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Technology and
Livelihood Education
Home Economics
(Bread and Pastry Production)
Quarter 1 - Module 1
Preparing and Producing Bakery Products

NAME:_______________________________________
SECTION: ________________
SUBJECT TEACHER: ARLICE MAE D. LLERA
SCORE:___________________
Pre- Test

Direction: Read and analyse the statement carefully. Choose the letter of the best answer. Write the
chosen letter on a separate sheet of paper.
1. This ingredient is usually used in dough that gives better taste and flavor, which of this is used?
a. butter c. edible tallow
b. lard d. vegetable oil
2. Which of the following sugar is primarily used in preparing icing?
a. brown sugar c. granulated sugar
b. confectioner’s sugar d. refined sugar
3. One of the basic ingredients in baking that improves aroma, flavor, and nutrition in baked products is,
a. baking powder c. shortening
b. flour d. sugar
4. Which of the ingredients is an example of a physical leavening agent?
a. air c. baking soda
b. baking powder d. yeast
5. Which kind of flour contains more gluten and less starch?
a. all-purpose flour c. cake flour
b. bread flour d. soft flour
6. Which among the choices below is a personal cleanliness practice in baking?
a. Combing the hair in the working area
b. Keeping fingernails long
c. Washing the hands after work
d. Wearing an apron during working hours
7. What is the first step to have better results in baking?
a. Keeping oneself clean
b. Keeping the food and equipment clean
c. Keeping the utensils and work area clean
d. All of the above
8. What is the best step to have better results in baking?
a. Measure ingredients accurately
b. Memorize the recipe very well
c. Use modern equipment
d. Use only imported ingredients
9. How many cups is equivalent to 1 gallon?
a. 3 cups c. 10 cups
b. 5 cups d. 16 cups
10. What is the proper way to measure flour accurately?
a. Level off with the use of the tines of a fork
b. Shakes the measuring cup before leveling
c. Shovel the flour
d. Sift it before measuring
11. What is the best substitute for one cup sifted flour?
a. 1 C minus 1 tbsp. sifted all- purpose flour
b. 1 C minus 2 tbsp. sifted all - purpose flour
c. 1 C plus 2 tbsp. sifted all - purpose flour
d. 1 C sifted all-purpose flour
12. Which of the following flour mixture is thick enough to be rolled and kneaded?
a. batter c. crust
b. cream d. dough
13. Which among the following cookies needs freezing before it is cut into desired shapes before baking?
a. cookie bar c. refrigerated cookie
b. pressed cookie d. rolled cookie
14. Which type of mixing technique is done only in baking bread?
a. blending c. folding
b. creaming d. kneading
15. It refers to the process of putting your product into containers for easy distribution.
a. Labeling c. storing
b. Packaging d. wrapping
 Techniques in Measuring and Weighing
Lesson 1
Ingredients

Baking is a method of preparing food by dry heat normally on an oven or oven-type appliance.
It is a method of cooking used in breads, cakes pies, pastries and biscuits which everybody enjoys
eating
At the end of this lesson, the learner should be able to;
Select, measure and weigh required ingredients according to recipe or
production requirements.
Let’s Try This.
Direction: Below is a crossword puzzle. Find the10 different units used in measurement. Write your
answer on the space provided.

T E A S P O O N T U Y O P D E S A H I N 1.

A W R E N T A L T S D L O A D I N G S E 2.
B A K I N G S O Q U A R T C A K E E T G
3.
L H O L L O W C U P W E I R D S A L T A
4.
E P U G P D S F G I V B I N G O D S F L
5
S S U G O S U G A N B A N G T A N K O L
P I I O U N C E S T A E H Y U N G L O O 6.

O I J I N I G G A D H O S O E K J I N N 7.
O S S A D J I M I N G R A M Y O O N G I 8.
N J U N G K O O K R A P M O N S T E R S
9.
A F F L U I D O U N C E S S F R O M M E
10.
J K H K I L O G R A M B T S E X O R E D

Our lesson focuses on the techniques in measuring dry ingredients and liquid ingredients used
in baking. Why is it important to know this lesson? Let’s try to know it.

Techniques in Measuring and Weighing Ingredients Used in Baking

To get standard products and efficient use of materials, it is important to measure the
ingredients accurately. Different flour in different localities need varying amounts of liquid and this
should be considered in baking.
Be sure to always keep a record of the quantity of flour used each time you bake to find out
which measurements produces the best result from the flour available in your area.
You will soon learn to judge the correct amount of liquid to add by the consistency of the dough
and the way it handles.
A. Measurement of Dry and Liquid Ingredients

1. This is how the dry ingredients is being measured:

A. Flour
a. The flour should be sifted to remove lumps.
b. Lightly spoon the sifted flour into a measuring cup heaping it well over the top of the
cup. Make sure you do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
 d. For fractions of a cup, use the lines indicating ¼, 1/3, and ½ of the standard measuring
cup.
B. Sugar
a. If white sugar is a little bit lumpy, sift it well. Proceed as in the measurement of flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack into
measuring cup just enough to hold its shape. Level off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly into measuring
cup. Level off with spatula or any straight-edged utensils. Do not shake the cup.
C. Baking Powder, Soda, Salt and Spices
a. Level off with a spatula or any straight-edged utensils. If baking powder has caked, stir
lightly before measuring.
D. Shortening
a. With the use of measuring cup, pack firmly into the measuring cup, be sure not to have
air pockets. Level off with a spatula or any straight-edged utensils. Use standard
measuring spoon for less ¼ cup shortening.

2. Study and observe how the liquid ingredients and their substitutes are being measured

Water and Milk

1 cup butter = 1 cup margarine
1 oz. baking chocolate (unsweetened) = 1 square
= ¼ cup cocoa + 1 1/2 to 2 tsp.
1 oz. sweetened chocolate shortening
8-10 pcs graham crackers = 1 cup graham crumbs
4 oz. bread = 3 cups soft crumbs
=½ cup evaporated milk ½ cup
1 cup milk water
1 cup cake flour = 1 cup all-purpose flour-2T+2T
cornstarch (both sifted before
measuring)
1 tablespoon cornstarch = 2 tablespoon flour
1 cup sour milk = 1 cup evaporated milk +
1 T vinegar or lemon juice
1 cup whipping cream = ¾ cup whole milk + ¼ cup butter
1 whole egg = 2 egg yolks
1 cup molasses = 1 cup honey

Steps in Measuring Liquids

1. Put the liquid measuring cup in a flat and even surface.

2. Pour the desired amount of liquid carefully and slowly.
3. Bend down so that you can check your measurement if your eyes level with the marker line.

Frequently Used Substitutions and Equivalents

Given here are Equivalent Weights and Measurement:
Given Measurement Equivalents
1 gallon (gal.) 4 quarts (qt.)
1 quart (qt.) 2 pints (pt.)
1 pint (pt.) 2 cups (c.)
1 cup (c.) 8 fluid ounces (fl. oz.)
½ cup (c.) 4 ounces (oz.)
¼ cup (c.) 2 ounces (oz.)
 1/8 cup (c.) 1 fluid ounce (fl. oz.)
1 tablespoon (tbsp.) 3 teaspoons (tsp.)
1 pound (lb.) 16 ounces (oz.)
2.2 pounds (lb.) 35.2 ounces (oz.)
1 kilogram (kg.) 1000 grams (g.)

For further information, you can also watch an offline video presentation on the proper way of
measuring ingredients. Or you can watch the video on this link below. (Optional
https://www.youtube.com/watch?v=0v-ulU_mi7o

What’s More
Exercises

1. Miarah wants to measure 3 cups of flour, what are the steps she needs to do?
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2. Measuring sugar is different from other dry ingredients because of its texture, how are you
going to measure white sugar and the brown sugar.
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3. In one or two sentences, explain how are you going to measure shortening?
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What I Have Learned

Direction: Supply the missing words to complete the sentence. (2 pts. each)
1. I learned that________________________________________________.

2. I know how to_________________________________________________.

3. I want to learn more on________________________________________________.
4. I want to experience how to __________________________________________________.
5. I will make sure that_______________________________________________.

What I Can do

Direction: Write at least 2 ways in how to measure the following ingredients.

1. flour
 2. sugar

3. baking powder

Assessment

Direction: Listed below are the ingredients of chocolate cake.

A. Assume that you do not have a measuring cup. Give the required measurement for every
ingredient with bullets (·) that is equivalent to the cup measurement.

 8 fluid oz. water _______________

 12 oz. white sugar_____________
 2 pt. all-purpose flour ____________
 6 oz. oil _____________

B. Give the substitute ingredients to every ingredients

4 whole eggs, beaten - _______________

1/2 c butter -________________
1 oz. sweetened chocolate - ____________
1 c sour milk -_________________

Additional Activities

Do this simple activity:

Direction: Measure any dry ingredients in a cup and measure also any liquid or simply water.
Compare the two ingredients are they the same in terms of its mass? Do they have the same unit
used?

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