Subject: BREAD AND PASTRY PRODUCTION

Lesson 1: Prepare Bakery Products

Topic: Techniques in Measuring and Weighing Ingredients Used in
Baking
Designed by: Christine Grace Aguilar Grade: 11
Semester: 1st semester Week: 1

General Instructions in Accomplishing the Module:

1. Activities and Performance Tasks contained in this module are for Enhancement
of Learning purposes only. Students can answer them for mastery learning but it
is not required to be answered.
2. Answer Assessment only (last page of the module). This is ONLY required to
be answered by the students since the scores are to be recorded for the
computation of grades. Please detach the page if you are done answering it. You
can also attach additional sheet paper if needed. Then, submit it to the class
adviser. Thanks

Learning Outcome:
At the end of this lesson, you should be able to:

TLE_HEBP9-12PB-Ia-f-1

1.1 Select, measure and weigh required ingredients according to recipe or production
requirements.

Activity 1
Let us determine how much you already know about Bread and Pastry
Production. Take this test.

Read and analyze the statement carefully. Choose the best and write the letter
only in your answer sheet.

1. Which of the following ingredients is usually used in dough that gives better
taste and flavor?
A. Butter
B. Compound lard
C. Edible tallow
D. Vegetables oil
2. What kind of sugar is primarily used in preparing icing?
A. Brown sugar
B. Confectioner’s sugar
C. Granulated sugar
D. Refined sugar
3. What is the basic ingredient in baking that improves aroma, flavor, and
nutrition in baked products?

1
 A. Baking powder
B. Flour
C. Shortening
D. Sugar

4. Which of the ingredients is an example of a physical leavening agent?

A. Air
B. Baking powder
C. Baking soda
D. Yeast
5. Which kind of flour contains more gluten and less starch?
A. All-purpose flour
B. Bread flour
C. Cake flour
D. Soft-flour

Let’s Get Started!

Techniques in Measuring and Weighing Ingredients Used in Baking

It is important to measure the ingredients accurately to get standard products and
efficient use of materials. 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.

A. Measurement of Dry and Liquid Ingredients

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.
c. Level off the cup with a straight-edged utensils or spatula.

2
 d. For fractions of a cup, use the lines 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 a coarse sieve to crush the
lumps. Pack into measuring cup just enough to hold its shape. Level
off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon
lightly into measuring cup. Level off with spatula or any straight-edged
utensil. Do not shake the cup.
C. Baking Powder, Soda, Salt and Spices

a. Fill measuring spoon with the desired ingredients. Level off with a
spatula or any straight-edged utensils. If baking powder has caked, stir
lightly before measuring.
D. Shortening

3
 a. With the use of measuring cup
Have shortening at room temperature. Pack firmly into the measuring
cup, taking care not to have air pockets. Level off with a spatula or any
straight-edged utensils. Use standard measuring spoon for less than ¼
cup shortening.

b. Water Displacement Method

Fill the cup with cold water up to ¼ cup level if ½ cup of fat is desired
and add shortening enough to cause the water to rise up to the 1 cup
mark. To measure ¼ cup, fill with cold water up to ¾ cup level and add
shortening enough to raise the water up to the 1 cup mark. Drain well.

2. Liquid Ingredients Water and Milk

1 cup butter = 1 cup margarine

1 oz baking chocolate (unsweetened) = 1 square
1 oz sweetened chocolate = ¼ cup cocoa + 1 ½ to 2 tsp
shortening
8-10 pcs. graham crackers = 1 cup graham crumbs
4 oz bread = 3 cups soft crumbs
1 cup milk = ½ cup evaporated milk ½ cup water
1 cup cake flour
= 1 cup all-purpose flour- 2 T
cornstarch
(both sifted before measuring)

1 tablespoon cornstarch = 2 tablespoon flour

1 cup sour milk = 1 cup evaporated milk+ 1 T vinegar
or
lemon juice
1 cup whipping cream = ¾ cup whole milk + ¼ cup butter
1 whole egg = 2 egg yolks
1 cup molasses = 1 cup honey

4
 A liquid measuring cup is best to use for liquid ingredients because it is
clear and see through. It also has a sprout that makes pouring of liquids easy.

To get the exact amount, follow these steps when measuring liquids.

1. Set up the liquid measuring cup. Place the measuring cup on a flat, even
surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid
reaches the marker line for the desired amount.
3. Check your measurement. Bend down so that your eyes level with the marker
line. Look at the top of the liquid.

Frequently Used Substitution and Equivalents

Equivalent Weights and Measurement

Abbrevations Given Equivalents

Measurement
gallon gal. 1 gallon (gal.) 4 quarts
quart qt. 1 quarts (qt.) 2 pints
pint pt. 1 pint (pt.) 2 cups
cup c. 1 cup (c) 8 fluid ounces
tablespoon tbsp. or T ½ cup 4 ounces
teaspoon tsp. or T ¼ cup 2 ounces
fluid ounce fl.oz 1/8 cup 1 fluid ounce
ounce oz.
1 tablespoon 3 teaspoons
pound lb.
1 pound 16 ounces
gram g.
2.2 pounds 35.2 ounces
kilogram kg.
1 kilogram 100 grams
ACTIVITY 2
Something to do:

Listed below are the ingredients for brownies.

 2 oz. Chocolate, melted 2 eggs, beaten

 1/3 c cake flour 1 c butter
 ¼ tsp salt ½ tsp. vanilla
 ½ tsp baking powder 1 c nuts, chopped

A. Assume that you do not have a measuring cup. Give the required
measurement for every ingredient that is equivalent to the cup
measurement.
B. Give the substitute for every ingredients marked with bullet (*)

PERFORMANCE TASK
Listed below are the ingredients for brownies.

 2 oz. Chocolate, melted 2 eggs, beaten

 1/3 c cake flour 1 c butter
 ¼ tsp salt ½ tsp. vanilla
 ½ tsp baking powder 1 c nuts, chopped
Demonstrate in class on the proper way of measuring ingredients
for brownies.

5
 REFERENCES


 www.pinterest.com (see attached pictures)

Name: ______________________________ Week No. 1

Grade/Section: _______________________ Score: ________

ASSESSMENT (Bread and Pastry Production)

Direction: List and illustrate the steps in measuring dry and liquid
ingredients below?

A. How to Measure Flour?

B. How to Measure Brown Sugar?

C. How to Measure Baking Powder, Soda, Salt and Spices?

6
D. How to Measure Liquid Ingredients?