Lesson-1-BREAD-And-pastry-production.pdf
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This document provides an overview of bread and pastry production. It discusses the specialized tools, ingredients, and processes involved in baking. Specific topics covered include an introduction to baking, factors that contribute to successful baking, common malpractices to avoid, and tools/equipment commonly used. The goal is to teach students the skills needed for careers in baking or operating their own bakery business.
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For example, if you want to convert the formula to ounces but keep the same percentages:
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Performance Criteria
1
2
3
4
5
1. Identifies baking tools and equipment based on their uses
2. Prepares tools and equipment for specific baking purpose
3. Demonstrates proper handling and use of tools and equipment
4. Applies safety measures in using tools and equipment
5. Cleans and stores tools and equipment properly after use
Overall Rating:
1= Needs Improvement
2= Developing
3= Satisfactory
4= Very Good
5= Excellent
Comments:
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2. Prepare fresh petit fours using techniques like shortbread, mousse, and glazing.
3. Prepare marzipan petit fours by working with marzipan bases and toppings.
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dll basic concepts in bread and pastry.doc
1) The document outlines a daily lesson plan for a Bread and Pastry Production class covering basic concepts, the relevance of the course, and a collaborative group activity on the historical periods of bread and pastry production.
2) Students were divided into four groups to present on the Neolithic Period, Classic Antiquity, Middle Ages, and Renaissance Period through a photo essay, role playing, interactive demonstration, or power point presentation.
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This document is a learning module on bread and pastry production for grades 7 and 8 students in the Philippines. It covers 4 lessons: 1) use of tools and bakery equipment, 2) mensuration and calculation, 3) maintenance of tools and equipment, and 4) occupational health and safety procedures. Lesson 1 discusses identifying and preparing various baking tools and equipment for their specific uses, including pans, cutters, mixing bowls, and measuring cups and spoons. It provides definitions of key terms and an information sheet describing common tools and equipment used in baking.
K TO 12 BREAD AND PASTRY LEARNING MODULE.pdf
Observe learner light the oven safely and properly based on the procedure.
Assess the following:
1. Holds lighted match or igniter safely near the burner tube.
2. Pushes and turns the oven knob in a counterclockwise direction towards the desired
oven temperature setting.
3. Turns knob to "OFF" position immediately if initial lighting fails and allows gas to
disperse before re-ignition.
4. Closes oven door gently and with care.
Rating Scale:
5 - Performs competently (safe and correct procedure)
3 - Performs fairly (1-2 steps incorrect)
1 - Performs poorly (more than 2 steps incorrect)
Rating
bread_and_pastry_learning_module.pdf
This document provides information about a learning module on bread and pastry production for grades 7 and 8. The module covers 4 lessons: (1) use of tools and bakery equipment, (2) mensuration and calculation, (3) maintaining tools and equipment, and (4) occupational health and safety procedures. Each lesson aims to teach students specific competencies and is broken down into learning outcomes, activities, and assessments. The first lesson introduces various baking tools and equipment and their purposes to prepare students to use them properly for specific baking tasks.
store sandwiches.docx
This document provides competency-based learning materials for preparing sandwiches as part of the Cookery NCII qualification in the Tourism sector. It contains information on storing sandwiches properly, including using suitable storage techniques to maintain quality, practicing hygienic food handling, and storing sandwiches at the proper temperature. The document outlines the learning outcomes, assessment criteria, equipment required, and learning activities for understanding suitable sandwich storage techniques. These include reading information sheets, answering self-checks, performing tasks, and being evaluated against performance criteria checklists.
K to 12 Bread and Pastry Learning Module
Critical Task:
Light an oven safely
Performance Criteria:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rubric 1.1
BREAD AND PASTRY PRODUCTION NC II
K to 12 – Technology and Livelihood Education 1616
Direction: Read the given recipe carefully and list down all the
Breadandpastrylm 130616204536-phpapp01
Critical Task:
Light an oven safely
Performance Criteria:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rubric 1.1
BREAD AND PASTRY PRODUCTION NC II
K to 12 – Technology and Livelihood Education 1616
Direction: Read the given recipe carefully and list down all the
Breadandpastrylm 130616204536-phpapp01
This document provides information about a learning module on bread and pastry production for grades 7 and 8. It contains 4 lessons that cover key competencies including using tools and bakery equipment, performing measurements and calculations, maintaining tools and equipment, and practicing occupational health and safety procedures. The first lesson defines terms and identifies various baking tools and their uses, such as cake pans, biscuit cutters, mixing bowls, and measuring cups and spoons. It emphasizes the importance of preparing tools and equipment for specific baking purposes.
K to 12 TLE Curriculum Guide
This document provides information about a learning module on bread and pastry production for grades 7 and 8. It contains 4 lessons that cover key competencies including using tools and bakery equipment, performing measurements and calculations, maintaining tools and equipment, and practicing occupational health and safety procedures. The first lesson defines terms and identifies various baking tools and their uses, such as cake pans, biscuit cutters, mixing bowls, and measuring cups and spoons. It emphasizes the importance of preparing tools and equipment for their specific baking purposes.
Breadandpastrylm 130616204536-phpapp01[1]
Critical Task:
Light an oven safely
Performance Criteria:
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rubric 1.1
BREAD AND PASTRY PRODUCTION NC II
K to 12 – Technology and Livelihood Education 1616
Direction: Read the given recipe carefully and list down all the
K to 12_commercial_cooking_learning_module - copy
Here are the key points covered in the information sheet:
- Common materials used for kitchen utensils and equipment include aluminum, stainless steel, glass, cast iron, ceramic, teflon, plastic, and hard rubber. Each material has advantages and disadvantages.
- A list of 21 essential cooking utensils is provided, along with a description of what each utensil is used for. This includes knives, cutting boards, pots, pans, measuring tools, serving utensils, and more.
- Measuring tools like cups, spoons, and scales are described. Dry measuring cups are used for solids while liquid cups are made of glass. Spoons come in different sizes and materials. Scales
K to 12_bread_and_pastry_learning_module
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards
the desired oven temperature setting.
3. Close the oven door gently and with care.
4. Reminder: Should the initial lighting fail, turn to its “OFF” position immediately and
allow the accumulated gas to be dispersed before re- ignition.
5. Always close the oven door gently and with care. Letting the door to slam may affect
the rise of the cake being baked.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
K to 12 bread and pastry learning module
1. Hold a lighted match or igniter safely near the burner tube of the oven.
2. At the same time push and turn the oven knob in a counterclockwise direction towards the desired oven temperature setting.
3. Close the oven door gently and with care.
4. Reminder: Should the initial lighting fail, turn to its “OFF” position immediately and allow the accumulated gas to be dispersed before re-ignition.
5. Letting the door to slam may affect the rise of the cake being baked.
Overall Evaluation:
Excellent Very Good Good Fair Poor
Teacher's Signature:
How Well Did You Perform?
Scoring Rub
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Lesson-1-BREAD-And-pastry-production.pdf
- 1. BREAD AND BREAD AND PASTRY PASTRY PRODUCTION PRODUCTION Teacher Mae's TLE Class
- 2. The Technology and Livelihood Education Program focuses on teaching specialization courses that upon completion is equivalent to a career. Preparing and Producing Bakery Products Preparing Pastry Products Preparing and Presenting Cakes Preparing and Presenting Petit Fours and Desserts
- 4. Baking has its specialized culinary activities because it involves special ingredients that are not usually found in ordinary cooking fares. Tools and equipment are specially designed that suit baking standards and peculiar process in baking in order to come up with good baked products which are not usually done in other types of cooking.
- 6. Bread has a part of Filipino diet. People in rural and urban areas in the country are fond of eating and buying bread such as monay, ensaymada, loaf bread, pandesal, mamon, commercial cupcakes, and other kinds of bread.
- 7. Baking is now considered as one of the potential means of livelihood or souorce of employment because of the growinng consumption of bread of the FIlipino people.
- 8. Helpful guidelines when planning a bakeshop business: Consider the kinds of bread to offer. Check if there is already an existing bakery or is there a need to establish new bakery in the business place. Analyze the profitability in relation to business cost. Consider the availability of facilities, baking tools, utensils, equipment that need funding. Further study the location of the bakery, the kinds of bread and volume of bakery products, facilities, manpower, and marketing to determine the needed funding. 1. 2. 3. 4. 5.
- 9. Factors that Factors that contribute to contribute to Sucessful Baking Sucessful Baking Following are some factors that contribute to sucessful baking. Use of Quality Ingredients Proportion of Baking Ingredients Measurement of Ingredients Method of Mixing Ingredients Use of Appropriate Tools and Equipment Follow Correct Oven Temperature Correct Baking Procedure 1. 2. 3. 4. 5. 6. 7.
- 11. Malpractices in baking result to poor quality baked products. These should be prevented or tottally eliminated in order to profit in one's endeavor in baking. Some of the common malpractices in baking are as follows:
- 12. Buying Cheap or Low Quality Ingredients. Incorrect Storage of Ingredients for Long Period of Time. Baking Room is Kept Untidy and Dirty Inaccurate Measurement of Ingredients Substitution of Ingredients Poor Quality of Workmanship in Baked Products Lack of Proper Lightning and Ventilation Tools and Equipment used are Outdated Incorrect Record Keeping 1. 2. 3. 4. 5. 6. 7. 8. 9.
- 13. Commont Tools and Equipment Used in Baking
- 18. WIRE WHIP OVEN BAKING PANS BAKING OR COOKIE SHEETS
- 20. PURSUE YOUR BAKING PASSION LET THIS INSPIRE US:
- 21. Do you have questions? THAT'S ALL Presented by Teacher Mae :)