Scribd Logo
Upload

Welcome to Scribd!

  • 29 views

    LP For BOOK Basic Steps in Baking

    Uploaded by

    Jesiah Krismie C. Revil
    The document is a daily lesson plan for a Grade 10 class on bread and pastry production. It outlines the objectives of preparing gateaux, tortes, and cakes. It discusses the basic steps in baking which include reading the recipe, checking ingredients, preparing utensils, preheating the oven, preparing pans, measuring accurately, mixing batter before filling pans, baking, testing for doneness, and cooling baked products. It provides an activity for students to identify the steps and gives an assignment for students to choose a recipe and write out the procedure.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    LP For BOOK Basic Steps in Baking

    Uploaded by

    Jesiah Krismie C. Revil
    29 views2 pages
    The document is a daily lesson plan for a Grade 10 class on bread and pastry production. It outlines the objectives of preparing gateaux, tortes, and cakes. It discusses the basic steps in baking which include reading the recipe, checking ingredients, preparing utensils, preheating the oven, preparing pans, measuring accurately, mixing batter before filling pans, baking, testing for doneness, and cooling baked products. It provides an activity for students to identify the steps and gives an assignment for students to choose a recipe and write out the procedure.

    Original Title

    LP for BOOK Basic Steps in Baking

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document is a daily lesson plan for a Grade 10 class on bread and pastry production. It outlines the objectives of preparing gateaux, tortes, and cakes. It discusses the basic steps in baking which include reading the recipe, checking ingredients, preparing utensils, preheating the oven, preparing pans, measuring accurately, mixing batter before filling pans, baking, testing for doneness, and cooling baked products. It provides an activity for students to identify the steps and gives an assignment for students to choose a recipe and write out the procedure.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    29 views2 pages

    LP For BOOK Basic Steps in Baking

    Uploaded by

    Jesiah Krismie C. Revil
    The document is a daily lesson plan for a Grade 10 class on bread and pastry production. It outlines the objectives of preparing gateaux, tortes, and cakes. It discusses the basic steps in baking which include reading the recipe, checking ingredients, preparing utensils, preheating the oven, preparing pans, measuring accurately, mixing batter before filling pans, baking, testing for doneness, and cooling baked products. It provides an activity for students to identify the steps and gives an assignment for students to choose a recipe and write out the procedure.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 2

    GRADES 1 TO 12 School: MISAMIS OCCIDENTAL NATIONAL Grade Grade 10

    HIGH SCHOOL
    DAILY LESSON PLAN Level:

    Teacher: MRS. ARLYN A. ARANAS Learning BREAD AND PASTRY


    PRODUCTION
    Area:

    Teaching March 11, 2024 Quarter: 3RD QUARTER


    date and
    time:

    I. Objectives

    A. Content Prepare and present Gateaux, tortes, and cakes.


    Standards

    B. Performance The learner demonstrates competencies in preparing and presenting gateaux,


    Standard tortes, and cakes
    C. Learning LO 1. Prepare gateaux, tortes, and cakes (TLE_HEBP9- 12TC-llIa-f-7)
    Competencies
    (LC)/ Objectives  Identify the basic steps in baking
    Write the LC
    code for each

    II. Content Basic Steps in Baking.


    III. Learning
    Resources

    A. References

    1. Teachers Arts of Baking Cake Decorating & Culinary Arts 3 & 4


    Guide(TG) Pages
    LM Bread and Pastry 31-41
    2. Learner’s Material
    (LM) pages

    3. Textbooks pages

    4. Additional
    Materials from
    www.google.com
    learning
    resources (LR)
    portal

    B. Other Learning PowerPoint presentation and printed materials


    Resources

    IV. PROCEDURE
    S
    A. Reviewing the
    previous lesson or The teacher will play a short video. After the video they watched the students must
    presenting the new give their insights about what they saw on the played video.
    lesson
    B. Establishing a It is important to learn the basic steps in baking for us to have a knowledge when we
    purpose for the are going to bake a cake.
    lesson

    C. Presenting
    examples /
    instances of the Asking hot question starting with HOW? & WHY? about the new lesson.
    new lesson

    D. Discussing new The teacher will discuss the new topic


    concepts and
    practicing new
    skills #1

    E. Discussing new Basic Steps in Baking


    concepts and
    1. Read the recipe carefully.
    practicing new
    2. Check all the necessary ingredients.
    skills #2
    3. Prepare all utensils needed.
    4. Pre-heat the oven.
    5. Prepare the pan/pans needed.
    6. Measure ingredients accurately.
    7. Mix the batter and dough before filling the pans.
    8. Baked in the preheated oven.
    9. Test for doneness.
    10. Cool the baked products.
    F. Developing Direction: Identify the following basic steps in baking. Write 1 - 5

    mastery (leads to ____ 1. Preheat the oven. Set the oven knob at the desired temperature. (4)
    Formative
    ____ 2. Read the recipe carefully to know if you have all the ingredients and the utensils needed and if you understand
    Assessment 3) the entire procedure. (1)

    ____ 3. Prepare all the utensils needed for measuring, mixing and baking. (3)

    ____ 4. Prepare the pan/pans needed; make sure to used correct pan size into desired size. (5)

    ____ 5. Check all the necessary ingredients gather and arrange them according to the sequence of their preparation. (2)

    G. Finding practical
    applications of
    concepts and skills Note to the teacher: The teacher picks some students and identify the basic
    in daily living steps in baking

    H. Making Learning the basic steps in baking is essential because identifying these
    generalizations and steps can help avoid potential mistakes, ensuring consistency in your baked goods
    abstractions about
    and allowing you to bake with recipes confidently.
    the lesson

    I. Evaluating learning The teacher will give a 5-item quiz. (2pts. Each)

    Direction: Identify the following basic steps in making banana bread. Write
    1-5
    J. Additional Assignment:
    activities or
    application or Direction: In a 1 whole sheet of paper Choose 1 recipe identify, and write
    remediation the steps or procedure

    You might also like