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Detailed Lesson Plan in

The document provides a detailed lesson plan for teaching students about measuring ingredients in bread and pastry production. The plan outlines objectives, content on measuring dry and liquid ingredients accurately, learning resources, teaching procedures involving student participation, and an evaluation. The procedures guide students to properly identify ingredients, measure them correctly, and understand the importance of accurate measurement in baking quality products.

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April Matalote
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21K views4 pages

Detailed Lesson Plan in

The document provides a detailed lesson plan for teaching students about measuring ingredients in bread and pastry production. The plan outlines objectives, content on measuring dry and liquid ingredients accurately, learning resources, teaching procedures involving student participation, and an evaluation. The procedures guide students to properly identify ingredients, measure them correctly, and understand the importance of accurate measurement in baking quality products.

Uploaded by

April Matalote
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Detailed Lesson Plan in

Bread and Pastry Production


Prepared by: MARYJANE D. MATALOTE

I. OBJECTIVES
a. Content Standard
The learner’s demonstrate an understanding of the core concepts in bread
and pastry.

b. Performance Standard
The learner’s independently demonstrate core competencies in preparing
bakery products.

c. Learning Competencies
Select, Measure and weigh required ingredients according to recipe or
production requirement.

d. Objectives
At the end of the lesson the students will be able to:
1. Identify the basic ingredients in baking
2. Demonstrate the proper way of measuring dry and liquid
ingredients in baking.
3. Value the importance of accurate measurement.

II. CONTENT
Topic: Measuring dry and liquid ingredients accurately.

III. LEARNING RESOURCES

a. References
K to 12 Technical Livelihood Education Learning Module in Bread and
Pastry.

b. Materials
o PowerPoint Presentation
o Measuring Tools
o Baking Ingredients
o Worksheets

IV. PROCEDURES

TEACHERS ACTIVITY STUDENTS ACTIVITY


A. Daily Routine

Good Morning class Good Morning Ma’am

Opening Prayer -Student will lead the prayer.

Before you seat kindly pick up the pieces of


paper under your chair

Checking of Attendance
Let’s check the attendance. Is there any absent None Ma’am
for today?

Very Good for the perfect attendance. Thank you Ma’am

B. Motivation
Have you ever experience eating baked Yes ma’am.
products like cake, pies, and tarts?
It’s taste good ma’am. The texture is smooth
Based on your experience of eating varieties of and the appearance is appealing to the eye.
baked products. What can you say about its
taste, texture and appearance?

Very good. Basically you all have the idea


about its taste, texture and appearance.

Do you know that in baking you need to put


“LOVE” while measuring and mixing the
ingredients?

To make perfect ingredients you have to start


up with a good recipe. Just like in relationship
“love” is the foundation to make the
relationship stronger. Because before you dive
into relationship you need to know what you
really want. Just like the bakers, they need to
know what ingredients they are going to use
before they start baking their ideal product.

C. ACTIVITY

Okay class. We will be having a game. Yes ma’am.

Please count from one to five. (Counting)

Please group yourselves according to your


assigned number.

Class listen very carefully to my instruction. I


have here 1 kind of baked product (chocolate
cupcake). Each group will be given at least 5 Yes ma’am
minutes to taste, think and identify the
ingredients used in the product. Each group
will have 1 representative to explain your
answers. Are we clear class?

Are you sure on your answers class? Some only ma’am

D. ANALYSIS

What do you think is the main reason behind


the good taste, texture and appearance of the Ma’am maybe because the ingredients were
product? properly measured and well-blended according
to the recipe.
Very good. Thank you for your answer.

Who are the representatives of each group?


Ma’am! (raising their hands)
Okay please explain to the class your answers.

Group 1,2,3,4,5
Explaining answers: All-purpose flour, Sugar,
cocoa, baking powder, baking soda, milk, egg
vanilla.
Okay class your answers are all correct. That’s
the ingredients used in the product.
E. ABSTRACTION

Today you will be able to know the basic


ingredients and how they are being measure
accurately.

Are you familiar with these ingredients?


Yes ma’am
Who among you can identify these
ingredients? Ma’am the basic ingredients are white and
brown sugar, baking powder, margarine, milk
and oil.
Okay very good. These ingredients are being
measure in different many ways. Do you know
how to measure these ingredients accurately? Some only ma’am

 All-purpose flour
 Sugar
 Baking powder
 Milk
 Shortening

Why is it not advisable to lift the measuring


glass while measuring any liquid ingredients? Ma’am because the liquid may tilt in the glass.
You cannot get the exact measurement if you
will lift the glass.

Definitely correct!

Why do we need to measure the white and


brown sugar in two different ways? Ma’am because of the characteristics of the
white and brown sugar. The white sugar has
light and fine granules while brown sugar has
heavy granules that need to be compacted to
remove the excess air in the measuring cup.
You got it right!

It seems that you are very attentive while I am


demonstrating the proper way of measuring the Yes ma’am. We are eager to learn in baking.
ingredients.

F. APPLICATION

Since you already knew the proper measuring


of ingredients. I need a volunteer to measure
dry and liquid ingredients accurately.

I need three volunteers and apply what you


have learned. ( assigning each volunteer in
given ingredients)

You are going to measure 1 cup of flour


(student measured 1 cup of flour)
How will you come up with the measuring of
flour? 1.Sift the flour
2. Scoop the flour
3. Level off with the spatula

Very good. Thank you.


How can you measure brown sugar? (student measured 1 cup of brown sugar)

Explain to your classmate what did you do 1. Check if sugar is lumpy before measuring.
Roll out the lumps. Remove it

2. Scoop in to the measuring cup and pack


compactly until it follows the shape of cup
when inverted.

Very good

Last, demonstrate to us how to measure liquid (student measured 1 cup of water)


ingredients.

How did you do by measuring the water? 1.Pour the water into the measuring glass up to
measuring mark. Do not lift the measuring
glass.

Thank you for our 3 volunteers.

Class, what is the importance of measuring the It is important to measure the ingredients
ingredients accurately? according to the accurate measure to be able to
have good baked products.

That is correct. Precisely, measuring the


ingredients makes difference on how the recipe
turns out. So measure up with the good quality
measuring materials. You don’t need fancy and
expensive ones just like simple basic and easy
to use.

In life, making good relationship with others is


like measuring ingredients and putting them
together. We should be able to correctly
measure the things we share, say and do to
others. Because too much or too little of them
might ruin the relationship they build.

Class, do you understand the proper way of Yes ma’am.


measuring the ingredients?
Okay let’s have a short quiz.

G. EVALUATION

H. ASSIGNMENT

Cite at least 5 reminders in measuring dry and


liquid ingredients.

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