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Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester, Quarter 1
Module 4: Prepare and Produce Bakery Products
LO1 – Prepare Bakery Products
Lesson: Types, Kinds and Classification of Bakery Products
Technical-Vocational-Livelihood
BREAD AND PASTRY PRODUCTION
First Semester Quarter 1 - Module 4: Prepare and Produce Bakery Products
LO1 – Prepare Bakery Products (Lesson: Types, Kinds and Classification of
Bakery Products)

Republic Act 8293, Section 176 states that:

No copyright shall subsist in any work of the Government of the Philippines.
However, prior approval of the government agency or office wherein the work is created
shall be necessary for exploitation of such work for profit. Such agency or office may,
among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this book 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.

Regional Director: GILBERT T. SADSAD

Assistant Regional Director: JESSIE L. AMIN

Development Team of the Module

Authors: JOCELLE T. VARGAS - Teacher II (Catanduanes NHS)
INGRID SABRINA P. MARTINEZ - Teacher II (Palta NHS)
Editor: RACHEL ANNE D. BELANGEL - Teacher II (Calatagan HS)
JEAN I. ONG – Teacher II (Buyo Integrated School)
Reviewers: CHRISTIE L. ALVAREZ - Education Program Supervisor II
EPP/TLE/TVL Region V
AMELIA B. CABRERA – Education Program Supervisor I
SDO Catanduanes
AILEEN A. TABILOG - Assistant Principal II
(San Miguel Rural Development High School - Mabato Annex)
ALLAN M. BENOYO – Master Teacher I (San Andres Vocational School)
Layout: JEAN I. ONG - Teacher II (Buyo Integrated School)
 Welcome Message
Greetings! You are about to learn Bread and Pastry Production (BPP)
specialization of Technical-Vocational-Livelihood Track.
We are providing you with self-learning modules that will guide you in acquiring the
relevant knowledge, skills, and attitude needed to perform the tasks in the Bread and
Pastry Production specialization at your own pace and time. The lessons are divided based
on the five core competencies of BPP, namely: Core 1 - Prepare and Produce Bakery
Products, Core 2 – Prepare and Produce Pastry Products, Core 3 – Prepare and Present
Gateaux, Tortes and Cakes, Core 4 – Prepare and Display Petits Fours, and Core 5 –
Present Desserts. These core lessons are sectioned into smaller topics that can be
finished in a week’s time.
You need to go through all the parts of the module to ensure that you will be
equipped with the necessary information and skills for achieving the competencies in BPP.
Here are the different parts of the BPP module:

Starter Brief introduction of the topic

The competencies that you need to achieve at the

My Goals
end of the module

Pre-Test The skills and knowledge you know before the topic

Word Bank Key words to learn from the lesson

Lesson proper that emphasizes the competency

Learning Activities
that you must develop

Skills Work Out Activities to practice on after the lesson proper

Check for Understanding Measures your learning after the lesson

Enrichment Assignment or activities to reinforce your learning

References Sources of information used for the lesson

Answer Key Answer key to practice tests

The modules are designed in such a way that you can prepare the hands-on
activities even at your own home. You need to master the competencies of this module
before you can proceed to the next one. You may ask me for any clarifications in case you
encounter any difficulties.
Have a fun and meaningful journey in taking this course! Happy baking!

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 Starter
Welcome to Module 4! In previous module, we have discussed about the
techniques in proper measurement of dry and liquid ingredients in the preparation of
bakery products. In connection with that, this module will tackle about the types, kinds,
and classification of bakery products.

My Goals
At the end of this module, you are expected to:
• name and classify the types and kinds of bakery products
• discuss and follow mixing procedures, formulation, recipes, and desired
characteristics of various bakery products.

Pre-Test
Directions: Let us determine how much do you know about baked products. From the
brochure below, select the bread products that are commonly found in our local bakery or
panaderya. Write your answers in your notebook.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

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 Word Bank
Bake – to cook food in a dry heat method inside an oven
Batter – a mixture of flours with liquid such as water, milk or eggs used to prepare various
foods
Bread – a finished product after the dough is baked. A food made from flour, water and
usually yeast, mixed and baked
Crumb – the interior of baked goods – not the crust; interior texture formed by air cell
pockets
Dissolve – to disperse a dry substance in a liquid to form a solution
Dough – a soft, thick mass or mixture of dry ingredients (e.g. flour or meal), and liquid
(e.g. water) that is kneaded, shaped and baked into bread or pastry
Gluten – a substance responsible for the elastic and sticky characteristics of dough
Grease - to brush a surface with fat
Knead – to press, stretch and fold the dough until gluten is developed
Mix – to combine ingredients in any way that makes distribution of ingredients evenly
Pre-heat – to heat the oven prior to baking to achieve the required heat
Punch down – to deflate the dough to expel carbon dioxide produced during the
fermentation process to give it a second chance to rise
Rise – to increase in height, size and volume
Roll out – to flatten dough into its desired thickness using a rolling pin
Yeast – microorganisms that produce carbon dioxide gas when it mixes with
carbohydrates, causing the dough to rise

Learning Activities
TYPES, KINDS AND CLASSIFICATION OF
BAKERY PRODUCTS
Bread is one of the most popular and best sold baked product, not only in
our country but in other countries as well. Many countries have bread as their
staple food.
There are different kinds of bread. Whatever kind of bread is eaten, people
remember it for its quality. It is by maintaining good quality that popular bakeries
or bread houses keep their customers.

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A. BREAD - a food made from flour, water and usually yeast, mixed and
baked (https://dictionary.cambridge.org/us/dictionary/english/bread)

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 into pan de
sal, pan amerikano, French bread and other
crusty bread varieties. Example: pan de sal

IMAGE: CANVA – Freshly baked Filipino

bread called Pan de sal or Bread of Salt

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. Examples: Dinner Roll, Spanish Bread

IMAGE: CANVA – Dinner roll IMAGE: CANVA – Freshly baked Spanish Bread

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.
❖ Steps of the straight dough method are as follows:
a. Measure the ingredients.
b. Dissolve yeast in lukewarm water. Allow to stay for 8-10 minutes until bubbly.
c. Combine milk, sugar, oil and salt. Stir until the solids dissolve.
d. Add flour.
e. Knead on floured board until smooth.
f. Place dough in grease bowl then cover it.
g. Punch down the dough.
h. Roll out the dough and form into a log.
i. Cut into desired shapes.
j. Bake.

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Sponge and Dough Method – this method mixes part of the liquid, flour and all 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.
❖ Steps of the Sponge and dough method are as follows:
a. Measure the ingredients.
b. Dissolve yeast in lukewarm water with flour and liquid ingredients, and then set
aside to allow to rise.
c. Afterwards, the remaining ingredients are added, and the dough is kneaded
and allowed again to rise.
d. Roll out the dough and form into a log.
e. Cut into desired shapes.
f. Bake.

Bread products can also be prepared using batter instead of dough. Preparation of this
type of bread is faster since there is no dough to knead and shape. However, the texture
of the finished product is not as fine as that of kneaded dough.

Characteristics of a Well-Made Bread

Bread of high quality is characterized by the following:
✓ It is large for its weight, well-rounded top and free from cracks and bulges.
✓ The crust is thin with an even golden-brown color.
✓ It has fine and even grain, elongated cells and thin cell wall making the crumb smooth,
soft, elastic and creamy white with a silken sheen
✓ It does not crumble easily
✓ It has a sweet and nutty odor, not sour.

B. COOKIES – are always popular. They are really “little cakes”, flat, sweet and small.
It can be made in a variety of shapes and flavors and can be served in just as many
ways.
Kinds of Cookies
1. Drop cookies – are irregular and
unevenly shaped. They are made
simply by dropping the cookie batter
from a teaspoon to a baking sheet to
get the popular tongue-shaped cookies

IMAGE: CANVA – Sweet vegan crisp cookies

with chocolate drops

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 2. Rolled cookies – are made from 3. Pressed or bagged cookies – are made
dough which have been rolled out and with more butter which makes the
cut with cutters to form shapes that fit finished product richer in taste than the
special occasions such as Christmas, other types of cookies. They are made by
Valentine’s day and Easter. pressing the mixture out of a cookie
presser or pastry tube onto the baking
sheets, and the same time forming it into
varied shapes like rings or ribbons.

IMAGE: CANVA – Valentine cookies IMAGE: CANVA - Holiday pressed cookie with
sprinkles
4. Cookie bar – this type of cookie is cut 5. Refrigerated cookies – this type of
into bars after baking. They are usually cookie is frozen and cut into desired
small and square in shape. shapes before baking.

IMAGE: CANVA – Bar cookies IMAGE: CANVA – Refrigerator cookies

C. MUFFIN – are simple cup breads

leavened and are considered a member of
the quick bread family. A variety of quick
loaf breads and coffee cakes can be
derived from the basic muffin recipe.
Example: Banana Muffin

IMAGE: CANVA – Banana muffins

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 Outside Characteristics of Muffin and Quick Breads
Color : Uniform golden brown
Crust : Tender, pebbled or slightly rough; shiny
Shape : Uniform, well-rounded top, free from peaks, no cracks
Size : Uniform, large in proportion to weight
Inside Characteristics of Muffin and Quick Breads
Color : Creamy white or slightly yellow, free from streaks
Flavor : Pleasing, well-blended with no bitterness
Grain : Round, even cells, free from tunnels
Texture : Tender, moist, light

D. BISCUITS – are small flaky quick breads.

They are leavened with fast-acting leaveners
which makes the preparation time shorter
than any yeast leavened bread.

IMAGE: CANVA - Biscuits

TWO WAYS TO MAKE BISCUITS

1. Using solid fats
- Solid fats are cut into the flour with a fork, a pair of knives or a pastry blender until
it coats the flour and is crumbly and mealy.
- Liquid is added to make a soft dough and then the mixture is rapidly but lightly
kneaded to evenly distribute the mixture and sufficiently develop the gluten for flaky
product.
2. Using liquid shortening or “wet to dry method”
- Liquid shortening or oil is added to the liquid ingredients and mixed with the dry
ingredients to make a soft dough. It is kneaded rapidly but lightly and treated like
the solid fat dough.

Outside Characteristics of Biscuits

Color : Uniform golden-brown tops and bottoms – sides lighter, free from yellow
or brown
Crust : Moderately smooth, free from excess flour
Shape : Uniform, straight sides and level tops on rolled biscuits
Size : Uniform, twice the size of unbaked biscuits

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Inside Characteristics of Biscuits
Color : Creamy white, free from yellow or brown spots
Flavor : Pleasing, well-blended with no bitterness
Grain : Flaky, pulling off in thin sheets, medium fine, even cells
Texture : Tender, slightly moist, light

STEPS IN YEAST DOUGH PRODUCTION

1. SCALING INGREDIENTS – weighing the necessary ingredients
2. MIXING – combining both dry
and wet ingredients. This is done
by kneading the dough either by
hand or by using the electric
stand mixer with a dough hook.

3. KNEADING – making the

bread and rolls light, airy, and
chewy through pressing the
dough with the use of palm. It is
a crucial step in making yeast
breads. Without well-developed
gluten, your bread or rolls would
be flat and tough.
4. FERMENTING – covering the dough in a bowl to make it rest. While the dough is left in
the bowl to double in size, the yeast acts on the sugars and starches in the dough to
produce carbon dioxide and alcohol.

5. PUNCHING – deflating the dough to expel carbon dioxide,

redistribute yeast, relax gluten and equalize the temperature
throughout the dough. This is done by simply folding over the
sides of the dough into the center.

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6. SCALING – dividing the dough into equal portions, by weight.

7. ROUNDING – rolling the scaled dough is rolled in a circular motion to achieve

sphere-shaped dough. The skin is the outmost layer of the dough. This is the layer
which usually dries up first when the dough is exposed to the air.

8. PROOFING – waiting for the dough to increase its volume or at least double in bulk.
It is a continuation of fermentation.

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9. BAKING – three reactions take place in the
baking of dough. The first one is called the oven
spring wherein the dough rises rapidly due to the
yeast’s contact with heat. The second reaction is
when the product becomes firm and, in turn, holds
its shape. The third and last reaction is the
formation and browning of the crust which is called
the skin in the earlier stages of production.
Remember, hard-crusted bread requires steam IMAGE: CANVA – A close up of an oven
during the first few minutes of baking to be able to form the hard crust.

10. COOLING - As important a step as any - bread

will not be ready to eat right out of the oven! Sure,
it smells great, but put it in your mouth and the
texture will be doughy and the flavor
disappointing; you may even burn your tongue. At
least wait until it is merely very warm to warm, like
with cinnamon buns or pizza. Breads like the
baguette are at their best completely cooled,
generally around 4-6 hours after baking IMAGE: CANVA – Freshly baked
depending on who you ask. bread cooling after baking

11. STORING - Put the bread onto a rack to cool.

If left on a pan or counter-top or, most awful, in a
plastic bag while still hot it will generally steam
itself into premature moldiness while also ruining
the crust. Just allow it appropriate time to come
down before packaging, or better yet, eat it all with
friends in one sitting.

IMAGE: CANVA - Bread

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 Skills Work Out #1
Classify Me!
Directions: We have discussed earlier the different types of bread, now let us know
how much you’ve learned by classifying the bread products below.

banana cake dinner roll pan de coco

chocolate chip cookies ensaymada pan de sal
chocolate cupcake kababayan peanut butter cookies

cinnamon bread oatmeal cookies spanish bread

BREAD COOKIES MUFFIN

Skills Work Out #2

Bread Talk!
Directions: Choose one (1) bread that you have already tasted or have eaten. Describe
the characteristics of the bread based on the discussion on the characteristics of a well-
made bread. Follow the suggested format below. Write your answers in your notebook.

Bread Talk
I choose – (indicate type of bread).
Describe the outside characteristics of bread chosen.
Describe the inside characteristics of bread chosen.

Your output will be rated on the following criteria:

Rubrics for Written Output
CRITERIA 4 3 2 1
Clarity Exceptionally Generally clear Lacks clarity and Unclear cannot be
clear and easy to and quite easy to difficult to understand
understand understand understand
Comprehen Thorough and Substantial Partial or not Misunderstanding
siveness comprehensive explanation comprehensive or serious
explanation explanation misconception on
the explanation
Relevance Highly relevant Generally Somewhat Irrelevant
relevant relevant

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 Skills Work Out #3
Arrange the Recipe
Directions: In chronological order, arrange the following based on the steps in doing
straight dough method. Write the letter of your answer in your notebook.
A. Add flour
B. Punch down the dough
C. Cut into desired shapes
D. Measure the ingredients
E. Bake at recipe temperature
F. Knead on floured board until smooth
G. Roll out the dough and form into a log.
H. Place dough in grease bowl. Then, cover it.
I. Combine milk, sugar, oil, and salt. Stir until the solids dissolve
J. Dissolve yeast in lukewarm water. Allow to stay for 8-10 minutes until bubbly.

Check for Understanding

Multiple Choice
Directions: Read and analyze the statements carefully. Choose the best answer and write
the letter of the correct answer in your notebook.

1. A mixing technique that is often done with a wooden spoon, rotating it through a mixture
if necessary, usually until the ingredients are combined.
a. beating b. creaming c. stirring d. whipping
2. 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.
a. beating b. creaming c. stirring d. whipping
3. Also known as the “little cakes”, flat, sweet, and small.
a. bread b. cake c. cookies d. muffin
4. These are simple cup breads leavened and are considered a member of the quick
bread family.
a. bread b. cake c. cookies d. muffin
5. A kind of cookies that is frozen and cut into desired shapes before baking.
a. cookie bar b. drop c. pressed d. refrigerated

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6. It is a small flaky quick bread that are leavened with fast-acting leaveners which makes
the preparation time shorter than any yeast leavened bread.
a. biscuits b. bread c. cookies d. muffin
7. A step-in yeast dough production that entails the combination of both dry and wet
ingredients.
a. baking b. fermenting c. mixing d. scaling
8. This step in yeast dough production, the dough is covered and is made to rest while
the dough is left to double in size is known as:
a. baking b. fermenting c. mixing d. scaling
9. Dividing the dough into equal portions by weight is what step in the yeast dough
production?
a. punching b. rounding c. scaling d. storing
10. The continuation of the yeast fermentation is known as.
a. baking b. fermentation c. proofing d. scaling

Enrichment
Bread Photo Collage
Directions: Create a photo collage of bread products commonly found in your local bakery
or panaderya. Gather from the different resources available; choose from the two options
below:

Option 1 Cut from magazines, newspaper, brochures, and other printed

materials available. Arrange and paste them on a short bond paper.
Tech-free Label each item properly. Submit your final output to your teacher.

Option 2 Download from the internet or ask someone to take photos from your
local bakery. Use a photo collage application (e.g. Photogrid, Pic
Techie Collage, Canva, etc.) to showcase your bread collection. Label each
item properly. Send your final output by email or through our class
Facebook group/Messenger.

Here are some suggested bread products:

✓ brownies ✓ kalihim ✓ sliced bread
✓ chocolate cookies ✓ monay ✓ spanish bread
✓ cinnamon bread ✓ oatmeal cookies ✓ star bread
✓ crinkles ✓ pan de coco ✓ ube pan de sal

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Your output will be rated on the following criteria:

Rubrics for Bread Photo Collage

Criteria 4 3 2 1
Creativity The student The student Some effort was given Not much effort put into
demonstrated creative demonstrated creative to make the collage making the collage
methods for designing a methods for designing a interesting. colorful, unique, or eye-
collage. Various collage. Various catching.
materials were utilized materials were utilized
and colors were and colors were
distributed. It was very distributed.
neat and appealing.
Appearance The collage is The collage is attractive The collage is fairly The collage is poorly
exceptionally attractive in terms of design and attractive, but some designed and very
in terms of design and layout. Most pictures elements are poorly unorganized. Many
layout. The pictures and and text are well spaced and/or cluttered. elements are poorly
text are well organized. organized. The collage appears spaced and/or cluttered.
slightly unorganized.
Labels All items of importance Almost all items of Some items of Few items of
are clearly labelled with importance are labelled importance are labelled. importance are labelled.
interesting details. The with appropriate Some of the chosen text Some items are
chosen text is clear and information. The chosen is unclear and difficult to mislabelled. The
easy to read. text is appropriate. read. chosen text is unclear
and difficult to read.
Overall The collage fully reflects The collage The collage presents The collage does not
Impression the understanding of communicates some words and images that adequately reflect the
topic aspects of relate to topic, but it fails topic at all
understanding the topic to communicate what
direction student was
going in

Optional Activity
Here are some instructional videos you may watch online on bread baking tips and bread
recipes.
1. Banana Loaf Recipe | Yummy Ph https://youtu.be/gxz2G66CqB4
2. Bread Baking Tips | Yummy PH https://youtu.be/KXkPn-Rp89E
3. Chocolate Chip Cookies Recipe | Yummy Ph https://youtu.be/qGw9Y-Q9Gus
4. Homemade Pandesal Recipe | Yummy Ph https://youtu.be/TSV0Zgm-ybM
5. Kalihim (Pan de Regla) Recipe | Yummy Ph https://youtu.be/z4vF5GMW3sc
6. Know Your Filipino Breads | Yummy Ph https://youtu.be/GFiYzuFdVy8
7. Panaderia-Style Ensaymada Recipe | Yummy PH https://youtu.be/3I6mJfGNXjI
8. Pan de Coco Recipe | Yummy Ph https://youtu.be/QwcXv1De1Ow
9. Spanish Bread Recipe | Yummy Ph https://youtu.be/yIm0Y53Xieg
10. 6 Baking Hacks You Need to Try | Yummy Ph https://youtu.be/RiJcK1JoKsI

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 References
Book:
Department of Education (2016). Bread and pastry – technical-vocational-livelihood track manual.
Sunshine Interlinks Publishing House, Inc.
Internet Sources:
Canva for Education. (2020). Bread and pastry production. Retrieved from:
https://www.canva.com/education/
Department of Education. (n.d.). K to 12 bread and pastry learning module. Retrieved
from:https://www.slideshare.net/kenjoyb/k-to-12-bread-and-pastry-learning-module
Yummy Ph. (2018). Banana loaf recipe. Retrieved from: https://youtu.be/gxz2G66CqB4
Yummy Ph. (2020). Bread baking tips. Retrieved from: https://youtu.be/KXkPn-Rp89E
Yummy Ph. (2016). Chocolate chip cookies recipe. Retrieved from:
https://youtu.be/qGw9Y-Q9Gus
Yummy Ph. (2017). Homemade pandesal recipe. Retrieved from:
https://youtu.be/TSV0Zgm-ybM
Yummy Ph. (2019). Kalihim (pan de regla) recipe. Retrieved from:
https://youtu.be/z4vF5GMW3sc
Yummy Ph. (2017). Know your Filipino breads. Retrieved from:
https://youtu.be/GFiYzuFdVy8
Yummy Ph. (2018). Panaderia-style ensaymada recipe. Retrieved from:
https://youtu.be/3I6mJfGNXjI
Yummy Ph. (2018). Pan de coco recipe. Retrieved from: https://youtu.be/QwcXv1De1Ow
Yummy Ph. (2018). Spanish bread recipe. Retrieved from: https://youtu.be/yIm0Y53Xieg
Yummy Ph. (2016). 6 baking hacks you need to try. Retrieved from:
https://youtu.be/RiJcK1JoKsI

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 Answer Key

Pre-Test
(Bread products – answers are in any order)
• banana muffin • dinner roll • pan de coco • white bread
• butter cookies • ensaymada • pan de sal
• cinnamon bread • kalihim • spanish bread

Skills Work Out #1

Classify Me!

BREAD COOKIES MUFFIN

• cinnamon bread • chocolate chip cookies • banana cake
• dinner roll • oatmeal cookies • chocolate cupcake
• ensaymada • peanut butter cookies • kababayan
• pan de coco
• pan de sal
• spanish bread

Skills Work Out #2

Bread Talk!
Characteristics of a well-made bread
1. Bread of high quality is characterized by the following:
2. It is large for its weight, well-rounded top, and free from cracks and bulges.
3. The crust is thin with an even golden-brown color.
4. It has fine and even grain, elongated cells, and thin cell wall making the crumb smooth,
soft, elastic, and creamy white with a silken sheen
5. It does not crumble easily
6. It has a sweet and nutty odor, not sour.
Rubrics for Written Output
CRITERIA 4 3 2 1
Clarity Exceptionally Generally clear Lacks clarity and Unclear cannot be
clear and easy to and quite easy to difficult to understand
understand understand understand
Comprehen Thorough and Substantial Partial or not Misunderstanding
siveness comprehensive explanation comprehensive or serious
explanation explanation misconception on
the explanation
Relevance Highly relevant Generally relevant Somewhat Irrelevant
relevant

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Skills Work Out #3
Arrange the Recipe
Steps of the straight dough method are as follows:
A. Measure the ingredients
B. Dissolve yeast in lukewarm water. Allow to stay for 8-10 minutes until bubbly.
C. Combine milk, sugar, oil, and salt. Stir until the solids dissolve
D. Add flour
E. Knead on floured board until smooth
F. Place dough in grease bowl. Then, cover it.
G. Punch down the dough
H. Roll out the dough and form into a log.
I. Cut into desired shapes
J. Bake at recipe temperature

Check for Understanding

1. B 6. A
2. B 7. C
3. C 8. B
4. D 9. C
5. D 10. C

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 End of Module
Congratulations! You have reached the end of the lesson. Carefully return the module
on the provided envelope and submit it together with your answer sheets/notebook. I shall
be monitoring on your progress and give you feedback on how well you did. Please wait
for the next module. Have a good weekend!

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