Sdoquezon Adm Shs11 TVL BPP Module 1 2

Bread and Pastry
Production
Quarter 1 – Module 1&2:
Prepare, Decorate and Store
Bakery Products
Bread and Pastry Production NC II – Grade 11
Alternative Delivery Mode
Quarter 1 – Module 1: Preparing, Decorating and Storing Bakery Products
First Edition, 2020
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Bread and Pastry
Production
Quarter 1 – Module 1:
Prepare, Decorate and Store
Bakery Products
Introductory Message
For the facilitator:
Welcome to the Bread and Pastry Production NC II Alternative Delivery Mode

(ADM) Module on Preparing, Decorating and Storing 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 Bread and Pastry Production NC II Alternative Delivery Mode

(ADM) Module on Preparing and Producing Bakery Products.
The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies in
your own hands!
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
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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 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.
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.
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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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What I Need to Know
This module was designed and written with you in mind. It is here to help
you master the skills and techniques in preparing and producing 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.
Unit of Competency: Prepare and Produce Bakery Products
Module Title: Preparing, Decorating and Storing Bakery Products
Learning Outcome 1. Prepare Bakery Products

2. Decorate and Present Bakery Products
3. Store Bakery Products
After going through this module, you are expected to:
1. Select, measure and weigh required ingredients according to recipe or

production requirements;
2. prepare a variety of bakery products according to standard mixing
procedures/formulation/recipes and desired product characteristics;
3. use appropriate equipment according to required bakery products and
standard operating procedures;
4. bake bakery products according to techniques and appropriate conditions;
5. select required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications;
6. prepare a variety of fillings and coating/icing, glazes and decorations for
bakery products according to standard recipes, enterprise standards and/or
customer preferences;
7. fill and decorate bakery products, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and
customer preferences;
8. finish bakery products according to desired product characteristics;
9. present baked products according to established standards and procedures;
10. store bakery products according to established standards and procedures;
and
11. select packaging appropriate for of product freshness and eating
characteristics.
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What I Know
Welcome to Bread and Pastry Production!
Let’s see how much you already know about this lesson. Let’s get started!
Directions: Read and analyze the following statement carefully. Choose the letter
of the correct answer then write it in your answer sheet.
1. The process of promoting hygiene and sanitary practices to promote good health
and prevent diseases.
A. Contamination B. Precaution C. Sanitation D. Segregation
2. This process separates the finer from the coarser particles of dry ingredients.
A. Kneading B. Measuring C. Mixing D. Sifting
3. These are made with more butter which makes the finished product richer in
taste than the other types of cookies.
A. Bar cookies B. Drop cookies C. Pressed cookies D. Rolled cookies
4. Equipment with an enclosed space essential for producing bakery products.
A. Dough mixer B. Oven C. Proofer D. Refrigerator
5. A technique wherein one or two ingredients are mixed in a bowl with the help of
a wooden spoon or electric mixer to make a soft fluffy mixture.
A. Beating B. Creaming C. Cutting In D. Folding
6. An icing or filling made of butter and milk which are beaten together, and then
confectioner’s sugar is added.
A. American Butter Cream C. Royal Icing
B. Jam and Jellies D. Whipped Cream
7. This method combines all the ingredients together at one time to make the dough
then, it is kneaded and set aside to rise.
A. Lean Dough Method C. Sponge dough method
B. Rich dough Method D. Straight dough method
8. A process of cooking food inside an enclosed space or in an oven.
A. Baking B. Grilling C. Roasting D. Steaming
9. What is the ideal room temperature when storing bread and rolls?
A. 25˚F to 35˚F B. 45˚F to 55˚F C. 75˚F to 85˚F D. 105˚F to 115˚F
10. What is the equivalent of 1 cup when it converts into tablespoon?
A. 8 tablespoon B. 12 tablespoon C. 16 tablespoon D. 20 tablespoon
11. Typically a ring-shaped like bake product made from sweetened dough.
A. Cakes B. Cookies C. Doughnuts D. Pastries
12. A technique where paper or plastic materials are used to cover and protect the
baked products.
A. Decorating B. Presenting C. Storing D. Wrapping
13. What is the suggested oven temperature in baking quick bread?
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14. These are powder made from cereal grains, milled wheat, and other root crops.
Serve as the main ingredient in baking.
A. Cocoa B. Baking powder C. Flour D. Sugar
15. A kind of dough made from the basic ingredient for bread such as flour, yeast,
water, a little sugar, and shortening.
A. Lean dough B. Rich Dough C. Sponge dough D. Straight dough
Learning
Prepare and Produce
Outcome
1 Bakery Products
Baking is a process of cooking food which is an enjoyable activity. You will

learn how to baked products such as bread, pastries, cakes, cookies, and biscuits.
It may serve as a hobby, family bonding, or income-generating activity.
In this lesson, you will understand and apply the different knowledge and
skills in preparing and producing bakery products. It has different learning
competencies which help you to produce a good quality of baked goods. It will also
provide important factors to consider ensuring one's safety while working and
provide hands-on activities that will enrich your ideas and skills in baking.
What’s In
Before we start the next lesson, lets see if you are familiar with the different
kinds of baked products.
Direction: Select the example of baked products in Column A then write it in

Column B. Write it in your answer sheet.
A
French fries B
Bread
Leche Plan
Spaghetti BAKED
Cake PRODUCTS
Pastries
Pop Corn
Fried Chicken
Doughnuts
Pizza
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Note: If you’ve got the perfect score of 5 in this activity, it shows that you are
familiar with the baked products. Congratulations!
But if you’ve got a lower score, don’t be sad. This module will help you and
serve as your guide to enrich your knowledge and skills in baking. Good luck!
Notes to the Teacher

To facilitate the lesson properly, the teacher or facilitator
is expected to handle the queries of the students, monitor their
development and assist them by any means of communication, to
ensure that the students acquire the knowledge and skills in this
competency through independent learning activity.
What’s New
Directions: Read and analyze the following statement carefully. Rearrange the
scrambled letters to get the correct answer then write it in your answer
sheet.
RCACAYUC 1. The quality or state of being correct and precise.

2. It involves combining or putting together different
INXMIG substances or ingredients to create a homogenous
mixture in the form of batter and dough.
3. The process of keeping and maintaining the surfaces
TSIATNANIO and places free from dirt, bacteria, infection, and
diseases.
4. It sets the heat inside an oven to ensure that baked
RTRPEEUAEMT
goods don’t get undercooked or overcooked.
5. It is composed of a set of instructions, a list of
PCREIE ingredients, and important reminders in preparing a
certain kind of baked product.
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Note: If you’ve got the perfect score of 5 in this activity, it shows that you are familiar
with some of the important factors in this competency. This may help you to easily
cope up with the lesson. Congratulations!
If you’ve got a lower score, don’t lose hope. You all have the chance to learn
more. Good luck!
What is It
Definition of Terms
Familiarize yourself with the different baking terminologies that you may
encounter in the learning process. It is important for you to easily understand the
lesson and given task or activities.
Baking A process of cooking food inside an enclosed space or in an
oven.
Batter A soft mixture of ingredients such as dry and liquids.
Contamination A state of being contaminated due to the presence of
bacteria.
Crust The outer part or surface of a baked product.
Dough A mixture of dry and liquid ingredients which is stiff enough
to roll or knead.
Dust A term used to sprinkle a fine powder like flour into the
mixture or surface.
Egg wash Beaten eggs and sometimes added with milk brushed onto
the baked product to enhance its color.
Fermentation The process of converting sugar into alcohol to produce
carbon dioxide.
Gluten A protein substance present in wheat or flour which is
responsible for the cohesiveness and elasticity of the
dough.
Grease To put or apply a thin layer of shortening in a pan.
Lumps A coarse particle in an ingredient or mixture.
Knead It means to press, stretch and fold the dough.
Mise en place A French term which means to put in place all the needed
materials, ingredients, tools and equipment beforehand.
Mix To combined or blend two or more ingredients.
Pre-heat To heat the oven 10 to 15 minutes before the baking time.
Punch down To deflate the dough by pressing or punching in a quick
movement.
Recipe A set of ingredients and instructions or procedures.
Scrape To remove the sticky substance inside of the bowl using a
rubber scraper
Sift To separate the finer particles through a sieve or sifter
Stir in To mix or add other ingredients into the mixture
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Baking Tools and Equipment
There are different classifications, kinds and types of baking tools, utensils
and equipment that you will use in baking. Knowing its function and importance is
needed to maintain it properly and use it effectively.
PREPARATORY TOOLS
Flour sifter – it is used to separate

the finer particles of an
ingredient.
Spatula – used for leveling-off the dry

ingredients
Pastry brush – it is used to grease the

pan or the surface of the baked
product
Mortar and pestle – it is used to

ground or pound the dry
ingredients
Rolling pin – it is used to flatten or

roll the dough
Utility tray – used to hold the

ingredients together
MEASURING TOOLS
Measuring spoon – it is used to

measure the small quantity of
ingredients
Dry measuring cup – it is composed

of a set and has a marked on its
side used to measure dry
ingredients
Liquid measuring cup – it is made of

transparent glass with mark on
its side to indicate the quantity
of the liquid ingredients
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Weighing scale – it is used to
measure a large quantity of
ingredients
Timer – a device that can be set to

turn on and off at a certain time
MIXING TOOLS
Mixing bowl – a hollow dish with the

sloping side where ingredients
are mixed
Wooden spoon – used for mixing and

stirring mixtures
Wire whisk – it is used to beat or whip

soft mixture
Rubber scraper – used to scrape the

side of the bowl
CUTTING TOOLS
Pastry blender – it is used to cut fat

or shortening
Dough cutter – it has a sharp edge

used to cut the dough
Paring knife – has a sharp blade used

to pair or cut the ingredients
Cookie cutter – it has a sharp edge

used for cutting cookie dough
into desired shape.
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BAKING PANS
Baking sheets - a flat aluminum

sheets used in baking bakery
products
Loaf pan – it is used to bake loaf

bread
Muffin pan – it is used for baking

cupcakes or muffins
DECORATING TOOLS
Cookie press – it is used to shape and

mold cookies.
Pastry bag – a funnel shaped

container of icing or whipped
cream.
Pastry tip – a pointed metal or plastic

tube connected to the opening
of the pastry bag.
EQUIPMENT
STAND MIXER – a motored powered

device used to stir and blend
mixtures used in baking.
OVEN – equipment with an enclosed

space essential for producing
bakery products
Table 1. Baking Tools, Utensils and Equipment
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Baking Ingredients
In baking, an ingredient is a substance that forms a part of a batter or
dough mixture. It greatly affects the texture, structure, and quality of the baked
product. Assurance of the quality of ingredients must take into consideration to
have the best result.
Major Ingredients in Baking
Flour – powder made from cereal grains, milled

wheat, and other root crops. Serve as the
main ingredient in baking.
Sugar – a sweet crystalline substance obtained

from various plants.
Eggs – it has protein content and serves as

emulsifying, thickening and binding agent.
Shortening - any type of fat used to shorten baked

goods and makes the product flaky and
tender.
Leavening agent – substance responsible for the

expansion of the dough and batter which
increases the volume of baked products.
Liquid ingredients – it provides moisture to

rehydrate and activate the yeast and bring
together any other dry ingredients.
Table 2. Baking Ingredients
Conversion and Substitution

1 tablespoon all ½ tablespoon cornstarch, potato starch, rice starch
purpose flour or arrowroot starch
1 tablespoon
2 tablespoon all-purpose flour
cornstarch
7/8 cup all-purpose flour sifted, 1 cup all-purpose
1 cup sifted cake flour
flour minus 2 tablespoon
1 1/3 cup brown sugar, lightly packed, 1 ½ cup
1 cup sugar granulated corn syrup minus ½ cup liquid, 1 cup honey
minus ½ to 1/3 cup liquid
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1 cup honey 1 ¼ cup sugar plus ½ cup liquid
1 ounce chocolate 3 tablespoon cocoa plus 1 tablespoon fat
¼ teaspoon baking soda plus ½ cup fully soured
1 tablespoon baking milk or lemon juice mixed with sweet milk to make
powder ½ cup, ¼ teaspoon baking soda plus ¼ to ½ cup
molasses, ¼ cream of tartar
1 teaspoon active dry 1 package (7grams) dry yeast compressed yeast
yeast cake
2 egg yolks or 3 tablespoon thawed from frozen
1 whole egg eggs, 2 ½ tablespoon sifted dry whole eggs powder
plus 2 ½ tablespoon lukewarm water
1 egg yolk 1 1 1/3 tablespoon frozen egg yolk
2 tablespoon frozen egg white, 2 teaspoon dry egg
1 egg white
yolk powder plus 2 teaspoon water
1 square unsweetened
3 tablespoon cocoa plus 1 tablespoon fat
chocolate
1 cup margarine, 7/8 to 1 cup hydrogenated fat
1 cup butter plus ½ teaspoon of fat, 7/8 cup of lard plus ½
teaspoon salt
1 cup coffee cream (20
3 tablespoons butter plus about 7/8 cup milk
percent)
1 cup heavy cream (40
¼ cup butter plus ¾ cup of milk
percent)
1 cup reconstituted non-fat dry milk plus 2 ½
1 cup whole milk
teaspoon of butter or margarine
3 tablespoon of sifted non-fat dry milk plus 1 cup
1 cup milk water, 6 tablespoons of sifted crystals plus 1 cup
water
1 tablespoon of vinegar or lemon juice plus enough
1 cup butter milk or sweet milk to make 1 cup (let stand for 5
sour milk minutes), 1 ¾ teaspoon of cream of tartar plus 1
cup of sweet milk
Table 3. Ingredients Conversion and Substitution
Standard Table of Weights and Measures

1 tablespoon (T or tbsp.) 3 teaspoon (tsp. or t.)
2 tablespoon (T or tbsp.) 1/8 cup (c.)
4 tablespoon (T or tbsp.) ¼ cup (c.)
5 1/3 tablespoon (T or tbsp.) 1/3 cup (c.)
¾ cup plus 2 tablespoon (T or tbsp.) 7/8 cup (c.)
16 tablespoon (T or tbsp.) 1 cup (c.)
2 cups (c.) 1 pint (pt.)
4 cups (c.) 1 quart (qt.)
16 ounces (oz.) 1 pound (lb.)
COMMON UNITS OF WEIGHT
1 pound (lb.) 463.59 grams (g.)
1 ounce (oz.) 28.35 grams (g.)
1 kilogram (kg) 2.21 pounds (lbs.)
1 gram (g.) .035 ounces (ozs.)
5 whole eggs 1 cup (c.)
8 egg whites 1 cup (c.)
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COMMON UNITS OF VOLUME
1 bushel (bu.) 4 pecks (pk.)
1 peck (pk.) 8 quarts (qts.)
1 gallon (gal.) 4 quarts (qts.)
2 pints (pts.)
1 quart (qt.)
964.4 milliliters (ml.)
1 teaspoon (tsp. or t.) 4.9 milliliters (ml.)
½ fluid ounce (oz.)
1 tablespoon (T. ot tbsp.)
14.8 milliliters (ml.)
Table 4. Weights and Measures
Proper Measurement of Ingredients

Accurate measurement and efficient use of tools and utensils are essential in
the preparation of ingredients. It will guarantee better results because, in baking,
it pays off to be a perfectionist.
1. Sift the dry ingredients to remove the lumps.

2. Scoop the sifted ingredients into the measuring
cup/spoon until it overflow.
Dry Ingredients 3. Do not shake the measuring cup.
4. Avoid pressing the ingredients inside the
measuring cup.
5. Level off with spatula or back edge of a knife.
1. Place the liquid measuring cup into a flat
surface.
2. Pour in the liquid into the measuring cup until
it reaches the required amount.
Liquid Ingredients
3. Do not hold or lift the cup while measuring.
4. To check if the amount is accurate, bend your
knees into squat position then look at the
mark in an eye level.
1. Fill the measuring cup/spoon while pressing
Shortening the ingredients.
2. Level off by using spatula or back edge of knife.
Table 5. Proper Measurement of Ingredients
Kinds of Dough in Baking

Lean dough – A kind of dough made from the basic ingredient for bread such as
flour, yeast, water, a little sugar, and shortening. It is used for making
Crusty Breads like French Bread and Pan De Sal.
Rich dough – A dough that contains, butter, nuts, dried fruits, eggs, flavorings,
and more sugar. It enhances flavour and its nutritive value of bread.
Methods of Mixing Dough

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Mixing is the first and most important process in baking. It combines the
ingredients evenly throughout the mixture, develop the gluten properly and
produce a smooth dough to have a well baked product.
Straight method – This method combines all the ingredients together at one
time to make the dough. Then, it is kneaded and set aside to rise.
Sponge Dough Method – This method mixes part of the liquid, flour, and all of
the yeast to make a soft mixture which is set aside to rise until bubbly.
Then, the remaining ingredients are added and the mixture is treated as
straight dough.
Different Types of Baked Products

1. Yeast Product Type
1.1 Lean-Yeast Dough
Example: crisp- crusted breads, soft-crusted-breads, rye
breads/whole wheat/multi-grain/health breads, sour dough,
unleavened breads)
1.2 Soft Dough
Example: loaf and buns
1.3 Rich-Yeast Dough
Example: sweet dough, rolled-in dough/laminated dough
2. Quick Breads
Example: muffins and shortcakes
3. Doughnuts, fritters, pancakes and waffles
4. Cookies
Kinds of Bakery Products
Bake products made of flour, water

Bread and yeast or leavening agent and
mixed with other ingredients.
Typically a ring-shaped like bake

Doughnut
product made from sweetened dough.
https://tinyurl.com/y8o9syfb
A small domed cake or quick breads

Muffin
made from batter or dough.
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A small sweet cake, typically round,
Cookies
flat and crisp.
A small quick bread made from

Biscuits dough that has been rolled out and
cut into round.
Table 6. Kinds of Bakery Products
Kinds of Cookies
These cookies are irregular and
unevenly shaped. It is made by
simply dropping the batter from a
Drop cookies
teaspoon or tablespoon to a baking
sheet.
https://tinyurl.com/ydclz4l7
Made from dough which have

been rolled out and cut with cookie
Rolled cookies
cutters to form shapes that fit special
occasions.
This type of cookie is cut into bars

Cookie bar after baking. They are usually small,
square or rectangular in shape.
These are made with more butter

which makes the finished product
Molded
richer in taste than the other types of
/Pressed
cookies. They are made by pressing
Cookies
the mixture or batter out of a cookie
https://tinyurl.com/yc7tsljc presser onto the baking sheet.
This type of cookie is frozen and

Refrigerated
cut into desired shapes before
cookies
baking.
Table 7. Kinds of Cookies
Mixing Technique
Creaming – It is done by rubbing one or two ingredients in a bowl with the help
of a wooden spoon or electric mixer to make a soft fluffy mixture. The
creamed mixture should have both smooth and grainy particles.
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Cutting in – Mixing fat and flour with the use of a pastry blender or two knives
in a scissor-like manner. This method cuts fat into small pieces, coating
them with flour to form coarse, granular mixtures for pastries and biscuits.
Folding – This is working with two ingredients very gently to retain air in the
mixture. It often involves one delicately textured ingredient such as beaten
egg white or whipped cream, which would be reduced to nothing if handled
crudely, and a batter type mix.
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 – It is done to incorporate air in a mixture by mechanical agitation. It
could be done with the aid of special gadgets like wire whips, egg beaters or
electric food mixers or with a fork.
Stirring – It is often done with a wooden spoon, rotating it through a mixture as
long as necessary usually until the ingredients are combined.
Whipping – It is a process of beating eggs and cream to fill them with air and
make them thick and fluffy.
Basic Steps in Baking
1. Read, study and follow the recipe carefully.

2. Check all the necessary ingredients, gather and arrange them according to
the sequence of their preparation.
3. Prepare all the utensils needed for measuring, mixing and baking.
4. Pre-heat the oven at the desired temperature.
5. Prepare the pan/pans needed specied in the recipe.
6. Measure the ingredients using correct utensils according to the amounts
required in the recipe.
7. Observe the correct hand and mixing techniques in preparing the batter or
dough.
8. Bake in a pre-heated oven and make sure to follow the stated time and
temperature in the recipe.
9. Test for doneness.
10. Cool the baked products then stored it properly.
Types of Product Oven Temperature Baking Time

BREADS
Biscuits 425˚F to 450˚F 10 to 15 minutes
Corn bread 400˚F to 425˚F 30 to 40 minutes
Muffins 400˚F to 425˚F 20 to 25 minutes
Quick loaf breads 350˚F to 375˚F 1 to 1 ¼ hour
Yeast bread 400˚F 30 to 40 minutes
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COOKIES
Drop 350˚F to 400˚F 8 to 15 minutes
Rolled 375˚F 8 to 10 minutes
Table 8. OvenTemperature and Baking Time
Occupational Health and Safety Practices

Sanitation
Sanitation is the process of promoting hygiene and sanitary practices to
promote good health and prevent diseases. Sanitary measures includes personal
hygiene, proper cleaning and sanitizing of tools and utensils, basic housekeeping,
safety precautions and maintenance of proper food handling.
Personal Hygiene
 Wear appropriate outfit or PPE.
 Remove jewelries and accessories before starting to wrok.
 Keep finger nails clean and short.
 Avoid sneezing or coughing.
 Sick persons are not allowed in the kitchen or laboratory.
 Wash your hands with soap in a clean running water then dry.
Ways of Keeping the Food Clean

 Do not handle foods and ingredients when hands are infected/dirty.
 Keep foods supplies at suitable temperature neither cold nor hot.
 Fresh fruits/vegetables should always be washed before use.
 Brush off dust on cans, bags or cartoons before opening.
 Avoid returning materials that have fallen on the ground or washed them
propely before using them again.
 Place all waste food materials in waste can immediately.
 Use clean containers for ingredients and keep it tightly covered.
 Store food supplies in a clean dry place to maintain its freshness.
Safety Precautions
 Keep knives and other cutting tools in designated places with proper label.
 Repair defective tools or equipment before using.
 Gas stove and accessories must be check before using them.
 Regularly check the electrical wirings and switches.
 Handle tools and equipment carefully.
 Keep working areas well-lighted and ventilated.
 Use pot holders when handling hots pans, and be careful especially when
pouring hot liquids.
 Check the oven temperature when baking.
Sanitary Measures
 Floor should be clean, free from waste, water and grease.
 Clean the tables before and after using them.
 Keep cabinets clean, dry and tightly closed.
21
 Always check and clean the dishwashing area.
 Prepare a soap/dishwashing liquid, clean sponge and clean running water
for washing the dishes.
 Always return the tools and utensils to their proper places.
 Always leave the laboratory clean.
Learning
Decorate and Present
Outcome
2 Bakery Products
Products are made to be sold, and to make this happen you must think of a
technique or strategy to catch the buyers attention. Decoration is an important
factor in presenting baked products to create its own identity. It also expresses the
creators talent and creativity which makes the product attractive and appealing to
the customers and add up to its value.
In this lesson, you will learn more ideas to make your baked products
presentable and more attractive to the customers. It will also provide variety of
fillings, coatings, and glazes that will bring extra treat to its taste and flavor. Proper
decoration and presentation enhances ones mood and set a perfect ambiance for
any type of product that makes it more special and unqiue.
Types of Icing, Fillings and Glazes

Best Used for
Types of Icing Procedure Storage
Coloring
American Butter Butter and milk Used as frosting Icing can be
Cream/ are beaten and filling. It is refrigerated or
Confectioner’s together, and then also used for frozen in an
Sugar Icing confectioner’s decorations airtight container
sugar is added. including roses, for week.
Flavor the mixture drop flowers, sweet
with extracts and peas and figure
chocolate. piping.
Butter Cream It uses egg yolks Used as filling and Needs
French and is made the frosting. refrigeration.
way as Italian
meringue.
Butter Cream Both uses egg Used as filling and Needs
Meringue whites but the frosting. rerfrigetration.
Italian and Swiss differences are how
they are made.
Italian – Hot
sugar syrup is
added to already
whipped egg
22
whites.
Swiss – The egg
whites and sugar
are mixed together
over heat and
whipped. And
then, cooled before
the butter and
flavoring are
added. This type is
the simplest.
Butter Cream Made from stiff Covering cookies. Same as American
Rolled American butter Can be tinted. Butter Cream
cream. Dough-like
consistency that is
rolled out applied
to cake.
Glazes
Jams and Jellies Can purchase Used as filling Refrigerate after
ready-made: stir it alone or in opening. Is not
to soften, or heat combination with perishable if used
with amount of other fillings such as a filling.
liuid it it’s too as butter cream.
thick, and strain to
remove the seeds.
Royal Icing Heavy paste of egg Used in general Does not need
whites and piping or delicate refrigeration. Air
confectioner’s work. Decorating dried decorations
sugar beaten with cookies and bread last for months.
a little vinegar or houses. Tints to
lemon juice. Can pastel to dark
be made in colors.
different
consistencies.
Whipped Cream Beaten with sugar. Can be used as a Must remain
Creamy, delicate Can be flavored. filling and frosting. refrigerated.
sweetness, Stabilized for Can be piped to
perishable. longer life with form soft
gelatin. decorations. Tints
in pastel colors.
Table 9. Typs of Icing, Fillings and Glazes
Ways to Present and Display Bakery Products:

Trays – delivering a baked product in a neat tray presentation will gives an
impression of dedication and attention to the preparation , hence a perception of
tastier food.
Cellophane bags – these are usually clear and transparent. A better moisture
barrier, stronger and use to protect the product from outside contamination. It is
one of the best choice in presentating product and preserving its freshness.
23
Boxes – it provides special protection to secure the baked products during the
transportation. Some people prefer to use boxes with windows due to
attractiveness, uniqueness and creativity.
Doilies - an ornamental mat, typically made of paper or fabric, and variously
used for protecting surfaces in food service presentation, or as a head covering or
clothing ornamentation. It is placed under the product to avoid contamination and
makes the product more attractive and impressive.
Labels – this is part of the packaging to indicate the contents, product
specifications, contact details, health and safety warnings and guidelines for use,
and any additional marketing, branding, or pricing information that applies to a
product.
Glass Vase/Jar – these are utilitarian or decorative ceramic or glass.
Learning
Outcome Store Bakery Products
3
Storing is an important process in baking to ensure that bakery products

are in good condition after the preparation. Baked goods must be properly stored to
avoid the risk of food contamination. The maintenance of the required food
temperature and proper storage will help to prolong its shelf-life and to preserve its
freshness and quality.
In this lesson, you will learn the different ways or techniques in storing
bakery products. It also includes the different methods of food packaging to protect
the products from damages and to provide safe storage for shipping.
How to Store Baked Products

Baked How to Store Where to Store How to Refresh
Products
Bread and Ideally at room Relatively dry, a place Stale bread and rolls,
rolls general temperature well above floor level, for all practical
storage 75˚F to 85˚F in in a unit cleaned daily purposes, cannot be
adequate space and scrubbed weekly; refreshed for optimum
to prevent away from strong quality. Two or three
crushing. odors particularly fish, days-old bread,
onions, cabbage, however, can be used
garlic, meats and toasted.
especially paints and
cigarettes smokes.
Soft-crushed In original Refrigerate to prevent Frozen goods:
breads, rolls, wrappers mold growth, Thaw as rapidly as
24
sweet rolls (moisture and accelerates staling. possible or in oven at
vapor proof) to Store in freezer to 325˚F for 20 minutes.
prevent drying retard stalling in Leave wrapper on for
out. moisture-vapor-proof room temperature
wrapping. thawing.
Hard-crushed Unwrapped In areas with Frozen goods:
breads and circulating relatively Thaw wrapped as
rolls. dry air. Hard-crushed rapidly as possible, re-
goods in general have crisp by heating
a short shelf life since uncovered in a 400˚F
moisture from the oven for about 5
crust making it soft minutes. Should be
and tough or “soggy”. served immediately.
Can be stored in
freezer, wrapped
loosely in paper, but
keep best when frozen
partly baked in vapor-
proof wrapping.
Cupcakes and Covered or Relatively dry, a place Thaw frozen cupcakes
muffins boxed to well above floor level, and muffin, wrapped at
prevent drying in a unit cleaned daily room temperature. Use
out. and scrubbed weekly; within two days for
away from strong best quality.
odors particularly fish,
onions, cabbage,
garlic, meats and
especially paints and
cigarettes smoke.
Crisp cookies Covered boxed. Loosely covered Thaw at room
container. May be temperature. Heat in
frozen. open shallow pan in
300˚F oven for to 5
minutes to refresh.
Soft, chewy Covered Airtight metal Thaw at room
cookies tightly. container in cool temperature. Heat in
place. open shallow pan in
300˚F oven for to 5
minutes to refresh.
Table 10. How to Store Baked Products
Freezer Storage Chart

How to Thaw or
How to Prepare for
Bread Storage Reheat for
Freezing
Serving
Yeast Bread
 Baked Prepare and bake as Up to 6 months. Thaw in
usual. Cool to room wrappings at
temperature. Wrap room
in moisture-vapor- temperature or
proof material, seal. remove from
25
wrappings,
reheat in 300˚F
oven 25 to 30
minutes.
 Unbaked Prepare as usual, 1-2 weeks Thaw in
shape, put into pan. wrappings in
Wrap in moisture- refrigerator
vapor-proof overnight. Let
material,seal. rise in warm,
moist place until
doubled. Bake as
usual.
Biscuits
 Baked Prepare and bake as 2-3 months Thaw in
usual. Cool to room wrappings in
temperature. Wrap 250˚F oven
in moisture-vapor- about 20
proof material, seal. minutes or thaw,
wrapped at room
temperature 1
hour, in 300˚F
oven, about 10
minutes.
 Unbaked Mix , roll and cut as 3-4 weeks Thaw unwrapped
usual. Freeze about 1 hour.
without wrapping Bake as usual or
(about 2 to 4 bake unwrapped
hours). Wrap in in 425˚F oven 20
moisture-vapor- to 25 minutes.
proof materials,
placing piece of
wrapping material
between each
biscuits.
Muffins
 Baked Prepare and bake as 3-4 months Thaw in
usual. Cool to room wrappings at
temperature, wrap room
in moisture-vapor- temperature or
proof material, seal. remove from
wrappings,
reheat in 300˚F
oven 25 to 30
minutes.
 Unbaked Mix as usual. Fill 3-4 weeks Thaw unwrapped
paper baking cups at room
2/3 full. Freeze 2 to temperature for
4 hours. Wrap in about 1 hour.
moisture-vapor- Bake as usual.
proof materials,
seal.
Table 11. Freezer Storage Chart
26
Storing Techniques
1. Wrapping – a paper or plastic used to cover and protect products.

2. Packaging material – materials used for wrapping or covering goods to
protect them and make it more attractive and presentable.
3. Cold Storage – the process of preventing perishable food on a large scale at a
low temperature of above freezing point (0˚C-32˚F).
4. Chilling – method in which raw or processed food is cooled to a temperature
between (0˚C-5˚C).
5. Freezing - is a phase transition where a liquid turns into a solid when
its temperature is lowered below its freezing point (0˚C or 32˚F). A method of
preserving food by lowering the temperature to inhibit microorganism
growth.
6. Refrigerator – an appliance used for keeping something, especially food or
drink, cold so that it stays fresh usually in a fridge.
What’s More
Independent Activity 1.1

Directions: Read and analyze the following statement carefully. Match column A to
column B. Write your answer in your answer sheet.
Column A Column B
_____ 1. It is used to measure a large quantity A. Cookie Press
of ingredients. B. Dough Cutter
_____ 2. A motored powered device used to stir C. Mixing bowl
and blend mixtures used in baking. D. Mortar and pestle
_____ 3. It is used to cut fat or shortening. E. Oven
_____ 4. It has a sharp edge used to cut the dough. F. Pastry Blender
_____ 5. An quipment with an enclosed space G. Stand Mixer
essential for producing bakery products. H. Timer
_____ 6. Used for hand mixing and stirring mixtures. I. Weighing Scale
_____ 7. A hollow dish with the sloping side where J. Wooden Spoon
ingredients are mixed.
_____ 8. It is use to pound or ground ingredients.
_____ 9. It is used to shape and mold cookies.
_____ 10. A device that can be set to turn on and
off at a certain time of ingredients.
27
Independent Assessment 1.1
Directions: Read and analyze the following statement carefully. Identify the needed
tools, utensils, and equipment in each procedure. Choose your answer inside the
box below then write it in your answer sheet.
Liquid Measuring
Baking Sheet Dough Cutter Flour Sifter
Measuring Cup Spoon
Rubber Weighing
Mixing Bowl Oven Rolling Pin
Scraper Scale
_____ 1. Separate the finer particles of flour then remove the lumps.
_____ 2. Measure 1 kg. of flour, ½ kg. cocoa and powdered milk and ¼ kg. of sugar.
_____ 3. Prepare the following amount of ingredients such 1 tablespoon of baking
powder, ¼ tsp. baking soda and ½ tsp. salt.
_____ 4. Calibrate the indicated amount of liquid ingredients in the recipe.
_____ 5. Combine or pour in together all the ingredients.
_____ 6. Scrape the side of the bowl.
_____ 7. Flatten the dough into a floured surface.
_____ 8. Cut the dough into small pieces with the desired amount or weigh.
_____ 9. Arrange each piece of dough into a pan.
_____ 10. Bake for 10-15 minutes in 375˚F.

Directions: Read and analyze the following statement carefully. Solve the
crossword puzzle using the given clue or definitions below. Write the correct answer
in your answer sheet.
ACROSS
1
3 It provides moisture to rehydrate

and activate the yeast and bring 2
together any other dry ingredients. 3
4 It is a process of beating eggs and 4
cream to fill them with air and 5 6

&
make them thick and fluffy. 7 8
6 Combination of two motions 9
cutting vertically through the

mixture and turning over and over
by gliding the spoon or rubber 10
scraper across the bottom of the

mixing bowl at each turn.
7 A sweet crystalline substance
obtained from various plants.
9 substance responsible for the expansion of the dough and batter which
increases the volume of baked products.
10 It is often done with a wooden spoon, rotating it through a mixture as long as
necessary usually until the ingredients are combined.
28
DOWN
1 This is working with two ingredients very gently to retain air in the mixture.
5 It is done by rubbing one or two ingredients in a bowl with the help of a wooden
spoon or electric mixer to make a soft fluffy mixture.
8 It is done to incorporate air in a mixture by mechanical agitation.
2 Mixing fat and flour with the use of a pastry blender or two knives in a scissor-
like manner.

Directions: Find and select the related words or terms in baking inside the puzzle
by drawing a straight line. Define each word in a simple sentence. Write it in your
answer sheet. (10 items)
Note: 1 point each word/term and another 1 point for its definition.
C I Z M B D K E M S G B D Y
V A D U R S U N U S I E A D
M S X G F K E C F L O U R M
U D P U N K D T F L A F K C
L S H O R T E N I N G B E E
T N A D N D V U N A V R S T
K V W T X G D L S M I E T U
S H J H D Y E N M D I A J S
N Y D G J D U D G K I D L J
S A N I T A T I O N A S H S
K L D A T N I O Z U C G X X
A F G R D G C G U M G K F B
D F J T F W H I B E S H B T
R G J S J L E A N D O U G H

Directions: Read and analyze the following statement carefully. Rearrange the
following steps in baking by indicating the numbers 1 to 10 to set it in order. Write
the correct answer in your answer sheet.
_____ Pre-heat the oven at the desired temperature.
_____ Cool the baked products then stored it properly.
_____ Bake in a pre-heated oven and make sure to follow the stated time and
temperature in the recipe.
_____ Prepare the pan/pans needed specied in the recipe.
_____ Check all the necessary ingredients, gather and arrange them according to
the sequence of their preparation.
_____ Test for doneness.
29
_____ Measure the ingredients using correct utensils according to the amounts
required in the recipe.
_____ Read, study and follow the recipe carefully.
_____ Observe the correct hand and mixing techniques in preparing the batter
or dough.
_____ Prepare all the utensils needed for measuring, mixing and baking.

Directions: Read and analyze the following activity. Convert the following units of
weights and volume. Use the standard table of weights and measures to serve as
your guide for the conversion. (See Table 4, page 14)
1. 5 tablespoon = _______________ milliliters
2. 24 quarts = __________________ gallons
3. 3 pounds = __________________ grams
4. 6 ounces = __________________ grams
5. 80 tablespoon = _____________ cups
6. 36 teaspoon = _______________ tablespoon
7. 9 kilogram = _________________ pounds
8. 7 grams = ___________________ ounces
9. 18 pints = ___________________ quarts
10. 4 pounds = _________________ ounces

Directions: Read and analyze the following activity. Prepare the needed
ingredients, tools and equipment. Follow the recipe carefully and answer the guide
questios. Write it in your answer sheet.
Note: Don’t forget to wear PPE and follow the safety rules and regulations.
BOILED ICING
Ingredients: Procedure:
 1 ½ cup sugar 1. Put egg whites, sugar, water and syrup on top of
 ¼ tsp. cream of tartar doble broiler.
or 1 tbsp. white corn 2. Beat until mixed well.
syrup 3. Place over rapidly boiling water.
 1/8 tsp. salt 4. Beat constantly with electric mixer or electric beater
 1/3 cup water 7 minutes or until it will stand or peaks when
 2 egg whites beater is raised.
 1 ½ tsp. vanilla 5. Remove from heat. Add vanilla. Beat.
6. Fills and frosts a selected type of bakery product.
Guide Questions:
1. What did you feel while doing the activity?
2. What are the problems that you have encountered?
3. Which is the challenging part of the activity? Why?
30
4. What is the difference when the baked product is filled and frosted with icing?
5. How will you improve your performance and your product?

Directions: Read and analyze the activity. Prepare the needed materials then follow
the given procedure. Rate the following:
* Finished output/box using the rubrics below in Table 12.
* Performance Level using the rubrics in Table 15 & 16. (See page 37-38)
Note: Always observe safety rules and regulations.
SIMPLE BOX
Materials: Procedure:
1. Prepare the needed materials.
 Cardboard 2. Get 1 piece of clean cardboard.
 Ruler 3. Use a ruler to draw a line across the bottom of the
 Pencil paper.
 Scissors 4. Use the width of the ruler so nice and easy. This
 Glue line will be the depth of the box.
 Ribbon (any color and 5. Turn the paper around, and then do exactly the
design) same again.
6. Fold the paper/card over the line.
7. Fold the card over to the inside of the line, and
make a fold line.
8. Open it out then, do exactly on the other side.
(There should be two fold lines at the middle of
the paper/card)
9. Use a ruler to draw a line and do the same with the
other side of the paper/card.
10. Draw in the middle lines to make it easier to see.
11. Take a scissors, then cut the short lines all the way
of the sides.
12. Bend over the tops, apply some glue, and then start
sticking the box together.
13. Do the same with the led the let it dry.
14. Present the finished output.
SCORESHEET FOR SIMPLE BOX

Performance Level
Dimension Very Needs No
Excellent Satisfactory Points
Satisfactory Improvement attempt
(4 pts.) (2 pts.) Earned
(3 pts.) (1 pt.) (0)
1.Durabili-
ty
2. Creativi-
ty
3. Unique-
ness
31
4. Neat-
ness
5. Cost
value
Table 12. Scoresheet for the Box
What I Have Learned
Directions: Read and analyze the following statement carefully. Fill in the blanks
with the correct answer then write it in your answer sheet.
1. The process of cooking food inside an enclosed space or in an oven is called
_______________.
2. There are seven classifications of baking tools and equipment and those are the
following:
a. _____ b. _____ c. _____ d. _____ e. _____ f. _____ g. _____
3. If the needed ingredient is unavailable we can use the conversion and
_______________ of ingredient.
4. The kind of dough that made from the basic ingredient is called _______________
while _______________ has contain, butter, nuts, dried fruits, eggs, flavorings, and
more sugar.
5. The _______________ method mixes part of the liquid, flour, and all of the yeast to
make a soft mixture which is set aside to rise until bubbly while, _______________
method combines all the ingredients together at one time to make the dough.
6. The different example of bakery products are the following:
a. _____ b. _____ c. _____ d. _____ e. _____

7. The 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 is called _______________.
and prevent diseases is called _______________.
9. _______________ is a type of glaze which is made from heavy paste of egg whites
and confectioner’s sugar beaten with a little vinegar or lemon juice and can be
made in different consistencies.
10. Storing is an important because _____________________________________________.
32
What I Can Do
Directions: Read and analyze the following activity. Prepare the needed
ingredients, tools and equipment. Follow the recipe carefully and then rate your
product using the rubrics in Table 13 (See page 37) and your performance using
the rubrics in Table 15 and 16 (See page 38 and 39).
Note: Don’t forget to wear PPE and follow the safety rules and regulations.
DINNER ROLL
Mixture 1: 1. In a large mixing bowl, combine bread flour and
 1 ¼ cup bread flour butter. Mix well. Add the sugar and yeast. Rub
 1/8 bar butter the dry ingredients with your hands until all
(softened) ingredients were distributed equally.
Mixture 2: 2. Beat egg and combine to water and salt.

 3 tablespoon sugar
 ½ tablespoon yeast 3. Pour all liquid ingredients to dry ingredients and mix
well. Knead for 15-20 minutes.
Mixture 3:
 ¼ cup beaten egg 4. When the dough is already smooth and elastic and
 1/8 tsp iodized salt blisters are showing, from a ball and set aside for
20-25 minutes or until it doubles in size.
Mixture 4:
5. Punch the dough. Flatten the weight to 45 grams or
 Egg wash
make it to 7 pieces.
6. Arrange in baking sheet and set aside for 30 minutes

or until it increases its size.
7. Bake for 10-15 minutes in 375˚F.
Assessment
Directions: Read and analyze the following statement carefully. Choose the letter
of the correct answer then write it in your answer sheet.
33
1. What is the equivalent of 1 cup when it converts into tablespoon?
A. 8 tablespoon B. 12 tablespoon C. 16 tablespoon D. 20 tablespoon
2. A technique wherein one or two ingredients are mix in a bowl with the help of a
wooden spoon or electric mixer to make a soft fluffy mixture.
A. Beating B. Creaming C. Cutting In D. Folding
3. A kind of dough made from the basic ingredient for bread such as flour, yeast,
water, a little sugar, and shortening.
A. Lean dough B. Rich Dough C. Sponge dough D. Straight
dough
and prevent diseases.
A. Contamination B. Precaution C. Sanitation D. Segregation
5. An icing or filling made of butter and milk which are beaten together, and then
confectioner’s sugar is added.
A. American Butter Cream C. Royal Icing
B. Jam and Jellies D. Whipped Cream
6. A technique where paper or plastic materials are used to cover and protect the
baked products.
A. Decorating B. Presenting C. Storing D. Wrapping
7. Typically a ring-shaped like bake product made from sweetened dough.
A. Cakes B. Cookies C. Doughnuts D. Pastries
8. These are powder made from cereal grains, milled wheat, and other root crops.
A. Cocoa B. Baking powder C. Flour D. Sugar
9. What is the ideal room temperature when storing breads and rolls?
10. An equipment with an enclosed space essential for producing bakery products.
A. Dough mixer B. Oven C. Proofer D. Refrigerator
11. This method combines all the ingredients together at one time to make the
dough then, it is kneaded and set aside to rise.
A. Lean Dough Method C. Sponge dough method
B. Rich dough Method D. Straight dough
12. This process separates the finer from the coarser particles of dry ingredients.
A. Kneading B. Measuring C. Mixing D. Sifting
13. These are made with more butter which makes the finished product richer in
taste than the other types of cookies.
A. Bar cookies B. Drop cookies C. Pressed cookies D. Rolled
cookies
14. A process of cooking food inside an enclosed space or in an oven.

A. Baking B. Grilling C. Roasting D. Steaming
15. What is the suggested oven temperature in baking quick breads?
34
Additional Activities
Directions: Read and analyze the following suggested activities/projects. Prepare

the needed ingredients, tools and equipment. Follow the recipe carefully and then
rate your product using the appropriate rubrics in Table 13 or 14 (See page 37)
and, your performance using the rubrics in Table 15 and 16 (See page 38 and 39).
SUGGESTED PROJECTS:
PAN DE SAL
 1 kg. bread flour 1. Dissolve yeast in ¼ cup lukewarm water. Sprinkle
 1 ½ tbsp. instant with 1 tbsp. sugar. Allow to stand for 8-10
yeast minutes.
 ¼ cup lukewarm
water 2. Combine water, oil, salt and sugar. Stir until salt
 200 g. brown sugar and sugar are dissolved. Set aside.
 2 tbsp. oil
 2 tsp. rock salt 3. In a separate bowl, place bread flour and make a
 1 tsp. vanilla well at the center and then add the yeast mixture,
and follow the liquid mixture. Mix thoroughly.
 150 g. lard
 2 cups water
4. Transfer dough on a floured board and start
kneading. Continue kneading until dough is
smooth. (Approximately 25 minutes).
5. Shape into smooth ball and grease all sides with

lard. Place in a slightly greased bowl. Cover with
damp clean cloth. Allow to rise until it double in
size, approximately 1 ½ hours, then punch down
dough.
6. Cut dough into two, then roll each half into a round
log about 30 cm. x 2 ½ cm.
7. Cut into 12 equal pieces. Dredge with bread crumds.
8. Place on greased baking sheets with one side of each

piece facing up, about 2 ½ cm. apart. Let it rise
until double its size. Bake in a pre-heated oven at
350˚F for 15-20 minutes.
CINNAMON ROLL
 1 tbsp. yeast 1. Mix together yeast, sugar, water and milk. Cover for
35
 1 tsp. sugar 5 minutes.
 ½ cup water
 2 cups milk 2. Add in butter, sugar, salt, vanilla and flour. Let it
 3 tbsp. butter rise for 25 minutes.
 ¼ cup sugar
 1 tsp. salt 3. Roll on floured table.
 ½ tsp. vanilla
4. Spread filling, roll and cut to 1” thick.
 3 cups all-purpose
flour
5. Place on greased pans and let it rise for 30 minutes.
Filling
6. Pre-heat 350˚F, bake for 20 minutes.
 ¼ cup softened
butter
 1/3 cup brown sugar
 2 tsp. cinnamon
 ¼ cup chopped
cashew nuts
 ½ cup raisins
Greasing mixture on
pan
 ¼ cup maple syrup,
optional
 ¼ cup brown sugar
 ¼ cup white sugar
 ¼ cup butter
SPANISH BREAD / PAN DE COCO / CHEESE BREAD

Dough 1. Prepare the desired filling and/or topping. Set aside.
 1 kg. bread flour
 2 tbsp. instant yeast 2. Dissolve yeast in ¼ cup lukewarm water. Sprinkle
 ¼ cup lukewarm with 1 tbsp. sugar. Allow to stand for 8-10
water minutes.
 2 cups water
 100 g. brown sugar 3. Combine water, oil, salt and sugar. Stir until salt
 2 tbsp. oil and sugar is dissolved. Set aside.
 2 tsp. rock salt
4. In a separate bowl, place bread flour and make a
 1 tsp. vanilla
well at the center. Then add yeast mixture, follow
 75 g. lard by the liuid mixture. Mix thoroughly.
5. Transfer dough on a floured board and start

Spanish Bread Filling kneading. Continue kneading until dough is
(Mix and cook together) smooth. (Approximately 20-25 minutes)
 ½ butter 6. Shape into smooth ball and grease all sides with
 1/3 cup brown sugar lard. Place in slightly grease bowl. Cover with
 ½ cup bread crumbs damp clean cloth. Allow to rise until double in
 ½ tsp. vanilla size approximately 1 ½ hours. Then punch down
36
dough.
Pan De Coco Filling
(Mix and cook together) 7. Shape and add fillings and/or topping.
 1 pc. young coconut 8. Arrange in grease cookie sheet.

(grated)
 1 cup brown sugar 9. Allow to rise for the second time until double in size.
 1 tsp. vanilla
10. Bake until done (10-15 min at 350˚F).
Cheese Bread Toppings
(Cut in butter and milk
then add sugar)
 ¼ cup butter
 1 cup powdered milk
Chocolate Chip Cookies

 1 1/8 cup flour 1. Sift flour, baking soda and salt together.
 ¼ tsp. baking soda
 ½ tsp. salt 2. Cream shortening, brown sugar and granulated
 ¼ cup shortening sugar together.
 ¼ cup sugar
 1 egg. beaten 3. Add egg and vanilla. Beat thoroughly.
 1 tsp. vanilla
4. Add sifted dry ingredients.
 ½ pound semi-sweet
chocolate or chocolate
5. Fold in chocolate/chocolate chips cut into small
chips
pieces.
6. Dropfrom teaspoon onto greased cookie sheet.
7. Bake in moderate oven (350˚F) about 10 minutes.

Make 50 cookies.
Cheese Biscuits
 2 cup all-purpose 1. Sift flour and baking powder together.
flour
 1 tbsp. baking powder 2. Cut in butter until mixture resembles cornmeal.
 5 tbsp. butter or
margarine 3. Add cheese and milk to form soft dough.
37
 ¼ cup grated cheddar
cheese 4. Turn dough out on a lightly floured board and knead
 1 egg, beaten for 30 seconds.
5. Roll the dough out ¼ inch thick, and with a biscuit

cutter cut out rounds.
6. Put half of the rounds on a baking sheet and top

each with grated cheese.
7. Brush the biscuits with the lightly beaten egg.
8. Bake in a hot oven (375˚F) for 15 minutes or until

they are golden.
Banana Muffin
 1 ½ cup all-purpose 1. Pre-heat the oven to 350˚F. Coat muffin pans with
flour non stick or use paper liner. Sift together the
 1 tsp baking powder flour, baking powder, baking soda, and salt. Set
 1 tsp baking soda aside.
 ½ tsp. salt
 3 large bananas, 2. Combine bananas, sugar, egg and melted butter in a
mashed large mixing bowl. Fold in flour mixture, and mix
 ¾ cup white sugar until smooth. Scoop into muffin pans.
 1 egg
3. Bake in pre-heated oven. Bake mini muffins for 10 to
 1/3 cup butter,
15 minutes, and large muffins for 25 to 30
melted
minutes. Muffin will spring back when lightly
topped.
STANDARD SCORE SHEET FOR BREADS AND MUFFIN

NOTE: Use this score sheet / rubrics in rating your product.
Excellent Very
CHARACTERISTICS Good (3) Fair (2) Poor (1)
(5) Good (4)
External Characteristics
1. Shape:
well-proportioned;
38
symmetrical; rounded top
2. Size:
large but not airy;
proportional to weight
3. Color:
even; rich golden brown
4. Crust:
tender; crisp; even
thickness; free from
cracks
Internal Characteristics
1. Color:
creamy white; free from
streaks
2. Grain:
fine; thin-walled cells,
evenly distributed
3. Texture:
tender; soft; slightly moist
4. Flavor:
“wheaty” sweet
Total Points:
Comments/Suggestions:
Table 13. Standard Scoresheet for Breads and Muffins
STANDARD SCORE SHEET FOR COOKIES AND BISCUITS

NOTE: Use this score sheet / rubrics in rating your product.
CHARACTERISTICS
External Characteristics Excel- Very
Good Fair Poor
Refri- lent Good
(3) (2) (1)
Drop Bar Rolled Molded (5) (4)
gerated Biscuits
Cookies Cookies Cookies Cookies
Cookies
Size and Shape:
Fairly
Uniform, Retains Uniform, Uniform,
uniform, Uniform.
will hold shape of thin thin
mound thin slices
shape cutter slices slices
shape
Color:
Lightly Lightly Lightly Lightly Lightly Lightly
browned browned browned browned browned browned
Internal Characteristics
Texture:
Crisp,
thin,
Slightly Crisp,
Slightly Crisp, Crisp, slightly
moist, thin,
moist tender tender moist if
tender flaky
thick,
tender
Flavor:
Pleasing, Pleasing, Pleasing, Pleasing, Pleasing
Pleasing,
no off no off no off no off , no off
no off
flavor, flavor, flavor, flavor, flavor,
flavor, rich
rich rich rich rich rich
39
Total Points:
Comments/
Suggestions:
Table 14. Standard Score Sheet for Cookies and Biscuits
PERFORMANCE CRITERIA CHECKLIST

Performance Level
Very Needs No
Dimension Excellent Satisfactory Points
Satisfactory Improvement attempt
(4 pts.) (2 pts.) Earned
(3 pts.) (1 pt.) (0)
Uses tools and
Uses tools Uses tools and Uses tools and
equipment
1. Use of and equipment equipment
incorrectly
tools and equipment correctly and correctly but No
and with less
equip- correctly and confidently with less attempt
confidence
ment confidently at most of the confidence
most of the
all times time sometimes
time
Manifests
Manifests
understanding
Manifests Manifests understanding
of the step-by-
very clear clear of the step-by-
step
understandin understand- step No
procedures
g of the step- ding of the procedures attempt
but seeks
2. Applica- by-step step-by-step but seeks
clarification
tion of procedures procedures clarification
most of the
proce- sometimes
time
dures
Works Works Works with
independent- independently ease and Works with
ly with ease with ease and confidence but assistance No
and confidence with most of the attempt
confidence at most of the assistance time
all times time sometimes
Observes
Observes Observes
3. Safety safety Does not
safety safety No
work precautions observe safety
precautions precautions attempt
habits most of the precautions
at all times sometimes
time
Task is
completed
Task is Task is Task is nearly
following the
completed completed completed
4. Coplete- procedures
following the following the following the No
ness of with
procedures procedures procedures attempt
task improvement
and with best and with good but with poor
/innovation
output output output
and excellent
output
Work Work
Work completed completed
5. Time Work
completed with 1-30 with 31-60 No
Manageme completed
within the minutes minutes attempt
nt ahead of time
alloted time beyond the beyond the
alloted time alloted time
40
Total Points Earned
Table 15. Performance Criteria Checklist
PERFORMANCE LEVEL
Can perform this skill without supervision
4 Advanced and with initiative and adaptability to
problem situations.
Can perform this skill satisfactory without
3 Proficient
assistance or supervision.
Can perform this skill satisfactory but
2 Approaching to Proficiency requires some assistance and/ or
supervision.
Can perform parts of this skill satisfactorily,
1 Basic but requires considerable assistance and/ or
supervision.
Table 16. Performnace Level
Answer Key
41
What I Know What's In What’s New
1. C Bread 1. Accuracy
2. D 2. Mixing
3. C Cake 3. Sanitation
4. B Pastries 4. Measurement
5. B 5. Recipe
6. A Doughnuts
7. D
8. A Pizza
9. C
10.C
11.C
12.D
13.D
14.C
15.A
What’s More What’s More What’s More

Independent Acticity 1 Independent Independent Acticity 2
1. I Assessment 1 Across
2. G 1. Flour sifter 3 Liquid
3. F 2. Weighing scale 4 Whippping
4. B 3. Measuring spoon 6 Cut & Fold
5. E 4. Liquid measuring 7 Sugar
6. J cup 9 Leavening
7. C 5. Mixing bowl 10 Stirring
8. D 6. Rubber scraper Down
9. A 7. Rolling pin 1 Folding
10.H 8. Dough cutter 5 Creamimg
9. Baking sheet 8 Beating
10. Oven 2 Cutting-in
42
What’s More
Independent Assessment 2 (In any order)
1. Sanitation - the process of promoting hygiene and sanitary practices to
promote good health and prevent diseases.
2. Bread – bake products made of flour, water and yeast or leavening agent and
mixed with other ingredients.
3. Flour – powder made from cereal grains, milled wheat, and other root crops.
4. Muffin – a small domed cake or quick breads made from batter or dough.
5. Cookies – a small sweet cake, typically round, flat and crisp.
6. Egg – it has protein content and serves as emulsifying, thickening and
binding agent.
7. Straight dough – this method combines all the ingredients together at one
time to make the dough. Then, it is kneaded and set aside to rise.
8. Sponge dough – this method mixes part of the liquid, flour, and all of the
yeast to make a soft mixture which is set aside to rise until bubbly.
9. Lean dough – a kind of dough made from the basic ingredient for bread such
as flour, yeast, water, a little sugar, and shortening.
10. Shortening - any type of fat used to shorten baked goods and makes the
product flaky and tender.
What’s More What’s More What’s More

Independent Activity 3 Independent Independent Activity 4
1. 4 Assessment 3
2. 10 1. 74 Answer may vary
3. 8 2. 6
4. 5 3. 1,390.77
5. 2 4. 170.10 Independent
6. 9 5. 5 Assessment 4
7. 6 6. 12
8. 1 7. 19.89 Performance output
9. 7 8. 0.245 and rating may vary
10. 3 9. 9
10. 64
43
What I Have Learned
1. Baking
2. (In any order)
a. Preparatory tools d. Cutting tools g. Equipment
b. Measuring tools e. Baking pan
c. Mixing tools f. Decorating tools
3. Substitution
4. Lean dough, Rich dough
5. Sponge dough method, Straight dough method
6. (In any order)
a. Bread b. Doughnut c. Muffin d. Cookies e. Biscuits
7. Cut and Fold
8. Sanitation
9. Royal icing
10. (Answer may vary)
44
References
Books
Department of Education, Bread and Pastry Production Manual. Pasig City
Philippines: Department of Education, 2016.
Department of Education, Learning Module on Bread ad Pastry Production NC II
Websites
Professional Baking. Google Books. (2020). Retrieved 8 July 2020, from
https://books.google.com.ph/books?
id=YrQZi41PqKEC&pg=PA382&lpg=PA382&dq=importance+of+doilies+in+bakin
g&source=bl&ots=TPcsG5SGZK&sig=ACfU3U0JoDQlu93k9YELdLK--
r_zH4dpJg&hl=en&sa=X&ved=2ahUKEwjU05yQ2-
rpAhWRvZQKHaVXCQEQ6AEwGnoECAkQAQ#v=onepage&q=importance%20of
%20doilies%20in%20baking&f=false.
https://tinyurl.com/y8ou3yty
https://tinyurl.com/ybp8m35m
https://tinyurl.com/ybbu9pdt
https://tinyurl.com/ycf9lste
https://dictionary.cambridge.org/us/dictionary/english/wrapping
https://dictionary.cambridge.org/us/dictionary/english/packaging
https://en.wikipedia.org/wiki/Freezing
https://tinyurl.com/ybeblww7
https://tinyurl.com/y97lfvrz
https://tinyurl.com/y8hlmkgo
https://tinyurl.com/yan6dj3m
https://tinyurl.com/y8o9syfb
https://tinyurl.com/ydclz4l7
45
For inquiries or feedback, please write or call:
Department of Education – (Bureau/Office)
(Office Address)
Telefax:
Email Address:
46
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Bread and Pastry

Published by the Department of Education

Development Team of the Module

Printed in the Philippines by ________________________

Department of Education – Region (Ex. Department of Education-Region III)

Office Address: ____________________________________________

Welcome to the Bread and Pastry Production NC II Alternative Delivery Mode

This module was collaboratively designed, developed and reviewed by educators

Notes to the Teacher

For the learner:

Welcome to the Bread and Pastry Production NC II Alternative Delivery Mode

This module has the following parts and corresponding icons:

What I Know This part includes an activity that aims to

What’s In This is a brief drill or review to help you link

What’s New In this portion, the new lesson will be

What is It This section provides a brief discussion of

What’s More This comprises activities for independent

What I Have Learned This includes questions or blank

What I Can Do This section provides an activity which will

Assessment This is a task which aims to evaluate your

Additional Activities In this portion, another activity will be given

Answer Key This contains answers to all activities in the

References This is a list of all sources used in

The following are some reminders in using this module:

Unit of Competency: Prepare and Produce Bakery Products

Module Title: Preparing, Decorating and Storing Bakery Products

Learning Outcome 1. Prepare Bakery Products

After going through this module, you are expected to:

1. Select, measure and weigh required ingredients according to recipe or

Welcome to Bread and Pastry Production!

Baking is a process of cooking food which is an enjoyable activity. You will

Direction: Select the example of baked products in Column A then write it in

Notes to the Teacher

RCACAYUC 1. The quality or state of being correct and precise.

Flour sifter – it is used to separate

Spatula – used for leveling-off the dry

Pastry brush – it is used to grease the

Mortar and pestle – it is used to

Rolling pin – it is used to flatten or

Utility tray – used to hold the

Measuring spoon – it is used to

Dry measuring cup – it is composed

Liquid measuring cup – it is made of

Timer – a device that can be set to

Mixing bowl – a hollow dish with the

Wooden spoon – used for mixing and

Wire whisk – it is used to beat or whip

Rubber scraper – used to scrape the

Pastry blender – it is used to cut fat

Dough cutter – it has a sharp edge

Paring knife – has a sharp blade used

Cookie cutter – it has a sharp edge

Baking sheets - a flat aluminum

Loaf pan – it is used to bake loaf

Muffin pan – it is used for baking

Cookie press – it is used to shape and

Pastry bag – a funnel shaped

Pastry tip – a pointed metal or plastic

STAND MIXER – a motored powered

OVEN – equipment with an enclosed

Table 1. Baking Tools, Utensils and Equipment

Major Ingredients in Baking

Flour – powder made from cereal grains, milled

a. ___ b. _ c. _ d. _ e. ___