NOT

9
Technology and
Livelihood Education
Quarter 2, Wk. 5-7 - Module 3
Bake Pastry Products according to Techniques and Appropriate
Conditions; and Enterprise Requirement and Standards

Department of Education ● Republic of the Philippines

Technology and Livelihood Education- Grade 9
Alternative Delivery Mode
Quarter 2, Wk. 5-7 - Module 3: Bake pastry products according to techniques
and appropriate conditions; and enterprise requirement and standards
First Edition, 2020
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Published by the Department of Education – Division of Cagayan de Oro

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 9
Technology and
Livelihood
Education
Quarter 2, Wk. 5-7- Module 3
Bake Pastry Products according to Techniques and Appropriate Conditions; and
Enterprise Requirement and Standards

This instructional material was collaboratively developed and reviewed by

select teachers, school heads, Division English Coordinator of the Department of
Education - Division of Iligan City. We encourage teachers and other education
stakeholders to email their feedback, comments, and recommendations to the
Department of Education-Iligan City Division at iligan.city@deped.gov.ph or Telefax:
(063)221-6069.

We value your feedback and recommendations .

Department of Education ● Republic of the Philippines

 Table of Contents

What This Module is About.......................................................................................i

What I Need to Know................................................................................................i
How to Learn from this Module.................................................................................i
Icons of this Module.................................................................................................ii

What I Know............................................................................................................iii

Lesson 1: Baking Techniques Appropriate Conditions, and Enterprise Requirements

and Standards
What’s In ………………………………………………………………... 1
What I Need to Know ………………………………………………….. 1
What’s New …………………………………………………………….. 2
What Is It ……………………………………………………………….. 2
What’s More ……………………………………………………………. 6
What I Have Learned …………………………………………………. 6
What I Can Do …………………………………………………………. 7

Summary ………………………………………………………………………………… 8

Assessment: (Post-Test) ………………………………………………………………. 9

Key to Answers........................................................................................................ 10
References.............................................................................................................. 11
 What This Module is About

Baking is a manner of cooking food by exposing it under prolonged heating. It

is not only an enjoyable activity but it can also be an easy task, provided one must
have a basic knowledge of mixing techniques. Familiarizing one with the different
mixing techniques and baking procedures enhances mastery and output quality.

This module deals with the knowledge, skills, and attitudes required in
preparing and producing bakery products. It also deals with the proper mixing
methods and techniques that have their specific purposes based on standard recipes
required.

What I Need to Know

After completing this module, you should be able to:

 Bake pastry products according to techniques and appropriate conditions;
and enterprise requirement and standards.

How to Learn from this Module

To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises diligently.
• Answer all the given tests and exercises.

Icons of this Module

What I Need to This part contains learning objectives that
 Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented
to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.

ii

What I Know (PRE TEST)

 Before you begin studying this module, answer the simple test below to
determine how much you already know the correct techniques and appropriate
conditions to enterprise reuqirement and standards in baking pastires.

DIRECTION: Read and analyze the statement carefully. Choose the best answer
and encircle the letter only in your answer sheet.

1. What is the method of cooking food by means of dry heat?

a. baking b. braising c. cooking d. purchasing
2. What process refers to working stiff dough by pushing with the heel of the hand,
folding it over until the dough becomes smooth and elastic?
a. creaming b. kneading c. melting d. sifting
3. When you mix rapidly to smoothen the ingredients and adds air using a wire
whisk, electric hand mixer or stand mixer, what process you are doing?
a. beating b. creaming c. cut and fold d. kneading
4. What processing is applied to combine shortening and flour mixture until particles
are pea size enough to be used when making biscuits or pastry, using a blender or
two forks?
a. creaming b. cut and fold c. cutting in d. kneading
5. Which mixing technique would you use when you beat together the fat and flour
until light airy texture comes out?
a. creaming b. cut and fold c. cut-in d. kneading
6. What ideas justify when Juryelle stir the ingredients in making pastries?
a. She mix all the ingredients. c. She beat the fat and sugar
b. She cut the fat into smaller pieces d. She flaten the dough
7. What comment you can give regarding the texture of an egg pie upon consuming
it?
a. Mouth feel b. Appearance c. Consistency d. Colour
8.What motive is there when you consider the moisture content?
a. Stimulates senses c. considers eating properties
b. How it feels in the mouth d. adds shelf life to the product
9. What judgment can you make if you scale ingredients to correct its weight?
a. All will look the same c. Adds shelf life to the produt
b. It gives visual effect d. Gives good eating properties
10.What would happen if you produce pastries that has different forms and shapes?
a. Small and broken do not get sold.
b. Quality of the product is being affected.
c. Expectations of the customers failed.
d. Skill of the pastry cook will be questioned.

iii
 Lesson
Baking Techniques Appropriate
1 Conditions, and Enterprise
Requirements and Standards

What I Need to Know

This module deals with the knowledge, skills and attitudes required in
preparing pastry products. It also focuses on techniques according to appropriate
conditions; enterprise requirement and standards in baking pastry products.

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

1. Identify baking techniques and appropriate conditions; and

2. Value the importance of knowing the enterprise requirements and standards of
baking pastry products.

What’s In

In the previous lesson you have learned about the different baking tools and
equipment. Before we proceed, let’s have a short review of what you have learned
on the previous topic by answering the following questions. Answer the questions in
your Activity notebook.

1. What are the different baking tools?

2. Why we need to study the different baking tools and equipment?

1
 What’s New
Activity 1.1 ( IDENTIFY ME)
Direction: Study the pictures below and identify what baking techniques applied for
each pastry product. Choose your answers inside the box provided. Write
your answers on a separate sheet of paper.

Creaming Kneading Whisking Stirring

1. 2.

https://images.app.goo.gl/yXCqTTayBnbaMDLX7 https://images.app.goo.gl/LVxVDTHnpQhhuHTu6

________________________ _______________________

3.

__________________________
https://images.app.goo.gl/EWoUmZ5AibKNNam39

What Is It

Pastries are baked goods mainly produced to complement the flavor of the

fillings and to provide them with a casing ( de Cindio and Lupi, 2011). It ‘s one of the
most popular dessert and snack food like cakes, cookies and pies. A well-prepared
pastry may be determined by the proper mixing techniques that have their specific
purposes based on standard recipes required.

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

2
BAKING TERMS
 Bake – to cook by dry heat in the oven or enclosed space.
Batter - A mixture of flour, liquid, and other ingredients that is thin enough to pour.
Meringue - a dessert topping consisting of a baked mixture of stiffly beaten egg whites
and sugar
Mixing Techniques Applied for Pies and Pastries
1. Stirring - mixing all ingredients together usually with a spoon in a circular
motion.

https://www.flickr.com/photos/erix/22249533079/

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.

https://www.piqsels.com/en/public-domain-photo-znsvp

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 cream and egg whites through very vigorous mixing, usually with an
electric mixer or whisk.

https://commons.wikimedia.org/wiki/File:Whisking_sauce-01.jpg

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

forms

https://www.pexels.com/photo/young-woman-rolling-dough-for-baking-in-kitchen-3771106/

3
 3

5. Laminating - fat is repeatedly folded into the dough

https://www.pikrepo.com/fgsvk/person-kneading-dough

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

https://www.flickr.com/photos/24013072@N05/5239647879/

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

https://images.app.goo.gl/BQ6i3mb4BsAYuEq67

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

https://www.flickr.com/photos/grongar/497903312

Correct Techniques to Produce Pastries to enterprise Standards:

When a customer purchases a product from bakery it is based on 2 reasons;
 They like the look of the product; visual stimulation
 They purchased before and want the same thing again.
If the product is not consistent then the cusomer will not be satisfied and will then
complain.
 4

Enterprise requirement and standards:

1. Scale to correct weight - all look the same

https://images.app.goo.gl/j8b4nBb1BRwtwM6Y8

2. Colour and consistency

 Colour of the product
- when it is finally removed from the oven, the visual appeal of the product is
important. It stimulates the senses and encourages the customer to purchase.

https://images.app.goo.gl/nhQmoMSENLvKMkTp8

 Consistency and texture is about how it feels in the mouth when the
customer is consuming the product
• Moisture content adds to the shelf life and mouth feel of the product.
• Mouth feel and eating properties

https://images.app.goo.gl/Phs5Bdj1nhJk6uLt8

3. Appearance and saleability - small and broken do not get sold.

• Appearance is about form and shape. It is important that all pieces have the same
appearance.

https://images.app.goo.gl/TJ2h6yHXZWQJfhgk8

Enterprise standards can be determined by:

 Expectations of customers
 Skill of the artisan pastry cook
 Quality of ingredients used
 5

What’s More

Activity1.2: PICTURE DRILL

Direction: Identify the mixing techniques used in producing pastries according to an
enterprise standards based on the pictures presented. Write your answers on the
space provided in your answer sheet.

1. 2.
_________________________ ________________________

3. 4.

________________________ _______________________

5. _______________________

What I Have Learned

Activity 1.3 Performance Task

Supposed you are going to bake an Egg Pie, how are you going to perform it?
Direction: Perform the activity below by simply arranging the steps on how to bake
an Egg Pie. Write numbers 1 to 6 on the space provided in your answer sheet. Your
output will be rated using the scoring rubric below:
SCORE CRITERIA
4 The student were able to arrange the steps in preparing an egg pie correctly.

3 The student were able to arrange 4 steps in preparing an egg pie correctly.
2 The student were able to correctly arrange 2 steps in preparing an egg pie.
1 The student did not identified any of the steps in preparing an egg pie.
 6

1. 4.

https://images.app.goo.gl/4mmygPWQRFLWHC1W6 https://images.app.goo.gl/
Te9MC3wZ1DD5xXC88

2. 5.
https://images.app.goo.gl/FZL1qCiqazd41PwQ6
https://images.app.goo.gl/xFoWeVoyrnRCUnq98

3. 6.
https://images.app.goo.gl/32wthezj1uCN4MWs6 https://images.app.goo.gl/P5BVxeqTuBbovpzg8

7
What I Can Do
Activity 1.4 ( It’s Time to Reflect)
 Apply what you have learned in todays lesson on the following characteristics
of a baked products according to enterprise requirements and standards.
Prepare a homemade doughnuts at home and let five (5) persons within your
family and friends in your community to comment on the finished product according
to:

1. Colour of the product

2. Appearance
3. Consistency
4. Moisture content
5. Mouth feel

Criteria
Ratee Colour of Appearance Consistency Moisture Mouth
the product content feel
1.
2.
3.
4.
5.

Legend:

5 - Excellent
4 - Very Good
3 - Good
2 - Fair
1 - Needs Improvement
Make a reflection based on the result of your survey.

8
 Summary
In baking pastry products, the following must be remembered:
* Techniques applied to pies and pastries
• Stirring - mixing all ingredients together
• Beating - introducing air into the mixture
• Whisking - also known as whipping method
• Rolling - to flaten the dough
• Creaming - fat and sugar are beaten together
• Kneading - working with the dough using the heel of hands
• Cut or cutting in - cutting fat into smaller pieces using two knives or pastry
blender

* Bake pastries to enterprise requirement and standards

• scale to correct weight - all must look the same

• Colour of the product - stimulates the senses and encourages the
customer to purchase.
• Appearance - all must have the same shape and form
• Consistency and texture - how it feels in the mouth
• Moisture content - adds shelf life to the product
• Mouth feel - eating properties

9
 Assessment: (Post-Test)

DIRECTION: Read and analyze the statement carefully. Choose the best answer
and encircle the letter only in your answer sheet.

1. What is the method of cooking food by means of dry heat?

a. baking b. braising c. cooking d. purchasing
2. What process refers to working stiff dough by pushing with the heel of the hand,
folding it over until the dough becomes smooth and elastic?
a. creaming b. kneading c. melting d. sifting
3. When you mix rapidly to smoothen the ingredients and adds air using a wire
whisk, electric hand mixer or stand mixer, what process you are doing?
a. beating b. creaming c. cut and fold d. kneading
4. What processing is applied to combine shortening and flour mixture until particles
are pea size enough to be used when making biscuits or pastry, using a blender or
two forks?
a. creaming b. cut and fold c. cutting in d. kneading
5. Which mixing technique would you use when you beat together the fat and flour
until light airy texture comes out?
a. creaming b. cut and fold c. cut-in d. kneading
6. What ideas justify when Juryelle stir the ingredients in making pastries?
a. She mix all the ingredients. c. She beat the fat and sugar
b. She cut the fat into smaller pieces d. She flaten the dough
7. What comment you can give regarding the texture of an egg pie upon consuming
it?
a. Mouth feel b. Appearance c. Consistency d. Colour
8.What motive is there when you consider the moisture content?
a. Stimulates senses c. considers eating properties
b. How it feels in the mouth d. adds shelf life to the product
9. What judgment can you make if you scale ingredients to correct its weight?
a. All will look the same c. Adds shelf life to the produt
b. It gives visual effect d. Gives good eating properties
10.What would happen if you produce pastries that has different forms and shapes?
a. Small and broken do not get sold.
b. Quality of the product is being affected.
c. Expectations of the customers failed.
d. Skill of the pastry cook will be questioned.

10
 Key to Answers

Pre/Post Assessmemt

1. a 6. a

2. b 7. c

3. a 8. d

4. c 9. a

5. a 10. a

Activity 1.1 Identify Me

1. Creaming

2. Whisking

3. Kneading

Actvity 1.2 Picture Drill

1. Creaming

2. Beating

3. Kneading

4. Stirring

5. Whisking

Activity 1.3 Performance Task

1. 3
2. 2
3. 5
4. 6
5. 4
6. 1
11
References

• https://www.sciencedirect.com/science/article/pii/B9781845697402500154
• https://www.scribd.com/document/351682959/Bread-and-Pastry-Production-Manual

•https://www.academia.edu/34046547/BREAD_AND_PASTRY_PRODUCTION_NCII_MO
DULE

For inquiries and feedback, please write or call:

DepEd Division of Iligan City

Office Address: General Aguinaldo, St., Iligan City
Telefax: (063)221-6069
E-mail Address: iligan.city@deped.gov.ph