SHS

TVL - Bread and

Pastry Production
NCII
Quarter 1 – Module:
Techniques in Measuring and
Weighing Major and Minor
Ingredients in Baking
 What I Need to Know

This Module includes information and activities to develop desirable values,

skills, and understanding through step-by-step procedures and helpful
techniques and guidelines on how to prepare, present, display, and store bakery
products, pastries, petit fours, cakes, and desserts. Provisions for practical
application to the real-life situation are also included for lifelong learning.

This Module provides varied and relevant activities and opportunities to

determine your understanding of the key concepts and to demonstrate core
competencies as prescribed in the TESDA Training Regulation in Bread and
Pastry Production.

This module will discuss the following:

Lesson 1: Techniques in Measuring and Weighing Ingredients in Baking
Lesson 2: Major and Minor Ingredients in Baking

After you go through with this module, you should be able to:
1. discuss the importance of measuring and weighing ingredients accurately;
2. perform the accurate measurement of dry and liquid ingredients;
3. identify the different major and minor ingredients in baking;
4. classify the ingredients as minor and major ingredients and give the function
and its uses.

What I Know
Please do not forget to write the following in your answer sheet:
Name: ________________________________ Grade & Section: ______________
(Specialization): _______________________ Module No: ___________________
Name of Activity: What I know Date: _________________________

Directions: Read each of the following questions carefully and choose the letter of
the correct answer.

1. Which of the following ingredients is usually used in a dough that gives

better taste and flavor?
A. butter C. edible tallow
B. compound lard D. vegetables oil
2. What kind of sugar is primarily used in preparing icing?

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 A. brown sugar C. granulated sugar
B. confectioner’s sugar D. refined sugar

3. What is the basic ingredient in baking that improves aroma, flavor, and
nutrition in baked products?
A. baking powder C. shortening
B. flour D. sugar
4. Which of the ingredients is an example of a physical leavening agent?
A. air C. baking soda
B. baking powder D. yeast
5. Which kind of flour contains more gluten and less starch?
A. all-purpose flour C. cake flour
B. bread flour D. soft-flour
6. Which among the choices is a personal hygiene practice in baking?
A. keeping fingernails long
B. washing the hands after work
C. combing the hair in the working area
D. wearing an apron during working hours
7. What is the first step to having better results in baking?
A. all of the above
B. keeping oneself clean
C. keeping the food and equipment clean
D. keeping the utensils and work area clean
8. What is the best step to have better results in baking?
A. Measure ingredients accurately. C. Use modern equipment.
B. Memorize the recipe very well. D. Use only imported ingredients.
9. How many cups is equivalent to one gallon?
A. 3 B. 5 C. 10 D. 16
10.What is the proper way to measure flour accurately?
A. level off with the use of the tines of a fork
B. shakes the measuring cup before leveling
C. shovel the flour
D. sift it before measuring
11.What composition of an egg is present in egg yolk which is responsible for
its emulsifying property?
A. lecithin C. ovalbumin
B. mucin D. riboflavin
12.Which of the following is an example of minor ingredients in baking?
A. egg C. leavener
B. flavoring D. liquid
13.Which example of shortening contains the natural fat of cocoa beans?
A. butter C. lard
B. cocoa butter D. margarine
14.Which of the following is a combination of baking soda and acid salt?
A. baking powder C. cream of tartar
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 B. baking soda D. yeast
15.What type of flour is primarily used for baking cakes and cookies?
A. all-purpose flour C. cake flour
B. bread flour D. soft flour

Lesson
Techniques in Measuring and
1 Weighing Ingredients in Baking

What’s In

Why is it important to measure ingredients accurately?

It is important to measure the ingredients accurately to get standard products

and efficient use of materials. Different flour in different localities need varying
amounts of liquid and this should be considered in baking.

Keep a record of the quantity of flour used each time you bake to find out which
measurement produces the best result from the flour available in your area. You
will soon learn to judge the correct amount of liquid to add by the consistency of
the dough and the way it handles.

BAKING TERMINOLOGIES

Technical Terms Definition

⮚ to cook food in a dry heat method

Bake
inside an oven
Batter ⮚
a mixture of flours with liquids such
https:// as water, milk, or eggs used to
prepare various foods
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P8TuCW2T8

⮚ to combine ingredients and produce

Blend
a homogenous mixture
⮚ to cover with a thin layer of flour,
Coat
sugar, nuts, batter, etc.
3
 ⮚
a soft, thick mass or mixture of dry
ingredients (e.g., flour or meal), and
Dough liquid (e.g., water) that is kneaded,
shaped and baked into bread or
https://images.app.goo.gl/nmtMv1 pastry.
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⮚
Egg
Wash consists of beaten eggs sometimes
mixed with a liquid, usually water or
milk, which is brushed onto the
bread or pastry
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⮚

a substance responsible for the

Gluten elastic and sticky characteristics of
dough
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8nE1DZjZSTr5
⮚ a piece or mass of solid matter
Lumps without regular shape or of no
particular shape
⮚

Mise’ En
The French term means “put in
Place
place” that includes assembling all
the necessary ingredients,
equipment, and tools and serving
https://images.app.goo.gl/ pieces needed to prepare food
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⮚ to combine ingredients in any way

Mix that make the distribution of
ingredients evenly

What’s New
TECHNIQUES IN MEASURING AND WEIGHING INGREDIENTS USED IN BAKING

A. Measurement of Dry and Liquid Ingredients

Materials:
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1. Dry ingredients:
Flour, granulated sugar, brown sugar, baking powder, and soda
2. Liquid ingredients: Water, milk
3. Measuring tools:
Graduated measuring cup, measuring spoons, weighing scale,
individual measuring cup
4. Others:
Spatula, tray, sifter

DRY INGREDIENTS
A. Flour
a. Sift the flour to remove lumps.

b. Scoop/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 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.
• Sifting is not necessary before measuring unless it is lumpy.
• Fill the measuring cup until overflowing. Do not shake the cup.
• Level off with the spatula or with straight-edged utensils
b. Brown sugar, if lumpy, press through a coarse sieve to crush the
lumps.
Pack into a measuring cup just enough to hold its shape. Level off.
• Check if the sugar is lumpy before measuring. Roll out the
lumps. Remove the dirt.

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 • Scoop into the measuring cup and pack compactly until it follows
the shape when inverted.

c. Sift confectioner’s sugar through a sieve to remove lumps.

• Spoon lightly into the measuring cup.
• Level off with a spatula or any straight-edged utensil.
• Do not shake the cup.

C. Baking Powder, Soda, Salt, and Spices

Fill the measuring spoon with the desired ingredients. Level off with a
spatula or any straight-edged utensils. If the baking powder has caked,
stir lightly before measuring.
• Remove the lumps in the powder while
stirring.
• Dip the measuring spoon into the powder.

• Level with a spatula

or back edge of the
knife or right in the
can opening.

D. Powdered milk
• Remove lumps in milk by stirring.

• Scoop lightly to fill the measuring cup or spoon without shaking

until it overflows.
• Use the spatula or the straight edge of the knife to level the
measurement.

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E. Shortening: Solid fats
• Fill the measuring cup/spoon with the shortening/margarine/butter
while

• Level the fat with a back edge of a knife or spatula.

• Use a standard measuring spoon for less than ¼ cup of fats

LIQUID INGREDIENTS

Liquid fats
• Pour oil into the glass measuring cup.

• Check if it is filled up to the measuring mark. Do not lift the cup

when measuring.

Milk liquid form

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 • Pour milk into the glass measuring cup up to the measuring mark.
Do not lift the cup.

What is It
Equivalent Weights and Measurement

Baking is an exact science. Measuring ingredients by weight is far more accurate

than measuring by volume. The following chart shows the Equivalent Weights
and Measurement of baking ingredients.

Given Abbreviation
Equivalents
Measurement s
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 cup c.
ounces
½ cup 4 ounces tablespoo tbsp. or T
n
¼ cup 2 ounces teaspoon tsp. or t
⅛ cup 1 fluid ounce fluid fl. oz.
ounce
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

COMMON UNITS OF WEIGHT

1 pound (lb.) = 463.59 grams
1 ounce = 28.35 grams
1 kilogram (kg.) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup
(sliced)
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1 ¼ cups
14 oz. can evaporated milk = 1 2/3 cups
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 1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg whites = 1 cup

COMMON UNITS OF VOLUME

1 bushel (bu.) = 4 pecks
1 peck (pk.) = 8 quarts
1 gallon (gal.) = 4 quarts
1 quart = 2 pints
= 964.4 milliliters
1 teaspoon (tsp. or t.) = 4.9 milliliters
1 tablespoon (T. or tbsp.) = ½ fluid ounce
=14.8 milliliters
15 ounces raisins = 3 cups
1-pound dates = 2 ½ - 3 cups
½ pint whipping cream = 2 cups whipped
creams

Frequently Used Substitutions and Equivalents

1 cup butter 1 cup margarine
1 oz baking chocolate (unsweetened) 1 square
1 oz. sweetened chocolate ¼ cup cocoa + 1 ½ to 2 tsp shortening
8 – 10 pcs graham crackers 1 cup graham crumbs
4 oz bread 3 cups soft crumbs
1 cup milk ½ cup evaporated milk ½ cup water
1 cup all-purpose flour – 2T + 2T
1 cupcake flour cornstarch (both sifted before
measuring)
1 tablespoon cornstarch 2 tablespoon flour
1 cup evaporated milk +
1 cup sour milk
1 T vinegar or lemon juice
1 cup whipping cream ¾ cup whole milk + ¼ cup butter
1 whole egg 2 egg yolks
1 cup molasses 1 cup honey

Lesson
Major and Minor
2 Ingredients in Baking

9
 What’s In
The Role of Ingredients in Baking

Every ingredient in a recipe has a specific purpose. It is also important to know

how to mix or combine the ingredients properly, that is why baking is sometimes
referred to as a science. There are reactions in baking that are critical to a recipe
turning out correctly. Even some small amount of variation can dramatically
change the result. Whether it is bread or desserts, each ingredient
plays a part.

What’s New
Major Ingredients in Baking

I. FLOUR
A finely ground meal is obtained by grinding and milling cereal grains or other
root crops. It can be made from many other types of grass and non-grain
plants, such as rye, barley, maize (corn), rice, potatoes, and other foods.

A. Types of Flour
Flour can be classified as hard flour or soft flour.
1. Hard flour or bread flour - high in gluten, with 12-14% protein
content, and has the strongest gluten strength.
2. Bread flour -has 12-14% protein and high gluten contents. It is made
from hard wheat flour causing the bread to rise and gives its shape
structure.
3. All-purpose flour - has 10-11% protein content and is made from a
blend of hard and soft wheat flour. It is also called the General-Purpose
Flour or family flour.
4. Soft flour - comparatively low in gluten and results in a finer texture. It
is usually made into cake flour, which is the lowest in gluten content;
and pastry flour, which has slightly more gluten than cake flour.
5. Cake flour - has 7-9% protein content and is made from soft wheat
flour. This is good for baking cakes and cookies as it gives the product a
tender and delicate texture.

B Uses of Flour
1. Provides structure, texture, and color to baked products
2. Provides nutritive value to baked products
3. Used as a thickening agent
4. Used as a binder of food
5. Used as a stiffening agent in laundry

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 C. Storage of Flour
Most types of flour keep well in a sealed container in a cool, dry location.
The original paper packaging used for many types of flour is good for long-
term storage as long as the package has not been opened. Once opened,
the shelf life decreases. Many types of flour are now marketed in
resealable plastic bags that increase shelf life.

D. Properties/Characteristics of flour
1. whitish color 3. strength
2. tolerance 4. uniformity
5. high absorption

II. SUGAR
A sweet, soluble organic compound that belongs to the carbohydrate group of
food. The simplest to digest among all carbohydrates.

A. Types of Sugar
1. Regular granulated sugar or white sugar - also known as table
sugar or as refined sugar.
2. Confectioner’s sugar or powdered sugar - granulated sugar that
has been pulverized, prevent lumping and caking, about 3% cornstarch
is added.
3. Brown sugar - contains caramel, mineral matter, and moisture. It also
contains a small amount of molasses.
B Effects of Sugar in Baking
• increases dough development
• makes the color of the crust richer
• improves the nutritive value, flavor, and aroma of the product
• makes the bread more tender
• increase the volume of the loaf
• serves as food for the yeast
• contributes to the moisture content of baked products, increasing its storing
quality
• acts as creaming agent

III. EGGS
Eggs are considered a complete protein, containing all the essential amino
acids humans use to build other proteins needed by the body. Both the yolk
and the egg white contain protein, so whole eggs or their separated
components may be used to set liquids.

A. Uses of Eggs in Baking

1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; and add color, texture, flavor, and richness to
the batter. They act as a stabilizer in a mixture that inherently wants to

11
 separate the ingredients into two parts, like oil and water. They are very
important in helping to bind all the other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into
the batter, which will expand in the oven and cause the cake to rise.
4. Eggs are used as a thickening agent.
5. Egg washes are brushed on many baked goods to create a golden shiny
top. The egg white provides the luster and the egg yolk color.
6. Egg whites are used to make meringues.

B. Composition of Egg
1. Mucin - a protein that is found in egg whites and responsible for its gel
characteristic.
2. Ovalbumin - another protein found in egg whites which coagulates and
involves both heat coagulation and whipping.
3. Lecithin- present in egg yolk which is responsible for its emulsifying
property.

IV. SHORTENING
Shortening is any fat, which, when added to flour mixtures increases
tenderness. This is done by preventing the sticking of gluten strands while
mixing, so that gluten is shortened and makes the product tender.

A. Examples of Shortening
1. Oil – made from plant products such as corn, cottonseeds, soybeans,
peanuts, and other sources. As a rule, you can substitute oil for melted
shortening. Among produced oils, corn oil and vegetable oils are
commonly used in baking. Unless specified in the recipe, olive oil
should not be used in baking.
2. Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-15 %
water and 5% milk solids. When used in baking, it contributes flavor
and tenderness. Butter remains solid when refrigerated, but softens to
a spreadable consistency at room temperature, and melts to a thin
liquid consistency at 32-35°C (90-95 °F).
3. Margarine – made from hydrogenated vegetable oil. It contains 80-85
percent fat, 10-15 percent water, and 5 percent salt. The hydrogenation
process makes oil a solid.
4. Lard – made of fat from pork. Some people prefer lard to other fats for
making pie crust and biscuits because it gives a flakier texture.
5. Cocoa Butter – the ivory-colored natural fat of the cocoa beans
extracted during the manufacturing of chocolate and cocoa powder. It
gives chocolate its creamy, smooth, melt-in-your-mouth texture.

B. Uses of Shortening in Baking

1. Makes bread products tender and improves the flavor.
2. Assists in gas retention giving better volume and crust.
3. Prevents the cohesion of gluten.
4. Improves the aroma, color, and texture of baked products.
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 5. Improves the shelf life of baked products because of their moisture.

V. LEAVENING AGENT
Leavening agents are gases that cause the dough to rise. In the presence of
moisture, heat, and others, the leavening agent reacts to produce gas (often
carbon dioxide) that becomes trapped as bubbles within the dough. When a
dough or batter is baked, it "sets" and the holes left by the gas bubbles
remain.
This is what gives bread, cakes, and other baked goods rise and increase in
volume.

Classification of Leavening Agents

1. Chemical Leaveners - are chemical mixtures or compounds that release
gases, usually carbon dioxide. Chemical leaveners are used in quick bread
and cakes, as well as cookies. Examples of chemical leaveners:
a. Baking Soda - otherwise known as bicarbonate of soda, or Sodium
Bicarbonate. It is a chemical salt with diverse practical uses. It is a
powerful leavener that readily reacts as soon as it comes in contact
with batter or dough.
b. Baking Powder – is a combination of baking soda and acid salt.
c. Cream of tartar - is tartaric acid and is a fine white crystalline acid
salt that is a by-product of the wine-making industry. It is used in the
whipping of egg whites to stabilize them and allow them to reach
maximum volume.
2. Biological Leaveners. Yeast is a living organism, neither plant nor
animal. Yeasts belong to a separate kingdom in taxonomy, the fungus
kingdom. Leavening with yeast is a process based on fermentation, the
process of converting sugar to alcohol and carbon dioxide.

Types of Yeast
● Dry or granular ● Instant
● Compressed or cake type

VI. LIQUID INGREDIENTS

Liquid ingredients provide moisture to rehydrate and activate the yeast and
bring together the flour and any other dry ingredients to make the dough. It
also improves the formation of gluten strands during the kneading of dough.

The following are some types of liquid ingredients used in baking:

A. Water
It is the cheapest liquid used in baking. It performs a vital role in baking,
making ingredients rehydrated. The right amount of water helps dissolve
all other ingredients in the batter and in the dough to form a smooth,
workable mixture. In that way, water acts as a binding agent for any baked
products.

B. Milk and Other Dairy Products

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 Milk and cream, like water, moisten dough and batters. Unlike water, they
add a slight flavor to the final baked good and increase its richness. Milk
and cream also create a fuller, moister texture in baked goods and help
them brown on the surface. They also contribute to the nutritive value of
baked goods.

Types of Milk Used in Baking

• fresh milk or whole milk • skimmed milk
• evaporated milk • powder or dry milk
• condensed milk

Uses of Milk in Baking

• increases the nutritive value of baked products
• enhances texture and increase the softness of baked goods
• acts as a strengthener when mixed with flour because it helps in the
formation of gluten, which gives a baked item structure
• provides moisture and tenderness to baked goods
• enhances flavor
• extends the shelf life of a cake
• boosts crust color

What Is It
Minor Ingredients in Baking

They are not as important as the major ingredients in baking, but they are
essential in attaining the sensory qualities of baked products. They are used in
small quantities but contribute to the enhancement of flavor and texture of the
baked products. These are the ingredients that add distinction and character to
baked goods.

1. Flavoring - used to enhance, add to or change the taste of the base

product, be it cake, cookies, sauces, yeast doughs, pastries, candies, etc.
2. Vanilla - The role of vanilla in sweet baked goods is like the role of salt on
the savory side: it enhances all the other flavors in the recipe. Without it,
cookies and cakes tend to taste flat and bland.
3. Salt - controls yeast growth and has a strengthening effect on the gluten
in the dough. It also helps cut the oily mouthfeel of buttery doughs and
encourages browning.

14
 4. Spices (cloves, cinnamon, mace, nutmeg) - can be aromatic or pungent in
flavor. Along with some seasonal herbs they are being used to enhance
the flavor and taste of baked products.
5. Wines - is used to intensify, enhance, and accent the flavor and aroma of
food.
6. Coffee - is commonly included because it is a great way to enhance the
flavor of cocoa powder, resulting in a more chocolaty cake. The milk,
sugar, eggs, and so forth that you add into a cake just helps all that cocoa
taste good, not necessarily more chocolaty.
7. Chocolate and Cocoa - chocolate provides structure and absorbs
moisture. Cakes formulated with chocolate usually need more water and
whole eggs than those without cocoa products. It adds texture as well, due
to its fat content.

Types of Chocolate
1. Unsweetened Chocolate
2. Bittersweet and Semisweet Chocolate
3. Milk Chocolate

What’s More

Activity 1.1
Use one (1) whole sheet of paper for this activity.
Name: ________________________________ Grade & Section: ___________
Subject (Specialization): _______________ Module No: _________________ Name of
Activity: What’s More (Activity 1.1) Date: ______________________

Checking your ability to measure with substitution and equivalent measurement

Listed below are the ingredients for honey raisin bars:
● ¼ cup butter 1 ½ tsp. baking powder
½ cup white sugar ¼ tsp. baking soda
● ½ cup honey ¼ tsp. salt
● 1 whole egg ½ cup milk
1 ½ cup cereal flakes 1 cup seedless raisins
● 1 ½ cup cake flour

A. Assume that you do not have a measuring cup. Give the required
measurement for every ingredient that is equivalent to a tablespoon or
teaspoon measurement.
B. Give the substitute for every ingredient marked with a bullet (•)

Activity 1.2
Use a separate sheet in answering the test. Be sure to write the following.
Name: ________________________________ Grade & Section: ____________
Subject (Specialization): _______________ Module No: _________________
15
Name of Activity: What’s More (Activity 1.2) Date: _______________________

Instructions: Answer the questions below and enter them into the crossword.

ACROSS
1. What type of flour contains 10-14% protein and is made from a blend of
hard and soft wheat flour?
2. What type of sugar contains caramel, mineral matter, and moisture?
3. What is the cheapest ingredient in baking?
4. What ingredient provides moisture and improves the formation of gluten
strands during the kneading of dough?
5. Give one example of the types of yeast.
6. What ingredient acts as a neutralizer of sweeteners?

3. 4.

6.

3.

1. 5.

5.

1.

2. 4.

2.

6.

DOWN
1. It is one of the characteristics or properties of flour in baking.
2. Give one example of milk in baking.
3. What example of shortening contains 80-85% fat; 10-15% water and 5%
milk solids?
4. What is considered a sweet, soluble organic compound that belongs to the
carbohydrate group of food?
5. What composition of an egg is found in egg whites and is responsible for
its gel characteristic?
6. What example of shortening is made from pork?

16
 What I Have Learned
• It is important to measure the ingredients accurately to get standard
products and efficient use of materials.
• Different flour in different localities need varying amounts of liquid and this
should be considered in baking.
• Keep a record of the quantity of flour used each time you bake to find out
which measurement produces the best result from the flour available in
your area.
• Dry ingredients (like flour and sugar) should be measured using flat cup
measures. Ingredients should be a level off with a straight edge.
• Spoon measures must be measured with the correct sized spoons. A level
spoon is essential.
• A liquid measuring cup is best to use for liquid ingredients because it is
clear and see-through. It also has a spout that makes the pouring of liquids
easy.
• In measuring you should have to follow and use the correct measurement.
• Baking is an exact science and measuring ingredients by weight is far
more accurate than measuring by volume.

What I Can Do

Activity 1.3. Assessing your ability in following the correct measurements of

liquid and dry ingredients

Please do not forget to write the following in your answer sheet:

Name: ________________________________ Grade & Section: __________
Grade Level & Subject (Specialization): _________ Module No: _______________
17
Name of Activity: What I Can Do (Activity 1.3) Date: _____________________

Demonstrate the proper way of measuring for the following ingredients:

● 1 cup flour ● 3 tbsps. cooking oil
● ¾ cup sugar ● ¼ cup water
● 1 tsp. salt ● 2/3 cup milk

You can use your available measuring tools and please follow the procedure in
measuring dry and liquid ingredients.

Take a picture/video while doing this activity. Be sure to submit your output as
per instructions of your teacher. You will be rated based on the given rubrics on
the next page.

1 TOTAL
CRITERIA 3 2
(9 POINTS)

Following
Following the half of the Not following
Proper
correct procedure the proper
Procedure and
procedure and and procedure
measurement
measurement measuremen and
of an ingredient t measurement
perfectly
appropriately
Using the
Using the appropriate
Not using the
Correct tools correct tools tools in
appropriate
Used throughout the some parts
tools
procedure of the
procedure
Observe
Observe Neatness and
Neatness and neatness and
neatness and orderliness
Orderliness / orderliness
orderliness all are not
Mise’ En Place most of the
the time observed
time
RATING

Activity 1.4. Use one (1) whole sheet of paper for this activity.
Please do not forget to write the following in your answer sheet:
Name: ________________________________ Grade & Section: __________
Grade Level & Subject (Specialization): _________ Module No: ________________
Name of Activity: What I Can Do 1.4 Date: ______________________

Directions: Identify the types of bakery products in your area, and name them
according to your knowledge. Find out what ingredients are being
added to each and try to observe the appearance of each product.
18
 Write your observations and findings inside the table and your work
will be rated based on the criteria below.

Type of Bakery
MINOR
Products in your MAJOR OBSERVATIONS /
INGREDIENTS
Area / Locality INGREDIENTS FINDINGS

Performance Rubrics

Needs
Excellent Satisfactory Improvemen Score
Criteria
(5) (3) t
(1)
Types of bakery
products
Ingredients added

Your Observations
and findings
Total Score
(15/ 15 points)

Assessment
Please do not forget to write the following on your answer sheet:
Name: ________________________________ Grade & Section: ______________
(Specialization): _______________________ Module No: ___________________
Name of Activity: Assessment Date: _________________________

19
Directions: Read each of the following questions carefully and choose the letter of
the correct answer.

1. A tool that is used to level off ingredients into its exact measure.
A. Baking sheet C. Scraper
B. Knife D. Spatula
2. What is the best substitute for one cup of sifted flour?
A. 1 C minus 1 tbsp. sifted all = purpose flour
B. 1 C minus 2 tbsp. sifted all = purpose flour
C. 1 C plus 2 tbsp. sifted all = purpose flour
D. 1 C sifted all-purpose flour
3. Why liquid measuring cup is best recommended for liquid
ingredients?
A. Because it is easy to determine the ingredients
B. Because it is clear and see-through
C. Because it is pure and natural
D. Because of the sense of measuring
4. Which of the following is the best substitute for sour milk?
A. 1 C sweet milk plus 1 tbsp. vinegar
B. 1¾ C sweet milk plus 1 tbsp. vinegar
C. 2 C sweet milk plus ½ tbsp. vinegar
D. 2/3 C sweet milk plus 1 tbsp. vinegar
5. What is the best substitute for one cup whipping cream?
A. 3/4 C whole milk minus ¼ C butter
B. 3/4 C whole milk plus ½ C butter
C. 1 C whole milk minus ¼ C butter
D. 1 C whole milk minus ½ C butter
6. Which of the following is the best substitute for 1 oz. sweetened
chocolate?
A. 1/8 cup cocoa + 1tsp shortening
B. ¼ cup cocoa + 1tsp shortening
C. ¼ cup cocoa + 11/2 to 2 tsp shortening
D. ½ cup cocoa + 11/2 to 2 tsp shortening
7. What is the proper way to measure flour accurately?
A. shovel the flour
B. sift it before measuring
C. level off with the use of the tines of a fork
D. shakes the measuring cup before leveling
8. In measuring liquid ingredients your eyes must level with the
marker line.
What will be your position in measuring liquid ingredients?
A. Arm down C. Kneel down
B. Bend down D. Lie down
9. How many ounces is equivalent to 1 pound?
A. 12 ounces C. 16 ounces
B. 14 ounces D. 18 ounces

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 10. Where do you usually place your liquid measuring cup when you
measure liquid ingredients?
A. Elevated surface C. Rough surface B. Flat surface D. Round surface
11. How many ounces is one (1) gram?
A. .025 C. .045
B. .035 D. .055
12. In measuring brown sugar, why do we need to pack it off into the
Measuring Cup?
A. To determine the level of the measurement
B. To hold its shape
C. To let it breathe
D. To make it clear and enough to the brim

13. Why it is important to measure the ingredients accurately?

A. To get high standards of products
B. To have a better result
C. To have an accurate result
D. To satisfy the customer needs
14. Why you must keep a record of the quantity of flour used each time
you Bake?
A. To determine the amount of flour you mixed
B. To find out which measurement produces the best result
C. To give satisfaction and better taste
D. To produce a better amount of product
15. How many quarts is equivalent to one (1) gallon?
A. 2 quarts C. 6 quarts
B. 4 quarts D. 8 quarts
16. Which of these ingredients is an example of a physical leavening
agent?
A. air C. baking soda
B. baking powder D. yeast
17. Which kind of flour contains more gluten and less starch?
A. all-purpose flour C. cake flour
B. bread flour D. soft flour
18.Which of the following is a combination of baking soda and acid salt?
A. baking powder C. cream of tartar
B. baking soda D. yeast
19. What type of flour is primarily used for baking cakes and cookies?
A. all-purpose flour C. cake flour
B. bread flour D. soft flour
20. What composition of an egg is present in egg yolk which is
responsible for its emulsifying property?
A. lecithin C. ovalbumin
B. mucin D. riboflavin

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 Additional Activity
Use one (1) whole sheet of paper for this activity.
Please do not forget to write the following in your answer sheet:
Name: ________________________________ Grade & Section: ___________
Grade Level & Subject (Specialization): _________ Module No: _________________
Name of Activity: Additional Activity Date: _______________________

Test I. Directions: Based on what you have learned, fill out the ABBREVIATIONS
of the following given unit of measurement. Use a separate sheet in
answering this activity.

Exploring your Capability in Reading Equivalent Weights and Measurements

GIVEN UNIT OF MEASUREMENT ABBREVIATIONS

1. gallon
2. quart
3. pint
4. cup
5. tablespoon
6. kilogram
7. Fluid ounce
8. ounce
9. teaspoon
10. gram
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Test II. Directions: Give the equivalent of the following measurement

1. 1 cup =___________________tablespoon
2. 6 tbsp. =___________________cup
3. 1tbsp. =___________________teaspoon
4. 2 cups =___________________pint
5. 4 cups =___________________quart

K to 12 Learning Module in Bread and Pastry Production

TESDA TR Based
Online Sources:

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https://www.quora.com/Who-introduced-baking-to-the-Philippines-and-when-did-they-do-it retrieved
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How+to+Measure+Ingredients.mp4
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https://images.app.goo.gl/X7v7NaKKGT83JZfZ8, retrieved on July 26, 2021
https://images.app.goo.gl/nsFTWcysP8TuCW2T8, retrieved on July 26, 2021
https://images.app.goo.gl/nmtMv1DRhfejjaFj7, retrieved on July 26, 2021
https://images.app.goo.gl/itsUxju5mx5nUnSEA, retrieved on July 26, 2021
https://images.app.goo.gl/JGYMC8nE1DZjZSTr5, retrieved on July 26, 2021
https://images.app.goo.gl/Yo8rDY72TaengyD18, retrieved on July 26, 2021
https://images.app.goo.gl/1ud4mFn49x6KJQjv8, retrieved on July 26, 2021
https://images.app.goo.gl/HNjpCmFhxsTeGR1f6, retrieved on July 26, 2021
https://images.app.goo.gl/4vXDXJQ1dKEakvkFA, retrieved on July 26, 2021
https://www.breadworld.com/education/baking-ingredients/, retrieved on July 26, 2021
https://ueat.utoronto.ca/baking-ingredients-function/, retrieved on July 26, 2021

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