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Introduction INTRODUCTION Technology and Livelihood Education (TLE) is one of the nomenclature in the implementation of the K to 12 Basic Education Program (BEP) composed of four components; namely, Agri-Fishery Arts, Home Economics, Industrial Arts and Information and Communication Technology. In this module, the focus is on Home Economics mini-course – BREAD AND PASTRY PRODUCTION. In this course, you will be exposed to different tools, instruments, proper calculation and mensuration, and actual preparation of the different recipes that are necessary in either putting up a specialty store that provides baked products or performing the task of a baker or bakery aide. This will also be a venue for you to assess yourself and identify aspects of business that you need to strengthen and safeguard before you take the plunge into the world of work. Now that the workforce is far behind in equating the number of available jobs, the Department of Education is revitalizing its resources to lead the young minds and to prepare them skillfully as future patty chef or the like, instead. It is in honing the skills that learners can assure to have an edge of surviving the daily needs of oneself and of others. It seeks to provide students with the knowledge, skills, and motivation in the field of bread and pastry production. This module is specifically crafted to focus on Process and Delivery. It is enriched with different activities that will assess your level in terms of skills and of knowledge that you are expected to demonstrate after going through this learning materials. Learning procedures are divided into different sections - What to Know, What to Process, What to Reflect and Understand, and What to Transfer. Go over with the suggested tasks and accomplish them to practice developing a sustainable program, prioritizing needs and building vision. So, explore and experience the K to 12 TLE modules and be a step closer to a successful producer of quality bread and pastry. *** K12 Learning Module in Basic Baking and Bakeshop Production OBJECTIVES At the end of this module, as a learner you are expected to: 1. Perform the task of a chef or a baker based on market needs and demands. 2. Prepare and produce delicious quality, profitable and saleable baked products. 3. Demonstrate understanding of concepts and principles of process and delivery in the exploratory course in breads and pastry production. *** At this point, you are heading into meaningful activities and learning encounters. Complete the exercises and answer the suggested worksheets to experience lifelong, practical learning that awaits at the end of this module. ENJOY YOUR JOURNEY! LEARNING GOALS/ TARGETS K12 Learning Module in Basic Baking and Bakeshop Production As you go through this module, you will be able to assess yourself with the characteristics and competencies before getting into the world of baking industry. You may now set your learning goals and targets so that you will be guided accordingly as you go through this module. Kindly provide honest answer on each item below. MYMY GOALS GOALS ARE ARE THE THE REFLECTIONS REFLECTIONS OF OF WHAT WHAT I IWANT WANT TO TO BE. BE. MYMY GOALS GOALS ARE…. ARE…. ________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________ MYMY TARGETS TARGETS ARE ARE THE THE MEANS MEANS TOWARDS TOWARDS THE THE ACHIEVEMENT ACHIEVEMENT OFOF MY MY GOALS. GOALS. MYMY TARGETS TARGETS ARE…. ARE…. ________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________ ________________________________________________________________________________________________________________ PRE- ASSESSMENT Direction: Read each statement below. Encircle the letter of the correct answer. K12 Learning Module in Basic Baking and Bakeshop Production 1. Strong enough in dealing and solving the challenges you may undertake as you go with running your business. a. hard working b. committed c. risk taker d. honest 2. A baker must build a good reputation; possesses the courage to do the right thing. a. risk taker b. reliable and has integrity c. patient d. committed 3. Successful business people base their work on strengths. a. goal oriented b. hardworking c. builds on strengths d. patient 4. Know that in your business, personal needs, attachment to your friends, families and relatives are set aside. a. opportunity seeker b. hard working c. committed d. patient 5. Knows how to handle unusual events that may happen in the business which include problems in managing the workers, problems on the delivery of goods and services, and the problems on demand and production. You must be patient in dealing with these uncertainties. a. goal oriented b. hard working c. copes with uncertainty d. committed 6. Involves developing and using logical, step-by-step plans to reach the goals. a. sets standards b. responsible c. hard working d. committed 7. Takes time to listen to the advice, suggestions, and recommendations of fellow bakers. a. responsible b. willing to listen c. committed d. hard working 8. A successful baker takes the initiative. a. initiative b. risk taker c. opportunity seeker d. committed 9. You must be concerned to know how well you are doing and keep track of your performance. a. future oriented b. hard working c. open to feedback d. committed 10. Learn from your mistakes. a. copes with failure b. honest c. hard working d. risk taker 11. It is an individual who differs in opinion and judgment. a. goal oriented b. committed c. takes initiative d. persistence 12. A characteristic of a person who is forward looking. K12 Learning Module in Basic Baking and Bakeshop Production a. goal oriented b. risk taker c. persistence d. committed 13. Looking for income because you know that this will be your bread and butter not only for you but also for your family. a. profit oriented b. takes initiative c. risk taker d. opportunity seeker 14. An individual who would like to engage in any business must possess a strong faith in his / her ability and capabilities in dealing with the different problems that she might encounter in running a business. a. persistence b. hardworking c. self confidence d. committed 15. Putting up your own business requires a lot patience integrity and dedication. a. hard working b. committed c. risk taker d. persistence 16. Used for baking loaf bread. a. loaf pan b. muffin pan c. tart molder d. round pan 17. Pies that are large enough for individual serving. a. tart b. turnovers c. pies d. cakes 18. It enhances the flavors of the crust. a. sugar b. salt c. egg d. butter 19. Serves as toppings for pies and pastries. a. meringue b. creams d. milk d. eggs 20. Bread leavened by yeast. a. quick bread b. loaf bread c. rich breads d. dinner rolls 21. A type of shortening made from the side part of the hog. a. butter b. lard c. oil d. margarine 22. It is a soluble sweet crystalline organic compound that improves the taste of the baked products? a. salt b. sugar c. flour d. shortening 23.It includes knife and chopping board used to cut glazed fruits, nuts, and other baking ingredients. a. spatula b. rubber scraper c. cutting tools d. grater 24. These are used to slice rolls and delicate cakes. K12 Learning Module in Basic Baking and Bakeshop Production a. kitchen shears b. knife c. pastry wheel d. grater 25. It comes in graduated sizes and has sloping sides. a. flour sifter b. mixing bowl c. grater d. spatula 26. Used in greasing pans or surface of pastries. a. pastry tip b. pastry wheel c. pastry bag d. pastry brush 27. It is used to flatten the dough. a. rolling pin b. spatula c. wooden spoon d. scraper 28. Caused by organisms such as viruses, bacteria, fungi, parasites. a. safety hazards b. chemical hazards c. physical hazards d. ergonomic hazards 29. Strips of dough placed on top of the pie. a. lattice b. butter c. egg d. tart 30. It is used to strain or sift dry ingredients. a. molder b. strainer c. wire whisk d. timer *** LESSON 1. HISTORY OF BAKING AND ITS BASIC INGREDIENTS Learning Goals and Targets K12 Learning Module in Basic Baking and Bakeshop Production At the end of this lesson, the learner is expected to: 1. Recite the history of baking. 2. Discuss the major ingredients in baking according to their classification and function. Know HISTORY OF BAKING Baking is a cooking method using dry heat (Merriam-Webster, 2013). This method could be applied to cooking different kinds of food products, such as fruits or meat dishes. In this module, baking refers to the process of cooking breads, cakes and pastries. Baking evolved from man’s innovation in the preparation and cooking of grains. Grains are the seeds of cereal grasses, such as wheat and rice. When the grains are pounded and ground, flour is produced.
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