TLE Grade 7 Quarter 3 Lesson 8 Quiz

TLE Grade 7, Quarter 3, Lesson 8

• Topic: Lesson Exemplar for TLE, focusing on converting units of measurement for food materials.

• Content Standards: Demonstrate understanding of hospitality and tourism industry fundamentals.

• Performance Standards: Learners apply skills in food preparation and service, following safety precautions.

• Learning Competencies and Objectives:

  • Identify units of measurement for food materials and various measuring techniques.
  • Demonstrate appropriate dry and liquid ingredient measurement.
  • Perform basic food material calculations and conversions (English and Metric).
  • Value the significance of measuring food materials accurately.

• Content:

  • Kitchen Math: English and Metric systems.
  • SDG 4: Quality Education. Focus on literacy and numeracy for youth and adults.
  • SDG 12: Responsible Consumption and Production. Sustainable lifestyles harmonizing with nature are key.

• Integration:

  • Knowledge of measurement units is crucial for daily life, particularly in cooking and meal preparation. This enhances cooking skills, efficiency, and personalized needs.

• Learning Resources:

  • Fayed (2022): Cooking techniques and tips: Metric conversion.
  • Tan (2013): K to 12 basic education curriculum TLE learning module: Commercial cooking
  • Fisher Village College (n.d.): Measuring techniques in food selection and preparation

• Teaching and Learning Procedure:

  • Day 1: Review previous lessons, identify cooking methods from pictures.
  • Feedback: Address student queries/clarification about lessons.

• Lesson Purpose: Students describe the possible effects of incorrect food ingredient measurements.

• Unlocking Content Area Vocabulary:

  • Calculation: Mathematical operations (determining results).
  • Conversion: Changing something from one form/use/state to another.
  • Dry ingredients: Solid, non-liquid cooking components.
  • English System: Units of measurement in the US and sometimes other countries.
  • Food Materials: Raw/unprocessed ingredients for cooking.
  • Kitchen Mathematics: Using math in cooking and food preparation.
  • Liquid ingredients: Substances in a fluid state used in cooking.
  • Measuring Techniques: Methods and procedures to quantify and determine ingredient quantities in cooking/baking.
  • Metric System: International decimal measurement system (SI). The system used globally.
  • Unit of Measurement: Standard quantity to express physical quantities, such as length, mass, time.

• Sub-topic 1: Kitchen Math—English and Metric System.

• Measuring Techniques: Methods for measuring liquids, dry ingredients, powdered materials, sugar, shortening/margarine, shredded cheese, and spices.

• English and Metric System Conversions (Volume): Detailed table of conversions between common English (US Customary) and Metric units.

• English and Metric System Conversions (Weight): Table of conversions for weight units.

• Day 2:

• Focus on measuring food materials and converting between the English and Metric systems.

• Day 3 and/or 4:

• Students practice measuring dry and liquid ingredients.

• Use measuring tools correctly.

• Scoring rubric for student performance tasks.

• Additional Activities: Review and discuss takeaways and reflections related to the importance of measuring ingredients for everyday life.

Test your knowledge on converting units of measurement for food materials in TLE. This quiz covers essential skills in food preparation and service, while emphasizing safety and accuracy in measurements. Enhance your understanding of the hospitality and tourism industry's fundamentals.