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    Measuring Dry and Liquid (Bread and Pastry Production)

    Uploaded by

    jairo muico
    This document provides instructions for accurately measuring dry and liquid ingredients. It identifies the proper tools for measuring flour, sugars, baking powders, fats, milk, and other ingredients. Specific steps are outlined for measuring each type of ingredient, such as sifting flour before scooping, packing brown sugar, and leveling powders and fats with a spatula. The importance of accurate measurement for baking is also emphasized.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Measuring Dry and Liquid (Bread and Pastry Production)

    Uploaded by

    jairo muico
    28 views49 pages
    This document provides instructions for accurately measuring dry and liquid ingredients. It identifies the proper tools for measuring flour, sugars, baking powders, fats, milk, and other ingredients. Specific steps are outlined for measuring each type of ingredient, such as sifting flour before scooping, packing brown sugar, and leveling powders and fats with a spatula. The importance of accurate measurement for baking is also emphasized.

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    © © All Rights Reserved

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    This document provides instructions for accurately measuring dry and liquid ingredients. It identifies the proper tools for measuring flour, sugars, baking powders, fats, milk, and other ingredients. Specific steps are outlined for measuring each type of ingredient, such as sifting flour before scooping, packing brown sugar, and leveling powders and fats with a spatula. The importance of accurate measurement for baking is also emphasized.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    28 views49 pages

    Measuring Dry and Liquid (Bread and Pastry Production)

    Uploaded by

    jairo muico
    This document provides instructions for accurately measuring dry and liquid ingredients. It identifies the proper tools for measuring flour, sugars, baking powders, fats, milk, and other ingredients. Specific steps are outlined for measuring each type of ingredient, such as sifting flour before scooping, packing brown sugar, and leveling powders and fats with a spatula. The importance of accurate measurement for baking is also emphasized.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 49

    Measuring Dry and

    Liquid Ingredients
    Accurately
    By Jairo S. Muico
    Objectives/Aims of the Lesson
    To identify the different measuring
    tools for liquid and dry ingredients.
    To give the importance of proper
    measuring of liquid and dry
    ingredients.
    To perform measuring of liquid and
    dry ingredients.
    Activity
    Dry
    Ingredients
    Flour
    Granulated
    Sugar
    Brown Sugar
    Baking Powder
    Baking
    Soda
    Liquid
    Ingredients
    Water
    Milk
    Measuring
    Tools
    Flour
    1. Sift the
    flour.
    2. Scoop to fill the
    measuring cup to
    overflow. Do not
    shake.
    3. Level off with
    spatula.
    White Sugar
    1. Sifting is not necessary
    before measuring unless it is
    lumpy.
    2. Fill the measuring cup until
    over flowing. Do not shake the
    cup.
    Brown Sugar
    1. Check if the sugar is lumpy before
    measuring.
    Roll out the lumps. Remove the
    dirt.
    2. Scoop into the measuring cup and
    pack
    compactly until it follows the shape
    Powdered Food (baking
    powder and baking soda)

    1. Remove the lumps


    in the powder by
    stirring.
    Powdered Food (baking
    powder and baking soda)

    2. Dip the
    measuring spoon
    into the powder
    Powdered Food (baking
    powder and baking soda)
    3. Level with spatula or
    back edge of the knife or
    right in the can opening.
    Solid fats
    1.Fill the measuring
    cup/spoon with the
    shortening while
    pressing until it is full.
    2. Level the fat
    with a straight of
    a knife or spatula
    Liquid fats
    1. Pour oil in the
    glass measuring
    cup.
    2. Check if it is filled
    up to the measuring
    mark. Do not lift the
    cup when measuring.
    Milk (Liquid Form)

    1. Pour milk into the


    glass measuring cup up
    to the measuring mark.
    Do not lift the cup.
    Powdered milk

    1. Remove lumps
    in milk by
    stirring.
    2. Scoop lightly to fill
    the measuring cup or
    spoon without shaking
    until it overflows.
    3. Use the spatula
    or the straight
    edge of
    the knife to level

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