Senior High School

Technical-Vocational
Livelihood
Home Economics
Bread And Pastry Production
Quarter 1 – Module 1
Prepare and Produce Bakery Products
 COPYRIGHT 2020

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However, prior approval of the government agency or office wherein the work is created shall
be necessary for exploitation of such work for profit.”

The original version of this material has been developed in the Schools Division of Surigao
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purposes and profit.
This material has been approved and published for online distribution through the Learning
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Development Team of the Module

Writer: Juliet A. Tan

Editor: Leonila J. Floria
Reviewers: Wendylyn Cortina, Maria Linda D. Enario, Jennifer Lejeste,
Ruby Domiquel
Illustrator: Stephen B. Gorgonio
Layout Artists: Alberto S. Elcullada, Jr., Junie Gallenero
Management Team: Ma. Teresa M. Real
Dominico P. Larong, Jr.
Gemma C. Pullos
Manuel L. Limjoco, Jr.

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 Senior High School

Technical-Vocational
Livelihood
Home Economics
Bread And Pastry Production
Quarter 1 – Module 1
Prepare and Produce Bakery Products

ii
Introductory Message
For the facilitator:
Welcome to the Technical-Vocational Livelihood 12 Self-Learning Module on
Prepare and Produce Bakery Products.
This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping the
learners meet the standards set by the K to 12 Curriculum while overcoming their
personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of the
module:

Notes to the Teacher

This contains helpful tips or strategies that will help

you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this module. You
also need to keep track of the learners' progress while allowing them to manage their
own learning. Furthermore, you are expected to encourage and assist the learners as
they do the tasks included in the module.
For the learner:

Welcome to the Technical-Vocational Livelihood 12 Self-Learning Module on

Prepare and Produce Bakery Products.
This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to
process the contents of the learning resource while being an active learner.

iii
This module has the following parts:

Activity : This will bring understanding to what you already know

and experience to what you should learn further.

Analysis : In this phase, you will process and classify what is valid
and not for a more in-depth understanding.

Abstraction : This part leads you in reinforcing what you know and
should know more. Exercises are presented for
independent practice to solidify your understanding and
skills of the topic.

Application : This stage brings you to a more practical way that you are
going to use what you have learned and think new ways
on how it can be improved further.

iv
 CONTENTS OF THE MODULE
Page
CONTENT STANDARD 1
PERFORMANCE STANDARD 1
LEARNING COMPETENCY 1
LEARNING OBJECTIVES 1

DAILY LEARNING TASK:

DAY LEARNING TASK

1 Introduction 1-5
Pre-Test
Activity
2 Analysis 5
Reflect and Understand
3 Abstraction 5-14
4 Enrichment 14-15
5 Application 16-18
Let’s figure it out!
Convert me!
Building Together
References 19

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 LESSON 1
Prepare and Produce Bakery Products
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 preparing and producing bakery products

Learning Competency:
Select measure and weigh required ingredients according to
recipe or production requirements -(TLE_HEBP9-12PB-la-f-1)

Learning Objectives:
1. Identify the basic techniques in measuring and weighing baking ingredients
and its substitutes
2. Perform accurate measurement of baking ingredients and convert its
substitute and equivalents
3. Value the importance of correct measurement of ingredients

INTRODUCTION

This module was designed to supply you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be
empowered to process the contents of the training resource while being a full of life
learner.

Moreover, this module will offer you knowledge of the various bakery products
and supply you hands-on experience in baking, from the fundamentals to the more
complex cookies, muffins and breads. Are you now ready? Let’s get started!

What do you already know?

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PRE-TEST

Let us determine how much you already know about Bread and Pastry Production.
Take this test!

Directions: Read and analyze the statement carefully. Choose the correct answer and
write only the letter on the space provided before the number.
____1. Which of the following ingredients is usually used in dough that gives better
taste and flavor?
A. Butter
B. Compound lard
C. Edible tallow
D. Vegetables oil

____2. What is the basic ingredient in baking that improves the aroma, flavor and
nutrition in baked products?
A. Baking powder
B. Flour
C. Shortening
D. Sugar

____3. It is a kind of flour that contains more gluten and less starch?
A. All-purpose flour
B. Bread flour
C. Cake flour
D. Soft flour

____4. Which among the choices is a personal cleanliness practice in baking?

A. Keeping fingernails long
B. Washing the hands after work
C. Combing the hair in the working area
D. Wearing an apron during working hours

____ 5. What is the best step to have better results in baking?

A. Memorize the recipe
B. Use modern equipment
C. Use only imported ingredients
D. Measure ingredients accurately

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____ 6. How many quarts is equivalent to one gallon?
A. 4
B. 5
C. 10
D. 16

____ 7. These steps are necessary in measuring flour, EXCEPT:

A. Shovel the flour
B. Sift it before measuring
C. Level off with the use of spatula
D. Shake the measuring cup before levelling

____ 8. Which of the following is the best substitute for sour milk?
A. 2 C sweet milk plus ½ tbsp. vinegar
B. 1 ¾ C sweet milk plus 1 tbsp. vinegar
C. 2/3 C sweet milk plus 1 tbsp. vinegar or lemon
D. 1 C evaporated milk plus 1 tbsp. vinegar or lemon

____ 9. Ana wanted to bake a cake, but she has no stock of cake flour, instead she
only has all-purpose flour available. What will Ana do? Substitute one cup of
cake flour to ________
A. 1 C sifted all= purpose flour
B. 1 C plus 2 tbsp. sifted all= purpose flour
C. 1 C minus 1 tbsp. sifted all = purpose flour
D. 1 C all-purpose flour minus 2 tbsp. plus 2 tbsp cornstarch sifted all before
measuring

____ 10. When measuring small quantity of butter, you need what measuring tool?
A. Measuring cup
B. Measuring spoon
C. Ordinary glass
D. Weighing scale

____ 11. This is used to level ingredients when measuring.

A. Knife
B. Ladle
C. Rubber scraper
D. Spatula

____ 12. This process is not necessary when white sugar is not lumpy.
A. Packing
B. Pressing
C. Shaking
D. Sifting

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____ 13. What should be done when measuring liquid ingredients?
A. Look at the top of the liquid
B. Handle measuring cup upward
C. Pouring until it reaches the marker line
D. Place measuring cup on a flat even surface

____ 14. Which is the proper way of filling the cup when measuring?
A. Use the same cup to spoon the flour
B. Use a shovel or a scoop to fill the cup
C. Fill the cup with flour without sifting it first
D. Spoon sifted flour lightly into the measuring cup

____ 15. In the absence of a measuring cup, you can measure 1cup of flour to
A. 8 teaspoon flour
B. 10 teaspoons flour
C. 12 teaspoons flour
D. 16 tablespoons of flour

ACTIVITY

Direction: The cup and spoons we use at home are not standard-measuring devices.
Let us test how much these ordinary household wares actually
contain compared to standard measuring devices.

Materials needed: ordinary cup (one that you use in your home)
Measuring cups (for liquid and dry)
Weighing scale if available
Water and flour

Procedure:

1. Measure flour in the ordinary cup.

2. Transfer the flour you measured from the ordinary cup to the measuring cup.
Does your cup contain more or less than the measuring cup?
____________________
3. Weigh the flour that you measured in the ordinary cup? How much does it weigh?
__________________
Is this more or less than the standard weight of 1
cup flour which is _____g?
4. Measure water in the ordinary cup.
5. Transfer the water in the liquid measuring cup. What is the volume of the water?
_______________

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6. Is this more or less than the standard volume of 1 cup of water which is
_______________________ ml)?

Conclusion: The ordinary cup contains ____ g (more or less) than the dry measuring
cup.
The ordinary cup contains ____ ml (more or less) than the liquid measuring cup.

ANALYSIS

Reflect and Understand!

From the given activity above, share your insights on the following questions.

1. When baking ingredients are not properly measured, what would be the result
of the output?
_________________________________________________________
_________________________________________________________

2. Is it helpful for beginners to know how to convert and substitute ingredients?

_________________________________________________________
_________________________________________________________

ABSTRACTION

Baking is cooking by dry heat in an oven or oven-type appliances. It is a

technique of cooking employed in making breads, cakes, pies, pastries, and biscuits
which everybody enjoys eating. Baking is a fun activity which you will learn either as
a hobby or as business.
Different people may use the identical recipe for any baked products but might
differ in measuring and mixing techniques. It is important to measure the ingredients
accurately to achieve quality products and efficient use of materials.
Accurate techniques in measuring are as important, therefore, always observe the
following procedures:

A. Measurements of Baking Ingredients

1. Dry Ingredients
A. Flour
a. Sift the flour to eliminate lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over the
top of the cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.

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 d. For fractions of a cup, use the lines indicating ¼, ⅓ and ½ of the
standard measuring cup.

B. Sugar
a. White sugar needs sifting only if lumpy. Proceed in the measurement of
flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush the
lumps. Pack into measuring cup. Level off with spatula or any straight-
edged utensil. Do not shake the cup.
c. Sift confectioner sugar through a sieve to remove lumps. Spoon lightly
into measuring cup. Level off with spatula or any straight-edged utensil.
Do not shake the cup.

C. Baking powder, Soda, Salt and Spices

a. Fill measuring spoon with the required ingredients. Level off with a
spatula or any straight-edged utensils. If baking powder has crusted,
stir lightly before measuring.

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 D. Shortening

a. With the use of measuring cup

Have shortening at room temperature. Pack firmly into the
measuring cup, taking care not to have air pockets. Level off with
a spatula or any straight- edged utensils. Use standard measuring
spoon for les that ¼ cup shortening.

b. Water displacement method

Fill the cup with cold water up to ¼ cup level if ½ cup of fat is
desired and add shortening enough to cause the water to rise up
to the 1 cup mark. To measure ¼ cup, fill with cold water up to ¾
cup level and add shortening enough to raise the water up to the
1 cup mark. Drain well.

Solid fats

1. Fill the measuring cup/spoon with the shortening while pressing until it is full.
2. Level the fat with a straight of a knife or spatula

Liquid fats

1. Pour oil in the glass measuring cup. 2. Check if it is filled up to the measuring
mark. Do not lift the cup when measuring.

2. Pour milk into the glass measuring cup up to the measuring mark. Do not lift the
cup.
Powdered milk
1. Remove lumps in milk by stirring.

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 2. Scoop lightly to fill the measuring cup or spoon without shaking until it
overflows
3. Use the spatula or the straight edge of the knife to level the
measurement.

A liquid measuring cup is best used for liquid ingredients because it is

clear and see through. It also has a spout that makes pounding of liquids easy.

To get the exact amount, follow these steps when measuring liquids.
1. Set up the liquid measuring cup. Place the measuring cup on a flat,
even surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when
the liquid reaches the marker line for the desired amount.
3. Check your measurement. Bend down so that your eyes level with
the marker line. Look at the top of the liquid.

WHAT’S MORE!

HOW TO MEASURE WET INGREDIENTS:

Good baking starts with good measurements. Taking good measurements, however,
is not as simple as buying a set of dry measuring cups. Different wet ingredients
require different methods of measurement. Measuring them properly is important
because the ratio of wet to dry ingredients in a recipe can greatly change its texture
and appearance.

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Start with a liquid measuring cup.

Thin liquids, like water, milk, juice, and oils are

accurately measured using liquid measuring
cups. They are made of transparent glass or
plastic, and have markings on the sides to
indicate volume in both metric and English
units.

Place the cup on a flat surface.

Hold the cup without shaking your hands, to

get accurate measurement. You can put the
cup in a flat surface on a counter or table. Now,
pour the liquid in, until it reaches the correct
line. Pour slowly to avoid excess.

Find the meniscus.

Crouch or lean down, so your eyes are level

with the measurement line you have chosen.
You will see a small concave curve in the
surface of the liquid. Make sure that the bottom
of this arc, called the meniscus, touches the
measurement line.

Use a measuring spoon for small

quantities.

If you are measuring ¼ cup of a thin liquid—for

instance, vanilla extract—use a measuring
spoon to do it. Hold the spoon over a separate
bowl to catch any overflow, and gently pour in
the liquid until it is full.

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Measure very small amounts of ingredients
with a syringe.

This tool will provide you with accurate results for

small volumes. Fill it up to the desired volume
following the package directions, then squeeze the
liquid into the recipe.

Dealing with Thick or Sticky Substances

Avoid sticky situations with cooking oil. Some
sweeteners, like honey and molasses, do not easily
leave the measuring cup once they are there. To make
this syrups to slide out more easily, pour them
into a liquid measuring cup that has been sprayed with
cooking oil.
To save even more time, in
recipes in which you are
measuring both oil and honey
or molasses, measure the oil
first, then measure the
sweetener.

Line the cup with plastic wrap to make removal easier.

Scoop the cup full of the ingredient. Push down on the
ingredient with the back of a spoon, to make sure no
air bubbles remain. Then, level off with a butter knife.
Lift the ingredient out of the measuring cup with the
plastic wrap, then transfer it to the mixture.

Use the package guidelines for butter.

Butter may be a solid ingredient that is often
melted and used as a liquid in recipes. Its
advantage is that measurements are often clearly
marked onto the stick; just slice along the rule of
thumb to get rid of the right amount of solid butter,
then melt if you so desire. Butter sticks are
available a regular size, which makes measuring large quantities of butter even
easier. a typical stick is ½ cup and ¼ pound, or 113 grams.

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Try a push-up cup.
Push-style measuring cups have a plunger you will set
to the number of the ingredient you would like. Once
you have got filled them to its level, you will be able to
just push the ingredients out. This works very well with
sticky ingredients like spread and mayonnaise.

Measuring by Weight
Use a kitchen scale. Some recipes use weight or
mass instead of volume to measure, especially for
baking. Measuring by mass produces more
accurate results, so especially if you bake a ton, you
may find a kitchen scale useful. 1 cup of water
weighs 8 ounces, or 240 grams. 1 teaspoon of water
weighs .17 ounces or 5 grams, while 1 tablespoon
weighs .529 ounces or 15 grams.

Set a liquid measuring cup on the scale. This will

help you more accurately eyeball how much liquid
you need to add. If you do not have a liquid
measuring cup, any sturdy (and preferably clear)
container will do. Whichever vessel you choose,
make sure it is centered on the scale.

Set the scale to zero. This is called “taring” or

“zeroing.” If you are using a mechanical scale, twist
the knob on the side until the weight dial reads “0.”
If you’re using a digital scale, simply press “0” or “All
Clear (AC).” Either way, this step is very important,
as it takes out the weight of the container you’re
using.

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Add the liquid slowly. Pour in the liquid to the
approximate measurement and make sure that you
do not add too much. If you add too much, you can

spoon it out until it reaches the right weight.

Mix liquids if applicable. If the recipe involves for

milk and vanilla mixed together, you can measure
them both in the same cup. Measure out the first
liquid, then add the correct weight of the second
liquid.

Tips:

Narrower and smaller measuring cups are more

accurate than wider or larger ones. When possible,
use the measuring cup that is the closest in size to
the amount of the ingredient you are measuring

HOW TO MEASURE A TABLE SPOON

The simplest way to measure a tablespoon is to use a measuring spoon. If you

do not have one, you can get the equal amount using its equivalent in other units of
measure. If you do not have any measuring tools with you, use object comparisons as
references to portion out approximately the same portion as a tablespoon.

Finding Measurement Equivalents

Use 3 level teaspoons to make a

tablespoon. Remembering measurement
equivalents is a great way to speed up cooking
time in the kitchen. The simplest conversion is
tablespoons to teaspoons. If you are missing a
tablespoon, simply measure out three level
teaspoons instead.

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 Pour out 15 ml of any liquid to equal 1
tablespoon. For fast conversions, remember that
15 ml of a liquid is the equivalent of 1 tablespoon.
This means that there will be between 16
tablespoons in 250 ml serving of liquids, which
equals 1 cup. Be sure that all measurements are
level to ensure even conversions.

Measure 1/16 of a cup. A tablespoon is equal

to 1/16 of a cup, which will allow you to easily
measure out that amount without a measuring spoon.
Given this small portion, it is easiest to measure out
1/16 in a large, clearly-marked measuring cup.
Otherwise, it would be best to approximate one
tablespoon using half of an 1/8 cup, the smallest
measuring cup in a set.

Use bottle caps to measure a tablespoon of

liquid. Some bottle caps are made purposely to hold a
single tablespoon, making it easy to portion out that
amount while cooking or baking. This may apply to oil,
flavor extracts, and other similar ingredients.

Using Object Comparisons

Remember that 2 tablespoons is the size of

a ping-pong ball. As a reference, keep in mind that
a ping pong ball generally represents two tablespoons.
This may be difficult to identify with liquids, solid
substances will make the comparison pretty
straightforward.

Use the tip of your thumb as a guide for

measuring a tablespoon. As a general rule, the tip of
your finger should measure about 1 teaspoon while the
tip of your thumb should equal about a tablespoon.
Hold your thumb next to whatever you are measuring

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to give the similar amount. Adjust the quantity slightly if
your thumb is larger or smaller than average.

Use a cupped hand to measure 2 tablespoons

of liquid. As a general rule, a cupped hand will hold
about 2 tablespoons of liquid. If you do not have any
measuring spoons or cups, you can approximate a
tablespoon of liquid by filling up your cupped hand
halfway. If your hands are especially small or large, you
may add or omit liquid accordingly.

Note the portions of food that always equal a

tablespoon. Some foods have consistent portion sizes
and can be broken down to a tablespoon easily. Keep
these in mind for fast measuring the next time you are
cooking, baking, or calorie counting. One tablespoon of
sugar, for example, is equal to 3 single serving packets
of sugar, or 3 sugar cubes.

As another example, a stick of butter is 8 tablespoons,

so 1/8 of a stick of butter always equals a single tablespoon.

ENRICHMENT

The following section presents some important measuring equivalents, tables

and conversions which are an essential part of baking in order to achieve the accuracy
of measuring the needed ingredients for each recipe.
These easy-to-use conversion charts can help you convert your recipes to the
measuring system you are most familiar with.
TERMS AND ABBREVIATIONS
Kitchen Term Abbreviation Kitchen Term Abbreviation
Table spoon Tbsp. or T medium med.
Grams g or gr. second sec.
Pounds lb minute min
Pint pt. hour or hours hr.
Teaspoon tsp. or t. square sq.
Cups c gallon gal.
Ounces oz. degrees Fahrenheit °F
Kilo/kilogram k of kg degrees Celsius °C
Quart qt. piece or pieces pc.
Bushel bu Peck pk

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Frequently Used Substitution and Equivalents
1 cup butter = 1 cup margarine
1 oz baking chocolate = 1 square
(unsweetened)
1 oz sweetened chocolate = ¼ cocoa + 1 ½ to 2 tsp
shortening
8-10 pcs graham crackers = 1 cup graham crumbs
4 oz bread = 3 cups soft crumbs
1 cup milk = ½ cup evaporated milk ½
cup water
1 cup cake flour = 1 cup all-purpose flour –
2T + 2T cornstarch (both
sifted before measuring)
1 tablespoon cornstarch = 2 tablespoon flour
1 cup sour milk = 1 cup evaporated milk + 1
T vinegar or lemon juice
1 cup whipping cream = ¾ cup whole milk + ¼ cup
butter
1 whole egg = 2 egg yolks
1 cup molasses = 1 cup honey

Equivalent Weights and Measurement

Given Measurement Equivalents
1 gallon (gal.) 4 quarts
1 quart (qt.) 2 pints
1 pint (pt.) 2 cups
1 cup (c) 16 tablespoons
½ cup 4 ounces
¼ cup 2 ounces
1/8 cup 1 fluid ounce
1 tablespoon 3 teaspoons
1 pound 16 ounces
2.2 pounds 35.2 ounces
1 kilogram 1000 grams

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APPLICATION

Activity 1. Organize me!

Direction: Arrange accordingly the procedure and techniques in measuring baking

ingredients. Write only 1,2,3 and 4 on the space provided in each number.
1. Flour
____ Spoon sifted flour lightly into a measuring cup heaping it well over the top
of the cup. Do not shake the cup.
____ For fractions of a cup, use the lines indicating ¼, ⅓ and ½ of the standard
measuring cup.
____ Sift the flour to remove lumps.
____ Level off the cup with a straight-edged utensils or spatula.
2. Sugar
____Brown sugar, if lumpy, press through a coarse sieve to crush the lumps.
Pack into measuring cup. Level off.
____Sift confectioner sugar through a sieve to remove lumps. Spoon lightly into
measuring cup. Level off with spatula or any straight-edged utensil. Do
not shake the cup.
____White sugar needs sifting only if lumpy. Proceed in the measurement of
flour.
3. Baking powder
______Fill measuring spoon with the desired ingredients.
______If baking powder has caked, stir lightly before measuring.
______Level off with a spatula or any straight-edged utensils
Shortening
______ Have shortening at room temperature.
______ Use standard measuring spoon for les that ¼ cup shortening.
______ Level off with a spatula or any straight- edged utensils.
______ Pack firmly into the measuring cup, taking care not to have air pockets.
4. Liquid fats
______ Do not lift the cup when measuring.
______ Pour oil in the glass measuring cup.
______ Check if it is filled up to the measuring mark

Activity 2. I Know Right!

Direction: Write YES if you agree with the statement and write NO if you disagree.
_____1. Good baking starts with accurate measurements.
______2. Using dry measuring cups are the most accurate way to measure thin liquids,
like water, milk, juice, and oils.
_____ 3. You will get accurate measurement if you are holding the cup in your shaky
hands.

16
_____4. Crouch or lean down, so your eyes are level with the measurement line you
have chosen.
_____5. Spray or brush measuring cup with cooking oil to encourage sticky ingredients
to slip out easily.

Activity 3. Let’s figure it out!

Direction: Convert the following ingredients as stated in each
number. Use the table above for equivalent weights and
measurement as your guide.
1)_______ quart = 4 gallons

2)______ grams = 3.5 Kilos

3) 64 tablespoon = _______ cups

4)______ teaspoon = 15 tablespoon

5)_____ cup = 10 ounces

6)16 pounds =_________ ounces

7)___________ tablespoon = 7 cups

8) 8 quart = _______________ gallons

9)_________cups = 10.5 pint

10) 70.4 ounces = ____________pounds

Activity 4. Convert me!

Listed below are the ingredients for brownies:

• 2 oz. chocolate, melted 2 eggs, beaten

• 1/3 c butter 1 c butter
• 1 c cake flour ½ tsp vanilla
• ¼ tsp salt 1 c nuts, chopped
• ½ tsp baking powder

• Assume that you do not have a measuring cup. Give the required measurement
for every ingredient that is equivalent to the cup measurement.
Give the substitute for every ingredient marked with bullet (·)

17
Activity 5. Building Together!

Direction: Assemble the measuring tools available in your kitchen.

Demonstrate the proper way of measuring dry and liquid
ingredients available at home. You may request any
member of the family to check and rate your work using
the rubrics below.

SCORING GUIDE

Observe the proper way of measuring ingredients with no 100

mistake

Observe the proper way of measuring ingredients with 1 95

mistake

Observe the proper way of measuring ingredients with 2 90

mistakes

Observe the proper way of measuring ingredients with 3 85

mistakes

Observe the proper way of measuring ingredients with 4 80

mistakes

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REFERENCES

Books:
Kong, Aniceta et al. 2016. Bread and Pastry Production Learning Manual (TVL-
HOME ECONOMICS)
Jaytana, Teresita 2013. K to 12 Basic Education Curriculum Technology and
Livelihood education Learning Module in Basic Baking and
Bakeshop Production Grade 7 and 8
Internet Sources:

https://tinyurl.com/y5bzpa74
https://www.wikihow.com/Check-the-Freshness-of-Baking-Powder
https://tinyurl.com/tbvpkse

https://www.wikihow.com/Measure-a-Tablespoon
https://tinyurl.com/y3rsjqbu
https://www.wikihow.com/Measure-Wet-Ingredients

https://tinyurl.com/y6zbba4k
https://www.google.com/search?q=baker+introduction+clipart+png&hl=en&sx
srf=ALeKk006i-1pTNHp9-
84KOdc73nLJf4rQg:1595567839879&source=lnms&tbm=isch&sa=X&ved=2a
hUKEwi_j76ykeXqAhUlBKYKHZakDKcQ_AUoAXoECAwQAw&biw=1366&bih
=608

https://tinyurl.com/y2d4dt5e
https://www.hiclipart.com/free-transparent-background-png-clipart-gnssb
https://tinyurl.com/y3nzobt4

https://www.slideshare.net/kenjoyb/k-to-12-bread-and-pastry-learning-module
shorturl.at/lsvzJ
shorturl.at/cuT13

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Para sa mga katanungan o puna, sumulat o tumawag sa:

Department of Education – Schools Division of Surigao del Norte

Peñaranda St., Surigao City
Surigao del Norte, Philippines 8400
Tel. No: (086) 826-8216
Email Address: surigao.delnorte@deped.gov.ph

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