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Supplementary Material Q1-Week 3

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Rio Krystal Molate
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24 views3 pages

Supplementary Material Q1-Week 3

Uploaded by

Rio Krystal Molate
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
SCHOOLS DIVISION OF ZAMBOANGA DEL NORTE
SIRAWAI NATIONAL HIGH SCHOOL-ANNEX (PIACAN)
Piacan, Sirawai, Zamboanga Del Norte

BREAD AND PASTRY PRODUCCTION NC II


GRADE 11
SUPPLEMENTARY MATERIALS
MIDTERM: WEEK 3

Name: ________________________________ Grade level: __________________


Section: _______________________________ Date: _______________________

The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking
Proper measuring is a crucial part of successful baking. Unlike cooking, where you can often get away with
eyeballing the amount of ingredients you put in the dish-a-ball of mozzarella, a knob of butter, three tomatoes-
baking is chemistry and requires precision. Add too much flour to cake batter and the cake may come out tough
and dry. Not enough flour and you risk ending up with a badly structured cake that will collapse in the oven.

A. Measuring Dry and Liquid Ingredients (Using Standard Measuring Cup, Spoon and Liquid
Measuring Cup)
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 a
cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensil or spatula.
B. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the measuring 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 Confectioners’ Sugar through a sieve to remove lumps. Spoon


lightly into measuring 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 utensil. Stir lightly before measuring.

a. Shortening
a. With the use of dry/solid 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-edge tool/utensil. Use a standard
measuring spoon for less than ¼ cup shortening.

2. Liquid Ingredients
A. With the use of liquid measuring cup
1. Set up the liquid measuring cup. Place it on a flat and 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.
MEASUREMENTS AND THEIR EQUIVALENTS

The following are different tables of measurements and their equivalent s using the three system of
measurements.

Table 1.1 TABLE OF SUBSTITUTION OF INGREDIENTS


Table 1.2 EQUIVALENT OF WEIGHTS AND MEASUREMENTS

Prepared by:

RIO KRYSTAL R. MOLATE


Subject Teacher

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