Shs tvl- bread and pastry production (bpp} ncii demo 2020

IV-D HOME ECONOMICS DEPARTMENT
DEMONSTRATION POWER POINT LESSON PLAN
BREAD & PASTRY PRODUCTION (BPP) NCII
SENIOR HIGH SCHOOL S.Y. 2020-2021

LESSON 2
PERFORM MENSURATION AND CALCULATION

1. FAMILIARIZE YOURSELF WITH THE TABLE
OF WEIGHTS AND MEASURES IN BAKING;
At the end of the lesson the learner is anticipated to:

2. APPLY BASIC MATHEMATICAL OPERATIONS IN
CALCULATING WEIGHTS AND MEASURES; AND

3. MEASURE DRY AND LIQUID INGREDIENTS
ACCURATELY.

PERFORM MENSURATION AND CALCULATION
LESSON 2:

STANDARD TABLE OF WEIGHTS AND
MEASURES:
CONTENT STANDARD:

STANDARD TABLE OF WEIGHTS AND
MEASURES ARE IDENTIFIED AND APPLIED.
PERFORMANCE STANDARD:

FAMILIARIZE ONESELF WITH THE TABLE OF WEIGHTS
AND MEASURES IN BAKING
LEARNING COMPETENCES:

BREAD & PASTRY PRODUCTION BAKESHOP

PERSONAL PROTECTIVE EQUIPMENT (PPE)
BREAD AND PASTRY PRODUCTION NCII

PERSONAL PROTECTIVE EQUIPMENT (PPE)
 Cap/Hat
 Hair Net
 Face Mask
 Protective Clothing
 Apron
 Hand Gloves
 Long Pants
 Close Shoes with Shoe Tie

OBSERVE: OCCUPATIONAL HEALTH & SAFETY (OHS)

WHY THE TOOLS AND MATERIALS
NEEDED IN BREAD & PASTRY
PRODUCTION?

A well-equipped cooking environment
is the cook's best friend either it be
the home or restaurant.

When you have the right kitchen
tools, you feel at ease and stay focus
on preparing the meal.

There are many types of culinary
tools that you will need for baking
and roasting.

THAT’S WHY THE
UTENSILS (TOOLS)
AND INGREDIENTS
(MATERIALS) IS
ALWAYS NEEDED IN
ANY BAKESHOPS?

THE BASIC UTENSILS
- MEASURING CUP (DRY)
- MEASURING CUP (WET)
- MEASURING SPOONS
- WEIGHING SCALE
- MIXING BOWL
- FLOUR SIFTER
- OFFSET SPATULA

BASIC UTENSILS
BREAD AND PASTRY TOOLS & MATERIALS

MEASURING CUPS & SPOONS CONVERSION TABLES
1 Cup – 250ml
½ Cup – 125ml
1/3 Cup – 80ml
½ (Cup) – 60ml
1/8 (Cup) – 30ml
1 (Tbsp) – 15ml
½ (Tbsp) – 7.5ml
1 (Tsp) – 5ml
½ (Tsp) – 2.5ml
¼ (Tsp) – 1.25ml

MEASURING CUP & SPOON CONVERSION

DRY & WET INGREDIENTS
BREAD AND PASTRY TOOLS & MATERIALS

THE BASIC INGREDIENTS
- ALL PURPOSE FLOUR
- SUGAR (WHITE)
- SUGAR (BROWN)
- CHEESE
- MILK
- VEGETABLE OIL
- VANILLA

Mixing together the
right ingredients, it is
creating a chemistry,
albeit edible
chemistry.

It undergoes processes which
should be strictly followed in
order to come up with better and
luscious product.

2. It is an art in the same way that a
person may prefer it as his way of
expressing himself through
decorating the baked goods in his
own likings in which may help him to
freely express what he does feel.

C
I
G
M
A
Some may wonders how
someone can bake a delicious
cake and seems like;

3. To select ingredients for
making baked goods is not
just like picking an item in a
rack inside the store.

Appropriate ingredients
should be chosen in order to
create sweet and delicious
baked goods which in
accordance to the recipe
provided.

4. However, it doesn’t only
stop from following what
the recipe includes but
also dealing with its
quality.

Poor quality ingredients results to a
not so good product but good
quality ingredients do the opposite.

5. For instance, when baking a
chocolate cake, it was being
observed that when one uses a
locally made cocoa, the color of
the cake is not as dark as
chocolate cake from a
bakeshop,

However, a little lighter than the
usual, but when one uses an
imported cocoa, it resembles as
same as the usual.

Hence, the result of the baking
procedure do not only varies on the
right ingredients used according to
the provided recipe, but also to the
quality of the ingredients used.
Mixing together the right
ingredients, it is creating a
chemistry, albeit edible chemistry.

Mixing together the right
ingredients, it is creating a
chemistry, albeit edible chemistry.

HOW TO MEASURE USING THE
INGREDIENTS

One point is to use the proper
measuring equipment to
accurately measure the
ingredients that will be needed
in the process. As tackled in
the previous sheet are the
baking tools.

Few of the mentioned
tools were the
measuring cups and
spoons.

which are the
commonly used tools
in measuring both dry
and liquid ingredients
used.

There are different
methods on how to
measure ingredients.
These are as follows:

1. DIP AND SWEEP METHOD
Dip the measuring cup into the
container of package of your
ingredient and use something
with a straight edge, like a
butter knife, to sweep off the
extra from the top. Be careful
not to press in more
ingredients than would
naturally settle into the cup.

2. SPOON AND SWEEP METHOD
This is a similar method. Use a
spoon to place the ingredient
inside the measuring cup,
spooning enough of the dry
ingredient to have a small mound
on top. Sweep the excess
ingredients from the measuring
cup with a straight edge, like a
butter knife. Don’t pack the
ingredients in tightly or shake the
excess off the top of the measuring
cup, etc.

3. TIGHT COMPRESSED METHOD
Some ingredients do
need to be packed;
however, brown sugar is
one of them. Tightly
pack the brown sugar
into the measuring cup
and sweep off the extra.

4. LIGHT COMPRESSED METHOD.
Grated cheese should
also be lightly packed,
just so you don’t have
gaping holes somewhere
in the middle of the
measuring cup, which will
also make your
measurement inaccurate.

Oftentimes, most recipe specify to
sift flour. Be sure to follow the
instructions exactly how it is written
in the recipe. Most of the time, it
will have a drastic effect in the
texture of the finished product.

The amount of flour that is sifted
first will be much less than flour that
has been measured first and then
sifted.

This means that you measure
out 1 cup of flour and then
sift it.
1 Cup Flour, Sifted:

This means that you need to
sift the flour first and
measure out a cup after it has
been sifted.
1 Cup Sifted Flour:

MEASURING WET INGREDIENTS
LESSON PROPER

HOW TO MEASURE USING THE
MEASURING CUP (WET)

HOW TO MEASURE USING MEASURING CUP (WET)
The best way to get an accurate
measurement for a liquid ingredient
is to set the measuring cup on a
level surface and read the
measurement at eye level, not from
the top.

The best way to get an accurate
measurement for a liquid
ingredient is to set the
measuring cup on a level surface
and read the measurement at
eye level, not from the top.

To measure liquids, place an
appropriately sized liquid
measuring cup on a flat, stable
Pour in the liquid until it is just
under the line. Squat or bend
down so that the eye is exactly
level with the graduation.

It is probably noticeable that the top
surface of the liquid is not perfectly
flat—it kind of climbs up the walls of
the container around the edges. This
is due to surface tension and the
shape of that top surface of the liquid
is called ____________?

S
I
N
M E U
C
S
The MENISCUS of a liquid is the upward
or downward curve seen at the top of a
liquid in a container. The nature of curve
whether upward (convex) or downward
(concave) depends on the surface
tension the liquid and its adhesion
capacity to the wall of the container.

What do you
understand if in the
recipes ingredients
stated as “1 Cup Flour,
Sifted? “
Now class, listen, we are
now on the part E. of our
lesson proper and lets
check and answer some of
the following problem?

This means that
you measure out
1 cup of flour and
then sift it.
Pare, ang
Talino ni Juan
ano Sana all!!
Mr. Aboganda
what is your
answer?

How about if the
other recipes
ingredients saying “1
cup sifted flour? ”

This means that you
need to sift the flour first
and measure out a cup
after it has been sifted.
Pare, ang Talino
ni Dodong din
ano, sayang
hindi ko alam
ang sagot.
Mr. Gabon
what is your
answer?
Pare, ano ka hilo? alam ko rin
kaya yon, kaso ang tinawag ni
Sir Pura ay si Dodong ah.

WHY THE
MEASURING OF
INGREDIENTS IS
CRUCIAL TO
BAKING?

Measuring of ingredients
is very crucial to baking
because it affects the
outcome of the baked
goods.
WHY THE MEASURING OF INGREDIENTS
IS CRUCIAL TO BAKING?

Accurate measurement
is a must in baking
because a little excess
of even one of the
ingredients as specified
in the recipe will affect
its taste and texture.

Too much flour may
results to a coarse
cake and insufficient
measure of salt may
result of a bland taste
cake.

EVALUATION… IS UP NEXT….
Congratulations…..
You made it this far and now prepare for;

G: EVALUATION
TEST A. MULTIPLE CHOICE:
Get ¼ sheet of paper & answer
the following items, Choose the
correct LETTERS only.

1. What tool is used in scraping
batters down from the sides and
bottom of a mixing bowl?
a. Sauce Pan
b. Potholder
c. Spatula
d. Wire Whisk

2. What tool is used to stir wet or
dry ingredients together?
a. Wire Whisk
b. Grater
c. Oven
d. Sheet Pan

3. What tool is used to separate
clumps from any dry ingredient?
a. Grater
b. Sifter
c. Mixer
d. Spoon

4. What tool is used to lift and
hold hot pots, pans, oven racks,
and casseroles?
a. Potholder
b. Oven
c. Spoon
d. Grater

5. What tool is a thermally insulated
chamber used for the heating, baking
or drying of a substance and most
commonly used for cooking?
a. Mixing bowls
b. Wire whisk
c. Oven
d. Sauce pan

6. What do you call the tools
used for weighing?
a. Scale
b. Spoons
c. Bowls
d. Wire whish

7. It is used to beat, whip, knead
and blend ingredients.
a. Electric mixer
b. Scale
c. Potholder
d. Oven mitts

8. It is used for mixing, whipping
creams or egg whites or
preparing ingredients.
a. Scale
b. Oven
c. Mixing bowls
d. Grater

9. It is used to mix dough and
flour mixtures and not good for
cooking on the stovetop.
a. Grater
b. Oven Mitts
c. Spatula
d. Wooden Spoon

10. What tool is used to shred or
cut food into long thin strips?
a. Oven mitts
b. Spatula
c. Grater
d. Scale

G: EVALUATION
TEST B. IDENTIFICATION:
Identify, the following type of
utensils used in the following
sequence of measuring of
Ingredients on bellow’s
illustration will be and explain
why?

B. IDENTIFICATION:
A. ____________________

B. IDENTIFICATION:
B. ____________________

B. IDENTIFICATION:
C. ____________________

B. IDENTIFICATION:
D.___________________

ANSWER KEY FOR TEST A MULTIPLE CHOICE
1. C
2. A
3. B
4. A
5. C
6. A
7. A
8. C
9. D
10. C

ANSWER KEY FOR TEST B IDENTIFICATION
A. Measuring Cups and Spoons -
Dry graduated measuring cups
are perfect for recipes that may
call for larger measurements of
dry ingredients, such as pints or
quarts.

B. Flour Sifter - In cooking, a
sifter is used to separate and
break up clumps in dry
ingredients such as flour.

C. Weighing Scale - is a weighing
machine used by bakers and
caterers for measuring food
ingredients.

D. Offset Spatula - are long, narrow
tools that have a thin, flat metal
blade or paddle at one end. The
blade is blunt, not sharp, and is used
for spreading frosting onto a cake or
pushing batter into an even layer in a
cake pan.

HOME GROUP ASSIGNMENT
Make a research work on the following Utensils, Tools & Equipment below and identify
each functions and uses with pictures (Optional) in Bread and Pastry Productions and
submit it next week with folder.
1. Wire Whisk 11. Bread Pans
2. Sifter 12. Mixing Bowl
3. Oven 13. Measuring Cup
4. Grater 14. Measuring Spoon
5. Oven Mitts & Potholder 15. Rolling Pin
6. Sauce Pan 16. Monkey Disc
7. Electric Hand Mixer 17. Dough Cutter
8. Wooden Spoons 18. Decorating Comb
9. Scale 19. Cup Cake Tray
10. Spatula 20. Cake Tray

END OF PRESENTATION
Presenter: MR. CHERYL REY T. PURA,
LPT
Location: Balugo, Tarangnan, Samar, Philippines
Occupation: OFW/Teacher
Educational Attainment: BSIE Major in Automotive
TESDA : Bread & Pastries Production NCII
TESDA : Trainers Methodology level 1 (TM1)
Business: Pura’s Bread and Pastries
Catering Service: Short Orders (Noodles)/Pizza
Side Work: Garden, Computer Research Work/Print

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