Learning Module: TLE Grade 9 Quarter 1

LEARNING MODULE
NOTRE DAME OF MASIAG, INC.

SY 2020-2021
TLE
Grade 9
Quarter 1
Name ______________________________________________
Section ______________________________________________
Subject Teacher ______________________________________________
Class Adviser ______________________________________________
FOR PRIVATE USE

in the Notre Dame of Masiag, Inc.
Strictly not for Public Circulation
Foreword to Parents and Students
Welcome to Notre Dame of Masiag, Inc. Modular Learning Modality for school year 2020-2021. This
Module was prepared for use in the Archdiocesan Notre Dame Schools of Cotabato (ANDSC) system.
Whenever necessary and appropriate, the Subject Teacher made some revisions in order to best suit the needs of
your particular school.
This set of Modules will be used with an accompanying official textbook available for sale or rental from
the school. For the schools that do not use a textbook, the subject teacher will provide another set of texts or
excerpts that will serve as Substitute of the textbook, which is called Appendix Text. On a regular basis, the
student will be directed to do some activities in his/her Activity/Assessment Notebook. Make sure you have
these 3 sets of Materials for your classes: 1) Modules; 2) Textbook or Appendix Texts; and 3)
Activity/Assessment Notebook.
For our Blended Learning, the school will use online technologies to support our Modular Learning
Delivery: the use of online classrooms, links, video presentations, social media, emails, live calls, webinars, etc.
Furthermore, the students are highly encouraged to find supplementary ways of learning like reading materials,
multimedia, online resources, and the aid of the people in the homes. It goes without saying that the parents are
the best partners of the school in the education of their children. Now, more than ever, your children need your
support in the delivery of learning.
We are hopeful that despite its few disadvantages, this new approach to education will yield the most for
our students. We also hope that this pandemic will soon end and we can see you face to face. At the beginning
of this school year, may I introduce to you the Vision-Mission and Core Values to be adapted by all the
ANDSC schools starting this school year 2020-2021. Our Module Designers have tried their best to incorporate
these treasures in the Modules.
Thank you for choosing Notre Dame.
Rev. Fr. Arnold L. Fuentes, DCC
Director/Superintendent
VISION STATEMENT
Notre Dame of Masiag Inc. a member of the Archdiocesan Notre Dame Schools of Cotabato, providing quality education rooted
in the gospel values and Marian ideals, envisions to be a center of excellence in the holistic development of human persons, equipped with
knowledge and life-enriching skills who are successful and responsible citizens contributing to the transformation of society.
MISSION STATEMENT
We commit ourselves to provide innovative programs for dynamic learning experiences in a safe and conducive environment;
foster a culture of peace, understanding and solidarity; develop leadership and exercise social responsibility; participate in nation building
and promote love for country; and collaborate with the local church in its mission of evangelization.
CORE VALUES – N.O.T.R.E. D.A.M.E.
N Noble A Notre Damean demonstrates high moral principles that embody nobility of character especially
honesty and integrity.
O Obedient A Notre Damean exemplifies fidelity to God and loyalty to country; follows school policies, rules
and regulations; and practices desirable family values.
T Transformed A Notre Damean displays positive disposition in life and an acceptable level of self-confidence and
maturity, and shows capacity for teamwork, collaboration and solidarity.
R Respectful A Notre Damean shows high esteem and regard to oneself, others, the community, country, nature,
environment, and other faiths and cultures.
E Enlightened A Notre Damean demonstrates academic excellence, critical and reflective thinking, and guided
by one’s conscience, makes good decisions and actions based on wise judgment.
D Disciplined A Notre Damean wills and obliges to do what is right and expected, and exercises self-control in
one’s dealings with the world and others.
A Accountable A Notre Damean displays commitment and responsibility in performing one’s tasks, and shows
leadership capacities and sense of volunteerism and initiative.
M Marian A Notre Damean emulates Mary’s virtues especially faith in God, generosity, humility,
prayerfulness, purity, simplicity, and service.
E Empathetic A Notre Damean shows sensitivity and understanding of the feelings, ideas, beliefs, cultures,
traditions, and experiences of others; and shows compassion, friendship, kindness and love.
OVERVIEW
Module 1: The Basics in Baking (Weights, Measurements and Substitutions,Techniques in Measuring)
This unit deals with HOW and WHAT of baking. The HOW refers to the process, and the WHAT refers to
the product. In this particular unit, the WHAT refers to breads, pastries, cakes, and other products like petit
fours, gateaux, tortes, and other desserts.
Knowledge on how to go about preparing and mixing your ingredients will have definite influence on the
quality of the product, be it bread, a cake, a pie or a pastry. The process is one of the most important concepts
you need to leran to acquire th eright skills to be a succesful baker. Learning the correct step-by-step procedure
and the right technique in doing the procedure is very critical to produce a good quality product. Remember,
developing your skill needs a lot of practice. Only then you can claim that you have mastered the art of baking.
Specific to each product, you will learn how to select and measure ingredients required in each type of
product; to use the appropriate baking tools and equipment; to set the oven at the right temperature and to
package and store the products properly. You should be able to evaluate the good quality of each product and
pinpoint the causes of failures, which will help you improve the product next time. As you start your adventure
in baking, always keep in mind, “Practice makes perfect!”
REFERENCES:
 LEARNING AND LIVING IN THE 21ST CENTURY 9 (REX Bookstore)
 https://www.google.com/search?
q=baking&tbm=isch&ved=2ahUKEwiTh57j7bzqAhWHA5QKHXywBdAQ2-
cCegQIABAA&oq=baking&gs_lcp=CgNpbWcQAzIHCAAQsQMQQzIECAAQQzIECAAQQzIECAAQ
QzIECAAQQzIHCAAQsQMQQzIFCAAQsQMyBAgAEEMyBwgAELEDEEMyBAgAEENQvWBYzWl
gpW5oAHAAeAGAAdgHiAHrGZIBBzQtMi4wLjOYAQCgAQGqAQtnd3Mtd2l6LWltZw&sclient=img
&ei=0FAFX5PfNoeH0AT84JaADQ&bih=689&biw=1280#imgrc=xQmNMIpXpFpnNM
 K TO 12 LEARNING MODULE TLE-9 pp. 20-32
DEFINITION OF TERMS
Batter a flour mixture that can be stirred or poured.
Dough a flour mixture that can be rolled or kneaded.
Pre-heat to heat ( an oven, for example) before hand.
Beat to make the mixture smooth with a beater or electric mixer.
Butter ripened cream of milk.
Caramelize to melt sugar to a golden brown syrup.
Gluten the elastic subsrance from the protein components on the flour namely glutenin.
Whip to beat rapidly with hand on electric mixer in order to incorporate air.
Knead to mix the dough with a pressing motion accompanied by folding and stretching.
Blend to combine thoroughly.
MODULE LEARNING COMPETENCIES
In this module, you will examine the essential question when you take the
following lessons:
Lesson 1 – The basics in Baking
In this lesson, you will achieve the following:
Lesson Title Topic Learning Time Allotment

Number Competencies
1 The basics  Weights,  Familiarize 2 weeks

in Baking measurement and yourself with
substitutions the table of
 Substitution of weights and
ingredients measures in
 Baking tools and baking
equipment  Measure dry
 Ingredients in and liquid
baking ingredients
accurately.
EXPECTED SKILLS:
To get the most from this module, you need to remember and do the following:
1. Read the instructions carefully before starting anything.
2. Complete all the activities and worksheets given.
3. Use dictionary and the like to find the meaning of the words that you do not understand.
4. Use activity notebook to compute your answers.
5. You must be able to apply what you have learned in another activity or in real life situation.
Each lesson also provides you with references and definitions of key terms for your guide.
MODULE MAP
BREAD AND PASTRY PRODUCTION
Preparing Bread
The Basics in Baking Products
Weights, Pastries
measurements and
substitution. Preparing and
producing pies and
pastries
Substitution of
ingredients
Yeast breads
Ingredients
in baking
Quick breads:
muffins
Baking tools and

equipment
Quick Breads:
Biscuits
Lesson 1:
THE BASICS IN BAKING
OBJECTIVES:
1. Execute mixing techniques
2. Identify the baking tools and equipments
3. Identify causes of failures in cakes
4. Familiarize the table of weights and measures in baking
5. Measure dry and liquid ingredients accurately
INTRODUCTION AND FOCUS QUESTIONS:

The basics in baking include a good knowledge of baking tools and equipment, measurements, technique of
measurements, dry and liquid ingredients, and the common processes involved in baking.
For beginning students like you, mastery of the basics and essentials before actually going into the
production of baked products will ensure a good quality product that will meet established standards and
customers’ preferences.
1. Why is there a need to be familiar with caregiving tools and equipment?
2. How does the use of caregiving tools and equipment affect the quality of work in caregiving?
PRE-ASSESMENT
Let’s find out how much you already know about the lessons in this module. Write the letter
your answer on your activity notebook.
1. A tool for weighing.
a. measuring cup b. dietetic scale c. measuring spoon d. thermometer
2. It is used to separate liquid from solid.
a. electric mixer b. blender c. slotted spoon d. strainer
3. It mixes mixtures and solutions at high speed.
a. egg heater b. electric mixer c. wire whip d. kitchen fork
4. It is used for slicing vegetables and fruits.
a. paring knife b. grater c. kitchen scissors d. kitchen knife
5. A one-door oven that uses electromagnetic waves.
a. Blender b. microwave oven c. range d. turbo broiler
6. It is used to store raw, fresh, and cooked food at controlled temperature.
a. freezer b. microwave oven c. refrigerator d. chiller
7. It is a good kitchen gadget used to avoid “tutong” when cooking rice.
a. rice cooker b. 5-in-1 cooker c. turbo broiler d. microwave oven
8. An instrument used to listen to the sounds of the hearbeat and respiratory rate.
a. stethoscope b. sphygmomanometer c. thermometer d. digital thermometer
9. An instrument that measures body temperature
a. stethoscope b. aneroid sphygmomanometer c. mercurial d. thermometer
10. A mercury-based thermometer
a. digital thermometer c. clinical thermometer
b. Ear digital thermometer d. infrared thermometer
Let’s begin this module by watching this video.

Watch the video 9 Ingredient Substitutions For Baking Emergencies
https://www.youtube.com/watch?v=qGtBtHrRkKI
ACTIVITY 1. SUBSTITUTION OF INGREDIENTS
After watching the video answer the following question.For those students don’t have internet connectivity
please read the passage below from where Weights, Measurements, and Substitutions are given.
Direction: Give the substitute equivalent of the following ingredients. Write your answers on your
activity notebook
1. Eggs-
2. Buttermilk -
3. Oil -
4. Sour cream -
5. Cake flour -
6. Lemon Juice -
7. Bread crumbs -
End of EXPLORE:
Let’s try to find out if there would be a significant change in your answers as we go
along with our lessons.
What you will learn in the next section are the facts and information necessary for you
to effectively perform your task at the end of this module.
Your goal in this section is to learn and understand key concepts about baking
tools and equipment. Remember, as you go through the lessons; arm yourself with
pieces of knowledge that will help you answer the question, “What are the needed
tools and equipment in baking?
Before you start your journey, take a look and familiarize the right kind of
tools and equipment together with their function or uses in baking.
KINDS OF TOOLS AND EQUIPMENT
ACTIVITY 2
Directions: Classify the following tools based on their usage. Write your answer in your workbook.
A. Baking Equipment D. Cutting

B. Preparartion E. Measuring
C. Mixing F. Baking Pans
1. Custard cups 9. Spatula

2. Flour sifter 10. Pastry blender
3. Bread toaster 11. Rolling pin
4. Wooden spoon 12. Weighing scale
5. Muffin pan 13. Macaroon molder
6. Grater 14. Bundt pan
7. Measuring spoon 15. Pastry brush
8. Electric mixer
End of FIRM UP:

In this section, the activities were designed to help you acquire basic in baking and
information necessary for an effective performance of your final task.
Now that you know the important ideas about this topic, let’s go deeper by moving on
to the next section.
You are now ready to engage in more elaborate learning experiences to

gradually guide you into doing something useful in your life as a student and future
entrepreneurs. Your goal in this part of the module is to equip yourself with the
skills you need for a possible food processing venture. Just like mountaineering,
you need to gear up and prepare yourself to walk and camp out for multiple days to
go to higher peaks.
Activity 3
FINDING TOOLS AND EQUIPMENT
Your goal in this activity is to identify the tools and equipment in baking; look around at
your kitchen, find out what are the tools and equipment that are available. List in your
activity notebook and answer the question below. Are you ready?
1. From the different tools and equipment found at home, what are the tools and
equipment used for baking?
2. In every baking tools and equipment available, how do we use each tool? Describe
the uses of each baking tools and equipment found.
VALUES INTEGRATION
As Notre Dameans, we need to follow certain steps in doing something, not
only in cooking, but also in our day to day life situation. When we face each
day, several basic steps we might encounter along the day. Thus, this lesson
made significant and relevant.
Your goal in this section is to apply your learning to real life situations. You
will be given a practical task which will demonstrate your understanding.
ACTIVITY 4
REFER IN THIS MODULE WHICH IS” THINGS TO DO”.
NOTE: INDIVIDUAL WORK
Direction: Demonstrate only one task in a video presentation..You may submit your output
thru flash drive, private message on FB, or gmail.
SUMMATIVE ASSESSMENT
REFER ON PAGE 12 CHECK YOUR UNDERSTANDING LETTER A.

WRITE YOUR ANSWER ON YOUR ACTIVITY NOTEBOOK.
ANSWER KEY
PRE-ASSESSMENT POST ASSESSMENT
1. B 1. H
2. D 2. G
3. B 3. B
4. D 4. E
5. B 5. C
6. C 6. A
7. A 7. D
8. A 8. I
9. D 9. J
10. C 10. L
11. O
12. F
13. K
14. N
15. M
OVERVIEW
THE BASICS IN BAKING ( Preparing Bread Products)

In the simplest form, bread is nothing more than dough and water, leavened by yeast and baked. Some
breads contain additional ingredients such as sugar, shortening, milk, eggs, and flavoring. All in all, the main
ingredients of bread are flour, water, and yeast.
REFERENCES
 LEARNING AND LIVING IN THE 21st CENTURY 9

q=breads&source=lnms&tbm=isch&sa=X&ved=2ahUKEwivysa4vcfqAhX6yYsBHXr_D90Q_AUoAXoE
CBgQAw#imgrc=mwzkBUaQNvAOaM
q=many+biscuits&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjk6NfolsrqAhUPHXAKHQR4CmkQ_
AUoAXoECBEQAw#imgrc=oxLitdX2pOkxuM
DEFINITION OF TERMS
Cocoa dry powder that remains after cocoa solids and cocoa butter
Compote cooked fruit served in its cooking liquid, usually a sugar syrup
Marble to partly mix two colors of cake batter or icing so that the colors are in decorative
swirls
Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and
add strength to the final product.
Quick bread is any bread leavened with leavening agents other than yeast or eggs.

following lessons:
Lesson 2– Preparing Bread Products

Lesson Title Topic Learning Competencies Time Allotment

Number
2 Preparing  Yeast breads  Execute mixing 1 week

Bread  Quick breads: techniques in
Products muffins making breads.
 Quick breads :  Know the
Biscuits causes and failures
in breads.
EXPECTED SKILLS
1. Identify the function of each ingredient used in the preparation of breads
2. Must be able to work independently, safely and hygienically to produce bread rolls using the rubbing in
method.
3. Be able to explain the different types of quick breads and cookies
4. Understand characteristics of a good product.
MODULE MAP
BREAD AND PASTRY PRODUCTION
Preparing Bread Products
Yeast breads
Quick breads:
muffins
Quick breads:
biscuits
LESSON 2:
OBJECTIVES:
Preparing Bread Products
1. Prepare breads and dinner rolls
2. Identify and explain the functions of the primary ingredients for yeast dough
3. Able to discuss the proper baking of yeast dough and the handling and storage of baked breads

Working bread dough is a fascinating and rewarding experience for students like you. Although the
preparation procedure may be tiring, the mixing, kneading, proofing, and shaping of dough can give
tremendous delight and satisfaction- especially if the newly baked bread exudes a pleasing, appetite and texture
expected of a good quality product.
1. How does a lean dough differ from a rich dough?
2. How do you achieve the right mixing in muffins to produce a well-pebbled crust?
PRE-ASSESMENT
Let’s find out how much you already know about the lessons in this module.
Write the letter of your answer on your activity notebook.
1. What are some differences between quick breads and yeast breads?
a. Yeast breads use yeast to rise instead of baking soda and baking powder
b. Yeast breads take longer to make
c. Yeast breads cook longer
d. All answers
2. What is gluten?
a. Leavening agent b. Chewing gum c. Protein d. Flour
3. What is the purpose of fat in breads?
a. Makes them tender c. Adds color and structure
b. Regulates the action of the salt d. Makes them rise
4. What is the purpose of egg in breads?
a. Regulates the action of the salt c. Adds color and incorporate air
b. Makes them tender d. Adds texture
5. What is the purpose of flour in breads?
a. Adds color b. Adds structure c. Makes them rise d. Regulates the action of the salt
6. What nutrients do you get from the grains in our breads?
a. Vitamin A and fiber c. Complex carbohydrates and fiber
b. You don’t get any nutrients d. Protein and iron
7. What nutrient do you get from the leavening agents in our breads?
a. Iron b. Complex and Carbohydrates c. Protein d. You don’t get any nutrients
8. What is the leavening agent in quick breads?
a. Baking soda b. both baking soda and baking powder c. Baking powder d. Yeast
a. What is the difference between baking soda and baking powder?
Baking powder already has an acid in it c. Neither one has an acid in them
b. Baking soda has an acid in it. d. They both have acids in them
9. What leavening agent needs to have an acid ingredient in order to work?
a. Baking powder b. Flour c. Yeast d. Baking soda
Let’s begin this module by watching this video

Step-By-Step Bread Dough Recipe | Super Soft Slider Buns | Bakery Dinner Rolls
https://www.youtube.com/watch?v=hg3JjmGsfM0
For those who don’t have internet connection at home you can refer in this module Lesson 2.
Lesson 2.
ACTIVITY 1. Now Showing
As you watch, take note of the important details and interesting facts about the step by
step procedure in making bread dough. Specifically, think about the factors that led to
the success of the bread dough.
Process Questions:
1. Give a brief description on how the baker knead and beat the dough?
2. What do you think is the reason why the baker sprinkle some flour before putting the dough
ACTIVITY 2. Methods of mixing dough

Direction: Read the passage below and answer the following questions.
1. How does lean dough differ from a rich dough?

2. If you will make a dough what method would you used and why?
End of EXPLORE:
What you will learn in the next section are the facts and information necessary for you to
effectively perform your task at the end of this module
Your goal in this section is to learn and understand key concepts about quick
breads. Remember, as you go through the lessons; arm yourself with pieces of
knowledge that will help you answer the question, “what are the different quick
breads?
Before you start your journey, read and familiarize definition and kinds
of quick breads.
ACTIVITY 3 IDENTIFICATION
Directions: Read and understand the given statement. Write MUFFINS if the statement describing a muffins
and write BISCUITS if it is describing a biscuits.
__________1. It is tender, moist and simple cup breads leavened with baking powder.
__________2. It is easy to prepare and fluffy.
__________3. It is small flaky breads leavened with baking powder.
__________4. It is an ideal partner for all type of beverages.
__________5. It is a good accompaniments for meat dishes.
__________6. It contains 2 different preparing methods.
__________7. It contains 1 mixing method.
__________8. It is made from batter.
__________9. It separates in layer when broken.
__________10. It is round, small, and expanded.
End of FIRM UP:

Now that you know the important ideas about this topic, let’s go deeper by moving
on to the next section.

gradually guide you into doing something useful in your life as a student
and future entrepreneurs. Your goal in this part of the module is to equip
yourself with the skills you need for a possible baking venture. Just like
mountaineering, you need to gear up and prepare yourself to walk and
camp out for multiple days to go to higher peaks.
Activity 4
STANDARD SCORE SHEET FOR BISCUITS
Using the format in this module. Write your standard score on the given biscuit picture or
finished product. Write the format together with your answer on your activity notebook.
End of DEEPEN:
In this section, you were prepared to make meaning of the facts and skills you acquire in the earlier sections of
this module. You had opportunities to enhance your critical thinking, communication, collaboration and
creativity skills.
VALUES INTEGRATION
COMPOSURE UNDER PRESSURE
Things can heat up in a busy commercial kitchen, and not just because the oven is firing at
500 degrees! Bakers, like all chefs and line cooks, need to stay calm and collected under
pressure. If you allow yourself to get distracted or flustered by the overall atmosphere in a
busy kitchen, you run the risk of making a mistake with your measurements. That will have
negative consequences for you and, potentially, the whole line depending on what you’re
preparing.
ACTIVITY 5
REFER IN THIS MODULE” THINGS TO DO”.
Direction: Demonstrate only one task on a video presentation. Pass your output thru
flashdrive, private message on FB, or gmail.
POST ASSESSMENT
REFER IN THIS MODULE, CHECK YOUR UNDERSTANDING LETTER A.

ANSWER KEY
1. B 1. Quick breads
2. D 2. Yeast bread
3. D 3. Lean dough
4. C 4. Bread
5. B 5. Straight dough method
6. C 6. Sponge dough method
7. C 7. No-knead method
8. C 8. Gluten
9. A 9. Bread flour
10. A 10. Yeast
11. Muffins
12. Drop batter
13. Biscuits
14. Dr- to-wet method
15. Wet-to-dry method
OVERVIEW
THE BASICS IN BAKING (PREPARING AND PRODUCING PIES AND PASTRIES)

Pies and pastries come in variety of shapes and sizes and in a wide variety of fillings. Nowadays, these
fillings include practically all types of food-nuts, legumes, vegetables, fruits, meat, fish, poultry, cheese,
and dairy products. With these variations, pie and pastry making offer creative opportunities for
experimentations, which can also open business opportunities. It would be an innovative idea for aspiring
entrepreneurs to continuously experiment on new products that will cater to a new market- vegetarians,
healthy options, low-calorie products, one-dish meals, quick snacks, and other popular concepts in modern
eating.
REFERENCES
 LEARNING AND LIVING IN THE 21st CENTURY 9
q=many+pastries&tbm=isch&ved=2ahUKEwi0_uijmMrqAhVCUJQKHXa6DGcQ2-
cCegQIABAA&oq=many+pastries&gs_lcp=CgNpbWcQA1CIRViATWCWT2gAcAB4AIAB5gGIAecGk
gEDMi00mAEAoAEBqgELZ3dzLXdpei1pbWc&sclient=img&ei=N04MX_SGDsKg0QT29LK4Bg&bih=
369&biw=1014#imgrc=h5wchnZbdEKYAM
q=poor+quality+pastry&tbm=isch&ved=2ahUKEwj3ksSqmMrqAhXKxosBHR6bAg4Q2-
cCegQIABAA&oq=poor+quality+pastry&gs_lcp=CgNpbWcQAzoECAAQQzoFCAAQsQM6AggAOgcI
ABCxAxBDOgQIABAYUNOOEljdzxJgrtMSaABwAHgAgAHiAogB3CaSAQYyLTE2LjOYAQCgAQG
qAQtnd3Mtd2l6LWltZw&sclient=img&ei=RU4MX7fcEsqNr7wPnraKcA&bih=369&biw=1014
DEFINITION OF TERMS
Pies are baked products that are rich and delicate
Pastries are baked products that contain a high proportionof fat and flour, shortening or butter, and
water or milk.
Quick bread any bread leavened with leavening agents other than yeast or eggs.
Pasta alimentary pastes of various sizes and shapes
Yeast a microscopic unicellular plant cell
Tortes a rich multi-layered cake with fillings like whipped cream, butter cream and mousse jam
following lessons:
Lesson 3 – PREPARING AND PRODUCING PIES AND PASTRIES


Number
3 Preparing  Pastries  Demonstrate the 1 week

and fifferent steps in
Producing making pies and
Pies and pastries
Pastries  Explain how to
prepare pies and
pastries
EXPECTED SKILLS
1. Follow instuctions in making pasties
2. Explain the differences between single crusted pie, double custed pie and pie shell
3. Describe various pies and the process to make a pie crust
MODULE MAP
BREAD AND PASTRY

PRODUCTION
Preparing and Producing Pies and

Pastries Pastries
Lesson 3:
Preparing and Producing Pies and Pastries
OBJECTIVES:
1. Prepare flaky pie dough and mealy pie dough
2. Prepare crumb crusts and short, or cookie crusts
3. Describe various pies and the process to make a pie crusts

Pies and pastries consist of a minimum of two components: the first, a relatively thin pastry (pie) dough,
whwn baked forms a crust (also called pastry shells) that hold the second, the filling, which classifies them by
type. Keep in mind the principles in preparing pastry to achieve a tender and flaky quality.
1. How do you achieve a tender and flaky pastry?
2. Are pies considered pastries?
PRE-ASSESMENT
1. Which of the following is not one of the four main ingredients used to make a pie dough?
a. baking powder b. flour c. fat d. oil
2. Which of the following tools would you be least likely to use in preparing a standard pie pastry?
a. fork b. electric mixer c. pastry blender d. rolling pin
3. What is the role of salt in pie dough?
a. to make the crust fluffy c. to make the crust flaky
b. to make the crust salty d. tenderizes gluten and enhances flavor
4. Which of the following ingredients would contribute to the creation of a mealy pie crust?
a. canned shortening b. flour c. margarine d. oil
5. In which country did pastry originate?
a. Korea b. Greece c. Italy d. KSA
6. What causes a pie crust to be flaky?
a. the temperature of the oven at baking time c. the alternating layers of melted flour and fat
b. the amount of time you bake the crust d. the ingredients used
7. Which of the following is considered to be a desirable characteristic of a quality pastry?
a. a pale colored crust c. thick and chewy crust
b. attractive finished edges d. good palatability
8. What happens to a crust that has too much water added to the dough?
a. It will be dry and burnt c. It will be soogy after baking
b. It will shrink away from the sides of the pan d. It will look attractive
9. An easy way to get the pie crust into the pan you are baking in?
a. wrap the dough around the rolling pin and left gently
b. fold it in half and press it into the pie pan
c. put all the pie crust in baking pan
d. lift it of the counter with your hands
a. The conventional method refers to which of the following?
b. the way you flute your pie crust
c. the way you roll the dough on the countertop
d. the way you mix your pie dough to create a flaky crust
e. the way roll the dough downward
Let’s begin this module by reading and understanding the lesson 3. After
you read and understand the lesson, copy and answer the following questions
on your activity notebook.
Lesson 3.
Activity 1
3. How do you achieve a tender and flaky pastry?
4. Why is shortening preferred over oil in pastry making?
5. Why should you use cold water in making crust?
End of EXPLORE:
Let’s try to find out if there would be a significant change in your answers as we
go along with our lessons.
What you will learn in the next section are the facts and information necessary for
you to effectively perform your task at the end of this module.
Your goal in this section is to learn and understand key concepts about
quick breads. Remember, as you go through the lessons; arm yourself with
pieces of knowledge that will help you answer the question, “what are
pastry products?
Before you start your journey, read the suggested pastry recipes and
Familiarize definition and kinds of quick breads.
ACTIVITY 2: IDENTIFICATION
Directions: Write the missing ingredients and fillings of APPLE PIE on your activity notebook.
APPLE PIE
2 ¼ cups _________ 6 tbsps. _________

½ tsp. _______ ¾ cup __________
Filling
6 medium-sized apples 1 tsp. __________

½ cup ____________ 1tsp. ___________
½ cup ___________ 2 tbsps. _________
4tsps. ___________
End of FIRM UP:

In this section, the activities were designed to help you acquire basic in preparing
pastries and information necessary for an effective performance of your final task.
Now that you know the important ideas about this topic, let’s go deeper by moving
on to the next section.
Time to Check:
Review what you have learned from this section and prepare for a summative test in
relation to the topic.

gradually guide you into doing something useful in your life as a student and
future entrepreneurs. Your goal in this part of the module is to equip yourself
with the skills you need for a possible baking venture. Just like
mountaineering, you need to gear up and prepare yourself to walk and camp
out for multiple days to go to higher peaks.
Acivity 3: Write your answer on your activity notebook
Refer in this module LETTER B. (EXPLAIN)
End of DEEPEN:
In this section, you were prepared to make meaning of the facts and skills you acquire
in the earlier sections of this module. You had opportunities to enhance your critical
thinking, communication, collaboration and creativity skills.
VALUES INTEGRATION
Patience and Dedication
Some people are born with natural baking skills and flair for a certain
craft, but ven someone with intuition isn’t born “ the perfect baker”…. and it’s
a skill that can be learned in the classroom and in the kitchen. If it’s something
you’d like to achieve, it will take practice, experience, and a good education.
Your goal in this section is to apply your learning to real life situations.
You will be given a practical task which will demonstrate your understanding.
ACTIVITY 4 Demonstration
Direction: Demonstrate the pastry method showing the step-by-step-procedure in a video
presentation. Pass your output thru flashdrive, private message on FB, or gmail
POST ASSESSMENT
REFER IN THIS MODULE, CHECK YOUR UNDERSTANDING LETTER A. SELECT THE

CORRECT ANSWER INSIDE THE PARENTHESIS. WRITE YOUR ANSWER IN YOUR ACTIVITY
NOTEBOOK.
CHECK YOUR UNDERSTANDING LETTER A.
1. Pastries consist of a (high, medium, low) proportion of fat.
2. Solid fat is better than liquid oil in pastry making because these contain ( water, moisture,
steam)
3. (Steam, Air, Carbon dioxide) is the primary leavener for pie crusts.
4. Good quality pastry is tender and (crispy, crusty, flaky).
5. The liquid ingredient that improves the flavor and color of the crust is ( water, juice, milk).
6. The use of liquid in pastry should be cold so as to keep to the minimum the (absorption,
hydration, fermentation)) of flour.
7. An ideal type of flour for pastry making is (cake, all-purpose, pastry) flour.
8. Overhandling of dough leads to (higher, lower, minimal) gluten development.
1 1
9. An ideal ratio of flour to shortening in pastry is ( 1: , 1:1, 1: ¿ cup.
4 3
10. Use ( heavy, light, minimal) strokes in kneading the dough for pastry.
ANSWER KEY
1. D 1. HIGH
2. B 2. MOISTURE
3. D 3. STEAM
4. B 4. FLAKY
5. B 5. MILK
6. A 6. ABSORPTION
7. C 7. ALL PURPOSE
8. C 8. HIGHER
9. D 9. 1:1/3
10. C 10. LIGHT
OVERVIEW
THE BASICS IN BAKING (PREPARING GATEAUX, TORTES, CAKES, AND PETIT FOURS WITH
TOPPINGS AND FILLINGS)
Have you noticed as young promenade in shopping malls the numerous confectioners’ shops with attention-
catching, tempting, and luscious-looking confectioneries- from the ever-popular donuts, children love to eat a
variety of multicolored iced or frosted cakes, muffins, chocolate bars, brownies, and food for the Gods that
teenagers love to take for snacks and which old people partake with their coffe, in the coffeein the coffee shop.
All these baked products are known technically in bakung gateaux, tortes, and petit fours.
REFERENCES
 LEARNING AND LIVING IN THE 21ST CENTURY 9 ( REX BOOK STORE)
q=gateaux+and+tortes&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiX4uDOlszqAhVzJaYKHWbeBN
EQ_AUoAXoECBMQAw&biw=1280&bih=689#imgrc=84p2mP2X8DWJsM
DEFINITION OF TERMS
Frost to coat or cover the cake with icing
Fondant Icing soft icing
Lard semisolid oil
Whip to beat rapidly to incorporate air
Fluffy being light, soft, or airy
Meringue this typically American-style frosting that is made from egg whites, sugar, and water
Ganache this rich chocolate icing is made from either white of dark chocolate and cream

following lessons:

Number
4 Preparing  Gateaux,  Identify the specific 1 week

Gateaux, Tortes,Cakes decoration appropriate
Tortes,Cakes and Petit for the cake
, and Petit fours  I dentify the standard
fours with  Toppings and recipes of icing and
Toppings fillings decorations
and Fillings
EXPECTED SKILLS
1. Prepare and present gateaux tortes and cakes

2. Prepare fillings, coatings, icings and decorations
3. Assemble gateaux, tortes and cakes
4. Decorate and present or display gateaux, tortes and cakes
MODULE MAP
PREPARING GATEAUX, TORTES, CAKES, AND PETIT FOURS WITH

TOPPINGS AND FILLINGS
Gateaux, Tortes, and Petit Fours
Toppings and Fillings
LESSON 4
Preparing Gateaux, Tortes, Cakes, and Petit Fours with Toppings

and Fillings
OBJECTIVES:
1. Identify the specific decoration appropriate for the cake
2. Identify the standard recipes of icing and decorations
3. Determine the Icing/ Frosting Tips used in decorating cakes

Traditionally Gateaux and Tortes are described as a cake or sponge soaked with syrup or liquer and layered
with fillings such as buttercreams, fresh creams, mousses, ganaches, custards, fruits and jellies and can include
pastries such as puff pastry, short pastry, choux pastry and meringue based baked goods.
It also interpreted as individual decorated wedge of a layered cake.Gateaux in France refer to all cakes and
pastries of a certain size, usually bigger than one portion.
1. Why is there a need for icing, frosting, and glazes in cakes?

2. How do fillings improve a cake?
PRE-ASSESMENT
1. Pound cakes are different from other shortened cakes because they contain NO:
a. Chemical leavener b. Eggs c. Flour d. Butter
2. What mixing method is used if the recipe says to cream the sugar and fat?
a. Standard b. Muffin c. One-bowl d. Biscuit
3. What is the correct method to check for cake doness?
a. Insert a toothpick or cake tester c. Top sinks in the middle
b. Insert a spoon d. When the center of the cake is pressed it does not spring back
4. Which is recommended method to determine cake doness?
a. Press the top of the cake with a finger c. Bake for the stated time
b. Observe the cakes edges d. Insert a toothpick
5. Which is NOT and appropriate way to prepare pans for a shortened cake?
a. Grease and flour c. Grease and line with parchment paper
b. Use ungreased pans d. Grease and line with wax paper
6. A well-made shortened cake will have a:
a. Flat top, with crumbly crust c. Uneven top, with shiny crust
b. Rounded top, with smooth crust d. Concave top, with shiny crust
7. A high quality shortened cake will have a:
a. Flat top with shiny crust c. Rounded top, with crumbly crust
b. Concave top, with a pale brown crust d. Rounded top, with thin, evenly brown crust
8. If a layer cake has a hump in the center
a. Remove the hump from both layers with a bread knife
b. Place both layers so that the tops are together
c. Arrange the layers so that the bottoms are together
d. Remove the hump from the bottom layer
9. If a layer has a hump in the center, when baking the next cake:
a. Lower the oven temperature 25 degrees c. Raise the oven temperature 25 degrees
b. Lengthen cooking time by 5 minutes d. Shorten cooking time by 5 minutes
10. What ingredient makes an angel food cake rise?
a. Beaten egg whites b. Baking soda c. Baking powder d. Yeast
Let’s begin this module by reading lesson 4. After reading answer the given
questions,CHECK YOUR UNDERSTANDING-A( MATCHING TYPE).
Lesson 4
CHECK YOUR UNDERSTANDING-A( MATCHING TYPE). Copy and answer it on
your activity notebook
ACTIVITY 1. Measure your Understanding

Process Questions:
1. Why is there a need for icing, frosting and glazes in cake?
2. How do fillings improve a cake?
ACTIVITY 2. Venn diagram

Direction: On your activity notebook make a Venn diagram that shows the difference and
similarities of tortes and gateaux. Give at least 5 key points in every corner.
End of EXPLORE:
What you will learn in the next section are the facts and information necessary for you
to effectively perform your task at the end of this module.
Your goal in this section is to learn and understand key concepts about
quick breads. Remember, as you go through the lessons; arm yourself with
pieces of knowledge that will help you answer the question, “what is a
cake?
ACTIVITY 3 IDENTIFICATION
Directions: Read and understand the given statement. Write I if the statement describing a icing, write F for
frosting and write G for glazes. Write your answer on your activity notebook.
__________1. It is thicker than icing.
__________2. It is thinner than icing.
__________3. It is generally thin to pour on the cake.
__________4. It is usually thick enough to spread on a cake.
__________5. It is commonly used with fresh fruits and jam.
__________6. It can easily be made using white sugar and egg white.
__________7. It needs butter.
__________8. It is made from batter.
__________9. It separates in layer when broken.
__________10. It is round, small, and expanded.
End of FIRM UP:

Now that you know the important ideas about this topic, let’s go deeper by moving on
to the next section.
You are now ready to engage in more elaborate learning experiences to gradually guide you into
doing something useful in your life as a student and future entrepreneurs. Your goal in this part of the
module is to equip yourself with the skills you need for a possible baking venture. Just like
mountaineering, you need to gear up and prepare yourself to walk and camp out for multiple days to go to
higher peaks.
Direction: Copy and answer the table on your activity notebook. Complete the missing
information on the given table.
CLASSIFICATION DESCRIPTION
CAKE
It means small “oven”.
GATEAUX
FROSTING
Thinner than icing.
FILLINGS
TOPPINGS
VALUES INTEGRATION
PATIENCE
Many of us are guilty of wanting to skip to the next step when
undertaking the more tedious elements of a baking recipe. It takes
patience to ensure that things are done to a high standard in baking.
ACTIVITY 5
REFER IN THIS MODULE” THINGS TO DO”.
Direction: Demonstrate on how to make frosting, in a video presentation.Pass your output
thru flashdrive, private message on FB, or gmail
THINGS TO DO
Prepare one recipe for each of the following.
a. Gateaux
b. Torte
c. Petit four
d. Filling
e. Glaze
f. Icing
g. Frosting
POST ASSESSMENT
REFER ON PAGE 49 CHECK YOUR UNDERSTANDING LETTER A.

ANSWER KEY
1. A 1. C
2. C 2. B
3. A 3. A
4. C 4. D
5. B 5. F
6. B 6. G
7. D 7. H
8. A 8. E
9. B 9. J
10. A 10. I
OVERVIEW
Module 5: Preparing Desserts
What is your favourite dessert? Do you know how to prepare it? Here is a chance for you to prepare your
favourite dessert and to try and experiment on other desserts you are not familiar with or have not tasted yet.
This lesson is one of discovery and experimentation on dessert making.
Desserts are variety of sweets or confectioneries usually served at the final phase of a meal. Many
costumers look forward to a variety of delicious desserts. A meal is never complete without it. Set meals and
buffets nowadays serve a variety of desserts from fresh or cooked fruits with or without dressings to pudding,
pies, muffins, cakes, gelatine, sherbets and ice cream.
REFERENCES:
 K TO 12 LEARNING MODULE TLE-9
DEFINITION OF TERMS
Beurre manie made by mixing 40 g butter with 30 g softed flour, kneaded, and then formed
into pea-sized balls.
Canapès small pieces of bread, toast, or cracker that are spread or tapped with highly
seasoned food mixture.
Gateaux a light cake or pastry with fillings like custard, fruits, and nuts.
Mash to soften by pressing or mixing
Muffins tender, moist, and moist, and simple cup breads leavened with baking powder.
Tortes a rich multi-layered cake with fillings like whipped cream, butter cream, mousse
jam, or fruits
Sponge-dough method the yeast is added to one or two cups of flour and two cups of liquid
ingredient
Molasses refined sugar that is liquid in form, black in color, and very thick in consistency.
Petit fours a small confectionary taken as dessert. It is a french word meaning, “ small
oven”.
Drop batter a medium-soft dough prepared by mixing two cups flour to one cup liquid.
Dredge to coat lightly or sprinkle with flour, cornmeal, or sugar.
In this module, you will examine the essential questions when you take the following lessons:
LESSON 5  Prepare different types of desserts

* Creativity
* Collaborative Skills
* Self-direction
MODULE MAP:
Here is a sample map of the above lessons you will cover for this unit.
Preparing Desserts
EXPECTED SKILLS:
6. Read and understand the given details and instructions before answering the activities.
7. CompleteDifferent
all the activitiestypes of Desserts
and worksheets given.
8. Use dictionary for some unfamiliar words and reference.
9. You must be able to apply what you have learned in another activity or in real life situati
Classification of Desserts
Lesson 5::
PREPARING DESSERTS
OBJECTIVES:
6. Discover desserts preparation.

7. Identify the tools and equipment needed.
8. Identify the criteria for judging desserts preparation.
Filipinos are known for their “sweet tooth.” This means they love anything sweets or desserts and the
preferred for sweets has become part of the food habits of the Filipino today.
Guided Questions:
1. Can you name some of the variety of desserts and say something about its appearance and if you already
have taste some of them, can you share your experience of eating this food?
2. In the future, if you are to be in this venture and market this kind of food, how will you achieve a neat,
attractive, and delicious-looking presentation of different types of desserts including cakes, fruits and
the like?
In this module, sweets for desserts shall be discussed, and recipes for desserts will be presented
PRE-ASSESMENT
Let’s find out how much you already know about the lessons in this module. Write the letter
your answer on your activity notebook
Multiple Choice.
1. These are predominantly sweet in flavor with sugar as the major ingredient.
a. Main dish b. dessert c. appetizer d. beverage
2. These are small pies with a single crest and has fillings.
a. Custard b. cream c. tarts d. pudding
3. These are eat-all-you-can meals which are fast growing in popularity in large restaurants and hotels.
a. Buffet b. desserts section c. beverages d. party
4. Are made of soft dough and leavened with yeast and baking powder and mixed with milk, sugar and
shortening.
a. Marzipan b. shortcakes c. doughnuts d. sherbets
5. Are rich muffins that contain a high proportion of fat, sugar, and eggs.
a. Pies b. cakes c. popovers d. pancakes
6. It is considered as a main attraction in buffets in hotels and fine-dining restaurants.
a. Dessert Buffet b. desserts section c. beverages d. party
7. These are pastries which are everyone’s favorite.
a. Cream Puffs and Popovers b. Marzipan c. Custard and Creams d. Ice cream and Sherbets
8. This is a confectionery basically made of ground almonds, confectioners’ sugar, and water.
9. It has high content of vitamins, minerals, water, and fiber.
a. Fruits b. Cakes c. Pudding d. Dessert
10. These are egg whites beaten to a stiff stage with sugar added gradually.
a. Meringue b. Crepes c. Pancakes d. Wafflles
Let’s begin this module by watching this video.
Instruction: For those students who have internet connection, you may watch the video clip
about desserts preparation and presentation, please visit the link below:
https://youtu.be/akk4aG5nnoc
As you watch the video, take note of the important details
Lesson 5
Orange Glaze Procedure
Ingredients:
1 cup confectioners’ sugar 1. Combine all ingredients in a bowl and beat with electric mixer
2 tbsps. Unsalted butter, melted until thick.
1 1
2 tbsps. Orange juice 2. Yields cup.
2 4
Cream Cheese Frosting Prcedure:

Ingredients: 1. Beat cream cheese, butter, and vanilla in a mixing bowl with an electric
1 box cream cheese mixer until creamy.
1
¾ cup unsalted butter 2. Gradually add confectioners’ sugar until thick 3
2 cups.
2 thsps. Vanilla
4 cup confectioneers’ sugar
Instruction: Based on the video, answer the following questions. Write your answer on your activity notebook.
1. What did you observe on the video/read?

2. How was the preparation done when making desserts?
3. Did you learn some techniques and ideas in dessert preparation and presentation?
LEARN MORE
Instruction: Read and understand the details in lesson 5. And answer the following
question below. Write your answer in your activity notebook.
Activity 2. Essay
1. How important is dessert to a meal? To you?

2. Should desserts be as light as possible?
Instruction: In this module, answer check your understanding below. Write your
answer in your Activity Notebook.
Check your understanding

Fill in the blanks with correct answer. Choose your answer from the box provided below.
1._________are a variety of sweets served at the last phase of a meal.
2.Without dessert, a_______is never complete.
3.A variety of desserts are served in a ______.
4-7.Examples of desserts are ______,______,______and_______.
8.Fruits for dessert may be served__________or cooked.
9.Filipinos are known for their sweet_______.
10.Multilayered cakes filled with filling that are served for dessert are called______.
Totes meal pies
Tooth fresh petit fours
Dessert pastries buffet
gateaux
End of EXPLORE:
Your goal in this section is to plan a dessert buffet setting.
Instruction: For those students who have adequate tools at home you may
submit a video of you, presenting a dessert buffet. The video must not exceed 10
minutes but not less than 5 minutes or you may submit your video via flash
drive. However, to those students who don’t have tools and equipment, your
teacher will look for an alternative task for you to perform.
Activity 3: In your dessert buffet set-up, explain the concept of your buffet dessert setting.
HOW MUCH DID YOU LEARNED?
Instruction: Answer the following questions. Write your answer in your Activity Notebook.
Activity 4: Evaluate your work

Questions:
1. Why are desserts a popular attraction in buffets and dinner?
2. How do desserts benefit the customer psychologically and physiologically?
Values Integration:
“Discipline”
God's Word tells us that all discipline is necessary for training toward righteousness. No one likes to be
disciplined or to give discipline but when it is Godly discipline, it comes from a place of love. Love is what
drives parents to teach their kids a right way of living. Throughout Scripture, God the Father, teaches and leads
us, His children, away from sin and toward holiness through discipline.
TRANSFER
HOW DO YOU APPLY WHAT YOU HAVE LEARNED?
Activity 5: It’s your Turn!
Show that you learned something by doing this activity.
It’s mother’s day, and you want to surprise your mom with a very simple greetings as she woke up.
Now, you will create a perfect plating dessert designed by you saying “Happy Mother’s Day!”. It’s up to you
on how are you going to do the presentation and what are the ingredients you are going to make.
In your activity notebook, laid down the ingredients and procedures you made for this activity.
REFER TO THE PASSAGE BELOW. WRITE YOUR ANSWER IN YOUR ACTIVITY NOTEBOOK.
OVERVIEW
Module 6: Presenting, Serving, and Storing Baked Products

Everyone loves to look at a finely crafted cake or pastry, more so when this is presented in an elegant and
finely looking container – be it a plate, a platter, a basket or a tray. The presentation of a baked product is the
combination of passion and artistry and the endless time put into its product, decoration, and serving.
REFERENCES:
 K TO 12 LEARNING MODULE TLE-9
DEFINITION OF TERMS
No-knead method- no kneading is required to mix the ingredients thoroughly.

A la carte- dishes that are cooked to order, served on a platter, and has a separate price.
Cake flour- also known as soft flour
All-purpose flour- also known as general flour
In this module, you will examine the essential questions when you take the following lessons;
LESSON 6  Presenting, Serving, and Storing Baked Products
M
Here is a sample map of the above lessons you will cover for this unit.
Presenting, Serving, and Storing Baked Products
EQUIPMENT FOR PRESENTING BAKED PRODUCTS
GUIDELINES IN PRESENTING, PLATING, AND SERVING

BAKED PRODUCTS
STORING BAKED PRODUCTS

EXPECTED SKILLS:
10. Read and understand the given details and instructions before answering the activities.
11. Complete all the activities and worksheets given.
12. Use dictionary for some unfamiliar words and reference.
13. Use activity notebook to compute your answers.
14. You must be able to apply what you have learned in another activity or in real life situation.
Lesson 6
Presenting, Serving, and Storing Baked

Products
OBJECTIVES:
9. Discover on how to store food correctly.
10. Identify the tools and equipment needed.
11. Classify the food that can be stored longer and shorter..

Everyone loves to look at a finely crafted cake or pastry, more so when this is presented in an elegant
and finely container.
Guided Questions:
3. Why is presentation and serving baked products important in baking business?
4. How can you create an elegant and artistic presentation of a cake or pastry considering the product and its
container?
PRE-ASSESSMENT
Let’s find out how much you already know about the lessons in this module. Write your
answer on your activity notebook.
A. Multiple Choice.
11. What is the process of putting your product into containers for easy distribution.
b. packaging b. labelling c. wrapping d. storing
2. It is used to lift breads, small cakes and pastries.
b. spoon b. plates c. bowls d. tongs
b. Buffet b. desserts section c. beverages d. party
4.It is valuable to food preservation because it aids in lengthening the life of food.
b. containers b. food labelling c.food packaging d. sherbets
5.Are rich muffins that contain a high proportion of fat, sugar, and eggs.
b. Pies b. cakes c. popovers d. pancakes
6.It is considered as a main attraction in buffets in hotels and fine-dining restaurants.

Dessert Buffet b. desserts section c. beverages d. party
7.It is best for solids and liquids because it is leak-proof and does not cause undesirable flavor.
a. Cellophane b. Marzipan c. glass container d. plates
8.This is a confectionery basically made of ground almonds, confectioners’ sugar, and water.
9.It has high content of vitamins, minerals, water, and fiber.
10.These are egg whites beaten to a stiff stage with sugar added gradually.
a. Meringue b. Crepes c. Pancakes d. Waffles
Everyone loves to look at a finely cake or pastry, more so when this is

presented in an elegant and finely looking container--be it a plate, a platter, a
basket, or a tray.
Instruction: For those students who have internet connection, you may watch the video clip about
baked preparation and presentation, please visit the link below:
https://www.youtube.com/watch?v=WhkyuAArgug
For those who don’t have a internet connection, you can refer the passage below.
As you watch the video/ read in your module, take note of the important details.
Passage
Instruction: Based on the video/ on what you have read, answer the following questions. Write your answer in
your activity notebook.
4. What did you observe on the video/read?
5. Why is presentation and serving baked products important in a baking business?
6. Did you learn some techniques and ideas in presenting baked products?
LEARN MORE
Instruction: Using your module read and understand the details entitled Storing Baked
Products.
Refer in this module, answer letter A. True or False. Write your answer in you
Activity Notebook HOW MUCH DID YOU LEARNED?
Instruction: Answer the following questions. Write your answer on your Activity
Notebook.
Activity 4: Evaluate your work
Questions:
3. How can you create an elegant and artistic presentation of a cake or pastry considering the
product and its container?
4. Why is presenting baked products in appropriate containers important?
Values Integration:
PRACTICE MAKES PERFECT
Acquire the skill in baking cakes by having correct and adequate knowledge and practice.
TRANSFER
HOW DO YOU APPLY WHAT YOU HAVE LEARNED?
Activity 5: It’s your Turn!
Show that you learned something by doing this activity.
Instruction: For those students who have adequate tools at home you may submit a video of you, on how to
wrap baked products. The video must not exceed 10 minutes but not less than 5 minutes or you may submit
your video via flash drive. However, to those students who don’t have tools and equipment, your teacher will
look for an alternative task for you to perform.
REFER IN YOUR MODULE, CHECK YOUR UNDERSTANDING LETTER B.

WRITE YOUR ANSWER IN YOUR ACTIVITY NOTEBOOK.
Perform any one of the following.
1. How to wrap baked products before storing.
2. How to apply icing/glaze on any baked product.
3. How to present a baked product using indigenous containers.
ANSWER KEY
Multiple Choice. Lesson 6 pre-assessment
1. What is the process of putting your product into containers for easy distribution?
c. packaging b. labelling c. wrapping d. storing
12. It is used to lift breads, small cakes and pastries.
c. spoon b. plates c. bowls d. tongs
c. Buffet b. desserts section c. beverages d. party
14. It is valuable to food preservation because it aids in lengthening the life of food.
c. containers b. food labelling c.food packagingd. sherbets
15. Are rich muffins that contain a high proportion of fat, sugar, and eggs.
c. Pies b. cakes c. popovers d. pancakes
16. It is considered as a main attraction in buffets in hotels and fine-dining restaurants.
b. Dessert Buffet b. desserts section c. beverages d. party
17. It is best for solids and liquids because it is leak-proof and does not cause undesirable flavor.
a. Cellophane b. Marzipan c. glass container d. plates
18. This is a confectionery basically made of ground almonds, confectioners’ sugar, and water.
19. It has high content of vitamins, minerals, water, and fiber.
20. These are egg whites beaten to a stiff stage with sugar added gradually.
a. Meringue b. Crepes c. Pancakes d. Waffles
1. True
2. True
3. True
4. False
5. False
6. True
7. False
8. False
9. True
10. True

Learning Module: TLE Grade 9 Quarter 1

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LEARNING MODULE

NOTRE DAME OF MASIAG, INC.

Subject Teacher ______________________________________________

Class Adviser ______________________________________________

FOR PRIVATE USE

CORE VALUES – N.O.T.R.E. D.A.M.E.

Module 1: The Basics in Baking (Weights, Measurements and Substitutions,Techniques in Measuring)

Lesson 1 – The basics in Baking

In this lesson, you will achieve the following:

Lesson Title Topic Learning Time Allotment

1 The basics  Weights,  Familiarize 2 weeks

Baking tools and

THE BASICS IN BAKING

INTRODUCTION AND FOCUS QUESTIONS:

Let’s begin this module by watching this video.

ACTIVITY 1. SUBSTITUTION OF INGREDIENTS

A. Baking Equipment D. Cutting

1. Custard cups 9. Spatula

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PRE-ASSESSMENT POST ASSESSMENT

THE BASICS IN BAKING ( Preparing Bread Products)

 LEARNING AND LIVING IN THE 21st CENTURY 9

MODULE LEARNING COMPETENCIES

Lesson 2– Preparing Bread Products

Lesson Title Topic Learning Competencies Time Allotment

2 Preparing  Yeast breads  Execute mixing 1 week

BREAD AND PASTRY PRODUCTION

Preparing Bread Products

INTRODUCTION AND FOCUS QUESTIONS:

Let’s begin this module by watching this video

ACTIVITY 2. Methods of mixing dough

1. How does lean dough differ from a rich dough?

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PRE-ASSESSMENT POST ASSESSMENT

THE BASICS IN BAKING (PREPARING AND PRODUCING PIES AND PASTRIES)

MODULE LEARNING COMPETENCIES

Lesson 3 – PREPARING AND PRODUCING PIES AND PASTRIES

Lesson Title Topic Learning Competencies Time Allotment

3 Preparing  Pastries  Demonstrate the 1 week

BREAD AND PASTRY

Preparing and Producing Pies and

Preparing and Producing Pies and Pastries

INTRODUCTION AND FOCUS QUESTIONS:

2 ¼ cups _________ 6 tbsps. _________

6 medium-sized apples 1 tsp. __________

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PRE-ASSESSMENT POST ASSESSMENT

MODULE LEARNING COMPETENCIES

Lesson Title Topic Learning Competencies Time Allotment

4 Preparing  Gateaux,  Identify the specific 1 week

1. Prepare and present gateaux tortes and cakes

PREPARING GATEAUX, TORTES, CAKES, AND PETIT FOURS WITH

Gateaux, Tortes, and Petit Fours

Toppings and Fillings

Preparing Gateaux, Tortes, Cakes, and Petit Fours with Toppings

INTRODUCTION AND FOCUS QUESTIONS:

1. Why is there a need for icing, frosting, and glazes in cakes?

2 ¼ cups _ 6 tbsps. _