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    Activity Sheet 2 - TLE - Gr.9 - Bread and Pastry Production - Accurate Measurement of Ingredients

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    Rhea Cate
    This document provides instructions for accurately measuring ingredients for bread and pastry production. It lists common measurement abbreviations and conversion equivalents between units. Students are asked to identify abbreviations, perform conversions between units, and identify true or false statements about proper measurement techniques. The goal is for students to demonstrate understanding of accurate measurement, which is a core competency in preparing bakery products.

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    Activity Sheet 2 - TLE - Gr.9 - Bread and Pastry Production - Accurate Measurement of Ingredients

    Uploaded by

    Rhea Cate
    47 views2 pages
    This document provides instructions for accurately measuring ingredients for bread and pastry production. It lists common measurement abbreviations and conversion equivalents between units. Students are asked to identify abbreviations, perform conversions between units, and identify true or false statements about proper measurement techniques. The goal is for students to demonstrate understanding of accurate measurement, which is a core competency in preparing bakery products.

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    Bread and Pastry Production_Accurate Measurement of Ingredients

    Original Title

    Activity Sheet 2_TLE_Gr.9_Bread and Pastry Production_Accurate Measurement of Ingredients

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    This document provides instructions for accurately measuring ingredients for bread and pastry production. It lists common measurement abbreviations and conversion equivalents between units. Students are asked to identify abbreviations, perform conversions between units, and identify true or false statements about proper measurement techniques. The goal is for students to demonstrate understanding of accurate measurement, which is a core competency in preparing bakery products.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    47 views2 pages

    Activity Sheet 2 - TLE - Gr.9 - Bread and Pastry Production - Accurate Measurement of Ingredients

    Uploaded by

    Rhea Cate
    This document provides instructions for accurately measuring ingredients for bread and pastry production. It lists common measurement abbreviations and conversion equivalents between units. Students are asked to identify abbreviations, perform conversions between units, and identify true or false statements about proper measurement techniques. The goal is for students to demonstrate understanding of accurate measurement, which is a core competency in preparing bakery products.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Grade 9 TLE – BREAD AND PASTRY PRODUCTION

    Activity 2 Accurate Measurement of Ingredients.

     Name: __________________________________________ Score: ___________


    Grade & Section: __________________________________ Date: ____________
    CONTENT STANDARD: The learners demonstrate an understanding of the core
    concepts and theories in bread and pastry production.
    PERFORMANCE STANDARD: The learners independently demonstrate core
    competencies in preparing and producing bakery products.
    OBJECTIVES:
    1. Identify abbreviations of units of measurement.
    2. Covert accurate measurement of ingredients.
    3. Identify correct measurement of ingredients

    I. ABBREVIATION
    Direction: Identify the abbreviation of the following measurement.

    1. Kilogram = ____________ 11. Pint = ____________


    2. Cup = ____________ 12. Gallon = ____________
    3. Tablespoon = ____________ 13. Ounce = ____________
    4. Teaspoon = ____________ 14. Fluid ounce = ____________
    5. Quart = ____________ 15. Gram = ____________
    6. Liter = ____________
    7. Milliliter = ____________
    8. Pound = ____________
    9. Fahrenheit = ____________
    10. Celsius = ____________

    II.   CONVERSION
    Direction: Complete the conversion of equivalent liquid and dry measure units.

    1) 24 teaspoons = _____________ cups


    2) 9 tablespoons = _____________ teaspoons
    3) 30 teaspoons = _____________ fluid ounces
    4) ½ gallon = _____________ cups
    5) 6 gallons = _____________ pints
    6) 10 quarts = ______________ pints
    7) 4 pints = _____________ quarts
    8) 3 quarts = ______________ cups
    9) 4 pints = ______________ cups
    10) 2 cups = ______________ tablespoons
    11)3 quarts = ______________ pints
    12)1 cup = ______________ ounces
    13)160 ounces = ______________ pounds
    14)2 grams = ______________ ounces
    15)2500 grams = ______________ kilograms

    JUNIOR HIGH SCHOOL Prepared By:


    GRADE 9 - TLE
    Bread and Pastry Production JHORIBEL D. NGABIT
    III. TRUE OR FALSE:

    Direction: Draw a smiley face  if the statement is correct and draw a sad face  if the
    statement is wrong.
    1. In measuring brown sugar, pack into measuring cup just enough to hold its shape and
    level off.

    2. In measuring liquid ingredients, place the measuring cup on a flat, even surface and pour
    the liquid while checking the measurement on an eyes level.

    3. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup.
    Shake the cup to hold it shape and level off.

    4. 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.

    5. Freeze the shortening until firm, cut evenly and put it on the measuring cup.

    REFERENCES

    K to 12 SHS TVL-Home Economics Bread and Pastry Production Manual

    https://www.k5learning.com/free-math-worksheets/fifth-grade-5/measurement

    JUNIOR HIGH SCHOOL Prepared By:


    GRADE 9 - TLE
    Bread and Pastry Production JHORIBEL D. NGABIT

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