7/8

TLE-H.E.-Bread and Pastry Production

Quarter 1 – Module 3: Perform Mensuration and Calculation

(Conversion/Substitution of Weights and

Measures)

Bread and Pastry Production – Grade 7/8 Alternative Delivery Mode

Quarter 1 – Module 3: Perform Mensuration and Calculation: Conversion/Substitution of Weights and Measures

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 module 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 Magtolis Briones Undersecretary: Diosdado M. San Antonio

Printed in the Philippines by ________________________ Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117 E-mail Address: negros.oriental@deped.gov.ph

Development Team of the Module

Writers: Aisa C. Ibero & Crislyn M. Salinog

Editor: Jesusa D. Paladar

Reviewers: Jesusa D. Paladar & Jonathan L. Bayaton

Typesetter: Ivah Mae C. Estoconing

Layout Artist: Ivah Mae C. Estoconing

Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera

Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid

Adolf P. Aguilar, Ed.D, TM Elmar L. Cabrera

Nilita R. Ragay, Ed.D.

Antonio B. Baguio, Jr., Ed.D.

mailto:negros.oriental@deped.gov.ph

7/8

TVL Quarter 1 – Module 3:

PERFORM MENSURATION

AND CALCULATION (Conversion/Substitution of Weights and

Measures)

ii

Introductory Message

For the facilitator:

Welcome to the Bread and Pastry Production Exploratory Course Alternative

Delivery Mode (ADM) Module on Perform Mensuration and Calculation:

Conversion/Substitution of Weights and Measures!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher

or facilitator in helping the learners meet the standards set by the K to 12

Curriculum while overcoming their personal, social, and economic

constraints in schooling.

This learning resource hopes to engage the learners into guided and

independent learning activities at their own pace and time. Furthermore, this

also aims to help learners acquire the needed 21st century skills while taking

into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the

body of the module:

As a facilitator, you are expected to orient the learners on how to use this

module. You also need to keep track of the learners' progress while allowing

them to manage their own learning. Furthermore, you are expected to

encourage and assist the learners as they do the tasks included in the module.

Notes to the Teacher

This contains helpful tips or strategies that

will help you in guiding the learners.

iii

For the learner:

Welcome to the Bread and Pastry Production Exploratory Course Alternative

Delivery Mode (ADM) Module on Perform Mensuration and Calculation:

Conversion/Substitution of Weights and Measures!

This module was designed to provide you with fun and meaningful

opportunities for guided and independent learning at your own pace and time.

You will be enabled to process the contents of the learning resource while

being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know

This will give you an idea of the skills or

competencies you are expected to learn in the

module.

What I Know

This part includes an activity that aims to

check what you already know about the

lesson to take. If you get all the answers

correct (100%), you may decide to skip this

module.

What’s In

This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New

In this portion, the new lesson will be

introduced to you in various ways; a story, a

song, a poem, a problem opener, an activity

or a situation.

What is It

This section provides a brief discussion of the

lesson. This aims to help you discover and

understand new concepts and skills.

What’s More

This comprises activities for independent

practice to solidify your understanding and

skills of the topic. You may check the

answers to the exercises using the Answer

Key at the end of the module.

What I Have Learned

This includes questions or blank

sentence/paragraph to be filled in to process

what you learned from the lesson.

What I Can Do

This section provides an activity which will

help you transfer your new knowledge or skill

into real life situations or concerns.

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Assessment

This is a task which aims to evaluate your

level of mastery in achieving the learning

competency.

Additional Activities

In this portion, another activity will be given

to you to enrich your knowledge or skill of the

lesson learned.

Answer Key

This contains answers to all activities in the

module.

At the end of this module you will also find:

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part

of the module. Use a separate sheet of paper in answering the exercises.

2. Don’t forget to answer What I Know before moving on to the other

activities included in the module.

3. Read the instruction carefully before doing each task.

4. Observe honesty and integrity in doing the tasks and checking your

answers.

5. Finish the task at hand before proceeding to the next.

6. Return this module to your teacher/facilitator once you are through

with it.

If you encounter any difficulty in answering the tasks in this module, do

not hesitate to consult your teacher or facilitator. Always bear in mind that

you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You

can do it!

References This is a list of all sources used in

developing this module.

This module was designed and written with you in mind. It is here to

help you to master the Production of Bread and Pastry. Where the learner

demonstrates an understanding of the basic concepts, underlying theories

and principles in the production of various concoctions and extracts and

independently produces various concoction and extracts based on TESDA

Training Regulations.

The module is about:

Lesson 3: Conversion/substitution of weights and measures

After going through this module, you are expected to:

1. perform accurate conversion/substitution of weights and measure of

ingredients for a certain product;

2. convert weights and measures of ingredients by applying

mathematical operations; and

3. substantiate understanding on the components of

conversion/substitution of weights and measures by converting

required ingredients.

What I Need to Know

1

What I Know

Direction: In the first two (2) columns, write what you think you already know about

the topic (K) and what you want to know (W) before proceeding to the proper

discussion. Do this in your notebook.

Note: DO NOT write anything yet on 3rd column (L) for you are going to fill it in the

succeeding pages.

What I Know

(K)

What I Want to Know

(W)

What I Learned

(L)

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Lesson

3 PERFORM MENSURATION

AND CALCULATION

Welcome to the Module on “Performing Mensuration and Calculation”. This

module contains training materials and activities for you to complete. The unit of

competency “Perform Mensuration and Calculation” contains knowledge, skills and

attitudes required for Bread and Pastry Exploratory.

You are required to go through a series of learning activities in order to

complete each of the learning outcomes of the module. In each learning outcome

there are Information Sheets, Task Sheets and Activity Sheets. Follow these activities

on your own and answer the Self-Check at the end of each learning activity.

What’s In

Direction: Read and understand the questions below. Write your answers in your

notebook.

1. How does an understanding of the components in conversion and substitution

help you produce successful results?

__________________________________________________________________________________

__________________________________________________________________________________

2. Give at least two (2) examples of ingredients that can be substituted.

__________________________________________________________________________________

__________________________________________________________________________________

Notes to the Teacher

This contains helpful tips or strategies that

will help you in guiding the learners.

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What’s New

Diversity in the kitchen depends on translation and flexibility. Below is a list

of conversions and substitutions for the cook, because not all recipes use the same

measurement units and the necessary ingredients aren't always conveniently

available.

What is It

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

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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

TEMPERATURE CONVERSION TABLE

°CENTIGRADE ( °C ) TO °FARENHEIT ( °F )

50 - 122

60 - 140

70 - 158

80 - 176

110 - 230

120 - 248

130 - 266

140 - 284

170 - 338

180 - 356

190 - 374

200 - 392

230 - 446

240 - 464

250 - 482

260 - 500

°C = °F-32 X 5/9

°F = °C x 9/5 + 32

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Example °C to °F Conversion

Convert 50°C to °F

°F = (°C × 9/5) + 32

°F = (50 × 9/5) + 32

°F = (90) + 32

°F = 122° F

What’s More

A. Directions: Give the substitute equivalent of the following ingredients. Copy and

answer in your notebook.

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.

90 - 194

100 - 212

150 - 302

160 - 320

210 - 410

220 - 428

270 - 518

280 - 536

https://www.thoughtco.com/convert-celsius-to-fahrenheit-609228

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_____ 4.The most common cornstarch substitute for thickening.

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

What I Have Learned

Accurate measurement is vital to the success in bakery products. The

ingredients measurements have to be precise to get that perfect and consistent result

in baking. Thus, knowing the standard table of weights and measures is essential in

producing excellent quality output.

The conversion and substitution of weights and measure widens the horizon

of the readers that there are many options to be used or applied for in case of scarcity

of ingredients and that the options are not limited only to what is in the recipe.

Direction: Complete the KWL Chart by filling in the last column what you learned

(L) about the topic. ( in your notebook )

What I Know

(K)

What I Want to Know

(W)

What I Learned

(L)

What I Can Do

I. Directions: Use the formula in converting degrees Centigrade to degrees

Fahrenheit and Fahrenheit to Centigrade. Show your computation. Do this in your

notebook. Five points each.

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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. Copy and answer in your

notebook.

1. 1Cup butter : 1Cup margarine

1 1/4 butter : ______ margarine

2. 1Cup milk : 6Tablespoon sifted crystals + 1Cup water

1/2Cup milk : _____ sifted crystal + _____ water

3. 1Tablespoon cornstarch : 2Tablespoons all purpose flour

1/4 Tablespoon cornstarch : ________ all purpose flour

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

1/4 oz chocolate : ____________ cocoa + ___________ fat

5. 1Tablespoon all purpose flour : 1/2Tablespoon rice starch

3Tablespoon all purpose flour : ______________ rice starch

Assessment

I. True or False

Direction: Read and understand each item carefully. Write True if the statement is

correct, False it is incorrect. Do this in your notebook.

_______ 1. 60°C is equivalent to 140°F.

_______ 2. Oil is added to sweet milk in order to produce a sour milk.

_______ 3. The most common cornstarch substitute for thickening is flour.

_______ 4. 2 tablespoon all purpose flour is equal to 1 tablespoon cornstarch.

_______ 5. 1 whole egg is equal to 3 egg yolks.

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II. Matching type

Direction: Match Column A from Column B. Write your answer in your notebook.

Column A

Column B

1. 1 tablespoon cornstarch

A. 1 ¼ cup sugar plus 1 /2cup liquid

2. 1 cup honey

B. 3 tablespoon cocoa plus 1 tablespoon

fat

3. 1 cup butter

C. 3 tablespoon of sifted non- fat dry

milk

plus 1 cup water, 6 tablespoons of sifted

crystals plus 1 cup water

4. 1 ounce chocolate

D. 2 tablespoon all-purpose flour

5. 1 cup milk

E. 1 cup margarine,7/8 to 1 cup

hydrogenated

fat plus ½ teaspoon of fat, 7/8 cup of

lard

plus ½ teaspoon salt

Additional Activities

Direction: Read and analyze the recipe inside the box. Convert the recipe to make

12 cupcakes for the upcoming birthday party. Do this in your notebook.

Chocolate Cupcakes

Serving 6 cupcakes

1 egg

3/4 cup all purpose flour

1/2 cup white sugar

1/4 cup milk

1/4 cup melted butter

2 tablespoons cocoa powder

2 teaspoons vanilla extract

1 teaspoon baking powder

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________ egg

________ cup(s) all purpose flour

________ cup white sugar

________ cup milk

________ cup melted butter

________ tablespoons cocoa powder

________ teaspoons vanilla extract

________ teaspoons baking powder

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References Kto12 Basic Education Curriculum Technology and Livelihood Education Learning

Module Bread and Pastry Production Grade 7 and Grade 8, pages. 06-17

https://assatchs.files.wordpress.com/2013/09/performing-mensuration-and-

calculations-common.pdf

https://www.thoughtco.com/celcius-to-farenheit-formula-609227

https://www.foodandspice.com/p/conversions-and-substitutions.html

https://www.pinterest.ph/pin/464222674064056096/

https://assatchs.files.wordpress.com/2013/09/performing-mensuration-and-calculations-common.pdfhttps://assatchs.files.wordpress.com/2013/09/performing-mensuration-and-calculations-common.pdfhttps://www.thoughtco.com/celcius-to-farenheit-formula-609227https://www.foodandspice.com/p/conversions-and-substitutions.htmlhttps://www.pinterest.ph/pin/464222674064056096/

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117 Email Address: negros.oriental@deped.gov.ph Website: lrmds.depednodis.net

mailto:negros.oriental@deped.gov.ph