10 Technology and

Livelihood Education
Home Economics
Bread and Pastry Production
Quarter 2 - Module 1a
Preparing and Producing
Pastry Products

Department of Education ● Republic of the Philippines

Technology and Livelihood Education Grade 10
Home Economics - Bread and Pastry Production
Alternative Delivery Mode
Quarter 2 - Module 1a: Preparing and Producing Pastry Products
First Edition, 2020

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Published by the Department of Education - Division of Bukidnon

Development Team of the Module

Author: Josephine H. Rivas

Editors: Grace T. Palahang, PhD; Nanette D. Soriano, PhD
Ma. Nelly M. Vildosola, Estrellita D. Bahalla
Reviewer: Mary Jane R. Cardente, PhD
Illustrator and Layout Artist: Josephine H. Rivas

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 10
Technology and
Livelihood Education
Home Economics
Bread and Pastry Production
Quarter 2 - Module 1a
Preparing and Producing
Pastry Products

This module was collaboratively developed and

reviewed by educators from public schools. We encourage
teachers and other education stakeholders to email their
feedback, comments and recommendations to the
Department of Education at [email protected].
We value your feedback and recommendations

Department of Education • Republic of the Philippines

 Table of Contents
Page
COVER PAGE
COPYRIGHT PAGE
TITLE PAGE
TABLE OF CONTENTS
INTRODUCTORY MESSAGE

Lesson 1. Baking Terminologies 1

What I Need to Know
1
What I Know
1
What’s In
1
What’s New
2
What Is It
2
What’s More
3
What I Have Learned
3
What I Can Do
4
Assessment
4

Lesson 2. Measurement, Selection, Weighing and Substitution

of Ingredients
5
What I Need to Know
5
What I Know
5
What’s In
6
What’s New
6
What Is It
7
 What’s More
9
What I Have Learned
9
What I Can Do
10
Assessment
11

Lesson 3. Substitution of Ingredients 12

What I Need to Know
12
What I Know
12
What’s In
13
What’s New
13
What Is It
13
What’s More
17
What I Have Learned
18
What I Can Do
19
Assessment
19
Additional Activities
20
Lesson 4. Baking Tools
21
What I Need to Know
21
What I Know
21
What’s In
22
What’s New
22
What Is It
23
What’s More
29
 What I Have Learned
30
What I Can Do
31
Assessment
31
Additional Activities
32
Answer Key
35
References
37
Introductory Message
For the Facilitator:

Welcome to the Technology Livelihood Education Grade 10 Home Economics

- Bread and Pastry Production Alternative Delivery Mode (ADM) Module on
Preparing and Producing Pastry Products!

This module was collaboratively designed, developed and reviewed by

educators both from public schools 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.

For the Learner and Parents:

Welcome to the Technology Livelihood Education Grade 10 Home Economics

- Bread and Pastry Production Alternative Delivery Mode (ADM) Module on
Preparing and Producing Pastry 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 gave opportunity to develop learner skills in Preparing &

Producing Bakery Products according to standard operating procedures, techniques
and knowledge of Bread & Pastry Production.

This prepares them to move on to the next important skills for development in
preparing and procedure in pastry products.
What This Module Is About
This module was designed and written with you in mind. It is here to help you
develop your skills in Preparing and Producing 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.

The module is divided into 6 lessons, namely:

 Lesson 1. Baking Terminologies

 Lesson 2. Measurement, Selection, Weighing and Substitution of Ingredients
 Lesson 3. Substitution of Ingredients
 Lesson 4. Baking Tools

After going through this module, you are expected to:

1. Demonstrate understanding of the basic concept and underlying theories in

preparing and producing pastry products;
2. Select, measure and weigh required ingredients according to recipe or
production requirements and established standards and procedure;
3. Prepare variety of pastry products according to standard mixing
procedures/formulation/ recipes and desired product characteristics;
4. Use appropriate equipment according to required pastry products and
standard operating procedures;
5. Bake pastry products according to techniques and appropriate conditions; and
enterprise requirements and standards;
6. Select required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications and enterprise
practices;
7. Prepare a variety of fillings and coating/icing, glazes and decorations for
pastry products according to standard recipes, enterprise standards and
customer preferences; and
8. Select packaging appropriate for the preservation of product freshness and
eating characteristics.
How to Learn from This Module
To achieve the objectives cited above, you are to do the following:

 Take your time reading the lessons carefully.

 Follow the directions and/or instructions in the activities and exercises
diligently.
 Answer all the given tests and exercises.

Icons of This Module

What I Need This will give you an idea of the skills or

to Know competencies you are expected to learn in the
module.
This part includes an activity that aims to check
what you already know about the lesson to
What I Know 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.

In this portion, the new lesson will be

What’s New introduced to you in various ways such as a
story, song, poem, problem opener, an activity
or situation.
This section provides a brief discussion of the
What Is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More skills of the topic. You may check the answers
to the exercises using the Answer Key at the
end of the module.
This includes questions or blank
What I Have sentence/paragraph to be filled in to process
Learned what you learned from the lesson.
 This section provides an activity which will help
you transfer your new knowledge or skill into
What I Can real life situations or concerns.
Do
This is a task which aims to evaluate your level
Assessment of mastery in achieving the learning
competency.

In this portion, another activity will be given to

Additional you to enrich your knowledge or skill of the
Activities lesson learned. This also tends retention of
learned concepts.
This is a task which aims to evaluate your level
Answe of mastery in achieving the learning
r Key competency.

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!
 What I Know

Direction: Read and analyze each statement carefully. Choose the best answer
and write the letter only on a separate sheet of paper.

1. What important ingredient in pastries provides the needed moisture to

develop gluten?
a. edible tallow
b. flour
c. salt
d. water
2. What kind of sugar is primarily used in preparing icing?
a. brown sugar
b. confectioners’ sugar
c. granulated sugar
d. refined sugar
3. What basic ingredient in baking improves aroma, flavor and nutrition in baked
products?
a. baking powder
b. flour
c. shortening
d. sugar
4. What sweet baked product which is usually made of dough?
a. bread
b. pastry
c. pie
d. pizza
5. What kind of flour contains more gluten and less starch?
a. all-purpose flour
b. bread flour
c. cake flour
d. soft-flour
6. Which refers to personal cleanliness practice in baking?
a. combing the hair in the working area
b. keeping fingernails long
c. washing the hands after work
d. wearing an apron during working hours
7. Which type of light pastry is filled with whipped cream or a sweetened cream
filling and often topped with chocolate?
a. cream puff
 b. danish pastry
c. French fries
d. pie and tart
8. What is the first step to have best results in baking?
a. measure ingredients accurately
b. memorize the recipe very well
c. use modern equipment
d. use only imported ingredients
9. How many cups are there in 1 gallon?
a. 3
b. 5
c. 10
d. 16
10. What is the proper way to measure flour?
a. level off with the use of the tines of a fork
b. shake the measuring cup before leveling
c. shovel the flour
d. sift it before measuring
11. What is the substitute for 1 cup of whole milk?
a. ½ evaporated milk plus ½ cup of water
b. 1 2/3 cups sweet milk plus 1 tbsp. water
c. 2 cups sweet milk plus ½ tbsp. water
d. 2/3 sweet milk plus 1 tbsp. water
12. What is the best substitute for two cups of pastry flour?
a. 1 cup sifted all-purpose flour
b. 1 cup sifted all-purpose flour plus2/3 cupcake flour
c. 1 cup minus 1 tbsp. sifted all-purpose flour
d. 1 cup minus 2 tbsp. sifted all-purpose flour
13. What is the simplest method in mixing the ingredients together with a utensil,
usually a spoon, using circular motion?
a. beating
b. creaming
c. stirring
d. folding
14. What is the procedure of rubbing one or two ingredients against a bowl with
the tip of a wooden spoon or electric mixer?
a. beating
b. creaming
c. folding
d. stirring
15. What is the outer part of a loaf bread or pastry?
a. crust c. muffins
b. filling d. toppings
 Lesso
n
Baking Terminologies
1
What I Need to Know

This lesson will provide you learners the essential knowledge and
opportunities to develop your skills and gained understanding in the preparation,
baking, presentation, and producing bakery products. This will also, help you to
familiarize yourself with the common preparation and baking terminologies that
comes across in the process.
After going through this lesson, you are expected to:
1. Identify the different baking terminologies.
2. Discuss it in your own words and understanding.

What I Know

Direction: Discuss the following in your own words.

1. Baking
2. Dissolve
3. Crimp
4. Crust
5. Pipe out

What’s In
Let us determine how much you already know,
describe the picture presented.
 1

What’s New

As you wish to pursue baking as a career, you should familiarize yourself with
the common preparation and baking terminologies.

What Is It

Baking is cooking by dry heat in an oven or oven-type appliance. It is a

method of cooking used in making breads, cakes, pies, pastries, and biscuits. It is an
enjoyable activity which you can learn either as a hobby or as income generating
project. Baked products are made from essentially the same ingredients – flour, fats,
sugar, eggs, water or milk, and leavening (Gisslen, 1995). Combinations of these
ingredients and preparation methods produce the various general classifications of
baked products we see today.

Baking Terminologies

Crimp is to pinch together of a pie crust with the fingers or fork tines.
Crust the outer part of a loaf bread or pastry.
Dissolve to mix a dry substance with liquid
Mise en place a French term that means “put in place”.
Pack compactly to fill cup by pressing it with spoon.
Pastry creams a thick sauce containing eggs and starch.
Pipe out to press the mixture out of the piping bag.
Pre-heat to heat the oven into a desired temperature.
 2

What’s More

Task 1: Discussion
Direction: Discuss the following terms based in your own words. Answer it briefly.
1. Mise en Place
2. Pipe out
3. Pre-heat
4. Dissolve
5. Pastry cream

What I Have Learned

1. __________ It is a product made from essentially the same ingredients

flour, fats, sugar, eggs, water or milk, and leavening (Gisslen, 1995).
Combinations of these ingredients and preparation methods produce the
various general classifications of baked products we see today.

2. Share your insights about the traditional methods of baking based on

pictures presented. Discuss it briefly!

Traditional Methods of Baking

 3

What I Can Do

Task 2: Lets bake!

Direction: Read the given recipe carefully and list down all the tools that you need
to prepare in order to finish the activity.

BUTTER CAKE

Ingredients:

3 1/4 cups cake flour 1 ¾ cups sugar

1 cup butter 1 cup milk
8 eggs 1 tsp. vanilla
4 tsp. baking powder

Procedure:

1. Sift the dry ingredients together except the sugar.

2. In a large bowl, cream the shortening until light and fluffy.
3. Blend eggs one at a time and beat well after each addition.
4. Add vanilla to the milk.
5. Add dry ingredients and liquid ingredients alternately to the creamed mixture.
beginning and ending with dry ingredients.
6. Bake at 375 for 20 t0 30 minutes.
7. Cool the cake, invert and the paper lining.

Assessment

Task 3: Reflect & Understand

Direction: Explain briefly.

1. In 3-5 sentences write your observation of your baked products.

2. How do you feel while doing the activity?
 4

Lesson
Measurement, Selection, Weighing
2 and Substitution of Ingredients

What I Need to Know

In baking pastries, measuring makes a difference. It is important that the

ingredients are measured accurately to get the right consistency and taste.
Accurate measurement is one of the most important factors that contribute to
success in baking.

After going through this lesson, you are expected to:

1. Familiarize oneself with the table of weights and measures in baking.

2. Apply basic mathematical operations in calculating weights and measures
3. Demonstrate proper way of measuring ingredients.

What I Know

Direction: Write the word or group of words being defined or described.

_____1. This is packed when measuring; it follows the shape of the cup when
inverted.
_____2. This is used to measure liquid ingredients.
_____3. Use to level ingredients when measuring.
_____4. This is to be removed in brown sugar and to be rolled with rolling pin.
_____5. What you shall not do in a cup full of flour to avoid excess measurement.
_____6. This is how to fill the cup when measuring.
_____7. This is not to be done with the cup when measuring liquid ingredients.
_____8. This is used to level dry ingredients in the absence of the spatula.
_____9. It is the way of removing lumps in the baking powder or baking soda.
_____10. This step is not necessary in sugar unless it is lumpy.
 5

What’s In

Direction: Let us determine how much you already know about bread and
pastry production. Describe the picture below.

What’s New

In previous lesson it’s all about baking terminologies that you need to
familiarize. I’m sure, you’re excited to learn our next topic which is about
Measurement, selection, weighing, and substitution of ingredients.
 6

What Is It

Measurement, Selection, weighing and substitution of ingredients

In baking pastries, measuring makes a difference. It is important that the

ingredients are measured accurately to get the right consistency and taste.
Accurate measurement is one of the most important factors that contribute to
success in baking.
Here are some illustrations on measuring
ingredients correctly

Flour

Sift the flour Scoop to fill the

measuring cup Level off with spatula

Granulated Sugar

When it is lumpy sifting is necessary.

Same procedure on how to measure the
flour.
Brown / White Sugar

Pack the sugar into a measuring cup

and when removed sugar will be molded into
the shape of the cup.

Liquid Ingredients

When measuring liquids, a liquid

measuring cup is to be used

a. Pour the liquid ingredients in the

measuring cup
b. Check on eye level. Do not lift.

Sticky Wet Ingredients Like Honey,

Margarine, Butter and Molasses

To measure the following: use heated

spoon
Solid Fats

Fill the cup until it is full and level off

with the spatula.

What’s More

Task 1

Direction: Learn to do the proper

measuring of the following ingredients.
Please attach here the pictures
of your activity.

1. Oil
2. White sugar
3. Baking powder and baking soda
4. Evaporated milk
5. Flour
 What I Have
Learned

Task 2: Reading Time!

Direction: Go through the succeeding information about basic principles of

baking.
Then, write a five-sentence reflection / reaction of how the narrated
principles affect the quality of baking. Write your reflections in your
activity notebook.

1. Measure accurately.

The previous lesson showed that all the

ingredients in baking has specific functions
or uses for the production of quality baked
product. These ingredients work together for
the best results. These ingredients work
perfectly together when they are in correct
proportion (amount of one ingredient in
relation to another). Exact quantity of
ingredients is also necessary to bring about
the desired reactions and changes in the
baking process. For example, Salt slows
down yeast fermentation (Lesson 1) and
when the amount of salt is less than what is
required in the recipe, the dough would rise
too quickly affecting the shape and flavor of
the bread (Lauterbach and Albrecht, 1994).

9
2. Use the exact ingredients as specified.

Aside from the proportion of ingredients,

the kind of ingredient itself has specific
characteristics which work best with the
other ingredients in the recipe. When an
ingredient in a recipe is changed, the
resulting product may not be of the same
quality. For example, bread flour and all-
purpose flour have different characteristics
(see Lesson 1). When the all-purpose flour
in the recipe for muffin is replaced with
bread flour, the muffin would be as soft and
light as expected.

3. Follow correct mixing methods and

baking procedures.

There are appropriate mixing methods

different types of bread products which will
be discussed. When a different mixing
method is used or when the proper
procedure for the method is not followed,
poor quality product will be obtained. Baking
procedures are also specified in the recipe.
The appropriate pan for baking, the baking
temperature and the time for baking must be
correctly followed. Varying the temperature
would change the quality of the product.

What I Can Do

Task 3

Direction: Do the following activity. Follow

the correct procedure in measuring.
Make a documentation in doing
the

1. Rice and flour. Fill the cup to

overflowing, level-off with a spatula or
with a straight edge of a knife
2. Sifted flour. Most cake recipes call
for sifted flour. In this case, sift flour 2
or 3 times. Spoon into the cup
overflowing, level off with a spatula.
3. Refined sugar. Sift sugar once to
take out lumps, if any. Spoon into cup
and level off with a spatula. Do not
 pack or tap the sugar down.
4. Brown sugar. Pack into cup just
enough to hold its shape when turned
out off cup. Level off with a spatula
before emptying.
5. Level a measuring spoon with
straight edge of a knife to measure
small amounts of salt, pepper,
leavening agents or solid fats.

10

Asses
smen
t Post-Test

Direction: Write the word or group of

words being defined or described.

_____1. This is packed when measuring; it

follows the shape of the cup when
inverted.
_____2. This is used to measure liquid
ingredients.
_____3. Use to level ingredients when
measuring.
_____4. This is to be removed in brown
sugar and to be rolled with rolling pin.
_____5. What you shall not do in a cup full
of flour to avoid excess measurement.
_____6. This is how to fill the cup when
measuring.
_____7. This is not to be done with the cup
when measuring liquid ingredients.
_____8. This is used to level dry ingredients
in the absence of the spatula.
_____9. It is the way of removing lumps in
the baking powder or baking soda.
_____10. This step is not necessary in sugar
unless it is lumpy.

11

Lesson
Substitution of Ingredients
3

What I Need to Know

Sometimes you may find it necessary

to substitute one ingredient for another in a
recipe. However, using a different ingredient
may change both the taste and texture of
baking, so it is good idea before substituting
to understand the role that ingredient plays
in the recipe.

After going through this lesson, you

are expected to:

 Familiarize oneself with the table

of weights and measures in
baking;
 Apply basic mathematical
operations in calculating weights
and measures; and
 Demonstrate proper way of
substituting of ingredients.

What I Know

Task 1:

Direction: Give the equivalents of the

following measurements. Write your
answers
in your activity notebook.

1. 2 cups = _________ tbsp.

2. 6 cups = _________ quarts
3. 2 kilos = _________ lbs.
4. ¾ cups = _________
tablespoon
5. 3 cups = _________ pints
6. 2 pounds = _________ ounces
12
7. 4 tablespoons = ______ cup
8. 2 gallons = _________
quarts
9. 1/8 cup = _________
tablespoon
10. 2 grams = _________
ounces
 What’s In

In previous lesson it’s all about

measurement, selection, weighing and
substitution of ingredients. Now, let us
determine if you can still remember, try to
answer the questions.

1. Why do we need to study the

substitution of ingredients?
2. What may happen to your baked
products if we substitute the
ingredients?
3. Do you think that substitution of
ingredients in baking is necessary?

What’s New

As you wish to pursue baking as a

career, you should familiarize yourself with
the ingredients in baking and its substitute.

Sometimes you may find it

necessary to substitute one ingredient for
another in a recipe. However, using a
different ingredient may change both the
taste and texture of baking, so it is good idea
before substituting to understand the role
that ingredient plays in the recipe.

What Is It

Substitution of Ingredients

In the absence of one ingredient in your

locality, substitution is necessary. However,
substitute ingredients may change both the
taste, appearance and the flavor of the
baked products. So before substituting try to
understand and study the
role of the ingredients in your product.
13

Use the Table as Your Guide

INGREDIENT AMOUNT SUBSTITUTION
¼ tsp baking soda + ½ tsp. cream of tartar +
Baking Powder 1 tsp. ¼ tsp. cornstarch
Baking Soda 2 tsps. double acting baking powder (must
(Sodium Bicarbonate) ½ tsp. replace the acidic liquid in recipe with non-
acidic liquid)
Chocolate Unsweetened 1 ounce 3 tbsps. cocoa powder + 1 tbsp. unsalted
butter, vegetable oil & shortening
Fats, Margarine ½ cup ½ cup salted or unsalted butter
Flour, All-purpose 1 cup 1 cup + 2 tbsps. sifted cake flour
Flour, Cake 1 cup ¾ cup all-purpose flour + 2 tbsps. cornstarch
Flour Pastry 2 cups 1 1/3 cup all-purpose flour plus 2/3 cup cake
flour
Honey 1 cup ¾ cup light or dark corn syrup plus ½ cup
granulated white sugar
Milk, Buttermilk 1 cup 1 tbsp. lemon juice or vinegar + enough milk
(Sour Milk) to make 1 cup
Evaporated Milk Whole 1 cup 1 cup light (30% butterfat) or heavy whipping
cream (35 % butterfat)
Molasses 1 cup ¾ cup light or dark brown sugar heated to
dissolve in ¼ cup liquid
Granulated White Sugar 1 cup 1 cup tightly packed light or dark brown sugar
Vanilla Extract 1 tsp. ½ tsp. powder
Yeast, Active Dry 1 envelope 1 tbsp. fast rising active yeast

These easy-to-use conversion chart can help you convert your recipes to the
measuring system you're most familiar with.

Terms and Abbreviations

Kitchen Term Abbreviation Kitchen Term Abbreviation

Tablespoon tbsp. medium med.
Grams g / gr. second sec.
Pounds lb. minute min.
Pint pt. hour/hours hr.
 Teaspoon tsp. square sq.
Cups c. galloons gal.
Ounces oz. degrees Fahrenheit °F
Kilogram k / kg. degrees Celsius °C
Quart qt. Piece/pieces pc.

What’s In
In the previous lesson, it’s all about pies and pastries. Now let’s try to
determine if you have learned something.

1. Which of the following types of pastries are made of sweetened yeast or dough
with toppings such as fruit, nut or cheese?
2. What is the type of pastry filled with custard or fruit?
3. What are the pastries that consist of two components: the first relatively thin
pastry and the second is the filling?
4. Which of the pastry ingredients provides the moisture needed to develop
gluten?
5. What is the type of pastry ingredients that contributes to the flavor of pastry?

After answering the questions, proceed to the next topic which is about the
Mixing Techniques Applied for pies and pastries.

What’s New

Mixing is to bring all ingredients together into uniformity. Successful

production of baked products requires an understanding of the mixing techniques.
The mixing process describes the changes happening to the ingredients at each
stage of the process and is basically the same in all baked products. It is important
to understand and learn how to control them.

What Is It

Mixing Techniques
1. Stirring - combining all ingredients in a circular motion with a spoon.
 15
2. Beating - is a way of mixing to produce air into the mixture using an electric
mixer or any mixing device.

3. Whisking - is usually used for meringue and for chiffon products. Air is formed
into such food as a whipping cream and egg whites through very
vigorous mixing usually with an electric mixer or any mixing device.

4. Rolling - is to flatten dough into the sheets to form various shape.

5. Laminating - Fat is repeatedly folded into the dough.

 16
6. Creaming - Fat and sugar are beaten together until light airy texture.

7. Kneading - pressing, stretching and folding the dough with the hands to develop
its gluten.

8. Cut in or cutting in - means cutting fat into smaller pieces using two knives or pastry
blender to distribute fat in flour until resembles to coarse meal.
 What’s More

Task 2: Demonstration

Direction: Perform the following mixing techniques. Make a documentation while

doing the task.

17
1. Rolling
2. Creaming
3. Folding
4. Kneading
5. Cutting-in
6. Beating

LET’S CHECK OF HOW WELL YOU PERFORMED BY ACCOMPLISHING THE

SCORING RUBRICS HONESTLY AND SINCERELY.

Using the scoring rubrics below, check the appropriate box that corresponds to
your level of performance in doing each of the given tasks.

PERFORMANCE LEVELS
4 - Advance. 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 skill 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
Beating - Air is introduced into the mixture thru mechanical agitation
as in beating eggs.
Creaming - Fat and sugar were beaten together until light airy
texture.
Rolling - Dough was flatten out into a sheet in preparation to
shaping to various forms.
Kneading - Dough was manipulated using the heel of hands,
accompanied by pressing, stretching and folding in order
to develop its gluten.
Cutting-in - Fat was cut into smaller pieces using two knives or
pastry blender and distributed to flour until it resembles
 into coarse meal.

What I Have Learned

Direction: Fill in the blanks. Write the correct answer that is being described by
the sentence. Write your answers in another sheet of paper.

1. ________type of flour used in baking pastries.

18
2. ________fats frequently used to make pastry.
3. ________an important ingredient in pastry because it provides the
moisture needed to develop gluten.
4. ________contributes to the flavor of pastry.
5. ________to flatten dough out into a sheet in preparation to shaping
to various forms.

What I Can Do

Task 3: Let’s Bake!

Direction: Read the given recipe carefully and list down all the tools that you need
to prepare in order to finish the activity.

BUTTER CAKE
Ingredients:

3 1/4 cups cake flour 1 ¾ cups sugar

1 cup butter 1 cup milk
8 eggs 1 tsp. vanilla
4 tsp. baking powder

Procedure:

1. Sift the dry ingredients together except the sugar.

2. In a large bowl, cream the shortening until light and fluffy.
3. Blend eggs one at a time and beat well after each addition.
4. Add vanilla to the milk.
5. Add dry ingredients and liquid ingredients alternately to the creamed mixture,
beginning and ending with dry ingredients.
6. Bake at 375 for 20 to 30 minutes.
7. Cool the cake, invert and the paper lining.

Assessment Assessment

Task 5: Pre-Test

Direction: Answer the statements below describing the different mixing techniques
in producing pastry products. Choose the correct term from the given
19
choices and write your answer in your answer sheet.

Rolling Beating Folding Whipping

Whisking Creaming Laminating Cutting in

___________1. It is known as whipping method and is usually used for meringue

and
for chiffon product.
___________2. Ingredients are moved vigorously in a back and forth, up and down,
and around motions until they are smooth.
___________3. Flattening the dough into the sheet in preparation to shaping to form
into various forms.
___________4. Fat is repeatedly folded into the dough.
___________5. Mixing of fat in dry ingredients by bench scraper or pastry blender
with
a food processor fitted with a steel blade, until finely divided.

Additional Activities

Task 6: Let’s Bake!

Boat Tarts
Tarts Crust
Ingredients:
3 cups all-purpose flour
1 cup margarine
1 cup refined sugar
1 pc. egg (extra large size)
1 tsp. vanilla

Procedure:
1. Mix all the ingredients together in a mixing bowl.
2. Beat until smooth.
3. Roll about 1/8-inch thick and cut with cutter and fit it into boat tarts molder.
4. Bake at pre heated oven 350° Fahrenheit for 10-15 mins. until golden brown. Fill
with cashew nut filling.

20

Lesso
n Baking Tools and
4 Their Uses

What I Need to Know

The success of preparing and producing pastry products depends on the

proper tools and equipment used in the preparation of food. The preparation requires
various tools and equipment below. Each tool must be used according to its function.
After going through this lesson, you are expected to:

1. Identify different baking tools and equipment and

2. Explain the uses of the baking tools and equipment.

What I Know

Task 1:
Direction: Classify the following tools based on their usage. Write the letter of your
answer in your answer sheet.
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. Bundt pan
_____ 7. Set of measuring spoon _____15. Pastry brush
_____ 8. Electric or handy mixer

21

What’s In

In the previous lesson, it’s all about mixing techniques applied for pies and
pastries. Before you proceed, let us determine if you learned something.

Identify the following pictures:

What’s New

Baking tools and equipment make the preparation and cooking of each recipe
easier. It helps an individual in the kitchen to operate and prepare food more
efficiently. There are many kinds of kitchen tools and equipment at home, in the
market and at the mall. Being fully equipped with the right tools in the kitchen are the
basic steps to successful cooking and baking, whether you are a seasoned chef or
just new in the kitchen. Thus, the culture of maintenance or what to do with each tool
and equipment after use must be learned. Using the appropriate tools and
equipment will result to the accuracy of the output or finished product. Each tool and
kitchen utensil plays an important role in the baking process.

22

What Is It

Baking Tools and Their Uses

Baking tools and equipment make the preparation and cooking of each recipe
easier. It helps an individual in the kitchen to operate and prepare food more
efficiently.

Measuring Tools

Baking is a skill, which needs correct measurement of ingredients to achieve the

desired results.

1. Measuring cups - has two types:

a. Graduated or liquid measuring cup - is used for measuring liquids.

 b. Individualized or dry measuring cups - come in the series of cups
commonly used in measuring flour.

2. Measuring spoons - used in measuring small quantities of ingredients like

vanilla extract, baking powder and other minor ungredients.

23
3. Weighing scale - used to measure large quantities of ingredients.

4. Timer - monitors the baking time and rising of yeast.

5. Oven thermometer - very necessary to ensure proper temperatures

Mixing Tools and Utensils

Having the right tools for mixing can make the job much easier.
1. Mixing Bowls - can be made of pottery, glass, metal or plastic.

2. Rubber scraper - used to scrape or remove remaining ingredients from the

sides of the mixing bowl.

24

3. Rotary egg beater - used for beating eggs or whipping cream manually.

4. Whisk - a series of wire loops joined at the end commonly used to whip egg
whites into a firm foam to make a meringue.

5. Wooden spoons - used as mixing spoons without scratching the bottom of the
saucepan.
 6. Flour sifter - used for sifting and adding air to flour and other dry ingredients.

7. Electric mixer - intended for mixing, folding, beating and whipping food
ingredients. It comes into two types hand mixers and stand mixers.

25

Cutting Tools

All cutting tools are safer to use if they are properly maintained.

1. Chefs or French knives - are all-purpose knives used for a variety of

chopping, slicing and mincing task.
 2. Bread knife- has a serrated edge, helps in cutting bread or cake without crushing
it.

3. Kitchen Shears - used for cutting dried fruits and vegetables.

4. Grater and Shredder - used to grate, shred or slice vegetables, fruits and cheese.

26
5. Cookie Cutters - used to stamp out individual cookies from rolled dough. They
are made of thin sheet metal or plastic that has been molded or formed into
shapes.

6. Dough Cutter- used to cut dough during scaling.

Miscellaneous Tools

There are still more tools and utensils that are essential in your kitchen. Try to
keep them in mind all the time because you need these tools for baking to make the
process more efficient and easier.

1. Metal Spatula - has two types, a large spatula is used for frosting cakes, while
small spatula is used to loosen cookies from the pan and to level the flour.
2. Rolling pin - It may be made of wood, metal or marble that used to rolls, flattens
or thins the dough or paste.

3. Pastry Blender - cuts the fat into pieces.

27
4. Pastry wheel - the wheel rotates as it is pushed over rolled dough, making long,
smooth continuous cuts.

5. Pastry brush - made of soft, flexible nylon or unbleached hog bristles. It is used
for greasing pans, washes and brushing of cake crumbs.
 6. Parchment Paper - grease-resistant, non-stick, heatproof coated paper. It is used
for lining baking pans and making piping cones for décor work.

7. Wire cooling racks - for cooling baked products.

Decorating Tools

Cake decorators are used to express the artistic side in you. Having the correct
decorating tools can create a big distinction. These tools will help you create fancy
designs on your baked products.

1. Pastry Tip / Piping Tubes - They are plastic or metal tubes attached at the tip of
the pastry bag to achieve the desired design when piping out icing.

28

What’s More

Task 1: Classifying What Is and What Is It for

Direction: Classify the following tools according to use. Choose your answer from
the choices below. Write the letter in your answer sheet.

A. Cutting tool
B. Decorating tool
 C. Miscellaneous tool
D. Mixing tool

1. Rubber scraper
2. Wooden spoon
3. Bread knife
4. Grater and shredder
5. Spatula
6. Pastry tip
7. Whisk
8. Pastry blender
9. Pastry wheel
10. Flour sifter

29

What I Have Learned

Task 2: Identifying What Is and What Is It for

Direction: Identify the different baking tools and equipment in the laboratory areas
and explain its uses. Write your answers in another sheet of paper.

Tools / Equipment Name of Tools / Uses of Tools /

 Equipment Equipment

30

What I Can Do

Task 3: Enumeration
Direction: Enumerate 5 examples each of the following tools and equipment given
below.

Measuring Tools Baking Tools Mixing Tools

 Assessment

Task 4:
Direction: Classify the following tools based on their usage. Write the letter of your
answer in another sheet of paper.

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. Bundt pan
_____ 7. Set of measuring spoon _____15. Pastry brush
_____ 8. Electric or handy mixer
31

Additional Activities

Let’s Bake!

BUKO PIE
 Use Double crust pie. Roll out the half of the dough for the lower crust
and fit snugly into the pie plate. Prick and set aside.

FILLING
2 cups slivered young coconut or buko
¾ cup sugar
½ cup flour
½ cup coconut water
½ cup evaporated milk

PROCEDURE
1. Blend ingredients for filling.
2. Cook over slow fire stirring continuously until thick.
3. Pour into prepared pie shell.
4. Top with another half of the pie dough.
5. Bake as directed for Double crust pies.

How well did you perform? Find out by accomplishing the

scoring Rubric honestly and sincerely!

Using the scoring Rubric below, check the appropriate box that corresponds
to your level of performance in doing each of the given task.

PERFORMANCE LEVEL
4 - Advance. Can perform the skill without supervision and with initiative.
3 - Proficient. Can perform this skill satisfactorily without assistance or
supervision
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
some assistance and supervision.
1 - Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and supervision.

32
PERFORMANCE CHECKLIST 1 2 3 4
1. Blended ingredients for filling
2. Cooked over slow fire stirring continuously until thick
3. Poured into prepared pie shell
4. Topped with another half of the pie dough
5. Baked as directed for double crust pies

MANGO PIE

INGREDIENTS
Use Single Pie crust. Prebake.

FILLING
 1 ¾ cups milk, evaporated
 1 cup sugar
 1/4 cup cornstarch
 2 tbsps. water
 1/4 cup butter
 3 pieces mangoes, fresh, sliced
 1/4 cup cold water
 2 tbsps. gelatin, unflavored
 3 tbsps. Sugar

PROCEDURE
1. Blend and bring to a boil milk and sugar.
2. Suspend starch in water.
3. Stir into milk mix over medium heat, stirring continuously until thickened.
4. Add butter and blend until smooth. Remove from fire.
5. Pour into prebake shell. Set aside
6. Prepare mangoes. Arrange on top of the prepared cream.
7. Suspend gelatin in cold water. Add sugar. Heat until gelatin is dissolved and
pours over pie.
8. Chill until gelatin is set.

How well did you perform? Find out by accomplishing the scoring Rubric
honestly and sincerely!

33
Using the scoring Rubric below, check the appropriate box that corresponds
to your level of performance in doing each of the given task.

PERFORMANCE LEVEL
4 - Advance. Can perform the skill without supervision and with initiative.
3 - Proficient. Can perform this skill satisfactorily without assistance or
supervision
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
some assistance and supervision.
1 - Basic. Can perform parts of this skill satisfactorily, but requires considerable
 assistance and supervision.

PERFORMANCE CHECKLIST 1 2 3 4
1. Blended and brought milk and sugar to a boil.

2. Suspended starch in water.

3. Stirred in milk and mixed over medium heat, stirring
continuously until thickened.
4. Added butter and blended until smooth. Removed from fire.
5. Poured into prebake shell. Set aside.
6. Prepared mangoes. Arranged on top of the prepared cream.
7. Suspended gelatin in cold water. Added sugar. Heated until
gelatin was dissolved and poured over pie.
8. Chilled until gelatin was set.

34

Answer Key
What I Know
PRE-TEST
What I Know What’s More
1. Brown sugar II-
2. Liquid measuring cup 1. 1 ¼ cups margarine
3. Spatula or edge of the knife 2. 3T sifted crystals+1/2 c water
4. Lumps 3.1/2 T all-purpose flour
5. Do not shake 4. ¾ cocoa + ¼ fat
6. Scoop it 5. 1 ½ rice starch
7. Never lift the cup
8. Edge of the knife
9. Sift
10. sifting

What I Know
1. F = C x 9 / 5 + 32
What I Know = 100 x 9 / 5 + 32
900 / 5 + 32
= 180 + 32
1. 32 T = 212 degrees
Fahrenheit
2. 1 ½ q
3. 2.42 lbs. 2. F-32x5/9
4. 12 tbsp. = 320-32x5/9
5. 1 ½ pints = 288x5/9
6. 32 ounces =1440/9
7. ¼ cup =160 degrees
centigrade
8. 8 quartz
9. 2 tbsp.
10. 0.70 ounces

35
 What I Know -

1. whisking

2. Mixing

3. Rolling

What's More
I.

1. 1.3 tsp
2. ¾c
3. 2 tbsp.
4. 8 tbsp.
5. 8 tbsp.

What I Know

1. A
11.D
 What I Know
1. Baking ware
2. Preparation
3. Baking equipment
4. Mixing
5. Baking ware
6. Preparation
7. Measuring
8. Mixing
9. Preparation
10. Cutting
11. Preparation
12. Measuring
13. Baking ware
14. Baking ware
15. Preparation

What I Know
What’s More

1. D
2. D
3. A
4. A
5. C
6. B
7. D
 36
References:
Bread and Pastry Production Manual (SHS)

Bread and Pastry Production NC II K to 12 – Technology and Livelihood Education

K12 Learning Module in Basic Baking and Bakeshop Production

Learning Module-Cookery Grade 9

Learning Module-Cookery Grade 10

Module in Food Trades

Bread & Pastry Production Manual

Bread & Pastry Production 7&8 Exploratory Manual

Cruz, Duran et.al.1998. Home Economics IV. Manila. Adriana Publishing Co. Inc.

Diaz Eden, Soriano, Nora.1995. Home Technology III.Phoenix Publishing House Inc.
Claudio, Virginia S. et al.1982. Basic Nutrition for Filipinos. Manila. Merriam School
and Office Supplies Corp.,

De Guzman, Matilde P. et al.1989. Basic Foods for Filipinos. Manila. Merriam School
and Webster Inc.

Carino, Celia E., Lazaro, Amor S., Experience Baking

Chelsea. Weights, measures and conversions. Retrieved from http://www.chelsea.

37
For inquiries or feedback, please write or call:

Department of Education - Division of Bukidnon

Fortich Street, Sumpong, Malaybalay City

Telefax: (088) 813-3634