BREAD AND PASTRY PRODUCTION NCII FOR GRADES 7,8,9,10 AND SENIOR HIGH SCHOOL

BREAD AND PASTRY

1. BREAD AND PASTRY PRODUCTION

2. P R A Y E R

3. Instructions Read each questions carefully and select the best answer among the choices by using the mouse & click your answer. Before clicking the mouse wait for the cursor to form a hand symbol.

4. 1/6 B. 15 tablespoons C. 16 tablespoons D. 17 tablespoons A. 14 tablespoons

5. 2/6 A. 8 ounces B. 9 ounces C. 10 ounces D. ounces

6. 3/6 A. measuring cup B. measuring spoon C. measuring bowl D. measuring plate

7. 4/6 A. measuring cup B. graduated measuring cup C. measuring bowl D. measuring plate

8. 5/6 A. consistency B. taste C. texture D. all of these

9. 6/6 A. measuring cup B. measuring spoon C. measuring bowl D. measuring plate

10. CORRECT MEASUREMENT METHODS FOR BAKING INGREDIENTS

11. L E A R N I N G OBJECTIVES:

12. I d e n t i f y a n d u s e d i ff e r e n t tools for measuring ingredients. Demonstrate how to correctly measure the different ingredients. Develop awareness on the importance of correct and proper measurement of ingredients.

13. CORRECT MEASUREMENT METHODS FOR BAKING INGREDIENTS

14. M E A S U R I N G T O O L S

15. D R Y M E A S U R I N G C U P -It is used to measure dry ingredients.

16. G R A D U A T E D M E A S U R I N G C U P -It is used to measure liquid ingredients.

17. M E A S U R I N G S P O O N -a set of spoons used to measure small amount of ingredients.

18. W E I G H I N G S C A L E – is an instrument used to measure the weight of an items or ingredients.

19. – is used in timing baked products, the rising of yeast and to check the doneness of cakes. T I M E R

20. D R Y I N G R E D I E N T S

21. L I Q U I D I N G R E D I E N T S

22. S T I C K Y W E T I N G R E D I E N T S

23. S O L I D F A T S

24. HOW TO MEASURE BAKING INGREDIENTS?

25. F L O U R Sift the flour to remove lumps and scoop it to fill the measuring cup until it overflows. Do not shake the measuring cup but level the flour with a spatula or the edge of a knife.

26. G R A N U L A T E D S U G A R Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop the sugar until it overflows. Do not shake the measuring cup but l e v e l t h e s u g a r w i t h s p a t u l a o r t h e e d g e o f a k n i f e .

27. B R O W N S U G A R Spoon and pack the sugar into a measuring cup until the sugar follows the shape of the cup when inverted. When removed, the brown sugar will be molded into the shape of the cup.

28. L I Q U I D I N G R E D I E N T S Place the cup on a flat surface and pour the liquid until it reaches the correct line on the measuring cup. Never lift the cup when pouring the liquid. Read the scale at eye level.

29. Spray or spread a little bit of oil in the measuring spoon to prevent honey and molasses sticking from the measuring spoon. Then pour the honey t o t h e m e a s u r i n g s p oo n o n t h e r i g h t a m o u n t . STICKY WET INGREDIENTS

30. S O L I D F A T S Fill the measuring cup with the shortening while pressing until it is full. Level the fat with spatula or edge of the knife.

31. Some insights on the importance of correct measurement methods for baking ingredients: Consistency Flavors Texture Time-saving

32. Group Activity: Group 1 - ½ c flour, ¼ c white sugar, ½ tsp oil Group 2 - 1/3 c brown s ugar, 1 c water, 1 T baking soda Group 3 - 1/8 c butter, 2 T baking powder, ¼ c flour

33. S h o r t q u i z

34. A S S I G N M E N T : Research and study about Substitution of Ingredients in Baking.

35. "Train your mind to see the good in every situation." —Unknown

36. Next C. 16 tablespoons The correct answer is #1

37. Next A. 8 Ounces The correct answer is #2

38. Next B. measuring spoon The correct answer is #3

39. Next B. graduated measuring cup The correct answer is #4

40. Next D. all of these The correct answer is #5

41. Next B. measuring spoon The correct answer is #6

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