bread and pastry 12

3. Form a word from the jumbled
letters listed below
MICRAENG RNGIRITS
NGIEATB LEBNDGIN
LLIGNOR TITCUGN-NI
SKIGNHWI NGOLFID
DIBGNIN

4. LET’S CHECK YOUR ANSWERS
• FOLDING
• BINDING
• CREAMING
• WHISKING
• STIRRING
• BEATING
• ROLLING
• BLENDING
• CUTTING-IN

6. Learning objectives:
1. Identify the different mixing techniques
applicable for producing pastry products.
2. Demonstrate the process of using the mixing
techniques of making pastry products.
3. Develop self-confidence on the given activities
to be performed.
4. Achieve orderliness in doing work.

7. The point of mixing methods in
your baking is to accomplish a few
different things. The technique in
which you mix the ingredients
accomplishes different tasks.

8. BEATING – is the rigorous
mixing of ingredients using a
wooden spoon, wire whisk or
an electric mixer to incorporate
air in the mixture.

10. CREAMING – is done
wherein fat and sugar
are beaten together until
light and airy in texture.

12. CUT IN OR CUTTING-IN -
cutting fat into smaller
pieces using knife, fork
or pastry blender

14. ROLLING – done to flatten
the dough out into a
sheet in preparation to
shaping various forms.

16. STIRRING – mixing all
ingredients together in a
circular motion rotating it
through the mixture until
the ingredients are
combined

18.  WHISKING – also known as
whipping method and is usually
used for meringue, and for
chiffon products. Same as
beating, air is incorporated such
as whipping cream and egg
whites.

20. BINDING – adding a
liquid such as beaten egg
or melted fat to a dry
mixture to hold it
together.

22.  FOLDING – working with
two ingredients very
gently to retain air in
the mixture.

24. BLENDING – ingredients
are mixed thoroughly so
that they become one.

26. Identify the following statements
describing the different mixing techniques
used in producing pastry products.

27. 1. _________ working with
two ingredients very gently
to retain air in the mixture.

28. 2. ________ is done wherein
fat and sugar are beaten
together until light and airy
in texture.

29. 3. _______ adding a liquid
such as beaten egg or
melted fat to a dry mixture
to hold it together.

30. 4. _______ done to flatten
the dough out into a sheet
in preparation to shaping
various forms

31. 5. _______ also known as
whipping method and is
usually used for meringue,
and for chiffon products.

32. ANSWER KEY
1. FOLDING
2. CREAMING
3. BINDING
4. ROLLING
5. WHISKING

33. Create a video presentation demonstrating the
different Mixing Techniques. Select at least five
(5) whichever is applicable for you.
Send to me your output via Google classroom.

34. Your performance will be graded using
the scoring rubric below
Description Score
Correct use of tool 50%
Safety 20%
Self-direction 20%
Resourcefulness 10%
TOTAL 100%

35. DIFFERENT BAKING
TOOLS AND THEIR
USES