Detailed Lesson Plan
In
Cookery 7/8 Exploratory
I. Objective
At the end of the lesson the students are expected to:
1. Identify abbreviations of measurements;
2. Measure ingredients according to recipe requirement and;
3. Appreciate the importance of accuracy in measuring ingredients.
II. Subject Matter
Title : Measuring Techniques of Ingredients
A. Dry Ingredients
B. Wet Ingredients
Reference : Self learning Module
K to 12 Basic Education Curriculum Technology and Livelihood
Education Learning Module Commercial Cooking Exploratory
Course Grades 7 and 8
Materials : Laptop, Actual Sample of Ingredients and Measuring Tools,
Powerpoint Presentation
Integration : ICT
Values :
Time Allotted : 60 minutes
III. Procedure
Teacher’s Activity Student’s Activity
A. Preliminary Activities
Entering / Waiting in the meeting room
(Students patiently waiting for the class to start,
(Welcome Presentation on the screen/board
rename their devices with the given format
and Checking/admitting of participants)
shown in the screen and the chat box)
Let us wait for the others who are not yet
here in the meeting room and kindly
inform them that we will have our class. (They should be familiarize with the platform
After 5 minutes we will start.
being utilized. Such as the following:
Thank You.
Microphone: (mute/unmute)
Also, may I request everyone to rename your
Video: (start/stop video)
devices with this format:
Surname, First Name M.I_Grade and Section Reactions: (raise hand, clap, thumbs up, joy,
(De la Cruz, Juan A._Grade 8 - Daisy)
wow, heart, celebration, etc.)
Lastly, May I remind everyone to mute your
microphone as we start our class
discussion. If there are any questions and
clarifications kindly raise your hand and
unmute your microphone later on.
Thank you once again.
Opening Prayer
I think everyone’s here. Is everyone around?
( Yes ma’am / No ma’am )
Let us start our class with an opening
prayer. ( Total silence while having the prayer )
Let us bow down our heads and put ourselves
in the presence of the Lord.
Our Lord God in heaven.
Thank you for the new day you've bestowed
upon us.
Until this moment, we still have our borrowed
life and strength from you. We worship
and praise Your Holy Name.
This moment, we will continue to study and
acquire new knowledge. May you bless
your students to think fast and an inquiring
mind to be curious on whatever
knowledge they will learn today.
Most importantly bless them with Your
wisdom and a heart that will follow your
commandments in order for them to
become worthy in their studies.
You know that in this recent times, most are
suffering from hardships and economic
crises. We humbly ask You to bless the
parents of your students.
May you shower Your abundant blessings and
prosperity to each of their homes. So that
we can use these not only for our daily
lives but especially for the performance of
our duties to your Holy name.
We hope that you heard our prayer.
We ask all of these.
In the name of Jesus Christ, our Saviour.
Amen.
Greetings
Good morning everyone! Good morning Ma’am! Yes we are. We are also
I am glad that you are here today for our glad of your quality time to be spent for our
virtual class safe and sound. learning today.
Are you ready to embrace the new learning
sets for you today?
How is your day? (This morning/session) Students may reply: Happy, excited, sad, lazy
and tired.
Checking of Attendance
Let me check your attendance today, kindly
Open your video/camera if your internet ( Students may open their video/camera )
connection is stable so that I can recognize
and see your beautiful and handsome
faces.
Happy to be recognized,
May I call on the list -
Present… Chat on the chat box.
1. De la Cruz, Juan D.
(or kindly raise your hand in the reaction below)
2. Flores, Carlo P.
3. Gomez, Robert John S.
4. Perez, Luis M.
5. Rivera, Oliver V.
Is there anyone that I haven’t called out their None ma’am.
names?
Great! Since no one is absent for today’s
(Unmute their mic.)
session, I am so glad that all of you are
We are also happy for having you today ma’am.
present in this synchronous class today.
Kindly settle down as we are getting ready for
the new topic that I have prepared for you
(Yes ma’am / nod their head)
to learn in this session.
Feel free to unmute your microphone if you
want to say or share something in the
class.
Review / Recall (Unmute their mic.)
Let us have a recall about your previous Students may answer:
topic: - Measuring Cup
What are the Commonly used measuring ( for dry and wet ingredients )
tools at home or in commercial - Measuring Spoon
kitchens? - Portion Scales
Okay very good I’m glad that you could still - Household Scales
remember your previous lesson. So now - Scoops or dippers
let’s proceed.
B. Presentation
1. Motivation
Before we start our lesson proper, I prepared
(Yes ma’am / nod their head)
here an actual measuring tool and you will
identify what it is? Thumbs up Reaction
Class, Are you all ready?
I will flash it on our screen and there are hints
below you will only be given 5 seconds.
Students may answer:
Ready? Go.
- Measuring Cup
Now class can you guess what’s this?
( for wet ingredients )
Job well done, Class!
Next, be ready in 3.. 2.. 1..
Students may answer:
Okay! Time is up. Let us now have your
- Measuring Spoon
answers class.
Great! You already know what measuring tool
it is.
Lastly, let us have this..
(Unmute their mic.)
Students may answer:
- Weighing Scale
( Kitchen Digital Weighing Scale )
Can anyone answer from the class? What is
this?
Excellent! You did a great job class! Keep it
up.
2. Discussion
Now, May I request everyone to settle down,
sit back and listen attentively with our (Yes ma’am / nod their head)
class discussion. If there’s any Thumbs up Reaction
clarifications or question - you may raise
your hand virtually using the reaction
button so that you will be recognized.
Let’s start.
Before we proceed on how to measure
ingredients correctly . Let us have first the
Measurement Abbreviations:
As you can see in our screen on the each
column on the left side such as:
tsp, Tbsp, gal., pt., qt., c., doz., lb., oz., pkg.,
min., hr., sq., med., and temp are the
abbreviations or the shortcuts of the words
on right.
May I ask anyone to read the following. (Unmute their mic.)
Reads the table of measurement abbreviations.
Thank you for reading the words on our table. tsp is for teaspoon
Is there any questions regarding the Tbsp is for tablespoon
abbreviations? gal is for gallon
pt is for pint
There’s none? Okay, let’s move on to the next qt for quart and so on…….
slide.
We’re going to talk about the Types of
Measuring tools used in the kitchen.
1. Liquid Measuring Cups
A graduated cup with fraction (1, 3/4, 2/3, (Students listening attentively)
1/2, 1/3, 1/4, 1/8) marked on each side. A
measuring glass made of transparent or plastic is
more accurate for measuring liquids.
2. Dry Measuring Cups
A cup used to measure dry ingredients such
as flour, sugar, cornstarch and brown sugar. A
series of flour individualized cups indicating
fractional points (1, 1/2, 1/3, 1/4, 1/8)
3. Measuring Spoons
These consist of a set of spoons with (Students listening attentively)
different measurements used in measuring small
amounts of ingredients. Like, baking powder,
baking soda, yeast and other.
4. Weighing Scale
This equipment is used in to measure large
quantities of ingredients.
Class, do you have any questions or
clarifications? None ma’am.
Now, let us tackle about Measuring
Ingredients correctly. Accurate techniques
in measuring are as important as the tools
for measuring. Therefore, always observe
the following procedures:
First - Rice and flour.
1. ( For the flour ) - Sift the flour first.
2. Fill the cup to overflowing, level-off with a
spatula or with a straight-edged knife.
(Students listening attentively)
Note:
Do not shake the
dry measuring cup
to level off dry
ingredients.
Now here’s a question. Why do you think we Students may answer:
need to sift the flour first? - To take out the lumps and to avoid having
too much flour.
That’s correct! Very good. - To get the exact amount of flour
Next, Can we use our hands to level-off the - No, we should use a kitchen utensil or tool
rice or flour from the cup? such as the straight edged knife or spatula or
anything that has a straight edge.
Great! That’s a wonderful answer.
Now, we are going to talk about Sugars. There
will be a lot of different types of sugar that
we can use while we’re cooking. For now,
we will talk about two:
Brown Sugar and Refined sugar
1. Brown sugar.
Pack into cup just enough to hold its shape
when turned out off cup.
Level off with a spatula before emptying.
(Students listening attentively)
2. Refined Sugar / Granulated Sugar
Sift sugar once to take out lumps, if any.
Spoon into cup and level off with a spatula.
Note:
Do not pack or tap the sugar down.
3. Leavening Agents
Level a measuring spoon with straight edge of a
knife to measure small amounts of salt, pepper,
leavening agents.
4. Liquid Ingredients
Place the cup on a flat, level surface. Hold the
cup firmly and pour the desired amount or liquid (Students listening attentively)
into the [Link] over and view the liquid at eye
level to make sure it is the proper amount.
Note:
Liquid Ingredients like water, oil, fresh milk,
coconut milk will be measured with Liquid
Measuring Cup.
3. Generalization
Class, do you have any questions or
clarifications?
Since, we’ve discussed the following topics.
Here are some of my questions for all of
you.
1. What is the abbreviation for quart? Students may answer:
2. What measuring tool should we use for liquid - qt
ingredient such as coconut milk? - Liquid measuring cup
3. How do we measure brown sugar? - Pack into cup just enough to hold its shape
4. Is there a need to sift flour before measuring? when turned out off cup.
Why? Level off with a spatula before emptying.
5. How do we measure refined sugar? - Yes, to remove the lumps and to get the
accurate amount of flour according to the
Excellent Class! I am glad all of you were able recipe
to answer the following questions. I could also - Sift sugar once to take out lumps, if any.
see answers in our chat box. Spoon into cup and level off with a spatula.
C. Abstraction
Finally, we’ve reached this part. Here’s a final
question.
Students may answer:
- So we can create a quality food product.
Why do you think it is important to
- it is essential to measure the ingredients
measure ingredients accurately?
accurately
- It is advised for beginner cooks to make the
effort to measure ingredients accurately.
Great! That’s a wonderful answer.
D. Application
The class will be divided into five different
break out rooms. Each group should
prepare a presentation ( the presentation
might be a virtual talk show, a song, and
many more ) regarding the importance of
measuring ingredients accurately.
I will give you 10-15 minutes Class. The
presentation is just for 3 minutes per
group.
IV. Evaluation
I. Identification
Directions: Identify the following ingredients as to DRY or LIQUID and how to
measure the ingredient accordingly.
1. All purpose Flour
2. Water
3. Refined Sugar
4. Orange Juice
5. Cornstarch
V. Assignment
( Individual ) Prepare a recipe and identify measuring tools and utensils that will be
utilized and how to measure each ingredients accurately