10

Technology and Livelihood

Education (TLE)
Home Economics – Bread & Pastry
Production (NC II)
QUARTER 1:
PREPARE AND PRODUCE BAKERY
PRODUCTS
TLE – Grade 10
Alternative Delivery Mode
Quarter 1 – Module 1 - Ingredients for Bakery Products
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

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Illustrator: Mageline N. Bagasin
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 10
Technology and Livelihood
Education (TLE)
Home Economics – Bread & Pastry
Production (NC II)
Quarter 1:
PREPARE AND PRODUCE BAKERY
PRODUCTS
Module 1:
Ingredients for Bakery Products
Introductory Message
For the facilitator:
Welcome to TLE Home Economics – Bread and Pastry Production (NC
II)10Alternative Delivery Mode (ADM) Module on Prepare and Produce Bakery
Products!
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills 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. Furthermore, you are expected to encourage and assist
the learners as they do the tasks included in the module.

For the learner:

Welcome to the TLE Home Economics – Bread and Pastry Production (NC II) 10
Alternative Delivery Mode (ADM) Module on Prepare and Produce Bakery Products.
Technology and Livelihood Education (TLE) is one nomenclature in the
implementation of the K to 12 Basic Education Program (BEP). It is composed of
four components, namely, Agri-Fishery Arts, Home Economics, Industrial Arts and
Information and Communication Technology. In this learning material, the focus is
on a course in Home Economics – Bread and Pastry Production.
The course provides varied and relevant activities and opportunities to determine
your understanding of the key concepts and to demonstrate core competencies as
prescribed in TESDA Training Regulation in Bread and Pastry Production. Thus, it
aims to provide quality service to target clients alongside of assessing yourself as to

4
the aspects of business that you may consider to strengthen and become part of
the food provider sector.
The world of work today presents a picture of available jobs that are getting
scarcer each year. To address this reality, the Department of Education is
stretching its available resources, prioritizing needs, and developing sustainable
programs to lead and to prepare the young minds as future skillful chef or any
related job. The department further believes that it is in honing the skills that the
learner can have an edge over other job seekers. DepEd endeavors to equip the
learners with the appropriate knowledge, attitudes, values, and skills necessary to
become productive citizen of our society.
This learner‘s material is specifically crafted to focus on the different activities that
will assess your level in terms of skills and knowledge necessary to get a Certificate
of Competency and/or National Certification and it will surely make you a certified
food provider.
This 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 resource while being an active learner.
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 such as 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 into process
what you learned from the lesson.

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 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.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.

Answer Key This contains answers to all activities in the

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.
5. Finish the task at hand before proceeding to the next.
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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 Notes to the Teacher
Students are trained in using modern baking techniques,
equipment, tools and utensils and other baking appliances. It
requires safety and health standards which are essential before
allowing the learners to use these as their training ground during
the application of the activities. Learners should be
guided/assisted by parents/guardian or the like in proper
handling of tools and/or equipment observing all precautionary
and safety measures before, during and after the conduct of the
activities.

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 What I Need to Know

Baking industry became the most popular line market. It is considered as

one of the most in the demand profitable industry. This module is designed to give
you enough knowledge and skills in baking. Initially, the important thing to
consider in baking is the selection of best ingredients for the bread or pastry being
prepared. In preparing bakery products, proper measurement and the use of
accurate measuring tool is important to generate standard baked products.

This module is divided into four lessons, namely:

Common Baking Ingredients

Proper Way of Measuring Ingredients
Basic Guidelines in Measuring Ingredients
Substitution of Ingredients
After going through this module, you are expected to:
identify the common baking ingredients;
select, measure and weigh required ingredients according to recipe or
production requirements and established standards and procedures;
and
appreciate bakery products.

What I Know

PRETEST
Direction: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. It is made from grounded wheat or rice, rye, and barley maize that made it
powdery white in appearance. It is the basic ingredient used in baking.
a. flour c. leavening agents
b. sugar d. fats

2. It helps stabilize egg whites to reach its maximum volume.

a. baking soda c. cream of tartar
b. baking powder d. sugar

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3. It is a type of flour which contains salt and leavening agent that can be used in
lieu of all-purpose flour.
a. all-purpose flour c. cake flour
b. bread flour d. rising flour

4. It is known to be an integral part of making sweet cakes, pastries, and other

products.
a. flour c. sugar
b. salt d. leavening agents

5. It is known to be of essential function as it increases volume, makes slicing

easier, softens crumbs and crust, and improves the firmness.
a. flour c. leavening agents
b. fats d. egg

6. This liquid ingredient are used to moisten the batter and it increases and
enhance the natural flavor of the final baked product.
a. milk c. water
b. oil d. fruit flavors

7. These ingredients cause the expansion of batters and dough when gases are
released within mixtures that makes the product porous in structure.
a. flour c. sugar
b. leavening agents d. egg

8. It is a leavening agent which produces carbon dioxide that expands the dough
since it is being embedded within the mixture.
a. baking soda c. yeast
b. baking powder d. cream of tartar

9. It enhances the overall flavor of bread and other pastries, controls the
fermentation of yeast, and gives a strengthening effect in the dough.
a. sugar c. milk
b. water d. salt

10. This is used to measure large quantities of ingredients.

a. measuring cups c. electric scales
b. measuring spoons d. weighing scales

11. This ingredient contributes to the structure of baked products.

a. egg b. milk
b. chocolates d. fruit flavors

12. It is a type of salt free from additives and can be bought in fine or in course
texture like the iodized salt.
a. sea salt c. kosher salt
b. iodized salt d. table salt

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13. Cake flour can be substituted into __________________.
a. 2 c all-purpose flour c. ½ c bread flour
b. 1 c all-purpose flour d. 1 c bread flour

14. These weighing devices calculates weight in grams, ounces, and pounds
depending on the settings.
a. weighing scales c. electronic scales
b. measuring spoon c. measuring cups

15. Ricotta cheese can be substituted into ___________________.

a. 1 c margarine c. 1 tbsp cream cheese
b. ½ c cheddar cheese d. 1 c cottage cheese

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Modul Ingredients for Bakery
e
Products
1

What’s In

Direction: Check your knowledge by categorizing the following baking ingredients

if they are liquid or solid. Make two columns on your answer sheet
and write on your first column the solid ingredients and on the
other side, your liquid ingredients.

butter egg lemon juice cake flour

sugar coconut oil baking powder fresh milk

vanilla butter sea salt chocolate bar

confectioners’
all-purpose flour water shortening
sugar
condensed milk kosher salt yeast cream of tartar

baking soda cake flour molasses olive oil

What’s New

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Direction: In this cupcake, what do you think are the ingredients you will need to
make this cupcake? Make a list of ingredients (in order from the biggest
quantity to the least quantity) you would need.

What is It

DEFINITION OF TERMS:
(This would help you to better understand the meaning of the baking terms used
on this lesson.)
baking – cooking method done by exposing the product to a prolonged dry
heat by using an oven or as practiced before through a hot stone
dry ingredients – ingredients such as flour, sugar, baking powder, and the like
that need to be measured to get the accurate result of every dishes.

LESSON 1 COMMON BAKING INGREDIENTS

Ingredients for baking commonly divided into two, dry and liquid
ingredients. The following are some examples of these ingredients:

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Dry Ingredients
1. Flour
Flour is made from grounded wheat or rice, rye, and
barley
maize that made it powdery white in appearance. It is the
basic ingredient used in baking. Listed below are the
description of each type of flour.

Types of Flour Description

a) All-purpose flour It is made from a combination of soft wheat and hard
wheat that is used for a wide range of baked products
such as yeast breads, cakes, pastries, and the like.
b) Bread flour It has a higher gluten content that is best in making
yeast breads.
c) Cake flour It is a fine textured, silky flour milled from soft wheat and
normally with low protein content that is used in baking
all types of baked products such as cookies, cakes, quick
breads, and other types of pastries.

d) Rising flour It contains salt and leavening agent that can be used in
lieu of all-purpose flour in a recipe by reducing the salt
and baking powder. This type of flour is used for cookies,
biscuits, and quick breads but not for yeast bread.
e) Pastry flour It is made from soft wheat that has a slightly higher
protein and less starch content compared to cake flour.
It can be used in making cakes, crackers, cookies, and
other similar baked products.
f) Semolina It is made from a very fine durum wheat that has the
highest protein content that made it ideal for making high
quality pasta and breakfast cereals. It can also be used
in making loaf bread.
g) Durum flour It is unbleached ground flour made from durum wheat.
This type of flour like semolina is used in making pasta
and noodles.

2. Sugar
Sugars are known to be an integral part of making
sweet cakes, pastries, and other products. These
come in different types and purposes.

Types of Sugar Description

a) Granulated sugar It is described as fine crystals, granulated form of sugar
that is the most widely used type of sugar in various
forms of baked products. This type of sugar can be easily

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 Types of Sugar Description
dissolved in water or any form of liquid. There are
different types of granulated sugar that are intended for
specific recipes of other cooking preparations
b) Confectioner’s It is a very fine and smooth type of sugar that is used in
icing or powdered making icing floweret’s, glazes, fudge, and candies that
sugar serve as decorative for cakes. This type of sugar is
responsible for the smoothest texture for icings.
c) Syrup It is a mixture of one or more types of sugar that has
been dissolved in water with some added compounds to
put flavor to it.
d) Molasses It is a concentrated sugarcane juice that is usually is
used to retain moisture in baked goods, thus retaining its
freshness.
e) Honey It is a sugar syrup with mixtures of glucose and fructose
and other added compounds to give the desired flavor
and color.
f) Malt sugar It is a malt extract that is used in yeast breads to add
color and appealing taste to the bread.
g) Brown sugar It is made from white sugar in which portion of molasses
has been added to it to make it brown. Light brown
sugar is commonly used in baking and in making sauces
and glazes. Dark brown sugar, on the other hand, is
often used in richer food such as gingerbread.
h) Muscovado or It has a stickier texture than an ordinary brown sugar. It
Barbados sugar is very dark brown in color because it has more molasses.
This type of sugar is used in sweet rich flavors like coffee
cake, fudge, and gingerbread.

Sugars, aside from just being a sweetener, have other functions such as the
following:
■ acts as a tenderizer by absorbing water and inhibiting flour gluten
development, as well as delaying starch gelatinization
■ incorporates air into shortening in the creaming process
■ caramelizes under heat to provide cooked and baked foods with pleasing
color and aroma
■ speeds the growth of yeast by providing nourishment
■ serves as a whipping aid to stabilize beaten egg foams
■ delays coagulation of egg proteins in custards
■ regulates the gelling of fruit jellies and preserves
■ helps to prevent spoilage of jellies and preserves
■ improves the appearance and tenderness of canned fruits
■ delays discoloration of the surface of frozen fresh fruits
■ enables a wide variety of candies through varying degrees of re-
crystallization
■ controls the reformation of crystals through inversion – breakdown to
fructose and glucose
■ enhances the smoothness and flavor of ice cream

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3. Leavening agents
These ingredients cause the expansion of
batters and dough when gases are released
within a mixture that makes the baked
products porous in structure. It also
contributes to the good taste, texture, and
color of baked products. A balance use of
leavening agent should be noted and
followed as if it is used in excess in a
recipe, certainly it will cause bitter taste, could have a dull color for the finish
product, and might easily fall apart. The following are the different types of
leavening agents.

Types of
Description
Leavening Agents
a) Baking soda It is also known as bicarbonate of soda, is an alkali usually
added to raise the mixtures of dough. It is combined with
a buttermilk or milk, cream of tartar, and yoghurt to
activate its raising function.
b) Baking powder It is made of mixture of alkali and bicarbonate of soda. It
also contains corn flour or rice flour that serves as a filler
to absorb moisture. When added with liquid, carbon
dioxide then forms bubbles that cause the mixture to
expand.
c) Yeast It is also a key ingredient in the production of baked
products. One of its functions is to produce carbon
dioxide that expands the dough since it is being embedded
within the mixture.
d) Cream of tartar It is used when whipping eggs. It helps stabilize egg whites
to reach its maximum volume.

4. Fats
Fats as ingredient in producing baked products are
known to be of essential function. Using fats in bread
and pastries baked products increases volume, makes
slicing easier, softens crumbs and crust, and improves
the firmness. The following are the different types of fat.

Type of Fats Description

a) Butter It is made from churning or fermenting cream. It gives
added flavor to the baked products. Unsalted butter will
last for few months if refrigerated and salted butter can be
used up to five months if refrigerated.
b) Shortening It is a solid fat that can be made from vegetable oils, like
soybean and cotton seed oil. Shortening is used in

15
 making short pastries or products that do not stretch
such as cake. The commonly used shortening is vegetable
shortening as it is flavorless and makes baked products
light and flaky.
c) Vegetable oils These are pure fat that make the final baked products
crumbly moistened. Canola is a vegetable oil with a
neutral taste that is best used for sweet recipes. Olive oil,
on the other hand, has a strong flavor and is not
advisable for sweet recipes. However, some bakers use
this type of oil because it is more healthful.

5. Egg
Egg is a vital ingredient that contributes to the
structure of baked products . The egg yolk helps emulsify
the batter and add moisturizing fat that make the baked
products have smooth and creamy texture. It also serves
as strengtheners of the mixtures.

Liquid Ingredients
The following are the common liquid ingredients that are used to bind dry
ingredients.

Liquid Ingredients Description/Functions

a) Milk products Milk products, such as fresh milk or
whole milk, evaporated milk,
condensed milk, skimmed milk, and
powder or dry milk, are used to
moisten the batter. It increases
nutritional flavor and enhances flavor
of the final baked product. It makes
crumbs brighter and softer. It also
adds slight sweetness due to its lactose
content.
b) Water It gives coarse texture to bakery
products. It also makes the product
chewy and rehydrated.
c) Fruit flavors and spices These are extracts from base of fruits
that add pleasant odor to bakery
products.

Minor Ingredients
Here are the flavoring and spices essential in baking.

Minor Ingredients Description/Functions

1. Dried fruits and nuts These are also used to add flavor to

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 Minor Ingredients Description/Functions
baked products. Unsalted nuts
normally keep the flavor of baked
product consistent. Aside from nuts,
dried fruits such as grapes, apples, and
the like can be used as additional
ingredients for baking. Using dried
fruits and nuts also improve texture,
color, moisture, shelf life, and visual
appeal of baked products.
2. Chocolates These are usually made from cacao
fruit and produced in powder, liquid,
and in bar type. There are also various
types of chocolates used in baking such
as unsweetened chocolates, bittersweet
or semi-sweet chocolates, milk
chocolates, sweet baking chocolates,
and pre-melted chocolates.
3. Salt It enhances the overall flavor of bread
and other pastries, controls the
fermentation of yeast, and gives a
strengthening effect in specifically on
the gluten protein.
There are three types of salt
available in the market for use in
baking. The most common used salt that
a) Iodized table salt includes the added element of iodine

b) Kosher salt It is free of additives and can be bought

in fine or in coarse texture like the
iodized.
c) Sea salt It is a solution harvested from
evaporated seawater that can be found
in a variety of grain sizes.

LESSON 2 PROPER WAY OF MEASURING

INGREDIENTS
Measuring Tools and Weighing Devices

Aside from knives, tools are essential and should be found in every kitchen
are measuring tools.

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 1. Measuring cups for dry ingredients are tools used in getting
accurate measurement of solid and dry ingredients such
as flour, sugar, fats, baking powder, and baking soda.
These come in different sizes that range from 1, ½, ¾, ¼,
and 1/8 cup.

2. Measuring cups for liquid ingredients are tools made of a

transparent and heat-proof glass with graduating marks
that range from 1 cup, ¾ cup, ½ cup, and ¼ cup.

3. Measuring spoons come in different sizes from a dash,

teaspoon, to tablespoon. Measuring spoon can also be
used to measure both dry and liquid ingredients.

4. Electronic scales are electrically operated. These calculate

weight in grams, ounces, and pounds depending on the
settings. These come in various sizes depending on what
you are weighing.

5. Weighing scales are used to measure large quantities of

ingredients.

LESSON 3 BASIC GUIDELINES IN MEASURING

INGREDIENTS

Guidelines in measuring ingredients

1. Read and understand your recipe. Before identifying the measuring

procedure to perform, it is essential to carefully read and analyze the recipe.

2. Use the appropriate measuring tool. To avoid too much process of

measurement, use the appropriate measuring tool for the ingredients.

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 3. Avoid spillage of ingredients when measuring. Be careful when using
measuring tools and equipment. Handle the tools, equipment, and
ingredients properly.

Measuring Dry and Liquid Ingredients

Dry Ingredients

Measuring dry ingredients varies from one type to another. Below are some
procedures that must be observed.
1. Flour
a. To remove lumps or big particles, sift the flour into a utility tray or waxed
paper.
b. Use spoon to move flour to the measuring cup until it overflows. Do not
tilt or shake the cup for accuracy.
c. Level off the rim of the cup using a spatula or any straight-edged tool.

2. Refined Sugar
a. Spoon sugar to the measuring cup.
b. Level it off using a spatula or any straight-edged tool.
c. Do not tap the sugar to avoid having it compressed inside the cup.

3. Brown Sugar
a. Remove any unwanted particles.
b. Remove the lumps. Roll them out or press them using the tines of a fork.
c. Place enough amount of sugar on a cup until it gets compact.
d. Level it off using a spatula or any straight-edged tool.
4. Baking powder and baking soda
a. Remove lumps.
b. Dip the spoon, then level it off.

5. Solid fats
a. Soften the shortening.
b. Fill the measuring cup and press firmly until there is no space left.

Liquid Ingredients

1. Place the glass or cup in a flat surface before pouring any liquid ingredients
to be measured.
2. Gradually pour liquid to the measuring cup.
3. Check if the desired measurement has been taken.

LESSON 4 SUBSTITUTION OF INGREDIENTS

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 During preparation of food, sometimes some ingredients may not always be
available in the kitchen. To remedy this, ingredient substitution is an option.
However, substitution is not always encouraged, as this can sometimes change the
flavor and outcome of the finished products.

Table 1. Substitute ingredients

Ingredient Amount Substitutes
all spice 1 tsp ½ tsp cinnamon and ½ tsp ground cloves
baking powder, 1 tsp  ¼ tsp baking soda plus ½ tsp cream of
double acting tartar plus ¼ tsp cornstarch
 1 ½ tsp single-action baking powder
 1/4f tsp baking soda plus ½ c
buttermilk, sour milk, or yogurt to
replace ½ c non-acidic liquid
breadcrumbs, dry 1c  1 c crushed cracker crumbs
 1 c matzo meal
 1 c crushed cornflakes
 1 c ground oats
 1 c crushed potato chips
breadcrumbs, soft ¾c 1 slice soft or fresh bread
buttermilk (sour 1c  1 c milk plus 1 tbsp vinegar (white or
milk) cider) or lemon juice (let stand 5
minutes before using
chocolate chips, 1 ounce  1 ounce sweet cooking chocolate
semi-sweet  1 ounce unsweetened chocolate plus 1
tbsp sugar
chocolate, semi- 1 2/3 1 ounce unsweetened chocolate and 4 tsp
sweet ounces sugar
chocolate, 1 square or  3 tbsp cocoa powder plus 1 tbsp butter
unsweetened 1 ounce or margarine
 3 tbsp carob powder plus 2 tbsp water

chocolate white 1 ounce  1 ounce milk chocolate

 1 ounce sweet dark chocolate
coconut 1 tbsp 1 ½ tbsp fresh grated coconut
grated, dry
coconut cream, 1c 1 c heavy cream or whipping cream
canned
coconut milk, canned 1c 1 c whole milk
corn syrup 1c  1 c granulated sugar and ¼ liquid (use
whatever liquid is called for in the
recipe)
 1 c honey
 1 c light corn syrup
 1 c light corn syrup and
 ¼ c molasses
 1 c maple syrup

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 Ingredient Amount Substitutes
cornstarch (for 1 tbsp  2 tbsp all-purpose flour
thickening  2 tbsp granulated tapioca
 1 tbsp potato or rice starch
 1 tbsp arrowroot
 4 tsp instant tapioca
cottage cheese 1c  1 c farmer’s cheese
 1 c ricotta cheese
cream, half-and-half 1c  ½ c whole milk, plus ½ c light cream
 7/8 c milk and ½ tbsp butter or
margarine
 1 c evaporated milk, undiluted
 3 tbsp oil plus enough milk to equal 1 c
 ½ c coffee cream plus ½ c milk
cream, heavy 1c  ¾ c milk and 1/3 c butter or margarine
(use in cooking or baking)
 2/3 c buttermilk plus 1/3 c oil
 1 c evaporated skim milk
 equal part skim milk ricotta cheese, and
nonfat yogurt beaten until smooth (this
mixture cannot be heated because of
separation
cream, light (18 to 1  ¾ c milk and 3 tbsp butter or margarine
20% fat) (for use in cooking or baking)
 1 c evaporated milk, undiluted
cream, whipped any amount  Chill 13 ounce can evaporated milk for
12 hours. Add 1 tbsp lemon juice. Whip
until stiff.
 Beat ½ c ice-cold water and ½ c nonfat
dry milk, until stiff. Slowly add ½ c
sugar while beating. Add 2 tbsp lemon
juice (for cooking only).
 1 c frozen whipped topping, thawed
cream cheese 1c  1 c pureed cottage cheese
 1 c plain yogurt, strained overnight in a
cheesecloth
cream of tartar 1 tsp  1 tsp lemon juice or vinegar
flour, bread 1c 1 c all-purpose flour
flour, cake 1 c, sifted 1 c sifted all-purpose flour minus 2 tbsp
sifted all-purpose flour
flour, self-rising 1c 1 c minus 2 tbsp all-purpose flour plus 1
½ tsp baking powder and ½ tsp salt
gelatin, flavored 3-ounce 1 tbsp plain gelatin and 2 c fruit juice
package
honey 1c  1 ¼ c granulated sugar and ¼ c liquid
 1 c light molasses, light or dark corn
syrup, light treacle syrup, or maple

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 Ingredient Amount Substitutes
syrup
lemon, whole 1 medium 2 tbsp lemon juice and 2 to 3 tsp lemon
rind (zest)
lemon zest (peel) 1 tsp  ½ tsp lemon extract
 2 tbsp lemon juice
 1 tsp lime zest
lemon grass equal amount of grated lemon zest
moistened with a bit of fresh lemon juice
molasses 1c  1 c honey, dark corn syrup, maple
syrup, brown rice syrup, or barley malt
syrup
 ¾ c sugar, increase liquid by 5 tbsp,
decrease baking soda by ½ tsp, and add
2 tsp baking powder to recipe
ricotta cheese 1 c 1 c cottage cheese
salt, kosher 1 tsp 1 tsp any flower-based water
salt, sea salt 1 tsp 1 tsp kosher or table
shortening, solid 1 c  1 c minus 2 tbsp lard
(used in baking)  1 c butter
 1 c margarine
treacle 1c 1 c light or brown sugar
vinegar, regular 1 tbsp 1 tbsp lemon or lime juice
(white or cider)
yeast, active dry 1 tbsp  1 yeast cake, compressed
 1 package active dry yeast
 1 tbsp instant or fast-rising active yeast
yogurt, plain 1c  1 c butter milk
 1 c cottage cheese blended until smooth
 1 c sour cream

What’s More

A. Direction: Encircle the letter of the correct answer. Write your answer on a
separate sheet of paper.
1. This is made from grounded wheat or rice, rye, and barley maize that made it
powdery white in appearance.
a. sugar c. salt
b. flour d. fats
2. These ingredients causes the expansion of batters and dough when gases are
released within mixtures that makes the baked products porous in structure.

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 a. leavening agents c. egg
b. sugar d. salt
3. It is known to be an integral part of making sweet cakes, pastries, and other
product.
a. leavening agents c. egg
b. sugar d. salt
4. It is known to be of essential function as it increases the volume, makes slicing
easier, softens crumbs and crust, and improves the firmness.
a. flour c. fats
b. sugar d. salt
5. It emulsifies batter and add moisturizing fat that make the baked products have
smooth and creamy texture.
a. leavening agents c. egg
b. sugar d. salt
6. This ingredient enhances the overall flavor of bread and other pastries, controls
the fermentation of yeast and gives a strengthening effect in the dough.
a. leavening agents c. egg
b. sugar d. salt
7. This liquid ingredient are used to moisten the batter and increases nutritional
flavor and enhances flavor of the final baked product.
a. water c. milk products
b. fruit flavors d. oil
8. This type of sugar is very fine and smooth type of sugar that is used in making
icing flowerets, glazes, fudge, and candies that serve as decorative for cakes.
a. granulated sugar c. confectioners’ sugar
b. fruit sugar d. brown sugar
9. This type of leavening agent is also known as bicarbonate of soda.
a. baking soda c. baking powder
b. yeast d. cream of tartar
10. This type of fats are pure fat that make the final baked products crumbly
moistened.
a. butter c. shortening
b. vegetable oil d. lard

B. Direction: Read each statements carefully. If the statement is correct, write

the word TRUE and if the statement is incorrect, write FALSE. Write
your answer on a sheet of paper.

__________ 1. The first step in measuring ingredients is to read the recipe.

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__________ 2. In measuring ingredients for baking, using of any kind of measuring
tool is accepted.

__________ 3. In measuring flour, it is important to level off the excess powder to

achieve desired result of baked product.

__________ 4. Measuring cup is only intended for liquid ingredients.

__________ 5. In measuring liquid ingredients, place the measuring tool on a flat

surface.

What I Have Learned

A. Direction: Answer the following questions on a separate sheet of paper.

What are the common ingredients of pastry products?
What are the things we need to consider or guidelines in measuring
ingredients?
How do we measure dry ingredients? Liquid ingredients?

B. Direction: Explain the use of the following measuring tools and equipment.
1. Measuring cup for dry ingredients
___________________________________________________________________________
___________________________________________________________________________

2. Measuring cup for liquid ingredients

___________________________________________________________________________
___________________________________________________________________________

3. Measuring spoon
___________________________________________________________________________
___________________________________________________________________________
4. Electronic scales
___________________________________________________________________________
___________________________________________________________________________
5. Weighing scales

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 ___________________________________________________________________________
___________________________________________________________________________

C. Direction: Write the ingredient substitution of the following:

1. 1 c buttermilk (sour milk)

2. 1 c cornstarch (for thickening)
3. 1 tsp of cream of tartar
4. 1 c of bread flour
5. 1 c of cake flour, sifted
6. 1 c honey
7. 1 tsp lemon zest (peel)
8. lemon grass
9. 1 tsp sea salt
10. 1 c yogurt (plain)

What I Can Do

Activity 1.1.1
SELECTING REQUIRED INGREDIENTS

Direction: Collect at least five wrappers of baked products that you can buy in a
grocery store. Locate the list of ingredients in the wrapper or food label.
Write on a separate sheet of paper the ingredients listed in the food
label in consecutive order.

Assessment

Direction: Match column A with column B. Write your answer on a separate sheet
of paper.
B A
______ 1. It is made from grounded wheat rice, a. vegetable oils
rye, and barley maize that made it powdery

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 white in appearance. It is the basic ingre- b. molasses
dient used in baking.
______ 2. It is very fine and smooth type of sugar c. egg yolk
that is used in making icing flowerets,
glazes, fudge, and candies, that serve d. extra fine sugar
as decorative for cakes. This type of
sugar is responsible for the smoothest e. cream of tartar
texture of icings.
______ 3. This is the white sugar used at home f. water
that is usually used to sweeten coffee
and homemade food preparation or g. syrup
preservation.
______ 4. These are mixture of one or more types h. flour
of sugar that has been dissolved in water
with some added compounds to put i. confectioner’s sugar
flavor to it.
______ 5. This is a concentrated sugarcane juice j. baking soda
that is usually used to retain moisture
in baked products, thus retaining its k. chocolates
freshness.
______ 6. It is combined with a buttermilk or milk,
cream of tartar, and yoghurt to activate
its raising function.
______ 7. It helps stabilize egg whites to reach its
Maximum volume.
______ 8. These are pure fat that make the final
baked products crumbly moistened.
______ 9. This helps emulsify the batter and add
moisturizing fat that make the baked
products have smooth and creamy
texture.
______ 10. This gives coarse texture to bakery
products. It also makes the product
chewy and rehydrated.

Additional Activities

Activity 1.1.2
SELECTING, MEASURING, AND WEIGHING REQUIRED INGREDIENTS

Direction: Explain step-by-step procedure in measuring the following

ingredients. Write your answer on a separate sheet of paper or
demonstrate by making a short video clip or a blog.

1. ¼ tsp baking soda

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 2. 1 cup cooking oil

3. 10 ounce raisins

4. 3 cups of egg whites

5. 2 cups of brown sugar

SCORING GUIDE
Description Score
Observe the proper way of measuring ingredients with no mistake
100
Observe the proper way of measuring ingredients with 1 mistake
95
Observe the proper way of measuring ingredients with 2 mistakes 90
Observe the proper way of measuring ingredients with 3 mistakes
85
Observe the proper way of measuring ingredients with 4 mistakes
80
Observe the proper way of measuring ingredients with 5 or more
75
mistakes

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What I Know What’s More Assessment
Module 1 Module 1 Module 1
1. A A. 1. H
2. C 1. B 2. I
3. D 2. A 3. D
4. C 3. B 4. G
5. B 4. C 5. B
6. A 5. C 6. J
7. B 6. D 7. E
8. C 7. C 8. A
9. D 8. C 9. C
10. D 9. A 10. F
11. A 10. B
12. C B.
13. B 1. True
14. C 2. False
15. D 3. True
4. False
5. True

Answer Key

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References
Book
Nieves, TLE-TVL Series Bread and Pastry Production; Phoenix Publishing House;
2016

Websites
https://www.pnoytalks.com/2015/10/technology-and-livelihood-education-tle-
g10-tg-lm.html
https://www.slideshare.net/kenjoyb/k-to-12-bread-and-pastry-learning-module
https://www.deped.gov.ph/wp-content/uploads/2019/01/Bread-and-Pastry-NC-
II-CG.pdf
https://www.pinterest.ph/search/pins/?q=Ingredient%20for%20pastry
%20products&rs=typed&term_meta[]=Ingredient%20for%20pastry%20products
%7Ctyped

https://www.pinterest.ph/search/pins/?q=mixing%20yeast%20to%20the
%20flour&rs=typed&term_meta[]=mixing%20yeast%20to%20the%20flour%7Ctyped

https://www.pinterest.ph/search/pins/?q=measuring%20baking
%20ingredients&rs=typed&term_meta[]=measuring%7Ctyped&term_meta[]=baking
%7Ctyped&term_meta[]=ingredients%7Ctyped

For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DepEd Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph * blr.lrpd@deped.gov.ph

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