Lesson 2: Perform Mensuration

Learning Outcome 1: Familiarize oneself with

the table of weights and measures in baking

STANDARD TABLE OF WEIGHT AND

MEASURES
 BREAD AND PASTRY PRODUCTION

STANDARD TABLE OF WEIGHT AND

MEASURES

Objectives:
1. Identify the standard table of
weights and measures in
baking.
2. Apply mensuration and
calculation in a given recipe.
3. Observe accuracy in
calculating weights and
measures.
DEFINITION OF TERMS

BUSHEL
- any of
various unit
of measure
of capacity
DEFINITION OF TERMS

CONFECTIONER SUGAR
- very fine or
powdered
sugar
DEFINITION OF TERMS

GRANULATED SUGAR
– sugar in
granular
form
DEFINITION OF TERMS

LUMP
- a firm
irregular
mass
DEFINITION OF TERMS

MASS
- undefined
quantities upon
which all
physical
measurements
DEFINITION OF TERMS

OUNCE
- a unit of weight
equal to 1 /16 of a
pound (28.35 grams)
DEFINITION OF TERMS

PECK
- a little – used dry
measure, one
quarter of a bushel
for measuring grain
DEFINITION OF TERMS

SHORTENING
- butter or fat
etc. is used
to make
pastry or
cake crispier
or flakier
DEFINITION OF TERMS

SIFTER
- to separate or
strain the finer
from the coarser
particle of a
material using a
sieve or a sifter
• Act of measuring
STANDARD TABLE OF WEIGHT AND
MEASURES
STANDARD TABLE OF WEIGHT AND
MEASURES