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TVL–HE-Bread & Pastry Production
Quarter 2 – Module 1:
CAKE INGREDIENTS AND ITS
PROPER MEASUREMENT
TVL Bread & Pastry Production – Grade 11
Alternative Delivery Mode
Quarter 2 – Module 1: CAKE INGREDIENTS AND ITS PROPER
MEASUREMENT
First Edition, 2020

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materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Jesusa D. Paladar
Editor: Emma Concepcion S. Reso-or
Reviewer: Emma Concepcion S. Reso-or
Typesetter: Emma Concepcion S. Reso-or
Layout Artist: Emma Concepcion S. Reso-or
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, TM, Ed.D. Elmar L. Cabrera
Nilita R. Ragay, Ed.D.
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TVL
Quarter 2 – Module 1:
CAKE INGREDIENTS AND ITS
PROPER MEASUREMENT
Introductory Message
For the facilitator:

Welcome to the TVL – 11 Bread & Pastry Production Alternative Delivery Mode (ADM)
Module on CAKE INGREDIENTS AND ITS PROPER MEASUREMENT!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:

Welcome to the TVL – 11 Bread & Pastry Production Alternative Delivery Mode (ADM)
Module on Cake Ingredients and Its Proper Measurement!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.

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 In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master the nature of Bread & Pastry Production. The scope of this module permits it
to be used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

This module is about:

 Proper measuring of ingredients and its uses and function

After going through this module, you are expected to:

1. Identify cake ingredients.
2. Measure accurately the cake ingredients.
3. Observe proper sanitation in handling cake ingredients.

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 What I Know

Multiple Choice

Directions: Read and evaluate each item carefully. Choose the correct answer from
the choices given below. Write your answer in your notebook.

1. It refers to dry heat cooking which usually takes place in oven.

A. baking
B. broiling
C. grilling
D. stewing

2. It refers to fine white flour made from soft wheat which contains 7-9% protein.
A. all-purpose flour
B. bread flour
C. cake flour
D. pastry flour
3. What sweet soluble organic compound belongs to the carbohydrate group of
foods?
A. flour
B. milk
C. shortening
D. sugar

4. This very fine sugar dissolves faster and is perfect for making meringue.
A. caster sugar
B. confectioner’s sugar
C. granulated sugar
D. white sugar

5. What sugar is pulverized into powder to prevent caking?

A. caster sugar
B. confectioner’s sugar
C. granulated sugar
D. white sugar

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 Lesson
CAKE INGREDIENTS AND ITS
1 PROPER MEASUREMENT

Baking is cooking food in an oven, in hot ashes, or in any oven-type

appliances. Cake is one of the most commonly baked products. Cakes are usually
eaten during special occasions such as birthdays, weddings, anniversaries, and
other celebrations. In order to bake the best cake it is important to measure the
ingredients accurately to get standard products and efficient use of materials.

What’s In

When you love sweets and cakes, you probably love baking too. You want to do cake
baking, but where do you start? What are the ingredients you need?

Introductory Activity:

Ask help/ assistant from a friend or any family member in counting. (Use your
notebook for your answer)

At the count of ten (10), write as many as you can the ingredients for cake that you
know.

Questions:

1. How did you find the activity?

2. Why is it easy for you to write the ingredients?
3. Do you know how to use them in the recipe?

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 Notes to the Teacher
The following are information that would lead to the activities
and assessment. Some activities may need your own
discretion upon checking or you may use a rubric if provided.
Please review the activities and answer keys and amend if
necessary.

What’s New

Cake is one of the most commonly baked products and these are usually
eaten during special occasions such as birthdays, weddings, anniversaries, and
other celebrations. They are sweet, made from a combination of liquid batters, and
with high fat and sugar contents. They are often decorated after baking and can be
of different shapes and sizes, decorated with a variety of toppings like fruit, candy,
and frosting. Tortes, on the other hand, are type of cake that use higher quality
ingredients, which generally makes them more expensive. Their name is derived from
the German word “torte”, which means cake.

What is It

There are two main ingredients in preparing cake, dry and liquid ingredients:

DRY INGREDIENTS

1. 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.

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2. Baking Powder/Baking Soda
Remove the lumps by stirring. Dip the measuring spoon into the powder or scoop
the baking powder or baking soda, then level it off with a spatula.

3. Powdered Milk
Remove the lumps by stirring. Scoop lightly to fill the measuring cup without
shaking until it overflows. Use the spatula or the straight edge of a knife to level
the measurement.

4. White 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
a spatula or the edge of a knife.

5. Brown Sugar
Roll out the lumps, remove the dirt and pack into the measuring cup until the
sugar follows the shape of the cup when inverted. When removed from the
measuring cup, the brown sugar will be molded into the shape of the cup if packed
properly.

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LIQUID INGREDIENTS

A liquid measuring cup is used to measure large quantities of liquids. Set the cup
on a level surface. Never lift the cup while pouring the liquid. Read the scale from
the side of the cup.

Solid Fats
Fill the measuring cup with shortening and press down until it is full. Level the fat
with the spatula or the edge of a knife.

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 What’s More
Multiple Choice: Match column A with the appropriate words in column B. Choose
the letter of the correct answer and write it on your notebook.

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

2. Sift to remove lumps and scoop it to fill the

measuring cup until it overflows. Do not shake the
measuring cup but level it with a spatula or the edge b. Solid fats
of a knife

3. Sifting is not necessary unless it is lumpy. Fill the

measuring cup or scoop until it overflows. Do not
shake the measuring cup. Level off with spatula or c. Flour
the edge of a knife

4. Remove the lumps by stirring. Dip the measuring

spoon then level it off with a spatula. d. Baking powder/ baking
soda

5. A graduated measuring cup is used. Set the cup

on a level surface. Never lift the cup while measuring.
Read the scale from the side of the cup. e. White sugar

What I Have Learned

Direction: Let any member of the family to check your performance. Or you may
take a video if a mobile phone is available. With the use of standard measuring tools,
practice the proper way of measuring ingredients following the steps given. The said
family member must check/monitor your performance.

After the activity, accomplish the Scoring Rubrics/Checklist provided below.

(If you have internet access and mobile phone, you may also watch the video from
the link below. If not practice the task using a cup available at home.

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How to Measure Ingredients – THE RIGHT WAY (DRY AND WET) Taken from

https://www.youtube.com/watch?v=w5iNNFC8MoI

What I Can Do

How well did you perform? Find out by accomplishing the Scoring Rubric
honestly and sincerely. Remember it is your learning that is at stake.

PERFORMANCE LEVEL

5 Can perform this skill without supervision, with initiative and adaptability
to problem situation as well as observing sanitation and safety
4 Can perform this skill without supervision and with initiative and
adaptability to problem situation
3 Can perform this skill satisfactorily without assistance or supervision
2 Can perform this skill satisfactorily but requires some assistance and/or
supervision
1 Can perform this skill satisfactorily but requires some assistance and/or
supervision

PERFORMANCE CHECKLIST 1 2 3 4 5
Flour
Sifted the flour to remove lumps and scooped it to fill the
measuring. Level the flour with a spatula or the edge of a
knife.
Baking Powder/Baking Soda
Removed the lumps by stirring. Dipped the measuring
spoon into the powder or scoop the baking powder or
baking soda, then level it off with a spatula.
Powdered Milk
Removed the lumps by stirring. Scooped lightly to fill the
measuring cup without shaking until it overflows. Used the
spatula or the straight edge of a knife to level the
measurement.
Sugar
Filled the measuring cup or scooped the sugar until it
overflows. Did not shake the measuring cup but leveled the
sugar with a spatula or the edge of a knife.
Brown Sugar
Rolled out the lumps, removed the dirt and packed into the
measuring cup until the sugar follows the shape of the cup
when inverted. When removed from the measuring cup, the
brown sugar will be molded into the shape of the cup if
packed properly.

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

Assessment

Direction: Fill in the table with an appropriate ingredient in cake making. Write
your answer in your notebook.

Dry Ingredients Liquid Ingredients

Additional Activities

Direction: Write at least a two-paragraph essay about your learning on this

lesson/module using the following guide phrases.

I have learned that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I have realized that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

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I will apply

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

Essay Rubrics

Areas of
Assessment
10 points 7 points 4 points 1 point

Presents ideas Presents ideas

in an original in a consistent
manner manner Ideas are too Ideas are vague
general or unclear
Ideas

Organization Strong and Organized Some No

organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
beg/mid/end beg/mid/end

Understanding Writing shows Writing shows a Writing shows Writing shows

strong clear adequate little
understanding understanding understanding understanding

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

Answer Key

5. A 6.
4. D B 5.
ingredients D 4.
3. E
liquid D 3.
2. C
List of dry and C 2.
1. B
Assessment A 1.
What's More
I Know What

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References

Bread and Pastry – Technical-Vocational-Livelihood Track Manual

First Edition 2016

How to Measure Ingredients – THE RIGHT WAY (DRY AND WET) Taken from

https://www.youtube.com/watch?v=w5iNNFC8MoI

Satisfying Cake Cutting Compilation I CHELSWEETS Taken from

https://www.youtube.com/watch?v=7TAIQso5waY

https://www.thespruceeats.com/guide-to-sifting-flour-480509

https://www.recipetips.com/kitchen-tips/t--584/measuring-tips-and-techniques

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net