BREAD AND PASTRY PRODUCTION - Kapitolyo High School
BREAD AND PASTRY PRODUCTION - Kapitolyo High School
BREAD AND PASTRY PRODUCTION - Kapitolyo High School
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<strong>BREAD</strong> <strong>AND</strong> <strong>PASTRY</strong> <strong>PRODUCTION</strong> NC II<br />
K to 12 – Technology and Livelihood Education 29<br />
29<br />
B. Sugar<br />
White sugar<br />
1. Sifting is not necessary before measuring unless it is lumpy.<br />
2. Fill the measuring cup until over flowing. Do not shake the cup.<br />
3. Level off with the spatula<br />
Brown Sugar<br />
1. Check if the sugar is lumpy before measuring.<br />
Rolll out the lumps. Remove the<br />
dirt.<br />
2. Scoop into the measuring cup and pack<br />
compactly until it follows the shape when<br />
inverted.<br />
C. Powdered Food (baking powder and baking soda)<br />
1. Remove the lumps in the powder by stirring.<br />
2. Dip the measuring spoon into the powder<br />
3. Level with spatula or back edge of the knife or<br />
right in the can opening.<br />
D. Shortening<br />
Solid fats<br />
1. Fill the measuring cup/spoon with the shortening while pressing until it is full.
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