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TLE Exploratory
Cookery
Quarter 1 – Module 5
Measurement and Calculations
(Measuring Ingredients)
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
understand Cookery as one of the Exploratory Subjects in TLE. 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.

This module discusses Cleaning and Sanitizing Materials, and Cleaning and
Sanitizing Utensils, Equipment and Kitchen Premises.

After going through this module, you are expected to:

1. identify what kitchen tools are used in measuring ingredients;
2. measure ingredients according to recipe requirement; and
3. value the importance of proper measurement of each ingredient.

The module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, Post Assessment, Additional Activity (optional).

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 What I Know

Use a separate sheet in doing this activity. Be sure to write the following:

Name: ________________________________ Grade and Section: ______________________

Subject: ______________________________ Lesson Title: ____________________________

Instructions: Identify the following measuring tools.

1. ___________________ 2. _____________________ 3. _________________________

4. ______________________________ 5. _______________________________

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 What’s In

The success of your dish does not depend only on how you follow the procedure but
as well as how you properly measure your ingredients. Every recipe requires different
measurements for each ingredient. Therefore, knowing how to properly measure
using the right measuring tools plays a vital role in achieving the desired dish. The
first step in measuring the ingredients is to know what tools to use and how to use
them.

• Measuring cup for dry ingredients - It is used to measure solids and

dry ingredients, such as flour, fat, and sugar.

• Measuring cup for liquid ingredients - It is commonly made up of

heat-proof glass and is transparent so that liquid can be
seen. The quantity of measuring liquid ingredients is
different from measuring dry ingredients in a measuring
cup.

• Measuring Spoon - These are used to measure smaller quantities

of ingredients called for in the recipe.

• Temperature Scale - used to measure heat intensity.

Different thermometers are used for different purposes in
food preparation – for meat, candy, or deep-fat frying.

• Household Scales - are used to weigh large quantity of ingredients

in kilos, commonly in rice, flour, sugar, legumes or
vegetables and meat up to 25 pounds.

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 What is It

Measuring Ingredients Correctly

Accurate techniques in measuring are as important 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.

• Brown sugar. Pack into cup just enough to hold its shape when
flipped over the cup. Level off with a spatula before emptying.

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• Level a measuring spoon with the straight edge of a knife to measure
small amounts of salt, pepper, leavening agents, or solid fats.

• 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 of 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 using.

• Ingredients that are determined 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 a cup in the desired level. The cup should
stand on a flat surface.
• Spring scales should be adjusted so that the pointer is at zero (0). Place
a pan, a bowl, or a piece of waxed paper on the scale to hold the
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 right-hand side and adjust the beam on the bar so that
the total is the weight needed.

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 • 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
workspace should be within easy reach.
• Learn to match the size of the 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 the 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, and
sauces. It is even useful in mashing potatoes and beating the 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, the process by which heat, or electricity is directly
transmitted.

What I Have Learned

The secret in Cooking is measuring the ingredients correctly. These are things to
consider while measuring ingredients.

• Ingredients that are measured by volume and by weight demand

standardized measuring tools and equipment.
• Do not shake the dry measuring cup to level off dry ingredients.
• Liquids should be poured into a cup in the desired level. The cup should
stand on a flat surface.
• Spring scales should be adjusted so that the pointer is at zero (0). Place
a pan, a bowl, or a piece of waxed paper on the scale to hold the
ingredient to be measured.

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 What Can I Do

A. Prepare the following recipes below. Make sure to take photos/videos while
measuring the ingredients, as well as your finished product.
PUTO CHEESE
Ingredients:

• 1 cup flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 large egg
• 1/2 cup milk - (evaporated or fresh)
• 1/4 cup water
• 1 tablespoon butter - -melted
• 1 teaspoon vanilla extract
• 1/4 cup grated cheese
• strips cheese - - for topping
• butter or oil for brushing the molds

Instructions:

1. In a mixing bowl, combine flour, sugar and baking powder.

2. Add the milk and egg and mix using a whisk or electric mixer at medium speed
only until batter becomes smooth.
3. Add the water, butter and vanilla extract and mix well for a minute or two.
4. Lastly, add the grated cheese and fold in slowly using a spatula or spoon.
5. Grease each mold with butter and fill the molds with batter up to ¾ full.
6. Fill the bottom of the steamer with water and bring to a gentle simmer over
very low heat.
7. Place the molds in the steamer basket and steam for about 10 to 12 minutes or
until toothpick inserted comes out clean.
8. Remove the lid and add a strip of cheese on top of each put. Steam for another
minute or two until cheese melts. Turn off heat and let it rest until slightly
cooled down.
9. Remove the cooked Puto Cheese from the molds and transfer it to a serving
plate.

Note:
You can also refer to this link for the step by step procedure:
https://www.foxyfolksy.com/puto-cheese/
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B. Ask someone in your household to rate your dish by using the following criteria
below.

Criteria Percentage Score

Method of Preparation
The student measures the
ingredients properly by 40% ______________
following the right procedure.
Taste
The dish is prepared very well
with a delicious and palatable 30 % _______________
taste.

Presentation
The dish is plated attractively
and creatively. It has great 20% _______________
“eye appeal”.

Hygiene & Sanitation

The student wears proper
attire while cooking and 10%
he/she always observes ________________
cleanliness.

TOTAL SCORE: 100%

_________________

Comments & Suggestions:

___________________________________________________________________________

__________________________________________ ______________________
Name & Signature of the Ratee Date

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 Assessment

Use a separate sheet in answering the test. Be sure to write the following:

Name: ________________________________ Grade and Section: ______________________

Subject: ______________________________ Lesson Title: ____________________________

Directions: Fill the blanks with the correct word or group of words that make the
statement complete and correct.

1. Ingredients which are determined by volume and by weight demand

_____________________ measuring tools or equipment.
2. Refrigerators are operated by electricity. The unit that does the ___________is
underneath the box behind the grill.

3. In preparing foods on the range or in the fryer, heat is transferred

by_______________.
4. Brown sugar is _____________ into the measuring cup before leveling off.

5. Spring scales should be adjusted so that the pointer is at __________.

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 Answer Key

5. Temperature scale
4. Household scale 5. Zero
ingredients 4. Pack
3. Measuring cup for dry 3. Conduction
liquid ingredients 2. Cooling
2. Measuring cup for 1. Standardized
1. Measuring spoon
I. Assessment
What I know

References
K to 12 Cookery Learning Module – Exploratory

Online Resources:

https://www.foxyfolksy.com/puto-cheese/
https://tinyurl.com/y79a7n8x
https://tinyurl.com/yder2hym
https://tinyurl.com/y9n9w4jw
https://tinyurl.com/y8hyl3rj

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