Technology for Teaching and Learning 1

LESSON 4: POWERPOINT PRESENTATION COMPUTER-AIDED INSTRUCTION

DOMINGO, MICHELLE JOY S.

BTVTED 3-2

Subject Teacher
Mr. Marc Jayson Leoncio
 HELLO!
WELCOME TO OUR LESSON
ABOUT THE DIFFERENT KINDS
OF
FLOUR IN BAKING.
To start the lesson, just click here below;

START HERE
The Different kinds of flour in baking

JUST CLICK OR DOUBLE TAP THE ICON BELOW;

ALL PURPOSE SELF-RISING WHOLE WHEAT

FLOUR FLOUR FLOUR

BREAD FLOUR CAKE FLOUR

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All purpose flour
All-purpose flour, often known
as AP flour, is a versatile, medium-
gluten flour that can be used for a
variety of purposes. It's created
from wheat that has had the germ
and bran removed, leaving only the
endosperm to be milled. As a result,
the flour is appropriate for use in a
home kitchen.

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Self rising flour
Self-rising flour is all-
purpose flour that has been
bleached and has baking
powder and salt added to it.
Many ancient recipes
specifically call for it, but
you'll rarely see it in modern
ones.

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WHOLE WHEAT FLOUR

Whole wheat flour gives greater

nourishment to baked goods and
other flour-based recipes, as well as
a nutty and pleasant flavor.
However, when compared to a
more refined all-purpose flour, this
grain might make the completed
product appear drier and produce a
rougher texture.

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BREAD FLOUR
Bread flour is a high-protein
flour used to make yeasted loaves.
It normally contains between 12
and 14 percent protein. Bread flour
contains more gluten due to its high
protein concentration, which makes
the dough more elastic and light,
resulting in a chewy and airy
texture when baked.

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CAKE flour
Cake flour is ultra-finely
ground, resulting in a lighter,
more loosely structured crumb
with a fluffy texture. Due to its
low gluten concentration, cake
flour is suitable for making
delicate sponges, cupcakes,
muffins, and pastries with a
sensitive feel.

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 Okay! Let’s time to test you if you
have learn in this lesson.
This quiz is for TRUE or FALSE. Click below for the question.

Q1 Q2 Q3 Q4 Q5

Click this if you

are DONE.
YOU CAN DO IT !!!
Q1. All purpose flour is many ancient recipes specifically call
for it, but you'll rarely see it in modern ones.

TRUE FALSE
Q2. Cake flour is ultra-finely ground, resulting in a
lighter, more loosely structured crumb with a fluffy
texture.

TRUE FALSE
Q3. Bread flour contains more gluten due to its high protein concentration,
which makes the dough more elastic and light, resulting in a chewy and airy
texture when baked.

TRUE FALSE
Q4. All Purpose flour it's created from wheat that has had the
germ and bran removed, leaving only the endosperm to be milled.

TRUE FALSE
Q5. Whole wheat flour gives greater nourishment to
baked goods and other flour-based recipes, as well as
a nutty and pleasant flavor.

TRUE FALSE
 I’m sorry your answer is wrong
the correct answer is FALSE

Because this is define for SELF-RISING FLOUR not for ALL PURPOSE FLOUR.

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QUESTION
 YEHEY!
You’ve got the correct answer

GO TO OTHER
QUESTION
Oops! sorry your answer is wrong
the correct answer is TRUE

Because the definition is correct!

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QUESTION
 Finally your done!
You may now take a rest and see you on our next lesson.
Don’t forget to turn off the computer before you go.
HAVE A NICE DAY.