WEEK LEARNING ACTIVITY SHEET IN BREAD AND PASTRY PRODUCTION SHS

7 PREPARE BAKERY PRODUCTS

Learner’s Name: _____________________________________________________

Grade Level/Section: _________________________________________________
Date: ______________________________________________________________

I. INTRODUCTORY CONCEPT:

Minor ingredients are not as important as the major or basic ingredients in baking but
they have essential role in attaining the sensory qualities of baked products. They are also
used in small quantity, but contribute to the enhancement of flavor and texture of the baked
products.

II. LEARNING COMPETENCY:

LO. Prepare bakery products
1.1 Select, measure and weigh required ingredient according to recipe or production
requirements

Objectives:
1.Identify the different minor ingredients used in baking.
2. Perform an activity using minor ingredients available at home.

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 III. ACTIVITIES:

ACTIVITY 1: HAZZLE PUZZLE

Direction: Arrange the jumbled letter which refers as an example of minor ingredients.
Write your answer on the space provided beside the number.
___________1. ( lecohtoa & aocca) __________2. (eeofcf)

___________3. (ikml ethocloca) __________4. (cispse)

___________5. ( ttbireweest ethoacloc) _________6.

___________7. ( llaavin ) __________8. ( fognirlav)

___________9. (eetunswnede lachoteco) __________10. (tasl)

Performance Task
1. Have a tasting exercise. Taste a pan de sal or cupcake or siopao. Identify the
ingredients used on each item. Write your answer on your notebook.

ADDITIONAL ACTIVITY:

Direction: Prepare a basic recipe of pancake/ hotcake or cookies. Divide the

mixture into 4 cups: 1st cup add vanilla 2nd cup, add lemon 3rd cup add cinnamon and 4th
cup plain. Describe how the taste of each recipe.

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

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 V. ANSWER KEY:

ACTIVITY 1

1. Chocolate and cocoa 2. Coffee 3. Milk Chocolate 4. Spices

5.Bittersweet chocolate 6. Wines 7. Vanilla 8. Flavoring
9.Unsweetened chocolate 10. Salt

VI. REFLECTION:

TAKE OUT FOR THE DAY!

I learned that______________________________________________________
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VII. REFERENCES

TECHNICAL-VOCATIONAL- Livelihood Home Economics

Bread and Pastry Production Manual
Pages 15-16

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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