Republic of the Philippines

Department of Education
Region VIII
SCHOOLS DIVISION OF EASTERN SAMAR
Brgy. Alang-alang, Capitol Site, Borongan 8600

LEARNING ACTIVITY SHEETS (LAS)

TLE 7 (COOKERY)
Name of Learner: ___________________ Grade Level: _______________
Section: ___________________________ Date: ________________

Carry Out Measurements and Calculations

Grams to Kilograms Conversion Table

Grams (g) Kilograms (k)
1g 0.0001 kg
10 g 0.01 kg
20 g 0.02 kg
30 g 0.03 kg
40 g 0.04 kg
50 g 0.05 kg
60 g 0.06 kg
70 g 0.07 kg
80 g 0.08 kg
90 g 0.09 kg
100 g 0.01 kg
500 g 0.5 kg
1000 g 1 kg

Here you can see that when we convert kilograms to grams, you multiply it by 1000.
When you convert grams to milligrams, you multiply it by 1000.

To convert from a large unit to a small unit, we multiply.

To convert from a small unit to a large unit, we divide.

Example # 1:
5 kg = _____ g
When we go from kilograms to grams, we multiply by 1000.
5 x 1000= 5000
5 kg = 5000 g
These two values are equivalent.
Example # 2

200 g = _____ kg
When converting from grams to kilograms, divide by 1000
200 ÷ 1000 = 0.2 kg
200 g = 0.2 kg
These value are equivalent

Pounds to Kilograms Conversion Table

Pounds (lb) Kilograms (k)

0.1 lb 0.045 kg
1 lb 0.454 kg
2 lb 0.907 kg
3 lb 1.361 kg
4 lb 1.814 kg
5 lb 2.268 kg

The mass in kilograms (kg) is equal to the mass in pounds (lb) times 0.454.

Example:
Convert 2.5 pounds to kilogram
2.5 × 0.454 = 1.135 kg

Liquid Volume Conversion

1 liter 1000 milliliter

1 quarts 2 pints
1 fluid ounce 2 tablespoon
1 tablespoon 3 teaspoon
1 liter 2.113376 pints
I pints 2 cups
1 gallon 4 quartz

To convert liters to milliliters, multiply the liter value by 1000.

Example:
To calculate how many milliliters is 2 liters of water, multiply 2 by 1000.
2 ×1000 = 2000
Fahrenheit to Celsius Conversion Table
Fahrenheit Celsius Description
-459.67℉ -273.15℃ Absolute zero temperature
32℉ 0℃ Freezing/melting point of
water
40℉ 4.46℃
70℉ 21.11℃ Room temperature
98.6℉ 37℃ Average body temperature
 212℉ 100℃ Boiling point of water
300℉ 148.89℃

To convert Celsius to Fahrenheit:

℉=(℃)× 9/5+32 or ℉=(℃)× 1.8+32

Example:
Convert 20℃ to ℉
℉=20 ℃ ×(9 /5)+32=68 ℉ or ℉=20 ℃ × 1.8+32=68 ℉

To convert Fahrenheit to Celsius:

℃=(℉ −32)/¿ (9/5) or ℃=(℉ −32)/1.8

Example:
Convert 68℉ to ℃
℃=(68−32)/ (9/5) = 20℃ or ℃=(68−32)/1.8=20 ℃

Table of Ingredients and its Equivalent Substitute

Ingredient equivalents
Ingredient Amount Substitutions
Allspice 1 tsp  1/2 tsp cinnamon plus 1/2 tsp ground cloves.
Apple pie spice 1 tsp  1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp
cardamom.
Arrowroot, as 1 tbsp.  2 tbsp. all-purpose flour
thickener or 1 tbsp. cornstarch.
Baking powder, 1 tsp  1/4 tsp baking soda, 1/2 tsp cream of tartar
double acting and 1/4 tsp cornstarch;
 1/4 tsp baking soda plus 5/8 tsp cream of
tartar;
 1/4 tsp baking soda plus 1/2 cup buttermilk,
sour milk or yogurt (decrease liquid in recipe
by 1/2 cup);
 1/4 tsp baking soda, 1/2 tbsp. vinegar or
lemon juice plus sweet milk to make 1/2 cup
(decrease liquid in recipe by 1/2 cup);
 1/4 tsp baking soda plus 1/4 cup molasses
(decrease liquid in recipe by 1-2 tbsp.);
 1 1/2 tsp phosphate or tartrate baking
powder.
Bay leaf, crushed 1 tsp  1 whole bay leaf.
Brandy 1/4 cup  1 tsp brandy extract plus enough water or
liquid called for in recipe to make 1/4 cup.
Bread crumbsc 1/4-1/3 cup  1 slice bread;
dry  1/4 cup cracker crumbs;
 2/3 cup rolled oats;
Broth, or 1 cup  1 bouillon cube, 1 tsp (1 envelope) powdered
beef broth base or 1 tsp instant granules dissolved
chicken in 1 cup water.
Butter 1 cup  1 cup margarine;
 7/8 to 1 cup hydrogenated shortening plus
1/2 tsp salt
 7/8 cup lard plus 1/2 tsp salt;  7/8 cup oil
plus 1/2 tsp salt.
Catsup 1 cup  1 cup tomato sauce plus 1/2 cup sugar and 2
tbsp. vinegar (for use in cooking).
Chili Sauce 1 cup  1 cup tomato sauce, 1/4 cup brown sugar, 2
tbsp. vinegar, 1/4 tsp cinnamon, and dash of
ground cloves and allspice.
Chives, finely 1 tbsp.  1 tbsp. green onion tops, finely chopped.
chopped
Chocolate, 1 oz.  3 tbsp. cocoa plus 1 tbsp. butter or fat;
unsweetened  3 tbsp. carob powder plus 2 tbsp. water.
semisweet 1-2/3 oz.  1 oz. unsweetened chocolate plus 4 tsp sugar.

Chocolate chips, 6 oz. pkg.  2 squares (2 oz.) unsweetened chocolate, 2

semisweet, melted (2/3 cup) tbsp. shortening and 1/2 cup sugar melted
(2/3 cup).
Coconut, grated, 1 tbsp.  1 1/2 tbsp. fresh coconut, grated.
dry
Coconut milk 1 cup  1 cup milk.
Coconut cream 1 cup  1 cup cream.
Cornstarch 1 tbsp.  2 tbsp. all-purpose flour;
 2 tbsp. granular tapioca;
 1 tbsp. arrowroot.
Corn syrup 1 cup  1 cup granulated sugar plus 1/4 cup water or
other liquid called for in recipe;
 1 cup honey.
Cracker crumbs 3/4 cup  1 cup dry bread crumbs.
Cream: 1 cup  1 1/2 tbsp. butter plus 7/8 cup milk;
 half & half  1/2 cup coffee cream plus 1/2 cup milk;
(1012% fat)  1 cup evaporated milk, undiluted.
 coffee (20% fat) 1 cup  3 tbsp. butter plus 7/8 cup milk.
 heavy (36-40% 1 cup  1/3 cup butter plus 3/4 cup milk (for baking
fat) only, will not whip).
 sour 1 cup  7/8 cup buttermilk or sour milk;
 1 cup yogurt;
 1 1/8 cup powdered nonfat dry milk, 1/2 cup
warm water and 1 tbsp. vinegar (mixture will
thicken in refrigerator in a few hours);
 1 cup evaporated milk plus 1 tbsp. vinegar
(allow to stand 5 minutes before using);
 1/3 cup buttermilk, 1tbsp. lemon juice, and 1
cup smooth cottage cheese blended together;
 7/8 cup milk, 1 tbsp. lemon juice, and 2 tbsp.
butter or margarine.
 whipped cream 2 cups  1 cup chilled evaporated milk plus 1/2 tsp
lemon juice, whipped until stiff.
Cream of tartar 1/2 tsp  1 1/2 tsp lemon juice or vinegar.
Dill, fresh 1 head  1 tsp dill seed.
Eggs 1 egg  2 1/2 tbsp. dried, sifted eggs plus 2 1/2 tbsp.
 whole, large (3 water;
1/3tbsp.)
 3 1/3 tbsp. frozen egg yolks, thawed;
 1/2 tsp baking powder, 1 Tbsp. vinegar and 1
tbsp. liquid (in baking);
 1 egg in every 3 can be replaced with 1tbsp.
cornstarch in baking;
 Soften 1 tbsp. unflavored gelatin in 3 tbsp.
cold water, add 3 tsp boiling water, cool and
beat until frothy, add to recipe (reduce other
liquid by 2 tbsp.);

 1/4 cup commercial egg substitute.

 whites 1 egg white  2 tsp dried egg white plus 2 tbsp.
(2 tbsp.)  water; 2 tbsp. frozen egg whites,
thawed.
 yolks 1 egg yolk  2 tbsp. dried egg yolks plus 2 tsp
(1 1/3 tbsp.)  water; 4 tsp frozen egg yolks, thawed.
Flour, 1 cup  7/8 cup all-purpose or bread flour.
 pastry
 cake 1 cup  7/8 cup all-purpose flour (1 cup less 2 tbsp.).
 white, all 1 tbsp.  1/2 tbsp. cornstarch, potato starch, rice starch
purpose for or arrowroot;
thickening  1 tbsp. quick-cooking tapioca;
 1 tbsp. waxy rice or corn flour;
 2 tbsp. granular cereal;
 2 tbsp. browned flour;
 1 1/2 tbsp. whole wheat flour.
 white, all 1 cup  1 1/2 cups bread crumbs;
purpose for  1 1/8 cups cake flour (1 cup plus 2 tbsp.);
baking  7/8 to 1 cup corn meal;
 1/2 cup cornstarch plus 1/2 cup rye, potato or
Note: Specialty rice flour (sift together 6 times, use with 2 tsp
flours added to baking powder per cup in quick breads as
yeast bread recipes wheat flour allergy substitute);
will result in a  13/16 cup gluten flour (1 cup less 3 tbsp.);
reduced volume  5/8 cup potato flour;
and heavier
product.
 7/8 cup rice flour;
 1 1/3 cups rolled oats;
 1 1/4 cups rye flour;
 1/8 cup soy, cottonseed, peanut or carob flour
plus 7/8 cup all-purpose flour;
 1/3 cup wheat germ plus 2/3 cup all-purpose
flour
 1 cup minus 1 tbsp. whole wheat flour.
 white, all 1 cup  1 cup all-purpose flour plus 1 1/4 tsp baking
purpose, self- powder and 1/4 tsp salt.
rising
Garlic 1 clove, small  1/8 tsp garlic powder or instant minced garlic;
  1/2-1 tsp garlic salt (reduce amount salt called
for in recipe).
Gelatin, flavored 3-oz package  1 tbsp. plain gelatin plus 2 cups fruit juice.
Ginger, candied or 1 tbsp.  1/8 tsp powdered ginger.
raw
Herbs, fresh 1 tbsp.  1 tsp dried herbs.
Honey 1 cup  1 1/4 cup sugar plus 1/4 cup liquid (use liquid
called for in recipe).
Horseradish, grated 1 tbsp.  2 tbsp. bottled horseradish.

fresh
Italian seasoning 1 tsp  1/4 tsp basil, 2/3 tsp dried parsley, and
pinch oregano.
Lemon 1 lemon  1 to 3 tbsp. juice, plus 2 to 2 1/2 tsp grated
 whole rind.
 juice 1 tsp  1/2 tsp vinegar.
grated rind or peel 1 tsp  1/2 tsp lemon extract.

Lemon grass 1 tbsp.  1 tbsp. lemon peel.

Maple sugar, grated 1 tbsp.  1 tbsp. white sugar;
1/2 cup  1 cup maple syrup (decrease liquid by 1/2
cup).
Maple syrup about 2 cups  Combine 2 cups sugar and 1 cup water,
bring to clear boil; take off heat; add 1/2 tsp
maple flavoring.
Marshmallows, 1 cup  10 large marshmallows.
miniature
Mayonnaise (for use 1 cup  1 cup yogurt, sour cream or cottage cheese
in pureed in blender (use for all or part of
salads and salad mayonnaise called for in recipe).
dressings)
Milk or 1 cup  1 cup minus 1 tbsp. sweet milk, plus 1 tbsp.
 buttermilk vinegar or lemon juice; let stand 5 minutes;
sour  1 cup sweet milk plus 1 1/4-1 3/4 tsp cream
of tartar;
 1 cup yogurt (plain).
 skim 1 cup  1/3 cup instant nonfat dry milk plus 7/8 cup
water.
 whole 1 cup  1/2 cup evaporated milk plus 1/2 cup water;
 1 cup skim, 2% or reconstituted dry milk;
 1 cup soy or almond milk;
 1 cup fruit juice or potato water in baking;
 1 cup water plus 1 1/2 tsp butter in baking;
 1 cup buttermilk plus 1/2 tsp baking soda
(decrease baking powder by 2 tsp).
 sweetened 1 cup  Combine 1 cup plus 2 tbsp. dry milk with 1/2
condensed cup warm water and 3/4 cup sugar, mix
well, may set pan in bowl of hot water to
dissolve sugar.
Mint leaves, t 1/4 cup  1 tbsp. dried mint leaves.
freshly chopped
Molasses 1 cup  3/4 cup sugar, increase liquid by 5tTbsp.,
 decrease baking soda by 1/2 tsp, add 2 tsp
baking powder;
 3/4 cup sugar plus 1 1/4 tsp cream of tartar,
increase liquid in recipe by 5 Tbsp.
Mushrooms, fresh 1 lb.  3 oz. dried plus 1 1/2 cups water;

 1 8-oz can, drained weight.

Mustard, dry 1 tsp  1 tbsp. prepared mustard;
 1/2 tsp mustard seeds.
Nuts 1 cup  1 cup rolled oats, browned (in baked
products).
Oil (for sautéing) 1/4 cup  1/4 cup melted margarine, butter, bacon
drippings, shortening or lard.
Onion 1 small  1/4 cup chopped, fresh onion;
 1 1/3 tsp onion salt;
 1 to 2 tbsp. instant minced onion;
 1 tsp onion powder.
Onion powder 1 tsp  1/4 cup fresh onion, chopped.
Orange 1 medium  6 to 8 tbsp. juice; 3/4 cup diced; 2 to 3 tbsp.
grated rind.
Orange peel, dried 1 tbsp.  2 or 3 tbsp. grated fresh orange peel (peel of
medium orange).

Learning Competency
Carry out measurement and calculations.
1.1. Give the abbreviation and equivalent of measurement.
1.2. Measure ingredients according to recipe requirements

Directions/Instructions
On a sheet of paper, answer the following activities. Follow the direction given for
each.

Exercise/Activities

A. Direction: Convert the given measurement. Show your solutions. Write your answer in a
sheet of paper.

1. 3,500 g = __________kg
2. 600 g = __________kg
3. 2.2 kg = __________g
4. 600 kg __________g
5. 2.6 l = __________ml

6. 4.5 pounds = __________ kg

7. 3 liters = __________pints
8. 50℉ =¿ ℃
9. 150℃=¿ ℉
10. 75℉ =¿ ℃

B. Direction: Write the substitution for the following ingredients. Write your answer on a
separate sheet of paper.
1. 1/4-1/3 cup Dry bread crumbs
2. 1C Coconut milk
3. ½ tsp cream of tartar
4. 1C Cake flour
5. 1 cup Miniature marshmallow
6. 1cup Skim milk
7. 1 cup Nuts
8. ¼ cup Oil
9. 1 cup Brown sugar
10. 1 cup Confectioners/powdered sugar

References for Learners

TLE Module (Cookery) pp.41-48
mrsmithejmath.weebly.com
www.mcckc.edu>math>basic

Prepared by

TLE Teachers
Name of Writer

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