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BPP Detailed Lp-Measurement
BPP Detailed Lp-Measurement
II. PERFORMANCE The learner demonstrates competencies in preparing and presenting gateaux,
STANDARD tortes and cakes
III. LEARNING LO1. Prepare sponge and cakes 3.1 Select, measure and weigh ingredients
COMPETENCIES according to recipe requirements, enterprise practices and customer practices
Content: How to measure ingredients Code: TLE_HEBP9-12TC-IIIa-f-7
Specific Objectives:
a. Prayer
b. Cleanliness and orderliness.
c. Greetings
d. Attendance
e. Review of Past Lesson
B. MOTIVATION
C. ACTIVITY
Unlocking of terms:
ANALYSIS
Do you find the activity easy? Why or why
not?
How will you describe the word that you
formed and how it is connected with the
D.ANALYSIS
How will you describe the word that you formed and how it is connected with
the measuring tools?
E. ABSTRACTION
Dry Ingredients
1. Flour
Sift the flour to remove lumps and scoop it
to fill the measuring cup until it overflows.
Do not shake the measuring cup but level
the flour with a spatula or the edge of a
knife
Dry Ingredients
1. Flour.
Sift the flour to remove lumps and scoop it to fill the measuring cup until it
overflows. Do not shake the measuring cup but level the flour with a
spatula or the edge of a knife.
White sugar
Sifting is not necessary unless it is lumpy.
Fill the measuring cup or scoop the sugar
until it overflows. Do not shake the
measuring cup but level the sugar with a
spatula or the edge of a knife.
3. White sugar
Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop
the sugar until it overflows. Do not shake the measuring cup but
level the sugar with a spatula or the edge of a knife.
4. Brown sugar
Roll out the lumps, remove the dirt and pack into the measuring
cup until the sugar follows the shape of the cup when inverted. When
removed from the measuring cup, the brown sugar will be molded
into the shape of the cup if packed properly.
Brown sugar
Roll out the lumps, remove the dirt and
pack into the measuring cup until
the
sugar follows the shape of the cup when
inverted. When removed from the
measuring cup, the brown sugar will be
molded into the shape of the cup if packed
properly.
Liquid Ingredients
Example:
Water
Milk
Solid Fats
Fill the measuring with shortening andpress down until it is full. Level
the fat with the spatula or the edge of aknife.
Example:
Butter
Margarine
Lard
Cocoa Butter
GENERALIZATION
The class will be divided into 4 groups. Each group will perform at least
five proper ways of measuring the ingredients. Each group will choose five
demonstrator and they are going to demonstrate how those liquid, dry and solid
fats ingredients being measured accurately with a time limit of 5 minutes.
1. 1/ cup of Oil
2. 1 ½ tsp. Baking Powder
3. 1 ¾ cup of Flour
4. 1 cup margarine
5. 3 tbsp. Sugar
EVALUATION
Direction: In a ¼ sheet of paper, Identify the following question. Write your answer
on the blank.
Liquid Ingredients Solid fats Flour Baking Powder/ Baking Soda White
Sugar
______1. Fill the measuring with shortening and press down until it is full. Level
the fat with the spatula or the edge of a knife.
______2. Sift the flour to remove lumps and scoop it to fill the measuring cup until
it overflows. Do not shake the measuring cup but level the flour with a spatula or
the edge of a knife.
______3. Sifting is not necessary unless it is lumpy. Fill the measuring cup or
scoop the sugar until it overflows. Do not shake the measuring cup but level the
sugar with a spatula or the edge of a knife.
______4. Remove the lumps by stirring. Dip the measuring spoon into the
powder or scoop the baking powder or baking soda, then level it off with a spatula.
______5. A graduated measuring cup is used. Set the cup on a level surface.
Never lift the cup while pouring the liquid. Read the scale from the side of the cup.
G. ASSIGNMENT
Prepared by:
SHEENA B. PONTILLAS
SHS Teacher
Checked by: