BREAD & PASTRY PRODUCTION– GRADE 11

Name: ______________________________________ Date: ____________________

Grade: ______________________________________ Section: ___________________

Semester: 1 Week: 6 SSLM No. 6 ELC(s): Prepare a Variety of Bakery

Products
> Objectives: 1. Identify the mixing techniques in baking.
2. Perform the mixing techniques correctly.
Title of Textbook/LM to Study: Bread and Pastry-LM
Chapter: none Pages: 7-8, Topic: Mixing Techniques in Baking

Let Us Discover

Mixing Techniques in Baking

Flour mixtures are when a lot of ingredients are combined and then baked. These
ingredients are flour, liquid, leavening agents, shortening, sugar, salt, spices and flavorings.
The five types of flour mixtures are quick breads, yeast breads, cakes, cookies, and pastries
(prezi.com). The classes of flour mixtures are pourable batter, drop batter, soft dough and
stiff dough.

Different 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.

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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 & 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.

Sifting It is the process of separating coarse particles in the ingredients by

passing through a sieve. Air is incorporated through this method

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.

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 Let Us Try

WHO AM I
Direction: Identify the mixing techniques as described in the sentence. Write your answer in
the space provided before each number.

________________ 1. It is mixing fat and flour with the use of pastry blender or two knives
in a scissor-like manner.
________________ 2. Rubbing one or two ingredients in a bowl with the help of a wooden
spoon or electric mixer to make a soft fluffy mixture.
________________ 3. Mary prepares all ingredients to bake a cake. While mixing, she
combines two motions by 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. What mixing technique did she
use?
________________ 4. It is done to incorporate air in a mixture by mechanical agitation.
________________ 5. This the process of separating coarse particles in the ingredients by
passing through a sieve.

Let Us Do

LET US DISCUSS
Direction: Discuss the following methods of mixing. Write your answer on the space
provided inside the table.

1. Creaming

2. Cut and Fold

3. Whipping

4. Stirring

5. Sifting

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 Let Us Apply

I CAN MAKE IT
Directions:
1. Review the mixing techniques.
2. Choose at least four and perform it with a family member or friends to take a video of
what you are doing.
3. Invite an elderly (it can be a mother, father, aunts, or grandparents) to rate your
performance using the given rubrics below.
4. Submit a short video of your performance through our created group chat for counter-
checking of the rating if possible.

Name of Student: _______________________________________ Rating: ____________

Grade & Section: __________________________Date Accomplished: _______________

SCORE SHEET
PERFORMANCE LEVEL
4- Can perform this skill without supervision and with an initiative to the activity.
3- Can perform this skill satisfactorily without assistance and supervision.
2- Can perform this skill satisfactorily but requires assistance and supervision.
1- Can perform parts of this skill satisfactorily, but requires considerable assistance and
supervision.

Mixing Techniques Rating

1._________________________________________________________________________

2._________________________________________________________________________

3._________________________________________________________________________

For the Observer: Please write your comment or recommendation.

___________________________________________________________________________

Name of Observer: ________________________________ Signature: ______________

Relationship: __________________________________________

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 Rubrics

Rubrics for Let Us Do Activity

Rubrics for “Let Us Apply”

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 References

CG TVL Bread and Pastry Production: Code: TLE_HEBP9-12PB-Ic-d-1

TVL Bread and Pastry Production 11 Self-learning Module. Prepare Bakery
Products. Hapitan, A. B. A, & Prongco, A. L. N. pp. 7-8

SSLM Development Team

Writer: Amma Bella A. Hapitan
Content Editor: Mayla J. Divinagracia
LR Evaluator: Lezlee G. Agcaoili
Illustrator: none
Creative Arts Designer: Reggie D. Galindez
Educational Program Supervisor: EPP/TLE/TVL : Amalia C. Caballes
Education Program Supervisor – Learning Resources: Sally A. Palomo
Curriculum Implementation Division Chief: Juliet F. Lastimosa
Asst. Schools Division Superintendent: Carlos G. Susarno, Ph. D.
Schools Division Superintendent: Romelito G. Flores, CESO V

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