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    TVL - BPP11 - Q2 - M4

    Uploaded by

    Jenice F. Diniz
    This document provides information about the temperature used for different types of baked products. It begins with learning objectives to identify temperatures for baked goods and understand needed temperature and time. It then provides a table listing common baked goods like breads, cookies, pastries and cakes along with their recommended oven temperature and baking time. Examples of activities include matching products to temperatures and identifying temperatures for given products. It emphasizes that temperature, time and ingredients must be balanced for optimal baking results.

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    © All Rights Reserved
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    TVL - BPP11 - Q2 - M4

    Uploaded by

    Jenice F. Diniz
    241 views9 pages
    This document provides information about the temperature used for different types of baked products. It begins with learning objectives to identify temperatures for baked goods and understand needed temperature and time. It then provides a table listing common baked goods like breads, cookies, pastries and cakes along with their recommended oven temperature and baking time. Examples of activities include matching products to temperatures and identifying temperatures for given products. It emphasizes that temperature, time and ingredients must be balanced for optimal baking results.

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    This document provides information about the temperature used for different types of baked products. It begins with learning objectives to identify temperatures for baked goods and understand needed temperature and time. It then provides a table listing common baked goods like breads, cookies, pastries and cakes along with their recommended oven temperature and baking time. Examples of activities include matching products to temperatures and identifying temperatures for given products. It emphasizes that temperature, time and ingredients must be balanced for optimal baking results.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    241 views9 pages

    TVL - BPP11 - Q2 - M4

    Uploaded by

    Jenice F. Diniz
    This document provides information about the temperature used for different types of baked products. It begins with learning objectives to identify temperatures for baked goods and understand needed temperature and time. It then provides a table listing common baked goods like breads, cookies, pastries and cakes along with their recommended oven temperature and baking time. Examples of activities include matching products to temperatures and identifying temperatures for given products. It emphasizes that temperature, time and ingredients must be balanced for optimal baking results.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 9

    TVL – BPP 11

    Quarter 2
    Module 4
    Temperature Used for Different
    Types of Baked Products

    Writer: Katherine J. Guevarra


    Reviewer: Ma. Gina C. Bunda
    EXPECTATIONS

    At the end of this module, the learners shall be able to:


    A. identify the specific temperature for different types of baked products; and
    B. understand the needed temperature and time for specific baked products.

    PRETEST

    Directions: Match the baked products from column A to their specific temperature
    from column B by writing your answer on the space provided.

    A B
    _____________ 1.
    Corn Bread a. 350⁰F to 375⁰F
    _____________ 2.
    Quick Loaf Breads b. 350⁰F to 425⁰F
    _____________ 3.
    Rolled Cookies c. 375⁰F
    _____________ 4.
    Meringue on cooked filling in d. 400⁰F to 425⁰F
    prebaked shell e. 425⁰F to 450⁰F
    _____________ 5. Biscuits

    RECAP
    Let us recall your lesson, identify and describe at least three (3) kinds of
    pastry products.
    1. _________________________________________________
    2. _________________________________________________
    3. _________________________________________________
    LESSON

    TEMPERATURE USED FOR DIFFERENT TYPES OF BAKED PRODUCTS

    Below is the table which indicates the types of baking products with
    corresponding oven temperature and baking time.
    TYPES OF PRODUCT OVEN TEMPERATURE BAKING TIME
    Breads
    Biscuits 425⁰F to 450⁰F 10 to 15 min
    Corn Bread 400⁰F to 425⁰F 30 to 40 min
    Muffins 400⁰F to 425⁰F 20 to 25 min
    Quick Loaf Breads 350⁰F to 375⁰F 1 to 1 ¼ hr
    Yeast Bread 400⁰F 30 to 40 min
    Cookies
    Drop 350⁰F to 400⁰F 8 to 15 min
    Rolled 375⁰F 8 to 10 min
    Pastry
    One – crust pie
    (custard type, unbaked 400⁰F to 425⁰F 30 to 40 min
    shell)
    Meringue on cooked
    350⁰F to 425⁰F 12 to 15 min
    filling in prebaked shell
    Shell only (tart shell,
    450⁰F 10 to 12 min
    pastry shell)
    Two – crust pies with
    400⁰F to 425⁰F 45 to 55 min
    uncooked filling
    Two – crust pies with
    425⁰F to 450⁰F 30 to 45 min
    cooked filling
    Cakes
    Cupcake 350⁰F to 375⁰F 15 to 25 min
    Layer Cake 350⁰F to 375⁰F 20 to 35 min
    Loaf Cake 350⁰F 45 to 60 min
    Angel Food & Sponge 350⁰F 50 to 60 min

    Importance of Pre-Heating an Oven


    Preheat your oven before baking is important. Baked items depend on the
    correct oven temperature to help them rise properly. All baked recipes are tested in
    preheated ovens. Place the oven racks at the(middle) level, and then set the
    temperature stated in the recipe. Time will depend also on the type of oven and
    baking pan used. Use of oven thermometer.
    ACTIVITIES

    Activity 1:
    DIRECTIONS: Choose the correct baked products and draw inside the oven with
    the corresponding temperature.

    LAYER CAKE MUFFINS

    Source: Source:
    https://www.finecooking.com/ https://www.goldmedalflour.com
    recipe/white-chocolate-layer-cake- /recipes/blueberry-oatmeal-
    white-chocolate-buttercream muffins/9e640c93-f415-4047-af43-
    5e5ed2fea511

    BISCUITS CRUST PIES W/ UNCOOKED


    FILLING

    Source:
    Source: https://www.bettycrocker.com/ how-
    https://www.handletheheat.com/ to/tipslibrary/baking-tips/how-to-
    how-to-make-biscuits/ make-pie-crust

    QUICK LOAF BREAD

    Source: newengland.com/today/ food/


    breads/quick-breads/ blueberry-quick-bread/
    Source: https://www.123rf.com/photo_78978459_stock-vector-kawaii-oven-cartoon-vector-
    illustration-graphic-design.html
    Activity 2:
    DIRECTIONS: Identify the temperature needed for the following baked products.
    Write your answer on the space provided.

    TYPES OF PRODUCT OVEN TEMPERATURE


    1. Loaf Cake

    2. Yeast Bread

    3. Drop Cookies

    4. Shell only

    5. Two – crust pies with uncooked filling

    WRAP-UP

    You demonstrated an understanding of the specific temperature for different


    types of baked products. Let us now conclude it all.
    Identify the temperature and baking time needed for the following baked products.
    TYPES OF PRODUCT OVEN TEMPERATURE BAKING TIME
    Biscuits 425⁰F to 450⁰F
    Corn Bread 30 to 40 min
    Muffins 400⁰F to 425⁰F
    Quick Loaf Breads 1 to 1 ¼ hr
    Yeast Bread 400⁰F
    Drop 8 to 15 min
    Rolled 375⁰F
    One – crust pie
    (custard type, unbaked 30 to 40 min
    shell)
    Meringue on cooked
    350⁰F to 425⁰F
    filling in prebaked shell
    Shell only (tart shell,
    10 to 12 min
    pastry shell)
    Two – crust pies with
    400⁰F to 425⁰F
    uncooked filling
    Two – crust pies with
    30 to 45 min
    cooked filling
    Cupcake 350⁰F to 375⁰F
    Layer Cake 20 to 35 min
    Loaf Cake 350⁰F
    Angel Food & Sponge 50 to 60 min
    VALUING
    “It’s all about a balancing act between TIME, TEMPERATURE and
    INGREDIENTS: that’s the art of baking.”
    - Peter Reinhart

    Discuss your insights on the quotation above. Write your answer on the
    space provided.
    __________________________________________________________________________________
    __________________________________________________________________________________
    __________________________________________________________________________________
    __________________________________________________________________________________
    __________________________________________________________________________________

    POSTTEST

    Directions. Identify the missing types of product, oven temperature or


    baking time on the table below by writing the letter of the correct answer.

    a. 30 to 40 min c. 350⁰F to 375⁰F e. Layer Cake


    b. Yeast Bread d. 8 to 10 min f. 350⁰F to 425⁰F

    TYPES OF PRODUCT OVEN TEMPERATURE BAKING TIME


    Quick Loaf Breads 1. 1 to 1 ¼ hr

    2. 400⁰F 30 to 40 min

    Rolled Cookies 375⁰F 3.

    Meringue on cooked
    4. 12 to 15 min
    filling in prebaked shell

    5. 350⁰F to 375⁰F 20 to 35 min


    RECAP:
    KINDS OF PASTRY
    1. Cream puffs – a type of light pastry that is filled with whipped
    cream or a sweetened cream filling and often topped with
    chocolate.
    2. Puff pastry- a light, flaky, rich pastry made by rolling dough with
    butter and folding it to form layers: used for tarts, napoleon
    3. Danish pastry – a pastry made of sweetened yeast dough with
    toppings such as fruit, nuts, or cheese.
    4. French pastries - a rich pastry, filled with custard or fruit.
    5. Pie and tart - pastries that consist of two components: the first,
    relatively thin pastry (pie) dough, when baked forms a crust (also
    called pastry shells) that holds the second, the filling.
    6. Croissants - a flaky raised dough. It is like a sweetened cross
    between a simple yeast-raised dough and puff pastry. The dough
    is rolled with butter to create layers and is then left to rise,
    creating a very light texture. The downside is that it is technically
    involved and requires a great deal of work.
    PRETEST: 1.D, 2.A, 3.C, 4.B, 5.E,
    Activity 1:
    350⁰F to 375⁰F – Quick Loaf Bread & Layer Cake
    400⁰F to 425⁰F – Muffins & Two – crust pies with uncooked filling
    425⁰F to 450⁰F – Biscuits
    Activity 2:
    1. 350⁰F, 2. 400⁰F, 3. 350⁰F to 400⁰F, 4. 450⁰F, 5. 400⁰F to 425⁰F
    POST-TEST: 1.C, 2.B, 3.D, 4.F, 5.E,
    KEY TO CORRECTION
    References
    ASEAN (2013). TM_Prepare_&_display_petit_fours_FN_030214. Retrieved from
    www.asean.org.

    Barateta-Prades, C. (2015). Bread and Pastry Production NCII. Books Atbp.


    Publishing Corp. Mandaluyong City

    Cadiente, M., 2017. Bread and Pastry Production. Published by VIBAL Group, Inc.,

    Department of education- Bureau of Learning Resources. Bread and Pastry


    Production Manual - Technical-Vocational-Livelihood Track. 1st Ed 2016. DepEd-
    BLR Ground floor Bonifacio Bldg., DepEd Complex, Meralco Avenue, Pasig City,
    Philippines

    Gisslen, W. 2017. Professional Baking. 7th Edition. published by John Wiley & Sons,
    Inc. Hoboken, New Jersey
    Quezon City, Philippines

    Technical Education and Skills Development Authority (TESDA)online program.


    Bread and Pastry Production NC II: Preparing Cakes. TESDA East Service Road,
    South Superhighway, Taguig City, Philippines. retrieved from https://www.e-
    tesda.gov.ph/course/

    Villverde-Gabriel, El. (2012). Passion to Bake. Baking Guide for Beginners. Books
    Atbp. Publishing Corp. Mandaluyong City.

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