*Bread and Pastry Production NCII*

 Steps. 1. Read Quarter 1 – Module 1.1: Prepare and Produce Bakery Products. Information Sheet 1.6  2. Watch the video lesson on Personal Protective Equipment posted on our FB Group. 3. Wear the different Personal Protective Equipment. 4. Identify each PPE and their importance. 5. Record your explanation and post it on our FB Group Home Economics. Take a picture wearing the PPE and post it on our FB Group.                                                                Short Presentation Discussion                  

  Personal Protective Equipment used in Baking 1. Hairnets-  Hairnets and beard nets  help to keep hair away from food and keep the equipment clean . Hair restraints also help food workers to stop touching their hair when they work with food. Also, hair restraints prevent hair from getting caught in the food processing equipment. 2. Non slip shoes- Non -slip shoes help to reduce slips, trips and falls. The slip-resistant grip on the tread of the shoes helps the wearer stay on their feet when walking on wet and greasy surfaces.  Employees who work in   food service ,   catering ,   health care , construction,   manufacturing , and more, benefit from wearing non-slip shoes. 3.. Face mask/Respirator-  Respirators N95 Respirator Elastomeric Respirator Respirators protect wearers from breathing in hazardous contaminants in the air. Respirators are required equipment for workers performing some jobs in the Food and Agriculture Sector. If you are required to use a respirator for your job, y

  Practicum no. 1 for BPP 1. Study the different measuring tools and steps in measuring ingredients in your module on pages 11-14. 2. Prepare all the needed materials for the practicum. 3. Practice measuring the different ingredients using the different measuring tool 4. Record a video of you as you perform the following;       * Measuring Flour Using Dry Measuring Cups        *Measuring flour Using Weighing Scale       *Measuring White Sugar Using Dry Measuring Cup       *Measuring Brown Sugar Using Dry Measuring Cup      *Measuring flour Using Weighing Scale       *Measuring Small Amount of Dry Ingredients Using Measuring Spoon (You may use baking powder/baking soda)        *Measuring Shortening Using Measuring Cup (You may use lard /butter or margarine)         *Measuring Small Amount of Shortening Using Measuring Spoon         *Measuring Small Amount of Ingredients Using Measuring Spoon.        *Measuring Large Amount of Liquid Ingredient Using Measuring

Grade11 Home Economics 1 and 2 Daily Lesson Log School San Antonio National High School Grade Level II                  Teacher Ma. Rica Brosa- Llaneta Learning Area T.V.L   H.E. BPP Teaching Date and Time   (M-Fri) 7:00-9:00 AM) Quarter First Quarter Monday I. OBJECTIVES A. Content Standards The learners demonstrate an understanding of the core concepts and theories in bread and pastry production B. Performance Standards The learners independently demonstrate core competencies in preparing and producing bakery products C. Learning Competencies/ Objectives Write the LC code for each LO 1. Prepare bakery products TLE_HEBP9-12PB-Ia-f-1