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Bread and Pastry Production: Types, Kinds and Classification of Bakery Products

This module provides an overview of different types of bakery products. It begins by noting that baking has become a profitable business and that bread is one of the most popular baked goods. It then lists and describes common bakery products like bread, bagels, biscuits, buns, flatbread, muffins, brownies, cakes, cookies, crackers, pastry, pie, tarts, tortes, and viennoiserie. The purpose is to familiarize learners with different kinds of baked goods so they understand the variety of bakery products.

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849 views

Bread and Pastry Production: Types, Kinds and Classification of Bakery Products

This module provides an overview of different types of bakery products. It begins by noting that baking has become a profitable business and that bread is one of the most popular baked goods. It then lists and describes common bakery products like bread, bagels, biscuits, buns, flatbread, muffins, brownies, cakes, cookies, crackers, pastry, pie, tarts, tortes, and viennoiserie. The purpose is to familiarize learners with different kinds of baked goods so they understand the variety of bakery products.

Uploaded by

Lynnel yap
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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TLE 10

Bread and Pastry Production

Quarter 1 - Module 3

Types, Kinds and Classification of


Bakery Products

1
Hello learners! This module is designed for you, baking has become not just a
favorite past time or hobby but a highly profitable business.
Bread is one of the most popular and best sold baked products, not only in our
country but in other countries as well.
There are different kinds of bread. Whatever kind of bread is eaten, people
remember it for its quality. It is by maintaining good quality that popular bakeries or
bread houses keep their customer.
Moreover, it will also help you understand the Types, Kinds and Classification of
Bakery Products. The lessons are arranged to follow the standard sequence directed
to the achievement of learning objectives.

Content Standard: The learner demonstrates understanding of the core concepts and
theories in bread and pastry production.

Performance Standard: The learners independently demonstrate core competencies


in preparing and producing bakery products.

At the end of this lesson, the learner should be able to:


1. Identify different kinds of bakery product
2. Familiarize to different baked product

Let us check how much you already know about variety of bakery products.
Take test from your Activity Sheets.

You have learned in the previous topic about the baking tools and equipment and
how this tool is being used in baking.

Q1 Types, Kinds and Classification of Bakery


Module 3 Products

2
LET’S FAMILIARIZE! Check it in our activity sheets.

Baked Goods
This is a list of baked goods. Baked goods are cooked by baking, a method of
cooking food that uses prolonged dry heat, normally in an oven, but also in hot
ashes, or on hot stones. The most common baked item is bread but many other
types of foods are baked as well.
Biscuit – a term used for a variety of baked,
commonly flour-based food products.

Bread – a staple food prepared from a dough


of flour and water, usually by baking.

Bagel – a bread product originating in Poland,


traditionally shaped by hand into the form of a ring
from yeasted wheat dough, roughly hand-sized,
which is first boiled for a short time in water and
then baked.
Bread roll – a small, often round loaf of bread served
as a meal accompaniment (eaten plain or with butter)

Bun – a small, sometimes sweet, bread, or bread roll.


Though they come in many shapes and sizes, they
are most commonly hand sized or smaller, with a
round top and flat bottom.

3
Flatbread – a bread made with flour, water and salt,
and then thoroughly rolled into flattened dough.
Many flatbreads
are unleavened—made without yeast— although
some are slightly leavened, such as pita bread

Muffin – an individual-sized, baked quick bread


product. American muffins are similar to cupcakes in
size and cooking methods, and the English muffin is
a type of yeastleavened bread. Muffins may also
classify as cakes with their same sweet interior and
fluffy yeast exterior.
Brownie – a flat, baked dessert square that was
developed in the United States at the end of the 19th
century and popularized in both the U.S. and Canada
during the first half of the 20th century.

Cake – a form of sweet dessert that is typically


baked. In its oldest forms, cakes were modifications
of breads but now cover a wide range of preparations
that can be simple or elaborate.

Cookie – a small, flat, sweet, baked good, usually


containing flour, eggs, sugar, and either butter,
cooking oil or another oil or fat.

Cracker – typically made from flour, flavorings or


seasonings such as salt, herbs, seeds, and cheese
may be added to the dough or sprinkled on top before
baking.

Pastry – a dough of flour and water and shortening


that may be savory or sweetened. Sweetened pastries
are often described as bakers' confectionery.

Pie – a baked dish which is usually made of a pastry


dough casing that covers or completely contains a
filling of various sweet or savoury ingredients.

4
Tart – a baked dish consisting of a filling over a
pastry base with an open top not covered with pastry.

Torte - a form of sweet dessert that is typically


baked. Tortes differ from cakes in that cakes are
modifications of bread but tortes, originating in
Central Europe, are generally made with ground nuts
in place of the flour.
Viennoiserie – baked goods made from a yeast-
leavened dough in a manner similar to bread, or from
puff pastry, but with added ingredients (particularly
eggs, butter, milk, cream and sugar) giving them a
richer, sweeter character, approaching that of pastry .

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