The following are different types, kinds,and classification of bakery products:


Bread
–
a
staple food
prepared from a
dough
of
flour
and
water
, usually by baking

Bagel
–
a bread product originating in Pol
and, traditionally shaped by hand into
the form of a ring from yeasted wheat dough, roughly hand
-
sized, which is first
boiled for a short time in water and then baked.

Bread roll
–
a
small, often round loaf of bread
served as a meal accompaniment
(eaten plain or with butter)

Bun
–
a small, sometimes sweet, bread, or bread roll. Though they come in many
shapes and sizes, they ar
e most commonly hand
-
sized or smaller, with a round top
and flat bottom.

Flatbread
–
a bread made with flour, water and salt, and then thoroughly rolled
into flattened
dough
. Many flatbreads are
unleavened
made without
yeast
although some are
slightly leavened, such as
pita bread
.

Muffin
–
an individual
-
sized, baked quick bread product. American muffins are
like
cupcakes in size and cooking methods, and the English muffin is a type of
yeast
-
leavened bread. Muffins may also classify as cakes with their same sweet
interior and fluffy yeast exterior.

Brownie
–
a flat, baked dessert square that was developed in the U
nited States at
the end of the 19th century and popularized in both the U.S. and Canada during
the first half of the 20th century

Cake
–
a form of sweet dessert that is typically baked. In its oldest forms, cakes
were modific
ations of bread
but now cover a
wide range of preparations that can
be simple or elaborate.

Cookie
–
a small, flat, sweet, baked good, usually containing flour, eggs, sugar,
and either butter, cooking oil
,
or another oil or fat.

Cracker
–
typically made from flour,
flavorings,
or seaso
nings such as salt, herbs,
seeds, and cheese may be added to the dough or sprinkled on top before baking.

Pastry
–
a dough of flour and water and shortening that may be
savory
or
sweetened. Sweetened pastries are often described as bakers' confectionery.

2
Note: Practice personal hygiene protocols at all times.

P
ie
–
a baked dish that
is usually made of a pastry dough casing that covers or
completely contains a filling of various sweet or
savory
ingredients.

Tart
–
a baked dish consisting of a fil
ling over a pastry base with
open top not
covered with pastry

Torte
-
a form of sweet dessert that is typically baked. Tortes differ from cakes in
that cakes are modifications of bread but tortes, originating in Central Europe, are
generally made with ground nuts in place of the flour

Learning Competenc
ies
with
C
ode
s
:
Prepare a variety of bakery products according to standard mixing procedures/
formulation/
recipes and desired product characteristics
TLE_HEBP912PB
-
Ia
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f
-
1
Use
appropriate tools and equipment according to required bakery products and standard
operating pro
cedures
TLE_HEBP912PB
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Ia
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f
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1
Activity 1
Directions: Double Matching Type. Match Column A that provides the different
pictures of the bakery products and classify each picture to column B then after,
matchcolumn B with its best description written in column C. Write your answer on
the spaces provided after each number

AB
BC
A
B
C
1.__
__
___
__
craftybaking.com
06/11/2020
a.
CAKE
1.
A
baked dish consisting
of a filling over a pastry
base with an open top not
covered with pastry.
2._
__
_
___
__
intechopen.com
06/11/2020
b.
BREAD
2.
A
form of sweet dessert
that is typically baked. In
its oldest forms, it’s the
modifications of bread but
now cover a wide range of
preparations that can be
simple or elaborate.
3.__
__
__
__
_
ne
wfoodmagazine.com06/11/2020
c.
TART
3.
A
small, flat, sweet,
baked good, usually
containing flour, eggs,
sugar, and either butter,
cooking oil or another oil
or fat.

3
Note: Practice personal hygiene protocols at all times.
4.__
__
__
__
_
baking.wikipedia.org
06/11/2020
d.
COOKIE
4.
A
staple food
prepared
fro
ma
dough
of
flour
and
water
, usually by
baking
5.__
__
__
__
_
snack&bakery.com
06/11/2020
e. PIE
5.a baked dish which is
usually made of a pastry
dough casing that covers or
completely contains a
filling of various sweet or
savory
ingredients
Activity 2
Directions: Arrange the jumbled letters of the following preparatory tools and
equipment used in producing bakery products from the box. After which use the
arranged word to name the different pictures of tools and equipment below.
Place your answer on the space provided
.
FLRUO FITERS BERRUB CRAPPERS GODUH CRUTTE
DCEK NEOV TULASPA FINMUF NAP KAINBG THESE
MINGIX BLOW SURIMEANG PUC HEINGWIG SCLEA
DGHOU ROERLL GNRIEAMSU SPONO
1.__________________
bakepedia.com
06/12/2020
2.____________________
bakepedia.com
06/12/2020
3.__________________
bakepedia.com
06/12/2020
4.___________________
b
hg.com
06/12/2020
5
.
___________________
bhg.com
06/12/2020
6.___________________
bhg.com
06/12/2020

Activity 2
Directions: Arrange the jumbled letters of the following preparatory tools and
equipment used in producing bakery products from the box. After which use the
arranged word to name the different pictures of tools and equipment below.Place your
answer on the space provided
.
FLRUO FITERS BERRUB CRAPPERS GODUH CRUTTE
DCEK NEOV TULASPA FINMUF NAP KAINBG THESE
MINGIX BLOW SURIMEANG PUC HEINGWIG SCLEA
DGHOU ROERLL GNRIEAMSU SPONO
1.__________________
bakepedia.com
06/12/2020
2.____________________
bakepedia.com
06/12/2020
3.__________________
bakepedia.com
06/12/2020
4.___________________
b
hg.com
06/12/2020
5
.
___________________
bhg.com
06/12/2020
6.___________________
bhg.com
06/12/2020

ANSWER KEY
Activity 1
1. b, 2
2. e, 4
3. a, 1
4. c, 3
5. d, 5
Activity 2
1. Spatula
2. Baking Sheet
3. Rolling Pin
4. Flour Sifter
5. Deck Oven
6.
Dough Cutter
7. Mixing Bowl
8. Rubber Scraper
9.
Measuring Cup
10.
Dough Roller
11.
Measuring Spoon
12.
Weighing Scale
Prepared by:
KRISTINE JOY C. AGUSTIN
Writer
Baking Techniques, Appropriate Conditions and Enterprise
Requirements and Standards
Background Informa
tion for Learners
:
Properly mixed dough is the first critical step to achieving great bread. Understanding
w
hat happens during the mixing/
kneading process helps to determine if you are on the right
track. So, based on our own baking experience, here are our most important ti
ps on the subject
hopefully helping you off to a good start.
For a layman who is trying to bake bread, the processes of mixing the dough are only
mixing all the ingredients together and get a dough. But mixing dough has more
scientific
importance in brea
d making which is directly responsible for the quality of bread produced, i.e.
the final output.
T
he process of mixing the dough in bread making has its own importance,
which cannot be overlooked since it will affect the final output as bread.
The followi
ng are the p
urposes of
m
ixing
d
ough
:
1. Distribute the yeast cell throughout the dough.
2. Distribute food for the yeast which will further lead to the fermentation process.
3. Form and develop
g
luten.
4. Hydrate the flour and other dry ingredients.
Bre
ad dough mixing requires a method where all the ingredients are homogeneously
mixed and hydrated which will result in a well
-
developed gluten network. Basically, Gluten
is formed when water is mixed with the wheat flour. Gluten is a wa
ter
-
insoluble protein
and
has
great importance in bread making process. During mixing, a continuous network of
proteins forms giving the dough its strength and elasticity. By holding gas produced
during
fermentation, the protein network allows
the
bread to rise.
There
are
three
(3)
methods
for
m
ixing
d
ough
,
these
are
the
following:
1.
Straight
Dough
Method
This method of mixing dough requires two (2) proofing.
The straight dough mixing
method is the simplest mixing method of all. While using this method, there is a
possibility that the yeast does not get evenly distributed in the dough. Therefore, it is
safer to mix yeast separately with a little water.

7
Note: Practice personal hygiene protocols at all times.
a)
Soften
the yeast in a little amount of water.
The i
deal temperature is 43.33ºC
(110ºF). Combine all dry ingredients in the mixing bowl and mix.
b)
Combine the remaining liquid ingredients, including the rest of the water, in
the mixing bowl.
c)
Add the dissolved
yeast, taking care not to let it come in contact with the
salt.
d)
Mix to a smooth, developed dough.
e)
Proof the dough in bulk for 30 minutes, after that perform punch down then
portion the dough and do the proofing for the second time for another 30
minutes.
2.
No
Time
Dough
Method
This method of mixing dough requires only one (1) proofing.
The modified mixing
method is basically for rich sweet dough. This is basically the modification of the
straight dough method to ensure that the fat and sugar are evenly
distributed in the
dough.
a)
Soften the yeast in a little amount of water using a separate bowl.
b)
Combine the fat, sugar, salt and flavorings and mix until well combined, but do
not whip until light.
c)
Add the eggs gradually, as fast as they are absorbed.
d)
Ad
d the liquid and mix briefly.
Add the flour and yeast.
e)
Mix to a smooth dough. Knead and portion after proofing.
f)
Ready for baking.
3.
Sponge
Dough
Method
This method of mixing dough requires three (3) proofing.
Many Bakers feel this
method of mixing is very effective to achieve a better texture, rise and even the taste
for the rich yeast dough recipes. Sponge method allows the yeast to speedily and fully
ferment and activate with part of the flour and water in t
he recipe and later
incorporated with the remainder of the ingredients. This method is successfully
prepared by following two stages which help the yeast action to get a head start.
a)
Combine the liquid, the yeast, and part of the flour (and sometimes part
of
the
sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.
b)
Punch down and add the rest of the flour and the remaining ingredients. Mix
and knead to a uniform smooth dough. Shape and proof then do
the
baking.
Learning
Competency with Code:
Prepare a variety of bakery products according to standard mixing procedures/
formulation/
recipes and desired product characteristics
TLE_HEBP912PB
-
Ia
-
f
-
1

Activity 1
Directions
.
Locate and encircle the eight (8
)m
ixing
techniques and procedures used in
preparing and producing bakery products.
FERMENTINGNMKLMOLFADS
F
ACBBLBBNMOKNEADINGTRE
G
MKLNHKLOPROOFIN
GOKLMN
V
HHJKLKOLMNDFSTGHREWRY
G
ASCVBNMNOSHAPINGDVBJK
H
AMNKLBNKNOPLNWODHCNUP
V
GNINOITROPFB
HJKLNZXCVB
D
AHFDCBJLMNBJTYUODPJN
O
W
AVBGHJHFCXDHBVCFRTYHKL
FVJNBSTRAIGHTMETHODJKLM
NOB
GHJDOHTEMEGNOPS
RQ
H
Activity 2
Directions
.
Using the mixing techniques in preparing and producing bakery products from
Activity 1,identify what type of mixing techniques is being demonstrated on the
different pictures provided. Place your answer on the space provided.
americastestkitchen.com
06/11/2020
1.
americastestkitchen.com
06/11/2020
2.
americastestkitchen.com
06/11/2020
3.
finecooking.com
06/11/2020
4.
finecooking.com
06/11/2020
5.
finecooking.com
06/11/2020
6.

9
Note: Practice personal hygiene protocols at all times.
Activity 3
Directions. Arrange the procedure in preparing and producing bakery products using
Straight method according to chronological order, write 1 for the first step, 2 for the
second, 3 for 3rd, and so on. Place your answer on the space provided.
__________1. Arrange in lightly grease baking sheet and let rise until double in size.
__________2. When doubled, punch the dough to release excess air.
__________3. Stir until well blended. Adding the shortening last.
__________4. Combine all the dry ingredients in a mixing bowl, stir until well
blended then make a well at the center
__________5. Dissolve yeast into lukewarm milk, pour into the well along with the
Shelled large egg.
__________6. Perform mise-en-place
__________7. Transfer into the clean surface and knead until smooth and until double
in size.
__________8. Bake in a 300 degrees Fahrenheit oven until light to golden brown.
__________9. Equally portion the dough and round it up smoothly.
_________10. Pack the finished product using paper bag, foil wrapper or plastic bag.

Reflection: What I have learned in this activity

________________________________________
_____________________________________________________________________
______
_____________________________________________________________________
_____
_
_____________________________________________________________________
______
_____________________________________________________________________
______
_____________________________________________________________________
______
_____________________________________________________________________
______
Reference
s
:
Competency
-
Based Learning Material, TESDA Bread and Pastry Production
https://www.slideshare.net/bhelagripa/prepare
-
and
-
produce
-
bakery
-
product
https://www.slideshare.net/MichaelScott20/baking
-
techniques
-
37005872
ANSWER KEY
Activity 1:
Activity 2:
Activity 3:
1. Fermenting
1.
Kneading
1.8
6.1
2. Kneading
2.
Punch Down
2.6
7.5
3. Proofing
3.
Portioning
3.4
8.9
4. Shaping
4.
Shaping
4.3
9.7
5. Punch Down
5.
Proofing
5.2
10.10
6. Portioning
6.
Fermenting
7. Straight Method
8. Sponge Method
KRISTINE JOY C. AGUS
TIN
Writer

Reference
s
:
Competency
-
Based Learning Material, TESDA Bread and Pastry Production
https://www.slideshare.net/bhelagripa/prepare
-
and
-
produce
-
bakery
-
product
https://www.slideshare.net/MichaelScott20/baking
-
techniques
-
37005872
ANSWER KEY
Activity 1:
Activity 2:
Activity 3:
1. Fermenting
1.
Kneading
1.8
6.1
2. Kneading
2.
Punch Down
2.6
7.5
3. Proofing
3.
Portioning
3.4
8.9
4. Shaping
4.
Shaping
4.3
9.7
5. Punch Down
5.
Proofing
5.2
10.10
6. Portioning
6.
Fermenting
7. Straight Method
8. Sponge Method
KRISTINE JOY C. AGUS
TIN
Writer