Measuring Ingredients Properly

It is important to measure the ingredients accurately

to get standard products and efficient use of
materials.

Dry Ingredients
1. Flour
Sift the flour to remove lumps and scoop it to fill
the measuring cup until it overflows. Do not shake the
measuring cup but level the flour with a spatula or the
edge of a knife.

2. Baking Powder/Baking Soda
Remove the lumps by stirring. Dip the
measuring spoon into the powder or scoop the baking
powder or baking soda, then level it off with a spatula.

3. Powdered milk
Remove the lumps by stirring. Scoop lightly to
fill the measuring cup without shaking until it
overflows. Use the spatula or the straight edge of a
knife to level the measurement.

4. White sugar
Sifting is not necessary unless it is lumpy. Fill the
measuring cup or scoopthe sugar until it overflows. Do
not shake the measuring cup but level thesugar with a
spatula or the edge of a knife.

5. Brown sugar
Roll out the lumps, remove the dirt and pack
into the measuring cup until the sugar follows the
shape of the cup when inverted. When removed from
the measuring cup, the brown sugar will be molded
into the shape of the cup if packed properly.

Liquid Ingredients
A liquid measuring cup is used to measure large
quantities of liquids. Set the cup on a level surface.
Never lift the cup while pouring the liquid. Read the
scale from the side of the cup.
Solid Fats
Fill the measuring cup with shortening and press
down until it is full. Level the fat with the spatula or
the edge of a knife.
Portion Control, Yields, Weights and Sizes
What is Portion Control?
Portion control means getting the right number of servings from a

recipe and serving the right amount. It requires following the
standardized recipes exactly. It involves planning menus carefully,
purchasing an adequate amount of food, preparing, storing, and
serving food.
Importance of Portion Control
1. It provides the correct serving size to meet the nutritional needs.
2. It helps control costs
3. It helps minimize waste.
4. It helps to guide the ordering and preparation of food.
5. It is a contributing factor in giving a consistent yield and portion
size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size.
Methods of Portion Control

Cutting a method of dividing food into uniform pieces before it is placed on the serving line.
Examples: sheet cakes, rolls, or brownies

Cake Cutting Guide

Weighing a method that makes use of a food scale to create portionsbased on

weight

Measuring
- a method of portioning food on the serving line that involves theuse of
scoops or ladles
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Central Office. First Edition, 2016.

 Weighing- a method that makes use of a food scale to

create portion sbased on weight

Measuring - a method of portioning food on the serving
line that involves theuse of scoops or ladles
Counting -name or list (the units of a group or
collection) one by one inorder to determine the total
numbe

Suggestions for Controlling Portions
1. Follow the recipes accurately when measuring and weighing
ingredients.
2. Be sure the servers know the planned portion size for each
baked products to be served.
3. Prepare a sample tray or plate before serving to visualize the
amount to serve.
4. Use the correct type and the correct size portion control tool for
each food item
 Cake Ingredients

1. Cake Flour
Cake Flour is a finely ground meal obtained by
grinding and milling cereal grains. It contains 7-9%
protein content and is made from soft wheat flour. It is
good for making cakes and cookies where a tender and
delicate texture is desired.
2. Sugar
Effects of Sugar in Baking

Makes the color of the crust brown or richer
This is due to the Maillard reaction. It is a chemical
reaction wherein protein and sugar react together when
subjected to high temperature.

Improves the nutritional value, flavor and aroma of the

product.
Sugar has the most pronounced effect on flavor where it
sweetens the product.
 Makes the cakes tender.
In cakes, the heat of baking causes the starch in flour to absorb

liquid and swell. This process is called gelatinization. As
more liquid is absorbed by the starch, the batter goes from a
fluid to a solid state. Sugar acts to slow gelatinization by
competing with the starch for liquid. By absorbing part of the
liquid, sugar maintains the viscosity of the batter. As a result, the
temperature at which the cake sets (turning from liquid to
solid state) is delayed until the optimum amount of gases are
produced by the leavening agents. Carbon dioxide, air and
steam produced from leavening agents, heated water, and air
become entrapped and expand in the air cells. The result is a
fine, uniformly-grained cake with a soft, smooth crumb texture.
As described above, sugar is effective in delaying starch
gelatinization in cakes and provides good texture and volume.
 Contributes to moisture content of cakes
Increased retention of moisture due to sugar content gives

the baked products longer shelf life by increasing its
storing quality.

Acts as creaming agent.

Sugar crystals become interspersed among the shortening
molecules when shortening and sugar are creamed
together.In cakes and cookies,
sugar helps promote lightness by incorporating air into the
shortening. Air is trapped on the face of sugars irregular
crystals. When sugar is mixed

with shortening, this air becomes incorporated as very
small air cells. During baking, these air cells expand when
filled with carbon dioxide and other gases from the
leavening agent.
 Sugar serves as a whipping aid to stabilize beaten egg foam.
In foam-type cakes, sugar interacts with egg proteins to

stabilize the whipped foam structure. In doing so, sugar
makes the egg foam more elastic so that air cells can
expand and take up gases from the leavening agent
3. Eggs
Use of Eggs in Baking

Thickening agent.
The use of egg as a thickening agent is possible
when the protein of an egg coagulates when heated.
Binding agent.
The coagulation of protein and the viscosity of
uncooked eggs are why eggs are used as binding
agents. They are used as a coating to hold crumbs
together for crust formation on breaded foods.
Coagulation increases the rigidity of cell walls and of
crusts in different types of dough and batter.
Emulsifying agent.
Lipoproteins which are present in yolk make it
valuable as an emulsifying agent.

Leavening agent. The surface activity of the proteins of
egg also make the egg valuable in the production of a
film that holds air which may be used to aid in the
leavening of various food mixtures. The air beaten in to
the egg does the leavening but the characteristics of the
egg make it possible for the air to be held in a product.
Color. The yolk provides a desirable yellow color
which renders the cake a rich appearance.

Richness. The fat and other solids present in the eggs

increase the fat content and make the product taste
sweeter.
Flavor. Eggs contain flavor which makes the product
more desirable.
Freshness and nutritive value. The moisture content of

eggs (75% for whole eggs) coupled with its natural
ability of binding and retaining moisture, retards
staling. Eggs are high in value and contribute a lot to
the value of baked products as a food. They are rich in
calcium, phosphorous and iron. They contain complete
proteins which supplies all of the amino acids required
to maintain growth and good health. They also supply
important amounts of vitamin A, D, thiamine and
riboflavin.