MEASUREMENT OF DRY &

LIQUID INGREDIENTS
BREAD & PASTRY PRODUCTION QUARTER 1
LESSON 1: PREPARE AND PRODUCE BAKERY PRODUCTS
LO 1: PREPARE BAKERY PRODUCTS

Marieta L. Bandiala
LALA NHS Teacher 1
 TECHNIQUES IN MEASURING AND WEIGHING
INGREDIENTS USED IN BAKING

 It is important to measure the ingredients accurately to get

standard products and efficient use of materials.

 Different flour in different localities need varying amounts of

liquid and this should be considered in baking.

 To produce quality cooked and baked products, it is important to

measure the ingredients accurately.
 MEASUREMENT OF DRY AND LIQUID
INGREDIENTS
1. Dry Ingredients
A. Flour
a.1. Sift the flour to remove lumps.

a.2. Spoon sifted flour lightly into a measuring cup heaping it well
over the top of the cup. Do not shake the cup.

a.3. Level off the cup with a straight-edged utensils or spatula.

a.4. For fractions of a cup, use the lines indicating ¼, 1/3, and ½ of
the standard measuring cup.
B. Sugar
b.1. White sugar needs sifting only if lumpy. Proceed as in the
measurement of flour.

b.2. 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.

b.3. 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, Baking Soda, Salt and Spices

c.1. Fill measuring spoon with the desired ingredients. Level off with
a spatula or any straight-edged utensils. If baking powder has
caked, stir lightly before measuring,
D. Shortening

d.1. with the use of measuring cup

• Shortening must be at room temperature
• Pack firmly into the measuring cup, taking care not to have air
pockets
• Level off with a spatula or any straight-edged utensils
• Use standard measuring spoon for less than ¼ cup shortening
d.2. water displacement method

• Fill the cup with cold water up to ¼ cup level if ½ cup of fat is
desired and add shortening enough to cause the water to rise up
to the 1 cup mark.
• To measure ¼ cup, fill with cold water up to ¾ cup level and add
shortening enough to raise the water up to the 1 cup mark.
• Drain well.
1. Liquid Ingredients (Water and Milk)

1 cup butter = 1 cup margarine

1 oz. baking chocolate = 1 square
(unsweetened)
1 oz. sweetened chocolate = ¼ cup cocoa + 1 ½ to 2 tsp shortening

8-10 pcs. graham crackers = 1 cup graham crumbs

4 oz. bread = 3 cups soft crumbs
1 cup milk = ½ cup evaporated milk ½ cup 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
When measuring liquids, follow the steps to get the exact amount:

1. Set up the liquid measuring cup.

2. Place the measuring cup on a flat, even surface.
3. Pour the liquid carefully and slowly into the cup.
4. Stop pouring when the liquid reaches the marker line for the
desired amount.
5. Check your measurement.
6. Bend down so that your eyes level with the marker line.
7. Look at the top of the liquid.
 FREQUENTLY USED SUBSTITUTIONS AND EQUIVALENTS
Given Equivalent
Measurement
Abbreviations
1 gallon (gal.) 4 quarts
gallon = gal.
1 quart (qt.) 2 pints
quart = qt.
1 pint (pt.) 2 cups
pint = pt.
1 cup (c) 8 fluid ounces
cup = c.
½ cup 4 ounces
tablespoon = tbsp.
¼ cup 2 ounces
or T
1/8 cup 1 fluid ounce
teaspoon = tsp.
1 tablespoon 3 teaspoon
or t
1 pound 16 ounces
fluid ounce = fl. oz.
2.2 pounds 35.2 ounces
ounce = oz.
1 kilogram 1000 grams
pound = lb.
SOMETHING TO DO
Listed below are the ingredients for brownies.
• 2 oz. chocolate, melted 2 eggs, beaten
• 1/3 c butter 1 c butter
• 1 c cake flour ½ tsp vanilla
• ¼ tsp salt 1 c nuts, chopped
• ½ tsp baking powder

A. Assume that you do not have a measuring cup. Give the required
measurement for every ingredient that is equivalent to the cup measurement.
B. Give the substitute for every ingredients marked with bullet ( )