Technical - Vocational Livelihood

Home Economics

Bread and Pastry Production

Quarter 1 – Module 2:

Prepare and Produce Bakery

Product-Dinner Roll

SENIOR HIGH SCHOOL

Technology and Livelihood Education – Grade 11

Alternative Delivery Mode

Quarter 1 - Module 2: Prepare and Produce Bakery Product-Dinner Roll First Edition, 2020

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Borrowed materials (i.e., images/photos, photos, brand names, trademarks, links, etc.) included in this book are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones

Undersecretary: Diosdado M. San Antonio

DEVELOPMENT TEAM OF THE MODULE

Writer : Marilou S. Costuna

Editor : Jose Garry R. Napoles

Reviewers : Chito R. Villacampa

Analorgie D. Destacamento

Illustrator and Layout Artist: Maribell J. Fuentes

Management Team

Schools Division Superintendent : Marilyn S. Andales

Assistant Schools Div. Superintendent : Leah A. Apao

Cartesa M. Perico

Ester A. Futalan

Chief Education Supervisor, CID : Mary Ann P. Flores

Education Program Supervisor, LRMDS : Isaiash T. Wagas

Education Program Supervisor, TLE/TVL : Jose Garry R. Napoles

Department of Education – Regional Office 7 DepED-Division of Cebu Province Office Address : IPHO. Bldg., Sudlon, Lahug, Cebu City

Telefax : (032) 2556405

E-mail Address : cebu.province@deped.gov.ph;depedcebuprovince@yahoo.com

Website : www.depedcebuprovince

Technical Vocational Livelihood

Home Economics

Bread and Pastry Production

Quarter 1 – Module 2:

Prepare and Produce Bakery

Product-Dinner Roll

SENIOR HIGH SCHOOL

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Key Message

For Educators

Learning is a constant process. Amidst inevitable circumstances. Department of

Education extends their resources and looks for varied ways to cater your needs and adapt to

the new system of Education as a fortress of Learning Continuity Plan. One of the probable

solutions is the use of Teacher-made Education Modules in Teaching.

You are reading the Bread and Pastry Production - Grade 11: Alternative Delivery

Module (ADM) Module on “preparing and producing bakery products according to

standard mixing procedures/formulation/recipes and desired product characteristics”

as written and found in the K-12 Most Essential Learning Competencies.

The creation of this module is a combined effort of competent educators from different

levels and various schools of department of Education-Cebu Province. In addition, this module

is meticulously planned, organized, checked, and verified by knowledgeable educators to

assist you in imparting the lessons to the learners while considering the physical, social, and

economical restraints in teaching process.

The use of Teacher-made Educations Module aims to surpass the challenges of

teaching in a new normal education set-up. Through this module, the students are given

independent learning activities, which embodies in the Most Essential Learning Competencies

based from the K-12 Curriculum Competencies, to work on in accordance to their capability,

efficiency and time. Thus, helping the learners acquire the prerequisite 21st Century skills

needed with emphasis on utmost effort in considering the whole well-being of the learners.

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

module:

As the main source of learning, it is your top priority to explain clearly on how to use

this module to the learners. While using this module, learner’s progress and development

should be recorded verbatim to assess their strengths and weaknesses while doing the

activities presented independently in the safety of their homes. Moreover, you are anticipated

to persuade learners to comply and to finish the modules on or before the scheduled time.

Notes to the Teacher!

This part of the module gives you helpful

tips, suggestions or strategies that will

make the learning process easy and

efficient to the learners.

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For the Learners

As a significant stakeholder of learning, Department of Education researched and

explored on innovative ways to address your needs with high consideration on social,

economic, physical, and emotional aspects of your wellbeing. To continue the learning

process, DepEd comes up with an Alternative Delivery mode of teaching using Teacher-Made

Educational Modules.

You are reading the Bread and Pastry Production - Grade 11: Alternative Delivery

Module (ADM) Module on “preparing and producing bakery products according to

standard mixing procedures/formulation/recipes and desired product characteristics”

as written and found in the K-12 Most Essential Learning Competencies.

This module is especially crafted for you to grasp the opportunity to continue learning

even at home. Using guided and independent learning activities, rest assured that you will be

able to take pleasure as well as to deeply understand the contents of the lesson presented:

recognizing your own capacity and capability in acquiring knowledge.

This module has the following parts and corresponding icons.

WHAT I NEED TO KNOW

The first part of the module will keep you on tract on the Competencies, Objectives and Skills expected for you to be developed and mastered.

WHAT I KNOW

This part aims to check your prior knowledge on the lesson to take

WHAT’S IN

This part helps you link the previous lesson to the current one through a short exercise/drill.

WHAT’S NEW

The lesson to be partaken is introduced in this part of the module creatively. It may be through as story, a song, a poem, a problem opener, an activity a situation or the like.

WHAT IS IT

A brief discussion of the lesson can be read in this part. It guides and helps you unlock the lesson presented.

WHAT’S MORE

A comprehensive activity/ies for independent practice is in this part to solidify your knowledge and skills of the given topic

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WHAT I HAVE LEARNED

This part of the module is used to process your learning and understand on the given topic.

WHAT I CAN DO

A transfer of newly acquired knowledge and skills to a real-life situation is present in this part of the module

ASSESSMENT

This activity assesses your level of mastery towards the topic

ADDITIONAL ACTIVITIES

In this section, enhancement activities will be given for you to further grasp the lessons

ANSWER KEYS

This contains answers to all activities in the module.

At the end of this module you will also find:

References Printed in this part is a list of all reliable and valid resources used

in crafting and designing this module.

In using this module, keep note of the fundamental reminders below.

1. The module is government owned. Handle it with care. Unnecessary marks are prohibited. Use a separate sheet of paper in answering all the given exercises.

2. This module is organized according to the level of understanding. Skipping one part of this module may lead you to confusion and misinterpretation.

3. The instructions are carefully laden for you to understand the given lessons. Read each item cautiously.

4. This is a Home-Based class, your reliability and honor in doing the tasks and checking your answers are a must.

5. This module helps you attain and learn lessons at home. Make sure to clearly comprehend the first activity before proceeding to the next one.

6. This module should be returned in good condition to your teacher/facilitator once you completed it.

7. Answers should be written on a separate sheet of paper or notebook.

If you wish to talk to your teacher/educator, do not hesitate to keep in touch with him/her

for further discussion. Know that even if this is a home-based class, your teachers are only a

call away. Good communication between the teacher and the student is our priority to flourish

your understanding on the given lessons.

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WHAT I NEED TO KNOW

Good day dear learner!

This module is solely prepared for you to access and to acquire lessons befitted in your

grade level. The exercises, drills and assessment are carefully made to suit your level of

understanding. Indeed, this learning resource is for you to fully comprehend the basic

concept and underlying theories in preparing and producing bakery product.

Independently, you are going to go through this module following its proper sequence.

Although you are going to do it alone, this is a guided lesson and instructions/directions on

how to do every activity is plotted for your convenience.

Using this learning resource, you are ought to prepare bakery product according to

standard mixing procedures/formulation/recipes and desired product characteristics

(Dinner Roll) as indicated in the K-12 Most Essential Learning Competencies.

At the end of this module, you should be able to:

Identify ingredients used in making dinner roll

Bake dinner roll at home according to recipe, standard mixing procedures and

desired product characteristics using baking tools and improvised equipment

available at home

Display positive attitude, creativity, and resourcefulness towards baking

Manifest willingness to start a new income generating activity by selling dinner

roll in their locality amidst CoViD-19 Pandemic.

WHAT I KNOW

To check your prior knowledge on what are we going to discuss today let us first answer the following questions.

Directions: Read and answer each of the following questions correctly by encircling the

letter of the best answer.

1. What is the best step to have a better result in baking? a. Measure ingredient accurately. b. Memorize the recipe very well. c. Use modern equipment. d. Use only imported ingredients.

2. Which type of mixing technique is done only in baking bread? a. blending b. creaming c. folding d. kneading

3. Which of the following flour mixture is thick enough to be rolled and kneaded? a. Batter b. cream c. crust d. dough

4. Which refers to personal cleanliness practice in baking? a. Combing the hair in the working area b. Keeping fingernails long c. Washing the hands after work

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d. Wearing an apron during working hour

5. Which kind of flour contains more gluten and less starch? a. All-purpose flour b. Bread flour c. Cake flour d. Soft-flour

6. What is the proper way to measure flour?

a. level off with the use of the tines of a fork

b. shakes the measuring cup before levelling c. shovel the flour d. sifts it before measuring

7. What is the simplest method in mixing the ingredients together with a utensil, usually a spoon, using circular motion?

a. beating c. stirring b. creaming d. folding

8. What is the procedure of rubbing one or two ingredients against a bowl with the tip of a wooden spoon or electric mixer?

a. beating c. stirring b. creaming d. folding

9. What is the outer part of the loaf bread or pastry?

a. crust b. filling c. muffins d. topping 10. What basic ingredient in baking improves aroma, flavour and nutrition in baked products? a. baking powder b. flour c. shortening d. sugar

WHAT’S IN

Before we continue to our main topic; let us have first a short drill or a review from our

previous lesson.

Directions: Identify the following tools and equipment use in baking. Write your answer on a separate sheet of paper.

1. It is a set of marked cups used to measure dry ingredients such as flour, sugar baking soda, etc. They are either made of plastic, aluminium, or stainless steel. These come from in the different sizes that range from 1, ½, ¾, and 1/8 cup.

2. It is used in sifting coarse or dry ingredients such as flour and sugar

3. It is a hollow dish where ingredients for baking are mixed.

4. It is an equipment used for baking, heating, or drying foods.

5. It is a solid elongated wood with handles at both ends that is used to flatten dough or pastry.

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WHAT’S NEW

At this time, I want you to do this activity for you to be guided on the new lesson which

I am about to share or discuss to you about bread making specifically how to make a Dinner

Roll.

Direction: The statements given below guides you to unscramble the letters to form a

significant term used in baking. Write your answer on a separate sheet of paper.

__________ 1. IMX- to combine ingredients in any way that make distribution of ingredients evenly. __________ 2. ENAKD – to press, stretch and fold the dough until gluten is developed. __________ 3. NEGTUL - a substance responsible for the elastic and sticky characteristics

of dough.

__________ 4. HNUPC NODW – to deflate the dough to expel carbon dioxide produced

during the fermentation process to give it a second chance to rise. __________ 5. KABE- to cook food in a dry heat method inside an oven.

WHAT IS IT

Bread is one of the most popular and best sold

baked products, not only in our country but in other

countries as well. Many countries have bread as their

staple food.

There are different kinds of bread. Whatever kind

of bread is eaten, people remember it for its quality. It is

by maintaining good quality that popular bakeries or

bread houses keep their customers.

The quality of bread is affected by the type of ingredients used, the manner of the

dough is mixed or prepared, and temperature maintained during cooking.

Major Ingredients in Baking

1. Flour 2. Sugar 3. Eggs 4. Shortening 5. Leaving Agent 6. Liquid Ingredients

Minor Ingredients in Baking

1. Flavoring 2. Vanilla 3. Salt 4. Spices (cloves,

nutmeg,cinnamon,mace) 5. Wines 6. Coffee 7. Chocolate and Cocoa

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Common Terms used in Baking Bread

As you wish to pursue baking as a career, you should familiarize yourself with the

common preparation and baking terminologies that comes across in the process.

Baking Term Definition Picture

Bake

to cook food in a dry heat

method inside an oven

Batter

A mixture of flour with liquids such as water, milk or eggs used to prepare various foods.

Beat

Means rapidly stir a batter thoroughly incorporate the ingredients.

Egg wash

Consists of beaten eggs

sometimes mixed with

liquid, usually water or

milk, which is brushed

into bread or pastry.

Gluten

a substance responsible for the elastic and sticky characteristics of dough.

Disclaimer: The pictures are used to put emphasis and to show concrete examples for deeper understanding of the lesson. Department of Education Cebu Province does not claim or own

the presented picture. Links for the sources are found in the reference part of the module.

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Knead

to press, stretch, and fold

the dough until gluten is

developed.

Mise En Place

French term means” put

in place” that includes

assembling all the

necessary ingredients,

equipment, and tools and

serving pieces needed to

prepare food.

Mix

To combine ingredients in

any way that make

distribution of ingredients

evenly.

Punch down

To deflate the dough to

expel carbon dioxide

produced during the

fermentation process to

give it a second chance to

rise

Disclaimer: The pictures are used to put emphasis and to show concrete examples for deeper understanding of the lesson. Department of Education Cebu Province does not claim or own the presented

picture. Links for the sources are found in the reference part of the module.

Kinds of Dough in Baking Bread

Dough used in baking bread is classified into two:

❖ Lean Dough. The basic ingredients for bread which include flour, yeast, salts, a little

sugar and shortening make up the lean dough. This dough is made up into Pan de Sal,

Pan Americano, French Bread, and other crusty bread varieties.

❖ Rich Dough. Aside from the basic ingredients for bread, rich dough has butter, nuts,

fruits, eggs, and condiments. Milk is often used too. Rich dough also uses more sugar.

This dough is used in making rolls, coffee cakes, and the sweet bread varieties.

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Safety Information:

- Be sure to wear oven

mitts when taking the

rolls out of the oven as

you may burn your hands

if you do not.

- Allow the rolls sit for at

least 5 -10 minutes

before removing from the

pan as they are very hot

and might burn you.

Methods of Mixing Dough

Straight Method. method combines all the ingredients

together at one time to make the dough. The dough is

kneaded and set aside to rise.

Sponge and Dough Method. This method mixes part of

the liquid, flour, and all of the yeast to make a soft mixture

which is set aside to rise until bubbly. Then, the remaining

ingredients are added, and the mixture is treated as straight

dough.

Bread products can also be prepared using batter

instead of dough. Preparation of this type of bread is faster

since there is no dough to knead and shape. However, the

texture of the finished product is not as fine as that of

kneaded dough.

Characteristics of a Well-Made Bread

Bread of highly quality is characterized by the

following:

1. It is large for its weight, well-rounded top, and free from cracks and bulges.

2. The crust is thin with an even golden brown color.

3. It has fine and even grain, elongated cells, and thin cell wall making the crumb smooth,

soft, elastic, and creamy white with a silken sheen.

4. It does not crumble easily.

5. It has a sweet and nutty odor, not sour.

Learned how to bake a Dinner Roll

For you to be guided in making a dinner roll kindly follow the recipe given below.

DINNER ROLL

Ingredients:

Mixture 1

• 1 ¼ cup bread flour

• 1/8 bar butter ( softened )

Mixture 2

• 3 tablespoon sugar

• ½ tablespoon yeast

Mixture 3

• ¼ cup beaten egg

• 1/8 tsp. iodized salt

MIXING THE DOUGH

1. Mix Yeast with

flour.

2. Add liquid to the

dry mixture.

3. Beat the mixture

with the use of

mixer.

4. Mix in the

remaining flour.

5. Knead the dough.

6. Form the dough

into a ball.

7. Cover the dough

with plastic

wrap/kitchen cloth

and let it rise.

8. Punch Down the

dough.

9. Shape the dough

and let it rise again

(before putting it in

a preheated oven).

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Mixture 4

• Egg wash

PROCEDURE:

Disclaimer: The pictures are used to put emphasis and to show concrete examples for deeper understanding of the lesson. Department of Education Cebu Province does not claim or own the presented

picture. Links for the sources are found in the reference part of the module

1. In a large mixing bowl, combine bread flour and butter. Mix well. Add the sugar and yeast. Rub the dry ingredients with your hands until all ingredients were distributed equally.

2. Beat egg and combine to water and salt.

5. Punch and re-knead the dough for about 4-5

minutes. Flatten and weigh for 45 grams or

make it to 7 pieces and roll each piece into your

hands to form a ball.

6. Arrange in baking sheet and set aside for 30

minutes or until it increases its size.

4. When the dough is already smooth and

elastic and blisters are showing, form a ball

and set aside for 20-25 minutes or until it

doubles it size.

3. Pour all liquid ingredients to dry

ingredients and mix well. Knead for 15-20

minutes.

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8. With the use of a pastry brush, egg wash the

baked dinner roll while it is still hot to make it

shiny and golden. Let cool and is now ready for

packaging.

Disclaimer: The pictures are used to put emphasis and to show concrete examples for deeper understanding of the lesson. Department of Education Cebu Province does not claim or own the presented

picture. Links for the sources are found in the reference part of the module.

WHAT’S MORE

For you to establish your understanding regarding the topic kindly answer the following activity below on a separate sheet.

Directions: Write the major ingredients in making dinner roll and its corresponding

measurement.

WHAT I HAVE LEARNED

With all the knowledge instilled in your minds let me assess your

understanding by answering the questions below.

Activity No. 1

Direction: Answer the given questions on a separate sheet of paper.

1. What is the difference between lean dough and rich dough?

2. In making Dinner Roll what mixing method is used? Explain?

3. How can you determine a well-made bread?

One more activity is given to measure your understanding and hone your skills

in making dinner roll.

7. Bake for 10-15 minutes in 375℉. Remove

from the oven.

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Activity No. 2

Directions: Match the definition in column A with column B. Write your answer on the space

provided before the number.

Column A Column B

___1. French term means” put in place” that a. egg wash includes assembling all the necessary ingredients, equipment, and tools and serving pieces needed to prepare. ___ 2. Consists of beaten eggs sometimes b. beat mixed with liquid, usually water or milk, which is brushed into bread or pastry. ___ 3. A mixture of flour with liquids such c. Mise En Place as water, milk or eggs used to prepare various foods. ___ 4. Means rapidly stir a batter thoroughly d. bake incorporate the ingredients. ___ 5. To cook food in a dry heat method inside an oven. e. batter

WHAT I CAN DO

To check the knowledge and skills you have acquired in this module. You are asked

to do the following activity for you to be ready and competent enough in baking dinner roll

according to its standard procedure and recipe.

Directions: The following are steps/procedures in making dinner roll. Arrange each step

accordingly by writing a number on the space given below.

_____ Punch and re-knead the dough for about 4-5 minutes. Flatten and weigh for 45

grams or make it to 7 pieces and roll each piece into your hands to form a ball.

_____ Bake for 10-15 minutes in 375℉.

_____ Beat egg and combine to water and salt.

_____ With the use of a pastry brush, egg wash the baked dinner roll while it is still hot to

make it shiny and golden color. Let cool and is now ready for packaging.

_____ Arrange in baking sheet and set aside for 30 minutes or until it increases its size.

_____ Pour all liquid ingredients to dry ingredients and mix well. Knead for 15-20 minutes.

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_____ In a large mixing bowl, combine bread flour and batter. Mix well. Add the sugar

and yeast. Rub the dry ingredients with your hands until all ingredients were

distributed equally.

_____ When the dough is already smooth and elastic and blisters are showing, form a ball

and set aside for 20-25 minutes or until it doubles it size.

ASSESSMENT

You are asked to perform the given activity below to assess and evaluate your gained knowledge and skills on how to make dinner roll.

Directions: Bake dinner roll at home according to recipe, standard mixing procedures and

desired product characteristics using baking tools and improvised equipment available at

home.

Refer to performance checklist below to rate your performance.

(Note: Send pictures/ videos in messenger or a letter from parent or guardian that you are

demonstrating.)

Using the Scoring Rubric below, check the appropriate box that corresponds to your level of

performance in doing each of the given tasks.

PERFORMANCE LEVELS

4 – Advanced. Can perform this skill without supervision and with initiative and adaptability to problem situations

3 – Proficient. Can perform this skill satisfactorily without assistance or supervision

2 – Approaching to proficiency. Can perform this skill satisfactorily but requires some assistance and/or supervision

1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable assistance and/or supervision

PERFORMANCE CHECKLIST 1 2 3 4

1. In a large mixing bowl, combine bread flour and butter. Mix well. Add the sugar and yeast. Rub the dry ingredients with your hands until all ingredients were distributed evenly.

2. Beat egg and combine to water and salt.

3. Pour all liquid ingredients to dry ingredients and mix well. Knead for 15-20 minutes.

4. When the dough is already smooth and elastic and blisters are showing, form a ball and set aside for 20-25 minutes or until it doubles it size.

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Standard Score Sheet for BREAD

Rate your product using this Score Sheet

Characteristics Excellent

5 Very Good

4

Good 3

Fair 2

Poor 1

External Characteristics

1.Shape:Wellproportioned;Symmetrical;rounded

2.Size: large but not airy; proportional to weight.

3. Color: even, rich golden brown

4.Crust: tender; crisp; even thickness, free from cracks

Internal Characteristics

1.Color:creamy white; free from streaks

2.Grain:fine;thin-walled cells, evenly distributed

3.Texture: tender; soft; slightly moist

4.Flavor: “wheaty” sweet

Comments:

How to make an improvised Oven at home?

Most of the students if not all doesn’t have oven at home. They may ask questions like.

Can I bake even without an oven? Is it possible to bake with no oven? Yes you can bake by using an improvised oven at home.

It is easy and anyone can make it. You don’t even have to spend a peso to buy a material because you can recycle big rectangular tin cans from your pantry or kitchen. Try to gather all the materials and simply follow the procedure. If you think you cannot do it alone, ask assistance from your siblings or an adult. Be extra-careful. Do not forget to wear gloves to avoid cuts/wound.

Here’s how:

IMPROVISED OVEN Materials:

Tin can (as seen in the picture), pair of scissors, sharp knife, small nail, corrugated bar (serves as oven rack), tie wire, hammer Procedure:

5. Punch and re-knead the dough for about 4-5 minutes. Flatten and weigh for 45 grams or make it to 7 pieces and roll each piece into your hands to form a ball.

6. Arrange in baking sheet and set aside for 30 minutes or until it increases its size.

7. Bake for 10-15 minutes in 375℉.

8. With the use of a pastry brush, egg washed the baked dinner roll while it is still hot to make it shiny and golden color.

Disclaimer: The pictures are used to put emphasis and to show concrete examples for deeper understanding of the lesson. Department of Education Cebu Province does not claim or own the presented picture. Links for the sources are found in the reference part of the module.

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1. Prepare the large tin can and remove the front side of the can with the use a sharp knife and a pair of scissors. The removed cover will serve as the door of your oven.

2. Attach corrugated bar/tie wire to the opposite side of the can as baking rack (two racks can be made inside the can). 3. Use tie wire to reconnect the removed side of the canto its body and secure a lock.

4.Use eco Kalan as a source of heat or fire.

ADDITIONAL ACTIVITY

Activity: Packed Me!

Directions: Answer the following questions based on your actual performance of making dinner

roll. Write your answer in your activity notebook

1. What are the things need to be done before making a dinner roll? 2. Did you observed safety precautionary measures? How?

3. With the knowledge and skills acquired from this module, how can you help

your family amidst the pandemic that we are facing today?

You will be rated on the following criteria:

CRITERIA 4 3 2 1

Clarity Exceptionally clear and easy to

understand

Generally clear and quite easy

to understand

Lacks clarity and difficult to

understand

Unclear cannot be understand

Comprehensiveness Thorough and

comprehensive

explanation

Substantial explanation

Partial or not comprehensive

explanation

Misunderstanding or serious

misconception on explanation

Relevance Highly relevant

Generally relevant

Somewhat relevant

Irrelevant

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ANSWER KEYS

WHAT I KNOW

1.a

2.d

3.d

4.d

5.b

6.d

7.c

8.b

9.a

10.d

WHAT’S NEW

1.mix

2.knead

3.gluten

4.punch down

5.bake

WHAT’S MORE

1.1 ¼ cup bread flour 2. 1/8 bar butter 3.3 tablespoon sugar 4. ½ tablespoon yeast 5. ¼ cup beaten egg 6. 1/8 tablespoon iodized salt

WHAT I HAVE

LEARNED

1-3 answer may vary

Activity 2:

1.C 2.A 3. E 4.B 5.D

WHAT I CAN DO

Answers:

5,7,2,8,6,3,1,

ASSESSMENT

Activity: Bake Me!

The students are rated with the use of

Performance Checklist base on the

Performance Level in doing the given

task.(Baking Dinner Roll).

Another rubric is used in evaluating

the external and internal characteristics

of a Dinner Roll during actual

demonstration at home.

A comprehensive video during

the demonstration must be sent to the

teachers email add or messenger as

basis for enrichment activities and feed

backing (comments, recommendation/suggestion)

WHAT’S IN

1.dry measuring

cup

2.flour sifter

3.mixing bowl

4.oven

5.rolling pin

ADDITIONAL ACTIVITIES

Activity: Packed Me!

1. Mise En Place

2. Yes. Wearing PPE and using

baking tools and equipment accordingly.

3.I can help my family by applying

all my knowledge and skills in making a

dinner roll, selling it to my neighbour if

possible to have an income, and by

strictly and religiously following the safety

measures to avoid contamination of the

virus.

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REFERENCES

Books

Department of Education. Republic of the Philippines Bread and Pastry-Technical-Vocational-

Livelihood Track Manual: First Edition 2016

Online Sources

http://disolve.com

http://en.m.wikipedia.org>wiki

http://ww.alphabaking.com

http://www.AmariBakingcenter.com

http://www.bakerbettie.com

http://www.batterhomes and garden.com

http://www.cook’n.com

http://www.coorgcoffeebeans.com

http://www.craftybaking.com>mix

http://www.dailymail.com

http://www.fifteensaptula.com

http://www.goodfoodstories.com

http://www.greatnorthernbakingcompany.com

https://www.instructables.com/id/How-to-Make-Easy-and-Delicious-Dinner-Rolls/

http://www.inthekitchenwithmatt.com

http://www.joepastry.com

http://www.mama’sguiderecipes.com

http://www.modernhoney.com>cookies

http://www.panorama.com

http://www.pcrm.com

http://wwwpinterest.com

http://www.sally’sbakingaddiction.com

http://www.tasteofhome.com

http://www.thedirtygyro.com

http://www.theeconomictimes.com

http://www.thermoworkblog.com

http://www.thewholeserring.com

http://www.123ref.com

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For inquiries and feedback, please write or call:

Department of Education: Division of Cebu Province

Office Address: IPHO Bldg., Sudlon, Lahug, Cebu City

Telefax: (032) 255-6405

Email Address: cebu.province@deped.gov.ph