Classroom Observation Presentation 2022.pptx

ppt

1. COOKERY 7

2. GREETINGS 2

3. PR A YER Heavenly Father and Your Beloved Son Jesus Christ, We thank you for giving us another life, We thank you for another Beautiful Morning. As we go on through our lessons today, May you make us instruments to do good things. Please enlighten our minds, Give us the strength to participate in our subject today. Thank you for this opportunity to learn and serve others, and help me to always remember the Truth of Your Glory! In Jesus’ name. Amen 3

4. CHECKING OF ATTENDANCE 4

5. Review 5

6. Given an ingredients for butter cake the learners will be asked to give the equivalent measurement. BUTTER CAKE Ingredients: 1kl. cake flour 8pcs. eggs 1lb. sugar 1 tsp. vanilla 1c. butter ½ t. salt 2Tbsp. baking powder Convert the following measurement 1. 1 kilo to cup 2. 1 cup to tablespoon 2. tablespoon to teaspoon 6

7. INGREDIENTS FOR BUTTER CAKE 7 1 lb. OF SUGAR 1 CUP OF BUTTER 2 TBSP. OF BAKING POWDER 8 PCS OF EGGS 1 TSP. OF VANILLA ½ TSP. OF SALT 1 KILOGRAM OF CAKE FLOUR

8. OBJECTIVES 1.2 Measure ingredients according to recipe requirement 1.3 Convert systems of measurement according to recipe requirement 8

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10. Activity No. .!1 Measuring Dry and Liquid ingredients. Instruction: All Female will measure 2 cups of rice or any dry ingredients available in your home. All male will measure 1 cup of water. After measuring determine the number of tablespoons are there in cup. Write your answer on your notebook. How did you determine the number of cups and tablespoon of flour and water? What did you use in measuring? Did you measure it correctly? Why did you say so? 10

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12. 12 TOOL USES EXAMPLE OF INGREDIENTS TO BE MEASURED KINDS OF INGREDIENTS DRY LIQUID 1. 2. 3. 4. 5.

13. Video Presentation on how to measure dry and liquid ingredients 13

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15. STEPS IN MEASURING DRY INGREDIENTS FLOUR 15 Rice and flour. Fill the cup to overflowing, level off with a spatula or with a straight edged knife.

16. STEPS IN MEASURING DRY INGREDIENTS 16 A. SIFTED FLOUR Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 to 3 times. Spoon into the cup overflowing, level off with a spatula

17. STEPS IN MEASURING DRY INGREDIENTS 17 A. BROWN SUGAR Brown sugar. Pack into cup just enough to hold its shape when inverted. Level off with a spatula.

18. STEPS IN MEASURING DRY INGREDIENTS 18 A. BAKING POWDER Level a measuring spoon with straight edge of a knife to measure small amounts of salt, pepper, leavening agents or solid salt.

19. STEPS IN MEASURING LIQUID INGREDIENTS 19 A. LIQUID Liquid ingredients. Liquid measuring cup-a glass or plastic cup with graduated markings on the side, Place the cup on a flat, level surface. Hold the cup firmly and pour the desired amount or liquid into the cup. Lean over and view the liquid at eye level to make sure it is the proper amount.

20. STEPS IN MEASURING DRY AND LIQUID INGREDIENTS 20 A. CHECK AND CALIBRATE TIMERS Check and calibrate timers/thermometers, scales and other measuring devices according to manufacturer’s manual before using. Do not shake the dry measuring cup to level off dry ingredients. Liquid should be poured into cup in desired level. Cup should stand on flat surface

21. 1.What are the tools that measure dry ingredients. Can you give me one? 2. How important to sift the flour before measuring? 3. Do we need to sift white sugar before we measure? Why? 4. Do we measure the same way the brown and the white sugar? 5. How then? 21

22. Activity 3 Group the learners into three groups according to their barangay. Group 1 _ Culasi - will identify the measuring tools. Group 2 – Barrido -will describe the uses of measuring tools. Group 3 - Sto . Rosario- will measure the dry and liquid ingredients. 22

23. In what other things where we can apply measuring aside from ingredients? 2. What other tools you may use in measuring ingredients ? 3. Is it important to know how to measure ingredients? 4. Why? What would be the effect of inaccurate measurement of ingredients to a product? 5. Is it important to measure ingredients before cooking? Why? 23

24. Directions: Give the missing number to complete the analogy. 1. ¼ cup : 60 ml 1 cup __ml 2. 1 0z : 30 g 6 oz : __g 3. ½ inch : 1 cm 2 inches : __cm 4. 1 teaspoon : 5 ml 3 teaspoon : __ml 5. 1 cup : 8 fluid ounces 3 cups : __fluid ounces 24

25. Measuring dry and liquid ingredients Directions: Perform the proper measuring of the following ingredients. Ask any member of the family to assess your performance based on the performance criteria below. INGREDIENTS 1. ¼ cup oil 2. ½ cup brown sugar 3. 1/8 cup white sugar 4. ½ teaspoon vinegar 5. 1 tbsp. baking powder 25

26. Overall Evaluation 26 PERFORMANCE LEVELS   SCORE 4- Can perform this skills without supervision and with initiative and adaptability to problem situations.   3- Can perform this skills satisfactorily without assistance or supervision.   2- Can perform this satisfactory but requires some assistance and/or supervision   1- Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision    

27. REFLECTIONS As a student, is it important to know the correct techniques in measuring ingredients? Make a brief explanation. 27