This document is an activity sheet for a bread and pastry production course. It provides background information on key ingredients used in baking such as flour, sugar, eggs, shortening, leavening agents, and liquids. It then lists a series of learning activities for students, including multiple choice questions to test their understanding of measurements, ingredient identification exercises, completing tables about ingredients and their functions, matching terms to techniques, and arranging baking steps in order. The activity sheet aims to equip students with knowledge of ingredients and techniques needed to properly measure, mix, shape, and bake bread and pastry products.

1. LEARNING ACTIVITY SHEET
BREAD AND PASTRY PRODUCTION NC II (SENIOR HIGH SCHOOL)
First Quarter, Week 3&4
Name of Learner: __________________________ Date:_____________________________
Grade Level: ______________________________Section: ___________________________
BACKGROUND INFORMATION FOR LEARNERS
Prepare and Produce Bakery Products
Making bread can be fascinating and rewarding experience for a first timer. The mixing,
kneading and proofing of the dough results a tremendous delight and satisfaction especially when the
newly baked products exudes a pleasing texture, aroma, and with just right tenderness expected of a
good quality product.
To become an expert in the technique of bread making you have to be equipped with enough
knowledge on accurate measurement of ingredients, baking tools and equiment, mixing techniques
and procedure and corredt step by step procedure and temperature.
Accurate measurement implies that the ingredients required in a recipe should be in correct
amount. To make sure to produce a product of a good quality that conforms with the industry
standards.
The following are the competencies to develop the skill in proper measurement of ingredients:
1. Always remember that different recipes prescribe different units of measurement, so
thorough knowledge of measurements and equivalents in different units.
2. Each ingredient has a proper technique in measurement, proper measurement should be
carry out effectively.
3. Use of standard measuring tools and equipment such as standard measuring cups and spoons,
weighing scales and dietetic scales among others.
Frequently Used Substitutions and Equivalents
Major Ingredients in Baking
1. Flour-a finely ground meal obtained by grinding and milling cereal grains or other root crops,
it is commonly made from wheat and the word “flour” is used without qualification, it usually
Given Measurement Equivalent
1 gallon 4 quarts
1 quart 2 pints
1 pint 2 cups
1 cup 8 fluid ounces
½ cup 4 ounces
¼ cup 2 ounces
1/8 cup 1 fluid ounce
1 tablespoon 3 teaspoons
1 pound 16 ounces
2.2. pounds 35.2 ounces
1 kilogram 1000grams
Abbreviations
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.

2. implies wheat flour. Flour can also be from many other grasses and non grain plants, such rye,
barley, maize, (corn), rice, potatoes, and other foods. Wheat contains protein. When mixed
with water, these proteins form as gluten. The more protein a flour has, the stronger the
gluten strength.
Types of Flour (Flour can be classified as to hard flour or soft flour)
a. Hard flour or bread flour
b. Bread flour
c. All purpose flour
d. Soft flour
e. Cake flour
Uses of Flour
a. Provides structure, texture and color to baked products
b. Provides nutritive value to baked products
c. Used as thickening agent
d. Used as binder of food
e. Used as stiffening agent in laundry
2. Sugar – is a sweet, soluble organic compound that belongs to the carbohydrate group of food.
They are simplest to digest among all carbohydrates.
Types of Sugar
a. Regular granulated sugar or white sugar
b. Confectioner’s sugar or powdered sugar
c. Brown sugar
Effects of sugar in baking
a. Increase dogh development
b. Makes the color of th crust richer
c. Improves the nutritive value, flavor and arom of the product
d. Makes the bread more tender
e. Increase the volume of the loaf
f. Serves as food for the teast
g. Contributes to moisture content of baked products extends shelf life
h. Acts as creaming agent
3. Eggs- considered as complete protein, containing all the essential amino acids humans use to
build other proteins needed by the body. Both the yolk and the egg white contain protein, so
whole eggs or their separate components maybe used to st liquids. It represents almost 50%
of the total cost of any baked products thus considered the baking ingredient with the highest
cost or expense.
Uses of Eggs in Baking
a. Gives structure just like flour
b. Gives color, texture, flavor and richness to the batter
c. Act as stabilizer in mixture that inherently wants to separate into its two parts, like oil and
water.
d. As binder that holds other ingredients together.
e. As leavening agents as they incorporate air into the batter, which will expand in the oven and
cause the cake to rise.
f. As thickening agent

3. 4. Shortening- is any fat, which when added to flour mixtures increase tenderness. This is done
by preventing the sticking of gluten strands while mixing that gluten is shortened and makes
the product tender.
Examples of Shortening
a. Oil
b. Butter
c. Margarine
d. Lard
e. Cocoa Butter
Uses of Shortening in Baking
a. Makes bread products tender and improves flavor
b. Helps in gas retention results in better volume and crust
c. Prevent the cohesion of gluten
d. Improve the aroma, color and texture of baked products
e. Improve shelf life
5. Leavening Agent- They are gases that cause the dough to rise in the presence of moisture,
heat and others. The leavening agent reacts to produce gas (often carbon dioxide) that
becomes trapped as bubbles within the dough. When a dough or batter is baked, it “sets” and
the holes left by the gas bubbles remain. This is what gives bread, cakes and other baked
products to rise and increase in volume.
Classification of Leavening Agent
A. Chemical Leaveners
a. Baking Soda
b. Baking Powder
c. Cream of Tartar
B. Biological Leaveners
a. Yeast
Types of Yeast
a. Dry or granular
b. Compressed or cake type
c. Instant
6. Liquid Ingredeints-This provide moisture to rehydrate and activate the yeast and bring
together the flour and other dry ingredients to make the dough. It also improves the formation
of gluten strands during the kneading of dough.
Types of Liquid Ingredients
a. Water
b. Milk and other Dairy Products
Types of Milk Use in Baking
Fresh milk or whole milk, evaporated milk, condensed milk, skimmed milk, powder or dry milk
LEARNING OUTCOME #1
1. Select, measure and weigh required ingredients according to recipe or
production requirement
2. Prepare a variety of bakery products according to standard mixing porcedure/
formulation/ recipes and desired product characteristics
3. Use appropriate equipment according to required bakery products and
standard operating procedures

4. 4. Bake bakery products according to teachniques and appropriate conditions
5. Select required oven temperature to bake goods in accordance with the
desired characteristics, standards recipe specifications
Activity 1. Multiple Choice. Choose the correct answer and write the letter of your choice on the space
before the number.
______ 1. What is the best step to have a better result in baking?
a. Measure ingredients accurately.
b. Memorize the recipe very well
c. Use modern equipment
d. Use only imported ingredients
______ 2. How many cups is equivalent to gallon?
a. 3
b. 5
c. 10
d. 16
______3. What is the proper way to measure the flour accurately?
a. Level off with the use of tines of a fork
b. Shakes the measuring cup before levelling
c. Shovel the flour
d. Sift it before measuring
______ 4. Suppose you need a ½ cup of shortening, fill the cup with cold water up to ½ cup level and
add shortening until it reaches the 1cup mark. What do you call the method that was used?
a. Water Displacement Method
b. Oil Displacement Method
c. Water Displace Method
d. Oil Displace Method
______ 5. When baking a small batch of bread what measuring tool to use for sugar?
a. Measuring spoon
b. Weighing scale
c. Measuring cup
d. None of the above
Convert the following units:
1. 3 c. =______fl.oz.
2. 2 gal. =______qt.
3. 4 lbs. =______oz.
4. 5pt. =______c.
5. 4qt. =______pt.
Activity 2. Identification, Identify the following statement. Choose the correct answer from the box
below. Write the word/s on the space provided.
brown sugar water flour
all purpose flour confectioner’s sugar yeast
bread flour baking soda sugar
shortening egg milk

5. _________________1. A type of flour that has 10-11% protein content and is made from a blend of
hard and soft wheat flours,
_________________2. A kind of sugar that is primarily used in preparing icing
_________________3. It is made from a hard wheat flour, has 12-14% of protein content. It has high
gluten content cause the bread to rise and gives its shape and structure.
_________________4. An ingredient that provide structure, texture and color, provides nutritive
value, used as thickening agent, binder of food and as stiffening in laundry.
_________________5. It belongs to a carbohydrate group of food, it is sweet, soluble organic
compound, and they are the simplest to digest among all carbohydrates.
_________________6. It is a kind of sugar that contains caramel, mineral matter and moisture. It
contains a small amount of molasses, and it comes in three colors.
_________________7. Any fat which, when added to flour mixtures increases tenderness. Used to
prevent sticking of gluten strands while mixing, it shortened the gluten to
make the product more tender.
_________________8. The cheapest liquid used in baking, performs vital role in baking, making
ingredients rehydrated.
_________________9. It is a combination of baking soda and acid salt, chemical leaveners,
_________________10.It is a living organism that is responsible for the fermentation process. It
converts sugar to alcohol and to carbon dioxide.
Activity 3. Complete the table. Select an ingredient, describe and give its functions
Name of ingredient Descrition and functions
1.
2.
3.
4.
5.
Activity 4. Match column A with column B. Write the letter of the correct answer before the number.
1. Separating coarse particles in the ingredients by passing through A. Creaming
a sieve. B. Beating
2. Rubbing one or two ingredients in a bowl with the tip of a wooden C. Folding
spoon or electric mixer to make a soft fluffy mixture. D. Graesing
3. Mixing fat and flour using a pastry blender or two knives in a scissors- E. Cutting-in
like manner. F. Whippinf
4. Pressing, stretching and folding the dough until gluten is developed G. Straight method

6. 5. Working with two ingredients very gently to retain air in the mixture. H. Sifting
6. Beating egg and creaming to fill with air and make them thick and fluffy. I. Stirring
7. Combining all ingredients together at one time to make the dough. J. Cut and fold
The dough is kneaded and set aside to rise. K. Kneading
8. It is often done with a wooden spoon, rotating it through a mxture as
long as necessary usually until the ingredients are comnbined.
9. 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.
10. Incorporating air in a mixture by mechanical agitation. It could be
done with aid of special gadgets like wire whips, egg beaters,
or electric mixers or with a fork.
Activity 5. Arrange the following procedures in baking in chronological order. Wite 1 for the first step,
2 for second and so on. Write your answer on the space provided.
_____ Pre heat the oven.
_____ Let the product cool before packaging.
_____ Follow the specified baking time and temperature.
_____ Make use of the type of pan specified in the recipe.
_____ Observe correct hand and mixing techniques.
_____ Observe safety precaution to promote work efficiency and prevent accidents.
_____ Label the product with best before and the date manufactured.
_____ Store the finished product properly.
_____ Study and follow the recipe accurately.
_____ Measure ingredients accurately.
Activity 6. Identify a baking equipment and discuss its uses and functions. Give at least 5.
Name of utensil and equipment Uses and functions
1.
2.
3.
4.
5.

7. Activity 7. Bread and Butter: Read the statement carefully. Write bread on the space if the
statement is correct and write butter if otherwise.
___________1. Some of the characteristics of a well made bread are: large for its weight, well rounded
top, and free from cracks and bulges.
___________2. Lean dough contains basic ingredients for bread and some additional ingredients such
as butter, nuts, fruits, eggs and condiments.
___________3. A well made bread has thin crust and uneven golden brown color.
___________4. A sponge and dough method is combining all the ingredients together at one time to
make the dough The dough is kneaded and set aside to rise.
___________5. A well made bread crumble easily.
___________6. A well made bread has a sweet and nutty odor and exhibits sour flavor.
___________7. Rolled cookies has irregular and unevenly shaped.
___________8. Drop cookies are made simply by dropping the cookie batter from a teaspoon to a
baking sheet to get the popular toungue-shaped cookies.
___________9. Cookie bar is a type of cookie that is cut into bars after baking. They are usually small
and square in shape.
__________10. Refrigerated cookies are freeze and cut into desired shapes before baking.
Activity 8: Modify the incorrect statements. For incorrect statements rewrite the sentence
to make it correct on the space provided.
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Activity 9. Fill me in. Fill in the missing item.
Bakery Products Oven temperature Baking Time
Dinner roll
Pan de sal
Cinnamon roll
Pan de coco
Cheese biscuits
Caramel sugar cookies
Banana muffin
Chocolate chip cookies
Loaf bread
Pine apple nut cookies

8. Reflection:
From all the lesson you have learned in this “Activity sheet”, what lesson did you find most helpful in
your daily life? Explain your answer.
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9. Reference:
Department of Education, Technical-Vocational-Livelihood, Home Econommics, BREAD AND
PASTRY PRODUCTION-Manual
Prepared by;
SABINA C. JARA
Name of Writer
Noted:
CATALINA S. PATIAG, PhD
EPS-1, HE
1.