Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
BAUAN TECHNICAL INTEGRATED HIGH SCHOOL
Poblacion I, Bauan, Batangas

WEEK 5 AND 6 LEARNING ACTIVITY SHEET (LAS) COOKERY G9

Preparing Pastry Products for Patisseries (Quick Breads)

I. Introduction

Working with bread dough is one of the most fascinating and rewarding experiences in baking. Although the
preparation procedures may be tiring. Mixing, kneading, leavening, and shaping the dough in as many shapes as your
imagination can dictate, can give delight and satisfaction especially when the newly baked bread is appreciated by other
people for its quality appearance, flavor, and aroma.

II. What are quick breads?

Quick breads are baked products which include biscuits and muffins. These use chemical leaveners such
as cream of tartar, baking powder or baking soda to make the bread rise instead of yeast. These are called "quick breads"
because they don’t require kneading or several hours of rising time. These types of breads are usually not affected by
temperature changes nor altitude. All quick breads have basic ingredients: eggs, fat (any type), milk or another liquid, flour,
sugar, salt and baking powder/baking/soda.
Quick breads that are very moist and have the consistency of a pour batter with a dry to liquid ratio of 1:1 can be
cakes, muffins, or popular breads such as banana or blueberry. Medium dry consistency dough/batter has a dry to liquid
ratio of 3:1 and are usually pancakes or cornbread. Very stiff dough/batter has a dry to liquid ratio of 7:1 and are usually pie
crust, biscuits, or soda bread.

III. Classification of quick breads

Quick bread is classified according to the proportion of liquid to flour.

1. Pour or thin batter - batter that can be poured in steady stream, usually prepared using 1 ½ cups to 2 cups
liquid to 2 cups flour. Quick breads of pour or thin batter type are popovers, timbales, griddlecakes, and waffles.

Popovers Waffles Griddle cakes

2. Drop batter or stiff – pours in heavy drop usually 1 cup liquid to 2 cups flour. Quick breads of drop batter or
stiff batter type include muffins, cakes, fritters, biscuits, cookies, dumplings and fruit and nut loaves.

Muffins Fruit and nut loaf Dumplings

3. Soft dough – sticky and can be rolled and cut easily. It usually uses ¾ cup liquid to 2 cups flour. Soft dough
includes scones, doughnut, and some biscuits.
 Biscuits Scones Doughnut

IV. Mixing Methods

Quick breads are generally mixed by the biscuit method, muffin method and the creaming method. The mixing
method employed is directly related to the type and consistency of fat used in the formula. Cold solid fats such as butter, lard
or vegetable shortening are used in the biscuit method to produce flaky products. Fats that are soft but not liquid are used in
the high-fat creaming method. Liquid fats such as oil or melted butter, are used in the muffin method to produce very moist,
tender products.

1. Biscuit Method - This method is used for biscuits, shortcakes and scones and is very similar to the technique
used to make flaky pie dough. The goal is to create a baked good that is light, flaky, and tender.

2. Muffin Method – Muffins are any small cakelike baked goods in a muffin tin. Batters for muffins and loaf quick
breads are generally interchangeable. When preparing baked goods by the muffin method, the goal is to produce a tender
product with an even shape and even distribution of fruits, nuts, or other ingredients.

3. Creaming Method – this is comparable to the mixing method used for many butter cakes. In fact many butter
cake formulas may be bake in muffin pans and served as muffins. The softened fat and granulated sugar should be properly
creamed to incorporate air, which will help leaven the product as it bakes. The final product will be cakelike with a fine
texture.

4. One bowl method- This makes use of an electric mixer. Melted shortening or oil, dry ingredients and most of the
ingredients are blended. Beaten eggs are added at the last stage of mixing when all the ingredients are already combined
and blended well.

Procedures for preparing products with the biscuit method/pastry method.

(Dry to wet)
 Procedures for preparing products with the muffin method.
(Wet to dry)

Sift dry ingredients together.

Measure dry ingredients. Combine milk and oil.

Cut dough with a dough cutter. Add milk-oil mixture to the flour.

Roll out the dough on floured board.

Procedures for preparing products with the creaming method.

(Conventional method)

Measure all ingredients. Sift together dry ingredients. Cream butter and sugar.

Mix the ingredients until well Add the dry and liquid ingredients Add the eggs one at a time,
Blended. alternately beginning and ending beating after each addition.
with flour.
 Procedures for preparing products with the One bowl method.

V. Fundamental Principles for Making Successful Quick Breads

1. Read the recipe carefully.
2. Have all ingredients at room temperature.
3. Select pans of proper kinds and sizes.
4. Use standard measuring cups and spoons.
5. Pre-heat oven 12-20 minutes at the required temperature.
6. Sift all flour before measuring.
7. Cream shortening with or without flavorings.
8. Beat whole eggs until thick and pile softly when the recipe calls for well-beaten eggs.
9. Beat egg yolk until thick and lemon colored when the recipe calls for well-beaten yolks.
10. Fill pans one-half or two-thirds full.
11. Remove quick breads immediately from pans when done.
12. Wrap cooled quick breads in waxed paper, or any moisture-vapor proof material. For easy slicing, store overnight.

VI. Characteristics of Well-Made Quick Breads

External Characteristics
1. Shape: Uniform, well-rounded top; free from peaks; no cracks
2. Size: Uniform, large in proportion to weight
3. Color: Uniform, golden brown
4. Crust: Tender, pebbled or slightly rough; shiny.

Internal Characteristics
1. Color: Creamy white or slightly yellow; free from streaks
2. Grain: Round, even cells, free from tunnels
3. Texture; Tender, moist, light
4. Flavor: Pleasing, well-blended with no bitterness.

WEEK 5 OF 2ND QUARTER

The week 5 is all about preparing quick breads, in this Learning activity sheets the students will be able to answer how
quick breads are made and classify, and what are the ingredients of quick breads. what are the fundamental principles for
making successful quick breads and describe the characteristics of-well made quick breads?

ACTIVITY 1- Let’s have a review, “ARRANGE ME”

Directions: Arrange the following jumbled letters about the types and classification of cookies. Write your answer in one whole
sheet of paper. (5 points)
1. DERAEGIRERFT
2. DEGAGB
3. PORD
4. ELOLDR
5. ARB PEYT EOIOSCK

ACTIVITY 2- “GRAPHIC ORGANIZER” . Make your organizer inone whole sheet of paper.
Directions: As you read, use a web diagram like this one to show the seven different typical ingredients in a quick bread.

Typical
Ingredients
in Quick
breads
ACTIVITY 3- “CLASSIFY ME”
Directions: Classify the following quick breads. Write PB if it is pouring batter, DB if it is drop batter, SD if it is soft dough. Write
your answer in one whole sheet of paper. (10pts.)

1. Doughnut 6. Scones
2. Muffins 7. Fruit loaf
3. Biscuits 8. Dumplings
4. Popovers 9. Nut loaf
5. Waffle 10. Griddle Cakes

ACTIVITY 4 “IT’S TIME TO DRAW”

Direction: Draw and label the following procedures in one whole sheet of bond paper or oslo paper. (45 points)
1. Procedures for preparing products with the muffin method. (Wet to dry) 15 points
2. Procedures for preparing products with the creaming method. (Conventional method) 15 points
3. Procedures for preparing products with the One bowl method. 15 points

WEEK 6 OF 2ND QUARTER

The week 6 is all about preparing quick breads, in this Learning activity sheets the students will be able to answer the
fundamental principles for making successful quick breads and describe the characteristics of-well made quick breads.

ACTIVITY 5- “TELL ME”

Directions: Read the following questions and write your answer in one whole sheet of paper. (40 points)
1. What are quick breads? Why is it called quick breads? (5 points)
2. How do you differentiate quick breads that are pour batter, medium dry consistency dough/batter, and very stiff dough/batter?
(15 points)
3. What are the four mixing methods of quick breads? Describe each mixing method. (20 points)

ACTIVITY 6- “SUPPLY THE MISSING WORD/S”

Directions: Write the missing word or words in the following fundamental principles for making successful quick breads. Write
your answer in one whole sheet of paper. (12 points)
1. ________ whole eggs until thick and pile softly when the recipe calls for well-beaten eggs.
2. Beat egg yolk until thick and ________ colored when the recipe calls for well-beaten yolks.
3. Fill pans one-half or _________ full.
4. Remove quick breads immediately from ______ when done.
5. Wrap cooled quick breads in __________, or any moisture-vapor proof material. For easy slicing, store overnight.
6. Read the _______ carefully.
7. Have all ingredients at ______________.
8. Select pans of proper kinds and _________.
9. Use ___________ measuring cups and spoons.
10. Pre-heat oven ________ minutes at the required temperature.
11. ________ all flour before measuring.
12. Cream __________ with or without flavorings.

ACTIVITY 7- “GRAPHIC ORGANIZER” .

Direction: Use a tree diagram like this one to list the quality characteristics of well-made quick bread. Do this in one whole sheet
of paper. (22 points)

Characteristics of Well-Made Quick Bread

External Internal
Shape Color

Size Grain

Textur
Color
e

Crust Flavor