Lesson 3

Handling Ingredients

FLOUR MIXTURES
Flour mixtures are combinations of liquid and flour and other various ingredients. They are considered as batter and dough
based on the proportion of flour to liquid.
Classes Pour Batters Drop Batters Soft Doughs Stiff Doughs
Liquid 1 part 1 part 1 part 1 part
Flour 1 part 2 parts 3 parts 4 parts
Joins in steady
Consistency Breaks into Sticky touch Firm to touch
stream

Products Pop overs, Muffins, Rolled biscuits, Pie Crust,

(examples) Griddle lakes, Fritters, Yeasts, Rolls Noodles, and
Cream Puffs Drop cakes And bread Rolled Cookies

Knowing the kind of flour to use in each type of mixture is essential if good results are to be expected. The mixing method
and the product desired identifies the choice.
Classes Mixing Product Type of flour to use
(Characteristics)
Pour batters mixing Do not need touch Soft velvety goods Soft wheat flour or
cake flour (weak
gluten strength)
Drop batters Not very thorough Crisp products All-purpose flour
mixing (medium gluten
strength)
Soft doughs Kneading , rolling Soft Bread flour (high
gluten strength)
Stiff doughs And shaping are Stiff Substitute all-purpose
applied flour)

Measuring techniques
Using standard measuring equipment and standard measuring techniques help in ensuring high quality products. Identical
measuring procedures must be followed each time a particular recipe is used. Special measuring techniques for every major
ingredient, dry or liquid must be observed. Liquid should be measured in standard glass or clear plastic cups that can hold the exact
capacity specified in the recipe. Here are some techniques in measuring ingredients.

Liquids
Used liquid with measuring cup and put it on a level surface. Make sure the measuring line is at eye level to ensure exact
measurement.

Dry ingredients
All dry ingredients must be sifted first before measuring. Gently spoon the ingredient into the cup, filling cup to overflowing;
level with a metal spatula or knife.

Powdered ingredients such as baking powder, baking soda, salt, etc. Must be stirred to break up any lump. Dip a dry
measuring spoon and level off with the edge of a spatula or knife.

Sugar. Sift granulated or refined sugar if lumpy. Spoon into the measuring cup and level off. Avoid packing or tapping the
sugar down. Brown sugar should be packed firmly into measuring cup just enough to hold into shape.

Solid Shortening. Pack shortening into cup with a rubber spatula; run spatula through shortening to release air pack again
and level off.

Butter or Margarine. For a bar or stick of butter, cut the desired amount. The following equivalents are used: 1/2 lb. = 1
cup; 1/4 lb. = ½ cup.

Shredded Cheese or Grated Cheese. Pack shredded cheese or grated cheese lightly into measuring cup and level off.
 Table of Abbreviations

Cup c Gallon Gal.

Tablespoon tbsp. Drops dr.

Teaspoon tsp. Hour hr.

Gram gr. Minute min.

Kilogram kgr. Peck pk.

Pounds lbs. Dash dash

Pint pt. Ounce oz.

Quarts qts. Square sq.

Cereals

1 lb. flour 4 c. sifted flour 1 lb. corn flakes 8 c.

1 lb. arrowroot 4 c. 1 lb. cornmeal 3 c.

1 lb. barley flour 2 c. 1 lb. cooked wheat 2 1/2 c.

1 lb. buck of wheat flour 4 1/2 c. 1 lb. cream wheat 2 1/2 c.

1 lb. corn flakes 4 1/2 c. 1 lb. graham flour 3 1/2 c.

1 lb. leavening yeast 2 1/2 c.

 Table of Equivalents

60 drops 1 tsp. 1 chopped outs 1/4 lb.

3 tsp. 1 tbsp. 1 lemon 1/4 c. juice

16 tbsp. 1 cup 1 orange 1/4 c. juice

2 tbsp. 1 oz. 1 bouillon cube 1 tbsp. beef extract

2 cups 1 pint 1 tbsp. unflavored gelatin 1/4 oz.

2 pt. 1 qt. 1 tbsp. mustard 2 tbsp. powdered yellow

4 cups 1 qt. 1 c. sour milk 1c. milk with lemon juice or vinegar

2.2 lbs. 1K 1 c. sour milk 1c. buttermilk

4 qts. 1 gal. 1 sq. chocolate/ 2 tbsp. 1 oz.

8 qts. 1 pk. 8 to 10 egg whites 1 cup egg whites

4 pks. 1 bsl. 10 to 14 egg yolks 1 c. egg yolk

2 tbsp. salt 1 oz. 10 to 11 small size eggs with shells 1 c. egg yolk

2 cakes yeast 1 oz. 1 small c. of evaporated milk 3/4 cup

3 ¼ cup brown sugar 1 lb. 1 big c. of evaporated milk 1 3/4 cups

4 cups all-purpose flour 1 lb. 1 tall tin natural milk 2 cups

5 cups grated cheese 1 lb. 1 car. margarine 1 cup – 1/2 lb.

4 ½ c. cake flour 1 lb. 1 lb. butter 2 cups

2 ¼ c. dried fruits 1 lb. Number one can of big size 1 3/4 c.

16 marshmallow 1 lb. 12 oz. 1 2/3 c.

Tall can 2 c.
 Equivalents for One Unit and Fractions of a Unit

TABLESPOON CUP PINT

1 Tbsp. = 3 tsp. 1 c. =16 Tbsp. 1 Pt. = 2 c.

7/8 Tbsp. = 2 1/2 tsp. 7/8 c. =14 Tbsp. 7/8 Pt. =1 3/4 c.

3/4 Tbsp. =2 1/4 tsp. 3/4 c. =12 Tbsp. 3/4 Pt. =1 1/2 c.

2/3 Tbsp. =2 tsp. 2/3 c. =10 2/3 Tbsp. 2/3 Pt. = 1 1/3 c.

5/8 Tbsp. = 1 7/8 tsp. 5/8 c. =10 Tbsp. 5/8 Pt. =1 1/4 c.

1/2 Tbsp. =1 1/2 tsp. 1/2 c. =8 Tbsp. 1/2 Pt. =1 c.

3/8 Tbsp. =1 1/8 tsp. 3/8 c. =6 Tbsp. 3/8 Pt. =3/4 c.

1/3 Tbsp. =1 tsp. 1/3 c. =5 1/3 Tbsp. 1/3 Pt. =2/3 c.

1/4 Tbsp. =3/4 tsp. 1/4 c. =4 Tbsp. 1/4 Pt. =1/2 c.

QUARTS 1/8 c. =2 Tbsp. 1/8 Pt. =1/4 c.

1 qt. = 2 pt. 1/16 c. =1 Tbsp. 1/16 Pt. =2 Tbsp.

7/8 qt. =3 1/2 c. GALLON POUND

3/4 qt. = 3 c. 1 gal. 4 qt. 1 qt. =16 oz.

2/3 qt. = 2 2/3 c. 7/8 gal. 3 1/2 qt. 7/8 qt. =14 oz.

5/8 qt. =2 1/2 c. 3/4 gal. 3 qt. 3/4 qt. =12 oz.

1/2 qt. =1 pt. 2/3 gal. 10 2/3 c. 2/3 qt. =10 2/3 oz.

3/8 qt. =1 1/2 c. 5/8 gal. 5 pt. 5/8 qt. =10 oz.

1/3 qt. =1 1/2 c. 1/2 gal. 2 qt. 1/2 qt. =8 oz.

1/4 qt. =1 c. 3/8 gal. 3 pt. 3/8 qt. =6 oz.

1/8 qt. =1/2 c. 1/3 gal. 5 1/3 c. 1/3 qt. =5 1/3 oz.

1/16 qt. =1/4 c. 1/4 gal. 1 qt. 1/4 qt. =4 oz.

1/8 gal. 1 pt. 1/8 qt. =2 oz.

1/16 gal. 1 c. 1/16 qt. =1 oz.

II. MEASUREMENT TEST

Flour

1. Spoon flour into an aluminium measuring cup directly from the bag. Level off. Sift once, then measure again.
Is there a difference?

About how much?

2. Repeat the experiment 5 times and average the difference. Tap cup with a knife or bang at the edge of the table.
Is there a difference?

About how much?

3. How do you measure the following? Explain briefly.

a. Brown sugar-

b. Baking powder-

c. Milk and water-

 SUBSTITUTION OF INGREDIENTS

For:
1 tablespoon flour (used as thickener)
1 cup sifted all-purpose flour
Substitute:
1/2 tablespoon cornstarch, potato starch, rice starch, or arrowroot starch, or 1 tablespoon quick-
cooking tapioca
1 un-sifted all-purpose flour minus 2 tablespoon

1 cup sifted cake flour 7/8 cup sifted all-purpose flour , or 1 cup minus 2 tablespoon sifted all-purpose flour

1 cup corn syrup 1 cup sugar plus 1/4 cup liquid *

1 cup honey 1 1/4 cups sugar plus 1/4 cup liquid *

1 ounce chocolate 3 tablespoons cocoa plus 1 tablespoon fat

1 cup margarine, 7/8 to 1 cup hydrogenated fat plus 1/2 teaspoon salt, or 7/8 cup lard plus 1/2
1 cup butter
teaspoon salt
1 cup coffee cream (20 percent) 3 tablespoons butter plus about 7/8 cup milk

1 cup heavy cream (40 percent)
1 cup whole milk
1 cup milk
1 cup buttermilk or sour milk
1 teaspoon baking powder
1 tablespoons active dry yeast
1/3 cup butter plus about 3/4 cup milk
1 cup reconstituted nonfat dry milk plus 2 1/2 teaspoons butter or margarine, or 1/2 cup
evaporated milk plus 1/2 cup water, or 1/4 cup sifted dry whole milk powder plus 7/8 cup water
3 tablespoons sifted regular nonfat dry milk plus 1 cup minus 1 tablespoon water, or 1/3 cup
instant nonfat dry milk plus 1 cup minus 1 tablespoon water
1 tablespoon vinegar or lemon juice plus enough sweet milk to make 1 cup (let stand 5 minutes),
or 1 3/4 teaspoons cream of tartar plus 1 cup sweet milk
1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar, or 1/4 teaspoons baking soda plus
1/2 cup fully soured milk or buttermilk, or 1/4 teaspoon baking soda plus 1/2 tablespoon vinegar or
lemon juice used with sweet milk to make 1/2 cup, or 1/4 teaspoon baking soda plus 1/4 to 1/2 cup
molasses
1 package active dry yeast, or compressed yeast cake

1 pound dried fruits 2 cups

1 cup eggs (whole) 5 medium

1 cup egg whites 8 medium eggs

1 cup egg yolks 12-14 medium eggs

1 pound cheese 4 cups, grated

1 medium lemon 3 tbsp. juice

1 medium orange 1/4 cup juice

1 lb. butter or shortening 2 1/2 cups

1 lb. sifted confectioners’ sugar 3 1/2 cups

1 lb. brown sugar 2 1/4 cups

1 lb. nuts 4 1/2 cups

*Use whatever liquid is called for In the recipe.

 Whipping stages of the egg whites

Make sure bowls And beaters Are free from dirt, grease And water to ensure maximum volume of beaten egg white. These
definitions (with illustrations) might be of Help in identifying the various states of whipped egg whites.

Frothy: Large air bubbles are more or less apparent.

Begin to hold shape: Fine and close together air bubbles and the whole product is
whiter. Marks are left when whip is removed from the egg white.
Soft peak: Whites stand in peaks, but the peaks are soft if the tips will
bend.
Almost stiff: Hard to identify. It could be made easier with constant stop
practice. After the soft peak, the egg white begins to start in
sharp pointed peaks though still soft. It is the stage described as
“stiff but whites will flow from bowl when tipped.”
Stiff but not dry: Whites now stand stiffly with sharp pointed peaks.

Stiff and dry: Whites are stiff and sharp peaks form. Cakes with this kind egg
white will result in a dull appearance.
*stop machine and lift whip or dip out a little to observe later stages.

RELATED LEARNING EPERIENCE

A. Examine these pictures carefully and list “Do’s and Don’ts” when handling food.
“Do’s”

1.

2.
3.

4.
5

“Don’ts”
1.
2.
3.

4.
5.
B. Analyze the picture above and list 5 other ways by which food may be contaminated.

1.

2.

3.

4.

5.

C. Look at the picture above. Reflect on it, then answer the following questions fully.

1. What is wrong here?

2. What feelings has aroused in you by this picture?

3. What would happen to the environment if proper garbage disposal is neglected?

4. What can you do to avoid this from happening around you?

5. Describe a planned action by which you will be able to influence people around you towards proper waste management.