Activity Title: PERFORM MENSURATION AND CALCULATION
I. INTRODUCTORY CONCEPT:
According to Janice Lawandi, a food blogger from Canada, Baking is a science and it requires all the precision you would expect when doing a chemical experiment. Your ingredient measurements have to be precise to get the chemical reactions you need and to score that perfect, consistent result every time. This only mean how important accuracy is in baking. This module discusses some measurement conversion and a table for substitutes for some common ingredients. This lesson will help you to achieve similar result using substitute ingredients in case an ingredient specified in the recipe is not available.
1 cup granulated sugar 1 1/3 cup brown sugar, lightly packed
1 cup honey 1 ¼ cup sugar plus 1 /2cup liquid 1 ounce chocolate 3 tablespoon cocoa plus 1 tablespoon fat 1 cup butter 1 cup margarine 1 cup heavy cream (40%) ¼ cup butter plus ¾ cup of milk 1 cup whole milk 1 cup reconstituted non- fat dry milk plus 2½ teaspoons of butter or margarine 1 cup milk 3 tablespoon of sifted non- fat dry milk plus 1 cup water 1 cup butter milk or sour milk 1 tablespoon of vinegar or lemon juice plus enough sweet milk to make1 cup (let stand for 5 minutes)
It is best to invest to a standard measuring device to make sure of success in baking. Let us practice measuring ingredients accurately by following the procedures of it. Check for the following illustration/demonstration.
MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY
1. Dry ingredients - Flour, granulated sugar, brown
A. Flour 1. Sift the flour. 2. Scoop to fill the measuring cup to overflow. Do not shake. 3. Level off with spatula.
B. Sugar White sugar 1. Sifting is not necessary before measuring unless it is lumpy. 2. Fill the measuring cup until overflowing. Do not shake the cup. 3. Level off with the spatula
RO_TLE-HE-BPPI_Grade 7-8_Exploratory_LP 2 2 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 when inverted.
C. Powdered Food (baking powder and baking soda)
1. Remove the lumps in the powder by stirring. 2. Dip the measuring spoon into the powdeR. 3. Level with spatula or back edge of the knife or right in the can opening.
D. Solid Fats 1. Fill the measuring cup/spoon with the shortening while pressing until it is full. 2. Level the fat with a straight edge of a knife or spatula. E. 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 while measuring.
F. Milk liquid form
1. Pour milk into the glass measuring cup up to the measuring mark. Do not lift the cup.
G. Milk Powdered form
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 the measurement.
II. LEARNING SKILLS FROM THE MELCS/LEARNING COMPETENCIES
LESSON 2: PERFORMING MENSURATION AND CALCULATION
LO1. Familiarize oneself with the table of weights and measures in baking. • Identify and apply standard table of weights and measures on specific tasks. LO2. Apply basic mathematical operations in calculating weights and measures. • Perform accurate conversion/substitution of weights and measures of ingredients for a certain product. LO 3. Measure dry and liquid ingredients • Practice measuring given ingredients in a recipe
RO_TLE-HE-BPPI_Grade 7-8_Exploratory_LP 2 3 III. ACTIVITIES:
Activity 1: Instructions: Give the equivalent measurement for the following:
1. 2 kilograms = _______ pounds
2. 50 grams = _______ ounces 3. 2 cups = ________ whole eggs 4. ½ medium apple = _______cup sliced 5. 2 cups egg whites = ______egg whites 6. 1 peck = _________gallon 7. 1 cup = _________milliliters 8. ½ bushel = _________pecks 9. ½ quart = _________pints 10. ½ gallon = ________ quart
Activity 2:
Give the substitute for the following ingredients in case they are not available. You can check for the table of substitute in Culinary Arts book, BPP module for grade 9/10 or you can browse the internet.
