The document outlines a series of steps and ingredients for measuring and preparing baking ingredients accurately. It emphasizes the importance of using the correct tools and procedures for both dry and liquid ingredients. Additionally, it suggests interviewing a baker to understand the challenges faced in bread and pastry production.

12. 1. FLOUR
2. BAKING POWDER
3. BAKING SODA
4. SUGAR
5. POWDERED MILK

13. 1.WATER
2.OIL
3. MILK
4.JUICE

15. 1. Sift the
flour

16. 2. Scoop to fill the
cup overflow. Do
not shake

17. 3. Level off
with
spatula

18. 1. Sift the flour
2. Scoop to fill the cup
overflow. Do not
shake
3. Level off with
spatula

19. 1. Fill the
measuring cup.
Do not shake
2. Level off with
spatula

20. 1.Check the
sugar if
lumpy.

21. 2. Scoop into the
measuring cup and
pack compactly until
it follows the shape of
the cup when
inverted

22. 1. Fill the cup with
fat while
pressing until it
is full.

23. 2. Level the fat
with spatula

24. 1.Pour milk/oil into
the glass up to the
measuring mark.
Do not lift the cup

27. 1. Margarine
2. WHITE SUGAR
3. FLOUR
4. WATER
5. BROWN SUGAR

28. Criteria 5 3 1 TOTA
L
Accurate tools for the
specific ingredients
Proper use of tools for dry
and liquid ingredients
Follow the correct
procedure in measuring dry
and liquid ingredients

29. Interview an owner/
baker and list down
the problems they
encountered in bread
and pastry production.