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Bread and Pastry Production Module 3: Types, Kinds and Classification of Bakery Products Quarter 1, Week 3 MARIA JUNALYN B

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Bread and Pastry Production Module 3: Types, Kinds and Classification of Bakery Products Quarter 1, Week 3 MARIA JUNALYN B 9/10 TLE Bread and Pastry Production Module 3: Types, Kinds and Classification of Bakery Products Quarter 1, Week 3 MARIA JUNALYN B. QUININEZA (SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT) A Joint Project of SCHOOLS DIVISION OF DIPOLOG CITY and the DIPOLOG CITY GOVERNMENT TLE– Grade 9 &10 Quarter 1 – Module 3: Types, kinds and Classification of Bakery products First Edition, 2020 Development Team of the Module Writer: Maria Junalyn B. Quiniñeza Editor: Maria Junalyn B. Quinineza Reviewer: Carin D. Manosa Management Team: Virgilio P. Batan Jr. - Schools Division Superintendent Jay S. Montealto - Asst. Schools Division Superintendent Amelinda D. Montero - Chief, CID Nur N. Hussien - Chief, SGOD Ronillo S. Yarag - EPS PVR – LRMDS Leo Martinno O. Alejo - PDO II - LRMDS Printed in the Philippines by ________________________ Department of Education – Region IX – Dipolog City Schools Division Office Address: Purok Farmers, Olingan, Dipolog City The following are some reminders in using this module: 1. Use the module with care. Do not put unnecessary mark/s on any part of the module. Use a separate sheet of paper in answering the exercises. 2. Don’t forget to answer What I Know before moving on to the other activities included in the module. 3. Read the instruction carefully before doing each task. 4. Observe honesty and integrity in doing the tasks and checking your answers. 5. Finish the task at hand before proceeding to the next. 6. Return this module to your teacher/facilitator once you are through with it. If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. Always bear in mind that you are not alone. We hope that through this material, you will experience meaningful learning and gain deep understanding of the relevant competencies. You can do it! 2 What I Need to Know This module on Bread and Pastry Production 9&10 will be of great help to the Technology and Livelihood Education students. This has been conceptualized to equip them with the basic knowledge, skills, positive values and attitudes toward baking activities. It provides concepts necessary to equip them face the challenges ahead for this time of pandemic. Lessons are prepared in such a way that it will respond to the needs of teachers and students in this subject area. The module is intended for grade 9/10 students on Bread and Pastry production. Module 3- week 3 : Types and Classification of Bakery Products After going through this module, you are now expected : TLE_HEBPB9-12PB-la-f-1 1. Identify the types, kinds and classification of bakery products. 2. Discuss types, kinds and classification of bakery products. 3. Enumerate types, kinds and classification of bakery products. 3 What I Know MULTIPLE CHOICE: Read the statement carefully and choose the letter of the best answer. Write your answer on the space provided before the number. _____ 1. Which of the following is referred to a small flat sweet cake? a. bread b. cookies c. muffins d. pies _____ 2. Which type of cookie needs freezing before it is cut into desired shapes and then baked? a. bar cookies b. pressed cookies c. refrigerated cookies d. rolled cookies _____ 3. What type of cookie is made from dough which has been rolled out and cut with special cutter to form shapes for special occasion? a. bar cookies b. pressed cookies c. refrigerated cookies d. rolled cookies _____ 4. Which of the following cookies are formed into the desired shape by the hands? a. drop cookies b. molded cookies c. pressed cookies d. refrigerated cookies _____ 5. Which of the following cookies are irregular and unevenly shaped? a. bar cookies b. drop cookies c. molded cookies d. pressed cookies 4 _____ 6. What type of cookie is cut into bars after baking? a. bar cookies b. drop cookies c. molded cookies d. rolled cookies _____ 7. What method of combining ingredients in which all the ingredients are added at the first mixing? a. NO - knead dough method b. Sponge dough method c. Straight dough method d. A & C _____ 8. Which of the following method mixes part of the liquid, flour, and all of the yeast to make a soft mixture which is set aside to rise until bubbly? a. NO - knead dough method b. Sponge dough method c. Straight dough method d. B & C _____ 9. Which of the following mixing method kneading is not necessary? a. NO- knead dough method b. Straight dough method c. Straight dough method d. A & B _____ 10. Which of the following one of the most popular and sold baked products? a. bread b. cake c. cookie d. tart _____ 11. Which of the following has become not just a favorite past time or hobby but a highly profitable business? a. acting b. baking c. gardening d. singing 5 _____ 12.What kind of dough that is made up of basic ingredients? a. cake dough b. lean dough c. rich dough d. sourdough _____ 13. Which of the following kinds of dough uses more sugar? a. bread dough b. lean dough c. rich dough d. A & C _____ 14.What type of bakery products are a simple cup of bread is leavened and are considered a member of quick bread family? A .cakes b. cookies c. muffins d. pies _____ 15.which of the following are small flaky quick bread? a. biscuits b. breads c. cookies d. tarts 6 Lesson Types, Kinds and Classification of 3 Bakery Products This module will enable students to apply knowledge and skills in baking different bakery products like cookies, cakes and bread. It orients the students to the definition, nature and kinds of basic ingredients used in bakery products. It also teaches the correct procedures in baking bakery products. This module, likewise provides the beginner in baking selected tested and basic recipes in baking cookies. People, especially children, love to eat bake products like cookies. Cookies are welcome gift during occasions like birthdays and Christmas. Therefore, it is worthwhile to learn how to make different types of bakery products. There are different types of bakery products. Each type has distinct features and method of preparation. 7 What’s In While you are at home now, imagine and enumerate mentally what are the types, kinds and classification of bakery products that you have eaten already. Can you guess what those types, kinds and classification of bakery products are? Can you still recall their names, and classification of bakery products? Let us read and find out in our lesson. 8 What’s New Types, Kinds and Classification of Bakery Products. When you are asked to do something but you lack the necessary ingredients or equipment, what usually is the result the types of bakery products? Let us read and find out our lesson. 9 What is It Baking becomes enjoyable and can be profitable if you know how to bake some goodies like cakes, cookies, breads and other pastry products. It can develop also your skills in baking if you do it yourself for your hobby. Types, Kinds and Classification of Bakery Products Baking has become not just a favorite past time or hobby but highly profitable business. Bread is one of the most popular and best sold baked products, not only in our countries as well. Many countries have bread and their staple food. There are different kinds of bread. Whatever kind of bread is eaten, people remember it for its quality It is by main training good quality that popular bakeries or bread houses keep their customers. The quality of bread is affected by the type of ingredients used, the manner the is mixed or prepared, and the temperature maintained during baking. 10 KINDS OF DOUGH IN BAKING BREAD 1. Lean Dough -The basic ingredients for bread which include flour yeast, salts, a little sugar and shortening make up the lean dough This dough is made up to Pan de sal, Pan Amerikano, French bread and other crusty bread varieties 2. Rich Dough- Aside from the basic ingredients for bread, 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 1. 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. 2. Sponge Dough Method-This method mixes part of the liquid, flour, and all of the yeast to make a soft mixture which is set aside to rise until bubbly. Then, the remaining ingredients are added and the mixture is treated as straight dough. 3. NO-knead Dough Method- is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form gluten strands that gives the bread its texture. It is characterized by a low yeast content and a very wet dough. COOKIES -are always popular. They are really little cakes, flat, sweet and small. They can be made in a variety of shapes and flavours, and can serve in just as many different ways. 11 KINDS OF COOKIES 1. Drop cookies – are irregular and unevenly shape. They are made simply by dropping the cookie batter from a teaspoon to a baking sheet to get the popular tongue-shape cookies. The cookie is done when its surface is delicately browned and the imprint of a finger will show slightly. 2. Rolled cookies – are made from dough which gave been rolled out and cut with cutters to form shapes that fit special occasions such as Christmas, Valentine’s day and Easter.
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