Senior High School

Bread and Pastry Production

(BPP) NC II
First Quarter – Week 5
Preparing Variety of Pastry Products
BPP – Grade 11
Most Essential Learning Competency (MELC) – Based Exemplar
Quarter 1 – Week 5: Prepare Pastry products
First Edition, 2020

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 exemplar 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.

Development and Quality Assurance Teams

Writers: ARTHUR F. MOSQUITER
Illustrator: HELEN D. PORMIENTO
Layout Artist: ERSID G. BUENO
Language Editor: MICHELLE C. CONIA
Content Evaluator: HERMINIA S. ARREZA ______
Layout Evaluator: ELNIE ANTHONY P. BARCENA
Management Team: ___ NOEMI AIREEN M. ABRAHAM____
PSDS/DIC

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Rationale

Project PPE (Portfolio Predicate on Exemplar) is a backup contingency response

of the Schools Division of Surigao del Sur for learning delivery and learning
resource which parallel to the on-going endeavors of the higher offices in the
Department. It is the utilization of a lesson exemplar that is streamlined in a
teacher-and-learner-friendly format to cater to the new classroom setup in light
of the COVID-19 health crisis. These exemplars will be paired with a self-
contained and self-instructional portfolio.

The portfolio is a deliberate collection of works that highlight a learner’s effort

that would enable the him/her to see his/her growth and achievement, ability to
reflect on his/her own work and ability to establish goals for future learning.

Introductory Message

For the teacher:

Welcome to the TVL_BPP - 12 – First Quarter Exemplar on Preparing variety of

pastry products according to standard mixing procedures/formulation/
recipes and desired product characteristics.
This exemplar was collaboratively designed, developed and reviewed by
educators from different schools in the Division to assist you in helping the
learners meet the standards anchored on Most Essential Learning Competencies
(MELC) set by the Department while overcoming the constraints in schooling
brought by the COVID-19 pandemic.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking into
consideration their needs and circumstances.

As a teacher, you are expected to orient the learners on how to use this
exemplar in the most fit modality. You also need to keep track of the learners'
progress while allowing them to manage their own learning through portfolio
assessments.

For the learner:

Welcome to TVL_BPP - 11 – First Quarter) Exemplar on Preparing variety of

pastry products according to standard mixing procedures/formulation/
recipes and desired product characteristics.
This exemplar was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while being
an active learner, either at home or in school. To help you with this, this exemplar
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comes with a Weekly Portfolio Assessment. Your teacher will provide you with a
template and you will be given a privilege to organize the portfolio in your own
creative way.

This exemplar has the following parts and corresponding icons:

This will give you an idea of the

What I Need to Know
What I Know
What is It
What I Can Do (1,2 & 3)
What I Have Learned
Answer Key
Portfolio Goal Setting
Portfolio Completion -Your
Growth Clue!
competencies you are expected to learn
in the exemplar and the objectives you
are expected to realize.
This part includes an activity that aims to
check what you already know about the
lesson to take.
This section provides a brief discussion of
the lesson. This aims to help you discover
and understand new concepts and skills.
This section provides an activity which will
help you transfer your new knowledge or
skill into real life situations or concerns.
This task aims to evaluate your level of
mastery in achieving the learning
objectives.
This contains answers to all activities in the
module.
This contain instructions about recording
your positive, realistic goals before going
through this exemplar.
This contain instructions about completing
the components of the portfolio. This also
includes a rubric to guide you of how your
portfolio will be assessed.

At the end of this module you will also find:

References This is a list of all sources used in

developing this exemplar.

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General reminders in using this exemplar:
1. Use the exemplar with care. Do not put unnecessary mark/s on any part
of the exemplar. Use a separate sheet of paper in answering the
activities and tasks.
2. Read the instruction carefully before doing each task.
3. Observe honesty and integrity in doing the tasks and checking your
answers.
4. Finish the task at hand before proceeding to the next.

5. Return this exemplar to your teacher or facilitator once you are through
with it.

If you encounter any difficulty in answering the tasks in this exemplar,

do not hesitate to consult your teacher, parents, siblings or anybody
knowledgeable and older than you at home. 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

Most Essential Learning Competency:

LO 2. Prepare Bakery Products (TLE_HEBP9-12PP-IIa-g-4)

Sub-competency:

1.1 Prepare variety of pastry products according to standard mixing

procedures/formulation/ recipes and desired product characteristics.

Objectives

After going through this exemplar, you are expected to:

A. Knowledge: Identify the variety of pastry products;

B. Skill: Perform the basic mixing method in pastries; and
C. Attitude: manifest appreciation on the importance of mixing
methods in pastry products.

Portfolio Goal Setting

Using the Portfolio Assessment Template provided by your teacher

along with this exemplar, accomplish now your weekly goal setting. Refer to
the objectives above. Think of positive and realistic goals that you can
considerably achieve with this exemplar. List them as your plans. Remember:
Do not proceed with this exemplar unless you have accomplished your goal
setting.

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 What I Know

PRE-TEST

Multiple Choice.
Direction: Choose the letter of the best answer. Write the answer in your
activity notebook.

1. What important ingredient in pastries provides the needed moisture to

develop gluten?
A. Edible tallow
B. Flour
C. Salt
D. Water

2. What kind of sugar is primarily used in preparing icing?

A. brown sugar
B. Confectioner’s sugar
C. Granulated sugar
D. Refined sugar

3. What basic ingredient in baking improves aroma, flavor and nutrition in

baked products?
A. Baking powder
B. Flour
C. Shortening
D. Sugar

4. What sweet baked good is usually made of dough?

A. Bread
B. Pastry
C. Pie
D. Pizza

5. What kind of flour which contains more gluten and less starch?
A. All-purpose flour
B. Bread flour
C. Cake flour
D. Soft-flour

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6. Which refers to personal cleanliness practice in baking?
A. Combing the hair in the working area
B. Keeping fingernails long
C. Washing the hands after work
D. Wearing an apron during working hours

7. Which type of light pastry is filled with whipped cream or a sweetened

cream filling and often topped with chocolate?
A. Cream puff
B. Danish pastry
C. French pastries
D. Pie and tart

8. What is the first step to have best results in baking?

A. Measure ingredients accurately
B. Memorize the recipe very well
C. Use modern equipment
D. Use only imported ingredients

9. How many cups are there in one gallon?

A. 3
B. 5
C. 10
D. 16

10. What is the proper way to measure flour?

A. Level off with the use of the tines of a fork
B. Shakes the measuring cup before leveling
C. Shovel the flour
D. Sift it before measuring

11. What can be the substitute for 1 cup of whole milk?

A. ½ cup evaporated milk plus ½ cup water
B. 1 2∕3 C sweet milk plus 1 tbsp. water
C. 2 C sweet milk plus ½ tbsp. water
D. 2∕3 C sweet milk plus 1 tbsp. water

12. What is the best substitute for two cups of pastry flour?
A. 1 C sifted all-purpose flour
B. 1 C sifted all-purpose flour plus 2∕3 cup cake flour
C. 1 C minus 1 tbsp. sifted all-purpose flour
D. 1 C minus 2 tbsp. sifted all-purpose flour

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13. What is the simplest method in mixing the ingredients together with a
utensil, usually a spoon, using circular motion?
A. Beating
B. Creaming
C. Folding
D. Stirring

14. What is the procedure of rubbing one or two ingredients against a bowl
with the tip of a wooden spoon or electric mixer?
A. Beating
B. Creaming
C. Stirring
D. Folding

15. What is the outer part of a loaf bread or pastry?

A. Crust
B. Filling
C. Muffins
D. Topping

16. Which is a rich pastry filled with custard or fruit?

A. Cream puff
B. Danish pastry
C. French pastries
D. Pie and tart

17. What mixing technique in baking is usually used for meringue and for
chiffon products?
A. Blending
B. Folding
C. Kneading
D. Whisking

18. How do you call the process of putting products into containers for easy
distribution?
A. Labeling
B. Packaging
C. Storing
D. Wrapping

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19. It refers to one of the innovative methods of commercial food
packaging.
A. Canned package
B. Chill packaging
C. Foil packaging
D. Freezing packaging

20. What storing technique is used to draw, fold and cover the bakery
product?
A. Chilling
B. Folding
C. Refrigerate
D. Wrapping

9
 What is It

PIES AND PASTRIES

Pies and pastries, like cakes, are delightful to eat especially when they
are baked properly. A well- prepared pastry may be determined by the
quality of its pie crust.
Pastry is a delicate baked product which consists of crust and filling. It
contains high percentage fat, which contribute to a flaky or crumbly texture.
A good pastry is light and airy fatty, but firm enough to support the weight of
the filling. When making a short crust pastry, care must be taken to blend the
fat and flour thoroughly before adding any liquid. This ensures that the flour
granules are adequately coated with fat and less likely to develop gluten.

Barney’s Bakery & Café Copyright 2013

Kinds of Pastry:

1. Cream puffs – a type of light pastry that is filled with whipped cream or
a sweetened cream filling and often topped with chocolate.

2. Puff pastry- a light, flaky, rich pastry made by rolling dough with butter
and folding it to form layers: used for tarts, napoleon

3. Danish pastry – a pastry made of sweetened yeast dough with

toppings such as fruit, nuts, or cheese.

4. French pastries - a rich pastry, filled with custard or fruit.

5. Pie and tart - pastries that consist of two components: the first, relatively
thin pastry (pie) dough, when baked forms a crust (also called pastry
shells) that holds the second, the filling.

6. Croissants - a flaky raised dough. It is like a sweetened cross between a

simple yeast-raised dough and puff pastry. The dough is rolled with
butter to create layers and is then left to rise, creating a very light
texture. The downside is that it is technically involved and requires a
great deal of work.

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 Pastry Ingredients:

a. All-purpose flour – a type of flour used in baking pastries. The gluten

content of this flour provides framework or substance of baked pastries.

b. Lard and vegetable shortening - fats frequently used to make pastry.

Butter and margarine produce a less tender crust.

c. Water – an important ingredient in pastry because it provides the

moisture needed to develop gluten.

d. Salt – contributes to the flavors of pastry and has no influence on

flakiness or tenderness.

Mixing Techniques Applied for Pies and Pastries:

1. Stirring- mixing all ingredients together usually with a spoon in a circular

motion.

2. Beating – introducing air into the mixture through mechanical agitation

as in beating eggs. An electric mixer is often used to beat the
ingredients together.

3. Whisking- also known as the whipping method and is usually used for
meringue, and for chiffon products. Air is incorporated into such food as
whipping crème and egg whites through very vigorous mixing.

4. Rolling – to flatten dough out into a sheet in preparation to shaping to

various forms.

5. Laminating- fat is repeatedly folded into the dough.

6. Creaming- fat and sugar are beaten together until light airy texture.

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7. Kneading –working with the dough using the heel of hands,
accompanied by pressing, stretching and folding in order to develop its
gluten.

8. Cut in or cutting in - cutting fat into smaller pieces using two knives or
pastry blender to distribute fat in flour until it resembles into coarse meal.

Mixing techniques applied for pies and pastries

Figure 1 Stirring Figure 3 Whisking

Figure 2 Beating

Figure 4 Rolling
Figure 5 Laminating Figure 6 Creaming

Figure 8 Cut in or cutting in

Figure 7 Kneading

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 What I Can Do 1

Activity I – Multiple Choice

Direction: Choose the best answer with the corresponds letter. Write your
answer on your notebook.

1. It refers to a light, flaky, rich pastry made by rolling dough with butter and
folding it to form layers: used for tarts, napoleon.
A. Cream Puffs
B. Danish Pastry
C. French Pastry
D. Puff Pastry

2. A rich pastry, filled with custard or fruit.

A. Cream Puffs
B. Danish Pastry
C. French Pastry
D. Puff Pastry

3. It is a flaky raised dough. It has a sweetened cross between a simple

yeast-raised dough and puff pastry.
A. Cream Puffs
B. Croissants
C. French Pastry
D. Puff Pastry
4. A pastry made of sweetened yeast dough with toppings such as fruit, nuts,
or cheese.
A. Cream Puffs
B. Danish Pastry
C. French Pastry
D. Puff Pastry
5. A type of light pastry that is filled with whipped cream or a sweetened
cream filling and often topped with chocolate.
A. Cream Puffs
B. Danish Pastry
C. French Pastry
D. Puff Pastry

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 What I Can Do 2

Activity: Identification Test

Direction: Below are statements describing the different mixing techniques

used in producing pastry products. Choose the correct word/term from the
box and write your answer in your test notebook.

Beating Cutting- In Rolling

Creaming Whisking Whipping

Folding Laminating

_______________1. Ingredients are moved vigorously in a back and forth, up

and down, and around motion until they are smooth.

_______________2. Fat is repeatedly folded into the dough.

_______________3. Mixing of fat in dry ingredients by bench scraper or a

pastry blender with a food processor fitted with a steel
blade, until finely divided.

_______________4. Flattening the dough out into a sheet in preparation to

shaping to various forms.

_______________5. It is known as whipping method and usually used for

meringue and for chiffon products.

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 What I Can Do 3

Direction: Identify the pictures of mixing method in pasties in column A and

find its name to column B by forming the scrambled letters. Write your answer
in your activity notebook.

COLUMN A COLUMN B

1. Creaming A

2. Kneading B

3. Rolling C

4. Laminating D

5. Whisking E

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 What I Have Learned

POST-TEST
Activity I – Multiple Choice

Multiple Choice.
Direction: Choose the letter of the best answer. Write the answer in your
activity notebook.

1. What important ingredient in pastries provides the needed moisture to

develop gluten?
A. Edible tallow
B. Flour
C. Salt
D. Water

2. What kind of sugar is primarily used in preparing icing?

A. brown sugar
B. Confectioner’s sugar
C. Granulated sugar
D. Refined sugar

3. What basic ingredient in baking improves aroma, flavor and nutrition in

baked products?
A. Baking powder
B. Flour
C. Shortening
D. Sugar

4. What sweet baked good is usually made of dough?

A. Bread
B. Pastry
C. Pie
D. Pizza

5. What kind of flour which contains more gluten and less starch?
A. All-purpose flour
B. Bread flour
C. Cake flour
D. Soft-flour

16
6. Which refers to personal cleanliness practice in baking?
A. Combing the hair in the working area
B. Keeping fingernails long
C. Washing the hands after work
D. Wearing an apron during working hours

7. Which type of light pastry is filled with whipped cream or a sweetened

cream filling and often topped with chocolate?
A. Cream puff
B. Danish pastry
C. French pastries
D. Pie and tart

8. What is the first step to have best results in baking?

A. Measure ingredients accurately
B. Memorize the recipe very well
C. Use modern equipment
D. Use only imported ingredients

9. How many cups are there in one gallon?

A. 3
B. 5
C. 10
D. 16

10. What is the proper way to measure flour?

A. Level off with the use of the tines of a fork
B. Shakes the measuring cup before leveling
C. Shovel the flour
D. Sift it before measuring

11. What can be the substitute for 1 cup of whole milk?

A. ½ cup evaporated milk plus ½ cup water
B. 1 2∕3 C sweet milk plus 1 tbsp. water
C. 2 C sweet milk plus ½ tbsp. water
D. 2∕3 C sweet milk plus 1 tbsp. water

12. What is the best substitute for two cups of pastry flour?
A. 1 C sifted all-purpose flour
B. 1 C sifted all-purpose flour plus 2∕3 cup cake flour
C. 1 C minus 1 tbsp. sifted all-purpose flour
D. 1 C minus 2 tbsp. sifted all-purpose flour

17
13. What is the simplest method in mixing the ingredients together with a
utensil, usually a spoon, using circular motion?
A. Beating
B. Creaming
C. Folding
D. Stirring

14. What is the procedure of rubbing one or two ingredients against a bowl
with the tip of a wooden spoon or electric mixer?
A. Beating
B. Creaming
C. Stirring
D. Folding

15. What is the outer part of a loaf bread or pastry?

A. Crust
B. Filling
C. Muffins
D. Topping

16. Which is a rich pastry filled with custard or fruit?

A. Cream puff
B. Danish pastry
C. French pastries
D. Pie and tart

17. What mixing technique in baking is usually used for meringue and for
chiffon products?
A. Blending
B. Folding
C. Kneading
D. Whisking

18. How do you call the process of putting products into containers for easy
distribution?
A. Labeling
B. Packaging
C. Storing
D. Wrapping

18
19. It refers to one of the innovative methods of commercial food
packaging.
A. Canned package
B. Chill packaging
C. Foil packaging
D. Freezing packaging

20. What storing technique is used to draw, fold and cover the bakery
product?
A. Chilling
B. Folding
C. Refrigerate
D. Wrapping

19
 20
What I Know What I Have Learned
1. D 1. D
2. C 2. C
3. C 3. C
4. A 4. A
5. B 5. B
6. D 6. D
7. A 7. A
8. A 8. A
9. C 9. C
10. D 10. D
11. A 11. A
12. B 12. B
13. D 13. D
14. A 14. A
15. A 15. A
16. C 16. C
17. D 17. D
18. B 18. B
19. A 19. A
20. D 20. D
What I Can Do 3 What I Can Do 2 What I Can Do 1
1. Creaming 1. Beating 21. D
2. Rolling
2. Laminating 22. C
3. Kneading
4. Laminating 3. Cutting In 23. B
5. Stirring 4. Rolling 24. B
5. Whisking 25. A
Answer Key
 Portfolio Completion – Your Growth Clue!

You now go back to your portfolio and work on the other components
that follow your Goal Setting. Remember that your portfolio is a deliberate
collection of your works with the help of the exemplar. Highlighting your
efforts here enables you to see and reflect on your growth and achievement
and your ability to establish goals just to learn. Upon completion of your
portfolio, please be guided of the rubric below.

Rubric for Portfolio Assessment

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References

BOOKS:

ASEAN 2012 Trainee Manual

Bread & Pastry Production (TVL Home Economics) -DepEd Manual, Prepare
and Produce Pastry Products. pp 65-73.
Bread & Pastry Production (TVL Home Economics) Curriculum Guide – Deped
Cale N., Bueno E., Bread & Pastry Production Contextualize, Localized and
Indigenized Learning Material, “Prepare and Produce Bakery Products.” pp 2-
27.

INTERNET SOURCES:

• https://www.e-tesda.gov.ph/course/index.php?categoryid=28
• https://www.sourdough.co.uk/glossary/no-time-dough/#:~:text=Login-
,No%2Dtime%20dough,in%20a%20much%20reduced%20time.
• https://en.wikipedia.org/wiki/Sponge_and_dough#:~:text=The%20sponge
%20and%20dough%20method,ingredients%2C%20creating%20the%20total
%20formula.
• https://en.wikipedia.org/wiki/Straight_dough#:~:text=Straight%20dough%2
0is%20a%20single,called%20the%20direct%20dough%20method.
• https://bakerpedia.com/processes/kneading/
• https://www.bakemag.com/articles/5275-understanding-the-role-of-
fermentation#:~:text=Facts%20on%20Fermentation,oxygen%2C%20causin
g%20dough%20to%20rise.

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For inquiries or feedback, please write or call:

DepEd Surigao del Sur Division – Schools District of _____________

Address: _______________________________________________
___________________________________________________________
___________________________________________________________

Contact Number:
Email Address:

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