• prayer

Good
Day!
Drill
 GROUP 1 GROUP 2

I N G R E ME A S U R I N G
D I E N T S
Measuring Dry and Liquid Ingredients
D
OBJECTIVES:
• identify the dry and liquid ingredients;

• measure the dry and liquid ingredients

according to standard procedures;
• appreciate the significance of
measuring dry and liquid ingredients
according to standard procedures;
TRADE TERMS:
Measurement-the size, length, or
amount of something, as established by
measuring.

Weighing-. find out how heavy

(someone or something) is, typically
using scales

Mise-en-place- a French term which

means to prepare things in place.
TRADE TERMS:
Ingredients-. any of the foods or
substances that are combined to
make a particular dish.

Dry Ingredients –are those recipe

ingredients that are dry and might
need to be blended before they are
added to another kind of mixture in
the recipe.
TRADE TERMS:
• Standard:
a level of quality or attainment.

• Dairy products:
milk ingredients
• Shortening: oil, lard or margarine
• Lard:
is a semi-solid white fat product obtained by
rendering the fatty tissue of a pig.
Dry Ingredients:
• 1. Flour
• 2. Sugar
• 3. Brown sugar
• 4. Oatmeal
• 5. Rice
• 6. Raisins
Types of Liquid
Ingredients:
• 1. Water Based
• 2. Cream Based
Water Based
Liquid Ingredients:
• 1. Dairy Products
• 2. Oil
• 3. Egg
• 4. Water
• 5. Juice
• 6. Honey, etc.
Cream Based
Liquid Ingredients:
• 1. Butter
• 2. Margarine
• 3. Lard
• 4. Mayonnaise
 s o n s to
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• List of TOOLS/things to use: Personal Protective
• Mixing Bowls Equipment(PPE):
• Liquid & Dry Measuring Cups
-Hairnet
• Spatula -Apron
• Rubber Scraper -Towel
-Food Gloves
• Spoon and platters
• Measuring Spoon
• Nappies
• Pitcher and weighing scale
 Dry INGREDIENTS:
 Flour
 Brown Sugar
 Baking powder

Liquid INGREDIENTS(water based)

 Water
 Milk(evaporated)
 Oil
Liquid INGREDIENTS(cream based)

 Margarine
SAFETY PRECAUTIONS: Reminders:
• Handle things properly • Wear PPE
• Remove unnecessary • Observe proper
Jewelries values/attitude
• Avoid unnecessary
• Apply hygiene
movement in your work
place practices and
sanitation.
• Do not play :with sharp
objects/while working! • Be presentable
DEMONSTRATION
 •Procedures
 Mise-en- place: Prepare all the needed
ingredients and materials
 Wash hands or utilize food gloves & wear PPE
 Observe hygiene procedures.
 Follow standard procedures:
Procedures
• 1. Dry Ingredient
• -Flour-
• a. Sift the flour to remove lumps.
• b. Spoon sifted flour lightly into a measuring cup
heaping it well over the top of the cup. Do not
shake the cup.
• c. Level off the cup with a straight-edged utensils
or spatula.
 Procedures:
• 1. Dry Ingredient
• -Sugar-
• a. White sugar needs sifting only if lumpy.
Proceed as in the measurement of flour.
• b. 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.
• c.
Sift confectioner’s sugar through a sieve to remove
lumps. Spoon lightly into measuring cup. Level off
with spatula or any straightedged utensil. Do not
shake the cup.
 Procedures:
• 1. Dry Ingredient
• -Baking Powder, Soda and Salt-
• a. 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.
 Procedures:
• Liquid ingredients (cream based)
• 1. Shortening
• -a. With the use of measuring cup
• Have shortening 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
 Procedures:
• Liquid ingredients (water based)
• 1. A liquid measuring cup is best to use for
liquid ingredients because it is clear and see
through. It also has a spout that makes pouring
of liquids easy.
• To get the exact amount, follow these
steps when measuring liquids.
•
• 1. Set up the liquid measuring cup. Place the
measuring cup on a flat, even surface.
• 2. Pour the liquid carefully and slowly into
the cup. Stop pouring when the liquid reaches
the marker line for the desired amount.
• 3. Check your measurement. Bend down so
that your eyes level with the marker line. Look
at the top of the liquid.
•RE-Demonstration
 s :
Legend:

b r i c
(11-12 Excellent) (9-10 Very Good)

Ru
(8-7 Good) (6 Bellow- Needs Improvement)
Excellent Good Needs Group Group
CRITERIA (3 points) (2 points) Improvement 1 2
1(point)
The group were The group were The group has No
Hygiene highly disciplined disciplined and discipline and the
Practices/ and the area was with minimal mess area is very
Decipline maintained neat in the area messy.
and clean

The first group to

Speed/Time accomplish the 2nd Last
Management task

Demonstrates Demonstrates above Demonstrates poor

Mastery of superior ability on average ability on ability on how to
how to measure how to measure measure ingredients
Demonstration ingredients ingredients according to
according to according to standard procedures
standard procedures standard procedures

Total:
Legend
• Total:
• 11-12- excellent
• 9-10-very good
• 8-7-good
• 6 bellow- needs improvement
•APPLICATION
•Generalization
EVALUATION
 DIRECTION: Get ¼ sheet of paper. Read carefully the
questions and write only the letter of the correct answer.
1.What is the meaning of mise-en-place?
a. To separate things c. Destroy
b. Prepare things in place d. Manage

2. What is used to find out how heavy someone or something is?

a. Weighing Scale c. Pepper
b. Flour d. Liquid Ingredients
3. What are the 5 reasons to value standard
measurement 0F INGREDIENTS?

a. Fast, Easy, Economical, For all, Nutritious

b. Foundation of Baking, Prevent Failure, Productivity,
Quality product, Successful Output
c. Foundation of Cooking, Prevent Success, Ecological,
Productive, Unsuccessful Output.
d. Founding baking, Economical, For all, Nutritious
4. Why do you need to follow standard procedures in
measuring dry and liquid ingredients?
a. To gain mastery c. To attain accuracy
b. To a have perfect finish product d. To prevent accidents.

5. Why do you need to follow safety procedures in every

tasks that you need to perform?
a. To gain mastery c. To attain accuracy
b. To a have perfect finish product d. To prevent accidents.
Assignment

• 1. what are the composition of egg?

• Research and print in a short bond paper
• Note:
• -keep your outputs clean and presentable.
•Thank
You

Good
bye!
XYENTSGREINDIQ
WYGINRUSMAEZ