BREAD AND PASTRY PRODUCTION – GRADE 11

Name: ______________________________________ Date: ____________________

Grade: ______________________________________ Section: ___________________

Semester: 1 Week: 3 SSLM No. 3 ELC(s): Prepare Bakery Products

Objectives: 1. Identify required baking temperatures of bakery products.
2. Discuss standard baking procedures.
Title of Textbook/LM to Study: Bread and Pastry Production LM
Chapter: None Pages: 7-19 Topic: Standard Baking Procedures

Let Us Discover
JTEDDDDDDDDDDDDDDDDDDDDYL

Standard Baking Techniques and Procedures

Factors that Contribute to Successful Baking

● Baking requires accuracy.

● Any deviation from the measurement, procedure
● 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.

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 promotes work efficiency and effectiveness.

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Following Correct Procedures

1. Study and follow the recipe accurately.

It is important to understand the recipe first then to assemble all the needed
ingredients, tools, and utensils before starting to bake. Follow the step-by-step
procedure accurately.

2. Preheat the oven.

If a thermostat is defective or not available, use an oven thermometer to check
the baking temperature.

3. Measure ingredients accurately.

Do not change the specified amount of ingredients. Any change in the number
of ingredients may fail to achieve the desired effect or expected consistency of the
mixture.

4. 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.

5. 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.
6. 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.

Below is the table which indicates the type of baking products with the
corresponding oven temperature and baking time.

Types of Product Oven Temperature Baking Time

BREAD
Biscuits 425°F to 450°F 10 to 15 min
Cornbread 400°F to 425°F 30 to 40 min
Muffins 400°F to 425°F 20 to 25 min
Quick loaf bread 350°F to 375°F 1 to 1 ¼ hour
Yeast bread 400°F 30 to 40 min
COOKIES
Drop 350°F to 400°F 8 to 15 min
Rolled 375°F 8 to 10 min

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CROSSWORD
Direction:
Activity 1: Find at least five word/s that is related to baking techniques.
Encircle the correct answer.

Q U A L I T Y I N G R E D I E N T S A
C E O P K H B B I A D E G N O L H P L
L O R I O H A N D L I N G E N D E F G
N B R F D S B V H K L O A S E C T X V
D G E R T E M P E R A T U R E N E V Y
F H D S R E S T F G H E N I I O C O N
R J E A F E T O G T I I O D D F H O D
E K C C O N T A M I N A T I O N N O P
E E H E G H O T D S A N I T A T I O N
C I A Y C V R T O S E R A X E A Q I A
H S Y S G V N H Y O O N F Q D E U T E
M A F I S I C C U R L R F E E H E E W
J V A F H Y E I N E S S C U P E S E W
Q H D Y R A O N U P T U N I R R G H L
Q Y F D B A C T E R I A A O I P L M O

Activity 2. FILL ME IN
Fill in the needed information. Write your answer inside the table.
Types of Products Oven Temperature Baking Time

1. Rolled

2. 350°F to 400°F

3. Yeast bread

4. 400°F to 425°F

5. 1 to 1 ¼ hour

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 Let Us Do

ARRANGE ME
Direction: Listed below are the procedures in baking. Arrange the procedures alphabetically
from A- F. Write your answer in the space provided.

______1. Preheat 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.

Let Us Apply

LET ME THINK
Direction: Explain the following Standard Baking procedures in two sentences only.

Standard Baking Procedures Discussions

1. Use of quality ingredients

2. Use of appropriate tools and

utensils

3. Factors that Contribute to

Successful Baking

4. Practical Ways of Keeping Food

Clean

5. Workers Personal Hygiene

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 Rubrics

Rubric for LET ME THINK

5 3 1
Criteria
Excellent Satisfactory Fair
Relevance of The answer showed Answers showed relevance Answer not
answer to the relevance to the question to the question but with relevant to the
question with sufficient details significant errors question
Organization and The answer showed minor The answer is
The answer stated clearly
logic of the problems in the not clear and
and logically
answer organization or logic organized

References

CG TLE Bread and Pastry Production: Code: TLE_HEBP9-12PB-Ia-f-1

TVL Bread and Pastry Production 11 Self-learning Module. Prepare Bakery Products.
Mayla J. Divinagracia. Geralyn B. Nasser, Lea L. Tablo pp. 1

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Schools Division Superintendent: Romelito G. Flores, CESO V

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GSC-CID-LRMS-ESSLM, v.r. 03.00, Effective June 9, 2021