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!

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.

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

_____ 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

_____ 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

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.

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.

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.

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.

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.

-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.

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.

3. Pressed cookies – are formed with cookie pressed, made with more butter which makes the finished product richer in a taste than the other types of cookies. They are made by pressing the mixture out of a cookie presser or pastry tube and onto the baking sheet, at the same time forming it into varied shapes like rings or ribbons.

4. Cookie bar – are made by spreading the dough on a pan, then baking and cutting it into pieces. Either sponge or butter cake mixture is used. The baked product is then cut into squares or bars. For special touches, it is advisable to slightly dust cookies with confectioner`s sugar before cutting. Bar cookies with creamy icing also make an elegant dessert. 5. Molded cookies – are those which are formed into desired shapes with the hands. To make them, the dough is rolled into balls the size of a fifty centavo coin. They are then placed about 8 cm apart on a lightly greased baking and flattened before baking. For special touches, the dough can be flattened a fork in a crisscross pattern or a hallow can be formed at the center of each ball of dough with the thumb or a spoon and filled with jelly or other favorite filling.

6. Refrigerated cookies – are so named because the dough must be chilled in the refrigerator before baking .It is a mixture quite rich in fat. To make the cookies, the dough is molded into smooth, long rolls; wrapped in waxed paper or aluminum foil; and chilled until it is firm enough to be sliced easily. It should be slice with a sharp knife to ensure neat edges. The dough may be stored in the refrigerator for several days and the cookies baked as needed.

What’s More

CHECK YOUR VALUES

Read and identify the sentences carefully. Write your answer on the blank provide - if you agree with the statement. A – if you agree with the statement. DA - if you disagree with the statement. ID -if you’re in doubt with the statement.

______1. Baking industry becomes a productive enterprise today. ______2. Preparing bakery products requires no trick. ______3. Baking is primarily for children. ______4. When baking, you must apply proper mixing of dough. ______5. Cookie is little cookies for kids. ______6. Bread is eaten, people remember it for its quantity . ______7. Always apply proper sanitation in mixing dough. ______8. Check the ingredients before mixing. ______9. Use appropriate dough in baking bread. ______10. Follow the correct procedure in mixing dough when baking.

TEST YOURSELF A. Underline and identify the types, kinds and classification of baked products of the italicized word.

1. ensaymada _ ( bread, cake, cookies ) 2. gingerbread – ( bread, cookies, pie ) 3. drop cookies – ( irregular shape, regular shape, round shape ) 4. bread– ( doughnut, pan de sal, pizza ) 5. rich dough – ( more salt, more sugar, more yeast )

B. Identify and discuss the following items.

1. Differentiate lean dough and rich dough. ______

2. Differentiate bread and cookies. ______.

What I Have Learned

1. Identifying the types, kinds and classification of bakery products is required in accordance of the recipe requirement in the enterprise practices and customer practices. 2. .The preparation of bakery products must be in accordance with the recipe specification, techniques and conditions. 3. The success in baking bakery products depends on ingredients, baking tools, equipment and proper methods in mixing dough.

What I Can Do

DO THESE: Write your answer in a separate sheet. A. Identify the mixing techniques used in bakery products that you have eaten at home.

B. Draw and label all mixing techniques used in bakery products you have seen in the bakery.

C. Enumerate different mixing techniques in bakery products you want to perform?

Assessment

MULTIPLE CHOICE: Read the statement carefully and choose the letter of the best answer. Write the letter of your answer on the space provided before the number. Write your answer in a separate sheet.

_____ 1. 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 _____ 2.What type of cookies is made from dough which has been rolled out and cut with spiral cutter to form shapes for special occasion? a. bar cookies b. pressed cookies c. refrigerated cookies d. rolled cookies _____ 3. Which type of cookie needs of freezing before it is cut into desired shapes and then baked? a. bar cookies b. pressed cookies c. refrigerated cookies d. rolled cookies

_____ 4.Which of the following is referred to a small flat sweet cake? a. bread b. cookies c. muffins d. pies _____ 5. What type of cookie is cut into bars after baking? a. bar cookies b. drop cookies c. molded cookies d. rolled cookies _____ 6. Which of the following cookies are irregular and unevenly shaped?? a. bar cookies b. drop cookies c. molded cookies d. pressed cookies _____ 7. What Which of the following one of the most popular and sold baked products? a. bread b. cake c. cookies d. tart _____ 8. Which of the following methods mixing method kneading is not necessary? a. NO- knead dough method b. Straight dough methods c. Sponged dough method d. A & B _____ 9. 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 _____ 10. What method of combining the ingredients in which the ingredients are added at the first mixing? a. NO- knead dough method b. Sponge dough method c. Straight dough method d. A & C _____ 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 _____ 12.What kind of dough is made up of basic ingredients? a. cake dough b. lean dough c. rich dough d. sour dough

_____ 13.Which of the following are small flaky quick bread? a. biscuit b. bread c. cookies d. tarts _____ 14. Which of the following dough uses more sugar? a. bread dough b. lean dough c. rich dough d. sour dough _____ 15. What types of bakery products are simple cup of bread is leavened and are considered a member of quick bread? a. cakes b. cookies c. muffins d. pies

Additional Activities

CLASSIFICATION: Identify and classify the types, kinds and classification of bakery products. Write your answer in a separate sheet.

Macaroon Monay No- knead Dough Asado Roll Sourdough Sponge Dough

Rich Dough Breadstick Straight Dough Brownies

Oatmeal raisin Rich dough Shortbread Pan de Coco

KINDS OF DOUGH MIXING OF DOUGH

1.______1.______

2.______2.______

3.______3.______

4.______4.______

5.______5.______

BREAD COOKIES

1.______1.______

2.______2.______

3.______3.______

4.______4.______

5.______5.______

Answer Key

References

1. FOODS - AVELINA M. MARCOS - OFELIA T. PASTOR - NORA V. DAZA

2. BREAD AND PASTRY PRODUCTION MANUAL -ANICI S . KONG -CRISTETA M. ARCOS -ANECITA P. DOMO - MAILA A. DOGELIO

3. HOME ECONOMICS III -DR. LETICIA R. SOLDA - NAVARRO -DR. JOSEFINA R. NAVARRO

4. INTERNET/GOOGLE https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.fre epik.com%2Fpremium-vector%2Fset-drawings-bakery-theme- cakes-pies-bread-pastry-collection-bread-house-black-white- sketch-illustration_9438320.htm&psig=AOvVaw3m- t9fZazZbXCksdl_G3t_&ust=1602825628696000&source=images&c d=vfe&ved=0CAMQjB1qFwoTCOjaqsPttewCFQAAAAAdAAAAABAD