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    BPP LESSON 2 LO3 Week 3

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    JONA SOBERANO
    1. This learning activity sheet provides instruction on accurately measuring dry and liquid ingredients according to recipe requirements. It discusses proper techniques for measuring flour, sugars, powders, shortening, and milk. 2. Students are asked to practice measuring ingredients like oil, sugar, baking powder, evaporated milk, and flour. They must present a video or pictures of themselves demonstrating proper measurement. 3. The document emphasizes the importance of accurate measurement in bread and pastry production and encourages students to remember key terms and measurement techniques.

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    © All Rights Reserved
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    BPP LESSON 2 LO3 Week 3

    Uploaded by

    JONA SOBERANO
    355 views6 pages
    1. This learning activity sheet provides instruction on accurately measuring dry and liquid ingredients according to recipe requirements. It discusses proper techniques for measuring flour, sugars, powders, shortening, and milk. 2. Students are asked to practice measuring ingredients like oil, sugar, baking powder, evaporated milk, and flour. They must present a video or pictures of themselves demonstrating proper measurement. 3. The document emphasizes the importance of accurate measurement in bread and pastry production and encourages students to remember key terms and measurement techniques.

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    lesson Plan tle

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    1. This learning activity sheet provides instruction on accurately measuring dry and liquid ingredients according to recipe requirements. It discusses proper techniques for measuring flour, sugars, powders, shortening, and milk. 2. Students are asked to practice measuring ingredients like oil, sugar, baking powder, evaporated milk, and flour. They must present a video or pictures of themselves demonstrating proper measurement. 3. The document emphasizes the importance of accurate measurement in bread and pastry production and encourages students to remember key terms and measurement techniques.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    355 views6 pages

    BPP LESSON 2 LO3 Week 3

    Uploaded by

    JONA SOBERANO
    1. This learning activity sheet provides instruction on accurately measuring dry and liquid ingredients according to recipe requirements. It discusses proper techniques for measuring flour, sugars, powders, shortening, and milk. 2. Students are asked to practice measuring ingredients like oil, sugar, baking powder, evaporated milk, and flour. They must present a video or pictures of themselves demonstrating proper measurement. 3. The document emphasizes the importance of accurate measurement in bread and pastry production and encourages students to remember key terms and measurement techniques.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 6

    Republic of the Philippines

    Department of Education

    8
    Region V
    Schools Division of Sorsogon
    DONSOL CLUSTER
    Donsol, Sorsogon

    TLE – BREAD AND PASTRY


    PRODUCTION
    NC-II
    LEARNING(Exploratory Course)
    ACTIVITY SHEET 3 - QUARTER 1
    I. Introductory Concept:
    Welcome to TLE-Bread and Pastry Production. In the broadest sense, mensuration
    is all about the process of measurement. Mensuration is based on the use algebraic
    equations and geometric calculations to provide measurement data regarding the width,
    depth and volume of a given object or group of objects.
    This Learning Activity Sheet will give you knowledge on selecting, measuring and
    weighing required ingredients according to recipe or production requirements.

    II. Learning Competencies:


    TLE_HEBP9-12PP-Ila-g-4

    LO 3. measure dry and liquid ingredients accurately

    III. ACTIVITIES
    A. Let Us Review

    Directions: Fill in the blanks with the correct answer. Use a separate sheet for your
    answers.

    1. 1C butter : 1C margarine
    1 ¼ butter : _____ margarine
    2. 1C milk : 6T sifted crystals + 1C water
    ½ C milk : _____sifted crystal + _____water
    3. 1T cornstarch : 2T all purpose flour
    ¼T cornstarch : _____ all purpose flour
    4. 1oz chocolate : 3T cocoa + 1T fat
    ¼ oz chocolate : _____ cocoa + _____ fat
    5. 1T all purpose flour : ½ T rice starch
    3T all purpose flour :_____ rice starch

    B. Let Us Study

    MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY


    Materials:
    1. Dry ingredients
    Flour, granulated sugar, brown sugar, baking powder and soda
    2. Liquid ingredients
    Water, milk
    3. Measuring tools

    1
    Graduated measuring cup, measuring spoons, weighing scale, individual measuring
    cup
    4. Others
    Spatula, tray, sifter

    A. Flour

    1. Sift the flour.


    2. Scoop to fill the measuring cup
    to overflow. Do not shake.
    3. Level off with spatula.

    B. Sugar
    White sugar
    1. Sifting is not necessary before
    measuring unless it is lumpy.
    2. Fill the measuring cup until
    over flowing. Do not shake the
    cup.
    3. Level off with the spatula
    Brown Sugar
    1. Check if the sugar is lumpy
    before measuring.
    Roll out the lumps. Remove the
    dirt.
    2. Scoop into the measuring cup
    and pack compactly until it
    follows the shape when inverted.

    2
    C. Powdered Food (baking
    powder and baking soda)
    1. Remove the lumps in the
    powder by stirring.
    2. Dip the measuring spoon into
    the powder
    3. Level with spatula or back edge
    of the knife or right in the can
    opening.

    D. Shortening
    Solid fats
    1. Fill the measuring cup/spoon
    with the shortening while
    pressing until it is full.
    2. Level the fat with a straight of
    a knife or spatula

    Liquid fats
    1. Pour oil in the glass measuring
    cup.
    2. Check if it is filled up to the
    measuring mark.
    Do not lift the cup when
    measuring.

    E. Milk
    Liquid Form
    1. Pour milk into the glass
    measuring cup up to the
    measuring mark. Do not lift the
    cup.

    Powdered milk
    1. Remove lumps in milk by

    3
    stirring.

    2. Scoop lightly to fill the


    measuring cup or spoon without
    shaking until it overflows.
    3. Use the spatula or the straight
    edge of the knife to level the
    measurement.

    C. Let Us Practice
    Activity 1.1
    Directions: Show the proper measuring of the following ingredients. Present your output
    through video clip or by sending pictures of yourself while doing the said activity to your
    teacher.
    1. Oil
    2. White sugar
    3. Baking powder and baking soda
    4. Evaporated milk
    5. Flour

    D. Let Us Remember

    Bushel – any of various unit of measure of capacity


    Confectioner sugar –very fine or powdered sugar
    Granulated sugar – sugar in granular form
    Lump – a firm irregular mass
    Mass – undefined quantities upon which all physical measurements are based
    Ounce – a unit of weight equal to 1 /16 of a pound (28.35 grams)
    Peck – a little – used dry measure, one quarter of a bushel for measuring grain
    Pound – a unit of measure of mass equal to 1 /16 ounce
    Shortening – butter or fat etc. is used to make pastry or cake crispier or flakier
    Sift – to separate or strain the finer from the coarser particle of a material using a sieve or a
    sifter
    E. Let Us Practice More

    Directions: Read, understand and answer each question. Present your answer using the
    matrix below.
    Questions Answers

    1. Why is it important to perform mensuration 1.


    and calculation correctly?

    2. Why is mensuration and calculation 2.


    important in bread and pastry production?

    3. What is the importance of mensuration and 3.


    calculation in daily life?

    F. Evaluation:

    Directions: Write the word or group being defined or described


    _____1. This is packed when measuring; it follows the shape of the cup when inverted.

    4
    _____2. This is used to measure liquid ingredients.
    _____3. Use to level ingredients when measuring.
    _____4. This is to be removed in brown sugar and to be rolled with rolling pin.
    _____5. What not to do in a cup full of flour to avoid excess measurement.
    _____6. This is how to fill the cup when measuring.
    _____7. This is not to be done with the cup when measuring liquid ingredients.
    _____8. This is used to level dry ingredients in the absence of the spatula.
    _____9. It is the way of removing lumps in the baking powder or baking soda.
    _____10. This step is not necessary in sugar unless it is lumpy.
    IV. Rubrics for Scoring (as applicable):
    Assessment Method: Performance Criteria Checklist

    Learner's Name Date

    Competency: Perform mensuration and calculation Test Attempt


    1st 2nd 3rd

    Directions: OVERALL EVALUATION


    Ask teacher to assess
    your performance in the Level PERFORMANCE LEVELS
    following critical task and Achieved
    performance criteria below
    4 - Can perform this skill without
    You will be rated based on the
    supervision and with initiative and
    overall evaluation on the right
    adaptability to problem situations.
    side.
    3 - Can perform this skill satisfactorily
    without assistance or supervision.
    2 - Can perform this skill satisfactorily but
    requires some assistance and/or
    supervision.
    1 - Can perform parts of this skill
    satisfactorily but requires considerable
    assistance and/or supervision.
    Teacher will initial level achieved.

    V. Answer Key:
    Let Us Review:
    1. 1 ¼ C margarine
    2. 3T sifted crystals + ½ C water
    3. ½ T all purpose flour
    4. ¾ cocoa + ¼ T fat
    5. 1 ½ rice starch

    Evaluation:
    1. brown sugar 6. overflowing
    2. glass or liquid measuring cup 7. lift the cup
    3. spatula 8. straight edge or back edge of the
    knife
    4. lumps 9. stirring
    5. tap or shake 10. sifting

    VI. References:
    Jatayna, T. M. K to 12 Basic Education Curriculum, Technology and Livelihood Education.
    Learning Module – BREAD AND PASTRY PRODUCTION (Exploratory Course
    Grades 7 and Grade 8). Pages 27-32.
    Rojo, Cruz, and Duran Home Economics III pp. 84 -85

    5
    Prepared by: Checked and reviewed by: Noted by:

    RAUL A. TOCA, T-III


    School Head
    Banuang Gurang NHS
    KIEBERT V. AREVALO, T-I FRANCIS D. DOMALAON, MT-I
    Banuang Gurang NHS Donsol Vocational High School – Main
    Campus CORAZON A. MONTILLA
    OIC – PSDS
    Donsol East II

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