ______________________________________ Score: _____________________
TOPIC: SUBSTITUTION OF INGREDIENTS
All the ingredients called in a recipe are all equally important and contributes to the
whole taste quality of the food product. Each ingredient has its distinct characteristic and
function. Substituting an ingredient may result different taste. Therefore, substituting an
ingredient should be avoided if not, it should be done only when needed.
An ingredient can be substituted using same ingredient of another form like pepper
corns then one use ground pepper. We call it substituting ingredient using an equivalent
ingredient. Another way of substituting ingredient is by using an ingredient with same
property but of another kind. An example of this is the use of vinegar instead of lemon.
Remember, substituting an ingredient in a recipe do change the flavor, texture, color
and the overall food quality. Substitute an ingredient only when it is not available to achieve
the desired food quality.
Cooking can be fun but when an ingredient is not available, it may get you out of the
mood. Having knowledge on substituting ingredients may help and give you relief.

1.4 Perform substitution of ingredients (TLE_HECK7/8-0d-4)
EXERCISE 1:
Directions: List at least five ( 5) substitute ingredients you used at home or used by
other cook . Refer to the table below for your guide. Ask assistance from your parents
or any elders at home to. Write your answer in your TLE Activity Notebook. You
may share your answer to your teacher and classmates using mode of submission
agreed by you and your teacher.
Name of Ingredient Measure Substitute Ingredient
(w/ measure)
1.
28 | P a g e
2.
3.
4.
5.
ACTIVITY 2:
Directions: Write the substitute ingredient of the following: Write your
answer in your TLE Activity Notebook. You may share your answer to
your teacher and classmates using mode of submission agreed by you and your teacher.
(w/ measure)
1. Cream of Tartar ½t
2. Lemon Grass 1t
3. Honey 1c
4. Lemon Juice 1T
5. Whipped Cream 2c
6. Cornstarch 1T
7. Coconut Milk 1c
8. Mayonnaise 1c
9. Tomato Juice 1c
10. Cream (Half-half) 1c
ACTIVITY 3: MY RECIPE GIFT CARDS

Directions: Make a Recipe Gift Card of your favorite dessert, meat dish, and snack.
Indicate beside each ingredient the substitute ingredient, highlight it with your favorite
color. Use a 6” x 8” paper of any kind. Handwritten or computer printed output is
accepted. Paste the recipe note in a hard paper, add some art decoration.
Submit your output in any mode of submission agreed in your class for evaluation.
Refer to the rubrics below for your guide.
REFLECTION:
Direction: Answer the given question briefly
What did you like most about the activity? Why?
29 | P a g e
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
REFERENCES:
Gisslen, Wayne, Professional Cooking 5th Ed., Paris: John Wiley & Sons, Inc.2003.
K to 12 Learning Module Grade 7/8 Commercial Cooking

15 10 5 1
CONTENT All required Few information Some Most

(ingredients, information were incorrect; information information
measurements, were written legible were incorrect; were wrong;
substitute correctly and legible written poorly
ingredients, legibly
procedure)
VISUAL Incorporates Contains some Contains some No evidence
IMPACT unique and unique or good, although or creativity
pertinent ideas imaginative not entirely
design elements, elements original
visuals or text elements
that make the
output stand out
NEATNESS The output is The work is The work is The output
presented in a presented in a presented in an appears messy
neat, clear, neat and organized and
organized organized fashion with disorganized.
fashion that is fashion that is some
easy to read. usually easy to unorganized
read. elements

COOKERY
Grade 8

Section: ______________________________________ Score: _____________________
TOPIC: PRINCIPLES OF COSTING
30 | P a g e
One very important factor in putting up any kind of business is pricing a product and
the quality of products offered. Today, a midst the pandemic caused by COVID 19, the food
services industry did not stop offering their food products and services. In addition, online
food selling by individuals has grown and supported by consumers. The support of the buyers
encourages not only the existing food industry but also neophyte cook who loves to showcase
their food products through online selling.
In any business venture, it’s a great advantage to be knowledgeable about pricing a
product. Before engaging in any actual business enterprise, it is wise to understand fully the
basic rules or principles of pricing a product.
LO 2. Calculate cost of production

2.1 Discuss principles of costing (TLE_HECK7/8PM-0e-5)
EXERCISE1: UNDERSTANDING THE PRINCIPLES OF COSTING
Directions: Read and understand very well the given information on pricing a product. After
reading, answer the exercises:
Now, let’s understand the basic rules of pricing a product!
Basic Rules in Pricing /Costing a Product

1. Prices of the product should cover all costs and profits.
2. The cost of the product should be affordable.
3. The price of the product should be frequently reviewed
based on the market demand, competition, and profit
objectives.
4. The price of the product must be established to assure sales
or marketability
Source: Josephine C. Bernardino et. Al., Technology & Livelihood Education 7 Quezon: Phoenix Publishing House
,Inc.2012,186-187
EXERCISE 1.1 TRUE OR FALSE

Directions: Write TRUE if the statement is correct and write FALSE
if it is not correct. Write your answer on the space provided.
_________________1. Price of products should be affordable to all.
_________________2. Prices of products covers only net profits.
_________________3. Prices of products are based on the financial status of buyers.
31 | P a g e
_________________4. Prices of products should be established to assure
marketability.
_________________5. Prices of products should always be monitored
FOUR METHODS OF PRODUCT COSTING

1. COST-PLUS PRICING- This is commonly used by manufacturers. In this
method, the cost of materials, cost of labor, overhead expenses plus the
desired profit are computed.
2. DEMAND PRICING – This method is regulated by combination of demand
and volume. Products are taken from different suppliers at different prices.
3. COMPETITIVE PRICING- is setting a price basing on an established
market price of a particular product.
4. MARK-UP PRICING - is done by setting an amount added to the cost of
product.
Source: Josephine C. Bernardino et. Al., Technology & Livelihood Education7
Quezon: Phoenix Publishing House ,Inc.2012,186-187
Exercise 1.2:
Guide Question:
1. If you are to engage in a business, what pricing method are you going to
adopt? Explain your answer briefly. Write your answer on the space provided
below:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
Exercise 1.3: Identification

Direction: Write the word or group of word that best describes the given
statements on the space provided.
_________________________1. This refers to setting a price basing on an established

market price of a particular product.
_________________________2. This a pricing method commonly used by manufacturers

where the cost of materials, cost of labor, overhead
32 | P a g e
expenses plus the desired profit are computed.
_________________________3. A pricing method done by setting an amount added to the

cost of product.
___________________________4. This pricing method is regulated by combination of demand
and volume.
Reflection: PRICE WATCH

Guide Question:
1. Describe in few words about the pricing trends of commodities at the time of
pandemic caused by COVID 19. Write your answer on the space provided
below.
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
Reference:
Bernardino, Josephine C., Maria Gracia A. Fulgencio, Estifabia Gloria L. Lee, Alma
L. Paragas, Edita T. Rafael. Technology and Livelihood Education 7.Quezon:Phoenix
publishing House, Inc.,2012.

COOKERY
Grade 8

Section: ______________________________________ Score: _____________________
TOPIC: HOW TO COMPUTE COST OF PRODUCTION
According to Fajardo, production is the creation of goods and services. He further

stated that others defined production as the process of converting resources into good and
services.
33 | P a g e
At home, when a family member creates a delicious dessert from the ingredients
available in the kitchen cabinet or pantry, we call it basically production. A very good
example for services in the food industry is the catering services.
All the cost of materials labor costs, and processes involved in the production of any
goods and services are considered in the computation of cost of production. Cost of
production are all the expenses incurred in making the product and in offering services. This
also includes the indirect costs of miscellaneous expenses incurred in operating the business
called the overhead cost. Therefore, before anyone tries to get involve in business, one
should know how to compute the cost of production. Knowing the cost of production will
serve as the basis of computing the selling price.

LO 2. Calculate cost of production.
2.2 Compute cost of production. (TLE_HECKPM-0e-5)
EXERCISE 1: KITCHEN MATH

Directions: Study the information on Table1 and compute the problems given below.
Write your answer in a pad paper. Show your solution and write numbers legibly.
Avoid erasures.
Table 1: COST OF PRODUCTION
Name of Recipe: MANGO GRAHAM CAKE

Quantit Unit Description Cost per Unit Total Cost
y
4 pcs. Medium-size Mango 15.00 60.00
3 boxes All purpose cream 49.00 196.00
2 pack Graham crackers 47.75 95.50
6 Pcs. Plastic tubs 8.00 48.00
TOTAL COST OF INGREDIENTS 399.50
ADD: LABOR COST 25.00/RECIPE 25.00
ADD: MISCELLANEOUS EXPENSES (Delivery charge 20.00/tub) 120.00
TOTAL COSTS OF PRODUCTION 544.50
(Cost of all ingredients + Labor cost + miscellaneous expenses)
QUANTITY OF PRODUCT (Yield) 6
COST OF PRODUCTION PER UNIT 90.75
Total Cost of Production
Quantity of Product
DESIRED AMOUNT OF GAIN PER UNIT 20.00
SELLING PRICE 110.75
(Cost of Production Per Unit + Gain per unit)
TOTAL GAIN 120.00
(Gain per unit X Quantity)
EXPECTED TOTAL SALES 664.50
(Selling Price X Quantity)
34 | P a g e
1. Using the given Mango Graham Cake Recipe, how much is the total costs
of production, costs of production per unit, if one has to triple the recipe with a
desired gain amounting to 25.00 per tub? Show your solution.
EXERCISE 2. MY GO NEGOSYO RECIPE

Directions: Look for a recipe which you are interested to try for a Home-Based
Business. Present the ingredients in a tabular form for easy evaluation. Compute the
Total Cost of Production and show how much will you earn. Write your answer in a
pad paper neatly and legibly. AVOID ERASURES.
REFLECTION: “ YES OR NO"

Guide Question:
Did you learn something today?
Can you now share your knowledge on

how compute the cost of production to
others? If YES, CONGRATULATIONS!!!
If NO, please feel free to seek
assistance from your teacher.
Reference:
Fajardo, Feliciano R. ,Entrepreneurship, Mandaluyong: National Book Store,1994.

COOKERY
Grade 8

Section: ______________________________________ Score: _____________________
35 | P a g e
TOPCI: Occupational Safety and Health (OSH) Standards
In a commercial kitchen where food preparation and cooking are done, the workers
like the chef and kitchen crews are prone to accidents and injuries while doing their task.
Accidents do happen anywhere, anytime and to anyone, it may happen even in our own home
kitchen but surely it can be prevented by ensuring a safe working area, by having functional
tools and equipment and by observing safety precaution practices while working.
It is the responsibility of the business owner or the employer to ensure safety of all the
workers and the people in the working area or establishment. Likewise, it is the responsibility
of the workers to follow strictly the safety rules in the imposed workplace.
In times of pandemic like the onset of COVID 19 pandemic, strict implementation

and compliance of Occupational Health and Safety (OSH) Standard is highly expected not
just for the employees welfare but for the public as well.
OSH Standards are mandatory rules and standards set and enforced to eliminate or
reduce occupational safety and health hazards in the workplace. It aims to provide at least the
minimum acceptable degree of protection that must be afforded to every worker in relation to
the working conditions and dangers of injury, sickness or death that may arise by reason of
the worker's occupation.
Republic Act No. 11058 entitled "An Act Strengthening Compliance with
Occupational Safety and Health Standards and Providing Penalties for Violations thereof"
was signed into law by President Rodrigo Roa Duterte on 17 August 2018.
Safety refers to the physical or environmental conditions of work which comply with
prescribed Occupational Safety and Health (OSH) Standards and which allow the workers to
perform the job without or within acceptable exposure limit to hazards. While health means a
sound state of the body and mind of the workers that enables the worker or employee to
perform the job normally.
LO 1. Importance of Occupational Health and safety Procedures

1.1 Recognize the importance of OSH (TLE_HECK7/8OHSP-0h-8)
Exercise 1: OSH SLOGAN MAKING

Directions: Make a slogan about Occupational Health and Safety. Print it in a
Bond paper using any coloring materials available. Refer to the
criteria below for your guide.
36 | P a g e
CRITERIA PERCENTAGE
Relevance to the Topic 40%
Creativity of Presentation 30%
Originality 20%
Neatness 10%
TOTAL 100%
References:
http://bwc.dole.gov.ph/osh-law
http://bwc.dole.gov.ph/000076.html
http://bwc.dole.gov.ph/osh-law
http://www.oshc.dole.gov.ph/images/Files/DO-198-Implementing-Rules-and-
Regulations-of-Republic-Act-No_-11058-An-Act-Strengthening-Compliance-with-
Occupational-Safety-and-Health-Standards-and-Providing-Penalties-for-Violations-
Thereof.pdf
https://strategichrservices.com/top-5-reasons-occupational-health-safety-core-values/
ANSWER KEY
Topic: TOOLS, EQUIPMENT & PARAPHERNALIA USED IN COOKERY
Exercise 1 : ” WRITE ON”

NAME & PICTURE OF KIND OF USES
KITCHEN TOOLS MATERIAL
(As it appears
in the drawing)
1.BASTER Stainless steel It is used for taking up, returning, or
squirting cooking liquid from pan onto
roasting meat.
2.BASTING BRUSH Plastic It is used the same as baster. It is also
used for buttering tops of baked goods,
brushing/spreading oil, or glaze on food.
3.COLANDER Aluminum It is used for straining pasta & other food
contents.
4.CUTTING BOARD/ Wood, It is where meat, fruits and vegetables can
CHOPPING BOARD Plastic be cut.
5. FLIPPER Aluminum, It ii used for turning food items
stainless steel,
Teflon
6. FUNNEL Plastic It is used to fill jars.
7. GRATERS It is used to grate/shred veggies and
cheese.
8. BUTCHER KNIFE Stainless steel It used to section raw meat, poultry and
37 | P a g e
fish.
9. FRENCH KNIFE Stainless steel It used to chop, dice or mince food.
10. PARING KNIFE Stainless steel It is used to core, peel and section fruits
and vegetables.
11. KITCHEN SHEARS Stainless steel It is used for opening food package.
12. MEASURING Plastic It is used to measure ingredients in
SPOONS smaller quantities of ingredients.
13. HOUSEHOLD Plastic It is used to weigh large quantity of
SCALES ingredients in kilos like rice, flour, sugar
and others.
14. TWO-TINE FORK It used to hold meat when slicing and to
turn solid pieces of meat while browning
or cooking.
16. WHISK It is used for blending, mixing, whipping
eggs or batter, and for blending gravies,
sauces and soups.
17.COFFEE MAKER It is used to brew coffee.
18. MICROWAVE OVEN It is used for cooking or reheating food.
19. OVEN TOASTER It is used for toasting food at
20. BLENDER It is used to chop, blend, mix, whip, grate and liquefy
food.
Exercise 2: KITCHEN TOOLS DOODLE ART :Students output may vary
Exercise 3: TOOL COONECT

Note: Students’ answer may be presented in other way
R E P A R C S
C O O K E R Y R S
Q A E
R U E R
D R E D G E R I H P P
O E P P S O C
U V P M N T I
B R I E R E T S A B L
L E L H N T R
E S F C F T O O L S O A
B A T U P M G
O T I N A A
I S K W N T S
L A H E U H
E P O R T I O N S C A L E
R S R E T A R G
K N I F E
S A N I T I Z E
38 | P a g e
Topic: CLASSIFICATION OF CLEANING TOOLS AND EQUIPMENT
Exercise 1: NAME IT
Possible answers (Any two)
Mixing Tools Wooden ladle, whisks, electric mixer
Serving Tools: Serving spoons, tongs
Cutting Tools: All kinds of knife, kitchen shears
Preparatory Tools Baster, Basting brush, colander, dredger, scraper,
Measuring Tools Measuring cup for dry ingredients, measuring cup for liquids, measuring
spoon, kitchen scale, portion scale
Topic: TYPES OF CHEMICALS FOR CLEANING AND SANITIZING KITCHEN

Exercise 1: “UNDERSTANDING INFO”

1. Solvent Cleaners
2. Abrasive Cleaners
3. Acid Cleaners

APPROVED FACTORS INFLUENCING EFFECTIVENESS OF CHEMICAL
SANITIZERS SANITIZERS
Concentration Temperature Contact Time
Chlorine 50 ppm in water between between 75 and 100 7 seconds
75 and 100 ºF ºF
Iodine 12.5 -25 ppm in water that at least 75 ºF 30 seconds
is at least 75 ºF
Quarternary U to 200 ppm in water that at least 75 ºF 30 seconds
ammonium is at least 75 ºF
Topic: ABBREVIATIONS AND EQUIVALENTS OF MEASUREMENTS

1. c 6. ml
2. Tbsp 7. L
3. tsp 8. oz
4. pt 9. gal
5. kg 10. G
Exercise 2.1: “GIVE ME 10” - Students answer vary

Exercise 3. “KITCHEN MATHEMATICS”
a. 24 Tbsp
b. 3 c
c. 11 ml
d. 6 pt
e. 500 g.
39 | P a g e
Exercise 4: “ KITCHEN NOTE” - Students’ output vary
Topic: MEASURING INGREDIENTS

Exercise 2 : - “HOW-TO VIDEO” -Students output vary
Topic: CONVERSION OF SYSTEMS OF MEASUREMENT ACCORDING

TO RECIPE REQUIREMENT
Exercise 1: “ KITCHEN MATH IS EASY”
only
Chicken ½k 1.875 k 1.875 k .25 ¼k
Pork Liempo ½k 1.875 k 1.875 k .25 ¼k
Vinegar 1/3 c 1.25 c 1¼c .16 c 14 ml
Crushed Garlic 2 Tbsp 7.5 Tbsp 7 & ½ Tbsp 1 Tbsp 1 tbsp

Or ½ c less ½
Tbsp
Bayleaf 1 pack 3.75pack 4 packs less ¼ .5 pack ½ pack
(small) pack
Soy sauce 3 Tbsp 11.25Tbsp 11 ¼ Tbsp 1.5 Tbsp 1 ½ Tbsp
Peppercorn ½ tsp 1.875 tsp 2 tsp less a .25 tsp ½ tsp

little
water ½c 1.875 c 468.75 ml or .25 c ¼c
470 ml
oil 1 Tbsp 3.75 Tbsp 4 Tbsp less ½ .5 Tbsp ½ Tbsp
Tbsp
Topic; SUBSTITUTION OF INGREDIENTS

Exercise 1; Students answer vary
Exercise 2:
(w/ measure)
11. Cream of Tartar ½t 1 ½ tsp lemon juice or vinegar
12. Lemon Grass 1t 1 Tbsp lemon peel
40 | P a g e
13. Honey 1c 1 ¼ c sugar plus ¼ c liquid
14. Lemon Juice 1T ½ tsp vinegar
15. Whipped Cream 2c 1 cup chilled evaporated milk
plus ½ tsp lemon juice
16. Cornstarch 1T  2 Tbsp All purpose
flouu
 2 tbsp granular tapioca
 1 Tbsp arrowroot
17. Coconut Milk 1c 1 c milk
18. Mayonnaise 1c 1 c yogurt, sour cream or
cottage cheese
19. Tomato Juice 1c ½ c tomato sauce plus ½ c
water
20. Cream (Half-half) 1c  1 ½ Tbsp butter plus
7/8 c milk
 ½ c coffee cream plus
½ c milk
 1 c evaporated milk
undiluted
Exercise 3: “MY RECIPE GIFT CARDS” – Students’ output vary
Topic: PRINCIPLES OF COSTING
Exercise 1: UNDERSTANDING THE PRINCIPLES OF COSTING
Exercise 1.1 TRUE or FALSE

1. True
2. False
3. False
4. True
5. True
Exercise 1.2 Explanation: Students’ answer vary
Exercise 1.3 IDENTIFICATION

1. Competitive Pricing
2. Cost-Plus Pricing
3. Mark-up Pricing
Topic: HOW TO COMPUTE COST OF PRODUCTION
Exercise 1: “KITCHEN MATHEMATICS”
GIVEN:
Total Cost of Ingredients 399.50
Labor Cost Per Recipe 25.00
Miscellaneous Expenses 20.00 per tub
41 | P a g e
Quantity of Product 6 tubs
Desired Amount of Gain per unit 25.00
Solution:
Total Cost of Ingredients 399.50 x3 = 1,198.50
Labor Cost Per Recipe 25.00 x3 = 75.00
Miscellaneous Expenses 120.00 x3 = 360.00
@20.00 /tub ( 18 x 20)
Total Cost of Production (Add: Total cost of Ingredients + Labor Cost + = 1, 633.50
Miscellaneous Expenses)
Quantity of Product 6 tubs x3 = 18 tubs
Cost of Production per Unit ( Total Cost of Production/ Qty of Product) = 90.75
Desired Amount of Gain per unit 25.00 25 x 18 = 450.00
Exercise 2: “MY GO NEGOSYO RECIPE” – Students’ answer varies
Topic: IMPORTANCE OF OCCUPATIONAL HEALTH AND STANDARDS (OHS)

Exercise 1: OSH SLOGAN- Students’ output varies
ANSWER KEY
Topic: TOOLS, EQUIPMENT & PARAPHERNALIA USED IN COOKERY
Exercise 1 : ” WRITE ON”

NAME & PICTURE OF KIND OF USES
KITCHEN TOOLS MATERIAL
(As it appears
in the drawing)
1.BASTER Stainless steel It is used for taking up, returning, or
squirting cooking liquid from pan onto
roasting meat.
2.BASTING BRUSH plastic It is used the same as baster. It is also
used for buttering tops of baked goods,
brushing/spreading oil, or glaze on food.
3.COLANDER aluminum It is used for straining pasta & other food
contents.
4.CUTTING BOARD/ Wood, It is where meat, fruits and vegetables can
CHOPPING BOARD plastic be cut.
5. FLIPPER Aluminum, It ii used for turning food items
stainless steel,
teflon
6. FUNNEL plastic It is used to fill jars.
7. GRATERS It is used to grate/shred veggies and
cheese.
42 | P a g e
8. BUTCHER KNIFE Stainless steel It used to section raw meat, poultry and
fish.
9. FRENCH KNIFE Stainless steel It used to chop, dice or mince food.
10. PARING KNIFE Stainless steel It is used to core, peel and section fruits
and vegetables.
11. KITCHEN SHEARS Stainless steel It is used for opening food package.
12. MEASURING plastic It is used to measure ingredients in
SPOONS smaller quantities of ingredients.
13. HOUSEHOLD plastic It is used to weigh large quantity of
SCALES ingredients in kilos like rice, flour, sugar
and others.
14. TWO-TINE FORK It used to hold meat when slicing and to
turn solid pieces of meat while browning
or cooking.
16. WHISK It is used for blending, mixing, whipping
eggs or batter, and for blending gravies,
sauces and soups.
17.COFFEE MAKER It is used to brew coffee.
18. MICROWAVE OVEN It is used for cooking or reheating food.
19. OVEN TOASTER It is used for toasting food at
20. BLENDER It is used to chop, blend, mix, whip, grate and liquefy
food.
Exercise 2: KITCHEN TOOLS DOODLE ART :Students output may vary
Exercise 3: TOOL COONECT

Note: Students’ answer may be presented in other way
R E P A R C S
C O O
K E R Y R S
Q A E
R U E R
D R E D G E R I H P P
O E P P S O C
U V P M N T I
B R I E R E T S A B L
L E L H N T R
E S F C F T O O L S O A
B A T U P M G
O T I N A A
I S K W N T S
L A H E U H
E P O R T I O N S C A L E
R S R E T A R G
K N I F E
S A N I T I Z E
43 | P a g e
Topic: CLASSIFICATION OF CLEANING TOOLS AND EQUIPMENT
Exercise 1: NAME IT
Possible answers (Any two)
Mixing Tools Wooden ladle, whisks, electric mixer
Serving Tools: Serving spoons, tongs
Cutting Tools: All kinds of knife, kitchen shears
Preparatory Tools Baster, Basting brush, colander, dredger, scraper,
Measuring Tools Measuring cup for dry ingredients, measuring cup for liquids, measuring
spoon, kitchen scale, portion scale
Topic: TYPES OF CHEMICALS FOR CLEANING AND SANITIZING KITCHEN

Exercise 1: “UNDERSTANDING INFO”

1. Solvent Cleaners
2. Abrasive Cleaners
3. Acid Cleaners

APPROVED FACTORS INFLUENCING EFFECTIVENESS OF CHEMICAL
SANITIZERS SANITIZERS
Concentration Temperature Contact Time
Chlorine 50 ppm in water between between 75 and 100 7 seconds
75 and 100 ºF ºF
Iodine 12.5 -25 ppm in water that at least 75 ºF 30 seconds
is at least 75 ºF
Quarternary U to 200 ppm in water that at least 75 ºF 30 seconds
ammonium is at least 75 ºF
Topic: ABBREVIATIONS AND EQUIVALENTS OF MEASUREMENTS

1. c 6. ml
2. Tbsp 7. L
3. tsp 8. oz
4. pt 9. gal
5. kg 10. G
44 | P a g e
Exercise 2.1: “GIVE ME 10” - Students answer vary
Exercise 3. “KITCHEN MATHEMATICS”
a. 24 Tbsp
b. 3 c
c. 11 ml
d. 6 pt
e. 500 g.
Exercise 4: “ KITCHEN NOTE” - Students’ output vary
Topic: MEASURING INGREDIENTS

Exercise 2 : - “HOW-TO VIDEO” -Students output vary
Topic: CONVERSION OF SYSTEMS OF MEASUREMENT ACCORDING

TO RECIPE REQUIREMENT
Exercise 1: “ KITCHEN MATH IS EASY”
only
Chicken ½k 1.875 k 1.875 k .25 ¼k
Pork Liempo ½k 1.875 k 1.875 k .25 ¼k
Vinegar 1/3 c 1.25 c 1¼c .16 c 14 ml
Crushed 2 Tbsp 7.5 Tbsp 7 & ½ Tbsp 1 Tbsp 1 tbsp

Garlic Or ½ c less
½ Tbsp
Bayleaf 1 pack 3.75pack 4 packs less .5 pack ½ pack
(small) ¼ pack
45 | P a g e
Soy sauce 3 Tbsp 11.25Tbs 11 ¼ Tbsp 1.5 Tbsp 1 ½ Tbsp
p
Peppercorn ½ tsp 1.875 tsp 2 tsp less a .25 tsp ½ tsp
little
water ½c 1.875 c 468.75 ml or .25 c ¼c
470 ml
oil 1 Tbsp 3.75 4 Tbsp less .5 Tbsp ½ Tbsp
Tbsp ½ Tbsp
Topic; SUBSTITUTION OF INGREDIENTS

Exercise 1; Students answer vary
Exercise 2:
(w/ measure)
21. Cream of Tartar ½t 1 ½ tsp lemon juice or
vinegar
22. Lemon Grass 1t 1 Tbsp lemon peel
23. Honey 1c 1 ¼ c sugar plus ¼ c
liquid
24. Lemon Juice 1T ½ tsp vinegar
25. Whipped Cream 2c 1 cup chilled evaporated
milk plus ½ tsp lemon
juice
26. Cornstarch 1T  2 Tbsp All
purpose flouu
 2 tbsp granular
tapioca
 1 Tbsp arrowroot
27. Coconut Milk 1c 1 c milk
28. Mayonnaise 1c 1 c yogurt, sour cream or
cottage cheese
29. Tomato Juice 1c ½ c tomato sauce plus ½
c water
30. Cream (Half-half) 1c  1 ½ Tbsp butter
plus 7/8 c milk
 ½ c coffee cream
plus ½ c milk
 1 c evaporated
milk undiluted
Exercise 3: “MY RECIPE GIFT CARDS” – Students’ output vary
Topic: PRINCIPLES OF COSTING
46 | P a g e
Exercise 1: UNDERSTANDING THE PRINCIPLES OF COSTING
Exercise 1.1 TRUE or FALSE

1. True
2. False
3. False
4. True
5. True
Exercise 1.2 Explanation: Students’ answer vary
Exercise 1.3 IDENTIFICATION

1. Competitive Pricing
2. Cost-Plus Pricing
3. Mark-up Pricing
4. Demand Pricing
Topic: HOW TO COMPUTE COST OF PRODUCTION
Exercise 1: “KITCHEN MATHEMATICS”
GIVEN:
Total Cost of Ingredients 399.50
Labor Cost Per Recipe 25.00
Miscellaneous Expenses 20.00 per tub
Quantity of Product 6 tubs
Desired Amount of Gain per unit 25.00
Solution:
Total Cost of Ingredients 399.50 x3 = 1,198.50
Labor Cost Per Recipe 25.00 x3 = 75.00
Miscellaneous Expenses 120.00 x3 = 360.00
@20.00 /tub ( 18 x 20)
Total Cost of Production (Add: Total cost of Ingredients + Labor Cost + = 1, 633.50
Miscellaneous Expenses)
Quantity of Product 6 tubs x3 = 18 tubs
Cost of Production per Unit ( Total Cost of Production/ Qty of Product) = 90.75
Desired Amount of Gain per unit 25.00 25 x 18 = 450.00
Exercise 2: “MY GO NEGOSYO RECIPE” – Students’ answer vary
Topic: IMPORTANCE OF OCCUPATIONAL HEALTH AND STANDARDS (OHS)

Exercise 1: OSH SLOGAN- Students’ output vary
47 | P a g e
Prepared by:
ALROSE G. SORIANO
Master Teacher I
48 | P a g e

Technology and Livelihood Education: Learning Activity Sheet

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8

LEARNING ACTIVITY SHEET

Republic of the Philippines

Printed by: DepEd Regional Office No. 02

Competency Page number

Classification of cleaning of Tools and equipment ----------------- 12-17

Abbreviation and Equivalents of Measurements -------------------- 18-20

Measuring Ingredients --------------------------------------------------------- 20-25

Conversion of System Measurement according to recipe

Substitution of Ingredients ---------------------------------------------------- 28-30

Principles of Costing ------------------------------------------------------------ 30-33

How to compute cost of production ------------------------------------- 33-35

Occupational Safety and Health (OSH) standards ------------------ 35-42

Technology and Livelihood Education

Name of Learner: ______________________________ Grade Level_______________

TOPIC: TOOLS, EQUIPMENT & PARAPHERNALIA USED IN COOKERY

Background Information for Learners:

Learning Competency with Code

Exercise 1: “WRITE ON”

NAME & PICTURE OF KITCHEN KIND OF USES

4.CUTTING BOARD/ CHOPPING

10. PARING KNIFE

12. MEASURING SPOONS

13. HOUSEHOLD SCALES

14. TWO-TINE FORK

15. VEGETABLE PEELER

17. COFFEE MAKER

18. MICROWAVE OVEN

19. OVEN TOASTER

Directions: 1. Draw a circle having 4 inches diameter in a short

2. Using a pencil, draw (like a doodle art) the

Rubric for Scoring Kitchen Tools Doodle Art

14. Double Boiler

A. Write 3 things you learned in the exercises. Write it on the box.

C. Write one thing you enjoyed about the learning activity.

Name of Learner ______________________________ Year level _______________

LEARNING ACTIVITY SHEET

TOPIC: CLASSIFICATION OF CLEANING TOOLS AND EQUIPMENT

Background Information for Learners:

Kitchen tools and equipment are classified basically as utensils, mechanical

Learning Competency with Code:

LO1. Utilize appropriate kitchen tools, equipment and paraphernalia

Directions: Identify at least 2 examples of Kitchen tool or equipment under each

Reflection: Sentence Completion “SHARE YOUR THOUGHTS”

Technology and Livelihood Education

Name of Learner ______________________________ Year level __________________

LEARNING ACTIVITY SHEET

TOPIC: TYPES OF CHEMICALS FOR CLEANING AND SANITIZING KITCHEN

Learning Competency with code:

LO2. Maintain Appropriate kitchen tools, equipment and paraphernalia

Exercise 1: UNDERSTANDING INFO

Cleaning agents are divided into four categories:

1. ____Detergents – are the most common type of cleaning agents

4. Abrasive cleaners – these are cleaning agents having chemicals that

Exercise 2: “ONLINE RESEARCH OR HIT THE BOOKS”

FACTORS INFLUENCING EFFECTIVENESS OF

Roldan, Amelia S. and Amelia M. Crespo, Housekeeping Management. Parañaque:

Suratos, Cesar P. and Jocelyn S. Simpliciano, Technology and Livelihood Education

Technology and Livelihood Education

Name of Learner: ________________ Grade Level_

Name of Learner ________________ Year level _

Name of Learner ____________ Year level

Name of Learner ____________ Year level

Name of Learner ____________ Year level

Name of Learner ____________ Year level

Name of Learner ____________ Year level

Name of Learner ____________ Year level