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TLE
Quarter 1 – Module 4:
Bread and Pastry Production
TLE – Grade 7/8
Self-Learning Module (SLM)
Quarter 1 – Module 4: Bread and Pastry Production
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
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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.

Development Team of the Module

Writers: Marivel S. Barcebal, Rosilie A.Losbaṅes, Aga Jane K. Sinsuat, Baby Jane G.
Mangansakan, Rossmin R. Uday
Editors: Dr. Rachelle T. Amando
Reviewers: Dr. Belinda Jiz L. Distor
Illustrator: Geunicar A. Perez, MAELTSubject Area – Grade Level
Self-Learning Module (SLM)
Quarter 1 – Module 4: Bread and Pastry Production
First Edition, 2020
Layout Artist: Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Jade T. Palomar - REPS, Mathematics
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Engr. Reynaldo SE Villan – EPS, Math
Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
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TLE
Quarter 1 – Module 4:
Bread and Pastry Production
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module

(SLM) on Bread and Pastry Production !

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.

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For the learner:

Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module

(SLM) on Bread and Pastry Production !

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:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

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.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

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.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 What I Can Do This section provides an activity which will
help you transfer your new knowledge or skill
into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

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!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the Bread and Pastry Production. The scope of this module 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 – Using of Tools and Bakery Equipment
 Lesson 2 – Performing Mensuration and Calculation
 Lesson 3 – Maintaining Tools and Equipment
 Lesson 4 – Practice Occupational Health and Safety Procedure

After going through this module, you are expected to:

1. Prepare tools and equipment for specific baking purposes.
2. Familiarize oneself with the table of weights and measures in baking
3. Apply basic mathematical operations in calculating weights and
measures
4. Measure dry and liquid ingredients
5. Perform basic preventive maintenance
6. Store tools and equipment
7. Evaluate hazards and risks
8. Control hazards and risks

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 What I Know

Let us determine how much you already know about measuring dry and liquid
ingredients accurately. Take this test.

Directions: Write the word or group being defined or described.

_____1. This is packed when measuring; it follows the shape of the cup when

inverted.
_____2. This is used to measure liquid ingredients.

_____3. Use to level ingredients when measuring.

______4. This is to be removed in brown sugar and to be rolled with rolling pin.
_____5. What not to do in a cup full of flour to avoid excess measurement.
______6. This is how to fill the cup when measuring.

_____7. This is not to be done with the cup when measuring liquid ingredients.
_____8. This is used to level dry ingredients in the absence of the spatula.

______9. It is the way of removing lumps in the baking powder or baking soda.

_____10. This step is not necessary in sugar unless it is lumpy.

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 Lesson
Performing Mensuration and
2 Calculation

In this lesson, it is important for you to know how to properly measure the
ingredients. Reading of measurements is practiced with accuracy. Performing the
proper measuring of liquid and dry ingredients is the most concern in this learning
outcome.

What’s In

What is the importance of weights and measures in baking? Why do we need

to know conversion/substitution of ingredients? Proper measuring is the key to
recipe success! Be sure to know whether the ingredient you are using is a dry or
liquid. In this lesson, you will know how to measure dry and liquid ingredient using
proper measurements. Most chefs do measure, and when they don’t, it is because
they have been cooking a long time. They understand the amounts of ingredients
they are adding because they started out measuring. This is the primary reason you
should measure.

Notes to the Teacher

This learning material is designed for your learner to know

how to measure dry and liquid ingredients. Practice measuring given
ingredients in a recipe.

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 What’s New

Activity 2

A. Convert the following into new units.

1. ¾ cup = _________ oz.
2. 1 cup = _________ oz.
3. ¼ cup= _________ oz.
4. 8 oz = __________ cup
5. 16 oz = _________cup

A. Circle the products you would measure with a dry measuring cup.

Sugar water sour cream butter flour

juice rice bread crumbs Cereal milk

cheese oil vinegar peanut butter salt

Brown sugar soda salt

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 What is It

Measure Dry and Liquid Ingredients Accurately

Operation Sheet 3.1

Materials:

1. Dry ingredients Flour, granulated sugar, brown sugar, baking powder and soda

2. Liquid ingredients Water, milk

3.Measuring tools Graduated measuring cup, measuring spoons, weighing scale,

individual measuring cup

4. Others Spatula, tray, sifter

A. Flour

1. Sift the flour.

2.Scoop to fill the measuring cup to overflow. Do not

shake.

3. Level off with spatula.

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B. Sugar

White sugar

1.Sifting is not necessary before measuring unless it is lumpy.

2.Fill the measuring cup until over flowing. Do not shake the cup.

3. Level off with the spatula

Brown Sugar 10
1.Check if the sugar is lumpy before measuring. Roll out the lumps. Remove the
dirt.

1. Scoop into the measuring cup and pack compactly until it follows the shape when
inverted.

B. Powdered Food (baking powder and baking soda)

1. Remove the lumps in the powder by stirring.

2. Dip the measuring spoon into the powder

3.Level with spatula or back edge of the knife or right in the

can opening.

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D. Shortening

Solid fats

1. Fill the measuring cup/spoon with the shortening while

pressing until it is full.

2. Level the fat with a straight of a knife or spatula

Liquid fats

1. Pour oil in the glass measuring cup.

2. Check if it is filled up to the measuring mark. Do

not lift the cup when measuring.

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E.Milk

Liquid Form
1.Pour milk into the glass measuring cup up to the
measuring mark. Do not lift the cup.

Powdered milk
1.Remove lumps in milk by stirring.

2.Scoop lightly to fill the measuring cup or spoon without

shaking until it overflows.

3.Use the spatula or the straight edge of the knife to level

the measurement.

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 What’s More

Activity 3

Show that you learned something by doing this activity.

Activity Sheet 3.1

Direction: Show to the class the proper measuring of the following ingredients.

1. Oil

2. White sugar
3. Baking powder and baking soda

4. Evaporated milk

5. Flour

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 RUBRICS FOR SCORING
Description Score

Observes the proper way of measuring ingredients with no 100

mistakes
Observes the proper way of ingredients with 1 mistake 95

Observes the proper way of measuring ingredients with 2 90

mistakes

Observes the proper way of measuring ingredients with 3 85

mistakes

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 What I Have Learned

Activity 4

Individual Activity

Find out by accomplishing the Scoring Rubric honestly and sincerely.

Remember it is your learning at stake!

Learner's Name Date

Test Attempt
Competency: Perform mensuration and
calculation 1st 2nd 3rd

OVERALL EVALUATION

Level of Performance Level

Achievement
Directions: 4 - Can perform this skill
Ask teacher to assess without supervision and with
your performance in initiative and adaptability to
the following critical problem situations.
task and
performance criteria 3 - Can perform this skill
below satisfactorily without
assistance or supervision.
You will be rated
based on the overall 2 - Can perform this skill
evaluation on the satisfactorily but requires
right side. some assistance and/or
supervision.
1 - Can perform parts of this
skill satisfactorily, but
requires considerable
assistance and/or
supervision.
Teacher will initial level
achieved.

Teacher will initial level achieved.

Teacher will initial level achieved

16 .
 What I Can Do

Activity 5

Each student will perform demonstration about measuring dry and liquid
ingredients. Rubrics is used for scoring.

Directions: Provided with materials and equipment, perform proper way of

measuring dry and liquid ingredients.

RUBRICS FOR SCORING

Description Score

Observes the proper way of measuring ingredients with no mistakes 100

Observes the proper way of ingredients with 1 mistake 95

Observes the proper way of measuring ingredients with 2 mistakes 90

Observes the proper way of measuring ingredients with 3 mistakes 85

Assessment

Activity 6

Discuss the following questions. (5 points each)

1. How to measure brown sugar?
2. How to measure shortening?
3. What is the proper measurement of liquid ingredients?
4. What are the steps in measuring solid fats?
5. How to measure granulated sugar?

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Fill in the blanks. Write the correct answer.

1. In measuring the flour, scoop to fill the measuring cup to ___________.

2. In measuring brown sugar, scoop into the measuring cup and
___________compacity until it follows the shape when __________.
3. Level with __________ when measuring with powdered food.
4. To measure liquid ingredient, place the cup at ____________on a flat surface.
5. _________ then spoon into a dry measuring cup and level with a straight edge
the powdered sugar.
6. Dry ingredients such as flour and sugar, are measured in _________________.
7. When small amounts of a dry ingredient, are to be measured used
___________________.
8. In measuring solid fats, spoon into dry measuring cup ______________ it firmly.
9. Scrape it out with the used of ___________________.
10. This are poured into spouted glass measuring cups placed on a _________
surface.

Additional Activities

Activity 7

Answer the given question.

1. Give the measuring techniques of the following:

a. Granulated Sugar
b. Brown Sugar
c. Shortening
d. Egg
e. Flour
f. Salt/Seasoning

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Assessment 1. What I Know
Activity 6
1. Brown sugar
B.
2.glass or liquid
1. overflow
measuring cup
2. pack, inverted
3. spatula 3. spatula
4. eye level
5. sift 4. lumps
6. plastic/metal measuring cup
7. measuring spoon 5. tap or shake
8. pack 6. overflowing
9. scraper
10. flat 7. lift the cup
8. straight edge or back
Additional Activities edge of knife
Activity 7 9. stirring
10. sifting
1.scoop into dry measuring
cup, level
What’s New
2.pack the sugar into a dry measuring cup, level
Activity 2
3.shortening pack down in dry measuring cup or
A. 1. 6 oz
use
2. 8 oz
water displacement
3. 2 oz
4. 1 C
4. egg crack into separate bowl
5. 2 C
5. flour spoon lightly into dry cup, level
B. 6. Sugar
7. rice
6. salt/seasoning, measure over separate bowl,
8. soda
level
9. bread crumbs
10. salt
11. cereal
12. brown sugar
13. cheese
Answer Key
References

LO 3

 Rojo, Cruz, and Duran Home Economics III pp. 84 -85

 http://ph.jobsdb.com/PH/EN/V6HTML/Home/inside-
 http://cupe.ca/health-and-safety
 http://www.ccohs.ca/oshanswers/hsprograms
 Google lens
 Slideplayer.com

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 Disclaimer
The information presented in this self- learning module was developed by DEPED
SOCCSARGEN with the primary objective of preparing for and addressing the new
normal. Efforts have been made to ensure accuracy of data. This module is purely
for information and supplementary purposes. Contents of this module were based
on DepEd’s Curriculum Guide. This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The process of
LR development was observed in the production of this module. We highly encourage
feedback, comments, and recommendations.

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph