ST. VINCENT BLESSED SCHOOL OF MANILA, INC.

732 INSTRUCCION ST. SAMPALOC, MANILA

Tel #: 8741-8955 / 8788-3238/ 09771147197
Email Address: svbsm2003@gmail.com
Facebook Page: St. Vincent Blessed School of Manila, Inc.

Learning Area TLE Grade Level 7

LESSON Learning Fully Online Learning Quarter First
EXEMPLAR Delivery Modality
Teaching Date August 9-10, 2021 No. of Days 2
Teaching Time 8:30-10:00am No. of Hours 180 minutes

I. OBJECTIVES

A. Content Standards The learners demonstrate an understanding of the basic introduction

to baking, its ingredients, uses, and storage

B. Performance The learners bake simple cakes, breads, pies, pastries, and cookies
Standards
C. Learning At the end of the lesson, learners are expected to:
Competencies or
Objectives 1. Internalize the foundation of baking
2. Identify the dry and liquid ingredients
3. Appreciate the importance of the basics

D. Most Essential Adapt the foundation of baking

Learning
Competencies
(MELCS)
II. CONTENT Introduction to Baking

III. LEARNING RESOURCES 1. DepEd Bataan: K to 12 Bread and Pastry Production Learning
Module
2. Suratos, C.P & Peralta, J.C. (2019) Technology and
Livelihood Education 7; St. Bernadette Publishing House
Corporation
3. De Guzman I.C. (2010) Baking I & II; St. Bernadette Publishing
House Corporation
4. Esmilla-Sercado, V.C. (2014) Skills for a Lifetime in TLE; JO-
ES Publishing House, Inc.
5. David-Basbas, L. et.al (2018) Learning and Living in the 21st
Century; Rex Book Store, Inc.

IV. PROCEDURES
A. Introduction A. Directions: Answer the following questions. Write you answer on
the space provided.

1. What is baking?

2. How baking contributes to livelihood programs?

3. What are the advantages and disadvantages of baking

activities? Enumerate some.

B. Development Baking is a food cooking method using prolonged dry heat acting by
convection. It is normally done in an oven but may also be done in hot
ashes. The most common baked item is bread.
 Baking as a process is an exciting field of cooking to explore.
To be successful in baking, one needs functional knowledge of the
tools and equipment, baking terms, processes, techniques, and skills.
Knowledge of the baking basics will enable you to produce good
quality products. A person who prepares baked goods as a profession
is called baker.

HISTORY OF BAKING

Baking flourished in the Roman Empire. In about 300 BC,

pastry cooking became an occupation for Romans (known as the
pastillarium). This became a respected profession because pastries
were considered decadent, and Romans loved festivity and
celebration. Thus, pastries were often cooked especially for large
banquets, and any pastry cook who could invent new types of tasty
treats was highly prized. Around 1 AD, there were more than three
hundred pastry chefs in Rome, and Cato wrote about how they
created all sorts of diverse foods, and flourished because of those
foods. Cato spoke of an enormous amount of breads; included
amongst these are the libum (sacrificial cakes made with flour),
placenta (groats and cress), spira (our modern-day flour pretzels),
scibilita (tortes), savaillum (sweet cake), and globus apherica (fritters).
A great selection of these, with many different variations, different
ingredients, and varied patterns, were often found at banquets and
diniing halls. The Romans baked bread in an oven with its own
chimney, and had mills to grind grain into flour.

Eventually, because of Rome, the art of baking became known

throughout Europe, and eventually spread to the eastern parts of Asia.
Bakers often baked goods at home and then sold them in the streets.
This was so common that Rembrandt illustrated a work that depicted a
pastry chef selling pancakes in the streets of Germany, with children
clamoring for a sample. In London, pastry chefs sold their goods from
handcarts. This developed into a system of delivery of baked goods to
households, and demand increased greatly as a result. In paris, the
first open-air café of baked goods was developed and baking became
an established art throughout the entire world.

AMERICA

The baking industry was brought to America with the

Jamestown colonist. In 1604, commercial bakeries were operating.
They met with rugged competition from colonial housewives who
baked in ovens just as efficiently as those of the commercial bakers.

The baking industry saw little change from Roman times until
the industrialization period in the United States in the last half of the
19th century. The new improvements were in oven construction and
mixing troughs and also in products. The 19 th century bakers made
breads, cakes, pies, biscuits. Cookies, and crackers.

PHILIPPINES

In the early 1060s, the baking industry in the Philippines was

rated about same level as baking was in the US in the mid-1800s. The
quality of baked goods was not conducive to increased consumption.
Because of outmoded bakeshop techniques, flour quality far exceeded
the Filipino bakers’ ability to use it properly.

At present, the baking business in the Philippines is a booming

occupation. Bakeries have mushroomed in almost every corner in the
country. Bakeries employ hundreds of bakers. Home economics and
nutrition graduates who prefer to stay at home to tend to the family
open bakeshops or catering services offering baked goods like
specialty breads, cakes, and cookies

BAKING INGREDIENTS

 Flour - it is a fine meal or ground wheat or a fine soft powder

that comes from root crops, starchy vegetables, and other
foods. It provides bulk structure to baked products and
contributes color, texture, and flavor to baked products. It is
used for various cooking purposes as thickener, binder, and for
dredging food.

Types of Flour

a. Wheat - the most common type used in bread making

because of its high protein content which makes
available a larger amount of gluten for bread structure.
Gluten gives framework to the dough and shape and
form to the finished product.

b. All-purpose – Also known as general flour. It is used for

almost all cooking purposes. This multi-purpose flour,
produced from a blend of hard and soft wheat, can be
used for bread and pastries but contains less protein and
gluten than unbleached flours made for bread making.

c. Cake – Also known as soft flour. It is made from soft-

ground wheat. It is highly refined, velvety, and has
smooth feel and very silky to touch. It is used for making
cakes, cookies, pastries, and other products like
noodles.

d. Pastry – This is a white colored flour and especially

used for commercial pies and cookies.

e. Whole-wheat – It is made from the complete wheat

kernel. It makes a fuller flavored, nutritious but denser
load than all-purpose flour.

f. Unbleached – Also referred as bread flour. It is milled

from hard wheat and has a higher proportion of gluten
than all-purpose flour. It ensures an elastic dough and
lighter loaf.

g. Granary Flour – A combination of whole wheat, white,

rye flours mixed with soft melted grains. It makes a
textured loaf with a nutty, naturally sweet flavor. It is
found in specialty shops.

h. Coarse Semolina – It is milled from the endosperm of

durum wheat, which is one of the hardest varieties of
wheat. It is used combination with all-purpose flour for
making bread.

i. Brown Flour – It contains most of the wheat grains but

has some of the bran removed. It produces a lighter loaf
that other wheat flour.
 Eggs – An essential and costly ingredient of baked products.
Choose fresh eggs with undamaged egg shells for making
enriched dough.

Uses:
1. As leavening agent.
2. Flavor and aroma to the baked products.
3. High nutritional value
4. Keeping the freshness of the product.

 Sugar – A sweet, soluble, crystalline, and organic compound

classified as carbohydrate.

a. Granulated – also known as refined sugar or table

sugar, processed from sugar cane or sugar beets syrup.
It comes in fine, white granules, and used to sweeten
drinks and other foods.
b. Confectioner’s – Used in icings. It contains about 3%
cornstarch which retards lumping or crystallization. It is
considered as the finest, smoothest, and whitest sugar
used for frosting, candies, or dusting for baked products.

c. Brown – A kind of sugar that has not been completely

purified. It contains some caramel, mineral matter,
moisture, and molasses. It is used in products where the
flavor and color of the brown sugar are desired.

Uses:
1. Richer crust color to baked products
2. Increases the volume of bread
3. Sweetness and flavor to baked products
4. Serves ad creaming agent with fats and foaming agent
with eggs

 Leavening Agent – A gas added or produced during the

mixing or heating of a batter or cause dough to rise by creating
bubbles that expand the gluten strands in the dough. This is not
possible without the presence of liquid which transforms the
flour and yeast into dough. Sugar encourages the dough to
rise, while salt inhibits the process.

Kinds of leavening agents

a. Yeast – the most commonly used leavening in bread

making. It is a living organism that converts the natural
sugars in flour to gases.

 Cake – Should be used within 1to 2 days of

purchase, to ensure its freshness. Dissolve in
lukewarm water before adding to the flour.
 Dry and Instant – More concentrated and long
lasting; Active dry yeast in lukewarm water before
adding to the flour. Sprinkle instant yeast into the
flour and activate by adding liquid

b. Biological Leavening Agents

 Baking Soda (sodium bicarbonate) – liberates

carbon dioxide.
 Baking Powder – produced by mixing baking
soda and acid salt.
  Baking Cream – produced by diluting baking
powder with cornstarch.
 Ammonium Bicarbonate – used in small amount
or quantity and is limited to some types of cookies
and cream puffs.

c. Mechanical Leavening

 Creaming is the process of beating sugar crystals

and solid fat together in a mixer.
 Using a whisk on certain liquids, notably cream or
egg whites can also create foams through
mechanical action. This is the method employed
in the making of sponge cakes, where an egg
protein matrix produced by vigorous whipping
provides almost all the structures of finished
product.
d. Chemical leavens – When moistened with liquid, baking
powder and baking soda instantly create air bubbles,
which act as the leaven in a quick bread batter. Cream
of tartar is used in combination with baking soda. These
leavens are used as the rising agents in the quick bread
recipe.

 Shortening – It is a single fat or oil or a combination of fats and

oils, which tenderizes the product by preventing the cohesion of
gluten strands during mixing. Fats are the primary enriching
ingredients that when used in bread recipe change the
character of the resulting dough.

a. Butter – made from fatty protein of milk.

b. Vegetable Oil – used in bread making. Peanut, corn,
and soybean oil are the common sources of this type of
shortening, other than palm and coconut.
c. Vegetable Shortening – Also knows as hydrogenated
vegetable oil, this does not contain moisture. It comes
from purified deodorized oil like coconut, corn, grain, and
cotton seed.
d. Lard – Provides a pleasing flavor in pastries and pies
because it makes them flaky and tender.
e. Margarine – It is made from vegetable and animal fat. It
is hard fat with a high melting point and is used in
making pastry.
f. Cocoa Butter – It is used for confectionery purposes. It
is added to chocolates and icings to give a finer luster to
the chocolates and increase the tenderness of the icing
or chocolate.

 Liquid Ingredients

a. Water – it enhances the shelf life by providing the proper

moisture that will keep the baked product fresh longer.

 Soft water – distilled or rainwater

 Hard water – contains average amount of mineral
salts, produces normal gas and retains good gas
on dough.
 Alkaline water – Contains sodium bicarbonate.

b. Milk – It creates s tender crumb when used in place of

water.
  Homogenized milk
 Pasteurized Milk
 Condensed Milk
 Evaporated Milk

c. Minor Ingredients

 Salt
 Spices and seeds
 Flavor extracts

HOW TO STORE BAKING INGREDIENTS

1. Flour needs to be kept in a sealed plastic container. If you live

in a humid area, bay leaves can be placed in the container with
the flour to prevent bugs from finding their way inside. Keeping
the flour in the freezer is also a great option.
2. It is not recommended that you keep baking powder more than
9months because it needs to be fresh in order for your baked
goods to rise properly.\
3. Cake mix contains a leavening ingredient so, thought they will
last a while on your shelf, it is best if you buy the cake mix just
before you need to use it.
4. Shortening can turn rancid if it is kept in warm environment. It
has a longer shelf life than oils. It is reasonable to expect an
unopened metal can of shortening to have a shelf life of eight to
ten years if kept reasonably cool, particularly if it has
preservatives in it. To keep it from going bad, it can either be
stored in your refrigerator or in a sealed container in a cool,
dark, dry place.
5. Peanut butter provides protein and monounsaturated fats (the
good fat). Peanut butter has a shelf life of 6 to 9 months.
6. Sugar does not generally go bad, but it can develop moisture
which causes lumps to form. If this happens, then you can
usually either knock the lumps out with a utensil or sift them
out. Brown sugar will often harden into one piece over time. It
needs to be kept in a sealed container. To help prevent
hardening, you can buy a small terra cotta piece which can be
soaked in water and kept in the container with the brown sugar
to help keep it moist. As an alternative, an apple can also be
used with the brown sugar, but it needs to be removed once it
has softened the brown sugar.
7. Dairy products always have an expiration date which should be
followed.
8. Cooking oil such as canola or vegetable oil can be used in most
bread recipes. Unless they have been specially treated,
unopened cooking oils have a shelf life of about a year

C. Engagement A. Directions: Identify the what is being described. Write the correct
answer on the line.

1. ________________ is the key ingredient in making breads,

cakes, pastries, cookies and bakery products.
2. ________________ is the most common type used in bread
making because of its high protein content which makes
available a larger amount of gluten for bread structure.
3. ________________ is a white colored flour and especially used
for commercial pies and cookies.
4. ________________ is made from the complete wheat kernel. It
 makes a fuller flavored, nutritious but denser load than all-
purpose flour.
5. ________________ are essential and costly ingredient of
baked products.
6. ________________ also known as refined sugar or table
sugar, processed from sugar can or sugar beets syrup.
7. _______________ is considered as the finest, smoothest, and
whitest sugar used for frosting, candies, or dusting for baked
products.
8. _______________ is the most commonly used leavening in
bread making. It is a living organism that converts the natural
sugars in flour to gases.
9. _______________ is chemically known as sodium bicarbonate.
It liberates carbon dioxide.
10. _______________ is used in combination with baking soda.
These leavens are used as the rising agents in the quick bread
recipe.
11. _______________ is a single fat or oil or a combination of fats
and oils, which tenderizes the products by preventing the
cohesion of gluten strands during mixing.
12. _______________ is also known as hydrogenated vegetable
oil does not contain moisture.
13. _______________ provides pleasing flavor in pastries and pies
because it makes them flaky and tender.
14. _______________ is added to chocolates and icings to give a
finer luster to the chocolates and increase the tenderness of the
icing or chocolate.
15. _______________ enhances the shelf life of baked products by
providing proper moisture to keep it fresh longer.

D. Assimilation What I have learned?

Ask the learners to complete the statement based on what they have
learned in the discussion.

I have learned that the History of Baking

________________________________________________________
________________________________________________________
__________________________.

History of Baking is important because

________________________________________________________
________________________________________________________
__________________________.
V. REFLECTION
The teacher will ask the learners to write in their notebook, journal or
portfolio their personal insights about the lesson using the prompts
below.

This lesson helped me _____________________________________

________________________________________________________
_______________________________________________________.

I enjoyed ________________________________________________
________________________________________________________
_______________________________________________________.
Prepared By: Checked By:

Ms. Ma. Cristina G. Lindog Ms. Helen B. Ancheta

Teacher Principal

Ms. Kenneth S. Reginaldo

Teacher