SlideShare a Scribd company logo
PRESENTED BY:
Jenalyn G. Bareng
CAKE
They are sweet, made from
combination of liquid batters, and
with high fat and sugar contents.
They are often decorated.
They can be of different shapes and
sizes, and decorated with a variety of
toppings like fruit, candy, and
frosting.
CAKE
“Torte”, derived from the German
word which means “cake”.
“Gateau”, a French word which means
“cake”.
Cake are usually eaten during special
occasions such as birthdays,
weddings, anniversaries and other
celebrations.
MEASURING INGREDIENTS
PROPERLY
It is important to measure
the ingredients accurately
to get the standard
products.
Dry Ingredients
1. FLOUR
- Sift the flour to remove lumps and
scoop it to fill the measuring cup
until it overflows.
- Do not shake the measuring cup
but level the flour with spatula or
the edge of a knife.
Dry Ingredients
2. BAKING POWDER/ BAKING
SODA
- Remove the lumps by stirring.
- Dip the measuring spoon into the
powder or scoop the baking powder
or baking soda, then level it with a
spatula.
Dry Ingredients
3. POWDERED MILK
- Remove the lumps by stirring.
- Scoop lightly to fill the measuring
cup without shaking until it
overflows.
- Use the spatula or the straight edge of
a knife to level the measurement.
Dry Ingredients
4. WHITE SUGAR
-Sifting is not necessary unless it is
lumpy.
-Fill the measuring cup or scoop the
sugar until it overflows.
-Do not shake the measuring cup but
level the sugar with a spatula or the
edge of a knife.
Dry Ingredients
5.BROWN SUGAR
-Roll out the lumps, remove
the dirt and pack into the
measuring cup until the
sugar follows the shape of the
cup when inverted.
Liquid Ingredients
A liquid measuring cup is used to
measure large quantities of liquids.
Set the cup on level surface.
Never lift the cup while pouring the
liquid.
Read the scale from the side of the
cup.
Solid Fats
Fill the measuring cup with
shortening and press down
until it is full.
Level the fat with the spatula
or the edge of a knife.
THANKS FOR WATCHING

More Related Content

Similar to HOW TO MEASURE INGREDIENTS PROPERLY.pptx

5b-Cakes, Fillings and Frostings.ppt
5b-Cakes, Fillings and Frostings.ppt5b-Cakes, Fillings and Frostings.ppt
5b-Cakes, Fillings and Frostings.ppt
JanReyMarkVillaver
 
quarter 3 week 3 tle 8.pptx
quarter 3 week 3 tle 8.pptxquarter 3 week 3 tle 8.pptx
quarter 3 week 3 tle 8.pptx
MarynelZaragosa
 
g12bpp module 2.pdf
g12bpp module 2.pdfg12bpp module 2.pdf
g12bpp module 2.pdf
MjEsguerraCabillanes
 
Quarter 2 - Measuring and substitution of Ingredients
Quarter 2 - Measuring and substitution of IngredientsQuarter 2 - Measuring and substitution of Ingredients
Quarter 2 - Measuring and substitution of Ingredients
John Lenon Mendoza
 
QUARTER 2COOKERY EXPLORATORY GRADE 7 AND 8
QUARTER 2COOKERY EXPLORATORY GRADE 7 AND 8QUARTER 2COOKERY EXPLORATORY GRADE 7 AND 8
QUARTER 2COOKERY EXPLORATORY GRADE 7 AND 8
MARILYNMAKINANO
 
TLE-9-Accurate-measuring.pptxbvvcvcvvvvv
TLE-9-Accurate-measuring.pptxbvvcvcvvvvvTLE-9-Accurate-measuring.pptxbvvcvcvvvvv
TLE-9-Accurate-measuring.pptxbvvcvcvvvvv
JudiAnnDevecenteMusn
 
COT DEMO.pptx
COT DEMO.pptxCOT DEMO.pptx
COT DEMO.pptx
MherasulPasaylo
 
COT DEMO bread and pastry.pptx
COT DEMO bread and pastry.pptxCOT DEMO bread and pastry.pptx
COT DEMO bread and pastry.pptx
MherasulPasaylo
 
Mensuration and calculation.pdf
Mensuration and calculation.pdfMensuration and calculation.pdf
Mensuration and calculation.pdf
KrishaKashmirJose
 
Mensuration and calculation
Mensuration and calculationMensuration and calculation
Mensuration and calculation
jaserLopez
 
Baking cookies
Baking cookiesBaking cookies
Baking cookiesimkaelah
 
Muffin Magic
Muffin MagicMuffin Magic
Muffin Magic
Amy Peterson
 
BAKING COOKIES.pdf
BAKING COOKIES.pdfBAKING COOKIES.pdf
BAKING COOKIES.pdf
Candycaryl1
 
Desserts - 4th QUARTER.pptx
Desserts - 4th QUARTER.pptxDesserts - 4th QUARTER.pptx
Desserts - 4th QUARTER.pptx
AlejandroBulan1
 
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATION
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATION1920-LESSON 4:PERFORMING MENSURATION AND CALCULATION
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATION
Nym Unknw
 
Baking Terms and Ingredients!!!
Baking Terms and Ingredients!!!Baking Terms and Ingredients!!!
Baking Terms and Ingredients!!!
Princess Orpilla
 
06-25&26 basic terminologies.ppt
06-25&26 basic terminologies.ppt06-25&26 basic terminologies.ppt
06-25&26 basic terminologies.ppt
SheryldeVilla2
 
Baking Techniques
Baking TechniquesBaking Techniques
Baking Techniques
Northgate High School
 
TLE LESSON 3
TLE LESSON 3TLE LESSON 3
TLE LESSON 3
JANETHDOLORITO
 

Similar to HOW TO MEASURE INGREDIENTS PROPERLY.pptx (20)

5b-Cakes, Fillings and Frostings.ppt
5b-Cakes, Fillings and Frostings.ppt5b-Cakes, Fillings and Frostings.ppt
5b-Cakes, Fillings and Frostings.ppt
 
quarter 3 week 3 tle 8.pptx
quarter 3 week 3 tle 8.pptxquarter 3 week 3 tle 8.pptx
quarter 3 week 3 tle 8.pptx
 
g12bpp module 2.pdf
g12bpp module 2.pdfg12bpp module 2.pdf
g12bpp module 2.pdf
 
Quarter 2 - Measuring and substitution of Ingredients
Quarter 2 - Measuring and substitution of IngredientsQuarter 2 - Measuring and substitution of Ingredients
Quarter 2 - Measuring and substitution of Ingredients
 
QUARTER 2COOKERY EXPLORATORY GRADE 7 AND 8
QUARTER 2COOKERY EXPLORATORY GRADE 7 AND 8QUARTER 2COOKERY EXPLORATORY GRADE 7 AND 8
QUARTER 2COOKERY EXPLORATORY GRADE 7 AND 8
 
TLE-9-Accurate-measuring.pptxbvvcvcvvvvv
TLE-9-Accurate-measuring.pptxbvvcvcvvvvvTLE-9-Accurate-measuring.pptxbvvcvcvvvvv
TLE-9-Accurate-measuring.pptxbvvcvcvvvvv
 
Baking
BakingBaking
Baking
 
COT DEMO.pptx
COT DEMO.pptxCOT DEMO.pptx
COT DEMO.pptx
 
COT DEMO bread and pastry.pptx
COT DEMO bread and pastry.pptxCOT DEMO bread and pastry.pptx
COT DEMO bread and pastry.pptx
 
Mensuration and calculation.pdf
Mensuration and calculation.pdfMensuration and calculation.pdf
Mensuration and calculation.pdf
 
Mensuration and calculation
Mensuration and calculationMensuration and calculation
Mensuration and calculation
 
Baking cookies
Baking cookiesBaking cookies
Baking cookies
 
Muffin Magic
Muffin MagicMuffin Magic
Muffin Magic
 
BAKING COOKIES.pdf
BAKING COOKIES.pdfBAKING COOKIES.pdf
BAKING COOKIES.pdf
 
Desserts - 4th QUARTER.pptx
Desserts - 4th QUARTER.pptxDesserts - 4th QUARTER.pptx
Desserts - 4th QUARTER.pptx
 
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATION
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATION1920-LESSON 4:PERFORMING MENSURATION AND CALCULATION
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATION
 
Baking Terms and Ingredients!!!
Baking Terms and Ingredients!!!Baking Terms and Ingredients!!!
Baking Terms and Ingredients!!!
 
06-25&26 basic terminologies.ppt
06-25&26 basic terminologies.ppt06-25&26 basic terminologies.ppt
06-25&26 basic terminologies.ppt
 
Baking Techniques
Baking TechniquesBaking Techniques
Baking Techniques
 
TLE LESSON 3
TLE LESSON 3TLE LESSON 3
TLE LESSON 3
 

More from RichelleDomingo4

TIPS FOR SUCCESSFUL CAKE DECORATION.pptx
TIPS FOR SUCCESSFUL CAKE DECORATION.pptxTIPS FOR SUCCESSFUL CAKE DECORATION.pptx
TIPS FOR SUCCESSFUL CAKE DECORATION.pptx
RichelleDomingo4
 
MIxing methods used in preparing gateaux, tortes and cakes
MIxing methods used in preparing gateaux, tortes and cakesMIxing methods used in preparing gateaux, tortes and cakes
MIxing methods used in preparing gateaux, tortes and cakes
RichelleDomingo4
 
taking body measurements
taking body measurementstaking body measurements
taking body measurements
RichelleDomingo4
 
PROPER STORAGE OF TOOLS AND EQUIPMENT.pptx
PROPER STORAGE OF TOOLS AND EQUIPMENT.pptxPROPER STORAGE OF TOOLS AND EQUIPMENT.pptx
PROPER STORAGE OF TOOLS AND EQUIPMENT.pptx
RichelleDomingo4
 
SANITATION.pptx
SANITATION.pptxSANITATION.pptx
SANITATION.pptx
RichelleDomingo4
 
PORTION CONTROL.pptx
PORTION CONTROL.pptxPORTION CONTROL.pptx
PORTION CONTROL.pptx
RichelleDomingo4
 
ICING AND FROSTING.pptx
ICING AND FROSTING.pptxICING AND FROSTING.pptx
ICING AND FROSTING.pptx
RichelleDomingo4
 
SELF-AND-SOCIAL-UNDERSTANDING.pptx
SELF-AND-SOCIAL-UNDERSTANDING.pptxSELF-AND-SOCIAL-UNDERSTANDING.pptx
SELF-AND-SOCIAL-UNDERSTANDING.pptx
RichelleDomingo4
 
Clusters of Personal Entrepreneurial Competencies that an Entrepreneur.pptx
Clusters of Personal Entrepreneurial Competencies that an Entrepreneur.pptxClusters of Personal Entrepreneurial Competencies that an Entrepreneur.pptx
Clusters of Personal Entrepreneurial Competencies that an Entrepreneur.pptx
RichelleDomingo4
 
PETIT FOURS.pptx
PETIT FOURS.pptxPETIT FOURS.pptx
PETIT FOURS.pptx
RichelleDomingo4
 
PLATING DESSERT.pptx
PLATING DESSERT.pptxPLATING DESSERT.pptx
PLATING DESSERT.pptx
RichelleDomingo4
 
BAKING TERMS.pptx
BAKING TERMS.pptxBAKING TERMS.pptx
BAKING TERMS.pptx
RichelleDomingo4
 
Computer Symbols.pptx
Computer Symbols.pptxComputer Symbols.pptx
Computer Symbols.pptx
RichelleDomingo4
 
Jean-Piaget.pptx
Jean-Piaget.pptxJean-Piaget.pptx
Jean-Piaget.pptx
RichelleDomingo4
 
Hand tools.pptx
Hand tools.pptxHand tools.pptx
Hand tools.pptx
RichelleDomingo4
 
BAKING TECHNIQUES.pptx
BAKING TECHNIQUES.pptxBAKING TECHNIQUES.pptx
BAKING TECHNIQUES.pptx
RichelleDomingo4
 

More from RichelleDomingo4 (18)

TIPS FOR SUCCESSFUL CAKE DECORATION.pptx
TIPS FOR SUCCESSFUL CAKE DECORATION.pptxTIPS FOR SUCCESSFUL CAKE DECORATION.pptx
TIPS FOR SUCCESSFUL CAKE DECORATION.pptx
 
MIxing methods used in preparing gateaux, tortes and cakes
MIxing methods used in preparing gateaux, tortes and cakesMIxing methods used in preparing gateaux, tortes and cakes
MIxing methods used in preparing gateaux, tortes and cakes
 
taking body measurements
taking body measurementstaking body measurements
taking body measurements
 
PROPER STORAGE OF TOOLS AND EQUIPMENT.pptx
PROPER STORAGE OF TOOLS AND EQUIPMENT.pptxPROPER STORAGE OF TOOLS AND EQUIPMENT.pptx
PROPER STORAGE OF TOOLS AND EQUIPMENT.pptx
 
SANITATION.pptx
SANITATION.pptxSANITATION.pptx
SANITATION.pptx
 
PORTION CONTROL.pptx
PORTION CONTROL.pptxPORTION CONTROL.pptx
PORTION CONTROL.pptx
 
ESP 9.pptx
ESP 9.pptxESP 9.pptx
ESP 9.pptx
 
ICING AND FROSTING.pptx
ICING AND FROSTING.pptxICING AND FROSTING.pptx
ICING AND FROSTING.pptx
 
SELF-AND-SOCIAL-UNDERSTANDING.pptx
SELF-AND-SOCIAL-UNDERSTANDING.pptxSELF-AND-SOCIAL-UNDERSTANDING.pptx
SELF-AND-SOCIAL-UNDERSTANDING.pptx
 
Clusters of Personal Entrepreneurial Competencies that an Entrepreneur.pptx
Clusters of Personal Entrepreneurial Competencies that an Entrepreneur.pptxClusters of Personal Entrepreneurial Competencies that an Entrepreneur.pptx
Clusters of Personal Entrepreneurial Competencies that an Entrepreneur.pptx
 
PETIT FOURS.pptx
PETIT FOURS.pptxPETIT FOURS.pptx
PETIT FOURS.pptx
 
PLATING DESSERT.pptx
PLATING DESSERT.pptxPLATING DESSERT.pptx
PLATING DESSERT.pptx
 
BAKING TERMS.pptx
BAKING TERMS.pptxBAKING TERMS.pptx
BAKING TERMS.pptx
 
Computer Symbols.pptx
Computer Symbols.pptxComputer Symbols.pptx
Computer Symbols.pptx
 
FILLINGS.pptx
FILLINGS.pptxFILLINGS.pptx
FILLINGS.pptx
 
Jean-Piaget.pptx
Jean-Piaget.pptxJean-Piaget.pptx
Jean-Piaget.pptx
 
Hand tools.pptx
Hand tools.pptxHand tools.pptx
Hand tools.pptx
 
BAKING TECHNIQUES.pptx
BAKING TECHNIQUES.pptxBAKING TECHNIQUES.pptx
BAKING TECHNIQUES.pptx
 

Recently uploaded

Palestine last event orientationfvgnh .pptx
Palestine last event orientationfvgnh .pptxPalestine last event orientationfvgnh .pptx
Palestine last event orientationfvgnh .pptx
RaedMohamed3
 
Model Attribute Check Company Auto Property
Model Attribute  Check Company Auto PropertyModel Attribute  Check Company Auto Property
Model Attribute Check Company Auto Property
Celine George
 
The basics of sentences session 5pptx.pptx
The basics of sentences session 5pptx.pptxThe basics of sentences session 5pptx.pptx
The basics of sentences session 5pptx.pptx
heathfieldcps1
 
Lapbook sobre os Regimes Totalitários.pdf
Lapbook sobre os Regimes Totalitários.pdfLapbook sobre os Regimes Totalitários.pdf
Lapbook sobre os Regimes Totalitários.pdf
Jean Carlos Nunes Paixão
 
Introduction to AI for Nonprofits with Tapp Network
Introduction to AI for Nonprofits with Tapp NetworkIntroduction to AI for Nonprofits with Tapp Network
Introduction to AI for Nonprofits with Tapp Network
TechSoup
 
Honest Reviews of Tim Han LMA Course Program.pptx
Honest Reviews of Tim Han LMA Course Program.pptxHonest Reviews of Tim Han LMA Course Program.pptx
Honest Reviews of Tim Han LMA Course Program.pptx
timhan337
 
aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
siemaillard
 
Overview on Edible Vaccine: Pros & Cons with Mechanism
Overview on Edible Vaccine: Pros & Cons with MechanismOverview on Edible Vaccine: Pros & Cons with Mechanism
Overview on Edible Vaccine: Pros & Cons with Mechanism
DeeptiGupta154
 
Unit 8 - Information and Communication Technology (Paper I).pdf
Unit 8 - Information and Communication Technology (Paper I).pdfUnit 8 - Information and Communication Technology (Paper I).pdf
Unit 8 - Information and Communication Technology (Paper I).pdf
Thiyagu K
 
The Accursed House by Émile Gaboriau.pptx
The Accursed House by Émile Gaboriau.pptxThe Accursed House by Émile Gaboriau.pptx
The Accursed House by Émile Gaboriau.pptx
DhatriParmar
 
Language Across the Curriculm LAC B.Ed.
Language Across the  Curriculm LAC B.Ed.Language Across the  Curriculm LAC B.Ed.
Language Across the Curriculm LAC B.Ed.
Atul Kumar Singh
 
Embracing GenAI - A Strategic Imperative
Embracing GenAI - A Strategic ImperativeEmbracing GenAI - A Strategic Imperative
Embracing GenAI - A Strategic Imperative
Peter Windle
 
special B.ed 2nd year old paper_20240531.pdf
special B.ed 2nd year old paper_20240531.pdfspecial B.ed 2nd year old paper_20240531.pdf
special B.ed 2nd year old paper_20240531.pdf
Special education needs
 
2024.06.01 Introducing a competency framework for languag learning materials ...
2024.06.01 Introducing a competency framework for languag learning materials ...2024.06.01 Introducing a competency framework for languag learning materials ...
2024.06.01 Introducing a competency framework for languag learning materials ...
Sandy Millin
 
TESDA TM1 REVIEWER FOR NATIONAL ASSESSMENT WRITTEN AND ORAL QUESTIONS WITH A...
TESDA TM1 REVIEWER  FOR NATIONAL ASSESSMENT WRITTEN AND ORAL QUESTIONS WITH A...TESDA TM1 REVIEWER  FOR NATIONAL ASSESSMENT WRITTEN AND ORAL QUESTIONS WITH A...
TESDA TM1 REVIEWER FOR NATIONAL ASSESSMENT WRITTEN AND ORAL QUESTIONS WITH A...
EugeneSaldivar
 
Digital Tools and AI for Teaching Learning and Research
Digital Tools and AI for Teaching Learning and ResearchDigital Tools and AI for Teaching Learning and Research
Digital Tools and AI for Teaching Learning and Research
Vikramjit Singh
 
Synthetic Fiber Construction in lab .pptx
Synthetic Fiber Construction in lab .pptxSynthetic Fiber Construction in lab .pptx
Synthetic Fiber Construction in lab .pptx
Pavel ( NSTU)
 
Biological Screening of Herbal Drugs in detailed.
Biological Screening of Herbal Drugs in detailed.Biological Screening of Herbal Drugs in detailed.
Biological Screening of Herbal Drugs in detailed.
Ashokrao Mane college of Pharmacy Peth-Vadgaon
 
Guidance_and_Counselling.pdf B.Ed. 4th Semester
Guidance_and_Counselling.pdf B.Ed. 4th SemesterGuidance_and_Counselling.pdf B.Ed. 4th Semester
Guidance_and_Counselling.pdf B.Ed. 4th Semester
Atul Kumar Singh
 
A Strategic Approach: GenAI in Education
A Strategic Approach: GenAI in EducationA Strategic Approach: GenAI in Education
A Strategic Approach: GenAI in Education
Peter Windle
 

Recently uploaded (20)

Palestine last event orientationfvgnh .pptx
Palestine last event orientationfvgnh .pptxPalestine last event orientationfvgnh .pptx
Palestine last event orientationfvgnh .pptx
 
Model Attribute Check Company Auto Property
Model Attribute  Check Company Auto PropertyModel Attribute  Check Company Auto Property
Model Attribute Check Company Auto Property
 
The basics of sentences session 5pptx.pptx
The basics of sentences session 5pptx.pptxThe basics of sentences session 5pptx.pptx
The basics of sentences session 5pptx.pptx
 
Lapbook sobre os Regimes Totalitários.pdf
Lapbook sobre os Regimes Totalitários.pdfLapbook sobre os Regimes Totalitários.pdf
Lapbook sobre os Regimes Totalitários.pdf
 
Introduction to AI for Nonprofits with Tapp Network
Introduction to AI for Nonprofits with Tapp NetworkIntroduction to AI for Nonprofits with Tapp Network
Introduction to AI for Nonprofits with Tapp Network
 
Honest Reviews of Tim Han LMA Course Program.pptx
Honest Reviews of Tim Han LMA Course Program.pptxHonest Reviews of Tim Han LMA Course Program.pptx
Honest Reviews of Tim Han LMA Course Program.pptx
 
aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
 
Overview on Edible Vaccine: Pros & Cons with Mechanism
Overview on Edible Vaccine: Pros & Cons with MechanismOverview on Edible Vaccine: Pros & Cons with Mechanism
Overview on Edible Vaccine: Pros & Cons with Mechanism
 
Unit 8 - Information and Communication Technology (Paper I).pdf
Unit 8 - Information and Communication Technology (Paper I).pdfUnit 8 - Information and Communication Technology (Paper I).pdf
Unit 8 - Information and Communication Technology (Paper I).pdf
 
The Accursed House by Émile Gaboriau.pptx
The Accursed House by Émile Gaboriau.pptxThe Accursed House by Émile Gaboriau.pptx
The Accursed House by Émile Gaboriau.pptx
 
Language Across the Curriculm LAC B.Ed.
Language Across the  Curriculm LAC B.Ed.Language Across the  Curriculm LAC B.Ed.
Language Across the Curriculm LAC B.Ed.
 
Embracing GenAI - A Strategic Imperative
Embracing GenAI - A Strategic ImperativeEmbracing GenAI - A Strategic Imperative
Embracing GenAI - A Strategic Imperative
 
special B.ed 2nd year old paper_20240531.pdf
special B.ed 2nd year old paper_20240531.pdfspecial B.ed 2nd year old paper_20240531.pdf
special B.ed 2nd year old paper_20240531.pdf
 
2024.06.01 Introducing a competency framework for languag learning materials ...
2024.06.01 Introducing a competency framework for languag learning materials ...2024.06.01 Introducing a competency framework for languag learning materials ...
2024.06.01 Introducing a competency framework for languag learning materials ...
 
TESDA TM1 REVIEWER FOR NATIONAL ASSESSMENT WRITTEN AND ORAL QUESTIONS WITH A...
TESDA TM1 REVIEWER  FOR NATIONAL ASSESSMENT WRITTEN AND ORAL QUESTIONS WITH A...TESDA TM1 REVIEWER  FOR NATIONAL ASSESSMENT WRITTEN AND ORAL QUESTIONS WITH A...
TESDA TM1 REVIEWER FOR NATIONAL ASSESSMENT WRITTEN AND ORAL QUESTIONS WITH A...
 
Digital Tools and AI for Teaching Learning and Research
Digital Tools and AI for Teaching Learning and ResearchDigital Tools and AI for Teaching Learning and Research
Digital Tools and AI for Teaching Learning and Research
 
Synthetic Fiber Construction in lab .pptx
Synthetic Fiber Construction in lab .pptxSynthetic Fiber Construction in lab .pptx
Synthetic Fiber Construction in lab .pptx
 
Biological Screening of Herbal Drugs in detailed.
Biological Screening of Herbal Drugs in detailed.Biological Screening of Herbal Drugs in detailed.
Biological Screening of Herbal Drugs in detailed.
 
Guidance_and_Counselling.pdf B.Ed. 4th Semester
Guidance_and_Counselling.pdf B.Ed. 4th SemesterGuidance_and_Counselling.pdf B.Ed. 4th Semester
Guidance_and_Counselling.pdf B.Ed. 4th Semester
 
A Strategic Approach: GenAI in Education
A Strategic Approach: GenAI in EducationA Strategic Approach: GenAI in Education
A Strategic Approach: GenAI in Education
 

HOW TO MEASURE INGREDIENTS PROPERLY.pptx

  • 2.
  • 3. CAKE They are sweet, made from combination of liquid batters, and with high fat and sugar contents. They are often decorated. They can be of different shapes and sizes, and decorated with a variety of toppings like fruit, candy, and frosting.
  • 4. CAKE “Torte”, derived from the German word which means “cake”. “Gateau”, a French word which means “cake”. Cake are usually eaten during special occasions such as birthdays, weddings, anniversaries and other celebrations.
  • 5.
  • 6.
  • 7. MEASURING INGREDIENTS PROPERLY It is important to measure the ingredients accurately to get the standard products.
  • 8. Dry Ingredients 1. FLOUR - Sift the flour to remove lumps and scoop it to fill the measuring cup until it overflows. - Do not shake the measuring cup but level the flour with spatula or the edge of a knife.
  • 9. Dry Ingredients 2. BAKING POWDER/ BAKING SODA - Remove the lumps by stirring. - Dip the measuring spoon into the powder or scoop the baking powder or baking soda, then level it with a spatula.
  • 10. Dry Ingredients 3. POWDERED MILK - Remove the lumps by stirring. - Scoop lightly to fill the measuring cup without shaking until it overflows. - Use the spatula or the straight edge of a knife to level the measurement.
  • 11. Dry Ingredients 4. WHITE SUGAR -Sifting is not necessary unless it is lumpy. -Fill the measuring cup or scoop the sugar until it overflows. -Do not shake the measuring cup but level the sugar with a spatula or the edge of a knife.
  • 12. Dry Ingredients 5.BROWN SUGAR -Roll out the lumps, remove the dirt and pack into the measuring cup until the sugar follows the shape of the cup when inverted.
  • 13. Liquid Ingredients A liquid measuring cup is used to measure large quantities of liquids. Set the cup on level surface. Never lift the cup while pouring the liquid. Read the scale from the side of the cup.
  • 14. Solid Fats Fill the measuring cup with shortening and press down until it is full. Level the fat with the spatula or the edge of a knife.