Q1-M1 Grade-11-Tvl-Bread-Pastry-Slm-2
Q1-M1 Grade-11-Tvl-Bread-Pastry-Slm-2
Q1-M1 Grade-11-Tvl-Bread-Pastry-Slm-2
Bread and
Pastry
Production
Self-Learning Module (SLM)
Quarter 3 – Module 1:
Prepare Bakery Products
Teacher: Reggie Baguio
11
Bread and Pastry
Production
Quarter 3 – Module 1:
Prepare Bakery Products
Introductory Message
For the facilitator:
Welcome to the Bread and Pastry Production, Grade 11 Self-Learning Module
(SLM) on Prepare Bakery Products!
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:
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.
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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 parts 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.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.
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Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.
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 BPP: Bakery Products. 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.
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What I Know
Read and analyze the statements carefully. Choose the best answer and
write the letter only on your Activity Sheets.
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C. cake flour
D. soft-flour
8. What major ingredient in baking makes the product lighter with
greater volume?
A. flour
B. shortening
C. sugar
D. leaveners
9. Which of the following ingredients helps baked products stay fresh
longer because it retains moisture?
A. flour
B. shortening
C. sugar
D. leaveners
10. It is a substance used in baking to make a product rise so it becomes
light and proportion to its size.
A. flour
B. shortening
C. sugar
D. leaveners
11. What kind of flour contains baking powder and salt?
A. self-rising flour
B. rye flour
C. cake flour
D. all-purpose flour
12. What kind of flour has a distinctive flavor many people like it
contains no gluten?
A. self-rising flour
B. rye flour
C. cake flour
D. all-purpose flour
13. Which of the following minor ingredient gives a finer texture to bread
and removes the flatness of lack of flavor in it?
A. vanilla
B. salt
C. chocolate and cocoa
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D. fruit flavors and spices
14. What minor ingredient adds a pleasant odor to baked products?
A. vanilla
B. salt
C. chocolate and cocoa
D. fruit flavors and spices
15. Which of the following minor ingredient are highly prized for
their flavor, aroma, and deep brown color?
A. vanilla
B. salt
C. chocolate and cocoa
D. fruit flavors and spices
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Lesson
BREAD is one of the most popular and best sold baked, 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.
The quality of bread is affected by the type of ingredients used. The manner the
dough is mixed or prepared, and the temperature maintained during baking.
What’s In
Activity 1: Given the recipe below and the cost of ingredients, compute for
the unit cost. Follow the equation given below.
Yield: 10pcs.
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Notes to the Teacher
Students are encouraged to prepare
and wear their Personal Protective Equipment
in every activity / laboratory exercise.
What’s New
Activity 2
Situation: Your friend will be celebrating her birthday. She ordered 25 pieces of
Banana Muffin.
Direction: Complete the table with your idea or prior knowledge in preparing
Banana Muffin.
______________________________________________________________________________________
________________________
Strips of papers with the names of the different mixing techniques will be
placed in a glass bowl.
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Each student will be asked to pick one and tell something about the
word/term.
What is It
1. FLOUR
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3) All-Purpose Flour is made from a combination of bread and cake flour
sources and has medium gluten strength. It is suitable for almost any
baking purposes.
4) Other kinds of flour
a. Self-rising flour contains baking powder and salt.
b. Rye flour has a distinctive flavor many people like and it
contains no gluten.
Care and Storage of Flour:
2. SHORTENING
Shortening is another word for fat used in baking. The taste of the
baked product depends on the flavor of the shortening.
Effects of Shortening on Baked Products
1) It surrounds the gluten in the dough; it shortens the strands and makes it
a more tender product.
2) It makes the product lighter with greater volume.
3) It oils the structure of the product so it is easier to chew and swallow.
4) It helps prolong the shelf life of baked products.
Desirable Qualities of Shortening
1) Plasticity – readily mixed, worked, or spread
2) Waxiness – soft and smooth
3) Pleasant odor – no odor at all
4) Pleasant flavor – no unnecessary flavor
Kinds of Shortening
1) Vegetable oil
2) Butter
3) Lard
4) Margarine
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3. SUGAR
Effects of Sugar on Baking
1) It tenderizes the gluten.
2) It makes brownie, crispier crust.
3) It helps baked products stay fresh
longer because it retains moisture.
4. LEAVENERS
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a. Compressed yeast is also called cake yeast; it can be stored for four to five
weeks in a refrigerator.
b. Dry yeast is granular and darker in color than cake yeast. It is purchased in
sealed packs or envelopes to ensure freshness.
5. LIQUIDS
Water gives different texture to baked items especially breads and rolls. The
texture of a baked product is coarse and chewy if water is used instead of milk.
Water may be hard or soft. Soft water weakens the gluten strands causing them to
collapse before the dough rises to its full height.
Milk and Other Dairy Products has definite functions in baking. It gives
finer, more velvety grain. It adds flavor. It helps the product stay longer. Many
different kinds of milk may be used in baking.
1) Types of Milk Used in Baking
Fresh milk or whole
milk Evaporated milk
Condensed milk
Skimmed milk
Powder or dry milk
2) Uses of Milk in Baking
Increases nutritive value of baked products
Enhances texture and increase softness of baked goods
Acts as a strengthener when mixed with flour, because it
helps in the formation of gluten, which gives a baked item
structure.
Provides moisture and tenderness to baked
goods Enhances flavor
Extends the shelf life of a cake
Boosts crust color
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6. EGGS
They are not as important as the major ingredients in baking but they are essential in
attaining the sensory qualities of baked products. They are used in small quantity, but
contribute to the enhancement of flavor and texture of the baked products. These are
the ingredients that add distinction and character to baked goods.
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1. Vanilla
2. Salt – is essential in producing a satisfactory yeast product. It gives a
finer texture to bread and removes the flatness of lack of flavor in it.
Moreover, salt added to baked products enhances sweet taste.
3. Fruit Flavors and Spices (cloves, cinnamon, mace, nutmeg) – are
extracts from the base of fruits. They add a pleasant odor to baked
products.
4. Wines
5. Coffee
6. Chocolate and Cocoa – are highly prized for their flavour, aroma,
and deep brown color
Unsweetened Chocolate
Bittersweet and Semisweet
Chocolate Milk Chocolate
BREAD is one of the most popular and best sold baked, 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.
The quality of bread is affected by the type of ingredients used. The manner
the dough is mixed or prepared, and the temperature maintained during
baking.
Straight method. This method combines all the ingredients together at one
time to make the dough. The dough is kneaded and set aside to rise.
Sponge and dough method. This method mixes part of the liquid, flour,
and all of 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.
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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.
COOKIES
Kinds of Cookies
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.
Rolled cookies – are made from dough which have been rolled out and
cut with cuters to form shapes that fir special occasions such as
Christmas, Valentine’s Day and Easter.
Pressed or Bagged cookies – are made with more butter which makes
the finished product richer in taste than the other types of cookies. They
are made by pressing the mixture out of a cookie presser or pastry tube
onto the baking sheet, and at the same time forming it into a varied
shapes like rings or ribbons.
Cookie bar – this type of cookie is cut into bars after baking. They are
usually small and square in shape.
Refrigerated cookies – this type of cookie is frozen and cut into desired
shapes before baking.
MIXING TECHNIQUES
The appearance and character of the final products are affected by mixing
specified ingredients. Mixing methods that have been developed for efficiency
and convenience are as follows;
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1) CREAMING – Rubbing one or two ingredients in a bowl with the help of a
wooden spoon or electric mixer to make a soft fluffy mixture. The
creamed mixture should have both smooth and grainy particles.
2) CUTTING-IN – Mixing fat and flour with the use of a pastry blender or
two knives in a scissor-like manner. This method cuts fat into small pieces,
coating them with flour to form coarse, granular mixtures for pastries and
biscuits.
3) FOLDING – This is working with two ingredients very gently to retain air in
the mixture. It often involves one delicately textured ingredients such as
beaten egg whites or whipped cream, which would be reduced to nothing if
handled crudely, and a batter type mix.
4) CUT AND FOLD – 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.
7) WHIPPING – It is a process of beating eggs and cream to fill them with air
and make them thick and fluffy.
MUFFIN
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Color: Creamy white or slightly yellow; free from streaks
Grain: Round; even cells; free from tunnels.
Texture: Tender; moist; light.
Flavor: Pleasing; well-blended with no bitterness.
BISCUITS
Biscuits are small flaky quick breads. They are leavened with fast-acting
leaveners which make preparation time shorter than any yeast leavened bread.
What’s More
Activity 4
Something to do:
In a group, have a tasting exercise. Taste a Pan De Sal, Hotcake,
and Siopao. Identify the ingredients used for each item. Write your answers in
your Activity Sheet.
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Activity 5
Something to do
Look for two common recipes of bread. Study the recipes and identify the
different mixing methods applied. Write your answers in your activity sheet.
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What I Have Learned
What I Can Do
Let’s Do it!
1. Prepare a basic recipe of Cinnamon Roll. Divide the mixture into four cups;
to the first cup, add vanilla; to the second cup, add lemon; to the third cup,
add cinnamon; and leave the fourth cup plain.
2. Evaluate your product according to texture, flavor, and smell. Which bread
has the best texture, flavor, and smell?
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Assessment
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Additional Activities
Individual Work
Score CRITERIA
5 Artistically creatively done with full illustrations and
pictures of the recipe.
4 Artistically creatively done with some illustrations and
pictures of the recipe.
3 Properly done with some illustrations and pictures
of recipe
2 Properly done with few illustrations and pictures of recipe
1 Done untidy with few illustrations and pictures of recipe
Photo Grid
Score CRITERIA
5 Artistically creatively done with full illustrations and
pictures of the recipe.
4 Artistically creatively done with some illustrations and
pictures of the recipe.
3 Properly done with some illustrations and pictures of
recipe
2 Properly done with few illustrations and pictures of recipe
1 Done untidy with few illustrations and pictures of recipe
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Answer Key
Biscuits
Muffin
Cookies
Breads
Bakery Products:
.C Classification of
Whipping
Folding
Cutting-in .15C
Creaming shortening .14D
Sifting All-Purpose Flour .13B
SIOPAO .12B
in baking Baking powder .11A
.B Four minor ingredients Milk .10D
Filling C .9
Eggs Egg B .8
Liquid All-Purpose Flour A .7
Leaveners HOTCAKE
C .6
Shortening Yeast
B .5
Sugar Milk
B .4
Flour Shortening
D .3
Egg
in baking B .2
Bread Flour
.A Six major ingredients PANDESAL C .1
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References
Internet Source
https://www.google.com/search?rlz=1C1GIGM_enPH828PH828&sour
ce=univ&tbm=isch&q=creaming+method+pictures&sa=X&ved=2ahUK
Ewidmtmz087pAhXSUN4KHRRbBd8Q7Al6BAgJECs&biw=1920&bih=
937#imgrc=EqiYEJam69P2zM&imgdii=cUdT9G0CMgd8tM
https://www.google.com/search?rlz=1C1GIGM_enPH828PH828&sour
ce=univ&tbm=isch&q=cutting-
in+mixing+technique+pictures&sa=X&ved=2ahUKEwjhwqeT287pAhU
MVN4KHaqdB18Q7Al6BAgIECw&biw=1920&bih=937#imgrc=PVziFwq
7q6R_VM
https://www.google.com/search?rlz=1C1GIGM_enPH828PH828&sour
ce=univ&tbm=isch&q=folding+method+picture&sa=X&ved=2ahUKEwj
MjO-v987pAhWMad4KHeETBCcQ7Al6BAgIEDI&biw=1920&bih=937
https://www.google.com/search?rlz=1C1GIGM_enPH828PH828&sour
ce=univ&tbm=isch&q=beating+method+picture&sa=X&ved=2ahUKEw
inmNqE_M7pAhULfd4KHeAQCYIQ7Al6BAgIEBk&biw=1920&bih=937
#imgrc=yPrB9CLjBwMt7M&imgdii=xSBAOKIw3pf4vM
https://www.google.com/search?rlz=1C1GIGM_enPH828PH828&sour
ce=univ&tbm=isch&q=stirring+method+in+baking+picture&sa=X&ved
=2ahUKEwjo9YGGgM_pAhVXPHAKHa4NDsUQ7Al6BAgKECs&biw=19
20&bih=937#imgrc=lTBeDJI6J9Z_0M
https://www.google.com/search?rlz=1C1GIGM_enPH828PH828&sour
ce=univ&tbm=isch&q=whipping+method+picture&sa=X&ved=2ahUKE
wjwjcCZgs_pAhURa94KHWhPC7EQ7Al6BAgHEBk&biw=1920&bih=93
7#imgrc=fdp504jWJmqrtM&imgdii=lfQPOYQCkByP0M
https://www.google.com/search?rlz=1C1GIGM_enPH828PH828&sour
ce=univ&tbm=isch&q=sifting+method+picture&sa=X&ved=2ahUKEwi
JhYiThM_pAhWZed4KHfGuBaIQ7Al6BAgJECw&biw=1920&bih=937#i
mgrc=QcuE9y-4jC5nqM&imgdii=OHbyFF-Zv58rZM
https://www.google.com/search?q=mixing+methods+in+baking&rlz=1
C1GIGM_enPH828PH828&oq=mixing+methods+&aqs=chrome.2.69i59
j0l2j69i57j0l4.21871j0j9&sourceid=chrome&ie=UTF-8
25
https://www.google.com/search?rlz=1C1GIGM_enPH828PH828&sour
ce=univ&tbm=isch&q=bread+and+pastry+pictures&sa=X&ved=2ahUK
Ewj32_qemtDpAhULK6YKHYRCAJ8Q7Al6BAgHED4&biw=1920&bih=
937#imgrc=_Ax2AQ8Ua5nvgM&imgdii=Z09sCbMqoTAYXM
https://www.google.com/search?rlz=1C1GIGM_enPH828PH828&sour
ce=univ&tbm=isch&q=cookies+picture&sa=X&sqi=2&ved=2ahUKEwjC
3r_DvNDpAhUR0aYKHTxdB74Q7Al6BAgKEEo&biw=1920&bih=937#i
mgrc=h5JgSZY2E2tjhM
https://www.google.com/search?rlz=1C1GIGM_enPH828PH828&sour
ce=univ&tbm=isch&q=muffin+pictures&sa=X&sqi=2&ved=2ahUKEwi
UgKetzNDpAhVyVBUIHcIWDakQ7Al6BAgKEEk&biw=1920&bih=937#i
mgrc=LGewuMM4glbcsM
https://www.google.com/search?rlz=1C1GIGM_enPH828PH828&sour
ce=univ&tbm=isch&q=biscuits+picture&sa=X&ved=2ahUKEwijpN3Zz9
DpAhUEFogKHeXgBzIQ7Al6BAgKEEc&biw=1920&bih=937#imgrc=b5
BRxEQ6RzU8WM&imgdii=Qq-2lSUjv05vVM
26
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
recommendation.
Address: [email protected]