Republic of the Philippines

Department of Education
REGION VI – WESTERN VISAYAS
SCHOOLS DIVISION OF ROXAS CITY

LEARNER ACTIVITY SHEET / WORKSHEET

Bread and Pastry Production NC II
Name of Learner Grade and Section
School Date

LEARNING ACTIVITY:

LESSON 1: SELECTING REQUIRED INGREDIENTS ACCORDING TO RECIPE OR

PRODUCTION REQUIREMENTS (for 2 days)

I. Introduction

Learning the different ingredients and their functions is vital before starting
baking to enhance your understanding on the effects of each ingredient to the
product. It will also help you to familiarize the characteristics and appearance of
the ingredients to avoid mistakes and wastage.
Major ingredients such as flour, sugar, shortening, eggs, and leavening
agents are the main ingredients used in producing any baked products; while
minor ingredients like flavoring, spices, salt, vanilla, wines, coffee, and
chocolate/cocoa are essential to attain sensory qualities of baked products.
This activity sheet will assess your knowledge and understanding on the
lesson.

II. Learning Competency

LO 1. Prepare Bakery Products
1.1 Select, measure and weigh required ingredients according to recipe or
production requirements
Code: TLE_HEBP9-12PB-Ia-f-1 tackling
III. Strategy

A. Explore

Direction: The story is a conversation among the members of Demayoga

Family. They are talking about the different types of flour.
Read the conversation and take note of the important
information shared on the story and answer the short activity
below.
Narrator: One Sunday morning, when all the members of the family are
present, Mr. and Mrs. Demayoga who are bakers in one of the best
bakeshops in their town, decided to bake for their afternoon snacks. They
invited, their son, Marlon, and their daughter, Maria, to join with them in
the kitchen.
Marlon: Mom, why is it that this flour looks different from the flour I have
seen when I helped Nina’s mom to bake cake for her?
Maria: Yes! Mom, I noticed it as well. This flour looks different from what
we had used in making pies last Christmas. Are there any differences
from these flours?
Mommy: Very keen observation Marlon and Maria. Yes, we have different
types of flour. Flour is finely ground meal produced from grinding and
milling cereal grains or other root crops. Each kind of flour varies from
one another in their color, texture, composition, and function. What we
have here is Bread flour or hard wheat flour. It is creamy white in color,
and when you touch it, you can feel a slightly course texture. It is
composed of 12% to 14% of protein that helps to stabilize the shape and
form of the breads, since this flour is used for bread making.
Daddy: That is right. Moreover, the flour you used in baking cakes for
Nina is called Cake Flour. Cake flour is white (bleached) in color like All-
purpose flour but differs in composition since it has only 7% to 9% of
protein which makes this type of flour produce a softer product like
cakes. In terms of texture, cake flour is very fine that it easily compacts
when squeezed.
Maria: How about the flour we have used in making pies last Christmas,
Mom?
Mommy: It was All Purpose Flour, Maria. It is also called General-
Purpose or Family Flour. This type of flour is commonly used in making
pies and pastries. It is white in color (bleached) unlike bread flour. All
Purpose Flour contains 10% to 11% of protein that means this kind of
flour is not as soft as cake flour, but it is not as hard as Bread flour. All-
purpose flour is less lumpy than of cake flour. That is why it is best to use
in producing a crunchy or flaky bakery products.
Marlon: I am excited Mom and Dad! We are not yet starting baking, but we
already learned a lot! You both are really an expert in your fields! To sum it
up, we have three common types of flour which are Bread flour, Cake flour
and All-purpose Flour. These three types differ in their composition that
makes them unique from each other. Their colors though somewhat alike,
but when you focus your attention to their textures, you can see the
difference. That is why I and Maria noticed that bread flour is different
from the flours we had encountered before.
Daddy: Wow! That was a superb summary on the difference between the
types of flour Marlon!
Mommy: Very Good Marlon and Maria! You are both attentive. We are very
proud of you!
 Narrator: And they baked happily ever after!

ACTIVITY 1: COMPLETE ME

Direction: Complete the table with the necessary information needed. Base
on your answers on the conversation of the Demayoga family.

Example of
Composition Baked products
Type of flour Color Texture where this flour
(Protein Content)
is used

1. 2. 3. 4. 5.

6. 7. 8. 9. 10.

11. 12. 13. 14. 15.

B. Learn

Lesson 1.1: BAKING INGREDIENTS AND THEIR FUNCTIONS

Major Ingredients
I. FLOUR
Flour is finely ground meal, or any powdery product from cereal grains, root
crops, starchy vegetables, and other foods. But the main source of flour is wheat.
Flour is the most important ingredient in bake for it gives bulk and structure to
baked goods. Flour is averagely composed of starch (64-71%), protein (9-18%),
sugar /gums (2-3%), moisture (11-15%), and fat and mineral (1-2%).

Starch provides body and structure through the process of gelatinization or

swelling of starch granules as it absorbs liquid ingredients while heated.

Proteins namely Glutenin and Gliadin are important because of its gluten-
forming potential. These are insoluble proteins that respectively give strength
and elasticity to the flour. Gluten develops when these proteins are moistened
and manipulated, as they are stirred or kneaded. Gluten affects the volume,
texture, and appearance of the bread because as this gluten develops, it become
tough and elastic allowing the dough to expand and hold gas during
fermentation.

Every raw material produced from plant contains sugar. This sugar serves as the
food for the yeast to produce carbon dioxide gas during fermentation.

A. Common types of flour

1. Bread flour or Hard flour is made from hard wheat that contains about
12-14% of protein necessary for bread to rise and to form its shape and
structure. It is creamy white in color, and slightly coarse when touch.
2. All-purpose flour is also known as general-purpose flour or family flour.
 This type of flour is a combination of hard wheat flour and soft wheat
flour. It contains 10-11% of protein and is used for general baking,
making of specialty breads, and it can also be used in making pies and
pastry. It is white in color, fine when touch, and is less lumpy than soft
flour.
3. Cake flour or Soft flour is made from soft wheat that only contains 7-9%
of protein. This type of flour is best used in producing a light, fluffy, and
tender cake bases. Low protein content makes this type of flour produce a
soft product like cakes. It is white in color, and easily compacts when you
squeezed due to its fine texture.

B. Proper storage and handling of flour

1. Store in a clean and dry area
2. Store away from odorous materials and areas prone to infestation
3. Store in a well-ventilated area
4. Palletize properly to avoid caking
5. Practice First In-First Out (FIFO) rule

II. SUGAR
Sugar is a sweet, soluble carbohydrate obtained from various sources. It could be
monosaccharides (ex. Glucose and Fructose) or disaccharides (ex. Maltose,
Lactose and Sucrose).

A. Uses of Sugar in bakeshop

1. Provide flavor and color
2. Tenderize products by weakening gluten strands
3. Provide food for the yeast
4. Serve as preservative
5. Act as creaming or foaming agent to assist leavening
6. Garnishing

B. Types of sugar
1. Granulated sugar is a refined sugar that is white in color and is the most
common type of sugar used in baking. Granulated sugar has a slight
coarseness to it but is still a very fine grain.
2. Powdered sugar also called confectioner’s sugar, icing sugar, or 10x
sugar. It is a very finely ground white sugar. Because powdered sugar is
finely ground, it was added with a little bit of cornstarch, or other starch,
to prevent it from lumping. Powdered sugar dissolves extremely quickly
into baked goods, resulting to a very tender baked goods.
3. Brown sugar is a sucrose sugar product with a distinctive brown color
due to the presence of molasses. It is either unrefined or partially refined
soft sugar consisting of sugar crystals with some residual molasses
content (natural brown sugar), or it is produced by the addition of
molasses to refined white sugar (commercial brown sugar).
4. Superfine sugar also known as castor or caster sugar. It is a more finely
 ground granulated sugar, though not as finely ground as powdered sugar.
5. Muscovado sugar is unrefined cane sugar that is similar in texture to
brown sugar due to the presence of molasses in this type of sugar.
Muscovado sugar has a very strong molasses flavor, more so than dark
brown sugar, and is moister than regular brown sugar. Muscovado sugar
can be found in both light and dark varieties, like brown sugar.
6. Sanding sugar is a very coarse type of granulated sugar that is kept clear
or sometimes colored a variety of colors. It is commonly used for topping
and decorating desserts.
7. Turbinado sugar also known as raw sugar and is a type of sugar that has
been minimally processed. The texture of this sugar is very coarse, like the
texture of sanding sugar, and is light brown in color. Almost all molasses
is removed from this type of sugar, so it is dry in texture. It can be used
like sanding sugar, to top and decorate baking goods and to add crunchy
texture.
8. Pearl sugar also called nib sugar, is a type of specialty sugar that is made
by compressing granulated sugar into large hunks of sugar. This type of
sugar is only used for very specific baking purpose, mainly decorative, and
does not dissolve into baked goods.
9. Liquid sweeteners (not a type of sugar but function same as sugar) are
used to achieve the same benefits as sugar in baked goods. Most of these
liquids have a distinctive flavor as well as sweetness. Some liquid
sweeteners are made from sugarcane; others are derived from plants,
grains or from the activities of the bees.
a. Corn syrup – its viscosity gives food a thick chewy texture.
b. Glucose syrup – prevent sugar recrystallization
c. Invert sugar - sucrose added with an acid
d. Honey – created by honeybees and known for is sweetness and
flavor
e. Malt syrup – enhances the elasticity of bread dough
f. Maple syrup – adds distinct flavor to baked goods, frosting,
pancakes
and waffles

III. SHORTENING

Shortening is any fat used in baking. Generally, it is called shortening because it

shortens the gluten strands of baked goods. The flavor of a baked good depends
on the type of fat used and the way it is incorporated. In pastry dough, solid fats
shorten or tenderizes the gluten strands; in bread, fat increase volume and
lightness; in cake batters, fat incorporates air bubbles and help leaven the
mixture.

A. Examples of Shortening
1. Butter – is a fatty substance produced by agitating cream, mainly
cultured cream. Butter is firmed when chilled and become very soft in
 room temperature. Butter, when added, gives rich flavor and it tenderizes
the baked goods. It contains an average of 80% of milkfat.
2. Lard – made from pork fat. It is a solid white product of almost 100% pure
fat. Lard produce flaky, flavorful pastries such as pie crusts, but is highly
prone to rancidity.
3. Margarine – can be manufactured from animal, vegetable, or combination
of both fats at about 80-85% added with flavorings, colorings, emulsifiers,
and vitamins. This shortening is sort of an imitation of butter due to its
composition. Though alike, margarine cannot match to the flavor of
butter.
4. Oil – extracted from various plants through pressure or by chemical
solvents. Oil is odorless and has a neutral flavor. Unlike other shortening,
oil blends well in a mixture resulting to coat more protein and develops
short gluten strands ideal in muffins and cakes.
5. Modern shortening – (or simply shortening) a solidified fat from animal or
vegetable oils through the process of hydrogenation. This process prolongs
the shelf life of fat that allows less tendency of fat to go rancid. Shortening
is solid, white, and flavorless fat formulated for baking.

B. General use of Shortening

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

IV. EGGS
Eggs are considered source of complete protein, containing all the essential
amino acids that human use to build other proteins needed by the body. Both
the yolk and the egg white contain protein. It represents almost 50% of the total
cost of any baked product, thus considered the baking ingredient with the
highest cost or expense.

A. Effects of eggs
1. Moistening
2. Enriching due to fat in the yolk
3. Emulsifying, due to lecithin in the yolk, therefore better keeping qualities
4. Aids structure, due to the proteins, which coagulate at 65 0C to 700C
5. Better color and appearance to baked products
6. Better eating qualities

V. LEAVENING AGENT
Leavening agents produce gases that cause the dough or batter to rise. In the
presence of moisture, heat, and other ingredients, 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 giving breads, cakes, and other baked goods to rise and increase
in volume.

A. Classification of Leavening Agents

1. Physical Leavening Agent
a. Air – is often incorporated in batters or in egg whites during beating
and whisking. This air turns into bubbles and trapped in batter
causing the mixture to rise. It can also be present during sifting
process as air traps in every granule causing flour to be light.
b. Steam - When moist batters are introduced to high temperatures, the
liquid in the batter rapidly transforms into steam, then the volume of
the batter increases. The steam becomes trapped within the batter,
which leave air cell as it is baked.

2. Chemical Leavening Agent - are chemical mixtures or compounds that

release gases, usually carbon dioxide. Chemical leaveners are used in
quick breads, cakes, as well as cookies.
a. Baking Soda - or Sodium Bicarbonate. It is an alkaline compound that
releases carbon dioxide gas when combined with an acid and moisture.
b. Baking Powder – is a combination of sodium bicarbonate and one or
more acids, generally cream of tartar. It releases carbon dioxide gas if
exposed to heat and or moisture.
 Single-acting baking powder - releases carbon dioxide gas in
the presence of moisture only. It is composed of only one acid.
 Double-acting baking powder – releases some carbon dioxide
gas upon contact with moisture, and produce more gas when
heat is present. It is composed of two or more acids.
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.

3. Biological Leavening Agent - 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 or cake type
 Instant

VI. LIQUID INGREDIENTS

Liquid ingredients provide moisture to rehydrate and activate the yeast and other
leavening agents and bring together the flour and any other dry ingredients to
make the dough. It also improves the formation of gluten strands during the the
process of kneading.
A. Types of liquid ingredients
1. Water - It is the cheapest liquid used in baking. It performs vital role in
baking, making ingredients rehydrated. The right amount of water helps
dissolves 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.
2. 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.
a. Types of Milk Used in Baking
 fresh milk or whole milk
 evaporated milk
 condensed milk
 skimmed milk
 powder or dry milk

b. Uses of Milk in Baking

 increases nutritive value of baked products
 enhances texture and increase softness of baked goods
 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

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 (gives flavor and retards the activity of the yeast)
 Spices (cloves, cinnamon, mace, nutmeg)
 Wines
 Coffee
 Chocolate and Cocoa
 ACTIVITY 2: FILL-IN THE BOX

Direction: Complete the graph below. Write you answer on the empty box.

FLOUR Give the 3 types of flour

Give at least 3 types of

SUGAR sugar
Major Ingredeints

Give the 5 shortenings

SHORTENING used in baking

Give at least 3 effects of

EGG eggs in baked products

LEAVENING Give the 3 classification of

Minor Ingredients

AGENT leavening agents

Give at least 3
minor ingredients
 C. Engage

ACTIVITY 3: CROSSWORD PUZZLE

Direction: Carefully read the questions below and write your answers on the
white boxes. Your Goal is to fill all white boxes with correct
answers. Black box denotes a space between words. Numbers
2

1
B R E A D F L O U R

3
8 16

6 7

5
 

14

9 13
11

15
10

12

indicate where the first letter of the word should start. Please be
guided that questions under the column “Across” must be
answered horizontally while questions under “Down” must be
answered vertically.
Example:
 ACROSS DOWN
1. Also known as Hard wheat and 2. Provides moisture to rehydrate and
composed the highest protein content activate the yeast and other leavening
among flours agents
3. Finely ground meal from wheat that 4. Any fat used in baking. It coats and
gives bulk and structure to baked shortens the gluten strands
goods
5. Produces gas that cause the dough 6. A minor ingredient in baking used to
or batter to rise add desirable flavor to baked goods
9. Like water, it moistens the dough 7. Other term for shortening known for
and batters and it adds a slight flavor its plasticity
to the final baked good and increase its
richness
12. It is said to be an imitation of 8 Gives sweetness to any bakery
butter because it also contains 80% of products and known to be food of the
fats yeast during fermentation
13. Most expensive ingredient in 10 Another minor ingredient that gives
bakery products as it constitutes 50% flavor and retards the activity of the
of the product expenses yeast
15. The only biological leaveners that is 11. The cheapest ingredient in baking
used to leaven breads. It consumes
sugar during fermentation
14. An elastic network of protein formed
when the proteins in flour were
moistened and manipulated
16. Fatty substance produced by
agitating cream, mainly cultured cream

D. Apply
ACTIVITY 4: MULTIPLE CHOICES

Direction: Read and answer the question carefully. Encircle the letter of the
correct answer.
1. One of the compositions of flour that provide main body structure through the
process of gelatinization, a process in which starch granules absorb water and
swell when heated.
a. Gluten
b. Moisture
c. Protein
d. Starch

2. A type of flour that is made from the combination of Hard wheat flour and soft
wheat flour, and is generally used in making specialty breads, pies, and pastry.
a. All-purpose flour
b. Bread flour
c. Cake flour
d. Hard flour

3. Among the following, what is NOT considered as effect or function of sugar?

a. Serve as preservative
b. Provide food for the yeast
c. Provide bulk and structure
d. Act as creaming or foaming agent to assist leavening
 4. Listed below are the different shortening used in baking, which of these
shortening undergone the process by which pressure is used or by chemical
solvents? This shortening blends well in a mixture resulting to coat more
protein and develops short gluten strands ideal in muffins and cakes.
a. Butter
b. Lard
c. Margarine
d. Oil

5. Among the following, what is NOT considered as effect or function of

shortening?
a. Prevent the cohesion of gluten
b. Produce gas to allow dough or batter to rise
c. Makes bread products tender and improve flavor
d. Assist in gas retention giving better volume and crust

6. It contributes nutritive value to any bakery products as it contains all the

essential amino acids. What do you call this ingredient that also give a rich
flavor to the finished product?
a. Egg
b. Flour
c. Milk
d. Shortening

7. Among are the different chemical leavening agents, EXCEPT _________.

a. Air
b. Baking powder
c. Cream of Tartar
d. Sodium bicarbonate

8. Which of the following is one of the uses of milk in baking?

a. Converts carbohydrate to sugar
b. Assist gas retention giving better volume and crust
c. Provides moisture and tenderness to baked goods
d. Improve the aroma, color, and texture of baked products

9. Why do you think it is important to learn and better understand the different
ingredients and their function?
a. To properly use the ingredients and to avoid wastage
b. To know the characteristics of each ingredients and what are their effects
c. Both A and B
d. It is not important at all

10. Identify the false statement listed below

a. Gluten form when protein found in flour are moistened and manipulated
b. Water is the most expensive ingredient while egg is the cheapest
c. Liquid sweetener is not a type of sugar, but it functions same as sugar
d. Minor ingredients are essential in attaining the sensory qualities of baked
products

IV. References
Bread and Pastry Production Manual, First Edition 2016, pages 11-16
Gisslen Wayne, Professional Baking, Sixth Edition, Published by John Wiley &
 Sons, Inc., Hoboken, New Jersey, 2013, pages 55-92
 Labensky, S.R. et al, Textbook of Baking & Pastry Fundamentals-Third
Edition, pages 82-134
 3G ELearning FZ LLC, Bread and Pastry Production: Intermediate, 2016,
pages 188-194
 Multi-Media Toolkit for Bread and Pastry Production Teachers
V. Answer Key

ACTIVITY 1: COMPLETE ME

Composition Example of Baked

Type of flour (Protein Color Texture products where this
Content) flour is used

4. Slightly
1. Bread flour 2. 12-14% 3. Creamy white 5. Breads
Course
10.
6. All-purpose 9. Fine/Very
7. 10-11% 8. White Pies/pastry/specialty
flour Fine
breads
14. Fine/Very 15. Cakes/Fluffy
11. Cake flour 12. 7-9% 13. White
Fine cakes

ACTIVITY 2: FILL-IN THE BOX

Give the 3 types of flour
 Bread flour
 All-purpose flour
 Cake flour

Give at least 3 types of sugar (any of the following)

 Granulated sugar
 Powdered sugar
 Brown sugar
 Muscovado sugar
 Sanding sugar
 Turbinado sugar
 Pearl sugar
 Liquid sweeteners (considered)

Give the 5 shortenings used in baking

 Butter
 Lard
 Shortening
 Oil
 Modern shortening/shortening

Give at least 3 effects of eggs in baked products (any of the following)

 Moistening
 Enriching due to fat in the yolk
 Emulsifying, due to lecithin in the yolk, therefore better keeping qualities
 Aids structure, due to the proteins, which coagulate at 65 0C to 700C
  Better color and appearance to baked products
 Better eating qualities
Give the 3 classification of leavening agents
 Physical leavening agent
 Chemical leavening agent
 Biological leavening agent
Give at least 3 minor ingredients
 Flavoring
 Vanilla
 Salt (gives flavor and retards the activity of the yeast)
 Spices (cloves, cinnamon, mace, nutmeg)
 Wines
 Coffee
 Chocolate and Cocoa

ACTIVITY 3: CROSSWORD PUZZLE

1. Bread flour
2. Liquid ingredients
3. Flour
4. Shortening
5. Leavening agent
6. Flavoring
7. Fat
8. Sugar
9. Milk
10.Salt
11.Water
12.Margarine
13.Egg
14.Gluten
15.Yeast
16.Butter

ACTIVITY 4: MULTIPLE CHOICES

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

Prepared by:

JOHN LENON L. MENDOZA

Writer – Teacher II
Noted:

SUSANA L. LECCIO, EdD

Principal IV

GORGONIO A. BATILARAN, JR.

Education Program Supervisor I - HE/TLE/TVL