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T VL - H.E.- Bread and Pastry

Production 8
Quarter 1 Week 3 – Module : 2
Prepare and Produce Bakery Products
Bakery Products Preparation
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This module has the following parts and corresponding icons:

What I Need to
Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.

What I
Know This part includes an activity that aims to
check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
What’s
In This is a brief drill or review to help you link
the current lesson with the previous one.

What’s
New In this portion, the new lesson will be
introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
What is
It This section provides a brief discussion of
the lesson. This aims to help you discover
and understand new concepts and skills.
What’s
More This comprises activities for independent
practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
What I Have
Learned This includes questions or blank
sentence/paragraph to be filled in to
process what you learned from the lesson.
What I Can
Do This section provides an activity which will
help you transfer your new knowledge or
skill into real life situations or concerns.

This is a task which aims to evaluate your

Assessment level of mastery in achieving the learning
competency.

In this portion, another activity will be given

Additional Activities to you to enrich your knowledge or skill of
the lesson learned.
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i
Answer
This contains answers to all activities in the
Key module.
At the end of this module you will also find:
References
This is a list of all sources used in developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any
part of the module. Use a separate sheet of paper in answering the
exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
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6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind
that you are not alone.
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

This module was designed and written with you in mind. It is here to help
you master the Preparation and Production of Bakery Products. The scope of
this module permits it to be used in many different learning situations. The
language used recognizes the diverse vocabulary level of students. The
lessons are arranged to follow the standard sequence of the course. But the
order in which you read them can be changed to correspond with the
textbook you are now using.

The module will cover the lesson

Bakery Products Preparation

At the end of the module you should be able to:

1. Identify the characteristics of pies and pastries, quick breads, cakes,
cookies and breads.
2. Differentiate the mixing methods applied in baking.
3. Maintain cleanliness in preparing bakery products.
Code: TLE_HEBP9-12PB-Ia-f-1

What I Know

Direction: Identify the types of bakery products. Write your answer in your activity notebook.

1. ________________ 2. ____________________ 3. __________________

4. _______________________ 5. ________________________

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 Lesson

2 Bakery Products Preparation

Most of us have been in a bakeshop and have tasted different types of breads
and pastries. What we don’t see is how these breads and pastries are prepared and
baked. Proceed to the next part and check how bakery products are prepared. Have
fun!

What’s In

What are the things to be considered in the preparation of bakery products? Why is
it very important to follow the procedures in preparing the dough?

Unlocking Terms.

Direction: Identify the following based on the definition given. Write your answer in
your notebook.
1. A French word which means “everything in place”.
2. A simple in good kitchen and laboratory practices.
3. After bread arrange in pans, let it rest and rise again.
4. A way to expel excess carbon dioxide and in order to incorporate oxygen.
5. This occurs when yeast acts on the sugars and starches in the dough.

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 What is It

There are many kinds of bread. Whatever kind of bread eaten, people remember
it for its quality. It is by maintaining good quality that popular bakeries or bread
houses keep their customers.

A. PIES AND PASTRIES

Pies are baked goods that has layers of pastry
dough that form a crust and fillings. Some traditional
varieties of pies include apple, mango, strawberry pies,
among others. Pastry on the other hand, refers to
baked products with a mixture of flour, liquid, and
high amount of fat than regular pie dough.
Common pastry dishes include tarts and quiches.
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B. QUICK BREADS
These are easy to make breads that use chemical
leavening agents that require no fermentation. Thus,
once it is mixed, it can be baked in the oven
immediately. Quick breads are also known as
sweetened loaves. It usually contains more sugar, fats,
and eggs than yeast breads, but less than in cakes. In a
broad sense quick breads include all types of baked
products that are

leavened by baking powder or baking soda.

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 Loaf Breads
Its process does not require kneading or rising time.
Appearance Texture Tenderness Flavor

 Even cont o  - Relatively y  Crisp, ten crust d pleasant

Rounded u uniform  Firm but delicate crumb
m holes e
May have crack
on the center
gfree of tunnels
 Evenly o
Moist t- not
N
browned top mealy or a
pcrumbly
and bottom g
3
 crust hC e
 Uniform e
crumb color y
 Well o
distributed
nuts and r
fruits
o
p

 Muffins
Muffin is small, cake-like bread that is made with variety of flours,
fruits, and nuts.
Appearance Texture Tenderness Flavor

 Rough, pebbled  Fairly large  Little  Plan or slightly

surface Golden gas holes resistance sweet
 brown top crust uniformly when bitten
distributed and chewed
Even
 Free of long,
 contour, slender
slightly tunnels
rounded tops  Medium
thick cell
walls

C. CAKES
Cakes are very similar to sweetened loaves in and breads but it is the
richest and sweetest type of baked product. Cakes have high fat and sugar
content and the challenge for the baker is to have a structure that supports
these ingredients while keeping it as light and delicate as possible (Gisslen,
2001). Producing cakes require well-balanced recipes
and precision in measuring and mixing. Electric
beater is a useful tool in beating or whipping the egg
mixture. Cakes generally have soft, light, and fine
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 textures. There are numerous cake recipes but these can be grouped into four
types of cakes according to the mixing method employed in making them –
shortened cakes, sponge cakes, angel food cakes and chiffon cakes.
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D. COOKIES
“Cookie” means “small cake” or a small, flat
baked product. In some countries, they call this
product biscuits instead of cookies. In the
Philippines, we use both cookies and biscuits to
refer to cookie products. There are many kinds of
cookies based on the how it is shaped.
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Kinds of Cookies
1. Pressed cookies – made from soft dough. The dough must be soft enough to
be forced through a pastry bag of cookie press but stiff enough to hold its
shape. Some butter cookies are made this way.
2. Dropped cookies – these are also made from soft dough that is dropped to
the baking sheet with a spoon or scoop. The dough may be of the same
consistency as for pressed cookies but dropping the cookie is preferred when
the dough contains pieces of fruits, nuts or chocolate or when you want the
cookies to have a rough, homemade look. Chocolate chip cookies, oatmeal
cookies are usually made this way.
3. Rolled cookies – cookies that are rolled and cut from stiff dough. This
method produces cookies which can have a variety of shapes either hand cut
or using a cookie cutter. Christmas cookies with different shapes and
designs are examples of rolled cookies.
4. Molded cookies – the cookie dough is first divided into equal portions then
each piece is molded into the desired shape by flattening the pieces out with
a weight in which the design is embossed or carved out like a stamp. Some
butter cookies or locally made cassava cookies are molded cookies.
5. Icebox or refrigerator cookies – the rolls of dough may be made in advance
and stored, and then it can easily cut and baked as needed. Pinwheel and
checkerboard cookies are made this way.
6. Sheet cookies – commonly called bar cookies. The batter is baked in a
shallow pan and then cut into bars. Brownies, lemon squares, fudge bars are
examples of this type of cookie.

E. YEAST BREADS
Bread is baked dough made of flour and water and
leavened by yeast. Other kinds of breads are produced with
the addition of other ingredients like sugar, shortening, eggs,
milk, and a variety of flavorings. Breads can also have fillings
like in the case of Spanish bread, pan de coco or asado bread.

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Characteristics of Yeasts Breads.
Appearance Texture Tendernes Flavor
s
 Golden  Even,  Moist, silky  Pleasing,
brown crust moderately crumb well blended
 Good fine grain with a  Fairy bland
tender but
volume with  Slightly  Nut-like or
elastic
even height elongated wheaty
quality
 Well cells
 Free of sour
shaped\  Porous, or yeasty
 Symmetrica honey taste
l comb like
texture
 Smooth,
unbroken  Free of
top surface large air
pockets
 Uniform
crumb color
 Free of flour
streaks

Kinds of Dough in Baking Bread

Dough used in baking bread is classified into two:

1. Lean dough. The basic ingredients for bread which include flour, yeast,
salts, a little sugar, and shortening make up the lean dough. The dough is
made up into Pan de sal, Pan Amerikano, French bread, and other crusty
bread varieties.
2. Rich dough. Aside from the basic ingredients for bread, rich dough has
butter, nuts, fruits, eggs, and condiments. Milk is often used, too. This
dough is used in making rolls, coffee cakes, and the sweet bread varieties.

STEPS IN BREAD MAKING

There are eight steps to bread making. These steps are generally applied to all yeast
products, with variations depending on the particular product.

1. Preparation of ingredients
2. Mixing and kneading the dough
3. Fermentation
4. Punching
5. Make-up or shaping
6. Pan-proofing
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 7. Baking
8. Cooling and storing

Methods of Mixing Dough

Straight method – combines all ingredients together at one time to make the
dough.
The dough is kneaded and set aside to rise.
It consists of only one step of combining all ingredients in the bowl and mixing.
1. Soften yeast in a little lukewarm water.
2. Combine the remaining ingredients including the rest of the water in the
mixing bowl. Add the dissolved yeast, taking care not to let it come in
contact with the salt.
3. Mix to a smooth, developed dough.

Sponge and dough method – Dough preparation occurs in two stages. The
procedure gives the yeast action a head start.
1. 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.
2. Punch down and add the rest of the flour and the remaining ingredients.
Mix to a uniform, smooth dough.

KNEADING
Knead the dough using the palm of your hand. Fold the opposite side towards you
and push it away gently from you. Repeat the same process for the proper
distribution of the ingredients. After one motion, the dough is rotated a quarter
turn. Kneading is stopped when blisters appear on the dough when folded. This
takes about 10 minutes of kneading by hand.

FERMENTATION
Fermentation occurs when yeast acts on the sugars and starches in the dough to
produce carbon dioxide and alcohol. At this stage, the gluten becomes more elastic
and creates the lightness and porous structure of the product. An under fermented
dough will not develop good volume and the texture of the product will be coarse.
This is called “young” dough. “Old” dough is over fermented and produces bread
with small volume, cracked crust, coarse, and yellowish crumb (Claudio, 1977).
Allow the yeast to grow in a warm place until it doubles in size. When you press the
dough using your two fingers and a dent is left, the dough has reached the desired
time for the fermentation.

PUNCHING
Punch the dough to expel excess carbon dioxide and in order to incorporate oxygen.
Punching also helps ‘to develop the elasticity of the gluten and uniform fermentation.

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MAKE UP AND SHAPING
This includes the time consumed in dividing, scaling, shaping or molding and
panning. Shaped or cut the bread into the desired size.

PROOFING
After arranging the bread on the pans, let it rest and rise again. The temperature
for proofing is slightly higher that the temperature for fermentation.

BAKING
Bake the bread in a pre-heated oven. For the first few minutes of baking “oven spring”
occurs. This is the rapid rising of the bread due to the production and expansion of gases.

COOLING AND STORING

Allow the breads to cool completely before wrapping, use a wax paper or aluminum
foil and keep it at room temperature.

MIXING METHOD One-stage Method

Cookies usually have lower liquid content than cakes and quick breads so all
ingredients can be mixed all in one stage.
1. Measure ingredients accurately. Have all ingredients at room temperature.
2. Place all ingredients in a mixing bowl. Blend the ingredients together by
hand or with an electric mixer at low speed.
3. Shape and bake.

Biscuit Method
This method is used for biscuits, scones and similar products. It sometimes
called the pastry method because it is similar to the procedure in making
crust.
1. Measure ingredients accurately.
2. Sift the dry ingredients together into a mixing bowl.
3. Cut in the shortening by hand or pastry blender. Combine until the mixture
resembles a coarse cornmeal.
4. Combine the liquid ingredients.
5. Add the liquid to the dry ingredients. Mix just until the ingredients are
combined and soft dough is formed. Do not over mix.
6. Bring the dough to a floured surface and knead lightly by pressing it out
and folding it in half. Rotate the dough 90 degrees between folds.
7. Repeat this procedure for about 10 to 20 times, or for 30 seconds. The
dough should be soft and slightly elastic, but not sticky. Over kneading
toughens the biscuits.

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Mixing Techniques
Mixing method greatly affect flour mixtures and its resulting product. 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
 Cutting in – mixing fat and flour with the use of pastry blender or two
knives in a scissor-like manner.
 Folding – This is working with two ingredients very gently to retain air in
mixture.
 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 – Done to incorporate air in a mixture by mechanical agitation.
Could be done with the use of wire whisks, egg beater or electric food mixers.
 Stirring – often done with a wooden spoon, rotating it through a mixture
long as necessary usually until the ingredients are combined.
 Whipping – a process of beating eggs and cream to fill them with air and
make them thick and fluffy.
 Sifting – the process of separating coarse particles in the ingredients by
passing through a sieve.

GENERAL PROCEDURE FOR PREPARATION AND BAKING

Before the actual preparation and baking, it is important to know the general
procedure for bakeshop production.

MISE-EN-PLACE

Mise-en-place (pronounced miz on plas) is a French word which means “everything

in place”. It literally means, you have to set everything in place before starting the
actual baking procedures. This includes:

• Studying the recipe carefully and be sure you have the recipe during the
laboratory work. Take note of the ingredients, the quantities and the
procedure. Make a mental walk through of the procedure, that is, picture
yourself doing the procedure step by step. This allows you to move fast and
make fewer mistakes during the actual baking.
• Prepare the ingredients. Make sure you have all the ingredients specified in
the recipe.
• Gather all the tools and equipment you will need. Clean these materials and
make sure they are of good condition and ready to use.
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 • Organize your workspace. Put the ingredients, tools and materials you will
need in your workspace to ensure flow of work. Remember that during the
actual mixing procedures, once you begin you must continue through the
whole procedure until the end. You cannot stop in the middle just because
you don’t have the ingredients or the proper tools ready.

CLEAN AS YOU GO (CLAYGO)

Good kitchen and laboratory practices have to be followed but one very
simple rule to remember is to “clean as you go”. Have a plan for keeping your
workspace clean. Clean up as you go.

What’s More
Activity 1
Direction: Draw if it’s right to do and if not. Do this in your notebook.
1. Measure ingredients accurately.
2. Get the tools as it needed.
3. “Clean As You Go”
4. Bake the bread without proofing.
5. Set in place everything before starting the actual baking.

Activity 2
Arrange the steps in bread making. Do this in your notebook.

a. Pan-proofing _____
b. Cooling and storing _____
c. Fermentation _____
d. Mixing and kneading the dough _____
e. Preparation of ingredients _____
f. Baking _____
g. Make-up or shaping _____
h. Punching _____

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 What I Have Learned

Activity. Fill up the table!

Direction: You have studied so many kinds of products and

methods. In order to have a quick reference for this lesson, complete the summary
table below copy and answer in your notebook.

Classification/Types Sample type of this Mixing Methods

product
Pies and pastries
Quick breads
Cakes
Cookies
Yeast breads

What I Can Do
Write a narrative report of your answer in your activity notebook. If you have have
been into a bakery before, please answer the following questions based on what you
have observed. If not, you may ask your parents or guardians and ask them the
questions below.

1. How do the bakers arrange bread and pastry products?

2. Why do they have to practice cleanliness and sanitation? You will
be rated based on the following criteria:

CRITERIA 4 3 2 1

Clarity Exceptionally Generally Lacks clarity Unclear cannot be

clear and easy clear and and difficult to understand
to understand easy to understand
understand
Comprehensiveness Thorough and Partial or not
Misunderstanding
comprehensive comprehensive
Substantial or serious
explanation explanation
explanation misconception on
the explanation

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 Relevance Highly relevant Generally Somewhat Irrelevant
relevant
relevant

Assessment

Direction: Answer the following questions in your notebook. It is important to be

able to know or classify the baked products we see,
eat or buy every day. What is the difference among the general classification or
general types of baked products? Differentiate by writing the characteristics of each
type of product.

Classification/general types of baked Characteristics

products
1.
2.
3.
4.
5.

Additional Activities

Arrange the following procedures in Biscuit Method. Do this in your

notebook.

a. Combine the liquid ingredients.

b. Repeat this procedure for about 10 to 20 times, or for 30
seconds.
c. Add the liquid to the dry ingredients. Mix just until the
ingredients are combined and soft dough is formed
d. Sift the dry ingredients together into a mixing bowl.
e. Bring the dough to a floured surface and knead lightly by
pressing it out and folding it in half.
f. Measure ingredients accurately.
g. Cut in the shortening by hand or pastry blender. Combine until the
mixture resembles a coarse cornmeal.

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