The document provides information on techniques for accurately measuring and weighing ingredients used in baking. It discusses proper methods for measuring both dry ingredients like flour, sugar, and leavening agents as well as wet ingredients like oil, butter, eggs and liquids. The importance of accurate measurement is emphasized for producing standard, high quality baked goods and efficiently using materials. Various ingredients commonly used in baking are also defined, including their properties and functions.

1. FLOUR

2. SUGAR

3. OIL

4. BUTTER

6. Techniques in
Measuring and
Weighing Ingredients
Used in Baking

7. LESSON OBJECTIVES:
At the end of the topic students will be able to:
• know the different techniques in measuring dry and liquid
ingredients;
• Demonstrate the proper way of measuring major and minor
ingredients, and
• Appreciate the importance of these skills in their future
career.

8. IT IS IMPORTANT TO MEASURE THE
INGREDIENTS ACCURATELY TO GET
STANDARD PRODUCTS AND
EFFICIENT USE OF MATERIALS.
DIFFERENT FLOUR IN DIFFERENT
LOCALITIES NEED VARYING
AMOUNTS OF LIQUID AND THIS
SHOULD BE CONSIDERED IN BAKING.

9. A. MEASUREMENT OF DRY AND LIQUID
INGREDIENTS

10. 1.Dry Ingredients
A. Flour
a.Sift the flour to remove lumps.
b.b. Spoon sifted flour lightly into a
measuring cup heaping it well over the top
of the cup. Do not shake the cup.
c. c. Level off the cup with a straight-edged
utensils or spatula.
d. For fractions of a cup, use the lines
indicating ¼, ⅓, and ½ of the standard
measuring cup

12. B. Sugar
a. White sugar needs sifting only if lumpy.
Proceed as in the
measurement of flour.
b. Brown sugar, if lumpy, press through a
coarse sieve to crush the
lumps. Pack into measuring cup just enough to
hold its shape. Level
off.
c. Sift confectioner’s sugar through a sieve to
remove lumps. Spoon
lightly into measuring cup. Level off with
spatula or any straightedged utensil. Do not
shake the cup.

14. A. FILL MEASURING SPOON WITH
THE DESIRED INGREDIENTS.
LEVEL OFF WITH A SPATULA OR
ANY STRAIGHT-EDGED UTENSILS.
IF BAKING POWDER HAS CAKED,
STIR LIGHTLY BEFORE
MEASURING.

16. D. SHORTENING
A. WITH THE USE OF MEASURING CUP
MEASURING CUP, TAKING CARE NOT TO HAVE
AIR POCKETS. LEVEL OFF WITH A
SPATULA OR ANY STRAIGHT – EDGED UTENSILS.
USE STANDARD
MEASURING SPOON FOR LESS THAN ¼ CUP
SHORTENING.

18. B. WATER DISPLACEMENT METHOD
FILL THE CUP WITH COLD WATER UP TO ¼
CUP LEVEL IF ½ CUP OF FAT IS DESIRED AND
ADD SHORTENING ENOUGH TO CAUSE THE
WATER TO RISE UP
TO THE 1 CUP MARK. TO MEASURE ¼ CUP,
FILL WITH COLD WATER UP TO ¾
CUP LEVEL AND ADD SHORTENING ENOUGH
TO RAISE THE WATER UP TO THE1
CUP MARK. DRAIN WELL.

20. ACTIVITY
• Demonstrate in class on the
proper way of measuring
ingredients for brownies.

21. SCORING RUBRICS
• Correctness of procedure - 40%
• Accuracy of measurement - 40 %
• Sanitation - 20 %
• Total 100 %

22. I. FLOUR
- is a finely ground meal obtained by grinding
and milling cereal grains or other root crops.
- is most commonly made from wheat and
when the word "flour" is used without
qualification, it usually implies wheat flour.

23. -can be made from many other
grasses and non-grain plants, such
as rye, barley, maize (corn), rice,
potatoes, and other foods
- Contains 10.5 protin

24. -Wheat contains protein. When
mixed with water, these
proteins form as gluten. The
more protein a flour has, the
stronger the gluten strength.

25. WHAT IS GLUTEN?
-It is protein that
primarily found in
grains.

26. Wheat

27. RYE

28. OATS

29. TYPES OF FLOUR
-Flour can be classified as to
hard flour or soft flour

30. 1. Hard flour -is high in gluten, with
12-14% protein content, and has
strongest gluten strength.

31. Bread flour- has 12-14% protein content
and is made from hard wheat flour. The
high gluten content causes the bread to
rise and gives its shape and structure

32. 2. All-Purpose Flour
-has 10.5% protein content and is
made from a blend of hard and soft
wheat flours, also called the
General Purpose Flour or family
flour.

33. 3. Soft Flour
-is comparatively low in gluten and so
results in a finer texture. Soft flour is
usually made into cake flour, which is
the lowest in gluten content, and
pastry flour, which has slightly more
gluten than cake flour.

34. Cake flour- has 7.5% protein
content and is made from soft
wheat flour. It is good for making
cakes and cookies where a tender
and delicate texture is desired

35. SUBSTITUTION OF AFP TO CAKE
FLOUR
• 1 cup of AFP minus 2 TBSP is
equals to 1 cup of Cake flour

36. SUGAR
Sugar is a sweet, soluble organic
compound that belongs to the
carbohydrate group of food. They
are the simplest to digest among all
carbohydrates.

37. Types of Sugar
1. Regular granulated sugar or white
sugar - also known as table sugar or
as refined sugar.

38. 2. Confectioner’s sugar or powdered sugar -
granulated sugar that has been pulverized. To
prevent lumping and caking, about 3%
cornstarch is added

39. 3. Brown sugar - contains caramel, mineral
matter and moisture. It also contains a small
amount of molasses. It comes in three colors.

40. EFFECTS OF SUGAR IN BAKING

41. •increases dough development
•makes the color of the crust richer
•Improves the nutritive value, flavor and aroma of
the product
•Makes the bread more tender
•Serves as food for the yeast
•contributes to moisture content of baked
products, increasing its storing quality
•Act as creaming agent

42. EGGS
-They represent almost 50% of the total
cost of any baked product, thus considered
the baking ingredient with the highest cost
or expense.
- considered a complete protein,
containing all the essential amino acids
humans use to build other proteins
needed by the body

43. USES OF EGGS IN BAKING
1. Eggs, as well as flour, are the
structural ingredients in baking

44. 2. Eggs provide leavening; add color, texture,
flavor and richness to the batter;
3. Beaten eggs are used as leavening agents
as they incorporate air into the batter, which
will expand in the oven and cause the cake to
rise
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many
baked goods to create a golden shiny
top

45. SHORTENING
Shortening is any fat, which, when added to
flour mixtures increases tenderness. This is
done by preventing the sticking of gluten
strands while mixing so that gluten is
shortened and makes the product tender

46. EXAMPLES OF SHORTENING
1. OIL- produced oils, corn oil and
vegetable oils are commonly used in
baking

49. 2. BUTTER- made of fatty milk proteins. It
contains 80 % fat; 15 % moistur/water and 5%
solid milk. When used in baking, it contributes
flavor and tenderness. Butter remains solid
when refrigerated, but softens to a spreadable
consistency at room temperature,

50. DIFFERENCE BETWEEN SALTED AND
UNSALTED BUTTER
• Salted- lasts 2-3 months longer
than unsalted butter. So it means
that it is more fresher than
unsalted
• Unsalted butter- made from cream
and les fresh as well

51. 3. Margarine – made from hydrogenated
vegetable oil. It contains 85% percent fat,
10%percent moisture/water and 5 percent
salt. The hydrogenation process makes oil a
solid.

52. 4. shortening – made from artificial butter
made from variety of oil. Substitute if
butter and margarine are not available

53. WHAT IS SHORTENING? WHY IS IT CALLED
SUCH 100% FAT?
• Because it shorter the production
of gluten which in effect produces
a more tender product

54. 5. Cocoa Butter – the ivory-colored natural fat
of the cocoa beans extracted during the
manufacturing of chocolate and cocoa
powder. It gives chocolate its creamy, smooth,
melt-in-your-mouth texture.

55. Uses of Shortening in Baking
1.Makes bread products tender and improve
flavor.
2. Prevent the cohesion of
gluten
3. Improve the aroma, color and texture of
baked products
4. Improve the shelf life of baked
products because of its moisture.

56. LEAVENING AGENTS
Leavening agents are gases that
cause the dough to rise

58. CLASSIFICATION OF LEAVENING AGENTS
1. Chemical Leaveners- Chemical leaveners are
chemical mixtures or compounds that release gases,
usually carbon dioxide
a. Baking Soda -. It is a powerful leavener that readily
reacts as soon as it comes in contact with batter or
dough
b. Baking Powder – is a combination of baking soda and
acid salt
c. Cream of tartar - is tartaric acid and is a fine white
crystalline acid salt which is a by-product of the wine-
making industry. It is used in the whipping of egg
whites to stabilize them and allow them to reach
maximum volume.

60. 2. Biological Leaveners- Yeast is a living organism,
neither plant nor animal. Yeasts belong to a separate
kingdom in taxonomy, the fungus kingdom.
Types of Yeast
Dry or granular
Compressed or cake type
Instant

61. LIQUID INGREDIENTS
-provide moisture to rehydrate and
activate the yeast and bring together the
flour and any other dry ingredients to
make the dough. It also improves the
formation of gluten strands during the
kneading of dough.

62. TYPES OF LIQUID INGREDIENTS
Water
- It is the cheapest liquid used in
baking. It performs vital role in baking
making ingredients rehydrated

63. MILK
-Milk and cream, like water, moisten
dough and batters
-Unlike water, they add a slight flavor
to the final baked good and increase its
richness
-create a fuller, moister texture
-Contribute to the nutritive value

64. MILK
-Milk and cream, like water, moisten
dough and batters
-Unlike water, they add a slight flavor
to the final baked good and increase its
richness
-create a fuller, moister texture
-Contribute to the nutritive value

65. Types of Milk Used in Baking
• fresh milk or whole milk
• evaporated milk
• condensed milk
• skimmed
• powder or dry milk

67. HOW DO YOU SUBSTITUTE EVAPORATED
MILK FOR FRESH MILK?
•Equal parts of evaporated
milk and water

68. Uses of Milk in Baking
• increases nutritive value of baked products
• enhances texture and increase softness of baked
goods
• acts as a strengthener when mixed with flour,
because it helps in the formation of gluten, which
gives a baked item structure
• provides moisture and tenderness to baked
goods
• enhances flavor
• extends the shelf life of a cake
• boosts crust color

69. Minor Ingredients in Baking
1.Flavoring
2. Vanilla
3.Salt
4.Spices (cloves, cinnamon, mace, nutmeg)
5.Wines
6.Coffee
7.Chocolate and Coco

70. TYPES OF CHOCOLATE
1. Unsweetened Chocolate- also
known as “bitter chocolate” is pure
chocolate liquor mixed with some
form of fat to produce solid
substitute.

71. TYPES OF CHOCOLATE
2. Dark Chocolate- also known as
“black chocolate” is produce by
adding fat and sugar to cocoa.
Chocolate with no milk or less than
milk than milk chocolate

72. TYPES OF CHOCOLATE
3. Semi- sweet chocolate- frequently
use for cooking purposes. It is dark
chocolate with half as much sugar as
cocoa, also known as “sweet
chocolate”

73. TYPES OF CHOCOLATE
4. Milk Chocolate- solid chocolate
made with milk in the form of milk
powder, liquid milk, or condensed
milk added.

74. TYPES OF CHOCOLATE
5. White chocolate- is a
confectioned based sugar, milk, and
cocoa butter without the cocoa
solids

76. TYPES, KINDS, AND CLASSIFICATION OF
BAKERY PRODUCTS
Bread is one of the most popular and best sold
baked products, not only in our country but in
other countries as well. Many countries have
bread as their staple food.
There are different kinds of bread. Whatever kind
of bread is eaten, people remember it for its
quality. It is by maintaining good quality that
popular bakeries or bread houses keep their
customers

77. KINDS OF DOUGH IN MAKING
BREAD
Lean dough. The Basic ingredients
for bread which include flour, yeast,
salts, a little sugar, and shortening
make up the lean dough. This dough
is made up into Pan de sal, Pan
Amerikano, French bread, and other
crusty bread varieties.

78. KINDS OF DOUGH IN MAKING
BREAD
Rich dough. Aside from the basic
ingredients for bread, rich dough has
butter, nuts, fruits, eggs, and condiments.
Milk is often used, too. Rich dough also
uses more sugar. This dough is used in
making rolls, coffee cakes, and the sweet
bread varieties.

79. Methods of Mixing Dough
Straight method - This method combines all the
ingredients together at one time to make the dough. The
dough is kneaded and set aside to rise.
Sponge and dough method - This method mixes
part of the liquid, flour, and all of the yeast to make a
soft mixture which is set aside to rise until bubbly. Then,
the remaining ingredients are added and the mixture is
treated as straight dough.

80. Methods of Mixing Dough
NO-KNEAD DOUGH- A SOFTER
BATTER IS PREPARED INSTEAD OF
DOUGH. NO KNEADING IS
REQUIRED TO MIX THE
INGREDIENTS THOROUGHLY

81. CHARACTERISTICS OF A WELL-MADE
BREAD
1. It is large for its weight, well-rounded
top, and free from cracks and bulges.
2. The crust is thin with an even golden
brown color.
3. It has fine and even grain, elongated
cells, and thin cell wall making the
crumb smooth, soft, elastic, and
creamy white with a silken sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor, not

82. CHARACTERISTICS OF A WELL-MADE
BREAD

83. Causes of Poor Quality Yeast
Bread
CHARACTERISTICS
EXTERIOR
1. SHAPE IS IRREGULAR
TOO MUCH LIQUID, IMPROPER
CUTTING, UNVEN TEMPERATURE,
EXCESSIVE SHORTENING

84. Causes of Poor Quality Yeast
Bread
CHARACTERISTICS
EXTERIOR
2. COLOR: TOO PALE
TOO STIFF DOUGH, LOW TEMPERATURE

85. Causes of Poor Quality Yeast
Bread
CHARACTERISTICS
EXTERIOR
2. COLOR: TOO DARK
HIGH TEMPERATURE, EXTENDED BAKING

86. Causes of Poor Quality Yeast Bread
CHARACTERISTICS
EXTERIOR
2. COLOR: UNEVEN
UNEVEN SHAPES

87. Causes of Poor Quality Yeast Bread
CHARACTERISTICS
EXTERIOR
3. TEXTURE: TOUGH
EXCESS FLOUR, OVERMIXING,
INCORRECT TEMPERATURE

88. Causes of Poor Quality Yeast Bread
CHARACTERISTICS
EXTERIOR
3. TEXTURE: ROUGH
TOO MUCH LIQUID

89. Causes of Poor Quality Yeast Bread
CHARACTERISTICS
INTERIOR
1. COLOR: NOT BRIGHT
EXCESSIVE SHORTENING,
POOR QUALITY INGREDIENTS

90. Causes of Poor Quality Yeast Bread
CHARACTERISTICS
INTERIOR
2. TEXTURE: TOO DRY
OVER BAKING, TOO STIFF
DOUGH

91. Causes of Poor Quality Yeast Bread
CHARACTERISTICS
INTERIOR
1. TEXTURE: TOO MOIST
UNDER BAKING

92. Causes of Poor Quality Yeast Bread
CHARACTERISTICS
INTERIOR
1. TEXTURE: CRUMBLY
EXCESSIVE SHORTENING

93. Causes of Poor Quality Yeast Bread
CHARACTERISTICS
INTERIOR
1. TEXTURE: TOUGH
INSUFFICIENT SHORTENING

94. Causes of Poor Quality Yeast Bread
CHARACTERISTICS
INTERIOR
3. FLAVOR: NOT “WHEATY”
OVER MIXING

95. Causes of Poor Quality Yeast Bread
CHARACTERISTICS
INTERIOR
3. FLAVOR: FILLING NOT
ACCENTUATED
WRONG PROPORTON OF
INGREDIENTS, POOR QUALITY
INGREDIENTS

96. CHARACTERISTICS CAUSES
EXTERIOR
SHAPE:IRREGULAR 1.
COLOR:TOO PALE 2.
COLOR:TOO DARK 3.
COLOR:UNEVEN 4.
TEXTURE:ROUGH 5.

97. CHARACTERISTICS CAUSES
INTERIOR
FLAVOR:FILLING NOT
ACCENTUATED
6.
FLAVOR:NOT
“WHEATY”
7.
TEXTURE:ROUGH 8.
TEXTURE:CRUMBLY 9.
TEXTURE:TOO DRY 10.

98. Muffin/QUICK BREADS
are simple cup breads leavened and
are considered a member of the quick
bread family. A variety of quick loaf
breads and coffee cakes can be
derived from the basic muffin recipe

99. Muffin/QUICK BREADS
TENDER, MOIST, AND SIMPLE
LEAVENED WITH BAKING POWDER
CONSIST OF BASIC INGREDIENTS LIKE

100. Muffin/QUICK BREADS
VARIATIONS IN FLAVORS CAN BE
MADE THROUGH THE ADDITIONAL OF
FRUITS (STRAWBERRIES, APPLES,
RAISINS, BANANA, MANGOES,
ORANGE PEELS

106. NUTS (PEANUTS, WALNUTS,
PECAN, COCONUT, PEANUT
BUTTER
DAIRY PRODUCTS (CREAM,
MILK, CHEESE)

107. TO MAKE THEM MORE
ATTRACTIVE AND APPETIZING,
MUFFIN CAN BE TOPPED WITH
CONFECTIONERS’ SUGAR,
GLAZED SUGAR, BUTTER ICING,
WHIPPED CREAM

111. MUFFIN METHODS
1. ALL DRY INGREDIENTS ARE SIFTED
AND BLENDED IN A BOWL.
2. ALL LIQUID INGREDIENTS ARE
MIXED IN A SEPARATE BOWL.

112. MUFFIN METHODS
3. A WELL IS MADE IN THE CENTER OF
THE DRY INGREDIENTS.
4. LIQUID INGREDIENTS ARE
POURED IN THE WELL.

113. MUFFIN METHODS
5. MIX THE DRY AND LIQUID
INGREDIENTS JUST ENOUGH TO
MOISTEN THE DRY INGREDIENTS, NOT
PRODUCING A SMOOTH BATTER.
APPROXIMATELY 25 STROKES WILL BE
REQUIRED FOR THE MIXING.

114. REMEMBER
TOO MUCH MIXING WILL DEVELOP GLUTEN IN
THE FLOUR, THUS INCREASING THE TUNNELS IN
THE FINISHED PRODUCT
TOO LITTLE MIXING WILL PRODUCE MUFFINS
WITH LESS VOLUME, FLAT TOP, AND ROUGH
CRUST

115. REMEMBER
HOWEVER, RICH MUFFINS, WHICH CONTAIN
MORE FAT AND SUGAR, CAN BE MIXED WITH
MORE THAN 25 STROKES BECAUSE THE OIL AND
SUGAR INTERFERE WITH THE GLUTEN
DEVELOPMENT. THE RIGHT AMOUNT OF MIXING
IS IMPORTANT IN PRODUCING MUFFINS WITH
PEBBLED CRUST RATHER THAN ROUGH OR
SMOOTH CRUST

116. Outside Characteristics of
Muffin and Quick Breads:
Shape: Uniform; well-rounded top;
free from peaks; no cracks.
Size: Uniform; large in proportion
to weight.
Color: Uniform golden brown.
Crust: Tender; pebbled or slightly
rough; shiny

117. Inside Characteristics of Muffin and
Quick Breads
Color: Creamy white or slightly yellow;
free from streaks.
Grain: Round, even cells; free from
tunnels.
Texture: Tender; moist; light.
Flavor: Pleasing; well-blended with no
bitterness

118. KINDS OF COOKIES
Drop cookies - are irregular and
unevenly shaped. They are made simply
by dropping the cookie batter from a
teaspoon to a baking sheet to get the
popular tongue-shaped cookies.

120. KINDS OF COOKIES
Rolled cookies - are made from dough
which have been rolled out and cut
with cutters to form shapes that fit
special occasions such as Christmas,
Valentine’s Day and Easter.

122. KINDS OF COOKIES
Pressed Cookies – are made with
more butter which makes the finished
product richer in taste than the other
types of cookies. They are made by
using cookie press forming it into varied
shapes like rings or ribbons.

124. KINDS OF COOKIES
Cookie bar- this type of cookie is cut
into bars after baking. They are usually
small and square in shape.

125. KINDS OF COOKIES
Refrigerated cookies – this type of
cookie is frozen and cut into desired
shapes before baking.

131. MIXING TECHNIQUES
Mixing methods greatly affect flour
mixtures and its resulting product.
Various techniques have been
developed for efficiency and
convenience. Some of them are as
follows:

132. MIXING TCHNIQUES
Creaming - Rubbing one or two
ingredients in a bowl with the help of a
wooden spoon or electric mixer to
make a soft fluffy mixture. The creamed
mixture should have both smooth and
grainy particles

133. MIXING TECHNIQUES
Cutting in - Mixing fat and flour with
the use of a pastry blender or two
knives in a scissor-like manner. This
method cuts fat into small pieces,
coating them with flour to form coarse,
granular mixtures for pastries and
biscuits.

134. MIXING TECHNIQUES
Folding - This is working with two
ingredients very gently to retain air in
the mixture. It often involves one
delicately textured ingredient such as
beaten egg white or whipped cream,
which would be reduced to nothing if
handled crudely, and a batter type mix

135. MIXING TECHNIQUES
CUT AND FOLD-A combination of two
motions cutting vertically through the
mixture and turning over and over by
gliding the spoon or rubber scraper
across the bottom of the mixing bowl at
each turn

136. MIXING TECHNIQUES
BEATING- It is done to incorporate air in
a mixture by mechanical agitation. It
could be done with the aid of special
gadgets like wire whips, egg beaters or
electric food mixers or with a for

137. MIXING TECHNIQUES
Stirring – It is often done with a
wooden spoon, rotating it through a
mixture as long as necessary usually
until the ingredients are combined

138. MIXING TECHNIQUES
Whipping – It is a process of beating
eggs and cream to fill them with air and
make them thick and fluffy.

139. MIXING TECHNIQUES
SIFTING–It is the process of
separating coarse particles in the
ingredients by passing through a sieve.
Air is incorporated through this method

140. SUBSTITUTION OF INGREDIENTS
1 TABLE SPOON OF
FLOUR (USED AS
THICKENER)
½ TABLESPOON
CORNSTARCH
1C SIFTED CAKE FLOUR 1 CUP MINUS 2
TABLESPOONS SIFTED
ALL-PURPOSE FLOUR
1C CORN SYRUP 1C SUGAR + 1/4C
WATER
1C HONEY 1C SUGAR + 1/4C
WATER/LIQUID(MILK,JU
ICE)

141. SUBSTITUTION OF INGREDIENTS
1 OUNCE CHOCOLATE 3TBSP COCOA +1TBSP
FAT
1C BUTTER 1C MARGARINE
7/8C LARD +1/2tsp SALT
1C COFFEE CREAM 3TBSP BUTTER PLUS
ABOUT 3/4C MILK
1C HONEY 1C SUGAR + 1/4C
WATER/LIQUID(MILK,JU
ICE)

142. SUBSTITUTION OF INGREDIENTS
1C HEAVY CREAM 1/2C EVAPORATED
MILK +1/2C WATER OR
1/4C SIFTED DRY HOLE
MILK POWDER+7/8C
WATER
1C WHOLE MILK 1/4C SIFTED DRY
WHOLE MILK POWDER
+ 7/8C WATER
1C MILK 1/3C INSTANT NONFAT
DRY MILK + 1C MINUS
1TBPS WATER
1 TEASPOON BAKING
POWDER
1/4Ctsp BAKING SODA
+1/2TBPS VINEGAR OR

143. SUBSTITUTION OF INGREDIENTS
1 TBSP ACTIVE DRY
YEAST
1 PACKAGE ACTIVE DRY
YEAST
1 POUND DRIED FRUITS 2C DRIED FRUITS
1C EGGS (WHOLE) 5 MEDIUM EGGS
1C EGG WHITES 8 MEDIUM EGGS
1C EGG YOLKS 12-14 MEDIUM EGGS

144. SUBSTITUTION OF INGREDIENTS
1 POUND CHEESE 4C CHEESE, GRATED
1 MEDIUM LEMON 3TBSP LEMON JUICE
1 MEDIUM ORANGE 1/4C ORANGE JUICE
1LB BUTTER OR
SHORTENING
2-1/2C BUTTER OR
SHORTENING
1LB SIFTED
CONFECTIONERS’
SUGAR
3-1/2C
CONFECTIONERS’
SUGAR

145. SUBSTITUTION OF INGREDIENTS
1LB. NUTS 4 1/2C NUTS

146. SUBSTITUTION OF INGREDIENTS
1C BREAD CRUMBS 3/4C CRACKER CRUMBS
Chocolate, Bittersweet or
Semi-Sweet (1 oz.)
1/2 oz. unsweetened
chocolate + 1 Tbsp.
granulated sugar
Cream of Tartar (1/2 tsp.) 1/2 tsp. white vinegar or
lemon juice
Superfine Sugar 1 cup granulated sugar
processed in food processor
until fine

147. SUBSTITUTION OF INGREDIENTS
Sweetened Condensed Milk 1 cup of evaporated milk + 1
1/4 cups of sugar. Heat until
dissolved
Tomato Juice (1 cup) for
cooking
1/2 cup tomato sauce + 1/2
cup water
Tomato Sauce (1 cup) for
cooking
1/2 cup tomato paste + 1/2
cup water
Yogurt (1 cup) 1 cup buttermilk or 1 Tbsp.
lemon juice and enough milk
to equal 1 cup or 1 cup sour
cream

148. SUBSTITUTION OF INGREDIENTS
Milk, regular or low-fat
(1 cup)
1/2 cup evaporated milk
+ 1/2 cup water
Flour, Self Rising (1 cup
sifted)
1 cup sifted all purpose
flour + 1 1/2 tsp. baking
powder + 1/8 tsp. salt
Lemon Zest (1 tsp.) 1 tsp. orange or lime zest
or 1/2 tsp. lemon extract
White Vinegar (1/4 cup) 1/4 cup apple cider
vinegar or 1/3 cup
lemon juice

149. SUBSTITUTION OF INGREDIENTS
Peanut Oil (for flavor) Vegetable oil with a
splash of sesame oil
Chocolate, Milk (1 oz.) 1 oz. bittersweet or
semi-sweet + 1 Tbsp.
granulated sugar
Onion (1 small
minced)
1/2 tsp. onion
powder

150. ACTIVITY

151. ACTIVITY

152. ACTIVITY

153. ACTIVITY

154. ACTIVITY

155. ACTIVITY

156. ACTIVITY

157. ACTIVITY

158. ACTIVITY

159. ACTIVITY

160. Ingredient Substitute ingredients
1 cup Milk 1. _________________
2. __________________ ½ tsp. onion powder
3. __________________ Zest from 1 lemon
Superfine Sugar 4. _________________
5. __________________ 1/2 cup tomato sauce + 1/2
cup water
Baking Powder (1 tsp.) 6. _________________
7.__________________ Simmer and reduce whole
milk by 60%
8. __________________ 1 oz. bittersweet or semi-
sweet + 1 Tbsp. granulated
sugar
Yogurt (1 cup) 9. _________________
Peanut Oil (for flavor) 10. _________________

161. Biscuits
Biscuits are small flaky quick
breads. They are leavened with
fast-acting leaveners which make
preparation time shorter than
any yeast leavened bread.

162. Biscuits
IDEAL PARTNER FOR ALL TYPES
OF BEVERAGES, HOT OR COLD.
THEY ARE ALSO A GOOD
ACCOMPANIMENTS FOR MEAT
DISHES LIKE FRIED CHICKEN,
BEEF, ROAST, STEAK, HAM,
BACON, AND OMELET

163. Biscuits
IN COCKTAIL PARTIES, THEY ARE
USUALLY MADE INTO CANAPES TOPPED
WITH CREAM CHEESE, PEANUT BUTTER,
JAMS, JELLIES, MARMALADE,
LIVERWURST, RAISINS, NUTS, OLIVES,
CHOPPED VEGETABLES, DICED OR
GRATED CHEESE, CRUSHED PINEAPPLES,
AND THE LIKE

164. KINDS OF BISCUITS
1. COOKIE-LIKE BISCUITS- THIS TYPE IS USUALLY FLAKY AND THE
BISCUITS SEPARATES IN LAYERS WHEN BROKEN. IT IS
SYMMETRICAL IN SHAPE WITH STRAIGHT SIDE AND SMOOTH,
THIN-CRUSTED TOP THAT IS FAIRLY FLAT AND UNIFORM IN
COLOR ALL OVER.
2. BREAD-LIKE BISCUITS- THIS IS SMALL, ROUND, AND
EXPANDED. IT IS LEAVENED WITH BAKING POWDER OR
BAKING SODA. It is symmetrical in shape, has straight sides,
uniformly golden brown in color, an smooth, thin-crusted top
that is fairly flat. The crust is moist, tender, light, and free
from excess flour.

165. Two Ways to Make Biscuits:
1. Using solid fats-
Solid fats are cut into the flour with a fork, a
pair of knives or a pastry blender until it coats
the flour and is fairly crumbly and mealy.
Liquid is added to make a soft dough and
then the mixture is rapidly but lightly
kneaded to evenly distribute the mixture and
sufficiently develop the gluten

166. Two Ways to Make Biscuits:
Using liquid shortening or “Wet to Dry
Method” -
Liquid shortening or oil is added to the
liquid ingredients and mixed with the
dry ingredients to make soft dough. It is
kneaded rapidly but lightly and treated
like the solid fat dough

167. Outside Characteristics of
Biscuits
Shape: Uniform; straight sides and level
tops on rolled biscuits
Size: Uniform; twice the size of unbaked
biscuits
Color: Uniform golden brown tops and
bottoms—sides lighter; free from yellow
or brown
Crust: Tender; moderately smooth; free
form excess flour

168. Inside Characteristics of Biscuits
Color: Creamy white; free from yellow
or brown spots.
Grain: Flaky, pulling off in thin sheets;
medium fine, even cells.
Texture: Tender; slightly moist; light.
Flavor: Pleasing, well-blended with no
bitterness.

169. RECOGNIZE ME? Below are statements describing the
different mixing techniques used in producing bakery
products. Choose the correct word/term from the box and
write your answer in your test notebook.
Creaming Cutting-in Stirring
Beating Whipping Sifting
Folding Cut and Fold
_______________ 1. Separating coarse particles in the
ingredients by passing through a sieve.
_______________ 2. Rubbing one or two ingredients in a
bowl with the tip of a wooden spoon or electric mixer.
_______________ 3. Mixing fat and flour using a pastry
blender or two knives in a scissors-like manner.
_______________ 4. Working with two ingredients very
gently to retain air in the mixture.
_______________ 5. Beating egg and creaming to fill with
air and make them thick and fluffy.

170. Below is the table which indicates the type of baking products with
corresponding oven temperature and baking time.
Types of Product Oven Temperature Baking Time
BREADS
Biscuits 425°F to 450°F 10 to 15 min
Corn bread 400°F to 425°F 30 to 40 min
Muffins 400°F to 425°F 20 to 25 min
Quick loaf breads 350°F to 375°F 1 to 1 ¼ hr
Yeast bread 400°F 30 to 40 min
COOKIES
Drop 350°F to 400°F 8 to 15 min
Rolled 375°F 8 to 10 min

172. SANITATION
Sanitation means keeping bacteria down to a
small number as possible through personal
hygiene and proper food handling. It also
means keeping the food at the appropriate
temperature so bacteria already present do
not have a chance to multiply.

173. Sanitary measures include personal
hygiene, keeping food, equipment
and the work area clean. Unsanitary
practices and improper handling of
food may result to food
contamination or infection, poisoning
and death.

174. Workers Personal Hygiene
1. Remove jewelries and accessories
before starting to work.
2. Hands should be clean and nails
cut short.

175. 3. Use the appropriate work outfit.
People who work in the kitchen should
wear suitable, clean and freshly ironed
aprons. Aprons protect the body from
burns and scalds and from food stain.
Headbands are used to prevent loose
hair from dropping into the food and also
absorb sweat on head

176. 4. Keep sick persons out of the
kitchen.

177. Facilities
1. Sanitize all laboratory equipment,
tools and utensils thoroughly before
and after use.
2. Air dry all equipment, tools and
utensils to avoid build up of dust and
rust corrosion.
3. Dispose of garbage properly everyday
so as not to invite rodents and
insects.

178. Practical Ways of Keeping Food
Clean
4. Food should be handled with clean hands.
5. Avoid sneezing and coughing when
handling food.
6. Utensils that fall on the floor should be
washed well before using them again

179. 7. Separate fresh vegetables from old ones
before storing.
8. Keep food at a suitable temperature.
Bacteria multiply fastest between 15°C and
52°C (60°F and 125°F). Keep hot food hot until
served. "Hot" means above 60°C (140°F),
where bacteria can no longer grow. Keep cold
food cold until served. "Cold" means below
4°C (40°F), at refrigerator temperature or
below.

180. Keeping the Work Laboratory Area Clean
1.Keep the floor area clean and free from
waste, water and grease.
2.Keep cabinets dry, clean and closed
tightly to keep away rodents and insects.
3. Check and clean the dishwashing area
whenever needed.
4. Clean the tables after using them.

181. Safety Precautions in the Kitchen
Observance of safety precautions
promote work efficiency and prevent
accidents. Occasionally, accidents do
happen. It is important that you keep
calm so you can take proper actions.
Accidents are caused either by people
themselves or by hazardous
environment or defective equipment

182. Factors that Contribute to Successful
Baking
Baking requires accuracy. Any deviation from
the measurement, procedure, and type of
ingredient may greatly affect the baked
products. Beginners in baking should
observe the correct practices in preparation
to achieve the desired result

183. Factors that Contribute to Successful
Baking
Baking requires accuracy. Any deviation from
the measurement, procedure, and type of
ingredient may greatly affect the baked
products. Beginners in baking should
observe the correct practices in preparation
to achieve the desired result

184. The Use of Quality Ingredient
Always use high quality dry and liquid
ingredients, minor baking ingredients,
shortening and fresh eggs. Use
ingredients indicated in the recipe.
Refrain from substituting ingredients

185. The Use of Appropriate Tools and
Utensils
Utilize standard measuring cups, glass and spoons
for best results. Mixing bowls should be large
enough to allow proper mixing of ingredients to
produce dough and batter. Use a pastry blender
or two knives when cutting shortening into flour.
Appropriate use of tools and utensils promote
work efficiency and effectiveness.

186. Following Correct Procedures
1. Study and follow the recipe accurately-
It is important to understand the recipe
first then to assemble all the needed
ingredients, tools and utensils before
starting to bake. Follow the step-by-step
procedure accurately.

187. Following Correct Procedures
1. Study and follow the recipe accurately-
It is important to understand the recipe
first then to assemble all the needed
ingredients, tools and utensils before
starting to bake. Follow the step-by-step
procedure accurately.

188. Following Correct Procedures
2. Pre-heat the oven-
If a thermostat is defective or not
available use an oven thermometer to
check the baking

189. Following Correct Procedures
3. Measure ingredients accurately-
Do not change the specified amount of
ingredients. Any change in the amount
of ingredients may result in failure to
achieve the desired effect or expected
consistency of the mixture

190. Following Correct Procedures
4. Observe correct hand and mixing
techniques-
Wrong mixing techniques such as over-
mixing, under-mixing, under-beating,
or overbeating of eggs, and insufficient
creaming will result in poorly baked
goods

191. Following Correct Procedures
5. Make use of the type of pan specified in
the recipe-
Measure its length, width, and inside
depth. Find out in the recipe if the
pan(s) should or should not be greased
or lined with wax paper

192. Following Correct Procedures
6. Follow the specified baking time and
temperature stated in the recipe-
Place the baking pan at the center of the
oven and avoid opening the oven door
until baking is done

193. Arrange the following procedures in baking. Use A
for the first step, B for second and so on. Write
your answer in your test notebook.
______1. Pre-heat the oven.
______2. Follow the specified baking time and
temperature.
______3. Make use of the type of pan specified in
the recipe.
______4. Observe correct hand and mixing
techniques.
______5. Study and follow the recipe accurately.
______6. Measure ingredients accurately.

194. Something to Do
Field Trip to a Bake Shop
In a field trip to a baking shop, observe the following:
1. How do the bakers work?
2. Do they practice cleanliness and sanitation?
3. Write a narrative report of your observation.
4. You will present your output in class.

195. OVEN TEMPERATURES
C = F-32x5/9 F= C x 9/5 + 32
Temperature Conversion Table
Centigrade ( C) to Farenheit ( F)
50-122 110-230 170-338
60-140 120-248 180-356
70-158 130-266 190-374
80-176 140-284 200-392
90-194 150-302 210-410
100-212 160-320 220-428

196. “STANDARD TABLE OF WEIGHT AND MEASURES”
1 TBSP 3 TSP
2 TBSP 1/8 CUP
4 TBSP ¼ CUP
5 1/3 TBSP 1/3 CUP
16 TBSP 1 CUP
4 CUPS 1 QUART
2 CUPS 1 PINT
16 OUNCES 1 POUND

197. “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 CUPS
(SLICE)
1 MEDIUM APPLE 1 CUP SLICE
14 OZ. CAN
CONDENSED MILK
1 ¼ CUP
14 OZ CAN
EVAPORATED MILK
1 1/3 CUP

198. “COMMON UNITS OF WEIGHT”
1 LB BROWN
SUGAR
2 ¼ CUPS
1LB
CONFECTIONER
SUGAR
3 ½ CUPS
1LB NUTS 4 ½ CUPS
1 1LB DRIED NUTS 2 CUPS
5 WHOLE EGGS 1 CUP
12 EGG YOLKS 1 CUP
8 EGG YOLKS 1 CUP

199. “COMMON UNITS OF VOLUME”
1 BUSHEL 4 PECKS
1 PECK 8 QUARTS
1 GALLON 4 QUARTS
1 QUART 2 PINTS

200. “CONVERSIONS AND SUBSTITUTION”
1 tbsp. all purpose flour ½ tbsp. cornstarch, potato
starch, rice starch or
arrowroot starch
1 tbsp. cornstarch 2 tbsp. all purpose flour
1 cup sifted cake flour 7/8cup all purpose flour
sifted, 1 cup all purpose
flour minus 2tbsp
1 cup sugar granulated 1 1/3 cup brown sugar
1 cup honey 1 ¼ cup sugar plus 1/2cup
liquid
1 ounce chocolate 3 tbsp. cocoa plus 1 tbsp.
fat
1 tsp active dry yeast 1 packed dry yeast
compressed yeast cake

201. “CONVERSIONS AND SUBSTITUTION”
1 whole egg 2 egg yolks or 3 tbsp.
thawed from frozen eggs
1 egg yolk 1 1/3tbsp. Frozen egg yolk
1 egg white 2tbsp. Frozen egg white, 2
tsp. dry egg yolk powder.
1 s 2 tbsp.
1 cup honey 1 ¼ cup sugar plus 1/2cup
liquid
1 ounce chocolate 3 tbsp. cocoa plus 1 tbsp.
fat
1 tsp active dry yeast 1 packed dry yeast
compressed yeast cake

202. SANITATION
Sanitation means keeping bacteria down
to a small number as possible through
personal hygiene and proper food
handling. It also means keeping the food
at the appropriate temperature so
bacteria already present do not have a
chance to multiply.

203. O-
H-
S-
P-
OCCUPATIONAL
HEALTH
SAFETY
PROCEDURE

204. HAZARD
A SOURCE OF DANGER
SAFETY PROCEDURE

205. DIFFERENT HAZARDS OR RISK THAT
HAPPENED AT THE WORK PLACE:
1.IMPROPER LABELING OF
INGREDIENTS
2.SHARP OBJECTS
3.GAS STOVE
4.BROKEN GLASS/PLATE
5.WET FLOUR
6.APPLIANCES

206. HAZARD/RISK INCIDENTS
THAT MOST
LIKELY TO
OCCUR
CONTINGENCY
MEASURES
1.
2.
3.
4.
5.