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Chris selebio
Chris selebio

docsity-learning-activity-sheet-on-bread-and-pastry-production.pdf

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Learning Activity Sheet on Bread and Pastry Production Vocational education 8 pag. Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac LEARNING ACTIVITY SHEET Technology and Livelihood Education Grade 8 – Bread and Pastry Production Name: ______________________________________ Grade & Section: _____________________________ MELC 1 – HISTORY OF BAKING LEARNING ACTIVITY 1. FILL IN THE BLANKS Directions: Read each statement or question below carefully and fill in the blank(s) with the correct answer. 1-3. Baking is a method of preparing food that uses dry heat, normally in an ________, but can also be done in hot _______, or on hot ________. 4. The most common baked item is ________but many other types of foods are baked. 5. Baking evolved from man’s ____________ in the preparation and cooking of grains. 6. The seeds of cereal grasses, such as wheat and rice are called ___________. 7. The first improvement on this flat bread was a discovery in 3, 000 B.C. by a baker in the ________________ household. 8. In the ______________ century, the leavening process was scientifically studied through a microscope. 9. The milling process, on the other hand, started with the use of _______________where grain was pounded with a round stone. 10. The baking industry was brought to America by the ____________ colonists. LEARNING ACTIVITY 2. ESSAY 1-10. Briefly explain the History of Baking in 5 Sentences. (10 pts.) ________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ _____________________________________________________________________________. Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac MELC 2: BAKING INGREDIENTS AND THEIR FUNCTION LEARNING ACTIVITY 3. ENUMERATION Directions: Enumerate the following: 1-3. Dry Ingredients 1. __________________ 2. __________________ 3. __________________ 4-5. Liquid Ingredients 4. __________________ 5. __________________ 6-8. Kinds of Sugar 6. __________________ 7. __________________ 8. __________________ 9-10. Kinds of Flour 9. __________________ 10. _________________ LEARNING ACTIVITY 4. IDENTIFICATION. Directions: Read the following statements carefully. Identify words or group of words that correspond/s the following statements. _______________1. It is the considered as the major ingredient of most baked products because it provides the structure of the product. _______________2. It is a versatile and general use wheat flour. _______________3. These are sweeteners have differing degrees of sweetness and come in various forms from powder to crystals to syrups. _______________4. They are responsible for the production and incorporation of gases during the baking process. _______________5. It. is a mixture of baking soda plus an acid to react with it and starch to prevent lumping. _______________6. Baking Soda or ________________, a fine white powder that has a slightly salty and alkaline taste (mapakla). _______________7. These contributes moisture, nutrients like fats and flavor. _______________8. These contribute to the structure of baked products, acts as an emulsifier, contribute to volume and texture, provide moisture, enhances flavor, add color, increases nutritive value of products, and so on. _______________9. Plays a key role in product appeal by adding expected color, and a perception of taste or sweetness. _______________10. It is commonly used in making flaky crust for pies. Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac Learning Activity 5. Word Search Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac MELC 3: BAKING TOOLS AND EQUIPMENT LEARNING ACTIVITY 6. MATCHING TYPE Directions: Match column A with Column B. Write the letters only. A B 1. used for baking loaf bread a. wooden spoon 2. has sloping sides used for mixing b. pastry blender ingredients and comes in graduated sizes c. mixing bowls 3. a stack oven d. pastry wheel 4. used for cutting biscuit or doughnuts e. spatula 5. used to hold ingredients together f. egg beater 6. it is also called mixing spoon g. doughnut cutter 7. used for cutting fat with flour in the h. deck oven preparation of pies and pastries i. loaf pan 8. used for beating eggs or whipping cream j. utility tray 9. use for cutting dough when making pastries 10. used for icing cakes LEARNING ACTIVITY 7. ENUMERATION Directions: Enumerate the following: 1-5. Classification or Categories of Baking Tools 1. __________________________ 2. __________________________ 3. __________________________ 4. __________________________ 5. __________________________ 6-10. Baking Equipment 6. __________________________ 7. __________________________ 8. __________________________ 9. __________________________ 10. _________________________ LEARNING ACTIVITY 8. IDENTIFICATION Directions: Classify the following tools based on their usage. Write the letter of your answer in the space before the number. A. Baking equipment D. Cutting B. Preparation E. Measuring C. Mixing F. Baking Pans _____ 1. Custard cups _____ 9. Spatula _____ 2. Flour sifter _____10. Pastry blender _____ 3. Bread toaster _____11. Rolling pin _____ 4. Wooden spoon _____12. Weighing scale _____ 5. Muffin pan _____13. Macaroon molder _____ 6. Grater _____14. Bundt pan _____ 7. Set of measuring spoon _____15. Pastry brush _____ 8. Electric or handy mixer Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac LEARNING ACTIVITY 9 Directions. Bring pictures of different tools and equipment in baking and classify them. Paste on a short bond paper. Follow the format below; PREPARATORY MEASURING CUTTING ASSORTED BAKING PANS DECORATING EQUIPMENT Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac LEARNING ACTIVITY 10. Directions: Read the given recipe carefully and list down all the tools that you need to prepare in order to finish the activity. BUTTER CAKE Ingredients: 3 1/4 cups cake flour 1 ¾ cups sugar 1 cup butter 1 cup milk 8 eggs 1 tsp. vanilla 4 tsp. baking powder Procedure: 1. Sift the dry ingredients together except the sugar. 2. In a large bowl, cream the shortening until light and fluffy. 3. Blend eggs one at a time and beat well after each addition. 4. Add vanilla to the milk. 5. Add dry ingredients and liquid ingredients alternately to the creamed mixture, beginning and ending with dry ingredients. 6. Bake at 375 for 20 t0 30 minutes. 7. Cool the cake, invert and the paper lining. List down the tools and equipment needed. 1. ___________ 6. __________ 2. ___________ 7. __________ 3. ___________ 8. __________ 4. ___________ 9. __________ 5. ___________ 10. __________ MELC 4: BASIC PRINCIPLES IN BAKING LEARNING ACTIVITY 11 Directions: Answer the following questions: 1. What are the three basic principles in baking? Explain each principle. (15 pts.) Basic Principle: _________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ _____________________________________________________________________________. Basic Principle: _________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ _____________________________________________________________________________. Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac Basic Principle: _________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ _____________________________________________________________________________. 2. Give three factors to sucessful baking and explain. Factor: __________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ _____________________________________________________________________________. Factor: __________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ _____________________________________________________________________________. Factor: __________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ _____________________________________________________________________________. MELC 5: MENSURATION AND CALCULATIONS LEARNING ACTIVITY 12. TRUE/FALSE Directions: Read each statement below carefully. Write T on the line if you think a statement it TRUE. Write F on the line if you think the statement is FALSE. _____1. Accurate measurement is necessary to achieve consistent results in baking. _____2. Shake the measuring cup when measuring flour. _____3. Lift the measuring cup while measuring in order to make the accurate measurement. _____4. Shortening is measured by pressing down firmly into the measuring cup to make sure there are no air spaces. ____5. Liquid ingredients are poured into spouted glass measuring cups placed on a flat surface. LEARNING ACTIVITY 13. IDENTIFICATION Directions: Write the word or group being defined or described. _____1. This is packed when measuring; it follows the shape of the cup when inverted. _____2. This is used to measure liquid ingredients. _____3. Use to level ingredients when measuring. Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac _____4. This is to be removed in brown sugar and to be rolled with rolling pin. _____5. What not to do in a cup full of flour to avoid excess measurement. _____6. This is how to fill the cup when measuring. _____7. This is not to be done with the cup when measuring liquid ingredients. _____8. This 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. This step is not necessary in sugar unless it is lumpy. LEARNING ACTIVITY 14. PERFORMANCE ACTIVITY Direction: Show the proper measuring of the following ingredients. (take pictures or video and post it on our facebook group) 1. Oil 2. White/Brown sugar 3. Flour MELC 5: OCCUPATIONAL HEALTH AND SAFETY LEARNING ACTIVITY 15. ENUMERATION Directions: Enumerate the 4 Good Kitchen and Laboratory Practices 1. ____________________________________________________ 2. ____________________________________________________ 3. ____________________________________________________ 4. ____________________________________________________ LEARNING ACTIVITY 12. TRUE/FALSE Directions: Read each statement below carefully. Write T if the statement is correct and F if the statement is wrong. _____1. Use gloves as substitute for hand washing. _____2. Rinsing of hands only is enough to cleanse our hands. _____3. Avoid smoking while preparing food to avoid ashes from dropping into the food. _____4. Personal hygiene means keeping oneself clean helps avoid transfer of harmful bacteria. _____5. Wash hands for a minimum of 30 seconds. _____6. Use hand towels for wiping dishes. _____7. Avoid working with food when you have an open cut or wound _____8. Sanitizer helps prevent spread of germs resulting from touching items like money. _____9. Wash hands only before eating. _____10. Always wear clean work clothes and aprons. LEARNING ACTIVITY 16. POSTER MAKING Directions: Draw the Steps of Hand Washing. Materials needed: oslo paper/bond paper pencil ballpen/sign pen coloring materials Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)

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  • 1. Learning Activity Sheet on Bread and Pastry Production Vocational education 8 pag. Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
  • 2. Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac LEARNING ACTIVITY SHEET Technology and Livelihood Education Grade 8 – Bread and Pastry Production Name: ______________________________________ Grade & Section: _____________________________ MELC 1 – HISTORY OF BAKING LEARNING ACTIVITY 1. FILL IN THE BLANKS Directions: Read each statement or question below carefully and fill in the blank(s) with the correct answer. 1-3. Baking is a method of preparing food that uses dry heat, normally in an ________, but can also be done in hot _______, or on hot ________. 4. The most common baked item is ________but many other types of foods are baked. 5. Baking evolved from man’s ____________ in the preparation and cooking of grains. 6. The seeds of cereal grasses, such as wheat and rice are called ___________. 7. The first improvement on this flat bread was a discovery in 3, 000 B.C. by a baker in the ________________ household. 8. In the ______________ century, the leavening process was scientifically studied through a microscope. 9. The milling process, on the other hand, started with the use of _______________where grain was pounded with a round stone. 10. The baking industry was brought to America by the ____________ colonists. LEARNING ACTIVITY 2. ESSAY 1-10. Briefly explain the History of Baking in 5 Sentences. (10 pts.) ________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ _____________________________________________________________________________. Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
  • 3. Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac MELC 2: BAKING INGREDIENTS AND THEIR FUNCTION LEARNING ACTIVITY 3. ENUMERATION Directions: Enumerate the following: 1-3. Dry Ingredients 1. __________________ 2. __________________ 3. __________________ 4-5. Liquid Ingredients 4. __________________ 5. __________________ 6-8. Kinds of Sugar 6. __________________ 7. __________________ 8. __________________ 9-10. Kinds of Flour 9. __________________ 10. _________________ LEARNING ACTIVITY 4. IDENTIFICATION. Directions: Read the following statements carefully. Identify words or group of words that correspond/s the following statements. _______________1. It is the considered as the major ingredient of most baked products because it provides the structure of the product. _______________2. It is a versatile and general use wheat flour. _______________3. These are sweeteners have differing degrees of sweetness and come in various forms from powder to crystals to syrups. _______________4. They are responsible for the production and incorporation of gases during the baking process. _______________5. It. is a mixture of baking soda plus an acid to react with it and starch to prevent lumping. _______________6. Baking Soda or ________________, a fine white powder that has a slightly salty and alkaline taste (mapakla). _______________7. These contributes moisture, nutrients like fats and flavor. _______________8. These contribute to the structure of baked products, acts as an emulsifier, contribute to volume and texture, provide moisture, enhances flavor, add color, increases nutritive value of products, and so on. _______________9. Plays a key role in product appeal by adding expected color, and a perception of taste or sweetness. _______________10. It is commonly used in making flaky crust for pies. Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
  • 4. Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac Learning Activity 5. Word Search Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
  • 5. Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac MELC 3: BAKING TOOLS AND EQUIPMENT LEARNING ACTIVITY 6. MATCHING TYPE Directions: Match column A with Column B. Write the letters only. A B 1. used for baking loaf bread a. wooden spoon 2. has sloping sides used for mixing b. pastry blender ingredients and comes in graduated sizes c. mixing bowls 3. a stack oven d. pastry wheel 4. used for cutting biscuit or doughnuts e. spatula 5. used to hold ingredients together f. egg beater 6. it is also called mixing spoon g. doughnut cutter 7. used for cutting fat with flour in the h. deck oven preparation of pies and pastries i. loaf pan 8. used for beating eggs or whipping cream j. utility tray 9. use for cutting dough when making pastries 10. used for icing cakes LEARNING ACTIVITY 7. ENUMERATION Directions: Enumerate the following: 1-5. Classification or Categories of Baking Tools 1. __________________________ 2. __________________________ 3. __________________________ 4. __________________________ 5. __________________________ 6-10. Baking Equipment 6. __________________________ 7. __________________________ 8. __________________________ 9. __________________________ 10. _________________________ LEARNING ACTIVITY 8. IDENTIFICATION Directions: Classify the following tools based on their usage. Write the letter of your answer in the space before the number. A. Baking equipment D. Cutting B. Preparation E. Measuring C. Mixing F. Baking Pans _____ 1. Custard cups _____ 9. Spatula _____ 2. Flour sifter _____10. Pastry blender _____ 3. Bread toaster _____11. Rolling pin _____ 4. Wooden spoon _____12. Weighing scale _____ 5. Muffin pan _____13. Macaroon molder _____ 6. Grater _____14. Bundt pan _____ 7. Set of measuring spoon _____15. Pastry brush _____ 8. Electric or handy mixer Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
  • 6. Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac LEARNING ACTIVITY 9 Directions. Bring pictures of different tools and equipment in baking and classify them. Paste on a short bond paper. Follow the format below; PREPARATORY MEASURING CUTTING ASSORTED BAKING PANS DECORATING EQUIPMENT Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
  • 7. Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac LEARNING ACTIVITY 10. Directions: Read the given recipe carefully and list down all the tools that you need to prepare in order to finish the activity. BUTTER CAKE Ingredients: 3 1/4 cups cake flour 1 ¾ cups sugar 1 cup butter 1 cup milk 8 eggs 1 tsp. vanilla 4 tsp. baking powder Procedure: 1. Sift the dry ingredients together except the sugar. 2. In a large bowl, cream the shortening until light and fluffy. 3. Blend eggs one at a time and beat well after each addition. 4. Add vanilla to the milk. 5. Add dry ingredients and liquid ingredients alternately to the creamed mixture, beginning and ending with dry ingredients. 6. Bake at 375 for 20 t0 30 minutes. 7. Cool the cake, invert and the paper lining. List down the tools and equipment needed. 1. ___________ 6. __________ 2. ___________ 7. __________ 3. ___________ 8. __________ 4. ___________ 9. __________ 5. ___________ 10. __________ MELC 4: BASIC PRINCIPLES IN BAKING LEARNING ACTIVITY 11 Directions: Answer the following questions: 1. What are the three basic principles in baking? Explain each principle. (15 pts.) Basic Principle: _________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ _____________________________________________________________________________. Basic Principle: _________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ _____________________________________________________________________________. Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
  • 8. Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac Basic Principle: _________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ _____________________________________________________________________________. 2. Give three factors to sucessful baking and explain. Factor: __________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ _____________________________________________________________________________. Factor: __________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ _____________________________________________________________________________. Factor: __________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ _____________________________________________________________________________. MELC 5: MENSURATION AND CALCULATIONS LEARNING ACTIVITY 12. TRUE/FALSE Directions: Read each statement below carefully. Write T on the line if you think a statement it TRUE. Write F on the line if you think the statement is FALSE. _____1. Accurate measurement is necessary to achieve consistent results in baking. _____2. Shake the measuring cup when measuring flour. _____3. Lift the measuring cup while measuring in order to make the accurate measurement. _____4. Shortening is measured by pressing down firmly into the measuring cup to make sure there are no air spaces. ____5. Liquid ingredients are poured into spouted glass measuring cups placed on a flat surface. LEARNING ACTIVITY 13. IDENTIFICATION Directions: Write the word or group being defined or described. _____1. This is packed when measuring; it follows the shape of the cup when inverted. _____2. This is used to measure liquid ingredients. _____3. Use to level ingredients when measuring. Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)
  • 9. Republic of the Philippines Department of Education REGION III - CENTRAL LUZON Schools Division of Tarlac Province SACATA NATIONAL HIGH SCHOOL San Francisco, Santa Ignacia, Tarlac _____4. This is to be removed in brown sugar and to be rolled with rolling pin. _____5. What not to do in a cup full of flour to avoid excess measurement. _____6. This is how to fill the cup when measuring. _____7. This is not to be done with the cup when measuring liquid ingredients. _____8. This 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. This step is not necessary in sugar unless it is lumpy. LEARNING ACTIVITY 14. PERFORMANCE ACTIVITY Direction: Show the proper measuring of the following ingredients. (take pictures or video and post it on our facebook group) 1. Oil 2. White/Brown sugar 3. Flour MELC 5: OCCUPATIONAL HEALTH AND SAFETY LEARNING ACTIVITY 15. ENUMERATION Directions: Enumerate the 4 Good Kitchen and Laboratory Practices 1. ____________________________________________________ 2. ____________________________________________________ 3. ____________________________________________________ 4. ____________________________________________________ LEARNING ACTIVITY 12. TRUE/FALSE Directions: Read each statement below carefully. Write T if the statement is correct and F if the statement is wrong. _____1. Use gloves as substitute for hand washing. _____2. Rinsing of hands only is enough to cleanse our hands. _____3. Avoid smoking while preparing food to avoid ashes from dropping into the food. _____4. Personal hygiene means keeping oneself clean helps avoid transfer of harmful bacteria. _____5. Wash hands for a minimum of 30 seconds. _____6. Use hand towels for wiping dishes. _____7. Avoid working with food when you have an open cut or wound _____8. Sanitizer helps prevent spread of germs resulting from touching items like money. _____9. Wash hands only before eating. _____10. Always wear clean work clothes and aprons. LEARNING ACTIVITY 16. POSTER MAKING Directions: Draw the Steps of Hand Washing. Materials needed: oslo paper/bond paper pencil ballpen/sign pen coloring materials Document shared on https://www.docsity.com/en/learning-activity-sheet-on-bread-and-pastry-production/7508691/ Downloaded by: chris-selebio (chriselebio@gmail.com)