BPP_(2)Mensuration and Calculations.pptx

Grade 7 and 8 FCS

1. TLE 8 Bread and Pastry Production Exploratory Course

2. PERFORM MENSURATION AND CALCULATION

3. Let’s make Butter Cake! Presentations are communication tools that can be used as lectures, reports, and more. Ingredients: 3 ¼ cups cake flour 1 cup butter 8 eggs 4 tsp. baking powder 1 ¾ cups sugar 1 cup milk 1 tsp. vanilla PROCEDURE: 1. Sift the dry ingredients together except the sugar. 2. In a large bowl, cream the shortening until light and fluffy. 3. Blend eggs one at a time and beat well after each addition. 4. Add vanilla to the milk. 5. Add dry ingredients alternately to the creamed mixture, beginning and ending with dry ingredients. 6. Bake at 375 for 20 to 30 minutes. 7. Cool the cake, invert it in the paper lining.

4. I understand that ___________________. I realize that ________________________. I need to learn more about __________. Write your personal insights about the lesson using the prompts below. REFLECTION

5. PERFORM MENSURATION AND CALCULATION

6. Proper measuring is vital and critical to baking. Baking is a science, and when you mix together ingredients, you’re creating chemistry, edible chemistry, so being precise is important. There is balance between flour, leaveners , fats, and liquids.

7. What are the tools used to measure dry ingredients? There are three methods for filling a dry measuring cup – sifting, spooning, and scooping .

8. What are the tools used to measure liquid ingredients? Measuring liquid ingredients are different from measuring dry ingredients.

9. Measuring Different Baking Ingredients

10. 1. Sift the flour to remove lumps. 2. Scoop the flour into the measuring cup. 3. Level it with the use of spatula. Measuring by volume Note: Do not shake the measuring cup while measuring

11. 1. Sift the flour to remove the lumps. 2. Place the small bowl in the digital weighing scale then set the weighing scale. 3. Scoop the dry ingredients into the bowl until you reach the desired measurement needed in the recipe. Measuring by weight of dry ingredients Note: The best tool used in measuring by weight is digital weighing scale.

12. It is not necessary to sift the sugar. Fill the measuring cup or scoop the sugar until it overflows. Do not shake the measuring cup then level the sugar with a spatula. Measuring Granulated sugar

13. Scoop and pack the brown sugar into a measuring cup. Press the sugar using your hand or spoon. Inverted the cup into the plate brown sugar molded into the shape of the cup. Measuring brown sugar

14. 1. Prepare the liquid measuring cup 2. Place the cup on a flat surface and pour the liquid until it reaches the correct line on the measuring cup. Measuring Liquid ingredients

15. Fill the measuring cup with solid fats while pressing until it is full. Level the solid fats with the spatula. Measuring Solid Fats

16. CINNAMON ROLL Direction: Below are the list of ingredients used in baking Cinnamon Bread. Identify the ingredients that can be measured using a measuring cup write MC , measuring spoon write MS , and LMS for liquid measuring cup and T for tablespoon. Write your answer on the second column. INGREDIENTS ANSWER Bread Flour Cake Flour Shortening Salt Instant Yeast

17. CINNAMON ROLL Direction: Below are the list of ingredients used in baking Cinnamon Bread. Identify the ingredients that can be measured using a measuring cup write MC , measuring spoon write MS , and LMS for liquid measuring cup and T for tablespoon. Write your answer on the second column. INGREDIENTS ANSWER Bread Flour MC Cake Flour MC Shortening MC/T Salt T Instant Yeast T

18. Arranging steps   1. Measuring by volume ______Scoop the flour into the measuring cup ______Level it with the use of spatula. ______Sift the flour to remove lumps. 2. Measuring Liquid ingredients ______Prepare the liquid measuring cup ______Place the cup on a flat surface and pour the liquid until it reaches the correct line on the measuring cup. 3. Measuring Brown Sugar ______Scoop and pack the brown sugar into a measuring cup. ______Press the sugar using your hand or spoon ______Inverted the cup into the plate brown sugar molded into the shape of the cup Directions : Arrange the procedure in measuring dry and liquid ingredients. Start with number 1-4.

19. Arranging steps   1. Measuring by volume ___2___Scoop the flour into the measuring cup ___3___Level it with the use of spatula. ___1___Sift the flour to remove lumps. 2. Measuring Liquid ingredients ___1___Prepare the liquid measuring cup ___2___Place the cup on a flat surface and pour the liquid until it reaches the correct line on the measuring cup. 3. Measuring Brown Sugar ___1___Scoop and pack the brown sugar into a measuring cup. ___2___Press the sugar using your hand or spoon ___3___Inverted the cup into the plate brown sugar molded into the shape of the cup Directions : Arrange the procedure in measuring dry and liquid ingredients. Start with number 1-4.

20. Give your realization on the importance of measuring the ingredients when baking. Using the caricature below, create a short dialogue convincing your father on the importance of measuring the ingredients when baking.

21. by Ma’am Fernando thank you