Department of Education

11 National Capital Region

SCHOOLS DIVISION OFFICE
MARIKINA CITY

TVL - Home Economics

Bread and Pastry Production
First Quarter-Module 3
Types, kinds, and classification of bakery products

Writer: Nelia G. Jimenez

Cover Illustrator: Christopher E. Mercado

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE
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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
develop knowledge, skills, and attitudes in the performance of Bread and Pastry
tasks. The scope of this module permits it to be used in many different learning
situations. The language used recognizes the diverse vocabulary level of students.
The lessons are arranged to follow the standard sequence of the course. But the
order in which you read them can be changed to correspond with the textbook you
are now using.

Quarter I – L.O.1 Prepare and Produce bakery Products

L.O.2 Decorate and present Bakery Products
L.O.3 Store bakery products

Learning Outcomes: At the end of the lesson the students are expected to do the
following:
L.O.1. Prepare bakery products:
1.3 Types, kinds and classification of bakery products

Batter a mixture of flour liquid and other ingredients that can be poured.

Dough a mixture of flour liquid and other ingredients that can be handle or knead.

Lean Dough made of just the basic ingredients for bread.

Muffins are simple cup breads leavened and are considered a member of quick bread
family.

Pancake are made from pourable batters mixed by the muffin method

Pressed is a type of cookies that are prepared by passing dough through a cookie press
or pastry bag.

Proofing is a continuation of the process of yeast fermentation that increases the

volume of the shaped dough.

Quick Breads are types of bread using chemical leaveners. Ex. Muffins

Yeast Breads a type of bread using yeast as leaveners. Ex. Pan desal

Waffles are made from pourable batters mixed by the muffin method.

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 What I Know
List down ten (10) different bakery products that you have known. Classify it to yeast
raised bread, or quick bread. Jot down your answer on the chart provided below.

Quick Bread Yeast Raised Bread

1. 1.
2. 2.
3. 3.
4. 4.
5. 5.

How Well Did You Perform?

Your performance will be rated using the rubrics below.

Rubrics for Scoring:

1 Able to discuss comprehensively the significant task.

2 Able to discuss appropriately the task with 1 or 2 errors.
3 Able to discuss appropriately the significant task with 3 to 5 errors.
4 Able to discuss appropriately the significant task with 6 to 8 errors.

Scale Description Points

4 Excellent 93 - 100
3 Good 86 - 92
2 Fair 79 - 85
1 Poor 78 - below

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City of Good Character
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 Types, kinds, and
Lesson 3 classification of bakery
products
To prepare different kinds of bakery products it requires thorough knowledge and
adequate mastery of the processes and techniques. This module will provide hands-on
activity in baking.

Different kinds of bread are known in the world. Every bread is eaten and became
special to the customer because of its good quality. To maintain good quality always use
a high level of ingredients, have knowledge and skilled in the manner of mixing and
preparing the dough, and understand the temperature needed during baking.

What’s In

Different kinds of bread need a different process that should be followed. Proper
techniques should be guided. To maintain the quality bakery products be sure to use
the quality ingredients and follow the directions in preparing different bread.

Notes to the Teacher

In this lesson, the learners are expected familiarized to
different bakery products and have hands on in the methods of
mixing dough and the proper mixing techniques employed in the food
laboratory, but as a teacher always remind them to practice safety
measures, sanitation at all times.

What’s New
Collect 10 pictures of bread and paste it a bond paper. Name the bread and classify it
according to its types and kinds. Discuss it in our next online meeting.

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How Well Did You Perform?

Your performance will be rated using the rubrics below.

Rubrics for Scoring:

1 able to discuss comprehensively the significant task

2 able to discuss appropriately the task with 1 or 2 errors
3 able to discuss appropriately the significant task with 3 to 5 errors
4 able to discuss appropriately the significant task with 6 to 8 errors

Scale Description Points

4 Excellent 93 - 100
3 Good 86 - 92
2 Fair 79 - 85
1 Poor 78 - below

What is It
Types of bread

1. Quick Bread as their name implies, quick bread is quick to make. Because
they are leavened by chemical leaveners, and steam, not by yeast, no
fermentation time is necessary. And because they are usually tender products
with little gluten development, mixing them takes just a few minutes.

2. Yeast Raised bread these types of bread leavened by yeast. Kneading and
fermentation are necessary for this type of bread.
Kinds of quick bread

1. Muffins are simple cup bread leavened and are considered a member of a quick
bread family.

The muffin method is used to prepare muffins, waffles, pancakes, popovers,

and some coffee cakes.

a. Combine dry ingredients in a bowl. Make a well in the center of the dry
ingredients.
b. Combine beaten eggs with milk and melted fat (butter).
c. Add the liquid mixture all at once to the dry mixture and stir the batter just
until moistened.
d. Biscuits are small flaky quick bread. They are leavened with fast-acting
leavener, which makes preparation time shorter than any yeast - leavened
bread. Biscuits have a tender, but crisp crust.

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 There are two kinds of biscuits: rolled and dropped.
2. Rolled biscuits are rolled out to an even thickness and cut out with a biscuit
cutter.
3. Drop biscuits contain more liquid than rolled biscuits. This created a batter
that is too sticky to handle but which can be dropped from a spoon.

Two Methods of Preparing Biscuits

1. Dry to wet method uses solid or fat shortening cut into the flour.
2. Wet to dry uses liquid fat blended with other liquid ingredients. Then added
with dry ingredients.
3. Pancakes, Waffles, and Doughnuts are cooked not by baking in ovens but
by deep-frying, by cooking in greased fry pans or on griddles, or, in the case
of waffles, by cooking in specially designed griddles that heat the product from
both sides at once.
4. Cookies are really little cakes, flat, sweet, and small. They can be made in a
variety of shapes and flavors and can be served in just as many ways. Cookies
come from the Dutch word koekje, meaning “little cake”—are used only in
North America.

Kinds of Cookies

● Drop cookies are irregular and unevenly shaped. They are made simply by
dropping the cookie batter from a teaspoon to a baking sheet to get the
popular tongue-shaped cookies.
● Rolled cookies are made from dough which has been rolled out and cut with
cutters to form shapes that fit special occasions such as Christmas,
Valentine’s Day, and Easter.
● Pressed or Bagged Cookies are made with more butter which makes the
finished product richer in taste than the other types of cookies. They are made
by pressing the mixture out of a cookie presser or pastry tube onto the baking
sheet and at the same time forming it into varied shapes like rings or ribbons.
● Cookie bar this type of cookie is cut into bars after baking. They are usually
small and square shape.
● Refrigerated cookies this type of cookie is frozen and cut into desired shapes
before baking.

Characteristics of a Good Quality Quick Breads

Characteristics Biscuits Muffins Pancakes

Texture Tender Tender Tender
Crust Light, Fluffy Lightly browned top Lightly brown
Grain Lightly brown No tunnels or peaks No lumps
Crumbs Flaky Moist Fluffy and light
Flavor Pleasing flavor Pleasing flavor Pleasing flavor

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Kinds of dough in baking bread

1. Lean dough the basic ingredients for bread which include flour, yeast, salts,
a little sugar, and shortening make up the lean dough. This dough is made
up of Pan de Sal, Pan Amerikano, French bread, and other crusty bread
varieties.
2. Rich dough aside from the basic ingredients for bread, the rich dough has
butter, nuts, fruits, eggs, and condiments. Milk is often used, too. The rich
dough also uses more sugar. This dough is used in making rolls, coffee cakes,
and sweet bread varieties.

Characteristics of a Well-Made Bread

Bread of high quality is characterized by the following:
1. It is large for its weight, well-rounded top, and free from cracks and bulges.
2. The crust is thin with an even golden-brown color.
3. It has fine and even grain, elongated cells, and a thin cell wall making the crumb
smooth, soft, elastic, and creamy white with a silken sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor, not sour.

What’s More
Match Column A with Column B. Write the letter of the correct answer.
A B
_____1. A type of bread made of flour, liquid, and other a. Cookies
ingredients and leavened with yeast.

_____2. It is a small flaky bread b. Cakes

leavened with chemical leaveners.

_____3. Known as little sweet flat cakes. c. Yeast bread

_____4. Simple cup bread leavened and are considered d. Biscuits

a member of quick bread family
e. Quick breads
_____5. This bread is quick and easy to make it is
leavened with chemical leaveners. f. Muffins

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 What I Have Learned

In two sentences, answer what is asked in the question.

1. How well do you identify quick breads to yeast breads?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

2.What are the methods of preparing quick breads?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

How Well Did You Perform?

Your performance will be rated using the rubrics below.

Rubrics for Scoring:

1 able to discuss comprehensively the significant task

2 able to discuss appropriately the task with 1 or 2 errors

3 able to discuss appropriately the significant task with 3 to 5 errors

4 able to discuss appropriately the significant task with 6 to 8 errors

Scale Description Points

4 Excellent 93 - 100
3 Good 86 - 92
2 Fair 79 - 85
1 Poor 78 - below

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City of Good Character
DISCIPLINE • GOOD TASTE • EXCELLENCE
 What I Can Do
Read and understand the direction below.
Online Learners: Search on the internet at least five (5) pictures of bakery products.
Download and edit the picture using a photo editor. Describe and classify each type of
bread.

Offline Learners: Cut-out or draw five (5) pictures of different bakery products. Paste
and label it according to its classification and give its characteristics.

How Well Did You Perform?

Your performance will be rated using the rubrics below.

Rubrics for Scoring:

1 Able to discuss comprehensively the significant task.

2 Able to discuss appropriately the task with 1 or 2 errors.
3 Able to discuss appropriately the significant task with 3 to 5 errors.
4 Able to discuss appropriately the significant task with 6 to 8 errors.

4 Excellent 93 - 100
3 Good 86 - 92
2 Fair 79 - 85
1 Poor 78 - below

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DISCIPLINE • GOOD TASTE • EXCELLENCE
 Assessment

Identify the different types of bread. Choose the correct answer on the choices provided
below.

Cookies Refrigerator Cookies Pressed Cookies Quick Breads

Biscuits Rolled Cookies Pancakes Yeast Bread
Drop Cookies Bar Cookies

_______1. It is irregular and unevenly shaped cookies.

_______2. These are small flaky quick breads.
_______3. A kind of bread that quick and easy to prepare and leavened with chemical
leaveners.
_______4. This type of cookies is frozen and cut into desired shapes before baking.
_______5. It is bread that needs to ferment and uses yeast as leaveners.
_______6. Cookies that made from dough which have been rolled out and cut with
cutters to form shape that fit special occasions.
_______7. The dough is baked in a rectangular pan and cut into bars.
_______8. The dough must be soft enough to be forced through a pastry bag but
Stiff enough to hold its shape.
_______9. It comes from the Dutch word koekje, meaning “little cake
______ 10. It is made from pourable batters mixed by the muffin method usually
cooked in a heated pan that lightly greased with fat.

Additional Activities
Research the following variety of bread and find the required information. Explain
briefly.

Commemoration of
Variety of bread Cultural Religious
an event

Brioche

Croissant

Doughnut

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 Hot Cross buns

Savarin

How Well Did You Perform?

Your performance will be rated using the rubrics below.

Rubrics for Scoring:

1 Able to discuss comprehensively the significant task.
2 Able to discuss appropriately the task with 1 or 2 errors.
3 Able to discuss appropriately the significant task with 3 to 5 errors.
4 Able to discuss appropriately the significant task with 6 to 8 errors.

Scale Description Points

4 Excellent 93 - 100
3 Good 86 - 92
2 Fair 79 - 85
1 Poor 78 - below

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 DISCIPLINE • GOOD TASTE • EXCELLENCE
City of Good Character
15
What I Know What's More Assessment
Answers may vary. 1.Drop
cookies
Quick breads 1. C 2.Biscuits
3.Quick
Cookies, muffins, pancake, waffle, 2. D
bread
banana bread 3. A 4.Refrigerator
cookies
Yeast breads 4. F 5.Yeast bread
Pandesal, pandecoco, 6.Rolled
5. E
ensaymada, Tasty, etc. cookie
7.Bar cookies
8.Pressed
cookies
9.Cookies
10.Pan cake
 References
Books

Arcos, Cristeta; Domo, Anecita P.; Kong, AnecitaS.;Dogelio, Maila A. ,(2016) Bread
and Pastry Production Manual,3 F. Maine City Tower, 236, Tomas Morato Avenue,
Brgy. South Triangle, Quezon City, Philippines

Basbas, Leonora D.( 2016) Bread and Pastry Production (Volume I ). P. Florentino St.,
Sta. Mesa Heights, Quezon City, Philippines
Dayrit, Pat L.1985. Favorite Filipino Recipes. Quezon City, Le Cordon Bleu.

Department of Education, Bread and Pastry Production, Learning Module, K-12 Basic
Education Curriculum, Technology and Livelihood Education, Deped Complex,
Meralco Avenue, Pasig City, Philippines 1600.

Gisslen, Wayne (2013) Professional Baking ( Sixth Edition ) Hoboken, New Jersey,
U.S.A., John Wiley & Sons, Inc.,
Robles, Cynthia, N.( 1976) Philippine Economics Baking Basics ( First printing).Wheat
Associates, U.S.A. P.O. Box 146, Makati Metro Manila

Teoh, Debbie.2009.Asian Tidbit, Singapore: Marshall Cavendish Cuisine.

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 Development Team of the Module

Writer: Nelia G. Jimenez (SHS TIII-MHS)

Editors:
Rosalina S. Cruz (MT I-PHS)
Sheilah G. Milla (Dept. Head-FHS)
Nerissa S. Estrella (ASP II/OIC-MNHS)
Mary Grace T.Frondozo (TIII-THS)
Internal Reviewer: Joseph T. Santos (Education Program Supervisor-EPP/TLE)
Layout Artist: Khrycys G. Olairez (TI, BNHS)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor – EPP/TLE

Ivy Coney A. Gamatero

EPS – Learning Resource Management and Development System

For inquiries or feedback, please write or call:

Schools Division Office-Marikina City

Email Address: [email protected]

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE