ACTIVITY SHEET# 1

Name:_____________________________Grade & Section__________________

School:_________________________ Date:__________________________

PREPARE PASTRY PRODUCTS

MELC: Select, measure and weigh required ingredients according to recipe or

production requirements and established standards and procedures ( 12PP-IIa-
g-4 )

Situation
Due to pandemic situations now a days, going to grocery store is on a
limited schedule and you have an order of a box of an egg tart, but you had
limited stock available in in your pantry.

DIRECTIONS: Give the equivalent of the following measurements your Egg

Tart.

1. 1 tbsp.salt = ________ tsp.

2. 12 tbsp. evaporated milk = ______cup
3. 1/8 cup white sugar = ________ tbsp.
4. ½ cup = powder milk ________ tbsp
5. 4 ounces = egg whole ________ tbsp
ACTIVITY SHEET# 2
Name:_____________________________Grade & Section__________________
School:_________________________ Date:__________________________

PREPARE PASTRY PRODUCTS

MELC: Select, measure and weigh required ingredients according to recipe or

production requirements and established standards and procedures ( 12PP-IIa-
g-4 )
Ratio of ingredients required to produce a balance formula

DIRECTIONS: CHOOSE THE LETTER OF THAT BEST DESCRIBE.

1. What is the first step to have best results in baking?

A. measure ingredients accurately B. memorize the recipe very well
C. use modern equipment D. use only imported ingredients

2. How many cups are there in one gallon?

A. 3 B. 5 C. 10 D. 16

3. What is the proper way to measure flour?

A. level off with the use of the tines of a fork B. shakes the measuring cup before leveling
C. shovel the flour D. sift it before

4. What is the best substitute for two cups of pastry flour?

A. 1 C sifted all-purpose flour B. 1 C sifted all-purpose flour plus 2∕3 cup cake
flour
C. 1 C minus 1 tbsp. sifted all-purpose flour D. 1 C minus 2 tbsp. sifted all-purpose flour

5. What can be the substitute for 1 cup of whole milk?

A. ½ cup evaporated milk plus ½ cup water B. 1 2∕3 C sweet milk plus 1 tbsp. water
C. 2 C sweet milk plus ½ tbsp. water D. 2∕3 C sweet milk plus 1 tbsp. water

ACTIVITY SHEET# 3
Name:_____________________________Grade & Section__________________
School:_________________________ Date:__________________________

PREPARE PASTRY PRODUCTS

MELC: Select, measure and weigh required ingredients according to recipe or

production requirements and established standards and procedures ( 12PP-IIa-
g-4 )

SITUATION:
Due to pandemic situations many Netizens had come to create and
innovate some of our pastry product like EMPANADA and selling it on-
line. Baking such these products needs accurate measurements to come to a
successful product presentation. Make your own caption/ Vlogg on how you
accurately measure the dry and liquid ingredients of you preferred version of
EMPANADA.

Rubrics

EXCELLENT (5) GOOD (4) AVERAGE (3) LIMITED (2) POOR (1)
The images of the The images of the
The images of the
procedures are clearly procedures are clearly The image(s) provided
procedures are clearly The images for the
stated. Therefore, there stated. Therefore, two to is/are not clear nor
PROCEDURE stated and the sequence procedures are not in
is one image or three images or relevance to the
is correct. Nothing's need sequence.
sequence (or both) for sequence (or both) in the procedure.
to be added nor removed.
the procedure is missing. procedures are missing.

The student shows The student shows good The student shows an The student shows The student did not
CREATIVITY superior creativity and use of creativity and average use of creativity minimal use of creativity show any creativity and
originality. originality. and originality. and originality. originality.

The illustrations are clean
and clear, there is no
excessive colors, it is free
CLEANLINESS
from erasures and there is
no evidence of crumpled
paper.
The illustrations clear. The illustrations are clear. The illustrations are
Therefore, one of the Therefore, two of the clear. Therefore all of the
following is present: following are present: following are present:
There is no evidence of
(a)excessive color; (a)excessive color; (a)excessive color;
cleanliness.
(b)evidence of erasures (b)evidence of erasures (b)evidence of erasures
are visible; (c)Crumpled are visible; (c)Crumpled are visible; (c)Crumpled
paper paper paper

Closure
Congratulations! You have now the ability to identify and classify the
major ingredients in baking as well as its substitution. You have also
mastered the skills in accurate measurement of both liquid and dry
ingredients. Keep going!

References:
Author: Aniceta S, Kong, Cristela M. Arcos, Anecita P. Domo, Maila A. Dogelio
Title: Bread and Pastry – Technical-vocational-Livelihood Tract Manual
Publication year: First Edition 2016
Publication month and date:
Publisher: Department of Education
Printed in the Philippines by Sunshine Interlinks Publishing House, Inc.
City and State of Publication: Brgy. South Triangle, Quezon City,
Philippines
Page or Paragraph number:

ACTIVITY SHEET# 1
Name:_____________________________Grade & Section__________________
School:_________________________ Date:__________________________

PREPARE PASTRY PRODUCTS

MELC: Prepare variety of pastry products according to standard mixing

procedures/formulation/ recipes and desired product characteristics
(12PP-IIa-g-4 )

DIRECTIONS: IDENTIFY THE FOLLOWING MIXING PROCEDURES WE USE IN MAKING PIES AND
PASTRIES.

_______________1. Ingredients are moved vigorously in a back and forth, up and

down, and around motion until they are smooth.
_______________2. Fat is repeatedly folded into the dough.

_______________3. Mixing of fat in dry ingredients by bench scraper or a pastry

blender with a food processor fitted with a steel blade, until
finely divided.
_______________4. Flattening the dough out into a sheet in preparation to
shaping to various forms.
______________ 5. It is known as whipping method and usually used for
meringue and chiffon products.

ACTIVITY SHEET# 2
Name:_____________________________Grade & Section__________________
School:_________________________ Date:__________________________

PREPARE PASTRY PRODUCTS

MELC: Prepare variety of pastry products according to standard mixing

procedures/formulation/ recipes and desired product characteristics
(12PP-IIa-g-4 )

DIRECTIONS: IDENTIFY THE FOLLOWING MIXING, BLENDING, CUTTING TOOLS AND

EQUIPMENT WE USE IN MAKING PIES AND PASTRIES.

_____________1. A transparent cup calibrated to indicate the amount of

liquid.

2. A tool with a sharp edge used to cut dough.

______________3. Used in sifting coarse or dry ingredients such as flour

and sugar.

______________4. A motor powered device used to stir and blend

mixtures used in baking.

______________5. A hollow dish where ingredients for baking are

mixed.

ACTIVITY SHEET# 3
Name:_____________________________Grade & Section__________________
School:_________________________ Date:__________________________

PREPARE PASTRY PRODUCTS

MELC: Prepare variety of pastry products according to standard mixing

procedures/formulation/ recipes and desired product characteristics
(12PP-IIa-g-4 )
PIES AND PASTRIES

DIRECTIONS: CHOOSE THE LETTER FROM THE BOX THAT BEST

DESCRIBES THE STATEMENT.
 PUFF PASTRY CROISSANTS PIE AND TART

CREAM PUFF DANISH

_____________1. A light, flaky, rich pastry made by rolling dough with butter
and folding it to form layers: used for tarts,
napoleon

______________2.A pastry made of sweetened yeast dough with toppings such as

fruit, nuts, or cheese

______________3. A light, flaky, rich pastry made by rolling dough with butter and
folding it to form layers: used for tarts, napoleon

______________4. Pastries that consist of two components: the first, relatively thin
pastry (pie) dough, when baked forms a crust (also
called pastry shells) that holds the second, the filling.

______________5. Pastries that consist of two components: the first, relatively thin
pastry (pie) dough, when baked forms a crust (also
called pastry shells) that holds the second, the filling.

ACTIVITY SHEET# 4
Name:_____________________________Grade & Section__________________
School:_________________________ Date:__________________________

PREPARE PASTRY PRODUCTS

MELC: MELC: Prepare variety of pastry products according to standard

mixing procedures/formulation/ recipes and desired product
characteristics (12PP-IIa-g-4 )
 MIXING METHODS/BAKING TOOLS AND EQUIPMENTS

A. A, IS THE BEST ANSWER B . ONLY A&B IS CORECT

C. ALL, OF THE STATEMENT IS CORRECT D. , ALL OF THE STATEMENT IS INCORRECT

DIRECTIONS: CHOOSE THE LETTER FROM THE BOX THAT BEST

DESCRIBES THE STATEMENT.
1. Metal Spatula
A. This is also called palette knife.
B. Used for frosting cakes,
C. While small spatula is used to loosen cookies from the pan and
D. Use to level the flour
2. Rolling Pin –
A. It rolls out, flattens or thins the dough or paste.
B. It may be made of wood, metal, marble or synthetic materials.
C. It washes cakes and crumbs
D. It can be re-used until it becomes dark and brittle
3. Wire Cooling Racks –
A. They have feet that raise them above the counter so that moisture
does not collect under cooling baked goods.
B. It is used as lining baking pans
C. t is grease-resistant, non-stick, heatproof, quick-release coated paper
D. Made of soft, flexible nylon or unbleached hog
4. Pastry Tip/Piping Tubes
A. t has a very sharp, round; nickel-plated blade attached to a handle,
B. It is pushed over rolled dough, making long, smooth cut
C. They are used to stamp out individual cookies from rolled
D. It is used for beating eggs or whipping cream manual

5. Mixing Bowls –
A. Comes in various sizes with sloping sides to ease mixing.
B. It can be made of pottery, glass, metal or plastic.
C. Stainless steel mixing bowls are best used in baking.
D. They can also be safely used without scratching the bottom.

ACTIVITY SHEET# 5
Name:_____________________________Grade & Section__________________
School:_________________________ Date:__________________________
PREPARE PASTRY PRODUCTS

MELC: MELC: Prepare variety of pastry products according to standard mixing

procedures/formulation/ recipes and desired product characteristics (12PP-IIa-g-
4)
SITUTATION: DURING THIS NEW NORMAL SITUATION MOST OF THE FILIPINOS OR INDIVIDUALS
MAKE SOME THING TO ADD THEIIR IFAMILY NCOME, AND ONE OF THE TRENDS IS
SELLING PRODUCTS ONLINE. YOUR TASK IS TO MAKE FLAVORED CHURROS AND
MAKE A CAPTION OR VLOGG ON HOW TO MAKE CHURROS?

Using the Scoring Rubric below, check the appropriate box that corresponds to your level of
performance in doing each of the given task.

PERFORMANCE LEVEL

4 – Advanced - Can perform this skill without supervision and with initiative and
adaptability to problem situations.
3 – Proficient - Can perform this skill satisfactorily without assistance or supervision.
2 - Approaching to proficiency- Can perform this skill satisfactorily but requires some
assistance and/or supervision.
1 – Basic - Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision.

PERFORMANCE CHECKLIST 1 2 3 4

Boiled the first four ingredients (milk, water, butter and sugar).

Flour was added.

Removed from heat if correct consistency attained.

Egg was added one at a time when paste is already cool.

Paste was spooned in a cookie sheet lined with wax paper

Fried on deep hot cooking oil until golden brown

Churros was dipped in ganache/cinnamon sugar

Closure
Learning the different mixing procedures/formulation/recipes, and desired product
characteristics of various pastry products is really hard. You deserved ten claps for
accomplishing the skills for this activity. Congratulations for that!

References:

Author: Aniceta S, Kong, Cristela M. Arcos, Anecita P. Domo, Maila A. Dogelio

Title: Bread and Pastry – Technical-vocational-Livelihood Tract Manual
Publication year: First Edition 2016
Publication month and date:
Publisher: Department of Education
 Printed in the Philippines by Sunshine Interlinks Publishing House, Inc.
City and State of Publication: Brgy. South Triangle, Quezon City,
Philippines
Page or Paragraph number:

ACTIVITY SHEET# 1
Name:_____________________________Grade & Section__________________
School:_________________________ Date:__________________________
PREPARE PASTRY PRODUCTS

MELC: Use appropriate equipment according to required pastry products and

standard operating procedures (12PP-IIa-g-4 )
 DIRECTIONS: Classify the following tools according to their use. Choose your answer
from the choices below. Write the pastry tool that corresponds
to your answer.

Cutting Tool Decorating Tool Mixing tool Miscellaneous Tool

1. rubber scraper
2. rolling pin
3. bread knife
4. grater and shredder
5. spatula
6. pastry tip
7. whisk
8. pastry blender
9. wire racks
10, wooden spoon

ACTIVITY SHEET# 2
Name:_____________________________Grade & Section__________________
School:_________________________ Date:__________________________
PREPARE PASTRY PRODUCTS

MELC: Use appropriate equipment according to required pastry products and

standard operating procedures (12PP-IIa-g-4 )
 DIRECTIONS: ARRANGE IN ORDERLY MANNER THE PROPER PROCEDURE ON HOW TO
MAKE CRUST OF PASTRIES. WRITE THE NUMBER FROM SPACE BEFORE
THE STATEMENT

________A. Gradually add cold water. Start forming the dough into balls.
A few drops of water may be added if dough will not hold together.
Do not knead.

________B. Cut in fat and flour using pastry blender until ingredients
resemble a coarse meal.

________C. Roll the dough form the center to edges, releasing pressure
near the edge to keep thickness of the dough even.

________D. Sprinkle flour lightly on board and rolling pin.

Place the dough on the board and shape into ball with your
hands.

________E. Roll dough over the rolling pin then unroll over the pie plate.

ACTIVITY SHEET# 3
Name:_____________________________Grade & Section__________________
School:_________________________ Date:__________________________
PREPARE PASTRY PRODUCTS

MELC: Use appropriate equipment according to required pastry products and

standard operating procedures (12PP-IIa-g-4 )
 A. A, IS THE BEST ANSWER B . ONLY A&B IS CORECT
C. ALL, OF THE STATEMENT IS CORRECT D. , ALL OF THE STATEMENT IS INCORRECT

DIRECTIONS: CHOOSE THE LETTER FROM THE BOX THAT BEST

DESCRIBES THE STATEMENT.
1. WOODEN SPOON
A. This is also called palette knife.
B. Used for frosting cakes,
C. While small spatula is used to loosen cookies from the pan and
D. Use to level the flour
2. ROLLING PIN
A. It rolls out, flattens or thins the dough or paste.
B. It may be made of wood, metal, marble or synthetic materials.
C. It washes cakes and crumbs
D. It can be re-used until it becomes dark and brittle
3. JELLY ROLL PAN
A. They have feet that raise them above the counter so that moisture
does not collect under cooling baked goods.
B. It is used as lining baking pans
C. t is grease-resistant, non-stick, heatproof, quick-release coated paper
D. Made of soft, flexible nylon or unbleached hog
4. MIXING BOWLS
A. t has a very sharp, round; nickel-plated blade attached to a handle,
B. It is pushed over rolled dough, making long, smooth cut
C. They are used to stamp out individual cookies from rolled
D. It is used for beating eggs or whipping cream manual

5. PASTRY BLENDER
A. Comes in various sizes with sloping sides to ease mixing.
B. It can be made of pottery, glass, metal or plastic.
C. Stainless steel mixing bowls are best used in baking.
D. They can also be safely used without scratching the bottom.

ACTIVITY SHEET# 4
Name:_____________________________Grade & Section__________________
School:_________________________ Date:__________________________
PREPARE PASTRY PRODUCTS

MELC: Use appropriate equipment according to required pastry products and

standard operating procedures (12PP-IIa-g-4 )
DIRECTIONS
 DIRECTIONS : MULTIPLE CHOICE: CHOOSE THE LETTER THAT BEST CORRESPOND TO THE
STATEMENT

1. Which type of light pastry is filled with whipped cream or a sweetened

cream filling and often topped with chocolate?
A. cream puff B. Danish pastry C. French pastries D. pie and tart

2. What is the first step to have best results in baking?

A. memorize the recipe very well B. use modern equipment
C. use only imported ingredients D. measure ingredients accurately

3. What is the outer part of a loaf bread or pastry?

A. crust B. filling C. muffins D. topping

4. It is the simplest methods in mixing the ingredients together a spoon, using

a circular motion.
A. beating B. creaming C. folding D. stirring

5. Which is a rich pastry filled with custard or fruit?

A. cream puff B. Danish pastry C. French pastries D. pie and tart

ACTIVITY SHEET# 5
Name:_____________________________Grade & Section__________________
School:_________________________ Date:__________________________
PREPARE PASTRY PRODUCTS

MELC: Use appropriate equipment according to required pastry products and

standard operating procedures (12PP-IIa-g-4 )
SITUATION:
Due to pandemic situations many Netizens had come to create and
innovate some of our pastry product like POCKET MANGO PIE and selling it on-line.
Baking such these products needs accurate measurements to come to a successful
product presentation. Make your own caption/ Vlogg on how you accurately
measure the dry and liquid ingredients, do the basic crust, and filling up of your
preferred version of POCKET MANGO PIE.

Rubrics

EXCELLENT (5) GOOD (4) AVERAGE (3) LIMITED (2) POOR (1)
The images of the The images of the
The images of the
procedures are clearly procedures are clearly The image(s) provided
procedures are clearly The images for the
stated. Therefore, there stated. Therefore, two to is/are not clear nor
PROCEDURE stated and the sequence procedures are not in
is one image or three images or relevance to the
is correct. Nothing's need sequence.
sequence (or both) for sequence (or both) in the procedure.
to be added nor removed.
the procedure is missing. procedures are missing.

The student shows The student shows good The student shows an The student shows The student did not
CREATIVITY superior creativity and use of creativity and average use of creativity minimal use of creativity show any creativity and
originality. originality. and originality. and originality. originality.

The illustrations clear. The illustrations are clear. The illustrations are
The illustrations are clean
Therefore, one of the Therefore, two of the clear. Therefore all of the
and clear, there is no
following is present: following are present: following are present:
excessive colors, it is free There is no evidence of
CLEANLINESS (a)excessive color; (a)excessive color; (a)excessive color;
from erasures and there is cleanliness.
(b)evidence of erasures (b)evidence of erasures (b)evidence of erasures
no evidence of crumpled
are visible; (c)Crumpled are visible; (c)Crumpled are visible; (c)Crumpled
paper.
paper paper paper Closure:
Congratulations! You have now the ability and skills in preparing and producing pastry
products according to standard operating procedures, techniques and knowledge of Bread
and Pastry Production. This will prepare you to move on to the next lessons to gain
important skills in preparing pastry products.

References:

Author: Aniceta S, Kong, Cristela M. Arcos, Anecita P. Domo, Maila A. Dogelio

Title: Bread and Pastry – Technical-vocational-Livelihood Tract Manual
Publication year: First Edition 2016
Publication month and date:
Publisher: Department of Education
Printed in the Philippines by Sunshine Interlinks Publishing House, Inc.
City and State of Publication: Brgy. South Triangle, Quezon City,
Philippines
Page or Paragraph number: