The Roman Catholic Bishop of San Pablo

San Pablo Diocesan Catholic Schools System

Diocese of San Pablo

LICEO DE CALAMBA

Grade Level: Junior High School Teacher: Mrs. Mary Rose T. Asegurado
Subject: Technology and Livelihood Education 7 Quarter: Second
Name: _______________________________________________ Section: ______________________________________

Grading Period/ Quarter Week: Quarter 2/ Week Dec. 2020

Most Essential Learning Competencies

1) familiarize tools and materials for measuring
2) Follow instruction on how to measure different ingredients
3) proper uses of abbreviation on recipes
4) proper uses of substitute ingredients

Lesson Exemplary/ Learning resources available

Title: BREAD and PASTRY

Specific Learning Outcomes:

At the end of this lesson, the learners will be able to:
 Follow on how to measure ingredients
 Familiarize and classify different measuring tools
 Used abbreviation on recipes and ingredients substitution
Content:
Mensuration and Calculation
Measuring accurately is probably the most important cooking skill in the kitchen. A recipe must
perform well even though the ingredient amounts are changed. Even though the recipes in cookbooks are
quite “tolerant”, the cook still has to follow basic rules of measuring.

Measuring tools
Make sure that you have actual commercial measuring utensils. Tested (graduated) measuring
cups and spoons are used for dry ingredients. For liquid ingredients, use a clear measuring glass or plastic
cup with a pouring spout.
 Graduated measuring cup – are made in ¼ cup, 1/3 cup, and ½ cup, 1 cup and 2 cups sizes.
 - are usually either 2 cups or 4 cups.
 Measuring spoons – 1/8 teaspoon, ¼ teaspoon, 1 teaspoon
 - ¼ tablespoon, ½ tablespoon, ¾ tablespoon and 1 tablespoon

The Basic Guide to Measure Basic Ingredients

FLOUR
1. If the recipe requires unsift flour, do not sift. If the recipe requires sifted flour, then sift before measuring.
2. Scoop flour with a scooper. Use a big plastic spoon or metal spoon in the absence of a scooper.
3. Fill up the measuring cup until it overflows. Do not tap nor shake measuring cup. Nor press the flour
onside the measuring cup.
4. Level off with a spatula.

BROWN SUGAR
1. Remove the lumps in the brown sugar.
2. Fill up the measuring cup with brown sugar.
3. Press down the brown sugar to the bottom of the measuring cup it is packed.
4. Continue doing this until you have reached the top. Level it using the back part of the spoon.
5. A well-packed brown sugar follows the shape of the measuring cup when inverted.

WHITE SUGAR
1. Dip the measuring cup into the sugar container
2. Hold the measuring cup over the sugar container to catch spills while you measure.
3. Use a kitchen knife with the straight edge.
4. Level off the sugar with straight edge of the knife by dragging the edge of the knife across the top of the
cup. The excess sugar will fall back into the container.
TLE – 7 1
LIQUID Ingredients
Liquids need to be measured at eye level. Using the liquid measuring cup, pour the liquid into the cup.
Then, bend over so you are on the same level with the measuring marks. The liquid should be right at the
mark, not above or below. Use transparent plastic or glass measuring cups, with pour spouts, to measure
large quantities of liquid and ingredients that are sticky and measuring spoons to measure small quantities
of these ingredients.
 Water – many recipes call for water or other liquid base for a recipe. The key measuring water
is to use a plastic or glass measuring cup, if possible, and to measure at eye level. It is not
enough to hold a cup under a faucet then dump it into a bowl. Bend down to view the liquid in
the cup and make sure the liquid rests right in the line of measuring cup.
 Vanilla – vanilla and other extracts are typically measured in very small portions, since they are
concentrated and aromatic; a little goes a long way. Many bakers measure vanilla into a
measuring spoon while holding it over the mixing bowl. This is typically not the best idea,
especially if you do not have a steady hand. If any liquid drips over the sides of the spoon, you
may end up with more vanilla in the recipe than you need, which can throw off the bowl. This
way, any spilled extract can potentially be saved to use in another recipe, since the vanilla is
expensive.
 Oils – measuring oils just like measuring water or other liquid; only it has different consistency.
Make sure to measure oil in a clean liquid measuring cup. If the cup happens to any water
leftover from washing or from a previous measurement, it can alter the final measurements of
the oil, so make sure to dry the cup before using it.

Semiliquid Ingredients
Ingredients like sour cream, peanut butter and yogurt are measured using dry measuring cups
because they are too thick to be accurately measured in the liquid cups. Level off sour cream, peanut butter
with the back of a knife.

SHORTENING
1. In measuring fat (lard, shortening), use an offset spatula to transfer a large mound into the measuring
cup. Press the top of the fat to make sure it is packed tightly and that there is no air bubble.
2. Use the edge of the spatula or a knife to smooth the top even with the top of the measuring cup.
3. Run the tip of the spatula or knife around the inside edge of the cup for easy removal.

Solid shortening is measured by packing it into a cup so there are no air spaces, then leveling off with
the knife. To easily remove fats from baking cups, spray them with a nonstick cooking spray before
measuring. You can also use the liquid displacement method for measuring solid fats. For instance, if you
want ½ cup of shortening, fill a liquid measuring cup with ½ cup of cold water. Then, add shortening until the
water level reaches 1 cup when you look at it at eye level. Pour out the water and use the shortening. Oil is
measured as a liquid.

Commonly Used Measurement Abbreviations

Following is a list commonly used measurement abbreviations used in some recipes.

ABBREVIATIONS MEASUREMENTS
tsp or t teaspoon
tbsp., Tbsp or T tablespoon
c cup
pt pint or pints
qt quart or quarts
gal gallon or gallons
fl oz fluid ounce or fluid ounces
oz ounce or ounces
lb pound or pounds
sq
min square
minute or minutes
hr hour or hours
Substitution doz dozen or dozens of
ingredients mL milliliter or milliliters
L liter or liters
Ingredientg Substitution gram orIngredient
grams Substitution
Flour (used as k or kg cornstarch Butter
kilogram or kilograms Margarine
thickener) ˚F degree Fahrenheit
Honey ˚C Sugar Coffee Celsius
degree cream or Centigrade
Butter + milk
Chocolate Cocoa Salt Soy sauce or Fish
Sauce
Lemon juice Calamansi juice
TLE – 7 2
Kitchen and Laboratory Practices

One of the primary concerns of the laboratory teacher is to teach students good habits of working with
foods. The following are some safety measures and working habits to be observed.
1. Always wash your hand with soap and water, before and after working.
2. Keep fingernails short and clean.
3. Do not handle foods and ingredients when hands are cut or infected.
4. Always wear clean fresh aprons and change them whenever they get dirty.
5. Do not wear costume jewelry, spangled hairnet or wristwatch in the laboratory.
6. Wear a hairnet or cap which covers the hair and prevents it from falling.
7. Do not sneeze or cough on products or any ingredients and equipment.
8. Keep perishable foods and food supplies either very cold or very hot.
9. Refrigerate foods properly. Proper refrigerated foods are cleaner and safer.
10. Do not return materials that have dropped to the floor or which touched an unclean surface.
11. Do not store supplies and equipment under possible points of contamination.
12. Fresh products should always be washed before use.
13. Keep all ingredients bins covered except when transferring ingredients.
14. Keep partially used bags of ingredients folded shut.
15. Use only easily cleanable containers for ingredients.
16. Do not dump fresh vegetables on top of the old ones.
17. Keep all clean ingredients containers off the floor, covered and upside down.
18. Clean ingredients containers whenever they get empty or at least once in every three weeks.
19. Do not eat, chew and smoke in the laboratory.
20. Do not comb your hair or make yourself up in laboratory.
21. Always return tools and cooking equipment to their proper places.
22. Keep cabinet doors closed to prevent accidents and rodents from entering the cabinet.
23. Keep personal belongings out of the working area.
24. Do not lean or sit on equipment and worktables.
25. Keep the dishwashing and storage areas clean.
26. After dishes, pans and others are washed, scrub sides of the sink, drain boards and tables.
27. Do not stand dish racks on the floor.
28. Floors should be swept after each laboratory session. Keep foods, papers and clutter off the floor.
29. Mop floor once a day.
30. Provide waste containers in convenient places.
31. Leave the room clean for the next user.

Transfer of Learning
VIDEO PRESENTATION: (2 minutes)
Video demonstration on How to measure the following ingredients:
1. WHITE SUGAR
2. BROWN SUGAR
3. FLOUR

NOTE: Follow the instruction:

Use the materials/ingredients according to the 1st letter of your SURNAME.
A – I = WHITE SUGAR and FLOUR
J – P = BROWN and WHITE SUGAR
R – Z = FLOUR and BROWN SUGAR

Deadline: Dec. 12-15, 2020

TLE – 7 3