At the end of the lesson the learner 's e./ected to(
) #amiliarie oneself ith the ta*le of eights and measures in *a,ing'
2' !pply *asic mathematical operations in calculating eights and measures'
' 0emonstrate proper ay of measuring ingredients'
Know
0ifferent people may use the identical recipe for any *a,ed products *ut they could turn out differently *ecause of measuring and mi+ing techni.ues' The folloing section presents some important measuring e.uivalents ta*les and conversions
hich are an essential part of *a,ing in order to achieve the accuracy of measuring the needed ingredients for each recipe'
&EASURIN# IN#REDIENTS CORRECT"Y
!ccurate techni.ues in measuring are as important as the tools for measuring' Therefore alays o*serve the folloing procedures:
• R'ce and flo1r ' #ill the cup to overfloing level"off ith a spatula or ith a straight edge of a ,nife
• S'fted flo1r ' =ost ca,e recipes call for sifted flour' %n this case sift flour 2 or
times' 3poon into the cup overfloing level off ith a spatula'
• Ref'ned s12ar ' 3ift sugar once to ta,e out lumps if any' 3poon into cup and level off ith a spatula' 0o not pac, or tap the sugar don'
• Brown s12ar ' Pac, into cup /ust enough to hold its shape hen turned out off cup' Level off ith a spatula *efore emptying'
• "e9el a 6eas1r'n2 s/oon ith straight edge of a ,nife to measure small amounts of salt pepper leavening agents or solid fats'
• "'51'd 'n2red'ents' li.uid measuring cup "" a glass or plastic cup ith graduated mar,ings on the side' Place the cup on a flat level surface' $old the cup firmly and pour the desired amount or li.uid into the cup' Lean over and vie the li.uid at eye level to ma,e sure it is the proper amount'
• Chec4 and cal'3rate timersIthermometers scales and other measuring devices according to manufacturers manual *efore using'
• %ngredients hich measure *y volume and *y eight demand standard';ed 6eas1r'n2 tools and e51'/6ent'
Do not sha4e the dry measuring cup to level off dry ingredients'
• S/r'n2 scales should *e ad/usted so that /o'nter 's at ;ero (H)' Place pan *ol
or piece of a+ed paper on scale to hold ingredient to *e measured'
• >hen using 3alance scales place the pan on the left"hand side of the *alance and the pan eight on the right"hand side' !dd the re.uired eights to the right"
hand side and ad/ust the *eam on the *ar so that the total is the eight needed'
• Learn to match the sie of pan to the sie of the unit and to select the r'2ht a6o1nt of heat f or the coo,ing /o* to *e done'
• %n 6'crowa9e coo4'n2 time schedules must *e folloed e+actly *ecause every second is important' The microaves shut off automatically hen the door is opened'
These easy"to"use conversion charts can help you convert your recipes to the measuring system youre most familiar ith'
TER&S AND ABBRE!IATIONS
&ETRIC CUP AND SPOON SIHES*
C1/ &etr'c
5unces o' degrees #ahrenheit Q#
KiloI,ilogram , of ,g degrees &elsius Q&
Ruart .t' piece or pieces pc'
teaspoons)
!O"U&E( &etr'c- c1/ and US 6eas1re6ent con9ers'on*
&etr'c C1/ US
WEI#+T( &etr'c- /o1nd and o1nce con9ers'on*
&etr'c Po1nd O1nces
By eight cup measurements are not the same for all ingredients' 3ee the ta*le *elo for e+amples'
WEI#+T( C1/- 6etr'c- and o1nce con9ers'on*
In2red'ents &etr'c O1nce
22H" 2H =oderately high CON!ERSION TAB"E
De2ree Cels'1s C to De2ree ,ahrenhe't ,
Act'9't: ) Con9ers'on
D'rect'on( &onvert the folloing ingredients as stated in each num*er'
1)@@@@@@@ .uart gallons 2)@@@@@@ grams 'C Kilos
) D ta*lespoon @@@@@@@ cups
)@@@@@@ teaspoon 1C ta*lespoon C)@@@@@ ta*lespoon 2 ounces D)1D pounds @@@@@@@@@ ounces
)@@@@@@@@@@@ ta*lespoon cups F) F .uart @@@@@@@@@@@@@@@ gallons G)@@@@@@@@@cups 1H'C pint
1H) C ,ilos @@@@@@@@@@@ pounds
Refect and Understand
Act'9't:( IN!ESTI#ATE
D'rect'on( The cup and spoons e use at home are not standards measuring devices'
Process
">eighing scale ">ater and flour
Procedure:
1' =easure flour in the ordinary cup' 7se proper procedure in measuring'
2' Transfer the flour you measured from the ordinary cup to the measuring cup' 0oes your cup contain more or less than the measuring cupJ @@@@@@@@@@@@@@@@@@@@
' >eigh the flour that you measured in ordinary cupJ $o much does it eighJ @@@@@@@@@@@@@@@@@@
%s this more or less than the standard eight of 1 cup flour hich is @@@@@gJ
' =easure ater in the ordinary cup'
C' Transfer the ater in the li.uid measuring cup' >hat is the volume of the
aterJ @@@@@@@@@@@@@@@
D' %s this more or less than the standard volume of 1 cup of ater hich is @@@@@@@@@@@@@@@@@@@@@@@)J
&onclusion: The ordinary cup contains @@@@ g (more or less) than the dry measuring cup'
The ordinary cup contains @@@@ ml (more or less) than the li.uid measuring cup'
Transer
Act'9't: ? B1'ld'n2 to2ether
D'rect'on( !ssem*le the measuring tools availa*le in the la*oratory' 0emonstrate the proper ay of measuring dry and li.uid ingredients'
SCORIN# #UIDE
5*serve the proper ay of measuring ingredients ith no mista,e
1HH
5*serve the proper ay of measuring ingredients ith 1 mista,e
GC
5*serve the proper ay of measuring ingredients ith 2 mista,e
GH
5*serve the proper ay of measuring ingredients ith mista,e
FC
5*serve the proper ay of measuring ingredients ith mista,e
FH
"ESSON (
OCCUPATIONA" +EA"T+ AND SA,ETY
>or,ing inside the la*oratory is necessary in any area of technology and livelihood education' %n every la*oratory it is a must to impose and apply the *asic safety precautions and guidelines to *e folloed' !ny individual is prone to accidents if heIshe fails to o*serve the guidelines inside the la*oratory' People
or,ing in the la*oratory area must o*serve not only their personal hygiene the facilities the appropriate coo,ing outfit *ut also the proper ay of handling the foods'
1' List good ,itchenIla*oratory and food safety and sanitation practices' 2' 0emonstrate the proper ay of handling the ingredients'
Know
ood ,itchen and la*oratory practices is essential *efore alloing the learners to use it as their training ground during the application of the activities' These includes the good ,itchen and la*oratory practices ,eeping the sanitation high in the la*oratoryang the proper ay of ,eeping and handling the food'
#OOD KITC+EN AND "ABORATORY PRACTICES
This means ,eeping things clean: and includes the folloing:
1' =aintain personal hygiene'
2' Keep and maintain the cleanliness in handling the food'
'Keep and maintain the cleanliness of the la*oratory e.uipment'
' Keep and maintain the cleanliness of the or,ing area and the la*oratory'
ood ,itchen and la*oratory practices start ith you' Personal hygiene is health practices and ha*its hich ena*le one to stay physically healthy' This means ,eeping oneself clean to avoid transfer of harmful *acteria especially in food preparation'