SHS

Learning Strand 1
Prepare and Produce Bakery
Products
 SENIOR HIGH SCHOOL

Learning Strand 1
Prepare and Produce Bakery
Products

ii
Learning Strand 1 – SENIOR HIGH SCHOOL
Alternative Delivery Mode
Prepare and Produce Bakery Products

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Published by the Department of Education - Tarlac City Schools Division

Irelyn P. Tamayo, PhD, CESO V- Schools Division Superintendent
Lourdes G. Dela Cruz, PhD – Assistant Schools Division Superintendent

Development Team

Writer: Blessie Marie F. Valete

Editors: Reymar D. Paguio, PhD
Reviewers: Reymar D. Paguio, PhD – Education Program Supervisor in English
Lily Beth B. Mallari, Education Program Supervisor, LRMS
Benjamin S. Gaspar, Head Teacher I
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Management Team:
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Lily Beth B. Mallari - Education Program Supervisor,LRMS
Rene B. Miclat, PhD - PSDS/ALS Division Focal Person
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Elmer V. Fabros - Education Program Specialist II, ALS
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Printed in the Philippines by Tarlac City Schools Division

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E-mail Address: [email protected]

iii
User’s Guide
For the ALS Learner:

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.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

Let’s Get to Know
competencies you are expected to learn in the
module.
This part includes an activity that aims to
Pre- assessment
check what you already know about the
lesson. If you get all the answers correct
(100%), you may decide to skip the module.

This section provides a brief discussion of the

Setting the Path
lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

Trying This Out
practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
Understanding This includes questions that process what
What You Did you learned from the lesson.

Sharpening Your This section provides an activity that will help

Skills you transfer your new knowledge or skill in
real-life situations or concerns.

Treading the Road This is a task which aims to evaluate your

to Mastery level of mastery in achieving the given
learning competency.
This part serves as a summary of the lesson
Don’t Forget
in the module.

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 This part will assess your level of mastery in
Reach the Top
achieving the learning competencies in each
lesson in the module.
Answer Key This contains answers to all activities in the
module.

Glossary This portion gives information about the

meaning of the specialized words used in the
module.
At the end of this module you will also find:

References This 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 the Pre-assessment 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 ALS Teacher/Instructional Manager/Learning
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 ALS Teacher/Instructional Manager/Learning 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!

v
 CONTENTS

Let’s Get to Know 1

Pre-Assessment 2

Setting the Path 4

Trying this Out 5

Understanding What You Did 6

Sharpening your Skills 14

Treading the Road to Mastery 15

Don’t Forget 16

Reach the Top 17

Answer Key 19

Glossary 20

References 21

vi
 Let’s Get to Know
Listening is the ability to accurately receive and interpret messages in the
communication process. Listening comprehension is key to a productive
communication. Without the ability to listen effectively, messages are easily
misunderstood. As a result of this, communication might break down and both
parties involved can become easily frustrated at the failure of sending and receiving
the message across accurately. If there is one communication skill you should aim
to master first, it is listening.

This module on listening is divided into two parts. This first part covers
recognizing the main idea and its supporting details while the second part
discusses how to distinguish facts from opinions. Determining and knowing where
to find the main idea is important in understanding the message of the
communicator. It is also essential in summarizing the writer’s or speaker’s message.
Sequencing, a process of extracting and organizing the ideas and its supporting
information, is a key component in your reading and listening comprehension. It
allows you to synthesize information and arrange it accordingly.

1
 Pre-assessment

Read and analyze the statement carefully. Choose the best answer and write the
letter only in your answer sheet.

1. Which of the following ingredients is usually used in dough that gives better
taste and flavor?
a. butter
b. compound lard
c. edible tallow
d. vegetable oil

2. What kind of sugar is primarily used in preparing icing?

a. brown sugar
b. confectioner’s sugar
c. granulated sugar
d. refined sugar

3. What is the basic ingredient in baking that improves aroma, flavor, and
nutrition in baked products?
a. baking powder
b. flour
c. shortening
d. sugar

4. Which kind of flour contains more gluten and less starch?

a. all-purpose flour
b. bread flour
c. cake flour
d. soft flour

5. Which of the ingredients is an example of a physical leavening agent?

a. air
b. baking powder
c. baking soda
d. yeast

6. Which among the choices is a 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

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7. What is the first step to have better results in baking?
a. keeping oneself clean
b. keeping the food and equipment clean
c. keeping the utensils and work area clean
d. all of the above

8. What is the best step to have better 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 is equivalent to one gallon?

a. 3
b. 5
c. 10
d. 16
10. What is the proper way to measure flour accurately?

a. level off with the use of the tines of a fork.

b. shakes the measuring cup before levelling.
c. shovel the flour.
d. sift it before measuring.

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 Setting the Path

At the end of this lesson, you will be able to:

• Select, measure and weigh required ingredients according to recipe or

production.
• Classify and explain baking ingredients- its functions and substitutions.
• Identity measuring equipment used for dry and liquid ingredients.
• List down ingredients needed in preparing bakery, pastry, sponges, and
cake products.

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 Trying this Out

Directions: Identify the following ingredients of bread. Write your answer in your
activity notebook.

https://www.sugar.org/sugar/sugars/ https://www.allrecipes.com/article/why-sift-flour/

1. ______________________________ 2. _____________________________

https://shorturl.at/hlDFI https://www.newenglanddairy.com/butter/

3. _______________________________ 4. ____________________________

https://www.hsph.harvard.edu/nutritionsource/food-features/eggs/

5. ____________________________

5
 Understanding What You Did

LESSON INFORMATION
Major Ingredients in Baking
I. FLOUR
Flour is a finely ground meal obtained by grinding and milling cereal grains or
other root crops. Flour is most commonly made from wheat and when the word
"flour" is used without qualification, it usually implies wheat flour.
However, flour also can be made from many other grasses and non-grain plants,
such as rye, barley, maize (corn), rice, potatoes, and other foods.
Wheat contains protein. When mixed with water, these proteins form as gluten. The
more protein a flour has, the stronger the gluten strength.
A. Types of Flour
Flour can be classified as to hard flour or soft flour.

1. Hard flour or bread flour is high in gluten, with 12-14% protein

content, and has the strongest gluten strength.
2. Bread flour has 12-14% protein content and is made from hard wheat
flour. The high gluten content causes the bread to rise and gives its
shape and structure.
3. All-purpose flour has 10-11% protein content and is made from a
blend of hard and soft wheat flours, also called the General-Purpose
Flour or family flour.
4. Soft flour is comparatively low in gluten and so results in a finer
texture. Soft flour is usually made into cake flour, which is the lowest
in gluten.
5. Cake flour has 7-9% protein content and is made from soft wheat
flour. Its content, and pastry flour, which has slightly more gluten
than cake flour. It is good for making cakes and cookies where a
tender and delicate texture is desired.
B. Uses of Flour
1. Provides structure, texture, and color to baked products.
2. Provides nutritive value to baked products.
3. Used as thickening agent.
4. Used as binder of food.
5. Used as stiffening agent in laundry.

C. Storage of Flour

Most types of flour keep well in a sealed container in a cool, dry location. The
original paper packaging used for many types of flour is good for long term storage

6
if the package has not been opened. Once opened, the shelf life decreases. Many
types of flour are now marketed in resealable plastic bags that increase shelf life.

D. Properties/Characteristics of flour
1. whitish color
2. tolerance
3. strength
4. uniformity
5. high absorption

II. SUGAR
Sugar is a sweet, soluble organic compound that belongs to the carbohydrate group
of food. They are the simplest to digest among all carbohydrates.

A. Types of Sugar

1. Regular granulated sugar or white sugar - also known as table sugar or as

refined sugar.
2. Confectioner's sugar or powdered sugar - granulated sugar that has been
pulverized. To prevent lumping and caking, about 3% cornstarch is added.
3. Brown sugar - contains caramel, mineral matter and moisture. It also
contains a small amount of molasses. It comes in three colors.

B. Effects of Sugar in Baking

• increases dough development.
• makes the color of the crust richer
• improves the nutritive value, flavor, and aroma of the product.
• makes the bread more tender.
• increase the volume of the loaf.
• serves as food for the yeast.
• contributes to moisture content of baked products, increasing its storing
quality.
• acts as creaming agent.

III. EGGS

Eggs are considered a complete protein, containing all the essential amino acids
humans use to build other proteins needed by the body. Both the yolk and the egg
white contain protein, so whole eggs or their separated components may be used to
set liquids.
They represent almost 50% of the total cost of any baked product, thus considered
the baking ingredient with the highest cost or expense.

A. Uses of Eggs in Baking

1. Eggs, as well as flour, are the structural ingredients in baking
2. Eggs provide leavening; add color, texture, flavor and richness to the batter;
and act as stabilizer in mixture that inherently wants to separate into its two
parts, like oil and water. They are very important in helping to bind all the
other ingredients together.
3. Beaten eggs are used as leavening agents as they incorporate air into the
batter, which will expand in the oven and cause the cake to rise.
4. Eggs are used as thickening agent.

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 5. Egg washes are brushed on many baked goods to create a golden shiny top.
The egg white provides luster and the egg yolk color.
6. Egg whites are used to make meringues.

B. Composition of Egg
1. Mucin - protein which is found in egg whites and responsible for its gel
characteristic.
2. Ovalbumin - another protein found in egg whites which coagulates and
involve both in heat coagulation and whipping.
3. Lecithin- present in egg yolk which is responsible for its emulsifying
property. It is the portion of the egg yolk that causes spoilage when eggs are
stored at warm temperature.

IV. SHORTENING
Shortening is any fat, which, when added to flour mixtures increases tenderness.
This is done by preventing the sticking of gluten strands while mixing so that
gluten is shortened and makes the product tender.

A. Examples of Shortening
1. Oil - made from plant products such as corn, cottonseeds, soybeans,
peanuts, and other sources. As a rule, you can substitute oil for melted
shortening. Among produced oils, corn oil and vegetable oils are commonly
used in baking. Unless specified in the recipe, olive oil should not be used in
baking.
2. Butter - made of fatty milk proteins. It contains 80-85 % fat; 10-15 % water
and 5% milk solids. When used in baking, it contributes flavor and
tenderness. Butter remains solid when refrigerated, but softens to a
spreadable consistency at room temperature, and melts to a thin liquid
consistency at 32-35°C (90-95 °F).
3. Margarine - made from hydrogenated vegetable oil. It contains 80-85 percent
fat, 10-15 percent water and 5 percent salt. The hydrogenation process
makes oil a solid.
4. Lard - made of fat from pork. Some people prefer lard to other fats for
making pie crust and biscuits because it gives a flakier texture.
5. Cocoa Butter - the ivory-colored natural fat of the cocoa beans extracted
during the manufacturing of chocolate and cocoa powder. It gives chocolate
its creamy, smooth, melt-in-your-mouth texture.

B. Uses of Shortening in Baking

1. Makes bread products tender and improve flavor.
2. Assist in gas retention giving better volume and crust.
3. Prevent the cohesion of gluten.
4. Improve the aroma, color, and texture of baked products.
5. Improve the shelf life of baked products because of its moisture.

V. LEAVENING AGENT
Leavening agents are gases that cause the dough to rise. In the presence of
moisture, heat, and others, the leavening agent reacts to produce gas (often carbon
dioxide) that becomes trapped as bubbles within the dough. When a dough or
batter is baked, it "sets" and the holes left by the gas bubbles remain. This is what
gives breads, cakes, and other baked goods to rise and increase in volume.

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A. Classification of Leavening Agents
1. Chemical Leaveners. Chemical leaveners are chemical mixtures or
compounds that release gases, usually carbon dioxide. Chemical leaveners
are used in quick breads and cakes, as well as cookies.
1. Examples of chemical leaveners:
a. Baking Soda - otherwise known as bicarbonate of soda, or Sodiur
Bicarbonate. It is a chemical salt with diverse practical uses. It is a
powerful leavener that readily reacts as soon as it meets batter or
dough.
b. Baking Powder - is a combination of baking soda and acid salt.
c. Cream of tartar - is tartaric acid and is a fine white crystalline acid
salt which is a by-product of the wine-making industry. It is used in
the whipping of egg whites to stabilize them and allow them to reach
maximum volume.
2. Biological Leaveners. Yeast is a living organism, neither plant nor animal.
Yeasts belong to a separate kingdom in taxonomy, the fungus kingdom.
Leavening with yeast is a process based on fermentation, the process of
converting sugar to alcohol and to carbon dioxide.

Types of Yeast

• Dry or granular
• Compressed
• Instant

VI. LIQUID INGREDIENTS

Liquid ingredients provide moisture to rehydrate and activate the yeast and bring
together the flour and any other dry ingredients to make the dough. It also
improves the formation of gluten strands during the kneading of dough.

The following are some types of the liquid ingredients used in baking:
A. Water
It is the cheapest liquid used in baking. It performs vital role in baking
making ingredients rehydrated. The right amount of water helps dissolve all other
ingredients in batter and in dough to form smooth, workable mixture. In that way,
water acts as a binding agent for any baked products.

B. Milk and Other Dairy Products

Milk and cream, like water, moisten dough and batters. Unlike water, they add a
slight flavor to the final baked good and increase its richness. Milk and cream also
create a fuller, moister texture in baked goods and help them brown on the surface.
They also contribute to the nutritive value of baked
goods.
1. Types of Milk Used in Baking
a. fresh milk or whole milk
b. evaporated milk
c. condensed milk
d. skimmed milk
e. powder or dry milk
2. Uses of Milk in Baking
• increases nutritive value of baked products
• enhances texture and increase softness of baked goods

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 • 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

Minor Ingredients in Baking

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.
• Flavoring
• Vanilla
• Salt
• Spices (cloves, cinnamon, mace, nutmeg)
• Wines
• Coffee
• Chocolate and Cocoa

Baking Tools, Utensils, and Equipment in Making Bread, Cookies, Muffins,

and Biscuits
Baking is a sophisticated method of cooking food. It requires special tools and
equipment to bring out the best results.
To prepare for baking, familiarize yourself with the following baking tools, utensils
and equipment classified according to their use.
MEASURING UTENSILS

LIQUID-MEASURING CUP - a
transparent cup calibrated to
indicate the amount of liquid.

https://stock.adobe.com/ph/search?k=measuring+cup+vector+sketch&asset_id=367845781

DRY-MEASURING CUP - is a set of

marked cups used to measure dry
ingredients such as flour and sugar.
They are either made of plastic,
aluminum, or stainless steel.

https://www.zeelskitchen.com/recipe/cake-baking-tools-equipment/

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MEASURING SPOONS - a set of
spoons used to measure small
amounts of ingredients.

https://www.zeelskitchen.com/recipe/cake-baking-tools-equipment/

WEIGHING SCALE - is an
instrument used to measure the
weight of the items or ingredients.

https://www.zeelskitchen.com/recipe/cake-baking-tools-equipment/

BENCH SCRAPER - a tool with a

sharp edge used to cut dough.

https://www.colourbox.com/vector/pizza-cutter-illustration-vector-17603808

FLOUR SIFTER - used in sifting

coarse or dry ingredients such as
flour and sugar.

https://www.zeelskitchen.com/recipe/cake-baking-tools-equipment/

ELECTRIC MIXER - a motor powered

device used to stir and blend
mixtures used in baking.

https://shorturl.at/ehEIJ

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GRATER/ZESTER - tool used to
grate food into finer form.

https://www.pinterest.ph/pin/389631805260468695/

MIXING BOWL - a hollow dish where

ingredients for baking are mixed.

https://www.zeelskitchen.com/recipe/cake-baking-tools-equipment/

ROLLING PIN - a solid elongated

wood with handles at both ends that
is used to flatten dough or pastry.

https://www.vecteezy.com/vector-art/4223883-rolling-pin-icon-doodle-hand-drawn-or-
outline-icon-style

RUBBER SCRAPER - a tool used, for

mixing and scraping mixture on the
side of a bowl.

https://www.zeelskitchen.com/recipe/cake-baking-tools-equipment/

SPATULA - a flat, thin and blunt

metal used for leveling-off dry
ingredients and spreading icing and
frosting on cakes.

https://shorturl.at/AGHS9

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WOODEN SPOON - a tool used for
mixing and stirring flour mixtures.

https://www.freepik.com/free-photos-vectors/wooden-spoon-drawing

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 Sharpening Your Skills

Activity 1.1 Understanding Basic Ingredients

Give what is asked for in the following. Write your answers on a separate sheet of
paper.

A. Six major ingredients in baking.

B. Minor ingredients used in baking (4)
C. Effects of sugar in baking (5)

Activity 1.2 Something to do

1. Have a tasting exercise. Taste a pan de sal, hotcake, and siopao. Identify the
ingredients used for each item.
Write your answers in your notebook.
2. Prepare a basic recipe of griddle bread. 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.
• Evaluate your product according to texture, flavor, and smell. Which bread has
the best texture, flavor, and smell?
Use the following criteria:
Correctness of procedure---40 %
Accuracy of measurement-----40 %
Sanitation--------20%
TOTAL------------100 %

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 Treading the Road to Mastery

Write your answers on a separate sheet of paper.

1. Your teacher will put a number on each of the baking tools, utensils
and equipment. Your task is to identify and classify them.
2. Select one tool and/or equipment. Demonstrate in class its proper use
and care.

RUBRICS FOR SCORING

POINT
5 Observed the proper way of demonstrating proper use of tool and
equipment with no mistake.
4 Observed the proper way of demonstrating proper use of tool and
equipment with 1 mistake.
3 Observed the proper way of demonstrating proper use of tool and
equipment with 2 mistakes.
2 Observed the proper way of demonstrating proper use of tool and
equipment with 3 mistakes.
1 Observed the proper way of demonstrating proper use of tool and
equipment with 4 mistakes

15
 Don’t Forget

• Ingredients required are selected, measured, and weighed according to

recipe or production requirements and established standards and
procedures.
• Appropriate equipment is used according to required pastry products
and standard operating procedures.

16
 Reach the Top

Multiple Choice. Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. Which ingredient is commonly used as a leavening agent in baking?
a. Baking powder.
b. Cornstarch
c. Salt
d. Vanilla extract

2. What provides moisture and acts as a binding agent in most baked goods?
a. Butter
b. Eggs
c. Flour
d. Sugar

3. Which ingredient helps baked goods rise and provides structure?

a. Baking Soda
b. Cocoa powder
c. Lemon Juice
d. Vegetable oil

4. What is a common sweetening agent in baking?

a. Honey
b. Salt
c. Soy sauce
d. Vinegar

5. What adds richness, tenderness, and flavor to baked goods?

a. Shortening
b. Leavening Agent
c. Flour
d. Yeast

6. Which tool is essential for accurately measuring dry ingredients like flour and
sugar?
a. Dry Measuring cups
b. Liquid measuring cups
c. Weighing scale
d. Dry measuring cups

7. What's the primary function of a bench scraper in baking?

a. Cutting dough
b. Peeling fruits and vegetables
c. Separating egg whites from egg yolks
d. Zesting citrus fruits

17
8. What does a stand mixer’s paddle attachment primarily do?

a. Beat eggs
b. Knead dough
c. Mix batter
d. Whip cream

9. What does a zester primarily do in baking?

a. Grate margarine
b. Grate lemon zest
c. Mash bananas
d. Slice vegetables

10. A tool used to add air to ingredients and make them fluffy is
a. Bench scraper
b. Pastry cutter
c. Rubber spatula
d. Whisk

18
 Answer Key

TRYING THIS OUT PAGE 5

1. Sugar
2. Flour
3. Milk
4. Butter
5. Eggs

ACTIVITY 1.1 UNDERSTANDING BASIC INGREDIENTS PAGE 13

A. Major ingredients in Baking
• Sugar
• Flour
• Leavening agents
• Butter
• Eggs
• Liquid ingredients
B. Minor ingredients in Baking
• Salt
• Spices
• Flavorings
• Colors
C. Effects of sugar in Baking
• increases dough development.
• makes the color of the crust richer
• improves the nutritive value, flavor, and aroma of the product.
• makes the bread more tender.
• increase the volume of the loaf.
• serves as food for the yeast.
• contributes to moisture content of baked products, increasing its
storing quality.

REACH THE TOP PAGE 10

1. A
2. B
3. A
4. A
5. A
6. D
7. A
8. C
9. B
10. D

19
 Glossary

Proofing Proofing refers to the final rise of

shaped bread dough before baking. It
allows the dough to ferment and develop
flavor while also creating the ideal
conditions for the yeast to leaven the
dough.

Lamination Lamination is a technique used in

pastry-making where butter is folded
and rolled between layers of dough to
create thin alternating layers.

Levain Levain is a natural leavening agent used

in sourdough baking. It's a fermented
mixture of flour and water that captures
wild yeast and beneficial bacteria from
the environment.

Crumb In baking, particularly with bread, the

crumb refers to the internal structure of
the baked product, specifically the
texture and arrangement of air pockets
within the loaf.

20
References
Cariaso, Bella. “500% Increase in Local Milk Production Eyed.” Philstar.com, June 1, 2023.
https://www.philstar.com/headlines/2023/06/02/2270806/500-increase-local-milk-
production-eyed.

“Eggs.” The Nutrition Source, February 2, 2023.

https://www.hsph.harvard.edu/nutritionsource/food-features/eggs/.

Ilievski, Predrag. “Pizza Cutter Illustration: Stock Vector: Colourbox.” Royalty Free Stock
Photos, Videos & Vectors. Accessed November 8, 2023.
https://www.colourbox.com/vector/pizza-cutter-illustration-vector-17603808.

Kong, Aniceta s., Anecita P. Domo, Cristeta M. Arcos, and Maila D. Dogelio. Bread and
Pastry - Technical-Vocational-Livelihood Track Manual First Edition 2016. Pasig,
Philippines: Department of Education, 2016.

Lenz, Darcy. “To Sift or Not to Sift: Or Is It a Waste of Time?” Allrecipes, April 9, 2021.
https://www.allrecipes.com/article/why-sift-flour/.

“Measuring+Cup+Vector+Sketch Images – Browse 906 Stock Photos, Vectors, and Video.”

Adobe Stock. Accessed November 8, 2023.
https://stock.adobe.com/ph/search?k=measuring%2Bcup%2Bvector%2Bsketch&asset_
id=367845781.

Patel, Zeel. “Cake Baking Tools & Equipment.” Zeel’s Kitchen, May 22, 2020.
https://www.zeelskitchen.com/recipe/cake-baking-tools-equipment/.

Pinterest. Accessed November 8, 2023. https://www.pinterest.com/.

“Premium Vector: Hand Drawn Kitchen Stand Mixer. Home Device for Mixing Ingredients
in a Bowl. Vector Doodle.” Freepik, October 3, 2022. https://shorturl.at/ehEIJ.

Sandi, Ari. “Download Rolling Pin Icon. Doodle Hand Drawn or Outline Icon Style for
Free.” Vecteezy, November 4, 2021. https://www.vecteezy.com/vector-art/4223883-
rolling-pin-icon-doodle-hand-drawn-or-outline-icon-style.

Shevchenko, Olga Andreevna. “Line Art Black and White Narrow Metal Spatula Stock
Vector - Illustration of Instrument, Plasterer: 127281183.” Dreamstime, September 29,
2018. https://shorturl.at/AGHS9.

“Sugar vs. Sugars- Clearing up Confusion.” The Sugar Association. Accessed November 8,
2023. https://www.sugar.org/sugar/sugars/.

“Types of Butter, How Butter Is Made & Nutrition Facts.” New England Dairy, March 9,
2023. https://www.newenglanddairy.com/butter/.

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29, 2021. https://www.freepik.com/vectors/wooden-spoon-drawing.

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 For inquiries or feedback, please write or call:

Tarlac City Schools Division - Learning Resources Management Section

Ground Floor, TCSD Annex Building,

Binauganan, Tarlac City, Philippines 2300

Tel. No.: (045) 982-4514; 934-2511

Email Address: [email protected]