UNIT I:

BREAD AND PASTRY

PRODUCTION
 LESSON 1:
THE BASICS IN BAKING
I. Weights, Measurements, and
Substitutions
Methods Commonly used in Measurements
Volume
- When you measure by volume, you are measuring your
ingredients with measuring cups instead of with a scale. The
ingredient is measured by the amount of space it takes up rather
than what it weighs.

Weight
- is a measurement of an object's heaviness. 
Unit
- is a definite magnitude of a quantity, defined and adopted
by convention or by law, that is used as a standard for
measurement of the same kind of quantity. 

• Weighing scale
- is a tool for weight measurement.
Common units of measurement for Volume
1 teaspoon (t) = 4.9 milliliters
1 tablespoon (T) = 3 teaspoons
½ fluid ounce
14.8 milliliters
1 cup (c) = 16 tablespoons
48 teaspoons
8 fluid ounces
1 pint (pt) = 2 cups
 1 quart (qt) = 4 cups
= 2 pints
1 gallon (gal) = 16 cups
= 8 pints
= 4 quarts
1 peck (pk) = 8 quarts
1 liter (l) = 1000 milliliters
= 1.06 quarts
Common units of measurement for
Weight
1 gram (g) = 0.035 ounces
1 kilogram (kg) = 2.21 pounds
1 ounce (oz) = 28.35 grams
1 pound (lb) = 435.59 grams
II. Substitution of Ingredients
FOR
1 tablespoon flour (used as thickener)
1 cup sifted cake flour
1 cup corn syrup
SUBSTITUTE
½ tablespoon cornstarch, rice starch,
or arrowroot starch, or 1 tablespoon
quick-cooking tapioca
1 cup minus 2 tablespoons sifted all-
purpose flour
1 cup sugar plus 1/4 cup liquid*
1/4 teaspoon baking soda plus 5/8
teaspoon cream of tartar, or 1/4
teaspoon baking soda plus 1/2 cup
fully soured milk or buttermilk,
 FOR SUBSTITUTE
1 cup honey 1 1/4 cups sugar plus 1/4 cup
water/liquid (i.e., milk or juice)

1 ounce chocolate 3 tablespoons cocoa plus 1

tablespoon fat

1 cup butter 1 cup margarine or 7/8 cup

hydrogenated fat plus 1/2 teaspoon
salt, or 7/8 cup lard plus 1/2 teaspoon
salt
 FOR SUBSTITUTE
1 cup coffee cream (20 percent) 3 tablespoons butter plus 3/4 cup
milk

1 cup heavy cream (40 percent) 1/3 cup butter plus 3/4 cup milk

1 cup whole milk 1 cup reconstituted nonfat dry milk

plus 2 1/2 teaspoons of butter or
margarine, or 1/2 cup evaporated
milk plus 1/2 cup water, or 1/4 cup
sifted dry whole milk powder plus
7/8 cup water
II. Substitution of Ingredients
FOR SUBSTITUTE
1 cup milk 3 tablespoons sifted regular nonfat dry milk plus 1
cup minus 1 tablespoon water, or 1/3 cup instant
nonfat dry milk plus 1 cup minus 1 tablespoon water

1 cup butter milk or sour milk 1 tablespoon vinegar or lemon juice plus enough
sweet milk to make 1 cup (let stand for 5 minutes),
or 1 3/4 teaspoons cream of tartar plus 1 cup sweet
milk

1 teaspoon baking powder ¼ teaspoon baking soda plus 5/8 teaspoon cream of
tartar, or ¼ teaspoon baking soda plus q/2 cup fully
soured milk or buttermilk.
 FOR SUBSTITUTE
1 tablespoon active dry yeast 1 package active dry yeast or 1
compressed yeast cake

1 pound dried fruits 2 cups dried fruits