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    Workshop 1 (BPP)

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    Madelyn Ramos Gabito
    The document provides an overview of the key areas and topics to be covered in a 2023 in-service training workshop for senior high school teachers, including: 1. Measuring techniques and equivalents used in bread and pastry production. 2. Tools, equipment, and ingredients used in baking. 3. Methods of mixing dough and principles for making good quality yeast bread. 4. Questions will be provided to assess teachers' prerequisite knowledge and readiness to develop targeted life skills through specific workshop modules.

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    Workshop 1 (BPP)

    Uploaded by

    Madelyn Ramos Gabito
    11 views4 pages
    The document provides an overview of the key areas and topics to be covered in a 2023 in-service training workshop for senior high school teachers, including: 1. Measuring techniques and equivalents used in bread and pastry production. 2. Tools, equipment, and ingredients used in baking. 3. Methods of mixing dough and principles for making good quality yeast bread. 4. Questions will be provided to assess teachers' prerequisite knowledge and readiness to develop targeted life skills through specific workshop modules.

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    The document provides an overview of the key areas and topics to be covered in a 2023 in-service training workshop for senior high school teachers, including: 1. Measuring techniques and equivalents used in bread and pastry production. 2. Tools, equipment, and ingredients used in baking. 3. Methods of mixing dough and principles for making good quality yeast bread. 4. Questions will be provided to assess teachers' prerequisite knowledge and readiness to develop targeted life skills through specific workshop modules.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    11 views4 pages

    Workshop 1 (BPP)

    Uploaded by

    Madelyn Ramos Gabito
    The document provides an overview of the key areas and topics to be covered in a 2023 in-service training workshop for senior high school teachers, including: 1. Measuring techniques and equivalents used in bread and pastry production. 2. Tools, equipment, and ingredients used in baking. 3. Methods of mixing dough and principles for making good quality yeast bread. 4. Questions will be provided to assess teachers' prerequisite knowledge and readiness to develop targeted life skills through specific workshop modules.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    2023 In-Service Training for Senior High School Teachers

    Template for Workshop 1 (Experiencing the Process of Determining and Addressing Students’
    Learning Loss)
    Key Areas of Life Skills (WHO, 1999) What content- What questions Organize these
    Com Decis knowledge best assess the questions as the
    muni ion- must have MET’s subject’s
    Most Asse prerequisite diagnostic test.
    catio maki Resili been
    Essential r content-
    n& ng & Creat Self-a ence mastered by
    Topics of tiven knowledge to Provide answer
    ive & ware & students
    Bread and Inter Probl ess gauge the key and score
    pers em-s Critic ness Copi before
    Pastry & guide.
    al & ng engaging into readiness of
    Production onal olvin g Equ a student in
    Relat Think Emp with the MET?
    a developing the
    ionship ing athy Probl
    nimi life skill(s) aimed
    ems
    ty in teaching the
    MET?
    Table of   
    Measurement
    s and their
    Equivalent
    Techniques    Abbreviations 1. What is the B
    in Measuring and symbols normal
    temperature of the
    Liquid and oven?
    volume a. 150˚C
    measurements b. 180˚C
    c. 200˚C
    Weight d. 220˚C
    measures

    Oven
    temperature
    guide
    2023 In-Service Training for Senior High School Teachers

    Substitution
    of ingredients

    Baking Tools   Techniques How can you


    and on how to measure 2 and ¾
    Equipment measure a cup of flour?
    particular
    ingredient.
    Baking   Uses and Why do we need
    Ingredients functions of to use the right
    tools and size of baking pan
    equipment for our product?

    General   Uses and Which of the C


    Guidelines purposes of following is not
    and Principle the baking the reasons why
    in Baking ingredients. liquid ingredients
    are important in
    preparing
    products?
    a. They are
    integral
    componen
    ts in the
    preparatio
    n of
    batters
    and
    dough.
    b. They add
    flavors as
    in milk
    2023 In-Service Training for Senior High School Teachers

    and
    juices.
    c. They can’t
    promote
    the growth
    of
    leavening
    agents.
    d. They
    contribute
    to the
    volume
    and
    texture of
    the
    product.

    Methods of     Process of What do you call


    Mixing mixing a process which is
    Doughs to mix the dough
    with a pressing
    motion
    accompanied by
    folding and
    stretching?
    a. Folding
    b. Mashing
    c. Blending
    d. Kneading

    Principles in     Straight What are the


    Making Good dough method differences
    Quality Yeast between the
    2023 In-Service Training for Senior High School Teachers

    Bread Sponge dough straight


    method dough
    method and the
    No knead / no sponge dough
    time dough method?
    method
    Causes of     Characteristic What are the
    Poor-Quality s of a good good
    Yeast Bread quality yeast characteristics of
    bread. a yeast bread
    from inside to
    outside?
    100% 63% 25% 100% 0 13%

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