WEEK LEARNING ACTIVITY SHEET IN BREAD AND PASTRY PRODUCTION SHS

9 PREPARE BAKERY PRODUCTS

Learner’s Name: _____________________________________________________

Grade Level/Section: _________________________________________________
Date: ______________________________________________________________

I. INTRODUCTORY CONCEPT:

The different measuring and weighing techniques is one of the important

skills a learner in bread & pastry production subject must learn. It is important to
measure the ingredients accurately in order to come out with a standard product
and efficiently use of the raw materials.
To ensure consistency of quality and quantity, ingredients and portion sizes must be
measured correctly each time a recipe is made.

II. LEARNING COMPETENCY:

LO 1. Prepare bakery products
1.2 Prepare a variety of bakery products according to standard mixing
procedures/ formulation/ recipes and desired product characteristics
TLE_HEBP9-12PB-Ia-f-1

Objectives
1.Identify the different methods of measuring ingredients
2.Discuss the importance of accurate measurements.
3.Demonstrate the skills required in accurately measuring
ingredients

BREAD AND PASTRY PRODUCTION 1

 III. ACTIVITIES:

ACTIVITY 1: LET’S POOL DOWN!

Direction: Write the word or group of words being defined or described in

each statement. Choose your answer from the pool of words.
Measuring glass Brown sugar Spatula Lumps

Overflowing Lift Straight edge Stirring

Tap or shake Sifting

1. It is packed when measuring; it follows the shape of the cup when
inverted.
2. It is used to measure liquid ingredients.
3. It use to level ingredients when measuring.
4. It is to remove in brown sugar and to be rolled with rolling pin.
5. It is not to do in a cup full of flour to avoid excess measurement.
6. It is how to fill the cup when measuring.
7. It is not to be done with the cup when measuring liquid ingredients.
8. It is used to level dry ingredients in the absence of the spatula.
9. It is the way of removing lumps in the baking powder or baking soda.
10. It isstep is not necessary in sugar unless it is lumpy.

ACTIVITY 2.1: WHAT’S FIRST?

Direction: Arrange chronologically the proper steps of measuring dry ingredients. Write 1 for
the first step and 2 for second…
______A. Pass the knife over the measuring cup a few times to level the surface.
______B. Hold the cup with the flour in your left hand, and start sweeping the knife over
the top of the cup to remove the excess flour.
______C. Using a dinner knife, turn it so the flat side is down.
______D. Keep spooning the flour into the cup until it mounds well above the top of the
measuring cup.
______ E. Always sift the flour onto a plate or wax paper before measuring to remove
lumps and other foreign materials.
Activity 2.2 – Liquid Ingredients
Direction: Arrange chronologically the proper steps of measuring liquid ingredients. Write 1
for the first step and 2 for second…..
_____ A. Avoid holding the cup to eye level to check the measurement.
_____ B. Make sure the liquid comes to the top of the desired line measure. This line is
known as the meniscus.
_____ C. Bend down so your eyes are on the same level with the measuring marks.
_____ D. To properly measure a liquid ingredient, place the liquid measuring cup on a flat
surface and pour the liquid into the cup until it reaches to desired line of
measurement.
_____ E. Liquid ingredients need to be measured at eye level.
_____ F. Liquid ingredients are measured in a glass measuring cup.

BREAD AND PASTRY PRODUCTION 2

 ADDITIONAL ACTIVITY:

Direction: Prepare a video presentation and show the proper measuring of the following
ingredients. Ask the assistance of parent / guardian.
1. Oil 2. Sugar (any type available at home) 3. Evaporated milk ( or water or
juice)
4. Salt 5. Flour

Direction: In performing your task, list down some measuring tips to have an accurate
measurement. Write down the tools you used in measuring dry and liquid ingredients.

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

V. ANSWER KEY:

Activity 1
1.brown sugar 2. Measuring glass 3. spatula 4. lumps
5.tap or shake 6. Overflowing 7. Straight edge 8. Lift
9. sifting 10. stirring

Activity 2.1
A. 5 B. 4 C. 3 D. 2 E. 1

Activity 2.2

A. 6 B. 5 C. 4 D. 3 E. 2 F.1

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 VI. REFLECTION:

I learned that _____________________________________________________

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

VII. REFERENCES

Bread and Pastry Production Manual, Technical-Vocational-Livelihood

Home Economics, SHS; Department of Education.

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

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