BREAD AND PASTRY TUTORIAL VIDEOS

USE TOOLS AND BAKERY EQUIPMENT (HIGH SCHOOL)

SCRIPT WRITER: Maritess T. Vidal
TEACHER BROADCASTER: Maritess T. Vidal
VIDEO EDITOR:
CONTENT EDITOR:
LEARNING AREA: TLE BREAD AND PASTRY
TOPIC: PERFORM MENSURATION AND CALCULATION
GRADE LEVEL: High School
RUNNING TIME: ___ Minutes

LINE VIDEO AUDIO

OBB: Voice Over:

1 MIDDLE SHOT. MEDIUM SHOT. TALENT

SHOWN IN HALF BODY.
2

3 TITLE OF THE TOPIC SHOWN: PERFORM

PERFORM MENSURATION AND
4 CALCULATION MENSURATION AND

5 CALCULATION

7 TALENT SHOWN LOWER LEFT PANEL. Hello dear students!

8 I am Teacher

9 Maritess, and I am

10 here with you today

11 for another episode

12 of educational

13 learning activity.

14 Today, we are going

 NOTE: CALLIGRAPHY HAND LETTERING to measure dry and
15 DESIGN FOR “MEASURE DRY AND
LIQUID INGREDIENTS ACCURATELY” liquid ingredients
16
accurately.
17

18

19
At the end of the
20
LEARNING OUTCOME video, you are
21 MEASURE DRY AND LIQUID
INGREDIENTS ACCURATELY. expected to measure
22
dry and liquid
23
ingredients
24
accurately.
25
CUT SCENE 1
26

27
Let us have a further
28
look on the materials
29
needed for this
30
session.
31

32
FOR DRY
MATERIALS:
33
INGREDIENTS
1. Dry Ingredients
34
WE NEED FLOUR,
35 a) Flour GRANULATED

36 b) Granulated Sugar SUGAR, BROWN

37 c) Brown Sugar SUGAR AND BAKING

38 d) Baking Powder and Soda POWDER AND SODA.

39

40 AS FOR LIQUID

41 2. Liquid Ingredients INGREDIENTS WE

42 a) Water NEED WATER, MILK,

43 b) Milk AND SHORTENING.

44 c) Shortening IN SHORTENING WE
- Solid Fats
45 HAVE SOLID FATS
- Liquid Fats - Oil
46 AND LOQUID FATS

47 LIKE OIL.

48
AND HERE ARE THE
49
3. Measuring Tools MEASURING TOOLS
50
a) Graduated measuring Cup WE NEED TO USE TO
51
b) Measuring Spoons ACCOMPLISH THIS
52
c) Weighing Scale ACTIVITY.
53
d) Individual Measuring Cup GRADUATED
54
MEASURING CUP,
55
 MEASURING
56
SPOONS, WEIGHING
57
SCALE AND
58
INDIVIDUAL
59
MEASURING CUP.
60

61 AND LASTLY,

62 4. Others SPATULA, TRAY AND

63 a) Spatula SIFTER ARE A MUST.

64 b) Tray

65 c) Sifter ARE YOU NOW

66 READY?

67

68 (YES)

69 LET’S START THEN.

70

71 CUT SCENE 2

72

73 A. FLOUR FIRST, WE NEED TO

74 1. Sift the flour. SIFT THE FLOUR

75 USING A SIFTER.
76 SIFTING FLOUR

77 WILL MAKE IT

78 EASIER TO MIX IT

79 INTO OTHER

80 INGREDIENTS WHEN

81 FORMING A CAKE

82 BATTER OR MAKING

83 DOUGH.

84
THEN SCOOP TO
85 2. Scoop to fill the measuring cup to
FILL THE
86 overflow. Do not shake.
MEASURING CUP TO
87
OVERFLOW BUT DO
88
NOT SHAKE.
89

90
FOR WHITE SUGAR,
91 B. SUGAR
- White Sugar
92 SIFTING IS NOT
1. Sifting is not necessary before
93 NECESSARY BEFORE
measuring unless it’s lumpy.
94 MEASURING UNLESS

95 IT’S LUMPY.

96
97 2. Fill the measuring cup until over FILL THE

98 flowing. Do not shake the cup. MEASURING CUP

99 UNTIL OVER

100 FLOWING.

101 REMEMBER

102 NOT SHAKE THE

103 CUP.

104

105
3. Level off with the spatula. LASTLY, LEVEL IT
106
OFF WITH THE
107
SPATULA.
108

109

110

111 Brown Sugar FOR BROWN SUGAR,

1. Check if the sugar is lumpy before
112 YOU HAVE TO
measuring. Roll out the lumps. Remove
113 CHECK IF THE
the dirt
114 SUGAR IS LUMPY

115 BEFORE

116 MEASURING. THEN

117 ROLL OUT THE

118 LUMPS AND

119 REMOVE THE DIRT

120 IF THERE IS.

121
2. Scoop into the measuring cup and ALSO SCOOP INTO
122
pack compactly until it follows the THE MEASURING
123
shape when inverted CUP AND PACK
124
COMPACTLY UNTIL
125
IT FOLLOWS THE
126
SHAPE WHEN
127
INVERTED
128

129 C. POWDERED FOOD(Baking LET US MOVE ON

130 powder and Baking Soda WITH POWDERED

131 FOOD SUCH AS

132 BAKING

133 POWDER AND

134 BAKING SODA

135

136 1. Remove the lumps in the powder by FIRST, REMOVE THE

137 stirring LUMPS IN THE

138 POWDER BY

139 STIRRING.

140

141
AND DIP THE
2. Dip the measuring spoon into the
142
MEASURING SPOON
powder.
143
INTO THE POWDER.
144

145

146

147 TO FINISH, LEVEL

3. Level with spatula or back edge of
148 WITH SPATULA OR
the knife or right in the opening can.
149 BACK EDGE OF THE

150 KNIFE OR RIGHT IN

151 THE OPENING CAN.

152
AS FOR
153 D. SHORTENING
SHORTENING, SUCH
154 - Solid Fats
AS SOLID FATS
155

156 FILL THE

1. Fill the measuring cup/spoon with the
157 MEASURING
shortening while pressing until it is full.
158 CUP/SPOON WITH

159 THE SHORTENING

160 WHILE PRESSING

161 UNTIL IT IS FULL.

162

2. Level the fat with a straight knife or

163 AND LEVEL THE FAT

spatula.
164 WITH A STRAIGHT

165 KNIFE OR SPATULA.

166

167

168 D. SHORTENING WHILE FOR LIQUID

169 - Liquid Fats FATS POUR OIL IN

170 1. Pour oil in the glass measuring cup. THE GLASS

171 MEASURING CUP.

172

173

174
2. Check if it is filled up to the
175 AND CHECK IF IT IS
measuring mark. Do not lift the cup
176 FILLED UP TO THE
when measuring.
177 MEASURING MARK.

178 DO NOT LIFT THE

179
CUP WHEN
180
MEASURING.
181

182

183 AND FOR LIQUID

E. MILK

184 FORM OF MILK,

- Liquid Form

185
POUR MILK INTO
186
THE GLASS
1. Pour milk into the glass measuring
187
MEASURING CUP UP
cup up to the measuring mark. Do not
188
TO THE MEASURING
loft the cup.
189
MARK.
190

191
DO NOT LIFT
192
THE CUP.
193

194

195

196

197

198

199
200 -Powdered Milk WHILE FOR

190 POWDERED MILK

191

192

193
1. Removed lumps in milk by stirring. REMOVED LUMPS IN
194
MILK BY STIRRING.
195

196

197
2. Scoop lightly to fill the measuring cup
THEN SCOOP
198
or spoon without shaking until it
LIGHTLY TO FILL
199
overflows.
THE MEASURING
200
CUP OR SPOON
201
WITHOUT SHAKING
202
UNTIL IT
203
OVERFLOWS.
204

205
3. Use the spatula or the straight edge TO FINISH, USE THE
206
of the knife to level the measurement. SPATULA OR THE
207
STRAIGHT EDGE OF

208 THE KNIFE TO

209 LEVEL THE

210 MEASUREMENT.

211

212
NOW YOU ARE
213
READY TO START
214
BAKING. SEE YOU
215
ON NEXT
216
SESSION.
217

218 CUT SCENE 3

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