Subject: BREAD AND PASTRY PRODUCTION

Lesson 1: Prepare Bakery Products

Topic: Types, Kinds and Classification of Bakery Products
Designed by: Christine Grace Aguilar Grade: 11
st
Semester: 1 semester Week: 5-6

General Instructions in Accomplishing the Module:

1. Activities and Performance Tasks contained in this module are for Enhancement
of Learning purposes only. Students can answer them for mastery learning but it
is not required to be answered.
2. Answer Assessment only (last page of the module). This is ONLY required to
be answered by the students since the scores are to be recorded for the
computation of grades. Please detach the page if you are done answering it. You
can also attach additional sheet paper if needed. Then, submit it to the class
adviser. Thanks.

Learning Outcome:
At the end of this lesson, students should be able to:

TLE_HEBP9-12PB-Ia-f-1

1.1 Select, measure and weigh required ingredients according to recipe or production
1.2 Prepare a variety of pastry products according to standard mixing
procedures/formulation/recipes and desired product characteristics
1.3 Use appropriate tools, utensils and equipment according to required bakery products
and standard operating procedures.
1.4 Bake bakery products according to techniques and appropriate conditions; and
enterprise.

Activity 1
Direction: Arrange the jumbled letters to form a word that describes the pictures
being shown below:

NOEV ULAPSTA GEATRR

_________________ _________________ __________________

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 Let’s Get Started!

Types, Kinds and Classification of Baked Products

Preparing bakery products requires no trick but adequate mastery of the process
in baking. This module will provide you hands-on experience in baking.

Baking has become not just a favorite past time or hobby but a highly profitable
business.

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

There are different kinds of bread. Whatever kind of bread is eaten, people
remember it for its quality. It is by maintaining 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
dough is mixed or prepared, and the temperature maintained during baking.

Kinds of Dough in Baking Bread

Dough used in baking bread is classified into two:

 Lean Dough. Basic ingredients for bread which include flour, yeast, salts, a little
sugar, and shortening make up the lean dough. This dough is made up into Pan
de sal, Pan Amerikano, French bread, and other crusty bread varieties.
 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 Method- This method combines all the ingredients together at one
time to make dough. This dough is kneaded and set aside to rise.
2. Sponge and Dough Method- This method mixes part of the liquid, flour, and
all of the remaining ingredients are added and the mixture is treated as
straight dough.

Bread products can also be prepared using batter instead of dough.

Preparation of this type of bread is faster since there is no dough to knead
and shape. However, the texture of the finished product is not as fine as that
kneaded dough.

Characteristics of Well-Made Bread

Bread of high quality is characterized by the following:
1. It is large for its weight, well-rounded top, and free from cracks and
bulges.

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 2. The crust is thin with an even golden brown color.
3. It has fine and even grain, elongated cells, and thin cell wall making the
crumb smooth, soft, elastic and creamy white with a silken sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor, not sour.

Mixing Techniques

Mixing methods greatly affect flour mixtures and its resulting products. 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 booth smooth and grainy particles.
 Cutting in- Mixing fat and flour with 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 form 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 scraper 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 done with the aid 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 the process of separating coarse particles in the ingredients by

passing through a sieve. Air is incorporated through this method.
 Color: Uniform golden brown.
 Crust: Tender; pebbled or slightly rough; shiny

Cookies, Muffins and Biscuits

Cookies

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 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 be served in just as
many different ways.

Kinds of Cookies

 Drop cookies- are irregular and unevenly shaped. They are made simply by
dropping the cookie batter from a teaspoon to a baking sheet to get the popular
tongue-shaped cookies.

 Rolled cookies- are made from dough which have been rolled out and cut with
cutters to form shapes that fit special occasions such as Christmas, Valentine’s
Day and Easter.

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

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  Cookie bar- this type of cookie is cut into bars after baking. They are usually
small and square in shape.

 Refrigerated cookies- this type of cookie is frozen and cut into desired shapes
before baking.

Muffin

Muffins are simple cup breads leavened and are considered a member of the
quick bread family. A variety of quick bread loaf breads and coffee cakes can be derived
from the basic muffin recipe.

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Outside Characteristics of Muffin and Quick Breads

 Shape: Uniform; well-rounded top; free from peaks; no cracks.

 Size: Uniform; large in proportion to weight.
 Color: Uniform golden brown.
 Crust: Tender; pebbled or slightly rough; shiny

Inside Characteristics of Muffin and Quick Breads

 Color: Creamy white or slightly yellow; free from streaks.

 Grain: Round, even cells; free from tunnels.
 Texture : Tender, moist; light
 Flavor: Pleasing; well-blended with no bitterness.

Biscuits

Biscuits are small flaky quick breads. They are leavened with fast-acting leaveners
which make preparation time shorter than any yeast leavened bread.

Two Ways to Make Biscuits:

 Using solid fats

Solid fats are cut into the flour with a fork, a pair of knives or a pastry
blender until it coats the flour and is fairly crumbly and mealy.
Liquid is added to make a soft dough and then the mixture is rapidly but
lightly kneaded to make a soft dough and the mixture is rapidly but lightly
kneaded to evenly distribute the mixture and sufficiently develop the gluten for
flaky product.
 Use liquid shortening or “Wet to Dry Method”
Liquid shortening or oil is added to the liquid ingredients and mixed with
the dry ingredients to make soft dough. It is kneaded rapidly but lightly and
treated like the solid fat dough.

Outside Characteristics of Biscuits

 Shape: Uniform; straight sides and level tops on rolled biscuits

 Size: Uniform; twice the sizes of unbaked biscuits
 Color: Uniform golden brown tops and bottoms-sides lighter; free from yellow or
brown.
 Crust: Tender; moderately smooth; free form excess flour.

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 Inside Characteristics of Biscuits

 Color: Creamy white; free from yellow or brown spots.

 Grain:Flaky, pulling off in thin sheets; medium fine, even cells.
 Texture: Tender; slightly moist; light
 Flavor: Pleasing, well-blended with no bitterness

Note: Drop biscuits will be nicely rounded with rough and crisper crust. They will not be
as flaky.

PERFORMANCE TASK
Something to do!

Choose a recipe to follow. Each should be assigned to bake a particular type of bread, cookies,
muffin and biscuits. Below are sample recipe for your reference but you can also research a recipe
of your choice.

Chocolate Chip Cookies

Ingredients

 1 ½ cup flour
 ¼ tsp baking soda
 ½ tsp salt

 ¼ cup shortening
 ¼ cup sugar
 1 egg, beaten
 1 tsp vanilla
 ½ pound semi-sweet chocolate or chocolate chips

Procedures:

1. Sift flour, baking soda and salt together

2. Cream shortening, brown sugar and granulated sugar together.
3. Add egg and vanilla. Beat thoroughly.
4. Add sifted dry ingredients.
5. Fold in chocolate/chocolate chips cut into small pieces.
6. Drop from teaspoon onto greased cookie sheet.
7. Bake in moderate oven (350°F) about 10 minutes. Make 50 cookies.

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Buttermilk Nut Bread
Ingredients

 2 eggs, well beaten

 1 ½ cups brown sugar
 3 ¼ cups sifted flour
 2 tsp baking soda
 ½ tsp salt
 2 cups butter milk
 1 cup chopped nuts

Procedure

1. Beat eggs, add sugar and mix well.

2. Sift flour, baking soda and salt together. Alternately add buttermilk and egg
mixture to dry mixture.
3. Add nuts. Pour into 2 greased loaf pans.
4. Bake in slow oven (325°F) 1 hour. Makes 2 (8x4 inch) loaves.

Cheese Biscuits
Ingredients:

 2 cup all-purpose flour

 1 tbsp baking powder
 5 tbsp butter or margarine
 ¼ cup grated cheddar cheese
 1 egg, beaten

Procedures:

1. Sift flour and baking powder together.

2. Cut in butter until resembles completely.
3. Add cheese and milk to form soft dough.
4. Turn dough out on a lightly floured board and knead for 30 seconds.
5. Roll the dough out ¼ inch thick, and with a biscuit cutter out rounds.
6. Put half of the rounds on a baking sheet and top each with grated cheese.
7. Brush the biscuits with the lightly beaten egg.
8. Bake in a hot oven (375°F) for 15 minutes or until they are golden.

REFERENCES


 www.pinterest.com (see attached pictures)

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Name: __________________________________ Q1-Week No. 5-6

Grade/Section: ___________________________ Score: ____________

ASSESSMENT (Bread and Pastry Production)

A. Direction: Research a recipe in each kind of cookies with pictures attached. Put
it in a long bond paper.

1. DROP COOKIE
2. ROLLED COOKIE
3. PRESSED COOKIE
4. COOKIE BAR
5. REFRIGIRATED COOKIE

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