WEEK LEARNING ACTIVITY SHEET IN BREAD AND PASTRY PRODUCTION SHS

PREPARE BAKERY PRODUCTS

2

Learner’s Name: _ _ _
Grade Level/Section: ___
Date:
Parent Name and Signature:___________________________________________

I. INTRODUCTORY CONCEPT:
Sugar, any numerous sweet, water-soluble organic compounds present in the sap of
seed plants and the milk mammals and making up the simplest group of carbohydrates.
They are the simplest to digest among all carbohydrates. Sugar serves as food for the yeast.

II. LEARNING COMPETENCY:

Prepare bakery products
1.1 Select, measure and weigh required ingredient according to recipe or
production requirements
TLE_HEBP9-12PB-Ia-f-1

LEARNING OBJECTIVES:
1. Identify the types of sugar in baking.
2. Differentiate the characteristics of sugar.

BREAD AND PASTRY PRODUCTION

1
LEARNING INFORMATION
Sugar - or sweeteners have differing degrees of sweetness and come in various forms from powder
to crystals to syrups. They generally add sweetness and flavor, create tenderness and fineness of
texture (partly by weakening the gluten structure), give color to the crust, increase keeping quality (by
retaining moisture), act as creaming agent with fats, and provide food for yeast (Gisslen, 2001).
Kinds of Sweetener Characteristics
a. Granulated or Refined cane
sugar
(Sandy, light fluffy) Regular white sugar
also called table sugar
Caster sugar has
finer granules while
sanding sugar has
coarser granules
than regular white
sugar.
b. Confectioner or Powdered Sugar Sugar ground to a
fine powder mixed with a
small amount of starch,
also called icing sugar.
Super fine, smooth, powdery
The darker color the
more it has impurities. It
contains small amount of
glucose .and fructose. It
contains a little amount of
molasses and the natural
fibers of the sugar cane.
c. Brown Sugar
(raw brown, light brown,
medium brown )more granular, less
moist
Function and Proper
Use Storage
Finer granulations
are better for
mixing dough and
batters because
they dissolve
relatively quicker.
Sanding sugar is
good for sprinkles Must be kept
on top of cakes in a plastic
and cookies and sealed
for syrups. container
and stored in
Used in icings,
toppings, cream fillings,
dusting. a dry place.
Used in place of
white sugar when
its flavor and color
is desired. It also
contains a small
amount of acid so
it can be used with
baking soda to
provide leavening.
BREAD AND PASTRY PRODUCTION
2
 III. ACTIVITIES:

d. Muscovado sugar Also known as Barbados sugar, commonly used to

Moist texture muscovado sugar is an unrefined give confections
cane sugar in which the molasses like cookies, cakes
has not been removed. and candies a
It is very dark brown and deeper flavor but
has a particularly can also added
strong molasses flavor. savory taste.

e. Washed Sugar a semi-dry crystalline mass with

(light brown) moderate free-flowing capacity,
Sandy ,granular and a sweet and subtle molasses
flavor.

ACTIVITY 1: YOU COMPLETE ME!

Direction: Complete the statement below by fill in the blank. Choose your answer from the
listed choices inside the box.

White sugar/granulated sugar Muscovado Brown sugar

Confectioners’ sugar Washed sugar
1. The_________________ is known as table sugar.
2. A f i n el y powdered sugar commonly used for icing and candy is__________.
3. I t contains caramel, mineral matter and moisture. It also contains a small amount of
molasses.___________
4. The _________is raw sugar that has only had the surface molasses washed off.
5. Unrefined cane sugar that contains natural molasses. It has rich brown color, moist texture and
toffee –like taste commonly used to give confections like cookies, cakes and candies
a deeper flavor but can also added savory taste.

ACTIVITY 2: SUGAR KNOWS BEST!

Direction: Identify types of sugar available at your home? Describe the different
characteristics of sugar according to texture and color. Base your answer from activity 1

Type of Sugar Texture Color

BREAD AND PASTRY PRODUCTION

3
 ADDITIONAL ACTIVITY:

Direction: Prepare a recipe using sugar as part of the ingredient. (Coated Pili Nuts,
banana Cue or any available ingredients at home) Video your process with the help of your
parent/guardian. Submit your performance output thru messenger.

IV. REFLECTION:

TAKE OUT FOR THE DAY!

I learned that

Note: In making your reflection, use this guide questions.

1. What are the different types of sugar you learned?
2. Give the characteristics of sugar you have at home

BREAD AND PASTRY PRODUCTION

4
 V. ANSWER KEY:

Activity 1 YOU COMPLETE ME!

1. granulated/ white sugar 2. Confectioners’ sugar 3.Brown sugar

4. Washed sugar 5. Muscovado

Activity 2 SUGAR KNOWS BEST!

Type of Sugar Texture Color

1. White/granulated/table Sandy, light fluffy white
2 .Brown sugar more granular, less moist Brown
3. Washed Sandy ,granular Light brown
4. Muscovado Moist texture Dark brown
5.Confectioners’ Super fine, smooth, powdery Shiny white