Curriculum and Learning Management Division
TLE (BREAD AND PASTRY PRODUCTION) - 9
Quarter 1 – Weeks 2
PERFORMANCE TASK
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 bread and pastry
production as prescribed in the TESDA Training Regulation.
Curriculum Guide:
Select, measure, and weighed required ingredients according to recipe or
production requirements.
WHAT DO-UGH I NEED?
CONTEXT/SITUATION
In a baking recipe, baking ingredients with specific uses, and exact
measurements are crucial for bakers in producing a high-quality baked product. The
correct and accurate selection of ingredients, measurement, and understanding of
how the ingredients interact and contribute to the products was the first step bakers
should be familiar with because it determines the flavor, texture, and appearance of
the finished baked products.
Based on the objectives you learned, what are the ingredients required for your
recipe? How will you select, utilize and measure them in achieving your desired
products?
TASK/CHALLENGE
Before Pandemic, YouTube was a powerful online platform used for retailing,
entertainment, documentary, learning, teaching, and tutorials.
In this activity, you will be acting like a vlogger, you will do what a typical vlogger
does. The content of your video vlogging is from buying ingredients in the market to
properly selecting and measuring or weighing of required ingredients on the given recipe.
Since some of your vlogging will be conducted in the market, still practice and
observe health protocols; and while performing the activity, personal protective equipment,
safety, and sanitation must be observed.
Use a cellphone, DSLR (Digital single-lens reflex camera), or any gadgets you are
preferring to use for your vlogging. Post your vlog on your Facebook account and tag your
teachers to update.
But, if you don’t have gadgets, make a reflection paper regarding the task given to
you. Write it in a short clean bond paper and send it directly to your teacher.
Task Sheet
Title: Chocolate Chips Cookies
Performance Objectives:
Given the necessary materials, tools, and equipment you must be able to:
Select, measure, and weighed required ingredients according to the recipe.
Materials:
1 1 ∕8 cup flour
¼ tsp baking soda
½ tsp salt
¼ cup shortening
¼ cup sugar
1 egg, beaten
1 tsp vanilla
½ pound semi-sweet chocolate or chocolate chips
Tools and Equipment:
Measuring cup (dry and liquid), measuring spoon, sifter, rubber scraper, mixing bowl, and
oven/ oven toaster
Procedure:
1. Sift flour, baking soda, and salt together.
2. Cream shortening, brown sugar, and granulated sugar together.
3. Add egg and vanilla. Beat thoroughly.
4. Add sifted dry ingredients.
5. Fold in chocolate/chocolate chips cut into small pieces.
6. Drop from a teaspoon onto greased cookie sheet.
7. Bake in a moderate oven (350°F) for about 10 minutes. Make 50 cookies.
Assessment Method: Analytic Rubrics
RUBRIC FOR SCORING
Needs Improvement Developing Proficient Mastery
Criteria
(2pt) (4pts) (8pts) (10pts)
Scoop dry The student The student Behavior must Needs
ingredients up completes the task needs minimal be modeled so physical
with a with no assistance. prompting to the students assistance to
measuring complete the can complete complete the
cup/ Pour the tasks. the task. task.
liquid in the
measuring
cup.
Place the The student The student Behavior must Needs
measuring cup completes the task needs minimal be modeled so physical
on a flat with no assistance. prompting to the students assistance to
surface. complete the can complete complete the
tasks. the task. task.
Level off dry The student The student Behavior must Needs
ingredients / completes the task needs minimal be modeled so physical
Pour off or add with no assistance. prompting to the students assistance to
ingredients to complete the can complete complete the
the proper tasks. the task. task.
level.
Get down to The student The student Behavior must Needs
eye level to completes the task needs minimal be modeled so physical
read the line with no assistance. prompting to the students assistance to
measurement complete the can complete complete the
for accuracy. tasks. the task. task.
Continue The student The student Behavior must Needs
leveling completes the task needs minimal be modeled so physical
ingredients/ with no assistance. prompting to the students assistance to
Pouring liquid complete the can complete complete the
until it is at the tasks. the task. task.
proper level.
Prepared by: Reviewed and quality assured by:
Jobert O. Mogol Name of editor/s
SDO-Marinduque SDO-Marinduque
