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LAS G9 Cookery - WEEK5 N 6 - 2nd Quarter
LAS G9 Cookery - WEEK5 N 6 - 2nd Quarter
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
BAUAN TECHNICAL INTEGRATED HIGH SCHOOL
Poblacion I, Bauan, Batangas
WEEK 5 AND 6 LEARNING ACTIVITY SHEET (LAS) COOKERY G9
Preparing Pastry Products for Patisseries (Quick Breads)
I. Introduction
Working with bread dough is one of the most fascinating and rewarding experiences in baking. Although the
preparation procedures may be tiring. Mixing, kneading, leavening, and shaping the dough in as many shapes as your
imagination can dictate, can give delight and satisfaction especially when the newly baked bread is appreciated by other
people for its quality appearance, flavor, and aroma.
1. Pour or thin batter - batter that can be poured in steady stream, usually prepared using 1 ½ cups to 2
cups liquid to 2 cups flour. Quick breads of pour or thin batter type are popovers, timbales, griddlecakes, and waffles.
2. Drop batter or stiff – pours in heavy drop usually 1 cup liquid to 2 cups flour. Quick breads of drop batter
or stiff batter type include muffins, cakes, fritters, biscuits, cookies, dumplings and fruit and nut loaves.
3. Soft dough – sticky and can be rolled and cut easily. It usually uses ¾ cup liquid to 2 cups flour. Soft
dough includes scones, doughnut, and some biscuits.
Quick breads are generally mixed by the biscuit method, muffin method and the creaming method. The mixing
method employed is directly related to the type and consistency of fat used in the formula. Cold solid fats such as butter,
lard or vegetable shortening are used in the biscuit method to produce flaky products. Fats that are soft but not liquid are
used in the high-fat creaming method. Liquid fats such as oil or melted butter, are used in the muffin method to produce
very moist, tender products.
1. Biscuit Method - This method is used for biscuits, shortcakes and scones and is very similar to the technique
used to make flaky pie dough. The goal is to create a baked good that is light, flaky, and tender.
2. Muffin Method – Muffins are any small cakelike baked goods in a muffin tin. Batters for muffins and loaf quick
breads are generally interchangeable. When preparing baked goods by the muffin method, the goal is to produce a
tender product with an even shape and even distribution of fruits, nuts, or other ingredients.
3. Creaming Method – this is comparable to the mixing method used for many butter cakes. In fact many butter
cake formulas may be bake in muffin pans and served as muffins. The softened fat and granulated sugar should be
properly creamed to incorporate air, which will help leaven the product as it bakes. The final product will be cakelike with
a fine texture.
4. One bowl method- This makes use of an electric mixer. Melted shortening or oil, dry ingredients and most of
the ingredients are blended. Beaten eggs are added at the last stage of mixing when all the ingredients are already
combined and blended well.
Cut dough with a dough cutter. Add milk-oil mixture to the flour.
Measure all ingredients. Sift together dry ingredients. Cream butter and sugar.
Mix the ingredients until well Add the dry and liquid ingredients Add the eggs one at a time,
Blended. alternately beginning and ending beating after each addition.
with flour.
Procedures for preparing products with the One bowl method.
External Characteristics
1. Shape: Uniform, well-rounded top; free from peaks; no cracks
2. Size: Uniform, large in proportion to weight
3. Color: Uniform, golden brown
4. Crust: Tender, pebbled or slightly rough; shiny.
Internal Characteristics
1. Color: Creamy white or slightly yellow; free from streaks
2. Grain: Round, even cells, free from tunnels
3. Texture; Tender, moist, light
4. Flavor: Pleasing, well-blended with no bitterness.
ACTIVITY 2- “GRAPHIC ORGANIZER” . Make your organizer inone whole sheet of paper.
Directions: As you read, use a web diagram like this one to show the seven different typical ingredients in a quick bread.
Typical
Ingredients
in Quick
breads
ACTIVITY 3- “CLASSIFY ME”
Directions: Classify the following quick breads. Write PB if it is pouring batter, DB if it is drop batter, SD if it is soft dough.
Write your answer in one whole sheet of paper. (10pts.)
1. Doughnut 6. Scones
2. Muffins 7. Fruit loaf
3. Biscuits 8. Dumplings
4. Popovers 9. Nut loaf
5. Waffle 10. Griddle Cakes
External Internal
Shape Color
Size Grain
Textur
Color
e
Crust Flavor