Colegio de la Inmaculada Concepcion 45

Gorordo Ave. Cebu City

Night High School Department SY
2019-2020

TLE 10

Bread and Pastry Production

Worksheet 1

1.What are the steps in Bread Making?

 First, you must prepare everything. Second, mix all the ingredients using wooden spoon,
bread machine or stand mixer and knead. Third, primary fermentation; lightly grease the
bowl, cover and let it rise for 1hour and 30 minutes. Fourth, punch down the dough to
remove air bubbles. Fifth, dividing the dough into individual pieces is the next stage. Sixth,
shaping the dough and letting it rest. Seventh, benching the dough. Eighth, shaping and
panning the dough. Ninth, proofing the dough. Tenth, baking the dough.
2.What is the substitute for butter?

 The substitute for butter is oil.

3.What is the difference between butter and margarine?

 Butter is a dairy product which is made from milk while margarine is an oil-based product.
4.What method is used in making soft roll? Why?

 Bulk fermentation process. This method is used because soft roll needs to be fermented so
that the product is good.
5.What is the substitute for cream of tartar?

 The substitute for cream of tartar is baking powder and yogurt.

6.What is the use or function of cream of tartar?

 Cream of tartar, a byproduct of wine and grape juice processing, is an acidic salt that acts as
a stabilizer in recipes that require whipped egg whites, such as meringue, angel food cake,
and soufflé. When whipped, egg whites (also known as albumen) can swell up to eight
times their initial volume
7.What is fermentation?

 Fermentation is the process of converting carbohydrates into organic acids using

microorganism. It is usually used in bread making.
8.What is the food of the yeast?

 Yeasts feed on sugar. They turn this food into energy and releases carbon dioxide as a
result.
9.What hinders the growth of the yeast?

 These factors include pH, temperature, nutrient availability, and the concentration of
available nutrients. This experiment will illustrate to the student that the growth of yeast is
affected by pH, temperature, and nutrient level and that one natural by-product of this
fermentation process is carbon dioxide
10. What is the function of the flour?

 Flour is used in building the bread’s structure. When the proteins found in the flour are
hydrated, they start to interact with each other forming gluten.
11. What are the parts of the bread or pastry?

 The flour, water and yeast

12. What are the examples of leavening agents?

 Yeast, baking powder and baking soda are examples of leavening agents.
13. What is the substitute for cake flour?

 The substitutes for cake flour is cornstarch and all-purpose flour

14. What type of flour is used for making bread? Why?

 All- purpose flour is the commonly used flour in bread making since all-purpose flour can
be used as a thickening agent or breading.
15. What is gluten?

 Gluten is a general name for the proteins found in wheat. This helps the food maintain their
shape. It acts like glue which holds food together.
16. What are the kinds of cake?

 There are a lot of kinds of cake but the most common ones are, butter cakes, and foam
cakes.
17. What method or technique is used in making sponge cake?

 The all- in- one method is used in making sponge cake

18. When do you know when the egg whites have reached the stiff peak?

 When you turn the whisk upside down and the peak still holds onto the whisk, the egg
whites have reached their stiffness
19. How to test cake doneness?

 Insert a toothpick or a skewer into the center of the cake. Once it comes out clean the cake
is done.
20. How to store bread?

 To retain the freshness of crusty loaves of bread, store them unwrapped at room

 temperature. Once sliced, place breads in closed paper bags. To maintain freshness of soft-
crust loaves, store in airtight plastic bags or wrap tightly in plastic wrap or foil and store at
room temperature
21. Why do we preheat the oven?

 Food cooks faster when you preheat the oven. You've got the right temperature from the
get-go and your dish can start cooking immediately and properly.
22. What are the five core competencies in bread and pastry production?

 Prepare and produce bakery products

 Prepare and produce pastry products

 Prepare and present gateau, tortes and cakes

 Prepare and display petit fours

 Present deserts
23. What is TESDA?

 TESDA (Technical Education and Skills Development Authority) is a government agency

which is tasked to manage and supervise technical education and skills development
(TESD) in the Philippines. It was created by virtue of Republic Act 7796, otherwise known
as the “Technical Education and Skills Development Act of 1994”.
24. What are the kinds of icing?

 Buttercream

 Ganache

 Whipped cream
25. How many hours will it take the bread to rise?

 It will take up to 45 minutes or less.

26. When will you know if the bread is already baked?

 If you tap the bottom, the bread will sound hollow when it is done.
27. Why is kneading important?

 Kneading the dough makes bread and rolls light, airy, and chewy. It's a crucial step in
making yeast breads. Without well-developed gluten, your bread or rolls would be flat and
tough. In this video, you'll learn how to knead dough by hand to strengthen the gluten
strands that give bread structure.
28. When will you know if the egg whites are overbeaten?

 The egg whites are now white, will hold their shape in the bowl, and will not slide out if the
bowl is tipped sideways. When the beaters or whisk is lifted out of the egg whites,
they will form soft peaks that slump over to the side.
 29. What is the meaning of “ mis en place”?

 It is a French term for having your ingredients prepared.

30. What is the importance of baking into your life?


Baking is important in life because even though you don’t have enough knowledge about
sciences, but as long as you know how to bake, you can start a small business. You can start
a living simply by baking.
WORKSHEET 2
A. Describe the three kinds of Petit Fours
1. Glaze

 These are petit fours that are covered with fondant or icing
2. Sale

 These are salted petit fours and are tasty bite- size appetizers which are usually served in
buffets and cocktail parties.
3. Sec

 These are petit fours that are decorated with small biscuits, macaroons, meringues, and puff
pastries.
B. Arrange the steps in preparing iced petit fours. Write 1 for the first step, 2 for the second,
and so on.
1 1. Make the cake.
2 2. Prepare icing.
3 3. Prepare filling.
4 4. Coat cakes with the icing.
5 5. Decorate.

C. Write Y for the correct fillings for petit fours and N for the wrong ones.
_Y_1. Custard
_N_2. Nuts
_Y_3. Cream
_N_4. Fresh fruit
_N_5. Sardines

WORKSHEET 3
Put a check (/) on the blank beside correct techniques of food presentation and a cross (X)
beside wrong techniques.

✓1. The food should too neat.

✓2. Choose the correct size of the plate.

✓3. Combine hard and soft foods.

✓4. Use white plates in plating.

X 5. Use beads as garnishing.

X 6. Place the tallest item at the back.

✓ 7. Use different colors in the plate.

✓ 8. Observe neatness in plating.

✓ 9. Choose edible garnishing.

✓ 10. Observe neatness in plating.