REPUBLIC OF THE PHILIPPINES
Technological University of the Philippines
COLLEGE OF INDUSTRIAL EDUCATION
LESSON PLAN
Subject Matter - Home Economics
Topic: Table of Measurements for cooking and baking
LEARNING OBJECTIVES:
At the end of the lesson, the students should be able to:
a. Value the importance of measurements for cooking and baking.
b. Identify the exact table of measurements for cooking and baking.
c. Demonstrate the procedures on measuring the dry and wet ingredients.
Materials:
- Visual Aids.
- Measuring tools such as measuring cup and measuring spoon.
References:
https://www.harlemworldmagazine.com/the-importance-of-
measurements-in-cooking/?
fbclid=IwAR0fuPnwMvMgeONBeZoRCs4dDL6Lw-
058L6jBVnafZ2AS62oinNiEHtlLwA
https://www.realsimple.com/food-recipes/cooking-tips-techniques/
preparation/measure-dry-ingredients
https://www.cookingchanneltv.com/how-to/packages/cooking-
fundamentals/photos/how-to-measure-wet-ingredients?
fbclid=IwAR1uZl3OmOGzRuedsIr0qYbpx-6hdcPf-Af0AdHYJZyWxndDQ--
NHB1GQxc
Procedure Teacher’s Activity Student’s Activity
A. Preliminary
activities
1. Daily Routine “Everybody stand up and let’s pray.” “Our Father, who
art in heaven,
hallowed be Thy
name; Thy
kingdom come;
Thy will be done
on earth as it is in
heaven. Give us
this day our daily
bread; and forgive
us our trespasses
as we forgive
those who trespass
against us; and
lead us not into
“Good morning, class! I am Ms. Mercado.” temptation but
2. Greetings deliver us from
“You may take your seats.” evil.”
“Good morning
“Ms. Assistant Secretary, how many the Ms. Mercado”
absents for this day.”
3. Checking of “Thank you,
the Ma’am.”
Attendance
(Assistant
Secretary will tell
the number of the
absents)
B. Developmenta
l activity
1. Motivation GUESS THE TOOLS!!
Teacher will show the measuring
tools (measuring cup and measuring
spoon) one by one and students will
try to guess what is that tool and
what ingredients can be measured in
that tool.
“Measuring cups,
it used to measure
dry and wet
ingredients.”
“Yes, correct, thank you!”
“Measuring
spoons, it used to
measure dry and
wet ingredients.”
“Yes, correct, thank you!”
“Measuring cup,
used to measure
liquid ingredients.”
“Correct, all of you got the correct
answers”
C. Presentation
of the Lesson
Objectives
1. The “Today, you will know about the (Students will
Importance of listen
importance of the measurements,
Measurements
Accurate measurement of attentively.
ingredients is essential. Why? as they could be
Because using the proper called for a on
measures is to be ensuring that the spot
your food turns out exactly as you recitation.)
intended, whether you're baking a
cake or meal preparation.”
2. Table of
Measurements Teacher will provide a visual aid to
show the table of measurement.
(Chosen students
Teacher will let the students to read
will read what is
what are in the visual aids. on the visual aid)
3. How to Teacher will wear a PPE such as
measure dry
hairnet, apron, mask, and gloves.
and wet (Students will
ingredients Discuss and demonstrate the
listen
procedure how to measure the dry
attentively.)
(flour) and wet (water) ingredients.
“Measuring Dry Ingredients
1. Fill measuring cup until it overflows
2. Level it with the back of a knife
(Students will try
3. Level it off how to measure
Anyone want to try?” the dry
ingredients)
“Thank you!”
“Measuring Wet Ingredients
1. Put the measuring cup in the flat
(Students will try
surface how to measure
2. Pour the wet ingredients into the the dry
container, make sure your eyes are ingredients)
even with the level of the liquid.
Anyone want to try?”
“Thank you!”
D. Generalization “What tool/s use for both dry and wet “Measuring cups
ingredients?” or measuring
spoons.”
“Very Good, Thank you!”
“What tool use for only liquid/wet “Measuring cup.”
ingredients?”
“Very Good, Thank you!”
E. Evaluation “There are 2 students will do the (Student will do
procedure of how to measure the dry what said in the
and wet ingredients, 1 student will direction)
measure for dry ingredient and 1 for
the wet ingredient.”
“Criteria
Process- 25%
Used of Tools- 25%
Cleanliness-25%
Participation- 25%”
Prepared by:
Hannah Kimae S. Mercado
