Department of Education

SCHOOLS DIVISION OFFICE

CALOOCAN CITY

TECHNICAL-VOCATIONAL-LIVELIHOOD
BREAD AND PASTRY PRODUCTION - G11/12

Name: _______________________________ Grade & Section ________________

Teacher: _____________________________ Date: _________________________

ACTIVITY SHEET 1

Competency: 1.4 Bake bakery products according to techniques and appropriate

conditions
Code : TLE_HEBP912PB-Ia-f-1
Objectives :
1. Recognize types of quick breads;
2. Prepare different non- baked quick breads;
3. Appreciate no oven baked bread.

Activity 1: Recognize Me!

Directions: Identify the following baked products below and write the
characteristics.

____________________

____________________

____________________

Pictures credit to the author.

TVL 11/12- BREAD & PASTRY PRODUCTION Page 1

Quarter 1-Week 8 NOEMI L.BERDAN
Activity 2. “Come, QUICK! BAKE!”
(NO OVEN, NO MIXER) Banana Muffin with Chocolate chips (optional)

INGREDIENTS

2 cups Flour
¾ cup granulated sugar
¼ tsp salt, 1Tbsp BP
½ tsp Baking Soda
1 tsp Cinnamon powder
1 cup chocolate chips
4 ripe banana (saba/ lakatan)
½ cup oil,
¼ cup milk,
1tsp vanilla
1 egg

Credits to the author

PROCEDURES:
1. Mixture A. Combine the following in a mixing bowl. Flour, baking powder, baking
soda, sugar and salt using wooden spoon. Set aside.
2. Mixture B. Put the mashed banana in a bowl, add cooking oil, milk, vanilla, and
egg . Mix them together using wire whisk.
3. Combine Mixture A and Mixture B. Mix it well using wooden spoon.
4. Place the muffin liners in your muffin molder.
5. Pour the final mixture to your muffin liner ¾ level of your muffin liners.
6. Pre-heat the big pot/cauldron/big kawali or steamer for 10 mins over heat.

(Option 1. With water- Make sure you ask assistance from your parents)
(Option 2. Without water)

7. Place the muffin molders on top of your kawali.

8. Cover it.
9. Cook for 15-20 mins in a medium heat in your gas stove/gas range,

TVL 11/12- BREAD & PASTRY PRODUCTION Page 2

Quarter 1-Week 8 NOEMI L.BERDAN
Activity 3. “Come, QUICK! BAKE!”
(NO OVEN,NO MIXER) Cookies with Chocolate chips (optional)

INGREDIENTS

½ salt 1 large egg

1 tsp vanilla ¼ cup chocolate chips

½ cup butter
1 cup brown sugar

Credits to the author

½ tsp baking powder 1/12 cup All Purpose Flour

PROCEDURES
1. Combine the following ingredients in your mixing bowl; sugar, butter, vanilla,and
egg. Mix it well.
2. Pour the All purpose flour, baking powder and salt. Mix it well.
3. Add the chocolate chips (optional).
4. Cover and place it in the refrigerator for 30 mins.
5. Scoop and form it into round shape in your palm.
6. Place it in a slightly greased round baking pan, aluminum or any substitute.
7. Pre-heat the pan for 10 minutes (medium heat)
8. Place the wire stand and put the round baking pan or aluminum sheet inside the
heated pan.
9. Cover it, and cook for 20-25 minutes.

Credits to the author

TVL 11/12- BREAD & PASTRY PRODUCTION Page 3

Quarter 1-Week 8 NOEMI L.BERDAN
 EVALUATION: Let your parent/s or family member evaluate your performance and product using
the rubrics.

A. Banana Muffin
Needs Improve me nt Good Exempla ry Points
Evaluation Criteria 0-4 5-7 8-10 Awarde d
Safety & Appearance
Clothing & Appearance Non-professional appearance, Nea t a ppearance Profes sional appearance, attire
a tti re and/or grooming a tti re & & groomi ng
groomi ng but lacks
Di s regard of s afety, creating pol
Shows ish Fol lows all safety practices
Safety
uns afe s ituation during mi nimal
competition s a fety
Uns anitary s ituation concerns
Shows minimal Fol lows all sanitation
Sanitation
crea tes unsafe product s a nitation pra cti ces
concern
s during
Equipment & Tools pres ent
Equipment, Tools Sel ection & usage of a ti on
Sel ection & Sel ects and uses a ll
& Techniques tool s/equipment lacks us a ge of tool s/equipment correctly
understanding and tool s/equipm & s a fely
demonstration of skills ent
occa s ionally
l a cks safe
Use of Substitute Sel ection & usage of understanding
Sel ection & Sel ects and uses i mprovised
or Improvised i mprovised tools/equipment &
usaappropriate
ge of tool s/equipment correctly
l a cks understanding a nd ndustry
i mprovised & s a fely
Tools and
demonstration of skills techniques
tool s/equipm
Equipment
ent
occa s ionally
l a cks safe
Food Production
understanding
Mise en place, Di d not manage ti me or utilize Ma
& ana ged time and
ppropriate Uti l ized ti me and mise en place
Time Management, Waste mi s e en place to complete mi
i ndustry place to
s e en to compl ete each task on time,
ea ch task, excessive waste compl
techniquesete most mi nimum waste
ta s ks on time,
s ome waste
Food Presentation
Product Appearance Fl a t, smooth, dull top Not uni form in Uni form shape a nd size, slightly
s ha pe a nd size; round, s hiny, pebbled top. Loaf
ha s peaks and/or brea ds have cra cked
cra cks . No sheen
Color Pa l e light to tan, some spots Li ght brown Even gol den brown, no s pots
or s trea ks or ta n, no or s trea ks
s pots or
Texture Dry or crumbl y s treaks
Cours e, Moi s t, tender, wi th light crumb.
uneven grain, Even, medium fine grain
tunneling
Taste Ha s very l ittle flavor Ha s some flavor Pl easing, well-blended
fl a vor.

Source: Total Score

(100 possible points)

I have learned that

_______________________________________________________________________________
I have realized that
_______________________________________________________________________________
I will apply
______________________________________________________________________________

TVL 11/12- BREAD & PASTRY PRODUCTION Page 4

Quarter 1-Week 8 NOEMI L.BERDAN
 EVALUATION: Let your parent/s or family member evaluate your performance and product using
the rubrics.
A. Cookies
Needs Improve me nt Good Exempla ry Points
Evaluation Criteria 0-4 5-7 8-10 Awarde d
Safety & Appearance
Clothing & Appearance Non-professional appearance, Nea t a ppearance Profes sional appearance, attire
a tti re and/or grooming a tti re & & groomi ng
groomi ng but lacks
Safety Di s regard of s afety, creating pol
Showsish Fol lows all safety practices
uns afe s ituation during mi nimal
competition s a fety
Uns anitary s ituation concerns
Shows minimal Fol lows all sanitation
Sanitation
crea tes unsafe product s a nitation pra cti ces
concern
s during
Equipment & Tools pres ent
Equipment, Tools Sel ection & usage of a ti on
Sel ection & Sel ects and uses a ll
& Techniques tool s/equipment lacks us a ge of tool s/equipment correctly
understanding and tool s/equipm & s a fely
demonstration of skills ent
occa s ionally
l a cks safe
Use of Substitute Sel ection & usage of understanding
Sel ection & Sel ects and uses i mprovised
or Improvised i mprovised tools/equipment & aappropriate
us ge of tool s/equipment correctly
l a cks understanding a nd i mprovised
ndustry & s a fely
Tools and
demonstration of skills techniques
tool s/equipm
Equipment
ent
occa s ionally
l a cks safe
Food Production
understanding
Mise en place, Di d not manage ti me or utilize Ma
& ana ged time and
ppropriate Uti l ized ti me and mise en place
Time Management, Waste mi s e en place to complete mi s e en place to
i ndustry to compl ete each task on time,
ea ch task, excessive waste compl
techniquesete most mi nimum waste
ta s ks on time,
s ome waste
Food Presentation
Product Appearance Fl a t, smooth, dull top Not uni form in Uni form shape a nd size, slightly
s ha pe a nd size; round, s hiny, pebbled top. Loaf
ha s peaks and/or brea ds have cra cked
cra cks . No sheen
Color Pa l e light to tan, some spots Li ght brown Even gol den brown, no s pots
or s trea ks or ta n, no or s trea ks
s pots or
Texture Dry or crumbl y sCours
treaks
e, Moi s t, tender, wi th light crumb.
uneven grain, Even, medium fine grain
tunneling
Taste Ha s very l ittle flavor Ha s some flavor Pl easing, well-blended
fl a vor.

Source: Total Score

(100 possible points)

I have learned that

_______________________________________________________________________________
I have realized that
_______________________________________________________________________________
I will apply
______________________________________________________________________________

TVL 11/12- BREAD & PASTRY PRODUCTION Page 5

Quarter 1-Week 8 NOEMI L.BERDAN