Bread & Pastry

Production
QUARTER 1
MODULE

3 Baking Terminologies

TECHNICAL VOCATIONAL LIVELIHOOD

BREAD and PASTRY PRODUCTION – Grade 11
Quarter 1 – Module 2: Baking Terminologies
First Edition, 2020

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Bread & Pastry
Production

Quarter 1
Module 3
Baking Terminologies
Introductory Message

For the Facilitator:

Welcome to the Bread and Pastry Production Self-Learning Module on Baking

Terminologies!

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Bread and Pastry Production Self-Learning Module on Baking

Terminologies!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS

At the end of this module, the learners shall be able to:

1. Identify the different baking terminologies to be used in various baking
products.
2. Relate the importance of knowing the baking terminologies.

PRETEST

Match column A to column Write your answer on the space provided.

Column A Column B

_____1. a mixture of flour with liquid such as water a. bake

milk and egg b. dough

_____2. to heat the oven prior to baking to achieve c. batter

the required heat. d. acid

______3. A substance having a sour or sharp flavor e. pre heat

______4. a soft, thick mass or mixture of dry and liquid

ingredients that is knead, shaped and baked into bread

or pastry.
______5. to cook food in a dry heat method inside the oven
 RECAP
To recall what was discussed on our previous lesson. Let us fill out the highlights
in the history of baking:

Define BAKING

Sometimes between 200

– 300 B.C.

18th century

19th century

Mr. Aquaver Natividad Uy

LESSON

Definition of Terms
This module will help you familiarize with the different baking terminologies that
you will encounter in the process of baking of each recipe.

 Aeration - To use air by whisking one or two ingredients.

 Bake – Cook with using dry heat in an oven.
 Batter – A mixture of flour, eggs, dairy, or other ingredients that is pourable like
pancake mixture.
 Beat – Stirring together ingredients rapidly in order to incorporate air, with the use
of a spoon, whisk, electric mixer, or a food processor.
 Bench resting - Letting the dough to rest before shaping
 Blend – To stir the ingredients together until well combined.
 Bulk Fermentation - Stage in bread making when the majority of fermentation
takes place and the dough develops its flavor and texture.
 Caramelize – To heat sugar until melted till begins to turn brown or amber in
color. (leche flan)
 Combine – To mix the ingredients together.
 Cream – Beating together the sugar and butter until a light, creamy texture until
desired texture achieved. It uses air to helps the mixture becomes airy, light
texture.
 Cut In – To incorporate any solid fat into flour until it resembles a coarse sand.
This is done by using 2 dull knives in a scissor like motion, forks, or dough
blender.
 Drizzle – To pour a thin stream of a liquid.
 Dust – Coat the surface of a working table, a cake with a light sprinkling of a dry
substance (flour, sugar, cocoa powder).
 Fold – To gently combine two ingredients in an effort to not deflate a delicate, fluffy
texture with the use of a spatula.
 Glaze – To cover with a thick, sugar-based liquid like in doughnuts.
 Grease – To coat the inside of a baking dish or pan with a oily substance to prevent
the mixture or dough from sticking.
 Knead –Folding the dough mixture to develop the gluten with the use of the heel of
your hands.
 Mise en place - put in place all the necessary ingredients needed in baking,
cooking to lessen the time of preparation.
 Pre – heat – Turning the oven before the baking or cooking time to reach the
desired temperature in baking.
 Proof – Allowing bread dough to rise or yeast to activate for the second time.
 Score – To cut lines or slits into the food like bread.
 Softened – To bring solid, fat content ingredients that has been brought to room
temperature to make it more pliable and easier to cream
 Soft Peaks – Usually egg whites or cream that has been whipped to the point were
the peak will bend to one side.
 Stiff Peaks – Egg whites or cream that has been whipped to the point were hard
peaks are formed.
 Whisk – A kind of tool made of wire loops that releases air as it mixes ingredients
together until well incorporated.
 ACTIVITIES

Direction: Write the missing word of the procedures on the given recipe. Choose
the answer on the box below.
Brownies Recipe

Ingredients:

 1 1/2 cups granulated sugar

 3/4 cup all-purpose flour
 2/3 cup cocoa powder, sifted if lumpy
 1/2 cup powdered sugar, sifted if lumpy
 1/2 cup dark chocolate chips
 3/4 teaspoons sea salt
 2 large eggs
 1/2 cup canola oil or extra-virgin olive oil*
 2 tablespoons water
 1/2 teaspoon vanilla

Procedure:

1. _________________the oven to 325°F. Lightly sprays an 8x8 baking dish with

cooking spray and line it with parchment paper. Spray the parchment paper.

In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar,
chocolate chips, and salt.

2.In a large bowl, _________ together the eggs, olive oil, water, and vanilla.

3.Sprinkle the dry mix over the wet mix and __________ until just combined.

4.Pour the __________ into the prepared pan (it'll be thick - that's ok) and use a
spatula to smooth the top.

5. ___________ for 42 to 48 minutes, or until a toothpick comes out with only a few
crumbs attached (note: it's better to pull the brownies out early than to leave
them in too long). Cool completely before slicing. ** Store in an airtight container
at room temperature for up to 3 days. These also freeze well!

Stir pre heat whisk

Bake batter
 WRAP-UP

Terminology plays an important role in the understanding of contexts and

specialized texts. Understanding the meaning of baking terminology can helps
students to understand the bread and pastry production module. Cite at least five
(5) baking terms and define each.
1.________________________________________________________________________________
2.________________________________________________________________________________

3.________________________________________________________________________________

4.________________________________________________________________________________
5.________________________________________________________________________________

VALUING

Words can have different meaning; it is important to know the meaning of

every word to make the work easier and more manageable. As a bread and pastry
production student, how can you handle a situation if you are not familiar with the
words used in baking?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
______________________________________________
 POSTTEST

Direction: Match column A to column B. Write your answer on the space provided.

Column A Column B
_____1. First rise or first proof A. Bench resting

_____2. To incorporate air into a mixture B. Bulk Fermentation

_____3. Blend a mixture by using one of two motions. C. Whisk

_____4. The introduction of air into a material. D. Cut and Fold

_____5. Letting the dough rest on the E. Aeration

work surface before proceeding

with shaping
PRE-TEST
1. C
2. E
3. D
4. B
5. A
RECAP:
1. Define BAKING is the process of cooking food by indirect heat or dry
heat in a confined space usually in an oven using gas, electricity,
charcoal, wood at a temperature from 250˚F to 400˚F. Also, It is
considered the best method of cooking to retain the nutrition value of
food.
2. Sometimes between 200 – 300 B.C.- The first public bakeries were
established in Greece
3. 18th century – Cake making was popularized
4. 19th century - Advent of baking powder saw cakes become lighter
5. Mr. Aquaver Natividad Uy - The man who introduced baking in the
Philippines
ACTIVITY:
1.pre heat
2.whisk
3.stir
4.batter
5.baked
POST TEST
1.B
2. C
3.D
4.E
5.A
KEY TO CORRECTION
 References

Cadiente, M., 2017. Bread and Pastry Production. Published by VIBAL Group, Inc.,
Quezon City, Philippines

Department of education- Bureau of Learning Resources. Bread and Pastry

Production Manual - Technical-Vocational-Livelihood Track. 1st Ed 2016. DepEd-
BLR Ground floor Bonifacio Bldg., DepEd Complex, Meralco Avenue, Pasig City,
Philippines

Gisslen, W. 2013. Professional Baking. 6th Edition. published by John Wiley & Sons,
Inc. Hoboken, New Jersey

Technical Education and Skills Development Authority (TESDA)online program.

Bread and Pastry Production NC II: Preparing Cakes. TESDA East Service Road,
South Superhighway, Taguig City, Philippines. retrieved from https://www.e-
tesda.gov.ph/course/

The Culinary Institute of America. 2011. The Professional Chef. 9th Edition. published
by John Wiley & Sons, Inc. Hoboken, New Jersey