TLE Grade 7 Lesson 8: Kitchen Math

TLE Grade 7, Quarter 3, Lesson 8

• Topic: Lesson Exemplar for Technology and Livelihood Education (TLE)
• Subject: Food Preparation and Service, Unit Conversions
• Curriculum: Matatag K to 10 Curriculum
• Year: 2024-2025
• Content Standards: Demonstrate understanding of hospitality and tourism industry fundamentals.
• Performance Standards: Apply food preparation and service skills adhering to safety precautions.
• Learning Competencies/Objectives:
  • Identify food material measurement units and techniques.
  • Demonstrate dry and liquid ingredient measurement techniques.
  • Calculate and convert food materials using English and Metric systems.
  • Appreciate the importance of accurate food material measurement.
• Content: Kitchen Math, English and Metric Systems
• Integration:
  • SDG 4: Quality Education (Literacy and Numeracy)
  • SDG 12: Responsible Consumption and Production (Sustainable Lifestyles)
• Learning Resources:
  • Online resources (e.g., The Spruce Eats, SlideShare, etc.) on measuring techniques and conversions.
  • Relevant educational materials from Fisher Valley College
• Teaching and Learning Procedure (Day 1):
  • Review prior lessons.
  • Identifying cooking methods from pictures.
  • Clarification and Feedback
• Teaching and Learning Procedure (Day 2-3):
  • Defining Key Vocabulary (Calculation, Conversion, Dry Ingredients, English System, Food Materials, Kitchen Mathematics, Liquid Ingredients, Measuring Techniques, Metric System, Unit of Measurement).
  • Unlocking Content Area Vocabulary
  • Discuss units of measurement and converting between the English/Imperial and Metric systems.
  • Provide examples and worked exercises
• Developing and Deepening Understanding:
  • Discuss kitchen math, English and metric system
  • Conversion examples using English and Metric systems.
  • Provide a table of US Customary (English) and Metric equivalents for volume and weight.
• Day 2 Measuring Food Materials:
  • Importance of using standard tools and techniques for consistent results.
  • Explanation of measuring techniques for different types of ingredients (liquids, dry).
  • Procedures and common tools for measuring
• Measuring Techniques:
  • Detailed procedures for measuring liquids, dry ingredients (spoons, cups, etc.), and other materials (shortening, butter, cheese).
  • Emphasis on correct usage and accuracy.
• Lesson Activity (Day 3):
  • Measuring Dry ingredients (brown sugar, white sugar, flour, baking soda, etc.)
  • Measuring Liquid ingredients (cooking oil, concentrated milk, water, soy sauce, melted butter).
• Assessment:
  • Formative assessment (converting English to Metric measurements).
• Homework:
  • List of all measuring tools available and ingredients commonly measured
• Generalizations/Takeaways: Reflect on importance of accurate measurements, impact on results, and everyday significance.
• Reflection: Reflection prompts provided for teachers and learners