This document provides an overview of baking concepts, tools, and classifications of bakery products such as breads and cookies. It details various types of dough, mixing methods, and characteristics of quality baked goods, alongside practical recipes for items like muffins, biscuits, and popovers. A comprehensive vocabulary list is included, offering definitions of key baking terms.

1. TYPES, KINDS
AND
CLASSIFICATIO
N OF BAKERY
PRODUCTS
TLE BPP 9/10

2. • This learning module discusses the basic
concept in baking. It also focuses on the
baking tools and equipment. In baking their
uses, functions, and its classification. A well-
equipped cooking environment is the cook’s
best friend either it be home or restaurant.
• When you have the right kitchen tools, you
feel at ease and stay focus on preparing the
meal. It is important tool that will help you in
making the delicious and fresh bakery
products.
• Thus, they come in various sizes and shapes.

3. VOCABULARY LIST
• Bake – To cook food in a dry heat method in an oven.
• Batter- a mixture of flour and liquid such as water, milk, and eggs used to
prepare various food.
• Beat- To make the mixture smooth using a hand or electric mixer
• Blend- To combine ingredients and produce a homogeneous mixture.
• Dough-a A soft thick mass or mixture of dry and liquid ingredients that is
kneaded and shape
• Dust- To sprinkle a surface with flour to avoid a mixture to stick into it.
• Egg wash- It is composed of a mixture of a beaten eggs mixed with liquid,
usually water or milk which is brushed onto the bread

4. VOCABULARY LIST
Fermentation- The process of converting sugarinto alcohol to produce carbon dioxide.
Grease- To brush baking pans with shortening.
Knead- To press, stretch and fold dough until gluten is developed.
Mis-en-Place- A French term which means “put in place” that includes assembling all
the necessary ingredients, equipment and tools.
Pre-heat- to heat the oven prior to baking to achieve the required heat.
Sift- To pass through a sifter
Stir In – To add another ingredient in the mixture
Yeast- Microorganisms that produce carbon dioxide gas when it mixes with
carbohydrates, causing the dough to rise.

5. PRE-TEST
COLUMN A
1. It is a dough which is low fat and sugar.
2. It is a staple food prepared from dough of flour and water,
usually by baking.
3. It is a general term that includes stirring, beating, blending,
binding, creaming, whipping and folding.
4. They are really “little cakes”, flat, sweet and small.
5. It is utilized for combining enriched dough, meaning dough
that contains fat, sugar, and sometimes eggs and milk.
COLUMN B
a. Mixing
b. Bread
c. Modified straight
Dough
d. Cookies
e. Lean Dough

6. TYPES, KINDS CLASSIFICATION OF BAKERY
PRODUCTS

7. BREAD
• Bread is staple food 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 the oldest
man-made foods, having been of significant
importance since the dawn of agriculture.
• Bread may be leavened by processes such as
reliance on naturally occurring sourdough microbes,
chemicals, industrially produced yeast, or high-
pressure aeration. Commercial bread commonly
contains additives to improve flavor, texture, color,
shelf life, nutrition, and ease of manufacturing.
• Bread plays essential roles in religious rituals and
secular culture.

8. KINDS OF DOUGH IN BAKING
• Lean Dough
is a dough low in fat and sugar. These
are higher in fat and sugar and
sometimes contain eggs and milk solids,
because they are richer, they have a
softer crust. The basic ingredients for
bread which includes flour, yeast, salts, a
little sugar and shortening makes up the
lean dough. This dough is made up into
Pan de Sal, Pan Amerikano, French
Bread and other crusty bread varieties.
Rich Dough
are yeast-based doughs that contain butter, cream,
fat or eggs. Rich dough produces a bread that is
soft with a tender cake-like texture. Aside from the
basic ingredients for dough, rich dough has butter,
nuts, fruits, eggs and condiments. Milk is often
used, too. Rich dough also uses more sugar. This
dough is used in making rolls, coffee cakes and the
sweet bread varieties.

9. METHODS OF MIXING DOUGH:
• Mixing is a general term that includes stirring, beating,
blending, binding, creaming, whipping, and folding.
• In mixing, two or more ingredients are evenly dispersed in
one nother until they become one product. Each mixing
method gives a different texture and character to the baked
good.
• Straight Dough Method
• Modified Straight Dough Method
• Sponge Dough Method

10. STRAIGHT DOUGH METHOD
 This method combines all the ingredients together at one time to make the dough.
The dough is kneaded and set aside to rise.
•Steps involved in the straight dough method:
•Step 1: Mixing the Dough. Bread dough can be mixed by hand
or in a machine
•Step 2: Kneading the dough by hand
• Step 3: First rise
• Step 4: Shaping the dough and the final rise
• Step 5: Testing
• Step 6: Baking

11. MODIFIED STRAIGHT DOUGH METHOD
•utilized for combining enriched dough, meaning dough that contains fat, sugar, and
sometimes eggs and milk. The purpose of the modified straight dough method is to
ensure even distribution of the fat and sugar present in enriched dough. This method
is very simple but requires a few more steps compared to The Straight Dough Method.
Steps in Making Modified Straight Dough Method
1. Mix the yeast with the liquid.
2. Combine the fat, sugar, salt, and flavorings. If the bread includes dry milk powder, this
will also be added in this step.
3. Add the eggs, one at a time, mixing until fully combined before adding the next egg.
4. Add the liquid/yeast mixture and stir to combine.
5. Add the flour and mix until it is all saturated.

12. 6. Follow the recipe’s procedure for either kneading or
following the stretch and fold method for building the gluten
structure.
7.Follow the recipe’s procedure for fermentation.
8.Release the gas out of the dough by pressing down in the
middle and folding the sides over the top of the dough,
“punching”.
10Shape the bread and let it rise until double in volume.
11.Bake.

13. SPONGE DOUGH METHOD
•The sponge and dough method is a two-step bread making process: in the first step a sponge is
made and allowed to ferment for a period of time, and in the second step the sponge is added to the
final dough's ingredients, creating the total formula. In French baking the sponge and dough method is
known as levain-levure.

15. CHARACTERISTICS OF
A WELL-MADE BREAD
• Whether you are a bread fiend or someone who just enjoys a good
sandwich, there’s no reason you shouldn’t be able to tell the difference
between a loaf of bread and a truly great loaf of bread.
• You might be wondering how one loaf of bread differs from any other loaf
of bread, but any quality bakery will be able to tell you that there certainly
is a difference.
• While you might not be employed at a quality bakery, it’s possible for you
to be able to quality-check bread like the best of them. Below, we have
crafted a guide that describes five of the most important qualities you
should be looking for in a great loaf of bread.
1. Crust
2. Air Pockets
3. Glossy Interior
4. Flavor
5. Finish

16. CRUST
A bread without a nice, crispy
crust is not a bread that is worth
your time. Artisan bread should
have a variety of hues in its crust,
ranging from golden brown to a
light golden color. This ensures
you will have the best tasting
experience.

17. AIR
POCKETS
Wheat flour is commonly used to
make bread because it holds two
gluten-forming proteins, but some
bakers over-work their dough and
end up with a bread that is far too
dense. What you should be
looking for in fresh bread is a
variety of bubble sizes.

18. GLOSSY
INTERIOR
Not every bread should look
wet on the inside, but a
quality bread will have a
slightly glossy finish on the
inside. In addition, it will
spring back when you press
your finger into it.

19. FLAVOR
If a bread bakery claims to make a good,
flavored bread, you should be able to
smell that flavor before you even bite into
a piece. Any decent bread should have a
good flavor;
it should not taste like eating air!

20. FINISH
While a loaf of bread does not
have to look gorgeous to be
tasty, a pretty bread certainly
makes eating more enticing. A
good finish or glaze, especially
on sweet breads, should be an
indicator of quality.

21. COOKIES
• Cookies are generally easy to make and one
of the first things a beginning baker makes.
1. Molded Cookies
2. Dropped Cookies
3. Rolled Cookies
4. Pressed Cookies
5. Refrigerator Cookies
6. Bar Cookies
7. No Bake Cookies

22. MOLDED COOKIES
Molded cookies are usually round and
are formed by rolling the dough with your
hands. They may be pressed flat with a
fork like peanut butter cookies. Keep
your fingers or utensils lightly dusted with
flour or sugar to keep the dough from
sticking.

23. DROPPED COOKIES
• dropped cookies are usually the easiest kind of cookie
to make. Dropped cookies are made by dropping soft
dough by the teaspoonful onto a cookie sheet.
• Make sure you leave enough room between cookies
for spreading.
• Usually 2 inches is a good rule of thumb unless your
recipe specifies otherwise.
• If uniform size is important you may wish to use a
cookie scoop.

24. ROLLED COOKIES
• The dough for rolled cookies, or cut
out cookies, is rather stiff.
• It is rolled into a sheet onto a lightly
floured board and then cut into
shapes with a knife or cookie cutters.
• Work with only a portion of the dough
at a time. Use as little flour as
possible to keep your cookies from
getting tough. Rolling out thinner will
produce a crisper cookie and thicker
will make a softer and chewier cookie.

25. PRESSED COOKIES
• A cookie press is used to make pressed
cookies like spritz cookies. The dough
should be soft enough to be put through
a cookie press but must be stiff enough
to hold a shape. If the dough is too soft,
refrigerate for a while. If the dough is
too stiff, add an egg yolk and try again.

26. REFRIGERATOR
COOKIES
• Also known as sliced cookies, these
cookies are made by rolling the dough
into a thick bar. The dough is then chilled
in the refrigerator until ready to bake.
• Make sure you wrap the rolls good, so
they will not absorb other odors from
your refrigerator. Dough may be kept up
to a week like this. After chilling, the
dough is thinly sliced with a sharp knife
and then baked.

27. BAR COOKIES
• Bars or squares are more like cakes and are a
softer type of cookie. They may be crisp or
chewy. They may also be layered or filled.
• Brownies are one good example of bar cookie.
• They are baked in a baking pan with sides.
Make sure you use the proper size of pan or
your bars may not turn out right. When done
these cake-type cookies are cut into squares.
Most bars will cut better if allowed to cool first.

28. NO BAKE COOKIES
• These cookies do not require the use of an
oven. They are technically not a type of
cookie. They are usually very rich and more
like a candy.
• No bake chocolate oatmeal cookies are a
good example.
• These are best made like candy with a double
boiler and a candy thermometer.

29. MIXING
TECHNIQUES
• Creaming
• Cutting-in
• Folding
• Cut and Fold
• Beating
• Stirring
• Whipping
• Sifting

30. CREAMING
• It is 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.

31. CUTTING-IN
• Mixing fat and flour with the use of 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.

32. 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.

33. CUT AND FOLD
• A combination of two motions cutting vertically through the mixture and turning over and over by gliding
the rubber scraper across the bottom and sliding along the sides of the mixing bowl.

34. BEATING
• It is done to incorporate air in
a mixture by mechanical
agitation.
• could be done with the use of
wire whips, eggbeaters, and
electric mixers.

35. STIRRING
• It is often done with a wooden
spoon, rotating it through a
mixture if necessary, usually until
the ingredients are combined.

36. WHIPPING
 It is a process of beating eggs and cream to fill them with air and make them thick and fluffy.
•

37. SIFTING
It is the process of separating
the coarse particles in the dry
ingredients by passing through
a sieve. Air is incorporated
through this method.

38. MUFFIN
A muffin is an individual-sized,
baked product. It can refer to two
distinct items, a part-raised flatbread
that is baked and then cooked on a
griddle (typically unsweetened) and
a cupcake-like quick bread (often
sweetened) that is chemically
leavened and then baked in a mold.

39. MUFFIN
While quick bread muffins are often sweetened,
there are savory varieties made with ingredients
such as corn and cheese.
The flatbread is of British or European derivation,
and dates from at least the early 18th century, while
the quick bread originated in North America during
the 19th century. Both are common worldwide
today

40. • Outside Characteristics of Muffins and Quick Bread
 Shape: Uniform, well-rounded top, free from peaks
and no cracks
 Size: Uniform, large in proportion to weight
 Color: Uniform golden brown
 Crust: Tender, pebbled or slightly rough and shiny
• Inside Characteristics of Muffins and Quick Bread
 Color: Creamy, white, or slightly yellow, free from
streaks
 Grain: Round, even cells, free from tunnels
 Texture: Tender, moist, light
 Flavor: Pleasing, well blended with no bitterness

41. BISCUITS
•Biscuits are small flaky quick
breads. It is a variety of small
baked goods with a firm browned
crust and a soft, crumbly interior.
They are usually made with
baking powder or baking soda as
a chemical leavening agent rather
than yeast.

42. BISCUITS
Two Ways to Make Biscuits
Using solid fats -Solid fats are cut into the flour with
a fork, a pair of knives or a pastry blender until it
coats the flour and is crumbly and mealy. Liquid is
added to make a soft dough and then the mixture is
rapidly but lightly kneaded to evenly distribute the
mixture and sufficiently develop the gluten for a flaky
product.
Using liquid shortening or “Wet to Dry Method” -
Liquid shortening, or oil is added to the liquid
ingredients and mixed with the dry ingredients to
make a soft dough. It is kneaded rapidly but lightly
and treated like the solid fat dough.

43. OUTSIDE CHARACTERISTICS OF
BISCUITS
 Shape: Uniform, straight sides and level tops on rolled biscuits.
 Size: Uniform, twice the size of unbaked biscuits
 Color: Uniform golden-brown tops and bottoms, sides lighter: free from
yellow or brown spots
 Crust: Tender, moderately smooth; free from excess flour
Inside Characteristics of Biscuits
 Color: Creamy white, free from yellow or brown spots
 Grain: Flaky, pulling off in thin sheets, medium fine, even cells
 Texture: Tender, slightly moist, light
 Flavor: Pleasing, well blended with no bitterness

45. POPOVER
•Ingredients
•4 large eggs room temperature
•1½ cups whole milk (360mL)
•¾ teaspoon salt
•1½ cups all-purpose flour (180g)
•3 tablespoons unsalted butter melted

46. Instructions
• Position an oven rack to the lowest level in the oven and preheat the oven to 450° F. (Make sure
the other rack is removed or at the top of the oven, as the popovers will rise dramatically while
baking.) Spray a 6-well popover pan with cooking spray.
• In a blender; blend together the eggs, milk, and salt on medium-high speed until well combined,
about 15 seconds. Add the flour. Blend on medium-high until smooth, about 15 seconds. Add
melted butter, blend on medium-high until frothy, about 15 seconds.
• Immediately pour the batter into the prepared pan, filling each well. Place on a rimmed baking
sheet to catch any drips in the oven.
• Bake on the lowest oven rack for 20 minutes.Without opening the oven, reduce the temperature
to 350°F, and continue baking until deep golden brown, about 18 to 20 minutes more.
Immediately after they come out of the oven, gently puncture each popover in the center with a
pairing knife and remove from the pan. Serve warm.