S.Y.

2020 - 2021
EMETERIO-FEDERICA GEREZ NATIONAL HIGH SCHOOL
Brgy. San Agustin, Babatngon, Leyte Q1
303421
JHS LEARNING ACTIVITY SHEET WK4
LAS No.: 1
Name: _________________________________________________________________ Grade/Score: _____________
Grade and Section: _______________________________________________________ Date: ___________________
Subject:

Type of Activity: Concept Notes

Activity Title: Standard mixing procedures/ formulation/ recipes and desired product characteristics
MELC: Prepare a variety of bakery products according to standard mixing procedures/formulation/recipes and
desired product characteristics (TLE_HEBP9-12PB-la-f-1)
Learning Target: To identify mixing methods and baking products with corresponding oven temperature and baking time.
References: Technology and Livelihood Education Learning Module 9 Quarter 1, Wk.3 - Module 1: Prepare Bakery Products (Bread and
pastry) pp. 6-7

Mixing methods greatly affect flour mixtures and its resulting product. Various techniques have been developed
for efficiency and convenience. Some of them are as follows:

1. Creaming – rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer to
make a soft fluffy mixture. The creamed mixture should have both smooth and grainy particles.

2. Cutting-in – Mixing fat and flour with the use of a pastry blender or two knives in a scissor-like manner. This
method cuts fat into small pieces, coating them with flour to form coarse, granular mixtures for pastries and
biscuits.

3. Folding – This is working with two ingredients very gently to retain air in the mixture. It often involves one
delicately textured ingredient such as beaten egg white or whipped cream, which would be reduced to nothing if
handled crudely, and batter type mix.

4. Cut and Fold – A combination of two motions cutting vertically through the mixture and turning over and over
by gliding the spoon or rubber scraper across the bottom of the mixing bowl at each turn.

5. Beating - It is done to incorporate air in a mixture by mechanical agitation. It could be done with the aid of
special gadgets like wire whips, egg beaters or electric food mixers or with a fork.

6. Stirring – It is often done with a wooden spoon, rotating it through a mixture as long as necessary usually
until the ingredients are combined.

7. Whipping – It is a process of beating eggs and cream to fill them with air and make them thick and fluffy.

8. Sifting – It is a process of separating coarse particles in the ingredients by passing through a sieve. Air is
incorporated through this method.

Methods of Mixing Dough

Straight Dough Method - This method combines all the ingredients together one at a time to make the dough. The
dough is kneaded and set aside to rise.

Sponge and Dough Method – This method mixes part of the liquid, flour, and all of the yeast to make a soft
mixture, which is set aside to rise until bubbly. Then, the remaining ingredients are added and the mixture is
treated as straight dough.

Bread products can also prepare using batter instead of dough. Preparation of this type of bread is faster since
there is no dough to knead and shape. However, the texture of the finished product is not is fine as that of
kneaded dough.

LANGSOCTECH Department - LAS No. 1 - Page 1 of 2

 S.Y. 2020 - 2021
EMETERIO-FEDERICA GEREZ NATIONAL HIGH SCHOOL
Brgy. San Agustin, Babatngon, Leyte Q1
303421 JHS LEARNING ACTIVITY SHEET WK4

The success of a good quality bake product not only lies on the preparation and procedure of making the baked
goods. Below is the table which indicates the type of baking products with corresponding oven temperature and
baking time.
Types of Product Oven Temperature Baking Time
Breads
Biscuits 4250F – 4500F 10 to 15 minutes
Corn Bread 4000F – 4250F 30 to 40 minutes
Muffins 4000F – 4250F 20 to 25 minutes
Quick Breads 3500F – 3750F 1 to 1 ¼ hour
Yeast Breads 4000F 30 to 40 minutes
Cookies
Drop 3500F – 4000F 8 to 15 minutes
Rolled 3750F 8 to 10 minutes

LANGSOCTECH Department - LAS No. 1 - Page 2 of 2