SCHEMATIC DIAGRAM: MEASURING TECHNIQUESPAN3 – CABRERA, JARABEJO, MENDOZA, ROA, UY

Assemble the following materials:

1. Dietetic scale (0-1000 g)2. Sifter or strainer3. A set of measuring

spoons4. Spatula5. Set of measuring cups6. 2 sheets of unprinted

paper, 12-inch, square

Assemble the following supplies:

1. ½ kg cake flour2. ½ kg all-purpose

flour3. ½ kg sugar4. ½ kg brown sugar

PART 1 – FLOUR STEP 1:Weigh an empty 1 cup-capacity measuring cup through dietetic scale and record measurements

STEP 2:Fill a cup with cake flour by dipping it in the supply and leveling with a spatula, and weigh. Record and compute for the net weight of ingredient and record as well.

STEP 3:Sift flour onto the square of paper. Fill the cup with sifted cake flour until heaping. Be careful not to jar the cup. Measure and compute for net weight. Record all data.

STEP 4:Repeat steps 2 and 3 with the all-purpose flour.

PART 2 – REFINED SUGARSTEP 1:Sift refined sugar to free it from lumps.

STEP 2:Place lumpy sugar between two sheets of plastic paper and press lumps with a rolling pin.

STEP 3:Repeat steps in PART 1 – FLOUR this time using refined sugar. Be sure not to shake cup when filling to have consistent amount of sugar. Record all data.

STEP 5:Compare weights of the measured volumes using the two methods with results of other groups. Draw conclusions and record the deviation from the reference standard and note percent deviation. (Refer to table 2A.2)

PART 3 – BROWN SUGARSTEP 1:

Repeat steps in PART 1 – FLOUR this time using brown sugar. When adding the brown sugar, pack it firmly without sifting. Note: Sugar must hold the shape of the container when it is turned out. Record all data.