Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
SCHOOLS DIVISION OF ZAMBOANGA DEL NORTE
SIRAWAI NATIONAL HIGH SCHOOL-ANNEX (PIACAN)
Piacan, Sirawai, Zamboanga Del Norte

BREAD AND PASTRY PRODUCTION NCII

GRADE 11
First Quarter: WEEK 2
Name: ________________________________ Grade level: __________________
Section: _______________________________ Date: _______________________

Learning Activity Sheets

WHAT I NEED TO KNOW
After going through this module, you are expected to:
1. Content Standard:
 The learners identify the core concepts and theories in bread and pastry production.
TLE_HEBP9-12PB-Ia-f-1
2. Performance Standard:
 The learners independently demonstrate core competencies in preparing and producing bakery
products.
 The learners identify the core concepts and theories in bread and pastry production.
Specific Objective
 Identify the types, kinds, and classification of bakery products,
 Discuss the types, kinds, and classification of bakery products; and
 Enumerate the types, kinds, and classification of bakery products.

WHAT I KNOW
Pre-Test
Direction: Multiple Choice. Read the statement carefully and choose the letter of the best answer.
1. Which of the following is referred to a small flat sweet cake?
a. bread
b. cookies
c. muffins
d. pies

2. Which type of cookie needs freezing before it is cut into desired shapes and then
baked?
a. bar cookies
b. pressed cookies
c. refrigerated cookies
d. rolled cookies
 3. What type of cookie is made from dough which has been rolled out and cut with special
cutter to form shapes for special occasion?
a. bar cookies
b. pressed cookies
c. refrigerated cookies
d. rolled cookies
4. Which of the following cookies are formed into the desired shape by the hands?
a. drop cookies
b. molded cookies
c. pressed cookies
d. refrigerated cookies

5. Which of the following cookies are irregular and unevenly shaped?

a. bar cookies
b. drop cookies
c. molded cookies
d. pressed cookies

WHAT IS IT

Types, Kinds and Classification of Bakery Products

Baking has become not just a favorite past time or hobby

but highly profitable business.
Bread is one of the most popular and best sold baked products, not
only in our countries as well. Many countries have bread and their
staple food.

There are different kinds of bread. Whatever kind of bread is eaten,

people remember it for its quality It is by main training good quality that
popular bakeries or bread houses keep their customers.
The quality of bread is affected by the type of ingredients used, the
manner the is mixed or prepared, and the temperature maintained
during baking.
KINDS OF DOUGH IN BAKING BREAD

1. 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 to Pan de sal, Pan Amerikano, French
bread and other crusty bread varieties
2. 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 uses more sugar. This Dough is used in making
rolls, coffee cakes, and the
sweet bread varieties.

METHODS OF MIXING DOUGH

1. Straight Dough Method –This method combines
all the ingredients together at one time to make
the dough. The dough is kneaded and set aside
to rise.

2. Sponge Dough Method-This method mixes part of

the liquid, flour, and all of the yeast to make a soft
mixture which is set aside to rise until bubbly.
Then, the remaining ingredients are added and
the mixture is treated as straight dough.

3. NO-knead Dough Method- is a method of bread

baking that uses a very long fermentation (rising)
time instead of kneading to form gluten strands
that gives
the bread its texture. It is characterized by a low
yeast content and a very wet dough.

COOKIES
-are always popular. They are really little cakes, flat,
sweet and small. They can be made in a variety of shapes and
flavours, and can serve in just as many different ways.
KINDS OF COOKIES

1. Drop cookies – are irregular and unevenly shape.

They are made simply by dropping the cookie batter
from a teaspoon to a baking sheet to get the popular
tongue-shape cookies. The cookie is done when its
surface is delicately browned and the imprint of a
finger will show slightly.

2. Rolled cookies – are made from dough which gave

been rolled out and cut with cutters to form shapes
that fit special occasions such as Christmas,
Valentine’s day and Easter.

3. Pressed cookies – are formed with cookie pressed,

made with more butter which makes the finished
product richer in a taste than the other types of
cookies. They are made by pressing the mixture
out of a cookie presser or pastry tube and onto the
baking sheet, at the same time forming it into
varied shapes like rings or ribbons.

4. Cookie bar – are made by spreading the dough on a

pan, then baking and cutting it into pieces. Either
sponge or butter cake mixture is used. The baked
product is then cut into squares or bars. For special
touches, it is advisable to slightly dust cookies with
confectioner`s sugar before cutting. Bar cookies
with creamy icing also make an elegant dessert.
5. Molded cookies – are those which are formed
into desired shapes with the hands. To make them,
the dough is rolled into balls the size of a fifty
centavo coin. They are then placed about 8 cm
apart on a lightly greased baking and flattened
before baking. For special touches, the dough can
be flattened a fork in a crisscross pattern or a hallow
can be formed at the center of each ball of dough
with the thumb or a spoon and filled with jelly or
other favorite filling.
 6. Refrigerated cookies – are so named because
the dough must be chilled in the refrigerator before
baking .It is a mixture quite rich in fat. To make the
cookies, the dough is molded into smooth, long rolls;
wrapped in waxed paper or aluminum foil; and
chilled until it is firm enough to be sliced easily. It
should be slice with a sharp knife to ensure neat
edges. The dough may be stored in the refrigerator
for several days and the cookies baked as needed.

WHAT’S MORE
Activity 1
I. Directions: Read and identify the sentences carefully. Write your answer on the blank provided – if you
agree with the statement.
A - if you agree with the statement.
DA - if you disagree with the statement.
ID - if you’re in doubt with the statement.
1. Baking industry becomes a productive enterprise today.
2. Preparing bakery products requires no trick.
3. Baking is primarily for children.
4. When baking, you must apply proper mixing of dough.
5. Cookie is little cookies for kids.
6. Bread is eaten, people remember it for its quantity.
7. Always apply proper sanitation in mixing dough.
8. Check the ingredients before mixing.
9. Use appropriate dough in baking bread.
10. Follow the correct procedure in mixing dough when baking.

Activity 2
II. Direction: Underline and identify the types, kinds and classification of baked products
of the italicized word.

a. ensaymada _ ( bread, cake, cookies )

b. gingerbread – ( bread, cookies, pie )
c. drop cookies – ( irregular shape, regular shape, round shape )
d. bread – ( doughnut, pan de sal, pizza )
e. rich dough – ( more salt, more sugar, more yeast )

Activity 3
III. Identify and discuss the following items.
a. Differentiate lean dough and rich dough.
 b. Differentiate bread and cookies.

WHAT I CAN DO
Activity 4

Direction: Write your answer in a separate sheet.

A. Identify the mixing techniques used in bakery products that you have eaten at home.

B. Draw and label all mixing techniques used in bakery products you have seen in the
bakery.

C. Enumerate different mixing techniques in bakery products you want to perform?

ASSESSMENT

Direction: MULTIPLE CHOICE: Read the statement carefully and choose the letter of the best answer.
Write the letter of your answer on the space
provided before the number. Write your answer in a separate sheet.

1. Which of the following cookies are formed into the desired shape by the hands?
a. drop cookies
b. molded cookies
c. pressed cookies
d. refrigerated cookies
2.What type of cookies is made from dough which has been rolled out and cut with spiral
cutter to form shapes for special occasion?
a. bar cookies
b. pressed cookies
c. refrigerated cookies
d. rolled cookies
3. Which type of cookie needs of freezing before it is cut into desired shapes and then
baked?
a. bar cookies
b. pressed cookies
c. refrigerated cookies
d. rolled cookies
4.Which of the following is referred to a small flat sweet cake?
a. bread
b. cookies
c. muffins
d. pies
5. What type of cookie is cut into bars after baking?
a. bar cookies
b. drop cookies
c. molded cookies
 d. rolled cookies

6. Which of the following cookies are irregular and unevenly shaped??

a. bar cookies
b. drop cookies
c. molded cookies
d. pressed cookies
7. What Which of the following one of the most popular and sold baked products?
a. bread
b. cake
c. cookies
d. tart
8. Which of the following methods mixing method kneading is not necessary?
a. NO- knead dough method
b. Straight dough methods
c. Sponged dough method
d. A & B

9. Which of the following 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?
a. NO – knead dough method
b. Sponge dough method
c. Straight dough method.
d. B & C
10. What method of combining the ingredients in which the ingredients are added at the
first mixing?
a. NO- knead dough method
b. Sponge dough method
c. Straight dough method

Criteria 5 3 1
Understanding of the Student’s work Student’s work Student’s work
topic demonstrates a complete demonstrates some demonstrates lack of
understanding of the topic understanding of the topic. understanding of the topic.
and goes beyond the
requirements
Spelling, Grammar, Has grade-level appropriate May contain many errors in May contain frequent and
Punctuation spelling, grammar, and spelling, grammar, and/ or numerous errors in spelling,
punctuation; contains few, if punctuation that may grammar, and punctuation
any errors that do not interfere with the reader’s that interferes with the
interfere with the reader’s understanding. reader’s understanding.
understanding.
Rubric for Essay Writing (Activity 1, 3 and
References:
1. BREAD AND PASTRY PRODUCTION MANUAL
-ANICI S . KONG

-CRISTETA M. ARCOS

-ANECITA P. DOMO

- MAILA A. DOGELIO

2. HOME ECONOMICS III

-DR. LETICIA R. SOLDA - NAVARRO
-DR. JOSEFINA R. NAVARRO

3. INTERNET/GOOGLE https://www.google.com/url?sa=i&url=https%3A%2F
%2Fwww.fre epik.com%2Fpremium-vector%2Fset-drawings-bakery-theme- cakes-
pies-bread-pastry-collection-bread-house-black-white- sketch-
illustration_9438320.htm&psig=AOvVaw3m-
t9fZazZbXCksdl_G3t_&ust=1602825628696000&source=images&c
d=vfe&ved=0CAMQjB1qFwoTCOjaqsPttewCFQAAAAAdAAAA

Prepared by:
RIO KRYSTAL R. MOLATE
Subject Teacher
9|Page