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    BPP Las Q1 W10

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    Dezz Balleta-Bona
    This document is a learning activity sheet for week 10 on preparing bakery products in bread and pastry production. It provides concepts and competencies, activities to recognize different mixing procedures and differentiate dough mixing methods, additional activities to identify oven temperatures and baking times for various bakery products, and a performance task to bake cookies at home. Answers are provided for the activities. At the end are sections for learner reflection and references. The activities help students learn techniques for mixing, baking, and producing various bakery goods.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    BPP Las Q1 W10

    Uploaded by

    Dezz Balleta-Bona
    87 views4 pages
    This document is a learning activity sheet for week 10 on preparing bakery products in bread and pastry production. It provides concepts and competencies, activities to recognize different mixing procedures and differentiate dough mixing methods, additional activities to identify oven temperatures and baking times for various bakery products, and a performance task to bake cookies at home. Answers are provided for the activities. At the end are sections for learner reflection and references. The activities help students learn techniques for mixing, baking, and producing various bakery goods.

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    BPP_LAS_Q1_W10

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    This document is a learning activity sheet for week 10 on preparing bakery products in bread and pastry production. It provides concepts and competencies, activities to recognize different mixing procedures and differentiate dough mixing methods, additional activities to identify oven temperatures and baking times for various bakery products, and a performance task to bake cookies at home. Answers are provided for the activities. At the end are sections for learner reflection and references. The activities help students learn techniques for mixing, baking, and producing various bakery goods.

    Copyright:

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

    BPP Las Q1 W10

    Uploaded by

    Dezz Balleta-Bona
    This document is a learning activity sheet for week 10 on preparing bakery products in bread and pastry production. It provides concepts and competencies, activities to recognize different mixing procedures and differentiate dough mixing methods, additional activities to identify oven temperatures and baking times for various bakery products, and a performance task to bake cookies at home. Answers are provided for the activities. At the end are sections for learner reflection and references. The activities help students learn techniques for mixing, baking, and producing various bakery goods.

    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

    10 PREPARE BAKERY PRODUCTS

    Learner’s Name: _____________________________________________________


    Grade Level/Section: _________________________________________________
    Date: ______________________________________________________________

    I. INTRODUCTORY CONCEPT:

    Baking has become not just a favorite past time or hubby but has now become a highly
    profitable business this pandemic. If you wish to have a business on a baked product, skills
    is a factor. The variety of a baked products need skillful formulation of the recipes with a
    standard.

    II. LEARNING COMPETENCY:

    LO 1. Prepare bakery products


    1.2 Prepare a variety of bakery products according to standard mixing procedures/
    formulation/ recipes and desired product characteristics. TLE_HEBP9-12PB-Ia-f-1

    Objectives:
    1. Identify the different techniques in mixing procedures.
    2. Differentiate the two methods of mixing dough.
    3.Familiarize with the baking time and temperature in baking bakery products
    .

    BREAD AND PASTRY PRODUCTION 1


    III. ACTIVITIES:

    ACTIVITY 1: RECOGNIZE ME!

    Direction: Identify the different mixing procedures by arranging the jumbled letters to form a
    word /words.
    ______1. Rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric
    mixer to make a soft fluffy mixture. The creamed mixture should have both smooth
    and grainy particles. ( gnimcrea )
    ______2. In -mixing fat and flour with the use of a pastry blender or two knives in a scissor-
    like manner. This method cuts fat into small pieces, coating them with flour to
    form coarse, granular mixtures for pastries and biscuits. ( cttungni ni)
    ______3. This is working with two ingredients very gently to retain air in the mixture. It often
    involves one delicately textured ingredient such as beaten egg white or whipped
    cream, which would be reduced to nothing if handled crudely, and batter type mix.
    ( fnhiodl )
    ______4. A combination of two motions cutting vertically through the mixture and turning over
    and over by gliding the spoon or rubber scraper across the bottom of the mixing
    bowl at each turn. ( tuc and ldof)
    ______ 5. It is done to incorporate air in a mixture by mechanical agitation. It could be done
    with the aid of special gadgets like wire whips, egg beaters or electric food mixers
    or with a fork. ( gnibeta )
    _______6. It is often done with a wooden spoon, rotating it through a mixture as long as
    necessary usually until the ingredients are combined. ( srringti )
    _______7. It is a process of beating eggs and cream to fill them with air and make them thick
    and fluffy. ( ppwhiing)
    _______ 8. It is a process of separating coarse particles in the ingredients by
    passing through a sieve. Air is incorporated through this method. (stgnfii )

    ACTIVITY 2: CHOOSE ME!

    Direction: Differentiate the method of mixing dough by writing the correct answer on the
    table. Choose your answer on the box given.

    -This method combines all the ingredients together at one time to make a dough.
    -This method mixes part of the liquid, flour and all of the yeast to make a soft mixture,
    which is set aside to rise until bubbly.
    -The dough is needed and set aside to rise.
    -The remaining ingredients are added and the mixture.

    Straight Dough Method Sponge and Dough Method

    BREAD AND PASTRY PRODUCTION 2


    ADDITIONAL ACTIVITY:

    Direction: Give the oven temperature and baking time of the following bakery products.
    Types of Product Oven Temperature Baking Time
    Breads
    Biscuits 10 to 15 minutes
    Corn Bread 4000F – 4250F 30 to 40 minutes
    Muffins 400 F – 425 F
    0 0
    20 to 25 minutes
    Quick Breads 3500F – 3750F 1 to 1 ¼ hour
    Yeast Breads 400 F
    0

    Cookies
    Drop 8 to 15 minutes
    Rolled 3750F

    Performance Task: Using your available ingredients at home, make/bake your own cookies
    recipe. Write your ingredients, complete procedures and share your techniques in easy
    baking. Video your performance and send it thru messenger. (If there is no oven, you can use
    oven toaster or non-stick pan or just an ordinary pan)

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

    V. ANSWER KEY:

    Activity 1

    1.Creaming 2. Cutting in 3. Folding 4. Cut and fol


    5. Beating 6. Stirring 7. Whipping 8. Sifting

    Straight Dough Method Sponge and Dough Method


    This method combines all the ingredients together This method mixes part of the liquid, flour and all of
    at one time to make a dough. the yeast to make a soft mixture, which is set aside
    to rise until bubbly.

    The dough is needed and set aside to rise. Then remaining ingredients are added in the mixture.

    BREAD AND PASTRY PRODUCTION 3


    VI. REFLECTION:

    I learned that ______________________________________________________________


    _________________________________________________________________________
    _________________________________________________________________________
    __________________________________________________.

    VII. REFERENCES

    Bread and Pastry Production Manual, Technical-Vocational-Livelihood


    Home Economics, SHS; Department of Education.

    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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