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 exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, poems, pictures, photos, brand names, trademarks, etc.) included in this book are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education Secretary: Leonor M. Briones Undersecretary: _______________________________ Assistant Secretary: _______________________________ Development Team of the Module: Authors: Development CorazonTeam of F. Arathe Module Candy Apao Authors: Corazon F. Ara,Michelle Candy Apao,M. Inso Michelle M. Inso ReviewersReviewers:: Cherry Q. SadiconCherry Q. Sadicon Fe L. Dalu gdugFe L. Dalugdug Sheila T. ArellanoSheila T. Arellano Illustrator: Jay Michael A. Calipusan Management Team Chairperson:Management Dr. Team: Arturo B. Bayocot, CESO III Regional Director Chairperson: Dr. Arturo B. Bayocot, CESO III Co-Chairperson: Dr. Victor G. DeRegional Gracia Jr.Director CESO V Co-Chairpersons: Asst. Regional DirectorDr. Victor G. De Gracia Jr., CESO V Mala Epra B. MagnaongAsst. Regional Director CES, CLMD Mala Epra B. Magnaong CES, CLMD Members: Dr. Bienvenido U. Tagolimot, EPS-AMD Members: Dr. Bienvenido U. Tagolimot, Jr. , EPS-LRMDS Dr. Joel D. PotaneRegional ADM Coordinator Himaya B. SinataoElson, EPS C. Jamero-LRMDS EPS-Designate-TLE Printed in the Philippines by ______________________________________ DepartmentPrinted of in Education the Philippines – Bureau by: Department of Learning of ResourcesEducation – (DepEd Regional-BLR) Office 10 Office Address: Zone 1, Upper Balulang Cagayan de Oro City 9000 Office Address: Zone 1, Upper Balulang Cagayan de Oro City 9000 Telefax: (088) 880-7071, (088) 880-7072 Telefax:E-mail Address: (088) [email protected] 880-7071, (088) 880-7072 E-mail Address: [email protected] Department of Education • Republic of the Philippines 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 Senior High School government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, poems, pictures, photos, brand names, trademarks, etc.) included in this book are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not Bread and Pastry represent nor claim ownership over them. Published by the Department of Education Secretary: Leonor M. Briones Production Undersecretary: _______________________________ Assistant Secretary: _______________________________ MODULE 1: Development Team of the Module Lesson 1: Prepare and Authors: Corazon F. Ara, Candy Apao, Michelle M. Inso Reviewers: Cherry Q. Sadicon Fe L. Dalugdug Produce Bakery Products Sheila T. Arellano Management Team Chairperson: Dr. Arturo B. Bayocot, CESO III Regional Director Co-Chairperson: Dr. Victor G. De Gracia Jr. CESO V Asst. Regional Director Mala Epra B. Magnaong This instructional material was collaboratively developed and reviewed CES, CLMD by educators from public and private schools, colleges, and/or universities. Members: Dr. Bienvenido U. Tagolimot, EPS-AMD We encourage teachers and other education stakeholders to email their Dr. Joel D. Potane, EPS-LRMDS feedback, comments, and recommendations to the Department of Education Himaya B. Sinatao, EPS-LRMDS at [email protected]. We value your feedback and recommendations. Printed in the Philippines by ______________________________________ Department of Education – Bureau of Learning Resources (DepEd-BLR) Office Address: Zone 1, Upper Balulang Cagayan de Oro City 9000 Telefax: (088) 880-7071, (088) 880-7072 E-mail Address: [email protected] Department of Education • Republic of the Philippines Department of Education • Republic of the Philippines Table of Contents What I Need to Know …………………………………….…….…… 1 Module Content ………………………………………………… 1 Module Objectives ………………………………………………… 1 General Instructions ………………………………………………… 2 What I Know ………………………………………………… 3 Quarter 1 Lesson 1 Prepare and Produce Bakery Products Learning Outcome 1. Use appropriate equipment according to required bakery products and standard operating procedures 1.1. Select, measure and weigh required ingredients according to recipe or production requirements. Learning Outcome 2. Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired characteristics Learning Outcome 3. Bake bakery products according to techniques and appropriate conditions 3.1 Select required oven temperature to bake goods in accordance with the desired characteristics, standard recipe specifications Assessment ………………………………………………… Key to Answers ………………………………………………… What I Have Learned ………………………………………………... References ………………………………………………… Table of Contents Introduction In this module you will learn on how to select, measure, weigh and mix the right ingredients before baking. But before we proceed, let’s also learn the right tools and equipment needed in baking. What I Need to Know …………………………………….…….…… 1 Module Content ………………………………………………… 1 Module Objectives ………………………………………………… 1 Overview General Instructions ………………………………………………… 2 This provides varied and relevant activities and opportunities to determine the What I Know ………………………………………………… 3 understanding of the concept to demonstrate core competencies as prescribed in the curriculum guide of DepEd in Bread and Pastry. Quarter 1 Lesson 1 Prepare and Produce Bakery Products This focus in different activities that will assess your level in terms in skills and Learning Outcome 1. Use appropriate equipment according to required bakery knowledge necessary to get a certificate of competencies for Bread and Pastry. products and standard operating procedures Successful completion of this course ensure that you have acquired the essential skills to be on our way to become a certified in bread and pastry. 1.1. Select, measure and weigh required ingredients according to recipe or production requirements. Learning Outcome 2. Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired characteristics Learning Outcome 3. Bake bakery products according to techniques and appropriate conditions 3.1 Select required oven temperature to bake goods in accordance with the desired characteristics, standard recipe specifications Assessment ………………………………………………… Key to Answers ………………………………………………… What I Have Learned ………………………………………………... References ………………………………………………… 1 WHAT DO YOU NEED TO KNOW? Lesson Information Equipment: 1. Mixers Mixers are one of the essential tools in baking. Although a small quantity of dough can be mixed by hand, electric mixers are required in large scale baking such as those in commercial bakery. Vertical Mixer This type of mixer is one of the most common equipment used in baking as shown in Figure 1 below. Tabletop mixers have the capacity of 4.75 to 19 L with the following main attachments: o Paddle- is used for general mixing o Wire whip- is used for beating egg foams and cream o Dough arm- is used for mixing and kneading yeast dough. It is important to make sure that you are using the right attachment in your mixer to produce good quality product. 2. PROOFER – A proofer is a special box in which the ideal conditions for fermenting yeast dough can be created. The box maintain s a preset warm temperature and humidity level appropriate to the specific dough. 2 3. OVENS – It is a workhorse of the bakery and pastry shop. They are essential for producing breads, cakes, pasties, cookies and other baked products. Ovens are WHAT DO YOU NEED TO KNOW? enclosed spaces in which food is heated, usually by hot air (except in the case of microwave ovens, which are not especially useful in the bakeshop.) Deck Oven – Deck oven are so called because the item to be Lesson Information baked- either on sheet pans or, in the case of some breads, freestanding - are placed directly on the bottom, or deck, of the Equipment: oven. There are no racks for holding pans in deck ovens. Deck oven are also called Stack ovens because several may be 1. Mixers stacked on top of one another. Mixers are one of the essential tools in baking. Although a small quantity of dough can be mixed by hand, electric mixers are required in large scale baking such as those in commercial bakery. Vertical Mixer This type of mixer is one of the most common equipment used in baking as shown in Figure 1 below. Rack Oven - A rack oven is a large oven into which entire racks full of sheet pans can be wheeled for baking. Normal baker’s racks hold 8 to 24 full-size sheet pans, but racks made specifically to go into rack ovens usually hold 15 to 20 pans. Rack ovens hold 1 to 4 of these racks at once. The ovens are also equipped with steam injectors. Mechanical Oven - In a mechanical oven, the food is