Bread and Pastry Production: Temperature Ranges in Bakery Products

TLE 10
Bread and Pastry Production
Quarter 1 - Module 6
Temperature Ranges in Bakery

Products
1
Hello learners! This module is designed for you, to lead you to become an ideal
entrepreneur. It can improve your entrepreneurial skills and logical capabilities.
Moreover, it will also help you understand the importance of entrepreneurship. The
lessons are arranged to follow the standard sequence directed to the achievement of
learning objectives.
Content Standard: The learners demonstrate an understanding of the core concepts
and theories in bread and pastry production.
Performance Standard: The learners independently demonstrate core competencies

in preparing and producing bakery products.
Directions: Fill the table with complete data based on the table of equivalent of oven
temperature. Copy and answer the table in your answer sheet.
0 0
Types of Bread F C Baking Time
1. Whole Wheat Bread
2. Biscuits
3. Muffin
4. Bread Stick
5. Yeast Bread
6. Corn Bread
7. Drop Cookies
8. Quick loaf bread
9. Rolled Cookies
10. White Bread
Let’s go over the baking procedures we covered in the previous section again.
We’ve learnt about sifting, creaming, fermenting, and mastering various mixing
procedures, among other things. Now is the time to master the necessary oven
temperature for bread products. Have a good time learning!
2
Q1 Temperature Ranges in
Module 6 Bakery Products
Aside from analyzing the fundamental rules to follow when baking, it’s also critical to
comprehend and internalize the right baking procedure. The success of making
standard and high-quality baked goods is determined by the procedure used.
Required Oven Temperature and Baking Time for every Type of Baking
Product
Types of Products Oven Temperature Baking Time
0 0
BREADS F C
 Biscuits 425°F to 450°F 218°C to 232°C 10 T0 15 minutes
 Corn Bread 400°F to 425°F 205°C to 218°C 30 to 40 minutes
 Muffin 400°F to 425°F 205°C to 218°C 20 to 25 minutes
 Quick Loaf Bread 350°F to 375°F 177°C to 190°C 1 to 1 ¼ hour
 Yeast Bread 400°F 205°C 30 to 40 minutes

COOKIES
 Drop 350°F to 400°F 177°C to 205°C 8 to 15 minutes
 Rolled 375°F 190°C 8 to 10 minutes
SANITATION
Sanitation means keeping bacteria down to a small number as possible through
personal hygiene and proper handling. It also means keeping the food at the
appropriate temperature so bacteria already present do not have a chance to
multiply.
Good kitchen and laboratory practices is essential before allowing the learners
to use it as their training ground during the application of the activities. These
includes the good kitchen and laboratory practices, keeping the sanitation high in the
laboratory, and the proper way of keeping and handling the food.
GOOD KITCHEN AND LABORATORY PRACTICES
This means keeping things clean and includes the following:
1. Maintain personal hygiene.
2. Keep and maintain the cleanliness in handling the food.
3. Keep and maintain the cleanliness of the laboratory equipment.
4. Keep and maintain the cleanliness of the working area and the laboratory.
3
WAYS TO ACHIEVE PERSONAL HYGIENE
1. Regularly wash and cut your hair to keep a neat appearance. If you have facial
hair, you can save money by maintaining it yourself with a set of quality clippers.
2. Visit the dentist at least once a year (twice a year is optimal). Though you are
brushing every day, your dentist will correct any dental problems you have.
3. Bathe every day before school, or every night before you go to sleep.
4. Wear deodorant or antiperspirant daily if you tend to sweat heavily. Some people
can get away with wearing no deodorant, but most people, especially those who
have heavy duty jobs or work in warm climates, benefit greatly from it.
5. Scrub your hands with soap and water before you handle any food especially when
you have just come from the toilet, after touching your hair or other parts of your
body and after your hands cover your mouth or nose when you cough or sneeze. Be
sure to clean under fingernails where dirt and bacteria tend to accumulate.
6. Trim your nails; especially if you work in the food service. This will help keep your
hands much cleaner and prevent the spread of the germs to the food.
7. Keep hand sanitizer and facial tissues near your work desk. If you do not work on
your desk, put travel sizes of these items in your pocket. Sanitizer and tissues will
come in handy when you're ill and can also prevent the spread of germs resulting
from touching items such as money and computer keyboards.
8. Use a separate towel or cloth wiping hands. Do not use cloth the same towel for
drying dishes and wiping countertops.
9. Avoid working with food when you have an open cut, sore, boil, or infected wound
in your hands. Pus and other liquids secreted by the wound contain millions of
harmful bacteria that can cause food poisoning.
10. Keep hands out of food as much as possible. Otherwise, wear disposable gloves.
11. Avoid smoking while preparing or handling food as ashes may drop into the food.
12.Wear suitable clothes at work. Do not wear clothes with long sleeves when working
with food. Wear comfortable and clean shoes. Be sure aprons are always clean.

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TLE 10

Bread and Pastry Production

Temperature Ranges in Bakery

Performance Standard: The learners independently demonstrate core competencies

 Corn Bread 400°F to 425°F 205°C to 218°C 30 to 40 minutes

 Muffin 400°F to 425°F 205°C to 218°C 20 to 25 minutes

 Quick Loaf Bread 350°F to 375°F 177°C to 190°C 1 to 1 ¼ hour

 Yeast Bread 400°F 205°C 30 to 40 minutes

 Rolled 375°F 190°C 8 to 10 minutes

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