Cot q2

Republic of the Philippines
Department of Education
REGION XII SOCCSKSARGEN
SCHOOLS DIVISION OF KORONADAL CITY
ESPERANZA NATIONAL HIGH SCHOOL
SEMI-DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NCII
Date: January 19, 2023

Time/Time Frame: TVL 11- Thursday 7:30-12:00
Objectives
At the end of the period the students are expected to:

1. Select, measure and weigh required ingredients in preparing empanada;
2. Prepare empanada according to standard mixing procedures/formulation recipe
and desired product characteristics;
3. use appropriate equipment according to required bakery products and standard
operating procedures;
4. Demonstrate the knowledge and application of mis-en-place, CLAYGO and FIFO in
the work area.
II. Subject Matter
Topic: Performance Task for the suggested project: Empanada
Code: TLE_HEBP9-12PP-IIa-g-4
References: Bread and Pastry Production Module, internet,
Materials: Baking tools and equipment and baking ingredients
III. Lesson Development/Presentation

A.
Preliminaries
Review: What is the difference between pies from tart?
Motivation: Food tasting. Each group will be given a filling. They need to identify
what are the ingredients and list down possible substitute ingredients that can be
found in their garden/community.
*each group will select a secretary and a presenter.
B.
Activity
The teacher will demonstrate the proper measuring/weighing and mixing of
Empanada Crust. (I DO)
*integration of Math. Student are going to convert the measurement from metric volume to
metric weight conversion.
Analysis
HOTS questions:
1. Why cold water is added in preparing crust?
2. What is the function of margarine in the pastry??
*Integration of Physical Science. The effect of margarine to the flakiness of crust.
Sa Esperanza, ESKWELA ang Una!
Prk. Osmeńa, Brgy. Esperanza, City of Koronadal
(083)228-4246 JHS [email protected] Esperanza Nat’l HS Koronadal

(083)228-4189 SHS
Abstraction
The teacher will discuss the ingredients and the procedures for making Empanada
Crust.
*Integration of History: The origin of Empanada.
Application
Each group will be given a recipe. Base on the recipe they will collect the tools and
ingredients needed in preparing Empanada Crust (WE DO)
*The teacher will assign a leader to help those who are academically challenged learners.
*The teacher will provide a big font copies of recipe especially to those who had a sight
problem.
*The teacher will provide a Filipino and Blaan translated copies of recipes especially to the
IP’s learners.
Performance GROUP PERFORMANCES
SCORE
Indicator Group Laboratory Behavior 55%
Rating 15% 12% 10% 8% 15%
Obedience of the Follow instructions given most of the

Follow instructions given. Seldom follow instructions given. Does not follow instructions given.
Laboratory Rules time.
Rating 15% 12% 10% 8% 15%
Uses tools properly and correct in Uses tools properly and correct in the Seldom uses tools properly and correct Uses tools improperly and incorrect in the
Correctness of
the execution of the processes. execution of the processes most of the in the execution of the processes execution of the processes.
Procedure
time.
Rating 15% 13% 11% 9% 15%
Maintains cleanliness and Maintains cleanliness and orderliness Seldom practice cleanliness and Does not pay attention to maintaining
Sanitation orderliness before, during and before, during and after the laboratory orderliness before, during and after cleanliness and orderliness before, during
after the laboratory activity. activity most of the time. the laboratory activity. and after the laboratory activity.
Rating 10% 8% 6% 4% 10%
Conscious of the time allotted for Conscious of the time allotted for the Seldom conscious of the time allotted Does not mind time allotted for the
Speed
the laboratory activity. laboratory activity most of the time. for the laboratory activity. laboratory activity at all.
Output Quality 45%
Rating 15% 14% 13% 12% 15%
Output ends to what is expected Output mostly ends to what is expected Output nearly ends to what is Output failed to end to what is expected to.
Texture
to. to. expected to.
Rating 15% 14% 13% 12% 15%
Appearance
Rating 15% 14% 13% 12% 15%
Flavor
Total Group SCORE
IV. Assessment and Evaluation

The students will perform their laboratory activity within 2 hours given the holistic
rubric (YOU DO)
V. Assignment:
Compile the recipe and put in your recipe book.


(083)228-4189 SHS
Chicken Empanada
• Crust:
• 2 cups / 250 grams all-purpose flour
• ½ tsp./ 3 grams baking powder
• 1/4 tsp./ 2 grams salt
• 2 tsp./ 10 grams sugar
• 1/2 cup / 100 grams margarine
• 6 tbsp./ 90 ml water, cold
Tools:
• Mixing bowl Food tong

• Weighing scale Small bowls
• Pastry blender spoon/fork
• Rolling pin pastry brush
• Liquid measuring cup plates
• Empanada molder
• Frying pan
Procedure:
1. Make the crust by combining the dry ingredients in a mixing bowl starting with
the flour, sugar, baking powder and salt. Mix well.
2. Cut the margarine into small thin pieces place in the mixing bowl with the dry
ingredients using the pastry blender.
3. Add cold water gradually and mix all the ingredients thoroughly until crust is
formed. Place in a chiller for about 1 hour.
4. Divide the crust into individual pieces (50 grams). Shape into round and flat using
the rolling pin. Place the rolled crust in the empanada moulder and put the filling.
5. Fried the empanada until golden brown. Served Hot
Pamaaraan: FILIPINO
1. Sa pag gawa ng crust pagsasamahin ang mga tuyong sangkap sa isang mixing
bowl ang harina, asukal, baking powder at asin. Haluing mabuti.

(083)228-4189 SHS
2. Himayhimayin ang margarine sa maliliit na manipis na piraso ilagay sa mixing

bowl na may mga tuyong sangkap gamit ang pastry blender.
3. Dahan-dahang magdagdag ng malamig na tubig at haluing mabuti ang lahat ng
sangkap hanggang sa mabuo ang crust. Ilagay sa isang chiller ng halos 1 oras.
4. Hatiin ang crust sa mga indibidwal na piraso (50 gramo). Hugis sa bilog at patag
gamit ang rolling pin. Ilagay ang rolled crust sa empanada molder at ilagay ang
palaman.
5. Iprito ang empanada hanggang sa maging kulay ginintuang kayumanggi. Ihain ng
Mainit.
BLAAN
1.mimoh geh crust faguh di kasbuol am deg Kafeg fanakot munah di
flour,kalamay,baking powder koh kahi. Tuom sanbuol.
2.kanleng am margarine di tuoh malnek batuh na kam di mixing bowl slaguh di deg
kafeg fanakot gnamit am pastry blender.
3.dnugang am tnuh ye'el na sanbuol am kre'eh fanakot tuom sanbuol asta ta mimo
crust. Kam deh chiller balih 1 oras.
4.devide am crust di ket satuh batuh(limuf faloh gramo).nimo am bilog klom fa
tapan dun gnamit am rolling pin.kam rolled crust di empanada moulder klob am
amka deg filling.
5.tnagam empanada askel ta kmulay brown. Kam de'eh nga boh minit.
Prepared by: Observed by:
ARJAY C. RABORAR ____________________ __________________

Teacher III _______________________ _____________________
________________
Date
Performance GROUP PERFORMANCES

SCORE
Indicator Group Laboratory Behavior 55%

(083)228-4189 SHS
Rating 15% 12% 10% 8% 15%
Obedience of the Follow instructions Follow instructions given Seldom follow Does not follow instructions
Laboratory Rules given. most of the time. instructions given. given.
Rating 15% 12% 10% 8% 15%
Uses tools properly Uses tools properly and Seldom uses tools Uses tools improperly and
Correctness of and correct in the correct in the execution of properly and correct incorrect in the execution of
Procedure execution of the the processes most of the in the execution of the processes.
processes. time. the processes
Rating 15% 13% 11% 9% 15%
Maintains cleanliness Maintains cleanliness and Seldom practice Does not pay attention to
and orderliness orderliness before, during cleanliness and maintaining cleanliness and
Sanitation before, during and and after the laboratory orderliness before, orderliness before, during and
after the laboratory activity most of the time. during and after the after the laboratory activity.
activity. laboratory activity.
Rating 10% 8% 6% 4% 10%
Conscious of the time Conscious of the time Seldom conscious of Does not mind time allotted
Speed allotted for the allotted for the laboratory the time allotted for for the laboratory activity at
laboratory activity. activity most of the time. the laboratory activity. all.
Output Quality 45%
Rating 15% 14% 13% 12% 15%
Output ends to what Output mostly ends to what Output nearly ends to Output failed to end to what
Texture
is expected to. is expected to. what is expected to. is expected to.
Rating 15% 14% 13% 12% 15%
Appearance
Rating 15% 14% 13% 12% 15%
Flavor
Total Group SCORE

(083)228-4189 SHS

(083)228-4189 SHS

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Republic of the Philippines

SEMI-DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NCII

Date: January 19, 2023

At the end of the period the students are expected to:

III. Lesson Development/Presentation

Sa Esperanza, ESKWELA ang Una!

Prk. Osmeńa, Brgy. Esperanza, City of Koronadal

(083)228-4246 JHS [email protected] Esperanza Nat’l HS Koronadal

Rating 15% 12% 10% 8% 15%

Obedience of the Follow instructions given most of the

Rating 15% 12% 10% 8% 15%

Rating 15% 13% 11% 9% 15%

Rating 10% 8% 6% 4% 10%

Output Quality 45%

Rating 15% 14% 13% 12% 15%

Rating 15% 14% 13% 12% 15%

Rating 15% 14% 13% 12% 15%

Total Group SCORE

IV. Assessment and Evaluation

Compile the recipe and put in your recipe book.

Prk. Osmeńa, Brgy. Esperanza, City of Koronadal

(083)228-4246 JHS [email protected] Esperanza Nat’l HS Koronadal

• Mixing bowl Food tong

Prk. Osmeńa, Brgy. Esperanza, City of Koronadal

(083)228-4246 JHS [email protected] Esperanza Nat’l HS Koronadal

2. Himayhimayin ang margarine sa maliliit na manipis na piraso ilagay sa mixing

Prepared by: Observed by:

ARJAY C. RABORAR ____________________ __________________

Performance GROUP PERFORMANCES

Prk. Osmeńa, Brgy. Esperanza, City of Koronadal

(083)228-4246 JHS [email protected] Esperanza Nat’l HS Koronadal

Rating 15% 12% 10% 8% 15%

Laboratory Rules given. most of the time. instructions given. given.

Rating 15% 12% 10% 8% 15%

processes. time. the processes

Rating 15% 13% 11% 9% 15%

activity. laboratory activity.

Rating 10% 8% 6% 4% 10%

Output Quality 45%

Rating 15% 14% 13% 12% 15%

Rating 15% 14% 13% 12% 15%

Rating 15% 14% 13% 12% 15%

Total Group SCORE

Sa Esperanza, ESKWELA ang Una!

Prk. Osmeńa, Brgy. Esperanza, City of Koronadal

(083)228-4246 JHS [email protected] Esperanza Nat’l HS Koronadal

Sa Esperanza, ESKWELA ang Una!

Prk. Osmeńa, Brgy. Esperanza, City of Koronadal

(083)228-4246 JHS [email protected] Esperanza Nat’l HS Koronadal

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ARJAY C. RABORAR __