FATHER SATURNINO URIOS COLLEGE OF BAYUGAN, INC.

Lawaan St. Poblacion, Bayugan City, Agusan del Sur

Tel. No. (085) 303-0766 ||fsucbi@gmail.com

Basic Education Department

School Year 2020-2021

TLE 8 (BREAD AND PASTRY PRODUCTION)

Content The learner demonstrates an understanding of the concepts and

Standard underlying principles in mensuration and calculation.

Performance
The learner independently performs mensuration and calculation.
Standard
LO 1. Perform mensuration and calculation
1. familiarize yourself with the table of weights and measures in baking;
Learning
2. apply basic mathematical operations in calculating weights and
Competencies
measures; and
3. measure dry and liquid ingredients accurately.
WEEK 2
1. Discuss the importance of mensuration and calculation
2. Identify standard table of weights and measures are identified and
applied;
3. Performed accurate conversion / substitution of weights and
Learning measure.
Targets WEEK 3
1. Identify the dry and liquid ingredients;
2. Discuss the importance of measuring dry and liquid ingredients
accurately; and
3. Perform reading of measurement accurately.

 Rojo, Cruz, and Duran Home Economics III p. 83

 Rojo, Cruz, and Duran Home Economics III pp. 86 -87
References  General Heat La Germania Instruction Manual p. 9
 Rojo, Cruz, and Duran Home Economics III pp. 84 -85
 FATHER SATURNINO URIOS COLLEGE OF BAYUGAN, INC.
Lawaan St. Poblacion, Bayugan City, Agusan del Sur
Tel. No. (085) 303-0766 ||fsucbi@gmail.com

TLE 8 (HOME ECONOMICS – BREAD AND PASTRY PRODUCTION)

LEARNING ACTIVITY SHEET
Week 2
Name: __________________________________________ Score: _______________
Grade and Section: _____________________________ Date: ________________
Teacher: ROSELLY D. GAVIOLA

Activity Title: Perform mensuration and calculation

Learning Target/s:
1. I can discuss the importance of mensuration and calculation
2. I can identify standard table of weights and measures are identified and applied;
3. I can perform accurate conversion / substitution of weights and measure.

Perform mensuration and calculation

PRAYER

Lord, I know you are with me and love me.

Give me peace of mind as I prepare for this time of study.
Help me to focus on my books and notes,
keep me from all distractions so that I will make the best use
of this time that is available to me.
Give me insight that I might understand what I am studying,
and help me to remember it when the time comes.
Above all, I thank you for the ability to be able to study
and for the many gifts and talents you have given me.
Help me always to use them in such a way
that they honor you and do justice to myself.
Definition of Terms
Bushel – any of various unit of measure of capacity

Confectioner sugar –very fine or powdered sugar

Granulated sugar – sugar in granular form

Lump – a firm irregular mass

Mass – undefined quantities upon which all physical measurements are based

Ounce – a unit of weight equal to 1 /16 of a pound (28.35 grams)

Peck – a little – used dry measure, one quarter of a bushel for measuring grain

Pound – a unit of measure of mass equal to 1 /16 ounce

Shortening – butter or fat etc. is used to make pastry or cake crispier or flakier

Sift – to separate or strain the finer from the coarser particle of a material using a sieve
or a sifter
 What Do You Already Know?

Let us determine how much you already know about familiarizing oneself
with the table of weights and measures in baking. Take this test.

Pre test 1
Directions: Give the equivalent of the following measurement

1. 1 cup = _______ T

2. 6 tbsp. = _______ cup

3. 1 tbsp. = _______ teaspoon

4. 2 cups = _______ pint

5. 4 cups = _______ quart

6. ½ cup = _______ T

7. 1 kilo = _______ lbs.

8. 1 pound = _______ ounces

9. 8 cups = _______ quarts

10. ¼ cup = _______ T

 What Do You Need To Know?

STANDARD TABLE OF WEIGHT AND MEASURES

1 tablespoon (T or tbsp) = 3 teaspoon ( t or tsp. )

2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup
5 1/3 tablespoon = 1/3 cup
¾ cup plus2 tablespoons = 7/8 cup
16 tablespoon = 1 cup( c. )
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound

COMMON UNITSOF WEIGHT

1 pound ( lb.) = 463.59 grams
1 ounce = 28.35 grams
1 kilogram ( kg. ) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup ( slice )
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1 ¼ cups
14 oz, can evaporated milk = 1 2/3 cups
1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg whites = 1 cup

COMMON UNITS OF VOLUME

1 bushel (bu ) = 4 pecks
1 peck (pk ) = 8 quarts
1 gallon (gal.) = 4 quart
1 quart = 2 pints
= 964.4 milliliters
1 teaspoon ( tsp. or t.) = 4.9 milliliters
1 tablespoon (T. or tbsp. ) = ½ fluid ounce
= 14.8 milliliters
15 ounces raisins = 3 cups
1 pound dates = 2 ½ - 3 cups
½ pint whipping cream = 2 cups whipped creams
How Much Have You Learned?

Directions: Write your answers on a separate sheet of paper.

1. 2 cups = _________Tbsp

2. 6 cups = _________quarts

3. 2 kilo = _________ lbs.

4. ¾ c = _________ tablespoon

5. 3 cups = _________ pints

6. 2 pounds = _________ ounces

7. 4 tablespoon = _________ cup

8. 2 gallon = _________ quarts

9. 1/8 cup = _________ tablespoon

10. 2 gram = _________ ounces.

 What Do You Already Know?

Let us determine how much you can apply basic mathematical operations in
calculating weight and measures. Take this test.

Pretest 2

A. Directions: Give the substitute equivalent of the following ingredients. Write your
answer in the blank.

1. 2 T all-purpose flour = _____ T cornstarch

2. 1 cup cake flour sifted = _____ cup all-purpose flour sifted

3. 1 square unsweetened chocolate = _____ T cocoa and ____ T fat

4. 1 whole egg = _____ egg yolks

5. 1 cup coffee cream (20 percent) = ______ cup milk and _____ T butter

B. Identification. Write the word that is described or referred to.

_____ 1. It is added to sweet milk in order to produce a sour milk.

_____ 2. It is what you add to lard to produce a substitute for butter.

_____ 3.This will serve as your substitute for honey.

_____ 4.The most common cornstarch substitute for thickening.

_____ 5.This is what you need to add to cocoa to produce chocolate substitute.

What Do You Need To Know?

CONVERSION /SUBSTITUTION OF WEIGHTS AND MEASURES
1 tablespoon all purpose flour…………...1/2 tablespoon cornstarch, potato starch,
rice starch or arrowroot starch
1 tablespoon cornstarch…………………. 2 tablespoon all purpose flour
1 cup sifted cake flour…………………… 7/8 cup all purpose flour sifted, 1cup all
purpose flour minus 2 tablespoon
1 cup sugar granulated ……………………1 1/3 cup brown sugar, lightly packed, 1 ½ cup
corn syrup minus ½ cup liquid, 1 cup honey
minus ½ to 1/3 cup liquid
1 cup honey ………………………………. 1 ¼ cup sugar plus 1 /2cup liquid
1 ounce chocolate ………………………… 3 tablespoon cocoa plus 1 tablespoon fat
1 tablespoon baking powder …………….. ¼ teaspoon baking soda plus ½ cup fully
soured milk or lemon juice mixed with
sweet milk to make ½ cup, ¼ teaspoon
baking soda plus ¼ to ½ cup molasses, ¼
cream of tartar
1 teaspoon active dry yeast ………………1 package (7gram) dry yeast compressed yeast cake
1 whole egg ………………....................... 2 egg yolks or 3 tablespoon thawed from
frozen eggs, 2 ½ tablespoon sifted dry
whole eggs powder plus 21/2 tablespoon lukewarm water
1 egg yolk ……………………………….….1 1/3 tablespoon frozen egg yolk
1 egg white ………………………………... 2 tablespoon frozen egg white,
2 teaspoon dry egg yolk powder plus 2 teaspoon water
1 square unsweetened chocolate………. 3 tablespoon cocoa plus 1 tablespoon fat
1 cup butter ……………………………1 cup margarine,7/8 to 1 cup hydrogenated fat plus ½
teaspoon of fat, 7/8 cup of lard plus ½ teaspoon salt
1 cup coffee cream ( 20 percent )………. 3 tablespoons butter plus about 7/8 cup milk
1 cup heavy cream ( 40 percent )………..1/4 cup butter plus 3 /4 cup of milk
1 cup whole milk …………………………. 1 cup reconstituted non- fat dry milk plus
2 ½ teaspoons of butter or margarine
1 cup milk………………………………….. 3 tablespoon of sifted non- fat dry milk
plus 1 cup water, 6 tablespoons of sifted
crystals plus 1 cup water
1 cup butter milk or sour milk …………… 1 tablespoon of vinegar or lemon juice plus
enough sweet milk to make1 cup (let stand
for 5 minutes), 1 ¾ teaspoon of cream of
of tartar plus1 cup of sweet milk

Oven temperatures
 °C = °F-32 X 5/9 °F = °C x 9/5 + 32

TEMPERATURE CONVERSION TABLE

°CENTIGRADE ( °C ) TO °FARENHEIT ( °F )
50 - 122 110 - 230 170 - 338 230 - 446
60 - 140 120 - 248 180 - 356 240 - 464
70 - 158 130 - 266 190 - 374 250 - 482
80 - 176 140 - 284 200 - 392 260 - 500
90 - 194 150 - 302 210 - 410 270 - 518
100 - 212 160 - 320 220 - 428 280 - 536

How Much Have You Learned?

I. Directions: Use the formula in converting degrees Centigrade to degrees Fahrenheit and
Fahrenheit to Centigrade. Show your computation. Five points each.

C = F – 32 x 5 / 9 F = C x 9 / 5 + 32

1. 100 degrees Centigrade to degrees Fahrenheit.

2. 320 degrees Fahrenheit to degrees Centigrade.

II. Analogy : Fill in the blanks with the correct answer. Use the space below to show your
solution.

1. 1C butter : 1C margarine
1 ¼ butter : _____ margarine

2. 1C milk : 6T sifted crystals + 1C water

½ C milk : _____sifted crystal + _____water

3. 1T cornstarch : 2T all purpose flour

¼T cornstarch : _____ all purpose flour

4. 1oz chocolate : 3T cocoa + 1T fat

¼ oz chocolate : _____ cocoa + _____ fat

5. 1T all purpose flour : ½ T rice starch

3T all purpose flour _____ rice starch

Quick write
 Direction: Write your answer in the space provided.

1. What is conversion?
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________

2. Differentiate conversion and substitution.

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________

3. How much important to learn conversion /substitution of weights and

measures.
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________

Congratulations! You did a great job! Rest

and relax

Gmail account
rosellygaviola@gmail.com
Messenger Prepared by:
Yllesor Zaid Aloivag Roselly D. Gaviola
Contact number
09260624885/09512467834