ESP 9: WEEK 4

GAWAIN 3:

1. Magsagawa ng isang panayam sa isang indibidwal, maaaring magulang, kamag-anak o

kakilala na naging matagumpay ang pamumuhay dahil sa mayroon itong kalidad o
kagalingan sa paggawa at wastong pamamahala sa oras. Sa pagsasagawa nito ay dapat
na naisasaalang-alang ang panuntunan sa Community Quarantine.
2. Sumulat ng sanaysay o artikulo na naglalahad ng iyong panayam. Mahalagang isulat mo rin
repleksiyon mo rito. Gawin ito sa isang malinis na papel.

GAWAIN 4:

Panuto: Gumawa ng isang liham na pasasalamat sa Diyos sa mga talento, kakayahan, at

biyayang ipinagkaloob niya na makatutulong upang magtagumpay sa buhay para sa sarili,
pamilya at sa bansa. Gawin ito sa isang malinis na papel.

TLE 9: WEEK 3
Learning Task 1: JUMBLED LETTERS

1. PANDESAL
2. MONAY
3. KABABAYAN
4. TASTY BREAD
5. SPANISH BREAD

Learning task 2: FILL ME

1. RYE
2. WHEAT
3. ITALIAN
4. QUICK
5. FRENCH
Learning task 3:
 Flat Breads
-Pita
-Lavash
-Foccacia
-Tortillas
 Yeast Breads
-White bread
-Whole wheat bread
-Rye Bread
 Buns and Rolls
-Sandwich Rolls
-French and Italian Bread
 Wraps
-Tortillas
-Sandwich wraps
 Quick Breads
-Biscuits
-Banana Bread

Learning task 4:

1.yeast bread

2.whole wheat bread

3.rye bread

4.flat bread

5.sandwich rolls

6.pita

7.wraps

8.quick bread

9.tortillas

10.focaccia
PERFORMANCE TASK 1:

TYPES OF BREAD

A. Yeast Bread – loaf bread is the most commonly used bread for sandwiches.

1. White Bread – These are long rectangular loaves that provide square slices. It is one of the
most versatile sandwich bread, it comes in various flavors and goes well with everything and
toast nicely.

2. Whole wheat bread – is a classic bread for sandwiches, it is nutritionally superior to white
bread, taste better and have more interesting textures, slightly more compact and brownish in
color.

3. Rye Bread – is stronger tasting bread than white and whole wheat. A heavy and a hearty flavor
bread that goes with so many types of meat and condiments.
B. Buns and Rolls

1. Sandwich rolls – come in all sizes, shapes and textures. The softest include hamburger buns
and hot dog rolls.

2. French and Italian bread - rolls including sourdough and ciabatta, split horizontally. It works
well for grilled sandwiches.

C. Flat Breads – are made from flatten often unleavened breads

1. Pita – comes in both white and whole wheat. As the flat bread bakes, it puffs up, forming a
pocket that is perfect for stuffing.
2. Focaccia – flat Italian bread, a cousin of pizza an inch or more thick and very rich in olive oil.
It is sold by whole and cut into squares, split and filled.

3. Lavash – small and rectangular, when softened in water, can be rolled around a stuffing to
make a pinwheel shaped sandwich.

4. Tortillas – unleavened round corn meal breads baked on a hot stone, it ranges in size for 6
inch-14 inch or larger preferably used for quesadillas and burritos.

D. Wraps – are very thin, flat breads that are used for sandwich wraps, burritos and tacos.

1. Tortillas – corn or flour are unleavened round cornmeal breads baked on a hot stone. It ranges
in size from 6 inch – 14 inch or larger preferably used for quesadillas and burritos.

2. Sandwich wraps- either whole wheat or spinach flavor.

E. Quick Breads – these breads are raised by chemical action of baking powder or baking soda
like biscuits, banana bread, carrot bread and generally more tender and crumbly than yeast bread.
It is used for sweeter tasting sandwiches and are best for tea sandwiches.