LYNDIE M.

LIM
BPP TRAINER
Prayer

Attendance

Review

Motivation
Conversion and
Substitution of
ingredients
Why do we need
To know how to convert
And substitute the ingredients?
 Motivation
Let’s Investigate
• Do you know him?
• You are going to list down the possible
reason why these bake products failed.
EXPECTATION REALITY
EXPECTATION REALITY
EXPECTATION REALITY
 LEARNING OBJECTIVES:

1.Differentiate dry and liquid ingredients.

2.Demonstrate the steps in measuring dry and
liquid ingredients accurately.
3.Show initiative and self-reliance in
performing task without supervision
UNLOCKING OF DIFFICULTIES
• ACCURATE- free from error or correct in all details.
• INGREDIENTS- any of the food or substances which are combined
or mixed in a particular dish
• OVERFLOWING – it is so full that the contents go over the sides.
• LUMPS- a solid substance usually with no particular shape
• COMPACT- you are exerting force on something to make it dense or
to compress it
Identify what type of ingredients
being shown IN THE VIDEO
Identify what type of ingredients being
shown IN THE VIDEO

Liquid ingredients
Dry ingredients
Liquid ingredients
 Dry
Ingredients
 Dry
Ingredients
 Liquid
Ingredients
 Dry
Ingredients
 Liquid
Ingredients
Dry ingredients
• These are ingredients that need to be blend first
before they are mixed to another type of
ingredients
Liquid ingredients
• The one that hydrates the mixtures
• The one that binds the ingredients together.
Measuring Dry Ingredients

A. Flour
1. Sift the flour to
remove lumps.
• 2. Scoop to fill the
measuring cup to
overflow. Do not shake.
 3. Level off the
cup with a
straight –edged
utensils or
spatula.
 B. Sugar

White sugar
Sifting is not necessary before
measuring unless it is lumpy.
 • 2. Fill the measuring
cup until over flowing.
Do not shake the cup
• 3. Level off with
the spatula
Brown Sugar
• 1. Scoop into the
measuring cup
and pack
•1. compactly until
it follows the shape
when inverted.
Baking Powder
1.Remove the lumps
in the powder by
stirring.
Baking Powder
2. Dip the measuring
spoon into the
powder
2. Level with spatula
or back edge
of the knife or
right in the can
opening
 Measuring Liquid Ingredients
 Milk
1. Pour milk into
the glass
measuring cup up
to the
measuring mark.
Do not lift the cup.
Liquid fats

• 1. Pour oil in the glass

measuring cup.
• 2. Check if it is filled
up to the measuring
mark.
• Do not lift the cup
when measuring.
•How do they measure the
ingredients?
• What are the two types of ingredients?
• What is the difference between dry and liquid
ingredients?
• Why do we need to measure ingredients accurately?
• APPLICATION
• < Group 1- measure 2 1/3 cups of flour
• < Group 2- measure 100 ml oil
• < group 3- measure 2 cups brown sugar
• SCORE SHEET FOR MEASURING INGREDIENTS
ACCURATELY
  Correctness of Accuracy of Sanitation TOTAL SCORE
procedure measurement 20%
40 % 40%

         
         
FLOUR

         

SUGAR

         

WATER
 ASSESSMENT
• Directions: Write the word or group being defined or
described.
• _______1. This is packed when measuring; it follows
the shape of a cup when inverted.
• _______2. This is used to measure liquid ingredients.
• _______3. Use to level ingredients when measuring.
•
•. _______ 4.This is to be removed in brown
sugar and to be rolled with rolling pin.
•_______5. This is not to be done in a cup
full of flour to avoid excess measurement.
•_______6. This is how to fill the cup when
measuring.
• _______7. This is not to be done with a cup when
measuring liquid ingredients.
• _______8. This is used to level dry ingredients in the absence
of spatula
• _______9. It is the way of removing lumps in the baking
powder or baking soda.
• _______10. This step is not necessary in sugar unless it is
lumpy.
 KEY OF CORRECTION
• 1. Brown Sugar
• 2. Liquid Measuring cup
• 3. Spatula
• 4. Lumps
• 5. Shake the cup
• 6. overflow
 KEY OF CORRECTION
•7. Lift the cup
•8. Straight edge utensils
•9. Stirring
•10. sifting
 ASSIGNMENT
•Make an interview to an owner
of a bake shop in your barangay.
List down all the procedures that
they do in making pastries.