TLE

Bread and Pastry Production

Carrying Out Mensuration and Calculation

Quarter 1, Week 2

MA. SUL E. MALAYANG FLORIMA A. GUMANDOL

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)

A Joint Project of

SCHOOLS DIVISION OF DIPOLOG CITY and the

DIPOLOG CITY GOVERNMENT

12 7

TLE – Grade 7 Support Material for Independent Learning Engagement (SMILE) Quarter 1 – Module 2: Carrying Out Mensuration and Calculation

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Printed in the Philippines by ________________________ Department of Education – Region IX Office Address: ____________________________________________

____________________________________________

Telefax: ____________________________________________

E-mail Address: ____________________________________________

Development Team of the Module

Writers: MA. SUL E. MALAYANG

FLORIMA A. GUMANDOL

Editors: LILIBETH G. RATIFICAR, EMD

Reviewers: LILIBETH G. RATIFICAR,EMD

Illustrator: Name

Layout Artist: Name

Management Team: Virgilio P. Batan, Jr – Schools Division Superintendent

Jay S. Montealto - Asst. Schools Division Superintendent

Amelinda D. Montealto – Chief, Education Supervisor, CID

Nur N. Hussien - Chief, Education Supervisor, SGOD

Ronilo S. Yarag - Education Program Supervisor, LRMS

Leo Martinno O. Alejo – Program Development Officer II, LRMS

7 TLE

Bread and Pastry Production

Quarter1: Module 2 Carrying Out Mensuration and

Calculation

Learning Outcomes 2:1

Familiarize Oneself with the Table of Weights

and Measures in Baking

Learning Outcomes 2:2

Apply Basic Mathematical Operations in

Calculating Weights and Measures

2

Introductory Message

For the facilitator:

This module was collaboratively designed, developed and reviewed by educators

both from public institution to assist you, the teacher or facilitator in helping the

learners meet the standards set by the K to 12 Curriculum while overcoming their

personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent

learning activities at their own pace and time. Furthermore, this also aims to help

learners acquire the needed 21st century skills 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:

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. Furthermore, you are expected to encourage and assist

the learners as they do the tasks included in the module.

For the learner:

The hand is one of the most symbolized part of the human body. It is often used to

depict skill, action and purpose. Through our hands we may learn, create and

accomplish. Hence, the hand in this learning resource signifies that you as a

learner is capable and empowered to successfully achieve the relevant

competencies and skills at your own pace and time. Your academic success lies in

your own hands!

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 resource while being an active

learner.

This module has the following parts and corresponding icons:

What I Need to Know

This will give you an idea of the skills or

competencies you are expected to learn in

the module.

Notes to the Teacher

This contains helpful tips or strategies

that will help you in guiding the learners.

3

What I Know

This part includes an activity that aims to

check what you already know about the

lesson to take. If you get all the answers

correct (100%), you may decide to skip this

module.

What’s In

This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New

In this portion, the new lesson will be

introduced to you in various ways such as a

story, a song, a poem, a problem opener, an

activity or a situation.

What is It

This section provides a brief discussion of

the lesson. This aims to help you discover

and understand new concepts and skills.

What’s More

This comprises activities for independent

practice to solidify your understanding and

skills of the topic. You may check the

answers to the exercises using the Answer

Key at the end of the module.

What I Have Learned

This includes questions or blank

sentence/paragraph to be filled in to

process what you learned from the lesson.

What I Can Do

This section provides an activity which will

help you transfer your new knowledge or

skill into real life situations or concerns.

Assessment

This is a task which aims to evaluate your

level of mastery in achieving the learning

competency.

Additional Activities

In this portion, another activity will be given

to you to enrich your knowledge or skill of

the lesson learned. This also tends retention

of learned concepts.

Answer Key

This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

4

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of

the module. Use a separate sheet of paper in answering the exercises.

2. Don’t forget to answer What I Know before moving on to the other activities

included in the module.

3. Read the instruction carefully before doing each task.

4. Observe honesty and integrity in doing the tasks and checking your

answers.

5. Finish the task at hand before proceeding to the next.

6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not

hesitate to consult your teacher or facilitator. Always bear in mind that you are

not alone.

We hope that through this material, you will experience meaningful learning

and gain deep understanding of the relevant competencies. You can do it!

5

What I Need to Know

This module is designed and written to help learners in grade 7 understand

and appreciate the common competencies in bread and pastry production. The

scope of this module permits to be used in many different learning situations

especially if they should wish to have a career in TLE/TVL. This module helps you

familiarize and calculate the table of weights and measure in the application of

conversion and substitution of ingredients in baking.

You are now in Bread and Pastry Production Module 1-Week 2 : Carrying Out

Mensuration and Calculation

At the end of this module, the learner is expected to:

Identify Standard Table of Weights and Measures of Ingredients.

Familiarize Weights and Measures used in Baking.

Apply Basic Mathematical Operation in Calculating Weights and

Measures of Ingredients in Baking.

6

What I Know

Activity 1.1

MULTIPLE CHOICE: Read the statement carefully about measurements and

of ingredients. Choose and write the letter of your best answer.

Write the chosen letter in a ½ sheet of paper. Do not forget to write your

name and the date you accomplish your test. Attach this ½ sheet to the

module upon return.

_____ 1. One (1) cup is equal to how many tablespoon?

a. 15 Tbsp

b. 16 Tbsp

c. 17 Tbsp

d. 18 Tbsp

_____ 2. How many teaspoon are there in 1 tablespoon?

a. 5 teaspoons

b. 4 teaspoons

c. 3 teaspoons

d. 2 teaspoons

_____ 3. If 1 kilo is equal to 2.21 pounds, how many kilos are there in 11.05?

pounds?

a. 3 kilos

b. 4 kilos

c. 5 kilos

d. 6 kilos

_____ 4. Twelve (12) cups is equal to how many quarts?

a. 2 quarts

b. 3 quarts

c. 8 quarts

d. 10 quarts

_____ 5. There are 2 cups in 1 pint, how many pint(s) are there in 10 cups?

a. 3 pints

b. 4 pints

c. 5 pints

d. 6 pints

7

_____ 6. How many tablespoons are there in 3 cups? If in every cup has 16 Tbsp.

a. 48 Tbsp

b. 46 Tbsp

c. 44 Tbsp

d. Tbsp

_____ 7. If we have 24 eggwhites, how many cups of eggwhites do we have in all?

a. 1 cup eggwhite

b. 3 cups eggwhite

c. 6 cups eggwhite

d. 9 cups eggwhite

_____ 8. Which of the following is the formula in finding the oven temperature in

fahrenheit?

a. ˚F = ˚C x 9/5 + 32

b. ˚F = ˚C x 5/9 + 32

c. ˚F = ˚C + 32 x 5/9

d. ˚F = ˚C x 23 + 5/9

_____ 9. Give the formula on how to compute Centigrade?

a. ˚C = ˚F - 32 x 5/9

b. ˚C = ˚F + 32 x 5/9

c. ˚C = ˚F – 32 x 9/5

d. ˚C = ˚F – 23 x 5/9

_____ 10. If an oven temperature is 536 Fahrenheit, what oven temperature in

Centigrade?

a. ˚C = 280

b. ˚C = 270

c. ˚C = 260

d. ˚C = 250

_____ 11. The Fahrenheit is equal to 338, What is the oven temperature in

Centigrade?

a. ˚C = 170

b. ˚C = 180

c. ˚C = 190

d. ˚C = 200

_____ 12. If the oven temperature is 230 Fahrenheit, what is the Centigrade?

a. ˚C = 80

b. ˚C = 90

c. ˚C = 100

d. ˚C = 110

8

_____ 13. If the Fahrenheit is equal to 122, what is the Centigrade?

a. ˚C = 70

b. C = 60

c. ˚C = 50

d. ˚C = 80

_____ 14. If the Centigrade is equal to 170, what is the Fahrenheit?

a. ˚F = 122

b. ˚F = 338

c. ˚F = 176

d. ˚F = 392

_____ 15. If an oven temperature is 210 Centigrade, what is the Fahrenheit ?

a. ˚F = 410

b. ˚F = 374

c. ˚F = 90

d. ˚F = 284

9

Lesson

2

Carrying Out Mensuration and

Calculation

Your engagement in baking activities requires you to be familiar with

different baking preparation, like the techniques in measuring and weighing of

ingredients used for baking. It is important to measure ingredients accurately and

correctly to achieve correct consistency, right taste, appearance and quality of

bake products. Aside from that, precise measurement and weighing of ingredients

will arrive a standard product, economize utilization of ingredients and efficient use

of tools, equipment and materials. This module geared towards the development of

technological proficiency and is anchored on knowledge and information,

entrepreneurial concepts, process and delivery, work values and life skills through

active participation in the different learning activities.

10

What’s In

Can you still recall their names, uses, and maintenance?

How will you classify these baking tools?

These baking tools and equipment are use for What?

Review

1. Can you enumerate what are the measuring Tools in baking?

2. Why do you think we call these as measuring tools in baking?

3. Differentiate liquid measuring cup from dry measuring cup”?

11

What’s New

Definition of Terms

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

12

What is It

Why do you think its important to measure ingredients accurately?

STANDARD TABLE OF WEIGHTS AND MEASURES IN BAKING

1 tablespoon (T or tbsp) = 3 teaspoon ( t or tsp. ) 2 tablespoon = 1/8 cup

4 tablespoon = ¼ cup 5 1/3 tablespoon = 1/3 cup

¾ cup plus2 tablespoons = 7/8 cup

16 tablespoon = 1 cup( c. ) 2 cups = 1 pint

4 cups = 1 quart 16 ounces = 1 pound

COMMON UNITS OF WEIGHT

1 pound ( lb.) = 463.59 grams

1 ounce = 28.35 grams 1 kilogram ( kg. ) = 2.21 pounds

1 gram = .035 ounces 1 medium orange = ¼ to ½ cup ( slice )

1 medium apple = 1 cup slice 14 oz. can condensed milk = 1 ¼ cups

14 oz, can evaporated milk = 1 2/3 cups

1 lb. brown sugar = 2 ¼ cups (packed) lb. confectioner sugar = 3 ½ cups

1 lb. confectioner sugar = 2 ½ cups 1 lb. nuts = ½ cups

1 lb. dried nuts = 2 cups 5 whole eggs = 1 cup

12 egg yolks = 1 cup 8 egg whites = 1 cup

13

COMMON UNITS OF VOLUME

1 bushel (bu ) = 4 pecks 1 peck (pk ) = 8 quarts

1 gallon (gal.) = 4 quart 1 quart = 2 pints or 964.4 milliliters

1 teaspoon ( tsp. or t.) = 4.9 milliliters 1 tablespoon (T. or tbsp. ) = ½ fluid ounce or 14.8 milliliters

15 ounces raisins = 3 cups

1 pound dates = 2 ½ - 3 cups ½ pint whipping cream = 2 cups whipped creams

Measurements and Equivalents of Other Baking Ingredients

1 pound butter or shortening = 2 cups

1 square chocolate = 1 ounce

¼ cup cocao plus 2 tsps shortening = 1 square chocolate

1 cup eggs = 5 medium eggs

cup egg whites = 8 medium eggs

1 cup eggyolks = 12-14 medium eggs

1 pound cheese = 4 cups shredded cheese

8 ounces cream cheese, cottage cheese = 1 cup

medium lemon = 3 tbsp. juice

8-10 pcs. Graham crackers = 1 cup graham crumbs

1 cup milk = ½ evaporated milk ½ cup water

1 cup cake flour = 1 cup a/p flour-2T + 2T

cornstarch (sifted)

1 cup sour milk = 1 cup evaporated milk + 1T

vinegar or lemon juice

1 cup whipping cream = ¾ cup whole milk + ¼ cup

butter milk

1 whole egg = 2 eggyolks

1 cup molasses = 1 cup honey

14

Sample Problems in Calculating Weights and Measures

Sample 1. How many tablespoon are there in 2 cups?

a. Student try to find out the relationship between ”cup and

tablespoon” or “tablespoon and cup” in the conversion table

provided.

b. So the relationship between the two, cup and tablespoon or

vice versa; 1 cup is equal 16 tablespoon.

Solution: 2 cups x 16 tbsp.

1 cup

Cancellation:

2 cups x 16 tbsp.

1 cup

What is left now:

2 x 16 tbsp.

1

So: 2 x 16 tbsp. = 32 tbsp.

1

Final Answer: 32 tbsp.

Sample 2. How many quart (s) are there in 6 gallons?

a. Student try to find out the relationship between ”quart and

gallon” or “gallon and quart” in the conversion table

provided.

b. So the relationship between the two, gallon and quart or

vice versa; 1 gallon is equal 4 quart or 1 gal = 4 quart

Solution: 6 gallons x 4 quart

1 gallon

Cancellation:

6 gallons x 4 quart.

1 gallon

What is left now:

6 x 4 quart

1

So: 6 x 4 quart = 24 quart

1

Final Answer: 24 quart

15

CONVERSION/SUBSTITUTION OF WEIGHT AND MEASURES

1 tablespoon all purpose flour…………...1/2 tablespoon cornstarch, potato starch,

rice starch or arrowroot starch

1 tablespoon cornstarch………………… . 2 tablespoon all purpose flour

1 cup sifted cake flour…………………… 7/8 cup all purpose flour sifted,

1cup all purpose flour minus 2 tablespoon.

1 cup sugar granulated ……………………1 1/3 cup brown sugar, lightly packed,

1 ½ cup corn syrup minus ½ cup liquid,

1 cup honey minus ½ to 1/3 cup liquid

1 cup honey ………………………………. 1 ¼ cup sugar plus 1 /2cup liquid

1 ounce chocolate ………………………… 3 tablespoon cocoa plus 1 tablespoon fat

1 tablespoon baking powder …………….. ¼ teaspoon baking soda plus ½ cup fully

soured milk or lemon juice mixed with

sweet milk to make ½ cup, ¼ teaspoon

baking soda plus ¼ to ½ cup molasses,

¼ cream of tartar

1 teaspoon active dry yeast ………………1 package (7gram) dry yeast compressed

yeast cake

1 whole egg ………………....................... 2 egg yolks or 3 tablespoon thawed from

frozen eggs, 2 ½ tablespoon sifted dry

whole eggs powder plus 21/2 tablespoon

lukewarm water

1 egg yolk ……………………………….….1 1/3 tablespoon frozen egg yolk

1 egg white ………………………………... 2 tablespoon frozen egg white,

2 teaspoon dry egg yolk powder plus

2 teaspoon water

1 square unsweetened chocolate………. 3 tablespoon cocoa plus 1 tablespoon fat

1 cup butter ……………………………….. 1 cup margarine,7/8 to 1 cup hydrogenated

fat plus ½ teaspoon of fat, 7/8 cup of lard

plus ½ teaspoon salt

1 cup coffee cream ( 20 percent )………. 3 tablespoons butter plus about 7/8 cup

milk

1 cup heavy cream ( 40 percent )………..1/4 cup butter plus 3 /4 cup of milk

16

1 cup whole milk …………………………. 1 cup reconstituted non- fat dry milk plus

2 ½ teaspoons of butter or margarine

1 cup milk………………………………….. 3 tablespoon of sifted non- fat dry milk

plus 1 cup water, 6 tablespoons of sifted

crystals plus 1 cup water

1 cup butter milk or sour milk …………… 1 tablespoon of vinegar or lemon juice

plus enough sweet milk to make1 cup (let

stand for 5 minutes), 1 ¾ teaspoon of

cream of tartar plus1 cup of sweet milk

Sample Problems of Substitution of Ingredients

Sample 1.

2 T all purpose flour = 2 T cornstarch

Solution:

2 T Flour = ½ T cornstarch

1 T flour

Cancellation:

2 T Flour = ½ T cornstarch

1 T flour

What is left:

2 = ½ T cornstarch

1

= 2 x ½ T cornstarch

1

So: 2 x 1 T cornstarch

2

1 Then:

2 x 1 ÷ 2 T cornstarch ÷ 1

Final Answer: 2 T cornstarch

17

OVEN TEMPERATURE

Formula:

˚C is known as centigrade

˚F is known as Fahrenheit

˚C = ˚F – 32 x 5/9 ˚F = ˚C x 9/5 + 32

CONVERSION TABLE

˚C - ˚F ˚C - ˚F ˚C - ˚F ˚C - ˚F

50 - 122 110 - 230 170 - 338 230 - 446

60 - 140 120 - 248 180 - 356 240 - 464

70 - 158 130 - 266 190 - 374 250 - 482

80 - 176 140 - 284 200 - 392 260 - 500

90 - 194 150 - 302 210 - 410 270 - 518

100 - 212 160 - 320 220 - 428 280 - 536

Sample Problem of Centigrade:

Sample 1.

266 degrees Fahrenheit to degrees Centigrade.

Given :

˚F = 266

Formula:

˚C = ˚F – 32 x 5/9

Substitute:

˚C = 266 -32 x 5/9

˚C = 234 x 5

9

˚C = 1,170

9

˚C= 130

Sample 2.

446 degrees Fahrenheit to degrees Centigrade.

Given :

˚F = 446

Formula:

˚C = ˚F – 32 x 5/9

Substitute:

˚C = 446 -32 x 5/9

˚C = 414 x 5

9

˚C = 2,070

9

˚C= 230

18

Sample Problem of Fahrenheit:

Sample1.

50 degrees Centigrade to degrees Fahrenheit.

Given :

˚C = 50

Formula:

˚F = ˚C x 9/5 + 32

Substitute:

˚F = 50 x 9/5 + 32

˚F = 450 + 32

5

˚F = 90 + 32

˚F= 122

Sample 2.

220 degrees Centigrade to degrees Fahrenheit.

Given :

˚C = 220

Formula:

˚F = ˚C x 9/5 + 32

Substitute:

˚F = 220 x 9/5 + 32

˚F = 1,980 + 32

5

˚F = 396 + 32

˚F= 428

19

What’s More

Activity 1.2

DIRECTION : Fill in the blanks with the correct equivalent of the following

measurements. Show your solution and answer in a separate

sheet of paper and stapled or fastened to the module.

1. 6 tbsp. = _______ cup

2. 3 tbsp. = _______ teaspoon

3. 8 cups = _______ pint

4. 6 cups = _______ quart

5. 3 kilo = _______ lbs.

Activity 1.3

IDENTIFICATION: Read and analyze the statement carefully. Write the word(s)

that is being describe or referred to.

_____ 1. It is added to sweet milk in order to produce a sour milk.

_____ 2. It is what you add to lard to produce a substitute for butter.

_____ 3.This will serve as your substitute for honey.

_____ 4.The most common kind of cornstarch used to substitute for thickening.

_____ 5.This is what you are going to add to cocoa in order to produce chocolate

substitute.

20

What I Have Learned

1. In baking preparation, we should study first the recipe. Sometimes we resort to

be resourceful to remedy when the tools and equipment to be used are not avail-

able. But for the ingredients, we must familiarize the different measurements

and their equivalents, like the table of weights and measures, common units of

weight, common units of volume as well as the measurements and equivalents of

other baking ingredients to be used in baking activities.

2. In baking, measuring makes a difference. The main purpose of familiarizing

measurements and their equivalent of baking ingredients, is to make baking

activities a rewarding one. Because in baking, it is important to measure

ingredients accurately and correctly in order to achieve the correct consistency,

right taste, appearance and will yield quality baked products.

3. Aside from accurate measurements and correct measuring of baking ingredients, we should remember also to ponder the necessity of correct oven temperature.

The oven temperature must be check before and while baking the products.

4. Substitution of ingredients is necessary to make baking activities possible, even though when some ingredients specified in the recipe are not available during

the preparation of the activities.

21

What I Can Do

Activity 1.4

Something to do at home:

Listed below are the ingredients for Butter Cake:

3 ¼ cups cake flour 1 ¾ cups sugar

1 cup butter 1 cup milk

4 eggs 1 tsp. vanilla

4 tsp. baking powder

Task to perform at home:

(Review the table of equivalents and substitution of ingredients)

1. Assuming that you have only ½ measuring cup and teaspoon at home . For

you to be resourceful, how are you going to measure the flour and sugar out of your available measuring tools at home.

2. Provided that your available ingredients at home are only water, non-fat dry milk, brown sugar and margarine. Give the substitute of the following

ingredients ( butter, sugar and milk) based on the given table.

Answer for:

1. a. Flour = _____ ½ measuring cup + _____ teaspoon

b. Sugar = _____ ½ measuring cup + _____ teaspoon

2. a. Butter = _____ cup margarine

b. Sugar = _____ cup (s) brown sugar

c. Milk = _____ tbsp. Non-fat dry milk + _____ cup water

22

Assessment

Activity 1.5

MULTIPLE CHOICE: Read and analyze carefully the statement and choose the

letter of your best answer. Write your chosen letter on a separate

sheet of paper and attach it to the module upon return.

.

_____ 1.The Fahrenheit is equal to 338, What is the oven temperature in

Centigrade?

a. ˚C = 170

b. ˚C = 180

c. ˚C = 190

d. ˚C = 200

_____ 2. If the oven temperature is 230 Fahrenheit, what is the Centigrade?

a. ˚C = 80

b. ˚C = 90

c. ˚C = 100

d.˚C = 110

_____ 3. If the Fahrenheit is equal to 122, what is the Centigrade?

a. ˚C = 70

b. ˚C = 60

c. ˚C = 50

d. ˚C = 80

_____ 4. If the Centigrade is equal to 170, what is the Fahrenheit?

a. F = 122

b. ˚F = 338

c. ˚F = 176

d. ˚F = 392

_____ 5. If an oven temperature is 210 Centigrade, what is the Fahrenheit ? a.˚ F = 410

b. ˚F = 374 c. ˚F = 90

d. ˚F = 284

_____ 6. One (1) cup is equal to how many tablespoon?

a. 15 Tbsp

b. 16 Tbsp

c. 17 Tbsp

d. 18 Tbsp

23

_____ 7. How many teaspoon are there in 1 tablespoon?

a.5 teaspoons

b. 4 teaspoons

c. 3 teaspoons

d. 2 teaspoons

_____ 8. If 1 kilo is equal to 2.21 pounds, how many kilos are there in 11.05

pounds?

a.3 kilos

b. 4 kilos

c. 5 kilos

d. 6 kilos

_____ 9. Twelve (12) cups is equal to how many quarts?

a. 2 quarts

b. 3 quarts

c. 8 quarts

d. 10 quarts

_____ 10. There are 2 cups in 1 pint, how many pint(s) are there in 10 cups?

a. 3 pints

b. 4 pints

c. 5 pints

d. 6 pints

_____ 11. How many tablespoons are there in 3 cups? If in every cup has 16 Tbsp.

a. 48 Tbsp

b. 46 Tbsp

c. 44 Tbsp

d. 42 Tbsp

_____ 12. If we have 24 eggwhites, how many cups of eggwhites do we have in all?

a. 1 cup eggwhite

b. 3 cups eggwhite

c. 6 cups eggwhite

d. 9 cups eggwhite

_____ 13. Which of the following is the formula in finding the oven temperature in

fahrenheit?

a.˚F = ˚C x 9/5 + 32

b. ˚F = ˚C x 5/9 + 32

c. ˚F = ˚C + 32 x 5/9

d. ˚F = ˚C x 23 + 5/9

24

_____ 14. Give the formula on how to compute Centigrade?

a. ˚C = ˚F - 32 x 5/9

b. ˚C = ˚F + 32 x 5/9

c. ˚C = ˚F – 32 x 9/5

d. ˚C = ˚F – 23 x 5/9

_____ 15. If an oven temperature is 536 Fahrenheit, what oven temperature in

Centigrade?

a. ˚C = 280

b. ˚C = 270

c. ˚C = 260

d. ˚C = 250

_____ 16. Which of the following is the best substitute for sour milk?

a. 1 tbsp. vinegar and enough sweet milk to make.

b. 1 ¾ cups sweet milk plus 1 tbsp. vinegar.

c. 2 cups sweet milk plus ½ tbsp vinegar.

d. 2/3 cup sweet milk plus 1 tbsp. vinegar.

_____ 17. How many cups is equivalent to one gallon?

a. 3 cups

b. 5 cups

c. 10 cups

d. 16 cups

_____ 18. What is the best step to have better results in baking?

a. Measure the ingredients accurately.

b. Memorize the recipe very well.

c. Use modern equipment.

d. Use only imported ingredients.

_____ 19. What is the first step to have better results in baking?

a. Keeping oneself clean

b. Keeping the food and equipment clean

c. Keeping the utensils and work area clean

d. All of the above

_____ 20. What is the best substitute for one cup sifted flour?

a.1 cup minus 1 tbsp. sifted all purpose flour

b. 1 cup minus 2 tbsp. sifted all purpose flour

c. 1 cup plus 2 tbsp. sifted all purpose flour

d. 1 cup sifted all-purpose flour

25

Additional Activities

Activity 1.6

(Copy in a separate sheet of paper and attach it to the module upon return)

Something for you to do at Home:

Listed below are the ingredients for Banana Muffin

1 ½ cake flour 3 large banana, mashed

1 tsp baking powder ¾ cup white sugar

1 tsp baking powder 1 egg

½ tsp salt 1/3 cup butter, melted

1. Assume that you have all purpose flour, margarine and honey. Give the

required substitute for the flour, butter and sugar in order to make your Banana Muffin.

Answer the following (5 points each)

1. Measurement of Cake flour substitute : __________________________

2. Measurement of Sugar substitute : __________________________

26

Answer Key

CARRYING OUT MENSURATION AND CALCULATION

What I

Know

Activity 1.1

1. b

2. c

3. c

4. b

5. c

6. a

7. b

8. a

9. a

10.a

11. a

12. d

13. c

14. b

15. a

What’s

More

Activity 1.2

1. .375 cup

2. 9 tsp.

3. 4 pints

4. 1.5 quarts

5. 6.63 lbs.

Activity 1.3

1. vinegar or

lemon

2. salt

3. sugar and

liquid or

water

4. flour

5. Fats or oil

What I can Do

Activity 1.4

1.

a. 6 ½ measuring cup +

12 tsp.

b. 2 ½ meas. Cup +

36 tsp.

2.

a. 1 cup margarine

b. 1 1/3 cup brown

sugar

c. 3 tbsp. non fat dry

milk +1 cup water

Assessment

Activity 1.5

1.a

2. d

3. c

4. b

5. a

6. b

7. c

8. c

9. b

10. c

11. a

12. b

13. a

14. a

15. a

16.a

17. d

18. a

19. d

20. d

i.

Additional

Activities

Activity 1.6

1.

1 ½ cup all

purpose flour

minus 3 tablespoon

of flour

2.

1/3 cup margarine

i.

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References

Adapted from K to 12 Bread and Pastry Production Learning Module 7 and

8

Online:

https://www.thekitchenwhisperer.net/2018/06/19/bread-basics-lean-vs-enriched-dough/

https://smittenkitchen.com/2010/08/perfect-blueberry-muffins/

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For inquiries or feedback, please write or call: Department of Education – (Bureau/Office)

(Office Address):

Telefax:

Email Address:

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