JHS LEARNING ACTIVITY ENG10-01-01
Name: Score:
Grade and Section: Date:
Subject: Values Education Filipino TLE Science English
MAPEH Araling Panlipunan Math Other:
________________________
Type of Activity: Concept Notes Skills: Exercise/Drill Illustration
Laboratory Report Essay/Task Report Other:
Activity Liquid Ingredients in Baking
v01
Title:
Learning To describe the types and uses of liquid
Target: ingredients in baking.
Authors/ K to 12 BPP Learning Module
References:
Lesson Proper:
LIQUID INGREDIENTS
Liquid ingredients provide 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 some types of liquid ingredients used in baking:
A. Water
Water is the cheapest liquid used in baking. It performs a vital role
in baking by making ingredients rehydrated. The right amount of
water helps dissolve all other ingredients in batter and dough to
form a smooth, workable mixture. Water also acts as a binding
agent for any baked products.
B. 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.
1. Types of Milk Used in Baking
Fresh milk or whole milk – Commonly used; adds moisture and
nutrition to baked goods.
Evaporated milk – Milk with some water removed; gives a
richer taste.
Condensed milk – Sweet and thick milk used for sweetness and
creamy texture.
Skimmed milk – Has less fat; used for lighter baked products.
Powder or dry milk – Milk in powder form; easy to store and
often used in commercial baking.
2. Uses of Milk in Baking
• increases nutritive value of baked products
• enhances texture and increases softness of baked goods
• acts as a strengthener when mixed with flour, helping in the
formation of gluten
• provides moisture and tenderness to baked goods
• enhances flavor
• extends the shelf life of a cake
This content is released under a CC-BY-NC-SA license. In short, this means you can use and modify it freely as long as you: do NOT sell what you create, you
share it under the same conditions, and you credit us by linking to our website eduversum.org/cvif. Visit the website for additional information and to contact
us with comments or suggestions.
JHS LEARNING ACTIVITY ENG10-01-02
Name: Score:
Grade and Section: Date:
Subject: Values Education Filipino TLE Science English
MAPEH Araling Panlipunan Math Other:
________________________
Type of Activity: Concept Notes Skills: Exercise/Drill Illustration
Laboratory Report Essay/Task Report Other:
• boosts crust color
Exercises:
1. What is the main role of liquid ingredients in baking?
2. Compare water and milk as baking liquids. How do they differ in
terms of effect on flavor and texture?
3. Imagine you forgot to add water to your dough. What do you
think will happen? Explain your answer.
4. Which type of milk would you use if you want to increase the
shelf life of your baked product? Why?
This content is released under a CC-BY-NC-SA license. In short, this means you can use and modify it freely as long as you: do NOT sell what you create, you
share it under the same conditions, and you credit us by linking to our website eduversum.org/cvif. Visit the website for additional information and to contact
us with comments or suggestions.
