Department of Education

11 National Capital Region

SCHOOLS DIVISION OFFICE
MARIKINA CITY

TVL - Home Economics

Bread and Pastry Production
First Quarter-Module 1
Measuring Ingredients Accurately

Writer: Nelia G. Jimenez

Cover Illustrator: Christopher E. Mercado

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE
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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
develop knowledge, skills, and attitudes in the performance of Bread and Pastry
tasks. The scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of students.
The lessons are arranged to follow the standard sequence of the course. But the order
in which you read them can be changed to correspond with the textbook you are now
using.

Quarter I – L.O.1 Prepare and Produce bakery Products

L.O.2 Decorate and present Bakery Products
L.O.3 Store bakery products

The module is divided into 8 lessons, namely:

Lesson 1 – Accurate measurements of ingredients
Lesson 2 – Baking ingredients, and its substitution
Lesson 3 – Types, kinds, and classification of bakery products
Lesson 4 – Mixing techniques and procedures in bakery products
Lesson 5 – Baking tools, utensils, and equipment
Lesson 6 – Baking techniques, principles, and guidelines in baking
Lesson 7 – Decorate and present bakery products
Lesson 8 – Selecting packaging materials and storing bakery products

Learning Outcomes: At the end of the lesson the students are expected to do the
following:
L.O.1. Prepare bakery products:
1.1 Measuring ingredients accurately

Culinary terms:

Baking Terminologies
As you wish to pursue baking as a career, you should familiarize yourself with
the common preparation and baking terminologies that come across in the process.

Accurate is conforming the truth or to standard measuring.

Bake Refers to two culinary processes: cooking by dry heat in an oven and making
up flour - based goods that are cooked by baking.

Bread is a staple baked food made from flour, liquid, and other ingredients.

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Bushel is any of various units of measure of capacity. Imperial system is a system of
weights and measures that includes pounds, ounces, feet, yards, miles, etc. We also
call it imperial units, British imperial.
Lump is a firm irregular mass.

Measurement is an act or process of determining a specific amount of an ingredient

using a standard measuring tool.

Metric System a system of measurement that uses the meter, liter, and gram as
base units of length (distance), capacity (volume), and weight (mass) respectively

Ounce is a unit of weight equal to 1/16 of a pound (28.35 grams)

Pound a unit of measurement of mass equal to 1/16 ounce

Shortening a form of a solid fat like butter, margarine, and lard

What I Know
Briefly explain the following terms below. (2 points each).

1. Baking –
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_________________________________________________________________
2. Bread –
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_________________________________________________________________
3. Dough –
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4. Measuring –
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5. Volume –
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 Measuring Ingredients
Lesson 1
Accurately
Baking is an enjoyable hobby that everyone wants to do. Especially if you enjoy
eating and letting other people taste your product.
Getting started to bake, it is important that you must know how to measure
the ingredients accurately. To become successful in bread making, you need to be
equipped with enough knowledge of accurate measurements of ingredients. Following
the proper techniques and procedure, you can be able to prepare and bake a good
quality product. Accurate measuring is the key to success in baking.

What’s In

In baking, one thing you should always bear in mind to prepare a baked
product successfully is to know how to measure the ingredients. Knowing the proper
techniques and guidelines for measuring liquid and dry ingredients. Also, make sure
use the standard measuring tools such as standard measuring cup and spoons, and
weighing scales.

Notes to the Teacher

In this lesson, the learners are expected to use appropriate
measuring tools and utensils, follow the proper techniques during
the laboratory but as a teacher always remind them to practice
safety measures, sanitation at all times.

What’s New
Students will do the measurement test. They will scoop the flour from the bag using
a measuring cup, and then level off. Then the second scoop will sift first the flour,
then measure and level off. Then weigh both measured flour. Note the difference.
Which cup has more volume? Then report it to the class.

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How well did you perform?

Your performance will be rated using the rubric below.

Rubrics for Scoring:

1 Able to discuss comprehensively the significant task.

2 Able to discuss the task appropriately with 1 or 2 errors.
3 Able to discuss appropriately the significant task with 3 to 5 errors.
4 Able to discuss appropriately the significant task with 6 to 8 errors.

Scale Description Points

4 Excellent 93 - 100
3 Good 86 - 92
2 Fair 79 - 85
1 Poor 78 - below

What is It
Table of measurement and their equivalents

The following are different tables of measurement and their equivalents using
the three systems of measurements.

Table 1.1 Abbreviations and System

tsp.=teaspoon l= liter
tbsp. or T = tablespoon oz.= ounce
c.= cup fl. oz.= fluid ounce
g. = gram qt.= quart
kg. = kilogram pt. = pint
ml.= milliliter gal. gallon
lb. =pound
Table 1.2 Liquid and Volume Measurements

American Metric Imperial

1 teaspoon 5 ml. 1/6 fl. oz.
1 dessertspoon 10 ml. 1/3 fl. oz.
1 tablespoon 15 ml. ½ fl. oz.
¼ cup 60 ml. 2 fl. oz.

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 1/3 cup 180 ml. 2 ½ fl. oz.
3/8 cup 90 ml. 3 fl. oz.
½ cup 85 ml. 4 fl. oz.
¾ cup 125 ml. 6 fl. oz.
1 cup 250 ml 8 fl. oz.
Source: Marshall Cavendish Cuisine Asian Tidbits

Table 1.3 Equivalents for one Unit and Fractions of a unit

Tablespoon Cup Pint

1 tbsp. =3 tsp. 1 c. = 16 tbsp. 1 pt. = 2 c.
¾ tbsp.= 2 ¼ tsp. 1/8 c. = 14 tbsp. ¾ pt. = 1 ½ c.
2/3 tbsp. = 2 tsp. ¾ c. = 12 tbsp. 2/3 pt. = 1 1/3 c.
½ tbsp.= 1 ½ tsp. 2/3 c. = 10 2/3 tbsp. ½ pt. = 1 c.
1/3 tbsp. = 1 tsp. ½ c. = 4 tbsp. 1/3 pt. 2/3 c.
1/3 c. = 5 1/3 tbsp. ¼ pt. = ½ c.
¼ c. = 4 tbsp. 1/8 pt. = ¼ c.
1/8 c. = 2 tbsp.

Quart Gallon Pound

1 qt.= 4 c. 1 gal. = 4 qt. 1 lb. = 16 oz.
¾ qt.= 3 c. ¾ gal. = 3 qt. ¼ lb. = 12 oz.
2/3 qt. = 2 2/3 c. 5/8 gal. = 5 pt. ²/3 lb. = 10 2/3 oz.
½ qt. = 2 c. 1 pt. ½ gal. =2 qt. ½ lb. = 8 oz.
¼ qt. = 1 c. 1/3 gal. = 5 1/3 c. 1/3 lb. = 5 1/3 oz.
1/8 qt. = ½ c. ¼ gal. = 1 qt. ¼ lb. = 4 oz.
1/8 gal. = 1 pt. 1/8 lb. = 2 oz.
Source: Robles, Cynthia (ed.) Philippine Home Economics Baking Basics

Table 1.4 Approximate Can Sizes and Contents

Size of can Volume Weight

6 oz. can ¾ c. 185 grams
8 oz. can 1 c. 250 grams
12 oz. can 1 ½ c. 375 grams
16 oz. can 2 c. 500 grams
20 oz. can 2 ½ c. 625 grams
24 oz. can 3 c. 750 grams
Source: Dayrit, P. Favorite Filipino Recipes

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 To be effective bakers you have to develop the skills and knowledge in
mensuration. Proper technique should always follow.

Measuring Liquid and Dry Ingredients Correctly

1. Dry Ingredients
A. Flour

1. Sift the flour to remove lumps.

2. Scoop the sifted flour lightly into a measuring cup until overflow. Do not shake
the cup.
3. Level off the cup with a straight-edged utensil or spatula.

B. Sugar

White sugar

1. Sifting is not needed unless it is lumpy.

2. Fill the measuring cup until it overflows. Do not shake the cup.
3. Level off with the spatula

Brown Sugar
1. Check if the sugar is lumpy before measuring. Roll out the lumps. Remove
the dirt.
2. Pack into the measuring cup compactly until it follows the shape when
inverted.
3. Level off with a spatula.

C. Powdered Food (baking powder and baking soda )

1. Remove the lumps in the powder by stirring.
2. Dip the measuring spoon into the powder.
3. Level with a spatula or back edge of the knife or right in the can open.

D. Shortening

Solid fats
1. Fill the measuring cup with the shortening while pressing until it is full.
2. Level the fat with a straight of a knife or a spatula.

Liquid Fats

1. Pour oil in the glass measuring cup.

2. Check if it filled up to the measuring mark. Do not lift the cup when measuring.
3. Read at eye level.

E. Milk form

1. Liquid it is to pour milk into the glass measuring cup. Check if the
measurement is correctly measured. Do not lift the cup. Read at eye level.

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 2. Powdered milk is to remove lumps in the milk by stirring. Scoop lightly into
the measuring cup or spoon without shaking until it overflows. Level off with
the spatula.

F. Solid Ingredients
Solid ingredients can be moist or dry. They are in large pieces.
1. When measuring solid ingredients, “shake” the measuring cup from side to
side to level the ingredients.

What’s More
Compute the following measurement given.
1. 3 cups = _____Tbsp.
2. 2 kilo = _____lbs.
3. 4 pints = _____cups
4. 5 tablespoon = _____teaspoon
5. 1 gallon = _____ pints

What I Have Learned

Answer what is asked in the question. Explain at least in two sentences. (5 points
each)

1. How will you measure the flour correctly? Explain your answer.
_______________________________________________________________________________
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_______________________________________________________________________________

2. What is the proper way of reading the liquid measuring cup? Discuss briefly.
_______________________________________________________________________________
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_______________________________________________________________________________

3. How will you measure the small amount of ingredients? Explain your answer.
_______________________________________________________________________________
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 What I Can Do
Read and understand the direction below.

Online Learners: Demonstrate and create a video presentation on how to measure

the ingredients used in baking.

Offline Learners: Do the actual measurement and make an observation report signed
by the parent or guardian.

Measuring the ingredients accurately

Select, measure and weigh required ingredients.
Procedure: Show to the class the proper measuring of the following ingredients:
1. Flour
2. Brown sugar
3. Baking soda
4. Evaporated milk
5. Nuts

How well did you perform?

For Online and Offline Learner: Your performance will be rated using the rubric
below.
Rubrics for Scoring:

Can perform this skill without supervision and with initiative and adaptability
4
to problem situations.
3 Can perform this skill satisfactorily without assistance or supervision.
Can perform this skill satisfactorily but requires some assistance and or
2
supervision.
Can perform this skill satisfactorily but requires considerable assistance and or
1
supervision.

Scale Description Points

4 Excellent 93 - 100
3 Good 86 - 92
2 Fair 79 - 85
1 Poor 78 - below

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 Assessment
I. Match column A with column B. Write the letter of the correct answer on the
space provided before the number.

A B
____1. 1 tablespoon A. 16 tablespoon
____2. 1 gallon B. 1000 grams
____3. 1 cup C. 3 teaspoon
____4. 1 pound D. 16 cups
____5. 1 kilo E. 2 pints
F. 16 ounce

II. Read carefully the question below and choose the best answer by writing only the
letter on the space provided.

____1. What is the proper way to measure flour accurately?

A. level off with the use of the tines of a fork
B. shakes the measuring cup before leveling
C. shovel the flour
D. sift it before measuring
____2. How will you read liquid ingredients using the liquid measuring cup?
A. Bend down and read at eye level C. Lift the glass and read
B. Read while pointing at the mark. D. Read while shaking the glass
____3. What types of ingredients are “packed “into the measuring cup?
A. Baking powder B. Brown sugar C. Flour D. White sugar
____4. To correctly measure solid ingredients, it should be ______ before leveling.
A. sift B. shaken C. shovel D. scoop
____5. To measure small amount ingredients like baking powder it should be _____
before leveling.
A. Sift B. shaken C. shovel D. scoop

Additional Activities

With the help of your parents or guardians, visit and interview a bakery near you.
Guide Questions:
1. How do you measure your ingredients accurately?

2. What are the tools needed to measure the ingredients?

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Write down your answer below.

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How did you perform?

Your performance will be rated using the rubric below.

Rubrics for Scoring:

1 Able to discuss comprehensively the significant task.

2 Able to discuss the task appropriately with 1 or 2 errors.
3 Able to discuss appropriately the significant task with 3 to 5 errors.
4 Able to discuss appropriately the significant task with 6 to 8 errors.

Scale Description Points

4 Excellent 93 - 100
3 Good 86 - 92
2 Fair 79 - 85
1 Poor 78 - below

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 References

Books
Arcos, Cristeta; Domo, Anecita P.; Kong, AnecitaS.;Dogelio, Maila A. ,(2016) Bread
and Pastry Production Manual,3 F. Maine City Tower, 236, Tomas Morato Avenue,
Brgy. South Triangle, Quezon City, Philippines
Basbas, Leonora D.( 2016) Bread and Pastry Production (Volume I ). P. Florentino
St., Sta. Mesa Heights, Quezon City, Philippines
Dayrit, Pat L.1985. Favorite Filipino Recipes. Quezon City, Le Cordon Bleu.
Department of Education, Bread and Pastry Production, Learning Module, K-12
Basic Education Curriculum, Technology and Livelihood Education, Deped
Complex, Meralco Avenue, Pasig City, Philippines 1600.
Gisslen, Wayne (2013) Professional Baking ( Sixth Edition ) Hoboken, New Jersey,
U.S.A., John Wiley & Sons, Inc.,
Robles, Cynthia, N.( 1976) Philippine Economics Baking Basics ( First
printing).Wheat Associates, U.S.A. P.O. Box 146, Makati Metro Manila
Teoh, Debbie.2009.Asian Tidbit, Singapore: Marshall Cavendish Cuisine.

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 Development Team of the Module

Writer: Nelia G. Jimenez (SHS TIII-MHS)

Editors:
Rosalina S. Cruz (MT I-PHS)
Sheilah G. Milla (Dept. Head-FHS)
Nerissa S. Estrella (ASP II/OIC-MNHS)
Mary Grace T.Frondozo (TIII-THS)
Internal Reviewer: Joseph T. Santos (Education Program Supervisor-EPP/TLE)
Layout Artist: Khrycys G. Olairez (TI, BNHS)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor – EPP/TLE

Ivy Coney A. Gamatero

EPS – Learning Resource Management and Development System

For inquiries or feedback, please write or call:

Schools Division Office-Marikina City

Email Address: [email protected]

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE