Tle Cookery Grade 7/8: Let Us Discover

TLE COOKERY GRADE 7/8
Name: ________________________________ Date: ____________________
Grade: _______________________________ Section: ___________________
Quarter: _0 Weeks: 4-6 MELC(s): Carry out measurements and calculations in a

required task (TLE_HECK7/8PM-0d-4)
Title of Textbook/LM to Study: SELF LEARNING MODULE COOKERY 7/8
Chapter: Pages: _7-10_ Topic: Perform Mensuration and Calculations
Objectives:
identify abbreviations and equivalents of the given measurements
discuss proper measurement of some ingredients
convert systems of measurement according to recipe requirement
Let Us Discover
Common abbreviation and its equivalent.

tsp = teaspoon C=cup L = liter °C = Celsius
tbsp = tablespoon ml = millilitre oz=ounce °F = Fahrenheit
g = gram kg = kilogram
Measuring Volume
1 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

¼ teaspoon 1 ml
½ teaspoon 2.5 ml
1 teaspoon 5 ml
1 tablespoon 15 ml
QUICK CONVERSIONS
½ oz 15g
1 oz 30 g
2 oz 60 g
3 oz 90 g
4 oz 125 g
5 oz 155 g
6 oz 185 g
7 oz 220 g
8 oz 250 g
9 oz 280 g
10 oz 315 g
16 oz 500 g
24 oz 750 g
32 oz 1000 g
1 kg
¼ inch 5mm
½ inch 1cm
¾ inch 2cm
1 inch 2.5 cm
2 inches 5 cm
2 ½ inches 5 cm
3 ¼ inches 8 cm
4 inches 10 cm
5 inches 12 cm
6 inches 15cm
10 inches 25 cm
20 inches 50cm
24 inches 61 cm
30 inches 77 cm
OVEN TEMPERATURES
To convert ℉ to ℃, subtract 32, multiply 5, divide by 9 or ℉ subtract 32 and divide by 1.8.

℃ = ℉ - 32 x 5/9 or ℃ = ℉ -32 / 1.8

Example: Convert 300℉ to ℃
300℉-32 = 268 1340 /9 = 148.8 ℃/ 149℃
268 * 5 = 1340
To convert ℃ to ℉, multiply by 9, divide by 5 and add 32 or ℃ multiply 1.8 and add 32.
℉ = ℃ x 9/5 + 32 or ℃ x 1.8 + 32
Example: Convert 160℃ to ℉
160℃ x 9 = 1440 288 + 32 = 320℉
1440/5 = 288
PROPER MEASURING OF INGREDIENTS
The following are the techniques that should always be observed.
Sifted flour. Sift flour 2 or 3 times. Spoon into the cup overflowing, level off with a spatula.
Rice and flour. Scoop flour till it is overflowing, level-off with a spatula or with a straight-
edged knife
Refined sugar. If sugar has lumps, sift it before measuring. Spoon into a cup and level off
with a spatula. Do not pack or tap the sugar down.
Brown sugar. Pack into the cup just enough to hold its shape when turned out off the cup.
Level off with a spatula before emptying.
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
of liquid into the cup. Then, lean over and view the liquid at eye level to ensure it is the proper
amount.
INGREDIENT EQUIVALENTS
Ingredient Amount Substitutions
Baking powder double 1 tsp

acting 1/4 tsp baking soda,
1/2 tsp cream of
tartar, and 1/4 tsp
cornstarch;
1/4 tsp baking soda
plus 5/8 tsp cream of
tartar;
1/4 tsp baking soda,
1/2 Tbsp vinegar or
lemon juice plus
sweet milk to make
1/2 cup (decrease
liquid in the recipe by
1/2 cup)
Bread crumbs dry 1/4-1/3 cup 1 slice bread; 1/4
cup cracker crumbs;
2/3 cup rolled oats;
Butter 1 cup 1 cup margarine;

7/8 cup lard plus 1/2
tsp salt;

7/8 cup oil plus 1/2
tsp salt.
Chocolate ,Semisweet 1-2/3 oz 1 oz unsweetened
chocolate plus 4 tsp
sugar
Let Us Try
Directions: Fill in the blanks in each drawing with the equivalent conversion.
Let Us Do
Directions: Give the equivalent of the following measurement. Encircle the letter of your
answer.
1. What is 212°F in °C?
A. 1 °C B. 10 °C C. 100 °C D. 110 °C
2. What can be a substitute for butter?
A. salt B. sugar C. cream D. margarine
3. What ingredient is packed into a cup when measured?
A. flour B. cornstarch C. white sugar D. brown sugar
4. Which of the following is a substitute for dry bread crumbs?
A. flour B. chips C. cookie D. slice bread
5. If 1 tablespoon has 3 teaspoons, how many teaspoons are there in 3 tablespoons?
A. 1 tsp B.. 6 tsp C. 9 tsp D. 19 tsp
Let Us Apply
Directions: Your mother asked you to make chocolate pancakes for your merienda. You
realized you don’t have any of the ingredients. What would you use as an alternative for the
following ingredients?
A. 1tsp baking powder = ___________________
B. 1 cup butter = ___________________
C. 1 oz semisweet chocolate = ___________________

Rubrics
References
Curriculum Guide Home Economics

Cookery May 2016
Self-Learning Module 4 pages 1-15
SSLM Development Team

Writer: Adelyn A. Gonzaga
Editors: Marie-Berthe P. Pabale
Evaluator: Fretch H. Nocete
Illustrator: None
Creative Arts Designer: Reggie D. Galindez
Education Program Supervisor: Amalia C. Caballes
Education Program Supervisor – Learning Resources: Sally A. Palomo
Curriculum and Instruction Division Chief: Juliet F. Lastimosa
Asst. Schools Division Superintendent: Carlos G. Susarno, Ph. D.
Schools Division Superintendent: Romelito G. Flores, CESO V

Tle Cookery Grade 7/8: Let Us Discover

Uploaded by

Copyright:

Available Formats

Tle Cookery Grade 7/8: Let Us Discover

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Tle Cookery Grade 7/8: Let Us Discover

Uploaded by

Copyright:

Available Formats

TLE COOKERY GRADE 7/8

Name: ____________ Date:

Grade: _____________ Section: _

Quarter: _0 Weeks: 4-6 MELC(s): Carry out measurements and calculations in a

Common abbreviation and its equivalent.

1 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

To convert ℉ to ℃, subtract 32, multiply 5, divide by 9 or ℉ subtract 32 and divide by 1.8.

2 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

Ingredient Amount Substitutions

Baking powder double 1 tsp

Butter 1 cup 1 cup margarine;

3 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

4 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

Curriculum Guide Home Economics

SSLM Development Team

5 GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 14, 2021

You might also like