This document is a learning activity sheet for a bread and pastry production class. It provides instructions for two activities to help students learn about different types of sugar and their characteristics. The first activity involves matching types of sugar with their properties like texture and color. The second activity asks students to identify the types of sugar in their home and describe differences in texture and color. It encourages students to apply their new sugar knowledge by preparing a recipe using sugar as an ingredient.
This document is a learning activity sheet for a bread and pastry production class. It provides instructions for two activities to help students learn about different types of sugar and their characteristics. The first activity involves matching types of sugar with their properties like texture and color. The second activity asks students to identify the types of sugar in their home and describe differences in texture and color. It encourages students to apply their new sugar knowledge by preparing a recipe using sugar as an ingredient.
This document is a learning activity sheet for a bread and pastry production class. It provides instructions for two activities to help students learn about different types of sugar and their characteristics. The first activity involves matching types of sugar with their properties like texture and color. The second activity asks students to identify the types of sugar in their home and describe differences in texture and color. It encourages students to apply their new sugar knowledge by preparing a recipe using sugar as an ingredient.
This document is a learning activity sheet for a bread and pastry production class. It provides instructions for two activities to help students learn about different types of sugar and their characteristics. The first activity involves matching types of sugar with their properties like texture and color. The second activity asks students to identify the types of sugar in their home and describe differences in texture and color. It encourages students to apply their new sugar knowledge by preparing a recipe using sugar as an ingredient.
I. INTRODUCTORY CONCEPT: Sugar, any numerous sweet, water-soluble organic compounds present in the sap of seed plants and the milk mammals and making up the simplest group of carbohydrates. They are the simplest to digest among all carbohydrates. Sugar serves as food for the yeast.
II. LEARNING COMPETENCY:
Prepare bakery products 1.1 Select, measure and weigh required ingredient according to recipe or production requirements TLE_HEBP9-12PB-Ia-f-1
LEARNING OBJECTIVES: 1.Identify the types of sugar in baking. 2. Differentiate the characteristics of sugar.
BREAD AND PASTRY PRODUCTION 1
III. ACTIVITIES:
ACTIVITY 1: YOU COMPLETE ME!
Direction: Complete the statement below by fill in the blank. Choose your answer from the listed choices inside the box.
White sugar/granulated sugar Muscovado Brown sugar
Confectioners’ sugar Washed sugar
1. The ____________ is known as table sugar.
2. A f i n e l y p o w d e r e d s u g a r c o m m o n l y u s e d f o r i c i n g a n d c a n d y is_______. 3 . I t contains caramel, mineral matter and moisture. It also contains a small amount of molasses.___________ 4.The______ is raw sugar that has only had the surface molasses washed off. 5. Unrefined cane sugar that contains natural molasses. It has rich brown color, moist texture and toffee –like taste. ____commonly used to give confections like cookies, cakes and candies a deeper flavor but cam also added savory taste.
ACTIVITY 2: SUGAR KNOWS BEST!
Direction: Identify types of sugar available at your home? Describe the different characteristics of sugar according to texture and color. Base your answer from activity 1
Type of Sugar Texture Color
ADDITIONAL ACTIVITY:
Direction: Prepare a recipe using sugar as part of the ingredient. (Coated Pili Nuts, banana Cue or any available ingredients at home) Video your process with the help of your parent/guardian. Submit your performance output thru messenger.
CONGRATULATIONS! You made it with flying colors. Good luck on the next lesson
BREAD AND PASTRY PRODUCTION 2
V. ANSWER KEY:
Activity 1 YOU COMPLETE ME!
1.granulated/ white sugar 2. Confectioners’ sugar 3.Brown sugar
4. Washed sugar 5. Muscovado
Activity 2 SUGAR KNOWS BEST!
Type of Sugar Texture Color
1. White/granulated/table Sandy, light fluffy white 2 .Brown sugar more granular, less moist Brown 3. Washed Sandy ,granular Light brown 4. Muscovado Moist texture Dark brown 5.Confectioners’ Super fine, smooth, powdery Shiny white
VI. REFLECTION:
TAKE OUT FOR THE DAY!
I learned that______________________________________________________ _______________________________________________________________________ _______________________________________________________________________ _______________________________________________________________________ _______________________________________________________________________ _______________________________________________________________________ _______________________________________________________________________ Note: In making your reflection, use this guide questions. 1. What are the different types of sugar you learned? 2. Give the characteristics of sugar you have at home
LAS DEVELOPMENT TEAM
JOCELYN B. BOBIER - Writer - San Isidro National High School
KATHERINE D. VALLADOLID - Content Editor - Tiwi Agro-Industrial School JAIRAH JOY I. CHAVEZ - Language Editor - Tiwi Agro-Industrial School NOE FRANCIS B. BELEN - Layout Editor - Tiwi Agro-Industrial School JANE ST.REVILLA - Content Reviewer - School Division Office of Albay
