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BREAD AND PASTRY

PRODUCTION

Technology and Livelihood

Education 7!

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"ea#u$ing D$y and Li%uidIng$edient# Accu$ately

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"ate$ial#&

1. Dry ingredientsFlour, granulated sugar, brown sugar,

baking powder and soda

2. Liquid ingredientsWater, milk

3. Measuring toolsGraduated measuring cup, measuring

spoons, weighing scale, individual measuring cup4. Others

Spatula, tray, sifter

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A' (lou$

1. Sift the flour.

2. Scoop to fill the

measuring cup tooverflow. o not shake.

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B' Suga$

White sugar

1. Sifting is not necessary before measuring unless it

is lumpy.2. Fill the measuring cup until over flowing. o not

shake the cup.

!. "evel off with the spatula

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C' Po+de$ed (ood ),a-ing.o+de$ and ,a-ing #oda*1. #emove the lumps inthe powder by stirring.

2. ip the measuringspoon into the powder

!. "evel with spatula orback edge of the knife orright in the can opening.

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D' Sho$tening

Solid fats

1. Fill the measuring

cup$spoon with theshortening whilepressing until it isfull.

2. "evel the fat with astraight of a knife orspatula

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D' Sho$tening )cont'*

Liquid fats

1. %our oil in the glass

measuring cup.

2. &heck if it is filled upto the measuring mark.

o not lift the cup whenmeasuring.

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E' "il-

Liquid Form

1. %our milk into theglass measuring cupup to the measuringmark. o not lift the

cup.

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E' "il-

Powdered milk

1. #emove lumps in milkby stirring.

2. Scoop lightly to fill themeasuring cup or spoonwithout shaking until itoverflows.

!. 'se the spatula or thestraight edge of the knifeto level the measurement.

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End of Presentation

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