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    Power Point Senior Final

    Uploaded by

    dina cuestas
    This document provides instructions for accurately measuring various cooking ingredients using different measuring tools. It discusses how to measure dry ingredients like rice, flour, sugar, and leavening agents using measuring cups and spoons. It specifies to sift flour and brown sugar and not to pack or tap other sugars. For liquids, it recommends using a liquid measuring cup placed on a level surface and viewing at eye level. It also mentions using a spring scale for other ingredients.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Power Point Senior Final

    Uploaded by

    dina cuestas
    26 views20 pages
    This document provides instructions for accurately measuring various cooking ingredients using different measuring tools. It discusses how to measure dry ingredients like rice, flour, sugar, and leavening agents using measuring cups and spoons. It specifies to sift flour and brown sugar and not to pack or tap other sugars. For liquids, it recommends using a liquid measuring cup placed on a level surface and viewing at eye level. It also mentions using a spring scale for other ingredients.

    Original Title

    POWER POINT SENIOR FINAL

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    This document provides instructions for accurately measuring various cooking ingredients using different measuring tools. It discusses how to measure dry ingredients like rice, flour, sugar, and leavening agents using measuring cups and spoons. It specifies to sift flour and brown sugar and not to pack or tap other sugars. For liquids, it recommends using a liquid measuring cup placed on a level surface and viewing at eye level. It also mentions using a spring scale for other ingredients.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    26 views20 pages

    Power Point Senior Final

    Uploaded by

    dina cuestas
    This document provides instructions for accurately measuring various cooking ingredients using different measuring tools. It discusses how to measure dry ingredients like rice, flour, sugar, and leavening agents using measuring cups and spoons. It specifies to sift flour and brown sugar and not to pack or tap other sugars. For liquids, it recommends using a liquid measuring cup placed on a level surface and viewing at eye level. It also mentions using a spring scale for other ingredients.

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    © All Rights Reserved
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    REVIEW

    MOTIVATION
    WHAT
    AM I?

    ? ? ? ? ? ? ? ? ?
    ? ? ?
    MOTIVATION

    M E A S U R I N G
    C U P
    MOTIVATION
    WHAT
    AM I?

    ? ? ? ? ? ? ? ? ?
    ? ? ? ? ?
    MOTIVATION

    M E A S U R I N G
    S P O O N
    MOTIVATION
    WHAT
    AM I?

    ? ? ? ? ? ? ? ?
    ? ? ? ? ?
    MOTIVATION

    W E I G H I N G
    S C A L E
    ACTIVITY
    MEASURING
    INGREDIENTS correctly
    RICE AND FLOUR
    •Fill the cup to
    RICE
    overflowing,
    AND level-off with a
    FLOUR spatula or with a
    straight edged
    knife.

    •Most cake recipes call


    for sifted flour. In this
    SIFTED case, sift flour 2 or 3
    FLOUR times. Spoon into the
    cup overflowing, level
    off with a spatula.
    REFINED SUGAR
    AND brown sugar
    Refined sugar Brown sugar
    Sift sugar once to Pack into cup just
    take out lumps, if enough to hold its
    any. Spoon into shape when turned
    cup and level off out off cup. Level off
    with a spatula. Do with a spatula before
    not pack or tap the emptying.
    sugar down.
    LEAVENING AGENT
    Level a
    measuring
    spoon with
    straight edge
    of a knife to
    measure small
    amounts of
    salt, pepper,
    leavening
    agents or
    solid fats.
    LIQUID
    INGREDIENTS
    Liquid
    measuring
    cup

    A glass or plastic cup


    with graduated markings
    on the side. Place the cup
    on a flat, level surface.
    Hold the cup firmly and
    pour the desired amount
    or liquid into the cup.
    Lean over and view the
    liquid at eye level to
    make sure it is the proper
    amount.
    SPRING SCALE
    Should be adjusted so that
    pointer is at zero (0). Place pan,
    bowl, or piece of waxed paper
    on scale to hold ingredient to be
    measured.
    ASSESSMENT:
    Direction: Read each statements carefully. If the
    statement is correct, write the TRUE and if the
    statement is incorrect, write FALSE. Write your answer
    on a ¼ sheet of paper.
    1. The first step in measuring ingredients is to read the
    recipes.
    2. In measuring ingredients in cooking, using of any
    kind of measuring tool is accepted.
    3. In measuring flour, it is important to level off the
    excess powder to achieved desired result of a products.
    4.Measuring cup is only intended for liquid ingredients.
    5. In measuring liquid ingredients, place the measuring
    tool on a flat surface.
    ASSIGNMENT:
    ESSAY: Explain briefly.
    Write your answer on a ½
    sheet of paper.

    Differentiate liquid
    ingredients and dry
    ingredients. (10 points)

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