SELF-LEARNING MATERIAL 5

QUARTER 4
TLE 10
Bread and Pastry Production

Learning Competency: Bake bakery products according to techniques and appropriate

conditions.
Subtask: Identify baking techniques and appropriate conditions according to
produced bakery products.

Motivation:
Review:
In the previous lesson you have learned about the different baking tools and equipment. Before
we proceed, let’s have a short review of what you have learned on the previous topic by
answering the following questions.
1. What are the different baking tools?
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2. Why we need to study the different baking tools and equipment?

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Basic Concept:
Pastries are baked goods mainly produced to complement the flavor of the fillings and to provide
them with a casing (de Cindio and Lupi, 2011). A well-prepared pastry may be determined by
the proper mixing techniques that have their specific purposes based on standard recipes required.

BAKING TERMS
Bake means to cook by dry heat in the oven or enclosed space.
Batter is a mixture of flour, liquid, and other ingredients that is thin enough to pour.
Meringue is a dessert topping consisting of a baked mixture of stiffly beaten egg whites and
sugar.

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Mixing Techniques Applied for Pies and Pastries
1. Stirring means mixing all ingredients together usually
with a spoon in a circular motion.

2. Beating means introducing air into the mixture through

mechanical agitation as in beating eggs. An electric mixer
is often used to beat the ingredients together.

3. Whisking is also known as the whipping method and is

usually used for meringue, and for chiffon products. Air is
incorporated into such food as whipping cream and egg
whites through very vigorous mixing, usually with an
electric mixer or whisk.

4. Rolling means to flatten dough out into a sheet in

preparation to shaping to various forms.

5. Laminating means fat is repeatedly folded into the

dough.

6. Creaming means fat and sugar are beaten together

until light airy texture.

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7. Kneading means working with the dough using the heel of hands,
accompanied by pressing, stretching, and folding in order to develop
gluten.

8. Cut or cutting in means cutting fat into smaller pieces using two
knives or pastry blender to distribute fat into flour until it resembles
into coarse meal.

9. Sifting The preparation procedure of passing a dry ingredient such

as flour or sugar through a mesh bottom sieve. This process combines
air with the ingredient being Sifted, making it lighter and more
uniform in texture, which improves the baking or food preparation
process.

10. The blending method is a culinary technique used for mixing cakes when the weight of the
sugar is equal to or greater than the weight of the flour. This method is used for layer cakes,
gingerbread, and many other cakes made in quantity.

Correct Techniques to Produce Pastries to enterprise Standards:

 When a customer purchases a product from bakery it is based
on 2 reasons; they like the look of the product; visual
stimulation. They purchased before and want the same thing
again.

If the product is not consistent then the customer will not be

satisfied and will then complain.

Enterprise requirement and standards:

1. Scale to correct weight should all look the same.

2. Colour and consistency

 Colour of the product
When it is finally removed from the oven, the visual appeal of the product is important. It
stimulates the senses and encourages the customer to purchase.
 Consistency and texture is about how it feels in the mouth when the customer is consuming
the product.
 Moisture content adds to the shelf life and mouth feel of the product.
 Mouth feel and eating properties
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 3.Appearance and saleability
 Small and broken do not get sold.
 Appearance is about form and shape.
 It is important that all pieces have the same appearance.

Enterprise standards can be determined by:

 Expectations of customers
 Skill of the artisan pastry cook
 Quality of ingredients used

Modelling:
Directions: Supposed you are going to bake an Egg Pie, how are you going to perform it?
Perform the activity below by simply arranging the steps on how to bake an Egg Pie. Write
numbers 1 to 6 on the space provided in your answer sheet. Then identify what kind of
baking technique is displayed in each of the pictures below. Your output will be rated using
the scoring rubric.
SCORE CRITERIA:

4 The students were able to arrange the steps in preparing an egg pie correctly.

3 The students were able to arrange 4 steps in preparing an egg pie correctly.

2 The students were able to correctly arrange 2 steps in preparing an egg pie.

1 The student did not identify any of the steps in preparing an egg pie.

1.__________________ 2.__________________ 3.__________________

__________________ __________________ __________________

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4._____________________ 5. _____________________ 6.____________________

_____________________ _____________________ ____________________

Answer Key:

Correct Sequence Mixing Techniques used

1. 3 Kneading

2. 2 Blending

3. 5 Laminating (Transfer dough to pie plate

and firmly press into the bottom and sides
of plate. Trim excess dough leaving about
1/2-inch overhang all around. Fold
overhang into the pie and decorate the
edges as desired.)

4. 6

5. 4 Rolling

6. 1 Cutting in

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 SELF-LEARNING MATERIAL 5
Bread and Pastry Production
QUARTER 4
Grade 10 TLE

Name: _________________________________________________ Score:_______________

Grade and Section:_______________________________________ Date:_______________

Learning Competency: Bake bakery products according to techniques and appropriate

conditions.
Subtask: Identify baking techniques and appropriate conditions according to
produced bakery products.

Activity 1. Directions: Supposed you are going to bake home doughnuts, identify what kind
of baking technique is described in each of the steps below. Supply the correct mixing
technique on the space provided after the number.

METHOD: STRAIGHT DOUGH MIXING METHOD

1. Mixing the ingredients. In a 20 qt. mixing bowl, blend together the water and yeast by hand to
create a slurry. _______________

2. Sift together the bread flour, pastry flour, baking powder and milk solids and place on top of
the slurry. Followed by the eggs, salt and sugar. Reserve the vegetable shortening.___________

3. Using a dough hook, mix on low speed for "2 minutes". Then add the vegetable shortening,
and mix on medium speed for "7 minutes", until a smooth dough is formed._______________

4. Place the dough in a lightly covered bowl and cover. Allow the dough to rest for 20 minutes.

5. Punch-down the dough. Pin-out the dough to a 1/2" thickness or scale into 1.5 ounce rounds.
Then allow the dough to rest for 15 minutes.________________

6. Using donut cutters, cut-out desired donuts shapes Place on fryer screens and proof for 20
minutes. Giving the donut a 3/4 proof. _______________

7. The fry oil temperature should be 370F degrees. Fry the donuts for a total time of 2
1/2 minutes. Turn donuts halfway through frying.

8. Remove, allow to drain, and place on paper towels to absorb fat. Allow donuts to cool for a
couple of minutes before applying the donut glaze. The donuts must be at room temperature
before applying a fondant or a chocolate ganache glaze.

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Activity 2. Directions: Supposed you are done baking home doughnuts according to enterprise
requirements and standards (appropriate conditions). Present your product in your home and let
two (2) persons within your family to comment on the finished product according to:
1. Colour of the product;
2. Appearance;
3. Consistency;
4. Moisture content; and
5. Mouth feel.

(Ratee no.1)

(Ratee no.2)

Note: Make a reflection after the survey.