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What's New: Task 1. Picture Talks

The document outlines a lesson plan focused on different mixing techniques used in baking, including the Straight Dough Method, Sponge Dough Method, and No-knead Dough Method. It emphasizes the importance of correct mixing procedures for achieving desired textures in baked goods and includes guided questions and group activities for learners to engage with the material. The learning objectives aim for students to identify, appreciate, and demonstrate various mixing techniques.

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tarucrex152
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10 views33 pages

What's New: Task 1. Picture Talks

The document outlines a lesson plan focused on different mixing techniques used in baking, including the Straight Dough Method, Sponge Dough Method, and No-knead Dough Method. It emphasizes the importance of correct mixing procedures for achieving desired textures in baked goods and includes guided questions and group activities for learners to engage with the material. The learning objectives aim for students to identify, appreciate, and demonstrate various mixing techniques.

Uploaded by

tarucrex152
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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What’s New

Task 1.
Picture Talks
Directions: Identify
what type of mixing
techniques is in the
picture.
Guide Questions:
1. What do you know about the different
mixing techniques used in baking?
2. What is the importance of using the
correct mixing procedure in making
different types of baked products?
3. What is the significance to become
familiarized with the different mixing
techniques used in baking?
Learning Objectives:
• At the end of the lesson, learners are
expected to:
1. Identify the different mixing techniques
2. Appreciate the importance of different
mixing techniques
3. Demonstrate each type of mixing
techniques
What I Need to Know
Mixing is a general term that includes stirring, beating,
blending, binding, creaming, whipping and folding. In
mixing, two or more ingredients are evenly dispersed in
one another until they become one product. Each
mixing method gives a different texture and character
to the baked good. The implements used, such as
blades, whisks, spoons, etc., themselves make a
difference. They have a great impact on what happens
during mixing.
Mixing Procedures for Bakery
Products
a. Straight Dough Method/
One Bowl Method
Straight dough is a one-
step mixing process
for breadmaking. All dry
ingredients are put into the
mixing bowl and mixed with
water and ice at low speed.
After the ingredients are evenly
mixed (called the “pick up”
stage), the mixer is turned up to
the second speed till the dough
is fully developed.
b. Sponge Dough Method
a type of bulk fermentation used
in bread-making. The process
involves two stages. First, a light,
airy sponge is created through
mixing a portion of the flour, water,
yeast and improving agents and
allowing them to ferment. Next, the
remaining ingredients are mixed
into the sponge, resulting in a
dough.
c. No-knead Dough Method
is a method of bread baking that
uses a very long fermentation
(rising) time instead of kneading to
form the gluten strands that give
the bread its texture. It is
characterized by a
low yeast content and a very wet
dough. Some recipes improve the
quality of the crust by baking the
bread in a Dutch oven or other
covered vessel.
What’s More!
Read and Think!
Directions: The learners will be group into 5 and choose
a representative to pick the rolled paper that contains
the task they will perform.
Answer the following:
1.What is the type of mixing techniques used in the recipe
assigned to your group? How did you say so? Explained
comprehensively.
2.What do you think is the type of dough will be made in your
assigned recipe?explain.
3. What type of method/mixing procedure is done in that
recipe?explain it comprehensively.
4. If you are going to create an innovation about this recipe
what would it be and why and how are you going to do this?
Assessment

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