BREAD AND PASTRY PRODUCTION 9/10

Prepare Bakery Products

Quarter 1, Week 7

Name: __________________ Grade & Section:____________

I. LEARNING SKILLS FROM THE MELC’s/CG

A. Most Essential Learning Competencies
1. Bake bakery products according to techniques and appropriate conditions.

II. INTRODUCTORY CONCEPT

This learner’s packet is a continuation of learner’s packet No. . You may refer to
the previous learner's packet for your guidance and reference.
As you wish to pursue baking as a career, you should familiarize yourself with the
standard preparation and baking terminologies that come across the process.
TERMINOLOGIES DEFINITION
the gathering and preliminary preparation of the ingredients
1. MIS-EN-PLACE
and equipment to be used in cooking or serving food
2. CLAYGO Clean As You GO
3.MENSURATION the act of measuring; measurement
is a living microscopic organism that converts sugar or
starch into alcohol and carbon dioxide, which is why beer
4. YEAST brewers, winemakers, and bread bakers like it. Baker's
yeast is what we use most often for leavening when
cooking.
to work dough (usually for bread) by massaging, stretching,
5. KNEAD
pulling, and folding it.
Turn the oven/pan beforehand to let it come to the desired
6. PREHEAT
temperature.

You may refer to the previous learner's packet regarding the different ways on
how to bake bread even without an oven.

Information Sheet:
Lean dough is crustier and chewier bread and has the less fat in the dough. Unlike
The softer and richer the bread, the more fat in the dough.

RO_Bread and Pastry Production_Grade 9-10_Q1_LP 1

 There are 7 ingredients in making soft dough.
1. Milk: Liquid activates the yeast. For the softest dinner rolls, use whole milk.
Nondairy or low fat milks work too, but whole milk produces phenomenal flavor
and texture.
2. Yeast: You can use active dry yeast or instant yeast. If using active dry yeast, the
rise times will be a little longer.
3. Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough.
4. Egg: 1 egg provides structure and flavor.
5. Butter: Butter promises a flavorful and soft dinner roll. Make sure it’s room
temperature.
6. Salt: You can’t make flavorful bread without salt!
7. Flour: You can use all-purpose flour or bread flour in this recipe. All-purpose flour
is convenient for most, but bread flour produces chewier dinner rolls.

III. ACTIVITIES

Activity 1: IMPROVISED HOME PRACTICUM BAKING OF BASIC SOFT

ROLL

Direction: Prepare Basic Soft Roll at home with your mother/guardian using the
given recipe. Evaluate your output and performance using the rubric below using any
of the contextualized ovens. (If you have the current range, you can use it.) Good
luck!
Note: follow and use the ingredients posted below.
BASIC SOFT ROLL
Ingredients:
380 grams Evaporated Milk
1 grams Active Dry Yeast
100 grams Refined Sugar
100 grams Large Eggs
750 grams Bread Flour
10 grams Iodized Salt
100 grams Butter
Picture taken by the writer
1. Pre-heat oven to 200 C.
2. Grease the baking tray and set it aside.
3. Sift and measure flour and salt together.

RO_Bread and Pastry Production_Grade 9-10_Q1_LP 1

 Straight Dough Method:

1. Dissolve yeast in milk, add sugar, eggs, and mix in the remaining dry ingredients.
2. Knead for 10 minutes, add butter while kneading until all consumed.
3. The dough should be malleable.
4. Bulk fermentation must be 45 minutes to 1 hour. 1st proofing
5. Punch Down, rest for 20 minutes.
6. Scaling and Shaping - Roll with a rolling pin and form into one log. Rest for 20
minutes. 2nd proofing
7. Shape into round or oblong and put on your greased baking tray.
8. Final proofing shall be 30 minutes to 1 hour.
9. Baking time – 10-15 minutes. Yield: 32 pcs

YEAST ACTIVATION: When you add active dry yeast in warm water with sugar and see
bubbles, the yeast is activated.

Activity 2

Direction: Make a creative and presentable portfolio/compilations of lessons and

pictures while preparing the activities using a long-sized bond paper and yellow
folder. Put a caption on each image.

Note: Indicate the Parent's/Guardian’s signature over the printed name on the last
page of the compilation.

IV. RUBRICS FOR SCORING/ANSWER KEY

Activity 1

PERFORMANCE LEVELS

4 Advanced. Can perform this skill without supervision and with initiative
and adaptability to problem situations

3 Proficient. Can perform this skill satisfactorily without assistance or

supervision

2 Approaching Proficiency. Can perform this skill satisfactorily but

requires some assistance and supervision

1 Basic. Can perform parts of this skill satisfactorily but requires

considerable assistance and supervision.

RO_Bread and Pastry Production_Grade 9-10_Q1_LP 1

 PERFORMANCE LEVELS
Very Needs
Excellent Satisfactory Points
Satisfactory Improvement
4 2 Earned
3 1
Use of
contextualized
tools and
equipment
Application of
procedures
Safety work
habits
Completeness of
tasks
Time
Management
Note:
You can use the available tools and materials in your home and make a report on how you
made your primary soft roll with proper packaging material. Your guardian/mother will
evaluate your product. Happy baking!

Activity 2

PERFORMANCE LEVELS
Needs
Very
Excellent Satisfactory Improvemen Points
Satisfactory
4 2 t Earned
3
1
Creativity
Organization of
thoughts and
ideas seen in the
task
Following of
Instructions
Overall Impact of
the Final Output
Total Points
Obtained by the
Learner

Note: Indicate the Parent's/Guardian’s signature over the printed name on the last page
of the compilation.

RO_Bread and Pastry Production_Grade 9-10_Q1_LP 1

 ANSWER KEY
Performance may vary

V. REFERENCES
https://tinyurl.com/u6ssmsx6
https://tinyurl.com/msfy9xdk

Writer/s:
Content Validator/s:
Language Editor/s:
Illustrator/Lay-Out
Artist:
Reviewer/s:
ROV Development Team
DEVELOPMENT TEAM
EUGENE GREJALVO Camarines Sur
MARITES MARICHAN Ligao City
GLENDA LIZA S. TORNILLA (DV) Camarines Sur
MARY ANTOINETTE A. ACENA Legazpi City
JOBELLE P. ALINTANA Catanduanes
MELINDA C. CHAVEZ Camarines Sur
ALBERTO NOLASCO
JOHN PAULO C. CHAVEZ (DLA) Camarines Sur
DANILO ALANO EPS-I, Tabaco City
RONALD LUCENA EPS-I, Ligao City
GRACE U. RABELAS EPS, LRMDS
CHRISTIE L. ALVAREZ EPS, EPP/TLE/TVE/TVL
FRANCISCO B. BULALACAO, JR. CLMD Chief
RONELO AL K. FIRMO Asst. Regional Director
GILBERT T. SADSAD Regional Director

RO_Bread and Pastry Production_Grade 9-10_Q1_LP 1