Baking

an Art and a
Science…

GRADE 12
BREAD AND PASTRY
PRODUCTION
The different measuring and weighing
techniques is one of the important skills a learner
in bread & pastry production subject must learn.
It is important to measure the ingredients
accurately in order to come out with a
standard product and efficiently use of the raw
materials.
GRADE 12
BREAD AND PASTRY
PRODUCTION
GRADE 12
BREAD AND PASTRY
PRODUCTION
Objectives
1.Identify the different methods of measuring
ingredients
2. Discuss the importance of accurate measurements.
3. Demonstrate the skills required in accurately
measuring ingredients.

GRADE 12
BREAD AND PASTRY
PRODUCTION
 PROPER WAY OF MEASURING INGREDIENTS

 To ensure consistency of quality and quantity, ingredients

and portion sizes must be measured correctly each time a
recipe is made

GRADE 12
BREAD AND PASTRY
PRODUCTION
 THE
CORRECT TOOLS
OF MEASUREMENT

GRADE 12
BREAD AND PASTRY
PRODUCTION
A. DRY MEASURING CUP
MEASURING CUPS
range
 in size from ¼ cup,1/3 cup and 1
cup
it
 is used to measure solid ingredients
such as shortening, flour, sugar,
cornstarch, raisins and chocolate chips
overfillthe measuring cup and then
scrape away the excess as you level off
the measure

GRADE 12
BREAD AND PASTRY
PRODUCTION
 MEASURING SPOON
 Used to measure small quantities of  Be sure to use the graded
ingredients for both liquid and dry teaspoons and tablespoon and not
ingredients the spoons you use to eat with

GRADE 12
BREAD AND PASTRY
PRODUCTION
 It usually comes in sets  In order to achieve the proper
containing 1/8 tsp, ¼ amount, combine two measuring
tsp,1/2 tsp,1 tsp and 1 spoons (ex. ¾ tsp. of baking soda
=1/2 tsp. baking soda +1/4 tsp.
tablespoon (tbs)
baking soda)

GRADE 12
BREAD AND PASTRY
PRODUCTION
 B. LIQUID MEASURING CUP

used to measure liquid ingredients

 ranging size from 1 cup, 2 cups
and 4 cups
ingredients that can be measured
in a liquid measuring cup
 includes thin liquid like water,

GRADE 12
juice ,milk and oil
BREAD AND PASTRY
PRODUCTION
 PROPER WAY
OF MEASURING
INGREDIENTS

GRADE 12
BREAD AND PASTRY\
PRODUCTION
 1.MEASURING STICKY LIQUID

Liquid ingredients are measured

in a glass measuring cup and must
be eye level

To properly measure a liquid

ingredient, place the liquid
measuring cup on a flat surface
and pour the liquid into the cup
the desired line of measurement
GRADE 12
BREAD AND PASTRY
PRODUCTION
Bend down so your eye are on
the same level with the
measuring marks. Make sure
the liquid comes on the top of
the desired line measure. The
cup to eye level to check the
Measurement

GRADE 12
BREAD AND PASTRY
PRODUCTION
 2.MEASURING STICKY LIQUID
 When measuring sticky liquids such as honey
and molasses, grease the measuring cup or
spray with a non-stick cooking spray to make
removal easier
 Fill the dry measuring cup with the sticky

liquid. Level the cup using a spatula

GRADE 12
BREAD AND PASTRY
PRODUCTION
 3. MEASURING SEMI-LIQUID INGREDIENTS
 Ingredients like sour cream, peanut butter, and yogurt are
measured using dry measuring cups because they are too
thick to be accurately measured in the liquid cups
 Level off sour cream and peanut butter with the back of a
knife

GRADE 12
BREAD AND PASTRY
PRODUCTION
 FLOUR
 To measure 1 cup flour, lightly scoop
the flour into the measuring cup until
overflowing.

Always sift the flour to

remove lumps. Scooping
 Do not shake. Use the back of a knife
flour directly will pack the
or spatula to level off the excess flour
flour and you will end
with too much flour .
552+ GRADE 12
BREAD AND PASTRY
PRODUCTION
 WHITE OR REFINED SUGAR
Sugar is measured by scooping
the cup or measuring spoon into
the container until it is overflowing

Then level off with the spatula

GRADE 12
BREAD AND PASTRY
PRODUCTION
  Spoon brown sugar into a dry
measuring cup
 Press sugar to the bottom of the cup
using the back of a spoon
 Press each time you add sugar and
fill cup heaping full
 Level with spatula
 When inverted, the sugar should
GRADE 12 retain the shape of the measuring cup
BREAD AND PASTRY
PRODUCTION
 POWDERED SUGAR
 Powdered sugar needs to be sifted first prior to
measuring to remove small lumps
 It is measured by spooning the sugar into the measuring

cup from the container, then leveling off with the spatula

GRADE 12
BREAD AND PASTRY
PRODUCTION
 Spoon the ingredients into a
cup and pack down firmly
with a spoon to eliminate
any air holes, then leveling
off the excess with a spatula  1 bar of butter is
 Oil is measured as liquid equivalent to 1 cup

GRADE 12
BREAD AND PASTRY
PRODUCTION
 OTHER DRY AND BULKY INGREDIENTS

 Bulky dry ingredients such as

shredded chees, chopped nuts
and coconut should be
spooned into the measuring
cup
 When the cup is full enough,
path the ingredients lightly
and use your fingers to level
the contents
 Do not pack the ingredients
down
GRADE 12
BREAD AND PASTRY
PRODUCTION
 MEASURING SPOON
When using measuring spoons, hold the spoon flat and
pour the ingredient into the spoon until it reaches the top
rim of the spoon. Never measure over the bowl of
ingredients you are using for the recipe. If you over pour
into the bowl, your measurements will not be accurate

GRADE 12
BREAD AND PASTRY
PRODUCTION
 BAKING POWDER AND BAKING
SODA
 Using the measuring
spoon, lightly scoop
out the container
 Use the back of a knife
or a spatula to level off
the edge of the
measuring spoons

GRADE 12
BREAD AND PASTRY
PRODUCTION
 SHORTENINGS AND SOLID FATS

 To measure shortening, spoon and level off using the spatula

 When measuring spices, the measuring spoon often doesn’t fit
into the mouth of the spice jar. Pour some spice in a small bowl
and then measure

GRADE 12
BREAD AND PASTRY
PRODUCTION
 MEASURING TIPS:
• When measuring ingredients, never measure
over the mixing bowl containing the other
ingredients.
• You may accidentally tip the measuring device
or over pour the ingredients and excess
ingredients would fall into the mixture.
GRADE 12
BREAD AND PASTRY
PRODUCTION
• This could ruin the whole batch, depending on the
ingredient and how much was spilled.
• Measure over the sink, another bowl, or a sheet of
wax paper to catch any excess spillage.
• Spillage caught on wax paper can be returned to that
ingredient's container.

GRADE 12
BREAD AND PASTRY
PRODUCTION
• Ifyou do not have two sets of measuring cups or
spoons that can be used separately for the dry and
liquid ingredients, measure the dry ingredients first
and then use the measuring cups and spoons for the
liquid ingredients.
• Store loose dry ingredients, such as salt, in a
lidded container.
GRADE 12
BREAD AND PASTRY
PRODUCTION
• The ingredient can then be spooned out and
leveled, rather than trying to pour it into a
measuring spoon and having it spill over the edges.
• To help you keep track of which ingredients you
have measured and added in the mixing bowl,
place all the ingredients on one side of the mixing
bowl and once you have measure and add an
ingredient, move its container to the opposite side
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of the bowl.
BREAD AND PASTRY
PRODUCTION
 MEASUREMENT ABBREVIATION
Tablespoon TBSP
Teaspoon Tsp
Cup C
Pound lb.
Ounce oz
Quart qt
Pint pt
GRADE 12
BREAD AND PASTRY
PRODUCTION
Gallon gal
Fluid Ounce Floz
Degrees Fahrenheit °F
Degrees Celsius °C
Grams gms
Kilograms Kg
Liter L
GRADE 12
BREAD AND PASTRY
PRODUCTION
 MEASUREMENT EQUIVALENTS
a. Dry ingredients
1 Tablespoon 3 teaspoon 15 ml
1/8 cup 2 tablespoon 30 ml
¼ cup 4 tablespoon 50 ml
1/3 cup 5 tablespoon + 1 teaspoon 75 ml
½ cup 8 tablespoon 125 ml
2/3 cup 10 2/3 tablespoon 150 ml
¾ cup 12 tablespoon 175 ml
1 cup 16 tablespoon 250 ml
GRADE 12
BREAD AND PASTRY
PRODUCTION
b. Wet ingredients
1 Cup 8 fluid ounces
2 cups 16 fluid ounces
4 cups 32 fluid ounces
8 cups 64 fluid ounces
Dash 2 or 3 drops liquid or Less than 1/8 tsp
(dry)
2 tablespoon 1 ounce
GRADE 12
BREAD AND PASTRY
PRODUCTION
1 pint 2 cups or 1 pound
1 gallon 4 quartz
1 pound 16 ounces

GRADE 12
BREAD AND PASTRY
PRODUCTION
II. MATCHING TYPE
Direction: Match the word on the left with its abbreviation on the right side.
Write the letter of your choice.
_________ 15. Pound A. C
_________ 20. Degrees Celsius B. oz
_________ 11. Tablespoon C. lb
_________ 14. Ounce D. TBSP
_________ 13. Cup E. tsp
_________ 19. Degrees Fahrenheit F. °F
_________ 17. Kilograms G. °C
_________ 18. Grams H. kg
_________ 16. Gallon I. gms
_________ 12. Teaspoon J.gal

GRADE 12
BREAD AND PASTRY
PRODUCTION
 THANK YOU!!!

TEACHER EDNA
GRADE 12
BREAD AND PASTRY
PRODUCTION
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