Bread

& Pastry
Production

Prepared by: Ms. Jessavel Buna

First Quarter : Midterm
Subject Description:
 In this subject, students are designed and developed knowledge, skills, and attitude to perform tasks on the Bread
and Pastry Production. They are expected to prepare bakery products; prepare gateau, tortes and cakes; prepare
and display petit four and present desserts.

Content Standard The learners demonstrates understanding of the basic concept and underlying theories
in preparing and producing pastry products.

Performance Standard The learner demonstrate competencies in preparing and producing pastry products.

Learning Competencies Prepare and Produce Bakery Products

LO 1: Prepare Bakery Products.
LO 2: Prepare and Produce Muffins and biscuits.

Learning Objectives:

1. Measure and weigh required ingredients according to recipe or production requirements.

2. Use appropriate equipment according to required bakery products and standard operating procedures.
3. Select quality ingredients according to the recipes or production requirements.
4. Understand the techniques in baking and other enterprise requirements standards.
5. Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired
product characteristics.
6. Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe
specifications.

The content of this lesson are the following concepts:

1. Techniques in Measuring and Weighing Ingredients used in Baking.

2. Baking Tools and Equipment and their uses.
3. Baking ingredients.
4. Baking Techniques and Principles
5. Types Kinds and Classification of Bakery Products

Baker’s Checklist
Direction: Rate yourself base on your own skills and capability in baking.

SKILLS THAT EVERY BAKER SHOULD HAVE…… 1 2 3 4 5

1. Organization (mise en place procedure)

2. Clear Manner Communication

3. Attention Details in Baking Procedures

4. Composure Under Pressure

5. Curiosity and Creativity

6. Patience and Dedication

Baking is a process of cooking by dry heat, especially in some kind of oven. It is probably the oldest method.
Bakery products, which include bread,cookies,pies,pastries and muffins are usually prepared from flour or meal
derived from some form of grain. Bread, already a common staple in prehistoric times, provides many nutrients
in the human diet.

Week 1:

Learning Outcome: 1 Prepare Bakery Products

Know
LESSON 1: TECHNIQUES IN MEASURING AND WEIGHING INGREDIENTS
USED IN BAKING

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
A. Flour

• Sift the flour to remove lumps.

• Spoon sifted flour lightly into a measuring cup heaping it well over the top of the cup. Do not shake the cup.
• Level off the cup with a straight-edged utensils or spatula.
• For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the standard measuring cup.

B. Sugar

• White sugar needs sifting only if lumpy. Proceed as in the measurement of flour.
• 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.

• 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.
C. 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.
• With the use of measuring cup
• Water Displacement Method

D. Shortening
• With the use of measuring cup
Have shortening at room temperature. Pack firmly into the measuring cup, taking care not to have air pockets.
Level off with a spatula or any straight – edge utensils. Use standard measuring spoon for less than ¼ cup shortening.

• With the use of measuring cup

Fill the cup with cold water to ¼ cup level if 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. These are the steps in measuring liquids
1. Set up the liquid measuring cup. Place the measuring cup on a flat, even surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid reaches the marker line for the
desired amount.
3. Check your measurement. Bend down so that your eyes level with the marker line. Look at the top of the liquid.

B. TERMS, ABBREVIATION AND METRIC MEASUREMENT CONVERSION

 Abbreviation Kitchen Term Abbreviation Kitchen Term
C Cup °C Degrees Centigrade
T, tsp Teaspoon °F Degrees Fahrenheit
T, tbsp Tablespoon g or gr. Gram
APF All Purpose Flour qt. Quart
Oz. Ounce gal Galloon
Lb. Pound hr. Hour
L. Liter min. Minute
Cc Cubic centimetre sec. Second
K. Kilo pt. Pint
Kg. Kilogram

METRIC CUP AND SPOON SIZES

Cup Metric
¼ cup 60 ml
1/3 cup 80 ml
½ cup 125 ml
1 cup 250 ml
Spoon Metric
¼ teaspoon 1.25 ml
½ teaspoon 2.5 ml
1 teaspoon 5 ml
2 teaspoons 10 ml
1 tablespoon (equal to 3 15 ml
teaspoons)

METRIC, CUP AND US MEASUREMENT CONVERSION2

Metric Cup US
30 ml 1/8 cup 1 fl oz
MEASURENT 60 ml ¼ cup 2 fl oz OF DRY INGREDIENTS
80 ml 1/3 cup 2 ¾ fl oz
QUICK CONVERSIONS
100 ml 3 ½ fl oz
125 ml ½ cup 4 fl oz
150 ml 5 fl oz
180 ml ¾ cup 6 fl oz
200 ml 7 fl oz
250 ml 1 cup 8 fl oz
310 ml 1 ¼ cups 10 ½ fl oz

Metric Cup US
375 ml 1 ½ cups 13 fl oz
430 ml 1 ¾ cups 15 fl oz
500 ml 2 cups 16 fl oz (1 pint)
625 ml 2 ½ cups 20 fl oz
750 ml 3 cups 24 fl oz
1L 4 cups 32 fl oz (1 quart)
1.25 L 5 cups 40 fl oz
1.5 L 6 cups 48 fl oz
2L 8 cups 64 fl oz
2.5 L 10 cups 80 fl oz
4L 16 cups 128 fl oz (1 gallon)
1/2 oz 15 g ¼ inch 5 mm
 1 oz 30 g ½ inch 1 cm
2 oz 60 g ¾ inch 2 cm
3 oz 90 g 1 inch 2.5 cm
4 oz (1/4 lb) 125 g 2 inches 5 cm
5 oz 155 g 2 ½ inches 6 cm
6 oz 185 g 3 ¼ inches 8 cm
7 oz 220 g 4 inches 10 cm
8 oz (1/2 lb) 250 g 5 inches 12 cm
9 oz 280 g 6 inches 15 cm
10 oz 315 g 7 inches 18 cm
11 oz 345 g 8 inches 20 cm
12 oz (3/4 lb) 375g 9 inches 22 cm
13 oz 410 g 10 inches 25 cm
14 oz 440 g 11 inches 28 cm
15 oz 470 g 12 inches (1 foot) 30 cm
16 oz (l lb) 500 g 18 inches 46 cm
24 oz (1 ½ lbs) 750 g 20 inches 50 cm
32 oz (2 lbs) 1 kg 24 inches (2 feet) 61 cm
30 inches 77 cm

OVEN TEMPERATURES
FAHRENHEIT (OF) CELCIUS (OC) TEMPERATURES
250 120 Very Slow
300 150 Slow
325-350 160-180 Moderately Slow
375-400 190-200 Moderate
425-450 220-230 Moderately Hot
475-500 250-260 Hot

Activity:

Analogy:
1. 2 oz : 60g
80z : _____g
 2. 180 ml : ¾ cup : ______ : 6fl oz

3. 8 oz (1/2 lb) : _______ g

5 inches : 12 cm
4. ______: 1 ½ cup : 6 fl oz

5. 32 oz (2lbs) : _______kg
24 inch. : 61 cm

Assessment:

Direction: Give the abbreviation and symbols of the following:

_________1. Degree Fahrenheit _________ 6. Gram

_________2. All Purpose flour _________7. Gallon

_________3. Teaspoon _________8. Minute

_________4. Second _________9. Tablespoon

_________5. Quart _________10. Cubic centimetre

_________4. Tablespoon _________9. Degree Centigrade

Summary:
_________5. Kilogram _________10. Cup
 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.

References:

Experience Baking Author: Cecilia E. Carino and Amor S. Lazaro

https://www.taste.com.au/baking/articles/how-to-measure-ingredients-properly/myzxtyjk