9/10/11/12

TLE/TVL
Bread and Pastry
Production
Quarter I - Module 1
Selecting and Measuring Required
Ingredients
(1 Week)

CONTEXTUALIZED LEARNING-INSTRUCTION KIT

SCHOOLS DIVISION OF PUERTO PRINCESA CITY

TLE/TVL - Bread and Pastry Production – Grade 9/10/11/12
Contextualized Learning-Instruction Kit (CLIK)
Quarter I - Module 1: Selecting and Measuring Required Ingredients
First Edition, 2020

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Published by the Schools Division of Puerto Princesa City

Development Team of the Module

Writer: Jessa O. Corin (Cabayugan National High School)

Content Editor: Ofelia B. Recalde (Cabayugan National High School)

Language Editor: Shirley C. Alindogan (Cabayugan National High School)

Reviewer: Dennis M. Lucas Sr., PhD, EPS-EPP/TLE/TVL

Illustrators: Jessa O. Corin (Cabayugan National High School)

Jesse O. Jasareno (Cabayugan National High School)

Layout Artist: Eder Lynn B. Cayao (Cabayugan National High School)

Management Team:
Servillano A. Arzaga, CESO V, SDS
Mabel F. Musa, PhD, OIC-ASDS
Cyril C. Serador, PhD, CID Chief
Ronald S. Brillantes, EPS-LRMS Manager
Dennis M. Lucas, PhD, EPS-EPP/TLE/TVL
Eva Joyce C. Presto, PDO II
Rhea Ann A. Navilla, Librarian II

Division of Puerto Princesa City-Learning Resource Management Section (LRMS)

Sta. Monica Heights, Bgy. Sta. Monica, Puerto Princesa City
Tel. Phone no.(048) 434 9438
Email Address: [email protected]
 9/10/11/12
TLE/TVL
Bread and Pastry
Production
Quarter I - Module 1
Selecting and Measuring Required
Ingredients
(1 Week)

This module was collaboratively developed and reviewed by

educators and program supervisors from public schools of the Division of
Puerto Princesa City. We encourage teachers and other education
stakeholders to email their feedback, comments, and recommendations
to the Department of Education, Division of Puerto Princesa City at
[email protected].

We value your feedback and recommendations.

 Introductory Message

For the Teachers:

This learning material is designed to help learners enrich their learning
experiences by answering activities that are meaningful to their lives which can be
done by themselves. A variety of enjoyable tasks are presented.
Activities are provided as formative assessments to check from time to time the
learner’s understanding of the lesson. Given the range of learning activities in this
package, teachers are encouraged to freely adapt them to suit their school contexts
and learners’ needs, interests, and abilities.

For the Learner:

This Learning Resource Selecting and Measuring Required Ingredients is
developed for you to enjoy while learning. There are various activities in check-up
tests you need take.
Take note of the instructions as you journey through this module to have a solid
understanding of what you are expected to accomplish. Carefully read and follow the
instructions to hit what you are expected to do.
Answer keys are provided which you can refer to when checking your answers.
Record your score at the Learner’s Progress Chart and inform your teacher on your
development.
Feel free to use this material and if progress is not evident, you can make use
of it again until such that the desired passing mark is achieved.

As you read through this module, you will notice the following icons. They will
help you find your way around the module more quickly.

What I Need This will give you an idea of the skills or

competencies you are expected to learn in the
to Know module.

What I Know This part includes an activity that aims to check

what you already know about the lesson to
take.

What’s In This is a brief drill or review to help you link the

current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity, or a situation.
 This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic.

What I Have This includes questions or blank

Learned sentences/paragraphs to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity that will help

you transfer your new knowledge or skill in
real-life situations or concerns.

Additional In this portion, another activity will be given to

Activities you to enrich your knowledge or skill of the
lesson learned.

Assessment This is a task which aims to evaluate your level

of mastery in achieving the learning
competency.

Answer Key This contains answers to all activities in the

module.

References This is a list of all sources used in developing

this module.

Just remember, this module is not intended to replace textbooks and other
existing learning resources but rather to provide an additional alternative that is
contextualized and resilient to education systems that address the challenges of the
current pandemic.

-The Development Team

 This module is packed with notes and essential information covering everything
you need to know about selecting, measuring, and weighing ingredients in baking.

There are warm-up and exam-style practice questions for every part to give you
an idea of how well you have already grasped the lesson. This also contains topic-
based questions for focused skills to test your understanding of the concepts of the
lessons under the Most Essential Learning Competencies.

Content Standard
The learners demonstrate an understanding of the core
concepts and theories in bread and pastry production.

Performance Standard
The learners independently demonstrate core competencies
in preparing and producing bakery products.

Learning Competency
➢ Prepare Bakery Products
(TLE_HEBP912PB-Ia-f-1)

At the end of this module, you should be able to cover the following lesson:

Lesson 1 – Selecting, measuring and weighing required ingredients according to

recipe or production requirements

Learning Objectives:
• Identify the proper ways of measuring dry and liquid ingredients
according to recipe requirement;
• Discuss the proper measuring of ingredients; and
• Convert the equivalent substitutions of ingredients.

1
 How much
do you already Directions: Read carefully each question. Circle the letter of the
know? correct answer.

1. What is the best step to have better results in baking?

A. Measure ingredients accurately.
B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.

2. How many cups is equivalent to one gallon?

A. 3 B. 5 C. 10 D. 16

3. What is the proper way to measure flour accurately?

A. Level off with the use of the tines of a fork.
B. Shake the measuring cup before levelling off.
C. Shovel the flour.
D. Sift it before measuring.

4. How many teaspoons are there in 5 tablespoons?

A. 5 tsp B. 10 tsp C. 15 tsp D. 20 tsp

5. Which of the following is the best substitute for sour milk?

A. 1 C sweet milk plus 1 tbsp. vinegar
B. 1 3/4 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

6. What is the abbreviation of tablespoon?

A.tbsp. B. tsp. C. tspn. D. Tbsn.

7. What ingredient can be used as substitute for butter?

A.Honey B. Margarine C. Milk D. Whipped cream

8. To get the exact amount of liquid, the following steps must be followed
EXCEPT _______________
A. Bend down so the marker line is at eye level.
B. Level off the cup using a spatula.
C. Place the measuring cup on a flat, even surface.
D. Pour the liquid carefully and slowly into the cup.

2
9. How many fl. oz. is equivalent to 4 pints?
A.48 fl. oz B. 50 fl.oz C. 64 fl. oz D. 76 fl.oz

10. What ingredient can be substituted for 1 whole egg?

A. 1 C milk C. 2 C milk
B. 2 egg yolks D. 4 egg yolks

11. What is the best way of measuring shortening using measuring cup?
A. Fill the cup with cold water to ¼ cup level and add fat.
B. Pack firmly into the measuring cup without air pockets.
C. Shake the cup when measuring.
D. Use standard measuring spoon for less than 1 C shortening.

12. If baking powder has caked, what should be done before measuring it?
A. Fill the cup with baking powder and add water.
B. Pour the baking powder into the measuring cup.
C. Stir and throw it.
D. Stir lightly before measuring.

13. Which of the following can be used if graham crumbs is not available?
A. Bread C. Soft crumbs
B. Graham crackers D. Wheat

14. How many gallons are there in 10 pints?

A.1 gal. B. 1.25 gal. C. 1.5 gal. D. 2 gal.

15. What is the first step in measuring flour?

A. Level off the cup with a spatula.
B. Pack into the measuring cup.
C. Sift the flour to remove lumps.
D. Spoon sifted flour lightly into the measuring cup.

How was your score? Don’t worry about it. I am sure that you will get
high score at the end of this lesson.

3
 Lesson Selecting, Measuring, and Weighing
Required Ingredients According
1 to Recipe or Production
Requirements
Do you cook or bake at home? Can you tell the basic ingredients of your favorite
cake? Can you classify the ingredients? Can you weigh and convert the measurements
of ingredients from cups to pounds? How many times have you been ready to cook and
found you were out of a certain ingredient? Do you know your baking substitution?

Check out these basic ingredients to see if you can substitute them with other
ingredients found in your kitchen. Your final product made with the substituted
ingredient may differ slightly from the original food, but it will still be acceptable in flavor,
texture, and appearance.

Do you still remember your lessons about baking? Can you recall the ingredients
and how to measure them?
Activity: Filling Me

Directions: Look around your kitchen! Name five (5) dry ingredients and write it on the
cup shown in Figure 1, and five (5) liquid ingredients in Figure 2 that can be used in
making breads, cakes, or cookies.

Measuring Cup

1. _____________________________

2. _____________________________

3. _____________________________

4. _____________________________

5. ____________________________

Figure 1: Dry Ingredients

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 Measuring Glass

1. _____________________________

2. _____________________________

3. _____________________________

4. _____________________________

5. _____________________________

Figure 2. Liquid Ingredients

Activity: Dry Measuring

Directions: Listed below are the ingredients and tools in making a simple sponge cake.
Identify the dry ingredients from the given lists and the tools to be used in measuring.
Write it on the lines below.
Ingredients Tools
• 1 cup all-purpose flour • Hand mixer
• 2 teaspoons baking powder • Large bowl
• 3/4 cup sugar • Spatula
• 1/2 cup butter - or margarine • Measuring cup
• 2 eggs whites and yolks - separated • Measuring glass
• 1/2 cup milk • Measuring spoon
• 1 teaspoon vanilla extract – optional • Cake pans
• sifter

Dry Ingredients Tools

•
1. _________________________ ______________________________
2. _________________________ ______________________________
3. _________________________ ______________________________

5
 It is important to measure the ingredients accurately using efficient materials to
get standard products. You will soon learn the correct ways of measuring dry and liquid
ingredients in baking using efficient materials.

Dry ingredients can be measured using measuring cup/spoon or weighted with

a scale while liquid ingredients can be measured using measuring glass.

Measuring cups Measuring spoons Measuring glass/beaker

DRY INGREDIENTS

a. Baking Powder, Soda, Salt and Spices

Fill the measuring spoon, then level off with
spatula. If baking powder is caked, stir lightly
before measuring.

b. Flour
Sift the flour first to remove the lumps. Spoon
sifted flour lightly into a measuring cup heaping
it over to the top, do not shake. Level off the cup
using a straight-edged utensil or spatula.

6
 c. Shortening
Prepare shortening at room temperature. Pack
firmly into measuring cup, taking care not to
have air pockets and level it off. Examples are
margarine, butter, oil, and lard.

Sugar
1. Brown sugar, if lumpy, should be pressed
through a coarse sieve to crush lumps, then
pack into measuring cup just enough to hold
its shape and level off.

2. Sift confectioner sugar through a sieve to

remove lumps. Do not shake the cup. Level
it off with a spatula.

3. White sugar needs sifting only if lumpy.

Proceed as in the measurement of the flour.

7
 A measuring glass is best used for liquid ingredients because it is clear and
see through. It also has a spout that makes pouring of liquids easy.
To get the exact amount, follow these steps when measuring liquids.
1. Set up the liquid measuring cup. Place it on a flat, 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 you are at eye level with
the marker line. Look at the top of the liquid.

Now, let’s measure liquids using

measuring glass. Do this on a
flat, even surface to ensure
efficiency.

1 cup ---- 8 oz ---- ½pint 1 cup ---- 8 oz ---- ½pint

¾ ---- 6 oz ¾ ---- 6 oz

---- 2/3 c ---- 2/3 c

½ cup ---- 4 oz ½ cup ---- 4 oz

----1/3 c ----1/3 c
¼ ---- 2 oz ¼ ---- 2 oz

a. 2 ounces b. 4 oz

1 cup ---- 8 oz ---- ½pint 1 cup ---- 8 oz ---- ½pint

¾ ---- 6 oz ¾ ---- 6 oz

---- 2/3 c ---- 2/3 c

½ cup ---- 4 oz ½ cup ---- 4 oz

----1/3 c ----1/3 c
¼ ---- 2 oz ¼ ---- 2 oz

c. 1/3 cup d. 1 cup

8
 1 cup ---- 8 oz ---- ½pint 1 cup ---- 8 oz ---- ½pint

¾ ---- 6 oz ¾ ---- 6 oz

---- 2/3 c ---- 2/3 c

½ cup ---- 4 oz ½ cup ---- 4 oz

----1/3 c ----1/3 c
¼ ---- 2 oz ¼ ---- 2 oz

e. 1 cup + 3/4 cup = 1 ¾ cups

Table 1. 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 - 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 cake flour = 1 cup all-purpose flour – 2T +
2T cornstarch (both sifted before
measuring)

1 tablespoon cornstarch = 2 tablespoon flour

1 cup sour milk = 1 cup evaporated 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

(Source: Aniceta Kong, et al., Bread and Pastry Production Quezon City, Philippines: Department of Education, 2016, 8.)

9
 Table 2. EQUIVALENT WEIGHTS AND MEASUREMENTS

Given measurement Equivalents

Abbreviations
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 ounces cup c.
tablespoon tbsp. or T
½ cup 4 ounces
teaspoon tsp. or t
¼ cup 2 ounces fluid ounce fl. oz
1/8 cup 1 fluid ounce pound lb.
1 tablespoon 3 teaspoons gram g.
1 pound 3 teaspoons kilogram kg.

1 pound 16 ounces
2.2 pounds 35.2 ounces
1 kilogram 1000 grams
(Source: Aniceta Kong, et al., Bread and Pastry Production Quezon City, Philippines: Department of Education, 2016, 9.)

How are we going to solve it?

Here is an example of solving
the substitutions of
measurements.
LET’S DO IT!

1. 3 whole egg = 6 egg yolks

Solution: 1 whole egg = 2 egg yolks (see table 1)
3 whole egg = _____ egg yolks

3 X 2 = 6 egg yolks

2. 7 pounds = 21 teaspoons
Solution: 1 pound = 3 teaspoons (see table 2)
7 pounds = ______ teaspoons

7 X 3 = 21 teaspoons

10
Activity 1: Fill in the Blanks
Directions: Complete the sentences by filling in the blanks with the correct answers.
Choose your answer form the word pool.

measuring cup measuring glass knife top

eye level flat spatula spoon

Dry ingredients can be measured using _____________________ and

______________________ for liquid ingredients. Level off the cup with a straight
edged utensil or ___________________ after measuring. Place the measuring
cup on a _____________ surface. Always check your measurement, bend down
so that your __________________ with the marker line.

Activity 2: Measure It

Directions: With the help of your parent/guardian, measure each ingredient listed
below and describe the correct measuring technique you used on the space provided.
At the end of this activity ask your parent/guardian to sign below.

1. Water
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

2. Salt
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

____________________________________
Parent/guardian’s signature over printed name

11
Activity 3: Prrrrt! Substitution
Directions: Solve the following equivalents in Column A, and match your answer with
the choices given in column B. Write your answers on the spaces provided in column
A. Show your solutions for the items one to five in the box below.

COLUMN A COLUMN B

1. ____________oz. = 5 lbs. a. 33.2

2. 15 qt. = _____________c. b. 54.4

3. 34 c. = _____________oz. c. 60

4. _____________g. = 5.8 kg. d. 80

5. 6.8 gal. = __________ pt. e. 272

f. 5800

Show your solution here.

12
Activity: Let’s See What You Got

Direction: Answer the following questions.

What will happen if you use the wrong measuring tool for your ingredient?
________________________________________________________________
________________________________________________________________
_____________________________________________________________
Why is it important to have correct measurement?
________________________________________________________________
________________________________________________________________
_____________________________________________________________
Do you feel confident enough to make your own recipe now that you are familiar
with measuring? Why?
________________________________________________________________
________________________________________________________________
________________________________________________________________

Activity: No Need to Panic

Directions: For each question, imagine you are missing one of these ingredients
halfway through your recipe. What can be substituted with the following ingredients?
Write it in the call out icon.

1. I need a cup
of milk.

2. I ran out of
1 ¾ cup
honey.

13
 I need 2 oz.
3. of sweetened
chocolate.

4. I need 3 cups
of whipping
cream.

I need 5
5. tablespoons
of flour.

Activity: Let’s Do Some Math

Directions: Compare the following measurements using the inequality signs.
Write > if greater than, < if less than, and = if equal to.

1. 1 tbsp ____=_____ 3 tsp 6. 1500 g __________ 1.5 kg

2. 3 lbs _________ 8 tsp 7. 5 fl.oz __________ 2 pt

3. 5 tsp _ __ 1 tbsp 8. 6.5 pt __________ 10 oz

4. 15 tbsp __________ 7 C 9. 4 qt ___________ 1 gal

5. 1 C __ ____ 1 ½ gal 10. 20 gal __________ 20 C

14
Directions: Read carefully each question. Circle the letter of the correct answer.

1. What is the best step to have better results in baking?

A. Measure ingredients accurately.
B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.

2. How many cups is equivalent to one gallon?

A. 3 B. 5 C. 10 D. 16

3. What is the proper way to measure flour accurately?

A. Level off with the use of the tines of a fork.
B. Shake the measuring cup before levelling off.
C. Shovel the flour.
D. Sift it before measuring.

4. How many teaspoons are there in 5 tablespoons?

A. 5 tsp B. 10 tsp C. 15 tsp D. 20 tsp

5. Which of the following is the best substitute for sour milk?

A. 1 C sweet milk plus 1 tbsp. vinegar
B. 1 3/4 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

6. What is the abbreviation of tablespoon?

A.tbsp. B. tsp. C. tspn. D. Tbsn.

7. What ingredient can be used as substitute for butter?

A.Honey B. Margarine C. Milk D. Whipped cream

8. To get the exact amount of liquid, the following steps must be followed
EXCEPT ________________
A. Bend down so the marker line is at eye level.
B. Level off the cup using a spatula.
C. Place the measuring cup on a flat, even surface.
D. Pour the liquid carefully and slowly into the cup.

9. How many fl. oz. is equivalent to 4 pints?

A.48 fl. oz B. 50 fl.oz C. 64 fl. oz D. 76 fl.oz

10. What ingredient can be substituted for 1 whole egg?

A. 1 C milk C. 2 C milk
B. 2 egg yolks D. 4 egg yolks

15
11. What is the best way of measuring shortening using measuring cup?
A. Fill the cup with cold water to ¼ cup level and add fat.
B. Pack firmly into the measuring cup without air pockets.
C. Shake the cup when measuring.
D. Use standard measuring spoon for less than 1 C shortening.

12. If baking powder has caked, what should be done before measuring it?
A. Fill the cup with baking powder and add water.
B. Pour the baking powder into the measuring cup.
C. Stir and throw it.
D. Stir lightly before measuring.

13. Which of the following can be used if graham crumbs is not available?
A. Bread C. Soft crumbs
B. Graham crackers D. Wheat

14. How many gallons are there in 10 pints?

A.1 gal. B. 1.25 gal. C. 1.5 gal. D. 2 gal.

15. What is the first step in measuring flour?

A. Level off the cup with a spatula.
B. Pack into the measuring cup.
C. Sift the flour to remove lumps.
D. Spoon sifted flour lightly into the measuring cup.

Congratulations for trying your best in accomplishing this lesson! Try to

share the things you have learned with your classmates and friends.

16
 17
Your improvement index:
Assessment / 15
X 100 = %
What I Need to / 15
Know
What I Need To Know / Assessment
1. A 3. D 5. A 7. B 9. C 11. B 13. B 15. C
2. D 4. C 6. A 8. B 10. B 12. D 14. B
What's More What’s iN
Activity 3: Prrrrt Substitution!
Activity 1. Fill in the blank Activity: FILLING ME
1. 80 oz
1. measuring cup
2. 60 cups Figure 1: Dry Ingredients
2. measuring glass
3. 272 oz 3. spatula 1. flour
4. 5800 grams 4. flat 2. sugar
5. 54.4 pt 5. eye level 3. baking powder/soda
4. salt
What I Can Do 5. spices
Activity: No Need to Panic Activity 2: How is that Measured
1. ½ cup evaporated milk + ½ 1. If lumpy, press through a
cup water coarse sieve to crush lumps. Figure 2. Liquid Ingredients
2. 1 ¾ cup molasses Pack into measuring cup just 1.water
3. ½ cup cocoa + 3-3 ½ tsp enough to hold its shape. Level 2.milk
shortening off. 3.juice
4. 2 ¼ cup whole milk + ¾ cup 2. Set up liquid measuring cup 4.oil
butter and place on flat, even surface. 5.vanilla/coffee
5. 2 1.2 tbsp cornstarch Pour the liquid and stop when
reach the marker line. Check
your measurement. What’s New
Additional Activity Activity: Dry Measuring
3. Pack firmly into the
Activity: Let’s Do Some Math 1. All-purpose flour- dry
measuring cup without air
1. = measuring cup, spatula, sifter
pockets. Level off with spatula.
2. > 2. Baking powder- measuring
4. Fill the measuring spoon with
3. > spoon, spatula
desired ingredients. Level off
4. < 3. Sugar- dry measuring cup,
with spatula.
5. < spatula, sifter
5. Sift the flour and spoon into
6. =
measuring cup heaping it well
7. <
over the top of the cup. Do not
8. >
shake. Level off the cup.
9. =
10. >
 References

Module

Kong, Aniceta, Anecita Domo, Cristeta Arcos, and Malia Dogelio. Bread and Pastry
Production. Quezon City, Philippines: Department of Education, 2016.

18
 FEEDBACK SLIP

A. FOR THE LEARNER

Thank you very much for using this Module. This learner’s
material is aimed at ensuring your worthwhile learning through the
help of your family members. For feedback purposes, kindly answer
the following questions: YES NO
1. Are you happy and contented with your learning experiences
using this module?

2. Were you able to follow the processes and instructions that

were indicated in the different learning activities?

3. Were you guided by anybody from your family while studying

this module?

4. Were there any part of this module that you found difficult? If
yes, please specify what it was and why.

B. FOR THE PARENTS / GUARDIANS

Do you have any suggestions or recommendations on how we
can make improvements to this module to better serve the learners?

Yes (Please indicate what this/these is/are?)

None

Contact Number : __________________________________

NAME OF LEARNER:

Parent’s / Guardian’s Signature:

Date Received:

Date Returned:

Teacher’s Signature:

19
For inquiries or feedback, please write or call:

Division of Puerto Princesa City

Sta. Monica Heights, Bgy. Sta. Monica, Puerto Princesa City
(02) 634-1054 o 634-1072
[email protected]

20