Teachers COT DEMONSTRATIONs in Measuring the different ingredients.pptx

Teachers demo in Bread and Pastry Production in BPP specialization Home Economics tracks.

1. Bread and Pastry Production NCII Quarter 2- Module 1 Measuring Dry and Liquid Ingredients in Baking

2. Objectives At the end of the lesson, the student will be able to; 1. Identify the liquid and dry ingredients and its proper tools for measuring; 2. Measure accurately the ingredients in baking; 3. Observe proper measurement of ingredients.

3. How far did you know? Direction: Read the questions carefully and choose the answer in the box. 1. Fill the measuring cup with shortening while pressing until it is full. Level the fat with the spatula or the edge of a knife. 2. Sift to remove lumps and scoop it to fill the measuring cup until it overflows. Do not shake the measuring cup but level it with a spatula or the edge of a knife. 3. Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop until it overflows. Do not shake the measuring cup. Level off with spatula or the edge of a knife. 4. A graduated measuring cup is used. Set the cup on a level surface. Never lift the cup while measuring. Read the scale from the side of the cup. 5. Remove the lumps by stirring. Scoop lightly to fill the measuring cup without shaking until it overflows. Use the spatula or the straight edge of a knife to level the measurement. Liquid ingredients Flour Solid fats Baking powder/ baking soda White sugar Powdered Milk Powdered milk Activity 1 Solid fats Flour White Sugar Liquid Ingredients Powdered Milk

4. IMPORTANT THINGS TO UNDERSTAND IN MEASURING INGREDIENTS Direction : Answer the following questions. Write on the sheet provided. 1. What is Metric Measurements in baking? 2 . What is Metric Imperial in baking ? 3. Give 3 example of Metric Measurements in baking? A. B. C. 4. Give 3 example of Imperial in baking ? A . B. C. Activity 2

5. Metric Measurements in baking - is a measurements using in U.S. system Imperial Measurements in baking - is a measurements using in U.K. system, It is also known as British Imperial Volume Imperial Metric 1/8 tsp 0.5 mL ¼ tsp 1 mL ½ tsp 2.5 mL 1 fl oz 30 mL ¼ cup 60 mL 2 tbsp. 1 gallon 1 quart 30 mL 4.5 L 1.1 L

6. Weight Imperial Metric ½ oz 14 g 1 oz 28 g 2 oz 56 g ¼ lb 113 g ¼ lb 113 g ½ lb ¾ lb 1 lb (16 oz ) 227 g 340 g 454 g

7. PERFORMANCE LEVEL How well did you perform? Find out by accomplishing the Scoring Rubric honestly and sincerely. Remember it is your learning that is at stake . 5 Can perform this skill without supervision, with initiative and adaptability to problem situation as well as observing sanitation and safety 4 Can perform this skill without supervision and with initiative and adaptability to problem situation 3 Can perform this skill satisfactorily without assistance or supervision 2 Can perform this skill satisfactorily but requires some assistance and/or supervision 1 Can perform this skill satisfactorily but requires some assistance and/or supervision PERFORMANCE CHECKLIST 1 2 3 4 5 Flour Sifted the flour to remove lumps and scooped it to fill the measuring. Level the flour with a spatula or the edge of a knife. Baking Powder/Baking Soda Removed the lumps by stirring. Dipped the measuring spoon into the powder or scoop the baking powder or baking soda, then level it off with a spatula. Powdered Milk Removed the lumps by stirring. Scooped lightly to fill the measuring cup without shaking until it overflows. Used the spatula or the straight edge of a knife to level the measurement. Sugar Filled the measuring cup or scooped the sugar until it overflows. Did not shake the measuring cup but leveled the sugar with a spatula or the edge of a knife. Brown Sugar Rolled out the lumps, removed the dirt and packed into the measuring cup until the sugar follows the shape of the cup when inverted. When removed from the measuring cup, the brown sugar will be molded into the shape of the cup if packed properly.

8. Activity 3 Assessment Direction: Fill in the table with an appropriate ingredient in cake making . Dry Ingredients Liquid Ingredients 1. 1. 2. 2. 3. 3. 4. 4. 5. 5.

9. Assignment Direction: Study in advance the conversion of Baking Ingredients. How many tablespoon in 1 cup. How many ounces in 4 tablespoon. 8oz is equivalent to how many tablespoon. Give the formula of Celsius to Fahrenheit conversion and Fahrenheit to Celsius.

10. THANK YOU !!!!