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    Measuring Ingredients Accurately

    Uploaded by

    Lyndie Lim
    The document provides training on accurately measuring ingredients for baking. It differentiates between dry and liquid ingredients, demonstrating how to properly measure each type through correct techniques like sifting flour and filling measuring cups to overflowing without shaking. The goal is to teach initiative, self-reliance, and accuracy in measuring ingredients to produce quality baked goods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Measuring Ingredients Accurately

    Uploaded by

    Lyndie Lim
    99 views48 pages
    The document provides training on accurately measuring ingredients for baking. It differentiates between dry and liquid ingredients, demonstrating how to properly measure each type through correct techniques like sifting flour and filling measuring cups to overflowing without shaking. The goal is to teach initiative, self-reliance, and accuracy in measuring ingredients to produce quality baked goods.

    Original Title

    measuring ingredients accurately

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    The document provides training on accurately measuring ingredients for baking. It differentiates between dry and liquid ingredients, demonstrating how to properly measure each type through correct techniques like sifting flour and filling measuring cups to overflowing without shaking. The goal is to teach initiative, self-reliance, and accuracy in measuring ingredients to produce quality baked goods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    99 views48 pages

    Measuring Ingredients Accurately

    Uploaded by

    Lyndie Lim
    The document provides training on accurately measuring ingredients for baking. It differentiates between dry and liquid ingredients, demonstrating how to properly measure each type through correct techniques like sifting flour and filling measuring cups to overflowing without shaking. The goal is to teach initiative, self-reliance, and accuracy in measuring ingredients to produce quality baked goods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 48

    LYNDIE M.

    LIM
    BPP TRAINER
    Prayer

    Attendance

    Review

    Motivation
    Conversion and
    Substitution of
    ingredients
    Why do we need
    To know how to convert
    And substitute the ingredients?
    Motivation
    Let’s Investigate
    • Do you know him?
    • You are going to list down the possible
    reason why these bake products failed.
    EXPECTATION REALITY
    EXPECTATION REALITY
    EXPECTATION REALITY
    LEARNING OBJECTIVES:

    1.Differentiate dry and liquid ingredients.


    2.Demonstrate the steps in measuring dry and
    liquid ingredients accurately.
    3.Show initiative and self-reliance in
    performing task without supervision
    UNLOCKING OF DIFFICULTIES
    • ACCURATE- free from error or correct in all details.
    • INGREDIENTS- any of the food or substances which are combined
    or mixed in a particular dish
    • OVERFLOWING – it is so full that the contents go over the sides.
    • LUMPS- a solid substance usually with no particular shape
    • COMPACT- you are exerting force on something to make it dense or
    to compress it
    Identify what type of ingredients
    being shown IN THE VIDEO
    Identify what type of ingredients being
    shown IN THE VIDEO

    Liquid ingredients
    Dry ingredients
    Liquid ingredients
    Dry
    Ingredients
    Dry
    Ingredients
    Liquid
    Ingredients
    Dry
    Ingredients
    Liquid
    Ingredients
    Dry ingredients
    • These are ingredients that need to be blend first
    before they are mixed to another type of
    ingredients
    Liquid ingredients
    • The one that hydrates the mixtures
    • The one that binds the ingredients together.
    Measuring Dry Ingredients

    A. Flour
    1. Sift the flour to
    remove lumps.
    • 2. Scoop to fill the
    measuring cup to
    overflow. Do not shake.
    3. Level off the
    cup with a
    straight –edged
    utensils or
    spatula.
    B. Sugar

    White sugar
    Sifting is not necessary before
    measuring unless it is lumpy.
    • 2. Fill the measuring
    cup until over flowing.
    Do not shake the cup
    • 3. Level off with
    the spatula
    Brown Sugar
    • 1. Scoop into the
    measuring cup
    and pack
    •1. compactly until
    it follows the shape
    when inverted.
    Baking Powder
    1.Remove the lumps
    in the powder by
    stirring.
    Baking Powder
    2. Dip the measuring
    spoon into the
    powder
    2. Level with spatula
    or back edge
    of the knife or
    right in the can
    opening
    Measuring Liquid Ingredients
     Milk
    1. Pour milk into
    the glass
    measuring cup up
    to the
    measuring mark.
    Do not lift the cup.
    Liquid fats

    • 1. Pour oil in the glass


    measuring cup.
    • 2. Check if it is filled
    up to the measuring
    mark.
    • Do not lift the cup
    when measuring.
    •How do they measure the
    ingredients?
    • What are the two types of ingredients?
    • What is the difference between dry and liquid
    ingredients?
    • Why do we need to measure ingredients accurately?
    • APPLICATION
    • < Group 1- measure 2 1/3 cups of flour
    • < Group 2- measure 100 ml oil
    • < group 3- measure 2 cups brown sugar
    • SCORE SHEET FOR MEASURING INGREDIENTS
    ACCURATELY
      Correctness of Accuracy of Sanitation TOTAL SCORE
    procedure measurement 20%
    40 % 40%

             
             
    FLOUR

             

    SUGAR

             

    WATER
    ASSESSMENT
    • Directions: Write the word or group being defined or
    described.
    • _______1. This is packed when measuring; it follows
    the shape of a cup when inverted.
    • _______2. This is used to measure liquid ingredients.
    • _______3. Use to level ingredients when measuring.
    •
    •. _______ 4.This is to be removed in brown
    sugar and to be rolled with rolling pin.
    •_______5. This is not to be done in a cup
    full of flour to avoid excess measurement.
    •_______6. This is how to fill the cup when
    measuring.
    • _______7. This is not to be done with a cup when
    measuring liquid ingredients.
    • _______8. This is used to level dry ingredients in the absence
    of spatula
    • _______9. It is the way of removing lumps in the baking
    powder or baking soda.
    • _______10. This step is not necessary in sugar unless it is
    lumpy.
    KEY OF CORRECTION
    • 1. Brown Sugar
    • 2. Liquid Measuring cup
    • 3. Spatula
    • 4. Lumps
    • 5. Shake the cup
    • 6. overflow
    KEY OF CORRECTION
    •7. Lift the cup
    •8. Straight edge utensils
    •9. Stirring
    •10. sifting
    ASSIGNMENT
    •Make an interview to an owner
    of a bake shop in your barangay.
    List down all the procedures that
    they do in making pastries.

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