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ATG Module 2

This document is an adaptive teaching guide for a lesson on preparing and producing pastry products. It provides objectives, directions for student activities, a prerequisite assessment in multiple choice questions to evaluate student knowledge, and a lesson on defining pastry. It also includes a remediation activity with additional multiple choice and equivalency questions. The overall document aims to teach students how to independently learn the skills of bread and pastry production.

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Inday Anne Lpt
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329 views3 pages

ATG Module 2

This document is an adaptive teaching guide for a lesson on preparing and producing pastry products. It provides objectives, directions for student activities, a prerequisite assessment in multiple choice questions to evaluate student knowledge, and a lesson on defining pastry. It also includes a remediation activity with additional multiple choice and equivalency questions. The overall document aims to teach students how to independently learn the skills of bread and pastry production.

Uploaded by

Inday Anne Lpt
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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LAMB OF GOD SPECIAL EDUCATION ACADEMY OF BUHANGIN, INC.

Orchid Road Buhangin, Davao City


S.Y. 2022-2023
SENIOR HIGH SCHOOL DEPARTMENT
________________________________________________________________________________________________
_
ADAPTIVE TEACHING GUIDE
(Bread and Pastry Production)
Most Essential Topic #2: Breads, Pies, and Pastries
Lesson 1: Prepare and Produce Pastry Products
Introduction: This lesson is prepared to help you understand the basic concept and underlying theories and achieve the required competency in preparing and producing pastry products.
This will be the source of information that will enable you to acquire the knowledge and skills in BREAD AND PASTRY PRODUCTION independently at your own pace with
minimum supervision from your teacher.
Objectives:
1. Select, measure and weigh required ingredients
2. Prepare a variety of pastry products
3. Use appropriate equipment according to required pastry products.
4. Prepare a variety of fillings and icing, glazes and decorations used products.
5. Fill and decorate pastry products.
6. Finish and present pastry products.
7. Store pastry products.
Student’s Experiential Learning:
Lesson 1: Prepare and Produce Bakery Products
Essential Activity:
Prerequisite Assessment: What I Know?
Directions: Read and analyze the statement carefully. Choose the correct answer and write the letter only in your test notebook.
1. It consists of milk, sugar, eggs and flavorings which is used to fill pastries.
A. icing C. custards B. syrup D. pastry cream
2. What coating is applied to food to make the food shiny or glossy?
A. nuts C. glaze B. icing D. frosting
3. What type of icing that is stiff and shiny and can be kneaded and rolled out to cover fruit or chocolate mud cakes
A. fondant C. boiled icing B. buttercream D. royal icing
4. It is rich cream made of chocolate and heavy cream?
A. syrup C. ganache B. custard D. butter cream
5. What kind of filling that can be purchased readymade?
A. custard C. pastry cream B. meringue D. jams and jellies
6. It is made from beating egg whites with sugar.
A. custard C. pastry cream B. meringue D. jams and jellies
7. Which is made from sugar and water, and then cooked.
A. jams C. ganache B. custards D. simple sugar syrup
8. What principle of decorating and finishing pastry products refers to the uniformity in grains and texture?
A. consistency C. moisture content B. appearance D. color of product
9. What principle of decorating and finishing pastry products refers to its form and shape after baking?
A. consistency C. moisture content b. appearance D. color of Product
10. What principle of decorating and finishing pastry products refers to amount of moisture present which contribute in the moistness and softness of pastries?
A. consistency C. moisture content B. appearance D. color of Product
11. What principle of decorating and finishing pastry products which stimulates sense of sight and enhance once appetite?
A. consistency C. moisture content B. appearance D. color of Product
12. Which filling contains starch thickeners as well as eggs, resulting in a much thicker and more stable product?
A. custard C. pastry cream B. meringue D. jams and jellies
13. Which is made from sugar and water then cooked?
A. meringue C. jams and Jellies B. whipped cream D. simple sugar syrup
14. Which of the following icing becomes rock-hard once set?
A. fondant C. boiled icing B. buttercream D. royal icing
15. Which icing is made by creaming butter until pale with icing sugar, vanilla and milk?
A. fondant C. boiled icing B. buttercream D. royal icing
Lesson Development: What is pastry?
Synthesis: In this lesson you will learn on how to select, measure, weigh and mix the right ingredients before baking.
RUA for Students Learning: Directions: Read and analyze the descriptions below, and identify what is referred in each item. Select the correct answer from the box.

Pastry Flakiness Salt Pie and tart Tenderness All-purpose flour Shortening Water French Pastries Croissants Cream Puffs Puff Pastry

_____________ 1. Described as the condition where thin layers of baked dough separate from each other.
_____________ 2. Pastries that consist of two component; pie and filling.
_____________ 3. It is achieved by decreasing hydration and development of gluten.
_____________ 4. It refers to a variety of baked products made with a high protein fat to flour with a very little liquid.
_____________ 5. A rich pastry filled with custard or fruit.
_____________ 6. Fats frequently used to make pastry.
_____________ 7. It has some tenderizing and conditioning effect on the gluten.
_____________ 8. The dough is rolled with butter to make layers and is then left to rise, creating a really light texture.
_____________ 9. A light, flaky, rich pastry made by rolling dough with butter and folding it to make layers.
_____________ 10. The gluten content of this flour will provide the framework or substance of baked pastries.
Post Remediation Activity:
Directions: Read and analyze each statement carefully. Choose the correct answer and write the letter only in your answer sheet.
1. How many cups is equivalent to one gallon?
a. 3 c. 10 b. 5 d. 16
2. What is the proper way to measure flour accurately?
a. level off with the use of the tines of a fork. b. shakes the measuring cup before levelling c. shovel the flour d. sift it before measuring
3. Which of the following is the best substitute for sour milk?
a. 1 cup sweet milk + 1 tablespoon vinegar b. 1 ¾ cup sweet milk + 1 tablespoon vinegar c. 2 cups sweet milk + ½ tablespoon vinegar d. 2/3 cup sweet milk + 1 tablespoon vinegar
4. What is the best substitute for one cup sifted flour?
a. 1 cup minus 1 tablespoon sifted all-purpose flour b. 1 cup minus 2 tablespoon sifted all-purpose flour c. 1 cup + 2 tablespoon sifted all-purpose flour d. 1 cup sifted all-purpose flour
5. What is the best step to have better results in baking?
a. Measure ingredients accurately. b. Memorize the recipe very well. c. Use modern equipment. d. Use only imported ingredients.

II. Give the equivalent of the following measurements.


1. 1 tablespoon butter = ______________
2. 1 pint = ______________
3. ½ cup = ______________
4. 2 cups = ______________
5. 1 tablespoon = ______________

Prepared by: Checked by:

ANALIZA T. RESUELO, LPT. ROGENA T. BRAGANZA, RSW, PH. D HEIDI MIA R. TADLE, RN,
LPT.
BPP Teacher JHS & SHS Academic Consultant Administrator for Instruction

Approved by:

ELNORA M. RAGANIT, M. ED.


School Director

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