WEEK LEARNING ACTIVITY SHEET IN BREAD AND PASTRY PRODUCTION SHS

15 PREPARE PASTRY PRODUCTS

Learner’s Name: _____________________________________________________

Grade Level/Section: _________________________________________________
Date: ______________________________________________________________

I. INTRODUCTORY CONCEPT:

Mixing is one of the most critical and important operations in pastry making. The mixing
stage allows “inert” dry and liquid ingredients to create a very active and dynamic system that
can be processed and transformed into value added products.

II. LEARNING COMPETENCY:

LO 1. PREPARE PASTRY PRODUCTS

1.2 Prepare variety of pastry products according to standard mixing
procedures/formulation/ recipes and desired product characteristics.
Objectives:
1.Identify the different mixing and baking techniques applied in making pastries
2.Demonstrate the different mixing techniques applied in making pastries.

BREAD AND PASTRY PRODUCTION 1

 III. ACTIVITIES:

ACTIVITY 1: MIX TO COMPLETE!

Direction: Complete the table to identify the mixing and baking techniques used in preparing
pastries.

Mixing or Process Appearance/Picture

baking
techniques
Is the simplest method, because it involves
mixing all the ingredientstogether with a utensil,
1. usually a spoon in a circular motion.

air is incorporated into such foods as light

whipping cream and eggwhites through very
vigorous mixing, usually with an electrical mixer
2. or whisk.

Rolling 3.

Fat is repeatedly folded into the dough.

4.

Working with the dough using the heel of the

hands, accompanied bypressing, stretching and
5. folding in order to develop its gluten.

Put a sifter over a bowl, add the flour

and squeeze the handle toforce the flour
through the mesh screen.
6.

To mix gently by bringing rubber scraper down

through mixture.
7.

Gently but firmly tap the middle of the egg on the

edge of a bowl to crack the shell. Hold the egg
8. over the bowl and put the shell halves apart,
letting the egg fall into the bowl.

BREAD AND PASTRY PRODUCTION 2

 Using an electric mixer on low speed, beat the
cream. Increase the speed to medium-high
until the cream thickens. It will take about 3
minutes. Turn off the mixer and lift the beaters.
The cream is prepared if it stands in medium-
9. firm peaks. Be careful not to overbeat the
cream too long.
Rub a piece of butter over the inside of the dish
with a paper towel, making a thin, even coating.
Sprinkle in some flour, then shake and tilt the
dish until it’s coated. Turn the dish upside down
10. to remove the extra flour.

ACTIVITY 2: MIX MORE, MIX WELL!

Direction: Using the available ingredients at home, perform some mixing techniques. Video
your performance with the help of your parent or guardian. Submit your performance output
thru messenger.

Indicator Points
Demonstrated 5 mixing techniques correctly, exhibited
outstanding confidence, proper handling, safe and hygienic
practices. 10
Demonstrated 4 mixing techniques correctly, being uncertain
when mixing, improper handling but safe hygienic practices 8
Demonstrated 3 mixing techniques but not following the correct
mixing technique, being uncertain while mixing, improper food
handling, safe or hygienic practices. 6
Demonstrated 2 mixing techniques but not following the correct
mixing technique, being uncertain while mixing, improper food 4
handling, unsafe or unhygienic practices.
Demonstrated 1 mixing techniques but not following the correct
mixing technique, being uncertain while mixing, improper food 2
handling, unsafe or unhygienic practices

CONGRATULATIONS!
You made it with flying colors. Good luck on the next
lesson

BREAD AND PASTRY PRODUCTION 3

 V. ANSWER KEY:

Activity 1
1.stirring 2. Whisking 3. To flatten the dough into a sheet in the
preparation
To shaping various forms.
4. laminating 5. Kneading 6. Sifting
7. cut and fold 8. Cracking eggs 9. Whipping
10. preparing baking dishes /pans

VI. REFLECTION:

I learned that
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VII. REFERENCES

TECHNICAL-VOCATIONAL-Livelihood Home Economics

Bread and Pastry Production Manual

Website
https://bakerpedia>process
http://www.craftybaking.com/howto/mixing-method-basics

LAS DEVELOPMENT TEAM

JOCELYN B. BOBIER - Writer - San Isidro National High School

KATHERINE D. VALLADOLID - Content Editor - Tiwi Agro-Industrial School
JAIRAH JOY I. CHAVEZ - Language Editor - Tiwi Agro-Industrial School
NOE FRANCIS B. BELEN - Layout Editor - Tiwi Agro-Industrial School
JANE ST. REVILLA - Content Reviewer - School Division Office of Albay

BREAD AND PASTRY PRODUCTION 4