Activity 3 Grade 9 TLE – BREAD AND PASTRY PRODUCTION

Baking Ingredients and its Substitution.

 Name: ______________________________________________ Score: ___________

Grade & Section: ____________________________________ Date: ____________

CONTENT STANDARD: The learners demonstrate an understanding of the core concepts and
theories in bread and pastry production.
PERFORMANCE STANDARD: The learners independently demonstrate core competencies in
preparing and producing bakery products.
OBJECTIVES:
1. Identify substitute ingredients.
2. Familiarize in substitute equivalent of baking ingredients.

FILL IN THE BLANKS

Direction: Give the substitute equivalent and ingredients.

References:
K to 12 SHS TVL-Home Economics Bread and Pastry Production Manual
https://www.slideshare.net/kenjoyb/k-to-12-bread-and-pastry-learning-module
https://drive.google.com/file/d/0B_z06SM0SYwnSXlSZVBqV1RjcWM/view

JUNIOR HIGH SCHOOL Prepared By:

GRADE 9 T.L.E
Bread and Pastry Production JHORIBEL D. NGABIT