Directions: In 1st column, list down 10 ingredients available in your kitchen.
In 2nd column classify if it is liquid ingredient or dry ingredient. In 3rd column, write its
measurement with unit.
Example: White sugar
Dry Ingredients
kilogram
Weights and Measurement of Ingredients and Materials
Liquid Ingredient/
Dry Ingredient
Measurement With Unit
Ingredients Available in
Your Kitchen
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
hrics on Page 18 Module 2 Food Processing (Fish)​