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Grade-9-BPP-Measurement of Dry & Liquid Ingredienys-Quarter1-Lesson1-LO1-MARIETA-BANDIALA
Grade-9-BPP-Measurement of Dry & Liquid Ingredienys-Quarter1-Lesson1-LO1-MARIETA-BANDIALA
LIQUID INGREDIENTS
BREAD & PASTRY PRODUCTION QUARTER 1
LESSON 1: PREPARE AND PRODUCE BAKERY PRODUCTS
LO 1: PREPARE BAKERY PRODUCTS
Marieta L. Bandiala
LALA NHS Teacher 1
TECHNIQUES IN MEASURING AND WEIGHING
INGREDIENTS USED IN BAKING
a.2. Spoon sifted flour lightly into a measuring cup heaping it well
over the top of the cup. Do not shake the cup.
a.4. For fractions of a cup, use the lines indicating ¼, 1/3, and ½ of
the standard measuring cup.
B. Sugar
b.1. White sugar needs sifting only if lumpy. Proceed as in the
measurement of flour.
b.2. 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.1. 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
• 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.
1. Liquid Ingredients (Water and Milk)
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 ( )