ACCURATE MEASUREMENTS OF INGREDIENTS.pptx

Ingredients in baking

1. LABORATORY OF LIFE

2. RULES: Follow all instructions. Follow time limits per activity. Always ask to your teacher if you have question/s, not to your classmate. Raise your hand and stand if you want to recite.

3. OBJECTIVES: I dentify dry and liquid ingredients Enumerate the different types of dry and liquid ingredients in baking. C. Demonstrate the steps in measuring dry and liquid ingredients

4. PRE TEST: Encircle the products you would measure with a dry measuring cup. Sugar Water Sour Cream Butter Flour Juice Rice Bread crumbs Cereal Milk Cheese Oil Vinegar Peanut butter Brown sugar Soda Salt

5. Sugar Water Sour Cream Butter Juice Rice Bread Crumbs Cereal Milk Cheese Oil Vinegar Peanut butter Brown sugar Flour Soda Salt

6. ACTIVITY no.1: LET’S INVESTIGATE ! !

7. Pictures of failed baked products will be shown and the learners will investigate and list down the possible reasons why is baked products failed.

8. Possible reasons: W hat do you think are the possible reasons why is baked products failed?

9. Possible reasons: Over mixing the mixture Wrong oven temperature Wrong baking wares/pans Inaccurate measurement of ingredients

10. If you were a baker, what will you do in order for you to produce a quality bake products?

11. HOW TO MEASURE INGREDIENTS ACCURATELY

12. A. Dry Ingredients 1. Flour 1. Sift the flour (if the recipe calls for it). 2. Scoop to fill the measuring cup until overflowing. Don’t shake. 3. Level off with spatula.

13. 2. Sugar a. Granulated and Confectioner sugar 1. Sifting is not necessary before measuring unless it is lumpy. 2. Fill the measuring cup until overflowing. Do not shake. 3. Level off with spatula or any straight edge utensils.

14. b. Brown sugar 1. Check if the sugar is lumpy before measuring. Roll out the lump and remove the dirt. 2. Scoop into the measuring cup and pack until it holds its shape. Level off.

15. 3. Baking Soda, Baking Powder, Yeast, Salt and Other spices 1. Remove the lumps into the powder by stirring. 2. Fill the measuring spoon or dip it into powder. 3. Level off with a spatula or any straight edge utensils.

16. 4. Powdered Milk 1. Spoon the powdered milk into the measuring cup until it fills the cup to overflowing. 2. Level off with spatula. Do not shake the cup while or after filling.

17. 5. Shortening, Margarine, Butter a. With the use of standard measuring cup 1. Pack firmly into the measuring cup, taking care not to have air pockets. Level off with a spatula or any straight edge knife. b. Use tablespoon for a fraction of a cup (e.g., 4 tablespoons for ¼ cup). Follow the same procedure for standard cup.

18. B. Liquid Ingredients (liquid milk, oil, water, etc.) Pour the liquid ingredient in a glass measuring cup until it reaches the measuring mark. Do not lift the cup while measuring and see to it that the glass measuring cup stands on levelled surface.

19. ACTIVITY NO. 2

20. MEASURING TIME! ! SHOWCASING THE PROPER WAY OF MEASURING INGREDIENTS.

21. MEASURING TIME! ! Choose 1 ingredient inside the box and showcase or demonstrate the proper way on how to measure it. FLOUR WHITE SUGAR LIQUID POWDERED MILK BROWN SUGAR MARGARINE BAKING POWDER OIL

22. PERFORMANCE RUBRICS: Criteria VERY GOOD (15) GOOD (10) FAIR (5) SCORE STEPS All the steps were carried out correctly Only 1 or 2 step/s were carried out correctly No steps were carried out correctly CREATIVITY/EFFORT Students put full creativity and effort into this activity Students put some creativity and effort into this activity Students put little or no creativity and effort into this activity

23. Always remember that “baking is a science” in science accuracy counts. Precisely, measuring ingredients makes a difference of how your recipes turned out. “Accuracy is everything” it could mean the difference between success and failure. So measure up with “good quality measuring tools”. You don’t need a fancy or expensive one. Just simple, basic, and easy to use.

24. EVALUATION Choose 1 local baking recipe/ kakanin recipe in your place. Write the name of the local recipe and list down all the ingredients. After listing, identify each ingredients if it is dry or liquid. From your listed ingredients choose 1 and write the steps on how to measure it accurately. If you were a baker, what do you think is the importance of measuring ingredients accurately.

25. Thank you and God bless !