This is a self-learning module for Technology and Livelihood Education (TLE), Home Economics – Cookery, for Grade 8. Module 3.1, Measuring Techniques of Ingredients, teaches learners the correct way to measure dry ingredients, solid fats, and liquids, plus common kitchen terms such as pinch, dash, and jigger. It was made for home-based learning under the Alternative Delivery Mode and can also be used in class.
On this page 8 sections
What learners will learn
The module has one lesson, Lesson 3 – Measuring Techniques of Ingredients (competency code TLE_HECK7/8PM-Od-4). After going through it, learners are expected to:
- Measure ingredients accurately according to recipe standard requirements.
Why accurate measuring matters
The module explains that successful cooking depends on following the recipe correctly. Too much or too little of an ingredient changes the taste and the result of the food.
How to measure each type of ingredient
The module gives step-by-step methods for six kinds of ingredients.
| Ingredient | Steps in the module |
|---|---|
| Flour | Sift to remove lumps. Scoop the sifted flour into the measuring cup, heaping it well. Level off with a spatula or straight-edged utensil. |
| Brown sugar | Roll out the lumps. Scoop into the measuring cup and pack firmly, just enough to hold its shape. Level off with a spatula. |
| White sugar | Fill the cup until overflowing. Do not shake the cup. Level off with a spatula. |
| Baking powder and baking soda | Remove lumps by stirring. Dip the measuring spoon into the powder. Level with a spatula or straight-edged utensil. |
| Margarine and lard | Fill the measuring cup, press until it is full, then level with a spatula or straight-edged utensil. |
| Liquids | Place the measuring glass on a flat surface. Pour slowly to the desired level. Bend down and read the measurement at eye level, looking at the top of the liquid. |
The tests also connect each tool to its use: measuring spoons for small amounts of dry and liquid ingredients (such as baking powder), measuring cups for dry ingredients (such as cups of sugar), a measuring glass for liquids, and a spatula for leveling.
Miscellaneous measures
Recipes often use these terms, which the module defines:
- Pinch: the amount of a dry ingredient you can hold between your forefinger and thumb. It is less than a dash, about 1/16 teaspoon.
- Dash: a small amount of a dry ingredient, over 1/16 teaspoon but less than 1/8 teaspoon. For liquids, a dash is about 3 drops.
- Jigger: equal to 3 tablespoons or ½ fluid ounce.
- Scant: slightly less than the actual measure.
- Heaping: enough of the ingredient so that it heaps over the rim of the measuring cup or spoon.
Parts and activities of the module
- What I Know: a 15-item multiple-choice pretest.
- What’s In: a review of the previous lesson, where learners explain how to sanitize and store tools such as measuring cups, chopping boards, blenders, and electric mixers.
- What’s New: a measuring song, “We Can Measure” (sung to the tune of Jingle Bells), from which learners list the quantities and units of measure.
- What is It: the lesson on measuring techniques and miscellaneous measures.
- What’s More: illustrating the steps for measuring flour, brown sugar, baking powder, and milk, then actually measuring five ingredients (for example, ¾ cup brown sugar and 1/3 cup margarine) and self-rating with a rubric from 80 to 100 points.
- What I Have Learned: a 10-item fill-in-the-blank review with a word box.
- What I Can Do: writing the proper steps for measuring brown sugar, all-purpose flour, margarine, milk, and white sugar.
- Additional Activities: measuring a recipe’s ingredients with both ordinary and standard tools and comparing the volumes, and interviewing owners of at least two carinderias in the barangay about how they measure ingredients.
- Assessment: a 15-item multiple-choice post-test, followed by the answer key.
How to use this module
- Learners: Start with the pretest, then go through each part in order. Write all answers in your activity notebook or on a separate sheet, and do not write on the module. Use the answer key honestly to check your work.
- Parents: The hands-on activities need basic kitchen items such as measuring cups, measuring spoons, a measuring glass, a spatula, and ingredients like flour, sugar, and margarine. Supervise learners while they measure and help them arrange the carinderia interview.
- Teachers: The module notes that the order of teaching can be adjusted to match your textbook and references. Check the printed answer key before using it to grade, since some answers in the key do not match the lesson content (for example, items asking which tool measures baking powder or tablespoons of liquid).
Frequently asked questions
What grade is this Cookery module for?
The module is labeled Cookery – Grade 8 under Technology and Livelihood Education, Home Economics. Its competency code, TLE_HECK7/8PM-Od-4, is shared by Grades 7 and 8 exploratory Cookery.
What is the difference between a pinch and a dash?
A pinch is the amount of a dry ingredient held between your forefinger and thumb, about 1/16 teaspoon. A dash is slightly more, over 1/16 but less than 1/8 teaspoon, and for liquids it is about 3 drops.
How do you measure brown sugar correctly?
Roll out the lumps, scoop the sugar into the measuring cup and pack it firmly just enough to hold its shape, then level it off with a spatula.
How should liquids be measured?
Place the measuring glass on a flat surface, pour the liquid slowly to the desired level, and bend down to read the measurement at eye level, looking at the top of the liquid.
Does the module have an answer key?
Yes, it includes answers for the pretest, the song activity, the fill-in-the-blank review, and the post-test. Some answers in the printed key do not match the lesson, so teachers should check them first.
Full text of the module
The text below is a transcription of the PDF above, as printed.
Technology and Livelihood Education
Home Economics – Cookery
Quarter 0 – Module 3.1
Measuring Techniques of Ingredients
Cookery – Grade 8 Alternative Delivery Mode Quarter 0- Module 3.1: Measuring Techniques of Ingredients 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 book 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 M. Briones Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Writer: Nerie D. Contreras
Editor: Geraldine F. Vergas
Reviewers: Elizabeth A. Bautista, Ruby C. Limen, Ma. Ligaya C. Azarcon, Lorna L. Estal, Leonila J. Floria, Virginia T. Mahinay
Illustrator: Cornelio Judicpa
Layout Artists: Rozen Mae P. Ouano, Eljun A. Calimpusan
Management Team: Francis Cesar B. Bringas, Isidro M. Biol, Josephine Chonnie M. Obseñaries, Maripaz F. Magno, Minerva T. Albis, Imee R. Vicariato, Genevieve S. Verceles, Corazon F. Adrales
Printed in the Philippines by ________________________
Department of Education – Learning Resource Management Section, Region XIII
Office Address: Teacher Development Center, JP Rosales Avenue, Butuan City, Philippines 8600 Telefax: (085) 342-5969 E-mail Address: caraga@deped.gov.ph
8
Technology and Home Economics
Home Economics -Cookery
Quarter 0- Module 3.1
Measuring Techniques of Ingredients
Introductory Message
This Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue your studies and learn while at home. Activities, questions, directions, exercises, and discussions are carefully stated for you to understand each lesson.
Each SLM is composed of different parts. Each part shall guide you step-by-step as you discover and understand the lesson prepared for you.
Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This will tell you if you need to proceed on completing this module or if you need to ask your facilitator or your teacher’s assistance for better understanding of the lesson. At the end of each module, you need to answer the post-test to self-check your learning. Answer keys are provided for each activity and test. We trust that you will be honest in using these.
In addition to the material in the main text, Notes to the Teacher are also provided to our facilitators and parents for strategies and reminders on how they can best help you on your home-based learning.
Please use this module with care. Do not put unnecessary marks on any part of this SLM. Use a separate sheet of paper in answering the exercises and tests. And read the instructions carefully before performing each task.
If you have any questions in using this SLM or any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator.
Thank you.
What I Need to Know
This module was designed and written to better measuring techniques of ingredients. It will help the learner master the nature of measuring ingredients The scope of this module will be used in many different learning situations. The language used recognizes the diverse vocabulary level of learners. The lessons are arranged to follow the standard sequence of the module. But the order of teaching can be changed to correspond with the textbook and references you will be using.
The module has only one lesson namely;
Lesson 3 – Measuring Techniques of Ingredients (TLE_HECK7/8PM-Od-4)
After going through this module, you are expected to:
3.1 Measure ingredients accurately according to recipe standard requirements.
What I Know
Directions: Choose the letter of the correct answer. Write the letter of the correct answer in your activity notebook.
A measurement of ingredients which is less than a dash and equivalent to approximately 1/16 teaspoon.
- A. jigger
- B. dash
- C. pinch
- D. scant
A small amount of an ingredient equivalent to over 1/16 teaspoon but less than 1/8 teaspoon when measuring dry ingredients.
- A. jigger
- B. dash
- C. pinch
- D. scant
It is tool used to measure dry and liquid ingredients of lesser quantity?
- A. measuring cup
- B. measuring glass
- C. measuring spoons
- D. weighing scale
It is a tool used to measure the liquid ingredients?
- A. measuring cup
- B. measuring glass
- C. measuring spoons
- D. weighing scale
It is a tool used to measure 2 tablespoons of milk.
- A. measuring cup
- B. measuring spoons
- C. measuring glass
- D. thermometer
A measurement in cooking that is equivalent to 3 tablespoon or ½ fluid ounce
- A. jigger
- B. dash
- C. pinch
- D. scant
It is a tool used to measure 2 ¾ cups of sugar.
- A. measuring spoon
- B. measuring glass
- C. thermometer
- D. measuring cup
An appropriate tool used to measure baking powder.
- A. measuring cups
- B. measuring glass
- C. measuring spoons
- D. weighing scale
A tool used to measure 1 ½ cups of milk?
- A. measuring cups
- B. measuring glass
- C. measuring spoons
- D. weighing scale
A tool used to level when measuring dry ingredients.
- A. spoon
- B. spatula
- C. rubber scraper
- D. knife
Which of the ingredients below need to be pressed when measuring?
- A. white sugar
- B. salt
- C. flour
- D. brown sugar
How do you measure flour accurately?
- A. scoop the flour into the cups
- B. sift flour before measuring
- C. shake the measuring cup before leveling
- D. level the flour with tines of the fork
What is the correct way of measuring liquid?
- A. reading at the eye level
- B. reading while the liquid is still moving
- C. reading above the rim of the liquid
- D. reading within the rim of the liquid
The best way to measure dry ingredients accurately is____________.
- A. scooping
- B. spooning
- C. shoveling
- D. pouring
The best way to measure brown sugar is ______________.
- A. scoop brown sugar in a cup
- B. heap measuring cup and level
- C. level brown sugar after heaping
- D. scoop brown sugar into cup, press and level
Lesson 1 Measuring Techniques of Ingredients
What’s In
Before you will proceed to the lesson proper, please let us remember first your last week’s lesson. Let us have a review by answering the activity below.
Activity:
Directions: To avoid early damage in the tools, how will you sanitize and store the following tools in your kitchen. Write your answers in the activity notebook following the given columns.
| Tools | Proper Sanitation | Proper Storage |
|---|---|---|
| 1. measuring glass | ||
| 2. measuring cup | ||
| 3. measuring spoon | ||
| 4. chopping board | ||
| 5. strainer | ||
| 6. pots and pans | ||
| 7. mixing bowl | ||
| 8. ladles | ||
| 9. blender | ||
| 10. electric mixer |
What’s New
Hello, please sing the song written below. With the title “We can Measure” (Sing to the tune of Jingle Bells)
16 tablespoons are equal to a cup and 3 teaspoons in ¼ cup When you exactly measure the ingredients You will surely produce a perfect product. 4 liters more is in 1 galloon In using a measuring cup, we can measure anything.
Activity:
Directions: Pick out the different measures in the “We can Measure” song. Write your answers in your activity notebook.
| Quantity | Unit of measure |
|---|---|
What is It
Accurate measurement of ingredients is very important. Successful cooking depends on following the recipe correctly. Too much or too little of ingredient affects the taste and outcome of food being prepared.
Measuring Dry and Solid Ingredients
A. Flour
- Sift the flour to remove lumps.
- Scoop sifted flour into measuring cup, heaping it well.
- Level off the cup with spatula or straight-edged utensil.
[photo: sifted flour being leveled in a measuring cup with a spatula] [photo: flour heaped in a measuring cup on a plate] [photo: flour leveled in a measuring cup with flour spilled around it]
Images captured by: Nerie Contreras
B. Brown sugar
- Roll out the lumps.
- Scoop to measuring cup and packed firmly just enough to hold its shape.
- Level off with a spatula.
[photo: brown sugar being packed into a measuring cup with a spoon] [photo: measuring cup filled with brown sugar on a plate] [photo: packed brown sugar beside a measuring cup]
Images captured by: Nerie Contreras
C. White Sugar (for illustration)
- Fill the cup until overflowing. Do not shake the cup.
- Level off with a spatula.
D. Baking powder and baking soda (for illustration)
- Remove the lumps by stirring’
- Dip the measuring spoon into the powder
- Level with a spatula or with a straight-edge utensil.
E. Margarine and lard (for illustration)
- Fill the measuring cup with margarine or lard.
- Press until it is full.
- Level with a spatula or straight-edge utensil.
F. Liquid (for illustration)
- Place the measuring glass on the flat surface.
- Pour the liquid ingredients slowly into the measuring glass until itis at the desired level.
- Bend down to view the measurement at eye level for an accurate reading. Look at the top of the liquid.
Miscellaneous Measures:
- Pinch. A measurement used on dry ingredients that is the amount you can pinch between your forefinger and thumb. It is less than a dash and equivalent to approximately 1/16 teaspoon.
- Dash. A small amount of an ingredient equivalent to over 1/16 teaspoon but less than 1/8 teaspoon when measuring dry ingredients. A dash used to measure liquid ingredients equals approximately 3 drops.
- Jigger. A measurement equivalent to 3 tablespoon or ½ fluid ounces.
- Scant. A scant measurement indicates that you should use slightly less than the actual measure.
- Heaping. Indicating that enough ingredient should be added in the measure so that it heaps over the rim of the measuring cup or spoon.
What’s More
Activity 1
Directions: Illustrate the steps in measuring the following ingredients. Use your activity notebook for illustrations.
- flour
- brown sugar
- baking powder
- milk
Activity 2
Directions: Measure the following ingredients using the given measurements. Rate yourself and please be honest in giving scores. Use the rubrics below for scoring your work.
- ½ teaspoon salt
- ¾ cup brown sugar
- ½ cup flour
- 1 ¼ cup white sugar
- 1/3 cup margarine
| Rubrics for Scoring: Description | Score |
|---|---|
| Observe the proper way of measuring dry and liquid ingredients accurately with no mistakes | 100 |
| Observe the proper way of measuring dry and liquid ingredients accurately with one mistake | 95 |
| Observe the proper way of measuring dry and liquid ingredients accurately with two mistakes | 90 |
| Observe the proper way of measuring dry and liquid ingredients accurately with three mistakes | 85 |
| Observe the proper way of measuring dry and liquid ingredients accurately with four mistakes | 80 |
What I Have Learned
To measure your learning and understanding of the lesson, please answer from the box below and write your answers in the activity notebook.
Directions: Fill in the blank with the correct word or group of words. Select the answer from the box below and write your answers in the activity notebook.
- _____________ is a measurement used on dry ingredients that is the amount you can pinch between your forefinger and thumb. It is less than a dash and equivalent to approximately 1/16 teaspoon.
- _____________ is the small amount of an ingredient equivalent to over 1/16 teaspoon but less than 1/8 teaspoon when measuring dry ingredients.
- _____________ is measurement equivalent to 3 tablespoon or ½ fluid ounces.
- _____________ a measurement indicates that you should use slightly less than the actual measure.
- Bend down to view the measurement of liquid at _____________.
- Sift the flour to remove _____________.
- Lumps in baking powder and baking soda can be removed by_____________.
- Brown sugar must be scooped to measuring cup and _____________ to hold its shape.
- After filling the cup with flour, it should be leveled by _____________.
- In measuring liquid, measuring glass must be placed in _____________.
Flat surface spatula packed firmly Stirring lumps pinch dash Scant eye level measure jigger
What I Can Do
Activity
Directions: Write the steps of the proper measurement of the ingredients listed below:
- Brown sugar
- All-purpose Flour
- Margarine
- Milk
- White sugar
Additional Activities
Activity 1
Directions: Measure the ingredients of a recipe using the ordinary and standard measuring tools. Place them in a separate bowl. After measuring, mix, and set aside.
3 cups All Purpose Flour
1 1/2 c brown sugar
2 tsp baking powder
2 tsp baking soda
1/3 cup oatmeal
1 cup oil
1/2 c milk
2 cups banana
Question: What are your observations of the volume of the ingredients in using the nonstandard and standard measuring tools? Write your answer in your activity notebook.
Activity 2
Directions: Visit at least two Carenderias in your barangay. Interview the owner on how they measure ingredients. Make a narrative report and write in your activity notebook.
Assessment
Directions: Write the letter of the correct answer in the activity notebook.
The ingredient below which need to be pressed when measuring.
A. white sugar
B. salt
C. flour
D. brown sugarHow do you measure flour accurately?
A. scoop the flour into the cups
B. sift flour before measuring
C. shake the measuring cup before leveling
D. level the flour with tines of the forkWhat is the correct way of measuring liquid?
A. reading at the eye level
B. reading while the liquid is still moving
C. reading above the rim of the liquid
D. reading within the rim of the liquidThe best way to measure flour accurately is?
A. scooping
B. spooning
C. shoveling
D. pouringHow to measure brown sugar?
A. scoop brown sugar in a cup
B. heap measuring cup and level
C. level brown sugar after heaping
D. scoop brown sugar into cup, press and levelA measurement of ingredients which is less than a dash and equivalent to approximately 1/16 teaspoon.
A. jigger
B. dash
C. pinch
D. scantA small amount of an ingredient equivalent to over 1/16 teaspoon but less than 1/8 teaspoon when measuring dry ingredients.
A. jigger
B. dash
C. pinch
D. scantA tool used to measure dry and liquid ingredients of small quantity.
A. measuring cup
B. measuring glass
C. measuring spoons
D. weighing scaleA tool used to measure the volume liquid ingredients.
A. measuring cups
B. measuring glass
C. measuring spoons
D. weighing scaleA tool used to measure 2T of oil.
A. measuring spoon
B. measuring cup
C. measuring glass
D. thermometerA measurement equivalent to 3 tablespoon or ½ fluid ounces.
A. jigger
B. dash
C. pinch
D. scantIt is a tool used to measure 2 ¾ cups of sugar.
A. measuring spoon
B. measuring glass
C. thermometer
D. measuring cupAn appropriate tool to use if you measure baking powder.
A. measuring cup
B. measuring glass
C. measuring spoons
D. weighing scaleA tool appropriate to use if you measure 1 ½ cups of milk.
A. measuring cup
B. measuring glass
C. measuring spoons
D. weighing scaleAn appropriate tool used to level off in measuring dry ingredients.
A. spoon
B. spatula
C. rubber scraper
D. knife
Answer Key
[transcriber’s note: the answer columns are printed sideways on the page; they are transcribed here in the module’s section order]
What I Know
C 1.
B 2.
C 3.
B 4.
D 5.
A 6.
A 7.
A 8.
A 9.
B 10.
D 11.
A 12.
A 13.
A 14.
D 15.
What’s New
16 T 1.
1 C 2.
4 L 3.
1 gal 4.
What I Have Learned
pinch
Dash
Jigger
Scant
Eye level
lumps
stirring
packed firmly
spatula
flat surface
Assessment
D 1.
A 2.
A 3.
A 4.
D 5.
C 6.
B 7.
C 8.
B 9.
D 10.
D 11.
A 12.
A 13.
A 14.
B 15.
References
BOOKS
Delos Santos, Zenaida. 2013, TLE: Exploratory Course in Commercial Cooking, Batangas: Academic Publishing
INTERNET
“How to measure ingredients properly” 2020 Retrieved from https://www.taste.com.au/baking/articles/how-to-measure-ingredients-properly/myzxtyjk on April 15, 2020
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