BREAD AND PASTRY PRODUCTION EDUCATION NC II

BREAD AND PASTRY
PRODUCTION NC II
BPP TEACHER
Radiating Rays Across Tiaong and Beyond. Shine, Cabay, Shine!
| School ID: 301299
JEWEL LUCKY LYN R. GUINTO
Lesson I

Bread and Pastry Production NC II
| School ID: 301299

WHAT IS BREAD ?
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Bread is a staple food prepared
from a dough of flour and water,
usually by baking. Throughout
recorded history it has been a
prominent food in large parts of
the world and is one of the oldest
man-made foods, having been of
significant importance since the
dawn of agriculture.

Baking Tools and Equipment
| School ID: 301299
•Baking Tools:
Small handheld items used to measure, mix, shape, or decorate ingredients.
Examples: Measuring cups, mixing bowls, whisks, spatulas, pastry brushes.
•Baking Equipment:
Larger or more complex appliances and containers used for cooking or
baking the product.
Examples: Ovens, stand mixers, baking pans, cookie sheets.
Baking tools and equipment are the utensils, devices, and appliances used in the
process of preparing, mixing, baking, and decorating baked goods such as bread, cakes,
cookies, and pastries.

Basic Baking Tools and Equipment
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Measuring Tools

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Measuring Tools

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For cutting , mixing and blending tools
Grater
Used for grating
cheese, chocolate
and fruits

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Cutter or Dough
Cutter

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1ST
QUIZ
1. Which tool is best for measuring small amounts
of ingredients like baking powder or salt?
A. Measuring cup
B. Liquid measuring cup
C. Measuring spoons
D. Kitchen scale

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1ST
QUIZ
2. Which measuring tool is used for weighing
ingredients by mass?
A. Measuring spoons
B. Timer
C. Liquid measuring cup
D. Kitchen scale

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1ST
QUIZ
3. Which of the following is used to measure liquid
ingredients accurately?
A. Dry measuring cup
B. Liquid measuring cup
C. Pastry blender
D. Rolling pin

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1ST
QUIZ
4. Which type of measuring cup is best for dry
ingredients like flour or sugar?
A. Glass measuring cup
B. Measuring spoon
C. Dry measuring cup
D. Liquid measuring cup

| School ID: 301299
1ST
QUIZ
5. Which of the following tools is NOT typically
used for cutting dough or pastries?
A. Pastry wheel
B. Serrated knife
C. Mixing bowl
D. Dough cutter

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1ST
QUIZ
True or False:
6. Measuring dry ingredients in a liquid
measuring cup gives the most accurate results.
True False
☐ ☐
7. A pastry blender is a cutting tool used to mix
solid fat into flour.
True False
☐ ☐

| School ID: 301299
True or False:
8. A cookie cutter is used to shape dough into
specific designs or forms before baking.
True False
☐ ☐
9. Measuring cups and measuring spoons can both
be used for dry and liquid ingredients.
True False
☐ ☐
10. Using the correct measuring and cutting tools
affects the texture and quality of baked products.
True False
☐ ☐

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ESSAY QUESTION! FOR 5 POINTS
Discuss the importance of using accurate measuring
and cutting tools in bread and pastry making. How do
these tools affect the final quality, texture, and
appearance of baked products? Provide examples to
support your answer.

BREAD AND PASTRY
PRODUCTION NC II
BPP TEACHER
| School ID: 301299
Lesson II

QUIZ # 2
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NAME THE TOOLS AND EQUIPMENT FOR BAKING

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QUIZ # 2
NAME THE TOOLS AND EQUIPMENT FOR BAKING

Fill in the box
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Attitude
11._________
12.__________
KNOWLEDGE
8.____________
9.____________
10._____________
BPP BREAD AND
PASTRY
Skills
13.__________
14.___________
15.___________

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FOR COOKING AND BAKING

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OTHER BAKING TOOLS AND EQUIPMENT
Pastry brush
Pastry Bag

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Ring Mold
Cooling Rock

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Cup cakes cup/
Liner
Cake Decorating
Turntable

BREAD AND PASTRY
PRODUCTION NC II
BPP TEACHER
| School ID: 301299
Lesson III

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Baking sheet/
Wax paper
Plastic wrap

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PREPARATORY TOOLS

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MIXING TOOLS
Mixing bowl – a hollow dish with the
sloping side where ingredients
are mixed
Wooden spoon – used for mixing and
stirring mixtures
Wire whisk – it is used to beat or whip
soft mixture
Rubber scraper – used to scrape the
side of the bowl

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CUTTING TOOLS
Pastry blender – it is used to cut fat
or shortening
Dough cutter – it has a sharp edge
used to cut the dough
Paring knife – has a sharp blade used
to pair or cut the ingredients

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DECORATING TOOLS
Cookie press – it is used to shape and
mold cookies.
Pastry bag – a funnel shaped
container of icing or whipped
cream.
Pastry tip – a pointed metal or plastic
tube connected to the opening
of the pastry bag.

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EQUIPMENT
STAND MIXER – a motored powered
device used to stir and blend
mixtures used in baking.
OVEN – equipment with an enclosed
space essential for producing
bakery products

BAKING
| School ID: 301299
Baking is a process of cooking food which is an enjoyable
activity. You will learn how to baked products such as bread, pastries,
cakes, cookies, and biscuits. It may serve as a hobby, family bonding,
or income-generating activity.
In this lesson, you will understand and apply the different
knowledge and skills in preparing and producing bakery products. It
has different learning competencies which help you to produce a
good quality of baked goods. It will also provide important factors to
consider ensuring one's safety while working and provide hands-on
activities that will enrich your ideas and skills in baking.

DEFINITION OF TERMS
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Baking A process of cooking food inside an enclosed space
or in an oven.
Batter A soft mixture of ingredients such as dry and
liquids.
Contaminati
on
A state of being contaminated due to the presence
of bacteria.
Crust The outer part or surface of a baked product.
Dough A mixture of dry and liquid ingredients which is
stiff enough to roll or knead.
Dust A term used to sprinkle a fine powder like flour into
the mixture or surface.
Egg wash Beaten eggs and sometimes added with milk

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 Gluten
A protein substance present in wheat or flour which is
responsible for the cohesiveness and elasticity of the dough.
 Grease To put or apply a thin layer of shortening in a pan.
 Lumps A coarse particle in an ingredient or mixture.
 Knead It means to press, stretch and fold the dough.
 Mise en
place
A French term which means to put in place all the needed
materials, ingredients, tools and equipment beforehand.
 Mix To combined or blend two or more ingredients.
 Pre-heat To heat the oven 10 to 15 minutes before the baking time.
 Punch down To deflate the dough by pressing or punching in a quick
movement.
 Recipe A set of ingredients and instructions or procedures.
 Scrape
To remove the sticky substance inside of the bowl using a
rubber scraper
 Sift To separate the finer particles through a sieve or sifter
 Stir in To mix or add other ingredients into the mixture

BAKING INGREDIENTS
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In baking, an ingredient is a substance that forms
a part of a batter or dough mixture. It greatly affects
the texture, structure, and quality of the baked
product. Assurance of the quality of ingredients must
take into consideration to have the best result.

MAJOR INGREDIENTS IN BAKING
| School ID: 301299
Flour – powder made from cereal grains, milled
wheat, and other root crops. Serve as the
main ingredient in baking.
Sugar – a sweet crystalline substance obtained
from various plants.
Eggs – it has protein content and serves as
emulsifying, thickening and binding agent.

MAJOR INGREDIENTS IN BAKING
| School ID: 301299
Shortening - any type of fat used to shorten baked
goods and makes the product flaky and
tender.
Leavening agent – substance responsible for the
expansion of the dough and batter which
increases the volume of baked products.
Liquid ingredients – it provides moisture to
rehydrate and activate the yeast and bring
together any other dry ingredients.

CONVERSION AND SUBSTITUTION
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1 tablespoon all
purpose flour
½ tablespoon cornstarch, potato starch, rice starch
or arrowroot starch
1 tablespoon
cornstarch
2 tablespoon all-purpose flour
1 cup sifted cake flour
7/8 cup all-purpose flour sifted, 1 cup all-purpose
flour minus 2 tablespoon
1 cup sugar granulated
1 1/3 cup brown sugar, lightly packed, 1 ½ cup
corn syrup minus ½ cup liquid, 1 cup honey
minus ½ to 1/3 cup liquid

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1 cup honey 1 ¼ cup sugar plus ½ cup liquid
1 ounce chocolate 3 tablespoon cocoa plus 1 tablespoon fat
1 tablespoon baking
powder
¼ teaspoon baking soda plus ½ cup fully soured
milk or lemon juice mixed with sweet milk to make
½ cup, ¼ teaspoon baking soda plus ¼ to ½ cup
molasses, ¼ cream of tartar
1 teaspoon active dry
yeast
1 package (7grams) dry yeast compressed yeast
cake
1 whole egg
2 egg yolks or 3 tablespoon thawed from frozen
eggs, 2 ½ tablespoon sifted dry whole eggs powder
plus 2 ½ tablespoon lukewarm water
1 egg yolk 1 1 1/3 tablespoon frozen egg yolk
1 egg white
2 tablespoon frozen egg white, 2 teaspoon dry egg
yolk powder plus 2 teaspoon water

| School ID: 301299
1 square unsweetened
chocolate
3 tablespoon cocoa plus 1 tablespoon fat
1 cup butter
1 cup margarine, 7/8 to 1 cup hydrogenated fat
plus ½ teaspoon of fat, 7/8 cup of lard plus ½
teaspoon salt
1 cup coffee cream (20
percent)
3 tablespoons butter plus about 7/8 cup milk
1 cup heavy cream (40
percent)
¼ cup butter plus ¾ cup of milk
1 cup whole milk
1 cup reconstituted non-fat dry milk plus 2 ½
teaspoon of butter or margarine
1 cup milk
3 tablespoon of sifted non-fat dry milk plus 1 cup
water, 6 tablespoons of sifted crystals plus 1 cup
water
1 cup butter milk or
sour milk
1 tablespoon of vinegar or lemon juice plus enough
sweet milk to make 1 cup (let stand for 5
minutes), 1 ¾ teaspoon of cream of tartar plus 1
cup of sweet milk

STANDARD TABLE OF WEIGHTS AND MEASURES
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1 tablespoon (T or tbsp.) 3 teaspoon (tsp. or t.)
2 tablespoon (T or tbsp.) 1/8 cup (c.)
4 tablespoon (T or tbsp.) ¼ cup (c.)
5 1/3 tablespoon (T or tbsp.) 1/3 cup (c.)
¾ cup plus 2 tablespoon (T or tbsp.) 7/8 cup (c.)
16 tablespoon (T or tbsp.) 1 cup (c.)
2 cups (c.) 1 pint (pt.)
4 cups (c.) 1 quart (qt.)
16 ounces (oz.) 1 pound (lb.)

COMMON UNTIS
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1 pound (lb.) 463.59 grams (g.)
1 ounce (oz.) 28.35 grams (g.)
1 kilogram (kg) 2.21 pounds (lbs.)
1 gram (g.) .035 ounces (ozs.)
5 whole eggs 1 cup (c.)
8 egg whites 1 cup (c.)

COMMON UNTIS
| School ID: 301299
1 bushel (bu.) 4 pecks (pk.)
1 peck (pk.) 8 quarts (qts.)
1 gallon (gal.) 4 quarts (qts.)
1 quart (qt.)
2 pints (pts.)
964.4 milliliters (ml.)
1 teaspoon (tsp. or t.) 4.9 milliliters (ml.)
1 tablespoon (T. ot tbsp.)
½ fluid ounce (oz.)
14.8 milliliters (ml.)

PROPER MEASUREMENT OF INGREDIENTS
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Accurate measurement and efficient use of
tools and utensils are essential in the preparation of
ingredients. It will guarantee better results because,
in baking, it pays off to be a perfectionist.

PROPER MEASUREMENT OF INGREDIENTS
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Dry Ingredients
1. Sift the dry ingredients to remove the lumps.
2. Scoop the sifted ingredients into the measuring
cup/spoon until it overflow.
3. Do not shake the measuring cup.
4. Avoid pressing the ingredients inside the
measuring cup.
5. Level off with spatula or back edge of a knife.
Liquid Ingredients
1. Place the liquid measuring cup into a flat
surface.
2. Pour in the liquid into the measuring cup until
it reaches the required amount.
3. Do not hold or lift the cup while measuring.
4. To check if the amount is accurate, bend your
knees into squat position then look at the
mark in an eye level.
Shortening
1. Fill the measuring cup/spoon while pressing
the ingredients.
2. Level off by using spatula or back edge of knife.

KINDS OF DOUGH IN BAKING
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Lean dough – A kind of dough made from the basic
ingredient for bread such as flour, yeast, water, a
little sugar, and shortening. It is used for making
Crusty Breads like French Bread and Pan De Sal.
Rich dough – A dough that contains, butter, nuts,
dried fruits, eggs, flavorings, and more sugar. It
enhances flavour and its nutritive value of bread.

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Mixing is the first and most important process in
baking. It combines the ingredients evenly throughout the
mixture, develop the gluten properly and produce a smooth
dough to have a well baked product.

QUIZ NUMBER 3
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Directions: Read and analyze the following statement carefully. Identify the needed tools, utensils, and
equipment in each procedure. Choose your answer inside the box below then write it in your answer sheet.
1. Separate the finer particles of flour then remove the lumps.
2. Measure 1 kg. of flour, ½ kg. cocoa and powdered milk and ¼ kg. of
sugar.
3. Prepare the following amount of ingredients such 1 tablespoon of
baking powder, ¼ tsp. baking soda and ½ tsp. salt.
4. Calibrate the indicated amount of liquid ingredients in the recipe.
5. Combine or pour in together all the ingredients.
6. Scrape the side of the bowl.
7. Flatten the dough into a floured surface.
8. Cut the dough into small pieces with the desired amount or weigh.
9. Arrange each piece of dough into a pan.
10. Bake for 10-15 minutes in 375˚F.

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1. Yeast Product Type
1.1 Lean-Yeast Dough
Example: crisp- crusted breads, soft-crusted-breads, rye
breads/whole wheat/multi-grain/health breads, sour dough,
unleavened breads)
1.2 Soft Dough
Example: loaf and buns
1.3 Rich-Yeast Dough
Example: sweet dough, rolled-in dough/laminated dough
2. Quick Breads
Example: muffins and shortcakes
3. Doughnuts, fritters, pancakes and waffles
4. Cookies

QUIZ NUMBER 3- WEEKLY QUIZ
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Directions: Read and analyze the following statement carefully. Match column A to column B. Write your
answer in your answer sheet.
Column A Column B
1. It is used to measure a large quantity A. Cookie Press
of ingredients. B. Dough Cutter
2. A motored powered device used to stir C. Mixing bowl
and blend mixtures used in baking. D. Mortar and pestle
3. It is used to cut fat or shortening. E. Oven
4. It has a sharp edge used to cut the dough. F. Pastry Blender
5. An quipment with an enclosed space G. Stand Mixer
essential for producing bakery products. H. Timer
6. Used for hand mixing and stirring mixtures. I. Weighing Scale
7. A hollow dish with the sloping side where J. Wooden Spoon
ingredients are mixed.
8. It is use to pound or ground ingredients.
9. It is used to shape and mold cookies.
10. A device that can be set to turn on and
off at a certain time of ingredients.

BREAD AND PASTRY
PRODUCTION NC II
BPP TEACHER
| School ID: 301299
Lesson IV

| School ID: 301299
Kinds of Bakery
Products
BREAD AND PASTRY

BREAD AND PASTRY PRODUCTION
| School ID: 301299
Bread
Bake products made of flour, water
and yeast or leavening agent and
mixed with other ingredients.
Doughnut
Typically a ring-shaped like bake
product made from sweetened dough.
https://tinyurl.com/y8o9syfb
Muffin
A small domed cake or quick breads
made from batter or dough.

| School ID: 301299
Cookies
A small sweet cake, typically round,
flat and crisp.
Biscuits
A small quick bread made from
dough that has been rolled out and
cut into round.

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Kinds of Cookies
BREAD AND PASTRY

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Drop cookies
https://tinyurl.com/ydclz4l7
These cookies are irregular and
unevenly shaped. It is made by
simply dropping the batter from a
teaspoon or tablespoon to a baking
sheet.
Rolled cookies
Made from dough which have been
rolled out and cut with cookie cutters
to form shapes that fit special
occasions.
Cookie bar
This type of cookie is cut into bars
after baking. They are usually small,
square or rectangular in shape.

| School ID: 301299
Molded
/Pressed
Cookies
https://tinyurl.com/yc7tsljc
These are m ade with more butter
which makes the finished product
richer in taste than the other types of
cookies. They are made by pressing
the mixture or batter out of a cookie
presser onto the baking sheet.
Refrigerated
cookies
This type of cookie is frozen and
cut into desired shapes before
baking.

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Mixing Techniques
BREAD AND PASTRY

Kinds of mixing techniques
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Creaming – It is done by rubbing one or two ingredients in a
bowl with the help of a wooden spoon or electric mixer to make
a soft fluffy mixture. The creamed mixture should have both
smooth and grainy particles.
Cutting in – Mixing fat and flour with the use of a pastry
blender or two knives in a scissor-like manner. This method cuts
fat into small pieces, coating them with flour to form coarse,
granular mixtures for pastries and biscuits.
Folding – This is working with two ingredients very gently to
retain air in the mixture. It often involves one delicately textured
ingredient such as beaten egg white or whipped cream, which
would be reduced to nothing if handled crudely, and a batter
type mix.

Kinds of mixing techniques
| School ID: 301299
Cut and Fold – A combination of two motions cutting vertically
through the mixture and turning over and over by gliding the spoon
or rubber scraper across the bottom of the mixing bowl at each turn.
Beating – It is done to incorporate air in a mixture by mechanical
agitation. It could be done with the aid of special gadgets like wire
whips, egg beaters or electric food mixers or with a fork.
Stirring – It is often done with a wooden spoon, rotating it through
a mixture as long as necessary usually until the ingredients are
combined.
Whipping – It is a process of beating eggs and cream to fill them
with air and make them thick and fluffy.

| School ID: 301299
Basic Steps in Baking
BREAD AND PASTRY

STEPS IN BAKING
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1.Read, study and follow the recipe carefully.
2.Check all the necessary ingredients, gather
and arrange them according to the sequence
of their preparation.
3.Prepare all the utensils needed for measuring,
mixing and baking.
4.Pre-heat the oven at the desired temperature.
5.Prepare the pan/pans needed specied in the
recipe.

STEPS IN BAKING
| School ID: 301299
6. Measure the ingredients using correct utensils
according to the amounts required in the recipe.
7. Observe the correct hand and mixing techniques in
preparing the batter or dough.
8. Bake in a pre-heated oven and make sure to follow
the stated time and temperature in the recipe.
9. Test for doneness.
10. Cool the baked products then stored it properly.

| School ID: 301299
OVEN TEMPERATURE IN
BAKING
BREAD AND PASTRY

TEMPERATURE
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Types of Product Oven Temperature Baking Time
BREADS
Biscuits 425˚F to 450˚F 10 to 15 minutes
Corn bread 400˚F to 425˚F 30 to 40 minutes
Muffins 400˚F to 425˚F 20 to 25 minutes
Quick loaf breads 350˚F to 375˚F 1 to 1 ¼ hour
Yeast bread 400˚F 30 to 40 minutes
COOKIES
Drop 350˚F to 400˚F 8 to 15 minutes
Rolled 375˚F 8 to 10 minutes

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BREAD AND PASTRY
Occupational Health and
Safety Practices

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SANITATION
Sanitation is the process of promoting hygiene
and sanitary practices to promote good health and
prevent diseases. Sanitary measures includes
personal hygiene, proper cleaning and sanitizing of
tools and utensils, basic housekeeping, safety
precautions and maintenance of proper food
handling.

| School ID: 301299
PERSONAL HYGIENE
Wear appropriate outfit or PPE.
Remove jewelries and accessories before starting to wrok.
Keep finger nails clean and short.
Avoid sneezing or coughing.
Sick persons are not allowed in the kitchen or laboratory.
Wash your hands with soap in a clean running water then
dry.

| School ID: 301299
Safety Precautions
 Keep knives and other cutting tools in designated places
with proper label.
 Repair defective tools or equipment before using.
 Gas stove and accessories must be check before using
them.
 Regularly check the electrical wirings and switches.
 Handle tools and equipment carefully.
 Keep working areas well-lighted and ventilated.
 Use pot holders when handling hots pans, and be careful
especially when pouring hot liquids.
 Check the oven temperature when baking.

| School ID: 301299
Sanitary Measures
 Floor should be clean, free from waste, water and grease.
 Clean the tables before and after using them.
 Keep cabinets clean, dry and tightly closed.
 Always check and clean the dishwashing area.
 Prepare a soap/dishwashing liquid, clean sponge and
clean running water for washing the dishes.
 Always return the tools and utensils to their proper
places.
 Always leave the laboratory clean.

QUIZ NUMBER 5
| School ID: 301299
Directions: Read and analyze the following statement carefully. Rearrange the following steps in
baking by indicating the numbers 1 to 10 to set it in order. Write the correct answer in your answer
sheet.
4.Pre-heat the oven at the desired temperature.
10.Cool the baked products then stored it properly.
8Bake in a pre-heated oven and make sure to follow the stated time and temperature in
the recipe.
3Prepare the pan/pans needed specied in the recipe.
2Check all the necessary ingredients, gather and arrange them according to the
sequence of their preparation.
9Test for doneness.
6Measure the ingredients using correct utensils according to the amounts required in
the recipe.
1.Read, study and follow the recipe carefully.
7. Observe the correct hand and mixing techniques in preparing the batter or dough.
3. Prepare all the utensils needed for measuring, mixing and baking.

| School ID: 301299
QUIZ #5
WHAT ARE THE 7 MIXING TECHNIQUES
GIVE ATLEAST 2 SANITARY MEASURES
GIVE ATLEAST 3 SAFETY PRECAUTION
GIVE ATLEAST 5 PERSONAL HYGIENE

QUIZ NUMBER 4
| School ID: 301299
Directions: Read and analyze the following activity. Convert the following units of weights and
volume. Use the standard table of weights and measures to serve as your guide for the conversion.
 4 tablespoon = cups
 5 table spoon = teaspoon
 3 pounds = grams
 6 ounces = grams
 80 tablespoon = cups
 36 teaspoon = tablespoon
 9 kilogram = pounds
 7 grams = ounces
 4cups = pints
 4 pounds = grams

BREAD AND PASTRY PRODUCTION EDUCATION NC II

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