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MALIPOT, JECEL
LEJAS, CINDY
PERALTA, CRISANTO
MALARAS, EMALYN
GALZOTE, RODLYN
PACARDO, STEPHANIE
PANSACALA, CRISANTO
Date of Submission
here by accepted.
The study main objective was to examine the level of awareness and
knowledge of the student about Bread and Pastry Production using survey
High School/ Senior High are the participant of this study. The
Descriptive statistic was used to compute the total score of the participant.
Result of the study show (1) Students who enrolled in Bread and
(2) Students who enrolled in Bread and Pastry Production gain high score in
Procedure in baking.
The study also recognized the limitations and suggestion for the future
First and foremost, we would like to thank GOD for his never ending
love, grace mercy, wisdom and provisions during preparation of this thesis
which ended up, being one of our toughest time in our lives.
critical evaluation of our paper and to Mrs. Maria Elena Guanio to make this
ingredients
Table :2.What kind of flour that contains high protein between 10% & 13%?
equipment
Table :2.What equipment used to stir and blend mixtures used in baking?
Table :2. Which type of light pastry is filled with whipped cream filling and
Table :2. What mixing technique in baking is usually used for meringue and
Table :3.What storing technique in baking is usually used to draw, fold and
SURVEY
Name: Age:
Section: Gender:
What do you know?
Measurement
1.How many table spoons is equivalent to 1 cup?
A. 16 C. 8
B. 24 D. 26
2. How many cups is equivalent to 1 litre?
A. 2.23 C. 4.23
B. 3.23 D. 5.23
3. How many ounces is equivalent to 1 pint ?
A. 8 C. 12
B. 4 D. 16
Identification of equipment
1.Equipment that used for baking heating or drying food?
A. Electric stove C. Microwave
B. Gas stove D. Oven
2.What equipment used to stir and blend mixtures used in baking?
A. Electric mixer C. Microwave
B. Blender D. Oven
3.What equipment used for chilling food?
A. Refrigerator C. Microwave
B. Blender D. Oven
Procedure in baking
1.What kind of procedure that involved rubbing one or two
ingredients against a bowl with a tip of wooden spoon or electric
mixer?
A. Beating B. Creaming
C. Stirring D. Folding
2. What mixing technique in baking is usually used for meringue
and for chiffon product?
A. Blending C. Kneading
B. Folding D. Whisking
3.What storing technique in baking is usually used to draw, fold
and cover the baking product?
A. Chilling C. Refrigerate
B. Folding D. Wrapping
Presentation
1.Which is a rich pastry filled custard fruit?
A. French pastries C. Cream puff
B. Danish pastry D. Pie and tart
2. Which type of light pastry is filled with whipped cream filling
and often topped with chocolate?
A. French pastries C. Cream puff
B. Danish pastry D. Pie and tart
3. Used to graciously decorate a tray of cookies?
A. Label
B. Glass vase
C. Tray
D. Boxes
CHAPTER I
INTRODUCTION
ovens using dry heat like cookies, pies, bread and e.t.c . Breads are the most
commonly baked products, but many other food items can also be baked.
When the heat travels from the surface to the centre of the products like
cakes, cookies or breads, it forms a stiff crust and a spongy centre and
means the common source to bake is the dry heat method to make the dough
can be created by either cooking twice or one before the other. Masonry
oven is one of the concepts of baking which is similar to smoke pit concept
and started baking for local consumption, as the time travel and technologies
changed a lot and big machines came into the market the production was
industrialized and hence baking was later done by large machines and in
huge factories. Breads being the common food are economically as well as
Bread is one of the best substitutes to rice when we can’t afford to buy
Authority and one of the oldest artificial food because bread are made from
result, types, shapes, sizes, and textures of breads differ around the world it
means that bread are made from different types, shapes, sizes, and textures
cereal ingredients such as fruits, nuts and fats may be included. Commercial
that bread can made by the tradition and religion of every country on their
beliefs .
In the new curriculum or what we called K-12 are offer course that
help students to master skills and concepts so that they are ready for tertiary
education when the time comes so they offer the track TVL that strand HE
Bread and Pastry Production if the student well not continue their education
in college they can work already because of the (NCII) national certificate
but seen we are the first K-12 students of bread and pastry they are some
and awareness of the students and luck teachers according to (GMA news).
Luck of time especially when baking bread because some work is not perfect
luck of facilities for the students laboratory that take Bread and Pastry
student who enrolled bread and pastry production. This effect was assessed
In this study the researcher will use a survey sheet material for student
enrolled in Bread and Pastry Production. The purpose of this study: first too
production. Second to examine the students’ scores about the survey sheet
Limitation
There was a two limitation will be recognized in the study. First the
limitation sample was not randomly selected. It was confined to the student
high school. The second limitation it was the level of students’ awareness
Definition of terms
Bake: to cook in oven or oven types appliance. This term typically applies to
Flour: finely ground meal obtained by grinding and milling cereal grains or
tenderness
bring together the flour and any dry ingredients to make the dough
Oven: an oven is thermally insulted chamber used for the heating baking or
dying of substance
Tools: are device that can be used to achieve a task but not consumed in the
process or function
Related literature
History
took wild grass grains, soaked them in water, and mixed everything together,
mashing it into kind of broth like paste. The paste was cooked by pouring it
onto a flat, hot rock, resulting in bread like substance later, this paste was
roasted on, which made bread making easier, as it could now be made
Baking flourished in the Roman Empire. In about 300 BC, the pastry
and Romans loved festivity and celebration. Thus pastries were often cooked
especially for large banquets and any pastry cook who could invent new
types of pastry treat was highly prized. Around 1 AD there was more than
three hundred pastry chefs in Rome and Cato wrote about how they created
all sorts of diverse food sand flourished because of those foods. Cato speaks
(sacrificial cakes made with flour), placenta (groats and cress), spira (our
modern day pretzels), sciblata(tortes) savillium (sweet cake) and globus
different ingredients and patterns, were often found at banquets and dining
halls. The roman baked in an oven with its own chimney and had mills to
over the world, baker usually bake goods at home and sold them in the
illustrated a work that depicted a pastry chef selling pancakes in the streets
In London, pastry chefs sold their goods to households and demand increase
greatly as a result. In Paris the first open-air café of baked goods was
developed and baking became an established art throughout the entire world
(Borre,E J Sept. 2011)its means baking product are very popular and normal
in London.
Batangas Laguna, Cavite and Cagayan as early as the seventeen century for
the purpose of making eucharistic wafers during Spanish era. With coming
of the American’s, the importations of the wheat flour un the united states
began. When flour mills were establish in the late fifties, importations
Corporation supply demands for flour all over the country as bread continues
pandesal, which was introduced to the Philippines in the 16th century. It was
the Spaniards’ counterpart to the French baguette. Pan de sal means “bread
of salt” in Spanish, for the pinch of salt that is added to the dough.
Originally, this bread had a hard crust because it was made with wheat flour.
Due to the lack of wheat production, Filipino bakers eventually had to use a
different type of flour which resulted to the softer pandesal that we find in
Bread, in all its various forms, is the most widely consumed food in
portable and compact, which helps to explain why it has been an integral
part of our diet for thousands of years. In fact, recent scholarship suggests
humans started baking bread at least 30,000 years ago (Lohman, S, Dec, 18
2012)
Prehistoric man had already been making gruel from water and grains,
so it was a small jump to starting cooking this mixture into a solid by frying
traces of starch (likely from the roots of cattails and ferns) in prehistoric
mortar and pestle-like rocks. The roots would have been peeled and dried
before they were ground into flour and mixed with water. Finally, the paste
Baking Process
We use the age-old method of long fermentation for our breads and
laminated pastries. This means that after the dough is mixed, it’s given a pre-
even days.
Bread
All of our breads are made with four basic ingredients: flour, water,
extent the seasons. Our bakery is temperature controlled from the time
dough is mixed until it goes into the oven, but seasonal variations such as
humidity and what actually happens in the fields with a grain of wheat can
throw it all off. This is the true skill of the baker: taking these seasonal
changes, and manipulating the raw ingredients to produce the same bread or
croissant day after day. We really only have control over two variables in
these variables and use them to our advantage. Warmer dough will ferment
breads to stage the oven if we get backed up in our production. We can also
warm the proofing dough up to push it along if needed. The ultimate goal is
to create a consistent loaf of bread each day, indistinguishable from the one
Ingredients
most of our breads. We never use “high gluten” or “bread” flour preferring
that strength over time would create dough with the consistency of a rubber
band. By the time the dough got to the shaping table, it would be so difficult
to work with, we’d end up tearing it, and the final loaf would never have the
open hole structure we strive for. Strong flours are best reserved for bagels,
for flavor. We strive for fermentation flavor in all of our breads and
laminated pastries, and believe that is what sets us apart. Any of our breads
with “stuff” in them such as olives, cheddar cheese or nuts could stand on
Local Grains
We have worked hard over the last 5 years to successfully source all
of our whole grains and flours from the Northeast. This has been an
undertaking that has taken years, but we’re finally there and so proud to
support these smaller farms and mills! Not only do we know where our flour
and grain is coming from, but we can stand in their field or mill in a day’s
believe our bread has improved greatly with these local grains. As a result,
we are now using more and more “bolted” flour. When grain is stone milled,
the entire grain passes over the stone creating whole grain flour ie: Whole
Wheat or Whole Rye. When the whole grain flour then passes through a
commercial bolter or sifter, the miller can decide how much of the bran and
germ to remove leaving the baker with flour that lies somewhere between
whole grain flour and white flour, but retaining the health benefits of the all-
important oils from the bran and germ. Whole grain flour is
100% extraction, or 100% of the grain is retained in the flour. The two
bolted flours we are currently using have either a 75% or 86% extraction.
We have been able to replace some of the white AP flour in our breads with
this flour, giving more flavor and keeping qualities all the while retaining the
important oil from the grain that is removed in conventional white flour
production.
Milling
level by milling in house just before mixing. We’ll be purchasing these local
grains in whole grain form, rather than flour, and gently milling just hours
before mixing to preserve the fresh oils in the grain as much as possible.
This fresh milled whole grain flour will also be available to our customers
for sale in our retail stores. Milling our own grain will give us the
opportunity to start playing with all kinds of unique grains, creating different
breads from grain that has proven to be too difficult to source as flour. Most
Pre-fermentation
types of pre-ferments: a stiff sourdough made with the 75% extraction sifted
flour, a whole rye sourdough, a liquid Poolish and a stiff, yeasted Italian
style starter called a Biga. All of our breads contain at least one, if not two
strength, shelf life and character to our breads. They behave similarly in all
breads, except that the sourdough brings additional acidity to the final
Our sourdough starters began life on the front shelf of our old Llopis
brick oven at our Hope Street store several months before opening the
sourdough bread that is complex in flavor, with a mild tang, but not too
healthy it will produce great tasting bread with mild acidity and give good
for flavor and natural yeast for fermentation. In contrast, if kept old and not
maintained well, it produces very acidic bread, with poor volume. Most very
sour bread actually has quite a bit of yeast in it, since the sourdough itself is
too over-fermented and unhealthy to raise the final dough. In this case, the
balance has gone straight to bacteria, with no leavening power left. We’re
In contrast to the sourdough, which has been kept healthy and active
amount of yeast into water and flour. Our Biga and Poolish are allowed to
ferment for up to 20 hours before being used in our yeasted breads and
laminated pastry. By using a yeasted pre-ferment, we are able to cut back the
Many customers have commented over the years that our bread is not
very sour, but has a tremendous amount of flavor. They are always surprised
that sourdough bread is not necessarily sour. This is a quality we strive for
by keeping our sourdough starters young and healthy. They are always ready
to raise the bread and contribute flavor and texture. In fact, many French
flavor out of the wheat, while giving a slight tang that compliments the
bread and the other food at the table, rather than overwhelm the palate with
sharp sourness.
Viennoiserie
In many ways, our Viennoiserie is treated the same as our breads. Our
croissants, danish, stollen, raisin bread and panettone all have lengthy
Lamination
“folding” butter in. The chilled butter is encased in the dough and
repetitively rolled out and folded onto itself until there are many distinct
layers of butter and dough. In between folds, the dough is given a chance to
rest. When the dough is finally shaped, proofed and put in the oven, steam is
created from the many layers of butter trapped in the dough which creates
the layers of light flaky pastry that we love. If the pastry is not flaking all
over your lap, we either did something wrong, or it’s a humid day! Unlike a
sweet, decadent morning pastry. On the contrary, like our breads, we want
some fermentation character in the dough. This actually allows us to cut the
normal amount of butter back in our croissants from what may be found in
others available. This is not to say that a Seven Stars Bakery croissant is
healthy. It still contains 1/3 of its volume in butter! After all, that is what a
expensive butter, many bakeries will use “danish roll in fat.” Really. It’s best
We use whole fresh brown eggs from a small farm in Rhode Island,
high butterfat butter and all natural ingredients in all of our pastries. We
We make everything from scratch, that’s what sets us apart. Well, that
and the butter! We invest a lot of extra money in only using high fat
butter. It costs so much more, but the results speak for themselves. We
make things the way they used to be made. Our recipes have a
long ingredient list of things you would know. Words like flour, eggs, butter,
pure vanilla, nuts (always toasted to bring out all the flavor), chocolate, salt,
brown sugar…. We don’t use any ingredients with scientific sounding names
that you’ve never heard before. Yes, it’s true, it may not be “healthy,” we
will never create a “low fat” line, and we will probably never jump on any of
the diet fads. That’s just not what we do. However, everything we offer is
real, and in moderation can be considered acceptable in a well-rounded diet.
Every well rounded diet needs the occasional decadent Sticky Bun.
Presentation in baking
French Pastries
The distinction between French cooks and French pastry cooks was
recognised in the Middle Ages. The first ice creams were served at the
wedding of Catherine de Médicis and the future Henri II, along with pâte à
choux, light pastry dough invented by Popelini. In the 17th century, Anne of
Austria brought chocolate to France from the Spanish court, and the concept
made its entrance in Versailles. Vatel whipped up the first Chantilly cream,
yet it wasn't until the 19th century that French pastry began to really take
flight. Today, many of the French pastry classics are being revisited by
travel around the world, "sign" their creations and present their "collections"
are rich desserts that made their debut in the United States in 1880.
However, the first cream puff originated in Europe sometime during the
1540's when Catherine de Medici's pastry chef created the baked puffed
Procedure in Baking
tender cake or chewy cookie most likely has the creaming method to thank
words, by creaming something, a baker incorporates air into the dough while
mixing to help make the cake or cookies rise, usually with the additional
Whisking
whipping. Most whisks consist of a long, narrow handle with a series of wire
loops joined at the end. The wires are usually metal, but some are plastic for
use with nonstick cookware. Whisks are also made from bamboo.
Whisks are commonly used to whip egg whites into a firm foam to make
The earliest bread grains would have been ground by hand with rocks.
which are dark, rustic breads from Europe, like pumpernickel. The
Mesopotamians refined this process around 800 B.C., using two flat, circular
stones, stacked on top one another to grind the grain. These stones were
the genesis for how we create flour today–created smooth, finely ground
flour that quickly became prized as a status symbol. The desire for the
whitest, most refined bread continued through the modern era, and later
advancements included the sifting of flour to remove the bran and the germ
Egg
Eggs are the backbone of many baked goods and contribute to its
structure. Eggs also provide steam for leavening or moisture for starch. Egg
yolks add moisturizing fat and help emulsify the batter, giving the baked
good a smooth and creamy texture. The egg whites act as straighteners.
There are substitutes for fresh eggs, but they do alter the recipe. Exquisitely
simple, yet enormously complex, the egg is one of nature's marvels. The
eggs used in baking mainly come from hens. Eggs' cooking properties are so
varied, in fact, that eggs have been called "the cement that holds the castle of
cuisine together." They can be substituted, but I always add "with caution.
(Philips, S 2000)
Liquid ingredients
because:
(breadworld.com)
Leavening
Leavening is what makes bread rise into a light and fluffy loaf. Bread
mankind’s first breads. Examples include Middle Eastern pita, Indian naan
The most common leavening for bread is yeast. Yeast floats around in
the air, looking for a nice place to make a home—like a starchy bowl of
flour and water. The first leavened bread was likely the result of some
passing yeast making a home in a bowl of gruel. The yeast began eating the
sugars present in grain, and excreting CO2, producing bubbles that resulted
skilled bread makers of Ancient Egypt around 300 B.C. (Philips, S 2000)
Shortening
added to these vegetable oils to turn them into solid fat. For you to add it to
Sugar
Sugar has many purposes in addition to adding sweetness to your baking
sugar and a fat like butter, egg or oil to add air and fluffiness to the batter.
This process helps increase the size of certain baked goods, such as cakes,
when baked. The longer you beat the two together, the fluffier the baked
good will become. Sugar also holds water, which results in the baked good
lasting longer. When baked, sugar often turns brown, changing the color of
the recipe.
205 Trinidadian students (mean age 18±) enrolled within the education
system in the Republic of Trinidad and Tobago, West Indies and to explore
the association between these variables and the demographic and educational
characteristics. To address these concerns, participants enrolled within the
behaviors, knowledge and awareness. The data were analyzed using SPSS
relation to gender, age and educational level. Findings indicated that 76%of
the students “always” washed their hands after touching raw chicken/meats
and fish, while 50% utilized separate cutting boards/knives for raw
chicken/meat and fish. Many students (68%) believed that it was “very safe”
to only rinse cutting boards used for raw chicken/meat and fish. Others
(10%) believed it was “very safe” to defrost foods outside the refrigerator,
and 25% reported that it was “safe” to leave hot foods at room temperature
for more than four hours. The level of food safety practice and behavior was
higher (p < 0.05) among the female students at the secondary school level
than those at the tertiary level. There was no difference in the median
(20/45) and mode (25/45) scores for food safety behavior between the two
educational groups but the difference (p < 0.01) was significant for
the secondary level were significantly lower (p < 0.01) than the females.
These results strengthen the need for continuous educational programs to
H1: Students who enrolled in bread and pastry production gain an average
H2: Students who enrolled in bread and pastry production gain high score in
H3: Students who enrolled in bread and pastry production gain lower score
METHODOLOGY
Chapter III are consists of the r e s e a r c h design, the subjects and the
treatment of data.
Research design
T h e s u b j e c t s o f t h i s d a t a we r e d r a wn f r o m t h i r t y ( 3 0 )
s t u d e n t s i n C GE A H S wh o e n r o l l e d i n B r e a d a n d P a s t r y.
M o r e t h a n fifty per cent (50%) of the students was taken and used as
questionnaire.
Research instrument
respondents. This was constructed for the purpose of knowing the awareness
The draft of the questioner was forwarded to the research adviser for
Treatment of data
P= f/nx100
P= percentage
F= frequency
The purpose of this study was to examine the level of awareness and
Demographic characteristics
study during their H.E. time. The table show the characteristic of the
N %
Gender
Female 20 67%
Male 10 33%
Age
15-17 19 63%
18-20 11 37%
% N
A.16 97 % 29
B.24 0% 0
C.8 3% 1
D.26 0% 0
question 1 its means almost all respondents know very well in terms of
measuring the spoons to cup it because normally use in baking and only 1
% N
A.2.33 0% 0
B.3.33 33 % 10
C.4.33 37 % 11
D.5.33 30 % 9
know the right equivalent of cups in 1 litre it’s because 19 of them are not
really familiar in terms of measuring the cups to litre and also because not
A.8 6% 2
B.4 53 % 16
C.12 27 % 8
D.16 17 % 5
familiar in terms of evaluate the ounce to pint, the words are not really
average score in the category of measurement. See in the first question only
one student didn’t know the right equivalent so it means that first question in
baking. On the second questions the scores of the respondents getting lower
from 29 to 11 score it means the students are not aware on different kinds of
measurements in baking and also because the conversion of cups to litre are
not normally use in baking. On the last or third questions only five
respondents know the right equivalent of measure it means that almost all
are not really familiar on terms and conversion of ounces to pint . So the
first hypothesis develops for the study stated that the level of awareness and
when it totals all the right answer in the three questions. It means some
because the terms and conversion are not really familiar for them and also
ingredients
% N
A. Sugar 3% 1
B. Flour 87 % 26
C. Yeast 7% 2
D. Cream of tartar 3% 1
proper ingredients. The table show that 26 out of 30 respondents got the
right answer it means almost all respondent know very well the question
number 1 it because almost of them are familiar in the words and the
question .
2.What kind of flour that contains high protein between 10% & 13%?
% N
A. Bread flour 30 % 9
B. Baking flour 50 % 15
D. Soft flour 7% 2
A is the right answer in the question number 2. The table state that 9
didn’t know the right answer it means the respondents are not familiar in the
terms it because not normally discussed the percentage of protein in
ingredients.
% N
E. Oil 3% 1
B. Water 3% 1
C. Sugar 10% 3
D. Flour 83% 25
Did the right answer in number 3. The table show state that almost all
respondent got the right answer it means only few respondents didn’t know
the right answer of what are the most important ingredients in baking cake it
because its normally discussed in the class and also because its normally use
in baking cakes.
equipment
A. Electric stove 0% 0
B. Gas stove 7% 2
C. Microwave 57% 17
D. Oven 37 % 11
identifications of equipment. The table show state that 11 out of 30 got the
right answer it means 19 of respondent didn’t know the right answer because
produce heat and dry the food as well the oven but the question is all about
baking so the right answer for it is oven it because fit for the question.
% N
B. Blender 13 % 4 out of 30
C. Microwave 3% 1 out of 30
D. Oven 0% 0 out of 30
A is the right answer in question 2. The table show that almost all
respondents know the right answer it means only 5 respondents didn’t know
the right answer it because almost all respondents are really familiar for the
question.
% N
B. Blender 0% 0 out of 30
C. Microwave 0% 0 out of 30
D. Oven 0% 0 out of 30
A is the right answer in question number 3. The table show state that
all students know the right answer it means all of them know the equipment
for chilling food it because all of them are really familiar in the terms to
H2: Students who enrolled in bread and pastry production gain high
question all most half of the respondents don’t know the right identification
state that 19 out of 30 respondents didn’t know the equipment use for
baking, heating and drying food it because they are confuse on microwave
and oven. On the second questions the score of the respondent getting higher
from 11 to 25 it means almost all students are getting aware on the question
and almost they are familiar in the terms. On the third question all
respondents know the right answer it means all respondents are aware in the
question and they are confident to answer it because they are familiar to
identify the equipment use in baking. So the second hypothesis develops for
the study stated that the level of awareness and knowledge of the students in
all the right answer in the three questions it means almost all respondents are
% N
A. French pastries 13 % 4 out of 30
presentation. The table show that 4 out 30 respondents got the right answer it
means 26 out 30 respondents didn’t know the answer and they not
2. Which type of light pastry is filled with whipped cream filling and
% N
respondent got right answer it means almost of the respondents know the
right answer in the question because they have idea in these category from
the word itself cream so the respondents think that the right answer is cream
% N
A. Label 13 % 4 out of 30
C. Tray 63 % 19 out of 30
D. Boxes 10 % 3 out of 30
B is the right answer in the question number 3. the table state that 4
out 30 respondents got the right answer it means 26 out 30 respondent didn’t
know the answer it because they are confuse to choose the right answer from
the word tray in the question given so the respondents think that the right
mixer?
% N
A. Beating 20 % 6 out of 30
B. Creaming 13 % 4 out of 30
C. Stirring 63 % 19 out of 30
D. Folding 3% 1 out of 30
procedure in baking. The table show that 4 out of 30 respondents got the
right answer it means that 26 respondents are not aware on the question it
% N
A. Blinding 17 % 5 out of 30
B. Folding 17 % 5 out of 30
C. Kneading 47 % 14 out of 30
D. Whisking 20 % 6 out of 30
procedure in baking. The table show that 6 out of 30 respondents got the
right answer it means that 24 respondents are not aware on the question it
because almost all of them are not familiarise in the question about the
procedure in baking.
% N
A. Chilling 23 % 7 out of 30
B. Folding 33 % 10 out of 30
C. Refrigerate 3% 1 out of 30
D. Wrapping 40 % 12 out of 30
D is the right answer in the question number 3 in the categories of
procedure in baking. The table show that 12 out of 30 respondents got the
right answer it means that 18 respondents didn’t know the right answer it
lower score in the categories of procedure in baking. See in the first question
only few students know the right identification of equipment so it means that
respondents didn’t know the procedure in baking it because almost they are
not really familiarise the question given. On the second questions the
other hand still need to improve it because the respondents are still not
know the right answer it means still 18 respondents didn’t know the right
answer in the category it because they are not familiarise and they are not
aware this question given.. So the third hypothesis develops for the study
stated that the level of awareness and knowledge of the students in the
categories procedure is gain lower score when it totals all the right answers
in the three questions it because respondents are not aware in the question,
they are not familiarise in the question and also they need improvement in
Conclusion
The study main objective was to examine the level of awareness and
knowledge of the student about bread and pastry production using survey
School/ Senior High are the participant of this study. The questioners are
In the study result stated that the level of awareness and knowledge of the
students in the categories measurement is average score when it totals all the
right answer in the three questions. It means some respondents didn’t know
baking.
equipment. In the study result stated that the level of awareness and
higher score when it totals all the right answer in the three questions. It
means respondent know very well and they are aware of it.
In testing the last hypotheses who enrolled in bread and pastry production
study result stated that the level of awareness and knowledge of the students
in the categories procedure in baking is lower score when it totals all the
right answer in the three questions. It means respondent didn’t know very
well they are not aware of procedure in baking, respondents are not aware in
the question, they are not familiarise in the question and also they need
There was a two limitation will be recognized in the study. First the
limitation sample was not randomly selected. It was confined to the student
high school. The second limitation it was the level of students’ awareness
and knowledge about the Bread and Pastry Production. Regarding to the first
cover, more arias to evaluation and teacher guidance it because some arias in
the study especially on procedure in baking, almost all students didn’t know
should give them a time to briefing them or orient them so that they will