Senior High

School
Specialized

Republic of the Philippines

Department of Education
Region I
SCHOOLS DIVISION OF ILOCOS NORTE

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

SDOIN_Specialized_TVL_Q1_BPP11/12_Module1
Bread and Pastry Production
Crafting-Resources-for-Accessible-and-Flexible-Teaching (CRAFT)
Quarter 1 – Module 1: Prepare and Produce Bakery Products
First Edition, 2023
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Published by the Department of Education

Secretary: Sara Z. Duterte
Undersecretary: Gina O. Gonong

Development Team of the Module

Writers: Diane Marie E. Julian Maribel De Leon
Celestino Brenda Marites Soliva
Maria Corazon Verdon
Editor: Diane Marie E. Julian
Reviewers: Shiela Jean G. Zubiri Gina Bal
Oriente M. Estrella
Illustrators:
Layout Artist: Diane Marie E. Julian
Management Team: Donato D. Balderas Jr.
Joye D. Madalipay
Ursino C. Pascua
Jenetrix T. Tumaneng
Arthur M. Llaguno
Division Design & Layout Artist: Jannibal A. Lojero
Rey T. Miguel

Printed in the Philippines by ______________________________

Schools Division of Ilocos Norte
Office Address: Brgy. 7B, Giron Street, Laoag City, Ilocos Norte
Telefax: (077) 771-0960
Telephone No.: (077) 770-5963, (077) 600-2605
E-mail Address: [email protected]
 Senior High
School

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

Prepare Bakery Products

(TLE_HEBP9-12PP-IIa-g-2)

Prepared by:

DIANE MARIE E. JULIAN

SHS Teacher I
Solsona National High School
Introductory Message
This Contextualized Learning Module (CLM) is prepared so that you, our
dear learners, can continue your studies and learn while at home. Activities,
questions, directions, exercises, and discussions are carefully stated for you to
understand each lesson with ease.
This CLM is composed of different parts. Each part shall guide you step-
by-step as you discover and understand the lesson prepared for you.
Pre-test is provided to measure your prior knowledge on the lesson. This
will show you if you need to proceed in completing this module or if you need to
ask your facilitator or your teacher’s assistance for better understanding of the
lesson. At the end of this module, you need to answer the post-test to self-check
your learning. Answer keys are provided for all activities and tests. We trust that
you will be honest in using them.
Please use this module with care. Do not put unnecessary marks on any
part of this CLM. Use a separate sheet of paper in answering the exercises and
tests. Likewise, read the instructions carefully before performing each task.
If you have any question in using this CLM or any difficulty in answering
the tasks in this module, do not hesitate to consult your teacher or facilitator.
Thank you.
 What I Need to Know
This module was designed and written with you in mind. It is here to help
you master the preparation of bakery products. 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.
The module contains:
 Lesson 1 – Prepare Bakery Products

After going through this module, you are expected to:

1. select, measure and weigh required ingredients according to recipe or
production requirements;
2. prepare a variety of bakery products according to standard mixing
procedures/formulation/recipes and desired product characteristics;
3. use appropriate equipment according to required bakery products and
standard operating procedures;
4. bake bakery products according to techniques and appropriate conditions;
5. select required oven temperature to bake goods in accordance with the
desired characteristics, standard recipe specification.

What I Know

Directions: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. What tool is used to strain or sift dry ingredients?

A. Timer B. Molder C. Sifter D. Wire whisk

2. Which from the ingredients below is a soluble sweet crystalline organic

compound that improves the taste of the baked products?
A. Salt B. Flour C. Sugar D. Shortening

3. How do you classify tools such as knife and chopping board that are used
to cut glazed fruits, nuts, and other baking ingredients?
A. Grater C. Cutting tools
B. Spatula D. Rubber scraper

1 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
4. What do you call the process of cooking food by indirect heat or dry heat
in a confined space as in heated oven using gas, electricity, charcoal,
wood or oil at a temperature from 250 degrees Fahrenheit to 450 degrees
Fahrenheit?
A. Baking B. Grilling C. Sautéing D. Pan-frying

5. What is the term for flour mixture that can be stirred or poured?
A. Dough B. Batter C. Bitter D. Butter

6. What cooking instrument has a fan that circulates heated air through the
oven for fast, even cooking?
A. Deck oven C. Convection oven
B. Microwave oven D. Mechanical oven

7. What process is referred to when separating course particles in the

ingredient by passing through a sieve or sifter?
A. Roll B. Sift C. Whisk D. Discard

8. What do you call a flour mixture that can be rolled or kneaded?

A.Bread B. Cakes C. Dough D. Cookies

9. What is also known as brick oven?

A. Deck oven C. Convection oven
B. Microwave oven D. Mechanical oven

10.What oven utilizes electromagnetic energy below the magnetic spectrum?

A. Deck oven C. Convection oven
B. Microwave oven D. Mechanical oven

11.What do you call a shallow rectangular pan used for baking rolls?
A. Loaf pan B. Muffin pan C. Pop over pan D. Jelly roll pan

12.What pan is used to bake loaf bread?

A. Loaf pan B. Muffin pan C. Pop over pan D. Jelly roll pan

13.What pan is round that has scalloped sides used for baking elegant and
special cakes?
A. Loaf pan B. Bundt panC. Griddle pan D. Jelly roll pan

14.What kind of sugar is primarily used in preparing icing?

A. Brown sugar C. Granulated sugar
B. Refined sugar D. Confectioner sugar

15.What is basic ingredient in baking that improves aroma, flavor, sweetness

and nutrition in baked products?
A. Flour C. Shortening
B. Sugar D. Baking powder

2 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
 Lesso
n Prepare Bakery Products
1
Measuring makes a difference while making bakery products. To achieve
the ideal consistency and flavor, the components must be precisely measured.

The quality of bakery product is significantly impacted when flour or sugar

are added in the improper amounts. One of the critical elements that makes
successful baking possible is accurate measurement.

What’s In
Before engaging oneself in the Bread and Pastry Production industry, one
must know the different ingredients used in baking and its substitution. This will
help in creating or finding options for baking different bakery products. This skill
can be acquired by identifying ingredients used in baking, proper storing and
handling of baking ingredients, familiarizing oneself with the table of weights and
apply basic mathematical operations in calculating weights and measure.

What is New

Activity 1: Measuring Dry and Liquid Ingredients Accurately.

A. Flour
1. Sift the flour
2. Do not shake.
3. Level off with spatula.

B. Sugar
White sugar
1. Sifting is not necessary before measuring unless it is lumpy.
2. Fill the measuring cup until over flowing. Do not shake the cup.
3. Level off with the spatula.

3 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
 Brown Sugar
1. Check if the sugar is lumpy before measuring. Roll out the lumps.
Remove the dirt.
2. Scoop into the measuring cup and pack compactly until it follows the
shape when inverted

C. Powdered Food (baking powder and baking soda)

1. Remove the lumps in the powder by stirring.
2. Dip the measuring spoon into the powder
3. Level with spatula or back edge of the knife or right in the can opening.

D. Shortening
Solid fats
1. Fill the measuring cup/spoon with the shortening while pressing until it
is full.
2. Level the fat with a straight of a knife or spatula.

Liquid fats
1. Pour oil in the glass measuring cup.
2. Check if it is filled up to the measuring mark. Do not lift the cup when
measuring.

E. Milk
Liquid Form
1. Pour milk into the glass measuring cup up to the measuring mark. Do
not lift the cup.

Powdered milk
1. Remove lumps in milk by stirring.
2. Scoop lightly to fill the measuring cup or spoon without shaking until it
overflows.
3. Use the spatula or the straight edge of the knife to level the
measurement.

4 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
 What is It

LESSON 1.1 Select, measure and weigh required ingredients

according to recipe or production requirements
To produce products of a consistent quality and make effective use of the
materials, it is important to measure the ingredients accurately. Baking should
take into account how much liquid various types of flour require in various
localities.

The consistency of the dough and how it behaves will teach you how much
liquid to add, and you'll learn to do this quickly.

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.

5 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
I. FLOUR
 Finely ground meal obtained by grinding and milling cereal grains or
other root crops.
 When mixed with water, this proteins form as gluten.
 The more protein a flour has, the stronger the gluten strength.
 Functions as gluten development.

Types of Flour Protein- Gluten-Content Milled from

Content
Bread Flour or 12-14% Strongest gluten Hard Wheat Flour
Hard Flour strength

• The high gluten content causes the bread to rise and gives its shapes and
structure

All-purpose or 10-11% Slightly more Blend from hard

General- gluten than cake and soft wheat
Purpose Flour or flour flour
Family Flour
Pastry Flour Varies from 8-9% Slightly more Usually from soft
gluten than cake wheat
flour
Cake Flour 7-9% Low in gluten Soft wheat
It is good for making cakes and cookies where a tender and delicate texture is
desired.
Soft Flour Lowest in gluten Soft wheat

II. SUGAR
Sweet, soluble organic compound that belongs to the carbohydrate group of
food.
 They are the simplest to digest among all carbohydrates.
 Functions as food for the yeast.

TYPES OF SUGAR

 Regular granulated sugar or white sugar – also known as “table

sugar”
 Confectioner’s sugar or powdered sugar – granulated sugar that
has been pulverized. To prevent lumping and caking, about 3%
cornstarch is added.

6 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
  Brown Sugar – contains caramel, mineral matter and moisture. It also
contains a small amount of molasses.

III. EGG
 The backbone of many baked goods and contribute to its structure.
 Eggs also provide steam for leavening or moisture for starch.
 Represent almost 50% of the total cost of any baked product, thus
considered the baking ingredient with the highest cost or expense.
 Egg yolks add moisturizing fat and helps emulsify the batter, giving the
baked good a smooth and creamy texture.
 The egg whites act as strengtheners. There are substitutes for fresh
eggs, but they do alter the recipe.

IV. SHORTENING
 Shortening is any fat, which when added to flour mixtures increases
tenderness.
 This is done by preventing the sticking of gluten strands while mixing so
that gluten is shortened and makes the product tender.
 Function to shorten the gluten strand.

TYPES OF SHORTENING
1. Oil - Made from plant products such as corn, cottonseeds, soybeans,
peanuts and other sources.
2. Butter - Animal-based and made of fatty milk proteins
3. Margarine - Plant-based and made from hydrogenated vegetable oil.
4. Lard - Animal-based and made from fats of pork

V. LEAVENING AGENT
 Leavening Agent are gases that cause the dough to "rise".
 They do this by providing air, steam, or gas.
1. Yeast
2. Baking soda is a quick-acting leavening agent. It is only used when
acids are present…the most common of which is “cream of tartar”
3. Baking powder is the most common of the quick-acting leavening
agents. It is a combination of soda and acid.

Note: Quick-acting leavening agents are used in cakes and cookies.

CLASSIFICATION OF LEAVENING AGENT

a. Chemical Leaveners
b. Biological Leaveners
c. Physical Leaveners

VI. LIQUID
 Mix with flour to develop gluten.
 Gluten helps form structure of a baked good

7 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
  Milk and water are the most common.
 Water is the liquid used in baking
 Milk adds flavor, nutrients and promotes browning
 Buttermilk: tangy flavor, makes the mixture more acidic, determines the
kind of leavening agent needed.

MINOR INGREDIENTS IN BAKING

 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.

A. FLAVORINGS
 Fruits and nuts add flavor and texture to baked products.
 Herbs, spices, extracts used in small amounts add flavor
 Examples of extracts (liquid) lemon, vanilla, almond

Difference between Extract and Flavor Emulsion

 Flavor Extract is alcohol-based
 Flavor Emulsion is oil-based or fat-based

B. SALT
 Salt adds flavor
 Strengthens gluten
 Salt enhances the sweetness of other ingredients in a baked product.

C. CHOCOLATES
Types of Chocolate
 Unsweetened Chocolate
 Bittersweet and semisweet Chocolate
 Milk Chocolate

PROPER STORING AND HANDLING OF BAKING INGREDIENTS

1. Store in a clean and dry area.
2. Store away from odorous materials and areas prone to infestation.
3. Store in a well-ventilated area free from roof leaks and/or condensates.
4. Palletize properly to prevent caking.
5. Prioritize proper stock rotation such as First In, First Out (FIFO).

TABLE OF MEASUREMENTS AND THEIR EQUIVALENTS

The information below shows measuring equivalents for teaspoons,
tablespoons, cups, pints, fluid and ounces, etc.

STANDARD TABLE OF WEIGHT AND MEASURE

1 tablespoon (T or tbsp) = 3 teaspoon (t or tsp.)

8 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
 2 tablespoons = 1/8 cup
4 tablespoons = ¼ cup
5 1/3 tablespoon = 1/3 cup
¾ cup plus 2 tablespoons = 7/8 cup
16 tablespoon = 1 cup (c.)
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound

COMMON UNITS OF WEIGHT

1 pound (lb.) = 463.59 grams
1 ounce = 28.35 grams
1 kilogram (kg.) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup (slice)
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1 ¼ cups
14 oz, can evaporated milk = 1 2/3 cups
1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg whites = 1 cup

COMMON UNITS OF VOLUME

1 bushel (bu) = 4 pecks
1 peck (pk) = 8 quarts
1 gallon (gal.) = 4 quarts
1 quart = 2 pints
= 964.4 milliliters
1 teaspoon (tsp. or t.) = 4.9 milliliters
1 tablespoon (T. or tbsp.) = ½ fluid ounce
= 14.8 milliliters
1 ounce raisins = 3 cups
1 pound dates = 2 ½ - 3 cups
½ pint whipping cream = 2 cups whipped creams

BAKING INGREDIENTS AND SUBSTITUTION

Ingredients Substitute

9 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
1 Cup Brown Sugar ¼ Cup Molasses + 1 Cup Sugar
1 Bar Butter ½ tsp. Salt + 7/8 C vegetable oil
1 Cup Buttermilk 1 Cup Yogurt
½ tsp. salt + 1 ½ tsp. baking powder + 7/8 Cup APF
1 Cup Self-Rising Flour
(All-Purpose Flour)
1 tsp. Cream of Tartar 2 tsp. Lemon Juice
1 Cup Evaporated Milk 1 Cup Cream
1 Cup Corn Syrup 1/3 C. Water + 1 ¼ C. Sugar
1 tsp. Lime Juice 1 tsp. Vinegar
1 Cup Molasses ¾ C. Brown Sugar + 1 tsp. Cream of Tartar (COT)
1 Cup Yogurt 1 C. Sour Cream
1 Cup Heavy Cream 1/3 C. Butter + 1/3 C. Milk
1 tbsp. all-purpose flour ½ tbsp. cornstarch/ potato starch / rice starch
1 Cup Sour Milk 1 Cup Evaporated Milk + 1 T. vinegar or lemon juice
1 C. All-Purpose Flour Minus 2Tbsp + 2Tbsp.
1 Cup cake flour
Cornstarch/Wheatstarch (Sift three to five times)
1 Cup granulated sugar 1 1/3 cup brown sugar
1 Cup honey 1 ¼ cup sugar plus ½ cup liquid
1 ounce chocolate 3 tbsp. cocoa plus 1 tbsp. fat
1 tbsp. baking powder 1/4 tsp. baking soda plus ½ cup soured milk
1 tsp. active dry yeast 7 g instant dry yeast
1 square unsweetened
3 tbsp. cocoa plus 1 tbsp. fat
chocolate
1 Cup butter 1 Cup margarine; 7/8 cup of lard plus ½ tsp. salt
1 Cup heavy cream ¼ Cup butter plus ¾ cup of milk
1 Cup coffee cream 3 tbsp. butter plus 7/8 cup milk
1 Cup non-fat dry milk plus 2 ½ tsp. of butter or
1 Cup whole milk
margarine
1 Cup milk 3 tbsp. of sifted non-fat dry milk plus 1 cup water

OVEN TEMPERATURES
°C = °F – 32 X 5/9 °F = °C X 9/5 + 32

TEMPERATURE CONVERSION TABLE

°CENTIGRADE (°C) TO °FARENHEIT (°F)
50 – 122 110 – 230 170 – 338 230 – 446
60 – 140 120 - 248 180 – 356 240 – 464
70 – 158 130 – 266 190 – 374 250 – 482
80 – 176 140 – 284 200 – 392 260 – 500
90 – 194 150 – 302 210 – 410 270 – 518
100 - 212 160 – 320 220 – 428 280 - 536

10 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
LESSON 1.2 Prepare a variety of bakery products according to
standard mixing procedures/formulation/recipes and desired
product characteristics

TECHNIQUES IN MEASURING AND WEIGHING INGREDIENTS

USED IN BAKING

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.
DISCUSSION
A. PROPER WAY OF MEASURING INGREDIENTS
 To ensure consistency of quality and quantity, ingredients and
portion sizes must be measured correctly each time a recipe is
made.

B. THE CORRECT TOOLS OF MEASUREMENT

1. Measuring cups
• Measuring cups comes in two basic types:
 Liquid measuring cup
 Dry measuring cup

DRY MEASURING CUP

 Dry measuring cups range in sizes from ¼ cup, 1/3 cup, and
1 cup
 Solid or dry measuring cups can be used to measure solid
ingredients such as shortening, flour, sugar, cornstarch,
raisins, and chocolate chips.
 Overfill the measuring cup and then scrape away the excess
as you level off the measure.

LIQUID MEASURING CUP

 Liquid measuring cup with pouring spout at one end for easy
pouring are used to measure liquid ingredients.
 Liquid measuring cups ranges in sizes from 1 cup, 2 cups
and 4 cups.
 Ingredients that can be measured in a liquid measuring cup
includes thin liquid like water, juices, milk, and oil.

11 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
 2. Measuring spoon
 These measuring spoons can be used for measuring small
quantities of ingredients for both liquid and dry ingredients.
 Be sure to use the graded teaspoons and tablespoons and
not the spoons you use to eat with.
 Measuring spoons usually comes in sets containing: 1/8
teaspoon, ¼ teaspoon, ½ teaspoon, 1 teaspoon, and 1
tablespoon.
 In order to measure ingredients that do not fall into one of
these measures, it is necessary to combine two measuring
spoons, Example, a recipe calling for a ¾ teaspoon of baking
soda would mean combining ½ teaspoon baking soda with ¼
teaspoon baking soda in order to achieve the proper amount.

C. PROPER WAY OF MEASURING INREDIENTS

1. Proper way of measuring liquid ingredients

 Liquid ingredients are measured in a glass measuring cup.
 Liquid ingredients need to be measured at eye level.
 To properly measure a liquid ingredient, place the liquid
measuring cup on a flat surface and pour the liquid into the
cup until it reaches the desired line of measurement.
 Bend down so your eyes are on the same level with the
measuring marks.
 Make sure the liquid comes to the top of the desired line
measure. This line is known as the meniscus.
 Avoid holding the cup to eye level to check the
measurement.

2. Measuring sticky liquids

 When measuring sticky liquids such as honey and molasses,
grease the measuring cup or spray with a non-stick cooking
spray to make removal easier.
 Fill the dry measuring cup with the sticky liquid.
 Level the cup using a spatula

3. Measuring semi-liquid ingredients

 Ingredients like sour cream, peanut butter, and yogurt are
measured using dry measuring cups because they are too
thick to be accurately measured in the liquid cups.
 Level off sour cream and peanut butter with the back of a
knife.

4. Proper way of measuring dry ingredients

12 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
A. FLOUR
 Always sift the flour onto a plate or wax paper before
measuring to remove lumps and other foreign materials.
 To measure 1 cup of flour, lightly scoop the flour into the
measuring cup until over flowing. Do not shake or bang the
cup. Use the back of a knife or spatula to level off the excess
flour.
 Keep spooning the flour into the cup until it mounds well
above the top of the measuring cup.
 Using a dinner knife, turn it so the flat side is down.
 Hold the cup with the flour in your left hand, and start
sweeping the knife over the top of the cup to remove the
excess flour.
 Pass the knife over the measuring cup a few times to get a
level surface.
 Do not shake the cup or pack the flour down.
 WEIGHT OF A PROPERLY MEASURED FLOUR: 1 Cup of
correctly measured flour should weight:
 Cake flour – 112 grams
 All-purpose flour – 120 grams

WRONG WAY OF MEASURING FLOUR

 Scooping flour from the container or bag directly
with the measuring cup will pack the flour and you
will end up with too much flour.

B. WHITE OR REFINED SUGAR

 Sugar is measured by scooping the cup or measuring spoon
into the container until it is over flowing.
 Then level off with the spatula.

C. BROWN SUGAR
 Spoon brown sugar into a dry measuring cup.
 Press sugar to the bottom of the cup using the back of a
spoon.
 Press each time you add sugar.
 Fill cup to heaping full.
 Level with a spatula.
 When inverted, the sugar should retain the shape of the
measuring cup.

D. POWDERED SUGAR
 Powdered sugar needs to be sifted first prior to measuring to
remove small lumps.

13 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
  It is measured by spooning the sugar into the measuring cup
from the container, then leveling off with the spatula.
E. SHORTENING AND SOLID FATS
 To measure shortening, spoon the ingredients into a cup and
pack down firmly with a spoon to eliminate any air holes, then
leveling off the excess with a spatula.
 To easily remove fats from baking cups, spray them with a
non- stick cooking spray before measuring.
 Oil is measured as liquid.
 1 bar of butter is equivalent to 1 cup so there is no need to
measure.

F. OTHER DRY, BULKY INGREDIENTS

 Bulky dry ingredients, such as shredded cheese, chopped
nuts, and coconut, should be spooned into the measuring
cup.
 When the cup is full enough, pat the ingredients lightly and
use your fingers to level the contents.

5. Measuring spoons
 When using measuring spoons, hold the spoon flat and pour the
ingredient into the spoon until it reaches the top rim of the
spoon.
 Never measure over the bowl of ingredients you are using for
the recipe. If you over pour into the bowl, your measurements
will not be accurate.

A. BAKING POWDER AND BAKING SODA

 Using the measuring spoon, lightly scoop out of the
container.
 Use the back of a knife or a spatula to level off the top edge
of the measuring spoon.

B. SHORTENINGS AND SOLID FATS

 To measure shortening, spoon the ingredients and pack
down firmly to eliminate any air holes, then leveling off the
excess with a spatula.

C. OTHER DRY INGREDIENTS

 Overfill the measuring spoons and level off using the spatula.
 When measuring spices, the measuring spoon often doesn’t
fit into the mouth of the spice jar. Pour some spice in a small
bowl and then measure.
 To get the spice back into the jar, make a funnel out of paper
and just pour the unused spice back into the jar.

MEASURING TIPS:

14 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
 When measuring ingredients, never measure over the mixing bowl
containing the other ingredients.
 You may accidentally tip the measuring device or over pour the
ingredients and excess ingredients would fall into the mixture.
 This could ruin the whole batch, depending on the ingredient and how
much was spilled.
 Measure over the sink, another bowl, or a sheet of wax paper to catch
any excess spillage.
 Spillage caught on wax paper can be returned to that ingredient's
container.
 If you do not have two sets of measuring cups or spoons that can be used
separately for the dry and liquid ingredients, measure the dry
ingredients.

MEASUREMENT AND ABBREVIATION

Tablespoon TBSP Gallon gal
Teaspoon Tsp Fluid Ounce Floz
Cup C Degrees Fahrenheit °F
Pound lb Degrees Celsius °C
Ounce oz Grams gms
Quart qt Kilogram Kg
Pint pt Liter L

MEASUREMENT EQUIVALENTS
A. DRY INGREDIENTS
1 Tablespoon 3 teaspoons 15 ml
1/8 cup 2 tablespoons 30 ml
¼ cup 4 tablespoons 50 ml
1/3 cup 5 tablespoon + 1 75 ml
teaspoons
½ cup 8 tablespoons 125 ml
2/3 cup 10 2/3 tablespoons 150 ml
¾ cup 12 tablespoons 175 ml
1 cup 16 tablespoons 250 ml

B. WET INGREDIENTS
1 cup 8 fluid ounces
2 cups 16 fluid ounces
4 cups 32 fluid ounces
8 cups 64 fluid ounces
Dash 2 or 3 drops liquid or less than 1/8 tsp (dry)
2 tablespoons 1 ounce
1 pint 2 cups or 1 pound
1 gallon 4 quarts

15 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
 1 pound 16 ounces
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. Burger Bun or Dinner Rolls
b. Spanish Rolls
2. Hard Roll Bread – yeast-raised roll with a hard outer crust.
a. Monay
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.

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.

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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.

Lesson 1.3 Use Appropriate Equipment According to

Required Bakery Products and Standard Operating
Procedures

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.

a. Electric hand mixer

This type of mixer is one of the most common equipment used in
baking
b. Tabletop mixers have the capacity of 4.75 to 19 L with the following
main attachments:
 Paddle- is used for general mixing
 Wire whip- is used for beating egg foams and cream
 Dough arm- is used for mixing and kneading yeast dough.

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 maintains a preset warm
temperature and humidity level appropriate to the specific dough.

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

17 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
 hot air (except in the case of microwave ovens, which are not especially
useful in the bakeshop.)
A. 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.

B. 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.

C. 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.

D. 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 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.

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.

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.

Pizza pan – a perforated circular flat sheet intended for cooking pizza to
yield a crispy crust.

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.

Pastry Wheel - A round, rotating blade on a handle. Used for cutting

rolled-out doughs 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.

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.

Blowtorch - A tool used for caramelizing and controlled browning of

various pastry items, and for caramelizing the sugar topping of crème
Brulé. Butane or propane is used as fuel, depending on the model.

Lesson 1.3 Bake Bakery Products According to Techniques

and Appropriate Conditions

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

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 recipes like pie crust. melted butter should be liquified and lukewarm. If
melted butter is too hot, the batter and eggs will be cooked.

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 emulsifies 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.

6. Weigh Your Ingredients

A gram or ounce is often a gram or an oz. But a cup isn’t always a cup.

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.
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.

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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 flavor.

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.

 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.

 Folding – this is working with two 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.

 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.

 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.

 Stirring – it is often done with a wooden spoon, rotating it through a

mixture as long as necessary usually until the ingredients are combined.

 Whipping – it is a process of beating eggs and cream to fill them with air
and make them thick and fluffy.

 Sifting – it is a process of separating coarse particles in the ingredients by

passing through a sieve. Air is incorporated through this method.

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LET US TRY TO BAKE!

The final step in producing yeast- and chemically-leavened foods (bread,

buns, rolls, crackers), cakes, and cookies is baking. It is a thermal technique that
includes heating dough portions using an oven.

The pages that follow include recipes for various bread goods.

BANANA BREAD

Ingredients:

 1/2 cup melted butter

 1 cup brown sugar
 1 cup evaporated milk
 1 cup very ripe banana, mashed
 2 eggs
 1 teaspoon vanilla
 2 cups all-purpose flour
 ¼ cup coarsely chopped walnuts (or peanut)
 2 ½ teaspoons baking powder
 ¼ teaspoon salt

Procedures:
1. Preheat oven to 350ºF. Grease the bottom and sides of a loaf pan or line it
with baking paper.

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2. In a bowl, combine the melted butter, brown sugar, all-purpose cream,
mashed bananas, eggs, and vanilla extract; stir until smooth and the mixture
is well blended.
3. In another bowl, combine the remaining dry ingredients. Add the melted
butter mixture, and stir until only a few traces of flour are visible. Do not over
mix.
4. Pour the batter evenly among loaf pans, filling the pan three-fourth full.
5. Bake in the preheated oven for 25 minutes or until the top interior on the
muffins are firm and dry.

PEANUT BUTTER OATMEAL COOKIES

Ingredients
 1 1/4 cups flour
 1/2 tsp baking powder
 1 tsp baking soda
 1/2 cup packed brown sugar
 1/2 cup white sugar
 1 stick unsalted butter, softened
 2 large eggs
 1 tsp vanilla extract
 1/2-3/4 cup chunky peanut butter, depending on taste
 3/4 - 1 cup oats

Instructions
1. Preheat oven to 350 degrees F.
2. In a small bowl, whisk together the flour, baking powder and baking soda.
3. In large mixing bowl, cream together the softened butter, brown sugar and
white sugar until smooth, about 2 minutes.
4. Beat the egg, vanilla extract and chunky peanut butter into the sugar
mixture.
5. Slowly add the flour mixture to the sugar mixture until it's just mixed.
6. Fold in oats, being careful not to powder them.

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 7. Roll 1½ inch balls of dough and place on a baking sheet prepared with
parchment paper, about 2 inches apart.
8. Bake for 10-12 minutes.

BURGER BUNS

Ingredients:

 240 grams water

 1 tablespoon yeast
 1 tablespoon white sugar

 500 grams bread flour

 80 grams powdered milk
 60 grams white sugar
 20 grams improver
 ½ teaspoon salt
 1 piece egg

 100 grams lard

INSTRUCTIONS

1. Weigh your flour; or measure it by gently spooning it into a cup, then

sweeping off any excess.
2. To make the dough: Mix and knead all of the dough ingredients — by
hand, mixer, or bread machine — to make a soft, smooth dough.

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 3. Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to
2 hours.
4. To shape the buns: Gently deflate the dough and divide it into twelve
pieces (about 75 g each); to make smaller or larger buns see "tips," below.
Shape each piece into a ball.
5. Flatten each dough ball with the palm of your hand until it's about 3"
across.
6. Place the buns on a lightly greased or parchment-lined baking sheet.
Cover and let rise until noticeably puffy, about an hour. Toward the end of
the rising time, preheat the oven to 375°F.
Brush the buns with about half of the melted butter. To make seeded
buns, brush the egg white/water mixture right over the melted butter; it'll
make the seeds adhere. Sprinkle buns with the seeds of your choice.
7. To bake the buns: Bake the buns for 15 to 18 minutes, until golden.
Remove them from the oven and brush with the remaining melted butter;
this will give the buns a satiny, buttery crust. If you've made seeded buns
apply the melted butter carefully, to avoid brushing the seeds off the
buns.
8. Cool the buns on a rack before slicing in half, horizontally. Use as a base
for burgers (beef or plant-based) or any favorite sandwich filling.
9. Storage information: Store leftover buns, well-wrapped, at room
temperature for several days; freeze for longer storage.

SPANISH BREAD

FOR DOUGH

 3 cups all-purpose flour

 1 ½ teaspoons instant yeast
 ¼ cup white sugar
 1 teaspoon salt
 ¾ - 1 cup lukewarm milk
 3 tablespoons butter - or margarine, melted
 1 egg

FOR FILLING

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  ¼ cup butter
 ½ cup bread crumbs
 2 teaspoons flour
 ⅛ cup water or milk - or more
 ½ cup brown sugar /white sugar
 ⅛ teaspoon salt
 butter - for brushing

FOR BREADING

 2 tablespoons milk - or water

 ½ cup bread crumbs

INSTRUCTIONS

1. In a big bowl, mix together flour, sugar, and salt. Pour in lukewarm milk,
melted butter, and beaten egg. Mix until well blended. Add the instant
yeast and mix well to form a slightly sticky dough.
2. Tip the dough on a surface greased with oil. Knead the dough with lightly
oiled hands until it becomes smooth and elastic, about 10-12 minutes.
3. Form the dough into a ball and place the dough in a greased bowl. Cover
with a kitchen towel or plastic wrap and place it in a warm area and let it
rise until it doubled in size. Depending on how warm it is, could take 30
minutes to an hour or even longer.
4. Meanwhile, prepare the filling. In a saucepan over medium-low heat,
melt butter until bubbly. Add the ¼ cup bread crumbs and mix well. Add
flour, water or milk, sugar, salt and rest of breadcrumbs. Cook until it gets
thick. Remove from heat and continue stirring until it forms a thick paste-
like texture.
5. Punch down the dough and divide into 16 equal parts using a knife of
dough slicer. Roll each piece into a long triangle (like a pizza slice). Brush
the middle part with butter or margarine then spread filling on the surface
leaving about a centimeter around the edges unfilled. Roll the dough
starting from the wider end towards the smaller end enclosing the filling.
6. Brush each rolled dough with milk or water then roll it on a plate of
breadcrumbs and place on baking sheet lined with parchment paper:
make sure that the end part sits at the bottom so it won't open up while
baking. Cover with cloth or kitchen towel or cling wrap and let them rise
for another 20-30 minutes or until they doubled in size. Remove cover
before baking.
7. Place the baking sheet on the middle rack and bake at 150°C (300°F) for
20 minutes.
8. Remove the Spanish bread from the oven and transfer to a bread basket.
Enjoy while still warm.

General Guidelines and Principles in Baking

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 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.

Lesson 1.5 Select required Oven Temperature to Bake

Goods in Accordance with the Desired Characteristics,
Standard Recipe Specification

TEMPERATURE RANGES IN BAKERY PRODUCTS

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.

Types of Products Oven Temperature Baking Time

BREADS
Biscuits 425°F - 450°F 10 to 15 min
Corn bread 400°F - 425°F 30 to 40 min

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 Muffins 400°F - 425°F 20 to 25 min
Quick Loaf breads 350°F - 375°F 1 to 1 ¼ hour
Yeast bread 425°F 30 to 40 min
COOKIES
Drop 425°F - 450°F 8 to 15 min
Rolled 425°F - 450°F 8 to 10 min

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.

Typical breads usually taste sweet or creamy, not sour.

What’s More

Self-Check 1.1a
Directions: Based on the picture, read and answer the given questions. Write
your answer on your answer sheet.

1. 2.

3.
4.

5.

29 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
 1. What are the basic ingredients shown?
2. What are the functions of ingredients shown in baking?

Self-Check 1.1b
A. Directions: Give the equivalent of the following measurement. Write your
answer in your notebook.
1. 1 cup = __________ T
2. 4 tbsp = __________ cup
3. 1 tbsp = __________ teaspoon
4. 2 cups = __________ pint
5. 4 cups = __________ quart

B. Directions: Use the formula below in converting degrees Fahrenheit to

degrees Centigrade and degrees centigrade to degrees Fahrenheit. Show
your computation. Write your answer in your notebook.
1. 100 °C to °F
2. 180 °C to °F
3. 270 °C to °F
4. 428 °F to °C
5. 212 °F to °C

Self-Check 1.2a
Directions: Identify the classification of baking ingredients. Write DI if it is a
dry ingredient, LI for liquid ingredients, FS for fats and shortenings, LA for
leavening agents and F for flavoring.

_____1. Cinnamon powder ____6. Cream of tartar

_____2. Instant yeast ____7. Shortening
_____3. Butter ____8. Vanilla Extract
_____4. Bread Flour ____9. Confectionary sugar
_____5. Milk ____10. Baking Powder

Self-Check 1.2b
Directions: Identify the type of breads. Write SR if it is soft roll bread, HR for
hard roll bread, and QB for quick bread.
1. dinner roll 6. ensaymada
2. banana muffin 7. biscuits
3. burger buns 8. pandesal
4. cookies 9. Spanish roll
5. brotchen 10. Cinnamon roll

Self-Check 1.3a

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 Directions: Supply the missing information. Write the answer in your answer
sheet.
Illustration Name of Tools/ Definition/Usage/
Equipment Function
1. This type of mixer is one of
the most common
equipment used in baking

Convection oven 2.

Mixing bowl 3.

Rolling pin 4.

5. A rectangular pan, usually

with slightly flared sides,
used for baking loaf
breads.

Self-Check 1.4a

Directions: 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 answer sheet.

Creaming Cutting-in Stirring

Beating Whipping Sifting
Folding Cut and Fold

1. Separating coarse particles in the ingredients by passing through a sieve.

2. Rubbing one or two ingredients in a bowl with the tip of a wooden spoon or
electric mixer.
3. Mixing fat and flour using a pastry blender or two knives in a scissor-like
manner.
4. Working with two ingredients very gently to retain air in the mixture.
5. Beating egg and creaming to fill with air and make them thick and fluffy.

31 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
 What I have Learned
ACCURACY – The correct ratio of dry to wet ingredients is crucial in order to
achieve the right consistency and quality of the finished product.

CONSISTENCY – If each portion carries precisely the same amount of

ingredients, every time a product is made.

ADJUST PORTION SIZES WITH EASE – If you take the weight of each
ingredient and proportionately apply it, you can increase the portion

To achieve desired result in baking, it is important to learn the different

baking ingredients and its functions. Flour develops gluten strand. It has different
types such as Bread Flour, All-Purpose Flour, Cake Flour, Pastry Flour and Self-
Rising Flour. Sugar functions as food for the yeast. Types of sugar are Table
sugar or granulated sugar, Confectioner’s sugar and Brown sugar, Leavening
Agent causes the dough to rise. It is classified into Chemical, Biological and
Physical Leavening Agent. Shortening helps shortens the gluten strands. Egg
serves as a backbone of many baked goods and contribute to its structure.

Baking ingredients can be substitute if needed arise but it is not highly

recommended since it will also affect the result in baking.

What I Can Do

Let’s Have Fun with Buns!

Directions: Make Burger buns following the standard recipe (see pages 23). Ask
for assistance from your parent/guardian. Take a video and create a videoclip to
be uploaded in our Google Drive. Use the example file name. (11-
TVL_BPP_PB_First Initial Middle Initial Last Name) Example: 11-
TVL_BPP_PB_DEJulian
Your product will be rated using the Scoring Rubric below.
Characteristics Excellen Very Goo Fair Poor
t Goo d
d 2 1
5 4 3
External Characteristics
1. Shape: well-
proportioned;

32 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
 symmetrical; rounded top
2. Size: large but not airy;
proportional to weight
3. Color: even, rich golden
brown
4. Crust: tender; crisp;
even thickness; free from
cracks
Internal Characteristics
5. Color: creamy white;
free from streaks
6. Grain: fine; thin-walled
cells; evenly distributed
7. Texture: tender; soft;
slightly moist
8. Flavor: wheat sweet

Assessment

Multiple Choice. Choose the letter of the best answer. Write the chosen letter on
a separate sheet of paper.

1. What kind of sugar is primarily used in preparing icing?

A. Brown sugar C. Granulated sugar
B. Refined sugar D. Confectioner sugar

2. What is basic ingredient in baking that improves aroma, flavor, sweetness

and nutrition in baked products?
A. Flour C. Shortening
B. Sugar D. Baking powder

3. Which of the ingredients is an example of a physical leavening agent?

A. Air C. Baking soda
B. Yeast D. Baking powder

33 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
 4. Which kind of flour contains more gluten and less starch?
A. Soft C. Bread flour
B. Cake flour D. All-purpose flour

5. What is the best substitute for one cup sifted CAKE flour?
A. 1C sifted APF
B. 1C minus 1T sifted APF plus 2T cornstarch
C. 1C minus 2T sifted APF plus 2T cornstarch
D. 1C minus 2T APF plus 2T cornstarch then, sift 3-5 times

6. Which of the following is the best substitute for sour milk?

A. 1C sweet milk plus 1 tbsp. vinegar
B. 2 C sweet milk plus ½ tbsp. vinegar
C. 1 ¾ C sweet milk plus 1 tbsp. vinegar
D. 2/3 C sweet milk plus 1 tbsp. vinegar

7. Which of the following ingredients functions as food for the yeast?

A. Milk C. Baking Soda
B. Sugar D. Baking Powder

8. Which of the ingredients is an example of a chemical leavening agent?

A. Air C. Baking Powder
B. Steam D. Active Dry Yeast

9. Which of the following ingredients that when added to flour mixtures,

increases tenderness.?
A. Lard C. Shortening
B. Butter D. Vegetable oil

10.Which of the ingredients serves as backbone of many baked goods and

contribute to its structure?
A. Eggs C. Sugar
B. Flour D. Shortening

True or False: Write true if the statement is correct and write false if the
statement is incorrect.
11. 1 cup is equivalent to 16 teaspoons
12.During measuring, flour can be scooped directly from its container.
13.Liquid or glass measuring cup can also be used to measure dry
ingredients.
14.Shortenings and other solid fats should be packed tightly firmly during
measuring to remove air holes.

34 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
 15.1 cup of butter is equivalent to 1 bar of butter.
16.Brown sugar when measured properly, should retain the shape of the cup
when inverted.
17.Flour should always be sifted before measuring.
18.A tablespoon is also equivalent to 3 teaspoons.
19.To ensure consistency of quality and quantity, ingredients and portion
sizes must be measured correctly each time a recipe is made.
20.Never measure over the bowl of ingredients you are using for the recipe
due to the danger of spillage into the bowl.

Additional Activities

Directions: Make a PowerPoint (PPT) Presentation on the compilation of the

Types of Bread with recipe. Upload your PPT Presentation in the Google Drive.
Use the example file name. (11-TVL_BPP_PB_CompilationRecipes_First Initial
Middle Initial Last Name) Example: 11-TVL_BPP_PB_CompilationRecipes_DEJulian

Answer Key

35 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
Pre-Test Self-Check 1.1a Self-Check 1.1b

1. C 1. Sugar – food for 1. 16 tablespoons

2. C the yeast 2. ¼ C
3. B 2. Flour – gluten 3. 3 teaspoons
4. A development 4. 1 pint
5. B 3. Shortening – 5. 1 quart
6. C shorten the 6. 212 °F
7. B gluten strands 7. 356 °F
8. C 4. Leavening agent 8. 518 °F
9. A – provides air, 9. 220 °C
10.B steam, and gas 10.100 °C
11.D that cause the
12.A dough to rise
13.B 5. Egg – backbone
14.D of many baked
15.C goods; provide
steam for
leavening or
moisture for
starch; add
moisturizing fat;
provides smooth
and creamy
texture and; egg

Self-Check 1.2a Self-Check 1.2B Self-Check 1.3a

1. F 1. SR 1. Hand mixer
2. LA 2. QB 2. Convection Oven -
3. FS 3. SR Convection ovens
4. DI 4. QB contain fans that
5. LI 5. HR circulate the air and
6. LA 6. SR distribute the heat
7. FS 7. QB rapidly throughout
8. F 8. HR the interior
9. DI 9. SR 3. Mixing bowl – is a
10.LA 10.SR deep bowl that is
particularly well
suited for mixing
ingredients together
in.
4. Rolling pin – a
manual tool used to
flatten dough
5. Loaf pan

36 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
 Self-Check 1.4a Post-Test

1. Sifting 1. D
2. Creaming 2. B
3. Cutting in 3. B
4. Folding 4. C
5. D
5. whipping
6. A
7. B
8. C
9. C
10.B
11.TRUE
12.FALSE
13.FALSE
14.TRUE
15.TRUE
16.TRUE
17.TRUE
18.TRUE
19.TRUE
20.TRUE

References
K to 12 Curriculum Guide Home Economics – Bread and Pastry Production NC II
Curriculum Guide (Grade 7 to 12) – Philippines: Department of Education
Accessed May 15, 2020.

Aniceta S. Kong, Anecita P. Domo, Cristeta M. Arcos, Maila A. Dogelio, 2016,

Bread and pastry Production Manual, South Triangle, Quezon City:
Sunshine Interlinks Publishing House, Inc.

“Life She Lives, Katie Foley, last modified February 23, 2017,

37 SDOIN_Specialized_TVL_Q1_BPP11/12_Module
 For inquiries and feedback, please write or call:

Schools Division of Ilocos Norte – Curriculum Implementation Division

Learning Resource Management Section (SDOIN-CID LRMS)

Office Address : Brgy. 7B, Giron Street, Laoag City, Ilocos Norte
Telefax : (077) 771-0960
Telephone No. : (077) 770-5963, (077) 600-2605
E-mail Address : [email protected]
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