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Lp4 Ro TVL He BPP Ncii Grade 11 q1 Edited
Lp4 Ro TVL He BPP Ncii Grade 11 q1 Edited
4
QUARTER 1
Name of Student:
Learning Area/Grade
TVL-HE-BREAD AND PASTRY PRODUCTION NC II, G11/12
Level:
Date: WEEK 4 -
TYPES, KINDS, & CLASSIFICATIONS OF BAKERY PRODUCTS
Activity Title:
I. INTRODUCTORY CONCEPT
A. Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
Throughout recorded history it has been a prominent food in large parts of the world and is
one of the oldest man-made foods, having been of significant importance since the dawn
of agriculture.
Kinds of Dough in Baking
Lean Dough is a dough low in fat and sugar. These are higher in fat and sugar and
sometimes contain eggs and milk solids, because they are richer, they have a softer crust.
The basic ingredients for bread which includes flour, yeast, salts, a little sugar and
shortening makes up the lean dough. This dough is made up into Pan de Sal, Pan
Amerikano, French Bread and other crusty bread varieties.
Rich Dough are yeast-based dough that contain butter, cream, fat or eggs. Rich
dough produces a bread that is soft with a tender cake-like texture. Aside from the basic
ingredients for dough, rich dough has butter, nuts, fruits, eggs and condiments. Milk is often
used, too. Rich dough also uses more sugar. This dough is used in making rolls, coffee
cakes and the sweet bread varieties.
Methods of Mixing Dough
Mixing is a general term that includes stirring, beating, blending, binding, creaming,
whipping, and folding. In mixing, two or more ingredients are evenly dispersed in one
another until they become one product. Each mixing method gives a different texture and
character to the baked good.
Straight Dough Method – This method combines all the ingredients together at one
time to make the dough. The dough is kneaded and set aside to rise.
The Modified Straight Dough Method is utilized for combining enriched dough,
meaning dough that contains fat, sugar, and sometimes eggs and milk. The purpose of
the modified straight dough method is to ensure even distribution of the fat and sugar
present in enriched dough. This method is very simple but requires a few more steps
compared to The Straight Dough Method.
Sponge Dough Method
Kinds of Cookies
Cookies are generally easy to make and one of the first things a beginning baker
makes.
1. Molded Cookies
Molded cookies are usually
round and are formed by rolling
the dough with your hands. They
may be pressed flat with a fork like
peanut butter cookies. Keep your
fingers or utensils lightly dusted
with flour or sugar to keep the
dough from sticking.
2. Dropped Cookies
3. Rolled Cookies
The dough for rolled cookies, or cut out cookies, is rather stiff. It is rolled into a sheet
onto a lightly floured board and then cut
into shapes with a knife or cookie cutters.
Work with only a portion of the dough at
a time. Use as little flour as possible to
keep your cookies from getting tough.
Rolling out thinner will produce a crisper
cookie and thicker will make a softer and
chewier cookie.
5. Refrigerator Cookies
6. Bar Cookies
Mixing Techniques
A. Muffin
A muffin is an individual-sized, baked product. It can
refer to two distinct items, a part-raised flatbread that is
baked and then cooked on a griddle (typically
unsweetened) and a cupcake-like quick bread (often
sweetened) that is chemically leavened and then
baked in a mold.
Biscuits are small flaky quick breads. It is a variety of small baked goods with a firm
browned crust and a soft, crumbly interior. They are usually made with baking
powder or baking soda as a chemical leavening agent rather than yeast.
1. Using solid fats – Solid fats are cut into the flour with a fork, a pair of knives or a
pastry blender until it coats the flour and is crumbly and mealy. Liquid is added to
make a soft dough and then the mixture is rapidly but lightly kneaded to evenly
distribute the mixture and sufficiently develop the gluten for a flaky product.
Activity 1
Direction: Match column A with Column B. Write the letters of your answer on the
space before each number.
A B
1. It is a dough which is low in fat and sugar. A. Mixing
2. It is a staple food prepared from a dough of flour and water, B. Bread
usually by baking.
3. It is a general term that includes stirring, beating, C. Modified
blending, binding, creaming, whipping and folding. Straight Dough
4. They are really “little cakes”, flat, sweet and small. D. Cookies
5. It is utilized for combining enriched dough, meaning dough that E. Lean dough
contains fat, sugar, and sometimes eggs and milk.
RO_TVL-HE BPP NC II_Grade 11&12_Q1_LP 4
6
6. It is a small flaky bread. F. Dropped
Cookies
7. It is made by dropping soft dough by the teaspoonful onto a G. Biscuits
cookie sheet.
8. It is usually round and are formed by rolling the dough with H. Molded
your hands. Cookies
9. It is a two-step bread making process. I. Knead
10. To press, stretch and fold the dough until gluten is developed. J. Sponge dough
method
Activity 2
RECOGNIZE ME?
Direction: Below are the pictures showing the different mixing techniques used in producing
bakery products. Write the correct answer in your answer sheet.
1. 2. 3.
4. 5. 6.
V. ANSWER KEY
Act. 1: 1. E 2. B 3. A 4. D 5. C 6. G 7 F. 8. H 9. J 10. I
VI. REFERENCE:
Department of Education. 2016. "Bread and Pastry Production Manual, 1st Edition." pp. 25-29.
Co., Hartford Baking. 2017. www.hartfordbaking.com. July 14. Accessed August 16, 2021.
https://hartfordbaking.com/5-key-characteristics-look-great-bread/.