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TLE
Quarter 1 – Module 2:
Bread and Pastry Production

TLE –
Self-1:
TLE – Grade 7/8
Self-Learning Module (SLM)
Quarter 1 – Module 2: Bread and Pastry Production
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
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Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Development Team of the Module

Writers: Marivel S. Barcebal, Rosilie [Link]ṅes, Aga Jane K. Sinsuat, Baby Jane G.
Mangansakan, Rossmin R. Uday
Editors: Dr. Rachelle T. Amando
Reviewers: Dr. Belinda Jiz L. Distor
Illustrator: Geunicar A. Perez, MAELTSubject Area – Grade Level
Self-Learning Module (SLM)
Quarter 1 – Module 2: Bread and Pastry Production
First Edition, 2020
Layout Artist: Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Jade T. Palomar - REPS, Mathematics
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Engr. Reynaldo SE Villan – EPS, Math

Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@[Link]
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TLE
Quarter 1 – Module 2:
Bread and Pastry Production
Introductory Message
For the facilitator:

Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module

(SLM) on Bread and Pastry Production !

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:

Welcome to the Technology and Livelihood Education-7/8 Self-Learning Module

(SLM) on Bread and Pastry Production !

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 What I Can Do This section provides an activity which will
help you transfer your new knowledge or skill
into real life situations or concerns.

Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the Bread and Pastry Production. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

The module is divided into three lessons, namely:

 Lesson 1 – Using of Tools and Bakery Equipment
 Lesson 2 – Performing Mensuration and Calculation
 Lesson 3 – Maintaining Tools and Equipment
 Lesson 4 – Practice Occupational Health and Safety Procedure

After going through this module, you are expected to:

1. Prepare tools and equipment for specific baking purposes.
2. Familiarize oneself with the table of weights and measures in baking
3. Apply basic mathematical operations in calculating weights and measures
4. Measure dry and liquid ingredients
5. Perform basic preventive maintenance
[Link] tools and equipment
[Link] hazards and risks
[Link] hazards and risks

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 What I Know

Let us determine your prior knowledge on this topic by answering the pre-
assessment.

Activity 1

Direction: Give the equivalent of the following measurement.

1. 1 cup = _______ tbsp.

2. 4 tbsp. = _______ cup

3. 1 tbsp. = _______ teaspoon

4. 2 cups = _______ pint

5. 4 cups = _______ quart

6. ½ cup = _______ tbsp.

7. 1 kilo = _______ lbs.

8. 1 pound = _______ ounces

9. 8 cups = _______ quarts

10. 1 gram = _______ounces

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 Lesson
Performing Mensuration and
2 Calculation

The standard unit of measurement provides a reference point by which

objects of weight, length or capacity can be described. ... standard unit
of measurement provides a reference point by which objects of weight, length or
capacity can be described. The most important thing is to use a scale to weigh out
your ingredients instead of measuring them with measuring cups every time. This
will create greater accuracy and consistency in your measurements, as
measurements can vary slightly over time.
It is important to familiarize yourself with all the most common baking
measurements and methods before you begin your baking journey. Learn the proper
ways to measure baking ingredients. Measuring for baking is totally different than
measuring for cooking.

What’s In

What are the tools needed in baking? How do you measure a cup of milk
(evaporated milk)? What is measurement? The process of calculating and
determining the specific amount of an ingredients. Is there a difference between
liquid and dry measurements? Liquid and dry measuring cups do hold the volume,
the difference is that each is especially designed to do a better job of measuring it’s
respective ingredients. What is volume? Volume is a measure of how much space
something takes up, and it’s the standard form of measurement for most baking
recipes. Gallons, quarts, pints, cups, tablespoons, teaspoons and ounces are the
most common units of volume. Now let us proceed to the next activity.

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 Notes to the Teacher

In this learning material, may it will help your learner to:

Familiarize oneself with the table of weights and measures in
baking. Explain the purpose of measuring ingredients.

What’s New

Activity 2

Directions: Our activity is what we call “what’s the purpose”. Draw a ■ if it is

used to measure volume, ♥ if it used to measure temperature, ♦ if it is used to
measure weight, ▲if it used to measure time.

1._________ 6.___________

2. _________ 7.____________

3.__________ 8.___________

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 4._________ 9.___________

5.__________ 10.___________

What is It

Activity 3

1. How do we measure ingredients?

2. What is the difference between weight and volume measurement?

Here are the basic equivalencies for volume measurements:

STANDARD TABLE OF WEIGHT AND MEASURES

1 tablespoon (T or tbsp) = 3 teaspoon ( t or tsp. )

2 tablespoon = 1/8 cup
4 tablespoon = ¼ cup

5 1/3 tablespoon = 1/3 cup

¾ cup plus2 tablespoons = 7/8 cup
16 tablespoon = 1 cup( c. )
2 cups = 1 pint
4 cups = 1 quart
16 ounces = 1 pound

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COMMON UNITSOF WEIGHT

1 pound ( lb.) = 463.59 grams

1 ounce = 28.35 grams
1 kilogram ( kg. ) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = ¼ to ½ cup ( slice )
1 medium orange = ¼ to ½ cup ( slice )
1 medium apple = 1 cup slice
14 oz. can condensed milk = 1 ¼ cups
14 oz, can evaporated milk = 1 2/3 cups
1 lb. brown sugar = 2 ¼ cups (packed)
1 lb. confectioner sugar = 3 ½ cups
1 lb. confectioner sugar = 2 ½ cups
1 lb. nuts = 4 ½ cups
1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg whites = 1 cup

COMMON UNITS OF VOLUME

1 bushel (bu ) = 4 pecks

1 peck (pk ) = 8 quarts
1 gallon (gal.) = 4 quart
1 quart = 2 pints
= 964.4 milliliters
1 teaspoon ( tsp. or t.) = 4.9 milliliters
1 tablespoon (T. or tbsp. ) = ½ fluid ounce
14.8 milliliters

15 ounces raisins =3 cups

1 pound dates = 2 ½ - 3 cups

½ pint whipping cream = 2 cups whipped creams

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 What’s More

Activity 4

Direction: Modified TRUE or FALSE: Read and analyze each item. Write true if
the statement is correct. If false, change the underlined item to make it
correct.
________1. ¼ cup = 5 tablespoons

________2. 1 pound = 16 ounces

________3. 4 quarts = 2 gallons

________4. 2 tablespoons = 6 teaspoons

________5. 3 pints = 6 cups

What I Have Learned

Activity 5

Direction: Answer the following questions on your notebook.

1. What is the importance of measurement in baking?

2. Why is it necessary to use the standardized units of measurement?

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 What I Can Do

Activity 6

How to half and double recipes?

Original recipe Half recipe Double recipe
1. ¼ tsp
2. ½ tsp
3. 1 tbsp
4. 2 tbsp
5. 1/4 cup
6. 1 cup
7. 1/8 cup
8. 1 ¼ cup
9. 1/2 cup
10. 2 cups

Assessment

Directions: Write your answers on a separate sheet of paper.

1. 2 cups = _________Tbsp
2. 6 cups = _________quarts
3. 2 kilo = _________ lbs.
4. ¾ c = _________ tablespoon
5. 3 cups = _________ pints
6. 2 pounds = _________ ounces
7. 4 tablespoon = _________ cup
8. 2 gallon = _________ quarts
9. 1/8 cup = _________ tablespoon
10. 2 grams = _________ ounces.

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 Additional Activities

Try to do this! Write your answers on your notebook.

1. Why is it important to have an accurate measurement especially in baking?

2. How does measuring make life easier?

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What I Can Do What’s More What I Know
Activity 6 Activity 4. Activity 1
half recipe double 1. 4 T 1. 16 T
recipe
2. true 2. ¼ cup
1. 1/8 tsp ½ tsp
3. 1 gallon 3. 3 tsp
2.1/4 tsp 1 tsp
4. true 4. 1 pint
3. 1 tbsp 4 tbsp or
5. true 5. 1 quart
¼ cup
Assessment 6. 8 tbsp
4. ½ cup 2 cups
Activity 7 7. 2.21 lbs
5. 2tbsp or 1/8 c ½ cup
1. 32 tbsp
2.1½quarts 8. 16 oz
6. ½ cup 2 cups
3.4.42lbs 9. 2 quarts
7. 1tbsp 4 tbsp or 4.12tbsp
¼ cup 5.1½pints 10. .035 oz
8. ½ cup + 2 tbsp 2 ½ cup 6.32ounces
What’s New
7.¼cup
9. ¼ cup 1cup 8.8quarts Activity 2
9.2tbsp.
10. 1 cup 4 cups 1. ♥
10. 70 ounces
2. ♦
3. ▲
4. ♥
5. ♦
6. ■
7. ■
8. ▲
9. ♥
10. ■
Answer Key
References

LO1

 Rojo, Cruz, and Duran Home Economics III p. 83

 K to 12 Bread and Pastry Production Learning Module Grade 7/8
(pp. 18 to 27)
 [Link]
 [Link] cooking weight and measures

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 Disclaimer
The information presented in this self- learning module was developed by DEPED
SOCCSARGEN with the primary objective of preparing for and addressing the new
normal. Efforts have been made to ensure accuracy of data. This module is purely
for information and supplementary purposes. Contents of this module were based
on DepEd’s Curriculum Guide. This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The process of
LR development was observed in the production of this module. We highly encourage
feedback, comments, and recommendations.

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@[Link]