Scribd
Upload
11 views

Q1 Week 3 - 4 Performing Mensuration and Calculation

PPT IN BPP

Uploaded by

jennelyn madrid
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
11 views

Q1 Week 3 - 4 Performing Mensuration and Calculation

PPT IN BPP

Uploaded by

jennelyn madrid
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 34

Prayer

WEEK 3 : Other Baking Tools and Equipment.


Name the illustration below:

Mixing bowl Pastry Blender


Pastry Bag Mechanical Oven
Timer
Give the symbols of the following:
1.cup=____
6.pounds=_______
2.tablespoon=________
7.kilo=_________
3.teaspoon=_________
8.gallon=_______
4.ounce=________
Objectives:
a. Familiarize with table of weights and
measures in baking.
b. Convert one measurement with
other measurement.
c. Apply basic mathematical operations
in calculating weighs and measure.
Q1:Week 3
Perform Mensuration and
Calculation
Analiza Leah S. Nullen
TLE Teacher
Vocabulary:

Bushel- any of the various unit of


measure of capacity.
Confectioner sugar – very fine or powder
sugar.
Granulated sugar- sugar in granular form.
Lump-a firm irregular mass.
Vocabulary:

Mass-undefined quantities upon which all


physical measurement are based.
Ounce-a unit of weight equal to 1/16 of a pound
(28.35grams)
Peck-a little -used dry measure one quarter of a
bushel for measuring grain
Pound-a unit of measure of mass equal to 1/16
Vocabulary:

Metric system -it is often referred to as


the International System of Units and abbreviated SI.

The U.S. is one of the few countries globally which still


uses the Imperial system of measurement, where things
are measured in feet, inches, pounds, ounces, etc.
Assignment :
ACTIVITY # 2 :

Give the equivalent value of


measurement
1.3cups=___tbsp 6.1cup=__tbsp
2. 8cups=___quartz 7.6tbsp=___cup
3.3kls=___pounds 8.1tbsp=___tsp
4.4cups=___tbsp 9.2cups=___pint
5.4cups=___pint
10.4cups=___quartz
WEEK 4
LO2. Apply basic
mathematical operations
in calculating weights
and measures
CONVERSION / SUBSTITUTION OF
WEIGHTS AND MEASURES
1 tablespoon all purpose
flour…………...1/2 tablespoon
cornstarch, potato starch,

rice starch or arrowroot starch


1 tablespoon
cornstarch…………………. 2
CONVERSION / SUBSTITUTION OF
WEIGHTS AND MEASURES
1 cup sugar granulated …1 1/3 cup
brown sugar, lightly packed, 1 ½
cup
corn syrup minus ½ cup
liquid, 1 cup honey
minus
½ to 1/3 cup liquid
CONVERSION / SUBSTITUTION OF
WEIGHTS AND MEASURES
1 tablespoon baking powder ……..
¼ teaspoon baking soda plus ½ cup
fully
soured milk or lemon juice
mixed with
sweet milk to
make ½ cup, ¼ teaspoon
CONVERSION / SUBSTITUTION OF
WEIGHTS AND MEASURES

1 whole egg
………………....................... 2 egg
yolks or 3 tablespoon thawed from

frozen eggs, 2 ½ tablespoon


sifted dry
CONVERSION / SUBSTITUTION OF
WEIGHTS AND MEASURES
1 egg yolk …………………….….1 1/3
tablespoon frozen egg yolk
1 egg white ………………………... 2
tablespoon frozen egg white,

2 teaspoon dry egg yolk powder


plus
CONVERSION / SUBSTITUTION OF
WEIGHTS AND MEASURES

1 square unsweetened
chocolate………. 3 tablespoon cocoa
plus 1 tablespoon fat
1 cup butter ……………….. 1 cup
margarine,7/8 to 1 cup
hydrogenated
CONVERSION / SUBSTITUTION OF
WEIGHTS AND MEASURES
1 cup coffee cream ( 20 percent )
………. 3 tablespoons butter plus
about 7/8 cup milk
1 cup heavy cream ( 40 percent )
………..1/4 cup butter plus 3 /4 cup
of milk
1 cup whole milk ……………. 1 cup
CONVERSION / SUBSTITUTION OF
WEIGHTS AND MEASURES

1 cup milk……………………….. 3
tablespoon of sifted non- fat dry
milk
plus 1 cup water, 6
tablespoons of sifted
CONVERSION / SUBSTITUTION OF
WEIGHTS AND MEASURES

1 cup butter milk or sour milk


…………… 1 tablespoon of vinegar or
lemon juice plus
enough
sweet milk to make1 cup (let stand
Weekly Test
Analogy : Fill in the blanks with the correct
answer. Use a separate sheet for your answers.
1. 1C butter : 1C margarine
1 ¼ butter : _____ margarine
2. 1C milk : 6T sifted crystals + 1C water
½ C milk :
__sifted crystal +_____water
3. 1T cornstarch : 2T all purpose flour
¼T cornstarch : ____ all purpose flour
4. 1oz chocolate : 3T cocoa + 1T fat
¼ oz chocolate : ___ cocoa + ___ fat
5. 1T all purpose flour : ½ T rice
starch
3T all purpose flour _____ rice starch
B. Identification. Write the word
that is described or referred to.
___ 1. It is added to sweet milk in
order to produce a sour milk.
___ 2. It is what you add to lard to
produce a substitute for butter.
___ 3.This will serve as your
substitute for honey.
B. Identification. Write the word
that is described or referred to.
___ 4.The most common
cornstarch substitute for
thickening.
___ 5.This is what you need to add
to cocoa to produce chocolate
substitute.
Directions: Use the formula in
converting degrees Centigrade to
degrees Fahrenheit and
Fahrenheit to Centigrade. Show
your computation. Five points each.

C = F – 32 x 5 / 9 F
= C x 9 / 5 + 32

1. 100 degrees Centigrade to


Job well done !!!
Thank You

You might also like