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Prepare and Produce Bakery Products 1

The document provides instructions for classroom activities to teach students about different types of bakery products and how to prepare quick breads. The activities include identifying different breads in pictures, arranging the steps of bread making in order, and watching a video demonstration on mixing dough using the straight method. The objectives are to classify bakery products, prepare quick breads, and appreciate the process of making bakery products.

Uploaded by

Pam Camitan
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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163 views17 pages

Prepare and Produce Bakery Products 1

The document provides instructions for classroom activities to teach students about different types of bakery products and how to prepare quick breads. The activities include identifying different breads in pictures, arranging the steps of bread making in order, and watching a video demonstration on mixing dough using the straight method. The objectives are to classify bakery products, prepare quick breads, and appreciate the process of making bakery products.

Uploaded by

Pam Camitan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Prepare and Produce

Bakery Products
Ms. Pamela Mae E. Camitan
20XX

Objectives
1.Identify and classify different
types of Bakery products.
2. Prepare and Produce quick
breads or any Bakery products
3. Appreciate their efforts in
preparing and producing bakery
products. Sample Footer Text

2
20XX

Activity # 1:
Where do I Belong?
Instructions: The teacher
will show different types
of Bread and the
students will identify
what type of bread is
shown in the picture.
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Click icon to add picture
20XX

A. YEAST BREAD
B. QUICK BREAD
C. PIES & PASTRIES
D.CAKES
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Click icon to add picture
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A. YEAST BREAD
B. QUICK BREAD
C. PIES & PASTRIES
D.CAKES
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Click icon to add picture
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A. COOKIES
B. PIES AND PASTRIES
C. QUICK BREADS
D.CAKES
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Yeast
Breads
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Activity # 2:
Step-by- step
Instructions: The teacher will
show the students random
steps in bread making. The
students will arrange the steps
synchronously.
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10
Steps in Bread Making
D. Preparation of Ingredients
A. Baking G. Mixing and Kneading dough

B. Fermentation E. Shaping dough


H. Pan Proofing

C. Punching
F. Cooling and storing
Steps in Bread Making
D. Preparation of Ingredients C. Punching
A. Baking

G. Mixing and Kneading dough E. Shaping dough


F. Cooling and storing

B. Fermentation H. Pan Proofing


METHODS OF MIXING DOUGH
1. Straight Method – Combines all ingredients together AT
ONE TIME to make the dough.
PROCEDURE:
-Soften yeast in a little lukewarm water
-Combine the remaining ingredients including the rest of the
water in the mixing bowl. Add the dissolved yeast, taking care not
to let it come in contact with the salt.
- Mix to a smooth, developed dough
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METHODS OF MIXING DOUGH
2. Sponge and dough method – Dough preparation occurs in two stages. The
procedure gives the yeast action a head start.

-Combine the liquid, the yeast, and part of the flour


(and sometimes, part of the sugar). Mix into a thick batter or soft
dough. Let ferment until double in bulk.
-Punch down and add the rest of the flour and the remaining
ingredients. Mix
to a uniform, smooth dough.
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Baking Basic Substitutions
1 Tablespoon (tbsp) 3 Teaspoon (tsp)
2 tbsp. 1/8 cup
5 1/3 tbsp. 1/3 cup
4 tbsp. ¼ cup
¾ cup + 2 tbsp. 7/8 cup
16 tbsp. 1 cup
2 cups 1 pint
4 cups 1 quart
16 ounces 1 pound
Sample Footer Text 20XX 15
20XX

Activity # 3 :
Watch and Learn!
Instructions: The teacher will
show a video demonstration on
the proper way of mixing a
dough using straight method. The
students will take down notes on
how to do it on their own.

Sample Footer Text 16


Thank you
Presenter name
Email address
Website

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17

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