Republic of the Philippines
Department of Education
Region VIII
SCHOOLS DIVISION OF LEYTE
VILLABA INSTITUTE OF TECHNOLOGY, INC.
Highway Blvd. Caigit Bridge, Brgy. Pob. Del Norte, Villaba Leyte
ORAL RECITATION
BREAD AND PASTRY PRODUCTION
GRADE 12 HOME ECONOMICS
S.Y 2023-2024 (SECOND SEMESTER)
1. How will you measure sifted flour? Sift flour once, then spoon lightly into the measuring cup until
overflows.
2. How will you measure unsifted flour? Spoon into the measuring cup until it overflows.
3. What is the difference between butter and margarine? Butter is from animals and more expensive
while margarine is from plants and more affordable.
4. How will you measure brown sugar and white sugar? White sugar spoon the sugar into measuring cup
until it overflows then level with spatula while brown sugar removes/breaks the lumps then pack the
sugar into the cup using the back of a spoon to fill all empty spoons.
5. What is beat? To make the mixture smooth using a hand or electric mixer.
6. What is cream? To rub one or two ingredients with a wooden spoon or mixer until their light and fluffy.
7. Explain why it is called cut and fold. This is a combinations of two motions. One that cuts vertically
through the mixture, then turning it over by gliding the rubber scrapper and the bottom of the bowl at
each turn.
8. Why do we need to pre heat the oven? To meet the required temperature before baking.
9. Give the three methods of mixing dough. Straight,sponge and no-knead method.
10. What is straight dough method? Mixed all ingredients in a bowl.
11. What is sponge dough method? The yeast is added in 1 to 2 cups of flour and liquid ingredients and
then set aside to allow to rise. Afterwards the remaining ingredients are added and the dough is kneaded
and allow to rise again.
12. No knead method. A softer batter is prepared instead of dough.
13. Enumerate the steps of the straight dough method: measure ingredients,dissolve yeast, combine
milk,sugar,oil and salt,add flour,knead on floured board,place dough in grease bowl, punch down the
dough,roll out the dough with a rolling pin,cut into desired shapes and bake for one hour.
14. What are the concepts of SOP for different bakery products? Mixing,fermentation,make
up,proofing,baking,cooling,slicing and packaging.
15. What are the two benefits of using SOP?consistency and decrease in the amount of errors made.
16. What is the golden rule of measuring? Use dry measuring cups for dry ingredients and liquid
measuring cups for liquid ingredients.
17. If you struggle measuring concentrated ingredients what will you do? Spray your measuring cups or
spoons with non stick cooling pray.
18. What are the three primary kitchen tools for measuring? Measuring spoon, liquid measuring cup and
dry measuring cups.
19. 1 whole butter is equevalent to how many cups? 1 cup
20. 3 teaspoon of vanilla is equivalent to how many tbsp? 1 tbsp
21. 4 tbsp is equivalent to how many cup? 1/4 cup
22. What is pastry? An assortment of rich flour mixture consisting of a high proportion of fat to flour.
23. What are the kinds of pastries? Pies,tart, tunover, puff and popover, local filipino pastries.
24. What are the classificationof pastry crust? Single and double
25. An ideal crust should be what? Tender and flaky
26. How will you achieved this characteristics? By combining the proportion of flour to shortening. And
by executing the correct technique in mixing.
27. What is the importance of using appropriate equipment? Using the correct equipment for work not
only ensures the safety of the user but also increases staff productivity and effeciency.
28. Give atleast 2 guidelines in establishing good working [Link] all ingredients and arrange
them in order of use before cooking,Clear and clean up as you work,Synchronize (do two or more tasks at
the same time ) and dovetail (combine two or more process) workload,Practice hygiene at all times.
29. In presenting,serving,and storing pastries what factors that you should always consider? Passionate
and artistic.
30. Give at least 3 equipment for presenting baked products.
31. Give at least 1 guideline in presenting, plating and serving baked products. Choose the appropriate
container for the product, Create a transitions, Select plates or platters with designs around the rim,
Arrange combination of slices of cake, bread, or pastry with varying shapes on the plate to create a
sculptural landscapes,You can place thick triangular cakes on their edges, Arrange individual pieces of
cakes or pastry in fluted paper cups, For buffets, arrange individual cake on individual plates, Bake a cake
or pastry in a new vintage bake ware. You can present it in its baking container, Wrap individual unfrosted
cake, pastry or bread in parchment paper, origami paper or gift wrap, Serve whole cakes for dinners,
pastries, buffets or display it on cake pedestal.
Email add: vit.villaba2015@[Link]
Contact no: (053)-520-2716