Republic of the Philippines
Department of Education
Lesson Objectives/
Competencies
Objectives:
1. Discuss the proper ways of
measuring dry and liquid
ingredients and explain the
importance of each step
2. Demonstrate the proper
ways of measuring dry and
liquid ingredients together with
the conversion of measurement
3. Show enthusiasm in the
conversion and measuring the
ingredients by participating
actively in the class discussion
and in the application
Competencies/ Skills:
1. Carry Out Measurement and
Calculations
Theme: FOOD and PRODUCTS
Icon: BINAGOL
 Demonstrate the proper
ways of measuring
ingredients of “binagol”.
Technology and Livelihood Education – Home Economics (Commercial Cooking) Grade -7&8
FIRST DAY
Pre –Activity
a. Checking of attendance
b. Review the past lesson
(conversions of weights and
measure in cooking)
c. Motivation
-Mount a crossword puzzle on
the board and let the students
find out the answers with the
help of the pictures shown. The
picture will serve as hint.
HINTS
1. Picture of Binagol
2. Picture of Moron
3. Picture of Pastillas
4. Picture of Arasip
5. Picture of Suman
6. Picture of Puto
7. Picture of Suman sa Ibus
Learning Activities:
a. Development of the lesson
1. Unlocking difficulties
2. Presentation of the lesson
Discussion: “ Measuring
Ingredients Correctly”
Region VIII
Division of Tacloban City
SAGKAHAN NATIONAL HIGH SCHOOL
Tacloban City
CULTURE-BASED LESSON INTEGRATION
SECOND DAY
Pre –Activity
a. Checking of attendance
b. Review the past lesson
“ Measuring Ingredients Correctly”
Learning Activities:
a. Presentation of the lesson
“ Measuring Ingredients Correctly”
LM page : 38-40
Analysis
-After the students’ discussion on their
activity, the teacher will explain further
and give additional information, if
needed, in measuring the given
ingredients.
Abstraction
-The teacher will ask questions
regarding the importance of measuring
ingredients.
“As baker, is it necessary to follow the
proper way in measuring the baking
ingredients? Why?
Application
THIRD DAY
Pre –Activity
a. Checking of attendance
b. Review the past lesson
“ Measuring Ingredients Correctly”
Learning Activities:
a. Presentation of the lesson
“ Measuring Ingredients Correctly”
LM page : 38-40
Application
-The class will be divided into two.
And each group will be given
materials to be used in the activity
(Manila Paper, pictures, of baking
ingredients, marker)
Instructions: The two groups will be
assigned to Dry Ingredients, Liquid
Ingredients and other ingredients
such as fat, butter, margarine.
FOURTH DAY
Pre –Activity
a. Checking of attendance
b. Review the past lesson
“ Measuring Ingredients Correctly”
Learning Activities:
1. Reflection (Writing essay)
2. Generalization
(Call some students to
express their ideas the
importance in measuring
the ingredients correctly.
Assessment :
Directions: Each group will demonstrate on
how to measure accurately the ingredients
in making “BINAGOL” with the use of the
proper measuring tools and will be rated
with the use of a rubric.
Ingredients
 1 cup rich coconut milk (made from
2 medium coconuts)
 ¾ cups raw gabi or taro root,
shredded
 ¾ cup brown sugar
 ½ can full cream condensed milk
 4 egg yolks
 -The class will be divided into two. And GROUP 1:DRY INGREDIENTS  Wilted banana leaves
Values and attitude: LM page : 38-40 each group will be given materials to be Ingredients Measuring How to  4 medium coconut shells, cleaned
used in the activity (Manila Paper, Tool to be measure  String for tying
The learners will appreciate pictures, of baking ingredients, marker) Used
Activity: The teacher will group
the value of measuring Rubrics on measuring the ingredients
the students into five and give Flour
ingredients correctly with Instructions: The two groups will be
them instructions for the activity. Refined 5 4 3 2 1
strength of mind and do
assigned to Dry Ingredients, Liquid Sugar Used proper
their work competently.
Ingredients and other ingredients such measuring
Activity Instructions: Brown
as fat, butter, margarine. tool
 Each group will be given Sugar
a name of a certain Baking Applied
baking/cooking Powder, correct
Note: Lessons to be continued to next
ingredients. And the baking techniques in
day. The students grouping is still at
group will brainstorm the soda, salt measuring
ease.
process on how it is Proper
measured accurately. GROUP 2:LIQUID & Other handling of
 One of the members will measuring
INGREDIENTS
come to the front and tools while
discuss it to the class. Ingredients Measuring How to
measuring
 Each group and its Tool to be measure
Used Demonstrated
members who will and
present will be given a Water,
milk, fruit performed
point. the accurate
juices
Fat, butter, measuring
margarine steps
Note: Lessons to be continued Flour and
next day. The students grouping sugar
is still at ease. volume Assignment
Write in one half cross wise. What is mark-
up? What are the steps in calculating
percentage mark-up?
Note: Lessons to be continued to
next day. Same groupings for the
assessment.

Prepared by:

MARIA JOBELLEB. ALBIA

Grade-7&8 TLE - Teacher SAGKAHAN NHS