Select, measure, and weigh required ingredients according to recipe requirements, enterprise practices and customer practices.

2. Direction: Form 3 groups. With the
materials given to you, read and
answer the questions on it by filling the
letters on the boxes given. Checking will
be done after all groups have already
posted their work in front and the
group who can get the highest score
will be proclaimed as the winner.

3. Direction: Form 3 groups. With the
materials given to you, read and
answer the questions on it by filling the
letters on the boxes given. Checking will
be done after all groups have already
posted their work in front and the
group who can get the highest score
will be proclaimed as the winner.

4. What ingredient is described as a finely
ground meal obtained by grinding and
milling cereal grains and it also provides
bulk and structure to most of the baker’s
products, including breads, cakes,
cookies, and pastries?

5. What ingredient is described as a finely
ground meal obtained by grinding and
milling cereal grains and it also provides
bulk and structure to most of the baker’s
products, including breads, cakes,
cookies, and pastries?

6. What ingredient is characterized as a
sweet, soluble organic compound
that gives flavor, color and moisture
to baked products?

7. What ingredient is characterized as a
sweet, soluble organic compound
that gives flavor, color and moisture
to baked products?

8. What do you call any fat, which,
when added to flour mixtures
increases tenderness?

9. What do you call any fat, which,
when added to flour mixtures
increases tenderness?

10. Select, measure, and weigh
required ingredients according to
recipe requirements, enterprise
practices and customer practices.

11. At the end of the lesson, the student should be
able to:
• explains the proper way of measuring and
weighing of ingredients according to recipe
requirements, enterprise practices and customer
practices;
• measures and weigh ingredients according to
recipe requirements, enterprise practices and
customer practices; and
• gives importance on the proper mensuration of
ingredients.

12. GUIDE QUESTIONS:
•What is the difference between cooking
and baking in terms of accurate
measurements?
•What are the different tools and
equipment used in measuring and
weighing of ingredients?
•Why measurement of ingredients
important in baking?

14. GUIDE QUESTIONS:
•What is the difference between cooking
and baking in terms of accurate
measurements?
•What are the different tools and
equipment mentioned used in measuring
and weighing of ingredients?
•Why measurement of ingredients
important in baking?

15. • Situation: Given the list of ingredients, measure
the ingredients of banana cake / cupcake which
are as follows:
BANANA CAKE / CUPCAKE
INGREDIENTS WEIGHT (grams) VOLUME
All Purpose Flour 197.00 1 ½ cup
Baking Powder 4.00 1 teaspoon
Baking Soda 4.00 ¾ teaspoon
Iodized Salt 2.00 ½ teaspoon
Cinnamon Powder 2.00 1 teaspoon
Ripe mashed Banana 350.00 7 pieces
Refined Sugar 156.00 ¾ cup
Vegetable Oil 100.00 ½ cup
Egg 55.00 1 piece

16. GUIDE QUESTIONS:
•What is the difference between cooking
and baking in terms of accurate
measurements?
•What are the different tools and
equipment used in measuring and
weighing of ingredients?
•Why measurement of ingredients
important in baking?

19. GUIDE QUESTIONS:
•What is the difference between cooking
and baking in terms of accurate
measurements?
•What are the different tools and
equipment used in measuring and
weighing of ingredients?
•Why measurement of ingredients
important in baking?

20. • 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.

21. • 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.

22. • 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.

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

24. • 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.

25. • 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.

26. • 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.

27. • 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.

28. • In weighing ingredients in digital scale,
always tare your device to zero and
weigh your desired weight.

29. BANANA CAKE / CUPCAKE
INGREDIENTS
WEIGHT
(grams)
VOLUME
All Purpose Flour 197.00 1 ½ cup
Baking Powder 4.00 1 teaspoon
Baking Soda 4.00 ¾ teaspoon
Iodized Salt 2.00 ½ teaspoon
Cinnamon
Powder
2.00 1 teaspoon
Ripe mashed
Banana
350.00 7 pieces
Refined Sugar 156.00 ¾ cup
Vegetable Oil 100.00 ½ cup
Egg 55.00 1 piece

30. Each group will demonstrate the proper
mensuration of ingredients with the guidance of
the teacher. Students must:
• Mise en place. (Putting everything needed for
measuring)
• Each group must choose the performers, recorders and
observers.
• Every Group will be observed by the other group
which will list down the strengths and weaknesses they
have observed during the application of steps and
principle in mensuration.
Each group will demonstrate the proper
mensuration of ingredients with the guidance of
the teacher. Students must:
• Mise en place. (Putting everything needed for
measuring)
• Each group must choose the performers, recorders and
observers.
• Every Group will be observed by the other group
which will list down the strengths and weaknesses they
have observed during the application of steps and
principle in mensuration.

31. BANANA CAKE / CUPCAKE
INGREDIENTS
WEIGHT
(grams)
VOLUME
All Purpose Flour 197.00 1 ½ cup
Baking Powder 4.00 1 teaspoon
Baking Soda 4.00 ¾ teaspoon
Iodized Salt 2.00 ½ teaspoon
Cinnamon
Powder
2.00 1 teaspoon
Ripe mashed
Banana
350.00 7 pieces
Refined Sugar 156.00 ¾ cup
Vegetable Oil 100.00 ½ cup
Egg 55.00 1 piece

32. GROUP 1 will give feedback to Group 2
GROUP 2 will give feedback to Group 3
GROUP 3 will give feedback to Group 1

33. • What are the different measuring
tools/instrument being used?
• What are the steps in measuring flour,
granulated sugar, ripe banana, other dry and
liquid ingredients?
• Why there is a need to measure and weigh dry
and liquid ingredients accurately?

34. Measure and weigh required ingredients in preparing
Pound Cake according to recipe requirements,
enterprise practices and customer practices.
POUND CAKE
INGREDIENTS WEIGHT (grams) VOLUME
Cake Flour 150.00 1 ½ cup
Eggs 165.00 3 pieces (L)
Powdered Milk 80.00 1/3 cup
Vanilla 9.00 2 ½ teaspoon
Baking Powder 4.00 1 teaspoon
Brown Sugar 10.00 2 tablespoon
Iodized Salt 1.50 ¼ teaspoon
Refined Sugar 150.00 ¾ cup
Butter 185.00
1 cup & 3
teaspoon

35. Performance Level Criteria SCORE
Can perform this skill excellently with
accuracy and correctness of the procedure and
with initiative without supervision 4-Excellent
Can perform this skill satisfactorily with
accuracy and correctness of the procedure but
requires some assistance and/or supervision
and accuracy and correctness of the procedure
3-Very Good
Can perform parts of this skill satisfactorily,
with accuracy and correctness of the procedure
but requires considerable assistance and/or
supervision.
2-Good
Can perform this skill satisfactorily with
accuracy and correctness of the procedure
without assistance or supervision 1-Fair

36. Performance checklist 4 3 2 1
Flour
Sifted the flour to remove lumps and scooped it to fill the measuring cup. Levelled the
flour with a spatula or the edge of the knife.
Baking Powder / Iodized Salt
Removed the lumps by stirring. Dipped the measuring spoon into the powder or
scoop the baking powder then level it off with a spatula.
Powdered Milk
Removed the lumps by stirring. Scooped lightly to fill the measuring cup without
shaking until it overflows. Used the spatula or the straight edge of the knife to level
the measurement.
Sugar
Filled the measuring cup or scooped the sugar until overflows. Do not shake the
measuring cup but level with spatula or the edge of the knife.
Brown sugar
Rolled out the lumps, removed the dirt and packed into the measuring cup until the
sugar follows the shape of the cup when inverted. When removed the measuring cup
the brown sugar will be molded into the shape of the cup if packed properly.
Solid Fats
Filled the measuring cup with the shortening while pressing until it is full. Levelled
the fat with the spatula or edge of a knife
Liquid ingredients
Placed the measuring cup on a flat, even surface.
Poured the liquid carefully until the liquid reaches the marker line for the desired
amount. Bended down so that your eyes level with the marker line. Looked at the top
of the liquid.

37. In baking, measuring makes a
difference. It is important that the
ingredients are measured accurately
to get the right consistency and taste.
Accurate measurement is one of the
important factors that contribute to a
successful baking

38. Instruction: Answer the following questions
comprehensively. Write your answer in your test note
book.
1. How will you sift the flour?
I. Level off the cup with straight-edged utensils or spatula.
II. Sift the flour to remove lumps
III. Spoon the flour lightly into a measuring cup heaping it well
over the top of the cup. Do not shake the cup.
a. II, III, I
b. II, I, III
c. I, II, III
d. III, II, I

39. 2. What is the importance of proper measuring,
weighing and selecting of ingredients
appropriately?
a. Proper measuring, weighing and selecting of
ingredients is not relevant to baking
b. Proper measuring, weighing and selecting of
ingredients contribute to successful baking
c. Proper measuring, weighing and selecting of
ingredients is not necessary in baking
d. Proper measuring, weighing and selecting of
ingredients are not useful steps in baking

40. 3. How is brown sugar different to refined sugar in terms
of measuring?
a. Brown sugar should be sifted while Refined Sugar
should not be
b. Refined sugar is finer as compared to brown sugar
that is why brown sugar should be sifted well
c. Sifting Refined sugar is not necessary unless lumpy
while brown sugar should never be sifted
d. In sifting sugars, brown and refined has the same
procedure