Assessment for tesda bread and pastry PDF

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Description

Assessment Activity 1

THINK AND DRAW Instructions: supply the missing information. Write the answer in Microsoft word following the format and send it to my messenger.

Drawing

Name of Tools/Equipment

Definition/Usage/Function

EQUIPMENT

This type of mixer is one of the most common equipment used in baking

1.

Convection Oven 2.

4. 3.

CUTTING TOOLS

5.

is used to brush items with egg wash, glaze, and so on

6.

8.

7.

A rectangular pan, usually with slightly flared sides, used for baking loaf breads.

9.

10.

11.

12.

13.

14.

Assessment test Write the main ingredients in the big circles and the types/classifications of each ingredient in the smaller circles. Send your finished task on my messenger following the format. Don’t forget write your name and the task number.

1. 2.

sugar

flour

Parts of eggs

Ingredients in baking 3. 4.

9. 10. shortening

5. 6.

Leavening agent

7. 8.

What I Know Let us determine your prior knowledge in Preparing and Producing Bakery Products by taking this pretest.

I. Multiple Choice: Directions: Read and analyze the statement carefully. Choose the correct answer and send your answer via Microsoft word. Don’t forget write your name and the task number. 1. This equipment is used to mix, blend or stir baking mixtures. It is called A. Electric mixer C. Spatula B. Rubber Scraper D. Wooden Spoon 2. Which of the following is used for baking, heating or drying foods? A. Electric mixer C. Oven B. Baking pan D. Refrigerator 3. An equipment used in rolling or kneading large amount of dough mixture, A. Electric mixer C. Oven B. Dough Cutter D. Dough Roller 4. The following are substitute for egg, except A. Applesauce C. Sugar B. Banana D. Soy yogurt 5. This ingredient can be an alternative for cornstarch, A. Egg C. Salt B. Flour D. Sugar 6. A cup of evaporated milk can be substituted with, A. 1 c. evap. Milk + ½ c. water C. ½ c. evap. Milk + ½ c. water B. 1 tbsp. evap. Milk + ½ c. water D. ¾ tsp + 1 c. water 7. What is the equivalent measurement in cups of a ½ pureed ripe banana? A. 1 cup C. ¾ cup B. ½ cup D. ¼ cup 8. What are the two types of dough? A. Hard dough and Soft dough C. Light dough and Thick dough B. Lean dough and Rich dough D. Plain dough and Rich dough 9. What are the two types of method used in kneading a dough? A. Cut and Fold Method and C. One-bowl Method and Cut in Method Conventional Method B. Folding and kneading D. Straight dough Method and Sponge dough Method 10. Which type of mixing technique is commonly done in baking bread? A. Blending C. Folding B. Creaming D. Kneading

B. Matching Type: 1. Rubbing one or two ingredients in a bowl with the help of a wooden spoon. 2. Mixing fat and flour with the use of a pastry blender. 3. This is working with two ingredients very gently to retain air in the mixture. 4. A combination of two motions cutting vertically through the mixture and turning over and over by gliding the spoon or rubber scrapper 5. It is done to incorporate air in a mixture by mechanical agitation.

A. Cutting in B. Folding C. Creaming D. Beating E. Cut and fold

Self-check No. 1 Assessment: Paper and Pencil Test Activity 2.1 Directions: Based on the lesson presented above, write the substitute ingredients of the following. Send your finished task on my messenger following the format. Don’t forget write your name and the task number. A. Recipe: Classic Brownies Ingredients: • 2 oz. chocolate, melted • 1/3 c. butter • 1 C all-purpose flour • ¼ tsp baking powder • 2 eggs, beaten (choose only 1 substitute) • 1 C butter • ½ tsp vanilla • 1 C nuts, chopped B. Recipe: Pan De Sal Ingredients: • 1kg bread flour • 1 ½ tbsp., instant yeast • ¼ c lukewarm water • 200grams brown sugar • 2 tbsp. oil • 2 tsp rock salt • 1 tsp vanilla • 150grams lard • 2 c water C. Recipe: Cinnamon Roll Ingredients: • 1 tbsp. yeast • 1tsp salt • 1 tsp sugar •

½ tsp vanilla

• • •

½ c. water 3 c all-purpose flour 2 c milk

• •

¼ c sugar 3 tbsp. butter

_ _

Activity 2 Directions: Write the equivalent weights and measurement of the following unit of measurements given below. 1. 4 qt. 2. ½ C

= =

3. 2 tbsp. 4. 1500g. 5. 1 ½ pt. 6. 3 lb. 7.32 tbsp 8.2 gal. 9.¾ kg. 10.2 ½ lb.

=

=

gal. oz. tsp . Kg . C

= =

Oz. C

= = =

Qt. g C.

=

Self-Checked Below are statements describing the different mixing techniques used in producing bakery products. Choose the correct word/term from the box and Send your finished task on my messenger following the format. Don’t forget write your name and the task number. Creaming Beating Folding

Cutting-in Whipping Cut and Fold

Stirring Sifting

1. Separating coarse particles in the ingredients by passing through a sieve. 2. Rubbing one or two ingredients in a bowl with the tip of a wooden spoon or electric mixer. 3. Mixing fat and flour using a pastry blender or two knives in a scissor- like manner. 4. Working with two ingredients very gently to retain air in the mixture. 5. Beating egg and creaming to fill with air and make them thick and fluffy.

Posttest Let us determine your learning about Preparing and Producing Bakery Products by taking this test.

Multiple Choice: Directions: Read and analyze the statement carefully. Choose the correct answer and Send your finished task on my messenger following the format. Don’t forget write your name and the task number. 1. This equipment is used to mix, blend or stir baking mixtures. It is called A. Electric mixer C. Spatula B. Rubber Scraper D. Wooden Spoon 2. Which of the following is used for baking, heating or drying foods? A. Electric mixer C. Oven B. Baking pan D. Refrigerator 3. An equipment used in rolling or kneading large amount of dough mixture, A. Electric mixer C. Oven B. Dough Cutter D. Dough Roller 4. The following are substitute for egg, except A. Applesauce C. Sugar B. Banana D. Soy yogurt 5. This ingredient can be an alternative for cornstarch, A. Egg C. Salt B. Flour D. Sugar 6. A cup of evaporated milk can be substituted with, A. 1 c. evap. Milk + ½ c. water C. ½ c. evap. Milk + ½ c. water B. 1 tbsp. evap. Milk + ½ c. water D. ¾ tsp + 1 c. water 7. What is the equivalent measurement in cups of a ½ pureed ripe banana? C. 1 cup C. ¾ cup D. ½ cup D. ¼ cup 8. What are the two types of dough? A. Hard dough and Soft dough C. Light dough and Thick dough B. Lean dough and Rich dough D. Plain dough and Rich dough 9. What are the two types of method used in kneading a dough? C. Cut and Fold Method and C. One-bowl Method and Cut in Method Conventional Method D. Folding and kneading D. Straight dough Method and Sponge dough Method 10. Which type of mixing technique is commonly done in baking bread? C. Blending C. Folding

D. Creaming

D. Kneading

B. Matching Type:

E.

1. Rubbing one or two ingredients in a bowl

F.

with the help of a wooden spoon.

H.

J.

P.

2. Mixing fat and flour with the use of a pastry

N.

O. E

3. This is working with two ingredients very gently

to retain air in the

mixture.

Q. over by gliding the spoon or rubber scrapper 5. It is done to incorporate air in a mixture by mechanical agitation.

T.

K. C M. D

the mixture and turning over and

S.

I. B

L. blender.

4. A combination of two motions cutting vertically through

R.

G. A

U. V. W.

PRE-TEST What do you already know?

1.

It refers to dry heat cooking which usually takes place in oven.

Read and analyze each item carefully. Choose the correct answer and write the letter only in your answer sheet.

X. a. baking 2.

b. broiling

c. grilling

d. stewing

Which is a light cake made of meringue and flour?

Y. a. angel food cake b. batter cake 3.

c. chiffon cake

d. sponge cake

What sweet soluble organic compound belongs to the carbohydrates group of foods?

Z. a. flour 4.

b. milk

c. shortening d. sugar

This very fine sugar dissolves faster and is perfect for making meringue.

AA. 5.

a. caster sugar b. confectioner’s sugar c. granulated sugar d. white sugar

It refers to heating the oven to attain the required baking temperature before baking.

BB. a. baking 6.

b. proofing

c. preheating d. broiling

Which method of portioning is done with the use of a food scale?

CC. a. counting 7.

b. cutting

c. measuring d. weighing

A required temperature in baking angel food and sponge cake.

DD.a. 300 F 8.

b. 350 F

c. 375 F

d. 250 F

A flat tool used to scrape any mixture and collect every bit of the mixture.

EE. a. spatula 9.

b. ladle

c. rubber scarpers d. dough cutter

A type of mixing method used for cakes that is also called the conventional method.

FF. a. creaming method b. blending 10.

c. scraping

d. one stage method

A type of cake that contains a high percentage of fat or shortening.

GG.

a. batter type cake b. chiffon c. foam type cake

d.

shortened cake

11.

What sweet soluble organic compound belongs to the carbohydrates group of foods? HH. a. flour b. milk c. shortening d. sugar

12.

The following choices are the proper ways of measuring dry ingredients properly except one:

a. b. c. d. II. 13. 14.

Spoon/Scoop flour and let it overflow in a measuring cup. Do not shake the measuring cup but level it off with a spatula or a flat side tool. Sift flour to remove lumps. Spoon/Scoop flour and shake the measuring cup

A type of cake by whipping eggs and sugar to a foam, then folding in flour. JJ. a. batter cake b. sponge cake c. butter cake d. meringue A type of icing that composes of sugar syrup, egg whites and cream of tartar.

KK. a. meringue

15.

b. boiled icing A tool used to measure large quantities of liquids. LL. a. liquid measuring cup b. measuring cup

MM. NN.

c. royal icing d. glaze c. weighing scale

d. cups

OO.

How much did you Learn?

RR.

Self-Check 1.1.1

PP. QQ. SS.

Choose the acceptable words inside the circle and write it on the space provided before each number.

TT. UU.

Liquid Ingredients Flour Too much flour Solid Fats Baking Powder/ Baking

VV. 1. Fill the measuring cup with the shortening while pressing until it’s full Level the fat with the spatula.

WW. 2. Sift to get rid of lumps and scoop it to fill the cup until it overflows. XX. 3. A graduated cup is used. Set the cup on eye level surface. Never lift the cup while measuring.

YY. 4. The explanation for dryness of a cake. ZZ. 5. Remove the lumps by stirring. Dip the measuring spoon then level AAA. it off with a spatula. BBB. CCC.

Performance Task

DDD. EEE.

Activity 1.1.1 Enhance your skills in measuring ingredients. You perform the activity below.

FFF.

What to do?

GGG.

With the utilization of standard measuring tools, practice/apply the right way of measuring ingredients following the steps given. HHH. Performance Checklist III. JJJ. KKK. LLL. 2 4 6 8 MMM. Flour QQQ.RRR. SSS. TTT. NNN. Sift flour to remove lumps. OOO. Spoon/Scoop flour and let it overflow in a measuring cup. PPP. Do not shake the measuring cup but level it off with a spatula or a flat side tool. YYY. ZZZ. AAAABBBB. UUU. Baking Powder/Baking Soda VVV. Remove the lumps by stirring. WWW. Dip measuring spoon into the powder or spoon the powder. XXX. Level it off with a spatula or a flat side tool. CCCC. Powdered Milk GGGGHHHHIIII. JJJJ. DDDD. Remove the lumps by stirring. EEEE. Scoop lightly to fill the measuring cup without shaking until it overflows. FFFF. Level it off with a spatula or a flat side tool. KKKK. Sugar NNNNOOOOPPPP. QQQQ. LLLL. Sift sugar to remove lumps. MMMM. Spoon/Scoop sugar and let it overflow in a measuring cup. Do not shake the measuring cup but level it off with a spatula or a flat side tool. RRRR. Brown Sugar TTTT. UUUUVVVV.WWWW. SSSS. Roll out the lumps, remove the dirt and pack into the measuring cup until the sugar follows the shape of the cup when inverted. When removed from the measuring cup, the brown sugar will be molded into its shape of the cup.

XXXX. Solid Fats YYYY. Press solid fat firmly into a measuring cup. Be sure all air spaces

AAAABBBBBCCCCCDDDDD.

are pressed out.

ZZZZ. Level off with a spatula or the back edge of a knife. EEEEE. Scoring Rubrics FFFFF. GGGGG. HHHHH. Can perform this skill without supervision and with initiative and 8

IIIII. KKKKK. 4

MMMMM. 2

OOOOO. PPPPP.

adaptability to problem situations. Can perform this skill satisfactorily without assistance. Can perform this skill satisfactorily but requires some assistance. NNNNN. Can perform some parts of the skill required satisfactorily, but requires considerable supervision.

JJJJJ. LLLLL.

QQQQQ. RRRRR. SSSSS. TTTTT. UUUUU. Let’s Check! How much did you learn? VVVVV.Self-Check 1.3.1 WWWWW. XXXXX. Matching Type: Match the definition in column A with the terms in column B. Write the letter your answer.

YYYYY. ZZZZZ. AAAAAA. BBBBBB. CCCCCC. 1. It is also called as conventional method. EEEEEE. 2. A type of cake which contains high percentage of fat.

GGGGGG.

A

B

DDDDDD.

a. sponge method FFFFFF. b. one-stage method

3. A batter mixture containing flour, egg yolks, vegetable oil and water is folded into whites. IIIIII. 4. Butter is creamed with sugar until the mixture is light then; whipped egg whites are folded into butter.

HHHHHH.

KKKKKK.

LLLLLL.

5. All in one step. It is adding the liquid ingredients to the bowl first.

MMMMMM. NNNNNN.

c. creaming

method

JJJJJJ.

d. chiffon method

e. high-fat or shortened cakes

OOOOOO. PPPPPP.

Let’s Check! How much did you Learn?

Self-Check 1.3.2

QQQQQQ. RRRRRR. Arrange the following steps in baking a cake. SSSSSS. TTTTTT. Placing 1 as the first step up to 9 for the final step. Write your answer on your answer sheet.

UUUUUU. a. Test for Doneness. b. Mix the batter or dough c. Read the recipe carefully to know if you have all the ingredients and utensils needed.

d. Preheat the oven. Set the oven into its desired temperature. e. Prepare all the utensils needed for measuring, mixing and baking. f. Prepare the pan/pans needed. g. Measure and weigh ingredients using correct utensils according to the amount required in the recipe.

h. Put the pan at the center rack. I.

Cool the baked products.

VVVVVV. WWWWWW.

Post Test:

XXXXXX.

YYYYYY. Directions: Read and analyze the statement carefully. Choose the correct answer and write the letter only in your answer sheet. ZZZZZZ. 1. It refers to dry heat cooking which usually takes place in oven. a. baking d. stewing

AAAAAAA. c. grilling BBBBBBB.

b. broiling

2. Which is a light cake made of meringue and flour? a. angel food cake b. batter cake c. chiffon cake

CCCCCCC. sponge cake 3.

DDDDDDD.

What

sweet

soluble

organic

compound

belongs

to

d. the

carbohydrates group of foods? a. flour c. shortening d. sugar

EEEEEEE. b. milk FFFFFFF. meringue.

4. This very fine sugar dissolves faster and is perfect for making

GGGGGGG. sugar

a. caster sugar b. confectioner’s sugar c. granulated sugar d. white

HHHHHHH. 5. It refers to heating the oven to attain the required baking temperature before baking. IIIIIII. b. proofing

a. baking c. preheating d. broiling

JJJJJJJ. 6. Which method of portioning is done with the use of a food scale? KKKKKKK. b. cutting

a. counting c. measuring d. weighing

LLLLLLL.7. A required temperature in baking angel food and sponge cake. MMMMMMM. c. 375 F NNNNNNN. mixture.

a. 300 F d. 250 F

b. 350 F

8. A flat tool used to scrape any mixture and collect every bit of the

OOOOOOO. b. ladle

a. spatula c. rubber scarpers d. dough cutter

PPPPPPP. 9. A type of mixing method used for cakes that is also called the conventional method. QQQQQQQ. c. scraping RRRRRRR.

10. A type of cake that contains a high percentage of fat or shortening.

SSSSSSS. shortened cake 11.

a. creaming method b. blending d. one stage method a. batter type cake b. chiffon c. foam type cake

d.

What sweet soluble organic compound belongs to the carbohydrates group of foods?

TTTTTTT. c. shortening 12.

a. flour

b. milk

d. sugar

The following choices are the proper ways of measuring dry ingredients properly except one:

e. Spoon/Scoop flour and let it overflow in a measuring cup. f. Do not shake the measuring cup but level it off with a spatula or a flat side tool. g. Sift flour to remove lumps. h. Spoon/Scoop flour and shake the measuring cup 13. A type of cake by whipping eggs and sugar to a foam, then folding in flour. a. batter cake b. sponge cake c. butter cake d. meringue 14. A type of icing that composes of sugar syrup, egg whites and cream of tartar. a. meringue b. boiled icing c. royal icing d. glaze b. A tool used to measure large quantities of liquids. liquid measuring cup b. measuring cup c. weighing scale d. cups

15....