11-BPP-Q1- W1-M1-Final.pdf

SENIOR HIGH SCHOOL 2.0 Technical-Vocational Livelihood 1S T GE NE R AT I ON MO DU LE S -V ER SI ON Home Economics - Bread and Pastry Production Quarter 1 – Module 1: Prepare and Produce Bakery Products _________________________________________________________________________________...

SENIOR HIGH SCHOOL 2.0 Technical-Vocational Livelihood 1S T GE NE R AT I ON MO DU LE S -V ER SI ON Home Economics - Bread and Pastry Production Quarter 1 – Module 1: Prepare and Produce Bakery Products _______________________________________________________________________________________________________________________________________________________________ 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 Technology and Livelihood Education – Grade 11 Alternative Delivery Mode Quarter 1- Module 1: Bread Making - Prepare and Produce Bakery Product First Edition, 2020 2.0 Republic Act 8293 section 176 states that: No copyright shall subsist in any work of the Government of the Republic 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 of office may, among other things. Impose as a condition the payment of royalties. ER SI ON Borrowed materials (i.e., songs, stories, poems, 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. LE S -V Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio 1S T GE NE R AT I ON MO DU 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 _______________________________________________________________________________________________________________________________________________________________ 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 SENIOR HIGH SCHOOL SI ON 2.0 Technical-Vocational Livelihood 1S T GE NE R AT I ON MO DU LE S -V ER Home Economics - Bread and Pastry Production Quarter 1 – Module 1: Prepare and Produce Bakery Products _______________________________________________________________________________________________________________________________________________________________ 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 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. SI ON 2.0 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. S -V ER 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. ON MO DU LE 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. NE RA TI In addition to the material in the main text, you will also see this box in the body of the module: This part of the module gives you helpful tips, suggestions or strategies that will make the learning process easy and efficient to the learners. 1S T GE Notes to the Teacher! 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. ii _______________________________________________________________________________________________________________________________________________________________ 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 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 TeacherMade Educational Modules. SI ON 2.0 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. -V ER 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. LE S This module has the following parts and corresponding icons. ON MO DU The first part of the module will keep you on tract on the Competencies, Objectives and WHAT I NEED TO KNOW Skills expected for you to be developed and mastered. NE RA TI WHAT I KNOW WHAT’S NEW 1S T GE WHAT’S IN WHAT IS IT WHAT’S MORE This part aims to check your prior knowledge on the lesson to take. This part helps you link the previous lesson to the current one through a short exercise/drill. 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. A brief discussion of the lesson can be read in this part. It guides and helps you unlock the lesson presented A comprehensive activity/ies for independent practice is in this part to solidify your knowledge and skills of the given topic iii _______________________________________________________________________________________________________________________________________________________________ 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 WHAT I HAVE LEARNED ASSESSMENT This activity assesses your level of mastery towards the topic SI ON 2.0 WHAT I CAN DO This part of the module is used to process your learning and understand on the given topic. A transfer of newly acquired knowledge and skills to a real-life situation is present in this part of the module In this section, enhancement activities will be given for you to further grasp the lessons ER ADDITIONAL ACTIVITIES -V This contains answers to all activities in the module. Printed in this part is a list of all reliable and valid resources used in crafting and designing this module MO References DU At the end of this module you will also find: LE S ANSWER KEYS ON In using this module, keep note of the fundamental reminders below. 1S T GE NE RA TI 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. iv _______________________________________________________________________________________________________________________________________________________________ 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 WHAT I NEED TO KNOW Good day dear learner! 2.0 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. ER At the end of this module, you should be able to: SI ON Using this learning resource, you are ought to select, measure and weigh required ingredients according to recipe or production requirements as indicated in the K12 Most Essential Learning Competencies. DU LE S -V  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. MO WHAT I KNOW Let us check your prior knowledge by answering the different questions below. NE RA TI ON Directions: Read and analyze the statement carefully. Choose the best answer and write the letter only on your answer sheet. 1S T GE 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 1 _______________________________________________________________________________________________________________________________________________________________ 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 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 d. use only imported ingredients SI ON 2.0 b. Memorize the recipe very well. WHAT’S IN -V ER After checking what you have learned from your previous learning years, let’s see how familiar you are with the different baked goods below. MO DU LE S Directions: Identify the different baked products. Choose your answer inside thye table below. Write the correct answer on your answer sheet. 2. _____________ GE NE RA TI ON 1. ______________ 4. ________________ 5. _______________ 1S T 3. ______________ 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. 2 _______________________________________________________________________________________________________________________________________________________________ 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 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. g s i n e c e t l w g h e i n g SI ON 2.0 Directions: Arranged the jumbled letter as your guide to form into word as your answer. Write your answer on a separate sheet of paper . g i s i n r u m e a S -V ER 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. DU LE WHAT IS IT MO 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. ON Techniques in Measuring and Weighing Ingredients Used in Baking GE NE RA TI 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 1S T 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. 3 _______________________________________________________________________________________________________________________________________________________________ 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 - 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. SI ON 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. 2.0 C. Powdered Food (baking powder and baking soda) D. Shortening ER - Solid fats S -V 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. LE - Liquid fats MO DU 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. Liquid Form ON E. Milk NE RA TI 1. Pour milk into the glass measuring cup up to the measuring mark. Do not lift the cup. Powdered milk GE 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. 1S T To learn more in calculations for weighing, we should know first the various ingredients needed in baking with weights and their equivalents. Quantity 1 1 1 8-10 LIQUID and DRY INGREDIENTS & ITS EQEUIVALENTS Unit Ingredient Quantity Unit Ingredient cup Butter 1 cup Margarine oz. Baking chocolate 1 square Chocolate (unsweetened) ¼ cup Cocoa + oz. Sweetened chocolate 1½-2 tsp Shortening pcs. Graham crackers 1 cup Graham crumbs 4 _______________________________________________________________________________________________________________________________________________________________ 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 Oz. Bread 1 cup Milk 1 cup Sour milk 1 tbsp. Cornstarch 1 cup Whipping cream 1 1 whole cup egg molasses 3 ½ 1/2 1 1 2 ¾ ¼ 2 1 cups cup cup cup tbsp. tbsp.. cup cup pcs. cup Soft crumbs Evaporated milk + water Evaporated milk + Vinegar or lemon Flour Whole milk + Butter Egg yolks honey 2.0 4 SI ON Frequently Used Substitutions and Equivalents Equivalent Weights and Measurement ER Abbreviation gallon = gal. quart = qt. pint = pt. cup = c tablespoon = tbsp. or T teaspoon = tsp or t fluid ounce = fl. oz. ounce = oz. pound = lb. gram = g kilogram = kg MO DU LE S -V Equivalents Quantity Unit 4 qt. 2 pt. 2 c 8 fluid oz. 4 oz. 2 oz. 1 oz. 3 tsp. 16 oz. 35.2 oz. 1000 g ON Given Measurement Quantity Unit 1 gal. 1 qt. 1 pt. 1 c ½ c ¼ c 1/8 c 1 tbsp. 1 lb. 2.2 lbs. 1 kg NE RA TI Minor and Major Ingredients for Baking 1S T GE Description Types FLOUR -is a finely  Hard Flour/Bread Flour – is ground meal high in gluten and has obtained by strongest gluten strength (12grinding and 14% protein content). milling cereal  All-purpose Flour- has 10grains and other 11% protein content and is root crops. 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. SUGAR -is a sweet,  White Sugar – also known as soluble organic refined sugar or table sugar. Uses/Effects/Composition  Provide structure, texture and color to baked products.  Provides nutritive value to baked products.  Used as thickening agents.  Used as stiffening agent in laundry.  Increases development. dough Disclaimer: These pictures are utilized to give emphasis and to show concrete examples for deeper understanding of the lesson. The Depa rtment 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. 5 _______________________________________________________________________________________________________________________________________________________________ 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 LE NE RA TI ON MO DU SHORTENING S -V ER SI ON 2.0 EGGS compound that  Confectioner’s Sugar –  Makes the color of the crust belongs to the granulated sugar that has richer carbohydrate been pulverized.  Improves the nutritive group of food.  Brown Sugar – contains value, flavor and aroma of caramel, mineral matter and the product moisture.  Increase the volume of the loaf  Acts as creaming agent -are considered Composition of Egg  Eggs are the structural a complete  Mucin- protein which is found ingredients in baking. protein, in egg whites and responsible  Eggs, provide leavening, containing all for its gel characteristics. add color, texture and the essential  Ovalbumin- another protein richness to the batter. amino acids found in egg whites which  The egg white provides humans used to coagulates and involve both luster and the egg yolk build other in heat coagulation and provides color. proteins needed whipping. by the body.  Lecithin- present in egg yolks which is responsible for its emulsifying property. -is any fat,  Oil- made from plant products  Makes bread products which when such as corn, peanuts, tender and improves flavor. added to flour soybeans, etc.  Assist in gas retention, mixtures  Butter – made of fatty milk giving better volume and increases proteins. crust. tenderness.  Margarine – made from  Prevent the cohesion of hydrogenated vegetable oil. gluten.  Lard – made of fat from pork.  Improve the aroma, color  Cocoa Butter – it gives and texture of baked chocolate its creamy, products. smooth, melt-in-your-mouth texture. -are gases that  Chemical Leaveners – are  It gives breads and cause the chemical mixtures or other baking products to dough to rise. compounds that release rise and increase in volume. 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. 1S T GE LEAVENING AGENT Disclaimer: These pictures are utilized to give emphasis and to show concrete examples for deeper understanding of the lesson. The Depa rtment 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. 6 _______________________________________________________________________________________________________________________________________________________________ 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  It acts as binding agent for any baked products.       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 Fresh milk Evaporate4d milk Condensed milk Skimmed milk Powder or dry milk S -V ER -adds a slight flavor to the final baked good and increaseits richness. 2.0 MILK -is the cheapest  Lukewarm water liquid used in  Hot water baking. It performs vital role in baking making ingredients rehydrated. SI ON WATER DU LE Disclaimer: These pictures are utilized to give emphasis and to show concrete examples for deeper understanding of the lesson. The Depa rtment 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. MO Factors that contribute to successful baking: 1. The Use of Quality Ingredients NE RA TI ON -always use high quality dry and liquid ingredients, minor baking ingredients, shortening and fresh eggs. 2. The Use of Appropriate Tools and Utensils GE -appropriate use of tools and utensils promote work efficiency and effectiveness. 1S T 3. Following Correct Procedure 1. 2. 3. 4. 5. 6. Study and follow the recipe accurately. Pre-heat the oven. Measure ingredients accurately Observe correct hand and mixing techniques. Make use of the type of pan specified in the recipe. Follow the specified baking time and temperature stated in the recipe. 7 _______________________________________________________________________________________________________________________________________________________________ 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 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 SI ON 2.0 Liquid-Measuring Cup- a transparent cup calibrated to indicate the amount of liquid. -V Measuring Spoons – a set of spoons used to measure small amounts of ingredients. ER Dry-Measuring Cup- is a set of marked cups used to measure dry ingredients such as flour and sugar. DU LE S Dietetic Scale- is an instrument used to measure the weight of the items or ingredients. MIXING, BLENDING and CUTTING UTENSILS MO Flour Sifter - used in sifting coarse or dry ingredients such as flour and sugar. NE RA TI ON 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. GE Grater- tool used to grate food into finer form. 1S T 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. Disclaimer: These pictures are utilized to give emphasis and to show concrete examples for deeper understanding of the lesson. The Depa rtment 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. 8 _______________________________________________________________________________________________________________________________________________________________ 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 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 SI ON 2.0 Oven – an equipment used for baking. Heating, or drying foods. ER Baking Pan – a aluminum or tempered glass dish, rectangular or square pan with hollow rounded. -V TYPES, KINDS AND CLASSIFICATION OF BAKERY PRODUCTS DU Kinds of Dough in Baking Bread NE RA TI ON MO  LE S BREAD is one of the most popular and best sold baked products all over the world. Some people consider bread as their staple food. Methods of Mixing Dough 1S T  Rich Dough GE Lean Dough Disclaimer: These pictures are utilized to give emphasis and to show concrete examples for deeper understanding of the lesson. The Depa rtment 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. 9 _______________________________________________________________________________________________________________________________________________________________ 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 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 REFRIGERATED COOKIES SI ON 2.0  COOKIE BAR Mixing Techniques NE RA TI ON  DROP COOKIES MO ROLLED COOKIES DU LE S -V ER PRESSED COOKIES CUTTING IN FOLDING 1S T GE CREAMING CUT AND FOLD BEATING STIRRING 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. 10 _______________________________________________________________________________________________________________________________________________________________ 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 WHIPPING SIFTING SI ON 2.0 MUFFINS are simple cup breads leavened and are considered a member of the quick bread family. -V ER -a sample product of muffin. MO DU LE S 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. NE RA TI ON 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. WHAT’S MORE GE 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. 1S T I. Directions: Analogy: Fill in the blanks with the correct answer. Write your answers on a separate sheet of paper. 1. 1 T 3 T 2. 1 oz. ¼ oz. 3. 1 C 1¼ C 4. 1 T ¼ T 5. 1 C ½ C all-purpose flour all-purpose flour chocolate chocolate butter butter cornstarch cornstarch milk milk : : : : : : : : : : ½ __ 3 __ 1 __ 2 __ 6 __ T T C T T rice starch rice starch cocoa + 1 T cocoa + ___ margarine margarine all-purpose flour all-purpose flour sifted crystals + 1 C sifted crystals + ___ fat fat water water 11 _______________________________________________________________________________________________________________________________________________________________ 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 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. r r __________________2. k i m l __________________3. r f o __________________4. r t e a w __________________5. g s e g __________________6. a __________________7. e v n o __________________8. p s __________________9. e g r __________________10. b r g a i a p u s r a c t l r e r a t e u 2.0 u t DU WHAT I HAVE LEARNED LE S t l a SI ON n ER m e -V __________________1. MO It’s time to ponder and reflect! NE RA TI ON Directions: Answer the questions that follow. EXPRESS your ideas in your OWN understanding. Write your answer on a separate sheet of paper. 1S T GE 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. 12 _______________________________________________________________________________________________________________________________________________________________ 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 Baked Products Ingredients used 1. 2. 3. 4. 5. 6. Example: Dinner Roll Flour Butter Sugar Yeast Egg Salt 1. 2.0 2. ER SI ON 3. -V ASSESSMENT LE S 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. MO DU Directions: Read and analyze each item carefully. Choose the best answer and write the letter only on your answer sheet. GE NE RA TI ON 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. 1S T 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 13 _______________________________________________________________________________________________________________________________________________________________ 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 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 d. biscuits 2.0 make preparation time shorter than any yeast leavened product. a. cookies b. breads c. muffins SI ON ADDITIONAL ACTIVITY ER It’s time to explore more on baking. Let’s get indulge with the recipe below! S -V 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. LE CHEESE BISCUIT all-purpose flour baking powder butter or margarine grated cheddar cheese egg beaten MO c T T c pc. ON 2 1 5 ¼ 1 NE RA TI      DU Ingredients: Procedure: Sift flour and baking powder together. Cutter in butter until mixture resembles cornmeal. Add cheese and milk to form soft dough. Turn dough out on a lightly floured board and knead for 30 seconds. Roll the dough out ¼ inch thick, and with a biscuit cutter cut out rounds. Put half of the rounds on a baking sheet and top each with grated cheese. Brush the biscuits with the lightly beaten egg. Baked in a hot oven (375 ̊ F) for 15 minutes or until they are golden. 1S T GE 1. 2. 3. 4. 5. 6. 7. 8. Tools and equipment needed. 1. 2. 3. 4. 5. _________________ _________________ _________________ _________________ _________________ 6. ___________________ 7. ___________________ 8. ___________________ 9. ___________________ 10. __________________ 14 _______________________________________________________________________________________________________________________________________________________________ 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 _______________________________________________________________________________________________________________________________________________________________ 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 15 T 1S WHAT I CAN DO ASSESSMENT WHAT I HAVE LEARNED NE RA TI 1. Answers may vary depending on the products they are about to taste. b 1-3 Answers may vary based on their own ideas ON DU MO 2. b 3. c 4. a 5. c 6. a 7. b 8. b 9. a 10. d WHAT’S NEW WHAT’S IN LE 1. SELECTING 2. WEIGHING MEASURING 1. 2. 3. 4. 5. 6. 7. S 3. GE 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 WHAT’S MORE ER -V I. Analogy 1. 1 ½ T rice starch 2. ¾ c cocoa + ½ fat 3. 1 ¼ margarine 4. 1 ½ T allpurpose flour 3 T sifted crystal + ½ c water 5. Bread Pressed Cookie Muffins Biscuits Cookie Bar Rolled cookies Refrigerated cookies WHAT I KNOW SI ON 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. b d d d b d c a b a 2.0 II. Jumbled Letters 1. margarine 2. milk 3. flour 4. water 5. eggs 6. spatula 7. oven 8. scraper 9. grater 10. butter ANSWER KEYS REFERENCES Printed Materials Department of Education. Most Essential Learning Competency (MELC) Based on Training Regulation of TESDA, p.1 2.0 Department of Education. K to 12 Education Curriculum-Technology and Livelihood Education Learning Module, Exploratory Course for Grade 7 and 8, pp. 20-26. SI ON Department of Education. Technical-Vocational-Livelihood Bread and Pastry Production Manual, pp. 7-31. ER Online Sources 1S T GE NE R AT IO N MO DU LE S -V 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? 16 _______________________________________________________________________________________________________________________________________________________________ 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 2.0 SI ON ER -V S LE DU MO N AT IO NE R GE 1S T 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 17 _______________________________________________________________________________________________________________________________________________________________ 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