BREAD & PASTRY PRODUCTION 12 Page |1

Republic of the Philippines

Department of Education
REGION VIII – EASTERN VISAYAS
SCHOOLS DIVISION OF LEYTE
BURAUEN COMPREHENSIVE NATIONAL HIGH SCHOOL
BURAUEN, LEYTE
BREAD & PASTRY PRODUCTION 12
3rd QUARTER SY: 2020-2021
WEEK 1 LEARNING ACTIVITY SHEET (LAS)
WEDNESDAY 1:00 – 3:00

NAME_____________________________ Yr. & Section _____________ Date _________Score _____

PLEASE DO NOT USE ANY SHEET OF PAPER TO WRITE YOUR ANSWER. BUT YOU HAVE
TO ANSWER IMMEDIATELY ON THE SPACE PROVIDED ON THIS LAS. READ THE
INSTRUCTIONS CAREFULLY BEFORE YOU ANSWER THE GIVEN QUESTIONS. DO NOT
FORGET TO WRITE YOUR NAME AND SECTION.

QUARTER 3

LESSON 1 PREPARE AND PRESENT BAKERY PRODUCT

LO 1. Prepare Bakery Products CODE: TLE_HEBP9-12PB-Ia-f-1
1.1 Select, measure and weigh required ingredients according to recipe or
production requirements.
1.1.a Measurement of dry and liquid ingredients

A. Warm Up: DETECT ME:

Pre-activity
Direction: Identify the following pictures and select the answer from
box. Write the answer on the space provided.

Cake Bread Cookies Doughnut Tart

1. _________________ 2. __________________ 3. ____________________

4.___________________ 5. ____________________

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/09058564523
Email Address: BurauenCompre@gmail.com Teacher Virgilyn
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aa
What do you need to know?

Information Sheet 1.1

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.

A. 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 straightedged 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.

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/09058564523
Email Address: BurauenCompre@gmail.com Teacher Virgilyn
 BREAD & PASTRY PRODUCTION 12 Page |3

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 sifted before measuring)
1 tablespoon cornstarch = 2 tablespoon flour
1 cup sour milk = 1 cup evaporated milk + 1T
vinegar or lemon juice
1 cup whipping cream = ¾ cup whole milk + ¼ cup butter
1 whole egg = 2 egg yolks
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

Abbreviations
Given Measurement Equivalents
1 gallon (gal.) 4 quarts gallon gal.
1 quart (qt.) 2 pints quart qt.
1 pint (pt.) 2 cups pint pt.
1 cup (c) 8 fluid ounces cup
½ cup 4 ounces c.
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
tablespoon tbsp. or teaspoon tsp. or t
fluid ounce fl. oz.
ounce oz.
pound lb.
gram g.
kilogram kg.

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/09058564523
Email Address: BurauenCompre@gmail.com Teacher Virgilyn
 BREAD & PASTRY PRODUCTION 12 Page |4

NAME_____________________________ Yr. & Section _____________ Date _________Score _____

TASK SHEET NO. 1

Self-Check 1.1

Something to do
Listed below are the ingredients for brownies.
 2 oz. chocolate, melted 2 eggs, beaten
 1/3 c butter 1 c butter
 1 c cake flour ½ tsp vanilla
 ¼ tsp iodized salt 1 c nuts, chopped
 ½ tsp baking powder

A. Assume that you do not have a measuring cup. Give the required
measurement for every ingredient that is equivalent to the cup
measurement.
B. Give the substitute for every ingredients marked with ( ● )

TASK SHEET NO. 2

Self-Check 1.2

TRUE or FALSE

Direction: Write TRUE if the statement is true and FALSE if it is not. Write your
answer on the space provided.

____________ 1. Sift the flour to remove the lumps.

____________ 2. White sugar needs sifting only if lumpy.
____________ 3. When measuring sugar, it should be level off spatula or any straight
edged-utensils.
____________ 4. A liquid measuring cup is best to use for liquid ingredients.
____________ 5. Shortening should be packed firmly into the measuring cup.

EVALUATION

Activity 1.1.1

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/09058564523
Email Address: BurauenCompre@gmail.com Teacher Virgilyn
 BREAD & PASTRY PRODUCTION 12 Page |5

Direction: Demonstrate the proper way of measuring dry and liquid ingredients for
brownies. Perform the activity at and take a picture including yourself
that you are doing it. Print and paste the pictures in a short bond paper or
take a video and send it to my messenger account.

Measure the following:

Dry ingredients: Liquid ingredients:

1c cake flour ¼ c chocolate, melted

½ tsp baking powder ½ tsp vanilla
¼ tsp iodized salt 2 eggs, beaten
1 c butter
1 c nuts, chopped

Check the accuracy of your answers. Review the table of equivalents and
substitution of the ingredients before submitting your work. Master the
procedure in measuring ingredients before proceeding to the actual
demonstration. You will be evaluated in this task on the basis of the following
criteria:

Correctness of procedure - 40%

Accuracy of measurement - 40%
Sanitation - 20%
Total 100%

Reflection:
Briefly express your opinion on the passage of this lesson by writing on the space
provided.
___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

Prepared by: Checked by:

VIRGILYN R. SALARDA ROSARIO E. TELINGBAN

SHS-Teacher 1 MT II/TVL Coordinator

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/09058564523
Email Address: BurauenCompre@gmail.com Teacher Virgilyn
 BREAD & PASTRY PRODUCTION 12 Page |6

Approved:

ELEANOR E. CAGARA
Secondary School Principal IV

ANSWER KEY:

Task Sheet No. 1

Self-check 1.1

1. 2 oz chocolate = 6 tbsp. cocoa plus 2 tbsp. fat

1/3 c butter = 5 tbsp. plus 1 tsp. margarine
1 c cake flour = ¼ tbsp. all-purpose flour
½ tsp baking powder = 1/8 tsp baking soda plus 1/3 tsp cream
Tartar
1 c sugar = 16 tbsp. sugar

ANSWER KEY:

Task Sheet No. 2

1. TRUE
2. TRUE
3. TRUE
4. TRUE
5. TRUE

Address: Sto. Niño St., San Diego District IX, Burauen, Leyte 6516 09297515208/09058564523
Email Address: BurauenCompre@gmail.com Teacher Virgilyn