TLE - Bread and Pastries Week 3

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TLE

Quarter 2 – Module 3 (Week 3)

Bread and Pastry Production

Teachers:
Jaqueline Borbon

Ricky Babor

For the learner:

Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module
(SLM) on Bread and Pastry Production !

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
What I Know competencies you are expected to learn in the
module.
What’s In
What’s New This part includes an activity that aims to
What is It check what you already know about the
What’s More lesson to take. If you get all the answers
correct (100%), you may decide to skip this
What I Have Learned module.

This is a brief drill or review to help you link
the current lesson with the previous one.

In this portion, the new lesson will be
introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

This section provides a brief discussion of the
lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent
practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

This includes questions or blank
sentence/paragraph to be filled in to process
what you learned from the lesson.

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What I Can Do This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
Assessment into real life situations or concerns.
Additional Activities
Answer Key This section provides an activity which will
help you transfer your new knowledge or skill
into real life situations or concerns.

This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

In this portion, another activity will be given
to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

This contains answers to all activities in the
module.

At the end of this module you will also find:

References This is a list of all sources used in developing
this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.

2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.

3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the Bread and Pastry Production. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.
The module is divided into three lessons, namely:

 Lesson 1 – Using of Tools and Bakery Equipment
 Lesson 2 – Performing Mensuration and Calculation
 Lesson 3 – Maintaining Tools and Equipment
 Lesson 4 – Practice Occupational Health and Safety Procedure
After going through this module, you are expected to:

1. Prepare tools and equipment for specific baking purposes.
2. Familiarize oneself with the table of weights and measures in baking
3. Apply basic mathematical operations in calculating weights and

measures
4. Measure dry and liquid ingredients
5. Perform basic preventive maintenance
6. Store tools and equipment
7. Evaluate hazards and risks
8. Control hazards and risks

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What I Know

Let us determine how much you can apply basic mathematical operations in
calculating weight and measures. Take this test.

A. Directions: Give the substitute equivalent of the following ingredients. Use a
separate sheet to your answer.

1. 4 T All Purpose flour = _____ T cornstarch
2. 2 cup cake flour sifted = _____ cup All Purpose flour sifted
3. 2 cups of honey = _____ cup Sugar and ____ cup

4. 3 egg whites liquid
5. 5 ounces chocolate = _____ T frozen egg white
= ______T cocoa and _____ T fat

B. Identification. Write the word that is described or referred to.
_____ 1. It is added to sweet milk in order to produce a sour milk.
_____ 2. It is what you add to lard to produce a substitute for butter.
_____ 3. This will serve as your substitute for honey.
______4. The most common cornstarch substitute for thickening.
_____ 5. This is what you need to add to cocoa to produce chocolate substitute.

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2Lesson Performing Mensuration and
Calculation

Measurement helps describe our world using numbers. We use numbers
to describe simple things like length, weight, and temperature. It is the action of
measuring something, or some amount of stuff. So, it is important to measure
certain things right.

In this learning outcome, the learners can accurately convert/substitute the
weights and measures the ingredients for a certain product. The learner can
independently perform mensuration and calculation based on job order
specifications.

What’s In

What are the common units of weights? Units of volume? If you are familiar
already with the standard units of weights and measure, you can perform accurate
conversion/ substitution of ingredients that used for a certain product. This apply
basic mathematical operations in calculating weights and measures. The significance
of weights and measures are to promote uniformity, standards, test, procedures, and
practice so as to ensure traceability of measurements. In the customary system of
measurement, the most common units of weight are the ounce (oz) and pound (lb).
In recipes, quantities may be specified by mass (commonly called weights), by
volume, or by count. Liquid ingredients are generally measured by volume. Next
activity is prepared for you.

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Notes to the Teacher
In this learning material, may this help your learner to apply
basic mathematical operations in calculating weights and
measures. Perform accurate conversion/substitution of weights
and measures of ingredients for a certain product.

What’s New

Success in food preparation depends on using the correct amount of
ingredients as stated on the recipe. The only way to get the correct amount is by
measuring or weighing each ingredient.

Activity 1

Convert the given measures to new units.
1. 16 cup = ___________quart
2. 9 gal = ___________ cup
3. 1 pound = _________ ounce
4. 1 pint = __________ cups
5. 4 ounces = _________ pounds
6. How many teaspoon are in a tablespoon? ______________
7. How many tablespoon are in a 1 cup? ________________
8. There are ___________ cups in a 1 gallon.
9. How many half in 1 cup? _____________
10.How many ¼ in 2 cups? _____________

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What is It

Most chefs do measure, and when they don’t it is because they have been
cooking a long time. They understand the amounts of ingredients they are adding
because they started out measuring. This is the primary reason why we should
measure because we will learn about cooking better. In baking, it requires all the
precision you would expect when doing experiment. Your ingredient measurements
have to be precise to get it perfect.

Activity 2

Discuss each question.
1. What is the importance in measuring ingredients in baking?

2. Why do we need to measures ingredients accurately?

Information Sheet 2.1

CONVERSION / SUBSTITUTION OF WEIGHTS AND MEASURES

1 tablespoon All 1/2 tablespoon cornstarch, potato starch, rice starch or
Purpose flour…… arrowroot starch
1 tablespoon 2 tablespoon All Purpose flour
cornstarch….
1 cup sifted cake 7/8 cup All Purpose flour sifted, 1cup All Purpose flour
flour…… minus 2 Tablespoon.
1cup sugar 1 1/3 cup brown sugar, lightly packed, 1 ½ Cup
granulated …. corn syrup minus ½ cup liquid, 1 cup honey
minus ½ to 1/3 cup liquid
1 cup honey … 1 ¼ cup sugar plus 1 /2cup liquid
1ounce chocolate. 3 tablespoon cocoa plus 1 tablespoon fat
1 tablespoon ¼ teaspoon baking soda plus ½ cup fully soured milk or
baking powder … lemon juice mixed with sweet milk to make ½ cup, ¼
teaspoon baking soda plus ¼ to ½ cup molasses, ¼ cream of
1 teaspoon active tartar
dry yeast …… 1 package (7gram) 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 21/2
tablespoon lukewarm water

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1 egg yolk …… 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
1square 3 tablespoon cocoa plus 1 tablespoon fat
unsweetened
chocolate.. 1 cup margarine,7/8 to 1 cup hydrogenated fat plus
1 cup butter … teaspoon of fat, 7/8 cup of lard plus ½ teaspoon salt
3 tablespoons butter plus about 7/8 cup milk
1 cup coffee
cream ( 20 1/4 cup butter plus 3 /4 cup of milk
percent )
1 cup heavy 1 cup reconstituted non- fat dry milk plus ½ teaspoons of
cream ( 40 butter or margarine
percent ) 3 tablespoon of sifted non- fat dry milk plus 1 cup water, 6
1 cup whole milk. tablespoon of sifted crystals plus 1 cup water
1 tablespoon of vinegar or lemon juice plus enough sweet
1 cup milk…….
milk
1 cup butter milk make 1 cup (let stand for 5 minutes), 1 ¾ teaspoon of cream
or sour milk …… of tartar plus 1 cup of sweet milk

°C = °F-32 X 5/9 Oven Temperatures °F = °C x 9/5 + 32

TEMPERATURE CONVERSION TABLE

°CENTIGRADE ( °C ) TO °FARENHEIT ( °F )

50 - 122 110 - 230 170 - 338 230 - 446
60 - 140 120 - 248 180 - 356 240 - 464
70 - 158 130 - 266 190 - 374 250 - 482
80 - 176 140 - 284 200 - 392 260 - 500
90 - 194 150 - 302 210 - 410 270 - 518
100 - 212 160 - 320 220 - 428 280 - 536

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What’s More

Self-Check 2.1

I. Directions: Use the formula in converting degrees Centigrade to degrees

Fahrenheit and Fahrenheit to Centigrade. Show your computation. Five

points each.
C = F – 32 x 5 / 9 F = C x 9 / 5 + 32

1. 100 degrees Centigrade to degrees Fahrenheit.

2. 320 degrees Fahrenheit to degrees Centigrade.

II. Analogy : Fill in the blanks with the correct answer. Use a separate sheet for
your answers.

1. 1C butter : 1C margarine

1 ¼ butter : _____ margarine

2. 1C milk : 6T sifted crystals + 1C water
½ C milk : _____sifted crystal + _____water

3. 1T cornstarch : 2T all purpose flour
¼T cornstarch : _____ all purpose flour

4. 1oz chocolate : 3T cocoa + 1T fat
¼ oz chocolate : _____ cocoa + _____ fat

5. 1T all purpose flour : ½ T rice starch
3T all purpose flour _____ rice starch

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What I Have Learned

Activity 3

Solve for the oven temperatures using the formula. Show the solution.

1. 50 = _________ oF 6. 410 oF = _________oC

2. 100= _________oF 7. 356 oF = _________oC
3. 120= _________oF 8. 500 oF= _________oC
4. 80= _________oF 9. 212oF = _________ oC

5. 150= _________oF 10.140oF = _________oC

What I Can Do

Activity 4

Give the equivalents of the following:

1. The term equivalents means __________.

2. 1 T = ________ teaspoon

3. 1 cup = _________T

4. 4 T = _________cup

5. _____cups = 1 pint

6. _____pint = 1 quart

7. _____quart = 1 gallon

8. 16 ounces = _________cup

9. 1 pint = _________ml

10.¾ cup = _________T

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Assessment

Activity 5

Convert and substitute the following ingredients into new units of measurement

1. 2 whole eggs = ______egg yolks

2. 4 square unsweetened chocolate = _____tbsp cocoa plus _____fat plus

3. 1 cup butter = ______cup margarine

4. 1 cup coffee cream =______ tbsp butter plus______ c milk

5. 5 c milk =______ tbsp of sifted non -fat dry milk plus

6. 3 c honey cup water
=______ cup sugar plus______ cup liquid

7. 6 tbsp cornstarch = ______tbsp all-purpose flour

8. 2 cups heavy cream =______cup butter plus_____ cup milk

9. 1 cup cake flour = ______cup all -purpose flour sifted

10.1 cup buttermilk = _____tbsp lemon juice

Additional Activities

Activity 6

Convert the following:

Ingredients Volume/Measure Weight (ounce)
All Purpose flour 1 cup 1.)
Brown sugar 2.) 7 ½ oz
Butter 3.) 8 oz
Whole egg 1 large 4.)
Chocolate chips 5.) 6 oz
Baking Powder 1 tsp 6.)
Baking Soda 7.) 0.6 oz
Vegetable Shortening ¼ cup 8.)
Bread Crumbs 9.) 2 oz
Almonds 2 cups 10.)

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