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    TLE 7 - Bread and PAstry Productio

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    RODELYN PAGSIAT
    The document provides information on measuring ingredients accurately in baking. It discusses proper techniques for measuring dry ingredients like flour, sugars, powders and solid fats, as well as liquid ingredients like milk and liquid fats. Key points covered include packing dry ingredients when filling a cup, using a spatula to level ingredients, removing lumps from leavening agents and not overfilling cups of flour. The document emphasizes the importance of measuring ingredients accurately and provides tips for different ingredient types.

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    TLE 7 - Bread and PAstry Productio

    Uploaded by

    RODELYN PAGSIAT
    66 views4 pages
    The document provides information on measuring ingredients accurately in baking. It discusses proper techniques for measuring dry ingredients like flour, sugars, powders and solid fats, as well as liquid ingredients like milk and liquid fats. Key points covered include packing dry ingredients when filling a cup, using a spatula to level ingredients, removing lumps from leavening agents and not overfilling cups of flour. The document emphasizes the importance of measuring ingredients accurately and provides tips for different ingredient types.

    Original Description:

    Lesson Plan

    Original Title

    TLE 7- Bread and PAstry Productio

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    The document provides information on measuring ingredients accurately in baking. It discusses proper techniques for measuring dry ingredients like flour, sugars, powders and solid fats, as well as liquid ingredients like milk and liquid fats. Key points covered include packing dry ingredients when filling a cup, using a spatula to level ingredients, removing lumps from leavening agents and not overfilling cups of flour. The document emphasizes the importance of measuring ingredients accurately and provides tips for different ingredient types.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    66 views4 pages

    TLE 7 - Bread and PAstry Productio

    Uploaded by

    RODELYN PAGSIAT
    The document provides information on measuring ingredients accurately in baking. It discusses proper techniques for measuring dry ingredients like flour, sugars, powders and solid fats, as well as liquid ingredients like milk and liquid fats. Key points covered include packing dry ingredients when filling a cup, using a spatula to level ingredients, removing lumps from leavening agents and not overfilling cups of flour. The document emphasizes the importance of measuring ingredients accurately and provides tips for different ingredient types.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Learning Competency: LO1.

    Familiarize oneself with the table of weights and measures in baking


    Key Understanding: Standard table of weights and measures
    Content: Performance Mensuration and Calculation
    Learning Objectives:
    Familiarize with the table of weights and measures in baking
    Apply basic mathematical operations in calculating weights and measures
    Measure dry and liquid ingredients accurately
    Activity:
    Identify the correct abbreviation used in measuring the ingredients.
    1. Cup a. cp b. C c. c
    2. Pounds a. pnd b. lb. c. P
    3. Ounces a. Oz b. Onz. c. O
    4. tablespoon a. tbsp. b. t c. tsp
    5. teaspoon a. T b. tsp. c. tspn.

    Analysis:
    1. Do you have any idea on how to convert different measurements used in measuring dry and
    liquid ingredients?
    2. For example:
    a. 1 kilogram= _______ grams
    b. ½ kilogram= _______ grams
    c. 1 pound=_________ grams
    Abstraction:
    STANDARD TABLE OF WEIGHT AND MEASURES
     Common Unit of Weights
     Common Units of volume

    Application:
    Directions: Give the equivalent of the following measurement.
    1. 1 cup = _____ T
    2. 6 tbsp. = _____ cup
    3. 1 tbsp. = _____ teaspoon
    4. 2 cups = _____ pint
    5. 4 cups = _____ quart
    6. ½ cup = _____ T
    7. 1 kilo = _____ lbs.
    8. 1 pound= _____ ounces
    9. 8 cups = _____ quarts
    10. ¼ cup = _____ T

    Assessment:
    Directions: Write your answer on a ¼ sheet of paper.
    1. 2 cups = __________ tbsp.
    2. 6 cups = __________ quarts
    3. 2 kilos = __________ lbs.
    4. ¾ c = __________ tbsp.
    5. 3 cups = __________ pints
    6. 2 lbs. = __________ ounces
    7. 4T = __________ cup
    8. 2 gallon= __________ quarts
    9. 1/8 cup = __________ tbsp.
    10. 2 gram = __________ ounces

    Assignment:

    Concluding Activity:

    Learning Competency: LO 2. Apply basic mathematical operations in calculating weights and measures.
    Key Understanding: Conversion/ Substitution of weights and measure
    Content: Performance Mensuration and Calculation
    Learning Objectives:
    Familiarize with the table of weights and measures in baking
    Apply basic mathematical operations in calculating weights and measures
    Know how to do the temperature conversion (Fahrenheit & Celsius)
    Measure dry and liquid ingredients accurately
    Activity:
    PRETEST
    Direction: Give the substitute equivalent of the following ingredients.
    1. 2 T all-purpose flour = _____ T cornstarch
    2. 1 cup cake flour sifted = _____ cup all-purpose flour sifted
    3. 1 square unsweetened chocolate = _____ T cocoa and ____ T fat
    4. 1 whole egg = _____ egg yolks
    5. 1 cup coffee cream (20 percent) = _____ cup milk and _____ T butter

    Analysis:
    1. Do you have any ideas on the substitute or alternative ingredients if the main ingredient is not
    available in the store?
    2. What are the examples of ingredients that are used in baking that has an alternative or
    substitute ingredient?
    Abstraction:
    CONVERSION/SUBSTITUTION OF WEIGHTS AND MEASURES
     All-purpose flour
     Cornstarch
     Cake flour
     Granulated sugar
     Honey
     Chocolate
     Baking powder
     Active dry yeast
     Whole egg
     Egg yolk & egg white
     Unsweetened chocolate
     Butter
     Coffee cream
     Heavy cream
     Whole milk
     Milk
     Milk or sour milk

    Temperature Conversion Table (Centigrade (˚C) and Fahrenheit (˚F) )


    ˚C= ˚F -32 x 5/9 ˚F= ˚C x 9/5 +32

    Application:
    Convert the following:
    1. 100 degrees Centigrade to degrees Fahrenheit
    2. 320 degrees Fahrenheit to degrees Centigrade.

    Assessment:
    Analogy: Fill in the blanks with the correct answer. Use a separate sheet for your answers.
    1. 1C butter : 1C margarine
    1 ¼ butter : _______ margarine
    2. 1 C milk : 6T sifted crystals + 1C water
    ½ C milk : _____ sifted crystals + ______ water
    3. 1T cornstarch : 2T all-purpose flour
    1/4 T cornstarch : _____ all-purpose flour
    4. 1 oz chocolate : 3T cocoa + 1T fat
    1/4 oz chocolate : ____ cocoa + ___ fat
    5. 1T all-purpose flour : ½ T rice starch
    1T all-purpose flour : ____ T rice starch

    Assignment:

    Concluding Activity:

    Learning Competency: LO3. Measure dry and liquid ingredients accurately


    Key Understanding: Proper measuring of ingredients
    Content: Performance Mensuration and Calculation
    Learning Objectives:
    Familiarize with the table of weights and measures in baking
    Apply basic mathematical operations in calculating weights and measures
    Measure dry and liquid ingredients accurately
    Activity:
    Directions: Write the word or group being defined or described.
    1. This is packed when packed when measuring; it follows the shape of the cup when inverted.
    2. This is used to measure liquid ingredients.
    3. Use to level ingredients when measuring.
    4. This is to be removed in brown sugar and to be rolled with rolling pin.
    5. What not to do in a cup full of flour to avoid excess measurement.
    6. This is how to fill a cup when measuring.
    7. This is not to be done with a cup when measuring liquid ingredients.
    8. This is used to level dry ingredients I the absence of spatula.
    9. It is the way of removing lumps in the baking powder or baking soda.
    10. This step is not necessary in sugar unless it is lumpy.

    Analysis:
    1. Have you tried cooking at home? Give example.
    2. In cooking rice, is it needed to measure the water using measuring cups?
    3. Do you even try to measure the ingredients first before putting it on?
    4. Is it necessary to measure ingredients? Why?

    Abstraction:
    Tips and Techniques on how to Measure dry & Liquid Ingredients Accurately:
    A. FLOUR
    B. SUGAR
    a. White sugar b. Brown Sugar
    C. POWDERED FOOD (baking powder & baking soda)
    D. SHORTENING
    a. Solid fats b. liquid fats
    E. MILK
    a. Liquid Form b. Powdered Milk

    Application:
    The class will be grouped into five (5) groups. Each of the group will have to show off to the class on the
    proper way of measuring the ingredients provided.

    Assessment:
    Evaluation:
    OVERALL EVALUATION
    4 Can perform this skill without supervision and without supervision
    and with initiative and adaptability to problem situations.
    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 parts of this skill satisfactorily but requires
    considerable assistance and/or supervision.

    Assignment:

    Concluding Activity:

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