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Technology and
Livelihood Education
FILIPINAS T. GERADO RIZAL HIGH SCHOOL MODULE 5
8
Quarter Exploratory Course in
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Bread and Pastry Productions
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Technology and Livelihood Education – Grade 8

Quarter 1 – Module 5: Conversion/Placement of Weights and Measures
First Edition, 2020

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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

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do not represent nor claim ownership over them.

Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Rodena J. Ager
Editor: Mercy M. Gabriel
Reviewers: Priscilla L. Villanueva, Pearlie O. Galang and Vernette R. Ortiz
Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City
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Quarter 1
Self-Learning Module 5
Conversion/Placement of
Weights and Measures
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Introductory Message

For the Facilitator:

Welcome to the Bread and Pastry Production 8 Self Learning Module on

Conversion/Placement of Weights and Measures!

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character 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:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

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. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
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For the Learner:

Welcome to the Bread and Pastry Production 8 Self-Learning Module on

Conversion/Placement 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 material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
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EXPECTATIONS

At the end of the lesson, the students should be able to:

1. identify ingredients that can be used as a substitute to another;

2. perform basic mathematical operation in conversion of weights
and measures; and
3. relate the conversion and substitution of weights and measures
to life experiences.

PRE -TEST

Directions: Encircle the best letter of correct answer.

1) What can be added to sweet milk in order to produce a sour milk?

A. Chocolate B. Honey C. Sugar D. Vinegar

2) This is what you add to lard to make a substitute to butter.

A. Honey B. Salt C. Sugar D. Vinegar

3) What ingredients can be used to replace honey?

A. Sugar plus baking powder C. Sugar plus liquid
B. Sugar plus eggs D. Sugar plus milk

4) What is the most popular substitute for thickening cornstarch?

A. All-purpose baking powder C. All-purpose flour
B. All-purpose cake flour D. All-purpose rice starch

5) Which ingredient can be added to cocoa to create a replacement for

chocolate?
A. Fat B. Flour C. Honey D. Margarine
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RECAP

Directions: Convert the following measurement problems. Write your

solution in your answer sheet.

1. 32 Tbsp = _________cups
2. 3 lbs. = _________grams
3. 113 grams = _________ ounces
4. 6 pints = _________ quarts
5. 3 ¼ fluid ounces = _________ Tbsp

LESSON

PERFORMING MENSURATION AND CALCULATION

Conversion/Substitution of Weights and Measures
INGREDIENT SUBSTITUTE
1 tablespoon all-  1/2
tablespoon cornstarch, potato starch, rice
purpose flour starch or arrowroot starch
1 tablespoon
 2 tablespoon all-purpose flour
cornstarch
1 cup sifted cake  7/8 cup all-purpose flour sifted
flour  1 cup all- purpose flour minus 2 Tbsp
 1 1/3 cup brown sugar, lightly packed
1 cup sugar
 1 ½ cup corn syrup minus ½ cup liquid
granulated
 1 cup honey
1 cup honey  1 ¼ cup sugar plus 1/2cup liquid
1-ounce chocolate  3 tablespoon cocoa plus 1 tablespoon fat
 ¼ teaspoon baking soda plus ½ cup fully
soured milk or lemon juice mixed with sweet
1 tablespoon milk to make ½ cup
baking powder  ¼ teaspoon baking soda plus ¼ to ½ cup
molasses
 ¼ cream of tartar
1 teaspoon active  1 package (7gram) dry yeast compressed yeast
dry yeast cake
 2 egg yolks or 3 Tbsp thawed from frozen eggs
1 whole egg  2 ½ tablespoon sifted dry whole eggs powder
plus 21/2 tablespoon lukewarm water
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INGREDIENT SUBSTITUTE
1 egg yolk 1 1/3tablespoon frozen egg yolk
 2 tablespoon frozen egg white
1 egg white  2 teaspoon dry egg yolk powder plus 2
teaspoon water
1 square
unsweetened  3 tablespoon cocoa plus 1 tablespoon fat
chocolate
 1 cup margarine
 7/8 to 1 cup hydrogenated fat plus ½ teaspoon
1 cup butter
of fat
 7/8 cup of lard plus ½ teaspoon salt
1 cup coffee cream
 3 tablespoons butter plus about 7/8 cup milk
(20 percent)

Let’s try understanding the table above on substituting ingredients.

Look at the example below.

A B
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ACTIVITIES

Directions:
A) Give the equivalent measures of the following substitute ingredients.

1) 3 T all-purpose flour =_____T cornstarch

2) 2 cup cake flour sifted =_____cup all-purpose flour
sifted
3) 2 squares unsweetened =_____ T cocoa and ____ T fat
chocolate
4) 2 whole eggs =_____ egg yolks
5) 2 cup coffee cream (20 percent) =_____ cup milk and _____ T butter

B) Fill in the blanks with the correct answer.

1) 1 T cornstarch : 2 T all-purpose flour
3 T cornstarch : _____ all-purpose flour

2) 1 T all-purpose flour : ½ T rice starch

6 T all-purpose flour : _____ T rice starch

3) 1oz chocolate : 3 T cocoa + 1T fat

½ oz chocolate : _____ cocoa + _____ fat

4) 1 C butter : 1 C margarine
2 ¾ C butter : _____ margarine

5) 1 C milk : 6 T sifted crystals + 1 C water

¼ C milk : _____sifted crystal + _____water
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WRAP-UP

Graphic Organizer: Create your own graphic organizer to sum up the lesson

VALUING

We can use conversion/substitution of weights and measures in case the

ingredients are not available at home or in the market.

Think and share your opinion about the words, “conversion and
substitution”. Relate it to your real-life situation.

POSTTEST

Directions: Encircle the letter of the correct answer.

1. What ingredients can be used to replace honey?

A. Sugar plus baking powder C. Sugar plus liquid
B. Sugar plus eggs D. Sugar plus milk

2. Which ingredient can be added to cocoa to create a replacement for

chocolate?
A. Fat B. Flour C. Honey D. Margarine

3. What is the most popular substitute for thickening cornstarch?

A. All-purpose baking powder C. All-purpose flour
B. All-purpose cake flour D. All-purpose rice starch

4. What can be added to sweet milk in order to produce a sour milk?

A. Chocolate B. Honey C. Sugar D. Vinegar

5. This is what you add to lard to make a substitute to butter.

A. Honey B. Salt C. Sugar D. Vinegar
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References
ONLINE SOURCES
Department of Education. “K to 12 Basic Education Curriculum Technology
and Livelihood Education Learning Module.” Depedbataan.com,
http://www.depedbataan.com/resources/9/k_to_12_bread_and_pastr
y_learning_module.pdf
eHow Education . “Fluid Ounce to Tablespoon Conversion: Math Tips.” YouTube,
23 December 2012, https://www.youtube.com/watch?v=g1uGf8pUMdk

Southern Living. “11 Substitutions for Common Baking Ingredients.’’ YouTube, 17

April 2015, https://www.youtube.com/watch?v=kNMSHNgrc10