BAKING INGREDIENTS REQUIRED CONVERSION.pptx

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1. CONVERSION / SUBSTITUTION OF WEIGHTS AND MEASURES

2. Directions: Give the substitute equivalent of the following ingredients. Use a separate sheet to your answer.

3. 2 T all purpose flour = _____ T cornstarch 2. 1 cup cake flour sifted = _____ cup all purpose flour sifted

4. 3. 1 square unsweetened chocolate = _____ T cocoa and ____ T fat

5. 4. 1 whole egg = _____ egg yolks 5. 1 cup coffee cream (20 percent ) = ______ cup milk and _____ T butter

6. OVEN TEMPERATURE

7. Fill in the blanks with the correct answer. Use a separate sheet for your answers.

8. 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

9. 1. 125 degrees Centigrade to degrees Fahrenheit. 2. 225 degrees Fahrenheit to degrees Centigrade. 3. 95 degrees Centigrade to degrees Fahrenheit.

10. VOLUME MEASUREMENT CONVERSIONS Cups Tablespoons Teaspoons Milliliters     1. 5 ml 1/16 cup 1 tbsp 2. 3. 1/8 cup 4. 6 tsp 5. ¼ cup 6. 7. 60 ml 1/3 cup 8. 16 tsp 80 ml ½ cup 8 tbsp 9. 10. 2/3 cup 10 2/3 tbsp 11. 12. ¾ cup 12 tbsp 36 tsp 13. 1 cup 14. 15. 240 ml

11. VOLUME MEASUREMENT CONVERSIONS Cups Tablespoons Teaspoons Milliliters     1 tsp 5 ml 1/16 cup 1. 3 tsp 15 ml 1/8 cup 2. 6 tsp 9. ¼ cup 3. 12 tsp 10. 1/3 cup 4. 16 tsp 11. ½ cup 5. 24 tsp 12. 2/3 cup 6. 32 tsp 13. ¾ cup 7. 36 tsp 14. 1 cup 8. 48 tsp 15.

12. VOLUME MEASUREMENT CONVERSIONS Cups Tablespoons Teaspoons Milliliters     1 tsp 5 ml 1/16 cup 1 tbsp 3 tsp 15 ml 1/8 cup 2 tbsp 6 tsp 30 ml ¼ cup 4 tbsp 12 tsp 60 ml 1/3 cup 5 1/3 tbsp 16 tsp 80 ml ½ cup 8 tbsp 24 tsp 120 ml 2/3 cup 10 2/3 tbsp 32 tsp 160 ml ¾ cup 12 tbsp 36 tsp 180 ml 1 cup 16 tbsp 48 tsp 240 ml

13. WEIGHT Imperial Metric ½ oz 15 g 1 oz 29 g 2 oz 57 g 3 oz 85 g 4 oz 113 g 5 oz 141 g 6 oz 170 g 8 oz 227 g 10 oz 283 g 12 oz 340 g 13 oz 369 g 14 oz 397 g 15 oz 425 g 1 lb. 453 g

14. VOLUME MEASUREMENT CONVERSIONS Cups Tablespoons Teaspoons Milliliters     1 tsp   1/16 cup   3 tsp   1/8 cup   6 tsp   ¼ cup   12 tsp   1/3 cup   16 tsp   ½ cup   24 tsp   2/3 cup   32 tsp  

15. “Deepen your Understanding” 1. What is the meaning conversion? 2. What is the importance of measurement and conversion? 3. What is conversion of units’ example? 4. How do you use conversion in daily living as a student?

16. Conversion of Units: Convert the measuring units as indicated. 1. 2.25 gal = ___________ qt 2. 5 c = ___________ oz 3. 40 oz = ___________ gal 4. 3 cups = __________ tbsp. 5. 1.073 L = ___________ ml 6. 6. 49 oz = ___________ c 7. 16 cups = ___________ pints 8. 10 pints = ___________ cups 9. 5 quarts = ___________ cups 10. 40 quarts = ___________ cups 11. 12 c = ____________ pt. 12. 1000 g = ____________ kg 13. 4 c = ____________ tbsp 14. 56 tbsp = ____________ c 15. 5 tbsp = ____________ tsp

17. Activity 4: Tell the Time Instructions: Convert the given time into minutes and seconds.

18. Steps in recording and documenting production input are as follows: First, weigh all materials and ingredients needed. Second, make a necessary listing in your notebook of all the materials and ingredients used. It is important to note how much or how many. This is what we call recording or documentation. Third, follow the correct format in documenting and recording.

19. Ginamos Ingredients Quantity Unit Unit Cost Anchovies (Bolinao) 2 Kg ₱240.00 Table salt 2 Kg ₱ 30.00

20. Compute the production cost of “ Ginamos ”. B. After computing the production cost of “ Ginamos ”, compute the selling price of the product if 20%is added to the unit cost?

21. Solutions: ₱240.00 + 30.00 ₱270.00   ₱270.00 × .20 ₱ 54.00   ₱270.00 + 54.00 ₱324.00

22. Activity 1: Fill Me In  Directions: The following words below are used in the topic “Cost Production”. Write the appropriate letter to complete the word/s and write it in your activity notebook. 1. P R _ F I _ 6. S _ L _ 2. E_PEN_ITUR_S 7. I N _ U T 3. M _T E R _ A L S 8. _ U T P _ T 4. _ N I T C _ S T 9. P_ O D _ C T I O N C _ S T 5. Y I _ L D 10. S _L L I N _ P _ I C E

23. Activity 2: Name Game – Fresh Fish Directions: Give at least three characteristics in choosing a fresh fish. Write it in your activity notebook. __________________________ __________________________ __________________________

24. Fish Processing Activities The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Fish is a highly perishable food which needs proper handling and preservation if it is to have a long shelf life and retain a desirable quality and nutritional value. The central concern of fish processing is to prevent fish from deteriorating. The most obvious method for preserving the quality of fish is to keep them alive until they are ready for cooking and eating. I. Receiving. This activity includes sorting and grading of raw materials according to size, species and quality. It also includes segregating suitable from unsuitable ones.

25. Raw materials refer to fresh fishes newly caught, chilled or frozen that are not yet subjected to the treatment with preservatives like salt, vinegar and smoke. They are used during salting, curing and smoking. Prior to processing of fish, the raw materials must be efficiently prepared to achieve top quality processed products, maximum yield and highest possible profits.

26. Below are the descriptions of the specific characteristics of a fresh fish: 1. A fish with clear bright eyes have eyes with a convex shiny black pupil and translucent cornea. 2. A fish with bright colored gills have gills which are shiny red or pink, not dull brown or gray. 3. The odor of a fresh fish is similar to that of a newly gathered seaweeds. 4. A fresh fish has a firm flesh characterized by a stiff body and texture elastic to slight pressure. 5. A fresh fish with intact belly walls have no protruding viscera and the walls are not soft or ruptured but firm and springy. 6. The fish with a bright body color has a glossy appearance, with body color typical of the species. 7. The slime present in a fresh fish must be clear, colorless and transparent in normal quantities at the gills and body.

27. A Stale Fish has the following specific characteristics: 1. Discoloration which is a discernible abnormal color changes in some parts characterized by varying degrees of spoilage. 2. Damage is a defect in the fish which materially detracts from the appearance or edible or shipping quality of the fish. It includes loose scales, bruises and abrasions due to mishandling affecting more than 5% of the body of the fish, cuts and punctures made by tools used in catching or transporting fish that expose the flesh with a length of one-tenth of the length of the fish or excessively deep. 3. The stale fish is considered to have loose scales when the scales have been removed from the skin over more than 5% of the surface area of the fish or when scales are easily rubbed off because of bacterial decomposition. 4. The eyes are considered slightly sunken if the eyes are not bulging, or are slightly depressed. 5. The milky slime in stale fish appears cloudy white and is slightly transparent. 6. Slightly discolored gills have abnormal color change from bright red or pink to dull gray or brown. 7. A fish with a slightly soft flesh has a texture which is not elastic and leaves a dent or mark to slight pressure.

28. Express your Ideas Questions: If you were to choose, which would you prefer to buy expensive fresh fish or cheap stale fish? Why? Give at least two (2) reasons.

29. Directions: Below is a layout of an ideal processing room. Place the necessary area appropriate for processing.

30. These are the GMP Requirements on Personal Hygiene 1. Health Status. People known, or suspected, to be suffering from, or to be a carrier of a disease should not be allowed to enter any food handling area. It is a likely that they could contaminate food. Any person so affected should immediately report illness or symptoms of illness to the management.

31. 2. Illnesses and Injuries. The following conditions should be reported to the management so that any afflicted persons need to subject themselves to medical examination and be excluded from handling food. a. Diseases of the respiratory tract, such as common cold, sore throat, pneumonia, scarlet fever, tuberculosis, and trench mouth. Respiratory tract infections spread microorganisms such as staphylococci, which are indigenous to portions of the respiratory tract. b. Intestinal disorders , such as dysentery, typhoid fever and infectious hepatitis. People suffering from intestinal disorders usually shed a lot of intestinal bacteria such as Shigella, Salmonella, etc. which may be transmitted to food by dirty hands.

32. c. Skin disorders , such as sores, abrasions, and lesions, infected ears, boil, scabies and severe rashes. The usual sites for harboring staphylococci are cuts, burns, abrasion, and pustular lesions. When infected persons handle food, the hazard of passing staphylococci from skin surfaces to food increases. Pre employment physical examination is usually required for every person intending to work in a food plant in order to establish freedom from above diseases.

33. 3. Personal Cleanliness. Food handlers should maintain a high degree of personal cleanliness. They should wear suitable protective clothing, head covering, gloves, facial masks, and footwear. Suitable waterproof dressing should cover cuts and wounds, wherein personnel are permitted to continue working.

34. Personnel should always wash their hands when personal cleanliness may affect food safety, as shown in the following practices: a. At the start of food handling activities. b. Immediately after using the toilet c. After handling raw food or any contaminated material, where this could result in the contamination of other food items. They should avoid handling ready-to- eat food when unsure of cleanliness in the process of preparing it.

35. Personal Behavior or Habits People engaged in food handling activities should refrain from behavior that could result in food contamination, such as the following: a. Smoking b. Spitting c. Chewing or eating d. Sneezing or coughing over unprotected food Personal effects such as jewelry, pins or other items should not be worn or brought into food handling areas if they pose a threat to the safety and suitability of food.

36. Visitors Visitors in food manufacturing, processing or handling areas should, where appropriate, wear protective clothing and adhere to the other personal hygiene provisions.

37. ____________ 1. Do not wear appropriate work outfit before entry. ____________ 2. Signs of entrance and exit must be posted in corresponding areas. ____________ 3. Personal effects such as such as jewelry, pins or other items should be worn or brought into food handling areas. ____________ 4. Those who are suffering from or a carrier of a disease should not be allowed to enter any food handling area. ____________ 5. All personnel who will prepare food must wash their hands before and after.

38. ____________ 6. All personnel should be well-groomed, that is to say, make up is a must for girls. ____________ 7. Chewing or eating anywhere is allowed during food preparation. ____________ 8. People wo are engaged in food handling activities should smoke and spit everywhere. ____________ 9. All personnel who will enter in the processing areas must wear complete personal protective equipment. ____________ 10. Medical examination of a food handler should be carried out.

39. 15. The following options are diseases of respiratory tract except. A. Infected ears C. Sore throat B. Common cold D. Trench mouth 16. The following options are activities that need to be refrained by the people who are engaged in food handling except. A. Smoking C. Chewing or eating B. Spitting D. Checking the result 17. What shall visitors do in food manufacturing, processing or handling areas? A. Sexy clothes C. High heels B. Jagger D. Personal Protective Equipment

40. 18. Which of the following options possess a level of threat to life? A. Hazard Analysis C. Debris B. Hazard D. Illness 19. Which of the following signifies cleanliness and freedom from risk of infectious disease? A. Hygiene C. Grooming B. Safety D. Sanitation 20. Which of the following is not a GMP requirement on personnel hygiene? A. Hazard analysis C. Health B. Health status D. Personal cleanliness

41. Activity 4: (B-B) Baby Brush Me! Instruction: Enumerate the steps in brushing your teeth. Write your answers in the activity notebook.

42. QUIZ NO. 4

43. 1. Which of the following options is acquired by eating contaminated food? A. Air borne illness C. Skin disease B. Food borne illness D. Lung illness 2. Which of the following options refers to the science of good health that signifies cleanliness and freedom from the risk of infectious diseases? A. Hazards C. Hygiene B. Sanitation D. Cleanliness 3. When does the perfect time for the personnel wash their hands to ensure food safety? A. After handling raw food C. At the start of food handling activities B. Immediately after using the D. All of the above

44. 4. Which of the following options is the concern of personnel hygiene? A. Wearing of clean hands B. Freedom from any diseases C. Observing sanitary habits and clean washable garments D. All of these 5. Which of the following options below defines as the assurance that food will not cause harm to the consumer when it is prepared? A. Food hygiene C. Food safety B. Good grooming D. Good manufacturing product

45. 6. Which of the following describes the origin and a development of particular disease? A. Food safety C. Food borne illness B. Disasters D. Epidemiological 7. Which of the following options does not belong to the group? A. Abrasions C. Lesions Scarlet fever D. Severe rashes 8. Which of the following does not belong to the group? A. Dysentery C. Pneumonia B. Typhoid fever D. Hepatitis

46. 9. The following options are diseases of respiratory tract except. A. Infected ears C. Sore throat B. Common cold D. Trench mouth 10. The following options are activities that need to be refrained by the people who are engaged in food handling except. A. Smoking C. Chewing or eating B. Spitting D. Checking the result 11. What shall visitors do in food manufacturing, processing or handling areas? A. Sexy clothes C. High heels B. Jagger D. Personal Protective Equipment

47. 12. Which of the following options possess a level of threat to life? A. Hazard Analysis C. Debris B. Hazard D. Illness 13. Which of the following signifies cleanliness and freedom from risk of infectious disease? A. Hygiene C. Grooming B. Safety D. Sanitation 14. What is the fifth step in handwashing techniques? A. Rub hands together C. Scrub thoroughly your hands B. Use disinfectant D. Rinse thoroughly 15. Which of the following is not a GMP requirement on personnel hygiene? A. Hazard analysis C. Health B. Health status D. Personal cleanliness

48. WEIGHT Imperial Metric ½ oz 15 g 1 oz 29 g 2 oz 57 g 3 oz 85 g 4 oz 113 g 5 oz 141 g 6 oz 170 g 8 oz 227 g 10 oz 283 g 12 oz 340 g 13 oz 369 g 14 oz 397 g 15 oz 425 g 1 lb. 453 g

49. What have you learned? 1) How does proper equipment and tool preparation contribute to food safety and quality? 2) Explain the importance of following manufacturers' specifications when preparing equipment and tools for salting, curing, or smoking. 3) What are the potential risks of using improper equipment or tools in the salting, curing, or smoking process?

50. Inspecting and Checking Condition of Equipment and Machines (USE) Before any equipment or machine is used, it must first be checked to make sure that it is very functional and in good condition. Checking and inspecting equipment and machines will guarantee that all their parts are in tact and that no part is missing or defective. This will also assure that electrical plugs and wirings are not defective and will not in anyway cause problems on short circuits, electrocution or any form of accident. Religiously checking and inspecting equipment and machines will facilitate Preventive Maintenance which include checking the following: 1. Machine temperature 2. Hydraulic fluid 3. Wear and surface condition 4. Crack 5. Leak detection 6. Vibration 7. Corrosion 8. Electric insulation

51. Performing pre – operation activities ensures that all the tools, equipment and utensils assembled, checked, inspected, sanitized, readied and stowed after use are the appropriate devices required in processing the food based on the method of processing that will be undertaken like salting, curing, smoking, fermentation, pickling, canning, bottling, processing using sugar, drying, and dehydration or artificial drying. Doing this will prevent the use of inappropriate devices as well as well as the occurrence of accidents due to the use of faulty or defective tools, equipment and utensils.

52. Sanitizing and disinfecting the tools, equipment and utensils will destroy all germs and microorganisms which were not removed after washing with soap and water. Proper cleaning and disinfecting leads to: 1. Minimizing product rejection, return and complaints due to defects resulting from the use of defective or inappropriate tools, equipment and utensils 2. Lengthening product shelf life due to the reduction of contamination resulting from the use of properly sanitized and disinfected tools, utensils and equipment 3. Reduction of the risk on food poisoning due to the use of unsanitized tools, equipment and utensils.

53. 4. Facilitating preventive maintenance which include checking the machine temperature, hydraulic fluid, wear and surface condition, crack, leak detection, vibration, corrosion, and electric insulation.

54. B. Cleaning and Sanitizing Equipment and Instruments The use of sanitizing agents leads to effective sanitation of tools, equipment and utensils. Sanitation with the use of physical and chemical sanitizing agents will kill residual microorganisms that remain after cleaning. Cleaning by washing with soap and water is very important as it ensures the removal of dirt or debris by physical and/or mechanical means. Clean water is to be used to finally wash and rinse all utensils, tools and equipment. Sanitizing or disinfecting, on the other hand, rids or reduces the number of micro-organisms on surfaces where food comes in contact with. It cannot be accomplished until surfaces where foods are processed are clean. Moreover, it cannot be effective without a good pest control program.

55. What have you learned? 1) What equipment is used for salting food? 2) Why is it important to use the right tools in food processing? 3) How can using the wrong equipment affect the quality of the final product?

56. K-W-L Chart Instructional Materials: Manila paper, markers Share a personal experience of curing and smoking meat during a traditional Filipino celebration, emphasizing the importance of proper checking, sanitizing and calibrating equipment