Discussion about bread and pastry course

1. MADAM. CRISTINE O. REQUIJO
DAREL JAMES L. RADAM
8- DILIGENT

2. classification and their uses from your own
understanding, then create your portfolio
in bread and pastry production. It can be submitted
as physical copy or digital copy.

3. timer
weighing scale
measuring cups
measuring glass
measuring spoon

4. MEASURING CUPS
A measuring cup is a kitchen instrument that
is generally used to measure the volume of
liquid or bulk solid cooking ingredients such as
flour and sugar, particularly for volumes of
50 mL (2 fl oz) and more. For clothing
washing, measuring cups are also used to
measure washing powder, liquid detergents,
and bleach.
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5. MEASURING GLASS
liquid cups must be viewed from the side at eye
level to be precisely measured, they are made
of glass or clear plastic. All good-quality liquid
measuring cups should be calibrated precisely.
The Pyrex brand, which is composed of tough
glass that can endure severe temperatures, is
still the gold standard.
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6. MEASURING SPOON
a measuring spoon is a spoon that is used to
measure an amount of a liquid or dry
ingredient. Plastic, metal, and other materials
are used to make measuring spoons. They
come in a variety of sizes, including
teaspoons and tablespoons.
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7. TIME
R
TIMER: A timer is used to time baked goods,
yeast rising, and checking the doneness of
cakes.

8. WEIGHING SCALE
A baking scale, also known as a catering
scale, is a weighing machine used to measure
culinary ingredients by bakers and caterers.
There are many different types of baking
scales available, ranging from personal digital
kitchen or cooking scales to commercial
catering scales and checkweighers.