TLE LESSON 3

TLE LESSON 3

• 1.
  MENSURATION AND CALCULATION
• 2.
  1. FLOUR –it is important to first fluffy a flour with a spoon when measuring it. 2. BAKING POWDER/BAKING SODA – they can be measured the same way but perform different functions in a recipe. 3. WHITE SUGAR - it is measured using the measuring spoon or cup to scoop it directly out of the storage container or bag until it is overflowing. 4. POWDERED SUGAR - it is very fine, and as such it is susceptible to clumping if exposed to moisture. 5. BROWN SUGAR – to measure brown sugar, pack it down into the cup or measuring utensil.
• 3.
  1. MILK –use a glass, measuring cup to measure milk. 2. WATER – the key for measuring water is to use a plastic or glass measuring cup, if possible and measure at edge level. 3. VANILLA – this is typically measured in a very small portion since it is so concentrated and aromatic. 4. OIL – measuring oil is just like measuring water or other liquids; only it has a different consistency.
• 4.
  1. BUTTER ANDSHORTENING – fats that are solid at room temperature including shortening and butter require their own measuring techniques. 2. CHOPED INGREDIENTS – many ingredients are chopped items whether they are nuts, fruit or even candies. 3.EGGS – measuring cup is not always a requirement in measuring eggs but rather an understanding about the size of the eggs you need. 4. PEANUT BUTTER – this is much like shortening because it is sticky and difficult to manage, let alone measure. When measuring spoon out the peanut butter into a dry measuring cup until level with the rim of the cup.
• 5.
  MarkUp – refersto the margin of difference between the cost price and the selling price of the item. • Example: The cost of the item is 50.00, you want to impose a 15% MarkUp : 50.00 x 15% = 7.50 is the profit. To get the selling price of the item, add the cost product and the imposed markUp. • Cost of the product or item = 50.00 • 15% MarkUp = 7.50 • Selling price = 57.50