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TVL-H.E.-Bread and Pastry

Production
Quarter 1 – Module 5:
Prepare and Produce Bakery Products
Required Oven Temperature for Bakery Products
TVL – Grade 11
Alternative Delivery Mode
Quarter 1 – Module 5: Required Oven Temperature for Bakery Products
First Edition, 2020

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Published by the Department of Education

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Module
Writer: Janet C. Magahin
Editors: Jonathan L. Bayaton, Jesusa D. Paladar and Leila G. de Guzman
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Printed in the Philippines by

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
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TVL
Quarter 1 – Module 5:
Prepare and Produce Bakery Products
Required Oven Temperature for Bakery
Products
 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 Required Temperature for Bakery Products. 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 will tackle the lesson:

 Required Temperature for Bakery Products

After going through this module, you are expected to:

1. identify the required oven temperature in preparing different bakery
products;
2. select required oven temperature to bake goods in accordance with
the standard recipe specifications; and
3. display sanitation and good kitchen practices in preparing baked
products.

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 What I Know

Direction: Write the required oven temperature of each type of bakery products.
Write your answer in your activity notebook.

Types of Baked Product Oven Temperature

1. Biscuits
2. Quick loaf bread
3. Muffin
4. Yeast bread
5. Drop cookies

Lesson Required Oven Temperature

5 for Bakery Products &
Sanitation
Now that you are confident with your baking techniques it’s time to level up
your skills into mastering the required oven temperature for bakery products. If you
want to attain that perfect baking output you will have to make sure your oven
temperature is exactly what your bread or pastry requires, otherwise, you’ll end up
having burnt or failed output. We’ve got your back. This module will help you with
oven temperature for bakery products and more. Let’s begin!

What’s In

Let’s take a quick recap of the baking techniques we’ve tackled on the previous
module. We’ve learned about sifting, creaming, fermenting, and even mastered the
different mixing methods and many more. It’s now time to master the required oven
temperature for bakery products. Have fun while learning!

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 Notes to the Teacher
The following are information that would lead to the activities and assessment. Some activitie

What’s New

Have you tried baking at home and setting the oven temperature? What do
you think are the effects of having set the oven temperature the wrong way? What
will happen it the oven temperature is too high? What if it’s too low? We’ll learn more
about that in this module. Have fun!

What is It

Aside from considering the basic principles to be followed when baking, it is

also important to understand and internalize the proper process applied in baking.
The success in producing standard and quality baked products depends on the
process being performed.

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Required Oven Temperature and Baking Time for every type of Baking
Product

SANITATION
Sanitation means keeping bacteria down to a small number as possible
through personal hygiene and proper handling. It also means keeping the food at the
appropriate temperature so bacteria already present do not have a chance to
multiply.
Good kitchen and laboratory practices is essential before allowing the
learners to use it as their training ground during the application of the activities.
These includes the good kitchen and laboratory practices, keeping the sanitation
high in the laboratory, and the proper way of keeping and handling the food.

GOOD KITCHEN AND LABORATORY PRACTICES

Types of Product Oven Temperature Baking Time
BREADS °F °C
 Biscuits 425°F to 450°F 218°C to 232°C 10 T0 15
minutes
Corn bread 400°F to 425°F 205°C to 218°C 30 to 40 minutes
Muffin 400°F to 425°F 205°C to 218°C 20 to 25 minutes
Quick loaf 350°F to 375°F 177°C to 190°C 1 to 1 ¼ hour
breads
 Yeast bread 400°F 205°C 30 to 40 minutes
COOKIES
 Drop 350°F to 400°F 177°C to 205°C 8 to 15 minutes
 Rolled 375°F 190°C 8 to 10 minutes

This means keeping things clean: and includes the following:

1. Maintain personal hygiene.
2. Keep and maintain the cleanliness in handling the food.
3. Keep and maintain the cleanliness of the laboratory equipment.
4. Keep and maintain the cleanliness of the working area and the laboratory.

WAYS TO ACHIEVE PERSONAL HYGIENE

1. Regularly wash and cut your hair to keep a neat appearance. If you have
facial hair, you can save money by maintaining it yourself with a set of
quality clippers.

2. Visit the dentist at least once a year (twice a year is optimal). Though you are
brushing every day, your dentist will correct any dental problems you have.

3. Bathe every day before school, or every night before you go to sleep.

4. Wear deodorant or antiperspirant daily if you tend to sweat heavily. Some

people can actually get away with wearing no deodorant, but most people,
especially those who have heavy duty jobs or work in warm climates, benefit
greatly from it.

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5. Scrub your hands with soap and water before you handle any food especially
when you have just come from the toilet, after touching your hair or other
parts of your body and after your hands cover your mouth or nose when you
cough or sneeze. Be sure to clean under fingernails where dirt and bacteria
tend to accumulate.

6. Trim your nails; especially if you work in the food service. This will help keep
your hands much cleaner and prevent the spread of the germs to the food.

7. Keep hand sanitizer and facial tissues near your work desk. If you do not work
on your desk, put travel sizes of these items in your pocket. Sanitizer and
tissues will come in handy when you're ill and can also prevent the spread of
germs resulting from touching items such as money and computer keyboards.

8. Use a separate towel or cloth wiping hands. Do not use cloth the same towel
for drying dishes and wiping countertops.

9. Avoid working with food when you have an open cut, sore, boil, or infected
wound in your hands. Pus and other liquids secreted by the wound contain
millions of harmful bacteria that can cause food poisoning.

10. Keep hands out of food as much as possible. Otherwise, wear disposable
gloves.

11. Avoid smoking while preparing or handling food as ashes may drop into the
food.

12. Wear suitable clothes at work. Do not wear clothes with long sleeves when
working with food. Wear comfortable and clean shoes. Be sure aprons are
always clean.

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BENEFITS OF HOME BAKING
Home baking has a number of benefits for the individual and the family.
It can contribute to the wellbeing of the family in the following ways.

1. Freshly baked products are a treat.

There is nothing like the taste and aroma of freshly baked breads.
The aroma of freshly baked bread is associated with warm,
homey feelings. A lot of breads are also best eaten hot off the
oven while they’re still warm and soft.

2. More nutritious ingredients can be used.

When you make your own product, you have control over the
recipe and the ingredients. You can choose to make cakes with
less sugar or use whole wheat flour which contains more
nutrients that white flour.

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 3. Products are additive-free.

Baked products for home consumption do not use additives

because it is often consumed quickly. Additives are chemical
compounds added to the dough to prevent spoilage. Look at your
answers to Activity 2 in Lesson 1. Which of the ingredients is the
additive?

4. It develops family bonding

Baking can become a family activity where even small children

can do easy tasks like shaping cookies of pouring batters into
muffin pans. Children also love to lick leftover batter after
panning although care must be ensured to prevent salmonella
poisoning due to uncooked eggs in the batter.

5. It provides practice to improve baking skills.

Practice makes perfect; the more baking you do at home, the more
skillful you can become.

What’s More
Direction: List down 10 ways to achieve personal hygiene. Write this in your
notebook.

1. 6.

2. 7.

3. 8.

4. 9.

5. 10.

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 What I Have Learned

Direction: Fill the table with complete data based on the table of equivalent of
oven temperatures. Copy and answer in your notebook.
Required Oven Temperature
Types of Bread °F °C Baking Time
Yeast bread
Drop cookies
Muffin
Quick loaf bread
Biscuits
Corn bread

What I Can Do

Practice applying baking skills and controlling oven temperature at home. Prepare
a baked product at home. Choose any type of baked product – pie, quick bread,
muffin, cookie, yeast bread. You can use any recipe. You may search baking
books/magazines, the internet or ask your parents/guardians or teacher for a
recipe or follow the suggested below. Copy the format in your notebook and answer
the template below:

MY BAKING ADVENTURE
Name of Product: Date: Recipe (attach a copy of recipe):
My experience: write a short story of what happened in your baking experience.

Note: In the absence of any baking equipment, you may opt to do pancake. Apply
temperature adjustment by setting the fire either low, high or moderate.

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Suggested Recipe:
Reminder: In doing the tasks, make sure your parent or an adult is around before you
start to perform. Review the Occupational Health Safety.
Instruction: Make a Pandesal. Follow the steps carefully. Let any member of the
family to check your performance. Or you may take video if gadget is available. The
said family member must check/monitor your performance and accomplish the
Scoring Rubrics/Checklist provided below after the activity.

PANDESAL

Ingredients:

1 kl. Bread flour

1 ½ tbsp. instant yeast
¼ cup lukewarm water
200 g brown sugar
2 tbsp. oil
2 tsp rock salt
1 tsp vanilla
150 grams lard
2 cups water

PROCEDURE:
1. Dissolve yeast in ¼ cup lukewarm water. Sprinkle with 1 tbsp sugar. Allow
to stand for 8-10 minutes.
2. Combine water, oil, salt and sugar. Stir until salt and sugar are dissolve. Set
aside.
3. In a separate bowl, place bread flour and make a well at the center and then
add yeast mixture, and follow the liquid mixture. Mix thoroughly.
4. Transfer dough on a floured board and start kneading. Continue kneading
until dough is smooth. (Approximately 25 minutes)
5. Shape into smooth ball and grease all sides with lard. Place in slightly greased
bowl. Cover with damp clean cloth. Allow to rise until double in size,
approximately 1 ½ hours, and then punch down the dough.
6. Cut dough into two, then roll each half into a round log about 30 cm x 2 ½
cm.
7. Cut into 12 equal pieces. Dredge with bread crumbs.
8. Place on greased baking sheets with one side of each piece facing up, about 2
½ cm apart. Let it rise until double its size. Bake in a pre-heated oven at
350°F for 15-20 minutes.

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 Rate your product using this score sheet. Find out by accomplishing the Scoring
Rubric honestly and sincerely. Remember it is your learning at stake! Copy and
answer the following rubric in your notebook.
Standard Score Sheet for Output
Characteristics Excellent Very Good Fair Poor
Good
5 4 3 2 1
External Characteristics
1. Shape: well-proportioned;
symmetrical; rounded top
2. Size: large but not airy; proportional
to weight
3. Color: even, rich golden brown
4. Crust: tender, crisp; even thickness;
free from cracks
Internal Characteristics
1. Color: creamy white; free from
streaks
2. Grain: fine; thin-walled cells, evenly
distributed
3. Texture: tender; soft; slightly moist
4. Flavor: “wheaty” sweet
*Application of Sanitation while
working
Comments:

Assessment

A. Write the required oven temperature for each type of bakery

product. Write your answer in your activity notebook.

Types of Baked Product Oven Temperature

1. Biscuits
2. Quick loaf bread
3. Muffin
4. Yeast bread
5. Drop cookies

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B. Cite ten ways to achieve personal hygiene.
1. 6.
2. 7.
3. 8.
4. 9.
5. 10.

Additional Activities

Make a pledge by completing the statement below. Write this activity in your
notebook.

In the past I have been

Now that I have learned the Oven Temperature and Sanitation, I will

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Answer Key

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References

Content

Nieves, Grace R.TLE-TVL Series Bread and Pastry Production. The Phoenix
Publishing House Inc. 2016
Gisslen, 2001. Professional Baking. NY: John Wiley & Sons.
K12 Learning Modules in Bread and Pastry Production.

Websites https://www.google.com/imgres?

imgurl
https://www.youtube.com/results?search_query=proper+measuring+of+ingredient
s
https://www.youtube.com/watch?v=qzr82EuiJu0
http://panlasangpinoy.com https://www.youtube.com/watch?v=sx0O7x-t0p0
https://www.google.com/search?q=pandesal&tbm
https://www.rcampus.com/rubricshowc.cfm?sp=yes&code=CX4X8B8&
https://tinyurl.com/ybp98aej
https://tinyurl.com/yaprnrrl

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental
Tel #: (035) 225 2376 / 541 1117
Email Address: Website: lrmds.depednodis.net