BREAD AND PASTRY PRODUCTION - Kapitolyo High School

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BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 19 19 Definition of Terms Bushel – any of various unit of measure of capacity Confectioner sugar –very fine or powdered sugar Granulated sugar – sugar in granular form Lump – a firm irregular mass Mass – undefined quantities upon which all physical measurements are based Ounce – a unit of weight equal to 1 /16 of a pound (28.35 grams) Peck – a little – used dry measure, one quarter of a bushel for measuring grain Pound – a unit of measure of mass equal to 1 /16 ounce Shortening – butter or fat etc. is used to make pastry or cake crispier or flakier Sift – to separate or strain the finer from the coarser particle of a material using a sieve or a sifter
Directions: Give the equivalent of the following measurement BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 20 20 LEARNING OUTCOME 1 Pretest LO 1 Familiarize oneself with the table of weights and measures in baking PERFORMANCE STANDARDS Standard table of weights and measures are identified and applied. What Do You Already Know? Let us determine how much you already know about familiarizing oneself with the table of weights and measures in baking. Take this test. 1. 1 cup = _______ T 2. 6 tbsp. = _______ cup 3. 1 tbsp. = _______ teaspoon 4. 2 cups = _______ pint 5. 4 cups = _______ quart 6. ½ cup = _______ T 7. 1 kilo = _______ lbs. 8. 1 pound = _______ ounces 9. 8 cups = _______ quarts 10. ¼ cup = _______ T
Page 1 and 2: Republic of the Philippines DEPARTM
Page 3 and 4: Welcome to the world of Bread and P
Page 5 and 6: . BREAD AND PASTRY PRODUCTION NC II
Page 7 and 8: Direction: Match column A with Colu
Page 9 and 10: BREAD AND PASTRY PRODUCTION NC II K
Page 11 and 12: 22. Strainer - is used to strain or
Page 13 and 14: Dutch oven is a thick-walled (usual
Page 17 and 18: A. OVENS E. MIXING TOOLS Convection
Page 19: BREAD AND PASTRY PRODUCTION NC II K
Page 29 and 30: Materials: BREAD AND PASTRY PRODUCT
Page 37 and 38: Kitchen tools make cooking easier.
Page 39 and 40: A. Identify the following. BREAD AN
Page 41 and 42: LEARNING OUTCOME 2 BREAD AND PASTRY
Page 45 and 46: Establishing a preventive maintenan
Page 47 and 48: Cleaning the mixer BREAD AND PASTRY
Page 49 and 50: Find out how well you performed by
Page 51 and 52: The proper care and storage of tool
Page 55 and 56: . BREAD AND PASTRY PRODUCTION NC II
Page 57 and 58: Directions: With hazard risks as ba
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
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The following are different situati
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Directions: Write true if the state
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BREAD AND PASTRY PRODUCTION NC II K
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The effect that occupation may have
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9. If I had to choose between compl
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Safety regulations in the workplace
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Common fire hazards Improper use an
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Waste management is the collection,
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1. EVACUATION The Contingency Plan
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A. Write true if the statement is c
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Emergency drills and training have
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Objectives: To develop preparedness
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Learner's Name Date Competency: Giv
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LESSON 3. MAINTAIN TOOLS AND EQUIPM
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1.1 1. h 2. c 3. e 4. a 5. g 6. f 7
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Acknowledgement This Learning Modul
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BREAD AND PASTRY PRODUCTION - Kapitolyo High School

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