BREAD AND PASTRY

PRODUCTION
Mrs. Ressynel D. Suayan
SUBJECT TEACHER
Grading system:
AVERAGING
Components:
Written work 20%
Performance Task 60%
Quarterly Assessment 20%

Total – 100%
Requirements:
(during laboratory activities)

• apron
• facemask
•hairnet
•side towel
Requirements:
• attendance
•assignments
•performance tasks
Classroom/
laboratory
Policies
1.Avoid unnecessary
noise.
Do not interrupt
other students'
learning.
 2. No eating inside
the classroom.
Absolutely no food,
drink, gum, or candy
permitted.
3. Arrive on time
4. Listen to instructions.
Raise your hand
before speaking. Listen
to others and
participate in class
discussions, task
performance and
activities
 5. Do your
assignment. Bring
materials and have
them ready.
6. Leave other people's
materials/ things
alone.
Respect all property.
(School property,
personal property, and
other's property)
 7. Come to class
prepared to learn.
8. Respect all ideas
given in class and
do not criticize
anybody's ideas or
thoughts.
.
9. Be attentive. Don’t
lay head on the
desk.
.
10. Do your very
best!
.
PRE-TEST
I. MULTIPLE CHOICE:
Write the letter of the term
being described.
1. Microscopic organisms
which can move around by
them. They must be transferred
from the place to place through
people, rodents, and insect, soil
2. An example of a physical
leavening agent.
A. air B. baking powder C.
yeast
3. High in gluten with 12-14%
protein content
A. all-purpose flour B. bread
flour C. general
5. Made from hydrogenated
vegetable oil
A. butter B. oil C.
margarine
6. Sophisticated method of
cooking food that requires special
tools and equipment to bring out
the best results
A. baking B. frying C.
8. French term that means “put in
place.”
A. mise en place B. tableau de
hot C. none of the
two
9. The process of putting products
into containers for easy
distribution
A. labeling B. packaging
11. Known as the whipping
method and is usually used for
meringue and for chiffon products
A. beating B. rolling C.
whisking
12. Working with the dough using
the heel of hands, accompanied by
pressing, stretching, and folding in
order to develop its gluten
14. A glossy coating of bread
A. glaze B. egg C.
margarine
15. Used for applying melted
shortening, egg or milk wash to
dough and is also for greasing
baking pans.
A. pastry bag B. pastry brush
C. pastry tips
17. Disk used for decorating cakes
wherein the cake is placed on the
disk which can be turned around
while the cake is being decorated
A. compact disc B. oval disc
C. lazy suzan
18. Two pieces of saucepans that
are positioned one on top of the
other with the bottom pan filled
A. double broiler B. double
boiler C. double oiler
19. Fine white powder made from
crystalline acid that a form
naturally on the inside of wine
barrels, is added to candies and
frosting to make them creamier
and to egg whites to give them
20. Other term for powdered sugar
A. confectioner sugar B.
granulated sugar C.
white sugar.
21. Slowly heat sugar until it
becomes brown in colour
A. beating B. blending C.
caramelizing
22. Tiny, flat, sweet items made in
23. Bake goods made of crust and
usually with filling inside or on
top of the crust
A. bread B. pastry C.
both two
24. Combination of shortened and
unshortened batter
A. cupcakes B. chiffon cakes
C. cheesecake
26. Sweet mixtures used to fill and
cover cakes and decorate pastries
and even cookies
A. icing B. sugar C.
both a&b
27. Dried and dormant yeast that
must be reactivate A. active dry
28. Often done with a wooden
spoon rotating it through a
mixture as long as necessary
usually until the ingredients are
combined
A. beating B. creaming
C. stirring
29. Substance responsible for the
elastic and sticky characteristics of
30. Mixture of flours with liquids
such as water, milk or eggs used to
prepare various foods
A. batter B. butter C.
dough
31. Microorganisms that produce
carbon dioxide gas when it mixes
with carbohydrates, causing the
dough to rise
32. Finely ground meal obtained
by grinding and milling cereal
grains or other root crops
A. breadcrumbs B. flour C.
sugar
33. Considered a complete
protein, containing all the
essentials amino acids humans use
to build other proteins needed by
34. Any fat which when added to
flour mixture increases tenderness
A. cocoa butter B. oil C.
shortening
35. Cheapest liquid used in baking
A. evaporated milk B. oil
C. water
36. Keeping bacteria down to a
small number as possible through
37. Tool used to grate food into
finer form
A. cutter B. grater C.
sifter
38. Solid elongated wood with
handle at both ends that is used to
flatten dough or pastry
A. rolling pin B. rotary eggbeater
C. spatula
40. Outer part of a loaf bread or
pastry
A. crimp B. crust C.
icing
II. Enumeration:
41-45. Core competencies in bread
& pastry production
46-50. Give at least five (5) tools,
material or equipment used in
ANSWER KEY
1. A
2. C
3. B
4. C
5. C
6. A
7. A
8. A
9. B
10. A
11. C
12. B
13. B
14. A
15. B
16. A
17. C
18. B
19. C
20. A
21. C
22. A
23. B
24. A
25. C
26. A
27. A
28. C
29. C
30. A
31. C
32. B
33. A
34. C
35. C
36. C
37. B
38. A
39. C
40. B
41.PREPARE AND PRODUCE BAKERY
PRODUCTS
42.PREPARE AND PRODUCE PASTRY
PRODUCTS
43.PREPARE AND PRESENT
GATEAUX, TORTES AND CAKES
44. PREPARE AND DISPLAY PETITS
FOURS
45. PRESENT DESSERTS
ADDITIONAL ACTIVITY
Create a word per letter in
BREAD AND PASTRY P
RODUCTION
Then using the created
words, make it in paragraph
form to give your own
ASSIGNMENT:
Read information about
bread and pastry production,
as well as its history & be
ready to share it in the next
meeting.