WEEK LEARNING ACTIVITY SHEET IN BREAD AND PASTRY PRODUCTION SHS

1 PREPARE BAKERY PRODUCTS

Learner’s Name: _____________________________________________________

Grade Level/Section: _________________________________________________

Date: ______________________________________________________________

I. INTRODUCTORY CONCEPT:

This lesson deals with the knowledge and skills required of the quality bakery products
in marketable food production environments and cordiality establishments and provide you
hands-on experience in baking.

II. LEARNING COMPETENCY:

LO. Prepare bakery products

1.1 Select, measure and weigh requiredingredients according to recipe or
production requirements
LEARNING OBJECTIVES:
1. Identify the different types of flour and its uses.
2. Describe the characteristic of each type of flour
3. Determine the protein- content of each flour
4. Apply the proper way of storing flour at home.

BREAD AND PASTRY PRODUCTION 1

 III. ACTIVITIES:

ACTIVITY 1: CHOOSE ME!

Direction: Identify the different types of flour used in the following bakery products by
choosing the answer from the choices listed inside the box.

All Purpose Flour Bread Flour Wheat flour

Cake Flour Pastry Flour Whole wheat flour

1. Biscuits 6. Muffin

2. Bread 7. Cracker

3. Bagel 8. PIE Pie

4. Bun 9. Cake

5. Flat bread 10. Cookie

ACTIVITY 2- THINK AND TRY!

Direction: Name and describe the characteristics and give the protein content of flour that
can be found in your kitchen.
Types of flour Characteristics (Color and Protein Content
texture)
1. Bread Flour

2. All Purpose Flour

10-11%
3. Color: Velvety white (shiny white)
Texture: Very Smooth/Fine 7-9%
4. Pastry Flour Color: Brownish
Texture: Rough

ADDITIONAL ACTIVITY:

Direction: Discuss on how you store flour at home.

BREAD AND PASTRY PRODUCTION 2

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

V. ANSWER KEY:

Activity 1 CHOOSE ME!

1. All Purpose flour 6. All Purpose flour or Pastry Flour

2. Bread Flour 7. All Purpose flour / Whole wheat flour
3. Bread Flour 8. All Purpose flour
4. Wheat Flour / Bread flour 9. Cake Flour
5. Bread flour / All Purpose Flour 10. All Purpose flour

Activity 2 THINK AND TRY!

Name of Flour Characteristics of Flour ( Color and Protein

Texture) content
1. Bread Flour Color: Off white
Texture: Course, Fine 12-14%
2. All Purpose Flour Color: White/Off white 10-11%
Texture: Smooth, Fine
3. Cake Flour Color: Velvety white ( shiny white)
Texture: Very Smooth/Fine 7-9%
4. Pastry Flour Color: Brownish
Texture: Rough 8-9%

VI. REFLECTION:

TAKE OUT FOR THE DAY!

I learned that______________________________________________________
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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 3