A Narrative Report On

Work Immersion

At Home

Matusalem National High School

Roxas, Isabela

In partial Fulfilment of the Course Requirement

In Work Immersion

Submitted By:

Cherry Amurao

June 14, 2021

 ACKNOWLEDGEMENT
To almighty God for always giving me inspiration
and for the care and strength in everyday
To my parents Henry Amurao S.r and Anielida Amurao for
Supporting, guiding and advising me in my immersion work.
To my adviser Liza Marie for giving me motivation inspiration
Every day of my duty.
To my relatives that inspired me to do my every day work
To my best friend Summer, Analiza , Koleen and many more
Inspiration and motivate me for every day.
Thank you for everything.
-Amurao
 INTRODUCTION
Making a bread starts with mixing the required ingredients (flour, water, yeast and salt are basics) and kneading it
to development. The mixing time depends on the type of bread.

Bread is basically a leavened product and uses yeast for this purpose. Any leavened bread therefore requires
time for the yeast to work which makes the bread rise, produces holes in it and contributes to the flavor. This
requires fermentation time or proving the dough. Bread dough depends on what type of bread is to be made and is
accordingly prone to processing. But fermentation is inevitable for every leavened bread.

For unleavened bread, the fermentation time is absent, but there is some resting time given to the dough in
order to let all the ingredients recover from the action of mixing and soften.

Further processing includes dividing the dough into the required size and shaping it accordingly. Usually a
second proof is given for achieving the correct amount of rise deeper flavors, dense or open structures and for the
right shape. Then the dough is baked. Again, time is variant. And finally cooling time for the bread is given for the
structure to completely set.

Pastry is unleavened and made primarily from fat and flour. Because it deals with high amount of fat it is
crucial to maintain the temperature of the dough. That is why, the fat is refrigerated and the flour used us cold.

Pastry has to have a flaky texture and able to be cut easily, without the pastry falling apart or worse, being
too hard. Hence the dough is NOT Kneaded but simply folded or mixed to the point where the fat and flour come
together. It must not be overworked or the pastry will get too hard when baked. Such a working melts the fat by
friction, hence the dough is placed in the refrigerator to set.

Just an unleavened bread must rest so must the pastry dough.

Next the dough is rolled out as per the requirement. Pasty is generally blind baked by stuffing it with a weight so
that is doesnt fluff up during the bake. This is done in recipes where the filling may prevent the pastry to baked at
the bottom, rendering an uncooked and soggy base or where the base is going to be used for a frozen dessert
further.

Baking time differs on the size

You have realized by now that the knowledge on how you prepare and mix the ingredients needed in every
recipe has a definite influence on the quality of your product be it a bread a pastry or a cake. This scientific process
is one of the most important concepts that students of baking need to learn further. Learning the correct step-by-
step procedure and the right technique in executing each steps is very important to produce good quality
products.

Once you have perfected your skill through constant practice you are now ready to enter the world of work.
At first you can work as an apprentice or junior baker in bakeshops, bakery stores or even in bread-manufacturing
companies. Later you can work your way up in becoming a chief baker. Then with rich experiences in baking you
can now start your own business in producing and selling your own baked products .There is no end in innovating
new bread and pastry products to introduce to consumers and to create your own market for your new products.
There are countless opportunities that you can seize with the use of your skill, creativity and perseverance in this
type of business.
STUDENT PROFILE
Name: Cherry Amurao

Academic Track: General Academic strand

Expected Graduation: July 2021

Age: 17

Gender : Female

Birthday: July 03, 2003

Academic Background:

Matusalem Elementary School

Matusalem Roxas Isabela

2014-2015

Matusalem National high School

Matusalem Roxas Isabela

2015-2016

Matusalem National High School

Matusalem Roxas Isabela

2016-2017

Matusalem National High School

Matusalem Roxas Isabela

2017-2018

Matusalem National High School

Matusalem Roxas Isabela

2018-2019

Matusalam national High School

Matusalem Roxas Isabela

2019-2020

Matusalem National High School

Matusalem Roxas Isabela

2020-2021

Philosophy in life:

Do not fear failure but rather not trying.

SUMMARY OF DUTY
DAY 1, April 21, 2021
1st day of immersion I woke up early in the morning to prepare what im gonna be using in
my 1st task which is the donut. After a few minutes me and my groupmates prepare the dough
and while waiting we heated the pan and put an oil and we cut out our doughnut shapes and
we fry dem up and roll the doughnuts in cinnamon sugar and when we finish we clean the
things we have used and ready to go home.
SUMMARY OF DUTY
Day 2, April 2,2021
2nd day of immersion I woke up early in the morning to prepare my breakfast, after a while
prepared the things i need to used for immersion at home after that i wait for my groupmates
and we started to make the dough and wait for 10 minutes while waiting we make fillings for
the dough when the dough is ready we put the fillings on it and we fry them after all the work
we prepared our donut with filling to be task by our teachers and after that we clear the
utensils and we go home.
SUMMARY OF DUTY
Day 3, April 3, 2021
I woke up early to prepare my breakfast and prepare what i need for the immersion at
home when my groupmates arrived we starts to make dough and chill for 20 mins and when
the dough a ready we make a cookies shape and prepare the pan and fry it after that we clean
the utensils we used and ready the cookies to tasted by our teachers and ready to go home.
SUMMARY OF DUTY
Day 4, April 4, 2021
I woke up early to remind my groupmates for our work immersion at home and after that
prepare the things we need to used and when my groupmates arrived we ready the dough and
wait until its ready after that we make different shapes of cookies and then we heat the pan
and oil and ready to fry it when we finish it we clear the things we used and ready to go home.
We cook a the empanada and when we finish we clear all the utensils we use and after that we
ready to go home.
SUMMARY OF DUTY
Day 5 April 5, 2021
I wake up early to remind my groupmate for our work immersion at home and afternoon 1
hour ago my groupmate arrived we ready all ingredients and untensils we use for cooking
empanada after that we mix all ingredients to make dough for empanada and we cook the
other ingredients when the ingredients are cook we set a side it to make empanada and after a
while we cook a the empanada and when we finish we clear all the utensils we use and after
that we ready to go home.
SUMMARY OF DUTY
Day 6 April 6, 2021
As usual i woke up early to reminds my groupmates for our work immersion at home
today we will making a buko pie after a while my groupmates arrived and we ready all utensils
and ingredients to make a dough while my other groupmates making the dough we cook the
buko for the pie and after we finish making dough and cook the buko we set a side it for a while
and after that we make the buko pie and put it in when and my other groupmates cleaning the
utensils that we use and after that the buko pie was cook and we ready to go home.
SUMMARY OF DUTY
Day 7 April 7, 2021
I wake up early to reminds my groupmates for our work immersion at home today we
will making a cake after a while my groupmates are arrived and we ready all the utensils and
the ingredients that we need after that we mix all ingredients and make a cake when we finish
it we
SUMMARY OF DUTY

DAY 8 April 8,2021

I wake up early and prepare my breakfast when my groupmates arrived we combine the flour
baking powder and salt add to creamed mixture and in a small bowl we beat egg whites until soft peask
form and pour into a greased g-in square baking pan cut in thin slice off each side of cake. For frosting, in
a small bowl cream and butter shortening and vanilla.
SUMMARY OF DUTY

DAY 9 April 9, 2021

I wake up early to remind my teammates for the work immersion at home. After that when my
groupmates arrived we mix powdered sugar and butter with spoon or electric mixer in low speed in a
bowl and we stiff in vanilla and 1 tablespoon of the milk. After making the frosting we make the cake
and prepare it to make a design for our cake is ready.
 RESUME

Cherry Amurao

Matusalem Roxas Isabela

09978927941

Cherryamurao7@gmail.com

Career objectives

-To obtain a full time job sales lady

Personal attributes

- always see the bright side of life

- able to work under pressure

Personal data

Address: Matusalem Roxas Isabela

Telephone: 099798927941

Email address: cherryamurao7@gmail.com

Age: 17

Date: July 03 2003

Place of Birth: Roxas Isabela

Citizenship: Filipino

Sex: Female

Weight:55

Height:1.70

Civil status: Single

Areas of Competency

Communication and Presentation Skills

- I learned how to make any kind of bread and how to do the frosting.

Academic background

Name of school and year Graduated

Senior: Matusalem National High School

Academic: General Academic Strand

Matusalem Roxas Isabela

Junior: Matusalem National High School

2018-2019

Elementary: Matusalem Elementary School

2014-2015

Work Experience:

- Work immersion of bread and pastry (April 1 to April 10)

Character Reference

Liza Marie Flores

Senior junior teacher

Purok Saranay,Sinamar Roxas Isabela

DOCUMENTATION