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Questions and Answers
What is the main aim of the material for the MATATAG K to 10 Curriculum?
What is the main aim of the material for the MATATAG K to 10 Curriculum?
What is the primary goal of asking students to analyze the photos on Day 1?
What is the primary goal of asking students to analyze the photos on Day 1?
Which individual's contribution to the development team is cited in the document?
Which individual's contribution to the development team is cited in the document?
Which cooking method is not mentioned in the lesson's picture identification?
Which cooking method is not mentioned in the lesson's picture identification?
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What is one of the standards outlined in the curriculum content?
What is one of the standards outlined in the curriculum content?
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What is the expected outcome for students after identifying the cooking methods from the pictures?
What is the expected outcome for students after identifying the cooking methods from the pictures?
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What performance standard are learners expected to meet?
What performance standard are learners expected to meet?
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Which method of cooking likely promotes the most moisture retention?
Which method of cooking likely promotes the most moisture retention?
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What type of actions may result from unauthorized reproduction of the material?
What type of actions may result from unauthorized reproduction of the material?
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What could be a possible reason for analyzing cooking method photos in the classroom?
What could be a possible reason for analyzing cooking method photos in the classroom?
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Study Notes
TLE Grade 7, Quarter 3, Lesson 8
- Lesson Focus: Food material measurement conversion
- Learning Competency: Demonstrate an understanding of the conversion of units in measurement for food materials
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Lesson Objectives:
- Identify units of measurement for food materials
- Differentiate various food material measuring techniques
- Demonstrate appropriate measurement of dry and liquid ingredients
- Show basic calculation and conversion skills using English and Metric systems
- Value the significance of measuring food materials
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Content:
- Kitchen Math: English and Metric System
- SDG Alignment: SDG 4 (Quality Education), SDG 12 (Responsible Consumption and Production)
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Learning Resources:
- Various cooking techniques and tips, resources on metric conversions, learning modules on commercial cooking, measuring techniques in food selection and preparation
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Teaching and Learning Procedure (Day 1):
- Knowledge Activation: Review previous lessons
- Identification: Students identify cooking methods from images
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Teaching and Learning Procedure (Day 2):
- Unpacking Content Vocabulary: Define calculation, conversion, dry ingredients, English System, food materials, kitchen mathematics
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Teaching and Learning Procedure (Day 3 & 4):
- Measuring techniques: Demonstrate how to measure dry and liquid ingredients accurately
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Activities:
- Measuring dry ingredients (brown sugar, white sugar, flour, baking soda, milk powder)
- Measuring liquid ingredients (cooking oil, concentrated milk, water, soy sauce, melted butter)
- Assessment: Students demonstrate measuring skills
Vocabulary
- Calculation: Performing mathematical operations to determine a result.
- Conversion: Changing from one form or state to another.
- Dry Ingredients: Food items that are typically solid; non-liquid components used in cooking and baking.
- English System: Commonly used units of measurement in some countries.
- Food Materials: Unprocessed ingredients used in food preparation.
- Kitchen Mathematics: Applying mathematical principles in cooking and food preparation.
- Metric System: International measurement system based on powers of ten.
- Unit of Measurement: Standardized quantity to express physical attributes.
Measuring Methods & Equivalents
- Various measuring tools and techniques explained (spoon, cups, digital scales)
- Conversion charts provided between English and Metric units (volume and weight) for common ingredients
- Example conversion equivalents are listed (e.g., 1 tablespoon = 15ml, 1/4 cup = 60ml, 1 ounce = 28g, 1 pound = 450g)
- Emphasize accuracy in measuring
- Methods for various ingredients (liquid, dry, solid).
Additional Notes
- Learning Materials: Indicate specific materials used during activities.
- Teacher's Role & Practices: Explain the teacher's role in conducting activities and showcasing effective practices.
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Description
This quiz focuses on food material measurement conversion, emphasizing both English and Metric systems. Students will learn to identify measuring units, differentiate techniques, and demonstrate measurement skills for both dry and liquid ingredients. Engage with essential concepts of kitchen math and explore the importance of accurate food measurement.
