9

BREAD AND PASTRY

PRODUCTION
Specialization Course
Quarter 1 – Module 4:
Produce Bakery Products
TLE (Bread and Pastry Production) – Grade 9
Alternative Delivery Mode
Quarter 1 – Module 4: Produce Bakery Products
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders. Every
effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Published by the Department of Education

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

Development Team of the Module

Writers: Marierose E. Valderamos

Editors: Gelyn D. De Castro, Judith M. Fortuna
Reviewers: Gelyn D. De Castro, Judith M. Fortuna
Illustrator: N/A
Layout Artist: LR Team
Management Team: Elias A. Alicaya, Ed.D., OIC-Schools Division Superintendent
Gregorio T. Mueco, OIC-ASDS In-Charge of CID
Lorena S. Walangsumbat, Ed.D., CID Chief
Jee-Ann O. Borines, LRM Supervisor
Ferdinand T. Glor, PSDS In-Charge of TLE/TTVL
Joe Angelo L. Basco, LRM PDO II

Printed in the Philippines by SDO QUEZON

Department of Education – Region IV - CALABARZON - SDO QUEZON

Office Address: Sitio Fori, Brgy. Talipan, Pagbilao, Quezon
Telefax: (042) 784-0366, (042) 784-0164, (042) 784-0391, (042) 784-0321
E-mail Address: quezon@deped.gov.ph
 9

Technology and
Livelihood
Education
Bread and Pastry Production
Specialization Course
Quarter 1 – Module 4:
Produce Bakery Products
Introductory Message
For the facilitator:

Welcome to TLE 9 Bread and Pastry Production Alternative Delivery Mode (ADM)
Module on Produce Bakery Products!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming their
personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

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

Notes to the Teacher

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

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

Welcome to TLE 9 Bread and Pastry Production Alternative Delivery Mode (ADM)
Module on Produce Bakery Products!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner is
capable and empowered to successfully achieve the relevant competencies and skills
at your own pace and time. Your academic success lies in your own hands!

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

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in
the module.
This part includes an activity that aims to
What I Know check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
This section provides a brief discussion of
What is It the lesson. This aims to help you discover
and understand new concepts and skills.
This comprises activities for independent
What’s More practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to
process what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or
skill into real life situations or concerns.

3
 This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.
This contains answers to all activities in the
Answer Key module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are not
alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

4
 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the nature of Bread and Pastry Production. The scope of this lesson permits it to be
used in many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard sequence
of the course. But the order in which you read them can be changed to correspond
with the textbook you are now using.

The module is divided into three lessons, namely:

● Lesson 1 – Select, Measure And Weigh Required Ingredients
● Lesson 2 – Use Appropriate Tools And Equipment
● Lesson 3 – Prepare Bakery Products
● Lesson 4 – Produce Bakery Products

After going through this module, you are expected to:

1. Select, measure and weigh required ingredients according to recipe or
production requirements;
2. Prepare a variety of bakery products according to standard mixing procedures/
formulation/ recipes and desired product characteristics;
3. Use appropriate equipment according to required bakery products and standard
operating procedures;
4. Bake bakery products according to techniques and appropriate conditions; and
5. Select required oven temperature to bake goods in accordance with the desired
characteristics, standards recipe specifications

5
 What I Know

I. Direction: Match Column A to Column B. write your answer in your

notebook.
Column A Column B
____1. Brush the bottom of the pan with a little A. CALYGO
shortening then dust with flour. Shake off to B. Grease and
remove excess flour. flour
____2. Brush the bottom of the pan with a little
C. Grease and
shortening, then line with wax paper.
____3. Brush the bottom of the pan with a little line
shortening, then line with wax paper then grease D. Grease, line,
again. and grease
____4. Brush the bottom of the pan with a little E. Greased pan
shortening. F. Mise-en-place
____5. Everything in place

II. Direction: Arrange the basic steps in preparing and baking. Write 1 as the
first step, 2 for the second and so on. Write your answer in your notebook.

____6. Bake in the preheated oven. Put the pan on the center rack.
____7. Check if you have all the necessary ingredients, then gather them together.
____8. Cool the baked products
____9. Measure ingredients accurately.
____10. Observe correct hand and mixing techniques.
____11. Pre-heat the oven.
____12. Prepare all the tools you will need for measuring, mixing and baking.
____13. Prepare pan/s needed, making sure you use the correct pan size.
____14. Read the recipe carefully.
____15. Test for doneness.

6
Lesson

4 Produce Bakery Products

This lesson will give you knowledge of producing bakery products and provide you
hands-on experience in baking, from the basic to the more complex cookies, muffins,
and breads.

Learning Outcomes
At the end of this lesson you should be able to:
1. Bake bakery products and techniques according to appropriate conditions; and
2. Select required oven temperature to bake goods in accordance with the desired
characteristics, standard recipe specifications

What’s In

In the previous lesson, learners are taught about how to accurately measure the
baking ingredients (in lesson 1); the baking tools and equipment (in lesson 2); and
Preparing Bakery Products (in lesson 3). Let’s have a recap by answering the following
question. Write your answer on your notebook

A. List all the mixing tools and equipment used in baking.

B. Enumerate the ingredients used in baking
C. Explain why accurate measurement of ingredients is vital in baking.
D. What are the types of bakery products?
E. List the common mixing method in each type of bakery products.

Notes to the Teacher

This part is a review. Let learners share their insights on the topic.
Answer may vary depending on what the learners recall on their
previous lessons.

7
 What’s New

Direction: Read the poem carefully and make a reflection on what the poem is all
about. Write it in your notebook.

Cooking Poem
When you're cooking in the kitchen,
You're learning all the while --
To pour and measure, mix and stir
And sift flour into a pile.

Scrub your hands before you start

Then gather up the gear --
Like pots'n pans and measuring cups
That you use throughout the year.

Go over the recipe, step-by-step,

So you'll know just what to do.
By carefully following the directions,
It won't be hard for you.

Have a hot pad handy

And an adult standing by --
So you won't hurt yourself
When using the stove or baking a pie.

Besides the fun and learning,

There's always cleaning up to do,
And even though it's quite a chore,
It's part of cooking too.

But after all the work is done,

It will soon be time for dinner.
And when someone asks for seconds,
You'll know you've cooked a winner

8
 What is It

In order to fully understand this lesson, you must be able to answer the guide
questions.
1. What are the basic steps in preparing and baking?
2. What is CLAYGO and explain why is it important in baking?
3. Why do we need to preheat the oven?
4. Give sample recipe that you can bake?

Read and understand!

Basic Steps in preparation and baking
Mise-en-place (pronounced miz on plas) is a French word which means “everything in
place”. It literally means, you have to set everything in place before starting the actual
baking procedures. This includes:
1. Reading the recipe carefully to know if you have all the ingredients and tools
needed and to know if you understand the entire procedure.
2. Checking if you have all the necessary ingredients, then gather them together.
3. Preparing all the tools you will need for measuring, mixing and baking.
4. Pre-heating the oven. If a thermostat is defective or not available use an oven
thermometer to check the baking temperature.
5. Preparing pan/s needed, making sure you use the correct pan size.
● For a greased pan: Brush the bottom of the pan with a little shortening.
● Grease and line: Brush the bottom of the pan with a little shortening,
then line with wax paper.
● Grease, line, grease: Brush the bottom of the pan with a little
shortening, then line with wax paper then grease again
● Grease and flour: Brush the bottom of the pan with a little shortening
then dust with flour. Shake off to remove excess flour.
6. Measuring 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.
7. Observing 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
8. Baking in the preheated oven. Put the pan on the center rack.
9. Testing for doneness.
10. Cooling the baked products.

Clean As You Go (CLAYGO)

Good kitchen and laboratory practices have to be followed, but one very simple rule to
remember is to “clean as you go”. Have a plan for keeping your workspace clean.
(Tamayan, n.d)

Baking temperature
The oven is preheated before food is put in the oven for baking. This is done to ensure
that the oven has reached the specified temperature when the food is put into it. The
time indicated for baking in the recipe is a guide, but actual baking time, often varies

9
so it is advisable to check the food if it is cooked. When the food starts to get fully
baked, it often gives off a pleasing aroma. When you begin to smell this, wait a few
minutes and check if it is done baking. To check, insert a toothpick or a piece of thin
barbecue stick in the center of the product, if it comes out clean and dry, then the
baked product is fully done. (Tamayan, n.d)

Now you are ready for the actual preparation and baking
Yeat Bread Recipes
Soft Dough
Ingredients:
625g. Bread Flour/ First Class Flour 75 g. butter (1/3 cup)
1 tbsp. Yeast 5g. salt
100 g. white sugar 300g. Evap. milk
2 pieces eggs

Procedure:
1. Sift flour before measuring then put it in the mixing bowl.
2. Mix together the yeast and sugar on one side of the bowl.
3. Mix salt and butter in another side of the bowl.
4. Then put the eggs one at a time on yeast and sugar.
5. Then put the milk in yeast mixture.
6. Knead altogether all the ingredients until smooth, elastic and sating.
7. Proof or rest for 1 hour or until double the size.
8. Punch down. Cut into desired size and form into desired design.
9. Proof for 1 hour or until double in size.
10. Bake for 10-15 minutes.

Pandesal
Ingredients:
2 cups all-purpose flour 1 pouch rapid rise yeast
2 cups bread flour 1 tsp salt
1/2 cup white sugar 1 cup bread crumbs
5 tbsp butter, melted 1 piece raw egg
1 tsp baking powder 1 tbsp cooking oil
1 1/4 cup fresh milk warm

Procedure:
1. Combine the yeast, sugar, and warm milk and stir until the yeast and
sugar are fully dissolved.
2. In the mixing bowl, combine the dry ingredients starting with the flour,
then the sugar, salt, and baking powder. Mix well by stirring
3. Add the egg, butter, cooking oil, and yeast, sugar-milk mixture in the
mixing bowl with the dry ingredients then mix again until a dough is
formed. Use your clean hands to effectively mix the ingredients.
4. In a flat surface, knead the dough until the texture becomes fine. For
faster and easier kneading, you may use a Stand Mixer with dough hook.
5. Mold the dough until shape becomes round, then put back in the mixing
bowl. Cover the mixing bowl with damp cloth and let the dough rise for
at least 1 hour
6. Put the dough back to the flat surface and divide into 4 equal parts using
a dough slicer

10
 7. Roll each part until it forms a cylindrical shape
8. Slice the cylindrical dough diagonally (These slices will be the individual
pieces of the pandesal)
9. Roll the sliced dough over the breadcrumbs and place in a baking tray
with wax paper (makes sure to provide gaps between dough as this will
rise later on)
10. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15
minutes to rise
11. Preheat the oven at 375 degrees Fahrenheit for 10 minutes
12. Put the tray with dough in the oven and bake for 15 minutes
13. Turn off the oven and remove the freshly baked pandesal.
14. Serve hot. Share and enjoy!

Spanish Bread
Ingredients: Filling:
3 cups Bread Flour/ First Class Flour 1/3 cup softened butter
1 – 1 ½ cups all purpose flour ¼ cup brown sugar
1 tbsp. Yeast 1/3 cups bread crumbs
½ cup white sugar ¼ tsp vanilla
3 egg yolks
½ cup melted butter
1 tsp. salt
¾ cups Evap. Milk
½ cup water
Extra flour for kneading
Procedure:
1. Dissolve yeast in warm water. Stir to dissolve and let it stand for 5-10
minutes until bubbly. Set aside.
2. In a large bowl, combine the milk, sugar, butter, egg yolks and salt.
3. Blend well then add the yeast mixture.
4. Add flour to make moderate stiff dough. Note** check the consistency of
the dough before putting all the remaining flour. (use of flour depends on
the type of flour, milk and the size of the eggs). Dough must be must be
moderate stiff and elastic.
5. Knead the dough in a lightly floured surface for about 10 minutes or
until the dough is smooth and elastic.
6. Transfer the dough to a greased bowl, cover with a damp cloth and let it
rise in a warm place for at least an hour.
7. After rising, transfer the dough into a lightly floured surface
8. Use a dough slicer to divide the dough into 4 equal parts
9. Roll each part until it forms into a log. Cut each log into equal pieces
10. Flatten the dough with a rolling pin until it stretches into a triangular
shape
11. Spread some filling then roll up.
12. Cover the dough with bread crumbs and place on lightly greased baking
sheet or tray with the end at the bottom
13. Cover the tray with damp cloth and let it rise for 20-30 minutes.
14. Pre heat oven to 325 degrees F.
15. Bake for 20-25 minutes.

11
Quick Bread Recipes
Banana Muffin
Ingredients:
3 large ripe bananas 12 tablespoons granulated white sugar
1 1/3 cups all-purpose flour sifted 1 teaspoon vanilla extract
1 teaspoon baking powder 1 egg
5 tablespoons melted butter 1/2 teaspoon salt
1 teaspoon baking soda (Nuts optional)

Procedure:
1. Preheat the oven to 350 degrees Fahrenheit.
Mash the bananas. Set aside.
2. Combine flour, baking powder, salt, and baking soda in a bowl. Mix
using a wire whisk. Set aside.
3. In a large mixing bowl, combine the mashed bananas, butter, egg, vanilla
extract, and granulated white sugar. Mix well.
4. Fold-in the dry ingredient mixture in the large mixing bowl. Continue
this step until
5. The texture becomes smooth.
6. Arrange regular sized paper cups in the muffin pan. Scoop the mixture in
each paper cup. Do not fill the cup as it will overflow.
7. Bake in the oven for 13 to 16 minutes.
8. Remove from the oven and let cool by placing on a wire rack.
9. Serve. Share and enjoy!

Apple Muffin
Ingredients:
1 pc. egg 1/3 cup sugar
¼ cup milk 3 tsps. baking powder
1 cup chopped fresh apple 1 tsp. salt
2 cups flour ½ tsp. vanilla

Procedure:
1. Pre heat the oven at 400⁰ F.
2. Beat egg in a bowl and add milk, oil and apple.
3. Add dry ingredients and mix lightly.
4. Pour into muffin cups about ½ to 2/3 full.
5. Bake for 20 minutes

Banana Cake
Ingredients:
2/3 cup shortening 1 teaspoon baking soda
1 2/3 cup sugar 1 teaspoon salt
2 pieces eggs 1 ¼ cup fully ripe bananas, mashed
2 ½ cup all purpose flour 2/3 cup milk
1 ¼ teaspoon baking powder 2/3 cup chopped nuts

Procedure:
1. Preheat oven to 325⁰ F.
2. Follow the creaming method of mixing cakes.
3. Divide the banana and nuts into three portions and add them into the

12
 mixture with the milk.
4. Pour into wax paper-lined pans and bake for 40 to 50 minutes.

Cookies Recipes
Chocolate Chip Cookie
Drop Cookies
Ingredients:
2 1/2 cups all-purpose flour 1 teaspoon vanilla extract
1 cup softened butter 1 teaspoon baking soda
1/2 cup white sugar 1 teaspoon salt
1 cup brown sugar 2 cups semisweet chocolate chips
2 pieces raw eggs 3/4 cup chopped walnuts

Procedure:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a mixing bowl, combine all-purpose flour, salt, and baking soda. Mix
well and set aside.
3. On a separate mixing bowl, put in butter and beat. Gradually add both
sugars while beating
4. Add-in the vanilla extract and eggs (one piece at a time) while beating.
5. Gradually add the flour, salt, and baking soda mixture and beat until all
the ingredients are well mixed.
6. Put-in the chocolate chips and chopped nuts. Fold until the chips and
nuts are well incorporated.
7. Arrange parchment paper in a baking sheet. Scoop and drop the mixture
on the parchment paper.
Note: try to press the mixture a little bit to make the cookie flat. This will also
give you room if you want to place extra chocolate chips on top of the
cookie.
8. Place inside the oven and bake for 7 to 9 minutes.
9. Remove from the oven and place in cooling racks.
10. Serve. Share and enjoy!

Chocolate Crinkles
Molded Cookies

Ingredients:
½ cup Butter 3 pcs. Eggs
1 cup sugar 5 grams Baking soda
1 tsp Salt 2 ½ c. APF
¼ cup Glucose 13 g. Baking powder
3 Tbsp. Corn syrup 100 g. Cocoa powder
Procedure:
1. Sift flour and cocoa powder separately before measuring.
2. After sifting and measuring, mix flour, cocoa powder and baking powder in
one bowl, set aside.
3. Measure all the other ingredients separately and place in different bowl.
4. Cream butter and sugar first until light and fluffy then add all the other
ingredients gradually beat after each addition.
5. Form into balls or any desired shape then roll into sifted Powdered Sugar
then put into greased baking sheets.

13
 6. Bake at 180° C for about 6 to 8 minutes.
7. When cookies cracked, remove pans from oven and let cool.

Butterscotch Bars
Bar type Cookies

Ingredients:
2 pcs. eggs 1 ½ cup all-purpose flour
2 cups brown sugar 2 teaspoon Baking powder
1 teaspoon vanilla ½ teaspoon salt
½ cup butter, melted 1 cup chopped nuts
1 tablespoon corn syrup
Procedure:
1. Preheat oven to 3500 F.
2. Grease a 13x9x1-inch rectangular pan. Set aside.
3. Beat eggs until foamy. Add sugar, vanilla, butter, and corn syrup. Beat
until creamy.
4. Combine the flour, baking powder and salt. Add to the egg mixture.
Blend well. Stir in nuts.
5. Spread batter on prepared pan.
6. Bake for 25 to 30 minutes or until top is light brown. Cut into bars while
hot.

14
 What’s More

Independent Activity 1 Challenge

Direction: Practice applying baking skills. Choose 3 types of bakery product –
quick bread, cookie, and yeast bread. You can use any recipe. You may use the
given sample recipe in this lesson, search cookbooks, the internet or ask your
teacher for a recipe you can use. Write about your baking experience below. If
possible you can make a video (vlog format) or attach pictures of before, during and
after you bake. (Baked product output in this Activity will be used in
accomplishing Activity 2)

MY BAKING ADVENTURE
Product: __________________________________
Date: ____________________________________
Recipe: (attach a copy of the three recipe)
My experience: write a short story of what happened in your baking experience.
Opotional : Video/Pictures

15
 Independent Assessment 1: Checking your list!
Direction: During and after each actual baking performance, accomplish this
checklist. This checklist allows you to reflect on how well you have followed the
guidelines given in the previous lessons. This checklist could also be used to analyze
the outcome of your sensory evaluation of the finished product. These procedures and
guidelines may contribute to the causes of success or failure of your finished product.
Refer to the task 1 in completing the baking checklist. Write your answer in your
notebook
Baking Checklist

Recipe/Product Recipe/Product Recipe/Product

1. _______________ 2. _______________ 3. _______________
Indicators :
Procedure/ Guideline D- done ND – not done PD – partially done
Mise-en-place

CLAYGO

Mensuration
*measuring accurately
*using appropriate
measuring tools
*performed correct
measuring procedures
Proper Use And Care
Of Equipment
*used appropriate tools
*used the tools
correctly
*clean and stored the
tools after using
Followed Proper
Mixing And Baking
Procedures
Write the mixing
method used
● _______________
● _______________
● _______________
*performed mixing
method according to
standard procedure
*preheat oven

*used appropriate
baking temperature
*baked the product just
until it is done.

16
Independent Activity 2 Getting involved!
Sensory Evaluation of Baked Products
Direction. In doing the sensory evaluation of the products, write the closest
description you can use. The real test of your success as a baker is the finished
product. The product should be evaluated on key characteristics. The critical
characteristics of baked products are:
● Appearance – descriptions of the external part of the product like the height of
the baked good, the crust.
● Flavor – flavor is a composite of taste, odor and touch (mouth feel).
● Taste – descriptions for sweetness, sourness, saltiness, bitterness, or
combination (bitter-sweet)
● Odor – descriptions for food odors like burnt, smoky, moldy, musty, yeasty,
rancid, sour, lemony etc.
● Touch, mouthful –descriptions for mouthful: greasiness, metallic, astringent,
sharp, spicy etc.
● Texture – descriptions for the crumb structure (the internal part of the baked
product): crumbly, gritty, tender, short, soft, firm, elastic, mealy, chewy,
gummy, hard, brittle, tough, pasty, sticky, coarse, dry, moist, oily etc.

Product 1 (Recipe) Product 2 (Recipe) Product 3 (Recipe)

____________________ ____________________ ____________________
Criteria
Description Description Description

Appearance

Texture

Taste

Odor

Mouth feel
OVERALL REMARKS: Write what you think are the possible causes of the quality
of your product.

Independent Assessment 2 Evaluate Your Product

Direction: Perform sensory evaluation on your product. Use the tool below to rate the
product from 1 to 10, with 10 having the best quality or characteristic.
Sensory Evaluation Tool
Product 1 (Recipe) Product 2 (Recipe) Product 3 (Recipe)
Criteria
Rating Rating Rating

Appearance

Texture

Taste

Odor

Mouth feel

OVERALL RATING:

17
 What I Have Learned

A. Answer the following questions.

1. What are the basic steps in preparing and baking?

2. What is CALYGO and explain why is it important in baking?

3. Why do we need to preheat the oven?

4. Give sample recipe that you can bake?

What I Can Do

Let’s Start Baking!

Direction: Applying all the learned baking skills. Your task is to bake “Soft Dough”.

SOFT DOUGH
Ingredients:
625g. Bread Flour/ First Class Flour
1 tbsp. Yeast
100 g. white sugar
2 pieces eggs
75 g. butter (1/3 cup)
5g. salt
300g. Evap. milk

Procedure:
1. Sift flour before measuring then put it in the mixing bowl.
2. Mix together the yeast and sugar on one side of the bowl.
3. Mix salt and butter in another side of the bowl.
4. Then put the eggs one at a time on yeast and sugar.
5. Then put the milk in yeast mixture.
6. Knead altogether all the ingredients until smooth, elastic and sating.
7. Proof or rest for 1 hour or until double the size.
8. Punch down. Cut into desired size and form into desired design.
9. Proof for 1 hour or until double in size.
10. Bake for 10-15 minutes.

18
Your product will be rated using the rubrics below.

Good Pair Poor

10 7 4

External Characteristics of a Well-made Bread

⮚ Shape- well portioned, rounded top
⮚ Size- large but not airy in proportion to weight
⮚ Color- even, rich golden brown
⮚ Crust- tender, crisp, even thickness, free from cracks

Internal Characteristics of a Well-made Bread

⮚ Color- creamy white, free from streaks
⮚ Grain- fine, thin walled cells evenly distributed
⮚ Texture- tender, soft, slightly moist
⮚ Flavor- wheaty, sweety, nutty

Assessment

I. Direction: Match Column A to Column B. write your answer in your

notebook.
Column A Column B
____1. Brush the bottom of the pan with a little A. CALYGO
shortening then dust with flour. Shake off to B. Grease and
remove excess flour. flour
____2. Brush the bottom of the pan with a little
C. Grease and
shortening, then line with wax paper.
____3. Brush the bottom of the pan with a little line
shortening, then line with wax paper then grease D. Grease, line,
again. and grease
____4. Brush the bottom of the pan with a little E. Greased pan
shortening. F. Mise-en-place
____5. Everything in place

II. Direction: Arrange the basic steps in preparing and baking. Write 1 as the
first step, 2 for the second and so on. Write your answer in your notebook.

____6. Bake in the preheated oven. Put the pan on the center rack.
____7. Check if you have all the necessary ingredients, then gather them together.
____8. Cool the baked products
____9. Measure ingredients accurately.
____10. Observe correct hand and mixing techniques.
____11. Pre-heat the oven.
____12. Prepare all the tools you will need for measuring, mixing and baking.
____13. Prepare pan/s needed, making sure you use the correct pan size.
____14. Read the recipe carefully.
____15. Test for doneness.

19
 Additional Activities
Recipe Book
Make a recipe book of different bakery products with their corresponding picture and
recipe. Choice recipe that is localy produce. Your output will be rated using the
rubrics below:

SCORE CRITERIA
100 Artistically and creatively done with full illustrations and
pictures of the recipe
95 Artistically and creatively done with some illustrations and
pictures of the recipe
90 Properly done with some illustrations and pictures of recipe

85 Properly done with few illustrations and pictures of recipe

80 Done untidy with few illustrations and pictures of recipe

Congratulation! You are now done in producing baked product, you can now
proceed to the next module!

2
 3
What I Know Assessment
B B
C C
D D
E E
F F
8 2
2 10
10 6
6 7
7 4
4 3
3 5
5 1
1 9
9
Answer Key
References

Gavilan, G. T. (n.d). Bread and Pastry. Lucena City: St. Anne College Lucena.

Gisslen. (2001). Professional Baking . NY: John Wiley & Sons.

Merano, V. (n.d). Easy-banana-muffin. Retrieved from Panlasang Pinoy:

https://panlasangpinoy.com/easy-banana-muffin/
N/A. (n.d). Cooking and Eating. Retrieved from CanTeach:
http://www.canteach.ca/elementary/songspoems77.html

Samudio, R. (n.d). Bread and Pastry Production NC II. Retrieved May 4, 2020, from
Academia:
https://www.academia.edu/34046547/BREAD_AND_PASTRY_PRODUCTION_N
CII_MODULE
Tamayan, R. (n.d). K12 Learning Module in Basic Baking and Bakeshop Production.
Retrieved May 4, 2020, from Academia:
https://www.academia.edu/36057937/K12_Learning_Module_in_Basic_Baking
_and_Bakeshop_Production

4
For inquiries or feedback, please write or call:

Department of Education – Region IV - CALABARZON - SDO QUEZON

Sitio Fori, Brgy. Talipan, Pagbilao, Quezon

Telefax: (042) 784-0366, (042) 784-0164, (042) 784-0391, (042) 784-0321

Email Address: quezon@deped.gov.ph