INTERNATIONAL COLLEGE OF PHILSOUTH
SENIOR HIGH SCHOOL
Technical Vocational Livelihood Strand
Poblacion Pitogo, Pitogo, Zamboanga del Sur
BREAD AND PASTRY PRODUCTION
LEARNING ACTIVITY WORKSHEET 1
Deuteronomy 31-6- “Be strong and courageous. Do not be afraid or terrified because of them, for the
Lord
your God goes with you; he will never leave you nor forsake you.”
Name: _________________________________________________________________
A. TITLE: Techniques in Measuring and Weighing Ingredients Used in Baking
B. BACKGROUND INFORMATION:
A. Measurement of Dry and Liquid Ingredients
1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup.
Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the standard measuring
cup.
B. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the measurement of flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack into
measuring cup just enough to hold its shape. Level off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly into measuring
cup. Level off with spatula or any straight-edged utensil. Do not shake the cup.
C. Baking Powder, Soda, Salt and Spices
a. Fill measuring spoon with the desired ingredients. Level off with a spatula or any
straight-edged utensils. If baking powder has caked, stir lightly before measuring.
measuring cup, taking care not to have air pockets. Level off with a spatula or any straight
– edged utensils. Use standard measuring spoon for less than ¼ cup shortening.
D. Shortening
a. With the use of measuring cup
Have shortening at room temperature. Pack firmly into the measuring cup taking care
not to have air pockets. Level off with a spatula or any straight – edged utensils. Use
standard measuring spoon for less than ¼ cup shortening.
b. Water Displacement Method
Fill the cup with cold water up to ¼ cup level if ½ cup of fat is desired and add
shortening enough to cause the water to rise to the 1 cup mark. To measure ¼ cup, fill with
cold water up to ¾ cup level and add shortening enough to raise the water up to the1 cup
mark. Drain well.
2. Liquid Ingredients
Water and Milk
Frequently Used Substitutions and Equivalents
Equivalent Weights Equivalents Abbreviations
1 gallon (gal.) 4 quarts gallon gal.
1 quart (qt.) 2 pints quart qt.
1 pint (pt.) 2 cups pint pt.
1 cup (c) 8 fluid ounces cup c.
½ cup 4 ounces tablespoon tbsp. or T
¼ cup 2 ounces teaspoon tsp. or t
⅛ cup 1 fluid ounce fluid ounce fl. oz.
1 tablespoon 3 teaspoons ounce oz.
1 pound 16 ounces pound lb.
2.2 pounds 35.2 ounces gram g.
1 kilogram 1000 grams kilogram kg.
B. CG WITH CODE: TLE_HEBP9-12PB-la-f-1
Select, measure and weigh required ingredients according to recipe or production
requirement
C. DIRECTION:
Test your knowledge and skills by answering/doing the following activities.
D. EXERCISE/ACTIVITY:
Activity 1: Listed below are the ingredients for brownies.
2 oz. chocolate, melted 2 eggs, beaten
1/3 c butter 1 c butter
1 c cake flour ½ tsp vanilla
¼ tsp salt 1 c nuts, chopped
½ tsp baking powder
A. Assume that you do not have a measuring cup. Give the required measurement for every
ingredient that is equivalent to the cup measurement.
B. Give the substitute for every ingredient marked with bullet.
Activity 2. Demonstrate in class on the proper way of measuring ingredients for brownies.
Check the accuracy of your answers. Review the table of equivalents and substitution of
ingredients before submitting your work. Master the procedure in measuring ingredients before
proceeding to the actual demonstration. You will be evaluated in this task based on the following
criteria:
Correctness of procedure 40%
Accuracy of measurement 40 %
Sanitation 20 %
Total 100 %
E. GUIDE QUESTIONS:
1. Discuss the importance of techniques in measuring and weighing ingredients used in baking?
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G. RUBRICS
Features Points
Completenes Excellent Very good Good Needs
s Improvement
(Did your 5 4 3
answer 2
directly
describe the
topics)
Knowledge
(Did your
answer
clearly show
you have
read and
understand
the lesson
content)
Writing skills
(Did you
write clearly
in complete
sentence with
minimal
errors in
grammar
and
spelling?)
H. REFLECTION:
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I. REFERENCES
Module Author: Anecita S. Kong et.al
J. Prepared by:
ALJHON P. DAGOOC
Teacher
