Practicum No. 1 for Bread and Pastry Production NC II: Measuring Dry and Liquid Ingredients

 


Practicum no. 1 for BPP

1. Study the different measuring tools and steps in measuring ingredients in your module on pages 11-14.

2. Prepare all the needed materials for the practicum.

3. Practice measuring the different ingredients using the different measuring tool

4. Record a video of you as you perform the following;

     * Measuring Flour Using Dry Measuring Cups

     *Measuring flour Using Weighing Scale

     *Measuring White Sugar Using Dry Measuring Cup

     *Measuring Brown Sugar Using Dry Measuring Cup

     *Measuring flour Using Weighing Scale

     *Measuring Small Amount of Dry Ingredients Using Measuring Spoon (You may use baking powder/baking soda)

     *Measuring Shortening Using Measuring Cup (You may use lard /butter or margarine)

     *Measuring Small Amount of Shortening Using Measuring Spoon

     *Measuring Small Amount of Ingredients Using Measuring Spoon.

     *Measuring Large Amount of Liquid Ingredient Using Measuring Cup

   (Please refer to your  module pages 11-14.)

5. Upload your video to our FB group. Home Economics 11 SY 2021-2022

     You may edit and add music/ voice over to your video

      You may also upload it to other platforms like YouTube account and paste the link to our FB Group.

      Note: You are responsible for your YouTube videos. You may set it to “unlisted” settings if you do not

                  wish to share it to other audience

  

     

Rubrics for Measuring Ingredients Practicum

Dry Ingredients

Measuring Flour Using Dry Measuring Cups

_____1. Flour was sifted to remove lumps   

_____2. Sifted flour was spooned into the cup heaping it well to the top of the cup.

               ______3. The student did not shake the measuring cup.

               ______4. The flour was Leveled off with the straight edge of a knife or spatula.

 

Measuring flour Using Weighing Scale

             ______5. The student bent down so that your eyes level with the weighing scale.

 

Measuring White Sugar Using Dry Measuring Cup

           ______6. Lumpy sugar was sifted.

          _______7. Sifted sugar was spooned into the cup heaping it well to the top of the cup.

          _______8. The student did not shake the measuring cup.

          _______9. The sugar was leveled off with the straight edge of a knife or spatula.

 

Measuring Brown Sugar Using Dry Measuring Cup

      ______10. Lumpy sugar was pressed through a coarse sieve to crush the lump.

      ______11. Brown sugar was spooned into the cup.

      ______12. Brown sugar was packed into the measuring cup just enough to hold its shape.

     ______ 13. Excess sugar was leveled off with spatula.

 

Measuring Small Amount of Dry Ingredients Using Measuring Spoon (You may use baking powder/baking soda)

     ______ 14. The measuring spoon was filled with desired ingredient.

     ______15. The dry ingredient was levelled off with spatula.

Measuring Shortening Using Measuring Cup (You may use lard /butter or margarine)

  _______16. The shortening was at room temperature.

   _______17. The shortening was packed firmly into the measuring cup taking care not to have air pockets.

  _______18. The shortening was levelled off with spatula.

 

Measuring Small Amount of Shortening Using Measuring Spoon

     ______19. The measuring spoon was filled with shortening.

    ______ 20. The shortening was levelled off with spatula.

 

Measuring Small Amount of Ingredients Using Measuring Spoon.

______21. The measuring spoon was filled and was kept levelled while measuring.

Measuring Large Amount of Liquid Ingredient Using Measuring Cup

 _____22. The liquid was poured carefully into the measuring cup.

______23. The student’s eyes were even with the level of the liquid while measuring.

Your score= No. of checks

Perfect score= 23.

 

Reference; Bread and Pastry Production NC 11, Module 1.1

Prepare and Produce Bakery Products pages. 11-14

 

 

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