Q1M2-Bread-and-Pastries-Production PDF

SHS TVL - Bread and Pastry Production NCII Quarter 1 – Module 2: Techniques in Measuring and Weighing Major and Minor Ingredients in Baking (Week 2)  What I Need to Know This Module includes information and activities to develop desirable values, skills, and u...

SHS TVL - Bread and Pastry Production NCII Quarter 1 – Module 2: Techniques in Measuring and Weighing Major and Minor Ingredients in Baking (Week 2)  What I Need to Know This Module includes information and activities to develop desirable values, skills, and understanding through step-by-step procedures and helpful techniques and guidelines on how to prepare, present, display, and store bakery products, pastries, petit fours, cakes, and desserts. Provisions for practical application to the real-life situation are also included for lifelong learning. This Module provides varied and relevant activities and opportunities to determine your understanding of the key concepts and to demonstrate core competencies as prescribed in the TESDA Training Regulation in Bread and Pastry Production. This module will discuss the following: Lesson 1: Techniques in Measuring and Weighing Ingredients in Baking Lesson 2: Major and Minor Ingredients in Baking After you go through with this module, you should be able to: 1. discuss the importance of measuring and weighing ingredients accurately; 2. perform the accurate measurement of dry and liquid ingredients; 3. identify the different major and minor ingredients in baking; 4. classify the ingredients as minor and major ingredients and give the function and its uses. What I Know Please do not forget to write the following in your answer sheet: Name: ________________________________ Grade & Section: ______________ (Specialization): _______________________ Module No: ___________________ Name of Activity: What I know Date: _________________________ Directions: Read each of the following questions carefully and choose the letter of the correct answer. 1. Which of the following ingredients is usually used in a dough that gives better taste and flavor? A. butter C. edible tallow B. compound lard D. vegetables oil 2. What kind of sugar is primarily used in preparing icing? A. brown sugar C. granulated sugar B. confectioner’s sugar D. refined sugar 1 3. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in baked products? A. baking powder C. shortening B. flour D. sugar 4. Which of the ingredients is an example of a physical leavening agent? A. air C. baking soda B. baking powder D. yeast 5. Which kind of flour contains more gluten and less starch? A. all-purpose flour C. cake flour B. bread flour D. soft-flour 6. Which among the choices is a personal hygiene practice in baking? A. keeping fingernails long B. washing the hands after work C. combing the hair in the working area D. wearing an apron during working hours 7. What is the first step to having better results in baking? A. all of the above B. keeping oneself clean C. keeping the food and equipment clean D. keeping the utensils and work area clean 8. What is the best step to have better results in baking? A. Measure ingredients accurately. C. Use modern equipment. B. Memorize the recipe very well. D. Use only imported ingredients. 9. How many cups is equivalent to one gallon? A. 3 B. 5 C. 10 D. 16 10. What is the proper way to measure flour accurately? A. level off with the use of the tines of a fork B. shakes the measuring cup before leveling C. shovel the flour D. sift it before measuring 11. What composition of an egg is present in egg yolk which is responsible for its emulsifying property? A. lecithin C. ovalbumin B. mucin D. riboflavin 12. Which of the following is an example of minor ingredients in baking? A. egg C. leavener B. flavoring D. liquid 13. Which example of shortening contains the natural fat of cocoa beans? A. butter C. lard B. cocoa butter D. margarine 14. Which of the following is a combination of baking soda and acid salt? A. baking powder C. cream of tartar B. baking soda D. yeast 15. What type of flour is primarily used for baking cakes and cookies? A. all-purpose flour C. cake flour B. bread flour D. soft flour 2  Lesson Techniques in Measuring and 1 Weighing Ingredients in Baking What’s In Why is it important to measure ingredients accurately? It is important to measure the ingredients accurately to get standard products and efficient use of materials. Different flour in different localities need varying amounts of liquid and this should be considered in baking. Keep a record of the quantity of flour used each time you bake to find out which measurement produces the best result from the flour available in your area. You will soon learn to judge the correct amount of liquid to add by the consistency of the dough and the way it handles. BAKING TERMINOLOGIES Technical Terms Definition ⮚ to cook food in a dry heat method Bake inside an oven ⮚ a mixture of flours with liquids such Batter as water, milk, or eggs used to prepare various foods https://images.app.goo.gl/nsFTWcys P8TuCW2T8 ⮚ to combine ingredients and produce Blend a homogenous mixture ⮚ to cover with a thin layer of flour, Coat sugar, nuts, batter, etc. ⮚ a soft, thick mass or mixture of dry ingredients (e.g., flour or meal), and Dough liquid (e.g., water) that is kneaded, shaped and baked into bread or https://images.app.goo.gl/nmtMv1 DRhfejjaFj7 pastry. 3 Egg Wash ⮚ consists of beaten eggs sometimes mixed with a liquid, usually water or milk, which is brushed onto the bread or pastry https://images.app.goo.gl/itsUxju 5mx5nUnSEA ⮚ a substance responsible for the Gluten elastic and sticky characteristics of dough https://images.app.goo.gl/JGYMC 8nE1DZjZSTr5 ⮚ a piece or mass of solid matter Lumps without regular shape or of no particular shape ⮚ The French term means “put in Mise’ En Place place” that includes assembling all the necessary ingredients, equipment, and tools and serving https://images.app.goo.gl/ pieces needed to prepare food Yo8rDY72TaengyD18 ⮚ to combine ingredients in any way Mix that make the distribution of ingredients evenly What’s New TECHNIQUES IN MEASURING AND WEIGHING INGREDIENTS USED IN BAKING A. Measurement of Dry and Liquid Ingredients Materials: 1. Dry ingredients: Flour, granulated sugar, brown sugar, baking powder, and soda 2. Liquid ingredients: Water, milk 3. Measuring tools: Graduated measuring cup, measuring spoons, weighing scale, individual measuring cup 4. Others: Spatula, tray, sifter 4  DRY INGREDIENTS A. Flour a. Sift the flour to remove lumps. b. Scoop/Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup. Do not shake the cup. c. Level off the cup with straight-edged utensils or spatula. d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the standard measuring cup. B. Sugar a. White sugar needs sifting only if lumpy. Proceed as in the measurement of flour. Sifting is not necessary before measuring unless it is lumpy. Fill the measuring cup until overflowing. Do not shake the cup. Level off with the spatula or with straight-edged utensils b. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack into a measuring cup just enough to hold its shape. Level off. Check if the sugar is lumpy before measuring. Roll out the lumps. Remove the dirt. Scoop into the measuring cup and pack compactly until it follows the shape when inverted. c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly into the measuring cup. 5  Level off with a spatula or any straight-edged utensil. Do not shake the cup. C. Baking Powder, Soda, Salt, and Spices Fill the measuring spoon with the desired ingredients. Level off with a spatula or any straight-edged utensils. If the baking powder has caked, stir lightly before measuring. Remove the lumps in the powder while stirring. Dip the measuring spoon into the powder. Level with a spatula or back edge of the knife or right in the can opening. D. Powdered milk Remove lumps in milk by stirring. Scoop lightly to fill the measuring cup or spoon without shaking until it overflows. Use the spatula or the straight edge of the knife to level the measurement. E. Shortening: Solid fats Fill the measuring cup/spoon with the shortening/margarine/butter while 6  Level the fat with a back edge of a knife or spatula. Use a standard measuring spoon for less than ¼ cup of fats LIQUID INGREDIENTS Liquid fats Pour oil into the glass measuring cup. Check if it is filled up to the measuring mark. Do not lift the cup when measuring. Milk liquid form Pour milk into the glass measuring cup up to the measuring mark. Do not lift the cup. 7  What is It Equivalent Weights and Measurement Baking is an exact science. Measuring ingredients by weight is far more accurate than measuring by volume. The following chart shows the Equivalent Weights and Measurement of baking ingredients. Given Equivalents Abbreviations Measurement 1 gallon (gal.) 4 quarts gallon gal. 1 quart (qt.) 2 pints quart qt. 1 pint (pt.) 2 cups pint pt. 1 cup (c) 8 fluid cup c. ounces ½ cup 4 ounces tablespoo tbsp. or T n ¼ cup 2 ounces teaspoon tsp. or t ⅛ cup 1 fluid ounce fluid fl. oz. ounce 1 tablespoon 3 teaspoons ounce oz. 1 pound 16 ounces pound lb. 2.2 pounds 35.2 ounces gram g. 1 kilogram 1000 grams kilogram kg COMMON UNITS OF WEIGHT 1 pound (lb.) = 463.59 grams 1 ounce = 28.35 grams 1 kilogram (kg.) = 2.21 pounds 1 gram =.035 ounces 1 medium orange = ¼ to ½ cup (sliced) 1 medium apple = 1 cup slice 14 oz. can condensed milk = 1 ¼ cups 14 oz. can evaporated milk = 1 2/3 cups 1 lb. brown sugar = 2 ¼ cups (packed) 1 lb. confectioner sugar = 3 ½ cups 1 lb. confectioner sugar = 2 ½ cups 1 lb. nuts = 4 ½ cups 1 lb. dried nuts = 2 cups 5 whole eggs = 1 cup 12 egg yolks = 1 cup 8 egg whites = 1 cup 8  COMMON UNITS OF VOLUME 1 bushel (bu.) = 4 pecks 1 peck (pk.) = 8 quarts 1 gallon (gal.) = 4 quarts 1 quart = 2 pints = 964.4 milliliters 1 teaspoon (tsp. or t.) = 4.9 milliliters 1 tablespoon (T. or tbsp.) = ½ fluid ounce =14.8 milliliters 15 ounces raisins = 3 cups 1-pound dates = 2 ½ - 3 cups ½ pint whipping cream = 2 cups whipped creams Frequently Used Substitutions and Equivalents 1 cup butter 1 cup margarine 1 oz baking chocolate (unsweetened) 1 square 1 oz. sweetened chocolate ¼ cup cocoa + 1 ½ to 2 tsp shortening 8 – 10 pcs graham crackers 1 cup graham crumbs 4 oz bread 3 cups soft crumbs 1 cup milk ½ cup evaporated milk ½ cup water 1 cup all-purpose flour – 2T + 2T 1 cupcake flour cornstarch (both sifted before measuring) 1 tablespoon cornstarch 2 tablespoon flour 1 cup evaporated milk + 1 cup sour milk 1 T vinegar or lemon juice 1 cup whipping cream ¾ cup whole milk + ¼ cup butter 1 whole egg 2 egg yolks 1 cup molasses 1 cup honey Lesson Major and Minor 2 Ingredients in Baking What’s In The Role of Ingredients in Baking Every ingredient in a recipe has a specific purpose. It is also important to know how to mix or combine the ingredients properly, that is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether it is bread or desserts, each ingredient plays a part. 9  What’s New Major Ingredients in Baking I. FLOUR A finely ground meal is obtained by grinding and milling cereal grains or other root crops. It can be made from many other types of grass and non-grain plants, such as rye, barley, maize (corn), rice, potatoes, and other foods. A. Types of Flour Flour can be classified as hard flour or soft flour. 1. Hard flour or bread flour - high in gluten, with 12-14% protein content, and has the strongest gluten strength. 2. Bread flour -has 12-14% protein and high gluten contents. It is made from hard wheat flour causing the bread to rise and gives its shape structure. 3. All-purpose flour - has 10-11% protein content and is made from a blend of hard and soft wheat flour. It is also called the General-Purpose Flour or family flour. 4. Soft flour - comparatively low in gluten and results in a finer texture. It is usually made into cake flour, which is the lowest in gluten content; and pastry flour, which has slightly more gluten than cake flour. 5. Cake flour - has 7-9% protein content and is made from soft wheat flour. This is good for baking cakes and cookies as it gives the product a tender and delicate texture. B. Uses of Flour 1. Provides structure, texture, and color to baked products 2. Provides nutritive value to baked products 3. Used as a thickening agent 4. Used as a binder of food 5. Used as a stiffening agent in laundry C. Storage of Flour Most types of flour keep well in a sealed container in a cool, dry location. The original paper packaging used for many types of flour is good for long-term storage as long as the package has not been opened. Once opened, the shelf life decreases. Many types of flour are now marketed in resealable plastic bags that increase shelf life. D. Properties/Characteristics of flour 1. whitish color 3. strength 2. tolerance 4. uniformity 10  5. high absorption II. SUGAR A sweet, soluble organic compound that belongs to the carbohydrate group of food. The simplest to digest among all carbohydrates. A. Types of Sugar 1. Regular granulated sugar or white sugar - also known as table sugar or as refined sugar. 2. Confectioner’s sugar or powdered sugar - granulated sugar that has been pulverized, prevent lumping and caking, about 3% cornstarch is added. 3. Brown sugar - contains caramel, mineral matter, and moisture. It also contains a small amount of molasses. B. Effects of Sugar in Baking increases dough development makes the color of the crust richer improves the nutritive value, flavor, and aroma of the product makes the bread more tender increase the volume of the loaf serves as food for the yeast contributes to the moisture content of baked products, increasing its storing quality acts as creaming agent III. EGGS Eggs are considered a complete protein, containing all the essential amino acids humans use to build other proteins needed by the body. Both the yolk and the egg white contain protein, so whole eggs or their separated components may be used to set liquids. A. Uses of Eggs in Baking 1. Eggs, as well as flour, are the structural ingredients in baking. 2. Eggs provide leavening; and add color, texture, flavor, and richness to the batter. They act as a stabilizer in a mixture that inherently wants to separate the ingredients into two parts, like oil and water. They are very important in helping to bind all the other ingredients together. 3. Beaten eggs are used as leavening agents as they incorporate air into the batter, which will expand in the oven and cause the cake to rise. 4. Eggs are used as a thickening agent. 5. Egg washes are brushed on many baked goods to create a golden shiny top. The egg white provides the luster and the egg yolk color. 6. Egg whites are used to make meringues. 11  B. Composition of Egg 1. Mucin - a protein that is found in egg whites and responsible for its gel characteristic. 2. Ovalbumin - another protein found in egg whites which coagulates and involves both heat coagulation and whipping. 3. Lecithin- present in egg yolk which is responsible for its emulsifying property. IV. SHORTENING Shortening is any fat, which, when added to flour mixtures increases tenderness. This is done by preventing the sticking of gluten strands while mixing, so that gluten is shortened and makes the product tender. A. Examples of Shortening 1. Oil – made from plant products such as corn, cottonseeds, soybeans, peanuts, and other sources. As a rule, you can substitute oil for melted shortening. Among produced oils, corn oil and vegetable oils are commonly used in baking. Unless specified in the recipe, olive oil should not be used in baking. 2. Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-15 % water and 5% milk solids. When used in baking, it contributes flavor and tenderness. Butter remains solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32-35°C (90-95 °F). 3. Margarine – made from hydrogenated vegetable oil. It contains 80-85 percent fat, 10-15 percent water, and 5 percent salt. The hydrogenation process makes oil a solid. 4. Lard – made of fat from pork. Some people prefer lard to other fats for making pie crust and biscuits because it gives a flakier texture. 5. Cocoa Butter – the ivory-colored natural fat of the cocoa beans extracted during the manufacturing of chocolate and cocoa powder. It gives chocolate its creamy, smooth, melt-in-your-mouth texture. B. Uses of Shortening in Baking 1. Makes bread products tender and improves the flavor. 2. Assists in gas retention giving better volume and crust. 3. Prevents the cohesion of gluten. 4. Improves the aroma, color, and texture of baked products. 5. Improves the shelf life of baked products because of their moisture. V. LEAVENING AGENT Leavening agents are gases that cause the dough to rise. In the presence of moisture, heat, and others, the leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough. When a dough or batter is baked, it "sets" and the holes left by the gas bubbles remain. 12  This is what gives bread, cakes, and other baked goods rise and increase in volume. Classification of Leavening Agents 1. Chemical Leaveners - are chemical mixtures or compounds that release gases, usually carbon dioxide. Chemical leaveners are used in quick bread and cakes, as well as cookies. Examples of chemical leaveners: a. Baking Soda - otherwise known as bicarbonate of soda, or Sodium Bicarbonate. It is a chemical salt with diverse practical uses. It is a powerful leavener that readily reacts as soon as it comes in contact with batter or dough. b. Baking Powder – is a combination of baking soda and acid salt. c. Cream of tartar - is tartaric acid and is a fine white crystalline acid salt that is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume. 2. Biological Leaveners. Yeast is a living organism, neither plant nor animal. Yeasts belong to a separate kingdom in taxonomy, the fungus kingdom. Leavening with yeast is a process based on fermentation, the process of converting sugar to alcohol and carbon dioxide. Types of Yeast Dry or granular Instant Compressed or cake type VI. LIQUID INGREDIENTS Liquid ingredients provide moisture to rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough. It also improves the formation of gluten strands during the kneading of dough. The following are some types of liquid ingredients used in baking: A. Water It is the cheapest liquid used in baking. It performs a vital role in baking, making ingredients rehydrated. The right amount of water helps dissolve all other ingredients in the batter and in the dough to form a smooth, workable mixture. In that way, water acts as a binding agent for any baked products. B. Milk and Other Dairy Products Milk and cream, like water, moisten dough and batters. Unlike water, they add a slight flavor to the final baked good and increase its richness. Milk and cream also create a fuller, moister texture in baked goods and help them brown on the surface. They also contribute to the nutritive value of baked goods. 13  Types of Milk Used in Baking fresh milk or whole milk skimmed milk evaporated milk powder or dry milk condensed milk Uses of Milk in Baking increases the nutritive value of baked products enhances texture and increase the softness of baked goods acts as a strengthener when mixed with flour because it helps in the formation of gluten, which gives a baked item structure provides moisture and tenderness to baked goods enhances flavor extends the shelf life of a cake boosts crust color What Is It Minor Ingredients in Baking They are not as important as the major ingredients in baking, but they are essential in attaining the sensory qualities of baked products. They are used in small quantities but contribute to the enhancement of flavor and texture of the baked products. These are the ingredients that add distinction and character to baked goods. 1. Flavoring - used to enhance, add to or change the taste of the base product, be it cake, cookies, sauces, yeast doughs, pastries, candies, etc. 2. Vanilla - The role of vanilla in sweet baked goods is like the role of salt on the savory side: it enhances all the other flavors in the recipe. Without it, cookies and cakes tend to taste flat and bland. 3. Salt - controls yeast growth and has a strengthening effect on the gluten in the dough. It also helps cut the oily mouthfeel of buttery doughs and encourages browning. 4. Spices (cloves, cinnamon, mace, nutmeg) - can be aromatic or pungent in flavor. Along with some seasonal herbs they are being used to enhance the flavor and taste of baked products. 5. Wines - is used to intensify, enhance, and accent the flavor and aroma of food. 6. Coffee - is commonly included because it is a great way to enhance the flavor of cocoa powder, resulting in a more chocolaty cake. The milk, sugar, eggs, and so forth that you add into a cake just helps all that cocoa taste good, not necessarily more chocolaty. 7. Chocolate and Cocoa - chocolate provides structure and absorbs moisture. Cakes formulated with chocolate usually need more water and whole eggs 14  than those without cocoa products. It adds texture as well, due to its fat content. Types of Chocolate 1. Unsweetened Chocolate 2. Bittersweet and Semisweet Chocolate 3. Milk Chocolate What’s More Activity 1.1 Use one (1) whole sheet of paper for this activity. Name: ________________________________ Grade & Section: ___________ Subject (Specialization): _______________ Module No: _________________ Name of Activity: What’s More (Activity 1.1) Date: ______________________ Checking your ability to measure with substitution and equivalent measurement Listed below are the ingredients for honey raisin bars: ¼ cup butter 1 ½ tsp. baking powder ½ cup white sugar ¼ tsp. baking soda ½ cup honey ¼ tsp. salt 1 whole egg ½ cup milk 1 ½ cup cereal flakes 1 cup seedless raisins 1 ½ cup cake flour A. Assume that you do not have a measuring cup. Give the required measurement for every ingredient that is equivalent to a tablespoon or teaspoon measurement. B. Give the substitute for every ingredient marked with a bullet ( ) Activity 1.2 Use a separate sheet in answering the test. Be sure to write the following. Name: ________________________________ Grade & Section: ____________ Subject (Specialization): _______________ Module No: _________________ Name of Activity: What’s More (Activity 1.2) Date: _______________________ Instructions: Answer the questions below and enter them into the crossword. ACROSS 1. What type of flour contains 10-14% protein and is made from a blend of hard and soft wheat flour? 2. What type of sugar contains caramel, mineral matter, and moisture? 3. What is the cheapest ingredient in baking? 4. What ingredient provides moisture and improves the formation of gluten strands during the kneading of dough? 15  5. Give one example of the types of yeast. 6. What ingredient acts as a neutralizer of sweeteners? 3. 4. 6. 3. 1. 5. 5. 1. 2. 4. 2. 6. DOWN 1. It is one of the characteristics or properties of flour in baking. 2. Give one example of milk in baking. 3. What example of shortening contains 80-85% fat; 10-15% water and 5% milk solids? 4. What is considered a sweet, soluble organic compound that belongs to the carbohydrate group of food? 5. What composition of an egg is found in egg whites and is responsible for its gel characteristic? 6. What example of shortening is made from pork? 16  What I Have Learned It is important to measure the ingredients accurately to get standard products and efficient use of materials. Different flour in different localities need varying amounts of liquid and this should be considered in baking. Keep a record of the quantity of flour used each time you bake to find out which measurement produces the best result from the flour available in your area. Dry ingredients (like flour and sugar) should be measured using flat cup measures. Ingredients should be a level off with a straight edge. Spoon measures must be measured with the correct sized spoons. A level spoon is essential. A liquid measuring cup is best to use for liquid ingredients because it is clear and see-through. It also has a spout that makes the pouring of liquids easy. In measuring you should have to follow and use the correct measurement. Baking is an exact science and measuring ingredients by weight is far more accurate than measuring by volume. What I Can Do Activity 1.3. Assessing your ability in following the correct measurements of liquid and dry ingredients Please do not forget to write the following in your answer sheet: Name: ________________________________ Grade & Section: __________ Grade Level & Subject (Specialization): _________ Module No: _______________ Name of Activity: What I Can Do (Activity 1.3) Date: _____________________ Demonstrate the proper way of measuring for the following ingredients: 1 cup flour 3 tbsps. cooking oil ¾ cup sugar ¼ cup water 1 tsp. salt 2/3 cup milk You can use your available measuring tools and please follow the procedure in measuring dry and liquid ingredients. 17 Take a picture/video while doing this activity. Be sure to submit your output as per instructions of your teacher. You will be rated based on the given rubrics on the next page. 1 TOTAL CRITERIA 3 2 (9 POINTS) Following Following the Not following Proper half of the correct the proper Procedure and procedure procedure and procedure measurement and measurement and of an ingredient measurement perfectly measurement appropriately Using the Using the appropriate Not using the Correct tools correct tools tools in some appropriate Used throughout the parts of the tools procedure procedure Observe Observe Neatness and Neatness and neatness and neatness and orderliness Orderliness / orderliness orderliness all are not Mise’ En Place most of the the time observed time RATING Activity 1.4. Use one (1) whole sheet of paper for this activity. Please do not forget to write the following in your answer sheet: Name: ________________________________ Grade & Section: __________ Grade Level & Subject (Specialization): _________ Module No: ________________ Name of Activity: What I Can Do 1.4 Date: ______________________ Directions: Identify the types of bakery products in your area, and name them according to your knowledge. Find out what ingredients are being added to each and try to observe the appearance of each product. Write your observations and findings inside the table and your work will be rated based on the criteria below. 18  Type of Bakery MINOR Products in your MAJOR OBSERVATIONS / INGREDIENTS Area / Locality INGREDIENTS FINDINGS Performance Rubrics Needs Excellent Satisfactory Score Criteria Improvement (5) (3) (1) Types of bakery products Ingredients added Your Observations and findings Total Score (15/ 15 points) Assessment Please do not forget to write the following on your answer sheet: Name: ________________________________ Grade & Section: ______________ (Specialization): _______________________ Module No: ___________________ Name of Activity: Assessment Date: _________________________ Directions: Read each of the following questions carefully and choose the letter of the correct answer. 1. A tool that is used to level off ingredients into its exact measure. A. Baking sheet C. Scraper B. Knife D. Spatula 2. What is the best substitute for one cup of sifted flour? A. 1 C minus 1 tbsp. sifted all = purpose flour B. 1 C minus 2 tbsp. sifted all = purpose flour C. 1 C plus 2 tbsp. sifted all = purpose flour D. 1 C sifted all-purpose flour 19 3. Why liquid measuring cup is best recommended for liquid ingredients? A. Because it is easy to determine the ingredients B. Because it is clear and see-through C. Because it is pure and natural D. Because of the sense of measuring 4. Which of the following is the best substitute for sour milk? A. 1 C sweet milk plus 1 tbsp. vinegar B. 1¾ C sweet milk plus 1 tbsp. vinegar C. 2 C sweet milk plus ½ tbsp. vinegar D. 2/3 C sweet milk plus 1 tbsp. vinegar 5. What is the best substitute for one cup whipping cream? A. 3/4 C whole milk minus ¼ C butter B. 3/4 C whole milk plus ½ C butter C. 1 C whole milk minus ¼ C butter D. 1 C whole milk minus ½ C butter 6. Which of the following is the best substitute for 1 oz. sweetened chocolate? A. 1/8 cup cocoa + 1tsp shortening B. ¼ cup cocoa + 1tsp shortening C. ¼ cup cocoa + 11/2 to 2 tsp shortening D. ½ cup cocoa + 11/2 to 2 tsp shortening 7. What is the proper way to measure flour accurately? A. shovel the flour B. sift it before measuring C. level off with the use of the tines of a fork D. shakes the measuring cup before leveling 8. In measuring liquid ingredients your eyes must level with the marker line. What will be your position in measuring liquid ingredients? A. Arm down C. Kneel down B. Bend down D. Lie down 9. How many ounces is equivalent to 1 pound? A. 12 ounces C. 16 ounces B. 14 ounces D. 18 ounces 10. Where do you usually place your liquid measuring cup when you measure liquid ingredients? A. Elevated surface C. Rough surface B. Flat surface D. Round surface 11. How many ounces is one (1) gram? A..025 C..045 B..035 D..055 12. In measuring brown sugar, why do we need to pack it off into the Measuring Cup? A. To determine the level of the measurement B. To hold its shape C. To let it breathe D. To make it clear and enough to the brim 20 13. Why it is important to measure the ingredients accurately? A. To get high standards of products B. To have a better result C. To have an accurate result D. To satisfy the customer needs 14. Why you must keep a record of the quantity of flour used each time you Bake? A. To determine the amount of flour you mixed B. To find out which measurement produces the best result C. To give satisfaction and better taste D. To produce a better amount of product 15. How many quarts is equivalent to one (1) gallon? A. 2 quarts C. 6 quarts B. 4 quarts D. 8 quarts 16. Which of these ingredients is an example of a physical leavening agent? A. air C. baking soda B. baking powder D. yeast 17. Which kind of flour contains more gluten and less starch? A. all-purpose flour C. cake flour B. bread flour D. soft flour 18.Which of the following is a combination of baking soda and acid salt? A. baking powder C. cream of tartar B. baking soda D. yeast 19. What type of flour is primarily used for baking cakes and cookies? A. all-purpose flour C. cake flour B. bread flour D. soft flour 20. What composition of an egg is present in egg yolk which is responsible for its emulsifying property? A. lecithin C. ovalbumin B. mucin D. riboflavin 21  Additional Activity Use one (1) whole sheet of paper for this activity. Please do not forget to write the following in your answer sheet: Name: ________________________________ Grade & Section: ___________ Grade Level & Subject (Specialization): _________ Module No: _________________ Name of Activity: Additional Activity Date: _______________________ Test I. Directions: Based on what you have learned, fill out the ABBREVIATIONS of the following given unit of measurement. Use a separate sheet in answering this activity. Exploring your Capability in Reading Equivalent Weights and Measurements GIVEN UNIT OF MEASUREMENT ABBREVIATIONS 1. gallon 2. quart 3. pint 4. cup 5. tablespoon 6. kilogram 7. Fluid ounce 8. ounce 9. teaspoon 10. gram Test II. Directions: Give the equivalent of the following measurement 1. 1 cup =___________________tablespoon 2. 6 tbsp. =___________________cup 3. 1tbsp. =___________________teaspoon 4. 2 cups =___________________pint 5. 4 cups =___________________quart 22  Answer Key 5. Mise’ en place butter 4. ¾ cup whole milk + ¼ cup 3. 16 5. 1 qt. T vinegar or lemon juice 4. 1 pt. 2. 1 cup evaporated milk + 1 3. 3 tsp. 1. to remove the lumps 6. LARD 2. 3/8 c. Written questions 5. MUCIN 1. 16 tbsp. 4. SUGAR Measurement 3. BUTTER = 4 tbsps. / 12 tsps. Equivalent 2. POWDER 7. ½ cup milk Test II 1. TOLERANCE = 24 tbsps. / 72 tsps. 10. g. DOWN 6. 11/2 cup cake flour 9. tsp. = 24 tbsps. / 72 tsps. 8. oz. 5. 1/ 4 cup cereal flakes 6. SALT 7. fl. oz. = 2 egg yolk 5. DRY 6. kg. 4. 1 whole egg 4. LIQUID 5. tbsp. = ½ cup molasses 3. WATER 4. c. 3. ½ cup honey 2. BROWN 3. pt. = 8tbsps / 24 tsps. FLOUR 2. qt. 2. ½ cup white sugar 1. ALL PURPOSE 1. gal. = ¼ cup margarine ACROSS Test I 1.¼ cup butter Additional Activity What’s More What’s More References K to 12 Learning Module in Bread and Pastry Production TESDA TR Based Online Sources: https://www.quora.com/Who-introduced-baking-to-the-Philippines-and-when-did-they-do-it retrieved on July 26, 2021. How+to+Measure+Ingredients.mp4 https://www.shutterstock.com/search/cake+ingredients, retrieved on July 26, 2021 https://images.app.goo.gl/X7v7NaKKGT83JZfZ8, retrieved on July 26, 2021 https://images.app.goo.gl/nsFTWcysP8TuCW2T8, retrieved on July 26, 2021 https://images.app.goo.gl/nmtMv1DRhfejjaFj7, retrieved on July 26, 2021 https://images.app.goo.gl/itsUxju5mx5nUnSEA, retrieved on July 26, 2021 https://images.app.goo.gl/JGYMC8nE1DZjZSTr5, retrieved on July 26, 2021 https://images.app.goo.gl/Yo8rDY72TaengyD18, retrieved on July 26, 2021 https://images.app.goo.gl/1ud4mFn49x6KJQjv8, retrieved on July 26, 2021 https://images.app.goo.gl/HNjpCmFhxsTeGR1f6, retrieved on July 26, 2021 https://images.app.goo.gl/4vXDXJQ1dKEakvkFA, retrieved on July 26, 2021 https://www.breadworld.com/education/baking-ingredients/, retrieved on July 26, 2021 https://ueat.utoronto.ca/baking-ingredients-function/, retrieved on July 26, 2021 23