1.1-A.pptx

“Fact or Bluff” 1 tbsp. is equal to 3 tsp.  Do not shake the cup while or after measuring the flour. Baking Powder is also known as sodium bicarbonate. There are two types of sugar, white and brown sugar. The are two types of measuring spoon. One for dry and one for liquid ingre...

“Fact or Bluff” 1 tbsp. is equal to 3 tsp.  Do not shake the cup while or after measuring the flour. Baking Powder is also known as sodium bicarbonate. There are two types of sugar, white and brown sugar. The are two types of measuring spoon. One for dry and one for liquid ingredients.  OBJECTIVES At the end of the lesson, the learners must be able to: Identify baking ingredients with their standard measuring procedure. Express importance in selecting and measuring baking ingredients. Select and measure ingredients according to recipe requirement.  Video Presentation Guide Questions: Write your answer on a ½ sheet of paper. 1. Why is it important to follow standard procedure in measuring ingredients? 2. What do you think are the disadvantages of improper measuring of ingredients? 3. How can this lesson help you as students? DEFINITION OF TERMS: ACCURATE exact, accepted standard measuring tool or instrument. BREAD baked product made from flour, salt, liquid, and sometimes with egg. DOUGH a mixture of flour, liquid, leavening agent, and other ingredients; it becomes bread when baked. GLUTEN a unique component in flour made up of protein. It is formed after working it out with water or liquid. It gives the dough its viscoelastic property. FLOUR powdery product from grains, mostly from wheat; it also includes other grains like rice, corn, monggo, and other starch-rich root crops like potato and cassava. GUIDELINE directs or regulates one’s course of action or conduct. MEASUREMENT act or process of determining specific amount of an ingredient using a standard measuring tool or instrument. SUBSTITUTION act of replacing an ingredient over another ingredient of more or less similar characteristics. TECHNIQUE a specific way or procedure of doing things or an activity. TEMPERATURE degree of hotness or coldness. ABBREVIATIONS AND SYMBOLS OF UNITS OF MEASUREMENT  teaspo tsp. on c. cup tablespo gra tbsp. on g. ms  kilogra kg. m l. liter mililit fluid ml. fl. oz. er ounce  qua gall qt. gal. rt on poun pt. pint lb. d EQUIVALENTS FOR A UNIT TABLESPOON = TEASPOON 1 tbsp. 3 tsp. ¾ tbsp. 2 ¼ tsp. 2/3 tbsp. 2 tsp. ½ tbsp. 1 ½ tsp. 1/3 tbsp. 1 tsp.  CUP = TABLESPOON 1 cup 16 tbsp. ¾ cup 12 tbsp. 2/3 cup 10 tbsp. ½ cup 8 tbsp. 1/3 cup 5 1/3 tbsp. ¼ cup 4 tbsp. 1/8 cup 2 tbsp. TECHNIQUES IN MEASURING FLOURS 1. Sifted flour Sift the flour once, then spoon lightly into the measuring cup until flour overflows. Do not shake the cup while or after measuring. Level the flour with a spatula or the straight edge of a knife. 2. Unsifted flour Spoon the flour into the measuring cup until it overflows. Do not shake the cup. Level it with a spatula or the straight edge of a knife. 3. Cornmeal flour and similar products Stir the flour lightly first with a fork. Then, measure using the same procedures in measuring unsifted flour. FATS AND OILS 1. Shortening, margarine, and butter a. For the standard cup or a fraction of a cup as ½, 1/3, or ¼ , simply press shortening, margarine, or butter into the cup using a spoon. Press continuously until all spaces of the cup had been filled up. Then, level with a spatula or the straight edge of a knife. b. Use tablespoon for a fraction of a cup. Example: 4 tablespoon for ¼ cup 2 tablespoon for 1/8 cup Follow the same procedure for standard cup. c. For easy measurement of butter, one bar of butter (220 grams) is approximately one cup. If you need a fraction of a cup, simply divide the bar as required. Example: For ½ cup, divide the bar into 2 equal parts ( each part is ½ cup). For 1/3 cup, divide the bar into 3 equal parts (each part is 1/3 cup). For ¼ cup, divide the bar into 4 equal parts (each part is ¼ cup). 2. Liquid Fat and Oil Pour the oil or liquid fat into the glass measuring cup until it reaches the measuring mark. See to it that the glass measuring cup stands on a levelled surface. DRY AND LIQUID MILK 1. Dry or Powdered Milk Spoon the powdered milk into the measuring cup until it fills the cup to overflowing. Level with a spatula or the straight edge of a knife. Do not shake the cup while or after filling. Use the same procedure using standard tablespoons, as 2. Liquid Milk Pour the milk into the glass measuring cup until it reaches the measuring mark. See to it that the glass measuring cup stands on a levelled surface. SUGAR 1. White sugar Remove lumps, if any. Then, spoon the sugar into the measuring cup until it overflows. Level with a spatula or the straight edge of a knife. 2. Brown sugar Remove or break up lumps, if any. Then, pack the sugar into the cup using the back of a spoon to fill up all the empty spaces. Press the sugar firmly so it keeps the shape of the cup when removed. 3. Syrup, molasses, and similar products Pour syrup into the cup or measuring spoons, as required. POWDERED INGREDIENTS REQUIRED IN SMALL QUANTITIES:  Baking Powder  Baking Soda  Fine salt  Yeast in granules  Powdered cinnamon, and similar products. 1. To measure tablespoon or teaspoon, fill up to overflow, then level with a spatula or the straight edge of a knife. 2. To measure the division of a tablespoon or teaspoon, fill up one tablespoon or one teaspoon with the powder. Level with the straight edge of a knife. a. For ½ tablespoon or ½ teaspoon, divide the powder lengthwise in the spoon with a knife and push half of the powder into the container. b. For ¾ tablespoon or ¾ teaspoon, divide the spoonful into quarters, or 4 parts. Push one quarter or one part into the container.