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TLE
Bread and Pastry
Production
Quarter 3 – Module 1
Baking Terms and Processes
(Week 1)
Technology and Livelihood Education
First Edition, 2020

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do not represent nor claim ownership over them.

Development Team of the Module

Compilers: Iris B. Dela Cerna, Mary Joy Teopiz, Rhea Solante, Joyce Hayag,
Luisa Salvaleon and Alejandrita B. Geyrozaga
Editors: Delia T. Canono, Violly Chyril S. Bugtong, & Therese Ann R. Luvindina
Reviewer: Marlene G. Padigos
Illustrator / Layout Artists: Alejandrita B. Geyrozaga
Management Team: Rhea Mar A. Angtud, Schools Division Superintendent
Danilo G. Gudelosao, Assistant Schools Division Superintendent
Grecia F. Bataluna, CID Chief
Vanessa L. Harayo, EPS-LRMS
Marlene G. Padigos, EPS-EPP/TLE/TVL

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Office Address: Imus Avenue, Cebu City
Telefax: (032) 255-1516 / (032) 253-9095
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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 nature of Bread and Pastry Productions. The scope of this module permits it to
be used in understanding different baking terms applied and enhancing skills in
measuring different cake ingredients. The language and activities prepared,
recognize the diverse vocabulary level and capacity of the students.

This module discusses the following:

● Lesson 1 – Proper Measurement of Cake Ingredients
● Lesson 2 – Different Cake Ingredients and Its Function

After going through this module, you are expected to:

1. explain the different terms used in baking cakes;
2. discuss different methods of portion control and their importance;
3. identify different cake ingredients and their contribution to the baked
products; and
4. perform the proper measuring of dry and liquid ingredients to be used in
baking cakes.

What I Know

Please do not forget to write the following on your answer sheet:

Name: _______________________________________________ Yr. & Section: _____________
Subject (Specialization): ______________________________ Module No. : ______________
Name of Activity: What I Know Date :_____________________

Directions: Read the sentences carefully and choose the correct answer from the
choices below. Choose the letter of the correct answer.

1. A semi-liquid mixture of one or more flour combined with a liquid such as

water, milk, or eggs is used to prepare various foods.
A. Batter B. Cream C. Dough D. Glaze
2. Light pastry dough for making profiteroles, croquembouche, and éclairs.
A. Butter Cream B. Choux Pastry C. Pastry Cream D. Sweet Paste
3. A term used for a Junior Chef.
A. Assistant B. Chef C. Commis D. Master
4. This is to sprinkle with flour to the surface to avoid mixture sticking on it
A. Dust B. Spray C. Spread D. Sprinkle
5. It is to continuously beat egg white to incorporate air until it becomes light
and fluffy.
A. Beating B. Creaming C. Foaming D. Whipping

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6. A French word for cake, rich cake typically one containing a layer of cream of
fruit.
A. Gateau B. Pâte C. Petit Four D. Tortes
7. How are you going to measure solid fats like butter and lard or shortening?
A. Melt it first before measuring
B. Measure it through estimation
C. Level the fat with a tine of the fork
D. Fill the measuring cup and press down until it is full, level
8. Why are we going to set the cup on a level surface when measuring liquid
ingredients?
A. For easy reading of the scale of the cup
B. To free our hands from holding the cup
C. For easier pouring of the liquid ingredients
D. To have an exact measurement of the liquid
9. Why is sifting flour and other powder ingredients essential before measuring?
A. To be able to use the sifter at home
B. To remove lumps and incorporate air
C. To follow the procedure provided in the recipe
D. To prolong the process of baking the cakes
10. This method of portion control divides the food into uniform pieces before
placing it on the serving line.
A. Counting B. Cutting C. Measuring D. Weighing
11. A method of portion control that makes use of a food scale to create portions
of the food
A. Counting B. Cutting C. Measuring D. Weighing
12. The method of portioning food on the serving line involves the use of scoops
and ladles like ice cream.
A. Counting B. Cutting C. Measuring D. Weighing
13. It is naming or listing the units of a group or collection one by one to determine
the total number
A. Counting B. Cutting C. Measuring D. Weighing
14. It is the effect and contribution of sugar in baking
A. Prevents the cohesion of gluten
B. Serves as the thickening and binding agent
C. Improve nutritional value, flavor, and aroma
D. Assists in gas retention giving better volume and crust
15. A chemical reaction wherein protein and sugar react together when subjected
to high temperature
A. Emulsification C. Maillard Reaction
B. Gelatinization D. Stabilization

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 Lesson Proper Measurement of Cake
1 Ingredients

What’s In

Baking is cooking food in an oven, in hot ashes, or any oven-type appliances, and
cake is one of the most common baked products. Cakes are usually eaten during
special occasions such as birthdays, weddings, anniversaries, and other
celebrations. Tortes, on the other hand, are types of cake that use higher quality
ingredients, which generally makes them more expensive. Its name is derived from
the German word "torte", which means cake.

What’s New

Are you ready to bake your favorite cakes and goodies?

As you wish to pursue baking as a career, you should familiarize yourself with the
common preparation and baking terminologies that come across in the process.

Definition of Terms
Angel Type of cake made of The French word for cake,
Food meringue and flour Gateau typically one containing a
Cake layer of cream or fruit
A semi-liquid mixture of Sponge cake is made by
one or more flours whipping whole eggs with
Batter combined with liquids Genoise sugar and folding in the
such as water, milk, or flour and sometimes,
eggs used to prepare melted butter
various foods
To combine ingredients
Blend and produce a Grease Brush pan with shortening
homogenous mixture
Chemical Leaveners such as Gum Type of sugar paste or
Leavener baking soda, baking Paste pastillage made from
powder, or baking vegetable gum
ammonia

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 Choux Light pastry dough for To remove sticky
Pastry/ making profiteroles, Scrape ingredients from the side of
Pâte a croquembouche and the mixing bowl
Choux éclairs.
The German term for
Commis A junior chef Tortes various cakes that is
usually layered cakes
Sprinkle the surface with Pedestal with a flat,
Dust flour to avoid the mixture rotating top used for
to stick to it Turntable holding cakes while being
decorated
To beat rapidly and
Continuously beat egg continuously to aid
Foaming white to incorporate air Whip incorporation of air as in
until it becomes light and whipping egg whites to
fluffy make meringue and in
cream
Type of icing made of
boiled sugar syrup that To pass the flour through
Fondant is agitated so that it Sift the sieves to make it finer
would crystallize into a and light
mass of extremely small
white crystals

1. How important is it to familiarize the common baking terms used in baking?

__________________________________________________________________________
2. Why do we need to understand all these terms before engaging ourselves in
baking?
_____________________________________________________________________________

What is It

Familiarizing the common baking terms is important as you are measuring the
ingredients properly and accurately to get standard products and efficient use of
materials.

How are we going to measure the following ingredients?

Dry Ingredients:
1. Flour - sift the flour to remove lumps and scoop to fill the measuring cup until
it overflows. Do not shake the cup but level the flour with a spatula or the
straight edge of a knife.

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 2. Baking Powder/Baking Soda – remove the lumps by stirring. Dip the
measuring spoon into the powder or scoop the baking powder or baking soda,
then level it off with a spatula.

3. Powdered Milk – remove the lumps by stirring. Scoop lightly to fill the
measuring cup without shaking until it overflows. Use the spatula or the
straight edge of a knife to level the measurement.

4. White Sugar – sifting is not necessary unless it is lumpy. Fill the measuring
cup or scoop the sugar until it overflows. Do not shake the cup but level the
sugar with a spatula or the straight edge of a knife.

5. Brown Sugar – roll out the lumps, remove the dirt, and pack into the
measuring cup until the sugar follows the shape of the cup when inverted.
When removed from the measuring cup, the brown sugar will be molded into
the shape of the cup if packed properly.

Liquid Ingredients:
A liquid measuring cup is used to measure large quantities of liquids. Set the cup on
a level surface. Never lift the cup while pouring the liquid. Read the scale from the
side of the cup

Solid Fats:
Fill the measuring cup with shortening and press down until it is full. Level the fat
with the spatula or the straight edge of the knife.

Another way of measuring is through portioning.

What is Portion Control?

Portion Control means getting the right number of servings from a recipe and
serving the right amount. It requires following the standardized recipes exactly. It
involves planning menus carefully, purchasing an adequate amount of food,
preparing, storing, and serving food.

Importance of Portion Control:

1. It provides the correct serving size to meet nutritional needs.
2. It helps control costs.
3. It helps minimize waste
4. It helps to guide the ordering and preparation of food.
5. It is contributing factor in giving a consistent yield and portion size.
6. Customers know exactly how much food to expect.
7. Customers get the same portion size.

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Methods of Portion Control:

Cutting – a method of dividing food into

uniform pieces before it is placed on the
serving line.

Examples: Cakes, Rolls, Brownies

Cake Cutting Guide:

● Weighing – a method that makes use of a food scale to create portions based
on weight.
● Measuring – a method of portioning food on the serving line that involves the
use of scoops or ladles.
● Counting – name or list (the units of a group or collection) one by one to
determine the total number.

Suggestions for Controlling Portions:

1. Follow the recipes accurately when measuring and weighing ingredients.
2. Be sure the servers know the planned portion size for each baked product to
be served.
3. Prepare a sample tray or plate before serving to visualize the amount to serve.
4. Use the correct type and correct size portion control for each food item.

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 Lesson Different Cake Ingredients and
2 Its Function

What’s In

Portion Control means getting the right number of servings from a recipe and
serving the right amount. It requires following the standardized recipes exactly. One
of the methods of portion control is cutting and the best example of a food that uses
cutting in portioning is the cake.

What’s New

What is a cake? What are the ingredients used for making a cake?

Cakes are usually eaten during special occasions such as birthdays, weddings,
anniversaries, and other celebrations. They are sweet, made from a combination of
liquid batters, and with high fat and sugar contents. After baking, they are often
decorated. They can be of different shapes and sizes, and decorated with a variety of
toppings like fruit, candy, and frosting.

What is It

Cake Ingredients and Their Functions to the Baked Products

1. Cake Flour
It is a finely ground meal obtained by grinding and milling cereal grains. It
contains 7-9% protein content and is made from soft wheat flour. It is good for
making cakes and cookies where a tender and delicate texture is desired.

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2. Sugar
Effects of Sugar in Baking

● Makes the color of the crust brown or richer. This is due to the Maillard
Reaction, a chemical reaction wherein protein and sugar react together when
subjected to high temperatures.
● Improves the nutritional value, flavor, and aroma of the product. Sugar
has the most pronounced effect on flavor where it sweetens the product.
● Makes the cake tender. In cakes, the heat of baking causes the starch in the
flour to absorb liquid and swell. This process is called gelatinization.
● Contributes to the moisture content of cakes. Increased retention of
moisture due to sugar content gives the baked products longer shelf life by
increasing their storing quality.
● Acts as a creaming agent. Sugar crystals become interspersed among the
shortening molecules when shortening and sugar are creamed together. In
cakes and cookies, sugar helps promote lightness by incorporating air into the
shortening.
● Sugar serves as a whipping aid to stabilize beaten egg foam. In foam-
type cakes, sugar interacts with egg proteins to stabilize the whipped foam
structure. In doing so, sugar makes the egg foam more elastic so that air cells
can expand and take up gases from the leavening agent.

3. Eggs
Benefits of Using Eggs in Baking

● Thickening Agent – it is possible when the protein of an egg coagulates when

heated.
● Binding Agent – the coagulation of protein and the viscosity of uncooked egg
are the reasons why it was used as binding agents.
● Emulsifying Agent – lipoproteins that are present in yolk make it valuable as
an emulsifying agent.
● Leavening Agent – the air beaten into the egg does the leavening, but the
characteristics of the egg make it possible for the air to be held in a product.
● Color – the yolk provides a desirable yellow color which renders the cake a
rich appearance.
● Richness – the fat and other solids present in the eggs increase the fat content
and make the product taste sweeter.
● Freshness and Nutritive Value – eggs are high in value and contribute a lot
to the value of baked products as food. They are rich in calcium, phosphorous,
and iron. They also contain complete proteins which supply all the amino
acids required to maintain growth and good health.

4. Shortening
Importance of Using Shortening in Baking

● Makes products tender and improves the flavor.

● Assists in gas retention giving better volume and crust.

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 ● Prevents the cohesion of gluten.
● Improves the aroma, color, and texture of baked products.
● Improves the shelf life of baked products because of their moisture.

5. Leavening Agent
● It leavens the product into desired size and shape.

6. Liquid Ingredients
● It gives additional flavor and contributes moistness to the texture.

What I Have Learned

Please do not forget to write the following on your answer sheet:

Name: ______________________________________ Gr. & Section: ______________________
Subject (Specialization):______________________________ Module No: ________________
Name of Activity: What I Have Learned Date: ________________________

Test I. Instructions: Copy this Word Puzzle on your answer sheet and look for at
least ten (10) words that relate to the lesson above. Draw VERTICAL,
HORIZONTAL, OR SLANTING LINE to form a word.

A S D M E A S U R I N G A S G
W E I G H I N G C V B N C T E
W E R Y N M U I O P T R O H N
C G F G S T Y U H B R T U N O
O T R T Y I W F M G Y O N G I
M H N E U H F B G A F R T E S
M Y K V A K D T S T H T I R E
I A S D F S W E R E N E N F W
S Z X C V B E B N A B S G D S
Z C U T T I N G B U Q W X M A

Test II. Directions: Identify what is being asked in each item.

__________ 1. A finely ground meal is obtained by grinding and milling cereal grains.
It contains 7-9% protein content.
__________ 2. A chemical reaction wherein protein and sugar react together when
subjected to high temperatures.
__________ 3. It leavens the product into desired size and shape.
__________ 4. The component that is present in the yolk makes it valuable as an
emulsifying agent.
__________ 5. Part of an egg that provides a desirable yellow color which renders the
cake a rich appearance.

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 What I Can Do

Enhance your Measuring Skills!

1. Gather all required standard

measuring tools and materials
needed for this activity.
2. Wear your complete PPE and
perform the task.
3. Always observe health and safety
protocols in everything you do.
4. Practice the proper way of
measuring ingredients until you are
confident of your performance then
take a video of yourself while doing
the said activity for your final output.
5. Follow the instructions and
perform all the given tasks for the
three (3) activities.
6. Please be guided because each
ingredient to be measured has
different scoring sheet and has
different rubrics to be observed.
7. Pass the video to my email add or
any preferred platform the day before
our next meeting.
.
Good luck!

Your performance will be evaluated using the criteria below:

PERFORMANCE LEVELS
4– https://tinyurl.com/y8j5pw34
EXCELLENT. Can perform this skill without supervision and with initiative
and adaptability to problem situations.
3 – VERY SATISFACTORY. Can perform this skill satisfactorily without
assistance or supervision.
2 – SATISFACTORY. Can perform this skill satisfactorily but requires some
assistance and/or supervision.
1 – NEEDS IMPROVEMENT. Can perform parts of this skill satisfactorily but
requires considerable assistance and/or supervision.

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 Activity 1 – Measuring Dry Ingredient

Performance Level
Criteria for Measuring a Excellent Very Satisfactory Needs Points
Flour (4 pts) Satisfactory (2 pts) Improve Earne
(3 pts) -ment d
(1 pt)
1. Sifted the flour to remove
lumps and level it with a
Spatula/Edge of Knife
2. Measured 1 cup

3. Measured ¾ cup
4. Measured 1 & ¼ cup
5. Ease in performing the task

Total Points (20/20 points

Activity 2 – Measuring Liquid Ingredient

Performance Level
Criteria for Measuring a Excellent Very Satisfactory Needs Points
(4 pts) Satisfactory (2 pts) Improve Earned
Water (3 pts) -ment
(1 pt)
Set the cup on a flat surface while
pouring and measure without
lifting the cup
Measured 1 cup
Measured ¾ cup
Measured 1 & ¼ cup
Ease in performing the task
Total Points (20/20 points

Activity 3 – Measuring a Solid Fat

Performance Level
Criteria for Measuring a Excellent Very Satisfactory Needs Points
(4 pts) Satisfactory (2 pts) Improve Earned
Margarine/Butter (3 pts) -ment
(1 pt)
Filled the cup, pressed down then
level it off with spatula/edge of a
straight knife
Measured 1 cup
Measured ¾ cup
Measured ¼ cup
Ease in performing the task
Total Points (20/20 points

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 Assessment

Please do not forget to write the following on your answer sheet:

Name: ______________________________________ Gr. & Section: ______________________
Subject (Specialization):______________________________ Module No: ________________
Name of Activity: Assessment Date: ________________________

Directions: Read each of the following questions carefully and choose the letter of
the correct answer.

1. It is the effect and contribution of sugar in baking

A. Prevents the cohesion of gluten
B. Serves as the thickening and binding agent
C. Improve nutritional value, flavor, and aroma
D. Assists in gas retention giving better volume and crust
2. A chemical reaction wherein protein and sugar react together when subjected
to high temperature
A. Emulsification C. Maillard Reaction
B. Gelatinization D. Stabilization
3. A semi-liquid mixture of one or more flour combined with a liquid such as
water, milk, or eggs is used to prepare various foods.
A. Batter B. Cream C. Dough D. Glaze
4. Light pastry dough for making profiteroles, croquembouche, and éclairs.
A. Butter Cream B. Choux Pastry C. Pastry Cream D. Sweet Paste
5. A term used for a Junior Chef.
A. Assistant B. Chef C. Commis D. Master
6. This is to sprinkle with flour to the surface to avoid mixture sticking on it
A. Dust B. Spray C. Spread D. Sprinkle
7. Why are we going to set the cup on a level surface when measuring liquid
ingredients?
A. For easy reading of the scale of the cup.
B. To free our hands from holding the cup
C. For easier pouring of the liquid ingredients
D. To have an exact measurement of the liquid
8. Why is sifting flour and other powder ingredients essential before measuring?
A. To be able to use the sifter at home
B. To remove lumps and incorporate air
C. To follow the procedure provided in the recipe
D. To prolong the process of baking the cakes
9. This method of portion control divides the food into uniform pieces before
placing it on the serving line.
A. Counting B. Cutting C. Measuring D. Weighing
10. It is to continuously beat egg white to incorporate air until it becomes light
and fluffy.
A. Beating B. Creaming C. Foaming D. Whipping

12
 11. A French word for cake, rich cake typically one containing a layer of cream of
fruit.
A. Gateau B. Pâte C. Petit Four D. Tortes
12. How are you going to measure solid fats like butter and lard or shortening?
A. Melt it first before measuring
B. Measure it through estimation
C. Level the fat with a tine of the fork
D. Fill the measuring cup and press down until it is full
13. A method of portion control that makes use of a food scale to create portions
of the food
A. Counting B. Cutting C. Measuring D. Weighing
14. The method of portioning food on the serving line involves the use of scoops
and ladles like ice cream.
A. Counting B. Cutting C. Measuring D. Weighing
15. It is naming or listing the units of a group or collection one by one to determine
the total number
A. Counting B. Cutting C. Measuring D. Weighing

Answer Key

■ SIFT
■ GENOISE
■ COUNTING
■ TORTES
■ GATEAU
Yolk 5.
■ GREASE
Lipoproteins 4.
■ CUTTING
Leavening Agent 3.
■ COMMIS
Maillard Reaction 2.
■ WEIGHING
Cake Flour 1.
■ MEASURING
In any order:
(WORD PUZZLE) (Fill in the Blank)
What I Have Learned What I Have Learned

References
DepEd (n.d.). Bread and Pastry Production Learning Manual.
Online Source:
https://tinyurl.com/y8j5pw34, retrieved on June 19, 2020

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