BREAD AND PASTRY PRODUCTION - Kapitolyo High School

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BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 107 107 REFERENCES Congratulations! You did a great job! LO1 SEDP Series Food Management and Service p 70 Module in Food Trades http://www.megadox.com/docpreviews http://www.infospace.com/search/images http://www.bpace.k12.ca.us/images http://www.nswbusinesschamber.com. LO 2 http://ph.jobsdb.com/PH/EN/V6HTML/Home/inside- http://cupe.ca/health-and-safety http://www.ccohs.ca/oshanswers/hsprograms LO 3 http://www.buzzle.com/articles/safety-regulations-in-the-workplace.html http://www.infospace.com/search/images LO 4 SEDP Series Food Management and Service p 70 Module in Food Trades http://www.megadox.com/docpreviews http://en.wikipedia.org/wiki http://www.infospace.com/search/images http://www.bpace.k12.ca.us/images http://www.nswbusinesschamber.com.
BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 108 108 ANSWER KEY LESSON 1 USE OF TOOLS AND BAKERY EQUIPMENT LO1. Prepare tools and equipment for specific baking purposes Pre-Test 1. i 2. c 3. h 4. g 5. j 6. a 7. b 8. f 9. d 10. e Self CHECK 1.1 1. Dry measuring cup 7. Baking pan (round, square, 2. Glass measuring cup or rectangle) 3. Flour sifter 8. Oven 4. Wooden mixing spoon 9. Spatula 5. Mixing bowl 10. Utility tray 6. Rubber scrapper Self Check 1.2 1. Baking ware 9. Preparation 2. Preparation 10. Cutting 3. Baking equipment 11. Preparation 4. Mixing 12. Measuring 5. Baking ware 13. Baking ware 6. Preparation 14. Baking ware 7. Measuring 15 Preparation 8. Mixing LESSON 2 PERFORM MENSURATION AND CALCULATION LO1. Familiarize oneself with the table of weights and measures Pre-Test 1. 16 T. 2. 1/3 cup 3. 3 teaspoon 4. 1 pint 5. 1 quart 6. 8 T 7. 2.21 pounds 8. 16 ounces 9. 2 quarts 10. 4 T. Self CHECK 1.1 1. 32 T.
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Republic of the Philippines DEPARTM
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Welcome to the world of Bread and P
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. BREAD AND PASTRY PRODUCTION NC II
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Direction: Match column A with Colu
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BREAD AND PASTRY PRODUCTION NC II K
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22. Strainer - is used to strain or
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Dutch oven is a thick-walled (usual
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A. OVENS E. MIXING TOOLS Convection
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Directions: Give the equivalent of
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Materials: BREAD AND PASTRY PRODUCT
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Kitchen tools make cooking easier.
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A. Identify the following. BREAD AN
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LEARNING OUTCOME 2 BREAD AND PASTRY
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Establishing a preventive maintenan
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Cleaning the mixer BREAD AND PASTRY
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Find out how well you performed by
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The proper care and storage of tool
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. BREAD AND PASTRY PRODUCTION NC II
Page 57 and 58: Directions: With hazard risks as ba
Page 59 and 60: BREAD AND PASTRY PRODUCTION NC II K
Page 61 and 62: Trip hazards Injury What is an adve
Page 63 and 64: Occupational safety and health (OSH
Page 65 and 66: A. Identify the word or group of wo
Page 67 and 68: Material: color, oslo paper or cart
Page 71 and 72: The following are different situati
Page 73 and 74: Directions: Write true if the state
Page 77 and 78: The effect that occupation may have
Page 81 and 82: 9. If I had to choose between compl
Page 83 and 84: Safety regulations in the workplace
Page 89 and 90: Common fire hazards Improper use an
Page 91 and 92: Waste management is the collection,
Page 95 and 96: 1. EVACUATION The Contingency Plan
Page 97 and 98: A. Write true if the statement is c
Page 103 and 104: Emergency drills and training have
Page 105 and 106: Objectives: To develop preparedness
Page 107: Learner's Name Date Competency: Giv
Page 111 and 112: LESSON 3. MAINTAIN TOOLS AND EQUIPM
Page 113 and 114: 1.1 1. h 2. c 3. e 4. a 5. g 6. f 7
Page 117: Acknowledgement This Learning Modul
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BREAD AND PASTRY PRODUCTION - Kapitolyo High School

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