Republic of the Philippines

Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF TARLAC PROVINCE
VENTINILLA HIGH SCHOOL
PANIQUI, TARLAC

Grade : Grade 7 - TLE 7

Topic: Bread and Pastry Production: Lesson 2 Perform Mensuration and Calculation
Date : April 19 2021
Time : ________________
Quarter: 3rd Quarter

Objective: At the end of this Lesson, the students are expected to do the following:
1. familiarize yourself with the table of weights and measures in baking
2. apply basic mathematical operations in calculating weights and measures; and
3. measure dry and liquid ingredients accurately.

1 BIZ: INSERT SOA PROGRAM ID

2 BIZ: MSC UP FOR 5 SECS AND UNDER

3 Hello and Good day Ventinillians especially my dear grade 7 students!

4 BIZ: MSC UP AND UNDER

5 How are you today? I hope you are all doing great and you are enjoying the day as much

6 as I do.

7 BIZ: MSC UP AND UNDER

8 I am very glad to be with you this day. Let us learn TLE On-air through the use of radio- based

9 instruction. This is your teacher on air for this hour. Join me this morning my dear TLE -7

10 . Keep calm and listen This is Teacher Joe and you are listening to 99.9 FM- RVI Radyo

11 Ventinilla for Instruction

12 BIZ: MSC UP AND UNDER

13 Join me today as we begin another exciting learning experience in TLE Grade 7.

14 BIZ: MSC UP AND UNDER

15 Students, before we start, please find a place that you are most comfortable while listening on

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Perform Mensuration…222

Address: Ventinilla, Paniqui, Tarlac

Telephone No.: (045) 606-6984
Email Address: 307004 [email protected]
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF TARLAC PROVINCE
VENTINILLA HIGH SCHOOL
PANIQUI, TARLAC

1 the radio and make sure that you have your modules with you. Prepare also your paper and pen so

2 you can take note of the important details. Are you ready? (Pause) That’s good!

3 Before we proceed to our new lesson let’s take a review ,last meeting we discussed about , The use

4 and the Classification of baking Tools and Equipment .

5 We name , familiarize and prepare tools and equipment for specific purposes and Classified the

6 tools and equipment as as follows,

7 a.ovens, like convection ovens, rotary ovens Deck or Cabinet ovens , microwave oven

8 B. other baking equipment- Bread toaster,Double Broiler, Dutch oven

9 C. Preparatory tools- flour sifter, grater , pastry brush, spatula, rolling pin, pastry cloth,

10 Pastry tips and utility tray

11 D. Measuring tools -measuring cups measuring spoons weighing scale, and timer

12 E. Mixing tools- mixing bowl, wooden spoon rubber scrapper electric and handy mixer, rotary

13 Egg beater

14 F. Cutting tools- pastry blender, pastry wheel, biscuit and dough cutter, kitchen shears, chopping

15 Board

16 G. Baking Pans- tube center pan, muffin pan, cake pans, jelly roll pan, bundt pan, custard cup,

17 Griddle pans, pop over pans , macaroon molders, baking sheets

18 BIZ: MSC UP AND UNDER

19 Today, I will be giving you some instructions about answering your learning module in TLE 7

20 BIZ: MSC UP AND UNDER

21 I am sure that you already have your module with you. What is our topic in Lesson 2?

Address: Ventinilla, Paniqui, Tarlac

Telephone No.: (045) 606-6984
Email Address: 307004 [email protected]
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF TARLAC PROVINCE
VENTINILLA HIGH SCHOOL
PANIQUI, TARLAC

Perform Mensuration…333

1 (Pause).It is about How to perform Mensuration and Calculation Again, our topic in

2 Lesson 2- Perform Mensuration and Calculation

3 BIZ: MSC UP AND UNDER

4 Let us define what is mensuration, ? Mensuration is defined as the branch of mathematics

5 dealing with the study of geometric shapes, their area and volume along with other related

6 concepts. Basically, it’s all about measurement.

7 BIZ: MSC UP AND UNDER

8 Baking is a science and it requires all the precision you would expect when doing a chemical

9 experiment. When you mix together the ingredients, you’re creating chemistry, so being precise is

10 important. There is balance between flour, leaveners, fats, and liquids. Your ingredient

11 measurements have to be precise to get the chemical reactions you need and to achieve the right

12 outcome of your product, consistent result every time. Proper measuring is important to baking.

13 In this lesson we'll look at the most commonly used cooking weights and measures, and how to

14 use it properly in the kitchen. The key to successful cooking and baking is to always

15 measure the ingredients carefully.

16 -BIZ: MSC UP AND UNDER

17 After this lesson, you will be able to:

18 1. familiarize oneself with the table of weights and measures in baking.

19 2.apply basic the mathematical operations in calculating weights and measures.

20 3. measures dry and liquid ingredients accurately.

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Address: Ventinilla, Paniqui, Tarlac

Telephone No.: (045) 606-6984
Email Address: 307004 [email protected]
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF TARLAC PROVINCE
VENTINILLA HIGH SCHOOL
PANIQUI, TARLAC

Perform Mensuration… 444

1 BIZ: MSC UP AND UNDER

2 Let us define some terms use in bread and pastry production , turn to page 19 of your learning
3 Module;
4 Bushel – any of various unit of measure of capacity
5 Confectioner sugar –very fine or powdered sugar
6 Granulated sugar – sugar in granular form Lump – a firm irregular mass
7 Mass – undefined quantities upon which all physical measurements are based
8 Ounce – a unit of weight equal to 1 /16 of a pound (28.35 grams)
9 Peck – a little – used dry measure, one quarter of a bushel for measuring grain
10 Pound – a unit of measure of mass equal to 1 /16 ounce
11 Shortening – butter or fat etc. is used to make pastry or cake crispier or flakier
12 Sift – to separate or strain the finer from the coarser particle of a material using a sieve or a sifter
13 BIZ: MSC UP AND UNDER
14 We are going to familiarize with the table of weights and measurement in baking.
15 STANDARD TABLE OF WEIGHT AND MEASURES:
16 1 tablespoon (T or tbsp.) = 3 teaspoon ( t or tsp. )
17 2 tablespoon = 1/8 cup
18 4 tablespoon = ¼ cup
19 5 1/3 tablespoon = 1/3 cup
20 ¾ cup plus2 tablespoons = 7/8 cup
21 16 tablespoon = 1 cup( c. )
22 2 cups = 1 pint
23 4 cups = 1 quart
24 16 ounces = 1 pound
25 COMMON UNITS OF WEIGHT
26 1 pound ( lb.) = 463.59 grams
27 1 ounce = 28.35 grams

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Address: Ventinilla, Paniqui, Tarlac

Telephone No.: (045) 606-6984
Email Address: 307004 [email protected]
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF TARLAC PROVINCE
VENTINILLA HIGH SCHOOL
PANIQUI, TARLAC

Perform Mensratio… 555

1 1 kilogram ( kg. ) = 2.21 pounds

2 1 gram = .035 ounces
3 1 medium orange = ¼ to ½ cup ( slice )
4 1 medium apple = 1 cup slice
5 14 oz. can condensed milk = 1 ¼ cups
6 14 oz, can evaporated milk = 1 2/3 cups
7 1 lb. brown sugar = 2 ¼ cups (packed)
8 1 lb. confectioner sugar = 3 ½ cups
9 1 lb. confectioner sugar = 2 ½ cups
10 1 lb. nuts = 4 ½ cups
11 1 lb. dried nuts = 2 cups
12 5 whole eggs = 1 cup
13 12 egg yolks = 1 cup
14 8 egg whites = 1 cup
15 BIZ: MSC UP AND UNDER
16 MEASUREMENT UNIT USED IN BAKING:
17 T OR Tbsp – stands for tablespoon
18 t or tsp - stands for teaspoon
19 C -= stands for cup
20 Let us apply Basic mathematical operations in calculating weights and measures: Lets
21 Practices : 1. if 1 Tablespoon (T) = 3 tsp
22 4 Tabespoon = _____ tsp you, are just going to multiply 3 by 4 which is = 12
23 BIZ: MSC UP AND UNDER
24 Another example 2. If 2 Tablespoon = 1/8 cup then
25 8 Tablespoon =__4/8_cup or ½ cup you can also use this solution
26 4 Tablespoon = 2/8 or ¼ cup, 6 Tablespoon = 3/8 cup , 8 T = 4/8 or ½ cup

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Address: Ventinilla, Paniqui, Tarlac

Telephone No.: (045) 606-6984
Email Address: 307004 [email protected]
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF TARLAC PROVINCE
VENTINILLA HIGH SCHOOL
PANIQUI, TARLAC

Perform Mensuration… 666

1 BIZ: MSC UP AND UNDER

2 If 2 cups = 1 pint
3 3 cups = _____ pint
4 Solution : If 2 cups is equal to 1 pint so the 3 cups is equal to 1 ½ or 1.5 pint
5 Another Example:
6 If 1 kilogram = 2.21 pounds (lbs.)
7 3 kilogram = _______pounds
8 Solution : If 1 kl is equal to 2.21 pounds then the 3 kl is equal to 6.63 lbs
9 Computation : is 3 X 2.21 = 6.63 lbs
10 Another example:
11 If 1 gallon (gal.) = 4 quarts
12 4 gallons = _______quarts
13 Solution : If 1 gallon is equal to 4 quarts then 4 gallons is = 16 quarts
14 Computation: You will just going to multiply 4 gal by 4 quarts so 4 X 4 = 16 quarts
15 Exercise will be on your Learning activity Sheet.
16 BIZ: MSC UP AND UNDER
17 CONVERSION / SUBSTITUTION OF WEIGHTS AND MEASURES
18 1 tablespoon all purpose flour…………...1/2 tablespoon cornstarch, potato starch,
19 rice starch or arrowroot starch
20 1 tablespoon cornstarch…………………… 2 tablespoon all purpose flour
21 1 cup sifted cake flour………………………. 7/8 cup all purpose flour sifted, 1cup all
22 purpose flour minus 2 tablespoon.
23 1 cup sugar granulated ………………………1 1/3 cup brown sugar, lightly packed, 1 ½ cup
24 corn syrup minus ½ cup liquid, 1 cup honey
25 minus ½ to 1/3 cup liquid
26 1 cup honey ……………………………………… 1 ¼ cup sugar plus 1 /2cup liquid

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Address: Ventinilla, Paniqui, Tarlac

Telephone No.: (045) 606-6984
Email Address: 307004 [email protected]
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF TARLAC PROVINCE
VENTINILLA HIGH SCHOOL
PANIQUI, TARLAC

Perform Mensuration… 777

1 BIZ: MSC UP AND UNDER

2 1 cup butter ……………………………….. 1 cup margarine,7/8 to 1 cup hydrogenated
3 fat plus ½ teaspoon of fat, 7/8 cup of lard plus ½ teaspoon salt
4 1 cup coffee cream ( 20 percent )………. 3 tablespoons butter plus about 7/8 cup milk
5 1 cup heavy cream ( 40 percent )………..1/4 cup butter plus 3 /4 cup of milk
6 1 cup whole milk …………………………. 1 cup reconstituted non- fat dry milk plus
7 2 ½ teaspoons of butter or margarine
8 1 cup milk………………………………….. 3 tablespoon of sifted non- fat dry milk
9 plus 1 cup water, 6 tablespoons of sifted crystals plus 1 cup water
10 1 cup butter milk or sour milk …………… 1 tablespoon of vinegar or lemon juice plus
11 enough sweet milk to make1 cup (let stand for 5 minutes), 1 ¾
12 teaspoon of cream of of tartar plus1 cup of sweet milk
13 Basically , these are the ingredients that can be use as a substitution and can be substituted with.
14 BIZ: MSC UP AND UNDER
15 We are going to familiarize the Oven Temperature, why is it important to know the oven
16 Temperature? Yes, because the most important part I baking is to follow the correct oven
17 Temperature, to provide a good quality bake products.

18
19 BIZ: MSC UP AND UNDER
20 Let us learn how to measure and calculate accurately. We are going to know the procedure in
21 Measuring dry and liquid ingredients accurately, and the materials we need are dry ingredients
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Address: Ventinilla, Paniqui, Tarlac

Telephone No.: (045) 606-6984
Email Address: 307004 [email protected]
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF TARLAC PROVINCE
VENTINILLA HIGH SCHOOL
PANIQUI, TARLAC

Perform mensuration…888
1 BIZ: MSC UP AND UNDER
2 Like flour , granulated sugar, brown sugar, baking powder and soda
3 2. Liquid ingredients- like water and milk
4 3. Measuring tools- like granulated measuring cup, weighing scale,individual measuring cup
5 4. Others – like spatula, tray and sifter
6 A. In measuring flour, 1st step – Sift the flour
7 2nd step – Scoop to fill the measuring cup to overflow, Do not shake.
8 3rd step- Level off with spatula
9 In measuring Sugar, White sugar 1. Sifting is not necessary before measuring unless it is lumpy. 2. Fill the
10 measuring cup until over flowing. Do not shake the cup. 3. Level off with the spatula.

11 Brown Sugar 1. Check if the sugar is lumpy before measuring. Rolll out the lumps. Remove the dirt.
12 2. Scoop into the measuring cup and pack compactly until it follows the shape when inverted.

13 C. Powdered Food (baking powder and baking soda) 1. Remove the lumps in the powder by stirring.
14 2. Dip the measuring spoon into the powder 3. Level with spatula or back edge of the knife or right in the
15 can opening.
16 BIZ: MSC UP AND UNDER
17 D. Shortening Solid fats 1. Fill the measuring cup/spoon with the shortening while pressing until it is full
18 2. Level the fat with a straight of a knife or spatula
19 Liquid fats 1. Pour oil in the glass measuring cup. 2. Check if it is filled up to the measuring mark.
20 Do not lift the cup when measuring.
21 E. Milk Liquid Form 1. Pour milk into the glass measuring cup up to the measuring mark. Do not lift the cup.
22 Powdered milk 1. Remove lumps in milk by stirring. 2. Scoop lightly to fill the measuring cup or spoon
23 without shaking until it overflows. 3. Use the spatula or the straight edge of the knife to level the
24 measurement.
25 BIZ: MSC UP AND UNDER
26 My dear students, that concludes our lesson for today. I hope you have learned a lot. Always do
27 your best and God will do the rest.
28 For your questions about our learning module and activities, you can text me through
29 my number 099-8958-9653. You can also send me a message through my messenger account
30 3 Josephine L. Rivera.

Address: Ventinilla, Paniqui, Tarlac

Telephone No.: (045) 606-6984
Email Address: 307004 [email protected]
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF TARLAC PROVINCE
VENTINILLA HIGH SCHOOL
PANIQUI, TARLAC

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Perform Mensuration…999

1 BIZ: MSC UP AND UNDER

2 To all our parents and guardians who are listening right now, submission of activity sheets and
3 the schedule of the retrieval of modules will be on May 10,, 2021.
4 BIZ: MSC UP AND UNDER
5 Stay tune for more lessons as we RVI Radyo Ventinilla for Instruction 99.9 FM give you the
6 latest lesson from our school to your home. Hashtag SULONG EDUKALIDAD Hashtag WE ARE
7 ONE VENTINILLA
8 Again, this is your Teacher , Teacher Joe
9 Thank you for listening and have a great day ahead!
10 BIZ: MSC UP AND UNDER
-END-

Prepared: NOTED:

JOSEPHINE L. RIVERA MERLY A. MEDRANO

T-I Head Teacher VI

Address: Ventinilla, Paniqui, Tarlac

Telephone No.: (045) 606-6984
Email Address: 307004 [email protected]
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF TARLAC PROVINCE
VENTINILLA HIGH SCHOOL
PANIQUI, TARLAC

Address: Ventinilla, Paniqui, Tarlac

Telephone No.: (045) 606-6984
Email Address: 307004 [email protected]
 Republic of the Philippines
Department of Education
REGION III – CENTRAL LUZON
SCHOOLS DIVISION OF TARLAC PROVINCE
VENTINILLA HIGH SCHOOL
PANIQUI, TARLAC

Address: Ventinilla, Paniqui, Tarlac

Telephone No.: (045) 606-6984
Email Address: 307004 [email protected]