TLE

BREAD AND PASTRY PRODUCTION Baking Ingredients and Its Substitution

Week 1, Quarter 1

CARIN D. MAÑOSA

(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)

A Joint Project of

SCHOOLS DIVISION OF DIPOLOG CITY

and the DIPOLOG CITY GOVERNMENT

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TLE– Grade 9/10

Quarter 1 – Module 1: Baking Ingredients and Its Substitution 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: Carin D. Mañosa

Editor: Carin D. Mañosa

Reviewer: Lynne B. Gahisan

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.

Quarter 1 has only one (1) lesson) divided into 8 weeks consisting of 8

modules namely:

Module 1-Week 1: Baking Ingredients and Its Substitution

Module 2-Week 2: Baking Tools, Utensils and Equipment in Making Bread,

Cookies. Muffins and Biscuits

Module 3-Week 3: Types, Kinds and Classification of Bakery Products

Module 4-Week 4: Mixing Techniques

Module 5-Week 5: Decorate and Present Bakery Products

Module 6-Week 6: Ways to Present and Display Bakery Products

Module 7-Week 7: How to Store Baked Products

Module 8-Week 8: Food Packaging

After going through this module, you are expected to:

TLE_HEBP9-12PB-Ia-f-1

1. Identify the different kinds of baking ingredients.

2. Classify the ingredients in baking.

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What I Know

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

the best answer. Write your answer in a one whole sheet of

paper.

_____ 1. What basic ingredient in baking that improves aroma, flavour, and

nutrition in baked products?

a. baking powder

b. flour

c. shortening

d. sugar

_____ 2. Which of the ingredients is an example of a physical leavening agent?

a. air

b. baking powder

c. baking soda

d. yeast

_____ 3. Baking ingredients that are used to sweetened to the baked product?

a. sugar

b. flour

c. salt

d. eggs

_____ 4. What kind of flour is high in gluten, with 12-14 % protein content, and

has strongest gluten?

a. all- purpose flour

b. cake flour

c. hard flour

d. soft flour

_____ 5. What type of flour which is usually made into cake flour and pastry flour?

a. all- purpose flour

b. cake flour

c. hard flour

d. soft flour

_____ 6. Which of the following characteristics or properties of the flour does not

belong ?

a. whitish

b. tolerance

c. strength

d. low absorption

_____ 7. What kind of sugar which is comes from granulated sugar that has been

pulverized and about 3% corn starch is added?

a. white sugar

b. confectioner’s sugar

c. brown sugar

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d. granulated sugar

_____ 8. What is the substitute in the absence of 1 cup butter?

a. 1 cup margarine

b. ½ cup margarine

c. 1 ½ cup margarine

d. 2 cups margarine

_____ 9. Which does not belongs to the group of baking ingredients?

a. flour

b. salt

c. sugar

d. baking

_____ 10. The following are the advantages of using milk in baked product except;

a. enhances flavor

b. extends the shelf life of a cake

c. boosts crust color

d. doesn’t give moisture and tenderness of the baked product

_____ 11. What is the cheapest liquid used in baking?

a. water

b. oil

c.milk

d. juice

_____ 12. Which of the following is not included in minor ingredients?

a. coffee

b. yeast

c. vanilla

d. salt

_____ 13. What is the equivalent of 1 cup in tablespoon measurement?

a. 3

b. 8

c. 12

d. 16

_____ 14. 4 gallons is equal to how many quarts?

a. 8

b. 10

c. 12

d. 16

_____ 15. What is the abbreviation of gallon?

a. g.

b. gal.

c. gl.

d. gln.

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Lesson

1 Baking Ingredients and its Substitution

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 hand using the

tools from our kitchen at home.

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

determination to learn. To learn baking, you must be familiar with the different

baking ingredients and its substitutions.

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What’s In

While you are at home now, you may look and check in your storage area if

there are some ingredients in baking that you can use. Can you name what are

those ingredients in baking? Can you still recall their names and its uses? Let us

read and find out our lesson.

What’s New

Identify the Baking Ingredients and its

Substitution.

When you are asked to do something but you lack the necessary ingredients,

what usually is the result?

A clean, well-equipped baking ingredients means that are complete and

everything are in place. It is very easy to look for the baking ingredients needed

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especially when you are in a hurry to bake. With the right and accurate

ingredients, the accurate measurement and perhaps complete ingredients is one

that can save time and worries.

What is It

Baking becomes enjoyable and can be profitable if you know how to bake

some goodies like cakes, cookies, breads and other pastry products. It can develop

also your skills in baking if you do it yourself for your hobby.

BAKING INGREDIENTS

MAJOR INGREDIENTS IN BAKING

1. FLOUR Flour is finely ground meal obtain by grinding and milling cereal grains or other root crops.

Flour is the main ingredient among all other

ingredients.

TYPES OF FLOUR 1. Hard flour or Bread flour – is high in gluten,

with 12-14 % protein content, and has strongest gluten.

2. All-purpose flour – has 10 – 11 % protein content and is made from a blend of hard and

soft wheat flour, also called the general purpose or family flour.

3. Soft flour- is comparatively low in gluten and so

results in a finer texture. Soft flour is usually made into cake flour and pastry flour.

4. Cake flour – has 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.

USES OF FLOUR

1. Provides structure, texture and color to baked

products 2. Provides nutritive value to baked products

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3. Used as thickening agent. 4. Used as binder of food.

5. Used stiffening agent in laundry.

STORAGE OF FLOUR

Most types of flour keep well in a sealed container in a cool, dry location. The original paper

packaging used for many types of flour is good for long term storage as long as the package has not been

opened. Once opened, the shelf life decreases. Many

types of flour are now marketed in resealable plastic bags that increase the shelf life.

PROPERTIES/CHARACTERISTICS OF FLOUR 1. Whitish in color

2. Tolerance 3. Strength

4. Uniformity 5. High absorption

2. SUGAR

Sugar is a sweet, soluble organic compound that

belongs to the carbohydrate group of food. They are simpliest to digest among all carbohydrates.

TYPES OF SUGAR

1. Regular granulated sugar or white sugar- also known as table sugar or as refined sugar.

2. Confectioner’s Sugar or powdered sugar – granulated sugar that has been pulverized. To

prevent lumping and caking, about 3% cornstarch is

added. 3. Brown Sugar- contains caramel, mineral matter and

moisture. It also contains a small amount of molasses. It comes in three colors.

EFFECTS OF SUGAR IN BAKING

1. Increases dough development 2. Makes the color of the crust richer

3. Improves the nutritive value, flavor and aroma of

the product 4. Makes the bread more tender

5. Increase the volume of the loaf 6. Serves as food for the yeast

7. Contributes to moistures to moisture content of baked products, increasing its storing quality

8. Acts as creaming agent

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3. EGGS Eggs are considered a complete protein, containing

all the essentials amino acids humans used to build other protein needed by the body. Both the yolk and egg whites

contain protein, so whole eggs or their separated components maybe used to set liquids.

USES OF EGGS IN BAKING

1. Eggs, as well as flour, are the structural ingredients in baking.

2. Eggs provide leavening; add color, texture, flavor

and richness to the batter; and act as stabilizer in mixture that inherently wants to separate into its

parts, like oil and water. They are very important in helping to bind all the other ingredients together.

3. Beaten eggs are used as leavening agent as they incorporate air into the batter, which will expand in

the oven and cause the cake to rise. 4. Eggs are used as thickening agent.

5. Egg washes are brushed on many baked goods to

create a golden shiny top. The egg white provides luster and the egg yolk color.

6. Egg whites are used to make meringues.

4. SHORTENING

Shortening is any fat, which, when added to flour mixtures increases tenderness. This is done by

preventing the sticking of gluten strands while mixing so that gluten is shortened and makes the product tender.

EXAMPLES OF SHORTENING 1. Oil- made from plant products such as corn,

cottonseeds, soybeans, peanuts, and other sources.

2. Butter – made of fatty milk proteins. It contains 80-85 % fat; 10-15% water and 5% milk solids.

When used in baking, it contributes flavor and tenderness. Butter remains solid when

refrigerated, but softens to a spreadable

consistency at room temperature and melts to a thin liquid consistency at 32-35 ˚C (90-95˚F).

3. Margarine- made from hydrogenated vegetable oil. It contains 80-85% fat, 10-15 % water and 5 %

salt. The hydrogenation process makes oil a solid. 4. Lard – made of fat from pork. Some people prefer

lard to other fats for making pie crust and

biscuits because it gives flakier texture. 5. Cocoa Butter – the ivory-colored natural fat of the

cocoa beans extracted during the manufacturing of chocolate and cocoa powder. It gives chocolate

its creamy, smooth, melt-in-your- mouth texture.

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USES OF SHORTENING 1. Makes bread products tender and improve

flavor. 2. Assist gas retention giving better volume and

crust. 3. Prevent the cohesion of gluten.

4. Improves aroma, color, and texture of the baked products.

5. Improves the shelf life product because of its

moisture.

6. LEAVENING AGENT Leavening agent are gases that cause the dough

to rise. In the presence of moisture, heat, and others, the leavening agent reacts to produce (carbon dioxide)

that becomes trapped as bubbles within the dough. When a dough or batter is baked, “it sets” and the holes

left by the gas bubbles remain. This is what gives

breads, cakes and other baked goods to rise and increase in volume.

CLASSIFICATION OF LEAVENING AGENTS

1. Chemical Leaveners- chemical leaveners are chemical mixtures or compounds that release

gases, usually carbon dioxide. Chemical leaveners are used in quick breads and cakes

as well as cookies.

Example of chemical leaveneres is

a. Baking soda – other known as bicarbonate of soda or sodium bicarbonate. It is a chemical

salt with diverse practical uses. It is powerful leavener that readily reacts as soon as it

comes in contact with batter or dough

b. Baking Powder – is a combination of baking soda and acid salt.

c. Cream of tartar – is a tartaric acid and is fine

white crystalline acid salt which is a by-product of the wine-making industry. It is

used in the whipping of egg white to stabilize

them and allow them to reach maximum volume.

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2. Biological leaveners – Yeast is a living organism, neither plant nor animal. Yeast

belong to a separate kingdom in taxonomy, the fungus kingdom. Leavening with yeast is

a process based on fermentation, the process of converting sugar to alcohol and to carbon

dioxide. Types of Yeast

Dry or granular

Compressed or cake

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LIQUID INGREDIENTS

Liquid ingredients provide moisture to rehydrate and activate the yeast and bring together the flour and any

other dry ingredients to make the dough. It also improves the formation of gluten strands during the

kneading of dough.

The following are some types of the liquid ingredients

used in baking: A. Water

It is the cheapest liquid used in baking. It performs vital role in baking, making ingredients rehydrated.

The right amount of water helps dissolve all other ingredients in batter and in dough to form smooth,

workable mixture. In that way, water acts as a binding agent for any baked products.

B. Milk and other dairy products Milk and cream, like water, moisten dough and

batters. Unlike water, they add a slight flavor to the final baked good and increase its richness. Milk and

cream also create a fuller, moisture texture in baked goods and help them brown on the surface.

They also contribute to the nutritive value of baked

goods.

1. Types of milk used in baking a. Fresh milk or whole milk

b. Evaporated milk c. Condensed milk

d. Skimmed milk e. Powder milk or dry milk

2. Uses of milk in baking a. Increased nutritive value of baked products

b. Enhances texture and increase softness of baked goods

c. Acts as a strengthener when mixed with flour, because it helps in the formation of

gluten, which gives a baked item structure d. Provides moisture and tenderness to baked

goods

e. Enhances flavor f. Extends the shelf life of a cake

g. Boosts crust color

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Minor ingredients in baking

Flavouring Vanilla

Salt Spices (cloves, cinnamon, mace,

nutmeg) Wines

Coffee

Chocolate and cocoa Types of chocolate

1. Unsweetened chocolate 2. Bittersweet and semisweet chocolate

3. Milk chocolate

FREQUENTLY USED SUBSTITUTIONS AND EQUIVALENTS

Equivalent Weights and Measurement

Given Measurement Equivalents

1 gallon (gal.) 4 quart

1 quart (qt.) 2 pints

1 pint (pt.) 2 cups

1 cup (c) 8 fluid ounces

½ cup 4 ounces

¼ cup 2 ounces

1/8 cup 1 fluid ounce

1 tablespoon 3 teaspoons

1 pound 16 ounces

2.2 pounds 35. 2 ounces

1 kilogram 1000 grams

LIQUID INGREDIENTS WATER AND MILK

1 cup 240 ml

¾ cup 180 ml

2/3 cup 150 ml

½ cup 120 ml

1/3 cup 90 ml

¼ cup 60 ml

1 cup butter 1 cup margarine

1 oz baking chocolate (unsweetened) 1 square

1 oz sweetened chocolate ¼ cup cocoa +1 ½ to 2 tsp. shortening

8-10 pcs graham crackers 1 cup graham crumbs

4 oz bread 3 cups soft crumbs

1 cup milk ½ cup evaporated milk ½ cup water

1 cup cake flour 1 cup all purpose-2 T+2 T cornstarch

1 tablespoon cornstarch 2 tablespoon flour

1 cup sour milk 1 c evap milk+ 1T vinegar or lemon juice

1 cup whipping cream ¾ cup whole milk +1/4 cup butter

1 whole egg 2 egg yolk

1 cup molasses 1 cup honey

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A liquid measuring cup is best to use for liquid ingredients because it is clear and see through. It is also has a spout that makes pouring of liquids easy.

To get the exact amount, follow these steps when measuring liquids easy. 1. Set up the liquid measuring cup. Place the measuring cup on a flat, even

surface. 2. Pour the liquid carefully and slowly into the cup. Stop pouring when the

liquid reaches the marker line for the desired amount. 3. Check your measurement. Bend down so that your eyes level with the

marker line. Look at the top of the liquid.

ABBREVIATIONS

Gallon gal.

Quart qt.

Pint pt.

Cup c.

Tablespoon Tbsp. or T

Teaspoon tsp. or t

Fluid ounce fl. oz.

Ounce oz.

Pound lb.

Gram g.

Kilogram kg.

What’s More

CHECK YOUR VALUES

Read the sentences carefully. Write your answer in a separate sheet or in a 1 whole

sheet of paper.

A if you agree with the statement.

DA if you disagree with the statement.

ID if you’re in doubt with the statement.

__________ 1. Baking is a productive home activity.

__________ 2. Having complete ingredients is important so that you can use them

whenever you bake.

__________ 3. Baking is primarily for girls.

__________ 4. When baking, you must have a complete kitchen outfit.

__________ 5. Keep the storage area in baking clean and dry.

__________ 6. Maintain the cleanliness of the working area.

__________ 7. Always apply accurate measurements of ingredients.

__________ 8. Check the availability of ingredients before baking.

__________ 9. Use appropriate ingredients for baking.

__________ 10. Follow the correct procedure when baking.

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TEST YOURSELF

A. Underline the uses or function of the italicized word.

1. vanilla - ( flavoring, sweetener, leavener )

2. icing – ( brown sugar, confectioner’s sugar, white sugar)

3. Flour– ( structure, sweetener, leavener ) 4. sugar – ( structure, sweetener, leavener )

5. baking powder – ( structure, sweetener, leavener )

B. Give the difference among the following items.

1. Differentiate sugar and flour?

_____________________________________________________________________________________________________________________________________________________.

2. Differentiate butter and margarine?

______________________________________________________________________________________________________________________________________________________

________________________________________________________

What I Have Learned

1. The success in baking depends on the availability of baking ingredients to

be used in baking activity.

2. The major ingredients in baking are flour, sugar, shortening, liquids, eggs

and leavening agents.

3. The minor ingredients in baking are flavoring, vanilla, salt, spices, wines

coffee and chocolate and cocoa.

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What I Can Do

DO THESE:

A. Enumerate the different kind of baking ingredients that are found in your

kitchen at home.

B. Draw and label the different baking ingredients that are found in your

kitchen at home.

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Assessment

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

best answer. Write the letter of your answer on the space

provided before the number. Write your answer in a separate sheet.

_____ 1. Which of the following ingredients is usually used in dough that better

taste and flavor?

a. butter

b. compound lard

c. edible tallow

d. vegetable oil

_____ 2. What kind of sugar is primarily used in preparing icing?

a. brown sugar

b. confectioners’ sugar

c. granulated sugar

d. refined sugar

_____ 3. What is the basic ingredient in baking improves aroma, flavor and

nutrition in baked products?

a. baking powder

b. flour

c. shortening

d. sugar

_____ 4. Which of the ingredient is an example of a physical leavening agent?

a. air

b. baking powder

c. baking soda

d.yeast

_____ 5. Which kind of flour contains more gluten and less starch?

a. all- purpose flour

b. bread flour

c. cake flour

d. yeast

_____ 6. Which of the following baking tools that is used to measure small

quantities of ingredients?

a. measuring cups

b. measuring spoons

c. liquid measuring cup

d. both a and b

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_____ 7. What is the proper way to measure flour accurately?

a. level off with the use of the tines of a fork

b. shakes the measuring cup before leveling

c. shovel the flour

d. sift it before measuring

_____ 8. What is the best substitute for 1 cup sifted flour?

a. 1 c minus 1 tbsp. sifted all-purpose flour

b. 1 c minus 2 tbsp. sifted all-purpose flour

c. 1 c plus 2 tbsp. sifted all- purpose flour

d. 1 c sifted all-purpose flour

_____ 9. What is the best step to have better results in baking?

a. measure the ingredients accurately

b. memorize the recipe very well

c. use modern equipment

d. use only imported ingredients

_____ 10. Which of the following flour mixture is thick enough to be rolled and

kneaded?

a. batter

b. cream

c. crust d. dough

_____ 11. 4 gallons is equal to how many quarts?

a. 8

b. 10

c. 12

d. 16

_____ 12. What is the equivalent of 1 cup in tablespoon measurement?

a. 3

b .8

c. 12 d. 16

_____ 13. How many pints is equivalent to one quart?

a. 2

b. 3

c. 4

d. 6

_____ 14. What type of chemical leaveners is a combination of baking soda and acid

salt?

a. baking soda

b. baking powder

c. cream of tartar

d. yeast

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_____ 15. It is a tartaric acid is a fine white crystalline acid salt which is a by-

product of the wine-making industry?

a. baking soda

b. baking powder

c. cream of tartar

d. yeast

_____ 16. A leavening agent which is a process based on fermentation, the process

of converting sugar to alcohol and to carbon dioxide.

a. baking soda

b. baking powder

c. cream of tartar

d. yeast

_____ 17. What ingredient which is containing all the amino acids humans use to

build other proteins needed in the body and it is 50 % of the total cost of any

product?

a. flour

b. sugar

c. eggs

d. liquids

_____ 18. It is sweet, soluble organic compound that belongs to the carbohydrate

group of food. They are the simplest to digest among all carbohydrates?

a. sugar

b. flour

c. liquid

d. leavener

_____ 19. Which of the following increases dough development?

a. liquid

b. sugar

c. leavener

d. flour

_____20. What ingredient is considered a complete protein?

a. eggs b. sugar

c. liquid

d. flour

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Additional Activities

CLASSIFICATION: Classify the ingredients in baking below. Write your answer in a

separate sheet.

spices flour mace granulated sugar eggs sugar

milk salt vanilla wines flavoring water

cinnamon brown sugar nuts baking powder coffee

chocolate hard flour or bread flour cream of tartar

MAJOR INGREDIENTS MINOR INGREDIENTS

1._____________________

2._____________________

3._____________________

4._____________________

5._____________________

6. _____________________

7. _____________________

8. _____________________

9. _____________________

10.____________________

1.________________________

2.________________________

3.________________________

4.________________________

5.________________________

6. _______________________

7. _______________________

8. _______________________

9. _______________________

10. ______________________

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Answer Key

BAKING INGREDIENTS AND ITS SUBSTITUTION

What I Know

1 .d 11.a

2. d 12. b

3. a 13. d

4. c 14. d

5. d 15. b

6. d

7. b

8. a

9. d

10. d

What's More

CHECK YOUR VALUES

1.A 6. A

2. DA 7. A

3. A 8. A

4. A 9. A

5. A 10. A

TEST YOURSELF

1. flavoring

2. confectioner’s sugar

3. structure

4.sweetener

5. leavener

Assessment

1. c 11.d

2. b 12. d

3. d 13. a

4. d 14. b

5. b 15. c

6. b 16. d

7. d 17.c

8. b 18. a

9. a 19 .c

10. d 20 .a

Additional Activities

Major Ingredients Minor

Ingredients

1. flour 1. Spices

2. Granulated sugar 2. Wines

3. brown sugar 3. Vanilla

4. Eggs 4. Flavoring

5. Milk 5. Salt

6. Sugar 6. Cinnamon

7. Water 7. Coffee

8. Hard flour 8. nuts

9. Baking powder 9. mace

10. Cream of tartar 10.chocolate

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References

1. Adapted from: Bread and Pastry Production (Specialization for 9 and

10) K to 12 Basic Education Curriculum

Technology and Livelihood Education Module

2. Internet/Google

https://www.vectorstock.com/royalty-free-vector/baking-ingredients-vector-

4068400

https://www.archanaskitchen.com/tag/no-bake-dessert-recipes

https://www.pinterest.ph/pin/820358888351001115/