Professional Documents
Culture Documents
Demo at Medina
Demo at Medina
Good
Day!
Drill
GROUP 1 GROUP 2
I N G R E ME A S U R I N G
D I E N T S
Measuring Dry and Liquid Ingredients
D
OBJECTIVES:
• identify the dry and liquid ingredients;
• Dairy products:
milk ingredients
• Shortening: oil, lard or margarine
• Lard:
is a semi-solid white fat product obtained by
rendering the fatty tissue of a pig.
Dry Ingredients:
• 1. Flour
• 2. Sugar
• 3. Brown sugar
• 4. Oatmeal
• 5. Rice
• 6. Raisins
Types of Liquid
Ingredients:
• 1. Water Based
• 2. Cream Based
Water Based
Liquid Ingredients:
• 1. Dairy Products
• 2. Oil
• 3. Egg
• 4. Water
• 5. Juice
• 6. Honey, etc.
Cream Based
Liquid Ingredients:
• 1. Butter
• 2. Margarine
• 3. Lard
• 4. Mayonnaise
s o n s to
5 r e a
d
is
s ta n d a r
va l u e
r e m e n t
m e a s u
E D I E N T S
I N G R
is
0F
• List of TOOLS/things to use: Personal Protective
• Mixing Bowls Equipment(PPE):
• Liquid & Dry Measuring Cups
-Hairnet
• Spatula -Apron
• Rubber Scraper -Towel
-Food Gloves
• Spoon and platters
• Measuring Spoon
• Nappies
• Pitcher and weighing scale
Dry INGREDIENTS:
Flour
Brown Sugar
Baking powder
Margarine
SAFETY PRECAUTIONS: Reminders:
• Handle things properly • Wear PPE
• Remove unnecessary • Observe proper
Jewelries values/attitude
• Avoid unnecessary
• Apply hygiene
movement in your work
place practices and
sanitation.
• Do not play :with sharp
objects/while working! • Be presentable
DEMONSTRATION
•Procedures
Mise-en- place: Prepare all the needed
ingredients and materials
Wash hands or utilize food gloves & wear PPE
Observe hygiene procedures.
Follow standard procedures:
Procedures
• 1. Dry Ingredient
• -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.
Procedures:
• 1. Dry Ingredient
• -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 straightedged utensil. Do not
shake the cup.
Procedures:
• 1. Dry Ingredient
• -Baking Powder, Soda and Salt-
• 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.
Procedures:
• Liquid ingredients (cream based)
• 1. Shortening
• -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
Procedures:
• Liquid ingredients (water based)
• 1. A liquid measuring cup is best to use for
liquid ingredients because it is clear and see
through. It also has a spout 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.
•RE-Demonstration
s :
Legend:
b r i c
(11-12 Excellent) (9-10 Very Good)
Ru
(8-7 Good) (6 Bellow- Needs Improvement)
Excellent Good Needs Group Group
CRITERIA (3 points) (2 points) Improvement 1 2
1(point)
The group were The group were The group has No
Hygiene highly disciplined disciplined and discipline and the
Practices/ and the area was with minimal mess area is very
Decipline maintained neat in the area messy.
and clean
Total:
Legend
• Total:
• 11-12- excellent
• 9-10-very good
• 8-7-good
• 6 bellow- needs improvement
•APPLICATION
•Generalization
EVALUATION
DIRECTION: Get ¼ sheet of paper. Read carefully the
questions and write only the letter of the correct answer.
1.What is the meaning of mise-en-place?
a. To separate things c. Destroy
b. Prepare things in place d. Manage