7/8

Technology and
Livelihood
Education
Cookery
Exploratory Course
Quarter 1 – Module 3:
Mensuration and Calculation
Technology and Livelihood Education – Grade 7/8
Alternative Delivery Mode
Quarter 1 – Cookery Exploratory Course –Module 3: Mensuration and Calculation
First Edition, 2020

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 7/8

Technology and
Livelihood
Education
Cookery
Exploratory Course
Quarter 1 – Module 3:
Mensuration and Calculation
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education Grade 7/8 Alternative

Delivery Mode (ADM) Module on Cookery Exploratory Course-Mensuration and
Calculation!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher or
facilitator in helping the learners meet the standards set by the K to 12 Curriculum
while overcoming their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this also
aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them
to manage their own learning. Furthermore, you are expected to encourage and
assist the learners as they do the tasks included in the module.
For the learner:

Welcome to the Technology and Livelihood Education Alternative Delivery

Mode (ADM) Module on Cookery Exploratory Course- Mensuration and Calculation!

The hand is one of the most symbolized part of the human body. It is often
used to depict skill, action and purpose. Through our hands we may learn, create
and accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies in
your own hands!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning resource while being an
active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in
the module.

This part includes an activity that aims to

What I Know check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

This is a brief drill or review to help you link

What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

This section provides a brief discussion of

What is It the lesson. This aims to help you discover
and understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
 What’s More skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

This includes questions or blank

What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.

This section provides an activity which will

What I Can Do help you transfer your new knowledge or
skill into real life situations or concerns.

This is a task which aims to evaluate your

Assessment level of mastery in achieving the learning
competency.

In this portion, another activity will be given

Additional Activities to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.

This contains answers to all activities in the

Answer Key module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
 We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

What I Need to Know

This module was designed and written with you in mind. It is here to help
you master the nature of Cookery. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

The module is consist of the following:

● Lesson 3 – Perform mensuration and calculation

After going through this module, you are expected to:

3.1 give the abbreviations and equivalents of measurements

3.2 measure ingredients according to recipe requirement
3.3 convert systems of measurement according to recipe requirement
3.4 perform substitution of ingredients
 What I Know

Let us check what you already know about the lesson to take.
Direction: Choose the letter that corresponds to the correct answer. Write the letter
on the space provided before the number.

______ 1. What is the abbreviation of tablespoon?

a. Tsp. b. Tbsp. c. Tbp. d. Tsb.

______ 2. What is the abbreviation of ounce?

a. onz. b. onc. c. oz. d. oc.

______ 3. What is the abbreviation of pound?

a. lb. b. pd. c. pb. d. lp

______ 4. What is 2 oz. in grams?

a. 60 g b. 10 g c. 45 g d. 65 g

______ 5. What is 2 lbs. in kilogram?

a. 2 kg b. 1 kg c. 4 kg d. 1.5 kg

______ 6. If there is no butter available as an ingredient for a certain recipe, what

substitution can be used?
a. catsup b. margarine c. baking soda d. cornstarch

______ 7. It is the difference between how much an item costs you, and how much
you sell that item for--it's your profit per item.
a. Markup b. cost c. Selling price

______ 8. What is the substitution for 1 cup of catsup?

a. 1 cup tomato sauce plus ½ cup sugar and 2 Tbsp. vinegar
b. 1 cup tomato sauce, ¼ cup brown sugar, 2 Tbsp. vinegar, ¼ Tsp.
cinnamon and dash of ground cloves and allspice.
c. 1 cup tomato sauce plus 2 Tbsp. vinegar

______ 9. The following are the substitution for double acting baking soda except:

A. ¼ tsp baking soda, ½ tsp cream of tartar and ¼ tsp cornstarch

B. 2 tbsp all-purpose flour
C. 1 ½ phosphate or tartrate baking powder
D. ¼ tsp baking soda plus ¼ cup molasses

______ 10. 9oz is equivalent to __________g.

 a. 5 b. 10 c. 15 d. 20

______ 11. What is a glass or plastic cup with graduated markings on the side?
a. Measuring spoon
b. Measuring cup
c. Measuring scale

______ 12. Mark needs 2 liters of fruit juice. To measure it in cup, how many cups
of fruit juice does he need?
a.8 cups b. 4 cups c. 2 cups d. 10 cups

______ 13. Joy needs 1 cup of butter for her recipe. How many grams of butter does
she need?
a.60 g b. 120g. c. 128 g d. 15g
______ 14. Which among the following is the most useful machines in commercial
kitchens which is good for making salad dressings, sandwich fillings, for sauces,
mashing potatoes, beat batter and eggs?
a. oven
b. ranges
c. mixer

______ 15. Which among the following provide heat for cooking on top and in the
oven?
a. scales
b. mixers
c. ranges
 Lesson
Mensuration and Calculation
2
To produce quality cooked and baked products, it is important to measure
the ingredients accurately. Beginning cooks are advised to make the effort to
measure accurately: more experienced cooks are often able to use more
approximate measures for some recipes without affecting product quality. Choosing
the correct measuring equipment is the first step in making accurate
measurements. The choice of which type of measurement equipment to use
depends upon the types of amount of ingredients that will be measured.

On the other hand, the markup percentage is the increase on the cost price.
The markup sales are expressed as a percentage increase as to try and ensure that
a company can receive the proper amount of gross profit. Furthermore, markups
are normally used in retail or wholesale business as it is an easy way to price items
when a store contains several different goods. Now, look at the markup percentage
calculation. The purpose of markup percentage is to find the ideal sales price for
your products and/or services.

What’s In

Let’s find out what you have learned in the previous lessons by answering the
following questions.

1. What are the tools, equipment, and paraphernalia used in cookery?

2. What is the difference between cleaning and sanitizing?
3. Why does sanitizing of cookery tools and equipment important?
 What’s New

Activity 1. Look at the pictures. Then answer the questions that follow.

Questions:

1. What are the pictures all about?

_________________________________________________
_________________________________________________

2. What do the pictures tell about the measurement of ingredients?

_________________________________________________
 _________________________________________________

3. As what you see on the pictures, how should the ingredients be

measured?
_________________________________________________
_________________________________________________

What is It

To be guided with the lesson, you need to answer the following questions.

1. How to measure ingredients according to recipe requirement?

2. What should be done if you are out of a certain ingredient?
3. Discuss substitutions of ingredients.

Measuring ingredients according to recipe requirement.

1. Level a measuring spoon with straight edge of a knife to measure small

amounts of salt, pepper, leavening agents or solid fats.
2. 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.
3. Check and calibrate timers/thermometers, scales and other measuring
devices according to manufacturer’s manual before using
4. Ingredients which measure by volume and by weight demand
standardized measuring tools and equipment.
5. Do not shake the dry measuring cup to level off dry ingredients.
6. 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.
7. Liquids should be poured into cup in desired level. Cup should stand on a
flat surface.
 8. 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.
9. 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.
10. 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 operate.
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.
11. In microwave cooking, time schedules must be followed exactly because
every second is important. The microwaves shut off automatically when the
door is opened.
12. Refrigerators are operated by electricity. The unit that does the cooling is
underneath the box behind the grill.
13. 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.
14. 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.
15.Coffee makers mostly are automatic, requiring only the measurement of
coffee and water.
16. In preparing foods on the range or in the fryer, heat is transferred by
conduction.

The following table gives substitutes that may be used to get a finished product
similar to the original.

The following ABBREVIATIONS are used:

tsp = teaspoon
Tbsp = tablespoon
oz = ounce
lb = pound
 Table 1 TABLES OF WEIGHTS AND MEASURE

How to Measure Liquids

Table 2. Systems of measurement

Using Cups and Spoons

Oven Temperatures
 What are the
substitutions

for the following ingredients?

 What’s More

Independent Activity 1. Convert the following measurements.

1. 1 quart = _________ cups
2. 12 tbsp = _________ cup
3. 1 lb = _________ grams
4. 14 grams = _________ ounce
5. 1 pint = _________ tbsp.
6. 1 tbsp = _________ tsp
7. 1 cup = _________ tbsp.
8. 1 pinch = _________ tsp
9. 2.5kg = _________ grams
10. 102.1 ◦F = _________ ◦C

Independent Assessment I. Complete the table below with the equivalent

measurement given in each row.

6. 3/4 cups = _________ tbsp

1. 2500 grams =________ kg.
2. ½ ounce = ________ grams 7. 454 grams = ______ lb
3. 4 cups = ________ quart 8. 16tbsp = _______ cup
4. 1/8 tsp = _______ pinch 9. 3tsp = ______tbsp
10.32tbsp = _______ pint
5. 38.94 ◦C = _______ ◦F
 What I Have Learned

Answer the following questions.

1. Discuss how to measure liquid and dry ingredients.
2. Explain the table of substitution of ingredients.

What I Can Do

Prepare pancake at home using the following ingredients.

1 cup all purpose flour
2 tbsp white sugar
2 tbsp baking powder
1 tsp salt
1 egg, beaten
1 cup milk
2 tbsp vegetable oil

Directions
Step 1
In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the
center, and pour in milk, egg and oil. Mix until smooth.

Step 2
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or
scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot.
 Assessment

Multiple Choice Test. Choose the letter that corresponds to the correct answer.
Write the chosen letter on a separate sheet of paper.
1.The following are the substitution for double acting baking soda, except:
a.¼ tsp baking soda, ½ tsp cream of tartar and ¼ tsp cornstarch
b.2 tbsp all-purpose flour
c.1 ½ phosphate or tartrate baking powder
d.¼ tsp baking soda plus ¼ cup molasses
2. Which among the following is the substitution for Chili Sauce?
A. 1 cup tomato sauce plus ½ cup sugar and 2 tbsp vinegar
B. 1 cup margarine plus 7/8 cup lard plus ½ tsp salt
C. 1 cup tomato sauce , ¼ cup refined sugar , 2 tbsp vinegar, ¼ tsp
cinnamon , and dash of ground cloves and allspice
D. 1 cup tomato sauce , ¼ cup brown sugar , 2 tbsp vinegar, ¼ tsp
cinnamon , and dash of ground cloves and allspice
3. Joy needs 1 cup of butter for her recipe. How many grams of butter does she
need?
A. 60 g b. 120g. c. 128 g d. 15g
4. Mark needs 2 liters of fruit juice. To measure it in cup, how many cups of
fruit juice does he need?
A. 8 cups b. 4 cups c. 2 cups d. 10 cups
5. If there is no butter available as an ingredient for a certain recipe, what
substitution can be used?
a. catsup b. margarine c. baking soda d. cornstarch
6. What is 2 lbs. in kilogram?
a. 2 kg b. 1 kg c. 4 kgd. 1.5 kg
7. What is the substitution for 1 cup of catsup?
a. 1 cup tomato sauce plus ½ cup sugar and 2 Tbsp. vinegar
b. 1 cup tomato sauce, ¼ cup brown sugar, 2 Tbsp. vinegar, ¼ Tsp.
cinnamon and dash of ground cloves and allspice.
c. 1 cup tomato sauce plus 2 Tbsp. vinegar
8. What is 2 oz. in grams?
a. 60 g b. 10 g c. 45 g d. 65 g
9. What is the abbreviation of ounce?
a. onz. b. onc. d. oz. d. oc.
10. What is the abbreviation of tablespoon?
a. Tsp. b. Tbsp. c. Tbp. d. Tsb.
11. What is the abbreviation of pound?
a. lb. b. pd. c. pb. d. lp
12. What is a glass or plastic cup with graduated markings on the side?
 a. Measuring spoon
b. Measuring cup
c. Measuring scale
13. 9oz is equivalent to __________g.
a. 5 b. 10 c. 15 d. 20
14. ½ lb is equivalent to _______g.
a. 250 b. 300 c. 350 d. 400
15. 4 cups is equivalent to ________ liter.
a. 1 b. 2 c. 3 d. 4
 Additional Activities

Write the substitution for the following ingredients. Write your answer on a
separate sheet of paper.

1) ¼ - 1/3 cup dry bread crumb

2) 1 C coconut milk
3) ½ tsp cream of tartar
4) 1 C cake flour
5) 1 C miniature marshmallow
6) 1 C skin milk
7) 1 cup nuts
8) 1 cup oil
9) 1 cup brown sugar
10)1 cup confectioners/ powdered sugar
 Answer Key

What's More
60 ml 11. 250 ml
¼ tsp 12. 32 oz
16 tbsp 13. 1 kg
3 oz 14. 15 g
315 g 15. 4C
10 oz
48 tsp
2 tbsp
60 g
1C
Assessment Assessment 1
B
D 1 fluid ounces
C 250 ml
D 7 oz
C ½ teaspoon
A 120 ᵒC
B
D
A
10.D
References

Amy Brown. Understanding Food: Principles and Preparation. 2nd Edition.

Thomson Woodworth, 2019.

June Payne, Palacio, Monica Theis, INTRODUCTION TO FOOD SERVICE.

University of Winconsin, 2009

Mary Frey Ray. Evelyn Jones Lewis. Exploring Professional Cooking,

Revised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614

Sonia Y. de Leon, Libia L. Chavez, Virginia S. Claudia, Matilde P. Guzman, et

al., BASIC FOODS FOR FILIPINOS, 95-100

http://www.ext.colostate.edu/pubs/foodnut/09329.html

http://www.ehow.com/how_4425471_calculate-markup-percentage.html

https://www.slideshare.net/skyrocker0004/commercial-cookinglearningmodule-
24202016

What I
Know
B
C
A
A
B
B
A
A
C
B
B
A
C
C
C

23
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