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Republic of the Philippines

Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

Unit of Competency: Prepare Yeast Based Products

Module No.: 3 Module Title: Preparing Yeast Based Products

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TABLE OF CONTENTS

Module Title: Preparing Yeast Based Products Page

What is the module about?…………………………………………………….……………1

What will you learn? ………………………………………………………………………….1
What do you already know? ……………………………………………………………….1
Lesson 1 – Preparing and Producing Yeast Based Products……………..………….3
What is the lesson about?.................................................................................3
What will you learn? ………………………………………………………………………….3
Let us study……………………………………………………………………………………..3
Let us remember …………………………………………………………………………….13
How much have you learned?.........................................................................13
Let us apply what you have learned …………………………………………………….13
References……………………………………………………………………………………..14
Lesson 2 – Portioning and Storing Pastry, Cakes and Bread Products..……….15
What is the lesson about?...............................................................................15
What will you learn? ………………………………………………………………………..15
Let us study……………………………………………………………………………………15
Let us remember …………………………………………………………………………….17
How much have you learned?..........................................................................17
Let us apply what you have learned …………………………………………………….17
References …………………………………………………………………………………….18
Pre Test………………………………………………………………………………………...19
Key to Corrections……………………………………………………………..…………….21

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Republic of the Philippines

Department of the Education
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

Unit of Competency: Prepare Yeast Based Products

Module No.: 3 Module Title: Preparing Yeast Based Products

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WHAT IS THIS MODULE ABOUT?

The module covers the knowledge skills and attitudes required

to produce a variety of yeast based products.

WHAT WILL YOU LEARN?

After completing this module, you should be to:

1. Prepare and produce yeast based products; and
2. Portion and store yeast based products.

WHAT DO YOU KNOW?

Let us find out how much you already know in preparing and
Producing yeast based products.

Pre-test

DIRECTION: Choose the letter of the correct answer to complete the

Sentence and write in your answer sheet.

1. You can bake bread in___________

a. household kitchen
b. commercial scale
c. nearby town
d. all of the above

2-3. Two classes of yeast breads are.

a. lean and rich.
b. pandesal and loaf bread.
c. dinner roll & pizza bread.

4. It is used for a richer flavor and brown crust.

a. water
b. non fat milk
c. liquid milk
d. dry skim milk

5. For every package of yeast or a cake of compressed yeast,

use____
a. 2 cups of bread flour
b. 3 cups of bread flour
c. 5 cups of bread flour
d. 1 cup bread flour

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6. The basic mixture to which the rest of the ingredients are
blended is__________
a. sponge of levadura
b. straight dough
c. mixing dough
d. ferment

7. Thorough mixing and kneading are important

a. to distribute the yeast, sugar, and salt evenly
b. to hydrate the flour thoroughly and develop the
gluten
c. to smoothen the mass of dough and free its lumps
d. to hydrate the dough

8. The final rise before baking is called_________

a. proof
b. loan
c. open
d. crumbly
9. Bread is baked in an oven preheated at_____________
a. 200-215 deegree C
b. 204-218 deegree C
c. 177-250 deegree C
d. 210-230 deegree C
10. The primary purpose of________________ is to create the carbon
dioxide gas to obtain the lightness and porous structure
of the product.
a. kneading
b. fermentation
c. mixing
d. all of the above

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LESSON 1

PREPARING AND PRODUCING YEAST BASED PRODUCTS

WHAT IS THIS LESSON ABOUT?

The lesson deals with the preparation and production of yeast

products based on standard recipes it includes the proper use of
equipment and utensils and correct measurement of ingredients.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1. prepare and produce yeast products.
2. select the equipment and utensils intended for baking yeast
products.
3. apply the techniques in baking the basic lean dough recipe.

LET US STUDY

Preparing yeast breads is different from baking cake. The latter

requires less energy while the other one needs more strength and
stamina in kneading the dough. It’s a rewarding experience for the
students to prepare the dough and bake delicious yeast bread.

Yeast Bread – breads are simply baked dough made of flour and
water and leavened with yeast, plus some additional ingredients, to
make them rich.

Baking – is the process of cooking by indirect heat or dry heat in a

confined space as in a heated oven with the use of gas, electricity,
wood, charcoal, or oil at temperature from 250°F-450°F.

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Definition of Terms
1. Stir – to blend ingredients in a circular motion.
2. Pour – to discharge or unload content.
3. Knead – to mix dough with a pressing motion accompanied
by folding and stretching.
4. Seal – to fasten or close
5. Dissolve – to mix a dry substance with liquid until it is
liquefied.
6. Blend – to combine ingredients thoroughly.
7. Dough – a mixture of flour, liquid, and other ingredients thick
enough to be kneaded or rolled.

CLASSIFICATION OF YEAST BREADS

1. Lean – the basic ingredients flour, water, yeast and salt.

2. Rich or specialty breads – has additional ingredients like sugar,
milk, shortening, egg, dried fruits, nuts, seeds and flavoring
extracts.

TWO BASIC METHODS OF MIXING YEAST BREAD

1. The 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. The Sponge Method – This method mixes part of the liquid, flour,
and all 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.

THE BASIC INGREDIENTS OF YEAST BREADS

1. Flour – responsible for the loaf structure

2. Liquid – necessary for hydrating flour proteins.
3. Yeast – to produce carbon dioxide for leavening.
4. Salt – improves the flavor of yeast breads and retards yeast
activity.
5. Fat – adds flavor and richness, retains moistness and delays
staling of breads.
6. Eggs – help in strengthening the frameworks or structure of the
baked product.

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GENERAL GUIDELINES IN COMBINING AND MIXING
INGREDIENTS

In bread making, it is basic to soften the yeast at the right

temperature and to distribute it evenly throughout the dough mixture.
Very hot temperature will kill the yeast; too cold temperatures will
retard the growth of the yeast and consequently, slow down the
production of gas. If the weather is warm, you may just use tap water.

If you use active dry yeast or compressed fresh yeast, soften it

first in the required amount of water. If you use instant yeast, just
add it to the other ingredients without softening in water.

You may dissolve the salt and the sugar in part with the liquid
needed or sift them together with the flour and other dry ingredients
to ensure their proper distribution within the dough.

USES OF BAKING INGREDIENTS

 Strong Flour (bread flour) BASIC LEAN DOUGH RECIPE

needs extra longer periods of
flour mixing, less yeast and Ingredients:

more fermentation time than 1C tap water 2 tsp. salt

weak flour (cake flour). This is
because bread flour contains
more gluten that needs to be
conditioned in the fermentation
process.
 Yeast is used to leaven bread
because of its remarkable
ability to convert sugar into
alcohol and carbon dioxide in
the process known as
fermentation. It is responsible
for the life-like activity in bread
making. Yeast, dried or
compressed, should be softened
2 tbsp. dry yeast 4 C APF
5 tbsp. sugar 2 ½ tbsp.
½ C evaporated shortening
milk
 Straight Dough Method
1. Measure ingredients. Add milk to
water.
2. Divide water into two parts. In one
part, sprinkle dry yeast and let stand
to soften. To the remaining half, add
sugar and salt.
3. Place flour in large mixing bowl. Pour
in the liquid mixtures then mix
thoroughly to develop the gluten.
Brush margarine to the dough a little
at a time, while kneading until all the
shortening is used.
4. Knead thoroughly (about 20 min) until
dough is smooth and elastic.
5. Round into a smooth ball. Place in a
greased bowl and let stand covered
with a damp cloth for 45 to 60 min. or
until doubled.

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in lukewarm water to activate
them.
 Salt imparts the desirable
flavor of bread. It also controls
fermentation. The more salt in
the dough, the longer the
fermentation time. The
observance of salt causes quick
rising and poor flavor.
 Water is generally used as the
liquid ingredients. Milk will
increase the nutritive value of
baked goods and enhance good
flavor and texture. The liquid
ingredient acts as solvent for
the other ingredients in the
dough.
 Sugar when used in bread
dough acts as food for the
yeast. It is best to add sugar to
the water and yeast solution
and let it stand for 5 min before
adding to the dough.
8.
6. Punch dough by pressing off the
gases with a rolling pin then
remolding it into a ball. Put back in
the greased bowl and rest for 20 more
min. to a loaf. Seal ends securely
then let stand in warm place to rise.
This may take about 50 to 60 min.
7. Sheet out with a rolling pin then form
to a loaf. Seal ends securely then let
stand in warm place to rise. This may
take about 50 to 60 min. Test for
dough is ready to bake.
8. Bake at a moderately hot oven (350°F
or 375°F) for 1 hour.
9. Make 1 large or two small loaves of
bread.
 Sponge-Dough Method
1. Dissolve yeast and sugar in lukewarm
water.
2. Mix part of the flour in the recipe
(about 1 ½ cups) with the liquid and
yeast mixture. Blend well and let rise in
a warm place until bubbly spongy in
appearance.
3. Add salt, shortening and the rest of
the flour to make a stiff dough. Knead
well. Place in a greased bowl and let
rise in a warm place until double in
size (about 1 ½ hours).
4. Punch down and let rise again (about
30 min).
5. Roll down and let rise again. Place in
greased loaf pan. Let rise until doubled
(about 1 ½ hours). Bake in hot oven,
400°F, for 40 to 45 min.
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Characteristics of a Well-Made Bread

Yeast bread of high quality has the following characteristics:

 Well rounded top, free from cracks and budges.
 Crust is thin with an even golden brown color.
 It has fine and even grain.
 It does not crumble easily.
 It has good aroma.

Causes of Poor Quality Bread

Pale Crust – too slow oven; too little sugar, too much salt
Crumbly loaf - weak flour, insufficient fermentation
Coarse Grain - low grade flour, inferior yeast.
Sour taste - poor yeast, over fermentation, too high temperature
while baking.

BAKING TERMS

There are different terms that will help you understand the baking
process and appreciate it as an art and science too.

Bake – to cook by dry heat in the oven or enclosed space.

Cream – to rub, mash, or work shortening against the side of the
bowl with back of the spoon until it is smooth and creamy.
Blend – to mix thoroughly two or more ingredients until you
cannot tell one from the other. A spoon or a mixer is used.
Beat – a fork, wire whisk, or a beater is used to make a mixture
smooth or light
Whip – to beat rapidly with beater or mixer to incorporate air and
increase volume. Egg white, cream, and gelatin mixtures are often
whipped.
Fold – to combine delicate ingredients such as beaten egg white
or whipped cream with other mixture without losing air that has
been beaten in.
Cut In – to combine shortening and flour mixture until particles
are tiny enough to be used when making biscuits or pastry, using
a blender or two forks
Sift – to pass dry ingredients through a sifter.
Grease – rub a pan or griddle with a thin layer of shortening or
oil to prevent sticking.
Batter – any mixture of flour, liquid, and other ingredients that is
thick enough to hold its shape when dropped from spoon or rolled
out.
Dough – any mixture of flour, liquid, and other ingredients that is
thick enough to hold its shape.

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Roll Out – to flatten a ball of dough with a rolling pin until it is of
the desired thickness. Pie crust, cookies, any biscuits are usually
rolled out.
Knead – to work a stiff dough by pushing with the heel of the
hand, folding it over until the dough becomes smooth and elastic.

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KITCHEN AND BAKING UTENSILS

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How to Measure Ingredients

The accurate measurement of ingredients is important to assure

good results. There is a particular measuring cup and spoon for dry
and liquid ingredients.

Measuring Dry Ingredients

Sift flour and other dry ingredients

before measuring them. Fill the cup or spoon
until full. Do not shake or tap the cup. Level
off the cup of flour with a spatula.
Since most recipes call for packed
brown sugar, press it firmly into the cup.

Measuring Shortening, Butter, and

Mayonnaise

Pack the shortening into the cup so

that all air spaces are pressed out. Level off
the cup with a spatula.

Measuring Liquids

Use measuring cups for liquids.

Always check the measurement at eye
level. When measuring a thick liquid
lightly grease the measuring utensils.

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LET US REMEMBER

All the steps involved in bread making must be carefully

followed and applied to produce high quality yeast bread. Temperature
should also be taken into consideration, very hot temperature will kill
the yeast; cold temperature will retard the growth of the yeast and
consequently slow down the production of gas affecting the quality of
the bread. Bear in mind that the success of baking yeast bread is in
the correct mixing of ingredients and proper handling of the dough.

HOW MUCH HAVE YOU LEARNED

1. Differentiate Straight Dough and Sponge Dough method.

2. Identify the utensils and equipment used in baking yeast bread
3. How will you test if the yeast is still active?
4. What are the safety precautions to be observed in baking yeast
bread?

LET US APPLY WHAT YOU HAVE LEARNED

Prepare the needed equipment, utensils and ingredient in the

laboratory activity demonstrating:

a. Straight Dough Method

b. Sponge Dough Method

SCORING RUBRICS FOR BREAD

Score Criteria
5 Baked well-rounded bread, light, good taste.
4 Baked rounded bread, good taste.
3 Baked pandesal, little heavy, tastier
2 Baked pandesal, hard
1 Baked pandesal

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Materials:
 Index card, ballpen, scoring rubrics for bread, menu/ recipe
books, cooking manual, modules, hand-outs and references.
Equipment:
 Gas Range
 Microwave oven
 Refrigeration
 Electric mixer
Utensils
 Mixing bowl
 Spatula
 Measuring cups
 Baking pan
 Rubber scaper
 Bread knife
 Rolling pin
 Wood ladle

REFERENCES:

Technology Home Economics I, Baking Yeast Bread

pp. 16-20

June B. Principe, Technology and H.E. III

pp. 60-63

Rosario Claridad Cruz, Ph.D., T.H.E. in the 21st Century

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LESSON 2

PORTIONING AND STORING PASTRY, CAKES AND

BREAD PRODUCTS

WHAT IS THIS LESSON ABOUT?

The lesson deals with the proper portioning, packaging,

storing of cakes and yeast baked products.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

a. portion, pack and label baked products properly; and
b. value the importance of familiarizing the proper portioning
and storing cakes and yeast bread

LET US STUDY

STORING AND PACKAGING DEFINITION OF TERMS

OF BAKED PRODUCTS
Packaging – defined as the
activities of designing and
producing the container or
wrapper for a product. The
container or wrapper is called
package.
Storing – Protect and
preserve the product from
spoilage or damage.
1. Sogginess – Wet and heavy as
poorly baked bread
2. Crush – to press with a force
that destroys or deforms.
3. Crumb – small, broken off
particle of bread or cake.
4. Mold – to shape or form.
5. Thaw – to pass from a frozen to
a liquid state.
6. Wrap – cover with wax paper or
plastic to avoid product from
drying out.
7. Scald – to heat liquid to a
temperature just short boiling
point.

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TIPS ON HOW TO STORE BAKED PRODUCTS

1. Place product in tightly covered containers to prevent drying out

and crushing.
2. Individually wrapped products, in moisture and vapor proof
packaging materials.
3. For longer storage, butter type cakes may be frozen after
wrapping properly in moisture and vapor proof materials
4. To serve and refresh, thaw out at room temperature from setting
into the crumb causing sogginess.
5. Before storing bread, wrap it to keep it from drying out. Keep
bread at room temperature in a bread box. Day old bread is just
right. Refrigeration slows down the growth of molds.
6. As soon as the bread is cooled, wrap it or place in a moisture –
proof containers to keep it fresh.
7. Yeast breads are stored in a cool, clean, well ventilated bread
box. Keep the bread box washed and scalded and dried in the
sun.

STEPS TO DETERMINE THE COST OF THE PORTION OF PASTRY

CAKES AND YEAST BREAD

1. List down all the ingredients used.

2. Make list of the operating expenses.
a. labor/ helper
b. gas/ fuel/ electricity
c. transportation
d. miscellaneous expenses (include the items like wrappers,
table napkins etc.)
e. Rental, if any
3. List down all the expenses for ingredients and the operating
expenses accordingly.
4. Determine the numbers of servings of cakes and yeast bread
prepared.
5. To get the cost per serving divide the total unit cost by the
number of portion of the product.
6. Decide how much to add to each unit cost for the selling price.
Those with low operating expenses may have a lower mark-up.
The percentage range from 10% - 40% of the food cost.

Formula

1. Cost of Ingredients 4 Operating expenses = Cost of Production

x 15%.

2. Cost of Production = Total cost of product

Number of Pieces (Cost per piece) (selling Price)

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LET US REMEMBER

Cakes and yeast bread products should be properly stored to

prevent from drying out and keep its freshness and quality.

HOW MUCH HAVE YOU LEARNED?

1. How do you keep freshness and quality of cakes and yeast bread
products?

2. Worded Problem.
How much should a sliced of chiffon cake (measurement) cost if
the cost of ingredients is ________ and incurred ______
operating expenses given?

Cost of Ingredients
A. Orange Chiffon Cake - 78.75 B. No. of Serving - 30 pieces
Sugar 12.00 C. Operating Expenses
2 eggs – 40.00 a. Labor/ helpers - 30.00
½ k Cake flour 15.50 b. Gas/ Fuel/ Elec. – 20.00
Orange juice 4.25 c. Transportation – 30.00
Shortening 6.00 d. Miscellaneous – 20.00
Expenses

LET US APPLY WHAT YOU HAVE LEARNED

 Prepare the packaging and labeling for the finished product

(Butter Cake)

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EVALUATON OF WORK DONE

Fill up the Financial Recording

A sample of Simple Record for a Recipe prepared and sold:

Cost of Recipe Less

No. Serving

Net Profit
Day and

Serving
Ingredien

TOTAL

Selling
Expenses

Left Over
No. of
Operatin

Sales
Price
Date

Sold
Name of
Recipe

Served
free
ts

Materials: Index Card, pencil, writing pads.

Supplies:
1. Cellophane
2. Aluminum foil
3. Cling wrap
4. Boxes

REFERENCES:

De Leon S. et. Al, Basic Foods for Filipinos 3rd Edition, Copyright 1999,
pp.153-158

Rosario Claridad Cruz, T.H.E. in the 21st Century 1st Edition

Sonia Y. de Leon et. al, Basic Foods for Filipinos, 3rd Edition, Copyright 1999
pp. 160-161

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Pre-test

DIRECTION: Choose the letter of the correct answer to complete the

Sentence and write in your answer sheet.

2. You can bake bread in___________

e. household kitchen
f. commercial scale
g. nearby town
h. all of the above

2-3. Two classes of yeast breads are.

d. lean and rich.
e. pandesal and loaf bread.
f. dinner roll & pizza bread.

4. It is used for a richer flavor and brown crust.

e. water
f. non fat milk
g. liquid milk
h. dry skim milk

5. For every package of yeast or a cake of compressed yeast,

use____
e. 2 cups of bread flour
f. 3 cups of bread flour
g. 5 cups of bread flour
h. 1 cup bread flour

6. The basic mixture to which the rest of the ingredients are

blended is__________
e. sponge of levadura
f. straight dough
g. mixing dough
h. ferment

7. Thorough mixing and kneading are important

c. to distribute the yeast, sugar, and salt evenly
d. to hydrate the flour thoroughly and develop the
gluten
c. to smoothen the mass of dough and free its lumps
d. to hydrate the dough

8. The final rise before baking is called_________

e. proof
f. loan
g. open
h. crumbly

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9. Bread is baked in an oven preheated at_____________
a. 200-215 deegree C
b. 204-218 deegree C
c. 177-250 deegree C
d. 210-230 deegree C

10. The primary purpose of________________ is to create the carbon

dioxide gas to obtain the lightness and porous structure
of the product.
a. kneading
b. fermentation
c. mixing
d. all of the above

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Key to Correction

1. a
2. b
3. b
4. b
5. b
6. a
7. d
8. b
9. b
10.a

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