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HE - BPP - GR11 - Q1 - MODULE-5 SHSPH
HE - BPP - GR11 - Q1 - MODULE-5 SHSPH
HE - BPP - GR11 - Q1 - MODULE-5 SHSPH
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Republic Act 8293, section 176 states that: No copyright 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. Such agency or office may, among other things, impose as a condition
the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright
holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.
This module was designed and written with you in mind. It is here to help you
master the nature of Required Temperature for 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.
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What I Know
Direction: Write the required oven temperature of each type of bakery products.
Write your answer in your activity notebook.
What’s In
Let’s take a quick recap of the baking techniques we’ve tackled on the previous
module. We’ve learned about sifting, creaming, fermenting, and even mastered the
different mixing methods and many more. It’s now time to master the required oven
temperature for bakery products. Have fun while learning!
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Notes to the Teacher
The following are information that would lead to the
activities and assessment. Some activities may need your
own discretion upon checking or you may use a rubric if
provided. Please review the activities and answer keys and
amend if necessary.
What’s New
Have you tried baking at home and setting the oven temperature? What do
you think are the effects of having set the oven temperature the wrong way? What
will happen it the oven temperature is too high? What if it’s too low? We’ll learn more
about that in this module. Have fun!
What is It
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Required Oven Temperature and Baking Time for every type of Baking
Product
SANITATION
Sanitation means keeping bacteria down to a small number as possible
through personal hygiene and proper handling. It also means keeping the food at the
appropriate temperature so bacteria already present do not have a chance to
multiply.
Good kitchen and laboratory practices is essential before allowing the learners
to use it as their training ground during the application of the activities. These
includes the good kitchen and laboratory practices, keeping the sanitation high in
the laboratory, and the proper way of keeping and handling the food.
2. Visit the dentist at least once a year (twice a year is optimal). Though you are
brushing every day, your dentist will correct any dental problems you have.
3. Bathe every day before school, or every night before you go to sleep.
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5. Scrub your hands with soap and water before you handle any food especially
when you have just come from the toilet, after touching your hair or other
parts of your body and after your hands cover your mouth or nose when you
cough or sneeze. Be sure to clean under fingernails where dirt and bacteria
tend to accumulate.
6. Trim your nails; especially if you work in the food service. This will help keep
your hands much cleaner and prevent the spread of the germs to the food.
7. Keep hand sanitizer and facial tissues near your work desk. If you do not work
on your desk, put travel sizes of these items in your pocket. Sanitizer and
tissues will come in handy when you're ill and can also prevent the spread of
germs resulting from touching items such as money and computer keyboards.
8. Use a separate towel or cloth wiping hands. Do not use cloth the same towel
for drying dishes and wiping countertops.
9. Avoid working with food when you have an open cut, sore, boil, or infected
wound in your hands. Pus and other liquids secreted by the wound contain
millions of harmful bacteria that can cause food poisoning.
10. Keep hands out of food as much as possible. Otherwise, wear disposable
gloves.
11. Avoid smoking while preparing or handling food as ashes may drop into the
food.
12. Wear suitable clothes at work. Do not wear clothes with long sleeves when
working with food. Wear comfortable and clean shoes. Be sure aprons are
always clean.
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BENEFITS OF HOME BAKING
Home baking has a number of benefits for the individual and the family.
It can contribute to the wellbeing of the family in the following ways.
There is nothing like the taste and aroma of freshly baked breads.
The aroma of freshly baked bread is associated with warm, homey
feelings. A lot of breads are also best eaten hot off the oven while
they’re still warm and soft.
When you make your own product, you have control over the
recipe and the ingredients. You can choose to make cakes with
less sugar or use whole wheat flour which contains more nutrients
that white flour.
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3. Products are additive-free.
Baking can become a family activity where even small children can
do easy tasks like shaping cookies of pouring batters into muffin
pans. Children also love to lick leftover batter after panning
although care must be ensured to prevent salmonella poisoning
due to uncooked eggs in the batter.
Practice makes perfect; the more baking you do at home, the more
skillful you can become.
What’s More
Direction: List down 10 ways to achieve personal hygiene. Write this in your
notebook.
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.
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What I Have Learned
Direction: Fill the table with complete data based on the table of equivalent of oven
temperatures. Copy and answer in your notebook.
Required Oven Temperature
Types of Bread °F °C Baking Time
Yeast bread
Drop cookies
Muffin
Quick loaf bread
Biscuits
Corn bread
What I Can Do
Practice applying baking skills and controlling oven temperature at home. Prepare a
baked product at home. Choose any type of baked product – pie, quick bread, muffin,
cookie, yeast bread. You can use any recipe. You may search baking
books/magazines, the internet or ask your parents/guardians or teacher for a recipe
or follow the suggested below. Copy the format in your notebook and answer the
template below:
MY BAKING ADVENTURE
Name of Product: _______________________________________
Date: ___________________________________________________
Note: In the absence of any baking equipment, you may opt to do pancake. Apply
temperature adjustment by setting the fire either low, high or moderate.
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Suggested Recipe:
Reminder: In doing the tasks, make sure your parent or an adult is around before you
start to perform. Review the Occupational Health Safety.
Instruction: Make a Pandesal. Follow the steps carefully. Let any member of the
family to check your performance. Or you may take video if gadget is available. The
said family member must check/monitor your performance and accomplish the
Scoring Rubrics/Checklist provided below after the activity.
PANDESAL
Ingredients:
PROCEDURE:
1. Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp sugar. Allow to
stand for 8-10 minutes.
2. Combine water, oil, salt and sugar. Stir until salt and sugar are dissolve. Set
aside.
3. In a separate bowl, place bread flour and make a well at the center and then
add yeast mixture, and follow the liquid mixture. Mix thoroughly.
4. Transfer dough on a floured board and start kneading. Continue kneading
until dough is smooth. (Approximately 25 minutes)
5. Shape into smooth ball and grease all sides with lard. Place in slightly greased
bowl. Cover with damp clean cloth. Allow to rise until double in size,
approximately 1 ½ hours, and then punch down the dough.
6. Cut dough into two, then roll each half into a round log about 30 cm x 2 ½
cm.
7. Cut into 12 equal pieces. Dredge with bread crumbs.
8. Place on greased baking sheets with one side of each piece facing up, about 2
½ cm apart. Let it rise until double its size. Bake in a pre-heated oven at 350°F
for 15-20 minutes.
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Rate your product using this score sheet. Find out by accomplishing the Scoring
Rubric honestly and sincerely. Remember it is your learning at stake! Copy and
answer the following rubric in your notebook.
Assessment
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B. Cite ten ways to achieve personal hygiene.
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.
Additional Activities
Make a pledge by completing the statement below. Write this activity in your
notebook.
__________________________________________________________________________.
Now that I have learned the Oven Temperature and Sanitation, I will
__________________________________________________________________________
__________________________________________________________________________
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Lesson 5 - What’s more Lesson 5-Assessment
(Please accept answers with the same idea. In any A.
order)
1. 425°F
Regularly wash and cut your hair to keep a neat appearance. 2. 350°F
Visit the dentist at least once a year (twice a year is optimal).
Bathe every day 3. 400°F
Wear deodorant or antiperspirant 4. 400°F
Scrub your hands with soap and water
Trim your nails 5. 350°F
Keep hand sanitizer and facial tissues near your work desk.
Use a separate towel or cloth wiping hands
Avoid working with food when you have an open cut, sore,
boil, or infected wound in your hands.
Keep hands out of food as much as possible
Avoid smoking while preparing or handling food
Wear suitable clothes at work
Lesson 5 – What I Have Learned
Types of Bread °F °C Baking Time
Yeast bread 400°F 205°C 30 to 40 minutes
Drop cookies 350°F to 400°F 177°C to 205°C 8 to 15 minutes
Muffin 400°F to 425°F 205°C to 218°C 20 to 25 minutes
Quick loaf bread 350°F to 375°F 177°C to 190°C 1 to 1 ¼ hour
Biscuits 425°F to 450°F 218°C to 232°C 10 T0 15 minutes
Corn bread 400°F to 425°F 205°C to 218°C 30 to 40 minutes
Lesson 5-What’s more Lesson 5-What I Know
(Please accept answers with the same idea. In any order) 1. 425°F
Regularly wash and cut your hair to keep a neat appearance. 2. 350°F
Visit the dentist at least once a year (twice a year is optimal).
Bathe every day
3. 400°F
Wear deodorant or antiperspirant 4. 400°F
Scrub your hands with soap and water
Trim your nails
5. 350°F
Keep hand sanitizer and facial tissues near your work desk.
Use a separate towel or cloth wiping hands
Avoid working with food when you have an open cut, sore, boil,
or infected wound in your hands.
Keep hands out of food as much as possible
Avoid smoking while preparing or handling food
Wear suitable clothes at work
Answer Key
References
Content
Nieves, Grace R.TLE-TVL Series Bread and Pastry Production. The Phoenix
Publishing House Inc. 2016
Gisslen, 2001. Professional Baking. NY: John Wiley & Sons.
K12 Learning Modules in Bread and Pastry Production.
Websites
https://www.google.com/imgres?imgurl
https://www.youtube.com/results?search_query=proper+measuring+of+ingredient
s
https://www.youtube.com/watch?v=qzr82EuiJu0
http://panlasangpinoy.com https://www.youtube.com/watch?v=sx0O7x-t0p0
https://www.google.com/search?q=pandesal&tbm
https://www.rcampus.com/rubricshowc.cfm?sp=yes&code=CX4X8B8&
https://tinyurl.com/ybp98aej
https://tinyurl.com/yaprnrrl
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