11/12

Technical-Vocational-
Livelihood Track

Home Economics
Bread and Pastry Production
(BPP)

Quarter1

LEARNING ACTIVITY SHEET

Written by: JENNYLYN E. CULLOG

Lesson 1 Accurate Measurement
of Ingredients
For the learner:

Welcome to the Technical-Vocational-Livelihood Track – Home Economics in Grade

11 to 12 Learning Activity Sheets on Bread Pastry Production!

The bakery chef is one of the most significant profession who design, crafting, and
creating new and exciting baked goods that use as an icon of this module. The art
of baking remains a fundamental skill and is important for nutrition, as bake goods
specially bread, are common and important food, both from economic and cultural
point of view. On the other hand, baker must possess the following specific
qualities like being detailed oriented in order to keep the goods from burning and
eye for detailed for pastries and cake decorating; math skills specially in knowledge
of fraction, in order to precise in mixing the recipe, weighing the ingredients, or
just the mixes; physical stamina must be boost because they stand on their feet for
long period of time from preparation to packaging of the bake goods; they also
maintain healthy diet for physical strength because they lift and carry heavy bags
of flour and other ingredients. Though the baker are we called skilled worker but
they need education, previous job experience, certification and technical skills.
They also need soft skills and personality traits for a successful hire. Hence, the
bakery chef in this learning resource signifies that you as a learner has the ability
to read and follow instruction, good organizational skills, must be able to
internalize the content in the reference, ability to meet strict deadlines and most of
all you must be creative in crafting your activity or project. Your academic
performance depends on how you face the challenges in every activity. The more
knowledge you gain the more opportunities will open up to allow individual to
achieve better possibilities in career and personal growth!

This learning activity sheets was designed to provide you with exciting and
meaningful activities in which the learner is actively involved in learning process
and work individually. Dedicate yourself, mastered one’s skills and concepts to
motivate higher grades or avoiding to failed the subject.

This learning activity sheets has the following parts and corresponding icons:

What I Need to
Know
This will give you an idea of the skills or
competencies and learning objectives you
are expected to learn in learning activity
sheets.
This part includes an activity that aims to
What I Know
check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
 This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

This comprises activities for independent

What’s More
practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of learning activity sheets.
What I Have This includes questions or blank
sentence/paragraph to be filled in to process
Learned
what you learned from the lesson.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional to you to enrich your knowledge or skill of
Activities the lesson learned. This also tends retention
of learned concepts.

What I Have Gain This is a reflection to the real-world

situation and insight gain in this field of
specialization.

Was Is It
This section provides a brief discussion of
the lesson. This aim will help you to
discover
And understand the new concepts and
skills.

Answer Key
This contains answers to all activities in the
learning activity sheets
 Republic of the Philippines
Department of Education
Caraga Administrative Region
Division of Butuan City
Libertad Integrated Senior High School
Libertad, Butuan City

Name: _______________________________Year Level: ___________________________

Track: _______________________________Strand/Specialization: _______________
Teacher: _____________________________Date: _________________________________

What I Need to Know

A. Background Information for Learners

(Discussion of Topic/Lesson) Key Concept

This lesson contains information on how the learners demonstrate an

understanding of the core concepts and theories in bread and pastry
production focusing on preparing and produce bakery products for the
learner like you who wanted to learned.

In this learning activity sheets, you will learn the techniques in

measuring and weighing ingredients used in baking and different types of
measuring utensils used for proper measuring of ingredients in order to be
successful in your cooking and baking.
 .
B. Learning Competency/ (MELC)
TLE_HEBP9- 12PB-Ia-1
Learning Objective 1

After going through this learning activity sheets, the learner is expected to:
1.1 Select, measure and weigh required ingredients according to
recipe or production requirements.
1.2 Understand the importance of using correct measuring device
and following correct procedures of measuring dry and liquid
ingredients.
1.3 Create portfolio in techniques in measuring and weighing
ingredients used in baking.

C. Direction/Instruction
The following are some reminders in using this learning activity
sheets:

1. Use learning activity sheets in answering the exercises.

2. Don’t forget to answer What I Know before moving on to the other
activities.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking
your answers.
5. Finish the task at hand before proceeding to the next.
6. For more information and updates you may read the module as
references.
7. Be sure to check your answers before passing the learning activity
sheets.
8. Return this learning activity sheets to your teacher/facilitator once
you are through with it.
9. If you have questions or clarifications ask your teacher.
10.Good luck and enjoy answering the pre-test to post test.
 D. Exercise/Activities

What I Know

Let us determine how much you already know about accurate measurement of
ingredients. Take this test.

Pretest

Multiple Choice
Directions: Choose the letter of the correct answer. Encircle the best answer.

1. What is the proper way to measure the brown sugar accurately?

A. Stir lightly before measuring
B. Spoon lightly into measuring cup.
C. Use standard measuring spoon for less than ¼ cup shortening.
D. Pack into measuring cup just enough to hold its shape. Level off.

2. How many tablespoons are in a cup?

A. 8
B. 32
C. 16
D. 12
3. How many cups can I get out of this 1 gallon of milk
A. 8
B. 32
C. 16
D. 28

4. What is the proper way to measure flour?

A. Spoon it in, then level it off
B. Scoop and level, it off
C. Pack it in tightly and level it off
D. Loosely scoops in the flour

5. Which tool do we use to measure ingredients like milk, oil or water?

A. Dry measuring cups
B. Bowl
C. Cylinder
D. Liquid Measuring cup
 What’s In

Drill

 Let us find out your prior knowledge on the process of accurate

measurement of dry ingredients.
Directions: Complete the graphic organizer by filling in the boxes on the proper
way of measuring the flour. Write in a particular order.

 Spoon sifted flour lightly into a measuring cup heaping it well over the
top of the cup. Do not shake the cup.
 Sift the flour to remove lumps.
 For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the
standard measuring cup
 Level off the cup with a straight-edged utensils or spatula.

1.

2.

3.

4.
 What’s More
Let us determine how much you mastered the baking skills.

Self-Check 1.1.1

A. Directions: The following are the picture that shows the techniques
in measuring and weighing the ingredients. Write the corresponding
task on the table below.

Ingredients Techniques in Measuring and Weighing

Ingredients
Flour

1.

2.

3.

Brown Sugar

4.

Baking Powder, Soda, Salt and Spices

5.
Shortening

6.
Liquid Ingredients Water and Milk

7.

8.

9.
Oats, cornmeal, breadcrumbs, and cereal

10.
 What I Have Learned

Let us determine how much you already know.

Self-Check 1.1.2

Matching Type
Directions: Match column A with the correct answer on column B. Write only the
letter on the space provided.

Column A Column B

_____1. Used to measure small quantities

ingredients of both dry and liquid A. measuring cup
_____2. 16 tablespoon B. 24 teaspoon
_____3. 1-kilogram C. measuring spoon
_____4. Used to measure dry ingredients, D. scales
such as flour E. 1000 grams
_____5. ½ cup F. brown sugar
_____6. Pack into measuring cup just G. scales
hold the shape H. measuring glass
_____7. 4 quarts I. 1 gallon
_____8. Used to measure the weight J. 1 cup sour milk
of ingredients K. 1 cup
_____9. 1 cup evaporated milk + L. liquid measuring glass
1 T vinegar or lemon juice or plastic cup
_____10. Use to measure liquid

Refer to the Answer Key. What is your score?

 Assessment

How Much Have You Learned?

Post-test

Multiple Choice
Directions: Choose the letter of the correct answer. Encircle the best answer.

1. What is the measuring tool used to measure small quantities of both dry and
liquid ingredients?
A. Scale
B. Measuring spoon
C. Liquid measuring cup
D. Dry measuring cups

2.What is the meaning of measurement?

A. The act of measuring
B. Consistent with the standard
C. Equal in value
D. separate and retain the coarse parts

3. How will you differentiate the adjustable measuring cups and single measuring cups?
A. Adjustable measuring cup has a set graduated of ¼,1/3,1/2, and 1 cup while
single measuring cup has a slide bar.
B. Adjustable measuring cup are used to measure liquid ingredients while single
measuring cup use to measure dry and solid ingredients.
C. Adjustable measuring cup has a slide bar while single measuring cup has a
Graduated set of ¼,1/3, ½, and 1 cup.
D. Adjustable measuring cup use to measure the weight of ingredients while single
measuring cup is used to measure small quantities of both dry and liquid
ingredients.

4. What is the difference between accurate and difference?

A. Accurate define as precise or exact while equivalent it means equal in value.
B. Accurate define as act of measuring while equivalent it means equal in value.
C. Accurate define as consistent with the standard while equivalent it means
lack of variation.
D. Accurate define as free from error while equivalent it means inequality.

5. Predict what would happened if we do not measure the ingredients accurately?

A. The bake product produces best result.
B. The bake product produces volume of quantity and high quality.
 C. The bake product produces good flavor and taste.
D. The bake product produces low consistency, density and bad flavor and taste.

6. How would you know that you have already correctly measure the brown sugar?
A. Pack into measuring cup just enough to hold its shape then level off.
B. Pack into measuring cup and overflow the ingredients.
C. Pack into measuring cup and do not level off.
D. Pack into measuring cup and do not shake.

7. How many tablespoons in 3 teaspoon of baking soda?

A. 1
B. 2
C. 4
D. 6

8. How many cups of sugar is needed in 48 tablespoons?

A. 1
B. 5
C. 3
D. 8

9. How many gallons can I get in 16 quarts of water?

A. 4
B. 8
C. 12
D. 16

10. How would you determined the exact amount in measuring the liquid?
A. Place the measuring cup on flat and uneven surface.
B. Bend down so that your eye level with the marker line look at the top of the
liquid.
C. Estimate the liquid as you pour in the glass.
D. All of the above

Refer to the Answer Key. What is your score?

E. Rubrics for Scoring

 Additional Activities

Activity 1.1.1 Make a portfolio in techniques in measuring and weighing

ingredients used in baking.

SCORING RUBRICS FOR PORTFOLIO

CRITERIA DESCRIPTION
5 4 3 2 1 Tota
l
1. Contents of Has 100% Has 95% Has 90% Has less Has less
the of the of the of the than 85% than 80%
Portfolio needed needed needed of the of the
content content content needed needed
content content
2. Objectives Objective Objective Objective Some Most
of are are are objective objective
the SMART SMART SMART are not are not
Portfolio and cover but cover but cover SMART SMART
the whole only the only the and do and do
course minimum less than not cover not cover
of 80% of 80% the whole only a
of the of the course minimum
course course of the
course
3. Quality of Entries Entries Entries Some Few
Entries are the are the are of entries entries
best better acceptabl are of are of
quality, quality, e acceptabl acceptabl
well many are quality, e e
selected well some are quality, quality,
and very selected well limited not well
substantia and very selected selection selected
l substantia and and and very
l substantia substantia minimal
l l substance
4. Presentatio Creative, Creative, Creative, Minimal No
n neat and neat and neat with creativity, creativity,
of Entries has very has strong minimal neat with In
strong impact/ minimal disarray,
impact/ appeal impact/ impact/ no
 appeal appeal appeal Impact/
appeal
5. Promptness Submitted Submitted Submitted Submitted Submitted
in the ahead of on the 10 days 11- 30 31 or
submission schedule schedule after the days after more days
schedule schedule after
schedule
Total Score

Comments

Instruction:

1. Use the template of the cover page and fill in the subject teacher’s name,
student name, parent – signature over printed name and the month and
year of submission of portfolio.

2. Make use the sample background template in activity sheets in creating your
own Techniques in Measuring and Weighing Ingredients Used in Baking.

3. Let your own creativeness and style explore in making your own portfolio

Republic of the Philippines

DEPARTMENT OF EDUCATION
Caraga Administrative Region
Division of Butuan City
LIBERTAD INTEGRATED SENIOR HIGH SCHOOL
Libertad, Butuan City
  
 A Portfolio Report Submitted to the Faculty of
F. Reflection
Senior High School
Department of Libertad Integrated Senior High School
Libertad, Butuan City
 
In Partial Fulfillment of Requirements for the
Technical-Vocational-Livelihood Track
Home Economic Strand
Subject in Bread and Pastry Production
 
Submitted to: __________________________
Subject Teacher

Submitted by: _________________________

Student
 
____________________________________
Parents - Signature over Printed Name
 
 
 
September 2020
Name: _______________________________Year Level: ___________________________
Track: _______________________________Strand/Specialization: _______________
Teacher: _____________________________Date: _________________________________

Techniques in Measuring and Weighing Ingredients Used in Baking

Activity 1.1

 
Measurement of Dry and Liquid Ingredients

1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.

b. Spoon sifted flour lightly into a measuring cup heaping it

well over the top of the cup. Do not shake the cup.

c. Level off the cup with a straight-edged utensils or spatula.

d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½

of the standard measuring cup.
 What I Have Gain

F. Reflection

1. What is your score in first attempt in answering all the question given
in the learning activity sheets? How will you improve your score in
answering the question in learning activity sheets?

2. Why do you think it is important to measure the ingredients properly

and accurately?

3. What is the importance of measurement in our daily life in this COVID

19 pandemic by adapting this new normal situation?
 G. Reference for Learners

What is it

Read the Information Sheet very well then find out how much you
can remember. Then do the Self-Check to know how much you have
learned.

Information Sheet

Definition of Terms
Accurate – free from error or defect; consistent with a standard, rule, or model;
precise; exact.
Equivalent – equal in value, measure, force, effect, significance, etc.:
Lumpy – covered with lumps, as a surface.
Measurement – the act of measuring.
Sift – separate and retain the coarse parts of (flour, ashes, etc.) with
a sieve.
Proper measuring of ingredients is important to successful cooking and
baking. Some foods can be greatly affected by too much or too little of certain
ingredients, such as salt, baking soda, baking powder and hot or spicy ingredients,
such as cayenne pepper. The following information will assist in ensuring that your
ingredients are measured proper.

Measuring Equipment
There are several different types of measuring utensils used for proper
measuring of ingredients. The most common types of measuring equipment are
listed below with a brief description for each.

1. Measuring Spoons: Generally, consists of at least 4 spoons, which are

made of plastic or metal. Measuring spoons are used to measure small
quantities of both dry and liquid ingredients. It is helpful to have two sets so
that one can be used for dry ingredients and one can be used for liquid
ingredients. This eliminates having to wash and dry the spoons after using
for liquid ingredients and before using with the next dry ingredient.
 A set of 4 will include basic
measures of ¼ teaspoon, ½
teaspoon, 1 teaspoon, and 1
  tablespoon. Sets are also
available that include 1/8
teaspoon, ¾ teaspoon and ½
  tablespoon.
adjustable type measuring
spoon produced that does not
resemble the typical measuring
spoons. It is an elongated
 
slotted container that has a
slide bar with a "stopper" to
control the specific amount of
measure desired.

2. Dry Measuring Cups: Plastic or metal individual cups of various sizes

used for single measures. The cup has a slide bar that can be adjusted so
the cup can measure different amounts. Graduated and adjustable
measuring cups are used to measure dry ingredients, such as flour, sugar,
oats, rice and solid ingredients, such as shortening and peanut butter.

The single measure cups are

generally found nested in a
graduated set of ¼ cup, 1/3 cup, ½
cup, and 1 cup measures. You may
also find some sets that will include
1/8 cup, 2/3 cup, and/or ¾ cup.  
They are used to measure dry
ingredients, such as flour, sugar,
oats, rice and solid ingredients,
such as shortening and peanut  
butter.

Adjustable measuring cups is one

type of adjustable cup has a slide
bar that can be adjusted so the cup
can measure different amounts. 
Adjustable measuring cups are used
to measure dry and solid
ingredients.
 
The cylinder type measuring cup
shown here is another adjustable
cup that is handy for measuring
solids, such as shortening and
peanut butter. The tube is adjusted
to the appropriate location for the
amount desired and then filled with
the ingredient. The ingredient is
then extracted easily by pushing the
 tube to force the ingredients out of
the cup.

3. Liquid Measuring Cups: Glass or clear plastic containers with a pour

spout and handle. They are generally available in 1 cup, 2 cup, 4 cup
and 8 cup sizes, which have graduated measures on the side.

The full measure on the liquid measuring

cup is marked down from the rim of the cup
to help prevent spilling the cup's content
 
when it is at its full measure. The spout on
the cup assists in pouring the content when
adding to other ingredients.
 

Angled measuring cups are also available,

which are designed to provide easily
viewable levels so that measured amounts
 
can be readily viewed looking either down
into the cup or by viewing the measured
levels at the side of the cup.

4. Scales: Balance or spring scales are used to measure the weight of

ingredients. Balance scales will be more accurate than spring scales.

Using a scale will result in a more accurate

measurement of the ingredients than by
 
measuring it by volume. Scales are available
in manual and digital models.

5. Portioning Scoops: Scoops, available in mechanical and non-

mechanical types, that are used for measuring, portioning, and
forming. They are available in several sizes, which are numbered
according to their volume. The higher the number, the smaller the
volume.
Portioning Scoop Sizes Available
Fluid
Scoop Size Tbsp.
oz.
#30 2 1
#24 2 3/4 1 1/2
#20 3 1 3/4
#16 4 2
#12 5 2 1/2
#10 6 3
 #8 8 4
#6 10 5
The scoops are handy for measuring even portions when making foods such
as cookies, muffins and meatballs. A #16 may be used for a medium size cookie
where as a #30 or #24 would be used for a small cookie.

Techniques in Measuring and Weighing Ingredients Used in Baking

It is important to measure the ingredients accurately to get standard
products and efficient use of materials. Different flour in different localities need
varying amounts of liquid and this should be considered in baking.
Keep a record of the quantity of flour used each time you bake to find out
which measurement produces the best result from the flour available in your area.
You will soon learn to judge the correct amount of liquid to add by the
consistency of the dough and the way it handles.
Measurement of Dry and Liquid Ingredients
1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.

b. Spoon sifted flour lightly into a measuring cup heaping it well

over the top of the cup. Do not shake the cup.

c. Level off the cup with a straight-edged utensils or spatula.

 d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of
the standard measuring cup.

B. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the
measurement of flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush
the lumps. Pack into measuring cup just enough to hold its
shape. Level off.

c. Sift confectioner’s sugar through a sieve to remove lumps.

Spoon lightly into measuring cup. Level off with spatula or any
straightedge utensil. Do not shake the cup.
C. Baking Powder, Soda, Salt and Spices
a. Fill measuring spoon with the desired ingredients. Level off
with a spatula or any straight-edged utensils. If baking
powder has caked, stir lightly before measuring.

D. Shortening
a. With the use of measuring cup
Have shortening at room temperature. Pack firmly into
the measuring cup, taking care not to have air pockets.
Level off with a spatula or any straight – edged utensils.
Use standard measuring spoon for less than ¼ cup
shortening.

b. Water Displacement Method

Fill the cup with cold water up to ¼ cup level if ½ cup
of fat is desired and add shortening enough to cause the
water to rise up to the 1 cup mark. To measure ¼ cup, fill
 with cold water up to ¾ cup level and add shortening
enough to raise the water up to the1 cup mark. Drain well.
E. Oats, cornmeal, breadcrumbs, and cereal
Add these types of dried ingredients to a measuring cup
by pouring it into the cup until it is over filled and then level
the ingredients using a straight edge, such as the back edge of
a knife
Shredded cheese, rice, coconut, chopped nuts, baking chips
and other bulky dry ingredients
Bulky dry ingredients, such as shredded cheese,
chopped nuts, and coconut, should be spooned into the
measuring cup.

When the cup is full enough, pat the ingredients lightly

and use your fingers to level the contents. Do not pack the
ingredients down.

2. Liquid Ingredients Water and Milk

1 cup butter = 1 cup margarine

1 oz baking chocolate (unsweetened) = 1 square
1 oz sweetened chocolate = ¼ cup cocoa + 1 ½ to 2 tsp
shortening
8 – 10 pcs graham crackers = 1 cup graham crumbs
4 oz bread = 3 cups soft crumbs
1 cup milk = ½ cup evaporated milk
½ cup water
1 cup cake flour = 1 cup all-purpose flour
– 2T + 2T cornstarch
(both sift before measuring)
1 tablespoon cornstarch = 2 tablespoon flour
1 cup sour milk = 1 cup evaporated milk +
1 T vinegar or lemon juice
1 cup whipping cream = ¾ cup whole milk
+1/4 cup butter
1 whole egg = 2 eggs yolk
1 cup molasses = 1 cup honey
 A liquid measuring cup is best to use for liquid
ingredients because it is clear and see through. It also has a
spout that makes pouring of liquids easy.
To get the exact amount, follow these steps when
measuring liquids.

1. Set up the liquid measuring cup. Place the

measuring cup on a flat, even surface.

2. Pour the liquid carefully and slowly into the cup.

Stop pouring when the liquid reaches the
marker line for the desired amount.

3. Check your measurement. Bend down so that your

eyes level with the marker line. Look at the top
of the liquid.
 Frequently Used Substitutions and Equivalents

Equivalent Weights and Measurement

Given Measurement Abbreviations

Equivalents
1 gallon (gal.) 4 quarts gallon gal.
1 quart (qt.) 2 pints
1 pint (pt.) 2 cups
1 cup (c) 8 fluid ounces
½ cup 4 ounces
¼ cup 2 ounces
⅛ cup 1 fluid ounce
1 tablespoon 3 teaspoons
1 pound 16 ounces
2.2 pounds 35.2 ounces
1 kilogram 1000 grams

Abbreviations
gallon gal. cup c.
quart qt. tablespoon tbsp. or T
pint pt. teaspoon tsp. or t
fluid ounce fl. oz. ounce oz.
pound lb. gram g.
kilogram kg.
The infographic below shows measurements for cups to ounces, tablespoons,
teaspoons and milliliters. Note that all figures are rounded to the nearest whole
number

Cup Fluid oz Tablespoons Teaspoons Millimeter

1 8 16 48 237
¾ 6 12 36 177
2/3 5 11 32 158
½ 4 8 24 118
1/3 3 5 16 79
¼ 2 4 12 59
1/8 1 2 6 30
1/16 0.5 1 3 15
the calculatorsite.com
RerrerREFERENCES

Alastair, H. (2020) . Cups to ounces fluid chart. Retrieved from

https://www.thecalculatorsite.com/images/cooking/cups-ounces-
tablespoons.png?ezimgfmt=ng:webp/ngcb20

Kong, A. S., Arcos, C. M., Domo, A.P., Dogelio, M. A. (2016) . Bread and
PastryProduction Manual. Retrieved from
file:///C:/Users/HP/Documents/BPP/Bread&Pastry%20LM
%20SHS%20v.1.pdf ,8-9.

Olmoguez, N. P., Verdon, N. R., Ando, G. A., Pamplona, B. R., Duquesa, A.

C. et al. (2020). Technology and Livelihood Education– Grade 8.
Alternative Delivery ModeModule 4: Industrial Arts - Shielded Metal
Arc Welding (SMAW), 3 – 4.

RecipeTips.com (2020). Measuring Tips and Techniques. Retrieved from

https://www.recipetips.com/kitchen-tips/t--584/measuring-tips-
and-techniques.asp
 H. Answer Key

Answer Key

Let us check if you got perfect score.

Lesson 1
What I Know
Pretest
1. D
2. C
3. C
4. B
5. D

What’s In
Drill
1. Sift the flour to remove lumps.
2. Spoon sifted flour lightly into a measuring cup heaping it well over the top of
the cup. Do not shake the cup.
3. Level off the cup with a straight-edged utensils or spatula.
4. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the standard
measuring cup.

What’s More
Self- Check 1.1.1
1. Sift the flour to remove lumps.
2. Spoon sifted flour lightly into a measuring cup heaping it well over the top of
the cup. Do not shake the cup.
3. Level off the cup with a straight-edged utensils or spatula.
4. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps.
Pack into measuring cup just enough to hold its shape. Level off.
5. Fill measuring spoon with the desired ingredients. Level off with a spatula or
any straight-edged utensils. If baking powder has caked, stir lightly before
measuring.
 6. Have shortening at room temperature. Pack firmly into the measuring cup,
taking care not to have air pockets. Level off with a spatula or any straight –
edged utensils. Use standard measuring spoon for less than ¼ cup
shortening.
7. Set up the liquid measuring cup. Place the measuring cup on a flat, even
surface.
8. Pour the liquid carefully and slowly into the cup. Stop pouring when the
liquid reaches the marker line for the desired amount.
9. Check your measurement. Bend down so that your eyes level with the
marker line. Look at the top of the liquid.
10.When the cup is full enough, pat the ingredients lightly and use your fingers
to level the contents. Do not pack the ingredients down.

What I Have Learned

Self-Check 1.1.2
1. C
2. K
3. E
4. A
5. B
6. F
7. I
8. G
9. J
10. L
Assessment
Post Test
1. B
2. A
3. C
4. A
5. D
6. A
7. A
8. C
9. D
10.B