Senior High School

10
TLE - Bread and
Pastry Production
Quarter 1 – Module 4
Techniques in Measuring and
Weighing Ingredients in Baking

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Technology and Livelihood Education - 10
Quarter 1 – Module 1: Techniques in Measuring and Weighing Ingredients in
Baking
First Edition, 2020

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do not represent nor claim ownership over them.

Development Team of the Module

Compilers: Mary Joy D. Teopiz

Editors: Delia T. Canono, and Violly Chyril S. Bugtong
Reviewer: Marlene G. Padigos
Illustrator / Layout Artists: Rhea B. Solante
Management Team: Rhea Mar A. Angtud, Schools Division Superintendent
Danilo G. Gudelosao, Assistant Schools Division Superintendent
Grecia F. Bataluna, CID Chief
Vanessa L. Harayo, EPS-LRMS
Marlene G. Padigos, EPS-EPP/TLE/TVL

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Office Address: Imus Avenue, Cebu City
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 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 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 contains Lesson 1 on the Techniques in Measuring and Weighing

Ingredients in Baking.

After you go through with this module, you should be able to:

1. discuss the importance of measuring and weighing of ingredient accurately;

2. perform the accurate measurement of dry and liquid ingredients; and
3. familiarize oneself with the table of weights and measurement.

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 What I Know

Use a separate sheet in answering the test. Be sure to write the following.

Name: ___________________________________ Grade and Sec:________________________

Subject: _________________________________ Lesson Title:___________________________

Instructions: Read and analyze the statement carefully. Choose the best answer
and write the letter only in your answer sheet.

1. Which of the following ingredients is usually used in 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
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 cleanliness practice in baking?
A. combing the hair in the working area
B. keeping fingernails long
C. washing the hands after work
D. wearing an apron during working hours
7. What is the first step to have better results in baking?
A. keeping oneself clean
B. keeping the food and equipment clean
C. keeping the utensils and work area clean
D. all of the above
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 levelling
C. shovel the flour
D. sift it before measuring

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 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

Bake method inside an oven

 a mixture of flours with liquids

such as water, milk, or eggs
Batter used to prepare various foods

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 to combine ingredients and
Blend produce a homogenous mixture

 to cover with a thin layer of

Coat flour, sugar, nuts, batter, etc.

 a soft, thick mass or mixture of

dry ingredients (e.g., flour or
Dough meal), and liquid (e.g., water)
that is kneaded, shaped, and
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  consists of beaten eggs
Egg Wash sometimes mixed with a liquid,
usually water or milk, which is
brushed onto the bread or pastry
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 a substance responsible for the
elastic and sticky characteristics
Gluten of dough

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 a piece or mass of solid matter
Lumps without regular shape or of no
particular shape
 French term means “put in
place” that includes assembling
Mise’ En Place all the necessary ingredients,
equipment, and tools and
serving pieces needed to prepare
food
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 to combine ingredients in any

way that make distribution of
Mix 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

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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 a 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 over flowing. Do not shake the cup.
 Level off with the spatula or with a straight - edged utensils
b. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps.
Pack into 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.

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 c. Sift confectioner’s sugar through a sieve to remove lumps.
 Spoon lightly into measuring cup.
 Level off with spatula or any straight-edged utensil.
 Do not shake the cup.

C. Baking Powder, Soda, Salt and Spices

a. Fill measuring spoon with the desired ingredients. Level off with a spatula
or any straight-edged utensils. If 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 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 knife to level the measurement.

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E. Shortening

a. Solid fats
 Fill the measuring cup/spoon with the shortening/margarine/butter
while

 Level the fat with a back edge of a knife or spatula.

 Use standard measuring spoon for less than ¼ cup fats

LIQUID INGREDIENTS

Liquid fats
 Pour oil in 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.

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 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 tablespoon tbsp. or T
¼ cup 2 ounces teaspoon tsp. or t
⅛ cup 1 fluid ounce fluid ounce fl. oz.
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

COMMON UNITS OF VOLUME

1 bushel (bu.) = 4 pecks
1 peck (pk.) = 8 quarts
1 gallon (gal.) = 4 quarts
1 quart = 2 pints

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 = 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 cup cake 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

What’s More

Activity 1.1. Use one (1) whole sheet of paper for this activity.

Name: ___________________________________ Grade and Sec:________________________

Subject: __________________________________ Lesson Title:__________________________

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

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  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 tablespoon or teaspoon measurement.
B. Give the substitute for every ingredient marked with bullet (•)

Written questions

1. Why do you use sieve in sifting confectioner’s sugar?

___________________________________________________________________________

2. What is the best substitution for sour milk?

___________________________________________________________________________

3. How many cups are equivalent to one gallon?

___________________________________________________________________________

4. The best substitute for one cup whipping cream is ….

___________________________________________________________________________

5. What is another term used for “put in place” which includes assembling all the
necessary ingredients, equipment, tools, and materials?
___________________________________________________________________________

What I Have Learned

1. It is important to measure the ingredients accurately to get standard

products and efficient use of materials.

2. Different flour in different localities need varying amounts of liquid and this
should be considered in baking.

3. 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.

4. Dry ingredients (like flour and sugar) should be measured using flat cup
measures. Ingredients should be level off with a straight edge.

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 5. Spoon measures must be measured with the correct sized spoons. A level
spoon is essential.

6. 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 pouring of liquids easy.

7. In measuring you should have to follow and use the correct measurement.

8. Baking is an exact science and measuring ingredients by weight is far more

accurate than measuring by volume.

What I Can Do

Assessing your ability in following the correct measurements of liquid

and dry ingredients

Demonstrate the proper way of measuring for the following ingredients:

 1 cup flour
 ¾ cup sugar
 1 tsp. salt
 3 tbsps. Cooking oil
 ¼ cup water
 2/3 cup milk

You can use your available measuring tools and please follow the procedures in
measuring dry and liquid ingredients.

Make a documentation while doing the activity (picture of yourself or a video). Post
it in your classroom or Facebook and tag your teacher. You will be rated base on
the criteria below. Forward your documentation before weekends.

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 ingredient measurement
perfectly measurement
appropriately

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 Using the
Using the
appropriate Not using the
Correct tools correct tools all
tools in some appropriate
Used throughout the
part 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

Assessment

Use a separate sheet in answering the test. Be sure to write the following.

Name: ___________________________________ Grade and Sec:________________________

Subject: _________________________________ Lesson Title:___________________________

Instructions: Analyze the questions carefully and choose the letter only.

1. A tool that is used to level off ingredients into its exact measure.
A. Baking sheet B. Knife C. Scraper D. Spatula
2. What is the best substitute for one cup 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
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

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7. 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 levelling
C. shovel the flour
D. sift it before measuring
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 B. Bend down C. Kneel down D. Lie down
9. How many ounces is equivalent to 1 pound?
A. 12 ounces B. 14 ounces C. 16 ounces D. 18 ounces
10. Where do you usually place your liquid measuring cup when you
measure liquid ingredients?
A. Elevated surface B. Flat surface C. Rough surface [Link] surface
11. How many ounces is one (1) gram?
A. .025 C. .045
B. .035 D. .055
12. In measuring brown sugar, why we need to pack off into the Measuring
Cup?
A. To determine the level of the measurement
B. To hold its shape
C. To make it clear and enough to the brim
D. To let it breathe
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 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 better amount of product
15. How many quarts is equivalent to one (1) gallon?
A. 2 quarts B. 4 quarts C. 6 quarts D. 8 quarts

Additional Activities

Activity 1.2. Use one (1) whole sheet of paper for this activity.
Name: ___________________________________Grade and Sec:________________________
Subject: _________________________________ Lesson Title:___________________________

Exploring your capability in Reading Equivalent Weights and Measurements

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Instructions: Base from what you have learned, fill out the ABBREVIATIONS of the
following given unit of measurement. Use a separate sheet in answering this
activity.

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

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

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How+to+Measure+Ingredients.mp4
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Online Resources:
K to 12 Learning Module in Bread and Pastry Production
References
Additional Activities
1. gal.
2. qt.
3. pt.
What’s More 4. c.
5. tbsp.
1.¼ cup butter 6. kg.
7. fl. oz.
= ¼ cup margarine
8. oz.
2. ½ cup white sugar 9. tsp.
= 8tbsps / 24 tsps. 10. g.
3. ½ cup honey Equivalent Measurement
= ½ cup molasses 1. 16 tbsp.
4. 1 whole egg 2. 3/8 c.
= 2 egg yolk 3. 3 tsp.
5. 1/ 4 cup cereal flakes 4. 1 pt.
5. 1 qt.
= 24 tbsps. / 72 tsps.
6. 11/2 cup cake flour
= 24 tbsps. / 72 tsps. What I Know
7. ½ cup milk
= 4 tbsps. / 12 tsps. 1. A
2. B
Written questions 3. D
1. to remove the lumps 4. D
2. 1 cup evaporated milk + 1 5. C
T vinegar or lemon juice 6. D
3. 16 7. D
4. ¾ cup whole milk + ¼ cup 8. A
butter 9. D
5. Mise’ en place 10. D
Answer Key
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