QUARTER I - BREAD AND PASTRY PRODUCTION

TOPIC/LESSON NAME Accurate measurement of ingredients

CONTENT STANDARDS The learners demonstrate an understanding of the core concepts and theories in bread and
pastry production
PERFORMANCE STANDARDS The learners independently demonstrate core competencies in preparing and producing
bakery products
LEARNING COMPETENCIES Select, measure and weigh required ingredients according to recipe or production
requirements
SPECIFIC LEARNING OUTCOMES The learner should master the three system of table measurements and their equivalent.
TIME ALLOTMENT 60 MINUTES (1HR)

LESSON OUTLINE:
1. Instruction: Explaining learning objectives for the lesson ( 5 minutes).
2. Motivation: Images, Abbreviations and Symbols Activity(15 minutes).
3. Instruction/Delivery: Discussion about the different table of measurement and their equivalents (37minutes)
4. Evaluation: Homework (3 minutes)

RESOURCES Preparing and Producing Bakery Products:Bread and Pastry Production Volume I, BASBAS 2016, lesson 1,
pp. 4-8

Online reading materials: http://www.culinaryone.com/how-to-measure-ingredients-accurately/

MEETING THE
PROCEDURE LEARNERS’ NEED
INSTRUCTION (5MINUTES) Read the materials before
Highlight the following learning objectives to the students, that by the end of the lesson, they should be able to: the class, this lesson may
 recognize the abbreviation and symbols used in measurement; give a brighter knowledge
 determine the three system of measurements; for the learners to master
 cite different units of measurements and their equivalents; and the three measuring
 evaluates student mastery in table measurement and their equivalents. system use to measure the
ingredients in baking.
MOTIVATION (20 MINUTES)
ABBREVIATION AND SYMBOLS
● Instruct students that for each question, the students have to answer by giving the exact abbreviation or
symbols of the different measurements.
● Sample questions:
 What kind of measuring tool is this (image)? Give the exact abbreviation of this measuring tools.
 What is the exact abbreviation of pint?
 The L symbol in measuring liquid ingredients is stand for?

Table 1.1 Abbreviations and Symbols

tsp. = teaspoon l. = liter
tbsp.= tablespoon oz. = ounce
c. = cup fl. oz. = fluid ounce
g. = gram qt. = quart
kg.= kilogram pt. = pint
ml. = milliliter gal. = gallon
lb. = pound

● After the activity, ask students to reflect and see the involvement of this abbreviation and symbol in our topic.
INSTRUCTION/DELIVERY (30 MINUTES)
Table of Measurements and their Equivalents
Load a discussion in determining and computing the three system measurement and cite different units of
measurements. Highlight the following topics:
Accurate measurement is the act or process of determining the specific amount of ingredient using an
accurate or standard measuring tools and equipment in baking.
 Knowing how to measure ingredients is one of the most important techniques to learn, and learn well.
Without proper measurements, recipe will just not work, no matter how many times you try it.
Example:
An extra tablespoon of flour can make an otherwise perfect cake heavy and dry. An extra teaspoon of liquid
can make a frosting runny and impossible to spread.
 American, Metric and Imperial are the three system use in getting the accurate measurement of
ingredient in baking.
 Here are the different table measurements and their equivalents using the three system of
Measurements.
Table 1.1 Liquid and Volume Measurements
AMERICAN METRIC IMPERIAL AMERICAN METRIC IMPERIAL
1 teaspoon 5ml 1/6 fl.oz. 1 1/2 cups 360ml 12 fl.oz
1 dessertspoon 10 ml 1/3fl.oz. 1 3/4 cups 420ml 14 fl.oz
1 tablespoon 15ml 1/2 fl.oz. 2 cups 480ml 16 fl.oz
1/4 cup 60ml 2 fl.oz. 2 1/2 cups 600ml 20 fl.oz
1/3 cup 80ml 2 1/2 fl.oz. 3 cups 720ml 24 fl.oz
1/2 cup 120ml 4 fl.oz. 4 cups 1liter 32 fl.oz
3/4 cup 180ml 6 fl.oz 5 cups 1.2liters 40 fl.oz
1 cup 240ml 8 fl.oz 6 cups 1.44 liters 48 fl.oz
1 1/4 cups 300ml 10 fl.oz 10 cups 2.4liters 80 fl.oz

Table 1.2 Weight Measures

METRIC IMPERIAL METRIC IMPERIAL METRIC IMPERIAL
30 grams 1 oz. 105 grams 3 1/2 oz. 480 grams 16oz. (1lb.)
45 grams 1 1/2 oz. 120 grams 4 oz. 525 grams 1 lb. 1 1/2 oz.
60 grams 2 oz. 135 grams 4 1/2 oz 720 grams 1 1/2 lb.
75 grams 2 1/2 oz. 150 grams 5 oz. 840 grams 1 3/4 lb.
90 grams 3 oz. 300 grams 10 oz. 1050 grams 2 lb. 3 oz.
Table 1.3 Equivalents for One Unit and Fractions of a Unit
Tablespoon Cup Pint Quart Gallon Pound
1 tbsp. = 3 tsp. 1c. = 16 tbsp. 1pt. = 2c. 1qt.= 4c. 1 gal. = 4 qt. 1 lb. = 16 oz.
3/4tbsp. = 2 1/4tsp. 7/8c. = 14 tbsp. 3/4pt. = 1 1/2c. 3/4qt.= 3c. 3/4 gal. = 3 qt. 3/4 lb. = 12 oz.
2/3tbsp. = 2 tsp. 3/4c. = 12 tbsp. 2/3pt. = 1 1/3c. 2/3qt.= 2 2/3c. 5/8 gal. = 5 pt. 2/3 lb. = 10 2/3 oz.
1/2tbsp. = 1 1/2tsp. 2/3c. = 10 tbsp. 1/2pt. = 1c. 1/2qt.= 2c. 1/2 gal. = 2 qt. 1/2 lb. = 8 oz.
(1pt.)
1 /3bsp. = 1 tsp. 1/2c. = 8 tbsp. 1/3pt. = 2/3c. 1/4qt.= 1c. 1/3 gal. = 5 1/3 c. 1/3 lb. = 5 1/3 oz.
1/3c. = 5 1/3 tbsp. 1/4pt. = 1/2c. 1/3qt.= 1/2c. 1/4 gal. = 1 qt. 1/4 lb. = 4 oz.
1/4c. = 4 tbsp. 1/8pt. = 1/4c. 1/8 gal. = 1 pt. 1/8 lb. = 2 oz.
1/8c. = 2 tbsp.

Table 1.4 Approximate Can Sizes and Contents

Size of Can Volume Weight
6 oz. can 3/4 cup 185 grams
8 oz. can 1 cup 250 grams
12 oz. can 1 1/2 cups 375 grams
16 oz. can 2 cups 500 grams
20 oz. can 2 1/2 cups 625 grams
24 oz. can 3 cups 750 grams
EVALUATION (5 MINUTES)
Provide any/all of the following homework assignments:
 Memorize the different table measurements and their equivalents. (Group Activity)
 Search for the oven temperature guide and find out the significant.