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Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester, Quarter 1
Module 3: Prepare and Produce Bakery Products
LO1 – Prepare Bakery Products
Lesson: Techniques in Measuring and Weighing Ingredients
Used in Baking
Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester Quarter 1 - Module 3: Prepare and Produce Bakery Products
LO1 – Prepare Bakery Products (Lesson: Techniques in Measuring and
Weighing Ingredients Used in Baking)

Republic Act 8293, Section 176 states that:

No copyright shall subsist in any work of the Government of the Philippines.
However, prior approval of the government agency or office wherein the work is created
shall be necessary for exploitation of such work for profit. Such agency or office may,
among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this book are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.

Regional Director: GILBERT T. SADSAD

Assistant Regional Director: JESSIE L. AMIN

Development Team of the Module

Authors: JOCELLE T. VARGAS - Teacher II (Catanduanes NHS)
INGRID SABRINA P. MARTINEZ - Teacher II (Palta NHS)
Editors: RACHEL ANNE D. BELANGEL - Teacher II (Calatagan HS)
JEAN I. ONG – Teacher II (Buyo Integrated School)
Reviewers: CHRISTIE L. ALVAREZ - Education Program Supervisor II
EPP/TLE/TVL Region V
AMELIA B. CABRERA – Education Program Supervisor I
SDO Catanduanes
AILEEN A. TABILOG - Assistant Principal II
(San Miguel Rural Development High School - Mabato Annex)
ALLAN M. BENOYO – Master Teacher I (San Andres Vocational School)
Layout: JEAN I. ONG - Teacher II (Buyo Integrated School)
 Welcome Message
Greetings! You are about to learn Bread and Pastry Production (BPP)
specialization of Technical-Vocational-Livelihood Track.
We are providing you with self-learning modules that will guide you in acquiring the
relevant knowledge, skills, and attitude needed to perform the tasks in the Bread and
Pastry Production specialization at your own pace and time. The lessons are divided based
on the five core competencies of BPP, namely: Core 1 - Prepare and Produce Bakery
Products, Core 2 – Prepare and Produce Pastry Products, Core 3 – Prepare and Present
Gateaux, Tortes and Cakes, Core 4 – Prepare and Display Petits Fours, and Core 5 –
Present Desserts. These core lessons are sectioned into smaller topics that can be
finished in a week’s time.
You need to go through all the parts of the module to ensure that you will be
equipped with the necessary information and skills for achieving the competencies in BPP.
Here are the different parts of the BPP module:

Starter Brief introduction of the topic

The competencies that you need to achieve at the

My Goals
end of the module

Pre-Test The skills and knowledge you know before the topic

Word Bank Key words to learn from the lesson

Lesson proper that emphasizes the competency

Learning Activities
that you must develop

Skills Work Out Activities to practice on after the lesson proper

Check for Understanding Measures your learning after the lesson

Enrichment Assignment or activities to reinforce your learning

References Sources of information used for the lesson

Answer Key Answer key to practice tests

The modules are designed in such a way that you can prepare the hands-on
activities even at your own home. You need to master the competencies of this module
before you can proceed to the next one. You may ask me for any clarifications in case you
encounter any difficulties.
Have a fun and meaningful journey in taking this course! Happy baking!

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 Starter
Welcome to Module 3! In previous module, we have discussed about the tools
and equipment needed in the preparation of bakery products. In connection with that, this
module will tackle about the techniques in proper measurement of dry and liquid
ingredients in the preparation of bakery products.

My Goals
At the end of this module, you are expected to familiarize yourself with the
techniques in measuring ingredients and demonstrate the proper measurement of dry and
liquid ingredients accurately.

Pre-Test
Directions: Give the equivalent measurement of the following items. Write your answers
in your notebook.
1. 16 Tablespoon = ______ cup
2. 5 whole eggs = ______ cup
3. 4 tablespoons = ______ cup
4. 1 gram = ______ ounces
5. 16 ounces = ______ pound

Word Bank
Consistency - the property of holding together and retaining its shape
Hydrogenated Fat – (also called trans-fatty acids) are manufactured fats created during
a process called hydrogenation whereby hydrogen units are added to polyunsaturated
fatty acids to prevent them from becoming rancid and to keep them solid at room
temperature.
Heavy Cream - also known as heavy whipping cream, is the thick part of the milk that
rises to the top due to its high fat content.
Level off - to approach or reach a steady rate, volume, or amount
Lump – a firm irregular mass
Lukewarm – slightly or moderately warm
Mass – undefined quantities upon which all physical measurements are based
Sift – to separate or strain the finer from the coarser particle of a material using a sieve or
a sifter
Substitution - acting or serving in place of another

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 Learning Activities
TECHNIQUES IN MEASURING AND
WEIGHING INGREDIENTS USED IN BAKING
To get standard products and to use materials efficiently it is important to measure
the ingredients accurately. 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.
You will soon learn to judge the correct amount of liquid to add by the consistency
of the dough and the way it handles.

Table 1 - Abbreviations and Symbols

tsp or t = teaspoon l = liter
Tbsp or T = tablespoon oz = ounce
c = cup fl oz = fluid ounce
g = gram qt = quart
kg = kilogram pt = pint
ml = milliliter gal = gallon
lb = pound
Source: Robles, C (ed) Philippine Home Economics Baking Basics

Table 2 - Standard Table of Weight and Measures

1 tablespoon 3 teaspoons
2 tablespoons 1/8 cup
4 tablespoons ¼ cup
5 1/3 tablespoon 1/3 cup
¾ cup plus 2 tablespoons 7/8 cup
16 tablespoons 1 cup
2 cups 1 pint
4 cups 1 quart
16 ounces 1 pound

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 Table 3 – Common Units of Weight
1 pound 463.59 grams
1 ounce 28.35 grams
1 kilogram 2.21 pounds
1 gram .035 ounce
1 medium orange ¼ to ½ cup (slice)
1 medium apple 1 cup slice
14 ounce can condensed milk 1 ¼ cups
14 ounce can evaporated milk 1 2/3 cups
1-pound brown sugar 2 ¼ cups (packed)
5 whole eggs 1 cup
12 egg yolks 1 cup
8 egg whites 1 cup

A. Measurement of Dry and Liquid Ingredients

Materials:
• Dry Ingredients – flour, granulated sugar, brown sugar, baking powder, and soda
• Liquid ingredients – water, milk
• Measuring tools – graduated cup, measuring spoons, weighing scale, individual
measuring cup
• Others – spatula, tray, and sifter

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.

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c. Level off the cup with a straight-edge d. For fractions of a cup, use the lines
utensils or spatula. indicating ¼, 1/3 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 c. Sift confectioner’s sugar through a
a coarse sieve to crush the lumps. sieve to remove lumps. Spoon lightly
Pack into measuring cup just enough into measuring cup. Level off with
to hold its shape. Level off. spatula or any straight-edge 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-edge utensils. If baking
powder has cakes, stir lightly before
measuring.

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 D. Shortening
Solid Fats
• Fill the measuring cup/spoon with the
shortening while pressing until it is full.
• Level-off the fat with a straight of a
knife or spatula

2. Liquid Ingredients
A. Water and Milk
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 pouring of liquids easy.
To get the exact amount, follow these steps when measuring liquids.

Set up the liquid measuring cup. Place the Pour the liquid carefully and slowly into
measuring cup on a flat, even surface the cup. Stop pouring when the liquid
reaches the marker line of the desired
amount.
Check your measurement. Bend down
so that your eyes level with the marker
line. Look at the top of the liquid.

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MISE EN PLACE –
French term which means “put in place”
that includes assembling all the
necessary ingredients, equipment, and
tools and serving pieces needed to
prepare food.

Table 4 – Frequently Used Substitution and Equivalent Ingredients

For: Substitute:
1 tablespoon flour ½ tablespoon cornstarch, rice starch, or arrowroot
(used as thickener) starch, or 1 tablespoon quick-cooking tapioca
1 cup sifted cake flour 1 cup minus 2 tablespoon sifted all-purpose flour
1 cup corn syrup 1 cup sugar plus ¼ cup water
1 cup honey 1 ¼ cups sugar plus ¼ cup water/liquid (milk, juice)
1-ounce chocolate 3 tablespoon cocoa plus 1 tablespoon fat
1 cup butter 1 cup margarine, or 7/8 cup hydrogenated fat plus ½
teaspoon salt or 7/8 cup lard plus ½ teaspoon salt
1 cup coffee cream 3 tablespoon butter plus about ¾ cup milk
(20 percent
1 cup heavy cream ½ cup butter plus about ¾ cup milk
(40 percent)
1 cup whole milk 1 cup reconstituted nonfat dry milk plus 2 teaspoon
butter or margarine, or ½ cup evaporated milk plus ½
cup water or ¼ cup sifted dry whole milk powder plus
7/8 cup water
1 cup milk 3 tablespoon sifted regular nonfat dry milk plus 1 cup
minus 1 tablespoon water, or 1/3 cup instant nonfat dry
milk plus 1 cup minus 1 tablespoon water
1 cup butter milk or sour milk 1 tablespoon vinegar or lemon juice plus enough sweet
milk to make 1 cup (let stand for 5 minutes), or 1 ¾
teaspoon cream of tartar plus 1 cup sweet milk

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 Skills Work Out #1
Directions: Complete the crossword puzzle. Be guided by the clues given on the right side
of the puzzle. Write your answers in your notebook.
CROSSWORD PUZZLE

Skills Work Out #2

Directions: Demonstrate the proper way of measuring dry and liquid ingredients.
(Copy the rubrics below in your notebook and fill-out honestly and sincerely).

TASK SHEET #1
Title: Proper Way of Measuring Dry and Liquid ingredients
Performance Objectives: Given the ingredients, tools, and equipment, you should be
able to measure dry and liquid ingredients following the standard procedure.
Supplies: flour baking powder or salt water
brown sugar margarine or butter oil
Materials*: measuring cup (dry) mixing bowl spatula
measuring cup (liquid) measuring spoon
Steps/Procedure:
1. Gather the tools and supplies that you will need in the activity.
2. Perform the proper way of measuring dry and liquid ingredients used in baking.
Assessment: Use the self-assessment rubrics below to test your performance.

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 *
Let us substitute! *
When you do not have any of the basic baking tools, here is what you can use as a
substitute for measuring ingredients for this activity:
✓ measuring cup (dry) = standard coffee mug
✓ measuring tablespoon = dinner spoon
✓ measuring teaspoon = coffee spoon
✓ measuring cup (liquid) = small drinking glass

SELF-ASSESSMENT RUBRICS
Learner’s Name: Date:
Hands On: Measuring Dry and Liquid Ingredients Test Attempt 1st 2nd 3rd
Directions: For every item given, make a self-assessment on how well you performed.
Rate from 1 to 4, with 4 as the highest performance level.

Level OVERALL EVALUATION

What to Measure
Achieved PERFORMANCE LEVELS
A. 1 c flour 4 – I can perform the skill without
supervision and with initiative and
B. 1 Tbsp flour adaptability to problem situations.
C. 1 c brown sugar 3 – I can perform the skill satisfactorily
D. 1 tsp brown sugar without assistance or supervision.

E. 2 Tbsp margarine or butter 2 – I can perform the skill satisfactorily

but requires some assistance and or/
F. 1 tsp baking powder or salt supervision.
G. 1/3 c water 1 – I can perform parts of the skill
H. 1 c water satisfactorily but requires considerable
I. ¼ c oil assistance and or supervision.

Total Points

PERFORMANCE STANDARDS
For acceptable achievement, all items should receive a
YES NO N/A
“Yes” or “N/A” response.
I can identify the uses of the baking tools and equipment.
I can follow safety precautions.

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 Optional Activity
Here are some instructional videos you may watch online on the Proper Techniques in
Measuring Dry and Liquid Ingredients used in baking:
1. How to Measure Ingredients–The Right Way (Dry and Wet)
https://youtu.be/w5iNNFC8MoI
2. How to Measure Flour | Yummy Ph https://youtu.be/4zFx2_BrKOo
3. How to Measure Powdered Sugar | Yummy Ph https://youtu.be/NTm24dPY-DE
4. How to Measure Brown Sugar | Yummy Ph https://youtu.be/QJk0-WhROqw
5. How to Measure Sticky Ingredients | Yummy Ph https://youtu.be/EX9ob4-a6O4
6. How to Measure Ingredients | AllRecipes https://youtu.be/0v-ulU_mi7o
7. How to Measure Wet and Dry Ingredients - Kitchen Conundrums with Thomas Joseph
https://youtu.be/qzr82EuiJu0
8. Baking Series: How to Measure Ingredients Correctly https://youtu.be/VzVUH8Pocw8

Skills Work Out #3

After performing the previous hands on activity, you are now ready to perform task
on how to activate the yeast for use in baking.
Directions: Prepare the tools and materials needed and follow the instructions listed on
the task sheet. Assess your performance based on the provided rubrics.
(Copy the rubrics below in your notebook and fill-out honestly and sincerely).
TASK SHEET #2
Title: Yeast Activation
Ingredients:
¼ cup lukewarm water 1 tablespoon yeast 1 tablespoon sugar
Instructions:
1. Perform mise en place.
2. In a bowl, add ¼ cup lukewarm water.
3. Add the yeast and sugar. Stir for 3-4 times to incorporate the ingredients (not too
long to sustain the water temperature - lukewarm).
4. Cover with towel and allow to stand for 8-10 minutes or until bubbly.

Take Note
1. Check your output. If there are bubbles, your yeast is still active.
2. No bubbles mean your yeast is dead and you need a new pack of yeast or you may
either have used too hot or too cold water in the activity.

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 SELF-ASSESSMENT RUBRICS
Learner’s Name: Date:
Hands On: Yeast Activation Test Attempt 1st 2nd 3rd
Directions: For every item given, make a self-assessment on how well you performed.
Rate from 1 to 4, with 4 as the highest performance level.

Level OVERALL EVALUATION

Tasks
Achieved PERFORMANCE LEVELS
4 – I can perform the skill without supervision and with initiative
Step 1
and adaptability to problem situations.
3 – I can perform the skill satisfactorily without assistance or
Step 2
supervision.
2 – I can perform the skill satisfactorily but requires some
Step 3
assistance and or/ supervision.
1 – I can perform parts of the skill satisfactorily but requires
Step 4
considerable assistance and or supervision.
Total Points

PERFORMANCE STANDARDS
For acceptable achievement, all items should receive a
YES NO N/A
“Yes” or “N/A” response.
I can identify the uses of the baking tools and equipment.
I can follow safety precautions.

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 Check for Understanding
A. Give the substitute equivalent of the following baking ingredients. Write your answer in
your notebook.
1. 1 cup milk =
2. 1 cup honey =
3. 1 cup buttermilk =
4. 1 tablespoon flour =
5. 1 cup sifted cake flour =
B. Give the abbreviations and symbols of the following:
1. liter -
2. pound -
3. ounce -
4. teaspoon -
5. fluid ounce -
C. Directions: Supply the missing word or group of words to make the sentence complete.
Write your answer in your notebook.
1. One cup of sifted cake flour is equal to 1 cup minus 2 tablespoons sifted _____.
2. The first step in measuring dry ingredients is to _____ the flour to remove lumps.
3. One cup heavy cream (40 percent) is equal to ½ cup _____ plus about ¾ cup milk.
4. A _____ is the best tool to use for liquid ingredients because it is clear and see
through.
5. To measure shortening, fill the cup or spoon with the shortening while pressing
until it is _____.

References
Book:
Department of Education (2016). Bread and pastry – technical-vocational-livelihood track manual.
Sunshine Interlinks Publishing House, Inc.
Internet Sources:
Allrecipes. (2001). How to measure ingredients. Retrieved from: https://youtu.be/0v-
ulU_mi7o
Canva for Education. (2020). Bread and pastry production. Retrieved from:
https://www.canva.com/education/
Department of Education. (n.d.). K to 12 bread and pastry learning module. Retrieved
from:https://www.slideshare.net/kenjoyb/k-to-12-bread-and-pastry-learning-module
Everyday Food. (2015). How to measure wet and dry ingredients - kitchen conundrums
with Thomas Joseph. Retrieved from: https://youtu.be/qzr82EuiJu0
Natasha Kitchen. (2018). How to Measure Ingredients –The Right Way (Dry and Wet).
Retrieved from: https://youtu.be/w5iNNFC8MoI

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Wilton. (2017). Baking series: How to measure ingredients correctly. Retrieved from:
https://youtu.be/VzVUH8Pocw8

Yummy Ph. (2016). How to measure brown sugar. Retrieved from: https://youtu.be/QJk0-
WhROqw.
Yummy Ph. (2016). How to measure flour. Retrieved from: https://youtu.be/4zFx2_BrKOo.

Yummy Ph. (2016). How to measure powdered sugar. Retrieved from:

https://youtu.be/NTm24dPY-DE.
Yummy Ph. (2016). How to measure sticky ingredients. Retrieved from:
https://youtu.be/EX9ob4-a6O4

Answer Key
Pre-Test
1. 1 cup 2. 1 cup 3. ¼ cup 4. 0.035 ounces 5. 1 pound

Skills Work Out #1

Crossword Puzzle - Across
1. dry 3. substitute 7. lukewarm 9. gal 10. sift 11. tsp
Crossword Puzzle - Down
2. quart 4. consistency 5. mise en place 6. cup 8. lump

Check for Understanding

A. Substitute equivalent of baking ingredients
1. 3 tablespoon sifted regular nonfat dry milk plus 1 cup minus 1 tablespoon water
2. 1 ¼ cups sugar plus ¼ cup water/liquid (milk juice)
3. 1 tablespoon vinegar or lemon juice plus enough sweet milk to make 1 cup (let stand
for 5 minutes), or 1 ¾ teaspoon cream of tartar plus 1 cup sweet milk
4. ½ tablespoon cornstarch, rice starch or arrowroot starch, or 1 tablespoon quick
cooking tapioca
5. 1 cup minus 2 tablespoon sifted all-purpose flour
B. Abbreviations and symbols
1. l 2. lb 3. oz 4. tsp 5. fl oz
C. Supply the missing word
1. all-purpose flour 2. sift 3. butter 4. liquid measuring cup 5. full

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 End of Module
Congratulations! You have reached the end of the lesson. Carefully return the module
on the provided envelope and submit it together with your answer sheets/notebook. I shall
be monitoring on your progress and give you feedback on how well you did. Please wait
for the next module. Have a good weekend!

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