Scribd
Upload
2 views22 pages

Techniques in Measuring and Weighing Ingredients Used in

The document provides a detailed guide on measuring and weighing ingredients for baking, emphasizing the importance of accuracy for standard results. It includes specific techniques for measuring dry ingredients like flour and sugar, as well as liquid ingredients, with step-by-step instructions. Additionally, it features a short quiz to identify various baking ingredients.

Uploaded by

dieserry.oreo29
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
2 views22 pages

Techniques in Measuring and Weighing Ingredients Used in

The document provides a detailed guide on measuring and weighing ingredients for baking, emphasizing the importance of accuracy for standard results. It includes specific techniques for measuring dry ingredients like flour and sugar, as well as liquid ingredients, with step-by-step instructions. Additionally, it features a short quiz to identify various baking ingredients.

Uploaded by

dieserry.oreo29
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/ 22

REVIEW:

MISE EN PLACE
REVIEW:

CONTAMINATION
REVIEW:

PRE-HEAT
REVIEW
:

SCRAPE
REVIEW:

KNEAD
REVIEW
:

BATTER
SHORT QUIZ:
DIRECTIONS: IDENTIFY THE FOLLOWING.
FLOUR
SHORTENING
LIQUID INGREDIENTS
SUGAR
LEAVENING AGENT
1.HARD FLOUR 6. CONFECTIONER
2.CREAM OF TARTAR 7. APF
3.WATER 8. MARGARINE
4.YEAST 9. BAKING SODA
5.LARD BUTTER 10. CONDENSED MILK
TECHNIQUES IN MEASURING
AND WEIGHING
INGREDIENTS USED IN
BAKING
• IT IS IMPORTANT TO
MEASURE THE INGREDIENTS
ACCURATELY TO GET
STANDARD PRODUCTS AND
EFFICIENT USE OF MATERIALS.
MEASUREMENT
OF DRY
INGREDIENTS
1. FLOUR
A. SIFT THE FLOUR TO REMOVE LUMPS.
B. SPOON SIFTED FLOUR LIGHTLY INTO A MEASURING CUP HEAPING IT
WELL OVER THE TO
OF THE CUP.
DO NOT SHAKE THE CUP.
C. LEVEL OFF THE CUP WITH A STRAIGHT-EDGED UTENSILS OR SPATULA.
D. FOR FRACTIONS OF A CUP, USE THE LINES INDICATING ¼, ⅓, AND ½
OF THE STANDARD
MEASURING CUP.
2.
SUGAR
A. SUGAR NEEDS SIFTING ONLY IF LUMPY. PROCEED AS IN THE WHITE
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
STRAIGHT- EDGED UTENSIL.
DO NOT SHAKE THE CUP.
3. BAKING POWDER, SODA, SALT AND
SPICES
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.
3.
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
SHORTENING.
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 WIT
THE MARKER LINE. LOOK AT THE TOP OF THE LIQUID.

You might also like