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Lesson Exemplar in Cookery Exploratory Using the IDEA Instructional Process

SDO Imus City Grade Level 8

LESSON
Name of Teacher Learning Area Cookery
EXEMPLAR
Learning Modality Face-to-Face Quarter 1
LEX CODE No. of Days 4 Days
TLE_HECK 7/8UT-0a-1 Teaching Date September 13-17, 2022
Teaching Time

I. OBJECTIVES At the end of the lesson, male and female

students are expected to:
1. Identify a common abbreviation for
measurement in cooking
2. Familiarize common equivalents for
measurement in cooking.
3. Convert systems of measurement
according to recipe requirements.

A. Content Standard The learners demonstrate an understanding of

performing mensuration and calculation in
cookery.

B. Performance Standard The learners independently measure and

calculate ingredients in cookery.

C. Most Essential Learning Competencies (MELC) Carry out measurements and calculations in a
(if available write the indicated MELC) required task

D. Enabling Competencies
(if available write the attached enabling
competencies)
II. CONTENT Carry out measurements and calculations

III. LEARNING RESOURCES LAS, Supplementary learning tool

A. References PIVOT Module, K to 12 BEC Cookery Module
a. Teacher’s Guide Pages
b. Learner’s Guide Pages 12-14
c. Textbook Pages 12-14
d. Additional Materials from Learning Resources
B. List of Learning Resources for Development and PowerPoint Presentation, Laptop,
Engagement Activities Wifi/Internet/Prepaid,
Tablet, Youtube, Cellphone, and Pictures.
IV. PROCEDURES
A. Introduction

Weighing ingredients for quality compliance is extremely important. This is because ingredients
must be weighed to fulfill product recipe specifications and quality requirements. Measuring ingredients
with extreme accuracy ensures they are distributed equally, and the product tastes the same in every
batch.

Ask students
 If you are given a recipe and you will prepare it for your family, do you know how to measure the
ingredients?
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 Follow-up question: what have you observed before you cook some recipe? Why is it important
that you measure accurately ingredients?
Note: Connect the motivational setting to the topic and students’ learning style

PRE-TEST.
Directions: Read the questions carefully. Encircle the answer that corresponds to the given statement.

1. A tool used to measure flour, sugar and other dry ingredients is called __________________.
A Measuring tool B. Weighing scale C. Dry measuring Cup D. Measuring tool
2. This equipment is used to measure large quantities of ingredients
A. Measuring cup B. Weighing scale C. Measuring spoon D. Liquid measuring cup
3. In a given recipe there is a required time for baking. What tool are you going to use to check the
required given time?
A. Timer B. Dry measuring C. Weighing scale D. Oven
4. What tool is used to level off when measuring flour?
A. Rubber scraper B. Spatula C. Wooden spoon D. Knife
5. When measuring liquid, always put the measuring cup on a _______ surface.
A. Wet B. Dry C. Flat D. Top 3
6. It is usually measured by a measuring spoon because it only requires a small amount or quantity.
A. Flavorings B. Flour C. Brown sugar D. Cornstarch
7. Which statement is true when measuring dry ingredients?
A. Only fill them half away B. Fill them to the top
C. They come in a set of 4 D. Made up of plastic only
8. What are the equivalent measures of ½ cup of flour?
A. 8 tbsp B. 4 tbsp C. 10 tbsp D. 2 tbsp
9. Four (4) cups of water is equivalent to _____________.
A. 4-pint B. 1 quart C. 16 ounces D. 2 quarts
10. In the absence of 1 cup coconut milk in the ingredients, this can be substituted with ___________.
A. 3 cups milk B. 2 cups milk C. 1 cup milk D. 1 cup water
11. What is the correct abbreviation of a tablespoon?
A. tbsps B. Tbsp C. tsp D. tsps
12. Which of the following is the correct abbreviation of a pound?
A. Lb B. pnd C. pdn D. lbs.
13. What is the correct abbreviation for dozen?
A. Doze B. Doz C. Do D. Dz
14. What is the equivalent measurement of 1 pound butter?
A. 2 cups B. 2 kilogram C. 2 Ounces D. 2 Quarts
15. 1 kilogram of sugar is equivalent to_________ pound.
A. 2.25 pound B. 2.21 pound C. 22.1 pound D. 221 Pound

B. Development

Abbreviation- is a shorter version of existing words and phrases.

- It is also easier to remember especially when measuring ingredients.

Table of Abbreviations

Weight Time
Teaspoon tsp or t Hour hr
Tablespoon tbsp or T Minute min
Cup c Temperature
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Ounce oz Fahrenheit °F
Pint pt Celsius °C
Quart qt Degree deg. or °
Gallon gal
Pound lb
Gram g
Kilogram kg
Liter l
Milliliter ml
Square sq

Table of Weights and Measures Conversions according to Recipe Requirements

oz to ml g to oz tbsp - tsp c – tbsp.
1 oz 30 ml 15 g ½ oz 1 tbsp 3 tsp 1c 16 tbsp
2 oz 60 ml 30 g 1 oz 7/8 tbsp 2 ½ tsp 7/8 c 14 tbsp
3 oz 90 ml 60 g 2 oz ¾ tbsp. 2 ¼ tsp qt – c
4 oz 125 ml 90 g 3 oz 2/3 tbsp 2 tsp ¾ qt 3c
5 oz 150 ml 125 g 4 oz ½ tbsp 1 ½ tsp 2/3 qt 2 2/3 c
5½ 170 ml 155 g 5 oz 3/8 tbsp 1 1/8 tsp 3/8 qt 1½c
6 oz 185 ml 185 g 6 oz 1/3 tbsp 1 tsp 1/3 qt 1 1/3 c
7 oz 220 ml 220 g 7 oz ¼ tbsp. ¾ tsp ¼ qt 1c
8 oz 250 ml 250 g 8 oz gal to qt qt to pt
16 oz 500 ml 280 g 9 oz 1 gal 4 qt 1/2 qt 1 pt
20 oz 625 ml 315 g 10 oz 7/8 gal 3 ½ qt 1 qt 2 pt
32 oz 1l 345 g 11 oz ¾ gal 3 qt 1 ½ qt 3 pt
lb to oz 375 g 12 oz 2/3 gal 10 2/3 qt
1 lb 16 oz 410 g 13 oz ½ gal 2 qt
7/8 lb 14 oz 440 g 14 oz 3/8 gal 3 qt
¾ lb 12 oz 470 g 15 oz ¼ gal 1 qt
2/3 lb 10 2/3 oz g to lb
½ lb 8 oz 500 g 1 lb
3/8 lb 6 oz 750 g 1 ½ lbs
1/3 lb 5 1/3 oz 1 kg 2 lbs
¼ lb 4 oz

Oven Temperatures
Fahrenheit Celsius Temperature
122 °F 50 °C Very Slow
140°F 60 °C Very Slow
158 °F 70 °C Very Slow
176 °F 80 °C Very Slow
194 °F 90 °C Very Slow
212 °F 100 °C Very Slow
230 °F 110 °C Very Slow
248 °F 120 °C Very Slow
266 °F 130 °C Slow
284°F 140 °C Slow
302 °F 150 °C Slow
320 °F 160 °C Moderately Slow
338 °F 170°C Moderately Slow
356 °F 180 °C Moderate Slow
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374 °F 190 °C Moderate

392 °F 200 °C Moderate
410 °F 210°C Moderate
428 °F 220 °C Moderately Hot
446 °F 230°C Moderately Hot
464 °F 240°C Moderately Hot
482 °F 250 °C Hot
500 °F 260 °C Hot
518 °F 270 °C Hot
536 °F 280 °C Hot

C. Engagement

Activity 1
Directions: Read the questions carefully. Choose the answer that corresponds to the given statement.
Write the letter of your answer in the space provided before each number.

_____1. What measuring tool is used in measuring milk?

A. Dry measuring cup B. Measuring glass C. Weighing Scale D. Measuring spoon
_____2. How many cups of sugar when a fruit salad required 80 tablespoons for 40 guests?
A. 5 cups B. 4 cups C. 3 cups D. 2 cups
_____3. A chef prepares a one-recipe rice cake and he converts 1oz of milk into 30g on a weighing
scale. If 1 1/2oz is required measurement of milk, how many grams of milk is needed?
A. 35g B. 45g C. 50g D. 60g
_____4. If 250 OF is 120 OC, 125 OF is_________.
A. 50 OC B. 60 OC C. 70 OC D. 80 OC
_____5. 1 teaspoon of soy sauce is equivalent to 5ml mix to a vegetable dish, if you will reduce the
ingredients to ¼ teaspoon of soy sauce for a particular serving, using a milliliter scale it is therefore
congruent to what amount?
A. 1.25ml B. 1.5ml C. 1ml D. 2ml
_____6. What is the abbreviation of the pound?
A. po B. pl C. ld D. lb
_____7. What is the abbreviation of a tablespoon?
A. t B. tb C. tbs D. tbsp
_____8. What is the abbreviation of a gallon?
A. gal B. ga C. gln D. gl
_____9. What is the abbreviation of a kilogram?
A. k B. kg C. kl D. kgs
_____10. What is the abbreviation of Fahrenheit?
A. F B. Fh C. f D. fr

Activity 2

Direction: Write a simple menu of ingredients to be used in cooking your favorite food. Indicate the use of
standard units in preparing the materials.

My favorite food during lunchtime is The ingredients are _________________________

________________________
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D. Assimilation

Activity 3
Direction: Calculate the conversions of the following measurements or weights given below. Write your
answers on the space provided.

1. 2 Cups = ______ T 6. 16 Ounces = ______ lb

2. 2 Tablespoon = ______ c 7. 4 Cups = ______ pt
3. 8 Ounces = ______ g 8. 1 1/4 Quarts = ______ c
4. 16 Tablespoon = ______ t 9. 4 Quarts = ______ T
5. 3 Teaspoon = ______ T 10. 2 Pints = ______ qt

V. REFLECTION
The learners will write their personal insights in their notebook, journal, or portfolio about the lesson using the prompts
below.

Both males and females have equal opportunities in developing their knowledge and skills in TLE Cookery.

I understand that
________________________________________________________________________________________________________________
________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________.
I realize that
______________________________________________________________________________________________________________
________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________.
I need to learn more about
________________________________________________________________________________________________________________
________________________________________________________________________________________________________________
_______________________________________________________________________________________________________________.

Prepared by:

MISCHELLE S. TRIBIANA
Teacher III

Checked by:

JOSEPH R. CARREON
Master Teacher I

Noted:

CRISANTA F. CAUDAL
Head Teacher IV

Approved by:

ARTURO P. ROSAROSO JR.

Principal IV