BPP 7 Perform Mensuration and Calculation
- 1. TLE – HE BREAD AND PASTRY GRADE 7 LESSON 2: PERFORM MENSURATION AND CALCULATION Prepared by: Ms. DANIELLE PATRICIA MARI MAGUDDAYAO
- 2. LEARNING OUTCOME 1 Familiarize oneself with the table of weights and measures in baking
- 3. 1. 1 cup = 2. 6 tbsp. = 3. 1 tbsp. = 4. 2 cups = 5. 4 cups = 6. ½ cup = 7. 1 kilo = 8. 1 pound = 9. 8 cups = 10. ¼ cup = WHAT DO YOU ALREADY KNOW? _______ T _______ cup _______ teaspoon _______ pint _______ quart _______ T _______ lbs. _______ ounces _______ quarts _______ T Take this test. Let us determine how much you already know about familiarizing oneself with the table of weights and measures in baking. Directions: Give the equivalent of the following measurement
- 4. • Bushel – any of various unit of measure of capacity • Confectioner sugar –very fine or powdered sugar • Granulated sugar – sugar in granular form • Lump – a firm irregular mass • Mass – undefined quantities upon which all physical measurements are based • Ounce – a unit of weight equal to 1 /16 of a pound (28.35 grams) • Peck – a little – used dry measure, one quarter of a bushel for measuring grain • Pound – a unit of measure of mass equal to 1 /16 ounce • Shortening – butter or fat etc. is used to make pastry or cake crispier or flakier • Sift – to separate or strain the finer from the coarser particle of a material using a sieve or a sifter DEFINITION OF TERMS
- 5. 1 tablespoon (T or tbsp) = 3 teaspoon ( t or tsp. ) 2 tablespoon = 1/8 cup 4 tablespoon = ¼ cup 5 1/3 tablespoon = 1/3 cup ¾ cup plus2 tablespoons = 7/8 cup 16 tablespoon = 1 cup( c. ) 2 cups = 1 pint 4 cups = 1 quart 16 ounces = 1 pound WHAT IS IT? STANDARD TABLE OF MEASUREMENTS
- 6. 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 ( slice ) 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
- 7. 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 ( 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
- 8. LEARNING OUTCOME 2 Apply basic mathematical operations in calculating weights and measures
- 9. TEMPERATURE CONVERSION TABLE °CENTIGRADE ( °C ) TO °FARENHEIT ( °F ) °F = (°C x 9/5) + 32°C = (°F-32) x 5/9 OVEN TEMPERATURES 50 - 122 60 - 140 70 - 158 80 - 176 90 - 194 100 - 212 110 - 230 120 - 248 130 - 266 140 - 284 150 - 302 160 - 320 170 - 338 180 - 356 190 - 374 200 - 392 210 - 410 220 - 428 230 - 446 240 - 464 250 - 482 260 - 500 270 - 518 280 - 536
- 10. LEARNING OUTCOME 3 Measure dry and liquid ingredients accurately
- 11. MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY 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
- 12. 1. 1. Sift the flour. 2. Scoop to fill the measuring cup to overflow. Do not shake. 3. Level off with spatula. Flour
- 13. White sugar 1. Sifting is not necessary before measuring unless it is lumpy. 2. Fill the measuring cup until over flowing. Do not shake the cup. 3. Level off with the spatula Brown Sugar 1. Check if the sugar is lumpy before measuring. Rolll out the lumps. Remove the dirt. 2. Scoop into the measuring cup and pack compactly until it follows the shape when inverted. Sugar
- 14. Powdered Food (Baking Powder and Baking Soda) 1. 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.
- 15. Solid fats 1. Fill the measuring cup/spoon with the shortening while pressing 2. Level the fat with a straight of a knife or spatula until it is full. 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 when measuring. Shortening
- 16. Liquid Form 1. Pour milk into the glass measuring cup up to the measuring mark. Do not lift the cup. Powdered milk 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. Milk
- 17. You may watch the demonstration by clicking the link below: https://www.youtube.com/watch?v=w5iNNFC8MoI HERE IS A DEMONSTRATION FOR YOU
- 18. WRITTEN ASSESSMENT A link will be given for you to access the written activity. Good luck!
- 19. •Proper measuring is critical to baking. •Baking is science; Accuracy in measurement will result to a successful product. What have I learned?
- 20. ADDITIONAL ACTIVITY Direction: Record a video that shows the proper measuring of the following ingredients. You will be sending it to me via messenger. 1. Flour 2. Baking Powder 3. Brown Sugar 4. Evaporated milk 5. Flour
- 21. K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module pp 20 – 31 Google Images REFERENCES
- 22. Congratulations for a job well done! See you in our next lesson. God bless.
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