Bread and Pastry Production Quarter 1 – Module 1 - BITOON ...

Technical-Vocational Livelihood

Home Economics - Bread and

Pastry Production

Quarter 1 – Module 1:

Prepare and Produce Bakery

Products

SENIOR HIGH SCHOOL

_______________________________________________________________________________________________________________________________________________________________Subject to further validation for IP compliance, this material is for first quarter use only. Circulation shall be limited to public schools within the jurisdiction of the Division of Cebu Province. LR-PIPCV

1ST GENERATION MODULE

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Technology and Livelihood Education – Grade 11

Alternative Delivery Mode

Quarter 1- Module 1: Bread Making - Prepare and Produce Bakery Product

First Edition, 2020

Republic Act 8293 section 176 states that: No copyright shall subsist in any work of

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Borrowed materials (i.e., songs, stories, poems, photos, brand names, trademarks,

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copyright owners. The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones

Undersecretary: Diosdado M. San Antonio

DEVELOPMENT TEAM OF THE MODULE

Writer : Ada S. Ricaňa

Editor : Jose Garry R. Napoles

Reviewers : Analorgie D. Destacamento

Chito R. Villacampa

Illustrator and Layout Artist : Maribell J. Fuentes

Management Team:

Schools Division Superintendent : Marilyn S. Andales

Assistant Schools Div. Superintendent : Leah A. Apao

Cartesa M. Perico

Ester A. Futalan

Chief Education Supervisor, CID : Mary Ann P. Flores

Education Program Supervisor, LRMDS : Isaiash T. Wagas

Education Program Supervisor, TLE/TVL : Jose Garry R. Napoles

Department of Education – Regional Office 7

DepED-Division of Cebu Province

Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City

Telefax : (032) 2556405

E-mail Address : [email protected]; [email protected]

Website : www.depedcebuprovince.com



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mailto:[email protected]


http://www.depedcebuprovince.com/

Technical-Vocational Livelihood

Home Economics - Bread and

Pastry Production

Quarter 1 – Module 1:

Prepare and Produce Bakery

Products

SENIOR HIGH SCHOOL



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Key Message

For Educators

Learning is a constant process. Amidst inevitable circumstances. Department of

Education extends their resources and looks for varied ways to cater your needs and

adapt to the new system of Education as a fortress of Learning Continuity Plan. One of

the probable solutions is the use of Teacher-made Education Modules in Teaching.

You are reading the Bread and Pastry Production - Grade 11: Alternative Delivery

Module (ADM) Module on “selecting, measuring and weighing required ingredients

according to recipe or production requirements” as written and found in the K-12 Most

Essential Learning Competencies.

The creation of this module is a combined effort of competent educators from

different levels and various schools of department of Education-Cebu Province. In

addition, this module is meticulously planned, organized, checked and verified by

knowledgeable educators to assist you in imparting the lessons to the learners while

considering the physical, social, and economical restraints in teaching process.

The use of Teacher-made Educations Module aims to surpass the challenges of

teaching in a new normal education set-up. Through this module, the students are given

independent learning activities, which embodies in the Most Essential Learning

Competencies based from the K-12 Curriculum Competencies, to work on in

accordance to their capability, efficiency and time. Thus, helping the learners acquire

the prerequisite 21st Century skills needed with emphasis on utmost effort in considering

the whole well-being of the learners.

In addition to the material in the main text, you will also see this box in the body

of the module:

As the main source of learning, it is your top priority to explain clearly on how to

use this module to the learners. While using this module, learner’s progress and

development should be recorded verbatim to assess their strengths and weaknesses

while doing the activities presented independently in the safety of their homes.

Moreover, you are anticipated to persuade learners to comply and to finish the modules

on or before the scheduled time.

Notes to the Teacher!

This part of the module gives you helpful tips,

suggestions or strategies that will make the learning

process easy and efficient to the learners.



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For the Learners

As a significant stakeholder of learning, Department of Education researched and

explored on innovative ways to address your needs with high consideration on social,

economic, physical and emotional aspects of your wellbeing. To continue the learning

process, DepEd comes up with an Alternative Delivery mode of teaching using Teacher-

Made Educational Modules.

You are reading the Bread and Pastry Production - Grade 11: Alternative Delivery

Module (ADM) Module on ““selecting, measuring and weighing required ingredients

according to recipe or production requirements” as written and found in the K-12 Most

Essential Learning Competencies.

This module is especially crafted for you to grasp the opportunity to continue

learning even at home. Using guided and independent learning activities, rest assured

that you will be able to take pleasure as well as to deeply understand the contents of

the lesson presented: recognizing your own capacity and capability in acquiring

knowledge.

This module has the following parts and corresponding icons.

WHAT I NEED TO KNOW

The first part of the module will keep you on

tract on the Competencies, Objectives and

Skills expected for you to be developed and

mastered.

WHAT I KNOW

This part aims to check your prior knowledge

on the lesson to take.

WHAT’S IN

This part helps you link the previous lesson to

the current one through a short exercise/drill.

WHAT’S NEW

The lesson to be partaken is introduced in this

part of the module creatively. It may be through

as story, a song, a poem, a problem opener,

an activity a situation or the like.

WHAT IS IT

A brief discussion of the lesson can be read in

this part. It guides and helps you unlock the

lesson presented

WHAT’S MORE

A comprehensive activity/ies for independent

practice is in this part to solidify your

knowledge and skills of the given topic



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WHAT I HAVE LEARNED

This part of the module is used to process your

learning and understand on the given topic.

WHAT I CAN DO

A transfer of newly acquired knowledge and

skills to a real-life situation is present in this

part of the module

ASSESSMENT

This activity assesses your level of mastery

towards the topic

ADDITIONAL ACTIVITIES

In this section, enhancement activities will be

given for you to further grasp the lessons

ANSWER KEYS

This contains answers to all activities in the

module.

At the end of this module you will also find:

References Printed in this part is a list of all reliable and valid resources

used in crafting and designing this module

In using this module, keep note of the fundamental reminders below.

1. The module is government owned. Handle it with care. Unnecessary marks are

prohibited. Use a separate sheet of paper in answering all the given exercises.

2. This module is organized according to the level of understanding. Skipping one

part of this module may lead you to confusion and misinterpretation.

3. The instructions are carefully laden for you to understand the given lessons.

Read each item cautiously.

4. This is a Home-Based class, your reliability and honor in doing the tasks and

checking your answers are a must.

5. This module helps you attain and learn lessons at home. Make sure to clearly

comprehend the first activity before proceeding to the next one.

6. This module should be returned in good condition to your teacher/facilitator once

you completed it.

7. Answers should be written on a separate sheet of paper or notebook.

If you wish to talk to your teacher/educator, do not hesitate to keep in touch with him/her

for further discussion. Know that even if this is a home-based class, your teachers are

only a call away. Good communication between the teacher and the student is our

priority to flourish your understanding on the given lessons.



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WHAT I NEED TO KNOW

Good day dear learner!

This module is solely prepared for you to access and to acquire lessons befitted

in your grade level. The exercises, drills and assessments are carefully made to suit your level

of understanding. Indeed, this learning resource is for you to fully comprehend the basic

concept and underlying theories in preparing and producing bakery products.

Independently, you are going to go through this module following its proper sequence. Although

you are going to do it alone, this is a guided lesson and instructions/directions on how to do

every activity is plotted for your convenience.

Using this learning resource, you are ought to select, measure and weigh

required ingredients according to recipe or production requirements as indicated in the K-

12 Most Essential Learning Competencies.

At the end of this module, you should be able to:

identify the tools and ingredients in bread making;

apply basic mathematical operations in calculating weights and measures;

display awareness and resposibility in doing the task.

WHAT I KNOW

Let us check your prior knowledge by answering the different questions below.

Directions: Read and analyze the statement carefully. Choose the best answer and write

the letter only on your answer sheet.

1. What kind of sugar is primarily used in preparing icing?

a. brown sugar c. granulated sugar

b. confectioner’s sugar d. refined sugar

2. How many cups is equivalent to one gallon?

a. 3 b. 5 c. 10 d. 16

3. What is the proper way to measure flour accurately?

a. Level off with the use of spatula. C. Sift it before measuring.

b. Shakes the measuring cup before levelling. D. Shovel the flour

4. Which of the following flour mixture is thick enough to be rolled and kneaded?

a. batter b. cream c. crust d. dough

5. Which of the ingredients is an example of a physical leavening agent?

a. baking powder b. air c. yeast d. baking soda

6. What is the basic ingredient in baking that improves aroma, flavor, and nutrition in

baking products?

a. baking powder b. flour c. shortening d. sugar

7. Which of the following ingredients is usually used in dough that gives better taste

and flavor?

a. compound lard b. edible tallow c. butter d. vegetable oil



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8. Which of the following is the best substitute for sour milk?

a. 1 C sweet milk plus 1 tbsp. vinegar

b. 1 ¾ C sweet milk plus 1 tbsp. vinegar

c. 2 C sweet milk plus ½ tbsp. vinegar

d. 2/3 C sweet milk plus 1 tbsp. vinegar

9. Which kind of flour contains more gluten and less starch?

a. all-purpose flour b. bread flour c. cake flour d. soft-flour

10. What is the best step to have better results in baking?

a. measure ingredients accurately c. use modern equipment

b. Memorize the recipe very well. d. use only imported ingredients

WHAT’S IN

After checking what you have learned from your previous learning years, let’s

see how familiar you are with the different baked goods below.

Directions: Identify the different baked products. Choose your answer inside thye table

below. Write the correct answer on your answer sheet.

1. ______________ 2. _____________

3. ______________ 4. ________________ 5. _______________

6. _______________ 7. _______________

Disclaimer: These pictures are utilized to give emphasis and to show concrete examples for deeper understanding of the lesson. The Department of

Education-Cebu Province does not claim or own the presented images. Links for the sources are found in the reference part of the module.



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g s i n e c e t l

w g h e i n g i

g s i n r u m e a

WHAT’S NEW

According to Diane Ackerman, “play is our brain’s favorite way of learning” therefore in order to learn more, let’s play the game below.

Directions: Arranged the jumbled letter as your guide to form into word as your answer. Write

your answer on a separate sheet of paper

.



WHAT IS IT

Taken from the Technical-Vocational Livelihood Bread and Pasty Production

Manual, baking is cooking by dry heat in an oven or oven-type appliance. It is a method of

cooking used in making breads, cakes, pies and biscuits which everyone enjoys eating. Baking

is an enjoyable activity which you can learn as a hobby or as an income-generating project.

Techniques in Measuring and Weighing Ingredients Used in Baking

It is important to measure the ingredients accurately to get standard products and

efficient use of materials. Different flour in different localities need varying amounts of liquid and

this should be considered in baking. Always remember to keep a record of the quantity of flour

used each time you bake to find out which measurement produces the best result from the flour

from the flour available in your area.

A. Flour

1. Sift the flour.

2. Scoop to fill the measuring cup to overflow. Do not shake.

3. Level off with spatula.

B. Sugar

- White Sugar

1. Sifting is not necessary before measuring unless it is lumpy.

2. Fill the measuring cup until over flowing. Do not shake the cup.

3. Level off with the spatula.



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- Brown Sugar

1. Check if the sugar is lumpy before measuring.

Roll out the lumps. Remove the dirt.

2. Scoop into the measuring cup and pack compactly

until it follows the shape when inverted.

C. Powdered Food (baking powder and baking soda)

1. Remove the lumps in the powder by stirring.

2. Dip the measuring spoon into the powder.

3. Level with spatula or back edge of the knife or right in the can opening.

D. Shortening

- Solid fats

1. Fill the measuring cup/spoon with the shortening while pressing until it is full.

2. Level the fat with a straight of a knife or spatula.

- Liquid fats

1. Pour oil in the glass measuring cup.

2. Check if it is filled up to the measuring mark. Do not lift the cup when measuring.

E. Milk

Liquid Form

1. Pour milk into the glass measuring cup up to the measuring mark. Do not lift the cup.

Powdered milk

1. Remove lumps in milk by stirring.

2. Scoop lightly to fill the measuring cup or spoon without shaking until it overflows.

3. Use the spatula or the straight edge of the knife to level the measurement.

To learn more in calculations for weighing, we should know first the various ingredients needed

in baking with weights and their equivalents.

LIQUID and DRY INGREDIENTS & ITS EQEUIVALENTS

Quantity Unit Ingredient Quantity Unit Ingredient

1 cup Butter 1 cup Margarine

1 oz. Baking chocolate

(unsweetened)

1 square Chocolate

1 oz. Sweetened chocolate ¼ cup Cocoa +

1 ½ - 2 tsp Shortening

8-10 pcs. Graham crackers 1 cup Graham crumbs



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4 Oz. Bread 3 cups Soft crumbs

1 cup Milk ½ cup Evaporated milk +

1/2 cup water

1 cup Sour milk 1 cup Evaporated milk +

1 tbsp. Vinegar or lemon

1 tbsp. Cornstarch 2 tbsp.. Flour

1 cup Whipping cream ¾ cup Whole milk +

¼ cup Butter

1 whole egg 2 pcs. Egg yolks

1 cup molasses 1 cup honey

Frequently Used Substitutions and Equivalents

Equivalent Weights and Measurement

Given Measurement Equivalents Abbreviation

Quantity Unit Quantity Unit

1 gal. 4 qt. gallon = gal.

1 qt. 2 pt. quart = qt.

1 pt. 2 c pint = pt.

1 c 8 fluid oz. cup = c

½ c 4 oz. tablespoon = tbsp. or T

¼ c 2 oz. teaspoon = tsp or t

1/8 c 1 oz. fluid ounce = fl. oz.

1 tbsp. 3 tsp. ounce = oz.

1 lb. 16 oz. pound = lb.

2.2 lbs. 35.2 oz. gram = g

1 kg 1000 g kilogram = kg

Minor and Major Ingredients for Baking

Description Types Uses/Effects/Composition

FLOUR

-is a finely

ground meal

obtained by

grinding and

milling cereal

grains and other

root crops.

Hard Flour/Bread Flour – is

high in gluten and has

strongest gluten strength (12-

14% protein content).

All-purpose Flour- has 10-

11% protein content and is

made from a blend of hard

and soft wheat flours.

Soft Flour – is comparatively

low in gluten & the result is a

finer texture.

Cake Flour – has 7-9%

protein content and is made

from soft wheat flour.

Provide structure, texture

and color to baked

products.

Provides nutritive value to

baked products.

Used as thickening agents.

Used as stiffening agent in

laundry.

SUGAR

-is a sweet,

soluble organic

White Sugar – also known as

refined sugar or table sugar.

Increases dough

development.

Disclaimer: These pictures are utilized to give emphasis and to show concrete examples for deeper understanding of the lesson. The Department of Education-Cebu Province does not claim or own the

presented images. Links for the sources are found in the reference part of the module.



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compound that

belongs to the

carbohydrate

group of food.

Confectioner’s Sugar –

granulated sugar that has

been pulverized.

Brown Sugar – contains

caramel, mineral matter and

moisture.

Makes the color of the crust

richer

Improves the nutritive

value, flavor and aroma of

the product

Increase the volume of the

loaf

Acts as creaming agent

EGGS

-are considered

a complete

protein,

containing all

the essential

amino acids

humans used to

build other

proteins needed

by the body.

Composition of Egg

Mucin- protein which is found

in egg whites and responsible

for its gel characteristics.

Ovalbumin- another protein

found in egg whites which

coagulates and involve both

in heat coagulation and

whipping.

Lecithin- present in egg

yolks which is responsible for

its emulsifying property.

Eggs are the structural

ingredients in baking.

Eggs, provide leavening,

add color, texture and

richness to the batter.

The egg white provides

luster and the egg yolk

provides color.

SHORTEN- ING

-is any fat,

which when

added to flour

mixtures

increases

tenderness.

Oil- made from plant products

such as corn, peanuts,

soybeans, etc.

Butter – made of fatty milk

proteins.

Margarine – made from

hydrogenated vegetable oil.

Lard – made of fat from pork.

Cocoa Butter – it gives

chocolate its creamy,

smooth, melt-in-your-mouth

texture.

Makes bread products

tender and improves flavor.

Assist in gas retention,

giving better volume and

crust.

Prevent the cohesion of

gluten.

Improve the aroma, color

and texture of baked

products.

LEAVEN- ING AGENT

-are gases that

cause the

dough to rise.

Chemical Leaveners – are

chemical mixtures or

compounds that release

gases, usually carbon

dioxide. (e.g. baking soda,

baking powder, cream of

tartar)

Biological Leaveners –

example is yeast which is a

living organism, neither plant

nor animal.

It gives breads and

other baking products to

rise and increase in volume.





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WATER

-is the cheapest

liquid used in

baking. It

performs vital

role in baking

making

ingredients

rehydrated.

Lukewarm water

Hot water

It acts as binding agent for

any baked products.

MILK

-adds a slight

flavor to the final

baked good and

increaseits

richness.

Fresh milk

Evaporate4d milk

Condensed milk

Skimmed milk

Powder or dry milk

Increases nutritive value of

baked products

Enhances texture, flavor

and increase softness of

baked products

Acts as strengthener when

mixed with flour

Extends the shelf life of a

cake

Factors that contribute to successful baking:

1. The Use of Quality Ingredients

-always use high quality dry and liquid ingredients, minor baking

ingredients, shortening and fresh eggs.

2. The Use of Appropriate Tools and Utensils

-appropriate use of tools and utensils promote work efficiency and

effectiveness.

3. Following Correct Procedure

1. Study and follow the recipe accurately. 2. Pre-heat the oven. 3. Measure ingredients accurately 4. Observe correct hand and mixing techniques. 5. Make use of the type of pan specified in the recipe. 6. Follow the specified baking time and temperature stated in the recipe.





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BAKING TOOLS, UTENSILS AND EQUIPMENT in MAKING BREAD, COOKIES, MUFFINS

AND BISCUITS

Baking is sophisticated method of cooking food. It requires special tools and

equipment in order to bring out the best results. To prepare for baking, familiarize yourself with

the following baking tools, utensils and equipment classified according to their use.

MEASURING UTENSILS

Liquid-Measuring Cup- a transparent cup calibrated to

indicate the amount of liquid.

Dry-Measuring Cup- is a set of marked cups used to

measure dry ingredients such as flour and sugar.

Measuring Spoons – a set of spoons used to measure

small amounts of ingredients.

Dietetic Scale- is an instrument used to measure the

weight of the items or ingredients.

MIXING, BLENDING and CUTTING UTENSILS

Flour Sifter - used in sifting coarse or dry ingredients such

as flour and sugar.

Dough Cutter- a tool with a sharp edge used to cut dough.

Electric Mixer- a motor powered device used to stir and

blend mixtures used in baking.

Grater- tool used to grate food into finer form.

Mixing Bowl- a hollow dish where ingredients for baking

are mixed.

Rolling Pin- a solid elongated wood with handles at both

ends that is used to flatten dough or pastry.

Rotary Egg Beater – a hand-held device for beating eggs,

cream and other fluids.

Rubber Scraper – a tool used for mixing and scraping

mixture on the side of a bowl.





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Spatula – a flat, thin and blunt metal used for levelling-off

dry ingredients and spreading icing and frosting on cakes.

Wooden Spoon – a tool used for mixing and stirring flour

mixtures.\

BAKING UTENSILS AND EQUIPMENT

Oven – an equipment used for baking. Heating, or drying

foods.

Baking Pan – a aluminum or tempered glass dish,

rectangular or square pan with hollow rounded.

TYPES, KINDS AND CLASSIFICATION OF BAKERY PRODUCTS

BREAD is one of the most popular and best sold baked products all over the world. Some people

consider bread as their staple food.

Kinds of Dough in Baking Bread

Lean Dough Rich Dough

Methods of Mixing Dough





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REFRIGERATED COOKIES

COOKIE BAR

PRESSED COOKIES

ROLLED COOKIES

DROP COOKIES

CREAMING CUTTING IN FOLDING

CUT AND FOLD BEATING STIRRING

COOKIES are always popular. They are really little cakes, flat, sweet and small. They can be

made in a variety of shapes and flavors.

Kinds of Cookies

Mixing Techniques





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WHIPPING SIFTING

MUFFINS are simple cup breads leavened and are considered a member of the quick bread

family.

-a sample product of muffin.

BISCUITS are small flaky quick breads. They are leavened with fast-acting leaveners which

make preparation time shorter than any yeast leavened product.

- biscuits of different shapes and texture.



WHAT’S MORE

After discussing the different tools and ingredients needed in bread making and the given measurements, can you now analyze the given activities below? Let’s see how much have you learned.

I. Directions: Analogy: Fill in the blanks with the correct answer. Write your answers on a

separate sheet of paper.

1. 1 T all-purpose flour : ½ T rice starch 3 T all-purpose flour : __ rice starch

2. 1 oz. chocolate : 3 T cocoa + 1 T fat ¼ oz. chocolate : __ cocoa + ___ fat 3. 1 C butter : 1 C margarine 1 ¼ C butter : __ margarine 4. 1 T cornstarch : 2 T all-purpose flour ¼ T cornstarch : __ all-purpose flour 5. 1 C milk : 6 T sifted crystals + 1 C water

½ C milk : __ sifted crystals + ___ water



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m e n r r a g a i

k i m l

r f o l u

r t e a w

g s e g

a t a p u s l

e v n o

p s r a c r e

e g r t r a

b r t e u t

II. Directions: Arrange the jumbled letters below to form into word which are the needed tools or ingredients used in baking. Write your answer in your answer sheet.

__________________1.

__________________2.

__________________3.

__________________4.

__________________5.

__________________6.

__________________7.

__________________8.

__________________9.

__________________10.

WHAT I HAVE LEARNED

It’s time to ponder and reflect! Directions: Answer the questions that follow. EXPRESS your ideas in your OWN understanding. Write your answer on a separate sheet of paper.

1. Why we need to select appropriate ingredients and baking utensils in bread making?

2. Is it important to measure and weigh the needed ingredients according to the given

recipe?

3. In times of pandemic as what the world experiencing nowadays, is bread needed for

human consumption? Why or why not? Justify your answer.

WHAT I CAN DO

This time you are going to assess yourself how far do you know the ingredients

used in some specific baked products. If you are ready, you may begin!

Directions: Have a tasting exercise. Taste at least 3 kinds of baked products which are

available in your area. Identify the ingredients used for each baked good. Write your answers

on a separate sheet of paper. Copy and follow the format below.



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Baked Products Ingredients used

Example: Dinner Roll

1. Flour 2. Butter 3. Sugar 4. Yeast 5. Egg 6. Salt

1.

2.

3.

ASSESSMENT

This is now the time to assess how far have you learned from this topic. Are you

ready? You may start answering the activity below.

Directions: Read and analyze each item carefully. Choose the best answer and write the

letter only on your answer sheet.

1. Which kind of flour contains more gluten and less starch?

a. all-purpose flour b. bread flour c. cake flour d. soft-flour

2. Which of the following pastries refer to small, flat, and sweet cakes?

a. biscuits b. cookies c. muffins d. pies

3. Which among the following cookies needs freezing before it is cut into desired

shapes before baking?

a. cookie bar c. refrigerated cookie

b. pressed cookie d. rolled cookie

4. What is the proper way to measure flour accurately?

a. Level-off with the use of spatula.

b. Shakes the measuring cup before levelling.

c. Shovel the flour.

d. Sift it before measuring.

5. It is a method of cooking used in making breads, cakes, pies and biscuits which

everyone enjoys eating.

a. blanching b. simmering c. baking d. curing

6. Which instrument is used to measure the weight of the items or ingredients?

a. dietetic scale b. table spoon c. bowl d. cups

7. It is the cheapest liquid used in baking. It performs vital role in baking making

ingredients rehydrated.

a. leavening agents b. water c. shortening d. milk



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8. It refers to the procedure of rubbing one or two ingredients against a bowl with

the tip of a wooden spoon or electric mixer.

a. beating b. creaming c. folding d. stirring

9. What untensil to use in sifting coarse or dry ingredients such as flour and sugar?

a. flour sifter b. mixing bowl c. spatula d. cups

10. These are small flaky quick breads. They are leavened with fast-acting leaveners which

make preparation time shorter than any yeast leavened product.

a. cookies b. breads c. muffins d. biscuits

ADDITIONAL ACTIVITY

It’s time to explore more on baking. Let’s get indulge with the recipe below!

Directions: Read the given recipe below carefully and list down the tools that you need to

prepare in order to finish this activity. Write your answers on your test notebook.

CHEESE BISCUIT

Ingredients:

2 c all-purpose flour

1 T baking powder

5 T butter or margarine

¼ c grated cheddar cheese

1 pc. egg beaten

Procedure:

1. Sift flour and baking powder together.

2. Cutter in butter until mixture resembles cornmeal.

3. Add cheese and milk to form soft dough.

4. Turn dough out on a lightly floured board and knead for 30 seconds.

5. Roll the dough out ¼ inch thick, and with a biscuit cutter cut out rounds.

6. Put half of the rounds on a baking sheet and top each with grated cheese.

7. Brush the biscuits with the lightly beaten egg.

8. Baked in a hot oven (375 ̊ F) for 15 minutes or until they are golden.

Tools and equipment needed.

1. _________________ 6. ___________________

2. _________________ 7. ___________________

3. _________________ 8. ___________________

4. _________________ 9. ___________________

5. _________________ 10. __________________



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ADDITIONAL

ACTIVITIES

1.Flour sifter 2.Measuring cups 3.Egg beater 4.Grater 5.Baking sheet 6.Mixing bowl 7.Wooden ladle 8.Brush 9.Spatula 10.Oven

ASSESSMENT

1.b

2.b 3.c 4.a 5.c 6.a 7.b 8.b 9.a 10.d

WHAT I KNOW

1.b 2.d 3.d 4.d 5.b 6.d 7.c 8.a 9.b 10.a

WHAT’S IN

1.Bread 2.Pressed Cookie 3.Muffins 4.Biscuits 5.Cookie Bar 6.Rolled cookies 7.Refrigerated

cookies

WHAT’S NEW

1.SELECTING 2.WEIGHING

3.MEASURING

WHAT’S MORE

I.Analogy 1.1 ½ T rice

starch 2.¾ c cocoa + ½

fat 3.1 ¼ margarine 4.1 ½ T all-

purpose flour 5.3 T sifted crystal

+ ½ c water

II.Jumbled Letters 1.margarine 2.milk 3.flour 4.water 5.eggs 6.spatula 7.oven 8.scraper 9.grater 10.butter

WHAT I HAVE

LEARNED

1-3 Answers may vary

based on their own ideas

WHAT I CAN DO

Answers may vary

depending on the

products they are about

to taste.

ANSWER KEYS



S - VERSION 2.0

16

REFERENCES

Printed Materials

Department of Education. Most Essential Learning Competency (MELC) Based on Training

Regulation of TESDA, p.1

Department of Education. K to 12 Education Curriculum-Technology and Livelihood Education

Learning Module, Exploratory Course for Grade 7 and 8, pp. 20-26.

Department of Education. Technical-Vocational-Livelihood Bread and Pastry Production Manual, pp. 7-31.

Online Sources

https://www.kitchenconservatory.com/KC_KitchenTipsDough.aspx

http://coombs.info/baking/2010/05/bake-shop-skills-class/bread-rich-dough/

https://www.flickr.com/photos/saraluberto/7078086293

https://slideplayer.com/amp/8544020/

https://bakerbettie.com/modified-straight-dough-method-yeast-bread/

https://support.google.com/legal/answer/3463239?hl=en-US

http://www.ilkeskitchen.com/2011/04/

https://www.kingarthurflour.com/recipes/basic-drop-cookies-recipe

https://sallysbakingaddiction.com/cinnamon-roll-cookies/

https://www.allrecipes.com/recipe/46740/chocolate-press-cookies/

https://www.joyofbaking.com/SpritzCookies.html

https://sallysbakingaddiction.com/soft-chewy-chocolate-chip-cookie-bars/

https://plowingthroughlife.com/butterscotch-refrigerator-cookies-3/

https://bakerbettie.com/creaming-method-cake-making/

https://thebakersalmanac.com/folding-technique-for-cakes/

https://www.thespruceeats.com/definition-of-beat-3883684

https://www.youtube.com/watch?v=62Qs6Xps100&feature=share

https://www.reluctantgourmet.com/how-to-stir-properly/

https://www.biggerbolderbaking.com/homemade-digestive-biscuits/

https://lexiscleankitchen.com/how-to-use-a-scale-for-baking/

https://www.slideshare.net/knowellton/k-to-12-bread-and-pastry-learning-module-2547542?



S - VERSION 2.0

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17

For inquiries or feedback, please write or call:

Department of Education – Regional Office 7

DepED-Division of Cebu Province

Office Address : IPHO Bldg., Sudlon, Lahug, Cebu City

Telefax : (032) 2556405

E-mail Address : [email protected]

Website : www.depedcebuprovince.com



S - VERSION 2.0


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