Commision on Higher Education

Municipality of Oas, Province of Albay

Region V
OAS COMMUNITY COLLEGE
2022-2023

BTVTEd
FSM 6

ADVANCE BAKING

NAME OF STUDENT

COURSE/SECTION

DATE SUBMITTED

INSTRUCTOR Ms. Beverlyn E. Mirabueno, LPT

 PREFACE

This unit deals with the knowledge and skills required of the quality
bakery/pastry products in marketable food production environments and
establishments and provide the learners hands-on experience in baking.

In this Module, you will be exposed to proper measuring of baking ingredients

which is a crucial part of successful baking. Unlike cooking, where you can often get
away with eyeballing the amount of ingredients you put in the dish - a-ball of

mozzarella, a knob of butter, three tomatoes-baking is chemistry and requires

precision. Add too much flour to cake batter and the cake may come out tough and

dry. Not enough flour and you risk ending up with a badly structured cake that will
collapse in the oven. Thus, accuracy must always be observe when measuring

ingredients.

This module was designed to provide student/learners to work on and show

their skills in preparing baking tools, equipment and ingredients with fun and
meaningful opportunities for guided and independent learning at their own pace and
time. Student/learners will be enabled to process the contents of the learning
resources.

Page 1 of 31
 PRE- TEST

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

1. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in
baked products?

A. baking powder

B. flour

C. Sugar

D. shortening

2. It refers to fine white flour made from soft wheat which contains 7-9% protein.

A. all-purpose flour

B. cake flour

C. bread flour

D. whole wheat flour

3. Baking ingredient that is an EMULSIFYING AGENT.

A. Eggs

B. cake flour

C. shortening

D. yeast

4. The primary ingredient of most baked products because it provides the structure of
the Product

A. flour

B. eggs

C. leavener

D. butter

5. Generally, It helps to tenderize the product and soften the structure, adds moistness
and richness, increase keeping quality, add flavor, assist in leavening when used as
creaming agents.

A. flour

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 B. eggs

C. leavener

D. butter

6. Enhances the flavors and sweetness of other ingredients.

A. flour

B. eggs

C. leavener

D. butter

7. Is responsible for the production and incorporation of gases during the baking
process.

A. flour

B. eggs

C. leavener

D. butterGenerally,

8. It helps to tenderize the product and soften the structure, adds moistness and
richness, increase keeping quality, add flavor, assist in leavening when used as
creaming agents.

A. flour
B. eggs
C. leavener
D. butter

9. Enhances the flavors and sweetness of other ingredients.

A. flour
B. eggs
C. leavener
D. butter
10. Is responsible for the production and incorporation of gases during the baking
process.
A. flour
B. eggs
C. leavener
D. butter
11. What is the best substitute for two cups of pastry flour?
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 A. C sifted all-purpose flour
B. 1 C sifted all-purpose flour plus 2∕3 cup cake flour
C. 1 C minus 1 tbsp. sifted all-purpose flour
D. 1 C minus 2 tbsp. sifted all-purpose flour
12. What is the proper way to measure flour?
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
13. Which refers to 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
14. Which type of light pastry is filled with whipped cream or a sweetened cream filling
and often topped with chocolate?
A. Cream puff
B. Danish pastry
[Link] pastries
D. Pie and tart
15. What is the procedure of rubbing one or two ingredients against a bowl with the
tip of a wooden spoon or electric mixer?
A. Beating
B. Creaming
C. Folding
D. Stirring

Page 4 of 31
 LESSON 1

Preparing
pastry Products

1.2 Lesson Objective

At the end of this lesson, the student must be able to:

a. Prepare baking tools and equipment for specific baking purposes.
b. Categorize baking tools and equipment.
c. Identify the baking ingredients according to its purposes.
d. Classify baking ingredients for pies and pastry production.

1.3 Introduction
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is
mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes
and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish
dough and pie dough. Besides these various types of short dough, puff pastry, also
known as pâte feuilletée, and éclair paste, also known as pate à choux are other types
of pastry. On the other hand, crisp meringues and other meringue-type sponges
though they are not made from a flour paste are also considered pastries because they
are used like flour pastries in combination with creams, fillings, fruits, and icings to
create a wide range of desserts.

1.4 Lesson Content

Information sheet 1
Baking Terminologies

Bake To cook food in a dry heat method in an oven.

Batter A mixture of flour and liquid such as water, milk and eggs used
to prepare various foods.

Beat To make the mixture smooth using a hand or electric mixer

Blend To combine ingredients and produce a homogeneous mixture.

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 To sprinkle a surface with flour to avoid a mixture to stick into
Dust
it.

Egg wash It is composed of a mixture of beaten eggs mixed with liquid,

usually water or milk which is brushed onto the bread or
pastry.

Grease To brush baking pans with shortening.

Mise-en- A French term which means “put in place” that include

Place assembling all the necessary ingredients, equipment and tools.

Pre-heat To heat the oven prior to baking to achieve the required heat.

Sift To pass through a sifter

Stir in To add another ingredient into the mixture

Baking Tools and Equipment their Uses and

Classification in Baking Pies and Pastries

A. Measuring Tools Description/Function/Uses

Liquid Measuring Cup Liquid Measuring Glass - is made of transparent

glass or plastic with pouring lip, is used for
measuring liquid ingredients.

Dry Measuring Cup Individual Dry Measuring Cups used to measure

large quantities of dry and solid ingredients and with
measurements (1, 3/4, 2/3, ½, 1/3, ¼, 1/8) marked
on each side.

Measuring Spoons It is a set of individual measuring spoons used to

measure small amount of ingredients.

Digital Weighing Scale It is an instrument used to measure accurately

the weight of the ingredients.

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B. Mixing, Blending, Description/Function/Uses
and Cutting Tools

Cookie Cutter It is a device with sharp edges for cutting cookie

dough into a particular shape.

Grater It is used to grate cheese, chocolate, and other fresh

fruits.

Kitchen Shears are used for various cutting procedures.

Paring Knife It is used to pare or cut fruits and vegetables into

different sizes.

Cake Knife It is a sharp, thin-bladed slicing knife and

works its way into your cake.

Serrated Knife It has scalloped, tooth like edge, are ideal for cutting
through foods with a hard exterior and softer interior,
such as a loaf of crusty bread.
Pastry Blender It is made of wires held together by a handle; used
for cutting-in solid fat or shortening in the
preparation of pies, biscuits or doughnuts.

Pastry Wheel It is a round blade knife used to cut dough when

making pastries.

Wire Whisk It is used to beat or whip egg whites or cream.

Wooden Spoon It is also called mixing spoon which comes in various

sizes suitable for different types of mixing.

Rolling Pin It is used to flatten or roll the dough.

Rubber Scrapper It is used to remove bits of food on sides of the bowl.

Spatula It comes in different sizes; Small spatula are used to

remove muffins and molded cookies from pans which
is 5 to 6 inches; Large spatula for icing or frosting
cakes; flexible blade is used for various purposes.
Strainer/Sifter It is used to strain or sift dry ingredients.

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Set of Mixing Bowls It comes in graduated sizes and has sloping sides;
used for mixing ingredients.
Mortar and Pestle It is used to pound or ground ingredients.

Utility Tray It is a shallow platform made of stainless, plastic used

to hold ingredients and other materials.
Chopping Board It is often made of wood or plastic and come in various
widths and sizes and is use for various cutting
purposes in the kitchen.
Pastry Bag It is an open cone or triangular shaped, hand-held bag
made from cloth, paper, or plastic that is used to pipe
semi-solid foods by pressing them and are used for
icing or whipped cream.
Pastry Tip It is a pointed metal or plastic tube connected to the
opening of the pastry bag and is used to form desired
designs.
Pastry Brush Is used to spread butter, oil or glaze on food. It is also
used to remove cake crumbs
Pastry Server A companion utensil to a cake knife, the Cake Server
is used to place pieces of cut cake and pie on plates
to be served.
Baking Tray or Baking It is a flat, rectangular metal pan used for baking
Sheet variety of bread.
Muffin Pan It is a baking pan formed of a group of connecting
cups usually used for muffins or cupcakes.
Tartlet Molds It is used for baking tarts and desserts

Pie Plate Pie plates are used to bake single crust and double
crust pies. It is composed of varied sizes.
Mechanical Oven The food is in motion while it bakes in this type of
oven. The most common types are a revolving oven,
in which its mechanism is like that of a Ferris wheel.
The mechanical action eliminates the problem of
hot spots or uneven baking because the mechanism
rotates throughout the oven. Because of its size it is
especially used in high volume operations. It can
also be equipped with steam ejector.

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1.5 ACTIVITY

Activity 1

Write TRUE if the Statement correct and FALSE if the statement is

incorrect. Write your answer on your answer sheet.

1. Pastry Wheel is a round blade knife used to cut the dough when making pastries.
2. Pastry Blender is made of wires held together by a handle; used for cutting-in solid
fat or shortening in the preparation of pies, biscuits or doughnuts.
3. Rubber scraper is used to scrape bits of food on the sides of the mixing bowl.
4. Pie Plate is used to bake single and double crust pies. It is composed of varied sizes.
5. Measuring spoon is used to flatten the dough in making pie crust.

Activity 2

Give the Functions of the following baking tools and equipment.

BAKING INGREDIENT FUNCTION

1. MIXING BOWL
2. RUBBER SCRAPER
3. ELECTRIC MIXER
4. GRADUATED MEASURING CUP
5. SPATULA
6. OVEN
7. BAKING TRAY
8. PIE PLATE
9. WIEGHING SCALE
10. WIRE WHISK

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 Information sheet 2

MAJOR BAKING INGREDIENTS

1. Flour – is the primary ingredient of most baked products because it provides the
structure of the product (Lauterbach and Albrecht, 1994). The kind of flour that is
commonly used in baking comes from the wheat grain. There are various kinds of flour
that comes from wheat, but these can be generally classified as ‘strong’ or ‘weak’ flour.
This classification is based on the amount of protein present in the flour. Flour is mostly
starch but the protein content (7 to 14%) is important because it determines the
formation of gluten. Gluten determines the shape and texture of the product. Strong
flours come from hard wheat and have high protein content (whole wheat and bread
flours). These are best used for breads while weak flours from soft wheat with lower
protein content (all-purpose flour and cake flour) are used in cakes, quick breads,
cookies and pies.

Kinds of Characteristics Function and Use Proper

Flour Storage
a. Whole Comes from wheat Best used in It should be
Wheat grains, contains the preparing yeast kept in an air
Flour whole part of the grain breads like whole tight closed
including the bran (outer wheat bread container in a
part or cover of the cool dry place
grain), the endosperm or in a
(the fruit) and the germ refrigerator.
or the embryo (the inner
part of the whole grain).
b. Bread It has more gluten Best choice for Can be stored
Flour strength and protein yeast product like for several
content than all-purpose pandesal, pan/ months in a
flour that causes the sliced bread, crusty cool, dry
bread to rise and gives breads and rolls, cabinet when
its shape and structure. and buns. stored in a
Bread flour has 12 to sealed
14% protein. container or if
tightly
wrapped, and
up to one year
in the freezer.

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 c. All • Is a combination of Best for pie crusts, Can be stored
Purpose soft and hard flours. cookies, muffins, inside the
Flour • May be bleached or cupcakes, pancakes cabinet using
and shortened cakes an airtight
unbleached.
• It is one of the most container and
commonly used and be kept for 6-
8 months.
readily accessible
flour. Protein varies
from 8 to 11%.

d. Cake • Is a fine-textured, An excellent for Store in an air

Flour softwheat flour with baking fine-textured tight container
high starch content. cakes with greater not exceeding
• It has the lowest volume and is used for more than
protein content of 7 in some quick breads 6 months.
to 9%. and cookies.
• It is chlorinated (a
bleaching process
which leaves the
flour slightly acidic,
sets a cake faster
and distributes fat
more evenly
through the batter
to improve texture).

OTHER KINDS OF FLOUR

• Contains proteins but • Most popular Can be stored

Rye Flour do not form gluten. flour used for in a plastic
• Breads made with bread making. container and
100% rye flour will be • Best used for must not be
heavy and dense. people with stored for a
gluten intolerance. long period of
time.

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2. Liquids –Important for hydrating protein, starch and leavening agents and bring
together the flour and other ingredients to make a dough. Liquids contribute to the
moistness and texture of the products. Liquids also help in leavening the product
because it turns to steam and expands during baking.

Kinds of liquid Characteristics Function and Use Proper Storage

ingredients

a. Water • The cheapest liquid used It makes the Containers

in baking. ingredients should be
rehydrated thoroughly
cleaned.
b. Milk and • Fresh whole milk is the • Contributes • Fresh milk
creams form of milk most water, fats, and opened
commonly referred to nutrients, and cans of
in recipes. flavor. evaporated
• Evaporated milk is • Moistened milk has to
milk with about 60% dough and be kept
of water removed and batters. refrigerated
can be diluted with in an airtight
equal amount of water container.
when used in baking. • Unopened
• Condensed milk adds evaporated
sweetness. milk cans
• Skimmed milk and should be
powder or dry milk stored in a
acts as a strengthener cool, dry
when mixed with flour. place.
c. Juice Usually fresh fruit juices • Adds flavour Store in airtight
and color. container in the
• Best used in refrigerator.
recipes with
baking soda as
leavening.

3. Shortening – any fat which may come from animal or vegetable. It can also be in
liquid or solid form. It generally help to tenderize the product and soften the structure,
add moistness and richness, increase keeping quality, add flavour, assist in leavening
when used as creaming agents ( Gisslen, 2001).

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 a. Oil - made from plant products such as corn, cotton seeds, soya beans and

peanuts. Corn oil and vegetable oil are commonly used in baking.

b. Butter - made of fatty milk proteins and contains 80-85% fat, 10-15% water
and 5% milk solids. It contributes flavor and tenderness. It has to be stored in
a refrigerator.
c. Margarine - made from hydrogenated vegetable oil. Contains fats, water and
salt.
d. Lard- made of fat from pork. It gives flakier texture when used in biscuits and
making a pie crust.
e. Cocoa butter – ivory colored natural fat extracted from cocoa beans.

4. Sugar - or sweeteners have differing degrees of sweetness and come in various

forms from powder to crystals to syrups. They generally add sweetness and flavour,
create tenderness and fineness of texture (partly by weakening the gluten structure),
give color to the crust, increase keeping quality (by retaining moisture), act as
creaming agent with fats, and provide food for yeast (Gisslen, 2001).

Kinds of sweetener Characteristics Function and Use Proper

Storage
a. Granulated or • Regular white • Finer granulations • Must be kept
refined cane sugar sugar also called are better for mixing in a plastic
table sugar. dough and batters sealed
• Caster sugar because they dissolve container
has finer relatively quicker. and stored
granules while • Sanding sugar is in a dry
sanding sugar good for sprinkles on place.
has coarser top of cakes and
granules than cookies and for
regular white
syrups.
sugar
b. Confectioner or • Sugar ground to • Used in icings,
powdered sugar a fine powder toppings, cream
mixed with a fillings, dusting
small amount of
starch, also
called icing
sugar

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 c. Brown sugar • Darker color • Used in place of
(raw brown, has more white sugar when its
light brown, impurities, it flavour and color is
medium brown) contains small desired
amount of • Contains a small
glucose and amount of acid so it
fructose can be used with
• Contains a baking soda to
little amount of provide leavening
molasses and
the natural fibers
of the sugar
cane

5. Leavening agents – are responsible for the production and incorporation of gases

during the baking process. This is what makes baked products rise. There are different
kinds of leavening agents. Yeast is a biological leavening agent because it is a

microscopic plant that produces carbon dioxide gas and alcohol in the process called
fermentation. The released gas during fermentation produces the leavening action.

Baking soda and baking powder are chemical leavening agents. These produce gas
from the chemical reactions that occur when there is moisture and an acidic ingredient.

Kinds of Characteristics Function and Use Proper Storage

Leavening
Agents
a. Biological • Available as active dry yeast • Fermentation of • Yeast must be
or instant yeast yeast is important kept in an
Ex. Yeast
• Active dry yeast consists of in the formation airtight
coarse oblong granules and stabilization container
• Instant yeast or rapid-rise of gluten thus it is away from
yeast has smaller granules best used for heat and
and dissolve faster. breads and other light.
yeast products.
c. Chemical • Sodium bicarbonate, a fine • The fast action of Must be stored
white powder that has a chemical in air tight
Ex. Baking
slightly salty and alkaline leaveners makes container to
taste (mapakla) them very good

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Soda • Mixture of baking soda plus to use in muffins, maintain
an acid to react with it and cakes, cookies, freshness.
starch to prevent lumping. pastries.
• It is available as single acting
and Baking
or double-acting baking
powder
powder.
• Single-acting baking
powder requires only
moisture to release gas.
• Double-acting baking
powder release gas in two
stages. First, during mixing
then completes the reaction
with the addition of heat
during baking.
d. Vaporous • Steam gives the effect of • When baked at No storage
Leavening leavening as baked products high temperatures, procedure
Agent expands when heated, water turns to needed
though minimal. steam, as like
Ex. Steam • It also contributes to the baking cream puffs
improvement of the texture
and volume of the dough

e. Air • Becomes a leavening agent • Adds volume and

when it is incorporated in softness as in
the mixture when creaming angel or sponge
butter and sugar. cake.

6. Eggs – eggs perform many functions in the production of baked products. Used as

thickening agent, used as meringue, add color, texture, flavor and richness to the
batter. Act as stabilizer in mixture. Bind all other ingredients. Mucin is a protein found

in egg whites is responsible for its gel characteristics. Ovalbumin found also in egg
whites is responsible for the heat coagulation and whipping. Lecithin present in egg

yolk is responsible for its emulsifying property and causes of egg spoilage when stored
in warm temperature. They come in various sizes (small, medium, large, extra-large)
and kinds (chicken egg, duck egg, native egg).

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 Characteristics Function and Use Proper Storage

Large and fresh white • Protein in eggs Keep shell intact and
eggs are the standards for contributes to store in the refrigerator.
baking. They should be structure.
clean, fresh-tasting, free • Emulsifier
of bad odors, and tastes. (blending or
combining of
substances that are
difficult to blend
like fats and liquid).
This contributes to
volume and
texture.
• Leavening when
egg whites are
beaten, air is
trapped in the
foam bubbles and
expand during
baking.
• Shortening due to
the fat content of
the egg yolk.
• Moisture due to
the quantity of
water in eggs.
• Flavor, color,
nutritional value.

7. Flavorings – these ingredients improve taste and enhances flavour as well as add
aroma to bakery products.

a. Salt - has a flavor that makes food taste good; enhances the flavors of other

ingredients; slows down yeast fermentation and strengthens gluten structure

making it more stretchable (Lauterbach and Albrecht, 1994); and also helps

prevent formation and growth of bacterial presence in yeast-dough bread.

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b. Spices and seeds – are finely ground, aromatic vegetable products used to

improve quality of cooked food which usually come from the bark of trees,
vegetable or fruit seeds or roots of various plans. Some common spices and seeds

used are anise, ginger, cinnamon, cloves, mace and nutmeg.

c. Flavor Extracts – are flavorings that are extracted from fruits, pulps or beans

wherein some are further supplemented by artificial flavor and coloring. These
include vanilla extracts banana essence, pandan flavoring, lemon extract.

d. Other flavorings – such as wine, coffee, chocolate and cocoa-unsweetened,

bittersweet and milk chocolate which add zest to the baked product.

Note: While flavoring enhances the quality of the baked product, it should not be
used excessively for it can also do harm to the baked products. Cocoa and
chocolate are two different flavors which are widely used for making cakes,
pastries, cookies and pies. They provide variety to the products as well as body
and bulk to the mix or icing.

Activity 4
Classifying the Baking Ingredients

Direction: Classify the following pies and pastry ingredients if they are liquid
or solid. Make three columns on your answer sheet and write on the 1ST column the
liquid ingredients,; 2nd column, solid ingredients; 3rd column, dry ingredients and
on the last column the classification as to pies and pastry ingredients, bread
ingredients or both.

MARGARINE FRUIT JUICES BAKING POWDER

SUGAR LARD MILK

VANILLA BROWN SUGAR ALMOND FLAVOR

SALT PASTRY FLOUR CONFECTIONER SUGAR

BUTTER WATER ALL-PURPOSE FLOUR

YEAST CONDENSED MILK CHOCOLATE BAR

NUTS ORANGE JUICE CINNAMON

WHEAT FLOUR EGG GRANULATED SUGAR

Page 17 of 31
 Liquid Solid Ingredients Dry Ingredients Pies or Pastry
Ingredients Ingredient

Activity 5

Give the Functions of the following baking ingredients.

BAKING INGREDIENT FUNCTION
1. ALL-PURPOSE FLOUR
2. SALT
3. MARGARINE
4. MILK
5. EGGS
6. WATER
7. VANILLA
8. YEAST
9. SUGAR
10. OIL

1.6 Suggested Readings/Learning Materials:

LET’S WATCH THIS!

▪ View Online Video: Learn by Viewing on the “Most
Essential Baking Equipment’s and their Uses”

[Link]
9vPJQ

Page 18 of 31
 LESSON 2
122
Prepare AND PRODUCE
pastry ProduCTS

2.2 Lesson Objective

At the end of this lesson, the student must be able to:

a. Give the correct substitute ingredients in baking.
b. Measure dry, solid, and liquid ingredients accurately.
c. Realize the importance of accuracy in baking.

2.3 Introduction
Being successful at baking involves more than just being able to follow a
recipe. Something as simple as how you are measuring the ingredients can also impact
the results.
Baking is considered an exact science. As often as you'll hear that old recipes
call for a pinch of this and a dash of that, most ingredient that go into what you're
baking need to be accurately measured in order for your cookies or cake to turn out
just right.

2.4 Lesson Content

Information sheet 1

A. Measuring Dry and Liquid Ingredients (Using Standard Measuring Cup,

Spoon and Liquid Measuring Cup)

1. Dry Ingredients

A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over
the top of a cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensil or spatula.
B. Sugar
a. White sugar needs sifting only lumpy. Proceed as in the
measuring of flour.

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 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.
c. Sift confectioners’ sugar through a sieve to remove lumps. Spoon
lightly into measuring 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 utensil. Stir lightly before measuring.

D. Shortening
a. With the use of dry/solid measuring cup
Have shortening at room temperature. Pack firmly into the
measuring cup, taking care not to have air pockets. Level off with a
spatula or any straight-edge tool/utensil. Use a standard measuring
spoon for less than ¼ cup shortening.

[Link] Ingredients

A. With the use of liquid measuring cup

1. Set up the liquid measuring cup. Place it on a flat and even
surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring
when the liquid reaches the marker line for the desired amount.
3. Check your measurement. Bend down so that your eyes level with
the marker/line. Look at the top of the liquid.
B. Measuring Dry and Liquid Ingredients by Weight (Digital Weighing
Scale)
The best way to measure ingredients when baking is by using the Digital
Weighing Scale. This is because weight, not volume, is more accurate
method of measurement. If you have a recipe that lists its ingredients by
weight, use a digital weighing scale to measure the ingredients.
1. Turn on a digital scale. Place the bowl you will use on the
scale.
2. Press "tare" to reset the measurement back to zero.
3. Add the ingredients one at a time, pressing "tare" after
every addition to accurately measure the weight of the ingredient as
listed.
4. Or you can measure by weight one ingredient at a time.

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SUBSTITUTION OF INGREDIENTS
Sometimes you may find it necessary to substitute one ingredient for another
in a recipe. However, using a different ingredient may change both the taste and
texture of your baking, so it is a good idea before substituting to understand the role
that ingredient plays in the recipe.

INGREDIENT AMOUNT SUBSTITUTION

Baking Powder, single 1 teaspoon 1/4 teaspoon baking soda plus 1/2
acting teaspoon cream of tartar plus 1/4 teaspoon
cornstarch

Baking Soda (Sodium 1/2 teaspoon 2 teaspoons double-acting baking powder

Bicarbonate) (must replace the acidic liquid in recipe with
non-acidic liquid)

Chocolate, 1 ounce 3 tablespoons natural cocoa powder plus 1

Unsweetened tablespoon unsalted butter, vegetable oil or
shortening

Fats, Margarine 1/2 cup) 1/2 cup salted or unsalted butter

Flour, All-purpose 1 cup 1 cup plus 2 tablespoons sifted cake flour

Flour, Cake 1 cup 3/4 cup all-purpose flour plus 2

tablespoons cornstarch

Flour, Pastry 2 cups 1 1/3 cup all-purpose flour plus 2/3 cup
cake flour

Honey 1 cup 3/4 cup light or dark corn syrup plus 1/2
cup granulated white sugar

MILK, Buttermilk (sour 1 cup 1 tablespoon lemon juice or vinegar plus

milk) enough milk to make 1 cup

MILK, Evaporated 1 cup 1 cup light (30% butterfat) or heavy

Whole whipping cream (35% butterfat)

Molasses 1 cup 3/4 cup light or dark brown sugar heated to

dissolve in 1/4 cup liquid

SUGAR, granulated 1 cup 1 cup tightly packed light or dark brown

white sugar

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Vanilla Extract 1 teaspoon 1/2 teaspoon powdered

YEAST, active dry 1 envelope 1 tablespoon fast-rising active yeast

Standard Measure Equivalent Measure

1 tablespoon 3 teaspoons; ½ fluid ounce

1 fluid ounce 2 tablespoons

1 cup 8 fluid oz, 16 tablespoon

1 pint 2 cups

1 quart 2 pints, 4 quarts

1 gallon 4 quarts; 16 cups

2 gallons 1 peck

Ounce and Pound Measures:

Standard Measure Equivalent Measure

4 ounces = ¼ pound

8 ounces = ½ pound

12 ounces = ¾ pound

16 ounces = 1 pound

Weight Conversions for Common Baking Ingredients

Baking is an exact science, and measuring ingredients by weight is far more
accurate than measuring by volume. The following chart shows the conversion for
common baking ingredients, per one cup measure.

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 Dry Ingredients Ingredient Ounces (oz) per cup

Flour, all-purposes, sifted = 4 oz

Flour, bread, sifted = 4¼ oz

Flour, cake, sifted = 3½ oz

Cocoa Powder, lightly spooned= 3 oz

Dry milk powder = 4¾ oz

Sugar, granulated = 7 oz

Liquids and Dairy Ingredient Ounces (oz) per cup

Milk = 8 oz

Buttermilk = 8 oz

Heavy cream = 8 oz

Sour cream = 8 oz

Sweetened condensed milk = 10½ oz

Butter and Fats: Ingredient Ounces (oz) per cup

Butter, 1 tablespoon = ½ oz

Shortening = 6¾ oz

Olive oil, canola oil, vegetable oil= 7½ oz

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 Eggs, Raw, Large, Shelled Ingredient Measurement Ounces
(oz)

1 large whole egg 1¾ oz

1 large yolk 1 tablespoon 2/3 oz

2.5 ACTIVITY

Activity 1

Give the equivalent of the following measurements.

1. 1 tbsp. = _______tsp.

2. 16 tbsp. =_______cup

3. 1/8 cup = _______ tbsp.

4. ½ cup = _______ tbsp

5. 4 ounces = _______ lb.

6. 3 pints = _______ cups

7. 5 kls. = ________ lb.

8. 2 quarts = _______ pints

9. 2 quarts = _______ cups

10. 0. 5 Tbsp. = _______ tsp.

Activity 2

Give the appropriate substitute to the following ingredients:

1. 4 cups all-purpose flour = __________________________

2. 1 cup margarine = ________________________________

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 3. 5 ounces unsweetened chocolate = __________________

4. 2 ½ cups honey = ________________________________

5. 3 cups mollasses =_______________________________

2.6 Suggested Readings/Learning Materials:

LET’S WATCH THIS!

▪ View Online Video: • How to Measure Ingredients

[Link]
=19&v=0vulU_mi7o &feature=emb_logo

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 POST- TEST

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

1. It is used to measure ingredients in large quantity.

A. Measuring cup
B. Baking thermometer
C. Weighing scale
D. Measuring glass
2. It is a sharp, thin-bladed slicing knife and works its way into your cake.
A. Paring knife
B. Serrated knife
C. Cake knife
D. Cake server
3. It is made of wires held together by a handle, used for cutting solid fat or
shortening in the preparation of pies, biscuits or doughnuts.
A. Pastry blender
B. Kitchen shears
C. Grater
D. Wire whisk
4. What is the basic ingredient in baking that improves aroma, flavor, and nutrition
in baked products?
A. baking powder
B. flour
C. Sugar
D. shortening
5. It refers to fine white flour made from soft wheat which contains 7-9% protein.
A. all-purpose flour
B. cake flour
C. bread flour
D. whole wheat flour
6. Baking ingredient that is an EMULSIFYING AGENT.

A. Eggs
B. cake flour
C. shortening
D. yeast

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7. The primary ingredient of most baked products because it provides the structure
of the Product
A. flour
B. eggs
C. leavener
D. butter

8. Generally, It helps to tenderize the product and soften the structure, adds
moistness and richness, increase keeping quality, add flavor, assist in leavening
when used as creaming agents.

A. flour
B. eggs
C. leavener
D. butter

9. Enhances the flavors and sweetness of other ingredients.

A. flour
B. eggs
C. leavener
D. butter

10. Is responsible for the production and incorporation of gases during the baking
process.
A. flour
B. eggs
C. leavener
D. butter
11. What is the best substitute for two cups of pastry flour?
A. 1 C sifted all-purpose flour
B. 1 C sifted all-purpose flour plus 2∕3 cup cake flour
C. 1 C minus 1 tbsp. sifted all-purpose flour
D. 1 C minus 2 tbsp. sifted all-purpose flour
12. What is the proper way to measure flour?
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
13. Which refers to personal cleanliness practice in baking?
A. Combing the hair in the working area

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 B. Keeping fingernails long
C. Washing the hands after work
D. Wearing an apron during working hours
14. Which type of light pastry is filled with whipped cream or a sweetened cream filling
and often topped with chocolate?
A. Cream puff
B. Danish pastry
C. French pastries
D. Pie and tart
15. What is the procedure of rubbing one or two ingredients against a bowl with the
tip of a wooden spoon or electric mixer?
A. Beating
B. Creaming
C. Folding
D. Stirring

Performance Base Test/ Home Laboratory

Perform the correct ways of measuring dry and liquid ingredients accurately.
Document your performance through simple video recording. Then send it to our GC.

Title: Measuring Dry and Liquid Ingredients Accurately Using Standard

Measuring Tools for Pastry Making

PERFORMANCE OBJECTIVE: Given the lesson information 1.1.2; learn to measure dry
and liquid ingredients accurately.

Supplies and Materials: Measuring cups (for liquid and dry), Weighing scale, Water and
Flour

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STEPS/ PROCEDURES:
1. Look for tools that can substitute the tools needed.
2. Measure flour in the standard measuring devices/tools. Use proper procedure in
measuring.
3. Practical demonstration by the student on how to measure dry and liquid ingredients
accurately.
4. Follow the steps on the lesson “The Best and Most Accurate Way to Measure Wet and
Dry Ingredients for Baking” – Lesson Information 1.1.2
5. Make a video of your activity and submit to the online modality used by your teacher

or take a picture and make a narrative report and attach the pictures. Narrative report
must affixed the name and signature of your parents.
Practical Demonstration to be done individually on how to measure dry and liquid
ingredients accurately using the standard measuring tool/devices.

Assessment Method: Performance Criteria Checklist

Learner’s Name: Date:

Competency: Prepare Bakery Products Test Attempt:

(Measuring Dry and Liquid Ingredients Accurately) 1st 2nd 3rd

Directions: OVER-ALL EVALUATION

Assemble the measuring tools
4- Can perform measuring all the dry and liquid
available in the laboratory. basic ingredients using the measuring devices
Demonstrate the proper way without assistance and supervision.
of measuring dry and liquid
ingredients.
3- Can perform measuring all dry and liquid basic
ingredients using the standard measuring devices
with assistance and supervision.

2- Can perform measuring 5 - 6 dry and liquid basic

ingredients using the standard measuring devices
with assistance and supervision.

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 1-Can perform some of these skills satisfactorily but
requires considerable assistance and or supervision

Note:
Teacher’s initial/signature will be indicated on the
corresponding level achieved by the learners.

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 REFERENCES

• K-12 Basic Education Curriculum. Technical Vocational Livelihood Home

Economics. Bread & Pastry Production Manual 1st Edition 2016
• Basbas, Leonora. Culinary Arts II
• Berolzheimer, Ruth. Culinary Arts Institute Encyclopedic Cookbook
• Gisslen, Wayne. Professional Baking Sixth Edition
• Gonzales, Nancy Cameros. Philippines Home Economics Baking Basics. • Home
Technology, Culinary Arts I, SEDP Series
• Rojo. Technology and Home Economics III
• ASEAN 2012 Trainee Manual
• National Food Service Management Institute. (2007)
• Technology and Applicaitons. Elsevier Science, 2012. accessed from
[Link] Internet Sources
• “Most Essential Baking Equipment & Their Uses”
[Link]
• Intro to Understanding Baking Ingredients - Fluffnpuff Pastry Baking Basics
[Link]
• How to Measure Ingredients
[Link]
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