Senior High School

Bread & Pastry Production

(BPP) NC II
First Quarter – Week 1
Selection, Measurement, and Substitution
of Ingredients in Bakery Products
BPP – Grade 11
Most Essential Learning Competency (MELC) – Based Exemplar
Quarter 1 – Week 1: Prepare Bakery Products
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in
any work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary
for exploitation of such work for profit. Such agency or office may, among
other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this exemplar are owned by their
respective copyright holders. Every effort has been exerted to locate and seek
permission to use these materials from their respective copyright owners. The
publisher and authors do not represent nor claim ownership over them.

Development and Quality Assurance Teams

Writers: ARLEEN P. PIA
Illustrator: HELEN D. PORMIENTO
Layout Artist: ERSID G. BUENO
Language Editor: MICHELLE C. CONIA
Content Evaluator: HERMINIA S. ARREZA ______
Layout Evaluator: ELNIE ANTHONY P. BARCENA
Management Team: ___ NOEMI AIREEN M. ABRAHAM____
PSDS/DIC

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Rationale

Project PPE (Portfolio Predicate on Exemplar) is a backup contingency response

of the Schools Division of Surigao del Sur for learning delivery and learning resource
which parallel to the on-going endeavors of the higher offices in the Department.
It is the utilization of a lesson exemplar that is streamlined in a teacher-and-learner-
friendly format to cater to the new classroom setup in light of the COVID-19 health
crisis. These exemplars will be paired with a self-contained and self-instructional
portfolio.

The portfolio is a deliberate collection of works that highlight a learner’s effort that
would enable the him/her to see his/her growth and achievement, ability to
reflect on his/her own work and ability to establish goals for future learning.

Introductory Message

For the teacher:

Welcome to the TVL_BPP - 11 – First Quarter Exemplar on Selecting, Measuring,

weighing and substituting baking ingredients in preparing Bakery Products.

This exemplar was collaboratively designed, developed and reviewed by

educators from different schools in the Division to assist you in helping the learners
meet the standards anchored on Most Essential Learning Competencies (MELC)
set by the Department while overcoming the constraints in schooling brought by
the COVID-19 pandemic.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

As a teacher, you are expected to orient the learners on how to use this exemplar
in the most fit modality. You also need to keep track of the learners' progress while
allowing them to manage their own learning through portfolio assessments.

For the learner:

Welcome to TVL_BPP - 11 – First Quarter (Exemplar on Selecting, Measuring,

weighing and substituting baking ingredients in preparing Bakery Products)!

This exemplar was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be
enabled to process the contents of the learning resource while being an active
learner, either at home or in school. To help you with this, this exemplar comes with

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a Weekly Portfolio Assessment. Your teacher will provide you with a template and
you will be given a privilege to organize the portfolio in your own creative way.

This exemplar has the following parts and corresponding icons:

This will give you an idea of the

What I Need to Know
competencies you are expected to learn
in the exemplar and the objectives you
are expected to realize.
This part includes an activity that aims to
What I Know
check what you already know about the
lesson to take.
This section provides a brief discussion of
What is It
the lesson. This aims to help you discover
and understand new concepts and skills.
This section provides an activity which will
What I Can Do (1,2 & 3)
help you transfer your new knowledge or
skill into real life situations or concerns.

This task aims to evaluate your level of

What I Have Learned
mastery in achieving the learning
objectives.

Answer Key This contains answers to all activities in the

module.

This contain instructions about recording

Portfolio Goal Setting
your positive, realistic goals before going
through this exemplar.
This contain instructions about
Portfolio Completion -Your
completing the components of the
Growth Clue!
portfolio. This also includes a rubric to
guide you of how your portfolio will be
assessed.
This exemplar has the following parts and corresponding icons:

At the end of this module you will also find:

References This is a list of all sources used in

developing this exemplar.

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General reminders in using this exemplar:

1. Use the exemplar with care. Do not put unnecessary mark/s on any part
of the exemplar. Use a separate sheet of paper in answering the
activities and tasks.

2. Read the instruction carefully before doing each task.

3. Observe honesty and integrity in doing the tasks and checking your
answers.

4. Finish the task at hand before proceeding to the next.

5. Return this exemplar to your teacher or facilitator once you are through
with it.

If you encounter any difficulty in answering the tasks in this exemplar,

do not hesitate to consult your teacher, parents, siblings or anybody
knowledgeable and older than you at home. 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

Most Essential Learning Competency:

LO 1. Prepare Bakery Products (TLE_HEBP9-12PB-Ia-f-1)

Sub-competency:
1.1 Select, measure, and substitute required ingredients according to recipe
or production requirements

Objectives

After going through this exemplar, you are expected to:

A. Knowledge: Identify the baking ingredients and it’s uses in

preparing bakery products;
B. Skill: Demonstrate the proper way of measuring baking
ingredients; and,

C. Attitude: manifest appreciation of the importance of each baking

ingredients and its substitution in preparing bakery products.

Portfolio Goal Setting

Using the Portfolio Assessment Template provided by your teacher along

with this exemplar, accomplish now your weekly goal setting. Refer to the
objectives above. Think of positive and realistic goals that you can
considerably achieve with this exemplar. List them as your plans. Remember:
Do not proceed with this exemplar unless you have accomplished your goal
setting.

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 What I Know

PRE-TEST
Multiple Choice.
Direction: Choose the letter of the best answer. Write the answer in your
activity notebook.

1. It is used to prevent the formation of a gluten matrix and increases the

tenderness in baked goods.
A. Flour
B. Leavening agent
C. Liquid
D. Shortening

2. How many cups is equivalent to two gallons?

A. 8
B. 16
C. 32
D. 64

3. What is the proper way to measure flour accurately?

A. Level off with the use of spatula
B. Pack firmly in the cup
C. Shovel the flour
D. Sift the flour

4. Which kind of flour is good for making cakes and cookies?

A. All purpose flour
B. Bread flour
C. Cake flour
D. Soft flour

5. Which of the following is best substitute for 2 cups of milk?

A. ¼ cup evaporated milk + 1 cup water
B. ½ cup evaporated milk + ½ cup water
C. ¾ cup evaporated milk + 1 cup water
D. 1 cup evaporated milk + 1 cup water

6. Which of the following baking ingredient is considered the most

expensive?
A. Egg
B. Flour
C. Liquid
D. Shortening

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7. What is the basic ingredient in baking that gives sweetness, contributes
moisture content, flavor, aroma and increase in storing quality of
product?
A. Baking powder
B. Flour
C. Shortening
D. Sugar

8. It is the most important ingredient in baking because it provides structure,

texture, and color to baked products.
A. Baking powder
B. Flour
C. Shortening
D. Sugar

9. It is the cheapest liquid ingredients and it performs vital role in making

ingredients rehydrated.
A. Milk
B. Royal
C. Vanilla
D. Water

10. The following are examples of chemical leaveners EXCEPT one.

A. Baking powder
B. Baking soda
C. Cream of tartar
D. Nestle Cream

11. Which of the following ingredients is made of fatty milk proteins that gives
better taste and flavor?
A. Butter
B. Lard
C. Margarine
D. Oil

12. What kind of flour contains more gluten and less starch?
A. All purpose flour
B. Bread flour
C. Cake flour
D. Soft flour

13. Which of the following is the effect of sugar in baking?

A. Decreases dough development
B. Makes the color of the crust richer
C. Provides structure, texture of baked products
D. Used as thickening agent

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14. Why it is important to measure ingredients accurately when following a
recipe?
A. To be able to used the tools and equipment
B. To save ingredients
C. To get high quality ingredients
D. To get standard products and a better cooking

15. What is the best substitute for 2 cup sifted flour?

A. 2 cup minus 1 tbsp sifted all purpose flour
B. 2 cup minus 2 tbsp sifted all purpose flour
C. 2 cup plus 2 tbsp sifted all purpose flour
D. 2 cup sifted all purpose flour

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 What is It

LESSON 1: THE PROPER WAY OF MEASURING AND WEIGHING INGREDIENTS IN

PREPARING BAKERY PRODUCTS

It is important to measure the ingredients accurately to get standard

products and efficient use of materials. Different flour in different localities need
varying amounts of liquid and this should be considered in baking.
Keep a record of the quantity of flour used each time you bake to find
out which measurement produces the best result from the flour available in
your area.

Proper Measurement of Dry and Liquid Ingredients

1. Dry Ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well
over the top of the cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of
the standard measuring cup

A. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the
b. measurement of flour.
c. Brown sugar, if lumpy, press through a coarse sieve to crush the
lumps. Pack into measuring cup just enough to hold its shape.
Level off.
d. Sift confectioner’s sugar through a sieve to remove lumps. Spoon
lightly into measuring cup. Level off with spatula or any straight
edged. Do not shake the cup.

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 B. Baking Powder, Soda, Salt and Spices
a. Fill measuring spoon with the desired ingredients. Level off with a
spatula or any straight-edged utensils. If baking powder has
caked, stir lightly before measuring.

D. Shortening
a. With the use of measuring cup
Have shortening at room temperature. Pack firmly in the measuring
cup, taking care not to have air pockets. Level off with a spatula
or any straight – edged utensils. Use standard measuring spoon for
less than ¼ cup shortening.
b. Water Displacement Method
Fill the cup with cold water up to ¼ cup level if ½ cup of fat is
desired and add shortening enough to cause the water to rise up
to the 1 cup mark. To measure ¼ cup, fill with cold water up to ¾
cup level and add shortening enough to raise the water up to the1
cup mark. Drain well.

2. Liquid Ingredients (Water and Milk)

A liquid measuring cup is best to use for liquid ingredients because it is clear
and see through. It also has a spout that makes pouring of liquids easy. To get
the exact amount, follow these steps when measuring liquids.

a. Set up the liquid measuring cup. Place the measuring cup on a flat,
even surface.
b. Pour the liquid carefully and slowly into the cup. Stop pouring when the
liquid reaches the marker line for the desired amount.
c. Check your measurement. Bend down so that your eyes level with the
marker line. Look at the top of the liquid

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 BAKING INGREDIENTS AND ITS SUBSTITUTION

Sometimes you may find it necessary to substitute one ingredient for

another in a recipe. But using a different ingredient may change both the taste
and texture of your baking, so it is a good idea before substituting to
understand the role that ingredient plays in the recipe.

I. Major Ingredients in Baking

The following are the major and minor ingredients and its substitution:
A. FLOUR

Flour is a finely ground meal obtained by

grinding and milling cereal grains or other root
crops. Flour is most commonly made from wheat
and when the word "flour" is used without
qualification, it usually implies wheat flour.

Types of flour:
1. Hard flour or bread flour is high in gluten, with 12-14% protein content,
and has strongest gluten strength.

2. Bread flour has 12-14% protein content and is made from hard wheat
flour. The high gluten content causes the bread to rise and gives its
shape and structure.

3. 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.

4. All-purpose flour has 10-11% protein content and is made from a blend
of hard and soft wheat flours, also called the General-Purpose Flour or
family flour.

5. Soft flour is comparatively low in gluten and so results in a finer texture.

Soft flour is usually made into cake flour, which is the lowest in gluten
content, and pastry flour, which has slightly more gluten than cake
flour.

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 Uses of Flour:
✓ Provides structure, texture and color to baked products
✓ Provides nutritive value to baked products
✓ Used as thickening agent
✓ Used as binder of food
✓ Used as 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 shelf life.

B. SUGAR
Sugar is a sweet, soluble organic compound that belongs to the
carbohydrate group of food. They are the simplest 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

Effects of Sugar in Baking

✓ increases dough development
✓ makes the color of the crust richer
✓ improves the nutritive value, flavor and aroma of the product
✓ makes the bread more tender
✓ increase the volume of the loaf o serves as food for the yeast
✓ contributes to moisture content of baked products, increasing its
storing quality
✓ acts as creaming agent

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C. EGGS

They create structure and stability within a batter, they help thicken and
emulsify sauces and custards, they add moisture to cakes and other baked
goods, and can even act as glue or glaze.
They represent almost 50% of the total cost of any baked product, thus
considered the baking ingredient with the highest cost or expense.

The Uses of Eggs

✓ Enhances the nutritional value of other foods
✓ Raising agent
✓ Binding substance and coating
✓ Thickening agents
✓ Emulsifying agent
✓ Glazing and sealing
✓ Clarifying fluids
✓ Controlling crystallization
✓ Adding color and flavoring

D. SHORTENING
It is any type of fat that is solid at room temperature. It's used to prevent
the formation of a gluten matrix in baked goods, allowing for the creation of
non-elastic pastries like cakes.

Examples of Shortening

1. Oil – made from plant products such as corn, cottonseeds,

soybeans, peanuts, and other sources. As a rule, you can
substitute oil for melted shortening. Among produced oils,
corn oil and vegetable oils are commonly used in baking.
Unless specified in the recipe, olive oil should not be used
in baking.

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).

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

Uses of Shortening in Baking

✓ Makes bread products tender and improve flavor.

✓ Assist in gas retention giving better volume and crust.
✓ Prevent the cohesion of gluten.
✓ Improve the aroma, color and texture of baked products.
✓ Improve the shelf life of baked products because of its moisture.

E. LEAVENING AGENTS
These 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. 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.

Examples of chemical leaveners:

a. Baking Soda - otherwise known as bicarbonate of soda, or Sodium

Bicarbonate. It is a chemical salt with diverse practical uses. It is a
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.

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 c. Cream of tartar - is tartaric acid and is a fine white crystalline acid salt
which is a by-product of the wine-making industry. It is used in the
whipping of egg whites to stabilize them and allow them to reach
maximum volume.

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

Yeasts 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
1. Dry or granular
2. Compressed or cake type
3. Instant

F. LIQUID INGREDIENTS
It provides 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 examples of liquid ingredients used in baking:

1. 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.
2. 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, moister texture in baked goods and help them brown on the
surface. They also contribute to the nutritive value of baked goods.

Types of Milk Used in Baking:

1) fresh milk or whole milk
2) evaporated milk
3) condensed milk
4) skimmed milk
5) powder or dry milk

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 Uses of milk in baking:
✓ increases nutritive value of baked products
✓ enhances texture and increase softness of baked goods
✓ acts as a strengthener when mixed with flour, because it helps in
the formation of gluten, which gives a baked item structure
✓ provides moisture and tenderness to baked goods
✓ enhances flavor
✓ extends the shelf life of a cake
✓ boosts crust color

II. MINOR INGREDIENTS IN BAKING

They are not as important as the major ingredients in baking but they are
essential in attaining the sensory qualities of baked products. They are used in
small quantity, but contribute to the enhancement of flavor and texture of the
baked products. These are the ingredients that add distinction and character
to baked goods.

1. Flavoring
2. Vanilla
3. Salt
4. Spices (cloves, cinnamon, mace, nutmeg)
5. Wines
6. Coffee
7. Chocolate and Cocoa
8. Types of chocolate
9. Unsweetened chocolate
10. Milk chocolate
11. Bittersweet and semisweet chocolate

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LESSON 2: FREQUENTLY USED SUBSTITUTIONS AND MEASUREMENT
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 flour – 2T + 2T
cornstarch (both sifted before
measuring)
1 tablespoon cornstarch = 2 tablespoon flour
1 cup sour milk = 1 cup evaporated milk + 1 T vinegar
or lemon juice
1 cup whipping cream = ¾ cup whole milk + ¼ cup butter
1 whole egg = 2 egg yolks
1 cup molasses = 1 cup honey

Equivalent Weights and Measurements

Given Measurements Equivalents Abbreviations

1 gallon (Gal.) 4 quarts gallon gal.
1 quart (qt.) 2 pints quart qt.
1 pint (pt.) 2 cups pint pt.
1 cup (c) 8 fluid ounces cup c.
tablespoon tbsp. or T.
½ cup 4 ounces
teaspoon tsp. or t
¼ cup 2 ounces
fluid ounce fl. Oz
⅛ cup 1 fluid ounce
ounce oz.
1 tablespoon 3 teaspoons
pound lb.
1 pound 16 ounces
gram g.
2.2 pounds 35.2 ounces
kilogram kl.
1 kilogram 1000 grams

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 What I Can Do 1

Activity - Detect and Write!

Directions: Read the statement carefully and write the correct word that
describes the statements. Write your answer in your activity notebook.

________1. It is the cheapest liquid used in baking. It performs vital role in baking
making ingredients rehydrated.
________2. High in gluten, with 12-14 % protein content, and has strongest gluten
strength.
________3. made of fat from pork.
________4. It is a chemical salt with diverse practical uses. It is a powerful
leavener that readily reacts as soon as it comes in contact with batter or
dough.
________5. is any type of fat that is solid at room temperature. It's used to prevent
the formation of a gluten matrix in baked goods.
________6. contributes to moisture content of baked products, increasing its
storing quality.
________7. is tartaric acid and is a fine white crystalline acid salt which is a by-
product of the wine-making industry
________8. has 7-9% protein content and is made from soft wheat flour
_________9. finely ground meal obtained by grinding and milling cereal grains
or other root crops
________10. gases that cause the dough to rise.

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 What I Can Do 2

Activity 1 – Sequencing Matching!

Direction: Arrange the correct order of the following baking ingredients by
ranking 1-4. Write the answer in your activity notebook.

A. Sugar
______1. Level off with a spatula or any straight-edged utensils.
______2. Pack into measuring cup just enough to hold its shape
______3. if lumpy, press through a coarse sieve to crush the lumps
______4. Sift sugar if it is lumpy.

B. Flour
______1. Spoon sifted flour lightly into a measuring cup heaping it well over the
top of the cup.
______2. Level off the cup with a straight-edged utensils or spatula.
______3. Sift the flour to remove lumps.
______4. Do not shake the cup.

Activity 2 – Demonstrate Me!

Listed below are the ingredients for cookies.
2 ¼ cups All purpose flour
1 teaspoon baking soda 2 large egg
¾ cup butter 2 teaspoon vanilla
½ cup brown sugar ½ cup white sugar
½ teaspoon salt ½ cup chocolate chip
Situation: Ana will be celebrating her 20th Birthday, you are asked by your
sister if you could measure ingredients for cookies. You answered yes
because you just finished studying it. Comply the following:

a. Demonstrate the proper way of measuring ingredients for cookies.

(You will be evaluated in this task on the basis of the following criteria:

Accuracy of measurement – 50
Correctness of procedure – 40
Sanitation - 10
Total - 100

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 What I Can Do 3

Activity- Put Me In!

Direction: Give at least 5 major and 5 minor ingredients in baking. Write the
importance in the preparation of bakery products.

Major ingredients Minor ingredients

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 What I Have Learned
POST TEST

Multiple Choice.
Direction: Choose the letter of the best answer. Write the chosen letter in your
activity notebook.

1.Which of the following is best substitute for 2 cups of milk?

A. ¼ cup evaporated milk + 1 cup water
B.½ cup evaporated milk + ½ cup water
C.¾ cup evaporated milk + 1 cup water
D. 1 cup evaporated milk + 1 cup water

2. Which kind of flour is good for making cakes and cookies?

A. All purpose flour
B. Bread flour
C. Cake flour
D. Soft flour

3. What is the proper way to measure flour accurately?

A. Level off with the use of spatula
B. Pack firmly in the cup
C. Shovel the flour
D. Sift the flour

4. How many cups is equivalent to two gallons?

A. 8
B. 16
C. 32
D. 64

5. It is used to prevent the formation of a gluten matrix and increases the

tenderness in baked goods.
A. Flour
B. Leavening agent
C. Liquid
D. Shortening

21
6.The following are examples of chemical leaveners EXCEPT one.
A. Baking powder
B. Baking soda
C. Cream of tartar
D. Nestle Cream

7. It is the cheapest liquid ingredients and it performs vital role in making

ingredients rehydrated.
A. Milk
B. Royal
C. Vanilla
D. Water

8. It is the most important ingredient in baking because it provides structure,

texture, and color to baked products.
A. Baking powder
B. Flour
C. Shortening
D. Sugar

9. What is the basic ingredient in baking that gives sweetness, contributes

moisture content, flavor, aroma and increase in storing quality of product?
A. Baking powder
B. Flour
C. Shortening
D. Sugar

10. Which of the following baking ingredient is considered the most expensive?
A. Egg
B. Flour
C. Liquid
D. Shortening

11. What is the best substitute for 2 cup sifted flour?

A. 2 cup minus 1 tbsp sifted all purpose flour
B. 2 cup minus 2 tbsp sifted all purpose flour
C. 2 cup plus 2 tbsp sifted all purpose flour
D. 2 cup sifted all purpose flour

12. Why it is important to measure ingredients accurately when following a

recipe?
A. To be able to used the tools and equipment
B. To save ingredients
C. To get high quality ingredients
D. To get standard products and a better cooking

22
13. Which of the following is the effect of sugar in baking?
A. Decreases dough development
B. Makes the color of the crust richer
C. Provides structure, texture of baked products
D. Used as thickening agent

14. What kind of flour contains more gluten and less starch?
A. All-purpose flour
B. Bread flour
C. Cake flour
D. Soft flour

15.Which of the following ingredients is made of fatty milk proteins that gives
better taste and flavor?
A. Butter
B. Lard
C. Margarine
D. Oil

23
 24
Post-test Pre- test
1. D 1. D
2. C 2. C
3. A 3. A
4. C 4. C
5. D 5. D
6. D 6. A
7. D 7. D
8. B 8. B
9. D 9. D
10. A 10. D
11. D 11. A
12. D 12. B
13. B 13. B
14. B 14. D
15. A 15. D
What I Can Do 3
What I Can Do 2
Example:
Activity 1
Major ingredient
A. Sugar What I Can Do 1
1.Baking soda- powerful 1. 4
2. 3 1. Water
leavener that reacts as soon
3. 2 2. Bread flour
as it comes contact with 3. Lard
4. 1
batter or dough. 4. Baking soda
5. Shortening
B. Flour 6. Sugar
1. 2 7. Cream of tartar
Minor ingredient 2. 4 8. Cake flour
3. 1 9. Flour
1.Vanilla- enhances flavors 4. 3 10. Leavening agents
and adds sweetness to the
baked products.
Answer Key
 Portfolio Completion – Your Growth Clue!

You now go back to your portfolio and work on the other components
that follow your Goal Setting. Remember that your portfolio is a deliberate
collection of your works with the help of the exemplar. Highlighting your efforts
here enables you to see and reflect on your growth and achievement and
your ability to establish goals just to learn. Upon completion of your portfolio,
please be guided of the rubric below.

Rubric for Portfolio Assessment

25
References

BOOKS:

Bread & Pastry Production (TVL Home Economics) -DepEd Manual, Prepare
and Produce Bakery Products. pp 7-42.
Bread & Pastry Production (TVL Home Economics) Curriculum Guide – Deped

INTERNET SOURCES:

• https://www.thekitchn.com/baking-school-day-1-all-about-eggs-and-
baking-222479

• https://www.nulaid.co.za/facts_uses.php

• https://www.thespruceeats.com/what-is-shortening-
1328458#:~:text=Shortening%20is%20any%20type%20of,can%20be%20u
sed%20as%20shortening.
• https://www.google.com/search?q=cocoa+powder&tbm=isch&chips=q:coc
oa+powder,g_1:baking:9YXDRtWz36I%3D&hl=en&ved=2ahUKEwiEyd2ZsuPqAh
UIc5QKHX4WBLEQ4lYoB3oECAEQIw&biw=1349&bih=657#imgrc=JQmjkNjyghL
deM

• https://www.google.com/search?q=baking+oil&tbm=isch&ved=2ahUKEwiR4
OWXsPqAhXKAaYKHW3bBPQQ2cCegQIABAA&oq=baking+oil&gs_lcp=CgNp
bWcQAzICCAAyAggAMgIIADICCAAyAggAMgIIADICCAAyBggAEAcQHjIGCA
AQBxAeMgYIABAHEB46BwgAELEDEEM6BAgAEEM6BQgAELEDUNofWNorYI4zaA
BwAHgAgAGgA4gB2QuSAQkwLjUuMS4wLjGYAQCgAQGqAQtnd3Mtd2l6LWlt
Z8ABAQ&sclient=img&ei=34UZX9H0DcqDmAXttpOgDw&bih=608&biw=1366#i
mgrc=OAY6qBYNtbKgEM

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For inquiries or feedback, please write or call:

DepEd Surigao del Sur Division – Schools District of Cagwait II

Address: Aras-asan Elementary School, Aras-asan, Cagwait

Surigao del Sur

Contact Number: 09461653265

Email Address: [email protected]

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