LESSON 1 : Standard in Measuring and Weighing Ingredients Used in Baking.

Most Essential Learning Competency:

• Discuss the measure and weigh required ingredients according or production requirements.

Objectives:
At the end of the lesson, students are expected to:
1. Explain the measurement and weigh required ingredients according to recipe or production requirements.
2. Cite different units of measurement and their equivalents
3. Appreciate the importance of accuracy in measuring basic ingredients in baking.

Pretest:

What do you know?

Let us determine how much you already

know about Bread and Pastry Production.
Take this test.

Direction: Read and analyzes the statement carefully. Choose the best answer and write the letter only
in your answer sheet.

_____1..What is the best step to have better results in baking?

a. Measure ingredients accurately.
b. Memorize the recipe very well.
c. C. Use modern equipment .
d. Use only imported ingredients.
_____2.How many cups is equipment to one gallon?
a. 3
b. 5
c. 10
d. 16
_____3.Which of the following is the best substitute sour milk?
a. 1C sweet milk plus 1 tbsp. vinegar
b. 1 ¾ C sweet milk plus 1 tbsp. vinegar
c. 2 C sweet milk plus ½ tbsp vinegar
d. 2/3 c sweet milk plus 1 tbsp. vinegar

_____4.Which of the following is the best substitute for one cup sifted flour?
a. 1C minus 1 tbsp.sifted all= purpose flour
b. 1C minus 2 tbsp. sifted all= purpose flour
c. 1C plus 2 tbsp. sifted all= purpose flour
 d. 1C sifted all-purpose flour

_____5.How many tablespoon is equivalent to one cup?

a. 12
b. 16
c. 5
d. 4

Recall: Answer the following questions.

What are the career opportunities in bread and pastry production?

Based from the career opportunities, what maybe the characteristics you should possess for you to
become successful?

Unlocking Difficulties:
As you wish to pursue baking as a career, you should familiarize yourself with the common
terminologies that come across in the process

Accurate – exact, accepted standard measuring tool or instrument.

Bake – to cook food in a dry heat method inside the oven.

Measurement- act, or process of determining specific amount of ingredient using a standard measuring tool or
instrument.

Standard- established or universally accepted criteria or rule.

Substitution – act of replacing an ingredient over another ingredient of more or less similar characteristic

Discussion:

Baking – the process of cooking food by indirect heat or dry heat in a confined space as in heated oven using gas,
electricity, charcoal, wood, or oil at a temperature from 250 oF- 450 oF . It is a method of cooking used in making
breads, cakes, pies pastries and biscuits.

Techniques in Measuring and Weighing Ingredients Used in Baking

It is important to measure the ingredients accurately to get standard products and efficient use of materials.
Different flour in different localities need varying amounts of liquid and this should be considered in baking.
Keep a record of the quantity of flour used each time you bake to find out which measurement produces the best
result from the flour available in your area. You will soon learn to judge the correct amount of liquid to add by the
consistency of the dough and the way it handles.

A. Measurement of Dry and Liquid Ingredients

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 the cup. Do not
shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the standard measuring cup.
B. 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 straight edged utensil. Do not shake the 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
utensils. If baking powder has caked, stir lightly before measuring.

D. 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 shortening.

b. Water Displacement Method

Fill the cup with cold water up to ¼ cuplevel if ½ cup of fat is desired and add shortening enough to
cause the water to rise up to the 1 cup mark. To measure ¼ cup, fill with cold water up to ¾ cup level and
add shortening enough to raise the water up to the1 cup mark. Drain well.

2. Liquid Ingredients Water and Milk

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.
Frequently Used Substitutions and Equivalents
1 cup butter = 1 cup margarine
Equivalent Weights and Measurement 1 oz baking chocolate
(unsweetened) = 1 square
Given Measurement Equivalents
1 oz sweetened chocolate = ¼ cup cocoa
1 gallon (gal.) 4 quarts
+ 1 ½ to 2 tsp shortening
1 quart (qt.) 2 pints
1 pint (pt.) 2 cups
8 – 10 pcs graham crackers = 1 cup graham crumbs
1 cup (c) 8 fluid ounces
4 oz bread = 3 cups soft crumbs
½ cup 4 ounces
1 cup milk = ½ cup evaporated milk
¼ cup 2 ounces
½ cup water
⅛ cup 1 fluid ounce
1 cup cake flour = 1 cup all-purpose flour – 2T +
1 tablespoon 3 teaspoons
2T cornstarch (both sifted before
1 pound 16 ounces
measuring)
2.2 pounds 35.2 ounces
1 tablespoon cornstarch = 2 tablespoon flour
1 kilogram 1000 grams
1 cup sour milk = 1 cup evaporated milk +1T
Abbreviations
vinegar
Gallon gal. or lemon juice
Quart qt. 1 T vineg
pint pt.
1 cup whipping cream = ¾ cup whole milk + ¼ cup
cup c.
butter
tablespoon tbsp. T
1 whole egg = 2 egg yolks
teaspoon tsp. or t
1 cup molasses = 1 cup honey
fluid ounce fl. oz.
ounce oz.
pound lb.
gram g.
kilogram kg.

Exercise:
Direction: Write your answers on a separate sheet of paper.
1. 2 cups = _________Tbsp
2. 6 cups = _________quarts
3, 2 kilo = _________ lbs.
4. ¾ c = _________ tablespoon
5. 3 cups = _________ pints
6. 2 pounds = _________ ounces
7. 4 tablespoon = _________ cup
8. 2 gallon = _________ quarts
9. 1/8 cup = _________ tablespoon
10. 2 gram = _________ ounces.
 Generalization:

“ Now We Know More That…”

Accurate measurement of ingredients means

that the ingredients required in a recipe are in their correct amount. This ensures the right proportions of
ingredients so as to produce a product of good quality in accordance with industry standards.

A through knowledge of measurements and their equivalents in different units. Remember, different
recipes prescribe different units of measurements.

Posttest:
Direction: Read and analyzes the statement carefully. Choose the best answer and write the
letter only in your answer sheet.

____1.Which of the following is the best substitute sour milk?

a. 1C sweet milk plus 1 tbsp. vinegar
b. 1 ¾ C sweet milk plus 1 tbsp. vinegar
c. 2 C sweet milk plus ½ tbsp vinegar
d. 2/3 C sweet milk pus 1 tbsp. vinegar

_____2.Which of the following is the best substitute for one cup sifted flour?
a. 1C minus 1 tbsp.sifted all= purpose flour
b. 1C minus 2 tbsp. sifted all= purpose flour
c. 1C plus 2 tbsp. sifted all= purpose flour
d. 1C sifted all-purpose flour
_____3.What is the best step to have better results in baking?
a. Measure ingredients accurately.
b. Memorize the recipe very well.
c. C. Use modern equipment .
d. Use only imported ingredients.
_____4.How many cups is equipment to one gallon?
a. 3
b. 5
c. 10
d. 16
_____5.How many tablespoon is equivalent to one cup?
a. 12
b. 16
c. 5
 d. 4
_____6.What is the tool used in measure 2/3 cup shredded cheddar cheese with:
a. liquid measuring cup
b. dry measuring cup
c. measuring spoons
d. granulated cup
_____7.What is the tool used in measure 1 teaspoon of lemon juice with:
a. liquid measuring cup
b. dry measuring cup
c. granulated cup.
d. measuring spoons
_____8.How many cups is equivalent in 1 pint?
a. 3
b. 6
c. 2
d. 4
_____9.Which of the following is the correct in sift the flour.
a. Place the measuring cup on a plate. Use a spoon to put the flour in the cup.
b. Sift the flour into mixing bowl.
c. Level off the flour using knife. Scrape the straight edge of the knife across the top of the cup.
d. Scoop the flour into the sifter using the measuring cup. Do not stir or shake it.

_____10.How many gallon is equivalent in 8 quarts?

a. 4
b. 8
c. 3
d. 2
Activity
Self -Check 1:

1. Listed below are the ingredients for the brownies.

• 2 oz. chocolate, melted 2 eggs, beaten

• 1/3 c butter 1 c butter
• 1 c cake flour ½ tsp vanilla
• ¼ tsp salt 1 c nuts, chopped
• ½ tsp baking powder

A. Assume that you do not have a measuring cup. Give the required measurement for every ingredients that
is equivalent to the cup measurement.
B. Give the substitute for every ingredients marked with bullet (*)
 References:

Books:
• Basbas, Leonora, Bread and Pastry Production Volume I
• Bread and Pastry Production Manual, Deped, First Edition, 2016
• Bread and Pastry Production Manual, TESDA
• TLE Phoenix Publishing House
• On Line with TLE Sunshine interlinks Publishing House, Incorporated

Internet Sources:

• https://www.bhg.com/recipes/how-to/bake/essential-baking-tools/

• https://www.williams-sonoma.com/shop/cooks-tools/baking-pastry-tools/

• https://www.thespruceeats.com/measuring-ingredients-in-baking-995118

• https://www.foodnetwork.com/recipes/packages/baking-guide/the-best-substitutes-for-flours-if-you-
run-out

• https://www.foodnetwork.com/recipes/packages/baking-guide/the-best-substitutes-for-flours-if-you-
run-out

Prepared by:
Ms. Marta Milagros M. Manaog
Teacher III