11

Bread and
Pastry
Production

Quarter 1 – Module 1:
Prepare Bakery Products
Subject Area – Grade Level
Self-Learning Module (SLM)
Quarter 1 – Module 1: Title
First Edition, 2020

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
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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: Jorie Joy Querubin F. Gullon, Harmie D. Gullon, Darleen Canggas,
Bailet S. Butuan, Kubai G. Amil, Fatima Datukaka
Editors: Rachelle T. Amando, Ed.D.-English
Reviewers: Belinda L. Distor,Ed.D – EPS-EPP/TLE/TVL
Illustrator: Geunicar A. Perez, MAELT
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
Belinda L. Distor,Ed.D – EPS- EPP/TLE/TVL

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
 11
Bread and Pastry
Production
Quarter 1 – Module 1:
Prepare Bakery Products
Introductory Message
For the facilitator:

Welcome to the Bread and Pastry Production, Grade 11 Self-Learning Module

(SLM) Prepare Bakery Products!

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.

2
For the learner:

Welcome to the Bread and Pastry Production Grade 11 Self-Learning Module (SLM)
on Prepare Bakery Products!

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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 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 Pies and Pastries. 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 – Mixing Techniques Applied for Pies and Pasties
 Lesson 2 – Decorate and Present Bakery Products
 Lesson 3 – Procedures in Storing Pastry Products

After going through this module, you are expected to:

1. identify techniques applied for Pies and Pastries
2. know the proper ways of storing pastry products
3. perform pies and pastries

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 What I Know

Direction: Match Column A with Column B by writing the

letter that corresponds to your answer on the space provided before
each item.

COLUMN A COLUMN B

_____1. The mixing of fat and flour with the use of a pastry A. Chiffon
blender or two knives in a scissor-like manner. B. Cutting in
_____2. The process of separating coarse particles in the C. Sifting
ingredients by passing through a sieve. D. Decoration
_____3. It is the final of the production of any product. E. Glass Vase
_____4. It is used to graciously decorate tray of cookies. F. Storing
_____5. Is one of the most important activities after the G. Wrapped
preparation. H. Petit Fours
_____6. It should never be done in hard-crushed breads I. Ganache
and rolls to avoid spoilage. J. Pie
_____7. This are small biscuits and cakes that are K. Rolling
Tastefully decorated. L. Net quantity
_____8. It is a mixture of chocolate and cream. M. Paper
_____9. A dessert that has egg or buko or banana or N. Refrigerator
mango or pineapple. O. Jar
_____10. It is usually covered with boiled icing.
_____11. This is one of the easiest ways to add a twist on
cookie presentation.
_____12. This is to flatten dough out into sheet in
preparation to shaping to various forms
_____13. The equipment used for storing pastries.
_____14. It is an inexpensive packaging material.
_____15. This must appear on the label.

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 Lesson

1 Pies and Pastries

Pies and pastries, like cakes, are delightful to eat especially when they are
baked properly. A well-prepared pastry may be determined by the quantity of its pie
crust.

Pastry is a delicate baked product which consists of crust and filling. It

contains high percentage fat, which contributes to a flaky or crumbly texture. A good
pastry is light and airy and fatty, but firm enough to support the weight of the filling.
When making a short crust pastry, care must be taken to blend the fat and flour
thoroughly before adding any liquid. This ensures that the flour granules are
adequately coated with fat and less likely to develop gluten.

What’s In

Directions: Classify the following tools based on their usage. Write the letter of
your answer on the space provided before each number.

A. Baking equipment D. Cutting

B. Preparation E. Measuring
C. Mixing F. Baking Pans

_____ 1. Custard cups _____ 9. Spatula

_____ 2. Flour sifter _____10. Pastry blender
_____ 3. Bread toaster _____11. Rolling pin
_____ 4. Wooden spoon _____12. Weighing scale
_____ 5. Muffin pan _____13. Macaroon molder
_____ 6. Grater _____14. Baking pan
_____ 7. Set of measuring spoon _____15. Pastry brush
_____8. Liquid Measuring Cup

Notes to the Teacher

Students are encouraged to prepare and wear
their Personal Protective Equipment in every activity /
laboratory exercise.

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 What’s New

DIRECTION: Examine the given recipe and list down all possible tools in order to
complete the procedures.

BASIC PIE CRUST

INGREDIENTS

 11⁄2 cup All-purpose flour

 1⁄ cup shortening
2
 6-8 Tbsp cold water

PROCEDURES

1. Cut in fat and flour using flour using pastry blender until ingredients
resemble a coarse meal.
2. Gradually add cold water.
3. Start forming dough into ball. Do not knead.
4. Flatten the dough with the rolling pin starting from the center to all the
directions to maintain its round shape.
5. Transfer the dough crust in the pie pan. Set aside.

What is It

Lesson 1: Mixing Techniques Applied for Pies and Pastries:

A pie is a baked dish which is usually made of a pastry dough casing that
covers or completely contains a filling of various sweet or savory ingredients. One
must know the proper way or techniques in baking one good delicious pies and
pastries.

 Stirring – mixing all ingredients together usually with a spoon in

a circular motion.

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  Beating – introducing air into the mixture through mechanical
agitation as in beating eggs. An electric mixer is often used to beat
the ingredients together.

 Whisking – 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.
 Rolling – to flatten dough out
into sheet in preparation to
shaping to various forms.
 Laminating – fat is repeatedly
folded into the dough.

 Creaming – fat and sugar are

beaten together until light airy
texture.

 Kneading – working with the

dough using the heal of hands,
accompanied by pressing, stretching and folding in order to
develop its gluten.

 Cut in or cutting – cutting fat into smaller pieces using two

knives or pastry blender to distribute fat in flour until it resembles
into coarse meal.

Lesson 2: Decorate and Present Bakery Products

Bakers prepare, bake and decorate bread rolls, biscuits, and other baked
products. Bakers in a number of different environments from bakeries,
patisseries, and cake shops to hotels, restaurants, cafeterias, and factories, or
as part of bakery development for supermarkets or even in a cruise ship.

For you to become a baker, you need to complete an apprenticeship and

earn a National Certificate in Baking, Plant Baking or Craft Baking. Completing
Baking units while you are in school could be the first step toward baking
apprenticeship and an existing career as a baker.

Bakers usually work in shifts and may work early mornings, late
evenings, and weekends. So if you are an entrepreneur and a risk taker, this is
a good job for you.

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Standards and Principles to be follow in Decorating and Finishing Pastry
Products
 Color of the Product – a color stimulates sense of sight and
enhanced once appetite. It is essential that the presentation and
plating must be eye- catching.
 Appearance – is about form and shape of pastry products after
baking. It is important that each piece/slice has the same size,
shape and form.
 Consistency – the uniformity in grains and texture. It is how it
feels in the mouth when eating.
 Moisture Content – amount of moisture present in bakery
products which contribute in the moistness and softness of
pastries. Moistness also enhance flavor and palatability.

Ways to Present and Display Bakery Products:

 Trays – After taking from the oven, product is placed into cooling wires,
decorated and then placed on trays or platters.
 Cellophane Bags – Bags are clear and transparent. Product is placed
inside the bags to protect from outside contamination and to slow the
staling process. Staling is cause by the air passing through product and
removing moisture. Then moisture evaporates from surface.
 Boxes – Product might be placed into boxes and displayed for sale, lots
of 6 or 12. Some boxes might have see through lids.
 Doilies – Some larger product might be placed on a doily and displayed
individually. The role of the doily is to have a barrier under product and
protect from surface contamination.
 Labels – Packaged products will have labels showing ingredients, name
of manufacturer and other legal requirements. They make good
advertising.
 Glass Vase – Used to graciously decorate a tray of cookies. For the vase
filling, cut three lemons into small and thick slices. Set whole lemons in
the glass vase. Now, assemble lemon slices between the glass vase is
completed. Fill the glass vase with water. Now, lay a plate on the top of
the glass with waxed paper and fill with eye-catching spring cookies.
 Jar – This is one of the easiest ways to add a twist on cookie presentation.
Fill a jar with colorful spring cookies. Make sure that the jar is big enough
to fit about 15 or 20 cookies. Once the jar is filled, you can decorate a
spring-themed covering for the lid of the jar. To do the covering, for the
lid of the jar. To do the covering, make a circle on a paper using a round
plate. Then, glue the circle onto a piece of colorful fabric. Green, yellow
and red are great colors for spring. Cut out the circle with sewing
scissors. Lastly, wrap the piece of fabric on the jar rim with twine.

Lesson 3: How To Store Pastry Products

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 Storing pastry products is one of the most important undertakings after
preparation wherein they are to be kept properly to avoid spoilage.

The table below indicates the proper way of storing pastries and where to store
them:

Pastry Products How to store Where to store

Pies Covered or Cool place or refrigerator to
boxed prevent mold growth.
Custard tart, Covered or Must be refrigerated. Generally
nut with boxed do not freeze well after baking.
custard base
Cream Puff and Covered or Cool place or refrigerator to
Éclair boxed prevent mold growth.
Fruit Pies Covered or Must be refrigerated. Generally
boxed do not freeze well after baking.
Egg Pie Covered or Must be refrigerated. Generally
boxed do not freeze well after baking.

Storing Pastry Products

As many pastry products contain egg and dairy products, they present a
potential health hazard if not stored properly. Remember: proper storage means
that pastries must be covered with plastic or placed in a box before storing.

Observe the following guidelines:

 Pastry products containing uncooked eggs should be handled with care,
as raw egg is a medium in which dangerous bacteria such as salmonella
can thrive.
 The custard filling of tart and pies contain protein which provides food
for bacteria. If the custard (crème caramel or trifle) is not heated and
cooled properly and quickly, bacteria that are present in the custard can
grow quickly to dangerous numbers.
 Pastry products that are not required for immediate consumption must
be cooled rapidly and stored in the refrigerator until required.
 If milk and cream are used, like in custards, they must be left to stand
at room temperature for any length of time. They should be kept in the
refrigerator until the last possible moment to prevent the risk of food
poisoning.

Equipment for Storing Pastries

1. Chiller
2. Freezer
3. Refrigerator
Tips in Storing Pastry Products

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 o Pastries are best consumed while fresh, but most keep longer when
refrigerated, and some can even be frozen.
o Pastry dough may be frozen up to six months.
o Unbaked pies will last about four months in the freezer, while baked
berry pies can be frozen for six to eight months.

Storing Techniques
1. Wrapping – to draw, fold and cover a bakery product.
2. Packaging Material – used to package bakery products like box,
plastic, container.
3. Cold Storage – the process of preventing perishable food on a large
scale at a low temperature or above the freezing point (0°C or 32°F).
4. Chilling – method in which raw or processed food is cooled to a
temperature between (0°C - 5°C).
5. Freezing – subjecting food to temperature below freezing point (0°C or
32°F).
6. Refrigerator – an appliance to make or keep something, especially
food or drink, cold so that it stays fresh usually in a fridge.

Definition of Packaging

Food Packaging – enclosing the food in a material for physical, chemical,

biological protection and tampering resistance; it provides nutrition information
on the food being consumed.

Packaging refers to any material used to cover, contain, protect, handle,

preserve, identify, describe, promote, and market goods by a producer to the
consumer, several factors are taken into considerations when designing an
appropriate packaging for goods, such as the size, shape, durability, space and
cost.

It plays a significant role especially when dealing with pastry products.

Packaging helps prolong its shelf life by preventing mechanical damage. It also
helps in the retention of the nutritive value of pastry products.

The aims of packaging are to keep the food in good condition until it is
sold and consume, and to encourage customers to purchase the product.
Correct packaging is essential to achieve this objective.

 Packaging should provide the correct environmental conditions for food

starting from time food is packed until the time of consumption. A good
package should therefore perform the following functions:
1. Provide a barrier against dirt and other contaminants thus
keeping the product clean.
2. Prevent losses. For example, packages should be securely
closed to prevent leakage.

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 3. Protect food against physical and chemical damage, such as,
the harmful effects of air, light, insects, and rodents. Each
product has its own needs.
4. Help the consumers to identify the food and instruct them how
to use it correctly.
5. Persuade the consumers to purchase the food.
6. Cluster or group together small items in one package or
efficiency.
7. Marketing. The packaging and labels can be used by marketers
to encourage potential buyers to purchase the product.
8. Correct packaging prevents any wastage which may occur
during transportation and distribution.

Major Functions of Packaging

 Protect from mechanical damage in transit and loading and unloading
 Protect from loss of moisture and any foreign odor contaminations
 Protect from foreign body infestation
 Legal compliance for values and ingredients for consumers
 Advertisement
Packaging Materials for Storing Pastries

1. Plastic container – Plastics are extremely useful as they can be made

either soft or hard forms, as sheets or containers, and with different
thickness, light resistance, and flexibility.
2. Plastic/ Cellophane – Transparent or colored are usually used for
packaging tarts, pies and other types of pastries.
3. Aluminum foil
4. Paper/boxes

Types of Packaging Materials in Most Developing Countries

(www.fao.org/wairdocs/x5434e15434e0g.htm)

Wood
Wooden shipping containers have traditionally been used for a wide of
range of solid and liquid foods including fruits, vegetables, tea and beer. Wood
offers good protection, good stacking characteristics and strength. Plastic
containers, however, have a lower cost and having largely replaced wood in
many applications. The use of wood continues for some wines and spirits
because the transfer of flavor compounds from the wooden barriers improves
the quality of the product.

Paper
Paper is an inexpensive packaging material. It is however highly
absorptive, and is fairly easily torn.

Glass

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 Glass has many properties which make it a popular choice as a
packaging material:

o Glass is able to withstand heat treatments such as pasteurization and

sterilization.
o It does not react with food.
o It protects the food from crushing and brushing.
o It is resistant to moisture, gases, odors and microorganisms.
o It is reusable, resealable and recyclable.
o It is transparent, allowing products to be displayed. Colored glass may
be used either to protect the food from light or to attract customers.

Preparation of Glass Containers

 Inspection
 Washing
 Rinsing
 Sterilization
 Sealing and Capping
 Cooling
Plastics
The use of various plastics for containing and wrapping food depends on
what is available. Plastics are extremely useful as they can be made in either
soft or hard forms, as sheets or containers, and with different thickness, light
resistance, and flexibility. The filling and sealing of plastic containers are
similar to glass containers.

Flexible films are the most common form of plastic. Generally, flexible
films have the following properties:
 Its cost is relatively low.
 I has good barrier properties against moisture and gases.
 It has heat wet and dry strength.
 It is easy to handle and convenient for the manufacturer, retailer,
and consumer.
 It adds little weight to the product.
 It fits closely to the shape of the product, thereby wasting little
space during storage and distribution.

Methods of Food Packaging

o Home Canned Foods – One of the oldest and most common

methods of food packaging in homes is the use of home canning.
o Canned Foods – Canning foods as a method of food processing
have been around; foods that are canned commercially are cooked
prior to being placed in the can in order to prevent E. coli
contamination. Canned foods come in a wide variety, ranging from
meet to vegetables to fruit.

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 o Foil Packaging – One of the innovative methods of commercial
food packaging is foil wrapping. Foil wraps are often pouches that
are filled and then the bottom and top of the pouch is sealed
similar to those used with commercial frozen packaging. Foil
packaging allows the food to be sealed in the package without
losing any residual moisture that may still be in the food. The
recommended types of food to package in this manner are usually
dried fruits, baked goods or grain products.

What Must Appear on the Label?

 Name under which the product is sold

 List of ingredients
 Quantity of certain ingredients
 Net quantity
 Date of minimum durability
 Any special storage instructions or conditions of use
 Name or business name, and address of the manufacturer or
packager
 Place of origin of the food stuff if its absence might mislead
the consumer to a material degree.
 Instruction for use where necessary

Sample of Cake Packaging

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 What’s More

Blueberry Petit Four Recipe

Ingredients
1 (16oz) prepared pound cake
4 tablespoon Blueberry
16 ounces high quality white chocolate
1 1/3 cup heavy cream

Procedure:
1. Prepare ganache. Heat cream in a double boiler. When hot, add the
melted white chocolate. Stir until melted and shiny. Set aside to cool.
2. Cut end pieces of the pound cake and cut into equal 12 slices – each
should be ¼ inch thick.
3. Cut shapes out, out of the pound cake slices with a 1-inch square cookie
cutter. You should have 48 squares.
4. Each petit four will have three cake layers spread a very thick layer of
jam between two of the layers, and top with the third.
5. When the ganache has cooled to room temperature, tint as desired,
reserving ¼ cup for drizzling, if desired.
6. Coat each petit four with ganache. The easiest way to do this is to dip
the bottom of the petit fours, then place on the tines of a fork and pour
the ganache over the top with a ladle.
7. Refrigerate the petit fours until the ganache has set. Then repeat process,
so each petit fours has a double layer.
8. Drizzle with the untainted ganache, and refrigerate until ganache has set
(1 to 2 hours). Refrigerate about an hour before serving.
RUBRICS FOR SCORING:

Performance Checklist 1 2 3 4 5
Demonstrate the baking procedures accurately.
Shows mastery on the use of baking tools and equipment.
Exhibit proper use of measuring tools.
Performed mixing techniques properly.
Baking output.
Total

1 – Poor 3 – Satisfactory 5 - Outstanding

2- Good 4 – Very Satisfactory

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 What I Have Learned

Egg Pie
Crust
 1 ½ cups All-purpose Flour
 ½ cup butter or shortening
 6-8 Tbsp cold water
Filling
 3 eggs
 250 grams Skimmed milk
 ¾ cup sugar
 2 ½ cup water
 1 tbsp All-purpose flour
 ½ tsp Vanilla

Procedure

Crust
1. Cut fat and flour using pastry blender until ingredients resemble a
coarse of meal.
2. Gradually add cold water. Start forming the dough into balls. A few
drops of water may be added if dough will not hold together. Do not
knead.
3. Sprinkle flour lightly on board and rolling pin. Place the dough on the
board and shape into ball with your hands.
4. Roll the dough form the center to edges, releasing pressure near the
edge to keep thickness of the dough even. Roll in all directions to
maintain perfect circle. The dough should be an inch layer than the
pie plate.
5. Roll dough over the rolling pin then unroll over the pie plate. This will
prevent the dough from breaking when transferring from the board
to the pie plate. Fit snugly on the pan. Prick liberally with tines of a
fork. Set aside.
6. Prepare Filling:
Mix all ingredients thoroughly.
Pour in the prepared pie pan. Bake at 350°F

Using the Rubric below, check the appropriate box that

corresponds to your level of performance in doing each of the
given task.

17
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 to proficiency. Can perform this skills
satisfactorily but requires some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires
considerable assistance and/or supervision.

PERFORMANCE CHECKLIST 1 2 3 4
Fat and flour were cut in using
pastry blender until ingredient
resemble a coarse meal.
Cold water was gradually
added.
Board and rolling pin were
sprinkled with flour lightly.
Dough was place on the board
and shape into ball with hands.
Dough was rolled from the
center to edges, releasing
pressure near the edge to keep
thickness of the dough even.
Dough was rolled in all
directions to maintain perfect
circle.
Dough was rolled over the
rolling pin then unroll over the
pie plate.
Ingredients for filling were
thoroughly mix.
Baked at 350°F for 30-40
minutes.
http://imgkid.com/crust.shtm. Methods featured in Professional
Baking, Sixth Edition by Wayne Gisslen. č 2013 John Wiley & Sons,
Inc.

18
 What I Can Do

Chiffon Cake

Ingredients

o 1 ½ cup cake flour

o ½ cup sugar
o 1 Tbsp baking powder
o ½ tsp salt
o 5 egg yolks
o 6 Tbsp coil
o ! tsp lemon/orange/pineapple extract
o 1tsp vanilla
o 5 egg whites
o ½ cup sugar
o ½ tsp cream of tartar

Procedure
1. Mix all dry ingredients in a bowl (flour, ½ c sugar, bp, salt).
2. Make a well at the center of dry ingredients.
3. Pour in all the liquid ingredients (Egg yolks, water, oil,
vanilla, extract).
4. Blend/ mix thoroughly dry and liquid ingredients.
5. Set Aside.
6. On a separate bowl, beat egg whites and cream of tartar until
stiff. Add ½ c sugars gradually while beating. Beat until
sugar is dissolved.
7. Cut and fold the flour mixture and the egg white mixture
until blended.
8. Pour in a prepared baking pan line with parchment paper.
9. Bake at Pre-heated oven for 30 -45 minutes.
10. Allow to cool.
11. Place on a cake board.
12. Cover with boiled icing.

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Standard Score Sheet for Chiffon Cake

Characteristics Excellent Very Good Fair Poor

5 Good 3 2 1
4

Outer
1. Shape: Sponge
cake-uniform; free
from cracks;
Chiffon cake
slightly rounded
top
2. Size: Very
lightweight in
proportion to size.
3. Color – Chiffon
cake - uniform
golden brown;
Sponge cake light-
brown
4. Crust – tender, free
from spots or
moist, shiny
appearance
(sponge); cracked
on surface (chiffon)
Inside
1. Color – Uniform;
characteristics of a
kind of cake
2. Grain – Small
uniform, thin
walled cells; no
large air spaces, or
compact layer;
springy crumb
3. Texture – tender;
velvety moist; light;
not compact or
soggy
4. Flavor: Pleasing,
delicate; uniform
SCORE:
Comments:

20
 Assessment

Direction: Match Column A with Column B by writing the

letter that corresponds to your answer on the space provided before
each item.
COLUMN A COLUMN B

_____1. The mixing of fat and flour with the use of a pastry A. Chiffon
blender or two knives in a scissor-like manner. B. Cutting in
_____2. The process of separating coarse particles in the C. Sifting
ingredients by passing through a sieve. D. Decoration
_____3. It is the final of the production of any product. E. Glass Vase
_____4. It is used to graciously decorate tray of cookies. F. Storing
_____5. Is one of the most important activities after the G. Wrapped
preparation. H. Petit Fours
_____6. It should never be done in hard-crushed breads I. Ganache
and rolls to avoid spoilage. J. Pie
_____7. This are small biscuits and cakes that are K. Rolling
Tastefully decorated. L. Net quantity
_____8. It is a mixture of chocolate and cream. M. Paper
_____9. A dessert that has egg or buko or banana or N. Refrigerator
mango or pineapple. O. Jar
_____10. It is usually covered with boiled icing.
_____11. This is one of the easiest ways to add a twist on
cookie presentation.
_____12. This is to flatten dough out into sheet in
preparation to shaping to various forms
_____13. The equipment used for storing pastries.
_____14. It is an inexpensive packaging material.
_____15. This must appear on the label.

21
 Additional Activities

 Initiate a visit to a bakeshop and conduct a direct talk with the owner.
List the different mixing techniques of their bakery products available
and classify them according to types.
 Answer the following questions briefly.
1. Were the bakery products displayed decoratively?
2. How did they store the bakery products?
3. Describe their food packaging.
4. Write a short narrative based on the conducted interview. Present it in
your class.

RUBRICS FOR SCORING:

CRITERIA 4 3 2 1
CLARITY Exceptional Generally Lacks Unclear
ly clear and clear and clarity and cannot be
easy to quite easy difficult to understand
understand to understand
understand
COMPREHENSIVENESS Thorough Substantial Partial or Misundersta
and explanation not nding or
comprehens comprehens serious
ive ive misconceptio
explanation explanation n on the
explanation
RELEVANCE Highly Generally Somewhat Irrelevant
relevant relevant relevant

22
 23
What I Know What's More Assessment
1. b Criteria are set for 1. b
2. c evaluation. 2. c
3. d 3. d
4. e 4. e
5. f 5. f
6. g 6. g
7. h 7. h
8. i 8. i
9. j 9. j
10.a 10.a
11.o 11.o
12.k 12.k
13.n 13.n
14.m 14.m
15.l 15.l
Answer Key
References
Book:
BREAD & PASTRY PRODUCTION Manual (Technical-Vocational-
Livelihood) Home Economics

Internet Source:
https://www.google.com/search?q=.+Remove+the+lumps+in+the+powder+b
y+stirring.+&tbm=isch&ved=2ahUKEwjx2--A7dPpAhUB5pQKHcCCBNcQ2-
cCegQIABAA&oq=.+Remove+the+lumps+in+the+powder+by+stirring.+&gs_lcp=CgN
pbWcQA1DaugFY2roBYObBAWgAcAB4AIABdogBdpIBAzAuMZgBAKABAaoBC2d3cy
13aXotaW1n&sclient=img&ei=JkPOXvGwBYHM0wTAhZK4DQ&bih=910&biw=939#
imgrc=1IhD4IgtvfGjtM

https://www.google.com/search?q=brown+sugar&tbm=isch&ved=2ahUKEwjGkY_l
5NPpAhWQG6YKHYxOAGkQ2-
cCegQIABAA&oq=brown+sugar&gs_lcp=CgNpbWcQAzIECAAQQzIECAAQQzICCAAy
AggAMgIIADICCAAyAggAMgIIADICCAAyAggAOgQIIxAnUIncbFiN62xgtPRsaABwAHg
AgAGiAYgBhgySAQQwLjExmAEAoAEBqgELZ3dzLXdpei1pbWc&sclient=img&ei=iDr
OXsatGJC3mAWMnYHIBg&bih=910&biw=939

https://www.google.com/search?q=b.%09Scoop+to+fill+the+measuring+cup+to+ov
erflow&tbm=isch&ved=2ahUKEwjxgOH049PpAhVizYsBHf8_DFcQ2-
cCegQIABAA&oq=b.%09Scoop+to+fill+the+measuring+cup+to+overflow&gs_lcp=Cg
NpbWcQDFCTgglYk4IJYPOSCWgAcAB4AIABfogBfpIBAzAuMZgBAKABAaoBC2d3cy
13aXotaW1n&sclient=img&ei=nDnOXvHCLuKar7wP__-
wuAU&bih=910&biw=939#imgrc=MYicKtNzM8dMFM&imgdii=NjliNs33YJf4bM

https://www.google.com/search?q=+Powdered+milk+measurement&tbm=isch&ved
=2ahUKEwitttWPqtTpAhVuGKYKHcxJBFYQ2-
cCegQIABAA&oq=+Powdered+milk+measurement&gs_lcp=CgNpbWcQDDIECAAQG
FC_vStYv70rYOnOK2gAcAB4AIABhwGIAYcBkgEDMC4xmAEAoAEBqgELZ3dzLXdpe
i1pbWc&sclient=img&ei=O4POXu2sKe6wmAXMk5GwBQ&bih=910&biw=939#imgrc
=FdePoYVRIj88GM

https://www.google.com/search?q=Liquid+fats+measurement&tbm=isch&ved=2ah
UKEwiJ8bTpqdTpAhVBBaYKHQ6XCPQQ2-
cCegQIABAA&oq=Liquid+fats+measurement&gs_lcp=CgNpbWcQA1CX0QRY0OQEY
M7qBGgAcAB4AIABjwGIAYYCkgEDMC4ymAEAoAEBqgELZ3dzLXdpei1pbWc&sclie
nt=img&ei=64LOXsnPG8GKmAWOrqKgDw&bih=910&biw=939#imgrc=PX0LqJZ0gZ
4gPM&imgdii=jJhPSfsLqi2T9M

https://www.google.com/search?q=Liquid+fats+measurement&tbm=isch&ved=2ah
UKEwiJ8bTpqdTpAhVBBaYKHQ6XCPQQ2-
cCegQIABAA&oq=Liquid+fats+measurement&gs_lcp=CgNpbWcQA1CX0QRY0OQEY
M7qBGgAcAB4AIABjwGIAYYCkgEDMC4ymAEAoAEBqgELZ3dzLXdpei1pbWc&sclie
nt=img&ei=64LOXsnPG8GKmAWOrqKgDw&bih=910&biw=939#imgrc=cNGysgLBdg
i3qM&imgdii=Kq8Z9yMp9PjliM

24
 Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). 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.
This is version 1.0. We highly encourage feedback, comments, and
recommendations
For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

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