Measuring dry and liquid ingredients accurately.pptx

Measuring Tools

1. MEASURE DRY AND LIQUID ACCURATELY

2. LEARNING OBJECTIVES Understand the importance of accurate weights and measurements in baking. 2. Use appropriate conversions between volume and weight measurements 3. Apply conversions to calculate ingredients for different servings At the end of the lesson, he learners are expected to:

3. REVIEW OF THE LESSON “ Measurement Conversion Relay" OBJECTIVE: PRACTICE CONVERTING DIFFERENT UNITS OF MEASUREMENT IN A FUN, COMPETITIVE WAY. HOW TO PLAY: DIVIDE THE CLASS INTO TEAMS. TEAMS TAKE TURNS RUNNING TO THE CARDS, READING THE CONVERSION PROBLEM, SOLVING IT, AND THEN RUNNING BACK TO THEIR TEAM TO PASS THE CARD. THE TEAM THAT CORRECTLY ANSWERS THE MOST QUESTIONS IN A SET TIME WINS.

4. TYPES OF MEASURING TOOLS LIQUID MEASURING CUPS A graduated cup with fraction (1,3/4, 2/3, 1/3, 1/4, 1/8) marked on each side. A measuring glass made of transparent or plastic is more accurate .

5. DRY MEASURING CUPS a cup used to measure dry ingredients such as flour, sugar, cornstarch and brown sugar. A series of flour individualized cup indicating fractional parts ( 1, 1/2, 1/3, 3/4, 1/4) Types of Measuring Tools

6. MEASURING SPOON These consist of a set of spoon with the different measurement used in measuring small amount of the ingredients. Like baking soda, salt, baking powder yeast and other Types of Measuring Tools

7. WEIGHING SCALE This equipment is used to measure large quantities of ingredients Types of Measuring Tools hi

8. MEASURING INGREDIENTS ACCURATELY

9. MEASURING INGREDIENTS CORRECTLY Sift the flour

10. MEASURING INGREDIENTS CORRECTLY Sift the flour

11. Rice and Flour

12. Rice and Flour

13. Fill the cup to overflowing level-off with the spatula or with a straight edge a knife Rice and Flour

14. Fill the cup to overflowing level-off with the spatula or with a straight edge a knife Rice and Flour

15. Brown Sugar

16. Brown Sugar

17. Brown Sugar Pack into cup just enough to hold its shape when turned out off cup

18. Brown Sugar Pack into cup just enough to hold its shape when turned out off cup

19. Brown Sugar Level off with a spatula before emptying

20. Brown Sugar Level off with a spatula before emptying

21. Brown Sugar Level off with a spatula before emptying

22. LEAVENING AGENTS

23. LEAVENING AGENTS LEVEL A MEASURING SPOON WITH STRAIGHT OF A KNIFE TO MEASURE SMALL AMOUNTS OF SALT, PEPPER, LEAVENING AGENTS.

24. LEAVENING AGENTS LEVEL A MEASURING SPOON WITH STRAIGHT OF A KNIFE TO MEASURE SMALL AMOUNTS OF SALT, PEPPER, LEAVENING AGENTS.

25. LEAVENING AGENTS LEVEL A MEASURING SPOON WITH STRAIGHT OF A KNIFE TO MEASURE SMALL AMOUNTS OF SALT, PEPPER, LEAVENING AGENTS.

26. LIQUID INGREDIENTS

27. LIQUID INGREDIENTS LIKE WATER,OIL, FRESH MILK, COCONUT MILK WILL MEASURED WITH A LIQUID MEASURING CUP. A GLASS OR PLASTIC CUP WITH GRADUATED MARKINGS ON THE SIDE

28. LIQUID INGREDIENTS LIKE WATER,OIL, FRESH MILK, COCONUT MILK WILL MEASURED WITH A LIQUID MEASURING CUP. A GLASS OR PLASTIC CUP WITH GRADUATED MARKINGS ON THE SIDE

29. LIQUID INGREDIENTS LIKE WATER,OIL, FRESH MILK, COCONUT MILK WILL MEASURED WITH A LIQUID MEASURING CUP. A GLASS OR PLASTIC CUP WITH GRADUATED MARKINGS ON THE SIDE

30. LIQUID INGREDIENTS PLACE THE CUP ON A FLAT SURFACE, LEVEL SURFACE AND THE VIEW THE LIQUID AT EYE LEVEL TO MAKE SURE IT IS THE PROPER AMOUNT

31. LIQUID INGREDIENTS PLACE THE CUP ON A FLAT SURFACE, LEVEL SURFACE AND THE VIEW THE LIQUID AT EYE LEVEL TO MAKE SURE IT IS THE PROPER AMOUNT

32. LIQUID INGREDIENTS PLACE THE CUP ON A FLAT SURFACE, LEVEL SURFACE AND THE VIEW THE LIQUID AT EYE LEVEL TO MAKE SURE IT IS THE PROPER AMOUNT

33. PERFORMANCE TASK Each student will demonstrate to measure Dry and Liquid Ingredients and small quantities of ingredients

34. PERFORMANCE TASK RUBRICS