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BPP-Core1-Module 3-Week3
BPP-Core1-Module 3-Week3
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)
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Pre-Test The skills and knowledge you know before the topic
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.
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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
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.
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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.
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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
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.
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
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.
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.
Answer Key
Pre-Test
1. 1 cup 2. 1 cup 3. ¼ cup 4. 0.035 ounces 5. 1 pound
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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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