BREAD AND PASTRY

PRODUCTION
Technology and Livelihood
Education 7/8

Measuring Dry and Liquid

Ingredients Accurately

Materials:
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

A. Flour
1. Sift the flour.

2. Scoop to fill the

measuring cup to
overflow. Do not shake.

A. Flour (cont.)
3. Level off with spatula.

B. Sugar
White sugar
1. Sifting is not necessary before measuring unless it
is lumpy.
2. Fill the measuring cup until over flowing. Do not
shake the cup.
3. Level off with the spatula

C. Powdered Food (baking

powder and baking soda)
1. Remove the lumps in
the powder by stirring.

2. Dip the measuring

spoon into the powder

3. Level with spatula or

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

D. Shortening
Solid fats
1. Fill the measuring
cup/spoon with the
shortening while
pressing until it is
full.
2. Level the fat with a
straight of a knife or
spatula

D. Shortening (cont.)
Liquid fats
1. Pour oil in the glass
measuring cup.
2. Check if it is filled up
to the measuring mark.
Do not lift the cup when
measuring.

E. Milk
Liquid Form
1. Pour milk into the
glass measuring cup
up to the measuring
mark. Do not lift the
cup.

E. Milk
Powdered milk
1. Remove lumps in milk
by stirring.
2. Scoop lightly to fill the
measuring cup or spoon
without shaking until it
overflows.
3. Use the spatula or the
straight edge of the knife
to level the measurement.

End of Presentation
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