NAME:______________________________________
GRADE/SECTION:____________________________
`
9/10/11/12
__
TLE/TVL
Bread and Pastry
Production
Quarter III – Week 1 and 2
Selecting, Measuring
and Weighing Ingredients
[Type here]
CONTEXTUALIZED LEARNING ACTIVITY SHEETS
SCHOOLS DIVISION OF PUERTO PRINCESA CITY
TLE – Bread and Pastry Production – Grade-9/10/11/12
Contextualized Learning Activity Sheets (CLAS)
Quarter III - Week 1 and 2: Selecting, Measuring and Weighing Ingredients
First Edition, 2020
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Lesson 1
Selecting, Measuring
and Weighing Ingredients
Learning Competencies:
LO 1 Prepare Sponge and Cakes. TLE_HEBP9-12TC-IIIa-f-7
1.1 Select, measure and weigh ingredients according to recipe requirements,
enterprise practices and customer pactices
1.2 Select required oven temperature to bake goods in accordance with desired
Characteristics, standard recipes specifications and enterprice practices
Objectives:
1. Measures and weighs ingredients
2. Select required oven temperature used for different types of sponge and cakes
3. Explain the of importance on the accurate measurement and weighing of ingredients
Let’s Try
Directions: Read the questions carefully and choose the best answer from the options
given. Circle the letter of the correct answer.
1. 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.
D. Use only imported ingredients.
2. What tool should you used to measure large quantities of liquids?
A. Cups
C. Measuring cup
B. Liquid Measuring cup
D. Weighing scale
3. Which basic ingredient in baking helps attain tenderness by preventing cohesion of
gluten strands?
A. Leavening
C. Shortening
B. Liquid
D. Sugar
4. To measure liquid ingredients, the measuring cup should be:
A. Above the measuring cup
C. Up in the air
B. On a flat surface
D. All of the above
5. Which method of portioning is done with the use of a food scale?
A. Counting
B. Cutting
C. Measuring
D. Weighing
6. What is the required temperature in baking angel food or sponge cake?
A. 250⁰F
B. 300⁰F
C. 350 ⁰F
d. 375⁰F
7. Which refers to a method of dividing cake into uniform pieces before serving?
A. Counting
B. Cutting
C. Measuring
D. Weighing
8. It refers to heating the oven to attain the required baking temperature before
baking.
A. Baking
B. Broiling
C. Pre-heating
D. Proofing
9. What is the required temperature in baking loaf cake?
A. 200⁰F
B. 250⁰F
C. 300 ⁰F
d. 350⁰F
10. Which refers to getting the right number of serving from a recipe and serving the
right amount?
A. Mark-up
B. Portion Control C. Weight
D. Yield
1
Let’s Explore and Discover
Unlocking of Difficulties
• Sift to pass the flour through the sieves or sifter to make it finer and light.
• Portion control means getting the right number of serving from a recipe and
serving the right amount.
• Angel food cake type of cake made of merique and flour.
Measuring Ingredients Properly
It is important to measure the ingredinets accurately to get standard products and
efficient use of materials.
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.
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 off with a spatula.
3. Powdered Milk
Remove the lupms 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.
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.
2
5. Brown Sugar
Roll out the lumps, remove the dirt and pack into the measuring cup until the
sugar flows the shape of the cup when inverted. When removed from the measuring
cup, the brown sugar will be molded into the shape of the cup if packed properly.
Liquid Ingredients
A liquid measuring cup is used to measure large quantities of liquids. Set the cup
on a 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 the shortening and press down until it is full. Level the
fat with the spatula or the edge of a knife.
Portion Control, Yields, Weights and Sizes
What is Portion Control?
Portion control means getting the right number of serving from a recipe and serving
the right amount. It requires following the standardized recipes exactly. It envolves
planning menus carefully, purchasing an adequate amount of food, preparing , storing,
and serving food.
Importance of Portion Control
1. It provides the correct serving size to meet the nutritional needs.
2. It helps control cost.
3. It helps minimize waste.
4. It helps to guide the ordering and preparation of food.
5. It is a contributing factor in giving a consistent yield and portion size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size.
3
Methods of Portion Control
•
Cutting - a method of dividing food into uniform pieces before it is place on the
serving line.
Examples: sheet cakes, rolls, or brownies
•
•
Weighing- a method that make use a food scale to create portions based on weight.
Measuring- a method of portioning food on the serving line that involves the use of
scoops or ladles.
Counting- name or list ( the units of a group or collection) one by one in order to
determine the total number.
•
Cake Ingredients
1. Cake Flour
Cake Flour is a finely ground meal obtained by grinding and milling cereal
grains. It contains 7-9% 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.
2. Sugar
Effects of Sugar in Baking
➢ Makes the color of the crust brown or richer this is due to the Maillard
reaction.
➢ Improves the nutritional value, flavor and aroma of the product. Sugar has
the most pronounced effect on flavor where it sweetens the product.
➢ Makes the cakes tender. In cakes, the heat of baking causes the starch in
flour to absorb liquid and swell. This process is called gelatinization.
➢ Contributes to moisture content of cakes Increased retention of moisture
due to sugar content gives the baked products longer shelf life by
increasing its storing quality.
➢ Acts as creaming agent. Sugar crystals become interspersed among the
shortening molecules when shortening and sugar are creamed together.
➢ Sugar serves as a whipping aid to stabilize beaten egg foam.
3. Eggs
Use of Eggs in Baking
➢ Thickening agent. The use of egg as a thickening agent is possible when the
protein of an egg coagulates when heated.
➢ Binding agent. The coagulation of protein and the viscosity of uncooked
eggs are why eggs are used as binding agents. They are used as a coating to
hold crumbs together for crust formation on breaded foods. Coagulation
increases the rigidity of cell walls and of crusts in different types of dough
and batter.
➢ Emulsifying agent. Lipoproteins which are present in yolk make it valuable
as an emulsifying agent.
4
➢ Leavening agent. The surface activity of the proteins of egg also make the
egg valuable in the production of a film that holds air which may be used to
aid in the leavening of various food mixtures. The air beaten into the egg
does the leavening but the characteristics of the egg make it possible for the
air to be held in a product.
➢ Color. The yolk provides a desirable yellow color which renders the cake a
rich appearance.
➢ Richness. The fat and other solids present in the eggs increase the fat
content and make the product taste sweeter.
➢ Flavor. Eggs contain flavor which makes the product more desirable.
➢ Freshness and nutritive value. The moisture content of eggs (75% for
whole eggs) coupled with its natural ability of binding and retaining
moisture, retards staling. Eggs are high in value and contribute a lot to the
value of baked products as a food. They are rich in calcium, phosphorous
and iron. They contain complete proteins which supplies all of the amino
acids required to maintain growth and good health. They also supply
important amounts of vitamin A, D, thiamine and riboflavin.
4. Shortening
Uses of Shortening in Baking
➢ Makes products tender and improves flavor.
➢ Assists in gas retention giving better volume and crust.
➢ Prevents the cohesion of gluten.
➢ Improves the aroma, color and texture of baked products.
➢ Improves the shelf life of baked products because of its moisture.
5. Leavening Agent
Uses of Leavening agent in baking
➢ Gas added or produced during the mixing and/or heating of a batter or
dough making the mixture rise.
➢ Makes baked product light and porous
➢ Volume increases as the air entrapped in the flour mixture expands when
heated.
6. Liquid Ingredients
Uses of Liquid ingredients in baking
➢ Act as emulsifying agents for cakes when beaten stiff and folded into the
flour mixture.
➢ They hold gas to increase the volume and tenderness of baked products.
Temperature Use for Different types of Cakes
Baking Temperature and Time
Cakes Types
Temperature
( ⁰F )
Temperature
( ⁰C )
Minutes
350⁰F - 375⁰F
177⁰C - 190⁰C
15 to 25 min.
Cupcake
(Source: pixel1, Cupcakes, Free
Royalty, www.needpix.com.)
5
Layer Cake
350⁰F - 375⁰F
177⁰C - 190⁰C
20 to 35 min.
350⁰F
177⁰C
45 to 60 min.
350⁰F
177⁰C
50 to 60 min.
350⁰F
177⁰C
50 to 60 min.
(Source: RitaE, Wedding Cake,
Free Royalty, www.needpix.com.)
Loaf Cake
(Source: pixel1, Lemon Loaf
Cake, Free Royalty,
www.needix.com.)
Angel Food Cake
(Source: Angel food cake, Free
Royalty, www.needpix.com.)
Sponge Cake
(Source: Taiftin, Sponge
Cake, Free Royalty,
www.needpix.com.)
Importance of Pre-heating an Oven
➢ It is important to pre-heat the oven before baking. Baked items depending
on the correct oven temperature to help them rise properly.
➢ All baked recipes are tested in pre-heated ovens.
➢ Place the oven racks at the proper levels first, and then set the temperature
stated in the recipe.
(Source: Aniceta S. Kong et al., Bread and Pastry Production Learner’s Material, Quezon City:
Department of Education, 2016, 127-137.)
6
Let’s Practice
Directions: Match the instructions in Column A with the appropriate words in
column B. Choose the letter of the correct answer and write it on the space provided
before the number.
A
B
_____1. Fill the measuring cup with the shortening while
a. Liquid Ingredients
pressing until it is full. Level the fat with the
spatula or the edge of a knife.
b. Solid fats
_____2. Sift to remove lumps and scoop it to fill the measuring
cup until it overflows. Do not shake the measuring
cup but level it with a spatula or the straight edge knife. c. Flour
_____3. Sifting is not necessary unless it is lumpy. Fill the
measuring cup or scoop until it overflows. Do not shake
the measuring cup level off with spatula or the edge of a
knife.
d. Baking powder/
baking soda
_____4. Remove the lumps by stirring. Dip the measuring spoon
then level it off with a spatula.
e. White sugar
_____5. A graduated measuring cup is used. Set the cup on a
level surface. Never lift the cup while measuring. Read
the scale from the side of the cup.
f. Brown sugar
Directions: Read the descriptions carefully. Fill the blanks with the missing letter
that corresponds to your answer.
1. Getting the right number of servings from a recipe and serving the right amount.
__ __ R __ I __ __ C __ __ T R __ __
2. Method of dividing food into uniform pieces before it is placed on the serving line.
C __ __ __ __ N __
3. Method of portioning food on the serving line that involves the use of scoops,
or ladles .
__ __ A S __ R __ __ __
4. Method performed using a food scale.
__ E I __ __ __ __ __
5. Naming or listing ( the units of a group or collection ) one by one in order to
determine the total number.
__ O U __ __ __ __ G
Why do we need to develop the skill in measuring and weighing baking ingredients?
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
7
Let’s Do More
Directions: Identify what is describe in the statements below. Choose the letter of the
correct answer from the box and write it on the space provided before each number.
Eggs
Flour
Leavening
Shortening
Water
Sugar
___________1. Finely ground powder obtained by grinding and/or milling cereal
grains.
___________2. Cheapest ingredients in baking. It helps dissolve all other
ingredients into batter and form a smooth, workable mixture.
___________3. It is considered the most costly ingredient in baking. It represent
almost 50% of the total cost of baked products.
___________4. Made from hydrogenated vegtable oil. It contains 80 – 85 percent
fat and 10 – 15 percent water.
___________5. Gases that cause the batter to rise It also increases tenderness
when any fat is added to flour mixture.
Directions: Give the right baking temperature and time of the following types
of cakes. Write your answer on the space provided.
Types of Cakes
Temperature ( ⁰F )
Minutes
1. Black Forest Cupcake
2. Carrot Cake loaf
3. Chocolate Chiffon Cake
4. Vanilla Chiffon Cake
5. Sprinkles’ Straberry
Cupcake
Why temperature and time is important in baking?
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
8
Let’s Sum It Up
Directions: With the help of your parent/guardian, measure each ingredient listed
below and describe the correct measuring technique you used on the space provided.
At the end of this activity ask your parent/guardian to sign below.
1. Flour
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
2. Water
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
3. Brown sugar
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
______________________________________________
Parent/guardian’s signature over printed name
9
Let’s Assess
Directions: Read the questions carefully and choose the best
answer from the options given. Circle the letter of thecorrect answer.
1. What tool should you used to measure large quantities of liquids?
A. Cups
C. Measuring cup
B. Liquid Measuring cup
D. Weighing scale
2. 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
D. Use only imported ingredients
3. Which basic ingredient in baking helps attain tenderness by preventing cohecion of
gluten strands?
A. Leavening
C. Shortening
B. Liquid
D. Sugar
4. To measure liquid ingredients, the measuring cup should be:
A. Above the measuring cup
C. Up in the air
B. On a flat surface
D. All of the above
5. What is the required temperature in baking angel food or sponge cake?
A. 250⁰F
B. 300⁰F
C. 350 ⁰F
d. 375⁰F
6. It refers to heating the oven to attain the required baking temperature before
baking.
A. Baking
B. Broiling
C. Pre-heating
D. Proofing
7. Which method of portioning is done with the use of a food scale?
A. Counting
B. Cutting
C. Measuring
D. Weighing
8. What is the required temperature in baking loaf cake?
A. 200⁰F
B. 250⁰F
C. 300 ⁰F
D. 350⁰F
9. Which refers to getting the right number of serving from a recipe and serving the
right amount?
A. Mark-up
B. Portion Control C. Weight
D. Yield
10. Which refers to a method of dividing cake into uniform pieces before serving?
A. Counting
B. Cutting
C. Measuring
D. Weighing
10
Answer Key
Let’s Try
1. A
2. B
3. C
4. B
5. D
6. C
7. B
8. C
9. D
10. B
Let’s Practice
1.
2.
3.
4.
5.
b
c
e
d
a
1.
2.
3.
4.
5.
PORTION CONTROL
CUTTING
MEASURING
WEIGHING
COUNTING
Let’s Do More
1.
2.
3.
4.
5.
Flour
Water
Eggs
Shortening
Leavening
1.
2.
3.
4.
5.
350-375⁰F – 15 to 25 min.
350⁰F - 45 to 60 min.
350⁰F - 45 to 60 min.
350⁰F - 45 to 60 min.
350-375⁰F – 15 to 25 min.
Let’s Sum It Up
1. 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 it with spatula or the straight
edge knife.
2. A liquid measuring cup is used to measure large quantities of liquids. Set the cup
on a level surface. Never lift the cup while pouring the liquid. Read the scale from
the side of the cup.
3. Roll out the lumps, remove the dirt and pack into the measuring cup until the
sugar flows the shape of the cup when inverted. When removed from the measuring
cup, the brown sugar will be molded into the shape of the cup if packed properly.
Let’s Assess
1. B
2. A
3. C
4. B
5. C
6. C
7. D
8. D
9. B
10. B
References
Module
Kong, Aniceta. Anecita Domo. Cristeta Arcos and Malia Dogelio. Bread and Pastry
Production. Quezon City, Phillipines: Department of Education. 2016.
11
FEEDBACK SLIP
A. FOR THE LEARNER
Thank you very much for using this CLAS. This learner’s
material is aimed at ensuring your worthwhile learning
through the help of your family members. For feedback
purposes, kindly answer the following questions:
1. Are you happy and contented with your learning
experiences using this CLAS?
2. Were you able to follow the processes and procedures
that were indicated in the different learning activities?
3. Were you guided by anybody from your family while
using this CLAS?
4. Was there any part of this CLAS that you found difficult?
If yes, please specify what it was and why.
B. FOR THE PARENTS / GUARDIANS
Do you have any suggestions or recommendations on
how we can make improvements to this module to better serve
the learners?
Yes (Please indicate what this is/these are.)
None
Contact Number: __________________________________
NAME OF SCHOOL:
Teacher’s Name and Signature:
Parent’s / Guardian’s Name and
Signature:
Date Received:
Date Returned:
12
YES
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