` 9/10/11/12

TLE/TVL
Bread and Pastry Production
Quarter II – Week 1
Selecting, Measuring, and Weighing
Ingredients for Pastry Products

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CONTEXTUALIZED LEARNING ACTIVITY SHEETS
SCHOOLS DIVISION OF PUERTO PRINCESA CITY
TLE – Bread and Pastry Production – Grade-9/10/11/12
Contextualized Learning Activity Sheets (CLAS)
Quarter II - Week 1: Selecting, Measuring, and Weighing Ingredients
for Pastry Products
First Edition, 2020

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Name: Grade & Section:

Lesson 1
Selecting, Measuring, and Weighing
Ingredients for Pastry Products

Learning Competency:

Prepare and Produce Pastry Products TLE_HEBP9-12PP-IIa-g-4

Objectives: 1. Measures and weighs ingredients

2. Substitutes ingredients that are lacking
3. Show importance on the accurate measurement, weighing and substitution
of Ingredients

Let’s Explore and Discover

Unlocking of In baking pastries, measuring makes a difference. It is

important that the ingredients are measured accurately to get
Difficulties
the right consistency and taste.
• Pastry comes from Adding the wrong amount of flour or sugar greatly affect
the word “paste”, the quality of pastry products. Accurate measurement is one of
meaning “to stick”. the important factors that contribute to success in baking.
Pastry is mixture of
flour, liquid, and fat. Do you know how to
measure your baking
ingredients?
• Pack compactly to
fill cup with brown Can you convert the
sugar or shortening measurements of your
by pressing it with ingredients from cup
back of the spoon. to ounce?
•
How many times have
you been ready to cook
and found you were out
of a certain ingredient?
Do you know your
baking substitution?

1
How to Measure Baking Ingredients
Flour
Sift the flour to remove lumps and scoop it to fill the measuring cup until it
overflows. Do not shake the measuring cup but level the flour with spatula or the edge of
a knife.

Granulated Sugar
Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop the
sugar until it overflows. Do not shake the measuring cup but level the sugar with a
spatula or the edge of a knife.

Brown Sugar
Spoon and pack the sugar into a measuring cup until the sugar follows the shape
of the cup when inverted. When removed, the brown sugar will be molded into the shape
of the cup.

Liquid Ingredients
A liquid measuring cup is used to measure liquids.

a. Place the cup on a flat surface and pour the liquid until it reaches the correct
line on the measuring cup. Never lift the cup when pouring liquid.

b. Read the scale at eye level.

Sticky Wet Ingredients like honey and molasses

Use heated spoon to measure the ingredient. The heat will keep it from adhering, so
it slides right off into your mixing bowl, ensuring that you get the full measurement.

2
Solid Fats
Fill the measuring cup with the shortening while pressing until it is full. Level the fat with
the spatula or the edge of a knife.

Substitution of Ingredients
Sometimes you may find it necessary to substitute one ingredients for another in a
recipe. However, using a different ingredient may change both the taste and texture of
your baking, so it is a good idea before substituting to understand the role that
ingredients play in recipe.

INGREDIENT AMOUNT SUBSTITUTION

Baking Powder, single- 1 teaspoon ¼ teaspoon baking soda plus ½ teaspoon
acting cream of tartar plus ¼ teaspoon conrstarch
Baking Soda (Sodium ½ teaspoon 2 teaspoon double-acting baking powder
Bicarbonate (must replace the acidic liquid in recipe
with non- acidic liquid)
Chocolate, Unsweetend 1 ounce 3 tablespoon natural cocoa powder plus 1
tablespoon unsalted butter, vegetable oil or
shortening
Fats, Margarine ½ cup ½ cup salted or unsalted butter
Flour, All-purpose 1 cup 1 cup plus 2 tablespoon sifted cake flour
Flour, Cake 1 cup ¾ cup all-purpose flour plus 2 tablespoon
cornstarch
Flour, Pastry 2 cups 1 2
1 cup all-purpose flour plus cup cake
3 3
flour
Honey 1 cup ¾ cup light or dark corn syrup plus ½ cup
granulated white sugar
MILK, Buttermilk (sour 1 tablespoon lemon juice or venigar plus
milk) 1 cup enough milk to make 1 cup
MILK, Evapoated Whole 1 cup 1 cup light (30% butter fat) or heavy
whipping cream ( 35% butterfat)
Molasses 1 cup ¾ cup light or dark brown sugar heated to
dissolve ¼ cup liquid
SUGAR, granulated 1 cup 1 cup tightly packed light or dark brown
sugar
Vanilla, Extract 1 teaspoon ½ teaspoon powdered
YEAST, active dry 1 envelope 1 tablespoon fast-rising active yeast

Weight Conversions for Common Baking Ingredients

Baking is an exact science, and measuring ingredients by weight is far more

accurate than measuring by volume. The following chart shows the coversion for common
baking ingredients, per one cup measure.

Dry Ingredients
Ingredient Ounces (oz) per cup
Flour, all-purpose, sifted = 4 oz
Flour, bread, sifted = 4 ½ oz
Flour, cake, sifted = 3 ½ oz
3
Cocoa Powder, lightly spooned = 3 oz
Dry milk powder = 4 ¾ oz
Sugar, granulated = 7 oz

Liquids and Dairy

Ingredient Ounces (oz) per cup
Milk = 8 oz
Buttermilk = 8 oz
Heavy cream = 8 oz
Sour cream = 8 oz
Sweetened condensed milk= 10 ½ oz
Butter and Fats
Ingredient Ounces (oz) per cup
Butter, 1 tablespoon = ½ oz
Shortening 6 ¾ oz
Olive oil, canola oil, vegetable oil = 7 ½ oz

Eggs, Raw, Large, Shelled

Ingredient Measurement Ounces (oz)
1 large whole egg 1 ¾ oz
1 large yolk 1 tablespoon 2
oz
3

EQUIVALENT MEASURES

Standard Measure Equivalent Measure

1 tablespoon 3 teaspoons; ½ fluid ounces
1 fluid ounce 2 tablespoons
1 cup 8 fluid oz, 16 tablespoon
1 pint 2 cups
1 quart 2 pints, 4 quarts
1 gallon 4 quarts; 16 cups
2 gallons 1 peck

Ounce and Pound Measures

Standard Measure Equivalent Measure
4 ounces = ¼ pound
8 ounces = ½ pound
12 ounces = ¾ pound
16 ounces = 1 pound

(Source: Aniceta S. Kong et al., Bread and Pastry Production Learner’s Material, Quezon City:
Department of Education, 2016, 69-72.)

4
 Let’s Practice

Directions: Read each statement carefully. Write TRUE if the statement is correct;
FALSE, if it is incorrect. Write your answer on the space provided before the number.

________1. Liquids being measured must be read at eye level.

________2. Lumps must removed before measuring the flour.

________3. Any straight-edge tool can be a substitute for a spatula.

________4. Lumps can be rolled out or pressed using a spoon.

________5. The best tool for levelling off ingredients being measured is the spatula.

Directions: Identify the following ingredients described in the statements below.

Choose the letter of the correct answer from the box and write it on the space provided
before each number.
A. Butter/Vegetable oil/shortening
B. Cornstartch
C. Corn syrup plus granulated sugar
D. Lemon juice/Vinegar
E. Salted or unsalted butter
F. Sugar

______1. It is added to sweet milk in order to produce a sour milk.

______2. It is added to cocoa to produce chocolate substitute.

______3. It is added to baking soda and cream of tartar to produce a substitute

for baking powder.

______4. It serves as your substitute for honey.

______5. It is a substitute for margarine.

Why do you need to develop the skill in measuring and weighing baking ingredients?
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________

5
 Let’s Do More

Directions: Give the equivalent of the following measurements. Write your answer
on the blank provided

1. 1 tbsp. = _______ tsp.

2. 24 tbsp. = _______ cup

3. ¼ cup = _______ tbsp.

4. ½ cup = _______ tbsp.

5. 4 ounces = _______ tbsp.

Directions: Fill in the blanks with the correct measurement. Write your answer
on the blank provided.

1. 1C honey : ¾ cup corn syrup + ½ cup granulated sugar

2C honey : 1 ½ cup corn syrup + ____ cup granulated sugar

2. ½ C Margarine : ½ cup salted or unsalted butter

1 ½ C Margarine : ____ cup salted or unsalted butter

3. 1C Cake flour : ¾ cup all-purpose flour + 2 tbsp. cornstarch

2 C Cake flour : ____ cup all-purpose flour + 4 tbsp. cornstach

4. 1 tsp. Baking powder : ¼ tsp. baking soda + ½ tsp. cream of tartar

+ ¼ tsp. cornstarch
3 tsp. Baking powder : ¾ tsp. baking soda + ____ tsp. cream of tartar
+ ¾ tsp. cornstarch

5. 1 oz. Unsweetened chocolate : 3 tbsp. cocoa powder + 1 tbsp. vegetable oil

4 oz. Unsweetened chocolate : ____ tbsp. cocoa powder + 4 tbsp.
vegetable oil

Why is it necessary to know how to substitute ingredients?

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

6
 Let’s Sum It Up

Directions: Identify the best substitute for each ingredient below. Write your answer on
the space provided.

1. 1 cup of honey - ________________________________________________________________

________________________________________________________________________________

2. 1 teaspoon of baking powder -

________________________________________________________________________________
________________________________________________________________________________

3. 1 cup of cake flour -

________________________________________________________________________________
________________________________________________________________________________

4. 2 cups of margarine -
________________________________________________________________________________
________________________________________________________________________________

5. ½ teaspoon of baking soda –

________________________________________________________________________________
________________________________________________________________________________

7
 Let’s Assess

Directions: Read the questions carefully and choose the best

answer from the options given. Circle the letter of the correct answer.

1. What is the proper way to measure flour?

A. Level off with the use of the tines of a fork
B. Shakes the measuring cup before levelling
C. Shovel the flour
D. Sift it before measuring

2. What can be the substitute for 1 cup of whole milk?

A. ½ cup evaporated milk plus ½ cup water
2
B. 1 C sweet milk plus 1 tbsp. water
3
C. 2 C sweet milk plus ½ tbsp. water
2
D. C sweet milk plus 1 tbsp. water
3

3. What is the best substitute for 2 cups of pastry flour?

A. 1 C minus 1 tbsp.sifted all-purpose flour
B. 1 C minus 2 tbsp. sifted all-purpose flour
C. 1 ½ C all-purpose flour
1 2
D. 1 C all-purpose flour plus cup cake flour
3 3

4. What is the first step to have best results in baking?

A. Measure ingredients accurately
B. Memorize the recipe very well
C. Use modern equipment
D. Use only imported ingredients

5. What is added to sweet milk in order to produce a sour milk?

A. Honey C. Salt
B. Lemon juice D. Sugar

6. What should be added to added to cocoa to produce chocolate substitute?

A. Butter or Fat B. Milk C. Sugar D. Water

7. What is the common substitute for margarine?

A. Butter B. Chocolate C. Milk D. Whipped cream

8. You need 2 cups of evaporated milk for your ingredients in making a Buko Pie.
How many ounces will you need?
A. 8 oz. B. 14 oz. C. 16 oz. D. 20 oz.

9. If 1 large whole egg weighs 1 ¾ ounces, how many ounces do 2 large whole eggs
weigh?
A. 2 oz. B. 2 ¾ oz. C. 3 oz. D. 3 ½ oz.

10. How many cups are there in five pints?

A. 5 cups B. 7 cups C. 10 cups D. 12 cups
8
 B.

Answer Key

Let’s Practice

1. True 1. D
2. True 2. A
3. False 3. B
4. False 4. C
5. True 5. E

Let’s Do More

1. 3 tsp 1. 1 cup
2. 1½ 2. 1 ½ cup
3. 4 tbsp. 3. 1 ½ cup
4. 8 tbsp. 4. 1 ½ tsp.
5. 8 tbsp. 5. 12 tbsp.

Let’s Sum It Up

1. ¾ cup light or dark corn syrup plus ½ cup granulated white sugar
2. ¼ teaspoon baking soda plus ½ teaspoon cream of tartar plus ¼ teaspoon conrstarch
3. ¾ cup all-purpose flour plus 2 tablespoon cornstarch
4. 1 cup salted or unsalted butter
5. 2 teaspoon double-acting baking powder (must replace the acidic liquid in recipe with
non- acidic liquid

Let’s Assess

1. D 6. A
2. A 7. A
3. D 8. C
4. A 9. D
5. B 10. C

References
Module

Kong, Aniceta S., Anecita Domo, Cristeta Arcos, and Malia Dogelio. Bread and Pastry
Production - Learner’s Material. Quezon City: Department of Education, 2016.

9
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