PBL Fermentation

PROJECT BASED LEARNING ASSESSMENT
FORM 4 KSSM BIOLOGY

2020
Theme 1. Basic in Biology

Field of learning Chapter 7 : Cell respiration
Standard content 7.3 Fermentation
Learning standard
3.4.3 State the factors that cause fermentation to occur in
cells.
Project title Apply the concept of fermentation using yeast to produce

food products and market to school / home.
Implementation period 1st November 2023 – 1st January 2024
Submission date 1st January 2024 ( any change of submission date will be
informed later )
Name of Biology teacher
Targeted group All form Four students of MRSM Tun Dr Ismail, Pontian.
Introduction :
Foods such as doughnuts, bread, pau, kimchi, yoghurt,sourdough bread, tempe and
tapai are very famous in our country as snacks or side dish. Microorganisms play
important role in making these foods.In limited or no oxygen, microorganism will
undergo fermentation process. Do you know different types of fermentation process?
Project’s objective:
To understand and appreciate the importance of microorganism which undergo

fermentation process in producing different types of food.
1
Task instruction
1. All form 4 students who take Biology are required to complete Project Based Learning
which fermented food and make report in the form of folio and video.
2. This project must be carried out by individually.
3. Every student is free to choose type of food as final product. However, the main
ingredient MUST have one type of microorganism. Other ingredients that are added into
the food product is based on your creativity.
4. The duration of the task is a month and a half which is starting from 1 st November
2023 until 1st January 2024. The product of this project must be in the form of
INDIVIDUAL folio ( and video ) and needed to be submitted on 1st January 2024.
5. Completed task is an individual folio ( with video ) and the result of the project which
is your selection of food.
6. You must include your budget and marketing plan.
6. The project folio can be in handwriting / computer typed and neat using A4 size paper
7. The suggested total pages for this folio is 12 pages only (not including front page)
2
Folio content:
Completed project folio must contain:
1) Front page
(a) Logo and School name
(b) Project title
(c) Student’s name
(d) Class
(e) Subject : KSSM Biology
(f) Name of Biology teacher : ………………………………………………….
2) Table of content
3) Brief appreciation to Biology teacher, parents, and friends.
4) Introduction and objective of the project
5) Food production procedure (with photos attachment) with safety precautions.
6) List of apparatus and materials
7) Answering the discussion section given by teacher
8) Estimated cost of production / marketing

plan
9) Source of references (Eg : Text book, reference books and internet links ) APA
format
3
Discussion ( 20 marks )
1. State the process that occur while making dough (1 mark )

2. Explain the process in Question 1 ( 2 marks )
3. What is the function of microorganism in making the final food product? ( 2
marks)
4. Explain the step that must be done to ensure the microorganism in the food
undergo fermentation process?( 3 marks )
5. One tip in making soft and delicious doughnut is mix yeast with warm sugar
solution . Based on your Biology knowledge, explain how this tip can improve the
taste of doughnut ( 4 marks )
6. Mrs Hana decided to make a sourdough bread. Sourdough bread is the way of
making bread using slow fermentation without the use of yeast. She mix
sourdough started, flour and water , and let it overnight exposed to air. In the
next morning, she bake the dough and taste the bread. She figured out that the
bread is hard to chew.
i) State the name of microorganism found in sourdough starter. ( 1 marks)
ii) Explain the process that occurs in Mrs Hana dough ( 3 marks)
iii) What should Mrs Hana do to make sure her sourdough bread more chewy and
spongy when it be eaten? Explain your answer. ( 4 marks )
END OF TASK, THANK YOU
4
SCHOOL
LOGO
SCHOOL NAME
PROJECT-BASED LEARNING Name : …………………………………

FORM 4 BIOLOGY I/D Card : …………………………………
PROJECT TITLE : Class : …………………………………
Criteria Aspect Marks

The folio must contain :
 Front page 2
 Project title 2
 Time and date 2
Design  Table of content 2
20%  Words of appreciation 2
 Introduction and objective 2
 Procedures / experiment steps (with photos) 4
 Conclusion 2
 Source of reference 2
Process to produce the product must include:
 List of apparatus and materials 5
Process  Safety precautions 5
20%  Estimated cost of production 5
 Photos/product of experiment/ table 5
Skills :
 Problem solving 4
 Experimenting 4
Application 4
 Measuring
20% 4
 Communication
4
 Creative and critical thinking
Explanation in scientific concept in Biology by
answering the following questions :
Knowledge  KBAR (S 1-4) 8
20%  KBAT (S 5-7) 12
• Evident ( folio, end product )

• Creativity ( presentation / folio / communication 10
Presentation
5
20% skill / explanation )
5
• Collaborative ( between group members )
Full marks 100%
Checked by :
……………………………..
( TEACHER’S NAME )
BIOLOGY TEACHER

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PROJECT BASED LEARNING ASSESSMENT

FORM 4 KSSM BIOLOGY

Theme 1. Basic in Biology

Project title Apply the concept of fermentation using yeast to produce

To understand and appreciate the importance of microorganism which undergo

Completed project folio must contain:

(a) Logo and School name

(b) Project title

(c) Student’s name

(e) Subject : KSSM Biology

(f) Name of Biology teacher : ………………………………………………….

3) Brief appreciation to Biology teacher, parents, and friends.

4) Introduction and objective of the project

5) Food production procedure (with photos attachment) with safety precautions.

6) List of apparatus and materials

7) Answering the discussion section given by teacher

8) Estimated cost of production / marketing

1. State the process that occur while making dough (1 mark )

END OF TASK, THANK YOU

PROJECT-BASED LEARNING Name : …………………………………

Criteria Aspect Marks

• Evident ( folio, end product )

Full marks 100%

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