9/10

TLE
Bread and Pastry Production
Module 3: Types, Kinds and Classification of
Bakery Products
Quarter 1, Week 3
MARIA JUNALYN B. QUININEZA

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING

ENGAGEMENT)
A Joint Project of
SCHOOLS DIVISION OF DIPOLOG CITY
and the
DIPOLOG CITY GOVERNMENT
TLE– Grade 9 &10
Quarter 1 – Module 3: Types, kinds and Classification of Bakery products
First Edition, 2020

Development Team of the Module

Writer: Maria Junalyn B. Quiniñeza

Editor: Maria Junalyn B. Quinineza

Reviewer: Carin D. Manosa

Management Team:

Virgilio P. Batan Jr. - Schools Division Superintendent

Jay S. Montealto - Asst. Schools Division Superintendent
Amelinda D. Montero - Chief, CID
Nur N. Hussien - Chief, SGOD
Ronillo S. Yarag - EPS PVR – LRMDS
Leo Martinno O. Alejo - PDO II - LRMDS

Printed in the Philippines by ________________________

Department of Education – Region IX – Dipolog City Schools Division

Office Address: Purok Farmers, Olingan, Dipolog City

The following are some reminders in using this module:

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

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

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 What I Need to Know

This module on Bread and Pastry Production 9&10 will be of great help to
the Technology and Livelihood Education students. This has been conceptualized
to equip them with the basic knowledge, skills, positive values and attitudes toward
baking activities. It provides concepts necessary to equip them face the challenges
ahead for this time of pandemic. Lessons are prepared in such a way that it will
respond to the needs of teachers and students in this subject area.

The module is intended for grade 9/10 students on Bread and Pastry production.

Module 3- week 3 : Types and Classification of Bakery Products

After going through this module, you are now expected :

TLE_HEBPB9-12PB-la-f-1

1. Identify the types, kinds and classification of bakery products.

2. Discuss types, kinds and classification of bakery products.

3. Enumerate types, kinds and classification of bakery products.

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 What I Know

MULTIPLE CHOICE: Read the statement carefully and choose the letter of
the best answer. Write your answer on the space
provided before the number.
_____ 1. Which of the following is referred to a small flat sweet cake?
a. bread
b. cookies
c. muffins
d. pies

_____ 2. Which type of cookie needs freezing before it is cut into desired
shapes and then baked?
a. bar cookies
b. pressed cookies
c. refrigerated cookies
d. rolled cookies

_____ 3. What type of cookie is made from dough which has been rolled out
and cut with special cutter to form shapes for special occasion?
a. bar cookies
b. pressed cookies
c. refrigerated cookies
d. rolled cookies

_____ 4. Which of the following cookies are formed into the desired shape by
the hands?
a. drop cookies
b. molded cookies
c. pressed cookies
d. refrigerated cookies

_____ 5. Which of the following cookies are irregular and unevenly shaped?
a. bar cookies
b. drop cookies
c. molded cookies
d. pressed cookies

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_____ 6. What type of cookie is cut into bars after baking?
a. bar cookies
b. drop cookies
c. molded cookies
d. rolled cookies

_____ 7. What method of combining ingredients in which all the ingredients

are added at the first mixing?

a. NO - knead dough method

b. Sponge dough method
c. Straight dough method
d. A & C

_____ 8. Which of the following method mixes part of the liquid, flour, and
all of the yeast to make a soft mixture which is set aside to rise until
bubbly?
a. NO - knead dough method
b. Sponge dough method
c. Straight dough method
d. B & C

_____ 9. Which of the following mixing method kneading is not necessary?

a. NO- knead dough method
b. Straight dough method
c. Straight dough method
d. A & B

_____ 10. Which of the following one of the most popular and sold baked
products?
a. bread
b. cake
c. cookie
d. tart

_____ 11. Which of the following has become not just a favorite past time or
hobby but a highly profitable business?

a. acting
b. baking
c. gardening
d. singing

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_____ 12.What kind of dough that is made up of basic ingredients?
a. cake dough
b. lean dough
c. rich dough
d. sourdough

_____ 13. Which of the following kinds of dough uses more sugar?
a. bread dough
b. lean dough
c. rich dough
d. A & C

_____ 14.What type of bakery products are a simple cup of bread is leavened
and are considered a member of quick bread family?
A .cakes
b. cookies
c. muffins
d. pies

_____ 15.which of the following are small flaky quick bread?

a. biscuits
b. breads
c. cookies
d. tarts

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Lesson
Types, Kinds and Classification of
3 Bakery Products

This module will enable students to apply knowledge and skills in baking
different bakery products like cookies, cakes and bread. It orients the students to
the definition, nature and kinds of basic ingredients used in bakery products. It
also teaches the correct procedures in baking bakery products. This module,
likewise provides the beginner in baking selected tested and basic recipes in baking
cookies. People, especially children, love to eat bake products like cookies. Cookies
are welcome gift during occasions like birthdays and Christmas. Therefore, it is
worthwhile to learn how to make different types of bakery products.

There are different types of bakery products. Each type has distinct features and
method of preparation.

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 What’s In

While you are at home now, imagine and enumerate mentally what are the
types, kinds and classification of bakery products that you have eaten already. Can
you guess what those types, kinds and classification of bakery products are? Can
you still recall their names, and classification of bakery products? Let us read and
find out in our lesson.

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 What’s New

Types, Kinds and Classification of Bakery

Products.
When you are asked to do something but you lack the necessary ingredients
or equipment, what usually is the result the types of bakery products? Let us read
and find out our lesson.

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 What is It

Baking becomes enjoyable and can be profitable if you know how to

bake some goodies like cakes, cookies, breads and other pastry products. It
can develop also your skills in baking if you do it yourself for your hobby.

Types, Kinds and Classification of Bakery Products

Baking has become not just a favorite past time or hobby

but highly profitable business.
Bread is one of the most popular and best sold baked
products, not only in our countries as well. Many
countries have bread and their staple food.

There are different kinds of bread. Whatever kind of

bread is eaten, people remember it for its quality It is by
main training good quality that popular bakeries or
bread houses keep their customers.

The quality of bread is affected by the type of ingredients

used, the manner the is mixed or prepared, and the
temperature maintained during baking.

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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 to Pan de sal, Pan
Amerikano, French bread and other crusty
bread varieties
2. Rich Dough- Aside from the basic ingredients
for bread, rich dough has butter, nuts fruits,
eggs and condiments. Milk is often used too.
Rich dough also uses more sugar. This Dough
is used in making rolls, coffee cakes, and the
sweet bread varieties.
METHODS OF MIXING DOUGH

1. Straight Dough Method –This method

combines all the ingredients together at one
time to make the dough. The dough is
kneaded and set aside to rise.

2. Sponge Dough Method-This method mixes

part of the liquid, flour, and all of the yeast to
make a soft mixture which is set aside to rise
until bubbly. Then, the remaining ingredients
are added and the mixture is treated as
straight dough.

3. NO-knead Dough Method- is a method of

bread baking that uses a very long
fermentation (rising) time instead of
kneading to form gluten strands that gives
the bread its texture. It is characterized by a
low yeast content and a very wet dough.

COOKIES

-are always popular. They are really little cakes,

flat, sweet and small. They can be made in a variety of
shapes and flavours, and can serve in just as many
different ways.

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KINDS OF COOKIES

1. Drop cookies – are irregular and unevenly

shape. They are made simply by dropping the
cookie batter from a teaspoon to a baking sheet
to get the popular tongue-shape cookies. The
cookie is done when its surface is delicately
browned and the imprint of a finger will show
slightly.

2. Rolled cookies – are made from dough which

gave been rolled out and cut with cutters to
form shapes that fit special occasions such as
Christmas, Valentine’s day and Easter.

3. Pressed cookies – are formed with cookie

pressed, made with more butter which makes
the finished product richer in a taste than the
other types of cookies. They are made by
pressing the mixture out of a cookie presser or
pastry tube and onto the baking sheet, at the
same time forming it into varied shapes like
rings or ribbons.

4. Cookie bar – are made by spreading the dough

on a pan, then baking and cutting it into
pieces. Either sponge or butter cake mixture is
used. The baked product is then cut into
squares or bars. For special touches, it is
advisable to slightly dust cookies with
confectioner`s sugar before cutting. Bar
cookies with creamy icing also make an elegant
dessert.
5. Molded cookies – are those which are formed
into desired shapes with the hands. To make
them, the dough is rolled into balls the size of a
fifty centavo coin. They are then placed about 8
cm apart on a lightly greased baking and
flattened before baking. For special touches,
the dough can be flattened a fork in a
crisscross pattern or a hallow can be formed at
the center of each ball of dough with the
thumb or a spoon and filled with jelly or other
favorite filling.

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6. Refrigerated cookies – are so named because
the dough must be chilled in the refrigerator
before baking .It is a mixture quite rich in fat.
To make the cookies, the dough is molded into
smooth, long rolls; wrapped in waxed paper or
aluminum foil; and chilled until it is firm
enough to be sliced easily. It should be slice
with a sharp knife to ensure neat edges. The
dough may be stored in the refrigerator for
several days and the cookies baked as needed.

What’s More

CHECK YOUR VALUES

Read and identify the sentences carefully. Write your answer on the blank provide
- if you agree with the statement.
A – if you agree with the statement.
DA - if you disagree with the statement.
ID -if you’re in doubt with the statement.

__________ 1. Baking industry becomes a productive enterprise today.

__________ 2. Preparing bakery products requires no trick.
__________ 3. Baking is primarily for children.
__________ 4. When baking, you must apply proper mixing of dough.
__________ 5. Cookie is little cookies for kids.
__________ 6. Bread is eaten, people remember it for its quantity .
__________ 7. Always apply proper sanitation in mixing dough.
__________ 8. Check the ingredients before mixing.
__________ 9. Use appropriate dough in baking bread.
__________ 10. Follow the correct procedure in mixing dough when baking.

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TEST YOURSELF
A. Underline and identify the types, kinds and classification of baked
products of the italicized word.

1. ensaymada _ ( bread, cake, cookies )

2. gingerbread – ( bread, cookies, pie )
3. drop cookies – ( irregular shape, regular shape, round shape )
4. bread– ( doughnut, pan de sal, pizza )
5. rich dough – ( more salt, more sugar, more yeast )

B. Identify and discuss the following items.

1. Differentiate lean dough and rich dough.

___________________________________________________________________________
___________________________________________________________________________
_________________________________________________________

2. Differentiate bread and cookies.

___________________________________________________________________________
___________________________________________________________________________
________________________________________________________.

What I Have Learned

1. Identifying the types, kinds and classification of bakery products is required

in accordance of the recipe requirement in the enterprise practices and
customer practices.
2. .The preparation of bakery products must be in accordance with the recipe
specification, techniques and conditions.
3. The success in baking bakery products depends on ingredients,
baking tools, equipment and proper methods in mixing dough.

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 What I Can Do

DO THESE: Write your answer in a separate sheet.

A. Identify the mixing techniques used in bakery products that you
have eaten at home.

B. Draw and label all mixing techniques used in bakery products you
have seen in the bakery.

C. Enumerate different mixing techniques in bakery products you

want to perform?

Assessment

MULTIPLE CHOICE: Read the statement carefully and choose the letter of the
best answer. Write the letter of your answer on the space
provided before the number. Write your answer in a separate sheet.

_____ 1. Which of the following cookies are formed into the desired shape by the
hands?
a. drop cookies
b. molded cookies
c. pressed cookies
d. refrigerated cookies
_____ 2.What type of cookies is made from dough which has been rolled out and
cut with spiral cutter to form shapes for special occasion?
a. bar cookies
b. pressed cookies
c. refrigerated cookies
d. rolled cookies
_____ 3. Which type of cookie needs of freezing before it is cut into desired shapes
and then baked?
a. bar cookies
b. pressed cookies
c. refrigerated cookies
d. rolled cookies

15
_____ 4.Which of the following is referred to a small flat sweet cake?
a. bread
b. cookies
c. muffins
d. pies
_____ 5. What type of cookie is cut into bars after baking?
a. bar cookies
b. drop cookies
c. molded cookies
d. rolled cookies
_____ 6. Which of the following cookies are irregular and unevenly shaped??
a. bar cookies
b. drop cookies
c. molded cookies
d. pressed cookies
_____ 7. What Which of the following one of the most popular and sold baked
products?
a. bread
b. cake
c. cookies
d. tart
_____ 8. Which of the following methods mixing method kneading is not
necessary?
a. NO- knead dough method
b. Straight dough methods
c. Sponged dough method
d. A & B
_____ 9. Which of the following method mixes part of the liquid, flour, and all of the
yeast to make a soft mixture which is set aside to rise until bubbly?
a. NO – knead dough method
b. Sponge dough method
c. Straight dough method.
d. B & C
_____ 10. What method of combining the ingredients in which the ingredients are
added at the first mixing?
a. NO- knead dough method
b. Sponge dough method
c. Straight dough method
d. A & C
_____ 11.Which of the following has become not just a favorite past time or hobby
but a highly profitable business?
a. acting
b. baking
c. gardening
d. singing
_____ 12.What kind of dough is made up of basic ingredients?
a. cake dough
b. lean dough
c. rich dough
d. sour dough

16
_____ 13.Which of the following are small flaky quick bread?
a. biscuit
b. bread
c. cookies
d. tarts
_____ 14. Which of the following dough uses more sugar?
a. bread dough
b. lean dough
c. rich dough
d. sour dough
_____ 15. What types of bakery products are simple cup of bread is leavened and
are considered a member of quick bread?
a. cakes
b. cookies
c. muffins
d. pies

Additional Activities

CLASSIFICATION: Identify and classify the types, kinds and classification of

bakery products. Write your answer in a separate sheet.

Macaroon

Monay No- knead Dough Asado Roll

Sourdough Sponge Dough

Rich Dough Breadstick Straight Dough Brownies

Oatmeal raisin Rich dough Shortbread Pan de Coco

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 KINDS OF DOUGH MIXING OF DOUGH

1._____________________ 1.________________________

2._____________________ 2.________________________

3._____________________ 3.________________________

4._____________________ 4.________________________

5._____________________ 5.________________________

BREAD COOKIES

1.________________________ 1.________________________

2.________________________ 2.________________________

3.________________________ 3.________________________

4.________________________ 4.________________________

5.________________________ 5.________________________

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Answer Key

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References

1. FOODS
- AVELINA M. MARCOS
- OFELIA T. PASTOR
- NORA V. DAZA

2. BREAD AND PASTRY PRODUCTION MANUAL

-ANICI S . KONG
-CRISTETA M. ARCOS
-ANECITA P. DOMO
- MAILA A. DOGELIO

3. HOME ECONOMICS III

-DR. LETICIA R. SOLDA - NAVARRO

-DR. JOSEFINA R. NAVARRO

4. INTERNET/GOOGLE
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.fre
epik.com%2Fpremium-vector%2Fset-drawings-bakery-theme-
cakes-pies-bread-pastry-collection-bread-house-black-white-
sketch-illustration_9438320.htm&psig=AOvVaw3m-
t9fZazZbXCksdl_G3t_&ust=1602825628696000&source=images&c
d=vfe&ved=0CAMQjB1qFwoTCOjaqsPttewCFQAAAAAdAAAAABAD

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