The document discusses measuring ingredients accurately for baking pastries. It emphasizes that measuring correctly is important to get the right consistency and taste as using the wrong amounts of flour or sugar can negatively impact the pastry quality. It provides guidelines for properly measuring various ingredients like flour, sugar, liquids, and solid fats. It also notes that substitutions may be necessary at times but can alter the taste and texture so it is best to understand the role of the ingredient first before substituting.

2. The term pastry comes from
the word “paste”, meaning “to
stick”. Pastry is mixture of flour,
liquid, and fat. In the bakeshop,
pastry refers to both various
pastes and dough and to the
many products made from

3. The two fundamental types of
pastry are yeast-raised pastry,
such as Danish dough and pie
dough. Besides these various
types of short dough, puff
pastry, also known as pâte
feuilletée, and éclair paste, also
known as pâteà choux are other

4. On the other hand, crisp
meringues and other meringue-
type sponges though they are
not made from a flour paste are
also considered pastries
because they are used like flour
pastries in combination with
creams, fillings, fruits, and

5. Crimp is to pinch together the
edge of a piecrust with the
fingers or fork tines.

6. Crust the outer part of a loaf
bread or pastry.

7. Dissolve to mix a dry
substance with liquid until it is
liquefied.

8. Mise en Place a French
term that means “put in
place”. It includes
assembling all the
necessary ingredients,
equipment, and tools
needed to perform the

9. Pack compactly to fill cup with
brown sugar or shortening by
pressing it with back of the
spoon.

10. Pastry creams: a thick
sauce containing eggs and
starch.

11. Pipe out to press the mixture
out of the piping bag.

12. Pre-heat to heat the oven to a
desired temperature before
putting in the food to bake or
roast typically with a circular
base.

13. Read and analyze each
statement carefully. Choose the
best answer and write the letter
only in your answer sheet.

14. 1. What important ingredient in
pastries provides the needed
moisture to develop gluten?
A. Edible Tallow
B. flour
C. salt
D. water

15. 2. What kind of sugar is
primarily used in preparing
icing?
A. brown sugar
B. confectioner’s sugar
C. granulated sugar
D. refined sugar

16. 3. What basic ingredient in
baking improves aroma, flavor
and nutrition in baked products?
•A. baking powder
•B. flour
•C. shortening
•D. sugar

17. 4. What sweet baked good is
usually made of dough?
•A. bread
•B. pastry
•C. pie
•D. pizza

18. 5. What kind of flour contains
more gluten and less starch?
A. all-purpose flour
B. bread flour
C. cake flour
D. soft-flour

19. 6. Which refers to personal
cleanliness practice in baking?
A. combing the hair in the working
area
B. keeping fingernails long
C. washing the hands after work
D. wearing an apron during
working hours

20. 7. Which type of light pastry is filled
with whipped cream or a
sweetened cream filling and often
topped with chocolate?
A. cream puff
B. Danish pastry
C. French pastries
D. pie and tart

21. 8. What is the first step to have
best results in baking?
A. measure ingredients
accurately
B. memorize the recipe very
well
C. use modern equipment

22. 9. How many cups are there
in one gallon?
A. 3
B. 5
C. 10
D. 16

23. 10. What is the proper way to
measure flour?
A. level off with the use of the tines
of a fork
B. shakes the measuring cup
before leveling
C. shovel the flour
D. sift it before measuring

24. 11. What can be the substitute for
1 cup of whole milk?
A. ½ cup evaporated milk plus ½
cup water
B. 1 2∕3 C sweet milk plus 1 tbsp.
water
C. 2 C sweet milk plus ½ tbsp.
water

25. 12. What is the best substitute for two
cups of pastry flour?
A. 1 C sifted all-purpose flour
B. 1 C sifted all-purpose flour plus 2∕3
cup cake flour
C. 1 C minus 1 tbsp. sifted all-
purpose flour
D. 1 C minus 2 tbsp. sifted all-
purpose flour

26. 13. Which of the following flour
mixture is thick enough to be
rolled and kneaded?
A. batter
B. cream
C. crust
D. dough

27. 14. It refers to the procedure of
rubbing one or two ingredients
against a bowl with the tip of a
wooden spoon or electric mixer.
A. beating
B. creaming
C. folding
D. stirring

28. 15. Which of the following
pastries refer to small, flat, and
sweet cakes?
A. biscuits
B. cookies
C. muffins
D. pies

29. 16. Which among the following
cookies needs freezing before it
is cut into desired shapes before
baking?
A. cookie bar
B. pressed cookie
C. refrigerated cookie
D. rolled cookie

30. 17. Which type of mixing
technique is done only in baking
bread?
A. blending
B. creaming
C. folding
D. kneading

31. 18. It refers to the process of
putting your product into
containers for easy distribution?
A. labeling
B. packaging
C. storing
D. wrapping

32. 19. It is one of the more
innovative methods used in
commercial food packaging.
A. canned package
B. chill packaging
C. foil packaging
D. freezing packaging

33. 20. What storing technique is
used to draw, fold and cover the
bakery product?
A. chilling
B. folding
C. refrigerate
D. wrapping

34. LO1. Prepare pastry products
Select, measure, and weigh
required ingredients according
to recipe or production
requirements and established
standards and procedures.

35. Select, measure, and weigh required
ingredients according to recipe or production
requirements and established standards and
procedures.
At the end of the lesson, the student
should be able to:
• measures and weighs ingredients,
• substitutes ingredients that are lacking,
• show importance on the accurate
measurement, weighing and substitution of
ingredients

36. In baking pastries, measuring
makes a difference. It is important that
the ingredients are measured
accurately to get the right consistency
and taste.
Adding the wrong amount of flour
or sugar greatly affect the quality of
pastry products. Accurate
measurement is one of the important

37. • 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 off the flour with a spatula or the
edge of a knife.

38. • Granulated 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.

39. • Brown sugar
Spoon and pack the sugar into a measuring
cup until the sugar follows the shape of the cup
when inverted. When removed, the brown sugar
will be molded into the shape of the cup.

40. • Liquid Ingredients
A liquid measuring cup is used to
measure liquids.

41. • a. Place the cup on a
flat surface and pour
the liquid until it
reaches the correct
line on the measuring
cup. Never lift the cup
when pouring liquid.
• b. Read the scale at
eye level.

42. • Sticky wet ingredients like honey and
molasses
Use heated spoon to measure the ingredient.
The heat will keep it from adhering, so it slides
right off into your mixing bowl, ensuring that you
get the full measurement.

43. • Solid fats
• Fill the measuring cup with the shortening
while pressing until it is full. Level the fat
with the spatula or the edge of a knife.

44. SUBSTITUTION of INGREDIENTS
Sometimes you may find it necessary
to substitute one ingredient for another in a
recipe. However, using a different ingredient
may change both the taste and texture of
your baking, so it is a good idea before
substituting to understand the role that
ingredient plays in the recipe.

48. Weight Conversions for Common Baking
Ingredients
Baking is an exact science, and measuring
ingredients by weight is far more accurate than
measuring by volume. The following chart shows the
conversion for common baking ingredients, per one
cup measure.