Quarter 3- Week 3
Least Mastered Competency :
Perform Estimations and Basic Calculation
Criselda M. Rioflorido
TLE teacher
1
FOOD
PROCESSING 7
Perform Estimations
and Basic
Calculations
After this lesson, the learners should be able to:
⬩ A. Identify a standard table of weights and measures on a
specific task.
⬩ B. Familiarize oneself with the table of weights and measures
in food processing.
⬩ C. Perform accurate conversion/substitution of weights and
measures of ingredients for a certain product.
3
Drill
Let’s play 4 pics 1 word
4
\
Liquid
\
Weight
\
DRY
Review
Before we will proceed to our new lesson, we will do self-check first.
List Me. List three
ingredients that can be measure using the following measuring tools.
List three ingredients that can be measured
using the dry measuring cups.
1.________________________
2.________________________
3.________________________
List three ingredients that can be
measured using measuring spoons.
1.___________________
2.___________________
3.___________________
8
List three ingredients that can be
measured using liquid measuring
cups.
1.___________________
2.___________________
3.___________________
Unlocking Difficulties
9
Teaching Modeling
10
Let’s Try?
Conversion:
2.25 gal= _______ qt
Step 1: Write your ratio in fraction form.
2.25𝑔𝑎𝑙 4𝑞𝑢𝑎𝑟𝑡𝑠
x
1
1𝑔𝑎𝑙
=? qt
Step 2: Cancel one unit and keep the wanted unit.
2.25𝑔𝑎𝑙 4𝑞𝑢𝑎𝑟𝑡𝑠
x
1
1𝑔𝑎𝑙
Step 3: Simplify and Multiply.
=? qt
2.25 4𝑞𝑢𝑎𝑟𝑡𝑠
x
1
1
11
= 9qt
Teaching Modeling
12
GENERALIZATION
Why it is important to weigh
or measure all ingredients
accurately?
13
GENERALIZATION
Why do we need to learn
how to convert
measurement?
14
It’s your turn
5c = _____oz
5𝑐 16𝑜𝑧 80
x
=
1
2𝑐
2
= 40oz
3 c. =________tbsp.
3𝑐 16𝑡𝑏𝑠𝑝
x
=48
1
1𝑐
tbsp
15
16
17
“
Do you have
any
questions?
18
Assignment:
⬩ Pair Me: Choose an appropriate measuring tools with the
corresponding ingredients.
19
Quarter 3- Week 3
Least Mastered Learning Competency
Criselda M. Rioflorido
TLE teacher
20