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  • Edited Module G8 Bread and Pastry Week 5

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    Rency Landicho
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    The document provides instructions for accurately measuring dry and liquid ingredients. It discusses measuring flour, sugars, powders, shortening, and milk. For flour and powder, it instructs to sift before measuring and level with a spatula. For sugar, it says to fill the cup and pack brown sugar. Shortening should be pressed into the cup until full. Milk should be poured without lifting the measuring container. The learner will demonstrate proper measuring techniques for oil, sugar, baking powder, evaporated milk, and flour in a video presentation.

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    The document provides instructions for accurately measuring dry and liquid ingredients. It discusses measuring flour, sugars, powders, shortening, and milk. For flour and powder, it instructs to sift before measuring and level with a spatula. For sugar, it says to fill the cup and pack brown sugar. Shortening should be pressed into the cup until full. Milk should be poured without lifting the measuring container. The learner will demonstrate proper measuring techniques for oil, sugar, baking powder, evaporated milk, and flour in a video presentation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views6 pages

    Edited Module G8 Bread and Pastry Week 5

    Uploaded by

    Rency Landicho
    The document provides instructions for accurately measuring dry and liquid ingredients. It discusses measuring flour, sugars, powders, shortening, and milk. For flour and powder, it instructs to sift before measuring and level with a spatula. For sugar, it says to fill the cup and pack brown sugar. Shortening should be pressed into the cup until full. Milk should be poured without lifting the measuring container. The learner will demonstrate proper measuring techniques for oil, sugar, baking powder, evaporated milk, and flour in a video presentation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 6

    K to 12 Basic Education

    Curriculum Technology and


    Livelihood Education

    Learning Module

    BREAD AND PASTRY


    PRODUCTION
    EXPLORATORY COURSE
    Grade 8

    1
    Not for Sale Exclusive for ADM Students Only
    WEEK 5

    MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY

    Materials:

    1. Dry ingredients
    Flour, granulated sugar, brown sugar, baking powder and soda

    Liquid
    ingredients
    Water
    , milk

    2. Measuring tools
    Graduated measuring cup, measuring spoons, weighing scale,
    individual measuring cup

    3. Others
    Spatula, tray, sifter

    A. Flour

    1. Sift the flour.

    2. Scoop to fill the measuring cup


    to overflow. Do not shake.

    3. Level off with spatula.

    2
    Not for Sale Exclusive for ADM Students Only
    B. Sugar

    White sugar

    1. 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. Check if the sugar is lumpy before measuring.


    Rolll out the
    lumps. Remove
    the dirt.

    2. Scoop into the measuring


    cup and pack compactly
    until it follows the shape
    when inverted.

    C. Powdered Food (baking powder and baking soda)

    1. Remove the lumps in the powder by stirring.

    2. Dip the measuring spoon into the powder

    3. Level with spatula or back


    edge of the knife or right in the
    can opening.

    3
    Not for Sale Exclusive for ADM Students Only
    D. Shortening

    Solid fats

    1. Fill the measuring cup/spoon with the shortening while pressing until it is full.

    2. Level the fat with a straight of a knife or spatula

    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.

    E. Milk
    Liquid Form
    1. Pour milk into the glass measuring cup up to the measuring
    mark. Do not lift the cup.

    4
    Not for Sale Exclusive for ADM Students Only
    Powdered milk

    1. Remove lumps in milk by stirring.

    2. Scoop lightly to fill the measuring cup or spoon


    without shaking until it overflows.

    3. Use the spatula or the straight


    edge of the knife to level the
    measurement.

    How Do You Apply What You Have Learned?

    Direction: Make a video presentation demonstrating the proper measuring of the following
    ingredients.

    1. Oil
    2. White sugar
    3. Baking powder and baking soda
    4. Evaporated milk
    5. Flour

    5
    Not for Sale Exclusive for ADM Students Only
    Learner's Name Date

    Test Attempt
    Competency: Perform mensuration and calculation
    1st 2nd 3rd

    OVERALL EVALUATION
    Directions: Level
    Achieved PERFORMANCE LEVELS
    Ask teacher to assess 4 - Can perform this skill without supervision
    your performance in the and with initiative and adaptability to problem
    following critical task and situations.
    performance criteria below 3 - Can perform this skill satisfactorily without
    assistance or supervision.
    You will be rated based on 2 - Can perform this skill satisfactorily but
    the overall evaluation on requires some assistance and/or supervision.
    the right side. 1 - Can perform parts of this skill satisfactorily,
    but requires considerable assistance and/or
    supervision.
    Teacher will initial level achieved.

    6
    Not for Sale Exclusive for ADM Students Only

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