WEEK LEARNING ACTIVITY SHEET IN BREAD AND PASTRY PRODUCTION SHS

3 PREPARE BAKERY PRODUCTS

Learner’s Name: _____________________________________________________

Grade Level/Section: _________________________________________________
Date: ______________________________________________________________

I. INTRODUCTORY CONCEPT:

A food product produced from poultry is used as both an ingredient and a main dish for
baked foods. Eggs have a hard shell of calcium carbonate enclosing a liquid white, a single yolk and
an air cell. One of the most expensive ingredients in baking.
It plays an important role in our baked goods. It adds structure, leavening, color and flavor to
our cakes and cookies. It’s the balance between eggs and flour that help provide the height and
texture of many baked products.

II. LEARNING COMPETENCY:

LO 1. Prepare bakery products

1.1 Select, measure and weigh required ingredients according to recipe or
Production requirements
TLE_HEBP9-12PB-Ia-f-1
LEARNING OBJECTIVES:
1.Identify different forms of an eggs in baking
2.Explain the uses of an egg in baked products

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 III. ACTIVITIES:

ACTIVITY 1: CRACK ME!

Direction: Identify the following forms of an egg

2
1. 2. 3.

ACTIVITY 2: WHY SO IMPORTANT?

Direction: Why is it important to know the uses of an eggs in baking? Enumerate and explain each
importance.

1. ____________________________________________________________________
2. ____________________________________________________________________
3. ____________________________________________________________________
4. ____________________________________________________________________
5. ____________________________________________________________________

SCORING RUBRIC

Indicator Points
Enumerated 6-7 uses of an egg with 5
specific explanation
Enumerated 4-5 uses of an egg with 4
specific explanation
Enumerated 2-3 uses of an egg with 3
specific explanation
Enumerated 1 use of an egg with 2
explanation
Enumerated only one without explanation 1

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 V. ANSWER KEY:

Activity 1 CRACK ME!

1. egg white 2. Whole egg 3. Egg white

Importance of an egg in Baking

1. Structure -Add structure to baked products, contributing to the formation of the final
product, air bubbles unfold proteins in the whites, allowing them to bind with each
other creating the fluffy, stiff structure.
2. Leavening -Eggs help add texture and fluffiness
3. Tenderizing-Eggs keep baked goods more delicate
4. Moisture - proteins found in both the yolks and whites also contribute to holding
moisture from the yolks to the finished goods but too much will cause mold to grow
on cakes and other baked products
5. Wash- many types of bread use a wash to create a protein rich coating that repels
excess moisture while giving a loaf a shiny finish.
6. Emulsifying-the emulsifiers prevents the finish products from separating
7. Flavor-Yolk have the unique ability to carry other flavors due to their fat content
8. Color – without the color contributed by the yolks many recipes would not look or
taste the same because taste starts with the visual perception of the food.
9. Nutrition-contribute numerous physical functions to the properties of baked goods,
they also enhance the healthfulness of foods with extra protein and fats.
10. Thickening-proteins in egg set at different temperatures, this property makes the
combination of yolks and whites perfect for thickening sauces mainly because the
setting factor allow egg

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

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 VI. REFLECTION:

I learned that ______________________________________________________

_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________

VII. REFERENCES

TECHNICAL-VOCATIONAL-Livelihood Home Economics

Bread and Pastry Production Manual

Website

hppts://www.recipetips.com
hppts://bakerbattie.com
https://youtube.com/watch?v=N4UOxLGnFfY&feature=share

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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