It's a chapter 4 ppt for Bread and pastry subjects

1. Topic to be discussed:
Measurement and their
Equivalent
Good Kitchen and Laboratory
Practices
Bread & Pastry

2. Measurement and their
Equivalent
Measurement in Bread and Pastry refers to the precise
quantities of ingredients used in baking, typically measured by
weight (grams) for the most accuracy, using tools like a scale,
measuring cups, and spoons to ensure consistent results in the
final baked good, as baking is considered a science where exact
ratios are crucial for texture and quality.

3. Abbreviation and
Symbols
C
t, tsp
T, tbsp
APF
Oz.
Lb.
L.
Cc
K.
Kg.
= cup
= Teaspoon
= Tablespoon
= All Purpose Flour
= Ounce
= Pound
= Liter
= Cubic centimeter
= Kilo
= Kilogram
°C
°F
g
qt.
gal.
hr.
min.
sec.
pt.
= Degrees Centigrade
= Degrees Fahrenheit
= Gram
= Quart
= Gallon
= Hour
= Minute
= Second
= Pint

4. Measurement and their
Equivalent
In baking preparations, it is important to measure ingredients accurately and correctly
to achieve correct consistency and the right taste and appearance of baked products.
1 tablespoon (T or tbsp)
2 tablespoons
4 tablespoons
5 1/3 tablespoons
3/4 cups plus 2 tablespoons
16 tablespoons
2 cups
4 cups
16 ounces
= 3 teaspoons (t or tsp)
= 1/8 cup
= 1/4 cup
= 1/3 cup
= 7/8 cup
= 1 cup
= 1 pint
= 1 quart
= 1 pound

5. Measurement and their
Equivalent
1 pound (1lb)
1 ounce
1 kilogram (kg)
1 gram
1 medium orange
1 medium apple
14 oz. can condensed milk
14 oz. can evaporated milk
1 lb brown sugar
1 lb confectioner sugar
1 lb granulated sugar
1 lb nuts
1 lb dried nuts
= 453.59 grams
= 28.35 grams
= 2.21 grams
= .035 ounces
= 1/4 to 1/2 cup (slice)
= 1 cup (slice)
= 1 1/4 cups
= 1 2/3 cups
= 2 1/4 cups (packed)
= 3 1/2 cups
= 2 1/2 cups
= 4 1/2 cups
= 2 cups
Common Units of Weight Common Units of Volume
1 bushed (bu)
1 peck (pk)
1 gallon (gal)
1 quart
4 teaspoons (tsp)
1 tablespoon (tbsp)
15 ounce raisins
1 pint whipping cream
= 4 pecks
= 8 quarts
= 4 quarts
= 2 pints
= 4.9 milliliters (ml)
= 1/2 fluid ounce
= 3 cups
= 2 cups whipping
cream

6. Measurement and their
Equivalent
1 pound butter or shortening
1 square chocolate
1/4 cup cocoa plus 2 tsps shortening
1 cup eggs
1 cup egg whites
1 cup egg yolks
1 pound cheese
8 ounce cream cheese, cottage cheese
= 2 cups
= 1 ounce
= 1 square chocolate
= 5 medium eggs
= 8 medium eggs
= 12-14 eggs
= 4 cups shredded cheese
= 3 tbsp juice
Measurement & Equivalent of other Baking ingrdients

7. Good Kitchen and Laboratory
Practices
Sanitation means keeping things clean. This means it is
important to:
Keep oneself clean.
Keep foods clean.
Keep equipment clean.
Keep the laboratory clean.

8. Keep the Sanitation High in the
Laboratory.
A. Keeping Oneself Clean
Always wash your hands with soap and water before starting to work,
after wiping spilled foods or sweeping up or after sneezing, etc.
Always wear clean fresh aprons and change them whenever they get dirty.
Keep fingernails short and clean.
Make it a habit to start the day with bath or shower and change into fresh
clothes everyday.
Comb or brush hair neatly in place.
Do not wear costume jewelry spangled hair net or wrist watch in the
laboratory.
Wear a hairnet, cap or hat which covers the hair and prevents it from
falling.

9. Keep the Sanitation High in the
Laboratory.
B. How to Clean Ranges
Wait until range is cool.
Remove burned food particles by scrapping with a blunt scrapper.
Wash range daily. Do not allow grease to collect on range.
Soak (cooled) top grids in water to which a detergent has been added.
Use a stiff bristle brush or blunt scrapper to remove cake-on materials.
Grates and burners from gas range should be boiled in a detergent solutions.
Clogged burners from gas stove should be opened with a stiff wire.
Clean top plates from gas range (cooled) by scouring in pot sink with an alkaline type
of detergent.
For electric ranges, remove grease films with the use of alkaline detergent and warm
water. Be sure water does not get into electral elements.
Rinse with clean water and dry with clean cloth.
Wipe surface made of iron with cloth treated with cooking oil to prevent rusting.

10. Keep the Sanitation High in the
Laboratory.
C. How to Clean the Switched Type Oven
Wait until the oven is cool.
The surface should be washed with warm water and detergent aided by a
bristle brush.
Remove racks and shelves and wash them in the sink scrubbing each
thoroughly to remove dirt.
Clean inside of the oven by scrapping with a blunt knife or wire brush any
burnt food particle.
Wipe off the heat control.

11. Keep the Sanitation High in the
Laboratory.
D. How to Clean the Refrigerator
Once a week, defrost refrigerator. Remove from electrical connections
and take out all foods in the shelves.
Throw away foods that are unusable. Most left over foods should be
used up within 2 days unless the food has been quick-frozen.
Thoroughly wash outside and inside walls and shelves with detergent
and warm water solution.
Rinse with clean water then wipe with a clean cloth to dry. Do not use
cleaning powders that will scratch the finish of the refrigerator. Neither
should ammonia and scouring pads be used.

12. Keep the Sanitation High in the
Laboratory.
E. How to Clean the Mixing Machine
Wash bowl and beater after each use.
Dry beater and bowl with clean cloth before storage.
Clean beater shaft and body with warm water and detergent. Dry thoroughly
and store.
F. How to Wash Pots and Pans Properly
Soak used pots and pans in water. Hot water will help soften grease. Cold water
helps soften adhering cereal foods.
Scrub with a clean fiber brush or use a wire brush to remove burned food. Do not
use steel wool. It breaks into small particles and may cling to the pan.
Half fill a basin with water and then scrub each thoroughly with a bristle brush
and water-detergent solution. Scrub the inside and outside of the pan well.

13. Keep the Sanitation High in the
Laboratory.
Rinse pans in clean water and then in hot water with a temperature of about 110°F to 140°F to
sanitize.
Pans should dry almost instantly after rinsing with hot water.
Sore pans down in clean shelves or racks.
G. How to Wash Dishes Properly
Prepare soiled dishes for washing. Separate glass, flat wares, china and silver.
Pre-flush to remove soft foods. This removes the bulk of food and grease that make cleaning
difficult.
Prepare a basin of water with detergent and scrub dishes in it using a fiber brush or sponge to
remove cake foods.
Work from cleanest to dirtiest wares- glasses silver dishes, etc. This will prevent messy
washing, solutions.
Scrub thoroughly inside and outside and change washing solution if needed for a thoroughly
scrubbed ware.
Rinse well in water, then sanitize with hot water (110°F to 140°F).

14. Keep the Sanitation High in the
Laboratory.
H. How to Keep Foods in the Refrigerator
Pack food loosely to allow air to circulate.
Store in shallow pans to cool interior as well as exterior of foods evenly.
Cover foods to protect from drippings, odor or from drying out.
Throw away food that is not going to be used. This prevents overcrowding
and increase air circulation in the refrigerator.
Wash refrigerator frequently to keep it clean and prevent dirt and bacteria
from accumulating.
Defrost before a 1/4 inch of frost accumulates. Frost reduces cooling
process.
Open refrigerator door only when necessary. Open doors let warm in air
which raises the temperature and causes frost.
Keep a daily check on temperature to know that it is correct.

15. Keep the Sanitation High in the
Laboratory.
I. Keeping the Equipment Clean
Wash pots and pans immediately after use. If equipment is cleaned
immediately, it will take less time and the job is easier.
Do not wipe equipment with dirty rags. Airs dry them whenever possible.
Remember, equipment dries quickly when rinsed with hot water.
Do not allow clean equipment to come in contact with your dress or clothing.
Store utensils dry, clean and in good condition.
Keep implements such as spatulas, beaters and whips clean and off the floor.
Handle bowls, glassware’s and cups properly. Do not touch the rims of glasses
and cups and the inside of bowls, plates and saucers.
Keep your hands off the tines of forks, blades of knives, the bowls and
spoons.

16. Keep the Sanitation High in the
Laboratory.
J. Keeping the Food Clean
Do not handle foods and ingredients when hands are cut or infected.
Do not work around products or inredients when ill.
Do not sneeze or cough on products or any ingredient and equipment.
Keep perishable foods and food supplies either very cold or very hot.
Refrigerate foods properly. Properly refrigerated are cleaner and safer.
Do not return materials that have dropped to the floor or which touch an
unclean surface.
Keep hand contact of ingredients to the minimum.
Open cartoons on three sides with a box knife; leaving one side to serve as a
hinge over to protect partial content of the box.
Do not store food supplies and equipment under possible points of
contamination.

17. Keep the Sanitation High in the
Laboratory.
Check pans and ingredients for any foreign materials during processing.
Fresh produce should always be washed before use.
Keep all ingredients bins covered except when transferring ingredients.
Keep partially used bags of ingredients folded about.
Use only easily cleanable containers for ingredients.
Brush bags and wipe off dust from cans before opening.
Do not dump fresh vegetables on top of old ones. Use ingredients proper
rotation.
Keep all clean ingredient containers off the floor, covered and upside down.
Clean ingredient containers whenever they get empty or at least once every
three weeks.

18. Keep the Sanitation High in the
Laboratory.
K. Keeping the Laboratory Clean
Do not chew, eat, smoke or expectorate in the laboratory.
Do not comb hair or make yourself up in the laboratory.
Always return tools and implements to their proper places.
Keep cabinet doors closed to prevent accidents and rodents from entering
the cabinet.
Keep on hand a regular size notebook for notes and diagrams.
Keep personal belongings out of the working area.
Do not lean or sit on equipment and work tables.
Keep the dishwashing and storage areas clean.
After dishes, pans, etc., are washed, scrub sides of the sink, the drain boards
and tables with water to which a detergent and sanitizer has been added.

19. Keep the Sanitation High in the
Laboratory.
Do not stand dish racks on the floor.
Floor should be swept after each laboratory session. Keep foods, papers and
clutter off the floor.
Mop floors once a day.
Provide waste container in convenient places.
Leave the room clean for the next user. Storage facilities for cleaning tools
may be racks, cabinets or shelves. They must be place strategically in the
laboratory so that the necessary cleaning tools for one area are readily
available . It is preferable that the cleaning tools and racks for the students
be different from those of the janitors, so they are easily available and can be
neatly placed when not in use.

20. Thank You!!!
Prepared by:
Cama, Monique Allen
Casili, Shiela May
Curativo, Sophia Mariahgem
De Los Santos, Andrea Bianca M.