TECHNOLOGY AND LIVELIHOOD EDUCATION

BREAD AND PASTRY PRODUCTION

LEARNING MODULE

Introduction

The emergence of Covid-19 pandemic brought about abrupt and major changes in all sectors of
the society. Many people lost their jobs because businesses are not able to sustain great losses.
However, the health crisis also made us realize that knowledge and skills in producing goods and
services are indispensable tools for survival. The demand for food production and delivery has greatly
increased now more than ever.

I invite you to change our perspectives and let us take a look at this unfortunate event as an
opportunity to make an honest living. But first, let us assess ourselves and ask the following questions:
Do I have the skills and resources to produce something I can sell? Do I have the necessary knowledge
and skills to meet the growing demands of the community? Whether your answer is ‘yes’ or ‘no,’ dear
Marians, this course is for you!

Technology and Livelihood Education (or TLE) is one of the learning areas of the Secondary
Education used in Philippine secondary schools under the K to 12 Basic Education Curriculum. As a
subject in Junior High School, it offers four major components, namely: (1) Home Economics, (2) Agri –
Fishery Arts, (3) Industrial Arts, and (4) Information and Communication Technology.

This module focuses on Home Economics, particularly on its mini course Bread and Pastry
Production. In this course, YOU, Marians, will be exposed in the world of bread-making and baking
industry. You are expected to develop skills in mensuration and calculation, use of baking tools and
equipment, maintenance of tools and equipment, and to practice occupational health and safety.

Dear Parents,
Greetings of Peace and Unity!
Thank you for entrusting your child with us. My name is sir Joven
Tacloban and I am pleased to introduce myself as your child’s teacher
in TLE 10.
Your child enrolled in our Modular Modality and this Learning Module
is our main platform for Teaching – Learning process. Please help us in
ensuring that your child is doing his/her tasks on schedule. Extend a
helping hand in tasks that need adult supervision especially in
‘laboratory activities.’
I am hopeful that with your support and cooperation, we will be able
to achieve our common vision to develop your child to be a God –
centered, academically excellent, and socially responsible person.
Yours Truly,
Sir Joven

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 Dear Students,

Greetings of Peace and Love!

My name is Sir Joven and I will be your teacher for this subject. I
specifically designed this learning module with YOU in mind. It is
enriched with information and activities that would help you gain the
knowledge and skills that you are expected to demonstrate after
going through this learning material. Use your time wisely and
productively.

Explore and enjoy the learning experience the Marian way as you
journey towards being a Master Baker and an Entrepreneur.

Yours truly,
Sir Joven

To get the most out of this learning material, do the following steps:

1. Read the Learning Objectives and Performance Standards. This would tell you what
you should know and be able to accomplish at the end of this module.
2. Answer the self-assessment at the beginning of each topic. This would tell what you
already know about the lesson. If you get 100% of the answers correctly, you may skip
the lesson and proceed to the next topic. If you failed to get 100% of the items correctly,
go through with the lesson and review especially those items where you made a
mistake.
3. Do the provided Learning Activities. They begin with one or more Information Sheets
that you need to study. An Information Sheet contains important notes or basic
information that you need to know.
4. After reading the Information Sheet, test yourself on how much you learned by
answering the Self-check that can be found on a separate worksheet provided with this
module. Refer to the Answer Key for correction. Do not hesitate to go back to the
Information Sheet when you do not get all test items correctly. This will ensure your
mastery of basic information.
5. Demonstrate what you learned by doing what the Activity provided for further
enrichment.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 6. You must be able to apply what you have learned in another activity, especially in real
life situations.
7. Accomplish the Scoring Rubrics for you to know how well you performed.
8. Definition of Terms and references are also provided to help you with new words you
might encounter and for further studies.

If you have any questions or clarifications, do not hesitate to ask your teacher for
assistance. Refer to your class schedule for student – teacher conference.

What I Need
to Know?

At the end of this module, the students are expected to:

1. Exhibit knowledge in identifying baking tools and equipment.

2. Demonstrate skills and understanding of the functions and uses of baking tools and
equipment.
3. Execute proper unit conversion, mensuration and calculation.
4. Develop proper work habits and show proper storage and maintenance of tools and
equipment.
5. Demonstrate understanding of the concepts of process and delivery in bread and pastry
production.
6. Become creative, innovative and honest individual.

LESSON 1
FUNDAMENTALS OF BAKING

We can identify different We can identify different

baking tools and baking ingredients and
equipment and classify their uses.
them according to their
functions and uses.

We can perform proper use We can identify and define

of tools and equipment. baking terms and
techniques.

Excellent!
Now that you made a claim that you will be able to achieve the
learning competencies for this course, you’re all set and ready.
Proceed to the next page and answer the pre-test to see what
you already know about the topic.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 Let us assess you prior knowledge about baking tools and equipment. Take time to answer the
Pre-Test below.

Let me show you WHAT I KNOW.

Direction: Match the descriptors in column A with the tools and equipment in column B. Write your
answers in the space provided on your separate *Worksheet. Write the letters only.

A B

1. Used to keep track of the temperature a. Cookie sheet

inside the oven. b. Dietetic scale
2. Used in baking fruit cake. c. Graduated measuring
3. Used to shape dough and flatten pie cup
crust d. Jelly roll pan
4. Used to turn batters in baking pan. e. Loaf pan
5. Used to measure liquid ingredients. f. Measuring cup
6. Used for measuring ingredients by g. Oven thermometer
weight. h. Pastry blender
7. Used to cut in solid fat into flour to i. Rolling pin
achieve the flaky texture of pies and j. Scraper
pasties. k. sifter
8. Used for baking cake rolls.
9. Used to cut-in solid fat into flour to
achieve flaky textures of pies and
pastries.
10. Used for measuring dry ingredients.

Did you get all the answers right? If so,

congratulations!
Otherwise, don’t be upset about it. It just
means that this lesson is about right for you.
Proceed to the next activity to learn more
about baking tools and equipment.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

Take a few moments in silence and reflect on the following bible verses. Share your personal reflection
on the spaces provided on your worksheet.

“Give, and it will be given to “And God is able to make all

you. Good measure, pressed grace abound to you, so that
down, shaken together, in all things at all times,
running over, will be put into having all that you need, you
your lap. For with the will abound in every good
measure you use it will be work.”
measured back to you.”
~ 2 Corinthians 9:8
~ Luke 6:38

Have you heard [or read] the story of a baker and a farmer? Let me share with you their
story and let’s discover something new that would change the way we look at things.

The Baker and the Farmer

A baker in a little country town bought the butter he used from a nearby farmer. One day he
suspected that the bricks of butter were not full pounds, and for several days he weighed them.

He was right. They were short weight, and he had the farmer arrested.

At the trial the judge said to the farmer, "I presume you have scales?"

"No, your honor." Said the farmer.

"Then how do you manage to weigh the butter you sell?" inquired the judge.

The farmer replied, "That's easily explained, your honor. I have balances and for a weight I use a
one-pound loaf I buy from the baker."

What do you think is the moral lesson of the story? The baker accused the farmer of short-
changing him, only to find out later that the baker himself has been short-changing the farmer with
underweight loaf of bread. In life, you get what you give. Don’t try and cheat others.

One day, you will become bakers and entrepreneurs yourselves. Be honest in dealing with your
would – be customers. Don’t try to cheat your way to accumulate wealth. “For with the measure you
use it will be measured back to you.”

How do we make sure that we do accurate measurement and produce good quality products for
our customers? Study the following information sheets to find out.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 Read the information sheets very well and find out what you can remember by
answering the Self-Check Tests that follow.

Information Sheet #1 BAKING TOOLS AND EQUIPMENT

The following information discusses the different tools and equipment used in bread and pastry
production. On the left column are pictures of actual items while on the next column are their
descriptions and definitions. Examine each item carefully and take your time to understand their
functions and uses in baking.

MEASURING TOOLS
PICTURE DESCRIPTION
MEASURING CUPS
Set of individual cups used to measure dry ingredients. They are usually
in a set of ¼, 1/3, ½, or 1 cup.

GRADUATED OR LIQUID MEASURING CUP

A set of individual cups with graduations or numbers that are easy to
read. They are used to measure liquid ingredients.

MEASURING SPOONS
A set of individual spoons which ranges from 1/8 tsp, ¼ tsp, ½ tsp, 1 tsp,
½ Tbsp, and 1 Tbsp. they are used to measure small amounts of
ingredients.

` DIETETIC SCALE
A small spring-operated scale with graduations and numbers that are
easy to read. It is used to measure ingredients more accurately by
weight in grams.

OVEN THERMOMETER
A long thin or round glass tube with graduations used to keep track of
the temperature inside the oven.

DOUGH THERMOMETER
A digital thermometer used to monitor the temperature inside the
dough while being cooked.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

TOOLS FOR MIXING
PICTURE DESCRIPTION
MIXING BOWLS
Come in graduated sizes and has sloping sides used for mixing
ingredients.

SET OF MIXING SPOONS

Mixing spoons are used for mixing batters. Spoons made of wood with
long handles and shallow scope are ideal for baking.

SET OF SPATULAS
Come in different sizes; small spatula is used to remove muffins and
molded cookies from pans which is 5 to 6 inches; large spatula for icing
or frosting cakes; flexible blade is used for various purposes.

SIFTER OR SIEVE
A stainless-steel mesh or screen through which food is passed. It is used
to remove lumps and to incorporate air into the flour.

ROLLING PIN
This tool is used to shape dough and flatten pie crust.

SCRAPER
A scraper is made of rubber or pliable plastic with a thin handle used to
scrape down the sides of bowls and to turn batters in baking pans.

ELECTRIC HAND MIXER

It is used to cream butter and sugar, and mix cake batters and many
other ingredients.

PASTRY BLENDER
It is used to cut in solid fat into flour to achieve the flaky texture of pies
and pasties.

MIXING MACHINE
The mixing machine has a bowl and various other attachments such as
wire whip, dough arm, and paddle.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

TOOLS FOR MIXING Cont...
WIRE WHISK
Used to beat or whip egg whites or cream.

ROTARY EGG BEATER

Used to beat eggs or whipping cream by means of rotating hand
mechanism.

MORTAR AND PESTLE

Used to pound or ground ingredients.

BAKING WARES/PANS
PICTURE DESCRIPTION
SQUARE PANS
Used for baking butter type cakes. They usually measure 8”x8” or
larger.

` RECTANGULAR PAN
They usually have sides that are tilted and are not perpendicular to its
base.

MUFFIN PAN
A one-piece metal sheet consisting of several molders of uniform size.
This gives the muffin its round and cup-like shape.

TUBE PAN
A hollow and deep pan which has a hole in the middle and used for
baking chiffon type cakes.

COOKIE SHEET
Cookie sheets are flat rectangular pans with very low edges used for
baking cookies.

JELLY ROLL PAN

Looks like cookie sheets but with sides that are about 1 inch higher. It
is used in baking cake rolls.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

BAKING WARES/PANS Cont...
LOAF PAN
Narrow and deep pans which may or may not have a cover. Used in
baking white pan bread and fruit cakes.

ROUND PAN
Round pans are used for baking layer cakes. A straight-sided layer pan
is recommended.

BUNDT PAN
A round pan with scalloped sides used for baking elegant and special
cakes

OVENS AND TYPES

PICTURE DESCRIPTION
GAS OVEN
A compartment warmed by a heat source and used for baking, roasting,
or drying. Gas ovens use gas as power source. They are cheaper to run
than their electric counterparts because they heat the oven to
temperature more quickly.

ELECTRIC OVEN
Electric ovens use electrical energy as their power source. They are
cheaper to buy than their gas oven counterparts but are more expensive
to run.

CONDUCTION OR CONVENTIONAL OVEN

A conduction oven is the more common type of electric oven and is
sometimes called a "conventional" or "fan" oven. A conduction oven
heats from the bottom up.

CONVECTION OVEN
A convection oven is another type of electric oven that has a fan in the
back used to circulate air and is designed to make the temperature
within the oven more even.

TOASTER OVEN
A toaster oven is almost like a portable grill. An oven toaster is not an
alternative to a full oven but it is ideal for making toast and can also be
used for pizzas and other such items.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 OVENS AND TYPES Cont...
ROASTER OVEN
A roaster oven is designed to roast, steam or slow cook. While not an
alternative to an oven, a roaster can be a valuable addition in the
kitchen.

DUTCH OVEN
It is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid.
Dutch ovens have been used as cooking vessels for hundreds of years.
They are called “casserole dishes” in English speaking countries other
than the USA, and cocottes in French.

OTHER BAKING NEEDS

PICTURE DESCRIPTION
UTILITY TRAY
Used to hold food and other ingredients together.

PASTRY WHEEL
A cutting tool which has a circular blade used for cutting dough when
making pastries.

KITCHEN TIMER
A mechanical or digital timer used for timing the cooking of baked
goods, the rising of dough for yeast bread or the doneness of cakes and
pastries.

PASTRY BAGS AND TIPS

A funnel shaped container for icing or whipped cream used for
decorating cakes.

BAKING/MUFFIN CUPS
Used to line muffin and cupcake tins when making cupcakes, muffins
or fairy cakes.

Have you identified each tool and equipment carefully? Which of these tools and equipment are
found in your kitchen? Can you spot some kitchen tools you have in your house that are not listed
above?
Why is it important to identify these tools and equipment? What are the benefits of knowing
how to use them in baking?

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 Below is a recipe for Coconut Macaroons. List down all the tools that you need in order to
prepare and finish the activity.

Coconut Macaroons
INGREDIENTS:

Dry:
1 ½ cup all-purpose flour
2 ½ cups desiccated coconut
½ cup sugar
3 tsp baking powder
½ tsp salt

Wet/Semi-liquid:
1 ½ cup condensed milk
½ cup butter, softened
1 tsp dayap (lemon) rind extract
3 eggs

PROCEDURES:

Part 1:
• Pre-heat oven to 350˚ F
• Prepare all ingredients and equipment.
• Sift and measure the flour. Set aside in a separate bowl.
• Measure 3 tsp of baking powder carefully and add to the flour.
• Add ½ tsp salt.
• Combine 2 ½ cups desiccated coconut to the flour mixture. Mix and set aside.

Part 2:
• In a bigger bowl, cream butter and sugar.
• Add eggs one at a time, beating well after each addition.
• Add the condensed milk and dayap rind extract. Mix well.
• Gradually add and mix the dry ingredients until well dissolved.

Part 3:
• Line the muffin pan with paper cups.
• Using a pastry bag, pour an ample amount of batter into the paper cups. Do not fill
the cups as the batter will rise during baking.
• In the absence of a pastry bag, pour the batter into the cups carefully using a spoon
(or two spoons as demonstrated).
• Bake at 350˚ F for 15 to 20 minutes or until golden brown.
• Serve and enjoy!

Please refer to your Worksheet to answer

the activity for this topic.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 Information Sheet #2 BAKING INGREDIENTS

The following items are list of common ingredients used in baking. On the left column
are sample pictures of items while on the next column are their descriptions and definitions.
Take your time to examine each item and be familiar with their functions and uses in baking.

PICTURE DESCRIPTION
BAKING POWDER
Baking powder is a chemical leavening agent that yield carbon dioxide
during mixing and subsequent heating. It is made from a mixture of
baking soda and an acid source.
Leavening agents are responsible for increasing the volume of the
baking product and giving it a light and porous character.
BAKING SODA
Baking soda is a chemical leavening agent that yield carbon dioxide
during mixing and subsequent heating. Baking soda is a pure
compound.

BUTTER
The product of ripened cream that is churned until the butter fat
separates from the buttermilk.
It contains of at least 80% fat with or without salt or coloring matter.

BUTTER COMPOUND
A butter substitute made by mixing at least 40 percent milk fat and
edible vegetable oil, such as corn, coconut or soybean.

BUTTER FAT
The product that remains after the fat has been removed from milk or
cream in the process of churning.
It contains not less than 8.5 percent milk solids.

CARAMEL
The brown, sticky substance that remains after sugar has been heated
to about 200˚C.
It has a distinct flavor but is less sweet than the original sugar.

CEREALS
Grains that are widely used as staple food. They include rice, wheat,
and corn.

COCOA
The product that remains after chocolate is processed to remove
some cocoa butter.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 PICTURE DESCRIPTION
CREAM
A milk product that is separated from whole milk by centrifugal force.
It may be in the form of light cream (coffee cream with 18 percent
fat), medium cream (whipping cream with 30-36 percent fat), heavy
cream (with 36-40 percent fat), and sour cream (light cream with at
least 1 percent lactic acid).
EGG
A hard-shelled oval object laid by hens and other birds.
Eggs give additional nutrients to baked products and contribute to
freshness, color, flavor, and act as emulsifying agent, binding agent,
and leavening agent.

FLOUR
A powdery product that is formed when cereal grains, root crops, and
other starchy tubers are milled.

STARCH
A carbohydrate stored in plants and obtained chiefly from cereals and
potatoes.
It is an important component of the human diet.
It is a white, powdery, tasteless, odorless food product.

SOUR MILK
A milk product stored naturally by the action of lactic acid bacteria and
prepared by adding lemon juice to milk.

SUGAR
A sweet-tasting substance, usually in the form of tiny hard white or
brown grains.

This carbohydrate is a sweet, crystalline, water-soluble organic

compound and comes in different forms.

Have you identified each baking ingredient carefully? Which of these ingredients are found in
your kitchen? Can you spot some ingredients you have in your house that are not listed above?

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 Examine the Bible Cake Recipe below. This activity aims to help you be
more familiar with baking ingredients. Secondly, this will make you pick up your
bible that you haven’t read for ages. This recipe uses bible verses in place of
actual ingredients.
Read the bible verses to unlock the baking ingredients they contain and
convert them into actual ingredients in order to get the complete version of this
cake recipe.
Write your answers on your worksheet.

THE BIBLE CAKE RECIPE

INGREDIENTS:
¾ cup Genesis 18:8
1 ½ cup Jeremiah 6:20
5 Isaiah 10:14 (separated)
3 cups sifted Leviticus 24:5
3 teaspoons 2 Kings 2:20
3 teaspoons Amos 4:5
1 teaspoon Exodus 30:23
¼ tsp each 2 Chronicles 9:9
½ cup Judges 4:19
¾ cup chopped Genesis 43:11
¾ cup 2 Samuel 16:1
¾ cup finely cut Jeremiah 24:5
Whole Genesis 43:11

PROCEDURES:

Cream Genesis 18:8 with Jeremiah 6:20. Beat in yolks of Isaiah 10:14, one at a time. Sift together
Leviticus 24:5, 2 Kings 2:20, Amos 4:5, Exodus 30:23, and 2 Chronicles 9:9.
Blend into creamed mixture alternately with Judges 4:19. Beat whites of Isaiah 10:14 till stiff;
fold in. Fold in chopped Genesis 43:11; Jeremiah 24:5; and Samuel 16:1. Turn into 10-inch tube pan that
has been greased with Leviticus 24:5
Bake at 325°F until it is golden brown or Gabriel blows his trumpet, whichever happens first.
Bake for an hour and ten minutes. Remove from oven. After 15 minutes, remove it from the pan. Cool
completely. Drizzle over it some burnt Jeremiah syrup.

Have you got all the items correctly?

CONGRATULATIONS!
Take your time to rest and relax and do the next
activity when you’re ready.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 Information Sheet #3 MIXING TERMS AND TECHNIQUES

The following information contains common mixing terms and techniques used in
bread and pastry production. As a future baker, learning how to execute these techniques is
very essential for the success of baking activity. Take your time to examine each technique
and practice how each technique is performed. Sample pictures are available on the left
column to guide you; on the right column are descriptions and definitions of each technique.

PICTURE DESCRIPTION
BATTER
A fluid mixture of flour, egg, and milk or butter, thin enough to beat
with a spoon and classified as pour or drop batter.

BEAT
To make a mixture smooth or to introduce air by using a brisk, regular
motion that lifts the mixture over and over.

BLEND
To mix two or more ingredients until they are well combined.

BAKE
To cook by indirect heat, usually in an oven.

COAT
To cover with a thin layer of flour, sugar, nuts, butter, etc.

CREAM
To beat to a smooth consistency as in creaming of butter and sugar to
incorporate air and to make the mixture light and fluffy.

CRIMP
To pinch together the edge of the piecrust with the fingers or fork
tines.

Also called flute.

CUT AND FOLD
To combine ingredients by using two motions, cutting vertically
through the mixture and turning over by sliding the rubber scraper
across the bottom of the mixing bowl with each turn.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

PICTURE DESCRIPTION
DOUGH
A flour-liquid mixture stiff enough to be kneaded or cut into shapes.

DREDGE
To sprinkle or to coat with flour or other finely ground ingredients.

EXTENSIBILITY
The degree to which the dough can be extended without breaking.

FERMENTATION
The process by which yeast converts sugar into alcohol and carbon
dioxide.

FLOUR MIXTURES
A blend of flour, liquid, and other ingredients resulting in either batter
or dough.

GLAZE
To coat with a thin syrup, clear jelly, caramel, or glucose to give a shiny
surface to the product.

GLUTEN
An elastic rubbery substance formed after kneading flour with liquid.
It gives adhesiveness and strength to the dough.

GREASE
To rub a thin film of fat or oil over the surface of a baking pan or
griddle before using it.
This is to prevent the dough from sticking to the pan.

KNEAD
To mix with a pressing motion accompanied by folding and stretching.

LEAVENING
The process of producing gas in dough or batter.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 PICTURE DESCRIPTION
MOLD
To form into the desired consistency or shape.

PROOFING
It is the period after kneading in which molded dough is left at a
favorable temperature for a certain time to give the desired volume
in yeast bread.

PUNCH
To hit the dough with a fist to expel air and reduce air sacs and to
supply fresh air to the yeast for better fermentation.

ROLL – OUT
To flatten the dough into a sheet to prepare it for shaping into various
forms.

SHAPE
To form into desired patterns with or without the aid of a tool such as
a cutter.

SPONGE – AND – DOUGH PROCESS

A process where fermented sponge is combined with the remaining
ingredients.

STALING
The drying up of baked goods.
Freshness is lost and starch molecules change.

STRAIGHT – DOUGH PROCESS

A process whereby dough is obtained by mixing ingredients all at the
same time.

WHIP
To incorporate air into a mixture by beating with a brisk, even, rotary
motion.

Have you identified each baking terms carefully? Which of these terms are already familiar with
you? Can you name more baking terms that are not listed above?

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 BAKING TERMS WORD HUNT

Can you find the hidden baking terms in the puzzle? Give it
a try. Find the hidden terms on your worksheet and highlight
the words once you find them. Good luck and happy
hunting!

*Refer to your worksheet for this activity

Information Sheet #4 BAKED PRODUCTS

The following are list of common products in baking such as bread, cakes, and pastries. take your
time to examine and be familiar with each item on the left column are sample pictures of the baked
products while on the next column are their descriptions and definitions.

PICTURE DESCRIPTION
BREAD.
A staple food made from flour, water, salt, leavening, and other
ingredients.

There are yeast breads where yeast is the biological leavening and
quick breads where chemical agents are used as leavening.
BUN.
A round roll that can be a variety of any of the sweet or plain small
yeast bread.

BUTTER CAKE.
A cake leavened by air incorporated in the fat – sugar mixture and in
the beaten eggs.
Sometimes referred to as yellow cake.

CAKE.
Baked batter with a variety of ingredients.

This could be either shortened (has fat, like butter cake) or

unshortened (no fat, like sponge cake).

COFFEE CAKE.
This gets its name from the fact that it is often served with coffee as a
breakfast roll.

It is actually a sweetened and flavored yeast bread shaped into a roll

that contains filling or topping such as raisins or glazed fruits.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

PICTURE DESCRIPTION
COOKIES.
Small sweet cakes chiefly used as snacks.

CREAM PUFF.
A round pastry shell leavened chiefly by steam and filled with cream
or soft custard.

CUPCAKE
A small cake baked in a cup – like mold.

CUSTARD.
A cooked or baked mixture of sugar, milk, and eggs.

ICING.
Also called frosting.

It is cooked or uncooked sugar mix used to cover and decorate cakes.

MERINGUE.
Egg – white foam with sugar, either soft – baked for a few minutes, or
hard – baked and dried in a slow oven.

MUFFIN.
A light quick bread that looks like a cupcake but is of courser texture,
slightly heavier, has pebbly crust, is less sweet and made from drop
batter.

PASTRY.
A sweet baked goodie with a crust made of rich dough.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 PICTURE DESCRIPTION
PIE.
A dish baked with a crust with various fillings.

It may be open – faced or topped with a full crust.

PIZZA.
A pie, Italian in origin, with a spread of tomato sauce and with
toppings such as cheese, sausages, peppers, mushrooms, anchovies,
and the like.

Have you identified each baked product carefully? Which of these products have you tasted
before? Have you tried making one of them? Can you name more baked goods that are not listed
above?

Can you describe the properties of each baked

product? Let’s see how familiar are you with the
common baked goods by answering the following
questions.
*Answer this on your Activity Worksheet.

1. What are the similarities and differences between a muffin and a cupcake?

2. What are the similarities and differences between an icing or frosting and a meringue?

3. What are the similarities and differences between yeast breads and quick breads?

4. What are the similarities and differences between a pizza and a pie?

BAKED PRODUCT SIMILARITIES DIFFERENCES

Muffin & Cupcake

Icing & Meringue

Yeast bread & Quick bread

Pizza & Pie

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 I can show what I learned by answering
this Self – Check questions.

SELF – CHECK #1

Directions: Classify the following baking tools and equipment based on their usage. Write the letter of
your answer on your Activity Worksheet.

A) Baking Equipment D) Cutting tool

B) Preparation E) Measuring tool
C) Mixing tool F) Baking Pans

1. Flour sifter 6. Set of measuring spoon 11. Dietetic scale

2. Bread toaster 7. Electric mixer 12. Macaroon molder
3. Wooden spoon 8. Spatula 13. Bundt pan
4. Muffin pan 9. Pastry blender 14. Pastry brush
5. Grater 10. Rolling pin 15. Wire whisk

SELF – CHECK #2

Directions: Read the items carefully and choose the letter of the best answer from the choices below
each item. Write your answers on your Activity Worksheet.

1. It is a staple food made from flour, water, salt, leavening and other ingredients.
a. bread b. cake c. cookie d. pastry
2. It means to cook by dry heat on a hot surface without direct exposure to a flame.
a. bake b. barbeque c. baste d. broil
3. It means to scatter small bits or amounts of butter or other ingredients over the surface of
foods.
a. dot b. dredge c. flake d. garnish
4. It is a light quick bread that looks like a cupcake but is of courser texture, slightly heavier, has a
pebbly crust, less sweet and made from drop batter.
a. bun b. cream puff c. meringue d. muffin
5. It is a sweet baked goodie with a crust made of rich dough.
a. cookie b. pastry c. pie d. pizza
6. It is a powdery product that is formed when cereal grains, root crops, and other starchy tubers
are milled.
a. cereal b. cocoa c. flour d. starch
7. It is a product of ripened cream that is churned until the butter fat separates from the
buttermilk.
a. butter b. butterfat c. butter compound d. margarine
8. It means to mix with a pressing motion accompanied by folding and stretching.
a. fold b. knead c. press d. stretch
9. It is the process by which yeast converts sugar into alcohol and carbon dioxide.
a. conversion b. distillation c. evaporation d. fermentation

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 10. It refers to the fats and oils in baking.
a. binding agents b. emulsifiers c. leavening d. shortening
11. It is a hard-shelled oval object laid by hens and other birds.
a. egg b. ball c. chick d. chicken
12. It refers to sugar cubes prepared by pressing wet sugar crystals into loaf form and then cutting
it into cubes.
a. caramel b. lump sugar c. panutsa d. wet sugar
13. It is locally known as second-class sugar.
a. brown sugar b. raw brown c. panutsa d. washed sugar
14. It is the whitest and finest type of flour and has a distinct velvety feel.
a. all-purpose flour b. bread flour c. cake flour d. corn starch
15. It is a one-piece metal sheet consisting of several molders in uniform size that gives baked
product a round and cup-like shape.
a. loaf pan b. muffin pan c. round pan d. tube pan

Have you got all the items correctly?

CONGRATULATIONS!
You’re a few steps away from finishing this module.
Take your time to rest and relax and do the next
activity when you’re ready.

How Do You Apply What You Have Learned?

ACTIVITY #1 LIGHTING AND PREHEATING THE OVEN

WORK SAFELY!
Ask for your parent / guardian’s
assistance in doing this activity.

MATERIALS, TOOLS &

EQUIPMENT NEEDED : Match / Igniter, Oven, Oven Thermometer, Timer

PROCEDURES:
1. Check everything before beginning. Make sure all tools and materials are well accounted for.
2. Turn the knob or the valve of the LPG regulator into open position (counter clockwise).

MARIAN Flexible Learning Experience / “That All May Be ONE.”

 3. Hold the lighted match or igniter safely near the burner tube of the oven.
4. At the same time, push and turn the oven knob in a counter clockwise direction towards the
desired oven temperature setting.

5. Most of the time, it takes 10 to 15 minutes before the oven heats up to the desired temperature.
It is best to preheat the oven while preparing for the products to be baked.

Tips and Safety Reminders:

• Should the initial lighting fail to ignite, turn the oven knob into “off” position and allow
the accumulated gas to disperse before re-ignition.
• The use of igniter is recommended for safety and convenience.
• Always open and close the oven door gently. Slamming of the oven door may extinguish
the flame and may affect the raising of the cake being baked. Keeping the door closed
while baking is highly recommended.
• Remember that not all ovens are the same. Some more sophisticated ovens are
electrically operated and do not require a separate match or igniter to operate. Be sure
to read the manual or ask for assistance of a qualified person if you are not familiar with
oven operation.
• You may watch a video on how to preheat the oven on this link:
https://www.youtube.com/watch?v=-Ly8jPEA1io

How Well Did You Perform?

Find out how well did you fare by accomplishing the Scoring Rubric below.
Answer honestly and sincerely. Your learning is in your hands.

MARIAN Flexible Learning Experience / “That All May Be ONE.”

How will you evaluate yourself in terms of knowledge, understanding, and skills you gained from the
lesson?

*Tick the appropriate button on your Activity Worksheet.

CONGRATULATIONS!
You did a good job on your first task. Take a well-deserved rest and be
ready for your next lesson.

GENERALIZATION/SUMMARY: (Must be filled out by the students on their

Activity Worksheet)
(How can one create the best baked product?)
_________________________________________________________________________
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MARIAN Flexible Learning Experience / “That All May Be ONE.”

K to 12 Basic Education Curriculum TLE Learning Module: Bread and Pastry Production.
How to Light Your Gas Stove and Oven
https://www.youtube.com/watch?v=-Ly8jPEA1io
Coconut Macaroon Recipe
https://www.kawalingpinoy.com/filipino-coconut-macaroons/
Introduction to Technology and Livelihood Education
https://en.wikipedia.org/wiki/Technology_and_Livelihood_Education
Bible Cake Recipe
https://www.biblemoneymatters.com/devotional-he-gives-us-the-tools/
Word Search Puzzle
https://thewordsearch.com/puzzle/42757/baking/downloadable/

MARIAN Flexible Learning Experience / “That All May Be ONE.”

MARIAN Flexible Learning Experience / “That All May Be ONE.”