Third Quarter III

Bread and Pastry

Welcome to our third quarter lesson, where we'll
dive into the wonderful world of creating
irresistible treats. Whether you're a kitchen novice
or a seasoned baker, get ready to explore the basics
and finer points of baking. From perfecting your
dough to mastering the art of delicious toppings,
we're here to make your baking experience a sweet
success. So, aprons on and let's whip up some magic
together!
 Lesson 9
Learning Targets: At the end of the lesson, I can
demonstrate concept and principles in using baking
tools and equipment by:
a.identifying different baking tools and equipment;
b.discussing proper maintenance of baking tools
and equipment; and
c.achieve excellence by demonstrating proper uses
of baking tools and equipment.
Bread, is made from
simple ingredients
like flour, water, and
yeast.
While pastries are a
bit more decadent,
using ingredients like
butter, sugar, and
eggs that create their
rich and flaky
Activity 1
Instructions: In the TLE laboratory identify the baking
tools and equipment arrange in the table. Classify them
using a table in your activity sheets.
Measuring tools Cutting, Mixing, and Blending Baking equipment.
Activity 2
Instruction: Form pairs or by 3. Choose one type of cooking
tools and equipment form laboratory. Discuss and demonstrate
the proper use of tools and equipment
Process Question:
1. What essential baking tools did you find in the kitchen, and
how does it work and what does it contribute to the success
of your baked creations?
2. Can you share a specific instance where the right choice of
baking equipment significantly improved the outcome of a
recipe?
3. Give us some tips on how to properly maintain your chosen
tool or equipment?
1.Which of the following is used for
measuring ingredients accurately?
a) Rolling pin
b) Mixing bowl
c) Measuring cup
d) Whisk
2. What tool is used for cutting dough
into various shapes?
a) Rubber spatula
b) Pastry cutter
c) Kitchen scale
d) Baking sheet
3. Which of the following tools is used for
beating eggs or mixing ingredients?
a)Pastry brush
b)Dough scraper
c)Whisk
d)Oven mitt
4. Which tool is used for scraping
excess dough from a surface?
a)Rolling pin
b)Pastry brush
c)Dough scraper
d)Kitchen scale
5. What tool is essential for transferring
cookies from a baking sheet to a cooling
rack?
a)Oven mitt
b)Wire cooling rack
c)Rubber spatula
d)Pastry brush
6. What is used for shaping and smoothing
icing on cakes?
a)Offset spatula
b)Wooden spoon
c)Rolling pin
d)Kitchen scale
7. What tool is used for applying egg
wash or melted butter on pastries?
a)Pastry brush
b)Wire whisk
c)Cookie cutter
d) Measuring spoon
8. Which tool is used for sifting flour or
powdered sugar?
a)Wire cooling rack
b)Sieve or sifter
c)Measuring cup
d)Mixing bowl
9. What is used for creating
decorative patterns or cutting shapes
in dough?
a)Baking sheet
b)Cookie cutter
c)Rubber spatula
d)Pastry brush
10. Which tool is used for
kneading dough?
a) Blender
b) Mixer
c) Wooden spoon
d) Hands
11. What tool is used for injecting fillings
into pastries or cupcakes?
a)Piping bag
b)Pastry cutter
c)Rolling pin
d)Whisk
12. What is used for lifting and
turning delicate baked goods like
cookies or cakes?
a)Tongs
b)Oven mitt
c)Rubber spatula
d)Wire whisk
13. Which tool is used for creating intricate
designs on cakes or pastries?
a)Offset spatula
b)Dough scraper
c)Piping tip
d)Whisk
14. What is used for greasing baking pans or
lining them with parchment paper?
a)Pastry brush
b)Cookie scoop
c)Kitchen scale
d)Rubber spatula
15. Which tool is used for ensuring even
distribution of ingredients in batter or
dough?
a) Blender
b) Mixer
c) Rubber spatula
d) Measuring cup
16. What is used for protecting hands
from hot surfaces in the oven?
a)Oven mitt
b)Wire whisk
c)Dough scraper
d)Wooden spoon
17. Which tool is used for grating ingredients
like cheese or citrus zest?
a) Grater
b) Baking sheet
c) Measuring cup
d) Rolling pin
18. What is used for shaping and molding
dough?
a)Cookie scoop
b)Dough scraper
c)Baking sheet
d)Mixer
19. Which tool is used for lifting and
turning meats or baked goods while
cooking or baking?
a)Tongs
b)Wire whisk
c)Measuring spoon
d)Pastry cutter
20. What is used for cooling baked goods
quickly after they come out of the oven?
a)Wire cooling rack
b)Baking sheet
c)Oven mitt
d)Pastry brush
Which natural cleaning
agent is commonly used
to remove tough stains,
neutralize odors, and
disinfect surfaces?
What natural cleaning agent is
often used as a mild abrasive
cleaner and deodorizer for various
household surfaces?
Which natural cleaning agent can
be combined with water to create
a solution suitable for cleaning
windows and mirrors?
What natural cleaning agent is
known for its ability to boost
laundry detergent's cleaning
power and remove stains?
•Transfer of Learning
Instructions:
You work in a cleaning company. One of your clients
requested you to clean their kitchen.

Criteria:
Thoroughness (15 points)
Sanitation (15 points)
Organization (20 points)
Lesson 10

Weights, Measurements
and Equivalents
Learning Targets: At the end of the lesson, I can
demonstrate different preparations and cooking
processes in baking by:
a.identifying units of measurement for weight,
volume, and temperature;
b.discussing the different ingredients and
substitution used in baking; and
c.achieve excellence by demonstrating correct
technique in measuring ingredients.
Concept Notes Pinch
Tablespoon = tbsp
Teaspoon = tsp
Cup =c
Ounce = oz
Pound = lb
Pint = pt
Gallon = gal
Grams =g
Litter =l
 Pinch 1/8 tsp
Concept Notes
1 tbsp 3 tsp
2 tbsp 1 oz
4 tbsp ¼ cup
8 tbsp ½ cup
16 tbsp 1 cup
1 cup of liquid ½ pint = 8 oz
2cups of liquid 1 pint
4 cups of liquid 1 quart /litter
4 quarts 1 gallon
16 ounces 1 pound
1 pound 454 grams
Activity 1: Problem Solving

Muffins recipe calls for 2 cups of

flour and 8 oz of sugar syrup. If you
are going substitute sugar syrup with
white sugar, how may cup/s of sugar
do you need?
If a diner wants to order 3 muffins
recipe, what is the ratio of sugar
syrup to flour in the recipe?
Activity 1: Problem Solving

Muffins recipe calls for 2 cups of

flour and 8 oz of sugar syrup. If you
are going substitute sugar syrup with
white sugar, how may cup/s of sugar
do you need?

1 cup
Activity 1: Problem Solving

Muffins recipe calls for 2 cups of

flour and 8 oz of sugar syrup. If you
are going substitute sugar syrup with
white sugar, how may cup/s of sugar
do you need? 1 cup
Sugar syrup : Flour If a diner wants to order 3 muffin
recipe, what is the ratio of sugar
24 :6 syrup to flour in the recipe?
Activity 1: Problem Solving

If you want to make three batches of

cookies, and the original recipe calls for
4 oz melted butter, how many cup/s
butter should you use for the triple
batch?
4 oz = ½ cup
12 oz : 1 ½ cup
Activity 1: Problem Solving

In a salad dressing recipe, the ratio of oil

to vinegar is 3:1 cups. If you want to
make 2 cups of dressing, how much oil
and vinegar should you use?

3 + 1 = 4 parts
2 ÷ 4 = .5
3 x .5 : 1 x .5

1.5 : .5
Activity 1: Problem Solving

In a salad dressing recipe, the ratio

of oil to vinegar is 3:1. If you want to
make 2 cups of dressing, how much
oil and vinegar should you use?
How many oz of
salad dressing do
you have?
16 oz
Activity 1: Problem Solving

A Chicken Arroz Caldo

recipe calls for ½ liter of water
and 1 cup of broth. How many
cups of water do you need for
this recipe?
2 cups
Activity 1: Problem Solving

A bulk pasta sauce recipe calls for 10

cups of crushed tomatoes for every
20 cups of tomato sauce. How many
cups of tomato sauce should you use
if you have 60 cups of crushed
tomatoes?
10 : 20 60 : x
Activity 1: Problem Solving

A bulk pasta sauce recipe calls for 10

cups of crushed tomatoes for every
20 cups of tomato sauce. How many
cups of tomato sauce should you use
if you have 60 cups of crushed
tomatoes?
10 60 2 60 (4.60) = 2x
=120
20 x 4 x 2
Activity 1: Problem Solving

You're making a fruit salad with apples

and oranges. The recipe suggests a ratio
of 3 apples to 4 oranges. If you want to
use 9 apples, how many oranges should
you use to maintain the same ratio?

3 9
4 x
= 12
Activity 1: Problem Solving

In a cookie recipe, the proportion of

sugar to flour is 3:9 cups. If you have 2
cups of flour, how much sugar should
you use to maintain this proportion?

9 2
3 x
= .66
FLOUR
Is a powdery substance produce by finely
grain through the process called milling.
Flour is classified based on the amount of
protein
Protein determine the gluten strength of
the flour.
Gluten gives the dough its shape and
form
FLOU
R
Type s
FLOURTypes

between 12% - 16%

protein content
FLOURTypes

usually around 9% protein.

FLOURTypes

10 – 12% protein
FLOURTypes
Whole-wheat flour
16% protein

flour that is ground from

the whole grain and
contains all the
constituents of the wheat
kernels
How to determine the exact
protein content of the flour?
If there is 4 grams of protein per 30
grams of flour, you need to multiply 4 by
the number 100 and then divide by 30
4 g protein per 30 g flour
4 × 100 = 400
400 / 30 = 13.33
This flour has a protein content of 13.33%.
 1
2
3
4
Shortening
Kinds
Shor te
ning
Sugar
Sugar
Kinds of Sugar
Kinds of Sugar
Kinds of Sugar
Kinds of Sugar
Leavening
Agent
Kinds of Leavening Agent
Kinds of Leavening Agent
Kinds of Leavening Agent
Kinds of Leavening Agent
 Leavening Agent

Types of
Liquids
Liquids
Liquids
Eggs
Review
1. What tool is used for
cooling baked goods
quickly after they come
out of the oven?
2. What tool is used for
injecting fillings into
pastries or cupcakes?
3. What tool is used for
sifting flour or
powdered sugar?
4. What is the function
of baking powder in
baking cakes and
muffins?
5. What type of flour is
commonly used in making
bread due to its high
protein content?
6. Which type of fat is
solid at room temperature
and commonly used in pie
crusts and pastries?
Problem solving:

1.In a chocolate chip cookie

recipe, the ratio of chocolate
chips to flour is 2:6. If the
recipe calls for 4 cups of flour,
how many cups of chocolate
chips should you use?
Problem solving:

2. A cookie recipe requires 1 cup

of sugar for every 2 cups of flour.
If you want to make 48 cookies
instead of the original 24, how
much sugar should you use?
 aroma. intensity.
Cookies are
presented Cookies are Cookies are
Cookies are
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presented
with some adequately, poorly, with presented in
beautifully,
effort put but there little an entirely
demonstrati
Overall into are attention to unappealing
ng attention
Presentatio packaging or noticeable detail in manner,
to detail in
n serving, but shortcoming packaging or with no
packaging or
there may s or lack of serving, effort made
serving,
be minor effort in detracting in packaging
enhancing
flaws in packaging or from their or serving.
their appeal.
presentatio serving. appeal.
n.