Republic of the Philippines
Department of Education
Region 02/ Cagayan Valley
Schools Division of Isabela
300511-SAN ANTONINO NATIONAL HIGH
SCHOOL
SENIOR HIGH SCHOOL
BREAD AND PASTRY PRODUCTION
Reference:
Bread and Pastry Production Vol.1,
Leonora D. Basbas, pp.
Prepare and produce bakery product (slideshare.ne
t)
TLE_HEBP912PP-IIh-i-5 Sharon D.
Dannug
Republic of the Philippines
Department of Education
Region 02/ Cagayan Valley
Schools Division of Isabela
300511-SAN ANTONINO NATIONAL HIGH
SCHOOL
SENIOR HIGH SCHOOL
Objectives:
a. Identify the types and
characteristics of bakery products
b. Discuss the procedures in preparing
and producing bakery products
TLE_HEBP912PB-Ia-f-1 Sharon D. Dannug
REVIEW
Republic of the Philippines
Department of Education
Region 02/ Cagayan Valley
Schools Division of Isabela
300511-SAN ANTONINO NATIONAL HIGH
SCHOOL
SENIOR HIGH SCHOOL
Review of the past lesson: A. Directions: Read the questions carefully and choose
the letter of the best answer.
1. Which kind of flour contains more gluten and less starch?
A. All-purpose flour B. cake flour C. bread flour D. soft flour
2. Which of the following ingredients that when added to flour mixtures, increases tenderness.?
A. butter B. shortening C. lard D. vegetable oil
3. Which of the following ingredients functions as food for the yeast?
A. Baking Soda B. Milk C. Baking Powder D. Sugar
4. What is basic ingredient in baking that improves aroma, flavor, sweetness and nutrition in baked
products?
A. baking powder B. shortening C. flour D. sugar
5. What kind of sugar is primarily used in preparing icing?
A. brown sugar B. granulated sugar C. confectioner sugar D. refined sugar
TLE_HEBP912PB-Ia-f-1 Sharon D. Dannug
Which is responsible
for the elastic and
sticky characteristics
of dough?
What is a
substitute for
bread flour?
Which comes first?
a.Pre-heat the oven
b.Measure ingredients
accurately
c.Assemble all the needed
tools and equipment’s
The following are different types, kinds,
and classification of bakery products:
Bread – a staple food prepared from a dough of flour and
water, usually by baking
Bagel – a bread product originating in Poland, traditionally
shaped by hand into the form of a ring from yeasted wheat
dough, roughly hand-sized, which is first boiled for a short
time in water and then baked.
Bread roll – a small, often round loaf of bread served as a meal
accompaniment (eaten plain or with butter)
Flatbread- a bread made with flour, water and salt, and then
thoroughly rolled into flattened dough. Many flatbreads are unleavened
made without yeast although some are slightly leavened, such as pita
bread
Muffin – an individual-sized, baked quick bread product. American
muffins are like cupcakes in size and cooking methods, and the English
muffin is a type of yeast-leavened bread. Muffins may also classify as
cakes with their same sweet interior and fluffy yeast exterior
Brownie – a flat, baked dessert square that was
developed in the United States at the end of the 19th
century and popularized in both the U.S. and Canada
during the first half of the 20th century
Cake – a form of sweet dessert that is typically baked.
In its oldest forms, cakes were modifications of bread
but now cover a wide range of preparations that can be
simple or elaborate.
Cookie – a small, flat, sweet, baked good, usually
containing flour, eggs, sugar, and either butter, cooking
oil, or another oil or fat.
Cracker – typically made from flour, flavorings, or
seasonings such as salt, herbs, seeds, and cheese
may be added to the dough or sprinkled on top
before baking.
Pastry – a dough of flour and water and shortening
that may be savory or sweetened. Sweetened
pastries are often described as bakers'
confectionery
Pie – a baked dish that is usually made of a pastry
dough casing that covers or completely contains a
filling of various sweet or savory ingredients
Tart – a baked dish consisting of a filling
over a pastry base with open top not
covered with pastry
Torte - a form of sweet dessert that is
typically baked. Tortes differ from
cakes in that cakes are modifications of
bread but tortes, originating in Central
Europe, are generally made with ground
nuts in place of the flour
NAME THE FOLLOWING TYPES OF BREAD
Kinds of Bread
ARRANGE THE
FOLLOWING
STEPS IN BAKING
