Escuela San Gabriel de Colegio de San Gabriel

Arcangel Foundation Inc. Arcangel of Caloocan

Phase 10 Pkg 6 Blk 1 lot 2-3 BagongSilang Caloocan City

Contact no. 02) 785-6950 / Email add: esga.2003@yahoo.com

TECHNOLOGY AND LIVELIHOOD EDUCATION 9

FIRST GRADING

WEEK 4-5

MODULE 3 BAKING AND PASTRIES

I. INTRODUCTION

The basic ingredients in baking are classified into three categories; they are dry,
liquid, and, minor ingredients. Knowledge on the ingredients and their effect on the baked
products are valuable in producing good quality baked products.

II. MOST ESSENTIAL LEARNING COMPETENCY/IES

- Classify the common ingredients used in baking.

III. MODULE LESSONS AND COVERAGE:

A. SPECIFIC OBJECTIVES:
The following objectives are expected to be attained by the learners at the end of this
module:

 Identify the common ingredients used in baking.

 Differentiate the common ingredients with its classification.
 Discuss the importance of each ingredients in baking

VI. PRE-ASSESSMENT

Multiple Choice:
Directions: Choose the letter of the correct answer. Write your answer on a separate sheet.

1. It is the cheapest ingredients in baking.

a. Water b. milk c. shortening
2. It is a form of milk which remained after removing the protein or the butterfat in it during the
process of cheese making.
a. Raw Milk b. Whey Milk c. condensed milk
3. this is unpasteurized milk.
a. Raw Milk b. Whey Milk c. condensed milk
4. is any form of fat that tenderizes the products by preventing the cohesion of gluten strands
when mixing.
a. Water b. milk c. shortening
5. It is used to make flaky pie crust. It has the plastic quality of meat and pork from the side or
back of hogs.
a. butter b. margarine c. lard
6. Add volume to baked products
 a. shortening b. eggs c. yeast
7. Their whites are used for preparing meringue.
a. Fresh eggs b. dried eggs c. frozen eggs
8. It is a whole milk that is heavily sweetened with sugar that acts as preservative. About 60% of
its water content has been removed.
a. Raw Milk b. Whey Milk c. condensed milk
9. It is used in baking may be plain water, fruit juices and milk.
a. Liquid ingredients b. dry ingredients c. shortening
10. It is generally used for confectionery products.
a. Cocoa butter b. lard c. butter

VII. LEARNING ACTIVITIES:

LESSON 1 – COMMON INGREDIENTS USED IN

BAKING

B. EXPLORE:

1. By Looking at the pastries what do you think are the ingredients used in making them?

2. What do you think is the most important ingredients use in baking?

3. Why do think presentation of baked products is important in selling them?

C. FIRM UP:
LESSON 3 – COMMON INGREDIENTS USED IN BAKING

LIQUID INGREDIENTS
- used in baking may be plain water, fruit juices and milk.
- Are indispensable because they function to react with flour protein to form gluten.

A. WATER
- It is the cheapest ingredients in baking.
 - It is used to develop gluten. It regulates dough consistency and temperature.
- It serves as dissolving agent and distributes other ingredients evenly.
- It give the bread longer shelf life because proper amount of moisture will keep the products
fresh longer.

B. MILK
- Supplies liquid to the dough or batter mixture.

MARKET FORMS OF MILK

1. Pasteurized Milk this milk is heated to 140ºF for 30 minutes before it is cooled to 50ºF to
kill the disease causing bacteria that it may contain.
2. Raw Milk this is unpasteurized milk.
3. Homogenized Milk a form of milk in which it has been forced through very tiny holes in
order to reduce the parts into smaller particles so these can be distributed evenly in milk.
4. Whey Milk a form of milk which remained after removing the protein or the butterfat in it
during the process of cheese making.
5. Skim or Nonfat Milk a form of milk from which fat has been removed, leaving only a fat
content of 5% or less.
6. Evaporated Milk either whole or skimmed, from which about 60% of water is removed. It is
sterilized and canned. About 24-285 of the moisture and the concentrated portion is
homogenized. This milk is preferred in baking.
7. Condensed Milk a whole milk that is heavily sweetened with sugar that acts as
preservative. About 60% of its water content has been removed.

ACTIVITY NO. 1

Identify the characteristics of the following market forms of milk.

Pasteurized Milk

Evaporated Milk

Homogenized Milk

Whey Milk

Skim or Nonfat Milk

Condensed Milk

Raw Milk

C. SHORTENING
- is any form of fat that tenderizes the products by preventing the cohesion of gluten
strands when mixing.
 - consists of 100% fat.
- it is made up of vegetable oil, animal fat or both.
DIFFERENT KINDS OF SHORTENING
1. Butter this is made of fatty milk protein and has about 80% fats, about 15% water, and
about 5% milk solids. It gives breads and cakes highly palatable flavour and aroma.
2. Margarine made from various hydrogenated animal and vegetable fats with flavouring
ingredients, emulsifiers, coloring agents, and other ingredients. It is also called “hard fat”
and contains 80-85% moisture, and 5% milk salt and has a high melting point. It is used
as shortening for pastries and cakes.
3. Lard used to make flaky pie crust. It has the plastic quality of meat and pork from the side
or back of hogs.
4. Vegetable Oil or Liquid Fats come from either animal or vegetable sources. Oil is used
to grease pans and deep fry doughnuts.
5. Cocoa Butter generally used for confectionery products.

ACTIVITY NO. 2

Answer the following questions briefly.

1. Why is shortening important in baking?
2. What do you think are the benefits of using shortening in baked products?
3. Do you think we use any kind of shortening in a baked products? Why?
4. Why do we need to be familiar with the different kinds of shortening?

D. EGGS
- are used in large quantities in baked products.
- Add volume to baked products
- Constitute half or more of the cost of the ingredients of the cake.
- Whole egg consists of yolk which is rich in fat and protein.
- The yellow color varies from light to dark.

ACTIVITY NO. 3
Draw and level the parts of an egg in a ½ of short bond paper and attach it in this
page

MARKET FORMS OF EGGS

1. Fresh or Shell Eggs
- Maybe purchase individually, by dozen or in trays of 36 pieces.
Fresh Eggs – have rough, white shells, and do not have any undesirable odor.
2. Frozen Eggs
- Made of high quality fresh eggs.
- They come in the form of whole eggs with extra yolks and whites
- Are pasteurized and must be thawed before use.
3. Dried Eggs
- are seldom used in bakeshops.
- Their whites are used for preparing meringue.
- Are used by manufacturers of cake mixes.

D. DEEPEN:
ACTIVITY NO. 4

Answer the following questions briefly.

1. Why do you think egg yolk varies from light to dark color?
 2. Why do you think eggs are necessary or needed in baking?
3. How can you differentiate white eggs to brown eggs?

E. TRANSFER:

ACTIVITY NO. 5

Identify the minor ingredients used in baking and their used.

Write it in whole intermediate pad and attach it un this page.

VIII. SUMMARY:
Baking requires complete tools and equipment that are of
good quality and in good working condition. The use of correct tools and equipment in baking
ensures success in baking. Baking tools should be stored grouped according to their use.

IX. VALUES INTEGRATION:

The use of appropriate and good quality utensils, tools, and

equipment is one of the key to successful baking.

X. POST ASSESSMENT:

Multiple Choice:
Directions: Choose the letter of the correct answer. Write your answer on a
separate sheet.

1. It is used in baking may be plain water, fruit juices and milk.

a. Liquid ingredients b. dry ingredients c. shortening
2. It is generally used for confectionery products.
a. Cocoa butter b. lard c. butter
3. this is unpasteurized milk.
a. Raw Milk b. Whey Milk c. condensed milk
4. is any form of fat that tenderizes the products by preventing the cohesion of gluten
strands when mixing.
a. Water b. milk c. shortening
5. It is used to make flaky pie crust. It has the plastic quality of meat and pork from
the side or back of hogs.
a. butter b. margarine c. lard
6. It is a whole milk that is heavily sweetened with sugar that acts as preservative.
About 60% of its water content has been removed.
a. Raw Milk b. Whey Milk c. condensed milk
7. It is the cheapest ingredients in baking.
a. Water b. milk c. shortening
8. It is a form of milk which remained after removing the protein or the butterfat in it
during the process of cheese making.
a. Raw Milk b. Whey Milk c. condensed milk
9. Add volume to baked products
a. shortening b. eggs c. yeast
10. Their whites are used for preparing meringue.
a. Fresh eggs b. dried eggs c. frozen eggs