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7 TLE Quarter 1- Module 3 COOKERY EXPLORATORY COURSE
Technology and Livelihood Education- Grade 7 Alternative Delivery Mode Module 1: Cookery First Edition, 2020 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio Development Team of the Module Writers: Anthonette R. Zambrano, Ruby Grace B. Aquita, Racma K. Kunsa, Suraya D. Makmod, Mubarak M. Minandang, Rosemina L. Badrudin, Aileen V. Alarde Editors: Anthonette Reyes Zambrano Reviewers: Dr. Belinda L. Distor Illustrator: Geunicar A. Perez Layout Artist: Geunicar A. Perez
Management Team: Allan G. Farnazo, CESO IV – Regional Director Gilbert B. Barrera – Chief, CLMD Arturo D. Tingson, Jr. – REPS, LRMS Peter Van C. Ang-ug - Regional ADM Coordinator Dr. Pancho G. Balawag - CID Chief Engr. Reynaldo S.E. Villan – EPS, LRMS Coordinator
Dr. Vivencio Aniñon – PSDS, Division ADM
Printed in the Philippines by _____________________________ Department of Education – Region XII Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal Telefax: (083) 2288825/ (083) 2281893 Email Address: [email protected]
7 TLE Quarter 1- Module 3 LO1. Carry Out Measurements and Calculations in a Required Task
Introductory Message
For the facilitator: Welcome to the Cookery-Technology and Livelihood Education Exploratory Course Grade 7 Alternative Delivery Mode (ADM) Module on LO 1 – Carry out measurements and calculations in a required task. 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 Cookery-Technology and Livelihood Education Exploratory Course Grade 7 Alternative Delivery Mode (ADM) Module on LO 1 – Carry out measurements and calculations in a required task. 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 2
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:
What I Need to Know
What I Know
What’s In
This will give you an idea of the skills or competencies you are expected to learn in the module. This part includes an activity that aims to 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 the current lesson with the previous one.
What’s New
In this portion, the new lesson will be introduced to you in various ways such as a story, a song, a poem, a problem opener, an activity or a situation.
What is It
This section provides a brief discussion of the lesson. This aims to help you discover and understand new concepts and skills.
What’s More
This comprises activities for independent practice to solidify your understanding and skills of the topic. You may check the answers to the exercises using the Answer Key at the end of the module.
What I Have Learned
This includes questions or blank sentence/paragraph to be filled in to process what you learned from the lesson.
What I Can Do
This section provides an activity which will help you transfer your new knowledge or skill into real life situations or concerns.
Assessment
This is a task which aims to evaluate your level of mastery in achieving the learning competency. In this portion, another activity will be given 3
Additional Activities
Answer Key
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 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. 2. 3. 4. 5. 6.
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. Don’t forget to answer What I Know before moving on to the other activities included in the module. Read the instruction carefully before doing each task. Observe honesty and integrity in doing the tasks and checking your answers. Finish the task at hand before proceeding to the next. 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 carry out measurements and calculations in a required task. 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. 4
The module is aimed to: ● LO 1 – Carry out measurements and calculations in a required task After going through this module, you are expected to: 1. 2. 3. 4.
Give the abbreviations and equivalents of measurements Measure ingredients according to recipe requirement Convert systems of measurement according to recipe requirement Perform substitution of ingredients
What I Know
Pre-Test
A. Directions: Write True if the statement is correct and write False if the statement is incorrect. Write your answer on the space provided. ___________1. Ingredients which measure by volume and by weight demand standardized measuring tools or equipment.
5
___________2. The unit in the refrigerator that does the cooling underneath the box behind the grill. ___________3. In preparing foods on the range or in the fryer, heat is transferred by conduction. ___________4. White sugar is pack into the measuring cup before levelling off. ___________5. Spring scales should be adjusted so that pointer is at 0. B. Directions: Complete the table below 2 tablespoons
_____ fluid oz
30 ml.
1 cup
8 fluid ounces
____ ml.
_____ oz
220 g
4 inches
2 ½ fluid ounces
85 ml
____ teaspoon
250 °F
___ °C
LO1
Carry Out Measurements and Calculations in Required Tasks
In order to reach good cooking, we need to have extraordinary skills in measuring our ingredients. In cooking, you should always know the importance of the measuring and calculation. These are essential to develop our skills in cooking.
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What’s In
In your previous lesson, you’ve already discussed on how to maintain appropriate kitchen tools, equipment and paraphernalia. This time, in our lesson, we are going to perform mensuration and calculation. We are going to carry out measurements and calculations in a required task Notes to the Teacher Always remind students to exercise OHS every time they perform laboratory or industry work.
What’s New In life, we encounter terminologies which are different from the terms that what we used to. This time we will learn the importance of cooking abbreviation in developing our good skills in cooking.
Common Cooking Abbreviations Although some recipes spell out measurements, a lot of cookbooks use abbreviations. Often times, different books will use different abbreviations, which can cause confusion when putting together a dish. For example, the tablespoon and teaspoon abbreviation may look very similar and can be mistaken for one another: a lowercase t can stand for teaspoon an uppercase T can stand for tablespoon) 7
Adding a tablespoon (T) of garlic when the recipe only requires a teaspoon (t) can spell disaster! Find the common cooking abbreviations and their corresponding unit of measurement below: Common Abbreviations for Measurements in Cooking Cooking Abbreviation(s) C, c G Kg L, l Lb mL, ml Oz Pt t, tsp T, TB, Tbl, Tbsp Qt Gal Min Hr O Fl °C °F
Meaning Cup Gram Kilogram Liter Pound Millilitre Ounce Pint Teaspoon Tablespoon Quart Gallon Minute Hour Degree Fluid Degrees Celsius Degrees Fahrenheit
STANDARD TABLE OF WEIGHT AND MEASURES 1 tablespoon (T or tbsp) 2 tablespoon 4 tablespoon 5 1/3 tablespoon ¾ cup plus2 tablespoons 16 tablespoon 2 cups = 1 pint 4 cups 16 ounces
= = = = = = = =
3 teaspoon (t or tsp.) 1/8 cup ¼ cup 1/3 cup 7/8 cup 1 cup (c.) 1 quart 1 pound
COMMON UNITS OF WEIGHT 1 pound (lb.) 1 ounce 1 kilogram (kg.) 1 gram 1 medium orange 1 medium apple 14 oz. can condensed milk 14 oz, can evaporated milk
= = = = = = = =
463.59 grams 28.35 grams 2.21 pounds .035 ounces ¼ to ½ cup (slice) 1 cup slice 1 ¼ cups 1 2/3 cups 8
1 lb. brown sugar 1 lb. confectioner sugar 1 lb. confectioner sugar 1 lb. nuts 1 lb. dried nuts 5 whole eggs 12 egg yolks 8 egg whites
= = = = = = = =
2 3 2 4 2 1 1 1
¼ cups (packed) ½ cups ½ cups ½ cups cups cup cup cup
= = = = = = = = = = =
4 pecks 8 quarts 4 quart 2 pints 964.4 milliliters 4.9 milliliters ½ fluid ounce 14.8 milliliters 3 cups 2 ½ - 3 cups 2 cups whipped creams
COMMON UNITS OF VOLUME 1 1 1 1
bushel (bu ) peck (pk ) gallon (gal.) quart (qt)
1 teaspoon (tsp. or t.) 1 tablespoon (T. or tbsp.) 15 ounces raisins 1 pound dates ½ pint whipping cream
Well done! You did great in familiarizing the different kinds of Common Abbreviations for Measurements in Cooking, this time let us continue our learning by answering the activities provided. Activity 1: “Complete my meaning Vice-Versa” Direction: meaning.
Complete the table by filling in the missing cooking abbreviation or
No.
1.
Cooking Abbreviation
Meaning
C
2.
Gram
3.
Kg
4.
Lb
5.
Ounce
6.
Teaspoon
Activity 2: “My Alternate Name Game” Direction: Give the equivalent of the following measurement 1. 1 kilogram
= ______pounds
2. 2 tablespoon
= ______fluid ounces 9
3. 32 tablespoon
= ______cup
4. 1 lb. nuts
= ______cups
5. 15 ounces raisins
= ______cups
6. 1 lb. confectioner sugar
= ______cups
7. 8 egg whites
= ______cup
8. 1 tablespoon
= ______fluid ounce
9. 2 cups
= ______quart
10.1 medium apple
= ______cup slice
Good job! Let's continue our lesson.
What is It
Different people may use the identical recipe for molded desserts; all of their molded desserts could turn out differently because of different measuring and mixing techniques. The following section presents some important measuring equivalents, tables and conversions. TABLES OF WEIGHTS AND MEASURE (How to Measure Liquids) CUPS
U.S.
METRIC
2 tablespoons
1 fluid ounces
30 ml.
¼ cup
2 fluid ounces
60 ml.
.
3 fluid ounces
90 ml.
½ cup
4 fluid ounces
125 ml.
5 fluid ounces
150 ml.
5 ½ fluid ounces
170 ml.
6 fluid ounces
185 ml.
7 fluid ounces
220 ml.
1 cup
8 fluid ounces
250 ml.
2 cups
16 fluid ounces
500 ml.
¼ cup
10
2 ½ cups
20 fluid ounces
625 ml.
4 cups
32 fluid ounces (1 quart)
1 liter
HOW TO MEASURE DRY INGREDIENTS (QUICK CONVERSIONS) 1/2 oz
15 g
¼ inch
5 mm
1 oz
30 g
½ inch
1 cm
2 oz
60 g
¾ inch
2 cm
3 oz
90 g
1 inch
2.5 cm
4 oz (1/4 lb)
125 g
2 inches
5 cm
5 oz
155 g
2 ½ inches
6 cm
6 oz
185 g
3 ¼ inches
8 cm
7 oz
220 g
4 inches
10 cm
8 oz (1/2 lb)
250 g
5 inches
12 cm
9 oz
280 g
6 inches
15 cm
10 oz
315 g
7 inches
18 cm
11 oz
345 g
8 inches
20 cm
12 oz
375 g
9 inches
22 cm
13 oz
410 g
10 inches
25 cm
14 oz
440 g
11 inches
28 cm
15 oz
470 g
12 inches (1 foot)
30 cm
16 oz
500 g
18 inches
46 cm
24 oz
750 g
20 inches
50 cm
32 oz
1 kg
24 inches (2 feet)
61 cm
30 inches
77 cm
USING CUPS AND SPOONS
11
(All cup and spoon measurement are level) ¼ cup
2 fluid ounces
60 ml
1/4 teaspoon
1 ml
1/3 cup
2 ½ fluid ounces
85 ml
1/2 teaspoon
2.5 ml
½ cup
4 fluid ounces
125 ml
1 teaspoon
5 ml
1 cup
8 fluid ounces
250ml
1 tablespoon
15 ml
OVEN TEMPERATURES FAHRENHEIT (°F)
CELCIUS (°C)
TEMPERATURES
250
120
Very Slow
300
150
Slow
325-350
160-180
Moderately Slow
375-400
190-200
Moderate
425-450
220-230
Moderately Hot
475-500
250-260
Hot
Let’s have a new activity today called “ Give me the equivalent” Activity 3: “Give me the Equivalent” Direction: Give the equivalent of the following measurement 1. 32 oz = _____ kg 2. _____cup = 4 fluid ounces 3. 10 oz = _____ inches 4. 2 oz = _______ cm 5. ______ oz = 2.5 cm 6. ______ cups = 1 liter 7. 6 oz = ______inches 8. 2 tablespoons = _____ ml 9. _______ cup = 125 ml 10.__________°F = 160-180°C
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Activity 4: “ The Picture Sounds Familiar” Direction: Select the correct measuring tools use in the following products. Write the letter of the correct answer.
Activity 5: “Actual Assessment Activity”
Direction: Individual Work: The student will execute how to measure the ingredients according to the recipe requirement.
1. 2 cups of flour 2. 1 cup of brown sugar 3. 1 & 1/2 cup white sugar 4. 1 tbsp. ground pepper 5. ¾ cup evaporated milk 6. 4 tsp cornstarch 7. 2 tbsp vinegar 8. 1 & ¼ cup of water 9. ½ tsp of salt 10. ¼ cup oil RUBRICS of PERFORMANCE
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Performances
Scoring Criteria
The students can measure the 10 given ingredients
100
The students can measure the 9 given ingredients
95
The students can measure the 8 given ingredients
90
The students can measure the 7 given ingredients
85
The students can measure the 6 given ingredients
80
The students can measure the 5 given ingredients
75
The students can measure the 4 given ingredients
70
The students can measure the 3 given ingredients
65
The students can measure the 2 given ingredients
60
The students can measure the 1 given ingredients
55
The students cannot measure all the given ingredients
50
Congratulations, you made it this far, now you are equipped of knowledge and information about measuring and calculations. Let’s proceed to the next topic.
What’s More This time let us discuss the importance of accuracy in measuring our ingredients to uphold our competence in cooking. Listen carefully as we discuss this part of our lesson.
Measuring Ingredients Correctly Accurate techniques in measuring are essential as the tools for measuring. Therefore, always observe the following procedures: ●
Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a straight-edged knife
●
Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3 times. Spoon into the cup overflowing, level off with a spatula.
●
Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and level off with a spatula. Do not pack or tap the sugar down. 14
●
Brown sugar. Pack into cup just enough to hold its shape when turned out off cup. Level off with a spatula before emptying.
●
Level a measuring spoon with straight edge of a knife to measure small amounts of salt, pepper, leavening agents or solid fats.
●
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.
●
● ● ● ● ● ●
Check and calibrate timers/thermometers, scales and other measuring devices according to manufacturer’s manual before
Ingredients which measure by volume and by weight demand standardized measuring tools and equipment. Do not shake the dry measuring cup to level off dry ingredients. 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. Liquids should be poured into cup in desired level. Cup should stand on a flat surface. 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. 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 15
right-hand side and adjust the beam on the bar so that the total is the weight needed.
●
● ● ● ● ●
● ●
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. Tools and utensils needed for cooking on the range and work space should be within easy reach. 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. In microwave cooking, time schedules must be followed exactly because every second is important. The microwaves shut off automatically when the door is opened. Refrigerators are operated by electricity. The unit that does the cooling is underneath the box behind the grill. 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. 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. Attachments are also available to chop, whip, squeeze out juice, and make purees. Coffee makers mostly are automatic, requiring only the measurement of coffee and water. In preparing foods on the range or in the fryer, heat is transferred by conduction.
Activity 6: “Find the Missing Term” Direction: Fill in the blanks with the correct word or group of words that make the statement complete and correct. 1. __________________ is a glass or plastic cup with graduated markings on the side. 2. ____________________ is used to measure small amounts of salt, pepper, leavening agents or solid fats 3. Ingredients which measured by __________________and by weight demand a standardized measuring tools 4. __________ is the most useful mixing tool in commercial kitchen and even at home. 5. __________is transferred by the conduction in preparing . 16
Activity 7: “Show me what you got” Direction: Individual work: The student will show how to measure the following ingredients correctly. a. b. c. d. e. f.
1 & ½ cups Flour 1 cup Brown sugar ¼ cup Oil 1 ¼ cups White sugar 1 T Baking powder ½ cup Evaporated mil
SUBSTITUTION OF INGREDIENTS How many times have you been ready to cook and found you were out of a certain ingredient? Sometimes it is inconvenient to run out and purchase the necessary ingredient -- it's easier to use a similar product as a replacement. There are, however, several factors to consider when substituting ingredients. Take into account differences in flavor, moisture, texture and weight. Substitutions with an acid factor, such as molasses, need to be neutralized to avoid changes in the flavor and texture of the product. Differences in sweetening and thickening power need consideration in sugar and flour substitutions. To help avoid disappointments when substituting ingredients, understand the physical and chemical properties of all ingredients. Measure accurately. The following table gives substitutes that may be used to get a finished product similar to the original. The following abbreviations are used: teaspoon tablespoon ounce pound cup
= tsp = Tbsp/T = oz = lb = C/c
kilogram gram gallon milliliter
= kg =g = gal =ml
Ingredient equivalents Ingredient Allspice Apple pie spice
Amount 1 tsp 1 tsp
Substitutions - 1/2 tsp cinnamon plus 1/2 tsp ground cloves. - 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cardamom.
Arrowroot, as
1 Tbsp
- 2 Tbsp all-purpose flour.
Thickener Baking powder,
1 tsp
- 1 Tbsp cornstarch. - 1/4 tsp baking soda, 1/2 tsp cream of tartar and
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double acting
1/4 tsp cornstarch; - 1/4 tsp baking soda plus 5/8 tsp cream of tartar; - 1/4 tsp baking soda plus 1/2 cup buttermilk, sour milk or yogurt (decrease liquid in recipe by ½ cup); - 1/4 tsp baking soda, 1/2 Tbsp vinegar or lemon juice plus sweet milk to make 1/2 cup (decrease liquid in recipe by 1/2 cup); - 1/4 tsp baking soda plus 1/4 cup molasses (decrease liquid in recipe by 1-2 Tbsp);
- 1 1/2 tsp phosphate or tartrate baking powder. Bay leaf, crushed Brandy
1 tsp 1/4 cup
1 whole bay leaf. - 1 tsp brandy extract plus enough water or liquid called for in recipe to make 1/4 cup.
Bread crumbs
1 cup
1 bouillon cube, 1 tsp (1 envelope) powdered
Dry Butter
broth base or 1 tsp instant granules dissolved in 1 cup water. 1 cup
1 cup margarine; - 7/8 to 1 cup hydrogenated shortening plus 1/2 tsp salt; - 7/8 cup lard plus 1/2 tsp salt; - 7/8 cup oil plus 1/2 tsp salt.
Catsup
1 cup
- 1 cup tomato sauce plus 1/2 cup sugar and 2 Tbsp vinegar (for use in cooking).
Chili Sauce
1 cup
- 1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp vinegar, 1/4 tsp cinnamon, and dash of ground cloves and allspice.
Chives, finely
1 Tbsp
- 1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp vinegar, 1/4 tsp cinnamon, and dash of ground cloves and allspice.
Chives, finely
1 Tbsp
- 1 Tbsp green onion tops, finely chopped.
Chopped Chocolate,
1 oz
- 3 Tbsp cocoa plus 1 Tbsp butter or fat;
Chopped
Unsweetened
- 3 Tbsp carob powder plus 2 Tbsp water.
Semi-sweet
1-2/3 oz
- 1 oz unsweetened chocolate plus 4 tsp sugar.
Chocolate chips, semi-sweet, melted
6 oz pkg
- squares (2 oz) unsweetened chocolate, 2 Tbsp Shortening and 1/2 cup sugar melted (2/3 cup).
(2/3 cup)
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Coconut, grated, dry Coconut milk
1 Tbsp
- 1 1/2 tbsp fresh coconut, grated.
1 cup
- 1 cup milk.
Coconut cream
1 cup
- 1 cup cream.
Cornstarch
1 Tbsp
- 2 Tbsp all-purpose flour; - 2 Tbsp granular tapioca; - 1 Tbsp arrowroot.
Corn syrup
1 cup
- 1 cup granulated sugar plus 1/4 cup water or other liquid called for in recipe; - 1 cup honey.
Cracker crumbs
3/4 cup
- 1 cup dry bread crumbs.
Cream:
1 cup
- 1 1/2 Tbsp butter plus 7/8 cup milk;
● half & half (1012% fat)
- 1/2 cup coffee cream plus 1/2 cup milk; - 1 cup evaporated milk, undiluted.
coffee (20% fat)
1 cup
- 3 Tbsp butter plus 7/8 cup milk.
● heavy (36-40% fat)
1 cup
- 1/3 cup butter plus 3/4 cup milk (for baking only, will not whip).
1 cup
- 7/8 cup buttermilk or sour milk;
●
●
Sour
- 1 cup yogurt; - 1 1/8 cup powdered nonfat dry milk, 1/2 cup warm water and 1 Tbsp vinegar (mixture will thicken in refrigerator in a few hours); - 1 cup evaporated milk plus 1 Tbsp vinegar (allow to stand 5 minutes before using); - 1/3 cup buttermilk, 1 Tbsp lemon juice, and 1 cup smooth cottage cheese blended together; - 7/8 cup milk, 1 Tbsp lemon juice, and 2 Tbsp butter or margarine. 2 cups
- 1 cup chilled evaporated milk plus 1/2 tsp lemon juice, whipped until stiff.
Cream of tartar
1/2 tsp
- 1 1/2 tsp lemon juice or vinegar.
Dill, fresh
1 head
- 1 tsp dill seed.
Eggs
1 egg
- 2 1/2 Tbsp dried, sifted eggs plus 2 1/2 Tbsp water;
(3 1/3 Tbsp)
- 3 1/3 Tbsp frozen egg yolks, thawed;
●
●
whipped cream
whole, large
- 1/2 tsp baking powder, 1 Tbsp vinegar and 1 Tbsp liquid (in baking); 19
- 1 egg in every 3 can be replaced with 1 Tbsp cornstarch in baking; - Soften 1 Tbsp unflavored gelatin in 3 Tbsp cold water, add 3 tsp boiling water, cool and beat until frothy, add to recipe (reduce other liquid by 2 Tbsp); - 1/4 cup commercial egg substitute. ●
●
Whites
Yolks
Flour, ● ●
Pastry Cake
white, all purpose for thickening ●
1 egg white
- 2 tsp dried egg white plus 2 Tbsp water;
(2 Tbsp)
- 2 Tbsp frozen egg whites, thawed.
1 egg yolk
- 2 Tbsp dried egg yolks plus 2 tsp water;
(1 1/3 Tbsp)
- 4 tsp frozen egg yolks, thawed.
1 cup
- 7/8 cup all-purpose or bread flour.
1 cup
- 7/8 cup all-purpose flour (1 cup less 2 Tbsp).
1 Tbsp
- 1/2 Tbsp cornstarch, potato starch, rice starch or arrowroot; - 1 Tbsp quick-cooking tapioca; - 1 Tbsp waxy rice or corn flour; 2 Tbsp granular cereal; 2 Tbsp browned flour; 1 1/2 Tbsp whole wheat flour.
white, all purpose for baking ●
Note: Specialty flours added to yeast bread recipes will result in a
1 cup
- 1 1/2 cups bread crumbs; - 1 1/8 cups cake flour (1 cup plus 2 Tbsp); - 7/8 to 1 cup corn meal; - 1/2 cup cornstarch plus 1/2 cup rye, potato or rice flour (sift together 6 times, use with 2 tsp baking powder per cup in quick breads as wheat flour allergy substitute); - 13/16 cup gluten flour (1 cup less 3 Tbsp);
reduced volume and
- 5/8 cup potato flour;
heavier product.
- 1 1/3 cups rolled oats;
- 7/8 cup rice flour;
- 1 1/4 cups rye flour; - 1/8 cup soy, cottonseed, peanut or carob flour plus 7/8 cup all-purpose flour;
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- 1/3 cup wheat germ plus 2/3 cup all-purpose flour - 1 cup minus 1 Tbsp whole wheat flour. white, allpurpose, self-rising Garlic ●
1 cup
- 1 cup all-purpose flour plus 1 1/4 tsp baking powder and 1/4 tsp salt.
1 clove, small
- 1/8 tsp garlic powder or instant minced garlic; 1/2-1 tsp garlic salt (reduce amount salt called for in recipe).
Gelatin, flavored
3-oz package
- 1 Tbsp plain gelatin plus 2 cups fruit juice.
Ginger, candied or
1 Tbsp
- 1/8 tsp powdered ginger.
Raw Herbs, fresh
1 Tbsp
- 1 tsp dried herbs.
Honey
1 cup
- 1 1/4 cup sugar plus 1/4 cup liquid (use liquid called for in recipe).
Horseradish, grated fresh
1 Tbsp
- 2 Tbsp bottled horseradish.
Italian seasoning
1 tsp
- 1/4 tsp basil, 2/3 tsp dried parsley, and pinch oregano.
Lemon
1 lemon
- 1 to 3 Tbsp juice, plus 2 to 2 1/2 tsp grated rind.
1 tsp
- 1/2 tsp vinegar.
● grated rind or peel
1 tsp
- 1/2 tsp lemon extract.
Lemon grass
1 Tbsp
- 1 Tbsp lemon peel.
Maple sugar, grated
1 Tbsp
- 1 Tbsp white sugar;
1/2 cup
- 1 cup maple syrup (decrease liquid by 1/2 cup).
Maple syrup
about 2 cups
- Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 tsp maple flavoring.
Marshmallows,
1 cup
- 10 large marshmallows.
1 cup
- 1 cup yogurt, sour cream or cottage cheese
● ●
whole Juice
Miniature Mayonnaise (for use
pureed in blender (use for all or part of mayonnaise called for in recipe).
In salads and salad dressings) Milk ● buttermilk or sour
1 cup
- 1 cup minus 1 Tbsp sweet milk, plus 1 Tbsp vinegar or lemon juice; let stand 5 minutes; - 1 cup sweet milk plus 1 1/4-1 3/4 tsp cream of 21
tartar; - 1 cup yogurt (plain). ●
Skim
1 cup
- 1/3 cup instant nonfat dry milk plus 7/8 cup water.
●
Whole
1 cup
- 1/2 cup evaporated milk plus 1/2 cup water; - 1 cup skim, 2% or reconstituted dry milk; - 1 cup soy or almond milk; - 1 cup fruit juice or potato water in baking; - 1 cup water plus 1 1/2 tsp butter in baking; - 1 cup buttermilk plus 1/2 tsp baking soda (Decrease baking powder by 2 tsp).
● Sweetened Condensed
1 cup
Combine 1 cup plus 2 Tbsp dry milk with 1/2 cup warm water and 3/4 cup sugar, mix well, may set pan in bowl of hot water to dissolve sugar.
Mint leaves, fresh
1/4 cup
- 1 Tbsp dried mint leaves.
1 cup
- 3/4 cup sugar, increase liquid by 5 Tbsp,
Chopped Molasses
decrease baking soda by 1/2 tsp, add 2 tsp baking powder; - 3/4 cup sugar plus 1 1/4 tsp cream of tartar, increase liquid in recipe by 5 Tbsp. Mushrooms, fresh
1 lb
- 3 oz dried plus 1 1/2 cups water; - 1 8-oz can, drained weight.
Mustard, dry
1 tsp
- 1 Tbsp prepared mustard; - 1/2 tsp mustard seeds.
Nuts
1 cup
- 1 cup rolled oats, browned (in baked products).
Oil (for sautéing)
¼ cup
- 1/4 cup melted margarine, butter, bacon drippings, shortening or lard.
Onion
1 small
- 1/4 cup chopped, fresh onion; - 1 1/3 tsp onion salt; - 1 to 2 Tbsp instant minced onion; - 1 tsp onion powder.
Onion powder
1 tsp
- 1/4 cup fresh onion, chopped.
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Orange
1 medium
- 6 to 8 Tbsp juice; 3/4 cup diced; 2 to 3 Tbsp grated rind.
Orange peel, dried
1 Tbsp
- 2 or 3 Tbsp grated fresh orange peel (peel of medium orange).
Parsley, fresh
1 Tbsp
- 1 tsp parsley flakes.
Pepper, white
1 tsp
- tsp black pepper.
Peppers, green or
1 Tbsp
- 3 Tbsp fresh bell pepper, dried chopped.
2 Tbsp,
- 3 Tbsp fresh red bell pepper;
chopped
- 1 Tbsp dried red pepper, rehydrated.
Pumpkin pie spice
1 tsp
- 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice and 1/8 tsp nutmeg.
Rennet
1 tablet
- 1 Tbsp liquid rennet.
Rice
1 cup cooked
- 1 cup converted, regular brown or wild rice, cooked.
red bell, dried Pimento
- 1 cup bulgur or pearl barley, cooked. Rum
1/4 cup
- 1 Tbsp rum extract plus enough liquid to make ¼ cup.
Shortening, melted
1 cup
- 1 cup cooking oil.
Solid
1 cup
- 1 cup minus 2 Tbsp lard; - 1 cup butter or margarine (decrease salt in recipe by 1/2 tsp).
Sugar ●
1 cup
Brown
- 1 cup granulated sugar; - 1 cup granulated sugar plus 1/4 cup unsulphured molasses; - 1/2 cup liquid brown sugar.
confectioners or powdered ●
●
Granulated
1 cup
- 3/4 cup granulated sugar (for uses other than baking).
1 cup
- 1 cup firmly packed brown sugar; - 1 1/3 cup confectioners’ sugar (for uses other than baking); - 1 cup corn syrup, reduce other liquid by 1/4 cup (never replace more than 1/2 of sugar called for in recipe with corn syrup); - 13/16 cup honey (1 cup less 3 Tbsp); reduce
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liquid in recipe by 3 Tbsp for every cup of honey added; add a pinch of baking soda to neutralize acidity; - 3/4 to 1 cup maple syrup minus 3 Tbsp other liquid; - 1 cup molasses or sorghum plus 1/2 tsp baking soda; omit or decrease baking powder by 1 tsp; reduce other liquid by 6 Tbsp; - 1 cup raw sugar. ● Noncaloric Solution
1/8 tsp
- 1 tsp granulated sugar;
2 Tbsp
- 1 cup granulated sugar.
● Noncaloric Grains
1/4 tsp
- 1 tsp granulated sugar;
1/4 cup
- 1 cup granulated sugar.
Tapioca, quickcooking
1 1/2-2 Tbsp
- 4 Tbsp pearl tapioca, soaked.
Quick-cooking for
1 Tbsp
- 1 Tbsp flour.
2 cups,
- 1 16-oz can, drained. - 1/2 cup tomato sauce plus 1/2 cup water.
Thickening Tomatoes, fresh ●
Packed
Chopped 1 cup
●
Canned
1 cup
- 1 1/3 cups diced tomatoes simmered 10 minutes.
1 cup
- 1/2 cup tomato sauce plus 1/2 cup water.
Tomato juice
What I Have Learned We will evaluate our knowledge and skills in cooking by answering the activities provided. Good luck! Activity 8: “Give my Alter Activity” Direction: Write the substitution of the following ingredients. 1. 2. 3. 4. 5. 6.
1 tsp Pepper, white 1Cup Coconut milk 1 Tbsp Ginger, candied or raw 1 tsp lemon juice 1 Tbsp Parsley, fresh 1cup Tomato juice 24
7. 1 cup Nuts 8. 1 cup skim milk 9. 1/4 cup mint leaves, fresh chopped 10. 3/4 cup cracker crumbs
What I Can Do
Activity 9: “Complete my Template” Directions: Fill in the blank to complete the table below 2 tablespoons
_____ fluid ounce
30 ml.
1/2 cup
4 fluid ounces
____ ml.
_____ ounces
220 g
4 inches
2 ½ fluid ounces
85 ml
____ teaspoon
300 °F
___ °C
Assessment Now that you are compact and equipped of essentials about cooking. Let us put on standards. Let us assess your capability and knowledge about cooking by performing the activities below.
Activity 10: “What is my Alter?” Direction: Perform the substitution of the following ingredients. Given Ingredients
(Substitution)
1. 1 cup coconut milk 2. ½ tsp cream of tartar 3. 1 cup cake flour
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(Put Check If achieve)
4. 1 tsp white pepper 5. 1 cup brown sugar
RUBRICS Performance
Scoring Criteria
The student performs the 5 given ingredients
50
The student performs the 4 given ingredients
40
The student performs the 3 given ingredients
30
The student performs the 2 given ingredients
20
The student performs the 1 given ingredients
10
The student perform the 0 given ingredients
5
Additional Activities Good job! Let’s try more! Activity 11: “Fill my Substitution” Direction: Give the substitution of the following ingredients 26
Ingredient 1. Allspice 2. Apple pie spice
Amount 1 tsp 1 tsp
3. Arrowroot, as Thickener 4. Bay leaf, crushed 5. Brandy
1 Tbsp 1 tsp 1/4 cup
6. Chives, finely
1 Tbsp
7. Chopped 8. Coconut, grated, dry
1 Tbsp
9. Coconut milk
1 cup
10.Coconut cream
1 cup
11.Cracker crumbs
3/4 cup
Answer Key
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Substitution
Pre-Test A.
True True True False True
Activity 1 Cup G Kilogram Pound Oz Tsp
B. 1 fluid oz 250 ml. 7 oz 1teaspoon 120 °C
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Activity 2 2.21 pounds 1 fluid ounces 2 cups 4 ½ cups 3 cups 2 ½ cups 1 cup 1 fluid ounce 1 quart 1 cup slice
Activity 4 Activity 3 Activity 6 1 kg ½ cup Liquid measuring 7 inches cup 2 cm measuring spoon volume 3 oz Mixers 4 cups 3 ¼ inches heat 30 ml ½ cup 325-350°F
1. A 2. B 7 Activity 3. C 4. C STUDENTS 5. A PERFORMANCE 6. A 7. B 8. B 9. C 10. C 11. C 12. A 13. A 14. B 15. B
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Activity 5
Activity 8
PERFORMANCE OF THE
1STUDENTS tsp black pepper. 1 cup milk. 1/8 tsp powdered ginger. 1/2 tsp vinegar. 1 tsp parsley flakes. 1/2 cup tomato sauce plus 1/2 cup water 1 cup rolled oats, browned (in baked products). 1/3 cup instant nonfat dry milk plus 7/8 cup water. 1 Tbsp dried mint leaves. 1 cup dry bread crumbs.
Activity 10 Activity 9
1 fluid oz 125 ml 7 oz 1/2 teaspoon 150 °C
ACTIVITY 11
STUDENTS PERFORMANCE
1. 1/2 tsp cinnamon plus 1/2 tsp ground cloves. 2. 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cardamom. 3. 2 Tbsp all-purpose flour. 1 Tbsp cornstarch. 4. whole bay leaf. 5. 1 tsp brandy extract plus enough water or liquid 6. 1 cup tomato sauce, 1/4 cup brown sugar, 2 Tbsp vinegar, 1/4 tsp cinnamon, and dash of ground cloves and allspice. 7. 1 1/2 tbsp fresh coconut, grated. 8. 1 cup milk.
References K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module Commercial Cooking Exploratory Course Grade 7 and Grade 8 30
K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module Bread and Pastry Production Exploratory Course Grade 7 and Grade 8 file:///C:/Users/user/Downloads/Most-Essential-Learning-Competencies-Matrix %20(4).pdf http://www.depedbataan.com/resources/9/k_to_12_commercial_cooking_learning _module.pdf http://www.depedbataan.com/resources/9/k_to_12_bread_and_pastry_learning_m odule.pdf https://www.dummies.com/food-drink/recipes/measurement-abbreviations-andconversions/
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For inquiries or feedback, please write or call: Department of Education - Bureau of Learning Resources (DepEd-BLR) Ground Floor, Bonifacio Bldg., DepEd Complex Meralco Avenue, Pasig City, Philippines 1600 Telefax: (632) 8634-1072; 8634-1054; 8631-4985 Email Address: [email protected] * [email protected]
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