TIME AND SECTION I. OBJECTIVE II. SUBJECT MATTER III. PROCEDURE IV.

ASSESSMENT
9:30 - 10:30 A. Discuss the measuring tool use in
GRADE 7 measuring dry and liquid ingredients
ST.MATTHEW B. Performing the proper measuring
of dry and liquid ingredients.
C. Reading measurement is practice
with accuracy.
Bread and Pastry Production
(Exploratory for grade 7)
Measuring dry and Liquid
ingredients
Return demonstration of
I. Introduction proper measuring of the
* Prayer following:
*Review the past lesson A. Flour
- standard table of weight and measures B. Sugar
Give example of conversion and call a student to answer. C. Powdered food
1. 2 Tbsp=______________tsp D. Shortening
2. 2 cup = ______________quart E. Liquid form
3. 2kg. =_______________pound
Ask the student the following:
* What have you seen in table?
*Why do we need to measure the dry and liquid
ingredients accurately?
*What are the measuring tool use in measuring?

II. Interaction
*Discuss the materials needed and measuring tool in
measuring dry and liquid ingredients.
* Demonstrate the proper measuring the dry and liquid
ingredients
A. Flour
B. Sugar
C. Powdered food
D. Shortening
E. Liquid form

III. Integration
Accurate ingredient measurement is important part in
baking to make a perfect outcome of the product.
With practice, every cook can develop accurate measuring
skills.