Lesson Activity Sheet

Name______________________________________ Date ________________

Grade Level and Section _______________________ Teacher _____________

Bread and Pastry Production NCII,

Activity sheet for Grade 12
I. Content Title of the Activity: Preparing and Producing Bakery
Product
II. Learning Competencies with Code: TLE_HEBP9- 12PB-Ia-f-1
1. . Select, measure and weigh required
ingredients according to recipe or
production requirements.
2. Prepare a variety of bakery products
according to standard mixing
procedures/ formulation/ recipes and
desired product characteristics
3. Use appropriate equipment
according to required bakery products
and standard operating procedures
4. Bake bakery products according to
techniques and appropriate
conditions
5. Select required oven temperature to
bake goods in accordance with the
desired characteristics, standards
recipe specifications
III. Directions/Instructions : Read and analyze the content of the module, answer
the quizzes and activities as directed in module.
IV. Activities:
Activity 1. Pre-Test:
I. Write the abbreviation of the following unite of measurement used to measure
baking ingredients.
1. Pound = _______ 6.Quarts ______
2. Grams= _______ 7. Cup _______
3. Ounce =_______ 8. Gallon= ______
4. Kilogram = _______ 9. Quart= _______
5. Milliliter =________ 10. Pint= _______
 II. Match Column A with terminologies and ingredient with description in Column
B.
Column A Column B
1. Hydrogenated Fat a. 16 tablespoon
2. Sodium Chloride b. 1 cup margarine
3. 8 fluid ounce c. ¾ cup of milk to 1/3 cup of butter
4. Water, milk, fruit juice d. Regulate temperature
5. 1 cup of butter e. Liquid ingredients
6. Thermometer f. Major ingredients in baking
7. 1 cup of heavy cream g. Salt
8. Pastry tips h. Plastic fat
9. Nested measuring cup i. Used for decoration
10. Gas or electric range j. Volume of measurement
11. Portable gas oven k. Contains 10-20% gluten
12. Flour l. Modern type of baking appliance
13. All-purpose flour m. Finest sugar
14. Leavening agent n. Gas producing substance
15. Confectioners’ sugar o. Baking appliance placed on top of
stove

III. Identify the terminologies being defined. Write your answer in the space
provided before its number.
_______1. Powdery product from grains, mostly from wheat; it also includes other grains like
rice, corn,
monggo and other starch-rich root crops like potato and cassava.
_______2. A unique component in flour made up of protein and gliandin. It is formed after
working it
out with water or liquid. It gives the dough its viscosity property.
_______3. Act or process to determine the specific amount of an ingredient using standard
measurement tools or instruments.
_______4. An act of replacing an ingredients over another ingredient of more or less similar.
_______5. A specific way or process of doing things or any activity.
_______6. Mixture of flour, liquid, leavening agent, and other ingredients becomes bread when
baked.
_______7. Degree of hotness or coldness.
_______8. Exact, accepted standard measuring tools or instrument
_______9. Baked product made from flour, salt, liquid, and sometimes with egg.
_______10. Accepted rule, truth, or law of action.

Activity 2 Convert the following temperature. Write your answer in a clean piece of paper. (5
points each)
Rubrics to score
5-4 points correct formula, solution and answer
3-2 points correct formula and solution but the final answer is incorrect.
1 point wrong formula, solution and final answer.

1. 428 °F 4. 387°F
2. 165 °C 5. 345 °C
 3. 255 °F

Activity 3 : Identify and name the following tools and equipment in baking then explain how
it is being use.

1. ____________-__________________________________________
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2. ____________- __________________________________________
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3.

4. ____________- _______________________________________
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5.

6. ____________-________________________________________
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7. ____________- ____________________________________________
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Activity 4. Make a video demo on how to bake the following. Share in the FB messange group
chat or email at teacher’s gmail ([email protected])
 Activity No. 4.1 Bake Dinner Roll

Activity No. 4.2 Bake Pan De Sal

Activity No.4.3 Bake Pan De Coco using Dinner Roll Recipe and Pan De Coco Fillings

Activity 5. Post test

I. Essay: Explain the following in three to five sentences.
Rubrics
5 points- express ideas clearly and precisely.
4 points – express ideas but not so clear.
3-2 points- somehow express little idea.
1 points- Ideas will not express well.

1. What is the use of leavening agent in bread?

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2. Why do the baker need to assure the accuracy of the ingredients?
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3. Is the baker need to memorize the recipe to be use?
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II. Convert the following temperature from Fahrenheit to Centigrade and centigrade to
Fahrenheit. (5 points each)
1. 190°C
2. 375°F
3. 232°C
4. 350°C
5. 450°F

III. Identify the following terms being described in each number, choose the best answer
in the box below and write it in your answer sheet.
All-purpose flour leavening
agent
Beat Mash
Cake flour Preheat
Flour Shortening
Knead Cut and fold
Wheat flour Sift
1. To make the mixure smooth using a hand or electric mixer
2. To mix the dough with a pressing motion accompanied by folding and stretching.
3. To soften by pressing or mixing
4. To turn oven at the required temperature before baking
5. To heat below boiling point in a double broiler
6. The main ingredients among all ingredients. It is a powdery product obtained from milled
cereals, foremost of which is wheat. Flour provides the structure of baked products and
it also contribute to the color, texture and flavor. Other varieties of flour includes:
cassava flour, potato flour, mongo flour, and others.
1. A flour that contains 10-11% gluten (protein).
7. A powder flour made from the grinding of wheat used for human consumption. 
8. A specialty flour that is lower in protein and very finely ground. The flour produces cakes
and other baked goods with a finer, softer texture than all-purpose flour. It contains 7-9%
gluten (protein).
9. Combination of two motions; one that cuts vertically through the mixture then turning it
over by gliding the rubber scraper across the bottom of the bowl each turn
10. To blend ingredients with a circular motion

IV. Write the substitution of the following ingredients. (2 points each)

1. 1c milk =____________________________________________________________
2. 1 c sifted cake flour=___________________________________________________
3. 1c corn syrup=_______________________________________________________
4. 1oz
chocolate=________________________________________________________
5. 1c butter=__________________________________________________________

V. Enumerate the ingredients of the following recipe with exact measurement.

1-8. Ingredients of Dinner Roll
9-17. ingredients of pan de sal
18-21. ingredients of pan de coco fillings

VI. Essay:
A. State the feelings and experience in baking dinner roll (5 points)
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B. Summarize the procedure in baking dinner roll (5 points)

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C. State the feelings and experience in baking pan de sal (5 points)

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D. Summarize the procedure in baking pan de sal (5 points)

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E. State the feelings and experience in baking pan de coco (5 points)
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F. Summarize the procedure in baking pan de coco (5 points)

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V. Reflection I learn that

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VI. Reference:
Basbas, L. (2016), Bread and Pastry Production Volume I, 856 Nicanor, Sr. St., Sampaloc,
Manila, Rex Publishing House.