Mensuration Calculation: And In Baking

MENSURATION AND CALCULATION IN BAKING Mrs. Ma. Gina C. Bunda

LESSON PLAN Technology and Livelihood Education

OBJECTIVES At the end of the lesson, the students are expected to: 1.Identify the proper kitchen materials and utensils used in bread and pastry productions. 2.Accurately measures the ingredients used in bread and pastry productions.

OBJECTIVES At the end of the lesson, the students are expected to: 3. Application of techniques and principles in measuring the ingredients that are used in bread and pastry production. 4. Perform the proper techniques in measuring the ingredients used in bread and pastry productions.

BAKING TOOLS FOR MEASURING INGREDIENTS

MEASURING SPOONS Comes in a set of 1/8 teaspoon, ¼ teaspoon, ½ teaspoon, and 1 tablespoon.

DRY MEASURING CUPS Comes in a set of 1/8 cup, ¼ cup, ½ cup, and 1 cup. Used in measuring flours, sugars, etc.

LIQUID

MEASURING CUP

Made of clear glass or transparent plastic with handle and pour spout. Used to measure milk, water, oil, etc.

WEIGHING SCALE A kind of scale that is used to measure dry ingredients (some liquid ingredients). Can be in a digital form or regular scale format. Digital scales can automatically convert from grams to pounds to kilo.

COMMON

INGREDIENTS

TYPES OF FLOUR all purpose flour, whole wheat flour, bread flour, rye flour, self rising flour

TYPES OF FATS Butter, Margarine, Shortening, Oil

TYPES OF SUGARS Brown, Confectioners, Granulated, Corn Syrup, Honey, Molasses

TYPES OF LIQUIDS Water, Milk, Eggs

TYPES OF CHOCOLATES Baking Cocoa, Almond Bark, Chips, Sweet, Semi-sweet, Dark, White, Bittersweet, etc.

TYPES OF LEAVENERS

MOIST

INGREDIENTS

2 cups all purpose flour 2 cups sugar ¾ cups cocoa powder 2 tsp baking soda 1 tsp baking powder 1 tsp iodized salt 2 large eggs 1 cup buttermilk 1 cup oil 1 ½ tsp vanilla extract 1 cup boiling water or strong coffee

CLOSURE