CAMARINES SUR NATIONAL HIGH SCHOOL

TLE  10 ( Bread and Pastry )

LEARNING ACTIVITY SHEET 1
Quarter 1, Week 4 to 6

Name_____________________________Grade&Section:__________________Date:________________________  

I. Learning Competency 
Understand the concept of bread production
 Reference: BPP 10 MELC 1, Quarter 1 
 
 Specific Objectives: 
1. Identify the different classification of bakery products
2. Classify the mixing procedure in bakey products
   
  
INFORMATION  SHEET 
 
Table Abbreviation
Unit of Abbreviations
Measurement Given Equivalents
gallon gal. Measurement/Weight

quart qt. 1 gallon (gal.) 4 quarts

pint pt. 1 quart (qt.) 2 pints

1 pint (pt.) 2 cups
cup C or c.
1 cup (c.) 8 ounces (oz.)
tablespoon tbsp. or T
½ cup 4 ounces
teaspoon tsp. or t.
¼ cup 2 ounces
fluid ounce fl. oz.
1/8 cup 1 ounces
ounce oz.
1 tablespoon (tbsp..) 3 teaspoons (tsp.)
pound lb.
1 pound (lb.) 16 ounces
gram g.
1 kilogram (kg.) 1000g (g.)
kilogram kg.

2. Equivalent Measurements and Weights

Equivalent

A measurement that will equate to the same quantity or amount with another unit of
measurement.

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Activity 1
Directions: Write the equivalent weights and measurement of the following unit of
measurements given below.

1. 4 qt. = gal.
2. ½ C = oz.
3. 2 tbsp. = tsp.
4. 1500g. = kg.
5. 1 ½ pt. = C
6. 3 lb. = oz.
7. 32 tbsp. = C
8. 2 gal. = qt.
9. ¾ kg. = g.
10. 2 ½ lb. = C.

I. Types, Kinds and Classification of Bakery Products

Preparing bakery products requires understanding and patience in following the
procedures and measuring the ingredients correctly. The following lessons will let you
experience how to make baked products.

There are different kinds of baked products. Let us talk about the very common
baked products which are the various types of breads. Below are pieces of information
that you need to read and familiarize.

A. Breads
Breads are baked goods which are usually made of the following major baking
ingredients, namely: flour, water and yeast or another leavening agent. These
ingredients are mixed and often kneaded and baked.

Types of Bread

1. Soft Roll Bread – yeast-raised roll with a soft outer crust

a. Dinner Rolls
b. Ensaymada
2. Hard Roll Bread-- yeast-raised roll with a hard outer crust.
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 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.
II. Biscuits – small flaky breads leavened with baking powder, baking powder makes
preparation time shorter than yeast is used. ds 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.

Information Sheet No. 3

I. Mixing Procedures for Bakery Products

Methods of Mixing Dough.

A. Straight Dough Method/One Bowl Method

This method of mixing combines all ingredients together at one time to make
the dough. The dough needs kneading and will be set aside to rise.
B. Sponge Dough Method
This method mixes part of the liquid, flour, and all of the yeast to make a soft
mixture which is set to rise until bubbly. Then, the remaining ingredients will be
added and the mixture is considered as straight dough.
C. No-knead Dough Method

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 This method has a softer batter instead of a dough. Kneading is not required to
mix the ingredients thoroughly.

Information Sheet No. 4

I. Bakery Product Characteristics

In this lesson, you will know how to determine the quality of a bread by knowing its
characteristics.

II. Characteristics of a Well-Made Bread

1. Appears larger than its weight.
2. No cracks and bulges.
3. It has thin crust and has a golden brown color outer surface.
4. It has fine even grain and smooth crumb.
5. It has a soft and elastic texture when eaten.
6. It does not crumble easily.
7. It often smells like milk, sugar and nuts.
8. Typical breads usually taste sweet or creamy, not sour.

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 BAKING TECHNIQUES USED IN BAKERY PRODUCTS

Baking is one of the delicate culinary arts, which requires careful and precise
measurements, ingredients, cooking temperatures, and techniques. Although the fine balancing act
of baking is intimidating to some, any home cook can become a baker with the right ingredients
and baking supplies, a bit patience, and reliable recipes.

1. Always Have the Correct Butter Consistency

Butter is the start line point of food, so it is important to own it prepped as the recipe suggests. The
temperature of butter can affect the texture of baked goods. There are three different consistencies
of butter that baking recipes typically call for: softened, chilled (or frozen like in scones), and melted.

Chilled butter that has been well chilled in the refrigerator or freezer so that it will not melt during
mixing. This helps create flaky pockets in recipes like pie crust. melted butter should be liquified and
lukewarm. If melted butter is too hot, the batter and eggs will be cooked.
2. Room Temperature is a KEY

When we mention temperature, a recipe entails temperature eggs or any dairy ingredients like milk
or yogurt, make it sure you will follow suit. The room temperature of ingredients emulsify much easier
into batter, which creates a uniform texture throughout your baked good.

3. Read the Recipe before Beginning

Reading ahead will help you know the how, why, where, and when of what you are close
to do. It will take you 1-5 minutes and could save you from wasting your ingredients (and money!)
on a failed dessert.

4. Always Have Ingredients Prepped

Measure your ingredients before beginning a recipe. Read through the ingredients, get them
prepared and ready on your counter, then read the recipe fully. There is little room for error after you
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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.

9. Chill Your Cookie Dough

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 If a recipe requires chilling the cookie dough, don’t skip that step.
If a recipe yields super sticky cookie dough, chill it before rolling and baking. Chilling firms up cookie
dough, decreasing the chance of spreading. Chilling cookie dough not only ensures a thicker, more
solid cookie but an accentuated flavour.

Mixing Techniques Used in Baking

Mixing methods greatly affect flour mixtures and its resulting product. Various techniques
have been developed for efficiency and convenience. Some of them are as follows:

 Creaming – rubbing one or two ingredients in a bowl with the help of a wooden spoon
or electric mixer to make a soft fluffy mixture. The creamed mixture should have both
smooth and grainy particles.

 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 to ingredients very gently to retain air in the mixture. It
often involves one delicately textured ingredient such as beaten egg white or whipped
cream, which would be reduced to nothing if handled crudely, and a batter type mix.

 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.

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

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

through a sieve. Air is incorporated through this method.

Self-Checked

Activity 2
Below are statements describing the different mixing techniques used in producing
bakery products. Choose the correct word/term from the box and write your answer in your
test notebook.

Creaming Cutting-in Stirring

Beating Whipping Sifting
Folding Cut and Fold

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.

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 Lesson Information

TEMPERATURE RANGES IN BAKERY PRODUCTS

Types of Product Oven Temperature Baking Time

BREADS

Biscuits 425°F - 450°F 10 to 15 min

Corn bread 400°F - 425°F 30 to 40 min
Muffins 400°F - 425°F 20 to 25 min
Quick Loaf breads 350°F - 375°F 1 to 1 ¼ hr
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

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.
Activity 3
Directions: Choose the correct answer and write the letter only in your answer sheet.
1. Which of the following is used for baking, heating or drying foods?
A. Electric mixer C. Oven
B. Baking pan D. Refrigerator
2. Which equipment is used in rolling or kneading large amount of dough mixture?
A. Electric mixer C. Oven
B. Dough Cutter D. Dough Roller
3. What are the two types of dough?
A. Hard dough and Soft dough C. Light dough and Thick dough
B. Lean dough and Rich dough D. Plain dough and Rich dough
4. What are the two types of method used in kneading a dough?
A. Cut and Fold Method and C. One-bowl Method and Cut
in Method Conventional Method
B. Folding and kneading D. Straight dough Method and
Sponge dough Method
5. Which type of mixing technique is commonly done in baking bread?
A. Blending C. Folding
B. Creaming D. Kneading

COLUMN A COLUMN B

1. Rubbing one or two ingredients in a bowl A. Cutting in

with the help of a wooden spoon. B. Folding

2. Mixing fat and flour with the use of a pastry C. Creaming

blender. D. Beating

3. This is working with two ingredients very gently E. Cut and fold to
retain air in the mixture.

4. A combination of two motions cutting vertically through

the mixture and turning over and

over by gliding the spoon or rubber scrapper

5. It is done to incorporate air in a mixture by
mechanical agitation.
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