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CLASS
GRADE 9
UNLOCKING OF TERMS

1. MEASURE- the act or process of measuring

2. WEIGHING- to measure a definite quantity
3. LUMPS- a small piece of something solid, without a particular
shape.
4. SIFT- to separate or strain the finer from coarser particle of a
material using a sieve or sifter
5. SPONGE CAKES- is a light and airy cakes that is leavened with
beaten eggs instead of yeast.
UNLOCKING OF TERMS

1. MEASURE- the act or process of measuring

2. WEIGHING- to measure a definite quantity
3. LUMPS- a small piece of something solid, without a particular
shape.
4. SIFT- to separate or strain the finer from coarser particle of a
material using a sieve or sifter
5. SPONGE CAKES- is a light and airy cakes that is leavened with
beaten eggs instead of yeast.
DRY INGREDIENTS:

A.FLOUR
Step 1: Sift the flour
Step 2: Scoop to fill the measuring cup to overflow.
(Do no shake)
Step 3: Level off with the use of spatula.
DRY INGREDIENTS:

B. SUGAR

*White Sugar
Step 1: Sifting is not necessary before measuring
unless it is lumpy.
Step 2: Fill the measuring cup until overflowing. (DO
not shake the cup.)
Step 3: Level off with the spatula.
DRY INGREDIENTS:

• Brown Sugar
Step 1: Check if the sugar is lumpy before
measuring.
Step 2: Roll out the lumps and Remove the dirt.
Step 3: Scoop into the measuring cup and pack
compactly until it follows the shape when inverted.
DRY INGREDIENTS:

C. Powdered ingredients ( baking powder, baking

soda, salt, cream of tartar)
Step 1: Remove the lumps
Step 2: Dip the measuring spoon in the powder.
Step 3: Level with spatula or back edge of the knife.