QUARTER I - BREAD AND PASTRY PRODUCTION

TOPIC/LESSON NAME
CONTENT STANDARDS
PERFORMANCE STANDARDS
LEARNING COMPETENCIES
SPECIFIC LEARNING OUTCOMES
TIME ALLOTMENT

Accurate measurement of ingredients

The learners demonstrate an understanding of the core concepts and theories in bread and
pastry production
The learners independently demonstrate core competencies in preparing and producing
bakery products
Select, measure and weigh required ingredients according to recipe or production
requirements
The learner should master the three system of table measurements and their equivalent.
60 MINUTES (1HR)

LESSON OUTLINE:
1. Instruction: Explaining learning objectives for the lesson ( 5 minutes).
2. Motivation: Images, Abbreviations and Symbols Activity(15 minutes).
3. Instruction/Delivery: Discussion about the different table of measurement and their equivalents (37minutes)
4. Evaluation: Homework (3 minutes)
RESOURCES

Preparing and Producing Bakery Products:Bread and Pastry Production Volume I, BASBAS 2016, lesson 1,
pp. 4-8
Online reading materials: http://www.culinaryone.com/how-to-measure-ingredients-accurately/

PROCEDURE
INSTRUCTION (5MINUTES)
Highlight the following learning objectives to the students, that by the end of the lesson, they should be able to:
recognize the abbreviation and symbols used in measurement;

MEETING
THE
LEARNERS NEED
Read the materials before
the class, this lesson may
give a brighter knowledge

 determine the three system of measurements;

cite different units of measurements and their equivalents; and
evaluates student mastery in table measurement and their equivalents.
MOTIVATION (20 MINUTES)
ABBREVIATION AND SYMBOLS
Instruct students that for each question, the students have to answer by giving the exact abbreviation or
symbols of the different measurements.
Sample questions:
What kind of measuring tool is this (image)? Give the exact abbreviation of this measuring tools.
What is the exact abbreviation of pint?
The L symbol in measuring liquid ingredients is stand for?
Table 1.1 Abbreviations and Symbols
tsp. = teaspoon
tbsp.= tablespoon
c. = cup
g. = gram
kg.= kilogram
ml. = milliliter

l. = liter
oz. = ounce
fl. oz. = fluid ounce
qt. = quart
pt. = pint
gal. = gallon
lb. = pound

After the activity, ask students to reflect and see the involvement of this abbreviation and symbol in our topic.
INSTRUCTION/DELIVERY (30 MINUTES)
Table of Measurements and their Equivalents
Load a discussion in determining and computing the three system measurement and cite different units of
measurements. Highlight the following topics:
Accurate measurement is the act or process of determining the specific amount of ingredient using an
accurate or standard measuring tools and equipment in baking.

for the learners to master

the
three
measuring
system use to measure the
ingredients in baking.

Knowing how to measure ingredients is one of the most important techniques to learn, and learn well.
Without proper measurements, recipe will just not work, no matter how many times you try it.
Example:
An extra tablespoon of flour can make an otherwise perfect cake heavy and dry. An extra teaspoon of liquid
can make a frosting runny and impossible to spread.
American, Metric and Imperial are the three system use in getting the accurate measurement of
ingredient in baking.
Here are the different table measurements and their equivalents using the three system of
Measurements.
Table 1.1 Liquid and Volume Measurements
AMERICAN
METRIC
IMPERIAL
AMERICAN
METRIC
IMPERIAL
1 teaspoon
5ml
1/6 fl.oz.
1 1/2 cups
360ml
12 fl.oz
1 dessertspoon
10 ml
1/3fl.oz.
1 3/4 cups
420ml
14 fl.oz
1 tablespoon
15ml
1/2 fl.oz.
2 cups
480ml
16 fl.oz
1/4 cup
60ml
2 fl.oz.
2 1/2 cups
600ml
20 fl.oz
1/3 cup
80ml
2 1/2 fl.oz.
3 cups
720ml
24 fl.oz
1/2 cup
120ml
4 fl.oz.
4 cups
1liter
32 fl.oz
3/4 cup
180ml
6 fl.oz
5 cups
1.2liters
40 fl.oz
1 cup
240ml
8 fl.oz
6 cups
1.44 liters
48 fl.oz
1 1/4 cups
300ml
10 fl.oz
10 cups
2.4liters
80 fl.oz
Table 1.2 Weight Measures
METRIC
IMPERIAL
30 grams
1 oz.
45 grams
1 1/2 oz.
60 grams
2 oz.
75 grams
2 1/2 oz.
90 grams
3 oz.

METRIC
105 grams
120 grams
135 grams
150 grams
300 grams

IMPERIAL
3 1/2 oz.
4 oz.
4 1/2 oz
5 oz.
10 oz.

METRIC
480 grams
525 grams
720 grams
840 grams
1050 grams

IMPERIAL
16oz. (1lb.)
1 lb. 1 1/2 oz.
1 1/2 lb.
1 3/4 lb.
2 lb. 3 oz.

Table 1.3 Equivalents for One Unit and Fractions of a Unit

Tablespoon
Cup
Pint
Quart
1 tbsp. = 3 tsp.
3/4tbsp. = 2 1/4tsp.
2/3tbsp. = 2 tsp.
1/2tbsp. = 1 1/2tsp.

1c. = 16 tbsp.
7/8c. = 14 tbsp.
3/4c. = 12 tbsp.
2/3c. = 10 tbsp.

1pt. = 2c.
3/4pt. = 1 1/2c.
2/3pt. = 1 1/3c.
1/2pt. = 1c.

1 /3bsp. = 1 tsp.

1/2c. = 8 tbsp.
1/3c. = 5 1/3 tbsp.
1/4c. = 4 tbsp.
1/8c. = 2 tbsp.

1/3pt. = 2/3c.
1/4pt. = 1/2c.
1/8pt. = 1/4c.

1qt.= 4c.
3/4qt.= 3c.
2/3qt.= 2 2/3c.
1/2qt.=
2c.
(1pt.)
1/4qt.= 1c.
1/3qt.= 1/2c.

Gallon

Pound

1 gal. = 4 qt.
3/4 gal. = 3 qt.
5/8 gal. = 5 pt.
1/2 gal. = 2 qt.

1 lb. = 16 oz.
3/4 lb. = 12 oz.
2/3 lb. = 10 2/3 oz.
1/2 lb. = 8 oz.

1/3 gal. = 5 1/3 c.

1/4 gal. = 1 qt.
1/8 gal. = 1 pt.

1/3 lb. = 5 1/3 oz.

1/4 lb. = 4 oz.
1/8 lb. = 2 oz.

Table 1.4 Approximate Can Sizes and Contents

Size of Can
Volume
Weight
6 oz. can
3/4 cup
185 grams
8 oz. can
1 cup
250 grams
12 oz. can
1 1/2 cups
375 grams
16 oz. can
2 cups
500 grams
20 oz. can
2 1/2 cups
625 grams
24 oz. can
3 cups
750 grams
EVALUATION (5 MINUTES)
Provide any/all of the following homework assignments:
Memorize the different table measurements and their equivalents. (Group Activity)
Search for the oven temperature guide and find out the significant.