Subject: BREAD AND PASTRY PRODUCTION

Lesson 1: Prepare Pastry Products

Topic: Measuring, Selection, Weighing and Substitution of Ingredients
Designed by: Christine Grace Aguilar Grade: 12
ST
Semester: 1 semester Week: 9

General Instructions in Accomplishing the Module:

1. Activities and Performance Tasks contained in this module are for Enhancement
of Learning purposes only. Students can answer them for mastery learning but it
is not required to be answered.
2. Answer Assessment only (last page of the module). This is ONLY required to
be answered by the students since the scores are to be recorded for the
computation of grades. Please detach the page if you are done answering it. You
can also attach additional sheet paper if needed. Then, submit it to the class
adviser. Thanks.

Learning Outcome:
At the end of this lesson, students should be able to:

TLE_HEBP9-12PP-IIa-g-4

1.1 Select measure and weigh ingredients according to recipe requirements,

enterprise practices and customer practices.

Activity 1
4 PICS 1 WORD

Direction: Observe the pictures being presented below and find a word that
corresponds to the given pictures. Write the word on the blank provided. Use the
jumbled letters below for your additional hint.

________________________________

NGIKAGCAP

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 Let’s Get Started!

Baking Terminologies
As you wish to pursue baking as a career, you should familiarize yourself with the
common preparation and baking terminologies that come across in the process.

Crimp is to pinch together the edge of a piecrust with the fingers or fork
tines.

Crust the outer part of a loaf bread or pastry.

Dissolve to mix a dry substance with liquid until it is liquefied.

Mise en Place a French term that means “put in place”. It includes

assembly all the necessary ingredients, equipment, and tools

needed to perform the task.

Pack compactly to fill cup with brown sugar or shortening by pressing it

with back of the spoon.

Pastry creams a thick sauce containing eggs and starch.

Pipe out to press the mixture out of the piping bag.

Pre-heat to heat the oven to a desired temperature before putting in the food
to bake or roast typically with a circular base.

Measuring, Selection, Weighing and Substitution of Ingredients

In baking pastries, measuring makes a difference. It is important that the
ingredients are measured accurately to get the right consistency and taste.

Adding the wrong amount of flour or sugar greatly affect the quality of pastry
products. Accurate measurement is one of the important factors that contribute to
success in baking.

Below are illustrations on how to measure baking ingredients:

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Flour

Sift the flour to remove lumps and scoop it to fill the measuring cup until it
overflows. Do not shake the measuring cup but level the flour with a spatula or the edge
of a knife.

Granulated Sugar

Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop the
sugar until it overflows. Do not shake the measuring cup but level the sugar with spatula
or the edge of a knife.

Brown Sugar

Spoon and pack the sugar into a measuring cup until the sugar follows the shape
of the cup when inverted. When removed, the brown sugar will be molded into the
shape of the cup.

Liquid Ingredients

A liquid measuring cup is used to measure liquids.

a. Place the cup on a flat surface and pour the liquid until it reaches the correct
line on the measuring cup. Never lift the cup when pouring liquid.
b. Read the scale at eye level.

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Sticky wet ingredients like honey and molasses

Use heated spoon to measure the ingredient. The heat will keep it from adhering,
so it slides right off into your mixing bowl, ensuring that you get the full measurement.

Solid fats

Fill the measuring cup with the shortening while pressing until it is full. Level the
fat with spatula or the edge of a knife.

SUBSTITUTION OF INGREDIENTS

Sometimes you may find it necessary to substitute one ingredient for another in a
recipe. However, using a different ingredient may change both the taste and texture of
your baking, so it is a good idea before substituting to understand the role that
ingredient plays in the recipe.

Use this table as a guideline powder.

Ingredient Amount Substitution

Baking Powder, single- 1 teaspoon ¼ teaspoon baking soda
acting plus ½ teaspoon cream of
tartar plus ¼ teaspoon
cornstarch.

Baking Soda (Sodium ½ teaspoon 2 teaspoons double-acting

Bicarbonate) baking powder (must
replace the acidic liquid in
recipe with non-acidic
liquid)

Chocolate, unsweetened 1 ounce 3 teaspoons natural cocoa

powder plus 1 tablespoon
unsalted butter, vegetable
oil or shortening

Fats, Margarine ½ cup ½ cup salted or unsalted

butter

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 INGREDIENT AMOUNT SUBSTITUTION
Flour, All-purpose 1 cup 1 cup plus 2 tablespoons
sifted cake flour

Flour, Cake 1 cup ¾ cup all-purpose flour plus

2 tablespoons cornstarch

Flour, Pastry 2 cups 1 1/3 cup all-purpose flour

plus 2/3 cup cake flour

Honey 1 cup ¾ cup light or dark corn

syrup plus ½ cup
granulated white sugar

Milk, Buttermilk (sour milk) 1 cup 1 tablespoon lemon juice or

vinegar plus enough milk to
make 1 cup

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Milk, Evaporated whole 1 cup 1 cup light (30% butterfat)
or heavy whipping cream
(35% butterfat)

Sugar, granulated white 1 cup

1 cup tightly packed light or
dark brown sugar

Vanilla Extract 1 teaspoon ½ teaspoon powdered

vanilla

Yeast, active dry 1 envelope 1 tablespoon fast-rising

active yeast

EQUIVALENT MEASURES

Standard Measure Equivalent Measure

1 tablespoon 3 teaspoon; ½ fluid ounce
1 fluid ounce 2 tablespoons
1 cup 8 fluid oz, 16 tablespoon
1 pint 2 cups
1 quart 2 pints, 4 quarts
1 gallon 4 quarts;16 cups
2 gallons 1 peck

Ounce and Pound Measures:

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 Standard Measure Equivalent Measure
4 ounces= ¼ pound
8 ounces= ½ pound
12 ounces= ¾ pound
16 ounces= 1 pound

Weight Conversions for Common Baking Ingredients

Baking is an exact science, and measuring ingredients by weight is far more
accurate than measuring by volume. The following chart shows the conversion for
common baking ingredients, per one cup measure.

Dry Ingredients Ounces (oz) per cup

Flour, all-purpose, sifted= 4 oz
Flour, bread, sifted= 4 14 oz
Flour, cake, sifted= 3 ½ oz
Cocoa Powder, lightly spooned = 3 oz
Dry milk powder= 4 ¾ oz
Sugar, granulated= 7 oz

Liquids and Dairy Ounces (oz) per cup

Milk= 8 oz
Buttermilk= 8 oz
Heavy cream= 8 oz
Sour cream= 8 oz
Sweetened condensed milk 10 ½ oz

Butter and Fats Ounces (oz) per cup

Butter, 1 tablespoon= ½ oz
Shortening= 6 ¾ oz
Olive Oil, canola oil, vegetable oil= 7 ½ oz

Eggs, Raw, Large, Shelled

1 large whole egg 1 ¾ oz
1 large yolk 1 tablespoon 2/3 oz

PERFORMANCE TASK
Something to do:
In the laboratory demonstrate accordingly the proper way of measuring dry and liquid
ingredients. You will be evaluated with the following scoring rubrics below:

Dimension Performance Level

Excellent (4 pts.) Very Satisfactory (2 Needs
Satisfactory pts.) Improvement
(3 pts.)
1.Use of Uses tools and Uses tools Uses tools and Uses tools and
tools and equipment correctly and equipment equipment
equipment and confidently at all equipment correctly and incorrectly and

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 time. correctly but less less confidently
and confidently most of the
confidently sometimes time.
most of the
time
2. Application Manifest very clear Manifest Manifest very Manifest less
of understanding of the clear clear understanding
procedures step-by step understandi understanding of the step-by-
procedure. ng of the of the step-by- step procedure
step-by-step step procedure seeking
procedures. but sometimes clarification
seek most of the
clarification time.

3.Safety Observes safety Observes Observes Most of the

work habits precautions at all safety safety time not
time precautions precautions observing
most of the sometimes safety
time precautions.
4. Task is completed Task is Tasks is nearly Work
Completenes following the completed completed completed a
s of task procedures in the following the following the head of time
activity with procedures procedures in
improvement/innovati in the the project
ons project
5. Time Work completed a Work Work Work
management head of time completed completed- completed-
within (min./hours/day (min./hours/day
allotted time s) beyond s) beyond

REFERENCES


 www.pinterest.com (see attached pictures)

REVIEWED BY: JONALYN GRACE A. CASINILLO, LPT

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Name: _________________________________ Q2-Week No.9

Grade/Section: _________________________ Score: _____

ASSESSMENT (Bread and Pastry Production)

I. Direction: Give the equivalent of the following measurements by
encircling the letter of the correct answer below:
1. 1 tbsp. = __________ tsp.
A. 1 tsp. B. 2 tsp. C. 3 tsp. D. 4 tsp.

2. 12 tbsp. = __________ cup

A. ¾ cup B. ½ cup C. 1 cup D. 2 cup

3. 1/8 cup = __________tbsp.

A. 1 tbsp. B. 2tbsp. C. 3 tbsp. D. ½ tbsp.

4. ½ cup = __________ tbsp.

A. 7 tbsp. B.8 tbsp. C. 6 tbsp. D. ½ tbsp.

5. 4 ounces = __________ tbsp.

A. 6 tbsp. B.7 tbsp. C. 8 tbsp. D. 5 tbsp.

II. Identify what is being ask in the questions . Write your answer in the
space provided.

1. Nimia wants to bake a chiffon cake but she ran out of cake flour. What ingredient
can be substitute in the absence of cake flour?
________________________________________________________________
2. What is the best substitute for margarine?

________________________________________________________________
3. If you ran out of yeast, what can you substitute?

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 ________________________________________________________________
4. What is the best substitute for honey?

________________________________________________________________

5. Manolo wants to bake a vanilla sponge cake but he doesn’t have vanilla, what is
the best substitute for this?

________________________________________________________________

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