Welcome to the Class!

Lesson: Accurate Measurement of

Ingredients and its Substitutions
Objective/s:
At the end of the week you will be able to:
• Review on what is bread and pastry production.
• Recall on how to measure dry and liquid ingredients
accurately.
• Determine some ingredients’ substitutions of and
equivalents.
• Demonstrate how to measure ingredients accurately.
 Let’s Explore!
Activity 1:

Click the link below. After clicking, look

at the diagram and try to analyze it.

Click me!
After looking at the diagram, try to
answer the process questions on the
following slides and write your answers
on the space provided. You may look
back at the diagram by clicking the
“click me” inside the arrow.
Click me!

Describe what you can see in the diagram

Click me!

What can you say about the picture

inside the rectangle?
Click me!

Can you identify what are those at the

center?
Click me!

 
How about the pictures inside the
oblongs? Can you describe what those
are?
Click me!

So what do you think is the relationship

between the pictures inside the rectangle
to the pictures inside the oblongs?
Can you see yourself producing one of
those products in the picture? Let’s see
your thought about it!