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  • Muffin Laboratory Learning Sheet

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    JOHNREY BASID
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    This document is a laboratory learning sheet from Panagangan National High School for their Elective 2 - Bread and Pastry course. It contains tasks for students to document the ingredients, tools, baking process, and reflections from a muffin-making lab. The tasks include listing ingredients and tools used, answering questions about baking time, interesting parts of the process, mixing techniques applied and why muffins are considered bread. The learning sheet aims to document students' experience and learning from conducting the hands-on muffin-making activity.

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    Laboratory learning sheet in Muffin Making

    Original Title

    muffin Laboratory learning sheet

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    This document is a laboratory learning sheet from Panagangan National High School for their Elective 2 - Bread and Pastry course. It contains tasks for students to document the ingredients, tools, baking process, and reflections from a muffin-making lab. The tasks include listing ingredients and tools used, answering questions about baking time, interesting parts of the process, mixing techniques applied and why muffins are considered bread. The learning sheet aims to document students' experience and learning from conducting the hands-on muffin-making activity.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    26 views2 pages

    Muffin Laboratory Learning Sheet

    Uploaded by

    JOHNREY BASID
    This document is a laboratory learning sheet from Panagangan National High School for their Elective 2 - Bread and Pastry course. It contains tasks for students to document the ingredients, tools, baking process, and reflections from a muffin-making lab. The tasks include listing ingredients and tools used, answering questions about baking time, interesting parts of the process, mixing techniques applied and why muffins are considered bread. The learning sheet aims to document students' experience and learning from conducting the hands-on muffin-making activity.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    PANAGANGAN NATIONAL HIGH SCHOOL

    Panagangan, La Paz, Agusan del Sur


    School ID 317401
    ELECTIVE 2 – BREAD AND PASTRY
    SCORE BOX
    NAME: ________________________________________ YEAR/SECTION:________________
    TEACHER: _________________________________________ DATE: _____________________

    LABORATORY LEARNING SHEET


    LABORATORY NO. _____

    _________________________
    Title of activity

    TASK 1. OUR INGREDIENTS (10 pts)


    Direction: List the ingredients that were used in the activity together with its quantity. Just use the box below.
    QUANTITY INGREDIENTS

    TASK 2 . OUR BAKING TOOLS AND EQUIPMENT (10 pts)


    Direction: List the baking tools and equipment that were used during the activity, write also its corresponding uses to specific
    ingredients.
    Tools/
    Equipment USES
    TASK 3. GUIDE QUESTION
    Direction: Answer concisely the guide questions below.

    1. What is the baking time of your Muffin? (2pts) _______________________________________


    2. What is your first and Last process while preparing muffin? (3pts)
    _________________________________________________________________________________________________
    _________________________________________________________________________________________________
    _________________________________________________________________________________________________
    3. While following the procedure in making muffin, what part caught your interest the most?(5pts)
    _________________________________________________________________________________________________
    _________________________________________________________________________________________________
    _________________________________________________________________________________________________
    _________________________________________________________________________________________________
    4. What mixing techniques you applied in preparing muffin and what is the relevance of this technique to the success of
    your output? (5pts)
    _________________________________________________________________________________________________
    _________________________________________________________________________________________________
    _________________________________________________________________________________________________
    _________________________________________________________________________________________________
    _________________________________________________________________________________________________
    _________________________________________________________________________________________________
    5. Why is Muffin considered as a Bread and not a cake? (5pts)
    _________________________________________________________________________________________________
    _________________________________________________________________________________________________
    _________________________________________________________________________________________________
    _________________________________________________________________________________________________
    _________________________________________________________________________________________________

    TASK 4. MY REFLECTION

    WHAT I HAVE LEARNED? (10 pts)

    HOW CAN I USE THIS LEARNING IN REAL LIFE SCENARIO? (10 pts)

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