BREAD AND PASTRY PRODUCTION NC II - 1st Edition 2016

DEPED COPY
Bread and Pastry

Production
Manual
This learning resource was collaboratively developed and

reviewed by educators from public and private schools, colleges, and/or
universities. We encourage teachers and other education stakeholders to
email their feedback, comments and recommendations to the Department
of Education at action@deped.gov.ph.
We value your feedback and recommendations.
Department of Education
Republic of the Philippines
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means - electronic or
mechanical including photocopying – without written permission from the DepEd Central Office. First Edition, 2016.
Bread and Pastry – Technical-Vocational-Livelihood Track
Manual
First Edition 2016
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COPY
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Published by the Department of Education

Secretary: Br. Armin A. Luistro FSC
Undersecretary: Dina S. Ocampo, PhD
Development Team of the Bread and Pastry Production Manual
Writers: Aniceta S. Kong Anecita P. Domo,

Cristeta M. Arcos Maila A. Dogelio
Reviewers: Prof. Emelita Nuyda Jocelyn de Jesus

Layout Artist: Christian Bjorn R. Cunanan
Illustrator: Eric S. De Guia Fermin Fabella
Cover Artist: Ricardo Jose V. Santillan III Jason Villena
Management Team of the Bread and Pastry Production Manual
Bureau of Curriculum Development
Bureau of Learning Resources
Printed in the Philippines by Sunshine Interlinks Publishing House, Inc. 3F

Maine City Tower, 236 Tomas Morato Avenue,
Brgy. South Triangle, Quezon City
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Office Address: Ground Floor Bonifacio Building, DepEd Complex
Meralco Avenue, Pasig City, Philippines 1600
Telefax: (02) 634-1054, 634-1072, 631-4985
E-mail Address: blr.lrqad@deped.gov.ph / blr.lrpd@deped.gov.ph
ii
Introduction
The Technology and Livelihood Education (TLE) for junior high school and Technical
Livelihood-Vocational Education (TVL) for senior high school is one track 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. Learners in Grades 7 and 8 may take an exploratory course
on the subject; tackling common competencies that they would need, should they wish to
have a career in TLE/TVL. Their learnings and competencies are then further enhanced in
Grades 9 and 10, up to Senior High.
DEPED COPY
This learning resource focuses on the course Bread and Pastry Production (National
Certificate Level II) under Home Economics of the TLE/TVL track. The Department of
Education aims that this learning resource contributes to the attainment of the realization of
the overall goal of the K to 12 Basic Education Program, which is the holistic development of
every Filipino learner: equipped with 21 st century skills, adequately prepared for work, and
has gained the right knowledge, attitude, values and skills to start a business, acquire middle
level skills, and to advance in higher education.
Bread and Pastry Production Manual
This Manual includes information and activities to develop desirable values, skills
and understanding through step-by-step procedures and helpful techniques and guidelines
on how to prepare, present, display, and store bakery products, pastries, petit fours, cakes,
and desserts. Provisions for practical application to real life situation are also included for
lifelong learning.
To the Learner:
This Manual provides varied and relevant activities and opportunities to determine
your understanding of the key concepts and to demonstrate core competencies as
prescribed in the TESDA Training Regulation in Bread and Pastry Production.
This manual 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 (NC II).
Successful completion of this course ensures that you have acquired the essential
skills to be on your way to becoming a certified bread and pastry producer.
iii
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying – without written permission from the DepEd Central Office.
First Edition, 2016.
HOW TO USE THIS LEARNER’S MANUAL
Here are some reminders on how to use this material.
1. Answer the pre-assessment before you proceed to the different activities. The
DEPED COPY
pre-assessment determines how much you know about the lessons and
identifies the areas you ought to learn more. Your teacher will check and
analyze your score to determine your learning needs.
2. This learner’s manual contains relevant information and activities. Go over each
activity carefully. If you encounter difficulties, do not hesitate to consult your
teacher for assistance. Do not skip any topic unless you are told to do so.
REMEMBER that each activity is a preparation for the succeeding activities.
3. For every lesson/learning outcome, answer the self-check and perform the given
activities to enrich your knowledge and skills.
4. After successfully finishing the tasks, answer the post-assessment to be given by

your teacher. Your score will be analyzed and will be used by your teacher for
the computation of your grades.
5. Lastly, DO NOT mark the learner’s manual in any way.

iv
TABLE OF CONTENTS
Page
Introduction………………………………………………………................. iii
How to use this Learner’s Material ……………………………................. iv
Quarter I
Definition of Terms................................................................................. 2 Pre-
assessment..................................................................................... 4 Lesson 1:
Prepare and Produce Bakery Products
LO 1 Prepare Bakery Products................................................... 7
DEPED COPY Self Check 1.1.1.............................................................. 10

Activity 1.1.1.................................................................... 10
Self Check 1.1.2.............................................................. 16
Activity 1.1.2.................................................................... 16
Self Check 1.1.3.............................................................. 19
Activity 1.1.3 ................................................................... 20
Self Check 1.1.4.............................................................. 24
Self Check 1.1.5.............................................................. 29
Activity 1.1.4 ................................................................... 30
Activity 1.1.5 ................................................................... 42
LO 2 Decorate and Present Bakery Products............................ 43 Self
Check 1.2.1.............................................................. 45
Self Check 1.2.2.............................................................. 48
Activity 1.2.1.................................................................... 48
LO 3 Store Bakery Products....................................................... 50 Self
Check 1.3.1.............................................................. 53
Activity 1.3.1.................................................................... 57
Post-assessment.................................................................................... 59
Generalization......................................................................................... 62
Quarter II
Definition of Terms.................................................................................. 64 Pre-
assessment...................................................................................... 65 Lesson 2:
Prepare and Produce Pastry Products
LO 1 Prepare Pastry Products .................................................... 68 Self
Check 2.1.1............................................................... 73
Self Check 2.1.2............................................................... 78
Activity 2.1.1..................................................................... 78
Self Check 2.1.3............................................................... 87
Activity 2.1.2..................................................................... 87
Activity 2.1.3..................................................................... 90
Activity 2.1.4..................................................................... 93
Activity 2.1.5..................................................................... 95
Activity 2.1.6..................................................................... 96
v
Activity 2.1.7................................................................... 98
Activity 2.1.8................................................................... 100
Activity 2.1.9................................................................... 101
Self Check 2.1.4............................................................. 104
LO 2 Decorate and Present Pastry ........................................... 104 Self
Check 2.2.1............................................................. 107
Self Check 2.2.2............................................................. 110
Self Check 2.2.3............................................................. 111
LO 3 Store Pastry Products....................................................... 111 Activity
2.3.1................................................................... 114
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Post-assessment................................................................................... 115
Generalization....................................................................................... 118
Quarter III
Definition of Terms................................................................................ 120 Pre-
assessment.................................................................................... 123 Lesson 3:
Prepare and Present Gateaux, Tortes and Cakes
LO 1 Prepare Sponge Cake....................................................... 127 Self
Check 3.1.1 ............................................................. 127
Activity 3.1.1 ................................................................... 130
Self Check 3.1.2 ............................................................. 133
Self Check 3.1.3 ............................................................. 136 Self
Check 3.1.4 ............................................................. 153
Self Check 3.1.5 ............................................................. 155
Self Check 3.1.6 ............................................................. 157
Activity 3.1.2 ................................................................... 157
Activity 3.1.3 ................................................................... 159
Activity 3.1.4 ................................................................... 161
Activity 3.1.5 ................................................................... 163
LO 2 Prepare and Use Fillings................................................... 165 Self
Check 3.2.1.............................................................. 168
Self Check 3.2.2.............................................................. 171
Activity 3.2.1 ................................................................... 171
LO 3 Decorate Cakes.................................................................. 172 Self
Check 3.3.1.............................................................. 174
Activity 3.3.1 ................................................................... 177 LO 4 Present
Cakes.................................................................... 178 Activity
3.4.1 ................................................................... 181
LO 5 Store Cakes..............................................…...........……… 183 Self
Check 3.5.1.............................................................. 189
Activity 3.5.1 ................................................................... 189
Post-assessment.................................................................................... 191
Generalization.............................................................………................ 194
vi
Quarter IV
Definition of Terms................................................................................ 195 Pre-
assessment..................................................................................... 199 Lesson 4:
Prepare and Display Petit Fours
LO 1 Prepare Iced Petit Fours................................................... 202 Activity
4.1.1................................................................... 204 Activity
4.1.2................................................................... 206 Activity
4.1.3................................................................... 209
LO 2 Prepare Fresh Petit Fours................................................. 211 Activity
4.2.1................................................................... 213 LO 3 Prepare Marzipan Petit
Fours........................................... 215 Activity
4.3.1................................................................... 217
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Activity 4.3.2................................................................... 218 Activity
4.3.3................................................................... 220 LO 4 Prepare
Caramelized Petit Fours...................................... 223 Activity
4.4.1.................................................................... 226 LO 5 Display Petit
Fours............................................................. 227 LO 6 Store Petit
Fours…………………....................…………… 228
Lesson 5: Present Desserts (PD)

LO 1 Present and Serve Plated Desserts................................... 229 LO 2
Plan, Prepare and Present Dessert Buffet
Selection or Plating............................................................ 235 LO 3 Store
and Package Desserts............................................. 237 Activity
5.3.1.................................................................... 243
Post-assessment.................................................................................... 244
Generalization......................................................................................... 247
References.............................................................................................. 248 Answer

key.............................................................................................. 251
vii
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CONTENT
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Introduction
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1. Basic concepts in brea

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in
g in
and pastry production

2. Relevance of the cours
a
pho
to
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c
3. Career opportunities
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in
fo
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K to 12 BASIC EDUCATION
CURRICULUM
ho
u
t
w
it
te JUNIOR HIGH SCHOOL TECHNICAL
LIVELIHOOD EDUCATION AND
n
pe
r
SENIOR HIGH SCHOOL
VOCATIONAL-LIVELIHOOD TRACK
m
is
io
DEP
fr
o
E
th
LEARNING
COMPETENCIES
e
pE
n HOME ECONOMICS – BREAD AND

PASTRY PRODUCTION (NC II)
tr
a
l
A
ll
r
ig (160 hours)
Course Description:
h
ts
This curriculum guide on Bread and

Pastry Production course leads to
r
National Certificate Level II designed

e
for high school student to develop

v
knowledge, skills, and attitude to

N
perform the tasks on Bread It covers
o
core competencies namely: 1) prepare

and produce bakery products; 2)
prepare and produprepare and present
pa
r
t
o
gateau, tortes and cakes; 4) prepare

f
th
is
and display petit fours and 5) present
deserts.
m
The preliminaries of this specialization The learners:

course includes the following: 1)
a i
te
Explain core concepts in bread

ia
l
m
&Discuss the relevance of the course

a
3) Explore on opportunities for a Baker

be
or Commis as a career.
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1. explain core concepts
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ha
n
substitution
bread and pastry ic
3. Types, kinds, and

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production
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classification of bakery
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products 4. Mixing
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procedures/
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in
5. Baking techniques,
–
appropriate conditions an
enterprise requirements
2. discuss the relevance w
and standards
the course
it
ho
u
t
w
6. Temperature ranges in
3. explore opportunities i r
it
te
bakery products
bread and pastry
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7. Suggested projects:
production pe
r
Quarter 1 7.1. Dinner roll

Lesson 1: PREPARE AND 7.2. Pan de sal
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PRODUCE BAKERY PRODUCTS 7.3. Cinnamon roll
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7.4. Ensaymada
ff
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7.5. Pan de coco
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CONTENT
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201
6.
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of ingredients t
2. Baking ingredients and its r
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LO 1. Prepare bakery products

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LEARNING products accordito standard mixing
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e COMPETENCIES procedures/ formulation/ recipes and

desired product characteristics
according to recipe or production
requirements 1.3 Use appropriate equipment
according to required bakery product
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1.2 Prepare a variety of bakery
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and standard operating

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1.4 Bake bakery product

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in accordance with the

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according to techniques
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LESSON 1: PREPARE AND

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PRODUCE PASTRY
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PRODUCTS (PP)
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and standards
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1. Culinary and technical

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terms related to pastry

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o
products
m
e x
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2. Ratio of ingredients
ic
LEARNING
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required to produce a
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balance formulaCOMPETENCIES
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LO 1. Prepare pastry
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and sizes for profitability

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4. Types, kinds,anweigh
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classification of ingredienaccording
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CONTENT
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it
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or production
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requirementsand established
t
w
procedures/formulation/
r
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it
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recipes and desired product

pe
r characteristics 1.2.
of various
Prepare variety of pastry
pastry products
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products accordinto standard
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mixing
ll
r
ig
6. Baking tools,procedures/formulation/
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h
ts
r
and their uses recipes
and functions
and desired product
characteristics
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7. Baking techniques
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Quarter 2
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201
6.
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according to techniques
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1.3. Use appropriate

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and appropriate
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equipment according to
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required pastry products

t
conditions; and enterpris

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and standard operating

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baking pastry products

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9. Occupational health and

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safety
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10.1 Pies
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- Pineapple pie
- Buko pie
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- Egg pie
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l
l
r
10.2 Pizza
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10.3 Empanada
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10.4 Tart
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CONTENT 10.5 Etc.

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11. Types and classifications r
of fillings, coatings/icing and

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glazes
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12. Regular and special

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fillings and coating/icing,

glazes and decorations
13. Decorative techniques

and rules for garnishing
LEARNING
14. The tools and materials in
COMPETENCIES
s 1.5. Select required oventemperature

to bake gooin accordance with the
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e desired characteristics, standards

recipe
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201
6.
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fillings and coating/icing,
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LO 2. Decorate and glazes and decorations f

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present
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pastry products accordin

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Pastry products
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2.1 Prepare a variety of
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and/or customer
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CONTENT 19. Shelf-life of pastry products

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20. Standards and procedures

a
in storing pastry products

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D
i
21. Different kinds of

decorating, finishing and packaging materials to be
m
i
used a
presenting 22. Standards and procedures

b
in packaging pastry product

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in decorating pastry products r
16. Occupational Health

p
and Safety
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17. Standards and procedures LEARNING

in finishing pastry products
r
COMPETENCIES
g
18. Plating and presenting

pastry products
r
e
2.2 Fill and decorate pastry products,
where required and appropriatein
s
accordance with standard recipes

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and/or enterprise standards

d
ancustomer preferences
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2.3 Finish pastry productaccording to

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a
desired product characteristics
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2.4 Present baked pastrproducts

according to established standards
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t
aprocedures
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LO 3. Store pastry
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6.
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standards and procedur

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freshness and eating

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3.2 Select packaging

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characteristics
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appropriate for the

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CONTENT
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Quarter 3
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PRESENT GATEAUX, TORTES AND
CAKES (TC)
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1. Culinary terms related

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sponge and cakes
D
r
2. How to measure ingred

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3. Correct proportion
A
l
control, yields, weights
and sizes for profitability
l
t
s
4. Main ingredients used for 8. Mixing methods used for

variety of sponge and cakes variety of sponge and cakes
5. Specific temperature used 9. Required equipment and

for different types of sponge materials for sponge and LEARNING
cakes
and cakes COMPETENCIES LO 1. Prepare
6. Pre-heating the oven r
7. Classification of the
sponge
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different types of sponge

f
and cakes t
weigh ingredients
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in
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g
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according to recipe
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requirements, enterpris
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practices and customer

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6.
and cakes
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practices
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1.1 Select, measure an

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OP
characteristics, standar
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Y
i
xiii
recipe specifications an
a
1.2 Select required ove

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temperature to bake go
enterprise practices
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in accordance with desi

i
1.3 Prepare sponges a

r
y
cakes according to reci product characteristics
s
n -
specifications, techniqu
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1.4 Use appropriate

equipment according to
required pastry and bak
and conditions and desi

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n
e p
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in
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10. Recipe s
it
ho
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t
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e
r
c it
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techniques and conditions

ha n
n
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and desired product

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l
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lu
in
CONTENT
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to
11. Cooling temperature o
c
o
s
sponge and cakes cakes according to the

m
standard recipe
t

x
i
l
v
13. Batter cake with butter icing

A
m
14. Sponge cake with butter y
cream filling and icing

r
h
b
t
e
15. Chiffon cake with boiled

icing or fondant icing
r
r
e
r
e
16. Chocolate cake

d
v
u
e
c
d
e
.
17. Identification of fillings LEARNING

appropriate in a specific cakes
N
COMPETENCIES
18. Identification of the

p
products and standard operating
procedures
a
required consistency and

r
appropriate flavor of fillings

o
f 1.6 Cool sponges and cakes

19. Filling and assembling according to established standards
aprocedures
t
OP
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io
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fr
th
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LO 2. Prepare and use

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ir
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io
201
6. fillings
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n
appropriate flavors
r
2.1 Prepare and select

a
fillings in accordance wit

f
2.2 Fill and assemble sli
o
required consistency an
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or layer sponges and

a
D
e i
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le
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ig
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o
h
n ts
ic
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20.Classificatio
coatings and si
e
o
s
r
based onthe
e
CONTENT
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m
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.
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ic
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N
o
productcharacte
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e
sidings accordingto the
21. Identificationof specific product characteristics
decorations appropriate for
x
arequiredrecipe
sponge and cakes
v
specification
22.
LO 3.Decorate cakes
Identificationofstandard
recipes of icings and
decorationsfor spongeand
LEARNING
cakes COMPETENCIES
23. cakes accordingto

Identification and
application standardrecipe
ofsteps and
specifications,
procedure in icing a cake.
enterprispractice and
customer preferences
24.Types of icing/frosting
and their uses
2.3 Select coatings and
and occasion and in
s
io
t
n
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fr
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th
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6.
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3.1 Decorate spongesa

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cakes suitedtotheprod 3.2 Use suitable icings a

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b
t
enterprise standards an
y
decorations according to
a
-
standardrecipes and/or
m
e
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c
tr A
o
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ic
o 25. Presenting and plating

r
e
sponge and cakes
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e
ha
n
ic
e
a
r
l
in
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e
26. Selection and usage of

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d
d
.
in
equipment in accordance
g
with service requirements

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o
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27. Identification of the

p
p
y
a
in
product freshness,
g r
–
appearance,
characteristics of prepared
o
it
cakes t
ho h
u
i
t
w
28. Cutting portion-controlled

s
it
te
to minimize the wastage of

n
cake 29. Standard size and

x
v
pe t
weight per serving

r
e
m
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4.1. Present cakes in accordance with 4.3. Select and use equipment in
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LEARNING customer’s expectationsand accordancwith service requirement

COMPETENCIES
4.2. established standarand 4.4. Maintain product freshness,
appearances
4.5. Marked cakes or cut
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5.2. Identify storage
30. Standards and
methods in accordance with
procedures of storing cake
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procedures
31. Factors to consider in
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storing cakes
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32. Storage methods for cakes

fr
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33. Storage temperature for

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cakes
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Quarter 4
DISPLAY PETIT FOURS
(PF)
OP
LEARNING
COMPETENCIES
Y
LO 5. Store cakes
5.1. Store cakes in

accordance with
establishment’s standarand
procedures
LO 1. Prepare iced petit fours
th
5. Procedure in making
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pE
fondant icing 1.1 Prepare, cut and assemble

sponges and bases according to
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6.
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2. Underlying principles in
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CONTENT
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preparing fresh petit fours

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LEARNING
A
COMPETENCIES
following required
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temperature and standarprocedure
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12. Standards and opera
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s
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caramelized petit four

4.1. Select and coat fres
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fruits/fruit segments with
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14. Specifications of dried fruits

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needed.
15. Kinds of sugar to
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caramelized
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16. Kinds and uses of

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receptacles for petit foursa
17. Tips on how to display

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petit fours
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in displaying petit fours

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19. Tips on storing petit fours

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CONTENT
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20. Temperature u
requirements in storing petit

e
fours LEARNING
COMPETENCIES
pale amber-colored caramel or glazed
or ancoating specified by the
A
enterprise
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4.2. Fill sandwich dried fruits or nuts

with flavoremarzipan and coated wit
r
pale amber-colored caramel according

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to specifications and enterprise

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standards LO 5. Display petit four5.1. Select and prepare appropriate receptacles petit fours
6.1 Store petit fours in

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creatively to enhance maximum eating qualitie

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customer appeal
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appearance and freshne

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LO 6. Store petit fours

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LO 1. Present and serv
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in storing and packaging petit
fours
LEARNING
COMPETENCIES
6.2 Package petit fours iaccordance
with
established standards aprocedures
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to
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Quarter 4
o
LESSON 2: PRESENT DESSERTS

(PD)
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s
in
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1. Varieties and characteristics

of specialized cakes, both
classical and contemporary and
other types of desserts
2. Commodity knowledge,
including quality indicators of
specialized cakes and other
types of desserts
3. Culinary terms related to

specialized cakes and other
types of desserts
4. Portion control and yield
5. Standard recipe
specifications of specialized
cakes and other types of
desserts
6. Standard Operating
Procedures in preparing other
types of
desserts
plated desserts
1.1. Portion and present
desserts according to
product items, occasion and
enterprise standardand
procedures
s r
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desserts in accordance
a
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with enterprise standard
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1.2. Plate and decorate

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9. Temperature range in
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CONTENT
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ic storing desserts
10. Packaging design

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techniques
11. Standards and proce
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in storing and packaging

c
ha
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7. Planning, preparing and

desserts
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presenting trolley services

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8. Arranging and preparing

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2.2 Prepare and arrangevariety of

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desserts in accordance with
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Quarter 1
DEPED COPY
Overview
Baking is cooking by dry heat in an oven or oven-type

appliance. It is a method of cooking used in making breads,
cakes, pies, pastries, and biscuits which everybody enjoys
eating. Baking is an enjoyable activity which you can learn
either as a hobby or as an income-generating project.
This module will give you knowledge of the different

bakery products and provide you hands-on experience in
baking, from the basic biscuits to the more complex cookies,
muffins, and breads.
Definition of Terms
Baking Terminologies
As you wish to pursue baking as a career, you should familiarize yourself with
the common preparation and baking terminologies that come across in the process.
Acid a substance having a sour or sharp flavor
DEPED COPY
Bake to cook food in a dry heat method inside an oven
Batter a mixture of flours with liquids such as water, milk, or eggs used to prepare
various foods
Blend to combine ingredients and produce a homogenous mixture Coat to cover
with a thin layer of flour, sugar, nuts, batter, etc. Contamination the state of
being contaminated
Chill to refrigerate, to reduce the temperature of food
Dough a soft, thick mass or mixture of dry ingredients (e.g., flour or meal), and liquid
(e.g., water) that is kneaded, shaped, and
baked into bread or pastry
Dust sprinkle the surface with flour to avoid mixture to stick to it
Egg wash consists of beaten eggs sometimes mixed with a liquid, usually water or
milk, which is brushed onto the bread or pastry
Fermentation the process of converting sugar into alcohol to produce carbon

dioxide
Foaming to continuously beat egg white to incorporate air until it becomes light and
fluffy
Gluten a substance responsible for the elastic and sticky characteristics of dough
Grease to brush pan with shortening
Knead to press, stretch, and fold the dough until gluten is developed Line to put a
grease proof paper on the baking pans or sheets

2
Meringue a mixture used as a dessert or a topping made of beaten egg whites and
sugar until smooth, light and fluffy, usually added
with cream of tartar to make it stable
Mise En Place French term means “put in place” that includes assembling all the
necessary ingredients, equipment, and tools and serving
pieces needed to prepare food
Mix to combine ingredients in any way that make distribution of ingredients evenly
Pre-heat to heat the oven prior to baking to achieve the required heat
DEPED COPY
Punch down to deflate the dough to expel carbon dioxide produced during the
fermentation process to give it a second chance to rise
Scrape to remove sticky ingredients from the side of the mixing bowl Stir in to add
another ingredient into the mixture
Syrup a thick sticky solution of sugar and water
Whip to beat rapidly and continuously to aid incorporation of air as in whipping egg
whites to make meringue and cream
Work simplification performance of a task in the most efficient way possible
Yeast microorganisms that produce carbon dioxide gas when it mixes with
carbohydrates, causing the dough to rise
3
Pre-assessment
What do you already know?
Let us determine how much you already know about Bread and
Pastry Production. Take this test.
DEPED COPY
Read and analyze the statement carefully. Choose the best answer and write the
letter only in your answer sheet.
1. Which of the following ingredients is usually used in dough that gives better
taste and flavor?
A. butter
B. compound lard
C. edible tallow
D. vegetables oil
2. What kind of sugar is primarily used in preparing icing?

A. brown sugar
B. confectioner’s sugar
C. granulated sugar
D. refined sugar
3. What is the basic ingredient in baking that improves aroma, flavor, and
nutrition in baked products?
A. baking powder
B. flour
C. shortening
D. sugar
4. Which of the ingredients is an example of a physical leavening agent?

A. air
B. baking powder
C. baking soda
D. yeast
5. Which kind of flour contains more gluten and less starch?

A. all-purpose flour
B. bread flour
C. cake flour
D. soft-flour
4
6. Which among the choices is a personal cleanliness practice in baking?
A. combing the hair in the working area
B. keeping fingernails long
C. washing the hands after work
D. wearing an apron during working hours
7. What is the first step to have better results in baking?
A. keeping oneself clean
B. keeping the food and equipment clean
C. keeping the utensils and work area clean
D. all of the above
8. What is the best step to have better results in baking?
DEPED COPY
A. Measure ingredients accurately.
B. Memorize the recipe very well.
C. Use modern equipment.
D. Use only imported ingredients.
9. How many cups is equivalent to one gallon?
A. 3
B. 5
C. 10
D. 16
10. What is the proper way to measure flour accurately?
A. level off with the use of the tines of a fork
B. shakes the measuring cup before levelling
C. shovel the flour
D. sift it before measuring
11. Which of the following is the best substitute for sour milk?
A. 1 C sweet milk plus 1 tbsp. vinegar
B. 1¾ C sweet milk plus 1 tbsp. vinegar
C. 2 C sweet milk plus ½ tbsp. vinegar
D. 2/3 C sweet milk plus 1 tbsp. vinegar
12. What is the best substitute for one cup sifted flour?
A. 1 C minus 1 tbsp. sifted all = purpose flour
B. 1 C minus 2 tbsp. sifted all = purpose flour
C. 1 C plus 2 tbsp. sifted all = purpose flour
D. 1 C sifted all-purpose flour
13. Which of the following flour mixture is thick enough to be rolled and kneaded?
A. batter
B. cream
C. crust
D. dough
5
14. It refers to the procedure of rubbing one or two ingredients against a bowl
with the tip of a wooden spoon or electric mixer.
A. beating
B. creaming
C. folding
D. stirring
15. Which of the following pastries refer to small, flat, and sweet cakes? A.
biscuits
B. cookies
C. muffins
D. pies
DEPED COPY
16. Which among the following cookies needs freezing before it is cut into desired shapes
before baking?
A. cookie bar
B. pressed cookie
C. refrigerated cookie
D. rolled cookie
17. Which type of mixing technique is done only in baking bread?

A. blending
B. creaming
C. folding
D. kneading
18. It refers to the process of putting your product into containers for easy
distribution?
A. labeling
B. packaging
C. storing
D. wrapping
19. It is one of the more innovative methods used in commercial food packaging. A.
canned package
B. chill packaging
C. foil packaging
D. freezing packaging
20. What storing technique is used to draw, fold and cover the bakery product? A.
chilling
B. folding
C. refrigerate
D. wrapping
6
Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS
EXPECTED OUTCOMES:
At the end of this Lesson, you should be able to:
DEPED COPY LO 2. Decorate and present bakery products

LO 3. Store bakery products
∙ Select, measure, and weigh required ingredients according to recipe or

production requirements.
∙ Prepare a variety of bakery products according to standard. Mixing procedures/
formulation/ recipes and desired product characteristics
∙ Use appropriate equipment according to required bakery products and standard
operating procedures.
∙ Bake bakery products according to techniques and appropriate conditions ∙
Select required oven temperature to bake goods in accordance with the desired
characteristics, standards recipe specifications.
What do you need to know?
Read Lesson Information closely and find out how much you can
remember. Then do Self-check 1.1.1 to know how much you have
learned.
7
Lesson Information
Techniques in Measuring and Weighing Ingredients Used in Baking It is

important to measure the ingredients accurately to get standard products and
efficient use of materials. Different flour in different localities need varying amounts of
liquid and this should be considered in baking.
Keep a record of the quantity of flour used each time you bake to find out which
measurement produces the best result from the flour available in your area. You will
soon learn to judge the correct amount of liquid to add by the consistency of the
dough and the way it handles.
DEPED COPY
A. Measurement of Dry and Liquid Ingredients
1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over
the top of the cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the
standard measuring cup.
B. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the
measurement of flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush the
lumps. Pack into measuring cup just enough to hold its shape. Level
off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon
lightly into measuring cup. Level off with spatula or any straight
edged utensil. Do not shake the cup.
C. Baking Powder, Soda, Salt and Spices
a. Fill measuring spoon with the desired ingredients. Level off with a
spatula or any straight-edged utensils. If baking powder has caked,
stir lightly before measuring.
D. Shortening
a. With the use of measuring cup
Have shortening at room temperature. Pack firmly into the measuring
cup, taking care not to have air pockets. Level off with a
spatula or any straight – edged utensils. Use standard
measuring spoon for less than ¼ cup shortening.
b. Water Displacement Method
Fill the cup with cold water up to ¼ cup level if ½ cup of fat is desired
and add shortening enough to cause the water to rise up
to the 1 cup mark. To measure ¼ cup, fill with cold water up to ¾
cup level and add shortening enough to raise the water up to the1
cup mark. Drain well.
8
2. Liquid Ingredients
Water and Milk
1 cup butter = 1 cup margarine
1 oz baking chocolate (unsweetened) = 1 square
1 oz sweetened chocolate = ¼ cup cocoa + 1 ½ to 2 tsp shortening
8 – 10 pcs graham crackers = 1 cup graham crumbs
4 oz bread = 3 cups soft crumbs
1 cup milk = ½ cup evaporated milk ½ cup water
Y 1 cup cake flour = 1 cup all-purpose flour – 2T + 2T cornstarch
measuring)
(both sifted before
1 tablespoon cornstarch = 2 tablespoon flour
1 cup sour milk = 1 cup evaporated milk +

P
1 T vinegar or lemon juice
1 cup whipping cream = ¾ cup whole milk + ¼ cup butter
O 1 whole egg = 2 egg yolks
1 cup molasses = 1 cup honey
DEPED C
A liquid measuring cup is best to use for liquid ingredients because it is clear and
see through. It also has a spout that makes pouring of liquids easy. To get the exact
amount, follow these steps when measuring liquids.
1. Set up the liquid measuring cup. Place the measuring cup on a flat, even
surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid
reaches the marker line for the desired amount.
3. Check your measurement. Bend down so that your eyes level with the marker
line. Look at the top of the liquid.
Frequently Used Substitutions and Equivalents
Equivalent Weights and Measurement

Abbreviations
gallon gal.
quart qt.
pint pt.
cup c.
tablespoon tbsp. or T
teaspoon tsp. or t
fluid ounce fl. oz.
ounce oz.
pound lb.
gram g.
kilogram kg.
Given Measurement Equivalents
1 gallon (gal.) 4 quarts
1 quart (qt.) 2 pints
1 pint (pt.) 2 cups
1 cup (c) 8 fluid ounces
½ cup 4 ounces
¼ cup 2 ounces
⅛ cup 1 fluid ounce
1 tablespoon 3 teaspoons
1 pound 16 ounces
2.2 pounds 35.2 ounces
1 kilogram 1000 grams

9
Self-Check 1.1
Something to do
Listed below are the ingredients for brownies.

∙ 2 oz. chocolate, melted 2 eggs, beaten
∙ 1/3 c butter 1 c butter

OPY
∙ 1 c cake flour ½ tsp vanilla
∙ ¼ tsp salt 1 c nuts, chopped
∙ ½ tsp baking powder
A. Assume that you do not have a measuring cup. Give the

required measurement for every ingredient that is equivalent to the
cup
measurement.
B. Give the substitute for every ingredients marked with bullet (•)
Activity 1.1.1
ED C
P Demonstrate in class on the proper way of measuring ingredients for brownies.
DE
Check the accuracy of your answers. Review the table of equivalents and
substitution of ingredients before submitting your work. Master the procedure in
measuring ingredients before proceeding to the actual demonstration. You will be
evaluated in this task on the basis of the following criteria:
Correctness of procedure - 40%

Accuracy of measurement - 40 %
Sanitation - 20 %
Total 100 %
10

Read Lesson Information closely and then find how much you can
remember. Then do Self-Check 1.1.2 to see how much you have
learned.
DEPED COPY
Lesson Information
Major Ingredients in Baking
I. FLOUR
Flour is a finely ground meal obtained by grinding and milling cereal grains or
other root crops. Flour is most commonly made from wheat and when the
word "flour" is used without qualification, it usually implies wheat flour.
However, flour also can be made from many other grasses and non-grain
plants, such as rye, barley, maize (corn), rice, potatoes, and other foods.
Wheat contains protein. When mixed with water, these proteins form as
gluten. The more protein a flour has, the stronger the gluten strength.
A. Types of Flour
Flour can be classified as to hard flour or soft flour.
1. Hard flour or bread flour is high in gluten, with 12-14% protein content, and
has strongest gluten strength.
2. Bread flour has 12-14% protein content and is made from hard wheat
flour. The high gluten content causes the bread to rise and gives its
shape and structure.
3. All-purpose flour has 10-11% protein content and is made from a blend of
hard and soft wheat flours, also called the General Purpose Flour or
family flour.
4. Soft flour is comparatively low in gluten and so results in a finer texture.
Soft flour is usually made into cake flour, which is the lowest in gluten
content, and pastry flour, which has slightly more gluten than cake flour.
5. Cake flour has 7-9% protein content and is made from soft wheat flour. It
is good for making cakes and cookies where a tender and delicate texture
is desired.
B. Uses of Flour
1. Provides structure, texture and color to baked products
2. Provides nutritive value to baked products
3. Used as thickening agent
4. Used as binder of food
5. Used as stiffening agent in laundry
11
C. Storage of Flour
Most types of flour keep well in a sealed container in a cool, dry location. The
original paper packaging used for many types of flour is good for long term
storage as long as the package has not been opened. Once opened, the
shelf life decreases. Many types of flour are now marketed in resealable
plastic bags that increase shelf life.
D. Properties/Characteristics of flour
1. whitish color
2. tolerance
3. strength
DEPED COPY
4. uniformity
5. high absorption
II. SUGAR
Sugar is a sweet, soluble organic compound that belongs to the
carbohydrate group of food. They are the simplest to digest among all
carbohydrates.
A. Types of Sugar
1. Regular granulated sugar or white sugar - also known as table sugar or as
refined sugar.
2. Confectioner’s sugar or powdered sugar - granulated sugar that has been
pulverized. To prevent lumping and caking, about 3% cornstarch is
added.
3. Brown sugar - contains caramel, mineral matter and moisture. It also
contains a small amount of molasses. It comes in three colors.
B. Effects of Sugar in Baking

o increases dough development
o makes the color of the crust richer
o improves the nutritive value, flavor and aroma of the product
o makes the bread more tender
o increase the volume of the loaf
o serves as food for the yeast
o contributes to moisture content of baked products, increasing its
storing quality
o acts as creaming agent
III. EGGS
Eggs are considered a complete protein, containing all the essential
amino acids humans use to build other proteins needed by the body. Both the
yolk and the egg white contain protein, so whole eggs or their separated
components may be used to set liquids.
They represent almost 50% of the total cost of any baked product,
thus considered the baking ingredient with the highest cost or expense.
12
A. Uses of Eggs in Baking
1. Eggs, as well as flour, are the structural ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor and richness to the
batter; and act as stabilizer in mixture that inherently wants to separate
into its two parts, like oil and water. They are very important in helping to
bind all the other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into the
batter, which will expand in the oven and cause the cake to rise.
4. Eggs are used as thickening agent.
5. Egg washes are brushed on many baked goods to create a golden shiny
top. The egg white provides luster and the egg yolk color.
6. Egg whites are used to make meringues.
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B. Composition of Egg
1. Mucin - protein which is found in egg whites and responsible for its gel
characteristic.
2. Ovalbumin - another protein found in egg whites which coagulates and
involve both in heat coagulation and whipping.
3. Lecithin- present in egg yolk which is responsible for its emulsifying
property. It is the portion of the egg yolk that causes spoilage when eggs
are stored at warm temperature.
IV. SHORTENING
Shortening is any fat, which, when added to flour mixtures increases
tenderness. This is done by preventing the sticking of gluten strands while
mixing so that gluten is shortened and makes the product tender.
A. Examples of Shortening
1. Oil – made from plant products such as corn, cottonseeds, soybeans,
peanuts, and other sources. As a rule, you can substitute oil for melted
shortening. Among produced oils, corn oil and vegetable oils are
commonly used in baking. Unless specified in the recipe, olive oil should
not be used in baking.
2. Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-15 % water
and 5% milk solids. When used in baking, it contributes flavor and
tenderness. Butter remains solid when refrigerated, but softens to a
spreadable consistency at room temperature, and melts to a thin liquid
consistency at 32-35°C (90-95 °F).
3. Margarine – made from hydrogenated vegetable oil. It contains 80-85
percent fat, 10-15 percent water and 5 percent salt. The hydrogenation
process makes oil a solid.
4. Lard – made of fat from pork. Some people prefer lard to other fats for
making pie crust and biscuits because it gives a flakier texture.
5. Cocoa Butter – the ivory-colored natural fat of the cocoa beans extracted
during the manufacturing of chocolate and cocoa powder. It gives
chocolate its creamy, smooth, melt-in-your-mouth texture.
13
B. Uses of Shortening in Baking
1. Makes bread products tender and improve flavor.
2. Assist in gas retention giving better volume and crust.
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture of baked products.
5. Improve the shelf life of baked products because of its moisture.
V. LEAVENING AGENT
Leavening agents are gases that cause the dough to rise. In the presence
of moisture, heat, and others, the leavening agent reacts to produce gas (often
carbon dioxide) that becomes trapped as bubbles within
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the dough. When a dough or batter is baked, it "sets" and the holes left by the
gas bubbles remain. This is what gives breads, cakes, and other baked
goods to rise and increase in volume.
A. Classification of Leavening Agents
1. Chemical Leaveners. Chemical leaveners are chemical mixtures or

compounds that release gases, usually carbon dioxide. Chemical
leaveners are used in quick breads and cakes, as well as cookies.
Examples of chemical leaveners is

a. Baking Soda - otherwise known as bicarbonate of soda, or Sodium
Bicarbonate. It is a chemical salt with diverse practical uses. It is a
powerful leavener that readily reacts as soon as it comes in contact
with batter or dough.
b. Baking Powder – is a combination of baking soda and acid salt.
c. Cream of tartar - is tartaric acid and is a fine white crystalline acid salt
which is a by-product of the wine-making industry. It is used in the
whipping of egg whites to stabilize them and allow them to reach
maximum volume.
2. Biological Leaveners. Yeast is a living organism, neither plant nor animal.

Yeasts belong to a separate kingdom in taxonomy, the fungus kingdom.
Leavening with yeast is a process based on fermentation, the process of
converting sugar to alcohol and to carbon dioxide.
Types of Yeast
▪ Dry or granular
▪ Compressed or cake type
▪ Instant
VI. LIQUID INGREDIENTS

Liquid ingredients provide moisture to rehydrate and activate the
yeast and bring together the flour and any other dry ingredients to make the
dough. It also improves the formation of gluten strands during the kneading of
dough.
14
The following are some types of the liquid ingredients used in baking:
A. Water
It is the cheapest liquid used in baking. It performs vital role in baking making
ingredients rehydrated. The right amount of water helps dissolve all other
ingredients in batter and in dough to form smooth, workable mixture. In that
way, water acts as a binding agent for any baked products.
B. Milk and Other Dairy Products

Milk and cream, like water, moisten dough and batters. Unlike water, they add a
slight flavor to the final baked good and increase its richness. Milk and cream also
create a fuller, moister texture in baked goods and help them
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brown on the surface. They also contribute to the nutritive value of baked
goods.
1. Types of Milk Used in Baking

• fresh milk or whole milk
• evaporated milk
• condensed milk
• skimmed milk
• powder or dry milk
2. Uses of Milk in Baking

• increases nutritive value of baked products
• enhances texture and increase softness of baked goods
• acts as a strengthener when mixed with flour, because it helps in the
formation of gluten, which gives a baked item structure
• provides moisture and tenderness to baked goods
• enhances flavor
• extends the shelf life of a cake
• boosts crust color
Minor Ingredients in Baking
They are not as important as the major ingredients in baking but they are essential
in attaining the sensory qualities of baked products. They are used in small quantity,
but contribute to the enhancement of flavor and texture of the baked products. These
are the ingredients that add distinction and character to baked goods.
1. Flavoring
2. Vanilla
3. Salt
4. Spices (cloves, cinnamon, mace, nutmeg)
5. Wines
6. Coffee
7. Chocolate and Cocoa
15
Types of Chocolate
1. Unsweetened Chocolate
2. Bittersweet and Semisweet Chocolate
3. Milk Chocolate
Self-check 1.1.2
D COPY
Give what is asked for in the
following. A. Six major ingredients in
baking.
B. Minor ingredients used in baking (4)
C. Effects of sugar in baking (5)
Activity 1.1.2
DEPE Something to do
1. Have a tasting exercise. Taste a pan de sal, hotcake, and siopao.

Identify the ingredients used for each item. Write your answers in
your notebook.
2. Prepare a basic recipe of griddle bread. Divide the mixture into four
cups: to the first cup, add vanilla; to the second cup, add lemon; to
the third cup, add cinnamon; and leave the fourth cup plain.
∙ Evaluate your product according to texture, flavor, and smell. Which

bread has the best texture, flavor, and smell?
Use the following criteria:

Correctness of procedure------ 40 %
Accuracy of measurement----- 40 %
Sanitation -------------------------- 20 %
TOTAL 100 %
16

Read Lesson Information closely and then find out how much you
can remember. Then do Self-check 1.1.3 to know how much you
have learned.
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Lesson Information
SANITATION
Sanitation means keeping bacteria down to a small number as possible

through personal hygiene and proper food handling. It also means keeping the food
at the appropriate temperature so bacteria already present do not have a chance to
multiply.
Sanitary measures include personal hygiene, keeping food, equipment and

the work area clean. Unsanitary practices and improper handling of food may result
to food contamination or infection, poisoning and death.
Workers Personal Hygiene
∙ Remove jewelries and accessories before starting to work.

∙ Hands should be clean and nails cut short.
∙ Use the appropriate work outfit. People who work in the kitchen should wear
suitable, clean and freshly ironed aprons. Aprons protect the body from burns
and scalds and from food stain. Headbands are used to prevent loose hair
from dropping into the food and also absorb sweat on head.
∙ Keep sick persons out of the kitchen.
Facilities
∙ Sanitize all laboratory equipment, tools and utensils thoroughly before and
after use.
∙ Air dry all equipment, tools and utensils to avoid build up of dust and rust
corrosion.
∙ Dispose of garbage properly everyday so as not to invite rodents and insects.
17
Practical Ways of Keeping Food Clean
∙ Food should be handled with clean hands.

∙ Avoid sneezing and coughing when handling food.
∙ Utensils that fall on the floor should be washed well before using them again. ∙
Store food supplies in a clean, dry place to maintain its freshness. ∙ Clean cans,
bottles and bags containing ingredients before opening. ∙ Keep dry and liquid
ingredients in a sealed container. Check for its safety from time to time.
∙ Separate fresh vegetables from old ones before storing.
∙ Keep food at a suitable temperature. Bacteria multiply fastest between 15°C
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and 52°C (60°F and 125°F). Keep hot food hot until served. "Hot" means
above 60°C (140°F), where bacteria can no longer grow. Keep cold food cold
until served. "Cold" means below 4°C (40°F), at refrigerator temperature or
below.
Keeping the Work Laboratory Area Clean
∙ Keep the floor area clean and free from waste, water and grease. ∙ Keep
cabinets dry, clean and closed tightly to keep away rodents and insects. ∙ Check
and clean the dishwashing area whenever needed.
∙ Clean the tables after using them.
Safety Precautions in the Kitchen
Observance of safety precautions promote work efficiency and prevent

accidents. Occasionally, accidents do happen. It is important that you keep calm so
you can take proper actions. Accidents are caused either by people themselves or by
hazardous environment or defective equipment.
Factors that Contribute to Successful Baking
Baking requires accuracy. Any deviation from the measurement, procedure,

and type of ingredient may greatly affect the baked products. Beginners in baking
should observe the correct practices in preparation to achieve the desired results.
The Use of Quality Ingredients
Always use high quality dry and liquid ingredients, minor baking ingredients,
shortening and fresh eggs. Use ingredients indicated in the recipe. Refrain from
substituting ingredients.
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The Use of Appropriate Tools and Utensils
Utilize standard measuring cups, glass and spoons for best results. Mixing
bowls should be large enough to allow proper mixing of ingredients to produce dough
and batter. Use a pastry blender or two knives when cutting shortening into flour.
Appropriate use of tools and utensils promote work efficiency and

effectiveness.
Following Correct Procedures
∙ Study and follow the recipe accurately. It is important to understand the
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recipe first then to assemble all the needed ingredients, tools and utensils
before starting to bake. Follow the step-by-step procedure accurately. ∙ Pre-heat
the oven. If a thermostat is defective or not available use an oven thermometer to
check the baking temperature.
∙ Measure ingredients accurately. Do not change the specified amount of
ingredients. Any change in the amount of ingredients may result in failure to
achieve the desired effect or expected consistency of the mixture.
∙ Observe correct hand and mixing techniques. Wrong mixing techniques such as
over-mixing, under-mixing, under-beating, or overbeating of eggs, and
insufficient creaming will result in poorly baked goods.
∙ Make use of the type of pan specified in the recipe. Measure its length, width,
and inside depth. Find out in the recipe if the pan(s) should or should not be
greased or lined with wax paper.
∙ Follow the specified baking time and temperature stated in the recipe. Place the
baking pan at the center of the oven and avoid opening the oven door until
baking is done.
Self-check 1.1.3
D Arrange the following procedures in baking. Use A for the first step, B for
second and so on. Write your answer in your test notebook.

______1. Pre-heat the oven.
______2. Follow the specified baking time and temperature.
______3. Make use of the type of pan specified in the recipe.
______4. Observe correct hand and mixing techniques.
______5. Study and follow the recipe accurately.
______6. Measure ingredients accurately.
19
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any
means - electronic or mechanical including photocopying – without written permission from the DepEd
Central Office. First Edition, 2016.
Activity 1.1.3
Something to Do
Field Trip to a Bake Shop
In a field trip to a baking shop, observe the following:

1. How do the bakers work?
2. Do they practice cleanliness and sanitation?
3. Write a narrative report of your observation.
4. You will present your output in class. You will be rated on the following criteria:
Y
CRITERIA 4 3 2 1
Exceptionally Generally Unclear
P
Clarity
clear and clear and cannot be
easy to quite easy to understand
understand understand Lacks clarity
and difficult
to
understand
Thorough and Misunderstandi
O
Comprehensiveness Substantial
comprehensiv Explanation ng or serious
e explanation misconception
Partial on the
explanation
or not
comprehensi
ve
Explanation
C
Relevance Highly relevant Somewhat Irrelevant
relevant
Generally
relevant
DEPED What do you need to know?
remember. Then do the Self-check 1.1.4 to know how much you have
learned.
20
Lesson Information
Baking Tools, Utensils and Equipment in Making Bread,

Cookies, Muffins and Biscuits
Baking is a sophisticated method of cooking food. It requires special tools

and equipment in order to bring out the best results.
To prepare for baking, familiarize yourself with the following baking tools,
utensils and equipment classified according to their use.
MEASURING UTENSILS
Y
LIQUID-MEASURING CUP - a
transparent cup calibrated to
indicate the amount of liquid.
O P
C
DRY-MEASURING CUP - is a set
of marked cups used to measure
dry
ingredients such as flour and

ED
sugar. They are either made of
plastic, aluminum, or stainless
steel.
EP
a set of
MEASURING SPOONS -
spoons used to measure small

amounts of ingredients.
D DIETETIC SCALE - is an
instrument used to measure the
weight of the items or ingredients.
21
MIXING, BLENDING, and CUTTING UTENSILS
DOUGH CUTTER - a tool with a
sharp edge used to cut dough.
FLOUR SIFTER - used in sifting
coarse or dry ingredients such as
flour and sugar.
PY
ELECTRIC MIXER - a motor
powered device used to stir and
blend mixtures used in baking.
D
E
CO
DEP Grater - tool
used to grate food into

finer form.
MIXING BOWL - a hollow dish

where ingredients for baking are
mixed.
22
ROLLING PIN - a solid elongated

wood with handles at both ends that
is used to flatten dough or pastry.
ROTARY EGG BEATER - a hand

held device for beating eggs,
cream, and other liquids.
P
Y
RUBBER SCRAPER - a tool used,
for mixing and scraping mixture on
the side of a bowl.
CO
PED SPATULA - a flat,
thin and blunt metal

used for leveling-off dry
ingredients and spreading icing
and frosting on cakes.
DE WOODEN SPOON -
a tool used for

mixing and stirring
flour mixtures.
23
BAKING UTENSILS
OVEN - an equipment used
for baking, heating, or drying
foods
BAKING PAN- an aluminum or
Y
tempered glass dish, rectangular
or square in form used for baking
cakes
MUFFIN PAN - an aluminum

rectangular or square pan with
hallow rounded
OP
PE COOKIE or BAKING
SHEET - is a
D
flat aluminum sheet used for
baking cookies
DE Self-Check 1.1.4
Something to do
1. Your teacher will put a number on each of the baking tools, utensils and
equipment. Your task is to identify and classify them.
2. Select one tool and/or equipment. Demonstrate in class its proper use and
care.
24
All rights reserved. No part of this material may be reproduced or transmitted in any form or by any means -
electronic or mechanical including photocopying – without written permission from the DepEd Central Office.
First Edition, 2016.
Rubrics for scoring
Point
5 Observed the proper way of demonstrating proper use of tool

and equipment with no mistake.

and equipment with 1 mistake.

and equipment with 2 mistakes.


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Read Lesson Information closely and find out how much can you
remember. Then do Self-check 1.1.5 to know how much you have
learned.
Lesson Information
Types, Kinds and Classification of Bakery Products
Preparing bakery products requires no trick but adequate mastery of the processes
in baking. This module will provide you hands-on experience in baking. Baking has
become not just a favorite past time or hobby but a highly profitable business.
Bread is one of the most popular and best sold baked products, not only in our
country but in other countries as well. Many countries have bread as their staple
food.
There are different kinds of bread. Whatever kind of bread is eaten, people
remember it for its quality. It is by maintaining good quality that popular bakeries or
bread houses keep their customers.
25
The quality of bread is affected by the type of ingredients used, the manner the
dough is mixed or prepared, and the temperature maintained during baking.
Kinds of Dough in Baking Bread

Dough used in baking bread is classified into two:
∙ Lean dough. The Basic ingredients for bread which include flour, yeast, salts, a
little sugar, and shortening make up the lean dough. This dough is made up
into Pan de sal, Pan Amerikano, French bread, and other crusty bread
varieties.
∙ Rich dough. Aside from the basic ingredients for bread, rich dough has butter,
nuts, fruits, eggs, and condiments. Milk is often used, too. Rich dough also
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uses more sugar. This dough is used in making rolls, coffee cakes, and the
sweet bread varieties.
Methods of Mixing Dough

Straight method - This method combines all the ingredients together at one time to
make the dough. The dough is kneaded and set aside to rise.
Sponge and 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.
Bread products can also be prepared using batter instead of dough. Preparation of
this type of bread is faster since there is no dough to knead and shape. However, the
texture of the finished product is not as fine as that of kneaded dough.
Characteristics of a Well-Made Bread

Bread of high quality is characterized by the following:
1. It is large for its weight, well-rounded top, and free from cracks and bulges.
2. The crust is thin with an even golden brown color.
3. It has fine and even grain, elongated cells, and thin cell wall making the crumb
smooth, soft, elastic, and creamy white with a silken sheen.
4. It does not crumble easily.
5. It has a sweet and nutty odor, not sour.
Cookies
Cookies are always popular. They are really “little cakes, flat, sweet and
small. They can be made in a variety of shapes and flavors, and can be served in
just as many different ways.
26
Kinds of Cookies
∙ Drop cookies - are irregular and unevenly shaped. They are made simply by
dropping the cookie batter from a teaspoon to a baking sheet to get the popular
tongue-shaped cookies.
∙ Rolled cookies - are made from dough which have been rolled out and cut with
cutters to form shapes that fit special occasions such as Christmas, Valentine’s
Day and Easter.
∙ Pressed or Bagged Cookies – are made with more butter which makes the
finished product richer in taste than the other types of cookies. They are made by
pressing the mixture out of a cookie presser or pastry tube onto the baking sheet,
and at the same time forming it into varied shapes like rings or ribbons.
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∙ Cookie bar- this type of cookie is cut into bars after baking. They are usually
small and square in shape.
∙ Refrigerated cookies – this type of cookie is frozen and cut into desired shapes
before baking.
Mixing Techniques
Mixing methods greatly affect flour mixtures and its resulting product. Various
techniques have been developed for efficiency and convenience. Some of them are
as follows:
∙ Creaming - 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.
∙ 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.
27
∙ Sifting – It is the process of separating coarse particles in the ingredients by
passing through a sieve. Air is incorporated through this method.
Muffin
Muffins are simple cup breads leavened and are considered a member of the quick
bread family. A variety of quick loaf breads and coffee cakes can be derived from the
basic muffin recipe.
Outside Characteristics of Muffin and Quick Breads

∙ Shape: Uniform; well-rounded top; free from peaks; no cracks.
∙ Size: Uniform; large in proportion to weight.
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∙ Color: Uniform golden brown.
∙ Crust: Tender; pebbled or slightly rough; shiny
Inside Characteristics of Muffin and Quick Breads

∙ Color: Creamy white or slightly yellow; free from streaks.
∙ Grain: Round, even cells; free from tunnels.
∙ Texture: Tender; moist; light.
∙ Flavor: Pleasing; well-blended with no bitterness.
Biscuits
Biscuits are small flaky quick breads. They are leavened with fast-acting leaveners
which make preparation time shorter than any yeast leavened bread.
Two Ways to Make Biscuits:

∙ Using solid fats
Solid fats are cut into the flour with a fork, a pair of knives or a pastry blender
until it coats the flour and is fairly crumbly and mealy.
Liquid is added to make a soft dough and then the mixture is rapidly but lightly
kneaded to evenly distribute the mixture and sufficiently develop the gluten for
flaky product.
∙ Using liquid shortening or “Wet to Dry Method”
Liquid shortening or oil is added to the liquid ingredients and mixed with the dry
ingredients to make soft dough. It is kneaded rapidly but lightly and treated like
the solid fat dough.
Outside Characteristics of Biscuits

∙ Shape: Uniform; straight sides and level tops on rolled biscuits
∙ Size: Uniform; twice the size of unbaked biscuits
∙ Color: Uniform golden brown tops and bottoms—sides lighter; free from yellow
or brown
∙ Crust: Tender; moderately smooth; free form excess flour
28
Inside Characteristics of Biscuits
∙ Color: Creamy white; free from yellow or brown spots.

∙ Grain: Flaky, pulling off in thin sheets; medium fine, even cells. ∙
Texture: Tender; slightly moist; light.
∙ Flavor: Pleasing, well-blended with no bitterness.
NOTE: Drop biscuits will be nicely rounded with rough and crisper crust. They
will not be as flaky.
Self-Check 1.1.5
OPY
DEPED C RECOGNIZE ME?
Below are statements describing the different mixing techniques used in

producing bakery products. Choose the correct word/term from the box
and write your answer in your test notebook.
Creaming Cutting-in Stirring Beating Whipping Sifting

Folding Cut and Fold
_______________ 1. Separating coarse particles in the ingredients

by passing through a sieve.
_______________ 2. Rubbing one or two ingredients in a bowl with the
tip of a wooden spoon or electric mixer.
_______________ 3. Mixing fat and flour using a pastry blender or
two knives in a scissors-like manner.
_______________ 4. Working with two ingredients very gently to retain
air in the mixture.
_______________ 5. Beating egg and creaming to fill with air and
make them thick and fluffy.
29

Read Lesson Information and find out how much you can remember.
Then do the Self-Check 1.1.6 to know how much you have learned.
Lesson Information
PY
Below is the table which indicates the type of baking products with corresponding
oven temperature and baking time.
Types of Product Oven Temperature Baking Time
O
BREADS
Biscuits 425°F to 450°F 10 to 15 min
C
Corn bread 30 to 40 min
400°F to 425°F
Muffins 400°F to 425°F 20 to 25 min
Quick loaf breads 350°F to 375°F 1 to 1 ¼ hr
Yeast bread 400°F 30 to 40 min
D
COOKIES
Drop 350°F to 400°F 8 to 15 min
Rolled 375°F 8 to 10 min

EPE Activity 1.1.4
D The succeeding pages provide recipes for the different types of bakery
products. Divide the class into five groups. Choose a recipe to follow. Each group
should be assigned to bake a particular type of bread, cookies, muffin & biscuits.
No two groups should do the same recipe. There are enough recipes for all the
groups.
30
Suggested projects
DINNER ROLL
Ingredients
Mixture 1
∙ 1 ¼ cup bread flour
∙1∕8 bar butter (softened)
Mixture 2
∙ 3 tablespoon sugar
∙ ½ tablespoon yeast
Mixture 3
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∙ ¼ cup beaten egg
∙1∕8 tsp iodized salt
Mixture 4
∙ Egg wash
PROCEDURE:
1. In a large mixing bowl, combine bread flour and butter. Mix well. Add the
sugar and yeast. Rub the dry ingredients with your hands until all ingredients
were distributed equally.
2. Beat egg and combine to water and salt.
3. Pour all liquid ingredients to dry ingredients and mix well. Knead for 15-20
minutes.
4. When the dough is already smooth and elastic and blisters are showing, form
a ball and set aside for 20-25 minutes or until it doubles in size.
5. Punch the dough. Flatten and weigh for 45 grams or 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.
31
PAN DE SAL
INGREDIENTS:
∙ 1 k bread flour
∙ 1 ½ tbsp. instant yeast
∙ ¼ cup lukewarm water
∙ 200 g brown sugar
∙ 2 tbsp.oil
∙ 2 tsp rock salt
∙ 1 tsp vanilla
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∙ 150 grams lard
∙ 2 cups water
PROCEDURE:
1. Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow to
stand for 8-10 minutes.
2. Combine water, oil, salt and sugar. Stir until salt and sugar are dissolved. Set
aside.
3. In a separate bowl, place bread flour and make a well at the center and then
add yeast mixture, and follow the liquid mixture. Mix thoroughly.
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 slightly greased
bowl. Cover with damp clean cloth. Allow to rise until 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 crumbs.
8. Place on greased baking sheets with one side of each piece facing up, about
2½ cm apart. Let it rise until double its size. Bake in a pre-heated oven at
350°F for 15-20 minutes.
32
CINNAMON ROLL
Ingredients
∙ 1 TB yeast
∙ 1 tsp sugar
∙ ½ cup water
∙ 2 cups milk
∙ 3 TB butter
∙ ¼ cup sugar
∙ 1 tsp salt
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∙ ½ tsp vanilla
∙ 3 cups all-purpose flour
Filling
∙ ¼ cup softened butter

∙ ⅓ 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
Procedure:
1. Mix together yeast, sugar, water and milk. Cover for 5 minutes.
2. Add in butter, sugar, salt, vanilla and flour. Let it rise for 25 minutes.
3. Roll on floured table.
4. Spread filling, roll and cut to 1” thick.
5. Place on greased pans and let it rise for 30 minutes.
6. Preheat 350°F, bake for 20 minutes.
33
SPANISH BREAD/PAN DE COCO/CHEESE BREAD
Ingredients
∙ 1 k bread flour ∙ 100 grams brown sugar

∙ 2 tbsp. instant yeast ∙ ¼ cup lukewarm water ∙ 2 cups ∙ 2 tbsp.oil
water ∙ 2 tsp rock salt ∙ 1 tsp vanilla ∙ 75 grams lard
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SPANISH BREAD FILLING
Ingredients
∙ ½ bar butter
∙1∕3 cup brown sugar
∙ ½ c bread crumbs
∙ ½ t vanilla
Mix and cook together.
PAN DE COCO FILLING
Ingredients
∙ 1 pc young coconut (grated)

∙ 1 cup brown sugar
∙ 1 tsp vanilla
Mix and cook together.
CHEESE BREAD TOPPINGS
Ingredients
∙ ¼ cup butter
∙ 1 cup powdered milk
Cut in butter and milk then add sugar.
Procedure
1. Prepare the desired filling and/or topping. Set aside.
34
2. Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp. sugar. Allow
to stand for 8-10 minutes.
3. Combine water, oil, salt and sugar. Stir until salt and sugar is dissolved. Set
aside.
4. In a separate bowl, place bread flour and make a well at the center. Then add
yeast mixture, follow by the liquid mixture. Mix thoroughly.
5. Transfer dough on a floured board and start kneading. Continue kneading

until dough is smooth. (Approximately 20-25 minutes)
DEPED COPY
6. Shape into smooth ball and grease all sides with lard. Place in slightly
grease bowl. Cover with damp clean cloth. Allow to rise until double in size
approximately 1 ½ hours. Then punch down dough.
7. Shape and add fillings and/or topping
8. Arrange in grease cookie sheet.
9. Allow to rise for the second time until double in size.
10. Bake until done (10-15 min at 350°F).
CHOCOLATE CHIP COOKIES
Ingredients
∙ 11∕8 cup flour

∙ ¼ tsp baking soda
∙ ½ tsp salt
∙ ¼ cup shortening
∙ ¼ cup sugar
∙ 1 egg, beaten
∙ 1 tsp vanilla
∙ ½ pound semi-sweet chocolate or chocolate chips
Procedure
1. Sift flour, baking soda and salt together.

2. Cream shortening, brown sugar and granulated sugar together.
35
3. Add egg and vanilla. Beat thoroughly.
4. Add sifted dry ingredients.
5. Fold in chocolate / chocolate chips cut into small pieces.
6. Drop from teaspoon onto greased cookie sheet.

7. Bake in moderate oven (350°F) about 10 minutes. Make 50 cookies.
DEPED COPY
BUTTERMILK NUT BREAD
Ingredients
∙ 2 eggs, well beaten

∙ 1 ½ cups brown sugar
∙ 3 ¼ cups sifted flour
∙ 2 tsp baking soda
∙ ½ tsp salt
∙ 2 cups butter milk
∙ 1 cup chopped nuts
Procedure
1. Beat eggs, add sugar and mix well.
2. Sift flour, baking soda and salt together. Alternately add buttermilk and egg
mixture to dry mixture.
3. Add nuts. Pour into 2 greased loaf pans.
4. Bake in slow oven (325°F) 1 hour. Makes 2 (8 x 4 inch) loaves.
36
CHEESE BISCUITS
Ingredients:
∙ 2 cup all-purpose flour

∙ 1 Tbsp baking powder
∙ 5 Tbsp butter or margarine
∙ ¼ cup grated cheddar cheese
∙ 1 egg, beaten
Procedure
DEPED COPY
1. Sift flour and baking powder together.
2. Cut in butter until mixture resembles cornmeal.
3. Add cheese and milk to form soft dough.
4. Turn dough out on a lightly floured board and knead 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
Ingredients
∙ 1 ½ c all-purpose flour
∙ 1 tsp baking powder
∙ 1 tsp baking soda
∙ ½ tsp salt
∙ 3 large bananas, mashed
∙ ¾ cup white sugar
∙ 1 egg
∙1∕3 cup butter, melted
37
Procedure
1. Pre heat oven to 350°F. Coat muffin pans with non-stick or use paper liner.
Sift together the flour, baking powder, baking soda, and salt. Set aside.
2. Combine bananas, sugar, egg, and melted butter in a large mixing bowl. Fold
in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large
muffins for 25 to 30 minutes. Muffin will spring back when lightly topped.
STANDARD SCORE SHEET for BREAD/ MUFFIN

Y
Rate your product using this Score Sheet.
Excelle
P
Characteristics Very Fair Poor
nt 5 Good 2 1
4
d
3
External Characteristics
O
1. Shape: well-proportioned;
Symmetrical; rounded top
C
2. Size: large but not airy;
proportional to weight
3. Color: even, rich golden brown
D
4. Crust: tender; crisp; even
thickness; free from cracks
Internal Characteristics
E 1. Color: creamy white; free from
streaks
P 2. Grain: fine; thin-walled
cells,
evenly distributed
3. Texture: tender; soft;

slightly moist
E 4. Flavor: “wheaty” sweet
D Comments:
38
HONEY RAISIN BARS
Ingredients
∙ ¼ cup shortening
∙ ½ cup sugar
∙ ½ cup honey
∙ 1 egg
∙ 1 ½ cup cereal flakes
∙ 1 ½ cup cake flour
∙ 1 ½ tsp baking powder
∙ ¼ tsp salt
DEPED COPY
∙ ½ cup milk
∙ 1 cup seedless raisins
Procedure
1. Blend shortening, sugar, and honey thoroughly.
2. Add egg and beat well.
3. Crush cereal flakes into fine crumbs, mix with sifted dry ingredients and add to
shortening mixture alternately with milk.
4. Stir in raisins.
5. Spread batter ½ inch thick in well-greased 10 x 15 inch pan.
6. Bake 15 to 20 minutes at 350°F.
7. Cool and cut into 35 2-inch squares.
CARAMEL SUGAR COOKIES
Ingredients
∙ 1 cup shortening
∙ 1 c sugar
∙ ½ c brown sugar
∙ 3 eggs, beaten
∙ 2 t vanilla
∙ 3 ¾ c cake flour
∙ ½ c brown sugar
∙ 1 t salts
∙ ½ baking soda
∙ brown sugar
39
Procedure
1. Cream shortening.
2. Add sugar and brown sugar a little at a time and cream well.
3. Add beaten eggs and vanilla. Mix.
4. Sift flour, salt and baking soda together and combine with mixture. Chill.
5. Roll out ¼ inch thick.

DEPED COPY
6. Sprinkle with brown sugar.
7. Bake in a moderate oven (350°F) for 15 minutes. Makes about 9 cookies.
CHOCOLATE REFRIGERATOR COOKIES
Ingredients
∙ 1 cup shortening
∙ 1 cup sugar
∙ 1 egg, beaten
∙ 2 Tbsp milk
∙ 2 tsp vanilla
∙ 3 ½ cup cake flour
∙ ½ tsp salt
∙ 3 ounces chocolate
Procedure
1. Cream shortening and sugar together.
2. Beat egg and combine with milk and vanilla.
3. Sift dry ingredients together.

4. Add melted chocolate to creamed mixture. Alternately add the dry and liquid
ingredients.
5. Work until a smooth dough is formed.
6. Mold into a roll 2 inches in diameter and roll in waxed paper.
7. Chill until firm.
8. Slice ⅛ inch thick and bake at 350°F for 12 minutes. Make 150 cookies.
40
PINEAPPLE-NUT COOKIES
Ingredients
∙ ½ cup shortening
∙ ½ cup brown sugar
∙ ½ cup sugar
∙ 1 egg, beaten
∙ 2 cup cake flour
∙ ¼ tsp salt
∙ ½ cup crushed pineapple
∙ 2/3 cup chopped nuts

ED COPY
∙ 1 tbsp lemon juice
Procedure
1. Cream shortening and both sugars together. Add egg and beat well.
2. Sift dry ingredients together and add with well-drained pineapple, nuts and
lemon juice.
3. Drop from a teaspoon or shape with a cookie press onto a well-greased

cookie sheet.
4. Bake 15 to 20 minutes at 375°F. Makes 48, 2 ½ inch cookies.
Standard Score Sheet for Cookies
P
Excel Very Good Fair Poor
-lent Good 3 2 1
5 4
Characteristics
External Characteristics
E
DROP REFRI ROLLED MOLDED
GERATOR
AR
Size and Shape:
D
Uniform, Uniform, Retains Uniform,
will hold thin shape thin slices.
shape.
Fairly slices. of
cutter
uniform,
mound
shape.
Color:
Lightly Lightly Lightly Lightly Lightly
browned browned browned browned browned
41
Characteristics Excel Very Good Fair Poor

-lent Good 3 2 1
5 4
Internal Characteristics
Texture:
Slightly Slightly Crisp, Crisp, Crisp, thin,

moist, moist tender tender slightly
tender moist if
thick,
tender
Flavor:
Pleasing, Pleasing, Pleasing, Pleasing, Pleasing,

no off no off no off no off no off
flavor, rich flavor, rich flavor, rich flavor, rich flavor,
rich
Comments:
D COPY
Activity 1.1.5
Something to do
Make an album of different bakery products with their corresponding picture and
recipe. Your output will be rated using the rubrics below:
SCORE CRITERIA
E
5
Artistically and creatively done with full illustrations and pictures

of the
recipe
P
4
Artistically and creatively done with some illustrations and
pictures of
the recipe
E
3
Properly done with some illustrations and pictures of recipe
2 Properly done with few illustrations and pictures of recipe
D
1
Done untidy with few illustrations and pictures of recipe
Now you are ready to go on with the procedures on how to decorate

and present bakery products!
42
LO 2: Decorate and present bakery products
∙ Prepare a variety of fillings and coating/icing, glazes and decorations for bakery
products according to standard recipes, enterprise standards and/or
customer preferences.
∙ Fill and decorate bakery products, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and customer
preferences.
∙ Finish bakery products according to desired product characteristics. ∙ Present
baked bakery products according to established standards and procedures
DEPED COPY
remember. Then do Self-Check 2.2.1 to know how much you have
learned.
Lesson Information
Decorate and Present Bakery Products
Bakers prepare, bake and decorate bread, rolls, biscuits, and other baked
products. Bakers work in a number of different environments from bakeries,
patisseries, and cake shops to hotels, restaurants, cafeterias, and factories, or as
part of bakery development for supermarkets or even in a cruise ship.
For you to become a baker, you need to complete an apprenticeship and

earn a National Certificate in Baking, Plant Baking or Craft Baking. Completing
Baking units while you are in school could be the first step towards baking
apprenticeship and an existing career as a baker.
Bakers usually work in shifts and may work early mornings, late evenings,
and weekends. So if you are an entrepreneur and a risk taker, this is good job for
you.
This lesson will provide you the knowledge, skills and understanding in
decorating and presenting bakery products. (www.s4gateway.org.nz/distance
learning/pathings/baking)
43
Commonly Used Frostings or Icings, Fillings, and Glazes
BOILED ICING
Ingredients
∙ 1 ½ cup sugar
∙ ¼ tsp cream of tartar or 1 tbsp. white corn syrup
∙1∕8 tsp salt
∙ ⅓ cup water
∙ 2 egg whites
∙ 1½ tsp vanilla
Procedure
COPY1. Put egg whites, sugar, water and syrup on top of double boiler.
2. Beat until mixed well.
3. Place over rapidly boiling water.
4. Beat constantly with electric mixer or electric beater 7 minutes or until it will
stand or peaks when beater is raised.
5. Remove from heat. Add vanilla. Beat.
6. Fills and frosts a 2-layer cake, 8 or 9 inches.
Types of Icing, Filling and Glazes
D
Types of Icing Best Used for Storage
Coloring
Procedure
American Used as frosting Icing can

Butter and filling. It is be
Cream/ also used for refrigerate
PE
Confectione decorations d or
r’s Sugar including roses, frozen in
Icing Butter and drop flowers, an airtight
sweet peas and container
figure piping. for week.
milk are beaten
together, and then

confectioner’s sugar is
added. Flavor the
mixture with extracts
and
chocolate.
Butter
E
Filling and frosting. Needs
Cream refrigeration
French .
It uses egg yolks and
is
made the way as
Italian meringue.
D
Both use of egg white Frosting and filling. Needs
but differences are refrigeration
how they are made.
ButItalian- Hot sugar
ter Cream syrup is added to
Meringue already whipped egg
Italian and whites. Swiss- The
Swiss 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.
44
Types of Icing Procedure Best Used for Storage

Coloring
Butter Made from stiff Covering Same as

Cream American butter cookies. Can American
Rolled cream. Dough-like be tinted. Butter cream
consistency that is
rolled out applied to
cake.
Glazes
Jams and Can purchase ready Used as a filling Refrigerate

Jellies made: stir it to soften, alone or in after
or heat with amount of
Y
opening. Is
liquid if it’s too thick, not
and strain to remove perishable
the seeds. combination with if used as
a
other fillings such filling
as butter cream.
Royal Icing Heavy paste of egg Does not

whites and need
confectioner’s sugar refrigerati
OP
beaten with a little on Air
vinegar or lemon juice. dried
Can be made in Used decoratio
different ns last
C
for
in general months.
piping or
delicate work.
consistencies. Decorating
cookies and
bread houses.
Tints to
pastel to dark colors.
Whipped Can be used as Must
cream a filling and remain
Creamy, frosting. Can be refrigerate
delicate piped to d.
ED
sweetness, form soft
Perishable Beaten decorations. Tints
in pastel colors
with sugar. Can be

flavored. Stabilized
for longer life with
gelatin.
DEP
Self-Check 1.2.1
Something To Do
Read the statement carefully and write the correct word that describes each statement. Write your answer in your test
notebook.
__________1. The most important ingredient in all types of frosting __________2. Made by warming egg whites,
sugar, and water, and beaten until fluffy and glossy
__________3. A French term which means rich and very chocolate __________4. Made from beating egg whites and
sugar
__________5. Sticky icing that dries a hard finish and is purely white 45

Read Lesson Information closely and find how you can remember.
Then do Self-Check 2.2.2 to know how much you have learned.
Lesson Information
DEP
ED COPY
Decoration is the final part of the production of any product.
Some need no further additions; some are added before the baking begins.
(www.wascatourism.com/...ITG_Prepare_&produce_cakes_&_pastries)
Ways to Present and Display Bakery Products:
∙ Trays - After taking from the oven, product is placed onto cooling wires,
decorated and then placed on trays or platters.
∙ Cellophane Bags - Bags are clear and transparent. Product is placed inside
the bags to protect from outside contamination and to slow the staling
process. Staling is caused by air passing through product and removing
moisture. Then moisture evaporates from surface.
∙ Boxes - Product might be placed into boxes and displayed for sale, lots of 6 or
12. Some boxes might have see through lids.
∙ Doilies - Some larger product might be placed on a doily and displayed

individually. The role of the doily is to have a barrier under product and
protect from surface contamination.
46
∙ Labels - Packaged products will have labels showing ingredients, name of
manufacturer and other legal requirements. They make good advertising.
∙ Glass Vase - Used to graciously decorate a tray of cookies.
DEPED COPY
For the vase filling, cut three lemons into small and thick slices. Set whole
lemons in the glass vase. Now, assemble lemon slices between the glass vase
and the whole lemons. Repeat this step until the glass vase is completed. Fill the
glass vase with water. Now, lay a plate on the top of the glass with waxed paper
and fill with eye-catching spring cookies.
∙ Jar - This is one of the easiest ways to add a twist on cookie presentation.
Fill a jar with colorful spring cookies. Make sure that the jar is big enough to fit
about 15 or 20 cookies. Once the jar is filled, you can decorate a spring-themed
covering for the lid of the jar. To do the covering, make a circle on a paper using
a round plate. Then, glue the circle onto a piece of colorful fabric. Green, yellow
and red are great colors for spring. Cut out the circle with sewing scissors. Lastly,
wrap the piece of fabric on the jar rim with twine.
How to Present Cookies for a Garden Party, April 16, 2013 retrieved from
blog.cookiesbydesign.com/how-to-present-cookies-for-a-garden-party/
47
Self-Check 1.2.2
THICK and PAIR
In 3-5 sentences, answer the following questions. Discuss your answer with
your seatmate.
PY 1. How do we present and decorate bakery products?
important to decorate finished baked products?

2. Why is it
D
O Your answer will be rated using the rubrics below.
C
CRITERIA 4 3 1
Clarity Exceptionally Generally Lacks clarity Unclear;

clear and easy to clear and cannot
understand quite easy and understand
D
difficult to
understand
to understand
Misunder
E
Comprehen Thorough and Partial or not
siveness comprehensive comprehensive sta nding
explanation Explanation or serious
Substanti misconcep
P
tion on the
explanation
al
Explanati
on
E
Relevance Generally Somewhat Irrelevant
relevant relevant
Highly
relevant
Activity 1.2.1
Decorate and present bakery products attractively using suitable garnishes

and service wares.
You will be evaluated using the following criteria:
48
Dimension Performance level
Excellent Very Satisfactory Needs No Points

(4 pts) Satisfactory ( 2 pts) Improvement attempt Earned
(3 pts ) (1 pts)
1. Use of Uses Uses tools Uses tools and Uses tools and No
tools and tools and equipment equipment attempt
equipment and equipment correctly and incorrectly and
equipme correctly but less less confidently
nt and confidently most of the time
correctly confidently sometimes
and most of the
confidentl time
y at all
time
Manifests
Y
2. Applica Manifests Manifests very Manifest less
tion of very clear clear understanding of
P
procedures clear understandin understanding
underst g of the of the step-by- No
an step- by – step procedure
ding of step but
the step procedures sometimes attempt
by-step seeks the step- by –
procedure clarification step procedure
seeking
clarification
most of the
time
O
Works Works Works No
indepen independen independently attempt
de ntly tly with
C
with ease and Works
ease and confidence
confidenc most of the
independently
e at all times
but with
times with ease and assistance
confidence from most of
sometimes the
times
Most of the
D
3. Safety Observes Observes No
work habits safety safety time not attempt
precauti observing
E
on s at Observes safety safety
all precautions
time precautions
sometimes
precautions
most of the
time
Tasks is Work completed
P
4. Tasks is No
Completen complet nearly a head of time attempt
ess of task ed completed
followin Tasks following the
g procedures in
E
the project
is
D
completed
following the
procedures
the in the
procedure project
s in the
activity
with
improve
ment/
innovation
s
5.Time Work Work Work Work No
manageme complet completed completed _ ( completed _ ( attempt
nt ed a within min./ min./
head of allotted hours/days) hours/days)
time time beyond beyond
Total Points
49
LO 3: Store bakery products
∙ Store bakery products according to established standards

and procedure. ∙ Select packaging appropriate for the
preservation of product freshness and eating
characteristics.
ED COPY
Read Lesson Information and then find out how much you can
remember and then do the Self-Check 2.3.1 to know how much you
learned.
Lesson Information
How to Store Baked Products
Storing bakery products is one of the most important activities after

preparation. Bakery products are to be kept properly to avoid spoilage.
P
BAKED WHERE TO STORE HOW TO REFRESH
PRODUCTS
HOW TO
STORE
Bread and Relatively dry, a place well Stale bread and
rolls above floor level, in a unit rolls, for all
general cleaned daily and scrubbed practical purposes,
weekly; away from strong
DE
storage cannot be
odors particularly fish, onions, refreshed for
cabbage, garlic, meats and optimum quality.
Ideally at especially paints and Two or three days
cigarettes smoke. – old bread,
however, can be
room used
toasted.
temperature
75°F to 85°F in
adequate space
to prevent
crushing.
Soft – In original Refrigerate to prevent Frozen goods:

crushed wrappers mold growth, accelerates Thaw as rapidly
breads, (moisture and staling. Store in freezer to as possible or in
rolls, vapor proof) to retard oven at 325°F for
sweet rolls prevent drying out. stalling in moisture- 20
vapor proof wrapping. minutes. Leave
wrapper on for
room temperature
thawing.
50
BAKED HOW TO STORE WHERE TO STORE HOW TO REFRESH

PRODUCTS
Hard – Unwrapped In areas with circulating Frozen goods:

crushed relatively dry air. Hard – Thaw wrapped as
breads and crusted goods in general have rapidly as
rolls. a short shelf life since possible, re crisp
moisture from the crust by heating
making it soft and tough or uncovered in a
“soggy”. Can be stored in 400°F oven for
freezer, wrapped loosely in about 5 minutes.
paper, but keep best when Should be
frozen partly baked in vapor- served
proof wrapping. immediately.
Cupcakes Covered or Relatively dry, a place well above Thaw frozen

boxed to floor level, in a unit cleaned daily
Y
and muffins
prevent drying and scrubbed weekly; away from
P
out.
strong cupcakes and

muffin, wrapped at
odors particularly fish, onions, room temperature.
cabbage, garlic, meats and Use within two
especially paints and days for best
cigarettes smoke. quality.
Crisp Covered boxed. Thaw at room
cookies temperature. Heat
in open shallow
pan in 300°F oven
CO
for 3 to 5 minutes
to refresh.
Loosely
covered container.
May be
frozen.
Soft, Covered tightly. Thaw at room

chewy temperature. Heat
cookies in open shallow
pan in 300°F oven
D
for 3 to 5 minutes
to refresh.
Airtight metal container
in cool
place
PE
Freezer Storage Chart
E
HOW to PREPARE STORAGE HOW to THAW or
for FREEZING REHEAT for SERVING
BREAD
Prepare and bake Thaw in wrappings
D
up to 6 months
as usual. Cool to at room
room temperature or
YEAST temperature. Wrap remove from
in moisture-vapor- wrappings, reheat
proof material, in 300°F oven 25
BREAD, seal. to 30 minutes.
Baked 1-2 weeks
Prepare as usual, Thaw in wrappings in
shape, put into pan. refrigerator overnight.
Wrap in moisture- Let rise in warm,
vapor proof material, moist place until
Unbaked seal. doubled. Bake as
usual.
51
BREAD HOW to PREPARE STORAGE HOW to THAW or

for FREEZING REHEAT for SERVING
BISCUITS, Prepare and bake 2-3 months Thaw in wrappings

Bake as usual. Cool to in 250°F oven
room about 20 minutes
temperature. Wrap or thaw,
in moisture-vapor- wrapped at room
proof material, temperature 1 hour,
seal. in 300°F oven, about
10 minutes.
3-4 weeks Thaw unwrapped
Mix, roll and cut as
Unbaked about 1 hour. Bake as
usual. Freeze without
wrapping (about 2 to 4 usual
hours). Wrap in
moisture –vapor-proof
materials, placing piece
PY
of
wrapping material
between each biscuits.
or bake unwrapped
in 425 °F oven 20 to
25 minutes.
Prepare and bake
O
MUFFINS, 3-4 months
Baked as usual. Cool to
room
temperature, Wrap Thaw in wrappings at
in moisture-vapor-
proof material,
room temperature
seal.
DC
or remove from
Unbaked wrappings, reheat
Mix as usual. Fill in 300°F oven 25
paper baking cups to 30 minutes.
2/3 full. 3-4
Freeze 2 to 4
Thaw unwrapped at
hours. Wrap in weeks room temperature for
moisture –
about 1 hour. Bake
vapor- proof
as usual.
materials, seal.
Storing techniques
DEPE
1. Wrapping - to draw, fold and cover a bakery product.
2. Packaging Material - used to package bakery products like box, plastic,
container.
3. Cold Storage - the process of preventing perishable food on a large scale at a
low temperature or above the freezing point ( 0°C or 32°F ).
4. Chilling - method in which raw or processed food is cooled to a temperature
between (0°C - 5°C).
5. Freezing - subjecting food to temperature below freezing point (0°C or
32°F).
6. Refrigerator - an appliance to make or keep something, especially food or
drink, cold so that it stays fresh usually in a fridge.
52
Self-Check 1.3.1
Something to do
Identify the storing techniques being described in the following statements.

Write your answers on your notebook.
1. Process of preventing perishable food on a large scale by means

of refrigerator.
2. To draw, fold in order to cover.

PY
3. Application of low temperature that changes the state of water in the
food from liquid to solid ice.
4. Method in storing in which raw food is cooled in 0°C-5°C.
5. It is used to pack bakery products.
DEPED CO
Lesson Information
∙ Select packaging materials

∙ Packaging bakery products
This lesson describes the skills and knowledge required to package and label
prepared bakery products for storage and transportation. It requires the ability to
check the quality of food and select correct packaging materials.
Food packaging – enclosing the food in a material for physical, chemical, biological
protection and tampering resistance; It provides nutrition information on the food
being consumed.
The aims of packaging are to keep the food in good condition until it is sold and
consumed, and to encourage customers to purchase the product. Correct packaging
is essential to achieve these objectives.
∙ Packaging should provide the correct environmental conditions for food starting
from time food is packed until the time of consumption. A good package
should therefore perform the following functions:
a. Provide a barrier against dirt and other contaminants thus keeping the
product clean.
b. Prevent losses. For example, packages should be securely closed to
prevent leakage.
53
c. Protect food against physical and chemical damage, such as, the
harmful effects of air, light, insects, and rodents. Each product has its
own needs.
d. Help the consumers to identify the food and instruct them how to use it
correctly.
e. Persuade the consumers to purchase the food.
f. Cluster or group together small items in one package for efficiency. g.
Marketing. The packaging and labels can be used by marketers to
encourage potential buyers to purchase the product.
h. Correct packaging prevents any wastage which may occur during
transportation and distribution.
DEPED COPY
Types of Packaging Materials
(www.fao.org/wairdocs/x5434e15434e0g.htm)
In many developing countries the most commonly used food packaging materials
include:
Wood
Wooden shipping containers have traditionally been used for a wide range of solid
and liquid foods including fruits, vegetables, tea and beer. Wood offers good
protection, good stacking characteristics and strength. Plastic containers, however,
have a lower cost and have largely replaced wood in many applications. The use of
wood continues for some wines and spirits because the transfer of flavor compounds
from the wooden barriers improves the quality of the product.
Paper
Paper is an inexpensive packaging material. It is however highly absorptive, and is

fairly easily torn.
Glass
Glass has many properties which make it a popular choice as a packaging material:
∙ Glass is able to withstand heat treatments such as pasteurization and

sterilization.
∙ It does not react with food.
∙ It protects the food from crushing and brushing.
∙ It is resist to moisture, gases, odors and microorganisms.
∙ It is re-usable, re-sealable and recyclable.
54
∙ It is transparent, allowing products to be displayed. Colored glass may be used
either to protect the food from light or to attract customers.
Preparation of Glass Containers
∙ inspection
∙ washing
∙ rinsing
∙ sterilization
∙ sealing and capping
∙ cooling
Plastics
DEPED COPY
The use of various plastics for containing and wrapping food depends on what is
available. Plastics are extremely useful as they can be made in either soft or hard
forms, as sheets or containers, and with different thickness, light resistance, and
flexibility. The filling and sealing of plastic containers are similar to glass containers.
Flexible films are the most common form of plastic. Generally, flexible films have
the following properties:
∙ Its cost is relatively low.
∙ It has good barrier properties against moisture and gases.
∙ It has heat wet and dry strength.
∙ It is easy to handle and convenient for the manufacturer, retailer, and
consumer.
∙ It adds little weight to the product.
∙ It fits closely to the shape of the product, thereby wasting little space during
storage and distribution.
Methods of Food Packaging
Home Canned Foods - One of the oldest and most common methods of
food packaging in homes is the use of home canning.
Canned foods - Canning foods as a method of food processing have been

around; foods that are canned commercially are cooked prior to being placed in the
can in order to prevent E. coli contamination. Canned foods come in a wide variety,
ranging from meat to vegetables to fruit.
Foil packaging - One of the innovative methods of commercial food

packaging is foil wrapping. Foil wraps are often pouches that are filled and then the
bottom and top of the pouch is sealed similar to those used with commercial frozen
55
packaging. Foil packaging allows the food to be sealed in the package without losing
any residual moisture that may still be in the food. The recommended types of food
to package in this manner are usually dried fruits, baked goods or grain products.
What Must Appear on the Label?
The following must appear on the label:
∙ Name under which the product is sold

∙ List of ingredients
∙ Quantity of certain ingredients
D EPED
∙ Net quantity
COPY
∙ Date of minimum durability
∙ Any special storage instructions or conditions of use
∙ Name or business name and address of the manufacturer or packager ∙ Place
of origin of the foodstuff if its absence might mislead the consumer to a material
degree
∙ Instruction for use where necessary
Sample of Bakery Packaging

56
Activity 1.3.1
Something to Do
SEAL IT ON
Prepare bakery products for a company party. Prepare all materials and
PY
ingredients, and perform actual preparation, presentation and storing of the bakery
products. Your output and performance will be rated using the rubric below.
O
Excellent Very Satisfactory No Points
(4 pts) Satisfactory ( 2 pts) attempt Earned
(3 pts ) Needs
Improvem
ent (1 pts)
Uses tools
C
1. Use of Uses tools Uses tools No
tools and and and equip and attempt
equipment equipment ment equipment
U
correctly correctly incorrectly
and and and less
confidently ses tools
D
confidently
at all time most of the
and
equipment time
correctly
confidently and but
most of the less
time confidently
some
times
Manifests very Manifest
E
2. Manifests No
Applicati very clear less under attempt
on of under standing of
Manif
procedures standing of the step-
the step- by – step
ests by – step procedure
clear under procedure seeking
but clarification
standing of sometimes most of the
the step- seeks time
DEP
by – step clarification
procedures
clear under
standing of
the step-
by – step
procedures
Works Works Works Works No

independen independen independen independen attempt
tly with tly with tly with tly but with
ease and ease and ease and assistance
confidence confidence confidence from most
at all times most of the sometimes of the
times times
57
Excellent Very Satisfactory Needs No Points

(4 pts) Satisfact ( 2 pts) Improvement attempt Earned
ory (3 (1 pts)
pts )
3.Safety Observ Observes Observes Most of the No

work habits es safety safety time not attempt
safety precautio precautio observing
precaut ns most ns safety
ion -s of the sometime precautions
at all time s
time
4.Complet
Y
Tasks is Tasks is Tasks is Work No
en ess of complet complet nearly completed a attempt
task ed ed completed head of time
followin followin following
g g the
in the the procedures
P
activity procedur in the project
improve es in the
ment/ project
innovat
ion s
5.Time Work Work Work No
management complet complet completed attempt
ed a ed _ ( min./
head of within hours/
C
time allotted days)
time beyond
O
completed
Work
_ ( min./
hours/days)
beyond
Total Points
DEPED
58

BREAD AND PASTRY PRODUCTION NC II - 1st Edition 2016

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DEPED COPY

Bread and Pastry

This learning resource was collaboratively developed and

We value your feedback and recommendations.

represented by the Filipinas Copyright Licensing Society

Published by the Department of Education

Development Team of the Bread and Pastry Production Manual

Writers: Aniceta S. Kong Anecita P. Domo,

Reviewers: Prof. Emelita Nuyda Jocelyn de Jesus

Printed in the Philippines by Sunshine Interlinks Publishing House, Inc. 3F

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

Bread and Pastry Production Manual

HOW TO USE THIS LEARNER’S MANUAL

Here are some reminders on how to use this material.

4. After successfully finishing the tasks, answer the post-assessment to be given by

5. Lastly, DO NOT mark the learner’s manual in any way.

DEPED COPY Self Check 1.1.1.............................................................. 10

Lesson 5: Present Desserts (PD)

References.............................................................................................. 248 Answer

1. Basic concepts in brea

and pastry production

n HOME ECONOMICS – BREAD AND

This curriculum guide on Bread and

National Certificate Level II designed

for high school student to develop

knowledge, skills, and attitude to

core competencies namely: 1) prepare

gateau, tortes and cakes; 4) prepare

The preliminaries of this specialization The learners:

Explain core concepts in bread

&Discuss the relevance of the course

3) Explore on opportunities for a Baker

3. Types, kinds, and

desired product characte

of various bakery produc

Quarter 1 7.1. Dinner roll

2. Baking ingredients and its r

LO 1. Prepare bakery products

1.1 Select, measure andweigh required

e COMPETENCIES procedures/ formulation/ recipes and

and appropriate conditio

1.5 Select required oven

and standard operating

1.4 Bake bakery product

in accordance with the

LESSON 1: PREPARE AND

1. Culinary and technical

terms related to pastry

control, yields, weights

and sizes for profitability

1.1. Select, measure

recipes and desired product

products accordinto standard

1.3. Use appropriate

required pastry products

conditions; and enterpris

and standard operating

1.4. Bake pastry product

baking pastry products

9. Occupational health and

10. Suggested projects:

CONTENT 10.5 Etc.

11. Types and classifications r

of fillings, coatings/icing and