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    BPP Las Q1 W4

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    Dezz Balleta-Bona
    This document is a learning activity sheet for bread and pastry production that focuses on shortening. It includes an introductory concept about how shortening helps make baked goods crumbly, flaky and tender. The learning competency and objectives are to identify different types of shortening, their characteristics, sources, and uses in baking. Two activities are included - one to complete a table about shortening names, traits and sources, and another to discuss shortening uses in baking. An answer key provides the correct responses. The reflection questions ask why identifying shortening types and uses is important. References for further learning are also listed.

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    © All Rights Reserved
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    BPP Las Q1 W4

    Uploaded by

    Dezz Balleta-Bona
    34 views4 pages
    This document is a learning activity sheet for bread and pastry production that focuses on shortening. It includes an introductory concept about how shortening helps make baked goods crumbly, flaky and tender. The learning competency and objectives are to identify different types of shortening, their characteristics, sources, and uses in baking. Two activities are included - one to complete a table about shortening names, traits and sources, and another to discuss shortening uses in baking. An answer key provides the correct responses. The reflection questions ask why identifying shortening types and uses is important. References for further learning are also listed.

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    BPP_LAS_Q1_W4

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    This document is a learning activity sheet for bread and pastry production that focuses on shortening. It includes an introductory concept about how shortening helps make baked goods crumbly, flaky and tender. The learning competency and objectives are to identify different types of shortening, their characteristics, sources, and uses in baking. Two activities are included - one to complete a table about shortening names, traits and sources, and another to discuss shortening uses in baking. An answer key provides the correct responses. The reflection questions ask why identifying shortening types and uses is important. References for further learning are also listed.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    34 views4 pages

    BPP Las Q1 W4

    Uploaded by

    Dezz Balleta-Bona
    This document is a learning activity sheet for bread and pastry production that focuses on shortening. It includes an introductory concept about how shortening helps make baked goods crumbly, flaky and tender. The learning competency and objectives are to identify different types of shortening, their characteristics, sources, and uses in baking. Two activities are included - one to complete a table about shortening names, traits and sources, and another to discuss shortening uses in baking. An answer key provides the correct responses. The reflection questions ask why identifying shortening types and uses is important. References for further learning are also listed.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    WEEK LEARNING ACTIVITY SHEET IN BREAD AND PASTRY PRODUCTION SHS

    4 PREPARE BAKERY PRODUCTS

    Learner’s Name: _____________________________________________________


    Grade Level/Section: _________________________________________________
    Date: ______________________________________________________________

    I. INTRODUCTORY CONCEPT:

    Shortening is used in baking to help more products crumbly, flaky and tender. It
    achieves these attributes by cutting through or “shortening” the dough, which helps it to bake
    into spare pastry layers. This is done by preventing the sticking of gluten strands while mixing
    so that gluten is shortened and the product makes tender.

    II. LEARNING COMPETENCY:

    LO. Prepare bakery products

    LEARNING OBJECTIVES:
    1. Identify the different types, characteristics and its sources of shortening.
    2. Discuss the uses of shortening in baking.

    BREAD AND PASTRY PRODUCTION 1


    III. ACTIVITIES:

    ACTIVITY 1: THINK AND TRY!

    Direction: Complete the table by writing the correct answer. Choose your answer from the
    choices listed below.

    Oil Butter Cocoa Butter Lard Margarine brightness or gloss


    Plant products (corn, cotton seed, coconut etc.) Made of fat from pork
    Solid even at room temperature greasy to touch and have a lubricating properties

    Name of Shortening Characteristics Sources


    1. - float on water but not soluble in it. 9.
    6.
    -not readily volatile
    2. -It contains 80-85% fat,10-15% water and Animals(mammal)milk
    5% milk solids. such cow, sheep,
    -remains solid when refrigerated, but goats,
    softens to spreadable consistency at room buffalo and yaks
    temp. Mand melts to a thin liquid
    consistency at 32-35 Degree Celsius(90-95
    Degree Fahrenheit)
    3. - contains 80-85 percent fat,10-15 percent Hydrogenated
    water and 5 percent salt. The vegetableoil(Hydrogenation-
    hydrogenation process makes oil a solid a manufactured treatment that
    produces fats with desired
    physical and characteristics)
    4. 7. 10.
    - more stable
    5. 8. Natural fat of cocoa
    -pleasant melting flavor behavior when beans
    placed in mouth

    ACTIVITY 2: USE ME!

    Direction: Discuss the uses of shortening in Baking. Write your answer on a sheet of
    paper. Observe the rubrics given below.
    SCORING RUBRIC
    Indicator Points
    Discussed 5 correct uses of shortening in baking 5
    Discussed 4 correct uses of shortening in baking 4
    Discussed 3 correct uses of shortening in baking 3
    Discussed 2 correct uses of shortening in baking 2
    Discussed 1 correct use of shortening in baking 1

    BREAD AND PASTRY PRODUCTION 2


    CONGRATULATIONS!
    You made it with flying colors. Good luck on the next
    lesson

    V. ANSWER KEY:

    Activity 1 THINK AND TRY!


    Name of Characteristics Sources
    Shortening
    1. Oil - float on water but not soluble in it. Plant products such as
    -greasy to touch, and have a lubricating corn,cottonseed,soybean,
    properties peanuts, coconut
    -not readily volatile
    2.Butter -It contains 80-85% fat,10-15% water and Animals(mammal)milk
    5% milk solids. such cow, sheep, goats,
    -remains solid when refrigerated, but buffalo and yaks
    softens to spreadable consistency at room
    temp. Mand melts to a thin liquid
    consistency at 32-35 Degree Celsius(90-
    95 Degree Fahrenheit)
    3. Margarine - contains 80-85 percent fat,10-15 percent Hydrogenated vegetable
    water and 5 percent salt. The oil(Hydrogenation- a manufactured
    hydrogenation process makes oil a solid treatment that produces fats with
    desired physical and
    characteristics)
    4. Lard -Solid even at room temperature Made of fat from pork
    - more stable
    5. Cocoa Butter - hardness at room temperature Natural fat of cocoa beans
    -brightness or gloss
    - pleasant melting flavor behavior when
    placed in mouth

    Activity 2 USE ME!

    Uses of shortening in baking


    1. Makes baked products tender and improve flavor.
    2. Assist in gas retention giving better volume of crust.
    3. Prevent the cohesion of gluten.
    4. Improve the aroma, color and texture of baked products.
    Improve the shelf life of baked products because of its moisture.

    BREAD AND PASTRY PRODUCTION 3


    VI. REFLECTION:

    TAKE OUT FOR THE DAY!

    1. Why is it important to identify the different types, characteristics and its sources of
    shortening?
    ______________________________________________________________________
    ______________________________________________________________________
    ___________________________________________________________________.

    2. Why do we have to know the different uses of shortening?


    ______________________________________________________________________
    ______________________________________________________________________
    ___________________________________________________________________

    VII. REFERENCES

    SELF-LEARNING MATERIAL
    TECHNICAL-VOCATIONAL-Livelihood Home Economics
    Bread and Pastry Production Manual

    WEBSITE
    https://www.thespruceeats.com
    https://youtube.com/watch?v=GPRN4GY5FTQ&feature=share
    https://youtube.com/watch?v9qs7aEeQWk&feature=share

    LAS DEVELOPMENT TEAM

    JOCELYN B. BOBIER - Writer - San Isidro National High School


    KATHERINE D. VALLADOLID - Content Editor - Tiwi Agro-Industrial School
    JAIRAH JOY I. CHAVEZ - Language Editor - Tiwi Agro-Industrial School
    NOE FRANCIS B. BELEN - Layout Editor - Tiwi Agro-Industrial School
    JANE ST. REVILLA - Content Reviewer - School Division Office of Albay

    BREAD AND PASTRY PRODUCTION 4

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