11

BREAD AND PASTRY

PRODUCTION

LEARNING ACTIVITY SHEETS

 Republic of the Philippines
Department of Education
REGION II – CAGAYAN VALLEY

COPYRIGHT PAGE
Learning Activity Sheet in Bread and Pastry Production TVL (HE)
(Grade 11)

Copyright © 2020
DEPARTMENT OF EDUCATION
Regional Office No. 02 (Cagayan Valley)
Regional Government Center, Carig Sur, Tuguegarao City, 3500

“No copy of this material shall subsist in any work of the Government of the Philippines. However,
prior approval of the government agency or office wherein the work is created shall be necessary
for exploitation of such work for profit.”

This material has been developed for the implementation of K to 12 Curriculum through the
Curriculum and Learning Management Division (CLMD). It can be reproduced for educational
purposes and the source must be acknowledged. Derivatives of the work including creating an
edited version, an enhancement of supplementary work are permitted provided all original works
are acknowledged and the copyright is attributed. No work may be derived from this material for
commercial purposes and profit.

Consultants:
Regional Director
Assistant Regional Director
Schools Division Superintendent
Asst. Schools Division Superintendents
Chief Education Supervisor, CLMD
Chief Education Supervisor, CID
: ESTELA L. CARIÑO, EdD., CESO IV
: RHODA T. RAZON, EdD., CESO V
: MADELYN L. MACALLING, PhD, CESO VI
: EDNA A. ABUAN, PhD
: DANTE J. MARCELO, PhD, CESO VI
: OCTAVIO V. CABASAG, PhD
: RODRIGO V. PASCUA, EdD

Development Team:
Writers : KRISTINE JOY C. AGUSTIN
Content Editor : ERIC B. AGUYAO
Language Editor : RONNIE F. TEJANO
Illustrators :
Layout Artists : RODERIC B. GUINUCAY, IRA PATRICIA A. TONG
Focal Persons : LARINA M. COLOBONG, PhD
MARIA CRISTINA ACOSTA
LESLIE S. DOMINGO
RIZALINO G. CARONAN

Printed by: DepEd Regional Office No. 02

Regional Center, Carig Sur, Tuguegarao City

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 Table of Contents

COMPENTENCIES PAGE NUMBER

Types/Kinds/Classification and
................... 1-5
Characteristics of Bakery Products

Baking Techniques, Appropriate Conditions ................... 6-9

and Enterprise Requirements and Standards

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 BREAD AND PASTRY PRODUCTION
Name of Learner: ______________________________ Grade Level: ____________

Section: ______________________________________ Date Submitted: __________

LEARNING ACTIVITY SHEET

Types/Kinds/Classification and Characteristics
of Bakery Products

Background Information for Learners:

The quality of baking largely depends on the proper use of tools and equipment. Every
chef/ baker is therefore expected to master the art of using equipment, ensuring that they are
clean and sanitized by following safety instructions. The appropriate equipment should also be
used in the preparation of the bakery products.

The following are different types, kinds, and classification of bakery products:
 Bread – a staple food prepared from a dough of flour and water, usually by baking
 Bagel – a bread product originating in Poland, traditionally shaped by hand into
the form of a ring from yeasted wheat dough, roughly hand-sized, which is first
boiled for a short time in water and then baked.
 Bread roll – a small, often round loaf of bread served as a meal accompaniment
(eaten plain or with butter)
 Bun – a small, sometimes sweet, bread, or bread roll. Though they come in many
shapes and sizes, they are most commonly hand-sized or smaller, with a round top
and flat bottom.
 Flatbread – a bread made with flour, water and salt, and then thoroughly rolled
into flattened dough. Many flatbreads are unleavened made without yeast
although some are slightly leavened, such as pita bread.
 Muffin – an individual-sized, baked quick bread product. American muffins are
like cupcakes in size and cooking methods, and the English muffin is a type of
yeast-leavened bread. Muffins may also classify as cakes with their same sweet
interior and fluffy yeast exterior.
 Brownie – a flat, baked dessert square that was developed in the United States at
the end of the 19th century and popularized in both the U.S. and Canada during
the first half of the 20th century
 Cake – a form of sweet dessert that is typically baked. In its oldest forms, cakes
were modifications of bread but now cover a wide range of preparations that can
be simple or elaborate.
 Cookie – a small, flat, sweet, baked good, usually containing flour, eggs, sugar,
and either butter, cooking oil, or another oil or fat.
 Cracker – typically made from flour, flavorings, or seasonings such as salt, herbs,
seeds, and cheese may be added to the dough or sprinkled on top before baking.
 Pastry – a dough of flour and water and shortening that may be savory or
sweetened. Sweetened pastries are often described as bakers' confectionery.

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  Pie – a baked dish that is usually made of a pastry dough casing that covers or
completely contains a filling of various sweet or savory ingredients.
 Tart – a baked dish consisting of a filling over a pastry base with open top not
covered with pastry
 Torte - a form of sweet dessert that is typically baked. Tortes differ from cakes in
that cakes are modifications of bread but tortes, originating in Central Europe, are
generally made with ground nuts in place of the flour.

Learning Competencies with Codes:

Prepare a variety of bakery products according to standard mixing procedures/ formulation/

recipes and desired product characteristics TLE_HEBP912PB-Ia-f-1
Use appropriate tools and equipment according to required bakery products and standard
operating procedures TLE_HEBP912PB-Ia-f-1

Activity 1

Directions: Double Matching Type. Match Column A that provides the different pictures of
the bakery products and classify each picture to column B then after, match column B with its
best description written in column C. Write your answer on the spaces provided after each
number.

AB BC A B C
1. A baked dish consisting
of a filling over a pastry
base with an open top not
1.____ _____ a. CAKE covered with pastry.

craftybaking.com 06/11/2020
2. A form of sweet dessert
that is typically baked. In
its oldest forms, it’s the
2.____ _____ b. BREAD modifications of bread but
now cover a wide range of
preparations that can be
simple or elaborate.
intechopen.com 06/11/2020
3. A small, flat, sweet,
baked good, usually
3.____ _____ containing flour, eggs,
c. TART sugar, and either butter,
cooking oil or another oil
or fat.
newfoodmagazine.com06/11/2020

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 4. A staple food prepared
from a dough of
flour and water, usually by
4.____ _____ d. COOKIE baking

baking.wikipedia.org 06/11/2020
5.a baked dish which is
usually made of a pastry
dough casing that covers or
5.____ _____ e. PIE completely contains a
filling of various sweet or
savory ingredients
snack&bakery.com 06/11/2020

Activity 2

Directions: Arrange the jumbled letters of the following preparatory tools and equipment used
in producing bakery products from the box. After which use the arranged word to name the
different pictures of tools and equipment below. Place your answer on the space provided.

FLRUO FITERS BERRUB CRAPPERS GODUH CRUTTE

DCEK NEOV TULASPA FINMUF NAP KAINBG THESE
MINGIX BLOW SURIMEANG PUC HEINGWIG SCLEA
DGHOU ROERLL GNRIEAMSU SPONO

1.__________________ 2.____________________ 3.__________________

bakepedia.com 06/12/2020 bakepedia.com 06/12/2020 bakepedia.com 06/12/2020

4.___________________ 5. ___________________ 6.___________________

bhg.com 06/12/2020 bhg.com 06/12/2020 bhg.com 06/12/2020

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 7.__________________ 8._____________________ 9._____________________

foodnetwork.com 06/12/2020 foodnetwork.com 06/12/2020

foodnetwork.com 06/12/2020

10.____________________ 11.____________________ 12.____________________

bakerbettie.com 06/12/2020 bakerbettie.com 06/12/2020 bakerbettie.com 06/12/2020

Reflection:

Complete this statement.

What I have learned in this activity ________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

References:

Competency-Based Learning Material, TESDA Bread and Pastry Production

https://www.slideshare.net/bhelagripa/prepare-and-produce-bakery-product
https://shodhganga.inflibnet.ac.in/bitstream/10603/46792/5/05_chapter%201.pdf

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ANSWER KEY

Activity 1

1. b, 2
2. e, 4
3. a, 1
4. c, 3
5. d, 5

Activity 2

1. Spatula
2. Baking Sheet
3. Rolling Pin
4. Flour Sifter
5. Deck Oven
6. Dough Cutter
7. Mixing Bowl
8. Rubber Scraper
9. Measuring Cup
10. Dough Roller
11. Measuring Spoon
12. Weighing Scale

Prepared by:

KRISTINE JOY C. AGUSTIN

Writer

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 BREAD AND PASTRY PRODUCTION
Name of Learner: ____________________________ Grade Level: ________________

Section: _____________________________________ Date Submitted: _____________

LEARNING ACTIVITY SHEET

Baking Techniques, Appropriate Conditions and Enterprise
Requirements and Standards

Background Information for Learners:

Properly mixed dough is the first critical step to achieving great bread. Understanding
what happens during the mixing/kneading process helps to determine if you are on the right
track. So, based on our own baking experience, here are our most important tips on the subject
hopefully helping you off to a good start.

For a layman who is trying to bake bread, the processes of mixing the dough are only
mixing all the ingredients together and get a dough. But mixing dough has more scientific
importance in bread making which is directly responsible for the quality of bread produced, i.e.
the final output. The process of mixing the dough in bread making has its own importance,
which cannot be overlooked since it will affect the final output as bread.

The following are the purposes of mixing dough:

1. Distribute the yeast cell throughout the dough.

2. Distribute food for the yeast which will further lead to the fermentation process.
3. Form and develop gluten.
4. Hydrate the flour and other dry ingredients.

Bread dough mixing requires a method where all the ingredients are homogeneously
mixed and hydrated which will result in a well-developed gluten network. Basically, Gluten
is formed when water is mixed with the wheat flour. Gluten is a water-insoluble protein and
has great importance in bread making process. During mixing, a continuous network of
proteins forms giving the dough its strength and elasticity. By holding gas produced during
fermentation, the protein network allows the bread to rise.

There are three (3) methods for mixing dough, these are the following:

1. Straight Dough Method

This method of mixing dough requires two (2) proofing. The straight dough mixing
method is the simplest mixing method of all. While using this method, there is a
possibility that the yeast does not get evenly distributed in the dough. Therefore, it is
safer to mix yeast separately with a little water.

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 a) Soften the yeast in a little amount of water. The ideal temperature is 43.33ºC
(110ºF). Combine all dry ingredients in the mixing bowl and mix.
b) Combine the remaining liquid ingredients, including the rest of the water, in
the mixing bowl.
c) Add the dissolved yeast, taking care not to let it come in contact with the salt.
d) Mix to a smooth, developed dough.
e) Proof the dough in bulk for 30 minutes, after that perform punch down then
portion the dough and do the proofing for the second time for another 30
minutes.

2. No Time Dough Method

This method of mixing dough requires only one (1) proofing. The modified mixing
method is basically for rich sweet dough. This is basically the modification of the
straight dough method to ensure that the fat and sugar are evenly distributed in the
dough.

a) Soften the yeast in a little amount of water using a separate bowl.

b) Combine the fat, sugar, salt and flavorings and mix until well combined, but do
not whip until light.
c) Add the eggs gradually, as fast as they are absorbed.
d) Add the liquid and mix briefly. Add the flour and yeast.
e) Mix to a smooth dough. Knead and portion after proofing.
f) Ready for baking.

3. Sponge Dough Method

This method of mixing dough requires three (3) proofing. Many Bakers feel this
method of mixing is very effective to achieve a better texture, rise and even the taste
for the rich yeast dough recipes. Sponge method allows the yeast to speedily and fully
ferment and activate with part of the flour and water in the recipe and later
incorporated with the remainder of the ingredients. This method is successfully
prepared by following two stages which help the yeast action to get a head start.

a) Combine the liquid, the yeast, and part of the flour (and sometimes part of the
sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.
b) Punch down and add the rest of the flour and the remaining ingredients. Mix
and knead to a uniform smooth dough. Shape and proof then do the baking.

Learning Competency with Code:

Prepare a variety of bakery products according to standard mixing procedures/ formulation/
recipes and desired product characteristics TLE_HEBP912PB-Ia-f-1

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Note: Practice personal hygiene protocols at all times.
Activity 1

Directions. Locate and encircle the eight (8) mixing techniques and procedures used in
preparing and producing bakery products.

F E R MEN T I N G N M K L M O L F A D S F
A C B B L B B N M O K N E A D I N G T R E G
M K L N H K LO P R O O F I N G O K L M N V
H H J K L K O L M N D F S T G H R E W R Y G
A S C V B N M N O SH A P I N G D V B J K H
A M N K L B N K N O P L N WO D H C N U PV
G N I N O I T R O P F B H J K L N Z X C V B D
A H F D C B J L M N B J T Y U O D P J N O W
A V B G H J H F C X D H B V C F R T Y H K L
F V J N B S T R A I G H T M E T H O D J K L M
N O B G H J DO H T E M E GN O P S R Q H

Activity 2

Directions. Using the mixing techniques in preparing and producing bakery products from
Activity 1, identify what type of mixing techniques is being demonstrated on the different
pictures provided. Place your answer on the space provided.

americastestkitchen.com 06/11/2020 americastestkitchen.com 06/11/2020 americastestkitchen.com 06/11/2020

1. 2. 3.

finecooking.com 06/11/2020 finecooking.com 06/11/2020 finecooking.com 06/11/2020

4. 5. 6.

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Activity 3

Directions. Arrange the procedure in preparing and producing bakery products using Straight
method according to chronological order, write 1 for the first step, 2 for the second, 3 for 3rd,
and so on. Place your answer on the space provided.

__________1. Arrange in lightly grease baking sheet and let rise until double in size.
__________2. When doubled, punch the dough to release excess air.
__________3. Stir until well blended. Adding the shortening last.
__________4. Combine all the dry ingredients in a mixing bowl, stir until well blended then
make a well at the center
__________5. Dissolve yeast into lukewarm milk, pour into the well along with the shelled
large egg.
__________6. Perform mise-en-place
__________7. Transfer into the clean surface and knead until smooth and until double in size.
__________8. Bake in a 300 degrees Fahrenheit oven until light to golden brown.
__________9. Equally portion the dough and round it up smoothly.
_________10. Pack the finished product using paper bag, foil wrapper or plastic bag.

Reflection:

What I have learned in this activity ________________________________________

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

References:
Competency-Based Learning Material, TESDA Bread and Pastry Production
https://www.slideshare.net/bhelagripa/prepare-and-produce-bakery-product
https://www.slideshare.net/MichaelScott20/baking-techniques-37005872

ANSWER KEY

Activity 1: Activity 2: Activity 3:

1. Fermenting 1. Kneading 1.8 6.1
2. Kneading 2. Punch Down 2.6 7.5
3. Proofing 3. Portioning 3.4 8.9
4. Shaping 4. Shaping 4.3 9.7
5. Punch Down 5. Proofing 5.2 10.10
6. Portioning 6. Fermenting
7. Straight Method
8. Sponge Method

KRISTINE JOY C. AGUSTIN

Writer
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