Merafuentesnoressidn
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161 is lesson, you will find yourself at a moderate level of expertise where you can take yourse
levels.
At the end of this lesson, learners should be able to:
1. Explain the basic concepts in bread and pastry production.
2. Discuss the relevance of the course.
3. Explore opportunities for bread and pastry production as a career.
In going through the lesson, you have to extend your patience in understanding, analysing what you are reading. Follow
and/or instructions in the activities. Answer the entire given test and exercises carefully and comply the required activities p
What I Know
Directions: Read the statement properly then choose the letter of your answer. Write only the letter of your answer in the bl
he number
1. A technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products,
cakes and desserts.
A. Technology B. Bread and Pastry C. Industrial Arts
D. Practical Arts
2. Also called as "Station Chef".
A. Line cook
B. Commis
C. Pastry chef
D. Factory bakers
3. A kind of job that work for bread factories, using machinery to produce bread and pastry products.
A Cake decorator B. Commis
C. Pastry chef
D. Factory bakers
4. Putting up your own business requires a lot of patience, integrity and dedication.
A. Hardworking B. Risk taker
C. Committed
D. Persistence
_5. A characteristic of a person who is forward looking.
A. Goal oriented B. Persistence
C. Risk taker
D. Committed
LESSON 1: INTRODUCTION TO BREAD AND PASTRY PRODUCTION
What's New​

Sagot :

Danielleyvonneperezidn
What i know

Answer:

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