Learning Activity Sheet 1

Name: Grade Level &Section: Score:_____

Teacher: MARIA TERESA O. APARRE Subject: Bread and Pastry Production Date: _____________
Type of Activity:
 Concept Notes  Individual  Formative
Lesson Topic: PREPARE AND PRODUCE BAKERY PRODUCTS
Learning Competencies:
1. Familiarize a variety of bakery products.
2. Use appropriate tools and equipment according to required bakery products and standard operating
procedures.
Values Emphasized: Efficient and Understanding
Concept Notes: The quality of baking largely depends on the proper use of tools and equipment. Every baker is
expected to master the art of using the equipment and ensuring that they are clean and sanitized by following
safety instructions. The appropriate equipment should also be used in the preparation of the bakery products.

BAKING TOOLS AND EQUIPMENT AND THEIR USES

 Baking wares – are made of glass or metal containers for batter and dough with various sizes and
shapes. Cake pans - comes in different sizes and shapes and may be round square rectangular or heart
shaped.
 Biscuit and doughnut cutter – is used to cut and shape biscuit or doughnut.
 Cutting tools – include a knife and chopping board that are used to cut glazed fruit, nuts, or other
ingredients in baking
 Electric mixer – is used for different baking procedure for beating, stirring and blending.
 Flour sifter – is used for sifting flour.
 Grater – is used to grate cheese, chocolate, and other fresh fruits.
 Kitchen shears - are used to slice rolls and delicate cakes.
 Measuring cups –consist of two types namely: Measuring cups for dry Ingredients – a graduated cup
with fractions (1, 3/4, ½, 1/3, ¼, 1/8) marked on each side. Measuring cup for liquid ingredients – a
measuring glass made of transparent glass or plastic is more accurate for measuring.
 Measuring spoons – consist of a set of measuring spoons used to measure small quantities of
ingredients.
 Mixing bowl – comes in graduated sizes and has sloping sides used for mixing ingredients.
 Mortar and Pestle – is used to pound or ground ingredients.
 Pastry bag – a funnel shaped container of icing or whipped cream
 Pastry blender – has a handle and with wire which I used to cut fat or shortening in the preparation of
pies, biscuits or doughnuts.
 Pastry brush – is used in greasing pans or surface of pastries and breads.
 Pastry tip- is a pointed metal or plastic tube connected to the opening of the pastry and is used to
form desired designs.
 Pastry wheel – has a blade knife used to cut dough when making pastries
 Rolling pin – is used to flatten or roll the dough.
 Rubber scrapper – is used to remove bits of food in side of the bowl.
 Spatula – comes in different sizes; small spatula are used to remove muffins and molded cookies from
pans which is 5 to 6 inches; large spatula for icing or frosting cakes; flexible blade is used for various
purposes.
 Strainer – is used to strain or sift dry ingredients.
 Timer – is used to in timing baked products, the rising of yeast and to check the doneness of cakes.
 Weighing scale –is used to measure ingredients in large quantities.
 Utility tray/Baking Sheet – is used to hold ingredients together.
 Wire whisk – is used to beat or whip egg whites or cream.
 Wooden spoon – is also called mixing spoon which comes in various sizes suitable for different types
of mixing.
 Oven - It is a workhorse of the bakery and pastry shop. They are essential for producing breads, cakes,
pasties, cookies and other baked products. Ovens are enclosed spaces in which food is heated, usually
by hot air (except in the case of microwave ovens, which are not especially useful in the bakeshop.)

DIFFERENT TYPES, KINDS, AND CLASSIFICATION OF BAKERY PRODUCTS:

 Breads- are baked goods that are usually made of the following major baking ingredients, namely:
flour, water and yeast or another leavening agent. These ingredients are mixed and often kneaded
and baked.
  Bread Roll- a small, often round loaf of bread served as a meal accompaniment (eaten plain or with
butter)
 Brownie- a flat, baked dessert square that was develop in the United States at the end of the 19 th
century and popularized in both the U.S and Canada during the first half of the 20 th century.
 Cake- a form of sweet dessert that is typically baked.
 Cookie- a small, flat, sweet, baked good, usually containing flour, eggs, sugar and either butter,
cooking oil, or another oil or fat.
 Pastry- a dough of flour and water and shortening that may be savory or sweetened.
 Tart- a baked dish consisting of a filling over a pastry base with open top not covered with pastry
 Pie- a baked dish that is usually made of pastry dough casing covers or completely contains a filling of
various sweet or savory ingredients.

ACTIVITY1: Double Matching Type. Match column A that provides the different pictures of the bakery products and classify each
picture to column B then after, match column B with its best description written in column C. Write your answer on the space
provided after each number.
AB BC A B C

1. ________ 1.__________ A. Cake 1. A baked dish

consisting of a filling
over a pastry base with
an open top not
covered with pastry.

2. ________ 2.__________ B. Bread 3. A form of

sweet dessert that is
typically baked.

3. _________ 3._________ C. Tart 4. A small, flat,

sweet, baked good,
usually containing
flour, eggs, sugar, and
either butter, cooking
oil, or another oil or
fat.

4. __________ 4. __________ D. Cookie 5. A staple food

prepared from a dough
of flour and water,
usually by baking.

E. Pie 6. A baked dish

5.__________ 5.__________ which is usually made
of pastry dough casing
that covers or
completely contains a
filling of various sweet
or savory ingredients.
ACTIVITY2.

Directions: Arrange the jumbled letters of the following preparatory tools and equipment used in producing bakery products
from the box. After which, used the arranged word to name the different pictures of tools and equipment below. Place your
answer on the space provided.

FLRUO FITERS BERRUB CRAPPERS CRUTTNIG LOOT

NEOV TULASPA FINMUF NAP KAINBG THESE

MINGIX BLOW SURIMEANG PUC HEINGWIG SCLEA
DGHOU ROERLL GNRIEAMSU SPONO

1.________ 2._______ 3._________

4._______ 5._______ 6._______

7._______ 8. _______ 9. ________

10. _______ 11._______ 12. _______

Prepared by: Maria Teresa O. Aparre Checked by : ROINA S. BALITON

Subject Teacher HT- III
 Learning Activity Sheet 2

Name: Grade Level &Section: Score:_____

Teacher: MARIA TERESA O. APARRE Subject: Bread and Pastry Production Date: _____________
Type of Activity:
 Concept Notes  Individual  Formative
Lesson Topic: Common Ingredients Used in Baking
Learning Competency:
1. Familiarize the basic Ingredients in baking.
Values Emphasized: Efficient

Concept Notes:
Filipinos have strong taste of breads. Like rice, these baked products are important in the local dining table,
and are typically consumed for breakfast or snacks. Filipinos have grown to like different kinds of bread, from sweet
variants that satisfy their sweet tooth cravings to savory ones. Therefore, it is very important to learn the different
ingredients for the bread recipe.

A. FLOUR
Flour is a finely ground meal obtained by milling or grinding cereal grains or root crops. The flour commonly used in
baking is made from wheat.

TYPES OF FLOUR

1. Bread flour – Bread flour is made from hard wheat has enough good-quality gluten to make it ideal for yeast breads. Bread
flours typically range from 11 to 13.5% protein.

2. Cake flour – also known as soft flour since it is made from soft grinded wheat. It contains 7-9% protein content and is best
used for baking delicate and fine textured cakes.

3. All-purpose flour – also referred to as general or family flour used for all baking purposes. It is commonly substitute for bread
flour and cake flour and has 10-11% protein.

4. Pastry flour -Is also a weak or low-gluten flour, but it is slightly stronger than cake flour. It has the creamy white color of bread
flour rather than the pure white of cake flour. Pastry flour is used for pie dough and for some cookies, biscuits, and muffins.
Pastry flour has a protein content of about 9%.

HAND TEST FOR FLOUR STRENGTH

A typical small bakery keeps three white wheat flours on hand: cake flour, pastry flour, and bread flour. You should be
able to identify these by sight and touch, because eventually someone will dump a bag of flour into the wrong bin or label it
incorrectly, and you will need to be able to recognize the problem.

 Bread flour feels slightly coarse when rubbed between the fingers. If squeezed into a lump in the hand, it falls apart as
soon as the hand is opened. Its color is creamy white.
 Cake flour feels very smooth and fine. It stays in a lump when squeezed in the hand. Its color is pure white.
 Pastry flour feels smooth and fine, like cake flour, and can also be squeezed into lump. However, it has the creamy
color of bread flour, not the pure white color of cake flour.

B. SUGAR - Is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

TYPES OF SUGAR
Granulated sugar – is also termed as refined or white sugar.
Confectioners’ sugar – are ground to a fine powder and mixed with small amount of starch (about 3%) to prevent caking.
Brown sugar – is mostly sucrose (about 85 to 92%), but it also contains varying amounts of caramel, molasses, and other
impurities, which give its characteristics and flavor. Basically, it is regular cane sugar that has not been completely refined.

Non-nutritive Sweeteners - Also known as sugar substitutes.

Syrups - Consist of one or more types of sugar dissolved in water, often with small amounts of other compounds or impurities
that give the syrup flavor. The most basic syrup in the bakeshop, called simple syrup, is made by dissolving sucrose in water.
Dessert syrup is simple syrup with added flavorings.

Molasses - Is concentrated sugarcane juice. Sulfured molasses is a by-product of sugar refining. It is the product that remains
after most of the sugar is extracted from cane juice. Unsulfured molasses is not a by-product but a specially manufactured sugar
product. It has a less bitter taste than sulfured molasses.
Molasses contains large amounts of sucrose and other sugars, including invert sugar. It also contains acids, moisture, and other
constituents that give it its flavor and color. Darker grades are stronger in flavor and contain less sugar than lighter grades.
Molasses retains moisture in baked goods and therefore prolongs freshness. Crisp cookies made with molasses can soften
quickly because the invert sugars absorb moisture from the air.

Glucose Corn Syrup - Glucose is the most common of the simple sugars (monosaccharides). In syrup form, it is an important
bakeshop ingredient. Glucose is usually manufactured from cornstarch.

C. SHORTENINGS - is a fat that increases the tenderness of a baked product by preventing the cohesion of gluten strands
during the mixing, thus gluten is shortened making product more tender.

Types of Shortenings

1. Butter – made our fatty proteins of milk, approximately contains 80% fat. This gives cake the flavor and aroma.
2. Margarine – made from vegetable fat churned with milk or cream.
3. Fats and Oils – made from plant products such as corn, cottonseeds, soybeans, peanuts and other.
4. Lard – provides a pleasing flavor especially to pie crusts, commonly from vegetable and animal fat.
5. Cocoa and Butter – primarily used for confectionery purposes. It is added to chocolates and icings to give a fine luster
to chocolates as well as increase the tenderness of icings.

D. EGGS - are important ingredient in baking. It is used in large quantity and more
expensive than many of the other high-volume ingredients, such as flour, sugar.

Use of Eggs in Baking

1. Acts as leavening agent.
2. Gives color. The yolk of an egg provides desirable yellow color which gives cake rich appearance.
3. Gives flavor in baked products.
4. Provides richness.
5. Adds nutrients. Egg is rich in protein.
6. Retains the freshness of baked products.

E. LEAVENING AGENTS – is a gas added or produce during mixing making the product lighter and porous. There are three
groups of leavening agents, namely: air, water vapor (steam), and carbon dioxide. Mechanical manipulation of flour
mixtures, such as creaming butter and sugar together, cutting in and folding in ingredients leaven the mixture by
incorporating air. Steaming also causes leavening effects.

Types of leavening agent:

1. Chemical - Baking powder, sodium bicarbonate, ammonium bicarbonate (by releasing carbon dioxide gas)
2. Biological – Yeast is the leavening agent in breads, dinner rolls, Danish pastries, and similar products.

F. LIQUIDS – may be plain water, milk or fruit juices. Uses of liquids in baking: provide moisture and reacts with flour to
form gluten, control consistency and dough temperatures, dissolves salt and sugar, suspends and distribute non-flour
ingredients evenly, and wets and swell starch to render baked products digestible.

The following are types of liquid ingredients

1. Fruit Juices
2. Water – it is the cheapest liquid used in baking.
3. Milk – is a lacteal secretion obtained by milking the cows.
 G. Salt – has a flavor which makes other food taste better. Accentuates the flavor of other ingredients. Removes the
flatness or lack of flavor in other ingredients in baking. Helps control the yeast growth during fermentation in bread
preparation.

ACTIVITY 1. Direction: Write the main ingredients in a small circles and the types/classifications of each ingredients in the big
circles.

INGREDIENTS IN

BAKING

ACTIVITY 2. Direction: March Column A with the terms in column B

A B
1. These are sweet soluble organic compound belonging to carbohydrate a. Eggs
group of foods. Also termed sucrose, sugar from sugar cane or sugar beets.
2. It is finely ground meal obtained by milling or grinding cereal grains b. Sugar
or root crops.
3. These are considered a complete protein, containing all the essential amino c. Milk
acids use to build proteins needed by our body. They represent 50% of the
total cost of ingredients.
4. It is a fat that increases the tenderness of a baked product by preventing d. Flour
the cohesion of gluten strands during mixing, thus gluten is shortened making
the product more tender.
5. It is a type of liquid that is defined as the lacteal secreation obtained by e. Shortening
milking the cows.

Prepared by: Maria Teresa O. Aparre Checked by : ROINA S. BALITON

Subject Teacher HT- III
 Learning Activity Sheet 3

Name: Grade Level &Section: Score:_____

Teacher: MARIA TERESA O. APARRE Subject: Bread and Pastry Production Date: _____________
Type of Activity:
 Concept Notes  Individual  Formative
Lesson Topic: Techniques in Measuring and Weighing Ingredients Used in Baking
Learning Competencies:
1. Select, measure and weigh ingredients according to recipe requirements, enterprise practices and
customer practices.
Values Emphasized: Efficient and Understanding
Concept Notes:
It is important to measure the ingredients accurately to get standard products and efficient use of materials. Different flour in
different localities need varying amounts of liquid and this should be considered in baking. Keep a record of the quantity of flour
used each time you bake to find out which measurement produces the best result from the flour available in your area. You will
soon learn to judge the correct amount of liquid to add by the consistency of the dough and the way it handles.

A. Measurement of Dry and Liquid Ingredients

1. Dry Ingredients
• Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the standard measuring cup.
• Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the measurement of flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack into measuring cup just enough to hold its shape.
Level off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly into measuring cup. Level off with spatula or any
straight-edged utensil. Do not shake the cup.
• Baking Powder, Soda, Salt and Spices
Fill measuring spoon with the desired ingredients. Level off with a spatula or any straight-edged utensils. If baking powder has
caked, stir lightly before measuring.
• Shortening
a. With the use of measuring cup
Have shortening at room temperature. Pack firmly into the measuring cup, taking care not to air pockets. Level off with a spatula
or any straight – edged utensils. Use standard measuring spoon for less than ¼ cup shortening.
b. Water Displacement Method
Fill the cup with cold water up to ¼ cup level and ½ cup of fat is desired and add shortening enough to cause the water to rise
up to the 1 cup mark. To measure ¼ cup, fill with cold water up to ¾ cup level and add shortening enough to raise the water up
to the1 cup mark. Drain well.
2. Liquid Ingredients: Water and Milk

A liquid measuring cup is best to use for liquid ingredients because it is clear and see through. It also has a spout that makes
pouring of liquids easy. To get the exact amount, follow these steps when measuring liquids.
 Set up the liquid measuring cup. Place the measuring cup on a flat, even surface.
 Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid reaches the marker line for the desired
amount.
 Check your measurement. Bend down so that your eyes level with the marker line. Look at the top of the liquid.

Activity 1: Write the equivalent weights and measurement of the following unit of measurements given below.
1. 2 cups = _________Tbsp 6. 2 pounds = _________ ounces
2. 6 cups = _________quarts 7. 4 tablespoons = _________ cup
3. 2 kilos = _________ lbs. 8. 2 gallons = _________ quarts
4. ¾ c = _________ tablespoon 9. 1/8 cup = _________ tablespoon
5. 3 cups = _________ pints 10. 2 grams = _________ ounces

Activity 2: Discuss the proper way of measuring ingredients for brownies. Use a separate sheet to illustrate your
answer.

Prepared by: Maria Teresa O. Aparre Checked by : ROINA S. BALITON

 Subject Teacher HT- III
Learning Activity Sheet 4

Name: Grade Level &Section: Score:_____

Teacher: MARIA TERESA O. APARRE Subject: Bread and Pastry Production Date: _____________
Type of Activity:
 Concept Notes  Individual  Formative
Lesson Topic: Basic Concept and underlying theories in preparing and Selecting Fillings
Learning Competencies:
1. Prepare and select fillings in accordance with required consistency and appropriate flavors.
Values Emphasized: Creativity
Concept Notes:

Cakes with fillings always seem to add a little extra to the treat. While there is a whole range of cake-filling recipes to
choose from is that the type of filling you use is stable enough. There are many cake filling types that can be used. There are
some points that should be taken into consideration when choosing a filling for a cake. Some of these points are listed below.
• Consider the flavour of the cake and be sure that the filling will complement the cake’s flavour.
• Consider the storage of the cake. Do not select a filling that requires refrigeration when it will not be possible to refrigerate the
cake because of its size
• If the cake will be expose to warm temperatures, do not choose a filling that will melt

Custard- Custard filling is a smooth, creamy type of filling like pudding. The custard is a cooked filling containing corn starch or
flour must be brought to a boil slowly, to prevent scorching and then boiled for at least a minute to thicken to its fullest. If it is
not boiled long enough, it may thin out when it cools. It can be flavoured with many different ingredients but the most common
are vanilla, lemon, and chocolate. A custard type filling should not be frozen.

Fruit- There are many fruits that can be cooked into a filling for cakes that will provide the cake with an extra special flavour.
Some of the common fruits used are strawberries, blueberries, raspberries, peaches, apricots, and rhubarb. When using fruit
fillings, a piping of frosting is applied n top of the layer around the outer edge of the cake o act as a dam to hold the added
between the layers but this type of cake should only be assembled within a few hours of eating it.

Frosting- Many times the same frosting used to frost the cakes is used for the filling between layers. This is a great way to add
flavour and moistness to the cake. Some of the common frosting types that are also used as fillings are butter cream, boiled,
cream cheese, whipped cream, and ganache. Cakes with frosting fillings should be stored according to the type of frosting being
used.

Jelly- Jelly, Jam, or preserve can be used to add an easy fruit flavoured filling to a cake. You can add flavour to the cake without
any additional preparation. When using jelly filling on a layer cake, use a piping of frosting around the edge of the layer to keep
the jelly, jam, or preserves confined and then select your favourite flavour and spread it on the layer inside the piped frosting.
Cakes with this type of filling can be stored at room temperature for up to 4 days if the frosting can be stored at room
temperature.

Whipped Cream- A filling using whipped cream provides a light fluffy filling with a delicate flavour. Whipped creams are
sometimes stabilized by adding gelatine to make them hold up better. A cake with whipped cream filling should be refrigerated
and served the same day that it is made.

Glazes and Syrups - Glazes and syrups can also be used as fillings but will not provide for a filling with any thickness. They do
provide extra flavour and help seal in the moisture of the cake. The cake can be stored at room temperature hen the filling is a
glaze or syrup unless the cake or frosting requires refrigeration.

Activity 1:

Direction: Match column A with the appropriate words in column B. Choose the letter of the correct answer

A B

________1. Custard a. This filling consists of common fruits like strawberries, blueberries etc.
________2. Fruit b. It is a filling which provides a light fluffy filling with delicate flavor.
________3. Frostin c. It can be used to add an easy fruit flavoured filling to the cake.
________4. Jelly d. This filling is used to frost the cakes and for filling between layers.
________5. Whipped Cream e. It is a smooth, creamy type filling similar to pudding.
Activity 2: Directions: 4 PICS 1 WORD GAME. Describe the pictures below in ONE word. Write the correct answer/s in
your answer sheet.

1. I _ _ N _ S

2. F _ _ _ _ N _ S

Prepared by: Maria Teresa O. Aparre Checked by : ROINA S. BALITON

Subject Teacher HT- III