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QUARTER I - BREAD AND PASTRY PRODUCTION

TOPIC/LESSON NAME
CONTENT STANDARDS
PERFORMANCE STANDARDS
LEARNING COMPETENCIES
SPECIFIC LEARNING OUTCOMES
TIME ALLOTMENT

Accurate measurement of ingredients
The learners demonstrate an understanding of the core concepts and theories in bread and
pastry production
The learners independently demonstrate core competencies in preparing and producing
bakery products
Select, measure and weigh required ingredients according to recipe or production
requirements
The learner should master the three system of table measurements and their equivalent.
60 MINUTES (1HR)

LESSON OUTLINE:
1. Instruction: Explaining learning objectives for the lesson ( 5 minutes).
2. Motivation: Images, Abbreviations and Symbols Activity(15 minutes).
3. Instruction/Delivery: Discussion about the different table of measurement and their equivalents (37minutes)
4. Evaluation: Homework (3 minutes)
RESOURCES

Preparing and Producing Bakery Products:Bread and Pastry Production Volume I, BASBAS 2016, lesson 1,
pp. 4-8
Online reading materials: http://www.culinaryone.com/how-to-measure-ingredients-accurately/

PROCEDURE
INSTRUCTION (5MINUTES)
Highlight the following learning objectives to the students, that by the end of the lesson, they should be able to:
 recognize the abbreviation and symbols used in measurement;

MEETING
THE
LEARNERS’ NEED
Read the materials before
the class, this lesson may
give a brighter knowledge

= fluid ounce qt. for the learners to master the three measuring system use to measure the ingredients in baking. = milliliter l. ● Sample questions:  What kind of measuring tool is this (image)? Give the exact abbreviation of this measuring tools.= tablespoon c.  cite different units of measurements and their equivalents. determine the three system of measurements. oz. MOTIVATION (20 MINUTES) ABBREVIATION AND SYMBOLS ● Instruct students that for each question. INSTRUCTION/DELIVERY (30 MINUTES) Table of Measurements and their Equivalents Load a discussion in determining and computing the three system measurement and cite different units of measurements. = teaspoon tbsp. ask students to reflect and see the involvement of this abbreviation and symbol in our topic. = ounce fl. the students have to answer by giving the exact abbreviation or symbols of the different measurements.  What is the exact abbreviation of pint?  The L symbol in measuring liquid ingredients is stand for? Table 1. = pound ● After the activity.1 Abbreviations and Symbols tsp. and  evaluates student mastery in table measurement and their equivalents. = quart pt. = gram kg. = liter oz.= kilogram ml. = gallon lb. . = cup g. Highlight the following topics: Accurate measurement is the act or process of determining the specific amount of ingredient using an accurate or standard measuring tools and equipment in baking. = pint gal.

44 liters 48 fl.oz 1 tablespoon 15ml 1/2 fl. 1 3/4 cups 420ml 14 fl. recipe will just not work. 1 1/2 lb.oz 1 cup 240ml 8 fl. 10 oz.  Here are the different table measurements and their equivalents using the three system of Measurements.1 Liquid and Volume Measurements AMERICAN METRIC IMPERIAL AMERICAN METRIC IMPERIAL 1 teaspoon 5ml 1/6 fl.oz 1 dessertspoon 10 ml 1/3fl. Knowing how to measure ingredients is one of the most important techniques to learn. 4 cups 1liter 32 fl. METRIC 480 grams 525 grams 720 grams 840 grams 1050 grams IMPERIAL 16oz. 60 grams 2 oz.oz Table 1.oz 1/3 cup 80ml 2 1/2 fl. 4 oz.oz 10 cups 2. 75 grams 2 1/2 oz. 1 1/2 oz. and learn well.2liters 40 fl. .oz.) 1 lb. Table 1.4liters 80 fl. 4 1/2 oz 5 oz.oz 6 cups 1. 3 cups 720ml 24 fl.oz.oz 5 cups 1. Metric and Imperial are the three system use in getting the accurate measurement of ingredient in baking. 90 grams 3 oz. no matter how many times you try it.oz. (1lb.  American. 2 1/2 cups 600ml 20 fl. Without proper measurements.oz 1 1/4 cups 300ml 10 fl. 1 1/2 cups 360ml 12 fl. An extra teaspoon of liquid can make a frosting runny and impossible to spread.oz 3/4 cup 180ml 6 fl. 3 oz. 1 3/4 lb.2 Weight Measures METRIC IMPERIAL 30 grams 1 oz. Example: An extra tablespoon of flour can make an otherwise perfect cake heavy and dry.oz.oz 1/4 cup 60ml 2 fl. 45 grams 1 1/2 oz. METRIC 105 grams 120 grams 135 grams 150 grams 300 grams IMPERIAL 3 1/2 oz.oz 1/2 cup 120ml 4 fl.oz.oz. 2 cups 480ml 16 fl. 2 lb.

. = 3 qt. = 5 1/3 tbsp. 1/2tbsp. 1/2pt. 2/3 lb. can 3 cups 750 grams EVALUATION (5 MINUTES) Provide any/all of the following homework assignments:  Memorize the different table measurements and their equivalents. 2/3tbsp. 1/2qt. = 5 1/3 c.= 3c. 1/8pt. 3/4 lb. = 1/2c. = 2/3c. 3/4qt. 2/3c. = 3 tsp. can 1 1/2 cups 375 grams 16 oz. = 1 1/2c.= 2 2/3c. = 1 1/3c. 1/3qt.= 1c. 1pt.4 Approximate Can Sizes and Contents Size of Can Volume Weight 6 oz.= 1/2c. 1/3pt. 2/3pt.) 1/4qt. = 1 tsp. 1/2 lb. 1c. 1/2 gal. 1/8 lb. = 2 tbsp. = 1/4c. = 4 oz. 1/8 gal. 1/2c. Table 1.3 Equivalents for One Unit and Fractions of a Unit Tablespoon Cup Pint Quart 1 tbsp. = 1 pt. = 1c. 1/3 lb. 1 lb. 7/8c. 1/4 gal. = 1 1/2tsp. = 2 1/4tsp. 3/4pt.= 4c.Table 1. Gallon Pound 1 gal. 3/4c. = 2c. = 4 tbsp. 1 /3bsp. = 10 tbsp. = 12 tbsp. can 3/4 cup 185 grams 8 oz. = 5 pt. 2/3qt. = 8 tbsp. 3/4tbsp. = 16 tbsp. = 8 oz. = 14 tbsp. = 2 qt. can 1 cup 250 grams 12 oz. 1/4pt. = 10 2/3 oz. can 2 1/2 cups 625 grams 24 oz. 1/3 gal. = 12 oz. = 2 oz. = 5 1/3 oz. = 1 qt. (1pt. 1/4c. 1/8c. 5/8 gal. 1/4 lb. 1/3c. can 2 cups 500 grams 20 oz. 3/4 gal. = 16 oz. (Group Activity)  Search for the oven temperature guide and find out the significant. = 2 tsp.= 2c. 1qt. = 4 qt.