TASK SHEET 2.

1-1
Title: The Art of Accurate Measurements in Pastry Baking

Performance Objective: Master precise measurement techniques in

pastry baking
- Accurately measure ingredients using both weight and volume
- Ensure consistency and quality in baked products through
accurate measurements.
- Demonstrate proficiency in measuring ingredients for various
pastry recipes
- Implement learned measurement skills to enhance the tatse,
texture, and appearance of baked goods.

Supplies/Materials :
Weighing scale
Measurement spoons
Measurement cups
Measurement bowls
Flour
Sugar
Powdered sugar
Cream of tartar
Baking powder
Knife

Equipment : Laptop or Desktop, LCD projector

Time : 1.5 hours

Steps/Procedure:
1. Mis en Place all the ingredients that are need to measure and
tools to be used
2. Fill the measuring cup until overflows- spoon flour or other
light, powdery dry ingredient into your measuring cup until it
domes over the top. (Don’t scoop with the cup and shake off
excess, as this will cause the ingredient to become slightly
packed, and you’ll end up with more than recipe calls for.)
Tip: To measure heavier ingredients, such as granulated sugar,
go ahead and scoop.
3. Level it with the back of a knife- run the flat edge of a knife
over the top of the measuring cup to level it off. This will ensure
you’ve measured the exact amount the recipe calls.
4. Fill the measuring spoon- to measure light and fluffy
ingredients put the ingredient into the measuring spoon with
another spoon or scoop until it domes over the top of the
measuring spoon.
Tip: For salt, granulated sugar, or other heavy ingredients, it’s
okay to dip your measuring spoon, scoop out enough so that
the spoon is overflowing.
5.Level it off with the back of a knife- run the flat edge of a knife
over the top of the measuring spoon to level it off.

Assessment Method:
Demonstration