Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
SCHOOLS DIVISION OF ZAMBOANGA DEL NORTE
SIRAWAI NATIONAL HIGH SCHOOL-ANNEX (PIACAN)
Piacan, Sirawai, Zamboanga Del Norte

BREAD AND PASTRY PRODUCTION NCII

GRADE 12
FINAL: WEEK 1-2
Name: ________________________________ Grade level: __________________
Section: _______________________________ Date: _______________________

Learning Activity Sheets

WHAT I NEED TO KNOW
After going through this learning activity sheets, you are expected to:

1. Content Standard:
 The learners identify the core concepts and theories in preparing and presenting gateux, tortes, and
cakes.
TLE_HEBP9-12TC-IIIa-f-7
TLE_HEBP9-12TC-IIIg-8
Specific Objectives:
 Classify different baking tools;
 Arrange jumbles letters to form different baking mixing method; and
 Arrange the steps in the proper sequence of assembling a layer cake.

Lesson 1: BAKING TOOLS AND EQUIPMENT IN CAKE PREPARATION

EQUIPMENTS

1. Mixers - are one of the essential tools in baking. Although a small quantity of dough can be mixed by hand, electric
mixers are required in large scale baking such as those in commercial bakery.

 Electric hand mixer

This type of mixer is one of the most common equipment used in baking.

 Tabletop mixers have the capacity of 4.75 to 19 L with the following main
attachments:
o Paddle- is used for general mixing
o Wire whip- is used for beating egg foams and cream
o Dough arm- is used for mixing and kneading yeast dough.

2. PROOFER – A proofer is a special box in which the ideal conditions for fermenting yeast dough can
be created. The box maintains a preset warm temperature and humidity level appropriate to the
specific dough.

3. OVENS – It is a workhorse of the bakery and pastry shop. They are essential for producing
breads, cakes, pasties, cookies and other baked products. Ovens are enclosed spaces in which food is heated, usually
by hot air (except in the case of microwave ovens, which are not especially useful in the bakeshop.)

 Deck Oven – Deck oven are so called because the item to be baked- either on sheet pans or, in
the case of some breads, freestanding - are placed directly on the bottom, or deck, of the oven.
There are no racks for holding pans in deck ovens. Deck oven are also called Stack ovens
because several may be stacked on top of one another.
 Rack Oven - A rack oven is a large oven into which entire racks full of sheet pans can be wheeled
for baking. Normal baker’s racks hold 8 to 24 full-size sheet pans, but racks made specifically to
go into rack ovens usually hold 15 to 20 pans. Rack ovens hold 1 to 4 of these racks at once. The
ovens are also equipped with steam injectors.

 Convection Oven - Convection ovens contain fans that circulate the air and distribute the
heat rapidly throughout the interior. The forced air makes foods cook more quickly at
lower temperatures.
However, the strong forced air can distort the shape of items made with batters and
soft dough, and the airflow may be strong enough to blow baking parchment off sheet
pans.

HAND TOOLS
Hand tools is a broad one, encompassing large and small items, some more familiar than others. Those
described here are considered indispensable to a bakeshop or Commercial baking establishment.

1. Pans and Molds - found in the hot kitchen are also used in the bakeshop. For example, saucepans are used to boil
syrups and to cook creams and fillings. Pans and molds are essential for the bakery product.

 Saucepan - a deep cooking pan, typically round, made of metal, and with
one long handle and a lid.

 Cake pans. Most cake pans are round, but other shapes, such as hearts, are
available for specialty cakes. Cake pans come in many sizes.

 Loaf pan - A rectangular pan, usually with slightly flared sides, used for
baking loaf breads. Loaf pans can also be used for molding refrigerated and
frozen desserts.

 Sheet pan - A shallow, rectangular pan (1 inch/25 mm deep) for baking

sheet cakes, cookies, rolls, and other baked goods.

 Tube pan - A deep cake pan with a tube in the center. The tube promotes
even baking of angel food cakes and chiffon cakes.

2. Measuring Tools
 Measuring spoons - are ideal for small amounts of dry and liquid
ingredients.

 Measuring cups - are ideal for medium to larger amounts of dry and
liquid ingredients. Unless compact measurement is required (e.g. brown
sugar), these must not be compacted.

 Liquid Measuring Cup - are necessary for the volume measurement of

liquids. They must be checked at eye level to ensure the required depth
is reached.

 Weighing scale - Most recipe ingredients are measured by weight, so

accurate scales are important.

 Scoops - come in standard sizes and have a lever for mechanical release.
They are used for portioning soft solid foods. The number of the scoop
indicates the number of level scoopfuls per quart.

 Sugar thermometer - also called a candy thermometer, is one of the

most important tools in baking. It is used for measuring the temperature,
and hence the concentration, of boiling sugar syrups.
3. Cutting Tools – Knives and other cutting tools are so essential to the success of bread and pastry chores.

 Offset spatula. The bent blade allows spreading and smoothing batters
and fillings inside pans.

 Serrated knife - Like a slicer, but with a serrated edge. Used for cutting
breads, cakes, similar items.

 Cutting board - used for cutting and slicing different type of

ingredients. It comes in different color schemes which has different
purposes.

 Pastry Wheel - A round, rotating blade on a handle. Used for cutting

rolled-out dough’s and pastry and baked pizza.

4. Other tools
 Pastry brush - is used to brush items with egg wash, glaze, and so on.

 Icing comb. A small plastic tool, usually triangular, with serrated edges in
various patterns, for decorating icings and other pastry and decorative
items.

 Mixing bowl – is a deep bowl that is particularly well suited for mixing
ingredients together in. These come in many materials, such as stainless
steel, ceramic, glass, and plastic.

 Whisks – Loops of stainless-steel wire fastened to a handle. Whips with a

few stiff wires are used for mixing and blending, and whips with many
flexible wires are used for whipping foams, such as whipped cream and
egg foams. It is also called Whisk.

 Rolling pin – a manual tool used to flatten dough especially when making
pie.

 Wooden spoon - are essential for mixing, stirring and serving. Wooden
spoon are strong, inflexible and poor conductors of heat, which make
them ideal for beating and creaming.
 Strainer – A round-bottomed, cup-shaped tool made of screen mesh or
perforated metal, with a handle on one side. Used for separating solids
from liquids, such as draining the juice from fruit. Screen-mesh strainers
can also be used for sifting dry ingredients, like a sieve.

 Parchment paper - Also called baking paper or silicone paper, it is used to

line pans, parchment eliminates the need for greasing them. Also used to
make piping cones for decorative work

 Cooling rack - A wire rack used to hold baked goods while cooling. The
rack allows air circulation around the items.

Decorating Tools
 Pastry tip/ piping tube/ decorating tips - they are plastic or metal
tubes attached at the tip of a pastry bag or piping tube to achieve the
desired design when piping out icing.
  Pastry Bag

 Coupler

 Flower nail

 Fondant Icing Tools

Lesson 2: CLASSIFICATION OF CAKES

1. High-Fat or Shortened Cakes – a type of cake which contains a high percentage of fat or shortening and depend
upon egg, flour and milk for structure. Much of the volume of the finished cake is achieved by the use of baking
powder.

Butter Cake

2. Foam Type Cake – also known as unshortened cakes. A type of cake that depends principally upon the extensive and
denaturization of egg protein for the bulk of the structure of the finished volume and can be considered cakes
without shortening.

 Sponge Cake- cakes using either whole eggs or yolks or a combination of both. The
sugar and egg whites may be beaten or the egg yolks and sugar may be whipped
together then added to the beaten egg whites. It is important to sufficiently beat
the egg before folding with the flour mixture.

 Angel Food Cake or Meringue Type Cake – cakes using the egg white protein of
eggs. The egg whites are beaten to soft peaks with part of the sugar in the recipe.
Cream of tartar is added to stabilize the foam and cause a finer and whiter grain in
the finished product. The remaining sugar is sifted with the dry ingredients and
folded into the meringue.

3. Modified Sponge Cake – a combination of shortened cake and foam-type

cake. The resulting cake has a modified foam type grain and texture. The
egg yolks, oil and other liquid ingredients are placed in a bowl together.
The egg whites are beaten with sugar into peaks. The liquid ingredients
are added to the flour and part of the sugar to form a batter. Then the
beaten egg whites are folded into the batter. Cake volume depends on the
amount of air incorporated into the egg whites during beating.

Lesson 3: MIXING METHOD USED FOR CAKE PREPARATION

1. Creaming Method – is also called Conventional Method, widely used for the preparation of shortened type cakes.
This type of cake is easy to prepare, contains greater ratio of fat, sugar and liquids.

Creaming Method Procedure:

 Have all ingredients at room temperature at 70 F/ 21 C. Measure all needed ingredients accurately.
 Place the butter or shortening in the mixing bowl. With the paddle attachment, beat the fat slowly using an
electric mixer, until it is smooth and creamy or Cream butter or shortening until light and fluffy using a wooden
spoon.
 In a moderate speed, add sugar. Continue beating until mixture is light and fluffy.
 Add eggs one at a time, beat until the eggs are absorbed before adding more.
 Scrape down the sides of the bowl to ensure even mixing.
 Add the sifted dry ingredients alternating with the liquid ingredients.
2. Two-Stage Method - is a little simpler than the creaming method, and it produces a smooth batter that bakes up
into a fine-grained, moist cake. The name originated from the practice of adding the liquids in two stages. The first
step in making high-ratio cakes is to blend the flour and other dry ingredients with shortening. When this mixture is
smooth, the liquids (including eggs) are added in stages.
Throughout this procedure, it is important to follow two rules

1. Mix at low speed and observe correct mixing times. This is important to develop proper texture.
2. Stop the machine and crape down the sides of the bowl frequently during mixing. This is important to develop a
smooth, well-mixed batter.

3. One-Stage (Liquid Shortening) Method - This method involves adding the liquid ingredients to the bowl first which
simplifies the procedure. In this way, there is less chance for moistened flour to coat the bottom and sides of the
bowl. Making scraping down difficult. Mix at low speed until the dry ingredients are moistened, to prevent dry flour
from being thrown from the bowl. Mix for a period at high speed, followed by a period at medium speed, to
properly develop air cells and create a smooth, fine-textured batter.
1. Scale all ingredients accurately. Have all ingredients at room temperature.
2. Combine all liquid ingredients, including high-ratio liquid shortening, in the mixing bowl.
3. Sift the dry ingredients together on top of the liquid ingredients in the bowl.
4. With the paddle attachment, using an electric mixer, mix at low speed for 30 seconds until the dry ingredients
are moistened. (The purpose of mixing slowly until the dry ingredients are moistened is to keep them from
being thrown out of the bowl).
5. Mix at high speed for 4 minutes. Stop the machine and crape down the bowl and beater. Mix at medium speed
for 3 minutes.

4. Flour-Batter Method is used for only a few specialty items. It produces a fine- textured cake, but there may be some
toughening due to the development of gluten. Flour-batter cakes include those made with either emulsified
shortening or butter or both.

Flour-Batter Method Procedure

1. Scale all ingredients accurately. Have all ingredients at room temperature.
2. Sift the flour and other dry ingredients except the sugar into the mixing bowl. Add the fat. Blend together until
smooth and light.
3. Whip the sugar and eggs together until thick and light. Add liquid flavoring ingredients, such as vanilla.
4. Combine the flour-fat mixture and the sugar-egg mixture and mix until smooth.
5. Gradually add water or milk (if any) and mix until smooth.

5. Sponge Method – Many types of sponge method cakes have one characteristic in common: they are made with egg
foam that contains yolks. These are usually whole-egg foams but, in some cases, the base foam is yolk foam, and egg
white foam is folded in at the end of the procedure.

Sponge cake batter is made in two basic steps:

1. Eggs and sugar are whipped to a thick foam
2. Sifted flour is folded in.

Plain Sponge Method:

1. Scale all ingredients accurately.
2. Combine the eggs, sugar and salt in a stainless-steel bowl. Immediately the bowl over a hot-water bath and stir
or beat with a whip until the mixture warms to a temperature of about 110 F (43 C). The reason for this step is
that the foam attains greater volume if warm.
3. With a wire whip or the whip attachment or a mixer, beat the eggs at high speed until they are light and thick.
This may take as long as 10 to 15 minutes if the quantity is large.
4. If any liquid (water, milk, flavoring) is included, add it now. Either whip it in, in a steady stream, or stir it in, as
indicated in the recipe.
5. Fold the sifted flour in 3 or 4 stages, being careful not to deflate the foam. Many bakers do this by hand, even for
large batches. Fold gently until all the flour is blended in. If any other ingredients are used, such as cornstarch or
baking powder, sift them first with the flour.
6. Immediately pan and bake the batter. Delays will cause loss of volume.

6. Angel Food Cake Method – are based on egg they form soft, not stiff white foams and contain no fat. Angel food
method should be whipped until they form soft, not stiff peaks. Over whipped whites lose their capability to expand
and to leave the cake. This is because the protein network in stiffly beaten whites has already stretched as far as it
can. If the whites are whipped to soft peaks instead, they can stretch more during baking, allowing the cake to rise.
Angel Food Method Procedure:
1. Scale ingredients accurately. Have all ingredients at room temperature. The egg whites may be slightly warmed
in order to achieve better volume.
2. Sift the flour with half the sugar. This step helps the flour mix more evenly with the foam.
3. Using the whip attachment beat the egg whites until they from soft peaks. Add salt and cream of tartar near the
beginning of the beating process.
4. Gradually beat in the portion of the sugar that was not mixed with the flour. Continue to whip until the egg
whites from soft moist peaks. Do not beat until stiff. Beat in the flavorings.
5. Fold in the flour-sugar mixture just until it is thoroughly absorbed.
6. Deposit the mixture in an ungreased tube pan and bake immediately.

7. Chiffon Method – Chiffon cakes and angel food cakes are both based on egg-white foams, but here the similarities
in the mixing methods end. In angel food cakes, a dry flour-sugar mixture is folded into the egg whites. In the
chiffon method, a batter containing flour, egg yolks, vegetable oil and water is folded into the whites. Egg whites for
chiffon cakes should be whipped until they are a little firmer than those for angel food cakes, but not so much that
they become dry. Chiffon cakes contain baking powder, so they do not depend on the egg foam for all their
leavening.

Chiffon Method Procedure:

1. Scale all ingredients accurately. Have all ingredients at room temperature. Use a good-quality, flavorless
vegetable oil.
2. Sift the dry ingredients, including part of the sugar, into the mixing bowl.
3. Mixing with the paddle attachment at second speed, gradually add the oil, then the egg yolks and the water and
liquid flavorings, all in a slow, steady stream. While adding the liquids, stop the machine several times to scrape
down the bowl and the beater. Mix until smooth, but do not over mix.
4. Whip the egg whites until they form soft peaks. Add the cream of tartar and sugar in a stream and whip to firm,
moist peaks.
5. Fold the whipped egg whites into the flour-liquid mixture.
6. Immediately deposit the batter in ungreased center tube pans or in layer pans with only the bottoms greased
and dusted, not the sides (like sponge layers).

8. Combination Creaming/ Sponge Method – some begin by using the creaming method. In other words, butter is
creamed with sugar until the mixture is light. However, instead, whipped egg whites are folded into the batter, as
for some sponge cakes.

Combination Creaming/ Sponge Method Procedure;

1. Cream the butter and sugar.
2. Add the egg yolks a little at a time.
3. Mix well after each addition.
4. Whip the egg whites and sugar until they form soft peaks, as for angel food cake.
5. Fold the meringue into the butter mixture.
6. Sift the dry ingredients together.
7. Fold in the sifted dry ingredients.
8. Pour the batter in prepared pans.
9. Level the top of the batter with a plastic.

Lesson 4: BASIC STEPS IN BAKING

Basic steps in baking

1. Read the recipe carefully to know if you have all the ingredients and the utensils needed and if you understand the
entire procedure.
2. Check all the necessary ingredients gather and arrange them according to the sequence of their preparation.
3. Prepare all the utensils needed for measuring, mixing and baking.
4. Pre-heat the oven. Set the oven knob at the desired temperature.
5. Prepare pans needed: make sure to use the correct pan size. If it needs greasing, brushing the pan bottom with a
little shortening. For baking purposes, don’t use butter or margarine for greasing because these easily burn and will
produce a very brown crust.
6. Measure the ingredients using correct utensils according to the amounts required in the recipe.
7. Mix the batter or dough when filling pans, make sure you don’t overfill. Fill about 2/3 full to give an allowance for
the rising.
8. Bake in the pre-heated oven. Put the pan at the center rack
9. Test for doneness. For butter cakes, prick the center of the cake with a toothpick. If it comes out clean, then it is
done. For chiffon and sponge cakes press lightly with fingers. If it springs back.
10. Cool the baked products. For butter cakes, put the pan on a wire rack and leave to cool for ten minutes. Afterwards,
invert pan to remove the cake and cool it completely. For sponge and chiffon cakes, invert pans at once in wire
racks.

When Baking
1. Pre-heat the oven to desired/ prescribed temperature.
2. Check oven racks are properly placed.
3. Arrange baking pans of similar shapes inside the oven one inch apart from all sides.
4. Follow correct oven temperature prescribed by the recipe. Incorrect oven temperature results to poor volume,
texture, form and color.
5. Avoid opening the oven while baking.
6. Cool cakes by using a cake rack. To remove cakes from the pan, slide a spatula around the pan and turn upside
down.

When Testing for Doneness

1. Use a cake tester to determine doneness of a cake by inserting at the center of the cake. When the tester comes out
clean, the cake is baked.
2. The cake springs back on top and sides when pressed.
3. The cake shrinks away from the sides of the pan.

Other Baking Guidelines

1. Observe proper handling of ingredients and equipment in baking to attain a perfect cake.
2. The process of mixing, scaling and measuring baking ingredients including the cooling method should be done
accurately to prevent a soggy baked product or cakes.
3. For sheet cakes, put a parchment paper at the bottom of the pan for ease in turning it upside down. Sprinkle
granulated sugar on top of the sheet cake before turning it upside down.
4. Cool angel food cakes, add chiffon cakes by sliding a spatula around the pan, and slowly turn it upside down to hold
back the volume of the cake.

Lesson 5: TYPES OF FILLINGS, COATINGS AND SIDINGS FOR CAKES AND ITS APPLICATION

Types of Filling
There are many cake filling types that can be used. There are some points that should be taken into
consideration when choosing a filling for a cake. Some of these points are listed below.

 Consider the flavor of the cake and be sure that the filling will complement the cake’s flavor.
 Take into account the storage of the cake. Do not select a filling that requires refrigeration when it will not be
possible to refrigerate the cake because of its size.
 If the cake will be exposed to warm temperatures, do not choose a filling that will melt.
 If the cake has to be made a day or so ahead of when it will be eaten, be sure the filling will hold up for that period
of time.
The amount of filling will vary depending on the type of filling, the type of cake, number of layers, and personal
reference.

Custard
Custard filling is a smooth, creamy type filling similar to pudding.
The custard is a cooked filling containing cornstarch, flour, and egg yolks. Any filling
that contains cornstarch or flour must be brought to a boil slowly, to prevent
scorching and the boiled for at least a minute to thicken to its fullest. If it is not
boiled long enough, it may thin out when it cools. It can be flavored with many
different ingredients but the most common are vanilla, lemon, and chocolate. A
custard type filling should not be frozen.

Fruit
There are many fruits that can be cooked into a filling for cakes that
will provide the cake with an extra special flavor. Some of the common fruits used are
strawberries, blueberries, raspberries, peaches, apricots, and rhubarb. When using
fruit fillings, a piping of frosting is applied on top of the layer around the outer edge of
the cake to act as a dam to hold the filling between the layers. Fresh fruit can also be
added between the layers, but this type of cake should only be assembled within a
few hours of eating it. The fruit continues to ripen even when refrigerated and its
juices will begin to soak into the cake. If the cake has a cooked fruit filling that does
not contain eggs, it can be stored at room temperature for up to 2 days. Refrigerate
for longer storage.
Frosting
Many times, the same frosting used to frost the cakes is used for the
filling between layers. This is a great way to add flavor and moistness to the cake. Some
of the common frosting types that are also used as fillings are butter cream, boiled,
cream cheese, whipped cream, and ganache. Cakes with frosting fillings should be
stored according to the type of frosting being used.

Jelly
Jelly, jam, or preserved can be used to add an easy flavored filling to
a cake. You can add flavor to the cake without any additional preparation. When
using jelly filling on a layer cake, use a piping of frosting around the edge of the layer
to keep the jelly, jam, or preserves confined and then select your favorite flavor and
spread it on the layer inside the piped frosting. Cakes with this type of filling can be
stored at room temperature for up to 4 days as long as the frosting can be stored at
room temperature. The filling can be refrigerated if the frosting on the cake calls for
it.

Whipped Cream
A filling using whipped cream provides a ling fluffy filling with a
delicate flavor. Whipped creams are sometimes stabilized by adding gelatin to make
them hold up better. A cake with whipped cream filling should be refrigerated and
served the same day that it is made.

Glazes and Syrups

Glazes and syrups can also be used as fillings but will not provide for a filling with any thickness. They do
not provide extra flavor and help seal in the moisture of the cake. The cake can be stores at room temperature when the
filling is a glaze or syrup unless the cake or frosting requires refrigeration.

Activity 1
A. Directions: Classify the following tools based on their usage. Write the letter of your answer in a separate sheet.

A. Baking Equipment C. Pans and Molds E. Cutting Tools

B. Measuring Tools D. Decorating Tools

_______ 1. Pastry Wheel _______ 6. Liquid Measuring Glass

_______ 2. Electric Hand Mixer _______ 7. Tube Pan
_______ 3. Cake Pan _______ 8. Oven
_______ 4. Serrated Knife _______ 9. Decorating Tips
_______ 5. Measuring Cup _______10. Measuring Spoon

B. Directions: Write the classification of cake’s example in each numbered circle. Use separate for sheet for your
answer.
Activity 2
Directions: Rearrange the jumbled letters to form a word on the mixing method used for cakes. Use a separate sheet for
your answer.

_____________1. ( MINGRCEAM ) is a method for shortened cakes or conventional cake preparation.

_____________2. ( GENOPS ) method is a cake that are made with egg foam that contains yolk or whole-egg foams
which the base is the yolk foam and the egg white is folded in at the end of the procedure.
_____________3. ( LEANG DOFO ) are cakes based on egg white foam and contains no fat. It is also called meringue
type cake.
_____________4. ( FONFICH ) is a method which the batter containing flour, baking powder, egg yolks, vegetable oil
and water is folded into the beaten egg whites.
_____________5. ( FLURO – TERBUT ) the method used for only a few specialty cakes, produces a fine-textured cake
and include the use of emulsified shortening or butter.

Activity 3
A. Directions: Write a if you agree with the statement and X if you disagree the statement. Write your answers on
your answer sheet.

________ 1. When baking, read the recipe carefully to know if you have all the ingredients and the utensils
needed and if you understand the entire recipe.
________ 2. Check all the necessary ingredients, gather and arrange them according to the sequence of their
preparation.
________ 3. Measure the ingredients using correct utensils according to the amounts required in the recipe.
________ 4. Mix the batter or dough when filling pans, make sure you don’t overfill. Fill about 2/3 full to give
an allowance for the rising.
________ 5. Prepare pans needed: make sure to use the correct pan size. If it needs greasing, brushing the
pan bottom with a little shortening. For baking purposes, don’t use butter or margarine for
greasing because these easily burn and will produce a very brown crust.
________ 6. Follow correct oven temperature prescribed by the recipe. Incorrect oven temperature results
to poor volume, texture, form and color.
________ 7. Test for doneness. For butter cakes, prick the center of the cake with a toothpick. If it comes out
clean, then it is done. For chiffon and sponge cakes press lightly with fingers. If it springs back.
________ 8. Cool the baked products. For butter cakes, put the pan on a wire rack and leave to cool for ten
minutes. Afterwards, invert pan to remove the cake and cool it completely. For sponge and
chiffon cakes, invert pans at once in wire racks.
________ 9. When baking, if the result: the crust is too dark, the reasons are too much sugar and oven is too
hot .
________ 10. After baking, when the product is tough, the reasons are the following: 1. Flour too strong, 2.
Too much flour, 3. Too little sugar or shortening and 4. Over mixing.

B. Direction: Arrange the steps in the proper sequence of assembling a layer cake. Write the correct answer on your
answer sheet.

__________ 1. Place the bottom layer of the cake upside down on a cardboard cake circle of
the same diameter.
__________ 2. Have all ingredients prepared and note the proper temperature.
__________ 3. Assemble all tools and equipment and have them ready.
__________ 4. Trim cake layers, if necessary.
__________ 5. Brush all crumbs from cakes.
__________ 6. Spread filling on the bottom layer, out of the edges.
__________ 7. Place the top layer on the bottom layer, right side up.
__________ 8. Ice the cake.

Prepared by:

RIO KRYSTAL R. MOLATE

Subject Teacher