Grade Level: 8

SUBJECT: Bread and Pastry Production-TLE

TITLE: Proper Mixing Techniques used in preparing bakery products

SUBJECT: TLE 11
TREATMENT: Narrative Lecture
RUNTIME: 25 Minutes
SCRIPTWRITER: Ebonie M. Tomas
INSTRUCTIONAL OBJECTIVES: After watching the video, the learners should be able to:
1. Identify and explain the proper mixing techniques used in preparing bakery products.
2. Enumerate and explain the different characteristics of bakery products.
3. Cite the importance of proper mixing techniques.

1. MUSIC AND UNDER

2. OPENING BILLBOARD: CLASSIFICATION OF BAKERY PRODUCTS WITH THE PROPER MIXING
TECHNIQUES
3. FADE IN SCENES ON DIFFERENT MIXING TECHNIQUES AND BAKERY PRODUCTS
4. VO:
Baking has become not just a favorite pastime but…..a hobby and above all a highly profitable
business.
5. VO:
In this new normal we have to be more wise and intelligent enough to this new reality of the
world…..The question is how?
6. VO:
This is the time we must think of a realistic hobby and appropriate product for us to be more
profitable . …And that is baking?
7. Shot to close up normal angle of teacher with a background of bakery products.
8. SCENE TRANSITION/SHIFT DIFFERENT KINDS OF PROPER MIXING TECHNIQUES
9. TEACHER:Good morning! I am teacher___________and welcome for today’s lesson! Our lesson
is about the different proper mixing techniques used in preparing bakery products.
10. TEACHER: Do you know that before we can produce a good quality bakery products, it will
undergo first on the different proper mixing techniques?
11. TEACHER: Kindly open your worksheet on Activity 1 Proper Mixing Techniques?(pls. include the
page)
12. FLASHING ACTIVITY 1 (Teacher : READ THE DIRECTION AND EXPLAIN HOW TO ANSWER IT)
DIRECTION: Choose the correct word/term from the box and write your answer on the space
provided in the statements describing the different mixing techniques used in producing bakery
products.
We have here the different word for you to select your answer.
13. TEACHER: You did a great job!
INSERT PICTURE OF THUMBS UP
14. MEDIUM SHOT OF A TEACHER EXPLAINING DIFFERENT TECHNIQUES IN MIXING
15. TEACHER: What are those mixing techniques?
We have the Creaming, Cutting In, Folding, Cut and Fold, Beating and Whipping
16. SCENE TRANSITION OF DIFFERENT KINDS OF PROPER MIXING TECHNIQUES
17. TEACHER: First we have :
FLASHING PICTURE OF CREAMING
TEACHER: Exactly! that is creaming.
We do the CREAMING Method – when we rub one or two ingredients in a bowl with the help of
wooden spoon or electric mixer to make a soft fluffy mixture.
FLASHING PICTURE OF ELECTRIC MIXER
TEACHER: As you can see, before we can do the creaming method we have to find the different
tools or equipment for it. We have the electric mixer and when we say ELECTRIC mixer it is a
kitchen utensil which uses a gear-driven mechanism to rotate a set of beaters in a bowl
containing the food to be prepared. It automates the repetitive tasks of stirring, whisking
or beating.
TEACHER: What is the second one for mixing technique?
TEACHER: Yes, you’re correct class we have the cutting -IN!
TEACHER: CUTTING IN- Means mixing fat and flour with the use of pastry blender or two knives
in a scissor like manner. FLASHING BILLBOARD OF CUTTING IN
TEACHER: Class , are you familiar with this pastry blender?... In this mixing technique you can
use pastry blender for mixing fat and flour. For your information a pastry blender is a cooking
utensil used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually
made of narrow metal strips or wires attached to a handle, and is used by pressing down on
the items to be mixed (known as "cutting in").FLASHING PICTURE OF PASTRY BLENDER
TEACHER : The 3rd one is:
TEACHER : FOLDING! …Folding - This is working with two ingredients very gently to retain in the
mixture.
TEACHER: Do you know that mixture is a substance made by mixing other substances together
forming the mixture into a manageable dough. So in this 3 rd mixing technique the FOLDING
mixture is very important so that the two ingredients will work together .(FLASHING
EXAMPLE OF FOLDING IN MIXING TECHNIQUE)
TEACHER: We have this CUT AND FOLD as a form of mixing technique…What is this CUT AND
FOLD?
CUT AND FOLD- means a combination of two motions cutting vertically through the mixture and
turning over and over by gliding the spoon a rubber scraper across the bottom of the mixing
bowl at each time.
(FLASHING PICTURE OF CUT AND FOLD MIXING TECHNIQUE)
TEACHER: Class , in this mixing technique you can use spoon and rubber scraper as tool for
combining two motions cutting vertically.
(FLASHING PICTURE OF SPOON AND RUBBER SCRAPER)
TEACHER: RUBBER SCRAPER allows you to gather every bit of dough from a board or batter
from a bowl and make sure none of the goodness goes to waste.
TEACHER: Next is, BEATING (FLASHING EXAMPLE OF BEATING)
BEATING-It is done to incorporate air in a mixture by mechanical agitation.
TEACHER: Mechanical Agitation- means relating to or controlled or operated by physical
forces  .
TEACHER: Next mixing technique is …STIRRING
STIRRING-It is often done with a wooden spoon rotating it through a mixture as long as
necessary usually until the ingredients are combined. FLASHING PICTURE OF STIRRING
TEACHER: The necessary tool to use is wooden spoon . Wooden spoon is use for stirring
sauces and for mixing ingredients in cooking. (FLASHING PICTURE OF WOODEN SPOON)
TEACHER: And the last one is WHIPPING
 WHIPPING- is the process of beating an ingredient vigorously to incorporate air, which
makes the ingredient frothy. For example, egg whites are whipped until they form stiff
peaks and heavy cream is transformed into whipped cream. (FLASHING PICTURE OF
WHIPPING)
TEACHER: In this mixing technique you can use the wire whisk to vigorously incorporate air to
egg whites in order to produce whipped egg whites or to produce a meringue. FLASHING
PICTURE OF WIRE WHISK
In the absence of whisk you can use fork as locally ready-made hand tool for beating /
whipping. FLASHING PICTURE OF FORK.

18. SHOT TO CLOSE UP NORMAL ANGLE OF TEACHER WITH A BACKGROUND OF The different
BAKERY PRODUCTS..
19. TEACHER: Class we’re done with the different proper mixing method…Let’s go on to the
delicious part of this lesson!
20. TEACHER: But before that, let’s review first the different examples of the types, kinds,
classification of bakery products ?
FLASHING THE DIFFERENT PICTURES OF BAKERY PRODUCTS
21. TEACHER: Yes! You’re right! Those are the different examples of classification, types, kinds of
bakery products!
TEXT OVERLAY/FLASHING ON SCREEN
Today, let’s familiarize with the different characteristics of a bakery products.
TEACHER: Bread products can also be prepared using batter instead of dough. The preparation of
this type of bread is fast since there is no dough to knead and shape.
FLASHING PICTURE OF BREAD )(TEACHER EXPLAIN THE CHARACTERISTICS OF BREAD)
Characteristics of a Well-Made Bread
 It is large for its weight, well-rounded top, and free from cracks and bulges.
 The crust is thin with an even golden brown color.
 It has fine and even grain, elongated cells, and a thin cell wall making the crumb
smooth, soft, elastic, and creamy white with a silken sheen.
 It does not crumble easily.
 It has a sweet and nutty odor, not sour.
TEACHER: Bread is a major food since prehistoric time. It is very famous because of the fact that it is
included in the bible especially when Jesus gave to a thousand people. Bread usually prepare for
breakfast and snack as a form of energy giving body.(FLASHING PICTURE OF BREAD IN A TABLE)
TEACHER: COOKIES-This baking product is always popular .Why?...because of its characteristics.
Cookies are also called “little cakes, flat, sweet and small and also it can be made of variety of shape
and flavors.
(FLASHING PICTURE OF COOKIES)
TEACHER: MUFFIN-This always considered a quick member of bread family, made of simple cup
bread.(FLASHING PICTURE OF MUFFIN)(TEACHER EXPLAIN THE CHARACTERISTICS OF MUFFIN)
Outside Characteristics of Muffin
 Shape: Uniform; well-rounded top; free from peaks; no cracks.
 Size: Uniform; large in proportion to weight.
 Color: Uniform golden brown.
 Crust: Tender; pebbled or slightly rough; shiny
Inside Characteristics of Muffin and Quick Bread
 Color: Creamy white or slightly yellow; free from streaks.
 Grain: Round, even cells; free from tunnels.
  Texture: Tender; moist; light
 Flavor: Pleasing; well blended with no bitterness
TEACHER: Class, do you know that the origin of muffin is in United Kingdom. Its’ alternative name is
English muffin, traditionally it is eaten for breakfast and the main ingredients of it are flour and
yeast!
TEACHER: Class, What do you think is the difference between muffin and cupcake?
(FLASHING PICTURE OF MUFFIN AND CUPCAKE)
TEACHER: CUPCAKES are made of creaming the butter and sugar together to create a smooth fluffy
butter while muffin batter, on the other hand, is beater briefly and remain relatively but lumpy.
Both are YUMMY!!!!
TEACHER:BISCUITS are made of small pastries flaky quick bread that are leavened with fast-acting
leaveners which make preparation time shorter that any yeast leavened bread.
BISCUITS it is all time favorite!!!!
(FLASHING PICTURE OF BISCUITS) )(TEACHER EXPLAIN THE CHARACTERISTICS OF BISCUITS)
Outside Characteristics of Biscuits
 Shape: Uniform; straight sides and level tops on rolled biscuits
 Size: Uniform; twice the size of unbaked biscuits
 Color: Uniform golden brown tops and bottoms—sides lighter; free from yellow or
brown
 Crust: Tender; moderately smooth; free form excess flour
Inside Characteristics of Biscuits
 Color: Creamy white; free from yellow or brown spots.
Grain: Flaky, pulling off in thin sheets; medium fine, even cells.
 Texture: Tender; slightly moist; light.
 Flavor: Pleasing, well-blended with no bitterness.
TEACHER: You may think that cookies are biscuits? No…No…No..
TEACHER: What is the difference?
(FLASHING PICTURE OF COOKIES AND BISCUITS)
COOKIES Are made from a soft , thick dough denser than a biscuit.
For the finished products cookies are larger, softer, and chunkier than biscuits.
23.TEACHER: I know we feel starving in this delicious and yummy lesson.
24.SHOT TO CLOSE UP NORMAL ANGLE OF TEACHER
25.TEACHER: Now, class open your work sheet on page (pls. insert the page)(FLASHING WORKSHEET
)(TEACHER READ DIRECTIONS AND EXPLAIN HOW TO ANSWER IT)
ACTIVITY 2:
Directions: The following pictures are the different classifications of bakery products . Classify them
first and after which give at least three (3 ) characteristics of each of the following bakery products.
Write your answer on the space provided.
26.TEACHER: To check your activities proceed to your activity sheet ( Teacher show illustration
under for the answer key page 7 and 8)

TEACHER: The smell of good bread baking, like the sound of lightly flowing water, is
indescribable in its evocation of innocence and delight.     

M. F. K. Fisher
Read more: https://www.wiseoldsayings.com/baking-quotes/#ixzz6WqfWEabf

TEACHER: It is important to note that this serves the same purpose no matter the bakery product to
be produced. What changes the mixing conditions and mode of mixing is the type of product being
processed. A bread dough cannot be mixed exactly the same way as a cake batter or a pie dough.
Always remember, each mixing technique gives a different texture and character to
the bakery products.

Once again class, I’m your teacher____________for your TLE Bread and Pastry Production.

-end-
 If the teacher can demonstrate the different proper mixing techniques the better than just
inserting a picture of it since it Is a tv show, just a short video demonstration will do.