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SHS-BPP-q1-mod1 Prepare-and-Produce-Bakery-Products
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Bread and Pastry
Production NCII
MODULE 1:
Lesson 1: Prepare and
Produce Bakery Products
Bread and Pasty Production – Grade 11
Alternative Delivery Mode
Quarter 1-4 – Module 1-4:
First Edition, 2019
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Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such
work for profit. Such agency or office may, among other things, impose as a condition
the payment of royalties.
Borrowed materials (i.e., songs, poems, pictures, photos, brand names,
trademarks, etc.) included in this book are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials
from their respective copyright owners. The publisher and authors do not represent
nor claim ownership over them.
Published by the Department of Education
Secretary:
Leonor M. Briones
Undersecretary:
Development Team of the Module
Authors:
Reviewers:
Corazon F. Ara, Candy Apao, Michelle M. Inso
Cherry M. Sadicon
Fe L. Daludog
Management Team
Chairperson:
Dr. Arturo B. Bayocot, CESO III
Regional Director
Co-Chairperson:
Dr. Victor G. De Gracia Jr. CESO V
Asst. Regional Director
Mala Epra B. Magnaong
CES, CLMD
Assistant Secretary:
Printed in the Philippines by
Department of Education – Bureau of Learning Resources (DepEd-BLR)
Office Address:
Zone 1, Upper Balulang Cagayan de Oro City 9000
Telefax:
(088) 880-7071, (088) 880-7072
E-mail Address:
region10@deped.gov.ph
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Department of Education • Republic of the Philippines
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Senior High School
Bread and Pastry
Production
MODULE 1:
Lesson 1: Prepare and
Produce Bakery Products
This instructional material was collaboratively developed and reviewed
by educators from public schools. We encourage teachers and other education
stakeholders to email their feedback, comments, and recommendations to the
Department of Education at action@deped.gov.ph.
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Department of Education • Republic of the Philippines
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Table of Contents
What I Need to Know
…………………………………….…….……
1
Module Content
…………………………………………………
1
Module Objectives
…………………………………………………
1
General Instructions
…………………………………………………
2
What I Know
…………………………………………………
3
Quarter 1 Lesson 1 Prepare and Produce Bakery Products
Learning Outcome 1. Use appropriate equipment according to required bakery
products and standard operating procedures
1.1. Select, measure and weigh required ingredients
according to recipe or production requirements.
Learning Outcome 2. Prepare a variety of bakery products according to
standard mixing procedures/ formulation/ recipes and
desired characteristics
Learning Outcome 3. Bake bakery products according to techniques and
appropriate conditions
3.1 Select required oven temperature to bake goods in
accordance with the desired characteristics, standard
recipe specifications
Assessment
…………………………………………………
Key to Answers
…………………………………………………
What I Have Learned
………………………………………………...
References
…………………………………………………
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Introduction
In this module you will learn on how to select, measure, weigh and mix the right
ingredients before baking. But before we proceed, let’s also learn the right tools and
equipment needed in baking.
Overview
This provides varied and relevant activities and opportunities to determine the
understanding of the concept to demonstrate core competencies as prescribed in the
curriculum guide of DepEd in Bread and Pastry.
This focus in different activities that will assess your level in terms in skills and
knowledge necessary to get a certificate of competencies for Bread and Pastry.
Successful completion of this course ensure that you have acquired the essential skills
to be on our way to become a certified in bread and pastry.
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WHAT DO YOU NEED TO KNOW?
Lesson Information
Baking Equipment:
1. Mixers
Mixers are one of the essential tools in baking. Although a small quantity of dough can
be mixed by hand, electric mixers are required in large scale baking such as those in
commercial bakery.

Electric hand mixer
This type of mixer is one of the most common
equipment used in baking as shown in
Figure 1 below.

Tabletop mixers have the capacity of 4.75 to 19 L
with the following main attachments:
o Paddle- is used for general mixing
o Wire whip- is used for beating egg
foams and cream
o Dough arm- is used for mixing and
kneading yeast dough.
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It is important to make sure that you are using the right attachment in your
mixer to produce good quality product.
2. PROOFER – A proofer is a special box in which the
ideal conditions for fermenting yeast dough can be
created. The box maintain s a preset warm temperature
and humidity level appropriate to the specific dough.
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3. OVENS – It is a workhorse of the bakery and pastry shop. They are essential for
producing breads, cakes, pasties, cookies and other baked products. Ovens are
enclosed spaces in which food is heated, usually by hot air (except in the case of
microwave ovens, which are not especially useful in the bakeshop.)
Deck Oven – Deck oven are so called because the item to be
baked- either on sheet pans or, in the case of some breads,
freestanding - are placed directly on the bottom, or deck, of the
oven. There are no racks for holding pans in deck ovens. Deck
oven are also called Stack ovens because several may be
stacked on top of one another.
Rack Oven - A rack oven is a large oven into which entire racks
full of sheet pans can be wheeled for baking. Normal baker’s
racks hold 8 to 24 full-size sheet pans, but racks made
specifically to go into rack ovens usually hold 15 to 20 pans. Rack
ovens hold 1 to 4 of these racks at once. The ovens are also
equipped with steam injectors.
Mechanical Oven - In a mechanical oven, the food is in motion
while it bakes. The most common type is a revolving oven, in which
the mechanism is like that of a Ferris wheel. This mechanical action
eliminates the problem of hot spots, or uneven baking, because the
mechanism rotates the foods throughout the oven. Because of their
size, mechanical ovens are especially useful in high-volume
operations. Revolving ovens can be equipped with steam injectors.
Convection Oven - Convection ovens contain fans that circulate
the air and distribute the heat rapidly throughout the interior. The
forced air makes foods cook more quickly at lower temperatures.
However, the strong forced air can distort the shape of items
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made with batters and soft dough, and the airflow may be
strong enough to blow baking parchment off sheet pans.
HAND TOOLS
Hand tools is a broad one, encompassing large and small items, some more familiar
than others. Those described here are considered indispensable to a bakeshop or
Commercial baking establishment.
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PANS AND MOLDS found in the hot kitchen are also used in the bakeshop. For
example, saucepans are used to boil syrups and to cook creams and fillings. Pans and
molds are essential for the bakery product.
Sauce pan - a deep cooking pan, typically round, made of metal, and with one long
handle and a lid.
Double boiler - is a kitchen tool used for applying gentle heat on the stovetop, for
delicate tasks like making hollandaise sauce, melting chocolate, pasteurizing egg
white for buttercream icing or preparing custards such as crème anglicize.
Brioche mold -A flared pan with fluted sides for making brioche.
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Cake pans. Most cake pans are round, but other shapes, such as hearts, are available
for specialty cakes. Cake pans come in many sizes.
Loaf pan - A rectangular pan, usually with slightly flared sides, used for baking loaf
breads. Loaf pans can also be used for molding refrigerated and frozen desserts. A
special type of loaf pan is the Pullman pan, which has straight, not flared sides, and a
removable lid, for baking Pullman loaves of bread.
Sheet pan - A shallow, rectangular pan (1 inch/25 mm deep) for baking sheet cakes,
cookies, rolls, and other baked goods.
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Spring form pan. A cake pan with a removable bottom. Used primarily for baking
cheesecakes and other items too delicate to be easily and cleanly removed from
standard cake pans.
Tart pan - A shallow (1 inch/2.5 cm deep) metal pan, usually with fluted sides, used
for baking tarts. Standard pans are round, but square and rectangular pans are also
available. They may be made in one piece or with a removable bottom to make
removal of the baked tart from the pan easier.
Tube pan - A deep cake pan with a tube in the center. The tube promotes even baking
of angel food cakes and similar items.
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Pizza pan – a perforated circular flat sheet intended for cooking pizza to yield a
crispy crust.
MEASURING TOOLS
Measuring spoons - are ideal for small amounts of dry ingredients. Unless heaped
spoonful is called for, these must be leveled off.
Measuring cups - are ideal for medium to larger amounts of dry ingredients. Unless
compact measurement is required (e.g. brown sugar), these must not be compacted.
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Liquid Measuring Cup - are necessary for the volume measurement of liquids.
They must be checked at eye level to ensure the required depth is reached
Weighing scale - Most recipe ingredients are measured by weight, so accurate
scales are important.
Scoops - come in standard sizes and have a lever for mechanical release. They are
used for portioning soft solid foods. The number of the scoop indicates the number of
level scoopfuls per quart.
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Sugar thermometer - also called a candy thermometer, is one of the most important
tool in baking. It is used for measuring the temperature, and hence the concentration,
of boiling sugar syrups.
THE CUTTING TOOLS – Knives and other cutting tools are so essential to the
success of bread and pastry chores.
Offset spatula. The bent blade allows spreading and smoothing batters and fillings
inside pans.
Serrated knife - Like a slicer, but with a serrated edge. Used for cutting breads,
cakes, and similar items.
Cutting board - used for cutting and slicing different type of ingredients. It comes in
different color schemes which has different purposes.
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Pastry Wheel - A round, rotating blade on a handle. Used for cutting rolled-out
dough’s and pastry and baked pizza.
OTHER TOOLS
Pastry brush - is used to brush items with egg wash, glaze, and so on.
Icing comb. A small plastic tool, usually triangular, with serrated edges in various
patterns, for decorating icings and other pastry and decorative items.
Mixing bowl – is a deep bowl that is particularly well suited for mixing ingredients
together in. These come in many materials, such as stainless steel, ceramic, glass,
and plastic.
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Whisks – Loops of stainless-steel wire fastened to a handle. Whips with a few stiff
wires are used for mixing and blending, and whips with many flexible wires are used
for whipping foams, such as whipped cream and egg foams. It is also called Whisk.
Rolling pin – a manual tool used to flatten dough especially when making pie.
Wooden spoon - are essential for mixing, stirring and serving. Wooden spoon are
strong, inflexible and poor conductors of heat, which make them ideal for beating and
creaming.
Roller docker – A tool that pierces holes in rolled-out dough to prevent bubbling during
baking. It consists of a handle attached to a rotating tube fitted with rows of spikes.
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Strainer – A round-bottomed, cup-shaped tool made of screen mesh or perforated
metal, with a handle on one side. Used for separating solids from liquids, such as
draining the juice from fruit. Screen-mesh strainers can also be used for sifting dry
ingredients, like a sieve.
Parchment paper - Also called baking paper or silicone paper, it is used to line pans,
parchment eliminates the need for greasing them. Also used to make piping cones for
decorative work.
Cooling rack - A wire rack used to hold baked goods while cooling. The rack allows
air circulation around the items.
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Blowtorch - A tool used for caramelizing and controlled browning of various pastry
items, and for caramelizing the sugar topping of crème brûlée. Butane or propane is
used as fuel, depending on the model.
Assessment
Activity 1
THINK AND DRAW
Instructions: Supply the missing information. Write the answer in your answer sheet.
Drawing
Name of Tools/Equipment
Definition/Usage/Function
EQUIPMENT
1.
Mixer
This type of mixer is one
of the most common
equipment used in
baking
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Convection Oven
Convection ovens contain fans
that circulate
the air and distribute
the heat rapidly throughout the
The
2. interior.
forced air makes foods cook
more quickly at lower temperatures .
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5.
Deck oven
4.
Deck oven are so called because the item to be
baked- either on sheet pans or, in the case of some breads,
freestanding - are placed directly on the bottom, or deck, of the
oven. There are no racks for holding pans in deck ovens. Deck
oven are also called Stack ovens because sev eral may be
stacked on top of one another.
CUTTING TOOLS
6.
to brush items with
Pastry brush iseggused
wash, glaze, and so on
7.
Mixing bowl
9.
Loaf fan
is a deep bowl that is particularly
well suited for mixing ingredients
together in.
8. These come in many materials,
such as stainless steel,ceramic, glass,
and plastic.
A rectangular pan, usually
with slightly flared sides,
used for baking loaf breads.
used for cutting and slicing
differents type of ingredients.
10. cutting board 11.
13.
Rolling pan
A manual tool used to flatten
doubt especially when making
pie
12.
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14.
Strainer
15. used for separating solid
from liquids, such as draining
the juice from fruits
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Select Required Ingredients in Baking Bakery Product.
WHAT DO YOU NEED TO KNOW?
Lesson Information
INGREDIENTS IN BAKING BREADS
Filipinos have strong taste of breads. Like rice, these baked products are important in
the local dining table, and are typically consumed for breakfast or snacks. Filipinos have grown
to like different kinds of bread, from sweet variants that satisfy their sweet tooth cravings to
savory ones. So, it is very important to learn the different ingredients for the bread recipe.
FLOUR
Flour is a powder made by grinding raw grains or roots and used to make many
different foods. It is the most important ingredient in baking. It provides structure and texture
of the baked goods, including bread, cakes, cookies and pastries. To select the proper flour
for each product, and to handle each correctly, you need to understand the characteristics of
each type of flour.
TYPES OF FLOUR
1. Bread flour – Bread flour is made from hard wheat has enough good-quality gluten to make
it ideal for yeast breads. Bread flours typically range from 11 to 13.5% protein.
2. Cake flour – Cake flour is a weak or low-gluten flour made from soft wheat. It has a soft,
smooth texture and a pure white color. Cake flour is used for cakes and other delicate baked
goods that require low gluten content. Protein content of cake flour is approximately 8%.
3. All-purpose flour – All-purpose flour, commonly found in retail markets, is less often found
in bakeshops, although it is often used as a general-purpose flour in restaurants, where it is
purchased under the name restaurant and hotel flour. This flour is formulated to be slightly
weaker than bread flour so it can be used for pastries as well. All-purpose flour has a protein
content of about 10 to 11.5%.
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4. Pastry flour -Is also a weak or low-gluten flour, but it is slightly stronger than cake flour. It
has the creamy white color of bread flour rather than the pure white of cake flour. Pastry flour
is used for pie dough and for some cookies, biscuits, and muffins. Pastry flour has a protein
content of about 9%.
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HAND TEST FOR FLOUR STRENGTH
A typical small bakery keeps three white
wheat flours on hand: cake flour, pastry flour, and a
bread flour. You should be able to identify these by
sight and touch, because sooner or later someone will
dump a bag of flour into the wrong bin or label it
incorrectly, and you will need to be able to recognize
the problem.

Bread flour feels slightly coarse when rubbed between the fingers. If squeezed into a
lump in the hand, it falls apart as soon as the hand is opened. Its color is creamy white.

Cake flour feels very smooth and fine. It stays in a lump when squeezed in the hand.
Its color is pure white.

Pastry flour feels smooth and fine, like cake flour, and can also be squeezed into lump.
However, it has the creamy color of bread flour, not the pure white color of cake flour.
SUGAR - Is the generic name for sweet-tasting, soluble carbohydrates, many of which are
used in food.
SUGAR OR SWEETENING agents have the following purposes in baking.

They add sweetness to flavor.

They create tenderness and fineness of texture, partly by weakening the gluten
structure.

They give crust color.

They increase keeping qualities by retaining moisture.

They act as creaming agents with fats and as foaming agents with eggs.

They provide foods for yeast.
We use the term sugar to refer to regular refined sugars derived from sugar canes.
The chemical name for this sugar is sucrose. However, other sugar of different chemical
structure are also used in the bakeshop.
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Sugar belongs to a group of substances called. Carbohydrates, a group that also
includes starches.
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TYPES OF SUGAR
Granulated sugar – or table sugar, is the most familiar and the most commonly used.
Confectioners’ sugar – are ground to a fine powder and mixed with small amount of starch
(about 3%) to prevent caking.
Brown sugar – is mostly sucrose (about 85 to 92%), but it also contains varying amounts of
caramel, molasses, and other impurities, which give its characteristics and flavor. Basically, it
is regular cane sugar that has not been completely refined.
Non-nutritive Sweeteners - Also known as sugar substitutes.
Syrups - Consist of one or more types of sugar dissolved in water, often with small amounts
of other compounds or impurities that give the syrup flavor. The most basic syrup in the
bakeshop, called simple syrup, is made by dissolving sucrose in water. Dessert syrup is simple
syrup with added flavorings.
Molasses - Is concentrated sugarcane juice. Sulfured molasses is a by-product of sugar
refining. It is the product that remains after most of the sugar is extracted from cane juice.
Unsulfured molasses is not a by-product but a specially manufactured sugar product. It has a
less bitter taste than sulfured molasses.
Molasses contains large amounts of sucrose and other sugars, including invert sugar.
It also contains acids, moisture, and other constituents that give it its flavor and color. Darker
grades are stronger in flavor and contain less sugar than lighter grades.
Molasses retains moisture in baked goods and therefore prolongs freshness. Crisp
cookies made with molasses can soften quickly because the invert sugars absorb moisture
from the air.
Glucose Corn Syrup - Glucose is the most common of the simple sugars (monosaccharides).
In syrup form, it is an important bakeshop ingredient. Glucose is usually manufactured from
cornstarch.
FATS
Saturated and Unsaturated Fats
Some fats are solid at room temperature, while others are liquid. The liquid fats we
usually refer to as oils. Whether the fats are solid or liquid depends on the fatty acids that make
up the fat molecules.
Fatty acids consist primarily of long chains of carbon atoms to which hydrogen atoms are
attached. If a fatty acid chain contains as many hydrogen atoms as it can possibly hold, it is
called saturated. If the chain has empty spaces that could hold more hydrogen, it is called
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unsaturated. Saturated fats are solid at room temperature, while unsaturated fats are
liquid.
THE MAJOR FUNCTIONS of fats in baked items are:

To add moistness and richness.

To increase keeping quality.

To add flavor.

To assist in leavening when used as a creaming agent, or to give flakiness to puff
pastry, pie dough, and similar products.
Shortenings
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Any fat acts as a shortening in baking because it shortens gluten strands and
tenderizes the product. However, we generally use the word shortening to mean any of a group
of solid fats, usually white and tasteless, that are especially formulated for baking. Shortenings
generally consist of nearly 100% fat.
Shortenings may be made from vegetable oils, animal fats, or both. During
manufacturing, the fats are hydrogenated. This process turns liquid oils into solid fats.
Shortenings are used for many purposes.
Butter is a dairy product with high butterfat content which is solid when chilled and at room
temperature in some regions, and liquid when warmed. It consists of about 80% fat, about
15% water, and about 5% milk solids. Butter is available salted and unsalted. Unsalted butter
is more perishable, but it has a fresher, sweeter taste and is thus preferred in baking.
Two major advantage of Butter:

Flavor - Shortenings are intentionally flavorless, but butter has a highly
desirable flavor.

Melting qualities - Butter melts in the mouth. Shortenings do not. After eating
pastries or icings made with shortening, one can be left with an unpleasant film
of shortening coating the mouth.
Margarine
Margarine is manufactured from various hydrogenated animal and vegetable fats, plus
flavoring ingredients; emulsifiers; coloring agents; and other ingredients. It contains 80 to 85%
fat, 10 to 15% moisture, and about 5% salt, milk solids, and other components. Thus, it may
be considered a sort of imitation butter consisting of shortening, water, and flavoring.
Oils
Oils are liquid fats. They are not often used as shortenings in baking because they
spread through a batter or dough too thoroughly and shorten too much. Some breads and a
few cakes and quick breads use oil as a shortening. Beyond this, the usefulness of oil in the
bakeshop is limited primarily to greasing pans, deep-frying doughnuts, and serving as a wash
for some kinds of rolls.
Lard
Lard is a semi-soft white fat derived from fatty parts of the pig, with a high saturated fatty
acid content and no transfat. Because of its plastic quality, it was once highly valued for
making flaky pie crusts and biscuits.
Storage of Fat
All fats become rancid when exposed to the air too long. Also, they tend to absorb odors and
flavors from other foods. Highly perishable fats, such as butter, should be stored, well
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wrapped, in the refrigerator. Other fats and oils should be kept in tightly closed containers in
a cool, dry place.
MILK
Milk is the most important liquid in the bakeshop. It is used in baked products to
improve texture and mouth feel. The protein in milk also gives a soft crumb structure in
cakes, and contributes to the moisture, color and flavor of a baked product.
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EGGS
Egg is one of the important ingredient in baking. It is used in large quantity and more
expensive than many of the other high-volume ingredients, such as flour, sugar.
Composition of Egg
A whole egg consists primarily of a yolk, a white, and a shell. It contains a membrane
that lines the shell and forms an air cell at the large end, and two white strands called chalazae
that hold the yolk centered.

The yolk is high in both fat and protein, and contains iron and several vitamins.
Its color ranges from light to dark yellow, depending on the diet of the chicken.

The white is primarily albumin protein, which is clear and soluble when raw but
white and firm when coagulated. The white also contains sulfur.

The shell is not the perfect package, in spite of what you may have been told.
It is not only fragile but also porous, allowing odors and flavors to be absorbed
by the egg and allowing the egg to lose moisture even if unbroken.
Eggs perform the following functions in baking:
1. Structure - Like gluten protein, egg protein coagulates to give
structure to baked products. This is especially important in highratio cakes, in which the high content of sugar and fat weakens
the gluten.
2. Emulsifyier - Egg yolks contain natural emulsifiers that help
produce smooth batters. This action contributes to volume and
to texture.
3. Leavening -Beaten eggs incorporate air in tiny cells, or bubbles. In a batter, this trapped
air expands when heated and aids in leavening.
4. Shortening action - The fat in egg yolks acts as a shortening. This is an important function
in products that are low in other fats.
5. Moisture
6. Flavor
7. Nutritional value
8. Color - Yolks impart a yellow color to dough and batters. Also, when baked in dough, eggs
brown easily and contribute to crust color.
Leavening Agent
Substance causing expansion of dough and batters by the release of gases within
such mixtures, producing baked products with porous structure. Leavening agent should be
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measured exactly because minor changes can produce major defects in baked products.
Types of leavening agent:
Chemical - Baking powder, sodium bicarbonate, ammonium bicarbonate (by releasing carbon dioxide
gas)
Biological – Yeast is the leavening agent in breads, dinner rolls, Danish pastries, and similar
products.
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Types of yeast:
1. Fresh yeast - also called compressed yeast, is moist and perishable.
2. Active dry yeast - is a dry, granular form of yeast. It must be rehydrated in four times
its weight of warm water (105°F/41°C) before use.
3. Instant dry yeast - sometimes called rapid-rise or quick-rise yeast like active dry
yeast, it is also a dry granular form of yeast, but it does not have to be dissolved in
water before use.
Functions of leavening agents in bakery products –

It increases the volume of the product.

It improves the product by making it tender and lighter.

It improves the crumb color, softness of the texture, taste and smell.

It improves the digestibility.
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Assessment test
Write the main ingredients in a big circles and the types/classifications of each
ingredients in the smaller circles.
1. granulated sugar
sugar
Brown sugar
flour
Parts of
Ingredients in
3. Bread flour
4. Cake flour
9. Yolk
10. Shell
shortening
Leavening
5. Solid
7. Chemical
Liquid
Biological
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CORAZON F. ARA
Teacher 1
BS Commerce
Major in Management
Prof. Education major in TLE
Cookery NC II, Commercial Cooking NC II
Bread and Pastry NC II
Valencia City Division
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Let us determine your prior knowledge in Preparing and Producing Bakery
Products by taking this pretest.
I. Multiple Choice:
Directions: Read and analyze the statement carefully. Choose the correct
answer and write letter only in your answer sheet.
A 1. What equipment is used to mix, blend or stir baking mixtures?
A. Electric mixer
C. Spatula
B. Rubber Scraper
D. Wooden Spoon
C 2. Which of the following is used for baking, heating or drying foods?
A. Electric mixer
C. Oven
B. Baking pan
D. Refrigerator
D 3. Which equipment below is used in rolling or kneading large amount of dough
mixture?
A. Electric mixer
C. Oven
B. Dough Cutter
D. Dough Roller
C 4. The following are substitute for egg, except one.
A. Applesauce
C. Sugar
B. Banana
D. Soy yogurt
B 5. Which ingredient below is best substitute for cornstarch?
A. Egg
C. Salt
B. Flour
D. Sugar
A 6. A cup of evaporated milk can be substituted with
which of the ingredients below?
A. 1 c. evap. Milk + ½ c. water
C. ½ c. evap. Milk + ½ c. water
B. 1 tbsp. evap. Milk + ½ c. water
D. ¾ tsp + 1 c. water
D 7. What is the equivalent measurement in cups of a ½ pureed ripe banana?
A. 1 cup
C. ¾ cup
B. ½ cup
D. ¼ cup
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B 8. What are the two types of dough?
A. Hard dough and Soft dough
C. Light dough and Thick dough
B. Lean dough and Rich dough
D. Plain dough and Rich dough
C 9. What are the two types of method used in kneading a dough?
A. Cut and Fold Method and
Cut in Method
C. One-bowl Method and
Conventional Method
B. Folding and kneading
D. Straight dough Method and
Sponge dough Method
D 10. Which type of mixing technique is commonly done in baking bread?
A. Blending
C. Folding
B. Creaming
D. Kneading
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B.
Matching Type:
Direction: Match column A with column B. Write your answer on the space
provided before the number.
COLUMN A
COLUMNB
C 1. Rubbing one or two ingredients in a bowl
A. Cutting in
with the help of a wooden spoon.
A 2. Mixing fat and flour with the use of a pastry
blender.
B. Folding
C. Creaming
D. Beating
B 3. This is working with two ingredients very
gently E. Cut and fold to retain air in the
mixture.
E 4. A combination of two motions cutting vertically
through the mixture and turning over and
over by gliding the spoon or rubber scrapper
D 5. It is done to incorporate air in a mixture
by mechanical agitation.
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What is it
Good day learners! In this lesson you have to read Information Sheet No. 1
thoroughly. After reading, please answer Self-check No.1 to check how much you have
learned from the new information you have read.
Information Sheet No. 1
Table Abbreviation
Unit of Measurement
Abbreviations
gallon gal.
quart qt.
pint pt.
cup C or c.
tablespoon tbsp. or T
teaspoon tsp. or t.
fluid ounce fl. oz.
ounce oz.
pound lb.
gram g.
kilogram kg.
Baking Ingredients Substitution
Substitution of Common Ingredients
Alternative ingredients that replace the role of the original
ingredients in the absence of other ingredients.
Examples:
1. Flour
A. 1 C All-purpose Flour
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= 70g. bread flour + 60g. cake flour
B. 1 C Bread Flour
= 1 tbsp. gluten flour + 1 c. all-purpose flour
2. Shortening
A. 1 C Butter
= 1 C margarine
3. Liquid Ingredients
A. 1 C evaporated milk
= ¾ C powdered milk + ½ C water
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4. 1 Egg
= 1/3 C applesauce
= ½ ripe pureed banana
= ½ C buttermilk
= ¼ C soy yogurt
5. 1 tbsp. Cornstarch
= 2 tbsp. flour
6. 1 ounce sweetened chocolate
= ¼ C cocoa + 1 ½ to 2 tsp. shortening
2. Equivalent Measurements and Weights
Equivalent
A measurement that will equate to the same quantity or amount with
another unit of measurement.
Given
Measurement/Weight
Equivalents
1 gallon (gal.)
4 quarts
1 quart (qt.)
2 pints
1 pint (pt.)
2 cups
1 cup (c.)
8 ounces (oz.)
½ cup
4 ounces
¼ cup
2 ounces
1/8 cup
1 ounces
1 tablespoon (tbsp..)
3 teaspoons (tsp.)
1 pound (lb.)
16 ounces
1 kilogram (kg.)
1000g (g.)
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Self-check No. 1
Assessment: Paper and Pencil Test
Activity 1
Directions: Based on the lesson presented above, write the substitute
ingredients of the following. Write your answers on the space provided.
A. Recipe: Classic Brownies
Ingredients:

2 oz. chocolate, melted

1/3 c. butter
⅓ c. margarine

1 C all-purpose flour
70 g bread flour + 60 g cake flour

¼ tsp baking powder

2 eggs, beaten (choose only 1 substitute)

1 C butter

½ tsp vanilla

1 C nuts, chopped
1 pc, pureed ripe banana
B. Recipe: Pan De Sal
Ingredients:

1kg bread flour

1 ½ tbsp., instant yeast


¼ c lukewarm water
200grams brown sugar
2 tbsp. oil
2 tsp rock salt
1 tsp vanilla
150grams lard
2 c water



1 kg all-purpose flour + 8 tbsp,gluten flour.


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C. Recipe: Cinnamon Roll
Ingredients:

1 tbsp. yeast

1tsp salt

1 tsp sugar

½ tsp vanilla

½ c. water

3 c all-purpose flour

2 c milk

¼ c sugar

3 tbsp. butter
280g bread flour + 180 g. cake flour
210g. bread flour-180g. cake flour
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Activity 2
Directions: Write the equivalent weights and measurement of the following
unit of measurements given below.
1. 4 qt.
=
1
gal.
2. ½ C
=
4
oz.
3. 2 tbsp.
=
6
tsp.
4. 1500g.
=
1½ kg.
5. 1 ½ pt.
=
3 C
6. 3 lb.
=
48 oz.
7. 32 tbsp.
=
2
C
8. 2 gal.
=
8
qt.
9. ¾ kg.
=
10. 2 ½ lb.
=
750 g.
½ C.
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What is it
Good day learners! In this lesson you have to read Information Sheet No. 2
thoroughly. After reading, please do the Performance Task No. 2.1 to check how much
you have learned from the new information you have read.
I.
Types, Kinds and Classification of Bakery Products
Preparing bakery products requires understanding and patience in
following the procedures and measuring the ingredients correctly. The
following lessons will let you experience how to make baked products.
There are different kinds of baked products. Let us talk about the very
common baked products which are the various types of breads. Below
are pieces of information that you need to read and familiarize.
A. Breads
Breads are baked goods which are usually made of the following
major baking ingredients, namely: flour, water and yeast or another
leavening agent. These ingredients are mixed and often kneaded and
baked.
Types of Bread
1. Soft Roll Bread – yeast-raised roll with a soft outer crust
a. Dinner Rolls
b. Ensaymada
2. Hard Roll Bread-- yeast-raised roll with a hard outer crust.
a. Monay
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b. Pan de Sal
3. Quick Breads—non yeast dependent bread made with a leavening
agent (such as baking powder or baking soda) that permits
immediate baking of the dough or batter mixture.
a. Muffins – tender, moist, and simple cup breads leavened with
baking powder or baking soda.
b. Biscuits – small flaky breads leavened with baking powder,
baking powder makes preparation time shorter than yeast is used.
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II.
Kinds of Dough in Baking Bread
1. Lean dough
This kind of dough is made of basic ingredients like flour, yeast,
salt, with enough amount of sugar and shortening. Lean dough is
usually made into Pan de sal, Pan Amerikano, French bread and
other crusty bread varieties.
2. Rich dough
This dough is still made of the basic ingredients flour, yeast, salt,
sugar and shortening. But this dough uses more sugar and
butter as shortening. It contains nuts, fruits, eggs and other
additional ingredients that would make your dough mixture
richer. This type of dough is used in making rolls, coffee cakes,
and sweet bread varieties.
What I Can Do
In this lesson you have to do the Performance Task No. 1 to check how much
have you learned.
Performance Task No. 1
Activity 1: Hands-on Activity
Directions: Follow the recipe on how to bake Pan de Sal using ingredients for
a lean type dough.
Recipe: Pan De Sal
Ingredients:

1-2 tbsp. dry yeast
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
1 c. lukewarm water

3 tbsp. white sugar

1 c. evaporated milk

3 tbsp. butter (melt in a lowest heat)

1 tsp. salt

5 ½ c. 1st class flour

Lard for greasing baking sheet/s
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Procedure:
1. Pre-heat the oven into 205˚C for 15 minutes only.
2. While you are pre-heating the oven measure the needed ingredients.
3. Sift the flour first before you measure or weigh.
https://bit.ly/36DSvoO
4. Dissolve yeast in a lukewarm water and sprinkle 1 tsp. sugar. Allow to stand
for 8-10 minutes until mixture becomes bubbly.
https://bit.ly/2RCEXWf
5. Combine milk, melted butter, salt, and 2 tbsp. of sugar. Stir until dissolved.
6. Put 2 c. flour and beat until smooth in texture.
https://bit.ly/2Gy5yxr
7. Add another 1 cup of flour. Continue mixing until the mixture is smooth.
8.
Transfer dough on a floured board and gradually add remaining flour while
kneading. Continue kneading until the dough becomes smooth and glossy or
shiny.
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9. Shape into a smooth ball and grease all sides with lard. Place in a slightly
greased bowl. Cover with clean damp cloth. Allow to rise for 1 ½ hour. Then
punch down the dough. Reshape and put it back in the bowl. Allow to rest for
20 minutes.
10. Cut dough into two. Then roll each half into an elongated shape.
11. Cut the dough into 12 equal pieces. Dredge each piece with bread crumbs.
12. Place them on a greased baking sheet with one side of each piece facing up,
spread them about 2 ½ cm apart. Let it rise until nearly double in size. Then,
bake them in a preheated oven at 180-200˚C for 12-15 minutes, or until its done.
Rubric for preparing variety of bakery products according to standard mixing
procedures/ formulation/recipes and desired product characteristics
Criteria
Excellent
(5points)
Very
Good
Good
(3points)
Fair
(2 points)
Poor
(1point)
(4 points)
Accuracy of following the
procedure in mixing the
ingredients
Color
of
the
baked
of
the
baked
Taste of
product
the
baked
product
Texture
product
Total
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What is it
Good day learners! In this lesson you have to read Information Sheet No. 3
thoroughly. After reading, please do the Performance Task No. 2 to check how much
you have learned.
I.
Mixing Procedures for Bakery Products
Methods of Mixing Dough.
A. Straight Dough Method/One Bowl Method
This method of mixing combines all ingredients together at one
time to make the dough. The dough needs kneading and will be
set aside to rise.
B. Sponge Dough Method
This method mixes part of the liquid, flour, and all of the yeast to
make a soft mixture which is set to rise until bubbly. Then, the
remaining ingredients will be added and the mixture is considered
as straight dough.
C. No-knead Dough Method
This method has a softer batter instead of a dough. Kneading is
not required to mix the ingredients thoroughly.
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What I
Can Do
Performance Task No. 2
Activity 1: Hands-on Activity
Directions: Follow the recipe of a straight dough method or one bowl method
of making a Banana Muffin.
Recipe: Banana Muffin
Ingredients:

1 ½ c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

3 large bananas, mashed

¾ c. white sugar

1 egg

1/3 c. butter, melted
Procedure:
1. Pre-heat oven to 350˚F for 15 minutes. Place paper cups on the muffin pan.
Sift together the flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, combine mashed banana, sugar, egg and melted butter. Add
in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake for 25-30 minutes or until done.
Rubric for preparing variety of bakery products according to standard mixing
procedures/ formulation/recipes and desired product characteristics
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Criteria
Excellent
(5points)
Very
Good
Good
(3points)
Fair
(2 points)
Poor
(1point)
(4 points)
Accuracy
of
following
the
procedure in
ingredients
mixing
the
Color of the baked product
Texture of the baked product
Taste of the baked product
Total
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What is it
Good day learners! In this lesson you have to read Information Sheet No. 3.1
thoroughly. After reading, please do the Performance Task no. 3 to check how much
you have learned.
3. Baking Recipe
Recipe: Soft Roll (Dinner Roll)
Ingredients:

315 g. 1st class flour

90 g. white sugar

10 g. yeast

150 ml. evaporated milk

30 g. butter

2 eggs (1 for egg wash)

½ tbsp. salt
Optional: hotdog, chocolate or cheese for filling
Procedure:
1. Pre-heat the oven into 180-190˚C or 375˚F for 15 minutes only.
2. While you are pre-heating the oven measure the needed ingredients.
3. Sift the flour first before you measure or weigh.
4. Add yeast into evaporated milk. Set aside.
5. In a large bowl cream sugar and butter until light and fluffy. Add egg.
6. Combine flour and salt. Stir slightly.
7. Pour flour mixture into a flat surface table. And make a well at the center.
8. Add butter mixture and milk mixture.
9. Mix all the ingredients until well blended.
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(if a dough cutter is available, use a dough cutter in mixing the added ingredients)
10. Knead the dough until all ingredients are incorporated or until it becomes
smooth in texture.
11. Place on a bowl and rest for an hour for proofing or to double its size.
12. Portioned dough for about 12 pieces and shaped to your desired shapes.
(you may add fillings like, cheese and hotdogs)
13. Place the dough into a slightly greased baking sheet and let it proof for about
an hour. Brushed egg wash or milk wash
14. Bake the dough for 15-20 minutes or until its done.
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What I Can Do
Performance Task No. 3
Activity 1: Hands-on Activity
Directions: Follow the recipe given in the information sheet no. 3.1. This activity will
be done individually and should last only for 2-4 hours. Your baked products will be
graded by this given rubric below.
Rubric for baking bakery products according to techniques and appropriate
conditions; and enterprise requirements and standards*
Criteria
Size
Shape
Excellent
Very Good
Good
Fair
Poor
(5points)
(4 points)
(3points)
(2 points)
(1point)
and
Color
Texture
Taste
Total
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Good day learners! In this lesson you have to read Information Sheet No. 4
thoroughly. After reading, please answer Self-check No. 2 to check how much you
have learned from the new information you have read.
I.
Bakery Product Characteristics
In this lesson, you will know how to determine the quality of a bread by
knowing its characteristics.
II.
Characteristics of a Well-Made Bread
1. Appears larger than its weight.
2. No cracks and bulges.
3. It has thin crust and has a golden brown color outer surface.
4. It has fine even grain and smooth crumb.
5. It has a soft and elastic texture when eaten.
6. It does not crumble easily.
7. It often smells like milk, sugar and nuts.
8. Typical breads usually taste sweet or creamy, not sour.
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Self-check No. 2
Assessment: Paper and Pencil Test
Activity 1
Directions: Bring the following baked products and give its characteristics.
1. Cheese Bread
a. Appears larger than its weight
b. No cracks and bulges
c. It has a fine and even grain,smooth crumb
d. It has a soft and elastic texture when eaten
e. It does not crumble easily
2. Ensaϊmada
a.
typical breads useually tast sweet or creamy, not sour
b.
Appears larger than its weight.
c.
It often smells like milk, sugar and nuts.
d.
It has thin crust and has a golden brown color outer surface.
e.
It has a soft and elastic texture when eaten.
3. Monay
a. Appears larger than its weight
b.
it does not crumble easily.
c.
It has fine and even grains, smooth crumb
d.
it often smells like mild,sugar and nuts
e.
it has thuin crust and has a golden brown color outer surface
4. Pan de sal
a. no cracks and bulges
b. appears larger than its weight
c. it has thin crust and has a golden brown color outer surface.
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d. it has a soft and elastic texture when eaten
e. it does not crumble easily
5. Pan de leche
a.
appears larger than its weight
b.
no craks and bulges
c.
it often smells like milk, sugar and nuts.
d.
typical breads usually taste sweet or creamy , not sour
e. it has fine and even grain , smoth crumb
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What I Have Learned
From all the information and recipes that you have encountered from these
lessons, what are your realizations about the following:
a. Using substitution of ingredients if the ingredients needed are not available.
i learned to be more resourceful in every situation specially when it is needed.
b. Differentiate soft rolls, hard rolls and quick breads.
soft rolls mad hard rolls are yeast bread, but quick bread are chemically raised
doughs (with baking poweder or baking soda).
c. Which type of dough used in making breads is more simple and convenient to
use and why?
active dry yeast is the best, its convenient, easy to used, and lasts a long time.
d. In your own observation and opinion, which among the three mixing procedures
is the most commonly used in making breads? Justify your answer.
the most commnly mixing in making breads for me are the three of them
because that very imprtant
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e. In the given recipes above, which bakery product did you enjoy doing the
most? State the reason of your choice.
a bread, particulary pandesal. because it is part
of our culture.
f. Based on the information sheet about the characteristics of a well-made bread,
how often do you think you encountered these characteristics on the
commercialized breads in the local bakeries? Is there really a need to cut down
the quality of bakery products in the market for quantity? Justify your answer.
for me no need to cut down the quality just becausse if you
change it, might be different on the original.
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CANDY APAO
Teacher 1
Bachelor in Secondary Education
Major in Technology and Livelihood Education
Bread and Pastry Production NC II Holder
TM 1 Holder
Oroquieta City Division
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Lesson Information
BAKING
TECHNIQUES USED IN BAKERY PRODUCTS
Baking is one of the delicate culinary arts, which requires careful and precise
measurements, ingredients, cooking temperatures, and techniques. Although the fine
balancing act of baking is intimidating to some, any home cook can become a
baker with the right ingredients and baking supplies, a bit patience, and reliable
recipes.
1. Always Have the Correct Butter Consistency
Butter is the start line point of food, so it is important to own it prepped as the recipe
suggests. The temperature of butter can affect the texture of baked goods. There
are three different consistencies of butter that baking recipes typically call for:
softened, chilled (or frozen like in scones), and melted.
Chilled butter that has been well chilled in the refrigerator or freezer so that it will
not melt during mixing. This helps create flaky pockets in recipes like pie crust.
melted butter should be liquified and lukewarm. If melted butter is too hot, the batter
and eggs will be cooked.
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shorturl.at/ktNO1
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2. Room Temperature is a KEY
When we mention temperature, a recipe entails temperature eggs or any dairy
ingredients like milk or yogurt, make it sure you will follow suit. The room
temperature of ingredients emulsify much easier into batter, which creates a uniform
texture throughout your baked good.
3. Read the Recipe before Beginning
Reading ahead will help you know the how, why, where, and when of what
you are close to do. It will take you 1-5 minutes and could save you from wasting
your ingredients (and money!) on a failed dessert.
4. Always Have Ingredients Prepped
Measure your ingredients before beginning a recipe. Read through the
ingredients, get them prepared and ready on your counter, then read the recipe fully.
There is little room for error after you begin recipes this way.
5. Learn How to Measure
Baking is a science. Excellent baking requires precise ratios, proven
techniques, and successful recipes that have been tested for taste. Unlike cooking,
you can’t just bake something by throwing some ingredients together, mess it up and
eat it anyway! One of the most crucial parts of baking is measuring ingredients
properly.
Problems are common if measurements are incorrect. Having a firm grasp of
measuring techniques is important. Measure dry ingredients in measuring cups or
spoons– these are specially designed for dry ingredients. Spoon and level (aka
―spoon and sweep‖) your dry ingredients. This means that you should use a spoon to
fill the cup and level it off.
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6. Weigh Your Ingredients
A gram or ounce is often a gram or an oz. But a cup isn’t always a cup.
shorturl.at/ktNO1
7. Get an Oven Thermometer
When you set your oven to 350°F, it not really be 350°F inside. It could only
be off by a touch – 10 degrees about. Or over that – 100 degrees or perhaps more!
for baked goods. An inaccurate oven can ruin your food, the hours spent on the
recipe, the cash spent on ingredients, and leave you hungry for dessert.
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shorturl.at/ktNO1
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8. Keep Your Oven Door Closed
You now know how the oven’s temperature can ruin a recipe. But what can
completely throw off the oven temperature is constantly opening and shutting that
oven to peek at your baking cupcakes.
9. Chill Your Cookie Dough
If a recipe requires chilling the cookie dough, don’t skip that step.
If a recipe yields super sticky cookie dough, chill it before rolling and baking.
Chilling firms up cookie dough, decreasing the chance of spreading. Chilling cookie
dough not only ensures a thicker, more solid cookie but an accentuated flavour.
Mixing Techniques Used in Baking
Mixing methods greatly affect flour mixtures and its resulting product. Various
techniques have been developed for efficiency and convenience. Some of them are
as follows:

Creaming – rubbing one or two ingredients in a bowl with the help of a
wooden spoon or electric mixer to make a soft fluffy mixture. The
creamed mixture should have both smooth and grainy particles.
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shorturl.at/xyTV6
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
Cutting in – mixing fat and flour with the use of a pastry blender or two
knives in a scissor-like manner. This method cuts fat into small pieces,
coating them with flour to create coarse, granular mixtures for pastries
and biscuits.
shorturl.at/hjPW3

Folding – this is working with to ingredients very gently to retain air in
the mixture. It often involves one delicately textured ingredient such as
beaten egg white or whipped cream, which would be reduced to
nothing if handled crudely, and a batter type mix.
shorturl.at/ACGU3
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
Cut and fold – a combination of two motions cutting vertically through
the mixture and turning over and over by gliding the spoon or rubber
scrapper across the bottom of the mixing bowl at each turn.
shorturl.at/cgBOX

Beating – it is done to incorporate air in a mixture by mechanical
agitation. It could be finished with the help of special gadgets like wire
whips, egg beaters or electric food mixers or with a fork.
shorturl.at/dsFIZ

Stirring – it is often done with a wooden spoon, rotating it through a
mixture as long as necessary usually until the ingredients are
combined.
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shorturl.at/cmDG9
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
Whipping – it is a process of beating eggs and cream to fill them with
air and make them thick and fluffy.
shorturl.at/deES7

Sifting – it is a process of separating coarse particles in the ingredients
by passing through a sieve. Air is incorporated through this method.
shorturl.at/eiyFS
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Self-Checked
Below are statements describing the different mixing techniques used in
producing bakery products. Choose the correct word/term from the box and
write your answer in your test notebook.
Creaming
Cutting-in
Stirring
Beating
Whipping
Sifting
Folding
Cut and Fold
Sifting
1. Separating coarse particles in the ingredients by passing
through a sieve.
creaming 2. Rubbing one or two ingredients in a bowl with the tip of a wooden
spoon or electric mixer.
cutting-in 3. Mixing fat and flour using a pastry blender or two knives in a scissorlike manner.
Folding
4. Working with two ingredients very gently to retain air in the mixture.
whipping
5. Beating egg and creaming to fill with air and make them thick and
fluffy.
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Lesson Information
TEMPERATURE RANGES IN BAKERY PRODUCTS
Types of Product
Oven Temperature
Baking Time
Biscuits
425°F - 450°F
10 to 15 min
Corn bread
400°F - 425°F
30 to 40 min
Muffins
400°F - 425°F
20 to 25 min
Quick Loaf breads
350°F - 375°F
1 to 1 ¼ hr
425°F
30 to 40 min
Drop
425°F - 450°F
8 to 15 min
Rolled
425°F - 450°F
8 to 10 min
BREADS
Yeast bread
COOKIES
Oven temperature is one in all the key baking parameters. It will be measured,
modified, and controlled in order to influence process conditions directly, thereby
affecting a product’s final characteristics.
The oven temperature for bread baking varies in line with the ingredients
accustomed make the bread. Generally, leaner breads (made with flour, water, and
yeast) are baked at 400° to 425°. Richer breads (made with more fat and eggs) are
baked at lower temperatures. Breads made with but 1/2 cup sugar are generally baked
at 375° and bread with more are baked at 350°.A loaf of bread can bake from 25 to 45
minutes. The baking time depends on the scale and shape of the loaf and also the
temperature of the oven.
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General Guidelines and Principles in Baking
1. Be familiar with the kinds of flours and their specific uses.
2. The frequency and intensity of mixing flour with other ingredients differ from
each product.
3. Ingredients combined in a product react differently at various temperatures.
4. The rate at which boiling temperature inside the product is reached depends
on oven temperature, ingredients, size, and shapes of baking pans.
5. Baked products that are crisp or brittle require temperature higher than boiling
point, while those that are soft and spongy, like breads, cakes, or muffins, do
not require above boiling point temperature.
6. When the oven temperature is too high, crust is formed too fast, limiting its
expansion, thus, producing a product that is cracked and lower in volume.
7. To start right, check all ingredients (with their prescribe kinds and amount),
baking procedure, tools, and equipment needed.
8. Do all preparation activities like measuring, sifting, greasing, peeling, paring,
mashing, chopping, thawing, etc. before mixing.
9. Follow carefully the procedures and techniques in correct measurements for
dry and liquid ingredients.
10. Know how to execute properly the different processes involved in baking.
11. Use the right size of baking pan needed for the recipe. Using the correct pan
gives your baked product a good size, good shape, and good contour.
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Glossary
Bake
to cook food in a dry heat method inside an oven.
Blend
to combine ingredients and produce a homogeneous mixture
Chill
to refrigerate, to reduce the temperature of food.
Dough
a soft, thick mass or mixture of dry ingredients (e.g., flour or
Meal) and liquid (e.g., water) that is kneaded, shaped, and
Baked into bread or pastry
Folding
this is working with two ingredients very gently to retain air in
the mixture.
Knead
to press, stretch, and fold the dough until gluten is
developed.
Mix
to combine ingredients in any way that make distribution of
ingredients evenly.
Pre-heat
to heat the oven prior to baking to achieve the required heat.
Sifting
it is the process of separating coarse particles in the
ingredients.
Stir in
to add another ingredient into the mixture.
Whip
to beat rapidly and continuously to aid incorporation of air as
in whipping egg whites to make meringue and cream.
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Generalization:
This module gave opportunity to develop their skills in Preparing and
Producing Bakery Products according to standard operating procedures, techniques
and knowledge of Bread and Pastry Production.
This prepares them to move on to the next important skills for development in
preparing and procedure in pastry products.
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MICHELLE M. INSO
Teacher 1
BSIE major in Food Service Management
Bread and Pastry NC II Holder
Housekeeping NC II Holder
Division of Bukidnon
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Post test
Let us determine your learning about Preparing and Producing Bakery
Products by taking this test.
Multiple Choice:
Directions: Read and analyze the statement carefully. Choose the correct
answer and write the letter only in your answer sheet.
A 1. What equipment is used to mix, blend or stir baking mixtures?
A. Electric mixer
C. Spatula
B. Rubber Scraper
D. Wooden Spoon
C 2. Which of the following is used for baking, heating or drying foods?
A. Electric mixer
C. Oven
B. Baking pan
D. Refrigerator
D 3. Which equipment is used in rolling or kneading large amount of dough mixture?
A. Electric mixer
C. Oven
B. Dough Cutter
D. Dough Roller
C 4. The following are substitute for egg, except one.
A. Applesauce
C. Sugar
B. Banana
D. Soy yogurt
B 5. What ingredient below can be an alternative for cornstarch?
A. Egg
C. Salt
B. Flour
D. Sugar
C 6. A cup of evaporated milk can be substituted with
which of the following ingredients?
A. 1 c. evap. Milk + ½ c. water
C. ½ c. evap. Milk + ½ c. water
B. 1 tbsp. evap. Milk + ½ c. water
D. ¾ tsp + 1 c. water
D 7. What is the equivalent measurement in cups of a ½ pureed ripe banana?
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A. 1 cup
C. ¾ cup
B. ½ cup
D. ¼ cup
B 8. What are the two types of dough?
A. Hard dough and Soft dough
C. Light dough and Thick dough
B. Lean dough and Rich dough
D. Plain dough and Rich dough
D 9. What are the two types of method used in kneading a dough?
A. Cut and Fold Method and
Cut in Method
C. One-bowl Method and
Conventional Method
B. Folding and kneading
D. Straight dough Method and
Sponge dough Method
D 10. Which type of mixing technique is commonly done in baking bread?
A. Blending
C. Folding
B. Creaming
D. Kneading
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C.
Matching Type:
Direction: Match column A with column B. Write your answer
on the space provided before the number.
COLUMN A
COLUMN B
C 1. Rubbing one or two ingredients in a bowl
A. Cutting in
with the help of a wooden spoon.
B. Folding
A 2. Mixing fat and flour with the use of a pastry
C. Creaming
blender.
D. Beating
B 3. This is working with two ingredients very gently
to retain air in the
E. Cut and fold
mixture.
E 4. A combination of two motions cutting vertically
through the mixture and turning over and
over by gliding the spoon or rubber scrapper
D 5. It is done to incorporate air in a mixture
by mechanical agitation.
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Answer Key
Pretest and Posttest
I.
Multiple Choice
II. Matching Type
Self-check No. 1
Activity 1
8
8
1.1/3 c. margarine
1. gal.
2. 4 oz.
3. 6 tsp.
4. 1 ½ kg
5. 3 C.
B.
flour + 8
1. ifting
2. Creaming
3. Cutting-in
4. Folding
5. Whipping
a. Typical breads usually taste sweet or creamy, not sour.
b. Appears larger than its weight.
C. It often smells like milk, sugar and nuts.
d. It has thin crust and has a golden brown color outer surface.
e. It has a soft and elastic texture when eaten.
3. Monay
8. Appears larger than its weight.
b. It does not crumble easily.
C. It has fine and even grain, smooth crumb.
d. It has thin crust and has a golden brown color outer surface.
e. It often smells like milk, sugar and nuts.
4. Pan de Sal
a. Appears larger than its weight.
b. No cracks and bulges.
c. It has thin crust and has a golden brown color outer surface.
d. It has a soft and elastic texture when eaten.
8. It does not crumble easily.
5.Pan de leche
8. Appears larger than its weight.
b. No cracks and bulges.
C. It often smells like milk, sugar and nuts.
d. Typical breads usually taste sweet or creamy, not sour.
8. It has fine and even grain, smooth crumb.
8
8
ehC felS
1.
ead
a. Appears larger than its weight.
b. No cracks and bulges.
C. It has fine and even grain, smooth crumb.
d. It has a soft and elastic texture when eaten.
8. It does not crumble easily.
2. Ensaymada
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References
Book References

Technical-Vocational and Livelihood Home Economics
Bread and Pastry Production NC II Manual

Basbas, Leonora. Bread and Pastry Production Volume I
Internet Resources
https://www.google.com/search?ei=wvxSXNmsFcnZvASa5pC4Bg&q=milk+in+baking&oq=mi
lk+in+baking&gs_l=psy-ab.3..0l4j0i22i30l6.2031.3702..5063...0.0..0.529.1998.0j9j5-1......
https://www.pressreader.com/
https://www.google.com/search?ei=7bhSXKP3JIauvwSiuLdo&q=what+is+butter&oq=what+i
s+butter&gs_l=psy-ab.3..0i20i263j0l4j0i20i263j0l4.40502.49672..51424...
i20i263j0l4.40502.49672..51424...
www.merriam-webster.com › dictionary › quick bread
www.vocabulary.com › dictionary › soft roll
www.thefreedictionary.com › hard+roll
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https://bit.ly/36DSvoO
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