TLE Bread and Pastry

Production Quarter 1

Module4:Week 4 Mixing Techniques

MARIA JUNALYN B. QUININEZA

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING

ENGAGEMENT)

A Joint Project of

SCHOOLS DIVISION OF DIPOLOG CITY and the

Dipolog City Government

9/10

TLE– Grade 9 &10 Quarter 1 – Module 4: Prepare and Produce Bakery Products First Edition, 2020

Printed in the Philippines by ________________________

Department of Education – Region IX – Dipolog City Schools Division

Office Address: Purok Farmers, Olingan, Dipolog City

Development Team of the Module

Writer: Maria Junalyn B. Quiniñeza

Editor: Maria Junalyn B. Quinineza

Reviewer: Carin D. Manosa

Management Team:

Virgilio P. Batan Jr. - Schools Division Superintendent

Jay S. Montealto - Asst. Schools Division Superintendent

Amelinda D. Montero - Chief, CID

Nur N. Hussien - Chief, SGOD

Ronillo S. Yarag - EPS PVR – LRMDS

Leo Martinno O. Alejo - PDO II - LRMDS

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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 on Bread and Pastry Production 9&10 will be of great help to

the Technology and Livelihood Education students. This has been conceptualized

to equip them with the basic knowledge, skills, positive values and attitudes toward

baking activities. It provides concepts necessary to equip them face the challenges

ahead for this time of pandemic. Lessons are prepared in such a way that it will

respond to the needs of teachers and students in this subject area.

The module is intended for grade 9/10 students on Bread and Pastry Production.

Module 4 Week 4 : Mixing Techniques

After going through this module, you are expected to :

1. Identify different mixing techniques of batter and dough.

2. Describe each mixing techniques of batter and dough in preparing

bakery product.

3. Enumerate various mixing techniques of making batter and dough.

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What I Know

MULTIPLE CHOICE: Read the statement carefully and choose the letter of

the best answer. Write your answer on the space on separate sheet.

_____ 1. Which of the following mixing techniques refers to the procedure of

rubbing one or two ingredients against a bowl with the tip of the wooden

spoon?

a. creaming b. folding c. stirring d. whipping

_____ 2. What is the process of separating coarse particles of the flour to

finer particles?

a. beating b. creaming c. kneading d. sifting

_____ 3. Which of the following mixing techniques is applied when

ingredients are combined to beaten egg whites?

a. creaming b. cut-in c. cut and fold d. kneading

_____ 4. What processing is applied to bread dough to develop gluten?

a. beating b. creaming c. kneading d. melting

_____ 5. Which of the following mixing techniques consists of working on

two ingredients very gently to retain air in the mixture?

a. Kneading b. Folding c. Stirring d. sifting

_____ 6. Which of the following mixing techniques does NOT belong to the

group ?

a. Folding b. kneading c. rounding d. stirring

_____ 7. What mixing techniques mixing fat with flour, using two knives or

a pastry blender?

a. creaming b. cutting in c. folding d. kneading

_____ 8. Which of the following mixing techniques refers a method of

introducing air in the mixing through mechanical agitation with the use of

electric mixer?

a.Beating b. Creaming c. Kneading d. stirring

_____ 9. What mixing techniques a combination of two motions, such as

cutting vertically through the mixture and turning over by gliding the spoon

or rubber scraper?

a. cutting-in b. cut and fold c. folding d. sifting

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_____ 10. Which of the following mixing technique refers a form of beating

as in beating eggs or cream to fill the mixture with air and make them light

and fluffy?

a. sifting b. stirring c. whipping d. creaming

_____ 11. What is the main purpose in mixing butter and dough in

preparing bakery products?

a. development of gluten c. uniform distribution of ingredients

b. maximum loss of the leavening agent d.A & B

_____ 12. What mixing tools used in whipping techniques?

a. electric mixer b. flour sifter c. spatula d. wooden spoon

_____ 13. The following are mixing techniques in making cakes EXCEPT?

a. blending b. chopping c. creaming c. folding

_____ 14. Which of the following mixing techniques used in preparing pies

and pastries?

a .cutting-in b. cut and fold c. folding d. whipping

_____ 15. Which of following mixing techniques used in cookie making?

a. beating b. creaming c. kneading c. A & B

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Lesson

1 Mixing Techniques

Learning to bake for the family is an enjoyable activity if one tries to learn and put

interest in it. Baking is a skill that can be developed by every member through

constant practice. For a start, one can begin baking by familiarize the different

mixing techniques of bakery products.

Baking is both a profitable and worthwhile activity, if given the interest and

determination to learn. To learn baking, you must know and familiarize with the

different mixing techniques of bakery products.

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What’s In

While you are at home now, imagine and enumerate mentally what are the

different mixing techniques used in bakery products that you have seen in the

bakery. Can you guess what are those mixing techniques used in bakery products

are? Can you still recall their names, in mixing techniques of bakery products? Let

us read and find out in our lesson.

What’s New

Mixing Techniques of Batter and Dough

When you are asked to do something but you are lack of knowledge in mixing

techniques of batter and dough, what usually is the result?

The correct mixing techniques of batter and dough in

preparing bakery products are one of the key to successful

baking. Beginner in baking should learn various techniques of

mixing.

What is It

Mixing techniques greatly affect flour mixtures and its result

resulting product. Various techniques have been developed for efficiency and

convenience. Some of them are as follows:

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MIXING TECHNIQUES USED IN BAKING

1. Creaming – rubbing one or two ingredients

against a bowl, using a wooden spoon or electric mixer to make the mixture soft and fluffy.

2. Cutting In – mixing fat with flour, using two

knives or pastry blender, fat is cut into small

pieces and coated with flour as in pastry and biscuit making.

3. Folding – usually applied in cookie and cake

making, this consists of working of two ingredients very gently to retain air in the

mixture. It requires delicately textured mixture such as beaten egg whites to be well folded and

to avoid reduction of mixture. An electric mixer

or rubber scraper may be used for this purpose.

4. Cut and fold – a combination of two motions, such as cutting vertically through the mixture

and turning over by gliding the spoon or rubber scraper across the bottom of a mixing bowl at

each turn.

5. Beating – a method of introducing air in the

mixture through mechanical agitation with the use of electric mixer, wire whip or fork.

6. Kneading – use in dough making consists of

pressing, folding and stretching of the dough to develop the desired formation of gluten.

7. Stirring - continuous rotation through a mixture until the ingredients are thoroughly

mixed or combined.

8. Whipping – a form of beating as in beating eggs or cream to fill the mixture with air and make

this light and fluffy.

9. Sifting – separating course particles in the

ingredient by passing this through a save or a sifter and in the process, incorporating air.

Sifting also makes the butter lighter with the use of electric mixer, while whip or fork.

Ways of making a butter mixture lighter

There are various ways of making the butter mixture

lighter, as follows:

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Ways of Mixing the Batter Mixture Lighter

There are various ways of making the batter mixture lighter, as follows:

1. Sift dry ingredients very well. Sifting affects the weight of the batter

mixture. Ingredients are to be sifted evenly to produce a light batter mixture.

2. Use quality ingredients. Old flour will make the batter mixture heavy.

3. Use the right proportion of eggs. Small size of eggs instead of the specified

size in the recipe decreases the amount of needed liquid. It is also important

to use eggs at room temperature to achieve a lighter batter mixture.

4. Practice correct and sufficient mixing. Overmixing produces tough baked

products.

What’s More

CHECK YOUR VALUES

Read identify the sentences carefully. Write your answer on the blank

provided

A - if you agree with the statement.

DA - if you disagree with the statement.

ID -if you’re in doubt with the statement.

__________ 1. Beginner in baking should learn various techniques of mixing.

__________ 2. Mixing is one of the most critical and important operation in baking.

__________ 3. Mixing techniques is primarily for children.

__________ 4. When baking, you must apply proper mixing techniques of dough.

__________ 5. Mixing technique is little fun activity for teenagers.

__________ 6. A bread dough cannot be exactly the same way as cake batter or pie

dough. .

__________ 7. Mixing techniques in the baking industry serves two purposes only.

__________ 8. It is important to note that mixing techniques serves different

purposes.

__________ 9. Use appropriate mixing techniques in baking bake products.

__________ 10. Follow incorrect mixing techniques in mixing dough when baking.

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TEST YOURSELF A. Identify the different pictures in mixing techniques of batter and dough in

preparing bakery products. Write your answer in your notebook.

1. 4.

3.

2. 5.

Discussion: Explain the following question below and write your answer in your

notebook.

1. Enumerate and discuss each mixing techniques of batter and dough in

preparing bakery products.

____________________________________________________________________________________________________________________________________________________________

___________________________________________________

2. Why should a beginner in baking know the various techniques in batter and dough?

______________________________________________________________________________

________________________________________________________________________________________________________________________________.

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What I Have Learned

1. Identifying different mixing techniques are required in accordance of the recipe

requirement in the enterprise practices and customer practices.

2. The preparation of bakery products must be in accordance with the recipe

specification, mixing techniques and conditions.

3. The success in baking bakery products depends on ingredients, baking

tools, equipment and proper mixing techniques in mixing dough.

What I Can Do

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.

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Assessment

MULTIPLE CHOICE: Read the statement carefully and choose the letter of the

best answer. Write your answer in a separate sheet.

_____ 1. Which of the following mixing techniques refers to the procedure of rubbing

one or two ingredients against a bowl with the tip of the wooden spoon?

a. Creaming b. folding c. stirring d. whipping

___ 2. What processing is applied to bread dough to develop gluten?

a. Beating b. creaming c. kneading d. melting

_____ 3. What mixing techniques is the process of separating coarse particles of the

flour to finer particles?

a. beating b. creaming c. kneading d. sifting

_____ 4. Which of the following techniques is applied when ingredients are combined

to beaten egg whites?

a. creaming b. cut –in c. cut and fold d. kneading

_____ 5. Which of the following mixing techniques consist of working on two

ingredients very gently to retain air in the mixture?

a. folding b. kneading c. stirring d. sifting

_____ 6. Which of the following mixing techniques refers to a method of introducing

air in the mixing through mechanical agitation with the use of electric mixer?

a. beating b. creaming c. kneading d. stirring

_____ 7. What mixing techniques a combination of two motions, vertically through the

mixture and turning over by gliding the spoon or rubber scraper?

a. cut- in b. cut and fold c. folding d. sifting

_____ 8. What mixing techniques mixing fat with flour, using two knives or a pastry

blender?

a. creaming b. cutting in c. folding d. kneading

_____ 9. Which of the following mixing techniques does NOT belong to the group?

a. folding b. kneading c. rounding d. stirring

_____ 10. Which of the following mixing techniques a form of beating as in beating egg

whites or cream to fill the mixture with air and make them light?

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a. kneading b. sifting c. stirring c. whipping

_____ 11.Which of the following is the main purpose of mixing batter and dough in

preparing bakery products?

a. development of gluten

b. maximum loss of the leavening agent

c. uniform distribution of ingredients

d. A & B

_____ 12.Which of the following mixing techniques used heel of the hand in mixing the

dough?

a. creaming b. cut and fold c. kneading d. sifting

_____ 13.The following are the mixing techniques used in making cakes EXCEPT?

a. beating b. creaming c. cut and fold d. kneading

_____ 14. Which of the following mixing techniques used in preparing pies and

pastries?

a. cutting -in b. cut and fold c. folding d. whipping

_____ 15. Which of the following mixing techniques used in cookie making?

a. beating b. creaming c. Kneading d. A & B

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Additional Activities 1.1

DIRECTION : Identify and fill out the chart by naming the mixing techniques that

does each given description on the right side, Choose your answer from the word pool.

Beating Kneading Sifting Creaming

Cut and Fold Folding Cutting- In

Stirring Whipping

Mixing Techniques Description

a. separating coarse particles in the ingredient

2.a form of beating as in beating eggs to fill mixture with air

3. continuous rotation through a mixture

4.folding and stretching the dough to develop gluten

5.a combination of two motions through the mixture

6. rubbing of two or more ingredients

7.working on two ingredients very gently

8.mixing fat with flour, using with two knives

9.a method of introducing air in the mixture

1._____________________

2._____________________

3._____________________

4._____________________

5._____________________

6._____________________

7._____________________

8._____________________

9. ____________________

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Additional Activities 1. 2

DIRECTION: Identify and Re-arrange the jumbled letters to get the correct

answer and write on separate sheet.

1. It is a mixing techniques used in dough making. G N I N E K A D_______________________

2. A mixing techniques used in preparing pies and pastries. G I C T U T N- N I_____________________

3. Rubbing one or two ingredients in a bowl.

I G N E R A C M ____________________ 4. Separating coarse particles in the dry ingredients.

T I S F I G N ___________________ 5. Beating eggs and cream to make them thick and fluffy.

I NG P I H W P__________________

6. It is working with two ingredients very gently. O L D F G I N___________________

7. It is continuous rotation through a mixture. R I N T S R G

8. A method of introducing air in the mixture. E T N G I B A ___________________

9. It is a combination of two motions cutting vertically through the mixture

and turning over and over by gliding the spoon. U C T – N A D- D O F L ____________________

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Answer Key

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References:

1. FOODS

- AVELINA M. MARCOS - OFELIA T. PASTOR

- NORA V. DAZA

2. BREAD AND PASTRY PRODUCTION MANUAL

- ANICI S . KONG - CRISTETA M. ARCOS

- ANECITA P. DOMO - MAILA A. DOGELIO

3. HOME ECONOMICS III -DR. LETICIA R. SOLDA - NAVARRO

-DR. JOSEFINA R. NAVARRO

4. INTERNET/ GOOGLE