Learning Activity Sheets

1. 1
TECHNOLOGY AND LIVELIHOOD EDUCATION 10
BREAD AND PASTRY PRODUCTION
MODULE #5
Name: ______________________________________ Teacher: Mrs. LYNNEL F. YAP
Grade & Section: GRADE 10-ST. BENEDICT Score: _______________________________
Activity: Identification
Directions: Examine the given recipe and list down all possible baking techniques to
complete the procedures.
CHOCOLATE CHIP COOKIES
INGREDIENTS
• 1 1/8 cup flour
• ¼ tsp baking soda
• ½ tsp salt
• ¼ cup shortening
•
• 1tsp vanilla
• ½ pound semi-sweetened chocolate or chocolate chips
PROCEDURES
1. Sift flour, baking soda and salt together.
2. Cream shortening, brown sugar and granulated sugar together.
3. Add egg and vanilla, beat thoroughly.
4. Add sifted dry ingredients.
5. Fold in chocolate/chocolate chips cut into small pieces.
6. Drop from teaspoon onto greased cookie sheet
7. Bake in moderate heat (3500F) about 10 minutes. Make 50 cookies.
Baking Techniques
1. ___________________________ 2. ____________________ 3. ___________________________
4. ___________________________ 5. ___________________________
True or False. Write true if the statement is correct and false if not. Do this in your activity
sheet.
________1. Bowls and beaters are clean and grease-free during beating of eggs.
________2. Observe accurate measurement.
________3. Use plastic bowls when beating eggs.
________4. Ensure that the fat softened to room temperature before starting.
________5. Excessive mixing should be done after adding fruits.

2. 2
Recognize Me?
Below are statements describing the basic techniques, kinds of dough, and methods in
mixing dough used in producing bakery products. Choose the correct word/term from the
box and write your answer in your answer sheet.
Adding Eggs Lean Dough
Beating Egg Whites Rich Dough
Creaming Straight Method
Sifting Dry Ingredients Sponge Method
Fermenting Dough Resting Period of Dough
_____________________1. This method combines all the ingredients together at one time to
make the dough. The dough is kneaded and set aside to rise.
_____________________2. A technique that allows dough to rest at least 10 minutes following
mixing to ensure that the dough is suitable for processing.
_____________________3. Eggs must be evenly mixed with other ingredients.
_____________________4. After mixing the flour, cover and rest it in a warm environment with
32°C for at least 25 t0 35 minutes.
_____________________5. This dough is made up into Pan de sal, Pan Amerikano, French
bread, and other crusty bread varieties.
_____________________6. Refers to the process of blending several ingredients, fat, and sugar,
for instance, until it is smooth, lighter, and fluffier.
_____________________7. This method mixes part of the liquid, flour, and all of the yeast to
make a soft mixture which is set aside to rise until bubbly.
_____________________8. Set room temperature before beating to make egg whites fluffier.
_____________________9. This dough is used in making rolls, coffee cakes, and the sweet bread
varieties.
_____________________10. It is the process of separating and ventilating food items in baking
to ensure adequacy in measurement when weighing the items.
Activity: Beating the Eggs, Sifting Dry Ingredients, and Creaming
Reminder: In doing the tasks, make sure your parent or adult is around before you start to
perform. Review the Occupational Health Safety.
Instruction: Apply the learned techniques in beating eggs, sifting dry ingredients, and
creaming. Let any member of the family check your performance. Or you may take video if
gadget is available. The said family member must check/monitor your performance and
accomplish the Scoring Rubrics/Checklist provided below after the activity.

3. 3
BEATING THE EGGS
CRITERIA Score Actual Rating
Used appropriate tools (mixing
bowl should be stainless or
ceramic)
10
Used grease-free mixing bowls and
whisk/beater
5
Eggs is fluffier after beating 15
TOTAL 30 points
SIFTING DRY INGREDIENTS
CRITERIA Score Actual Rating
Used appropriate tools (sifter and
bowl)
10
Sift at least 2 dry ingredients (flour,
sugar)
15
Dry ingredients mustn’t have
lumps after sifting
15
TOTAL 40 points
CREAMING
CRITERIA Score Actual Rating
Used appropriate tools (mixing
bowl, mixer or wire whisk)
10
Cream fat (butter) and sugar 20
Product should be smooth, lighter,
and fluffier.
20
TOTAL 50 points
Directions: List down the steps on how to perform the following techniques. Write your
answer in your answer sheet.
1. Adding Eggs
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________

4. 4
2. Beating Egg Whites
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
3. Creaming
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
4. Sifting Dry Ingredients
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
5. Fermenting Dough
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
Directions: Arrange the steps in Making Dough by writing 1 as the first stepup to 10 as the last
step in your answer sheet.
_____ a. Mix in the remaining flour.
_____ b. Form dough into a ball.
_____ c. Deflate the dough.
_____ d. Mix yeast with flour.
_____ e. Shape the dough and let it rise again.
_____ f. Knead the dough.
_____ g. Put the dough in baking sheet.
_____ h. Add liquid to the powder mixture.
_____ i. Beat the mixture with mixture.
_____ j. Cover dough and let it rise.
________________________________________
Parent’s/Guardians Signature Over Printed Name
Date: _______________________________