Republic of the Philippines

Department of Education
Region V
SCHOOLS DIVISION OFFICE OF CAMARINES SUR

LEARNING ACTIVITY SHEET N0. 3

QUARTER 3

Name of Student:
Learning Area-Grade Level TLE-BREAD AND PASTRY PRODUCTION /GRADE 9-
10
Date:
Activity Title: WAYS TO WEIGH AND MEASURE INGREDIENTS
ACCURATELY
I.
Introductory Concept

Proper measuring is a crucial part of successful baking. Unlike cooking, where you can often
get away with eyeballing the amount of ingredients you put in the dish-a-ball of mozzarella, a knob
of butter, three tomatoes-baking is chemistry and requires precision. Add too much flour to cake
batter and the cake may come out tough and dry. Not enough flour and you risk ending up with a
badly structured cake that will collapse in the oven. Even small discrepancy in terms of amount of
ingredients would change the result of the entire baking process.

Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking
A. Measuring Dry and Liquid Ingredients (Using Standard Measuring Cup, Spoon
and Liquid Measuring Cup)

1. DRY INGREDIENTS
NAME OF INGREDIENT PICTURE
FLOUR

i. Sift the flour to remove lumps.

ii. Spoon sifted flour lightly into a
measuring cup heaping it well over the
top of a cup. Do not shake the cup.
iii. Level off the cup with a straight-edged
utensil or spatula.

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SUGAR
i. White sugar needs sifting only if lumpy.
Proceed as in the measuring of flour.

ii. 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.

iii. Sift Confectioners’ Sugar through a sieve

to remove lumps. Spoon lightly into
measuring cup.

BAKING POWDER, SODA, SALT AND

SPICES
i. Fill measuring spoon with the desired
ingredients. Level off with a spatula or
any straight-edged utensil. Stir lightly
before measuring

SHORTENING
With the use of dry/solid 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-edge tool/utensil. Use a standard
measuring spoon for less than ¼ cup
shortening.

2. LIQUID INGREDIENTS

With the use of liquid measuring cup

i. Set up the liquid measuring cup. Place it

on a flat and even surface.
ii. Pour the liquid carefully and slowly into
the cup. Stop pouring when the liquid
reaches the marker line for the desired
amount.
iii. Check your measurement. Bend down
so that your eyes level with the marker
line. Look at the top of the liquid.

B. Measuring Dry and Liquid Ingredients (Using Standard Measuring Cup, Spoon
and Liquid Measuring Cup)

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 The best way to measure ingredients when baking
is by using the Digital Weighing Scale. This is
because weight, not volume, is more accurate
method of measurement. If you have a recipe that
lists its ingredients by weight, use a digital
weighing scale to measure the ingredients.

1. Turn on a digital scale. Place the bowl you

will use on the scale.
2. Press "tare" to reset the measurement
back to zero.
3. Add the ingredients one at a time, pressing
"tare" after every addition to accurately
measure the weight of the ingredient as
listed.
4. Or you can measure by weight one
ingredient at a time.

II. Learning Skills from the MELC/CG: (TLE_HEB11-12TC-IIIa-1-3)

LO 1. Prepare sponge and cakes

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

III. ACTIVITIES

Activity 1: TRUE OR FALSE

Direction: Please answer the following with “I agree” if the statement is true and “I disagree” if the
statement is false.

_______1. Proper measuring of ingredients is a crucial part of a succesful baking.

_______2. Salt is measured by using measuring teaspoon.

_______3. Measuring dry and liquid ingredients does not use the standard measuring cup.

_______4. It is proper to use the liquid measuring cup in measuring lard and margarine.

_______5. Flour is measured by scooping it to the measuring cup.

Activity 2: IDENTIFICATION AND CLASSIFICATION

Direction: Fifteen (15) ingredients in cake making will be given below. The first column is consists of
the ingredients. On the second column, you are going to write the word “SOLID” if you think that
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 the ingredient is classified as solid and write the word “LIQUID” if you think the ingredient is
classfied as liquid. Afterwhich, on the third column, you are going to identify whether that particular
ingredient is measured or weighed using a MEASURING SPOON, MEASURING CUP, LIQUID
MEASURING CUP/GLASS, OR WEIGHING SCALE. An example will be shown below.

CLASSIFICATION OF THE TOOL USED IN

INGREDIENT INGREDIENT MEASURING THE
(Solid or Liquid) INGREDIENT
Rock Salt Solid Measuring Spoon

CLASSIFICATION OF THE
INGREDIENT INGREDIENT (Solid or TOOL USED IN MEASURING THE INGREDIENT
Liquid)
1 Baking Powder    
2 50 grams of Yeast    
Small Amount of Melted
3 Butter    
4 All Purpose Flour    
5 Condensed Milk    
6 Water    
7 Refined Sugar    
8 Vanilla    
9 Confectioner Sugar    
1
0 1/2 kg of Cheese    
1
1 Iodized Salt    
1
2 Fresh Milk    
1
3 100 g Powdered Milk    
1
4 Fresh Juice    
1
5 Cocoa    

Reflection:

Why is identifying whether an ingredient should be measured using a liquid measuring tool or using a
solid measuring tool important in the method of baking?
_________________________________________________________________________________
_________________________________________________________________________________.

IV. Scoring Rubrics

Not Applicable.
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 V. Key to Correction
Activity 1: TRUE or FALSE
1. I agree
2. I agree
3. I disagree
4. I disagree
5. I agree

Activity 2: IDENTIFICATION AND CLASSIFICATION

CLASSIFICATION OF
INGREDIENT THE INGREDIENT TOOL USED IN MEASURING THE INGREDIENT
(Solid or Liquid)
1 Baking Powder Solid Measuring Spoon
2 50 grams of Yeast Solid Weighing Scale
Small Amount of
3 Melted Butter Liquid Measuring Spoon
4 All Purpose Flour Solid Measuring Cup
5 Condensed Milk Liquid Liquid Measuring Cup/Glass
6 Water Liquid Liquid Measuring Cup/Glass
7 Refined Sugar   Measuring Cup
8 Vanilla Liquid Measuring Spoon
9 Confectioner Sugar Solid Measuring Cup
1
0 1/2 kg of Cheese Solid Weighing Scale
1
1 Iodized Salt Solid Measuring Spoon
1
2 Fresh Milk Liquid Liquid Measuring Cup/Glass
1
3 100 g Powdered Milk Solid Weighing Scale
1
4 Fresh Juice Liquid Liquid Measuring Cup/Glass
1
5 Cocoa Solid Measuring Cup

VI. References for Learners

Book Sources:

TVL-Home Economics BREAD AND PASTRY, Third Quarter-Module 1: Lesson 3: Week 1

Prepare Sponge and Cakes

Prepared by:

EUGENE B. GREJALVO

Note: Practice Proper Health Protocols at all times.