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Perform Measurement and Calculation 2

Here are three examples of each: 1. Dry ingredients: - Flour - Sugar - Salt 2. Liquid ingredients: - Milk - Water - Egg Measurement and calculation are crucial skills for bread and pastry production. Bakers must carefully measure ingredients using standardized units to ensure recipes turn out as intended. Even small errors in measurement can negatively impact texture, flavor, and rise/bake of the final product. Understanding conversions between units also allows bakers to scale recipes up or down as needed. The properties of ingredients, like liquids versus dry goods, also require different measuring techniques. Overall, accurate measurement is essential for consistency and quality in commercial baking.
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0% found this document useful (0 votes)
76 views25 pages

Perform Measurement and Calculation 2

Here are three examples of each: 1. Dry ingredients: - Flour - Sugar - Salt 2. Liquid ingredients: - Milk - Water - Egg Measurement and calculation are crucial skills for bread and pastry production. Bakers must carefully measure ingredients using standardized units to ensure recipes turn out as intended. Even small errors in measurement can negatively impact texture, flavor, and rise/bake of the final product. Understanding conversions between units also allows bakers to scale recipes up or down as needed. The properties of ingredients, like liquids versus dry goods, also require different measuring techniques. Overall, accurate measurement is essential for consistency and quality in commercial baking.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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LESSON 2:

PERFORM
MEASUREMENT
AND CALCULATION
W Are you
ready
O to play
C R O S S
D ?
e
a e
u r
m s
M E A S U R E
S A R M S
LETUS
E
R A E R U
S E A R S S
E
U MA R E e
S E E E a e
R S E A M
E A S E M u r
S U R E
E m s
STANDARD TABLE OF
WEIGHT AND MEASURES
1 tablespoon = 3 teaspoon
2 tablespoon = 1/8 cup
4 tablespoon = 1/4 cup
16 tablespoon = 1 cup
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound
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
COMMON UNITS OF VOLUME
1 bushel (bu ) = 4 pecks
1 peck (pk ) = 8 quarts
1 gallon (gal.) = 4 quart
1 quart = 2 pints
= 964.4 milliliters
1 teaspoon = 4.9 milliliters
1 tablespoon = ½ fluid ounce
= 14.8 milliliters
5 ounces = 1 cups
1 pint = 4 cups
Compute for the following:
1. 1 qt. : 4 c :: ___ qt. : 37 c
2. 1 kg : 2.21 lbs. :: 13 kg : ___ lbs.
3. 1 oz. : 28.35 g :: ___ oz. : 87 g
4. 1 tsp. : 4.9 ml :: 59 tsp. : ___ ml
5. 1 pk. : 8 qt. :: ___ pk. : 68 qt.
OVEN
TEMPERATURES
°C = °F-32 X 5/9
°F = °C x 9/5 + 32
EXAMPLE 1: Given = 428 °F
Convert 428
Solution:
°F to °C.
°C = °F-32 X 5/9
°C = 428-32 X 5/9
°C = 396 X 5/9
°C = 1980/9
°C = 220
ACTIVITY:
Convert the following to °C.
1. 302 °F 3. 212 °F
2. 158 °F 4. 248 °F
LET
US
CHECK!
1. Convert 302 Given = 302 °F A
°F to °C. C
Solution:
T
°C = °F-32 X 5/9
I
°C = 302-32 X 5/9
V
°C = 270 X 5/9
I
°C = 1350/9
T
°C = 150
Y
2. Convert 158 Given = 158 °F A
°F to °C. C
Solution:
T
°C = °F-32 X 5/9
I
°C = 158-32 X 5/9
V
°C = 126 X 5/9
I
°C = 630/9
T
°C = 70
Y
3. Convert 212 Given = 212 °F A
°F to °C. C
Solution:
T
°C = °F-32 X 5/9
I
°C = 212-32 X 5/9
V
°C = 180 X 5/9
I
°C = 900/9
T
°C = 100
Y
4. Convert 248 Given = 248 °F A
°F to °C. C
Solution:
T
°C = °F-32 X 5/9
I
°C = 248-32 X 5/9
V
°C = 216 X 5/9
I
°C = 1080/9
T
°C = 120
Y
EXAMPLE 2: Given = 50 °C
Convert 50 °C
Solution:
to °F.
°F = °C x 9/5 + 32
°F = 50 x 9/5 + 32
°F = 450/5 + 32
°F = 90 + 32
°F = 122
ACTIVITY:
Convert the following to °F.
1. 250 °C 3. 59 °C
2. 110 °C 4. 90 °C
LET
US
CHECK!
1. Convert 250 Given = 250 °C A
°C to °F. C
Solution:
T
°F = °C x 9/5 + 32
I
°F = 250 x 9/5 + 32
V
°F = 2250/5 + 32
I
°F = 450 + 32
T
°F = 482
Y
2. Convert 110 Given = 110 °C A
°C to °F. C
Solution:
T
°F = °C x 9/5 + 32
I
°F = 110 x 9/5 + 32
V
°F = 990/5 + 32
I
°F = 198 + 32
T
°F = 230
Y
3. Convert 59 Given = 59 °C A
°C to °F. C
Solution:
T
°F = °C x 9/5 + 32
I
°F = 59 x 9/5 + 32
V
°F = 531/5 + 32
I
°F = 106.2 + 32
T
°F = 138.2
Y
4. Convert 90 Given = 90 °C A
°C to °F. C
Solution:
T
°F = °C x 9/5 + 32
I
°F = 90 x 9/5 + 32
V
°F = 810/5 + 32
I
°F = 162 + 32
T
°F = 194
Y
WHAT’S ON YOUR MIND?
Why is there a need to study
measurement and calculation?
Is it important to bread and
pastry production? Elaborate.
ASSIGNMENT:
Give at least three examples
of the following:
1. Dry ingredients
2. Liquid ingredients

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