Department of Education

Region X
Division of Bukidnon
District of Quezon III
KIBURIAO NATIONAL HIGH SCHOOL
Kiburiao, Quezon, Bukidnon

LEARNING ACTIVITY SHEET

Bread and Pastry Production NC II

Name of Learner: ______________________________ Date:______________

Grade Level/Section: ___________________________

Learning Competency with code

Select, measure and weigh required ingredients according to recipe or production requirements and
established standards and procedures. (TLE_HEBP9-12PP-IIa-g-4)

Background Information for Learners

Techniques in Selecting, Measuring and Weighing Ingredients in Baking

It is important to properly select, measure and weigh ingredients accurately to get standard
quality product and efficient use of materials. Baking is an exact science and properly measuring
ingredients is absolutely essential. It is important to understand what the exact difference is in
measuring by weight and measuring by volume as both are commonly used in baking and can easily get
confused. When you measure by weight you are measuring the exact weight of each ingredient using a
scale. It is an extremely accurate way to measure and that’s why it is the preferred method for
professional bakers and pastry chefs.

Measurement of Dry and Liquid Ingredients by Weight

There are different units of weight measurements, however grams is the preferred unit of
measurement for baking because it is the smallest form of measurement and therefore the most
accurate. When you measure by weight, use a digital scale to weigh your ingredients. Turn the scale on
and then use the “unit” button to change the settings to your desired unit of measurement. Grams is the
preferred unit of measurement for baking because it is the smallest and therefore the most accurate.
Once you have selected your unit of measurement, put a bowl on the scale and click the “tare” button.
This button zeroes out the scale so that the bowl will not be counted into the weight you are measuring.
Then begin adding your ingredient into the bowl until you are at the desired weight.

Measurement of Dry and Liquid Ingredients by Volume

When you measure by volume, you are measuring your ingredients with measuring cups instead
of a scale. The ingredient is measured by the amount of space it takes up rather than what it weighs.
This method of measuring is very common with home bakers, but is truly a less accurate way to
measure. It is quite easy to accidentally pack too much of an ingredient into a measuring cup or possibly
not fill it all the way to the top.

Basic Guidelines in Measuring Ingredients

It is important to measure the ingredients properly base on standards to come up a good result.
Accuracy in measurement of ingredients in baking is a very critical aspect in ensuring its success. The
following are the guidelines in measuring ingredients.
1. Read and understand the recipe – Before identifying the measuring procedure to perform, it is
essential to carefully read and analyze the recipe.
2. Use the appropriate measuring tool – To avoid too much process of measurement, use the
appropriate measuring tool for the ingredients.
3. Avoid spillage of ingredients when measuring – Be careful when using measuring tools and
equipment. Handle the tools. Equipment. Handle the tools, equipment, and ingredients
properly. Measuring Dry and Liquid Ingredients. There are several techniques in measuring dry
and liquid ingredients to yield good quality products in baking.

Directions/ Instructions

Measuring Dry Ingredients

A. Flour
1. Sift the flour to remove the lumps and other particles by using the sifter.
2. Use spoon to move flour to the measuring cup until it over flows. Do not shake the cup
for accuracy.
3. Level off the rim of the cup using the spatula or any straight-edged tool.

B. Refined sugar
1. Spoon sugar to the measuring cup.
2. Level it off using the spatula or any straight-edged tool.
3. Do not the sugar to avoid having it compressed inside the cup

C. Brown sugar
1. Remove any unwanted particles.
2. Remove the lumps. Roll them out or press them using the tines of a fork.
3. Place enough amount of sugar on a cup until gets compact.
4. Level it off using a spatula or any straight-edged tool.

D. Baking powder and baking soda

1. Remove lumps.
2. Dip the spoon, then level it off.

E. Solid fats
 1. Soften the shortening.
2. Fill the measuring cup and press firmly until there is no space left.
3. Level off fat using a spatula or any straight-edged tool.

Measuring liquid Ingredients

1. Place the glass or cup in a flat surface before pouring any liquid ingredients to be measured.
2. Gradually pour liquid to the measuring cup.
3. Check if the desired measurement has been taken.

Measuring ingredients in digital scale.

1. Turn on the scale
2. Place the mixing bowl on top of the scale
3. Hit the "tare" or "zero" button
4. Add your flour or other ingredient into the bowl until it hits your desired grams or ounce.

Exercises / Activities

1. Prepare measuring cup and measuring spoon for dry and liquid ingredients and weighing scale.
2. Measure flour and sugar following the instructions above.
3. Measure water.
4. Measure butter.

Guide Questions

1. Why is it important to measure ingredients properly?

2. What happens to your baked product if inaccurate or improper measurement is done?

3. How do you measure given a recipe of 4 & ½ cup of flour and you only bake it half recipe?

Rubric for scoring

CRITERIA
5 4 3 2 1
Did you….
Measure Flour by weight (250g)

1. Prepare electronic weighing scale?

2. Select and prepare good quality flour?

3. Plug in the weighing scale to electrical source and press on?

4. Put the bowl on top of the weighing scale and press tare to zeroes the
calibration?
5. Add the flour to the bowl until it reaches to 250g?
 Measure Flour by volume (¾ cup)

1. Prepare sifter, measuring cup, scoop and flour?

2. Sift flour to remove lumps?

3. Spoon/Scoop flour into ½ cup and ¼ cup, let it overflow in a cup?

4. Level it off employing a spatula or a flat sided tool, do not shake?

Measure Brown Sugar (1 cup)

1. Pack brown sugar into a dry measuring cup?

2. Press brown sugar firmly into the cup with the back of a spoon that it
should hold the shape of the cup when it is turned out?
3. Level it off with a spatula or a flat side tool?

Measure Butter (1 cup)

1. Prepare measuring cup, spoon, and butter?

2. Press butter firmly into a cup. Make certain all air spaces are pressed
out?
3. Level off with a spatula or the rear fringe of a knife?

Measure Water (250 mL)

1. Set up the liquid measuring cup, and place the measuring cup on a flat,
even surface?
2. Pour the liquid carefully and slowly into the cup?

3. Check your measurement. Bend down so that your eyes level with the
marker line. Look at the top of the liquid?

Reflection

What I have learned___________________________________________________________________

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References for learners

Arcos, et al., 2016. Bread and Pastry – Technical-Vocational-Livelihood Track Manual, 1st Edition,
Sunshine Interlinks Publishing House, Inc.

https://books.google.com/books?isbn=0470197528 Professional baking

Prepared by:
MELISA R. SUMBILON
Subject Teacher