Bread and Pastry

Production
Quarter 1 – Module 1: Prepare
and Produce Bakery Products

DO_Q1_BreadandPastry_Module1
BREAD AND PASTRY PRODUCTION NC II
Alternative Delivery Mode
Quarter 1 – Module 1: Prepare and Produce Bakery Products
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Mary Hope A. Aldiscimo

Editor: Shirbenly Y. Garcia
Reviewers: Shirbenly Y. Garcia
Remedios B. Santos
Language Editor: Lilia H. Jaime
Layout Artist: Mary Antoinette N. Bien
Management Team: Meliton P. Zurbano, OIC-SDS, ASDS
Filmore R. Caballero, CID Chief
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Edna L. Llanera, PSDS/SHS Focal Person
Remedios B. Santos, EPS

Printed in the Philippines by ________________________

Division of City Schools - Valenzuela
Office Address: Pio Valenzuela St. Marulas, Valenzuela City
Telefax: 8-294 4340
E-mail Address: [email protected]
 Bread and Pastry
Production NC II
Quarter 1 – Module 1:
Prepare and Produce Bakery
Products
(WEEK 1 – 4)
OVERVIEW

Baking is cooking by dry heat in an oven or oven-type appliance. It is a method

of cooking used in making breads, cakes, pies, pastries, and biscuits which
everybody enjoys eating. Baking is an enjoyable activity which you can learn either
as a hobby or as an income-generating project.
This module will give you knowledge of the different bakery products and
provide you hands-on experience in baking, from the basic biscuits to the more
complex cookies, muffins, and breads.

To the Parents

This module can be used in learning in the absence of classroom set-up. As a

parent or Guardian, you can guide your child in using this module. Supervise your
child while doing the activities in this module.

(Ang modyul na ito ay magagamit sa pagkakatuto habang nasa bahay. Bilang

magulang o tagapangalaga ay maaari ninyong gabayan ang inyong mga anak sa
paggamit nito. Tulungan ang inyong anak sa paggawa ng mga aktibidad na
bahagyang mahirap, upang maging ganap ang kanilang pagkatuto)

To the Learners
This module is made in response to your need. The purpose of this is to help
you with your education while you are not in the classroom. It also seeks to allow
you to have meaningful learning opportunities.

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning resource while being an active
learner. This module has the following parts and corresponding icons:

What I Need to
This will give you an idea of the skills or
Know
competencies you are expected to learn in the
module.
This part includes an activity that aims to
What I Know check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
 This is a brief drill or review to help you link
What’s In
the current lesson with the previous one.

In this portion, the new lesson will be

What’s New
introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity, or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.
This comprises activities for independent
What’s More practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have This includes questions or blank

Learned sentences/paragraphs to be filled into
process what you learned from the lesson.
This section provides an activity that will help
What I Can Do
you transfer your new knowledge or skill into
real-life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional In this portion, another activity will be given

Activities to you to enrich your knowledge or skill of the
lesson learned. This also tends the retention
of learned concepts.
The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Do not forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and a
gain deep understanding of the relevant competencies. You can do it!
 Table of Contents

Tittle Page
What I need to Know …………………………………………………………. 1
What I know ………………………………………………………………….. 1
Week 1 Baking tools and equipment
• What’s In? ………………………………………………… 2

• What’s New? ……………………………………………… 2–7

• What have I 7
learned?.............................................................
Week 2 Baking Ingredients
• What’s In? ………………………………………………… 8

• What’s New? ……………………………………………… 8 – 12

• What have I 13
learned?.............................................................
Week 3 Classification of Baked Products
• What’s In? ………………………………………………… 14

• What’s New? ……………………………………………… 14 – 19

• What have I 19
learned?.............................................................
Week 4 Packaging and storing baked products
• What’s In? ………………………………………………… 20

• What’s New? ……………………………………………… 20 – 25

• What have I 25
learned?.............................................................
What’s More? …………………………………………………………………. 25
What I can do? ………………………………………………………………… 26
Assessment…………………………………………………………………….. 27 – 28
Additional Activity…………………………………………………………….. 28
Answer Key……………………………………………………………………. 29 – 30
References …………………………………………………………………….. 31
 What I Need to Know

This learning module on Bread and Pastry Production leads to National

Certificate Level II (NCII). This module is designed for high school students to
develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry
Production.
The content of this lesson are the following concepts:

a. Baking tools and Equipment

b. Baking Ingredients
c. Measurement, Selection, Weighing of Ingredients.
d. Mixing methods, types, classification of Bakery products.
e. Baking Temperatures

What I Know

Directions: Check the appropriate column if you can perform the following
competencies.

I can… YES NO
Recognize tools and equpment used in baking
Identify ingredients used in baking
Select, measure, and weigh ingredients peoperly according
tos tandard recipre
Choose appropriate oven temperature
Pack and store baking prodcuts according to industry
standard

Week
1 Baking Tools and Equipment

Baking is a sophisticated method of cooking food. It requires special tools

and equipment to bring out the best results. To prepare for baking, be familiar with
the following baking tools, utensils and equipment classified according to their use.

1 DO_Q1_BreadandPastry_Module1
 What’s In

It is important to measure the ingredients accurately to get standard products and

efficient use of materials. Different flour in different localities need varying amounts
of liquid and this should be considered in baking. Keep a record of the quantity of
flour used each time you bake to find out which measurement produces the best
result from the flour available in your area. You will soon learn to judge the correct
amount of liquid to add by the consistency of the dough and the way it handles.

What’s New

BAKING TOOLS AND EQUIPMENTS

A beginner baker or professional must familiarize themselves with the
different tools and equipment in baking as well its purpose. List of baking tools and
equipment will help you organize your baking activity. Here are the basic tools and
equipment that you must have in your kitchen.

A. MEASURING Name of Description

TOOLS tools
1. Liquid it is a clear glass or
measuring plastic cup used for
cups measuring liquid; it
has a graduated
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library.com/clipart/423006.htm where the
measurement is
indicated.
2. Dry it is made of metals
measuring or plastic with
cups different sizes, it is
used to measure dry
ingredients like
Figure flour, sugar, oats
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/kitchen-dining-measuring-tools-scales/ used to measure
solid ingredients like
butter and lard.

2 DO_Q1_BreadandPastry_Module1
 3. Measuring it can be made of
spoons metal or plastic with
different sizes, it is
used to measure a
Figure small amount of
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art
-measuring-spoons-coloring-page-i-
abcteachcom-45630

4.Weighing it is used to
scale measure
a. Digital weight or
scale mass of an
Figure 4:https://www.lazada.com.ph/products/10kg-
b. Dial ingredients.
weighing-scale-i978192694.html mechanical
scale

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11519658-30mm-digits-digital-weighing-scale-auto-
power-off-function-longer-battery-life.html
5. Timer it is used
to follow
the time
Figure you are
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the oven.

3 DO_Q1_BreadandPastry_Module1
B. MIXING, BLENDING AND CUTTING TOOLS Name of Description
tools

1. Dough it is used to
cutter scrape or cut
bread dough, it
can be made of
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wood, plastic, or
coupes-pate-et-raclettes/13780-stainless-steel-
steel.
dough-scraper-3325980010465.html

2. Flour it is used to sift

sifter dry ingredients
to remove lumps
or loosen
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Baking-Rustproof-Stainless/dp/B07H6LW9NP lighten them.
3. Grater it is a kitchen
tool with a
rough surface
which is used to
grate cheese or
vegetables and
fruits.
4. Mixing is a deep bowl
bowl that is use for
mixing
Figure ingredients
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essentials/mixing-bowls/3-piece-glass-mixing-bowl-
set/si-20mb1/p-1560925732504.htm

5. Rolling it is used to
pin shape and
flatten the
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cliparts.html

6. Strainer has holes

punched in it or
made of crossed
wires for
separating solid
Figure matter from a
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vector-strainer-sieve-kitchen-utensil.html

7. Rubber it is used to
scraper scrape or to
gather or
consolidate
batter, dough
and more.

4 DO_Q1_BreadandPastry_Module1
 8. Spatula used for lifting,
flipping, or
spreading of
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spatula/409-7715.html
9. Wooden used for stirring
spoon and mixing
ingredients in
cooking or
preparation in
Figure 13: baking. It is
https://www.istockphoto.com/vector/set-of- made of wood
wooden-spoons-gm505508298-83704925 and has a long
handle.
10. Wire is a utensil
whisk which can be
used to blend
ingredients
smooth or to
Figure 14:https://clipartpng.com/?2805,stainless- incorporate air
steel-wire-balloon-whisk-png-clipart into a mixture,
in a process
known as
whisking or
whipping.
11. Rotary A hand tool that
eggbeater is used to
manually mix
and beat eggs or
other similar
ingredients,
such as sauces,
batter, egg
whites, and
dressings.
12. Kitchen are specially
shears designed, sturdy
scissors for the
kitchen, use for
cutting food,
Figure 15: label, or
https://www.gograph.com/clipart/kitchen-scissors- packaging.
gg85508756.html

5 DO_Q1_BreadandPastry_Module1
 13. Electric is a kitchen
mixer appliance for
mixing, beating,
kneading, and
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photo/electric-mixers.html

C. BAKE PANS Name of tools Description

1. Muffin pan a pan with cylindrical

indentations used for
baking cupcakes or
muffins.

2. Loaf pan a long, deep dish or pan for

baking bread, cake, etc.

Figure
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s-and-pans

3.Cookie sheet / is a flat, rectangular metal

Baking sheet pan used in an oven. It is
often used for baking bread
rolls, pastries, and flat
products such as cookies,
sheet cakes, Swiss rolls,
and pizzas.

D. DECORATING TOOLS Name of Description

tools
Pastry also known as a
brush basting brush, is a
cooking utensil
used to spread
Figure butter, oil, or glaze
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E. EQUIPMENT Oven is a thermally

insulated chamber
used for the
heating, baking, or
drying of a
Deck oven substance, and
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china.com/product/rKTxaBDUjYpQ/China-Electric- cooking.
Deck-Oven-RM-2-2D-.html

6 DO_Q1_BreadandPastry_Module1
 Electric oven
Figure
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electric-oven-with-rotisserie-28l

Microwave oven
Figure
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devices-immersion-coil-heaters/microwave-
oven/p/ct41.1

What I Have Learned

Directions: Identify the tools and equipment that you are going to use and indicate
its purpose of each tool or equipment using the recipe of Ensaymada below. Write
your answer in your baking journal. Scoring rubric will be given and explained by
your teacher.

ENSAYMADA

Ingredients:
5 Tablespoon lukewarm milk ¼ c. white sugar
1 ½ teaspoon active dry yeast 1 piece egg
2 cups bread flour 2 T. vegetable oil
½ t. salt

Procedures:
1. In a small bowl, mix the yeast and milk. In a large bowl, stir together the
bread flour, salt, and sugar. Make a well in the center and pour in the
yeast mixture. Cover with light dusting of flour and let it stand for about
15 minutes until frothy.

2. Stir together the egg and oil and pour into the bowl with the flour. Mix
until the dough comes together then turn out onto a floured surface,
knead until smooth about 15 minutes. Place in a greased bowl and cover.
Let it stand for about 20 minutes to relax.

3. Preheat the oven to 375°F(190°C). Divide the dough into 15 pieces. Roll
each piece into a 12 inch long rope. Roll the ropes into spiral shape, and
place on an ungreased baking sheet.

4. Bake for 10 minutes in the preheated oven or until golden brown .

7 DO_Q1_BreadandPastry_Module1
 Week
2 Baking Ingredients

You already know the different tools and equipment in baking, let us now
discuss the baking ingredients and its purpose for us to be able to bake, we need to
recognize what those are. Let us learn what ingredients we can use in baking are.
We need to know what their function are, uses and effects in our baking for us to
use the appropriate ingredients.

What’s In

Directions: Give at least three examples and function of each tools and equipment
based on classification. Write your answer in your baking journal.

a. Measuring tools
b. Mixing tools
c. Cutting tools
d. Baking pan
e. Decorating tool
f. Equipment

What’s New

BAKING INGREDIENTS
Baking is an exact science it relies on the chemistry of carefully and
appropriately measured ingredients to create a masterpiece. The key to baking
success is also relies on the freshness and good quality ingredients.

A. MAJOR INGREDIENTS

1. Flour – is the primary ingredient in baking. It is a powder made by grinding raw

grains, roots, beans, nuts, or seeds. The most common type is wheat flour.
Types of Flour:

a. Hard flour (Bread flour) – it has high water absorption capacity. Has
high in protein, with 12-14% gluten content, and has strongest gluten
strength.

8 DO_Q1_BreadandPastry_Module1
 b. Soft Flour – Characterized as being low in protein. Low water
absorption and has a 9 – 11% gluten content. Ideal for cake, pastry, and
cookies.

c. All-purpose flour – is also called a general used flour or pastry flour.

10 – 11 % gluten content
d. Cake flour - 7-9% gluten content. Special made for making cakes.

Uses of Flour:
1. Provides structure, texture, and color to baked products

2. Provides nutritive value to baked products

3. Used as thickening agent

4. Used as binder of food

5. Used as stiffening agent in laundry

2. Sugar - is the generic name for sweet-tasting, soluble carbohydrates; it serves as

food for the Yeast. The yeast absorbed into its cells will produce carbon dioxide. It
makes color of the crust richer.

Types of Sugar:

a. Granulated sugar - is also known as white sugar, or “regular” sugar. It is

the sugar that is most used in baking.

b. Brown sugar - is a sucrose sugar product with a distinctive brown color

due to the presence of molasses.
c. Confectioner Sugar - finely powdered sugar used for making icings and
candy.

d. Caster Sugar - it refers to a sugar that is ground to a consistency between

granulated and powdered sugar in coarseness.

Effect of Sugar in Baking

1. Increase dough development

2. Makes the color of the crust richer

3. Improves the nutritive value, flavor, and aroma of the product

4. Makes the bread more tender

5. Increase the volume of the loaf

6. Serves as food for the yeast

9 DO_Q1_BreadandPastry_Module1
 7. Contributes to moisture content of baked products, increasing its storing
quality

8. Acts as creaming agent

3. Shortening - is any fat that is solid at room temperature and used in baking. It
makes bread products tender and improve flavor. It assists in gas retention, giving
better volume and crust.

Types of Shortening:

a. Butter - is a dairy product made from the fat and protein components of
milk or cream. Most frequently made from cow's milk, consisting of
approximately 80% butterfat. It remains solid when refrigerated, but softens to
a spreadable consistency at room temperature, and melts to a thin liquid
consistency at 32-35°C (90-95 °F).

b. Margarine - made from hydrogenated vegetable oil. It contains 80-85

percent fat, 10-15 percent water and 5 percent salt. The hydrogenation process
makes oil solid. It is a non-dairy product created as a substitute for butter.

c. Lard - is the semi-soft, white fat located in the fattiest portions of a pig. It is
used as a cooking fat for centuries. It has a distinctive flavor and unique crystal
structure which enhances flakiness in pie crusts.

d. Oil – is plant, animal, or synthetic fat used in frying, baking, and other
types of cooking.

Uses of Shortening in Baking

1. Makes bread products tender and improve flavor.
2. Assist in gas retention giving better volume and crust.

3. Prevent the cohesion of gluten.

4. Improve the aroma, color, and texture of baked products.

5. Improve the shelf life of baked products because of its moisture.

4. Eggs - are the backbone of many baked goods and contribute to its structure.
Eggs also provide steam for leavening or moisture for starch. Egg yolks add
moisturizing fat and help emulsify the batter, giving the baked good a smooth and
creamy texture.

Uses of Eggs in Baking

1. Eggs, as well as flour, are the structural ingredients in baking.

10 DO_Q1_BreadandPastry_Module1
 2. Eggs provide leavening; add color, texture, flavor, and richness to the batter;
and act as stabilizer in mixture that inherently wants to separate into its two
parts, like oil and water. They are very important in helping to bind all the
other ingredients together.

3. Beaten eggs are used as leavening agents as they incorporate air into the
batter, which will expand in the oven and cause the cake to rise.

4. Eggs are used as thickening agent.

5. Egg washes are brushed on many baked goods to create a golden shiny top.
The egg white provides luster and the egg yolk color.

6. Egg whites are used to make meringues.

5.Leavening Agents - substance causing expansion of dough and batters by the

release of gases within such mixtures, producing baked products with porous
structure.

Classification of Leavening Agents

a. Chemical leavening agents - a mechanism used in baking industry to provide

volume through the release of gases to enhance the eating quality of baked
goods. Most commercially used chemical leavening systems include a
combination of baking soda (sodium bicarbonate) and one or more acids or acid
salts.

Examples of Chemical leaveners:

1. Baking soda

2. Baking powder

3. Cream of Tartar

b. Biological leavening agents - is a substance used to make baked products

lighter by helping them rise. Yeast it is a one-celled fungus that converts sugar
and starch into carbon dioxide bubbles and alcohol, which make dough rise.

Types of Yeast:

a. Active Dry Yeast

b. Instant Active Dry yeast
c. Compressed yeast or Fresh yeast

6. Salt - controls yeast growth and has a strengthening effect on the gluten in the
dough. In pastry-making, it helps cut the oily mouth feel of buttery dough and
encourages browning.

7. Liquid Ingredients - provide moisture to rehydrate and activate the yeast and
bring together the flour and any other dry ingredients to make the dough.

11 DO_Q1_BreadandPastry_Module1
 a. Water - It is the cheapest liquid used in baking.

b. Milk and other dairy products- Unlike water, they add a slight flavor to the
final baked goods and increase its richness.

1. Types of Milk Used in Baking

• fresh milk or whole milk

• evaporated milk

• condensed milk
• skimmed milk

• powder or dry milk

2. Uses of Milk in Baking

• increases nutritive value of baked products

• enhances texture and increase softness of baked goods

• acts as a strengthener when mixed with flour because it helps in the
formation of gluten, which gives a baked item structure

• provides moisture and tenderness to baked goods

• enhances flavor
• extends the shelf life of a cake

• boosts crust color

B. MINOR INGREDIENTS

They are not as important as the major ingredients in baking, but they are
essential in attaining the sensory qualities of baked products. They are used in small
quantity but contribute to the enhancement of flavor and texture of the baked
products. These are the ingredients that add distinction and character to baked
goods.

• Flavorings • Vanilla

• Spices • Wines

• Coffee • Gelatin
• Chocolate and cocoa • Fruits

Types of Chocolate

There are different types of chocolates to choose from, it is according to our

preference which of them you are going to use.

1. Unsweetened Chocolate

2. Bittersweet and Semisweet Chocolate

3. Milk Chocolate

12 DO_Q1_BreadandPastry_Module1
 What I Have Learned

Directions: Identify the following statements. Choose your answer from the box
below and write your answer on the space provided.

Egg Flour Margarine hard flour/bread flour

Salt Yeast Shortening

Butter Sugar Leavening agents

__________1. What do you call the backbone of many baked goods and contribute to
its structure? It also provides steam for leavening or moisture for starch.
__________2. It Controls yeast growth and has a strengthening effect on the gluten in
the dough.
__________3. It is the primary ingredient in baking. It is a powder made by grinding
raw grains, roots, beans, nuts, or seeds. The most common type is wheat flour.
__________4. A substance causing expansion of dough and batters by the release of
gases within such mixtures, producing baked products with porous structure.
__________5. A type of fat that is solid at room temperature and used in baking. It
makes bread products tender and improve flavor.
__________6. It is the generic name for sweet-tasting, soluble carbohydrates Serve as
food for the yeast, the yeast absorb into its cells will produce carbon dioxide.
__________7. It has high water absorption capacity, Is high in protein, with 12-14%
gluten content, and has strongest gluten strength.
__________8. It is made from hydrogenated vegetable oil. It contains 80-85 percent
fat, 10-15 percent water and 5 percent salt.
__________9. A substance used to make baked products lighter by helping them rise.
It is a one-celled fungus that converts sugar and starch into carbon
dioxide bubbles and alcohol, which make dough rise.
__________10. A dairy product made from the fat and protein components of milk or
cream. Most frequently made from cow's milk, consisting of
approximately 80% butter.

13 DO_Q1_BreadandPastry_Module1
 Week Measuring and Weighing Ingredients
3 and Classification of Bakery Products
It is important to measure the ingredients accurately to get standard products
and efficient use of materials. Different flour in different localities need varying
amounts of liquid and this should be considered in baking.

What’s In

Direction: Convert the following measurement and show your solutions. Use your
baking journal for your answer.

1.) 2 ½ kilo = ____________ grams

2.) 5 kilos = ____________ pounds
3.) 2 pounds = ____________ ounce
4.) 20 quarts = ____________ gallon
5.) 3 liters = ____________ cups

What’s New

TECHNIQUES IN MEASURING AND WEIGHING INGREDIENTS USED IN BAKING

Keep a record of the quantity of flour used each time you bake to find out
which measurement produces the best result from the flour available in your area.
You will soon learn to judge the correct amount of liquid to add by the consistency
of the dough and the way it handles.

A. Measurement of Dry and Liquid Ingredients

1) Dry Ingredients
A. Flour • Sift the flour to remove lumps.
• Spoon sift flour lightly into a measuring cup heaping it well over the top of
the cup. Do not shake the cup.
• Level off the cup with a straight-edged utensils or spatula.

14 DO_Q1_BreadandPastry_Module1
 • For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the standard
measuring cup.

B. Sugar

• White sugar needs sifting only if lumpy. Proceed as in the measurement of

flour.
• Brown sugar, if lumpy, press through a coarse sieve to crush the lumps.
Pack into measuring cup just enough to hold its shape. Level off.
• Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly
into measuring cup. Level off with spatula or any straight edged utensil. Do
not shake the cup.

C. Baking Powder, Soda, Salt and Spices

• Fill measuring spoon with the desired ingredients. Level off with a spatula
or any straight-edged utensils. If baking powder has caked, stir lightly
before measuring.
• With the use of measuring cup
• Water Displacement Method

D. Shortening
• With the use of measuring cup
Have shortening at room temperature. Pack firmly into the measuring
cup, taking care not to have air pockets. Level off with a spatula or any
straight – edge utensils. Use standard measuring spoon for less than ¼
cup shortening.

• With the use of measuring cup

Fill the cup with cold water to ¼ cup level if ½ cup of fat is desired and
add shortening enough to cause the water to rise to the 1 cup mark. To
measure ¼ cup, fill with cold water up to ¾ cup level and add shortening
enough to raise the water up to the 1 cup mark. Drain well.

2. Liquid Ingredients

A. WATER AND MILK

A liquid measuring cup is best to use for liquid ingredients because it
is clear and see through. It also has a spout that makes pouring of liquids
easy.
These are the steps in measuring liquids

1. Set up the liquid measuring cup. Place the measuring cup on a flat, even
surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when the
liquid reaches the marker line for the desired amount.
3. Check your measurement. Bend down so that your eyes level with the
marker line. Look at the top of the liquid.

15 DO_Q1_BreadandPastry_Module1
B. TERMS, ABBREVIATION AND METRIC MEASUREMENT CONVERSION

KITCHEN ABBREVIATION CUPS METRIC

TERM 1 Cup 250 ml
Tablespoon tbsp. or T
½ cup 125 ml
Teaspoon tsp. or t
Kilo/kilogram k or kg 1/3 cup 80 ml
Grams g. or gr. ¼ cup 60ml
Pounds lb. SPOONS METRIC
Pint pt.
1 tablespoon 15 ml
Cups c. (equal to 3
Ounces oz. teaspoons)
Quart qt. 1 teaspoon 5 ml
Gallon gal. ¼ teaspoon 1.25 ml

MEASUREMENT EQUIVALENT
METRIC MEASUREMNTS
1 Tablespoon 3 teaspoons
1 Teaspoon 5 grams
1 Kilo/kilogram 1000 grams
1 kilo 2.2 pounds
1000 grams 2.2. pounds
1 Pound 16 ounces
1 Pint 2 cups
1 Cups 16 tablespoons
½ cup 8 tablespoons
1 Quart 2 pints
1 Gallon 4 quarts
1 Liter 1000 ml
1 liter 4 cups
500 ml 2 cups

CLASSIFICATION OF BAKERY PRODUCTS

Preparing bakery products requires no trick but adequate mastery of the

processes in baking. This module will provide you hands-on experience in baking.
Baking has become not just a favorite past time or hobby but a highly profitable
business. Bread is one of the most popular and best sold baked products, not only
in our country but in other countries as well. Many countries have bread as their
staple food.

16 DO_Q1_BreadandPastry_Module1
 There are different kinds of bread. Whatever kind of bread is eaten, people
remember it for its quality. It is by maintaining good quality that popular bakeries or
bread houses keep their customers. The quality of bread is affected by the type of
ingredients used, the manner the dough is mixed or prepared, and the temperature
maintained during baking.

A. TYPES OF BAKERY PRODUCTS

1. Bread
2. Bread roll
3. Bun
4. Flat bread
5. Doughnut
6. Bagel
7. Muffins
8. Brownies
9. Biscuits

A. Kinds of Dough in Baking Bread

Dough used in baking bread is classified into two:

• Lean dough- is the basic ingredient for bread which include flour, yeast,
salts, a little sugar, and shortening make up the lean dough. This dough is
made up into Pan de sal, Pan Amerikano, French bread, and other crusty
bread varieties.

• Rich dough- aside from the basic ingredients for bread, rich dough has
butter, nuts, fruits, eggs, and condiments. Milk is often used, too. Rich dough
also uses more sugar. This dough is used in making rolls, coffee cakes, and
the sweet bread varieties.

B. Methods of Mixing Dough

1. Straight method - This method combines all the ingredients together at

one time to
make the dough. The dough is kneaded and set aside to rise.
2. Sponge and dough method - This method mixes part of the liquid, flour,
and all the yeast to make a soft mixture which is set aside to rise until
bubbly. Then, the remaining ingredients are added, and the mixture is
treated as straight dough.
3. No – time dough method – it is the modification of straight dough method.
After the
dough is developed, make-up immediately follows. Then the dough is set
for proofing and then bakes.

17 DO_Q1_BreadandPastry_Module1
C. Mixing Procedures

1. Beating - the ingredients are moved vigorously in a back and forth, up, and
down, and around motion until they are smooth.
2. Blending – ingredients are mixed so thoroughly they become one
3. Creaming – fat and sugar are beaten together until they take on a light, airy
texture.
4. Kneading -To mix and work into a uniform mass, as by folding, pressing, and
stretching with the hands.
Effects of under mixing (dough too cold)

Dough Finished Product

• Stiff and too elastic • Low volume (poor gas retention as
• Erratic scaling and poor sheeting final development did not occur)
and molding • Collapsed sidewalls or top
• Proofs slower (yeast activity is • Dense and firm crumb (poor air
slower at lower temperatures) incorporation)
• Poor pan flow • Poor symmetry
• Corners are too round

Effects of over mixing (dough too warm)

Dough Finished Product

• Slack, wet and sticky

• Difficult to process and to • Excessive volume (dough too
prevent doubles extensible)
• Proofs at a faster rate (yeast • More open crumb grain
activity increases with • Sharp corners (packaging
temperature) damage is possible)
• Has diminished process
tolerance
• Excessive pan flow

E. BREAD BAKING PROCESS

1. Preparing and scaling of all ingredients. Set aside all dry and wet ingredients.
2. Mixing of all ingredients to form dough. Mix dry first and then add wet
ingredients, fats or shortening in the last mix.
3. Fermenting- this is the period that allows the dough used to achieve
development of structure, carbon dioxide and texture of dough.
4. Shaping or make-up – scale and divide dough
5. Rounding – after dividing or scaling the dough piece is shape.

18 DO_Q1_BreadandPastry_Module1
 6. Proofing- this is the final stage before baking. Dough piece is allowed to relax
and ferment until they reach the final desired volume.
7. Baking- bread should be baked in pre-heated oven.
8. Cooling - bread is removed from pans immediately after baking. Bread should
be at room temperature before slicing and packing.
9. Storing- baked products should be at room temperature before storing.
Baking Temperatures
Below is the table which indicates the type of baking products with
corresponding oven temperature and baking time.

Types of Product Oven Temperature Baking Time

BREADS
Biscuits 425°F to 450°F 10 to 15 min
Corn bread 400°F to 425°F 30 to 40 min
Muffins 400°F to 425°F 20 to 25 min
Quick loaf breads 350°F to 375°F 1 to 1 ¼ hr
Yeast bread 400°F 30 to 40 min
COOKIES
Drop 350°F to 400°F 8 to 15 min
Rolled 375°F 8 to 15 min

What I Have Learned

A. Directions: Convert the following measurements and show your solution. Use
your baking journal for your answers.

1. 1 cup = ___________ ml
2. 3 ½ cups = ___________ ml
3. 5 teaspoons = ___________ ml
4. 2 Tablespoons = ___________ teaspoons
5. 2 cups = ___________tablespoons

B. Directions: Arrange the bread baking process into orders using Number 1 as
the first step, and 2 for the second step and so on. Write your answer in
baking journal.

_______ A. Preparing ________ F. Rounding

_______ B. Baking ________ G. Proofing
_______ C. Scaling ________ H. Shaping or make-up
_______ D. Mixing ________ I. Storing
_______ E. Cooling ________ J. Fermenting

19 DO_Q1_BreadandPastry_Module1
 Week
4 Packaging and Storing Baked Products

This lesson covers food packaging that are suitable in different baked products
and proper storing. Storing bakery products is one of the most important activities
after preparation. Bakery products are to be kept properly to avoid spoilage.

What’s In

Directions: Fill in your “Exit Slips” refer to what you have learned from previous
lesson. Scoring rubrics will discuss by your teacher.

What are the mixing procedures

What is the importance of
applied in baking process?
familiarizing oneself in different
measuring techniques in baking?

What’s New

PACKAGING BAKERY PRODUCTS

Food packaging - enclosing the food in a material for physical, chemical, biological
protection and tampering resistance It provides nutrition information on the food
being consumed.

Types of Packaging Materials

1. Wood - Wooden shipping containers have traditionally been used for a wide
range of solid and liquid foods including fruits, vegetables, tea, and beer. Wood
offers good protection, good stacking characteristics and strength. Plastic

20 DO_Q1_BreadandPastry_Module1
 containers, however, have a lower cost and have largely replaced wood in
many applications. The use of wood continues for some wines and spirits
because the transfer of flavor compounds from the wooden barriers improves
the quality of the product.

2. Paper -Paper is an inexpensive packaging material. It is however highly

absorptive and is easily torn.

3. Glass
• Glass has many properties which make it a popular choice as a packaging
material:
• Glass can withstand heat treatments such as pasteurization and sterilization.
• It does not react with food.
• It protects the food from crushing and brushing.
• It is resistant to moisture, gases, odors, and microorganisms.
• It is re-usable, re-sealable and recyclable.
• It is transparent, allowing products to be displayed. Colored glass may be
used either to protect the food from light or to attract customers.

4. Preparation of Glass Containers

• inspection • washing
• rinsing • sterilization
• sealing and capping • cooling

5. Plastics - The use of various plastics for containing and wrapping food
depends on what is available. Plastics are extremely useful as they can be
made in either soft or hard forms, as sheets or containers, and with different
thickness, light resistance, and flexibility. The filling and sealing of plastic
containers are like glass containers.

6. Flexible films are the most common form of plastic. Generally, flexible films
have the following properties:
• Its cost is relatively low.
• It has good barrier properties against moisture and gases.
• It has heat wet and dry strength.
• It is easy to handle and convenient for the manufacturer, retailer, and
consumer.
• It adds little weight to the product.
• It fits closely to the shape of the product, thereby wasting little space during
storage and distribution.

21 DO_Q1_BreadandPastry_Module1
Methods of Food Packaging

1. Home Canned Foods - One of the oldest and most common methods of food
packaging in homes is the use of home canning.
2. Canned foods - Canning foods as a method of food processing have been
around; foods that are canned commercially are cooked prior to being placed
in the can to prevent E. coli contamination. Canned foods come in a wide
variety, ranging from meat to vegetables to fruit.
3. Foil packaging - One of the innovative methods of commercial food packaging
is foil wrapping. Foil wraps are often pouching that are filled and then the
bottom and top of the pouch is sealed like those used with commercial frozen
packaging. Foil packaging allows the food to be sealed in the package without
losing any residual moisture that may still be in the food. The recommended
types of food to package in this manner are usually dried fruits, baked goods,
or grain products.

What Must Appear on the Label?

The following must appear on the label:

• Name under which the product is sold
• List of ingredients
• Quantity of certain ingredients
• Net quantity
• Date of minimum durability
• Any special storage instructions or conditions of use
• Name or business name and address of the manufacturer or packager
• Place of origin of the foodstuff if its absence might mislead the consumer to
a material degree
• Instruction for use where necessary

How to store baked products

BAKED HOW TO WHERE TO STORE HOW TO

PRODUCTS STORE REFRESH

Bread and rolls Ideally at Relatively dry, a place well Stale bread and
general storage room above floor level, in a unit rolls, for all
temperature cleaned daily and practical
75°F to 85°F scrubbed weekly, away purposes, cannot
in adequate from strong odors be refreshed for
space to particularly fish, onions, optimum quality.
prevent cabbage, garlic, meats Two or three days
crushing. – old bread,

22 DO_Q1_BreadandPastry_Module1
 and especially paints and however, can be
cigarettes smoke. used toasted.

Soft – crushed In original Refrigerate to prevent Frozen goods:

breads, rolls, wrappers mold growth, accelerates Thaw as rapidly as
sweet rolls (moisture staling. Store in freezer to possible or in oven
and vapor retard stalling in at 325°F for 20
proof) to moisture- vapor-proof minutes. Leave
prevent wrapping. wrapper on for
drying out. room temperature
thawing.
Hard – crushed Unwrapped In areas with circulating Frozen goods:
breads and relatively dry air. Hard – Thaw wrapped as
rolls. crusted goods in general rapidly as
have a short shelf life possible, re crisp
since moisture from the by heating
crust making it soft and uncovered in a
tough or “soggy”. Can be 400°F oven for
stored in freezer, wrapped about 5 minutes.
loosely in paper, but keep Should be served
best when frozen partly immediately.
baked in vapor-proof
wrapping.
Cupcakes and Covered or Relatively dry, a place well Thaw frozen
muffins boxed to above floor level, in a unit cupcakes and
prevent cleaned daily and muffin, wrapped
drying out. scrubbed weekly, away at room
from strong odors temperature. Use
particularly fish, onions, within two days
cabbage, garlic, meats for best quality.
and especially paints and
cigarettes smoke.
Crisp cookies Covered Loosely covered container. Thaw at room
boxed. May be frozen. temperature. Heat
in open shallow
pan in 300°F oven
for 3 to 5 minutes
to refresh.
Soft, chewy Covered Airtight metal container in Thaw at room
cookies tightly. cool place temperature. Heat
in open shallow
pan in 300°F oven
for 3 to 5 minutes
to refresh.

23 DO_Q1_BreadandPastry_Module1
 Freezer Storage Chart

BREAD HOW to PREPARE LENGTH OF HOW to THAW or

for FREEZING STORAGE / REHEAT for SERVING
SHELF
LIFE
YEAST BREAD,
Baked Prepare and bake as up to 6 Thaw in wrappings at
usual. Cool to room months room temperature or
temperature. Wrap in remove from wrappings,
moisture-vapor-proof reheat in 300°F oven 25
material, seal. to 30 minutes.

Unbaked Thaw in wrappings in

Prepare as usual, refrigerator overnight.
shape, put into pan. 1-2 weeks Let rise in warm, moist
Wrap in moisture- place until doubled.
vapor-proof material, Bake as usual.
seal.
BISCUITS,
Bake Prepare and bake as 3-4 months Thaw in wrappings in
usual. Cool to room 250°F oven about 20
temperature. Wrap in minutes or thaw,
moisture-vapor-proof wrapped at room
material, seal. temperature 1 hour, in
300°F oven, about 10
minutes.

Unbaked Mix, roll and cut as 3-4 weeks Thaw unwrapped about
usual. Freeze without 1 hour. Bake as usual or
wrapping (about 2 to bake unwrapped in 425
4 hours). Wrap in °F oven 20 to 25
moisture –vapor- minutes.
proof materials,
placing piece of
wrapping material
between each biscuit.
MUFFINS, 3-4 months Thaw in wrappings at
Baked Prepare and bake as room temperature or
usual. Cool to room remove from wrappings,
temperature, Wrap in reheat in 300°F oven 25
moisture-vapor-proof to 30 minutes.
material, seal.

Thaw unwrapped at
Unbaked Mix as usual. Fill 3-4 weeks room temperature for
paper baking cups about 1 hour. Bake as
2/3 full. Freeze 2 to usual.
4 hours. Wrap in
moisture – vapor-
proof materials, seal.

24 DO_Q1_BreadandPastry_Module1
Storing techniques

1. Wrapping - to draw, fold and cover a bakery product.

2. Packaging Material - used to package bakery products like box, plastic,
container.
3. Cold Storage - the process of preventing perishable food on a large scale at a
low temperature or above the freezing point (0°C or 32°F).
4. Chilling - method in which raw or processed food is cooled to a temperature
between (0°C- 5°C).
5. Freezing - subjecting food to temperature below freezing point (0°C or 32°F).
6. Refrigerator - an appliance to make or keep something, especially food or
drink, cold so that it stays fresh usually in a fridge.

What I Have Learned

Direction: Complete the statement below. Scoring rubrics will be discussed by

your teachers.

a. In this topic I have learned

b. Things I do not fully understand

What’s More

Directions: Collect 5 pictures of different kind of bread, muffins and biscuits using
different kinds of packaging.

Note:
1. Use short bond paper
2. Sources can be printed, drawing, cut out.
3. Magazine, newspaper, or internet

25 DO_Q1_BreadandPastry_Module1
 What I Can Do

Directions: With the help of your parents or guardian. Follow the recipe based on
the video clip that your teacher will provide. Output will be evaluated by the scoring
rubric. If oven is not available, you can use rice cooker as an alternative.

STANDARD RUBRIC FOR BREAD

CHARACTERISTICS 4
5 Very 3 2 1
Excellent Good Good Fair Poor
External Characteristics

Shape: well proportioned;

1 symmetrical; rounded top
Size: Large but not airy;
2 proportional to weight
3 Color: even, rich golden brown
Crust: tender; crisp; even
4 thickness; free from cracks
Internal Characteristics
Color: creamy white; free from
1 streaks
Grain: fine; thin-walled cells,
2 evenly distributed
Texture: tender, soft, slightly
3 moist
4 Flavor: "wheat" sweet
COMMENTS:

26 DO_Q1_BreadandPastry_Module1
 Assessment

A. Direction: Identify the following statements: Refer from what you had
learned in the lessons. Write your answer before each number.

_______________ 1. It is used to scrape or cut bread dough, it can be made of wood,

plastic or steel.
_______________ 2. It is used to shape and flatten the dough.
_______________ 3. It is used to sift dry ingredients to remove lumps or loosen particles
and lighten them.
_______________ 4. It is s a utensil which can be used to blend ingredients smooth or
to incorporate air into a mixture, in a process known as whisking
or whipping.
_______________ 5. Is a kitchen appliance for mixing, beating, kneading, and
whipping?
_______________ 6. Finely powdered sugar used for making icings and candy.
_______________ 7. Provide moisture to rehydrate and activate the yeast and bring
together the flour and any other dry ingredients to make the
dough.
_______________ 8. Mixing method that combines all the ingredients together at one
time to make the dough. The dough is kneaded and set aside to
rise before molding.
_______________ 9. To mix and work into a uniform mass, as by folding, pressing, and
stretching with the hands.
_______________ 10. This is the period that allows the dough using to achieve
development of structure, carbon dioxide and texture of dough.
_______________ 11. Is a thermally insulated chamber used for the heating, baking,
or drying of a substance, and most used for cooking.
_______________ 12. Fat and sugar are beaten together until they take on a light, airy
texture.
_______________ 13. It is a flat, rectangular metal pan used in an oven. It is often used
for baking bread rolls, pastries, and flat products such as cookies,
cakes, and pizzas.
_______________ 14. This is the final stage before baking. Dough piece is allowed
relaxing and fermenting until they reached the final desired
volume.
_______________ 15. The ingredients are moved vigorously in a back and forth, up and
down, and around motion until they are smooth.

B. Conversion. Direction: Convert the following measurement.

1.) 2 ½ kilo = ____________ grams

2.) 5 kilos = ____________ pounds
3.) 2 pounds = ____________ ounce

27 DO_Q1_BreadandPastry_Module1
 4.) 20 quarts = ____________ gallon
5.) 3 liters = ____________ cups

Additional Activities

A. IDENTIFY
Direction: Identify the following statements: Refer from what you had learned from
the lessons.

____________ 1. To draw, fold and cover a bakery product.

____________ 2. Used to package bakery products like box, plastic, container.
____________ 3. The process of preventing perishable food on a large scale at a low
temperature or above the freezing point (0°C or 32°F).
____________ 4. Subjecting food to temperature below freezing point (0°C or 32°F).
____________ 5. An appliance to make or keep something, especially food or drink,
cold so that it stays fresh usually in a fridge.

B. TRUE or FALSE
Direction: Write TRUE if the statement is correct and FALSE if the statement is
wrong.

____________ 1. Glass has many properties which make it a popular choice as a

packaging material:
____________ 2. Glass is unable to withstand heat treatments such as pasteurization
and sterilization.
____________ 3. It does not react with food.
____________ 4. It protects the food from crushing and brushing.
____________ 5. It is resistant to moisture, gases, odors, and microorganisms.

C. Directions: Make a scrapbook collection of different types of bakery products. It

is either a picture from a magazine, printed pictures from an internet or a drawing.
Your output will be rated using the rubrics below.

SCORE CRITERIA
5 Artistically and creatively done with full illustrations and pictures
4 Artistically and creatively done with some illustrations and pictures
3 Properly done with some illustrations and pictures
2 Properly done with few illustrations and pictures
1 Done untidy with few illustrations and pictures

28 DO_Q1_BreadandPastry_Module1
DO_Q1_BreadandPastry_Module1 29
Week 3
What I have Learned
A. Conversion
1. 250 ml
2. 875 ml
3. 25 ml
4. 6 teaspoons
5. 32 tablespoons
B. Procedures
A. 1 F. 6
B. 8 G. 7
C. 2 H. 5
D. 3 I. 10
E. 9 J. 4
Answer Key
30 DO_Q1_BreadandPastry_Module1
For inquiries or feedback, please write or call:
Department of Education – National Capital Region

Office Address: Pio Valenzuela Street,

Marulas, Valenzuela City, 1440
Telefax: (02) 292 – 32 – 47
E-mail Address: [email protected]

31 DO_Q1_BreadandPastry_Module1