G7 Las Bpp-Week4

Republic of the Philippines
Department of Education 7/8

Region v
SCHOOLS DIVISION OF SORSOGON
PRIETO DIAZ NATIONAL HIGH SCHOOL
BREAD AND PASTRY PRODUCTION (Exploratory)
LEARNING ACTIVITY SHEET #4- WEEK 4
I. INTRODUCTORY CONCEPT
Your bakery equipment is what keeps production rolling and the kitchen open. When it breaks
down, it causes a major interruption in your workflow and a loss in sales. To minimize breakdowns, make
bakery equipment maintenance a priority.
II. LEARNING SKILLS FROM MELCs
 Check condition of tools and equipment.
III. ACTIVITIES
A. Let Us Review
DIRECTION: Supply the missing word or group of words.
1. It’s a good idea to select a colander with _______, so it doesn’t sit in the liquid which is draining in
the sink.
2. Measuring spoons are also important for determining the ________________ of dry or wet
ingredients.
3. In using knives, choose the ______ knives cut better and are easier to work than dull kind.
4. Spatulas comes in different materials like metal or plastic and their purpose is to ______ under food
like burgers, cookies or pancakes
5. Mixing bowls have a variety of sizes is useful for ________ ingredients and also for serving food.
B. Let Us Study
KNIVES
Sharp, quality knives are important in the kitchen. They cut better and are easier to work with
than dull knives. Select knives that are light, comfortable and balanced in your hand. It is necessary to
have the following knives in your kitchen:
1. Paring knife- is helpful for peeling

fruits and vegetables
2. Serrated knife- is deal for cutting
bread.
3. Chef’s knife- is useful for most
cutting and chopping jobs.
Paring knife Serrated knife Chef’s knife
CUTTING BOARDS
Always keep your counter tops clean and scratch-
free. It is important to have separate cutting boards for
meat and vegetables to prevent germs and cross
contamination. Cutting boards are made of many different
materials from wood to plastic.
MEASURING CUPS/MEASURING SPOONS

Measuring cup is a necessity in the kitchen and of
various sizes which come in glass, metal or plastic. An
angled measuring cup is easy to read when measuring
liquids. Measuring spoons are also important for
determining the correct amount of dry or wet ingredients.
1
SPOONS AND WHISKS
Long-handled, wooden or plastic spoons are
necessary for mixing and stirring. Other useful spoons are
slotted spoons for draining, ladles for serving soups and
gravies, and pasta spoons for keeping pasta separated.
Whisks are useful tools for mixing sauces, pancake batter,
and whipping egg whites. An electric hand mixer is
important for mixing cakes and whipping potatoes.
TONGS AND SPATULAS

Tongs are useful for many jobs including turning
food and come in a variety of sizes. Spatulas comes in
different materials like metal or plastic and their purpose is
to slide under food like burgers, cookies or pancakes
MIXING BOWLS
Are essential in every kitchen. A variety of sizes is
useful for mixing ingredients and also for serving food.
These come in many colors and materials from stainless
steel, to plastic or colored glass.
COLANDER
You need to have at least one colander for
draining liquid from canned or cooked vegetables and
pasta. Use it for washing fresh fruits and vegetables. It’s a
good idea to select a colander with stand, so it doesn’t sit
in the liquid which is draining in the sink.
MISCELLANEOUS TOOLS
A grater for shredding, shaving and zesting is a versatile tool to have in the kitchen. Also, useful is a can
opener, bottle opener. A potato masher and vegetable peeler are always part of a well-stocked kitchen. A
kitchen timer is important for timing recipes accurately. A meat thermometer will assure the proper
temperature for food safety.
Grater Potato masher Vegetable peeler Kitchen timer Meat thermometer
Vocabulary list
Contamination- it is the presence of minor and unwanted constituents (contaminants) in material,
physical body, natural environment, workplace, etc.
Mixing- to bring together into uniform mass.
2
C. Let Us Practice
DIRECTION: Write letter T if the statement is correct and letter F is the statement is wrong.
1. Have separate cutting board for meat and vegetable to avoid food contamination.
2. Colander with stand is preferable to use so the fruits and vegetables don’t sit in the liquid.
3. Mixing bowls are for draining liquid from canned or cooked vegetables and pasta.
4. Whisks are useful tools for mixing sauces.
5. The purpose of spatula is so slide under food like burgers, cookies or pancakes.
D. Let Us Remember
Using of good quality of tools and equipment are important to make the flow of the task easier. It is
important to know their uses as they have specific function.
E. Let Us Practice More
CROSSWORD PUZZLE
1.
5.
2. 3.
4.
Across
DownF.
2. Are useful for many jobs including turning 1. For shredding, shaving and zesting is a
food and come in a variety of sizes. versatile tool to have in the kitchen.
4. Keep your counter tops clean and scratch- 3. Long-handled, wooden or plastic and are
free and with different colors. necessary for mixing and stirring.
5. For cutting ingredients.
F. Evaluation
DIRECTION: Read and understand the questions carefully. Write the letter of the correct answer in your
paper.
1. What is the quality of a good knives?
a. dull b. sharp c. long
2. This miscellaneous tool will assure the proper temperature for food safety.
a. Kitchen timer b. Meat thermometer c. clock
3. This tool is used for turning food.
a. Tong b. Spatula c. Spoon
4. This knife is used for cutting bread.
a. paring knife b. chef’s knife c. serrated knife
5. This tool is used for whipping egg whites.
a. Spoon b. Spatula c. Wire whisk/whisk
IV. ANSWER KEY
A. C. E. F. Answer the evaluation

1. stand 1. T 1. grater
2. correct amount 2. T 2. tongs
3. sharp 3. F 3. spoons
4. slide 4. T 4. Cutting boards
5. mixing 5. T 5. knives
IV. REFERENCES
 TLE Module 3 Bread and Pastry Production page 2-5.
 Google image
Prepared by:
ALMINA ESTADOLA
3
TLE Teacher

G7 Las Bpp-Week4

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Republic of the Philippines

Department of Education 7/8

BREAD AND PASTRY PRODUCTION (Exploratory)

LEARNING ACTIVITY SHEET #4- WEEK 4

1. Paring knife- is helpful for peeling

Paring knife Serrated knife Chef’s knife

MEASURING CUPS/MEASURING SPOONS

TONGS AND SPATULAS

Grater Potato masher Vegetable peeler Kitchen timer Meat thermometer

IV. ANSWER KEY

A. C. E. F. Answer the evaluation

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