TIME STAMP

Q3/W4 Grammar:
✓ Date/Time: 02.12.22
Layout:
SHS ✓ Date/Time: 2/13/22
Subject Coor:
✓ Date/Time: 2/13/22

G12 BREAD AND PASTRY

PRODUCTION

Quarter 3
Learning Activity Sheet 4
YEAST BREAD
Negros Occidental High School

Government Property
NOT FOR SALE
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Bread and Pastry Production GRADE 12
Learning Activity Sheet No. 4
First Edition, 2021

Published in the Philippines

By the Department of Education
Division of Negros Occidental
Negros Occidental High School

Republic Act 8293, section 176 states that: No copyright shall subsist in
any work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
the exploitation of such work for a profit. Such agency or office may, among
other things, impose as a condition the payment of royalties.

This Learning Activity Sheet is developed by Negros Occidental High

School, Division of Negros Occidental.

ALL RIGHTS RESERVED. No part of this learning resource may be

reproduced or transmitted in any form or by any means electronic or mechanical
without written permission from Negros Occidental High School, Division of
Negros Occidental.
Development and Enhancement Team of Automotive Servicing Activity Sheet
Negros Occidental High School
Senior High School

Writer/Developer/Enhancer: Mary Grace H. Mamaril

Cover Page Designer: Deyru J. Morancil

Quality Assurance Team: Deyru J. Morancil

Jinky R. Cervanez
Joanne Marie C. Tan
Mary Grace H. Mamaril
Eunice A. Malala

School Management Team: Donna Bella O. Aposaga

Asst. Principal II for Academics – SHS

Josette S. Terrora
Principal IV

*adopted from the Learning Activity Sheets of the Division of Negros Occidental

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 WEEKLY HOME LEARNING PLAN
Quarter: 3 Week: 4 LAS: 4
Subject: G12 Bread and Section: Benevolence, LTE Time: Thursday
Pastry Production Docility, Politeness 8:00 am-12:00pm
Mode of
Summative Assessment
Formative Delivery
Date and Mode of
MELC/CG Learning
Time Delivery
task Date of
Learning Task
Submission

February 1.4 Bake bakery Learning MDL Print Performance March 7, 2022 MDL Print:
21, 2022 products Activity Task Printed
Printed LAS
according to Sheet (LAS) Activity
P 12-14
techniques Work
Activity 1
sheets
and and 2
appropriate Pp10
conditions
TLE_HEBP9-
12PB-Ia-f-1 Reflection
P 11

(Activity
Notebook)

February 1.4 Bake bakery Learning MDL Digital Performance March 7, 2022 MDL
28, 2022 products Activity Task Digital:
Messenger
according to Sheet (LAS)
P 15-16 Messenger
techniques Group Chat
Activity 1
and Group Chat
and 2 FB group
appropriate FB Group
Pp10
conditions
TLE_HEBP9-
12PB-Ia-f-1 Reflection
P 11

(Activity
Notebook)

3|Q3W4BPP
 LEARNING ACTIVITY SHEET (LAS) NO. 4 IN BREAD AND PASTRY
PRODUCTION

TOPIC: YEAST BREAD

I. Learning Competency with Code

Week 4: Most Essential Learning Competencies

LO1. Prepare bakery products
1.4 Bake bakery products according to techniques and appropriate
conditions TLE_HEBP9-12PB-Ia-f-1

II. Background Information for Learners

YEAST BREAD
Lesson 1

BREAD
• Comes in several varieties such as soft loaves or crusty loaves, holiday
breads, waffles, griddle cakes, popovers, muffins, doughnuts and other
forms. Yeast breads are leavened with yeast.

1. Lean Yeast Bread

• Low in fat and sugar (Hard-crusted breads, pizza dough, French
bread)
• Have crisp crusts and long, thin shaped breads (baguette, ciabatta,
Italian bread
• Whole wheat bread and dinner rolls

2. Rich Yeast Bread

• Sweet, rich yeast –leavened dough contains a high percentage of
sugar and enriched with shortening and eggs

3. Rolled –in Yeast Dough Products

• are those in which fat is incorporated into the dough in many layers
using a rolling and folding procedure
• non-sweet rolled-in dough (Croissant)
• sweet rolled-in dough (Danish pastry)

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 BREAD BAKING PROCESS

WEIGHING/SCALING

MIXING

FERMENTATION
punching
scaling
CONVENTIONAL MAKE - UP rounding
benching
panning
PROOFING

BAKING

COOLING

STORING

Steps in Bread making operation

1. Scaling ingredients
• Ingredients must be weighed accurately. Water, milk, and eggs
may be measured by volume.
• Measure ingredients by weight using weighing scale, start by
placing your mixing
bowl on top of your
scale and hitting the
"tare" or "zero" button.
• This will account for the
weight of the bowl and
set your scale's counter
back to zero. You can
also use measuring cup
and spoon.

https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/a92194/favorite-baking-tools-kitchen-scale/

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 2. Mixing (straight, sponge, no knead) Mixing yeast dough has three
main purposes:
• To combine all ingredients into a uniform, smooth dough.
• To distribute the yeast evenly throughout the dough.
• To develop the gluten

Kneading dough develops gluten to give the dough shape and

structure.
Gluten is a protein in flour.

You only want to stir/mix quick breads a little to form a small

amount of gluten
You want to stir/mix (knead) yeast breads a lot to form a large
amount of gluten.
• You may knead bread by hand or with your dough hook on
the electric mixer.
• Kneading dough by hand:
• Fold
• Push
• Turn
• Repeat

https://www.americastestkitchen.com/articles/374-Bread-Baking-101-How-to-Knead-Dough

Window Test
• if you can stretch the dough without breaking it, that indicates the gluten
is well-developed and your dough is
ready to rise.
• The windowpane test is another
means to check if you kneaded the
dough properly. Just take a small part
(usually the size of a golf ball) and
stretch it, resembling a windowpane.
As it stretches along, it must not get https://www.pagkaingpinoytv.com/corned-beef-
pandesal/
torn easily. That is how to tell if it is
finally ready to let rise.
3. Fermentation -is the process by which yeast acts on the sugars and
starches in the dough to produce carbon dioxide gas (CO2) and
alcohol. Gluten becomes smoother and
more elastic during fermentation, so it
stretches farther and holds more gas.
https://www.recipetips.com/kitchen-tips/t--1119/rising-and-punching.asp

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 4. Punching - is not hitting the dough with your fist. It is a method of
deflating the dough that expels carbon
dioxide redistributes the yeast for
further growth
• relaxes the gluten
• equalizes the temperature
throughout the dough

https://www.recipetips.com/kitchen-tips/t--1119/rising-and-punching.asp

5. Scaling - Using a baker’s scale, divide the dough into pieces of the same
weight, according to the product being
made.

https://pastrymaestra.com/doughs-and-batters/how-to-become-the-boss-of-yeast-dough/

6. Rounding - After scaling, the pieces of

dough are shaped into smooth, round
balls. This procedure forms a kind of
skin by stretching the gluten on the
outside of the dough into a smooth
layer. Rounding simplifies the later
shaping of the dough and also helps
retain gases produced by the yeast.
https://pastrymaestra.com/doughs-and-batters/how-to-become-the-boss-of-yeast-dough/

7. Benching Rounded portions of

dough are allowed to rest for 10 to 20
minutes. This relaxes the gluten to
make shaping the dough easier. Also,
fermentation continues during this
time.

https://pastrymaestra.com/doughs-and-batters/how-to-become-the-boss-of-yeast-dough/

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 8. Makeup and panning - The dough is shaped into loaves or rolls and
then placed in pans or on baking sheets.

9. Proofing - Proofing is a continuation of the process of yeast

fermentation that increases the volume of the shaped dough. Bakers
use two different terms so they can distinguish between fermentation
of the mixed dough and proofing of the made-up product before
baking. Proofing temperatures are generally higher than
fermentation temperatures.

10. Baking - Oven spring, which is the rapid rising in the oven due to
production and
expansion of trapped gases as a result of the oven heat.
• Coagulation of proteins and gelatinization of starches. In other
words, the product becomes firm and holds its shape.
• Formation and browning of the
crust. WASHES:
• Water is used primarily for hard-crusted products, such as
French bread.
Like steam in the oven
• Starch paste is used primarily for rye breads. In addition to
keeping the crust from drying too quickly, the starch paste
helps give a shine to the crust.
• Egg wash is used to give a shiny brown crust to soft breads
and rolls and to rich dough and Danish. It is made by mixing
beaten eggs with water or, sometimes, with milk.
• Cutting or Scoring A break on
the side of the loaf is caused by
continued rising after the crust is
formed. To allow for this
expansion, the tops of hard-
crusted breads are cut before
baking. Slashes are made on the
top of the loaf with a sharp knife or razor
https://pastrymaestra.com/doughs-and-batters/how-to-become-the-boss-of-yeast-dough/

• Loading the Ovens Proofed dough is fragile until they become

set by baking. They should be handled carefully when being
loaded into the ovens, and they should not be disturbed during
the first part of baking
• Steam Hard-crusted breads are baked with steam injected into
the ovens during the first part of the baking period. The steam
helps keep the crust soft during the first part of baking so the
bread can expand rapidly and evenly.
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 11. Cooling - After baking, bread must
be removed from pans and cooled on
racks to allow the escape of the
excess moisture and alcohol created
during fermentation. If soft crusts
are desired, breads may be
brushed with melted shortening
before cooling.

https://pastrymaestra.com/doughs-and-batters/how-to-become-the-boss-of-yeast-dough/

12. Storing - Breads to be served within 8 hours may be left on racks.

For longer storage, wrap cooled breads in moisture-proof bags to
retard staling. Bread must be thoroughly cool before wrapping or
moisture will collect inside the bags. Wrapping and freezing
maintain quality for longer periods. Refrigeration, on the other
hand, increases staling

Characteristics of a Well-Made Bread

1. Appears larger than its weight.

2. No cracks and bulges.
3. It has thin crust and has a golden-brown color outer surface.
4. It has fine even grain and smooth crumb.
5. It has a soft and elastic texture when eaten.
6. It does not crumble easily.
7. It often smells like milk, sugar and nuts.
8. Typical breads usually taste sweet or creamy, not sour.

https://web.facebook.com/photo/?fbid=10156240793043423&set=a.10156227762763423

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III. ACTIVITIES
Activity 1
Yeast Fermentation Experiment

1. Mix a 1 teaspoon of active yeast with

¼ cup of warm water and a tsp of
sugar in a bowl.
2. Observe the yeast activity.
3. After 10 minutes, you will see the
mixture foaming--a sign that the
microbes are feeding and producing
carbon dioxide. https://www.dreamstime.com/photos-images/yeast-fermentation.html

Guide Questions:
1. What happens when you leave out the sugar?
2. Why do you think this frothy like fizzy drink smells like beer?
3. What do you think will happen if you do the same experiment but using
hot water or cold water? Do you think it will create a foam? Why? Or
why not?

Activity 2

Enumerate the steps in baking bread and briefly explain the

process.
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

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IV. REFERENCES
• Technical-Vocational and Livelihood Home Economics Bread and Pastry
Production NC II Manual
• Basbas, Leonora. Bread and Pastry Production Volume I
• G11 BPP SLM Region 10
• SHS TVL-Home Economics Bread and Pastry Manual pp. 25 30
• https://www.thepioneerwoman.com/food-cooking/cooking-tips-
tutorials/a92194/favorite-baking-tools-kitchen-scale/
• https://www.americastestkitchen.com/articles/374-Bread-Baking-101-
How-to-Knead-Dough
• https://www.pagkaingpinoytv.com/corned-beef-pandesal/
• https://www.recipetips.com/kitchen-tips/t--1119/rising-and-punching.asp
• https://pastrymaestra.com/doughs-and-batters/how-to-become-the-
boss-of-yeast-dough/
• https://web.facebook.com/photo/?fbid=10156240793043423&set=a.101
56227762763423
• https://www.dreamstime.com/photos-images/yeast-fermentation.html
• https://www.marthastewart.com/312832/dinner-rolls
• Universal Rubina
Recipe Book for the Bread and Pastry Production Course for Philippine
Senior High Schools

V. REFLECTION

1. What is the secret to making good bread?

_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________

2. Why is it important to window test the dough before fermentation?

_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________

VI. KEY ANSWER

ANSWER MAY VARY

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 Q3/W4

BREAD AND PASTRY PRODUCTION LAS NO.4 – Required Output to be

Submitted

Name: __________________ Grade &Sec: ______________ Date: _______

PERFORMANCE TASK 3
General Instructions:

1. Choose any of the recipes presented and perform it. (can be individual, by
partner or group of 4)
2. If by partner or group, don’t forget to observe social distancing and
safety protocol
3. Always use PPE (Personal Protective Equipment) in doing the activity
4. Observe cleanliness and good personal hygiene.
5. Make a video of set of pictures (can be in TIKTOK, make sure to show
your face/s in doing the activity.
6. Present your output on a plate.
7. Send your output via Facebook Messenger or Post it in our Facebook
Group – Bread and Pastry Production S.Y. 2021-2022
8. Rubrics for Scoring the output
Criteria Excellent Very Good Fair
(5points) Good (3points) (2 points)
(4 points)
Accuracy of following the procedure
in mixing the ingredients

Color of the baked product

(even rich brown color, creamy white
inside and free from streaks)
Texture of the baked product
(soft, springy texture, tender and
slightly moist fine grain, thin walled
cells.)
Shape and size
(well proportioned, symmetrical with
a well-rounded top)
Total

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 MDL DIGITAL or PRINT: FOR THOSE WHO HAVE TOOLS AND
EQUIPMENT AT HOME

Recipe #1:
Pan De Sal
Ingredients:
• ½ tsp. salt
• 1 tbsp. dry yeast
• 2 ½- 3 c. 1st class flour
• 1/2 c. lukewarm water
• Lard for greasing baking
• 1 ½ tbsp. white sugar sheet/s
• ½ c. evaporated milk
• 1 ½ tbsp. butter softened

Procedure:
1. Pre-heat the oven into 205˚C for 15 minutes only.
2. While you are pre-heating the oven measure the
needed ingredients.
3. Sift the flour first before you measure or weigh.

https://bit.ly/36DSvoO

4. Dissolve yeast in a lukewarm water and sprinkle

1 tsp. sugar. Allow to stand for 8- 10 minutes
until mixture becomes bubbly.

https://bit.ly/2RCEXWf

5. Combine milk, melted butter, salt, and 2 tbsp. of

sugar. Stir until dissolved.
6. Put 2 c. flour and beat until smooth in texture.
7. Add another 1 cup of flour. Continue mixing until
the mixture is smooth.

https://bit.ly/2Gy5yxr

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 8. Transfer dough on a floured board and gradually
add remaining flour while kneading. Continue
kneading until the dough becomes smooth and
glossy or shiny
9. Shape into a smooth ball and grease all sides
with lard. Place in a slightly greased bowl. Cover
with clean damp cloth. Allow to rise for 1 ½ hour.
Then punch down the dough. Reshape and put it
back in the bowl. Allow to rest for 20 minutes.
10. Cut dough into two. Then roll each half into an
elongated shape.
11. Cut the dough into 12 equal pieces. Dredge each
piece with bread crumbs.
12. Place them on a greased baking sheet with one
side of each piece facing up, spread them about https://bit.ly/2Gy5yxr
2 ½ cm apart. Let it rise until nearly double in
size. Then, bake them in a preheated oven at 180-200˚C for 12-15
minutes, or until its done.

Recipe #2:
TESDA Recipe (BUNS or DINNER ROLLS)

YEAST BREAD
200 grams bread flour
35 grams water
15 grams sugar
30 grams evaporated milk
5 grams yeast
20 grams butter
1 pc. egg https://www.marthastewart.com/312832/dinner-rolls

½ tsp. salt

Procedure:

1. Sift together: flour, yeast. 7. Scale: 40-50 grams each

2. Dissolve: sugar, salt in water, 8. Round
milk and egg. 9. Bench for 5 mins.
3. Combine liquid and dry 10. Make up
ingredients. Mix well. Add 11. Proof for 1 hour.
butter. 12. Bake for 15-20 mins. 400 °F
4. Knead until soft. Perform 13. Cool
window test. 14. Store
5. Rest for 1 hour.
6. Punch
14 | Q 3 W 4 B P P
 Recipe #3:
Cinnamon Rolls

Universal Rubina
Recipe Book for the Bread and
Pastry Production Course for
Philippine Senior High Schools

Recipe #4: Sweet Dough

Ingredients
500 grams All Purpose Flour 25 grams powdered milk
140-150 grams water 70 grams butter or margarine
7.5 grams yeast 50 grams egg yolks
90 grams sugar 50 grams egg white
7.5 grams salt

Filing: any of the following: hotdog, tuna, corned beef, cheese or anything you
like

Procedure:
1. Sift together: flour, yeast. 7. Scale: 40-50 grams each
2. Dissolve: sugar, salt in water, 8. Round and put the filling.
milk and egg. 9. Bench for 5 mins.
3. Combine liquid and dry 10. Make up
ingredients. Mix well. Add 11. Proof for 1 hour.
butter. 12. Bake for 15-20 mins. 400 °F
4. Knead until soft. Perform 13. Cool
window test. 14. Store
5. Rest for 1 hour.
6. Punch

15 | Q 3 W 4 B P P
 Q3/W4

BREAD AND PASTRY PRODUCTION LAS NO.4 – Required Output to be Submitted

Name: __________________________ Grade &Sec: _________________ Date: _______

MDL PRINT: FOR THOSE WHO DO NOT TOOLS AND EQUIPMENT AT HOME

PERFORMANCE TASK 3
Option 1

Direction:
1. Visit a nearby bakery shop and observe how they make bread.
2. Interview a baker
3. Get the name and signature of the baker.
4. Take a picture/s as proof of the interview with the baker.

Name and signature of the Baker

Name of the Bakery/ Bakeshop
Guide Questions for baker:
• What goes into producing an
even bake?
• How do you defuse tense
situations between yourself and
coworkers?
• What duties do you expect to
perform on a daily basis?
• Have you ever developed or
improved a recipe?
• Describe your most challenging
baking project.
• Can you describe the step by
step procedure in baking bread?

Mode of Verification/ Pictures/Proofs of Interview

16 | Q 3 W 4 B P P
 Q3/W4

Name: __________________________ Grade &Sec: _________________ Date: _______

MDL PRINT: FOR THOSE WHO DO NOT TOOLS AND EQUIPMENT AT HOME

PERFORMANCE TASK 3
Option 2
Direction:
Situation: You we’re ask to make Dinner roll. The ingredients are written below. Write the procedure
in making the bread using straight method.

Dinner Roll
1 cup milk
⅓ cup white sugar
⅓ cup butter
1 tablespoon active dry yeast
4 cups all-purpose flour
½ teaspoon salt
2 eggs
1 tablespoons vegetable oil

Procedure:

Step1: _______________________________________________________________________

Step2: _______________________________________________________________________

Step3: _______________________________________________________________________

Step4: _______________________________________________________________________

Step5: _______________________________________________________________________

Step6: _______________________________________________________________________

Step7: _______________________________________________________________________

Step8: _______________________________________________________________________

Step9: _______________________________________________________________________

Step10: ______________________________________________________________________

Step11: ______________________________________________________________________

Step12: ______________________________________________________________________

Step13: ______________________________________________________________________

Step14: ______________________________________________________________________

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