1. The document provides instructions and questions about different mixing techniques used in bread and pastry production. It asks students to identify mixing methods in given situations, look up recipes for different baked goods and identify the mixing techniques used, and practice different mixing techniques when making pancakes. 2. The document then provides descriptions of different mixing techniques like creaming, cutting-in, folding, and beating. Students are asked to identify these techniques in provided descriptions and procedures. 3. Finally, students are asked to compile 5 bread product recipes highlighting the mixing techniques used in each. The document aims to teach students the various mixing methods used in baking through written exercises and hands-on practice.

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TECHNOLOGY AND LIVELIHOOD EDUCATION 10
BREAD AND PASTRY PRODUCTION
MODULE #4
Name: ______________________________________ Teacher: Mrs. LYNNEL F. YAP
Grade & Section: GRADE 10-ST. BENEDICT Score: _______________________________
Direction: Identify and underline the mixing method used in the given situation
1. Ana beat the egg.
2. Liza whipped the cream in the mixing bowl.
3. The baker mixes the dry and liquid ingredients.
4. Karen cut and fold the mixture in preparing chiffon cake.
5. David stirs the mixture of water and coffee powder.
Direction: Look for a recipe for each of the following baked products:
a. Cookie
b. Yeast Breads
c. Muffin
d. Quick Breads
And read the procedures of the recipe. Identify the mixing techniques used in the
procedure and write in the box below.
Example:
Cookie –creaming, beating and sifting
A. Cookie - ______________________________________________________________________
B. Yeast Breads - ________________________________________________________________
C. Muffin - ______________________________________________________________________
D. Quick Breads - _______________________________________________________________
Direction: Find the mixing techniques used in the situation given below. Write only the
letter that corresponds to your answer.
A. beating B. cut and fold C. folding D. cutting –in E. creaming
______1. Gene rub one or two ingredients in a bowl with the help of a wooden spoon or
electric mixer to make a soft fluffy mixture

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______2. My mother mix fat and flour with the use of a pastry blender or two knives in a
scissor-like manner to cuts fat into small pieces, coating them with flour to form coarse,
granular mixtures in preparing pastries and biscuits.
_______3. Rose mixes two ingredient very gently to retain air in the mixture.
_______4. Gelsy combine 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 in preparing a chiffon cake.
_______5. Gelo use wire whisk to perform incorporating air in a mixture by mechanical
agitation.
DO THESE:
A. Identify all mixing techniques you want to experience in preparing batter and dough
mixture.
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
B. Practice the different techniques in mixing batter and dough correctly when making
pan cake.
C. Enumerate the different mixing techniques you demonstrated at home.
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
___________________________________________________________________________________
Direction: Identify the following mixing procedures. Write your answer on the
blank space provided.
___________1. 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.
___________2. In -mixing fat and flour with the use of a pastry blender or two knives in a
scissor-like manner.
___________3. This method cuts fat into small pieces, coating them with flour to form coarse,
granular mixtures for pastries and biscuits.
___________4. 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 batter type mix.
___________5. 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.

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___________6. It is done to incorporate air in a mixture by mechanical agitation.
___________7. It could be done with the aid of special gadgets like wire whips, eggbeaters, or
electric food mixers or with a fork.
___________8. It is often done with a wooden spoon, rotating it through a mixture, if
necessary, usually until the ingredients are combined.
___________9. It is a process of beating eggs and cream to fill them with air and make them
thick and fluffy.
___________10. It is a process of separating coarse particles in the ingredients by passing
through a sieve. Air is incorporated through this method.
Direction: Make a compilation of 5 bread products recipe and highlight the mixing
techniques used. (Attached your compilation here upon submission of this Learning Activity
Sheets)
__________________________________________________
Parent’s/Guardians Signature Over Printed Name
Date: _______________________________