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    Activity Sheet 1 - TLE - Gr.9 - Bread and Pastry Production - Culinary Terms Related To Bakery Products

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    CharielyTamparong
    The document is a worksheet for a Grade 9 class on bread and pastry production. It contains 15 multiple choice questions to test students' knowledge of culinary terms related to making bakery products. The terms include batter, dough, egg wash, yeast, grease, and gluten. The worksheet provides the core concepts and performance standards for the class and is intended to familiarize students with important terminology used in bread making.

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    Activity Sheet 1 - TLE - Gr.9 - Bread and Pastry Production - Culinary Terms Related To Bakery Products

    Uploaded by

    CharielyTamparong
    2K views2 pages
    The document is a worksheet for a Grade 9 class on bread and pastry production. It contains 15 multiple choice questions to test students' knowledge of culinary terms related to making bakery products. The terms include batter, dough, egg wash, yeast, grease, and gluten. The worksheet provides the core concepts and performance standards for the class and is intended to familiarize students with important terminology used in bread making.

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    Activity Sheet 1_TLE_Gr.9_Bread and Pastry Production_Culinary Terms related to Bakery Products

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    The document is a worksheet for a Grade 9 class on bread and pastry production. It contains 15 multiple choice questions to test students' knowledge of culinary terms related to making bakery products. The terms include batter, dough, egg wash, yeast, grease, and gluten. The worksheet provides the core concepts and performance standards for the class and is intended to familiarize students with important terminology used in bread making.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    2K views2 pages

    Activity Sheet 1 - TLE - Gr.9 - Bread and Pastry Production - Culinary Terms Related To Bakery Products

    Uploaded by

    CharielyTamparong
    The document is a worksheet for a Grade 9 class on bread and pastry production. It contains 15 multiple choice questions to test students' knowledge of culinary terms related to making bakery products. The terms include batter, dough, egg wash, yeast, grease, and gluten. The worksheet provides the core concepts and performance standards for the class and is intended to familiarize students with important terminology used in bread making.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    Grade 9 TLE – BREAD AND PASTRY PRODUCTION

    Activity 1 Culinary Terms related to Bakery Products.

     Name: ______________________________________________ Score: ___________


    Grade & Section: ____________________________________ Date: ____________

    CONTENT STANDARD: The learners demonstrate an understanding of the core concepts and
    theories in bread and pastry production.
    PERFORMANCE STANDARD: The learners independently demonstrate core competencies in
    preparing and producing bakery products.
    OBJECTIVES:
    1. Identify culinary terms used in making bakery products.
    2. Familiarize culinary terms related in bread making.

    DIRECTION: Identify the different terms used in preparing bakery products. Encircle the
    letter of your answer.

    1. 2. 3.

    a. Batter a. Dough a. Egg wash


    b. Mix b. Knead b. Scrape
    c. Stir in c. Meringue c. Whip

    4. 5. 6.

    a. Yeast a. Mix a. Scrape


    b. Grease b. Foaming b. Stir in
    c. Dust c. Batter c. Whip

    7. 8. 9.

    a. Scrape a. Egg wash a. Coat


    b. Meringue b. Meringue b. Line
    c. Grease c. Syrup c. Grease

    JUNIOR HIGH SCHOOL Prepared By:


    GRADE 9 - TLE
    JHORIBEL D. NGABIT
    Bread and Pastry Production
    10. 11. 12.

    a. Yeast a. Gluten a. Dough


    b. Whip b. Stir in b. Fermentation
    c. Blend c. Syrup c. Pinch down

    13. 14. 15.

    a. Chill a. Coat a. Coat


    b. Mis en Place b. Grease b. Dough
    c. Line c. Gluten
    c. Scrape

    References:
    *K to 12 SHS TVL-Home Economics Bread and Pastry Production Manual
    *Photo retrieved from:
    Batter (cooking) – Wikipedia
    https://marcozanoncelli.blog/2018/04/11/lasciarsi-impastare/
    https://www.finecooking.com/article/put-color-and-shine-on-pastry-crust-with-an-egg-wash
    https://glutenfreeonashoestring.com/native-american-style-gluten-free-fry-bread/
    https://www.tasteofhome.com/collection/christmas-cookie-baking-mistakes/
    https://www.eggs.ca/eggs101/view/95/food-science
    https://www.youtube.com/watch?v=w_ffjZia2kc
    https://toriavey.com/how-to/challah-bread-part-1-the-blessing-and-the-dough/
    http://www.cakesandmore.in/2013/08/common-basic-baking-terms-part-2.html
    https://letthebakingbegin.com/basic-meringue-recipe/
    https://www.thespruceeats.com/what-is-brown-rice-syrup-3376838
    https://thewirecutter.com/reviews/best-whisk/
    https://www.shutterstock.com/search/cake+ingredients
    https://www.wiltonenespanol.com/recetas/glaseado-espejo/
    http://www.mimundo.philips.es/como-preparar-en-casa-un-pan-sin-gluten/

    JUNIOR HIGH SCHOOL Prepared By:


    GRADE 9 - TLE
    JHORIBEL D. NGABIT
    Bread and Pastry Production

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