Department of Education

NATIONAL CAPITAL REGION

Self-Learning Module
for Junior High School
Learners

TECHNOLOGY AND LIVELIHOOD EDUCATION

BREAD AND PASTRY PRODUCTION
(EXPLORATORY)

LEARNING COMPETENCY:
LO1.Familiarize oneself with the table of weights and measures in baking;
LO2. Apply basic mathematical operations in calculating weights and measures

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 HOW TO USE THIS MODULE
Before you start answering the module, I want you to set aside
other tasks that will disturb you while enjoying the lessons. Read the
simple instructions below to successfully enjoy the objectives of this kit.
Have fun!
1. Follow carefully all the contents and instructions indicated in every
page of this module.
2. Write on your notebook or any writing pad the concepts about the
lessons. Writing enhances learning that is important to develop
and keep in mind.
3. Perform all the provided activities in the module.
4. Let your facilitator/guardian assess your answers.
5. Analyze conceptually the posttest and apply what you have
learned.
6. Enjoy studying!

PERFORMING MENSURATION AND CALCULATION

Expectations

At the end of the module, you should be able to:

1. Familiarize oneself with the table of weights and measures in baking;
2. Perform conversion of weights and measure using fundamental operations
accurately; and
3. Convert one unit of measurements to another

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 Pre-Test

Directions: Write the equivalents of the following measurements as specified:

Measurement Equivalent
3 teaspoons =_____ tablespoon
4 tablespoons =_____ cup
8 tablespoons =_____ cup
5 tablespoons plus 1 teaspoon =_____ cup
12 tablespoons =_____ cup

Looking Back

Using the diagram below, enumerate the different baking tools you still
remember from your previous lesson in bread and pastry.
B a kin g T o o ls a n d E q u ip m e n t

Preparatory Tools

Measuring Tools

Decorating Tools

Baking Pans

Oven
Brief Introduction

The secret of a perfect and good taste of a baked product is in the exact
measurement of ingredients. You cannot just throw in a dash of this or pinch of that
ingredient like the expert bakers do beginners like you cannot do that yet. You need to
understand the process of measuring the volume and the mass or weight of ingredients,
and the temperature required for a product. This process is called mensuration. You
must know how to use appropriate measuring tools while preparing ingredients for
baking.

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Volume Abbreviation Weight
tablespoon tbsp or T pound lb.
teaspoon tsp or t ounce oz.
cup c milligram mg.
fluid ounce fl.oz gram g.
pint pt kilogram kg.
quart qt
gallon gal Temperature Abbreviation
milliliter ml Fahrenheit ºF
liter l Celsius ºC

Mass and Abbreviation

Measurement and Equivalents
Another important skill in baking is remembering the measures and their equivalents. This comes
in handy especially when you do not have a complete measuring tool.
Measures Equivalents Measures Equivalents
A pinch or dash 1/8 teaspoon or less 4 quarts 1 gallon
3 teaspoons 1 tablespoon 16 ounces 1 peck
4 tablespoons ¼ cup 32 ounces 1 bushel
8 tablespoons ½ cup 8 ounces 1 pound
5 tablespoons+1tsp 1/3 cup 4 pecks 1 quart
12 tablespoons 3/4cup 16 ounces 1 cup
16 tablespoons 1 cup 32 ounces 1 quart
2 cups 1 pint 8 ounces liquid 1 cup
2 pints 1 quart 1-ounce liquid 2 tablespoons
Sometimes ingredients are available in different packaging with different amounts or quantities.
Thus, you need to know the equivalent units of measurement

CONVERSION/SUBSTITUTION OF WEIGHTS AND MEASURES

1 tablespoon flour (used as a ½ tablespoon cornstarch, potato starch, arrowroot starch; or

thickener) 1 tablespoon quick-cooking tapioca
1 cup sifted all-purpose flour 1 cup unshifted all-purpose flour minus 2 tablespoons
1 sifted cake flour 7/8 unshifted all-purpose flour or 1 cup minus 2 tablespoons
sifted all-purpose flour
1 cup of corn syrup 1 cup sugar plus ¼ cup liquid
1 cup honey 1-1/4 cups sugar plus ¼ cup liquid
1-ounce chocolate 3 tablespoons cocoa plus 1 tablespoon fat
1 cup butter 1 cup margarine, or 7/8 to 1 cup hydrogenated fat plus ½
teaspoons salt or 7/8 cup lard plus ½ teaspoon salt
1 cup of coffee cream (20%) 3 tablespoons butter plus about 7/8 cup milk
1 cup heavy cream 1/3 cup butter plus ¾ cup milk
1 cup whole milk 1 cup reconstituted nonfat dry milk plus 2 ½ teaspoon butter
or margarine, or ½ cup water, or ¼ cup sifted dry whole milk
powder plus 7/8 cup water
1 cup milk 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 cup sour milk 1 tablespoon vinegar or lemon juice plus enough sweet milk
to make 1 cup (let stand for 5 minutes) or 1-3/4 teaspoons
cream of tartar plus 1 cup sweet milk

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 Temperature is vital in cooking and baking. Using the right temperature will guarantee that your
bread is perfectly baked.
Fahrenheit Celsius
250 ºF 121 ºC
300 ºF 149 ºC
350 ºF 177 ºC
l400 ºF 204 ºC
450 ºF 232 ºC

Formula: ºC = ºF -32 X 5/9 ºF = ºC X 9/5 + 32

Measurement Conversion Chart

US Liquid Volume Measurement

Measurement Equivalent
8 Fluid oz 1C
1 pt. 2 C, (=16 fluid ounces)
1 qt. 2 pt. (=4cups)
U.S. to metric conversion
Measurement Equivalent Measurement Equivalent
1/5 tsp. 1 mL. 2 c.(1 pint) 470mL.
1 tsp. 5 mL. 4 c. (1 quart) .95L
1 tbsp. 15 mL. 4 qt. (1 gal) 3.8 L
1 fluid oz. 30 mL. 1 oz. 28 g.
1/5 cup 50 mL. 1 lb. 454 g.
1c 240 mL.
Metric to US Conversion
Measurement Equivalent Measurement Equivalent
1 mL. 1 tsp. 1L 2.1 pt.
5 mL. 1 tsp. 1L 1.06 qt.
15 mL. 1 tbsp. 1L 26 gal.
30 mL. 1 fluid oz. 1 g. .035 oz.
100 mL. ¾ fluid oz. 100 g. 3.5 oz.
240 mL. 1 c. 500 g. 1.10lb.
1L 34 fluid oz. 1 k. 2.205 lb.
1L 4.2 c. 1 k. 35 oz.

Activity

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 Analogy: Convert the following measurements. Write your answers on the given
lines.

1. 1kg : 2.2lb 3. 4 qt : 128 fl oz

1tbsp : ___lb 16 qt : ___ fl oz
2. 1 tbsp : 3 tsp 4. ½ kg : 500 g
__tbsp : 18 tsp 4 ½ kg : ___ g
5. 350 ºF : ___ ºC

Remember
 Accuracy in measuring ingredients is very
important in baking.

Checking Your Understanding

Study the recipe of Plain Cookies below and write the equivalent value of the given
measurements.
Refrigerator Cookies
Plain Cookies
Ingredients Conversion Conversion
¼ c fat _____ 1 tsp baking powder _____ ounce
tablespoon
½ c sugar 1/8 tsp salt
1 egg ½ tsp vanilla _____ drops
2 c all-purpose flour _____ pound ½ c chopped nuts _____ teaspoon

Post-Test

1. How many cups are there in 24 tablespoons?

a. 1 ¼ b. 1 c. 1 ½ d. 1 ¾
2. What is the equivalent of 64 tbsp in pounds?
a. 2 b. 4 c. 6 d. 8
3. Which of the following is the equivalent measurement of 8 quarts?

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 a. 256 fl 0z b.946 ml c. 3 gal d. 64 tbsp
4. 3 tbsp cocoa plus 1 tbsp butter or fat can substitute for _______?
a. 1 c chili sauce
b. 1 oz chocolate (unsweetened)
c. 1 oz chocolate, semi-sweet
d. 1 tsp allspice
5. What can be used as a substitute to 2 cups honey?
a. 2 ½ c sugar plus 1 c water
b. 2 ¼ c sugar plus 1 ½ c water
c. 2 ½ c sugar plus ½ c water
d. 2 ¼ c sugar plus 1 c water

REFERENCES

A. Books/Module/Articles

 K TO 12 BEC Technology and Livelihood Education Bread and Pastry Production Learning Module
Exploratory Course. Department of Education.
 De-Guzman, Ines A. “Cook It Right! Technology and Livelihood for Grades 7 & 8”
Quezon City: Golden Cronica Publishing Inc., 2015
 Nieves, Grace R. “Technology and Livelihood Commercial Cooking Exploratory Course for Grades 7 & 8”
Quezon City: C & E Publishing, 2014
 Peralta, Joan C. “Modules in Home Economics Cookery 9”
Quezon City: St. Bernadette Publishing House Inc., 2014

Prepared by:

MARIAN H. ALEJANDRINO, Ed.D.

Head Teacher III
Baesa High School
Schools Division Office-Caloocan

NAME OF ILLUSTRATOR
Position
School
Schools Division Office

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NAME OF LANGUAGE EDITOR
Position
School
Schools Division Office