Technology and

Livelihood Education 8
Quarter Exploratory Course in
Bread and Pastry Productions
1
Technology and Livelihood Education – Grade 8
Quarter 1 – Module 7: Accurate Ways of Measuring Dry and Liquid Ingredients
First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City.

Development Team of the Self-Learning Module

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 Quarter 1
Self-Learning Module 7
Accurate Ways of Measuring
Dry and Liquid Ingredients
Introductory Message

For the facilitator:

Welcome to the Bread and Pastry Production 8 Self Learning Module on

Accurate Ways of Measuring Dry and Liquid Ingredients!

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Moreover, you are expected to encourage and assist the learners
as they do the tasks included in the module.
For the learner:

Welcome to the Bread and Pastry Production 8 Self Learning Module on

Accurate Ways of Measuring Dry and Liquid Ingredients!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectation - These are what you will be able to know after

completing the lessons in the module

Pre-test - This will measure your prior knowledge and the

concepts to be mastered throughout the lesson.

Recap - This section will measure what learnings and skills

that you understand from the previous lesson.

Lesson- This section will discuss the topic for this module.

Activities - This is a set of activities you will perform.

Wrap Up- This section summarizes the concepts and

applications of the lessons.

Valuing-this part will check the integration of values in the

learning competency.

Post-test - This will measure how much you have learned from
the entire module.
 EXPECTATION
At the end of the lesson, you should be able to:
1. identify the accurate ways of measuring dry and liquid ingredients;
2. classify dry and liquid ingredients;
3. recognize the importance of measuring dry and liquid ingredients
accurately.

PRETEST

Directions: Read the questions carefully and choose the letter of the correct
answer.

_____1. What ingredient is packed when measuring and follows the shape of
the cup when inverted?
A. brown sugar B. flour C. white sugar

_____2. What tool is used to measure large amount of liquid ingredients?

A. measuring spoon B. measuring glass C. measuring cups

_____3. What tool is used to level off ingredients when measuring?

A. finger B. spoon C. spatula

_____4. What needs to be removed to brown sugar before measuring?

A. air B. lumps C. moist

_____5. What is applied to measuring cups before measuring honey?

A. sugar B. oil C. water

_____6. What do you need to do before measuring flour?

A. sift B. tap C. level off

_____7. How to remove lumps in powdered ingredients like baking soda?

A. stir B. tap C. level off

_____8. What is used to level off ingredients in the absence of spatula?

A. spoon B. back of a knife C. finger

_____9. Where should the measuring glass be placed when measuring liquid
ingredients?
A. hold with hands B. on a flat surface C. weighing scale

_____10. What step is not necessary to powdered sugar unless it’s lumpy?
A. sifting B. measuring C. weighing
 RECAP
Directions: Convert the following temperature below. Use the simplified
formula. Show your solutions.

5F = 9C + 160 9C = 5F - 160

1) 50°C =___°F 4) 230°F = ___°C

2) 190°C =___°F 5) 392°F = ___°C

3) 280°C =___°F 6) 500°F = ___°C

 LESSON
ACCURATE WAYS OF MEASURING DRY AND LIQUID INGREDIENTS

Measuring ingredients is very important in baking. It will affect the

outcome of your baked products.

There are two of types ingredients:

1. Dry Ingredients
A. Flour- all-purpose flour, cornstarch, etc.
B. Sugar –white, brown
C. Powdered Food –baking powder, baking soda, powdered milk
D. Shortening - solid fats (butter, margarine)
2. Liquid Ingredients
A. water
B. milk-evaporated and condensed
C. liquid fats- oil
D. honey

Tools Needed in Measuring Dry and Liquid Ingredients

Dry Ingredients
•Measuring cups, measuring spoons, strainer, spatula or back of
knife
Liquid Ingredients
•Measuring glass

PROCEDURES IN MEASURING DRY AND LIQUID INGREDIENTS

FLOUR

1. Sift the flour to remove lumps or large

particles.

2. Fill the cup with flour through scooping

until it overflows. Do not tap or shake cup
to level off.
 WHITE SUGAR/POWDERED SUGAR/POWDERED MILK
1. There is no need to sift the sugar before
measuring unless it is lumpy.

2. Scoop the sugar into the cup until it over

flows. Do not tap or shake cup to level off.

3. Level off with the spatula or back of a

knife.

BROWN SUGAR

1. Roll out the lumps before measuring.

Remove the dirt, if there’s any.

2. Scoop the brown sugar into the

measuring cup and pack compactly until
it follows the shape of the cup when
inverted.

POWDERED FOOD
(baking powder and baking soda)
1. Stir to remove lumps.

2. Scoop the powder until it overflows.

3. Level off with the spatula or back of a

knife or right in the can opening.
 LIQUID FATS
1. Place the measuring glass into a flat
surface. Slowly pour the oil. Avoid lifting
the cup when measuring.

2. Check if it is filled up to the measuring

mark by bending down to eye level.

SHORTENING
(solid fats, butter or margarine)
1. Fill the measuring cup/spoon while
pressing down the shortening until it is
full.

2. Level off with the spatula or back of a

knife. Wipe some oil on the cup for easy
removal.

MILK AND OTHER LIQUID INGREDIENTS

1. Place the measuring glass into a flat
surface. Slowly pour milk into the
measuring cup up to the desired
measurement. Avoid lifting the cup when
measuring.
2. Check if it is filled up to the measuring
mark by bending down to eye level.
 HONEY
1. Grease the measuring cup with oil or
butter using a pastry brush or tissue. You
can also use non-stick spray.

2. Pour the honey until the measuring cup

is full.

ACTIVITIES
A. Direction: Classify the following ingredients written below as to dry
and liquid ingredients. Write your answers on the column provided
for.

evaporated milk butter flour

sugar baking powder baking soda
honey oil water
margarine juice vanilla

DRY INGREDIENTS LIQUID INGREDIENTS

B. TRUE OR FALSE: Read carefully the statement below. Write T if the

statement is true and “F” if the statement is false.

_____1. Sift the flour before measuring to remove lumps.

_____2. Level off ingredients with spatula or back of a knife.
_____3. Always sift white sugar.
_____4. Shake measuring cup to level off ingredients.
_____5. Brown sugar is pack compactly if it follows the shape of the
measuring cup.
_____6. Scoop baking powder until it overflows.
_____7. Place the measuring glass into a flat surface.
_____8. To check the measuring glass, bend down to eye level.
_____9. Press the fats/shortening until its full in the measuring cup.
_____10. Grease cup with oil or butter when measuring honey.

WRAP UP

SIMILE ME: Explain the statement below in relation to our lesson today.
“Baking is like science”
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

VALUING

FACE CONTINUUM
It is important to have an accurate measurement in baking. It will give
good results to the taste and texture of the product you are baking.
Do you agree or disagree? Why? Write your explanations on the
columns provided for.

AGREE DISAGREE
 POST TEST

Directions: Read the questions carefully and choose the letter of the correct
answer.

_____1. What ingredient is packed when measuring and follows the shape of
the cup when inverted?
A. flour B. white sugar C. brown sugar

_____2. What tool is used to measure large amount of liquid ingredients?

A. measuring glass B. measuring cups C. measuring spoon

_____3. What tool is used to level off ingredients when measuring?

A. spatula B. spoon C. finger

_____4. What needs to be removed to brown sugar before measuring?

A. lumps B. air C. moist

_____5. What is applied to measuring cups before measuring honey?

A. water B. oil C. sugar

_____6. What do you need to do before measuring flour?

A. level off B. tap C. sift
_____7. How to remove lumps in powdered ingredients like baking soda?
A. tap B. stir C. level off

_____8. What is used to level off ingredients in the absence of spatula?

A. back of a knife B. spoon C. finger

_____9. Where should the measuring glass be placed when measuring liquid
ingredients?
A. weighing scale B. on a flat surface C. hold with hands

_____10. What step is not necessary to powdered sugar unless it’s lumpy?
A. weighing B. sifting C. measuring
 KEY TO CORRECTION

10.T T 5.
9. T F 4.
8. T F 3.
7. T T 2.
6. T T 1.
B.
vanilla baking soda
juice butter
water margarine
oil baking powder
honey flour
evaporated milk sugar
LIQUID INGREDIENTS DRY INGREDIENTS
A.
ACTIVITY

10.b 10.a
9. b 9. b
8. a 8. b
7. b 7. a
6. c 6. 260°C 6. a
5. b 5. 200°C 5. b
4. a 4. 110°C 4. b
3. a 3. 536°F 3. c
2. a 2. 374°F 2. b
1. c 1. 122°F 1. a
POST TEST RECAP PRE-TEST

References
Teresita M. Jatayna, Bread and Pastry Production NC II, 28-31
“How to Measure Ingredients.” YouTube, uploaded by All Recipes, 21 June
2019, https://www.youtube.com/watch?v=0v-ulU_mi7o

“Baking Series: How to Measure Ingredients Correctly.” YouTube, uploaded

by Wilton, 27 June 2017,
https://www.youtube.com/watch?v=VzVUH8Pocw8

Infospace.com.”measuring flour – Infospace Images Search.” Accessed June

21, 2020. https://tinyurl.com/yakq4xdn.
Infospace.com.”sift flour – Infospace Images Search.” Accessed June 21,
2020. https://tinyurl.com/y97mlm5a.

Infospace.com.”measure white sugar – Infospace Images Search.” Accessed

June 21, 2020. https://tinyurl.com/y779hgtb.

Infospace.com.” measure brown sugar – Infospace Images Search.” Accessed

June 21, 2020. https://tinyurl.com/y8v6hvcn.

Infospace.com.” measure baking soda – Infospace Images Search.” Accessed

June 21, 2020. https://tinyurl.com/ybc6nw66.

Infospace.com.” measuring cooking oil – Infospace Images Search.” Accessed

June 21, 2020. https://tinyurl.com/y9hjflzt.

Infospace.com.” measure lard – Infospace Images Search.” Accessed June

21, 2020. https://tinyurl.com/yczte4or.

Infospace.com.” measuring honey – Infospace Images Search.” Accessed

June 21, 2020. https://tinyurl.com/y7zzwqvs.

Infospace.com.”level off ingredients – Infospace Images Search.” Accessed

June 21, 2020. https://tinyurl.com/y9e994ul.

Infospace.com.”measuring milk – Infospace Images Search.” Accessed June

21, 2020. https://tinyurl.com/yc2ktfa8