Bread and Pastry
Production
(BPP)
-Exploratory course-
GRADE 8- TOPAZ
PREPARED BY:
MA. LYRA P. SANTUYO
SST-I
CHECKING
OF
ATTENDANC
E!
TLE
GIBBERISH:
Sounds Like
these:
G1: Chicken
G2: Cat
G3: Bird
Instructions: Read the
groups of unrelated
words and decipher
them into real phrases.
Example:
SAD HERD DAY
= SATURDAY
Before You answer
you need to make
sound of animals
that assigned to
your group
When I say
Ready na Ready
na?
You will Say
Aha! Aha!
Ready na?
Ready na?
=
Pastry Brush
=
Cake Decorator
=
Sugar
=
Muffin Pan
=
Mixing Bowl
=
Pastry Bag
=
Rubber Scraper
=
Timer
=
Weighing Scale
=
Wooden Spoon
=
Pastry Wheel
=
Rolling Pin
=
Measuring Cups
=
Utility Tray
=
Flour Sifter
ACTIVITY
- The students will form
two lines and they will
guest the name of the
ingredients using their
sense of touch, taste and
smell.
“GUEST INGREDIENTS
WHILE BLIND FOLD”
SMELL
TOUCH
SIP
ANALYSIS
1. Did you enjoy the activity class?
2. What have you noticed to the different tools and
ingredients that you smell, touch or taste?
3. Have you tried to use this kind of tools
or ingredients?
4. Why do we need to know the use of different tools
and equipment in Bread and Pastry?
“MEASURIN
G DRY AND
LIQUID
INGREDIEN
FLOUR
A. FLOUR - (The main ingredients of Beard
and Pastry)
-Is finely ground meal obtained by
grinding and milling cereal grains
or other root crops.
- it is made from wheat and when
the word “Flour” is used without
qualification, it is usually
SUGAR
B. SUGAR
-Sugar is a sweet, soluble
organic compound that
belongs to the carbohydrate
group of food.
- White and Brown Sugar
LEAVENING
AGENT
C. LEAVENING AGENT
- Are gases that cause the dough to
rise. In the presence of moisture,
heat, and others, the leavening agent
reacts to produce gas (often carbon
dioxide) that becomes trapped as
bubbles within the dough.
POWDERED MILKS
SOLID FATS
LIQUID INGREDIENTS
- Liquid ingredients provide
moisture to rehydrated and active
the yeast and bring together the flour
and any other dry ingredients to
make the dough.
LIQUID FATS
WATER
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.
MILKS
GENERALIZATION
1. What are the different kinds of ingredients in Bread and
Pastry Production?
2. Can you give example of Dry and liquid
ingredients in BPP?
3. Have you tried to bake?
4. Why it is important to measure accurately the
dry and liquid ingredients in bread and pastry
production?
Consistency
Balance
Texture
Chemical Reaction
Application
Group
Activity:
Performance Task: The
class will group into two
(2) groups and each group
will perform the task
assigned to them.
1. Liquid Ingredients
2. Dry Ingredients
Evaluation
Direction: Write the word or group being defined or described
Choose the letter of the correct answer inside the box.
________________1. This is packed when measuring; it follows
the shape of the cup when inverted.
________________2. This is used to measure liquid
ingredients.
________________3. Use to level ingredients when measuring.
________________4. This is to be removed in brown sugar and
to be rolled with rolling pin.
________________5. What not to do in a cup full of flour to
avoid excess measurement.
_________________6. This is how to fill the cup when
measuring.
_________________7. This is not to be done with the
cup when measuring liquid ingredients.
_________________8. This is used to level dry
ingredients in the absence of the spatula.
_________________9. It is the way of removing lumps
in the baking powder or baking soda.
_________________10. This step is not necessary in
sugar unless it is lumpy.
Direction: Write the word or group being defined or described
Choose the letter of the correct answer inside the box.
Brown sugar
________________1. This is packed when measuring; it follows
the shape of the cup when inverted.
________________2.
glass or liquid measuring cup This is used to measure liquid
ingredients.
Spatula
________________3. Use to level ingredients when measuring.
________________4.
Lumps This is to be removed in brown sugar and
to be rolled with rolling pin.
________________5.
Tap or shake What not to do in a cup full of flour to
avoid excess measurement.
Overflowing
_________________6. This is how to fill the cup when
measuring.
Lift the cup
_________________7. This is not to be done with the
cup when measuring liquid ingredients.
Straight edge or back
_________________8. This is used to level dry
edge of the knife
ingredients in the absence of the spatula.
Stirring
_________________9. It is the way of removing lumps
in the baking powder or baking soda.
Sifting
_________________10. This step is not necessary in
sugar unless it is lumpy.
Assignment
