LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II

Second Quarter

I. OBJECTIVES:

Content Standards:
The learner demonstrates understanding of the basic concept and underlying
theories in preparing and producing pastry products

Performance Standards:
The learner demonstrates competencies in preparing and producing pastry product

Learning Competencies:
LO 1: Prepare Pastry Products
1.1 Select, measure and weigh required ingredients according to recipe or
production requirements and established standards and procedures

Conceptualized Competency:
Select, measure and weigh required local ingredients according to recipe or
production requirements and established standards and procedures

Code: TLE_HEBP9-12PP-IIa-g-4

II. CONTENT:
Culinary and technical terms related to pastry products
Ratio of ingredients required to produce a balance formula
Correct proportion control, yields, weighs and sizes for profitability

III. LEARNING RESOURCES

A. Reference: Bread and Pastry Production Manual pp. 68-72
B. Instructional Resources: Laptop, wide screen, PowerPoint Presentation, actual tools
and
Materials

IV. PROCEDURE:
Teaching Hint Teacher’s Activity Students’ Activity
A. PRELIMINARY
ACTIVITY

Prayer Before we begin the lesson this

morning, let ask the guidance of
almighty God and let us enlighten our (Student 1 will lead the
mind to completely understand the prayer)
lesson. Student 1, kindly lead the
prayer.

Greetings Good morning class! How is your day

so far? Good morning ma’am!
Good morning classmates!
We are fine.
That’s good to hear! So, can I expect a
full blast of energy and active
participation from you? Yes ma’am.
 Before going to take a seat, I would
Classroom like to request everyone to arrange
management your chairs properly and make sure (Students will arrange their
there are no trashes around you. chairs and will pick up the
trashes)
Do we have any absentees today?
Checking of Student 2, kindly list the names of the
attendance absentees and give it to me after class. (The class secretary will
check the attendance)
If you have any question, please raise
your right hand. And if you need to go
to the comfort room
B. MOTIVATION I will present the pictures and you will
guess what kind of pastry are they.
Everyone should participate to arrange
and figure out the word. The correct
answer should be posted on the board.
(Teacher will provide pictures of
pastries through PowerPoint (Students will participate
Presentation.) and answer the following
questions)
1.

O L P A N E S N O E 1. NAPOLEONES

2.

D A A M S A Y N E 2. ENSAYMADA

3.

P I A H O 3. HOPIA

4.

K A B I N G B I 4. BIBINGKA

5.

I P E 5. PIE

Guide Questions:
1. Which among these pastries in the
pictures are your favorite? Why? (The students will answer
2. Do you know the initial steps in the following questions)
baking pastries? If yes, identify what
are those?
 Very good! All your answers are
correct. Always bear in your mind that
the important things to do are to read
carefully the recipe and make sure that
all of the ingredients are ready to
achieve good outcome.
C. REVIEW/ (Teacher will facilitate the unlocking (Students will listen
PRESENTING NEW of difficulties on the following terms:) carefully to the teacher)
IDEAS  Select
 Measure
 Weigh
 Ingredients
 Recipe
 Production Requirements
 Established Standards; and
 Procedures

(Students will answer the following

question given by the teacher)
(Students will answer the
Directions: Identify the common
following questions)
baking abbreviations.
1. gram –
1. g
2. liter –
2. l
3. ounce –
3. oz
4. cup –
4. c
5. tablespoon –
5. tbsp
6. teaspoon –
6. tsp
7. pint –
7. pt
8. pound –
8. lb
D. PRESENTING The objectives of today’s lesson are to
THE PURPOSE OF identify the different measuring tools
THE LESSON used in measuring and weighing
required ingredients according to
recipe or production requirements and
established standards and procedures.
E. ACTIVITY (Before to start the activity, teacher
will introduce first the setting standard
when doing/performing a task)

Are you ready class? When I say

“ready na, ready na?” your response is
“aha, aha”. After that I will say “aha, Yes ma’am!
aha” and your response is “ready na, (Students will execute what
ready na”, is that clear class? the teacher instructed them)
Our activity this morning is entitled
“”. You must follow the directions
carefully.
Mechanics:
1. The class will be divided into two
(2) groups (Students will count off 1
and 2).
2. Different ingredients will be placed
on a long table. (Students will perform in
3. Group one (1) will select and selecting and measuring the
measure the dry ingredients while given ingredients according
group two (2) will select and measure to their group)
the liquid ingredients of Banana
Muffin recipe.
4. Group 1 and 2 will identify first the
dry and liquid ingredients of Banana
Muffin.
5. Measure or weigh the ingredients
according to production requirements
and established standards and
procedures.
6. Each group will choose a leader,
writer and 2-3 presenters. (The
presenters will present their work in a (The students will present
way of broadcasting) their work)
5. 5 minutes is given each group. ACTIVITY SHEET
6. The first to finish will be the Tools and Equipment:
winner. Weighing scale
(Teacher will provide an Activity Liquid measuring cup
Sheet per group) Measuring cup and spoon
ACTIVITY SHEET Tablespoon
Tools and Equipment: Teaspoon
Weighing scale
Liquid measuring cup Ingredients:
Measuring cup and spoon 12 oz. All-purpose flour
Tablespoon 3.75 oz. cup oil
Teaspoon 10.5 oz. cups refined
sugar
Ingredients: 12 oz. cups coconut milk
12 oz. All-purpose flour 1 tsp vanilla
3.75 oz. cup oil 2 pcs. eggs
10.5 oz. cups refined sugar 3/4 cup cashew nuts
12 oz. cups coconut milk (slightly grounded)
1 tsp vanilla 1 cup “saba” ripe banana
2 pcs. eggs 1 tsp baking powder
3/4 cup cashew nuts (slightly
grounded) Identify the dry and liquid
1 cup “saba” ripe banana ingredients.
1 tsp baking powder

Identify the dry and liquid DRY LIQUID

ingredients.
DRY LIQUID

Guide Questions:
1. What measuring tools
Guide Questions: did you use to measure
1. What measuring tools did you use dry and liquid
to measure dry and liquid ingredients?
ingredients? 2. What weighing tools
2. What weighing tools did you use did you use to weigh dry
to weigh dry and liquid ingredients? and liquid ingredients?
Why? Why?
3. What is the difference between 3. What is the difference
 measuring dry and liquid between measuring dry
ingredients? and liquid ingredients?
4. How did you measure the 4. How did you measure
ingredients? the ingredients?
5. Is it possible to use dry measuring 5. Is it possible to use dry
cups as a substitute for measuring measuring cups as a
liquid ingredients? Why? substitute for measuring
6. What do you think will happen if liquid ingredients? Why?
you will not use the appropriate 6. What do you think will
tools in measuring or weighing happen if you will not use
ingredients? the appropriate tools in
measuring or weighing
ingredients?

F. ANALYSIS 1. What measuring tools did you use

to measure dry and liquid ingredients? The measuring tools that we
use in dry ingredients are
measuring cups and spoons.
In measuring liquid
ingredients are liquid
measuring cup and
measuring spoon.
2. What weighing tools did you use to
weigh dry and liquid ingredients?
Why? Kitchen scale, it is ideal for
accurately measuring
precise amounts of
ingredients where accuracy
is key to achieving
3. What is the difference between consistent result.
measuring dry and liquid ingredients?
The difference between
them is, in measuring dry
ingredients can be leveled
off to ensure exact amount
in the recipe while liquid
ingredients are taken by
filling the tool to a specific
line with the measurement
4. How did you measure the mark.
ingredients?
By using the specific tools
and follow the correct
measurement for each
ingredient to ensure accurate
5. Is it possible to use dry measuring measurements.
cups as a substitute for measuring
liquid ingredients? Why?
Yes, it is possible to use dry
measuring cups, incase of
lacking of tools needed in
the specific task but when
using its result is not
6. What do you think will happen if accurate.
you will not use the appropriate tools
 in measuring or weighing ingredients?

If I didn’t use the

appropriate tools to measure
or weigh ingredients, it can
Good job Group 1 and 2! Let’s give a result in inaccurate
good job clap. measurements which can
(The teacher will execute the good job lead to several issues and
clap) inconsistent results.

(The students will follow

the teacher)
G. ABSTRATION Before going to our exciting part,
everyone is requested to seat properly
and we will sing a song entitle “Five
Little Fingers”.
Ready na, ready na? Aha, aha!
Aha, aha. Ready na, ready na!
(The teacher will execute first to be (The students will follow
followed by the students) the teacher)

(The teacher will present a PowerPoint

Presentation and Video Presentation
on “Select, measure and weigh (The students will listen to
required ingredients according to the teacher)
recipe or production requirements and
established standards and procedures”.
The teacher will perform how to
measure baking ingredients.)

Measurement, Selection, Weighing

and Substitution of Ingredients

In baking pastries, measuring

makes a difference. It is important that
the ingredients are measured
accurately to get the right consistency
and taste. Accurate measurement is
one of the important factors that
contribute to success in baking.

Illustrations on how to measure

baking ingredients
FLOUR – sift the flour to remove
lumps and scoop it to fill the
measuring cup until it overflows. Do
not shake the measuring cup but level
the flour with a spatula or the edge of
a knife.
GRANULATED SUGAR – sifting is
not necessary unless it is lumpy. Fill
the measuring cup or spoon the sugar
until it overflows. Do not shake the
measuring cup but level the sugar with
a spatula or the edge of a knife.
BROWN SUGAR – spoon and pack
the sugar into a measuring cup until
the sugar follows the shape of the cup
when inverted. When removed, the
brown sugar will be molded into the
shape of the cup.
LIQUID INGREDIENTS
A liquid measuring cup is used
to measure liquids.
a. Place the cup on a flat surface and
pour the liquid until it reaches the
correct line on the measuring cup.
Never lift the cup when pouring
liquid.
b. Read the scale at eye level.
STICKY WET INGREDIENTS LIKE
HONEY AND MOLASSES
Use heated spoon to measure
the ingredient. The heat will keep it
from adhering, so it slides right off
into your mixing bowl, ensuring that
you get the full measurement.
SOLID FATS – fill the measuring cup
with the shortening while pressing
until it is full. Level the fat with the
spatula or the edge of a knife.

Substitution of Ingredients
Sometimes you may find it
easy to substitute one ingredient for
another in a recipe. However, using a
different ingredient may change both
the taste and texture of your baking, so
it is a good idea before substituting to
understand the role that ingredients
play in the recipe.
 Guide Questions:
1.Does proper weighing and (The students will answer
measuring of ingredients have a direct the following questions)
effect to the finished baked product?
Why?
2. How should you select, measure
and weigh required ingredients
according to recipe or production
requirements and established
standards and procedures?
3. Why is it important to measure
accurately the required ingredients
according to recipe standards and
procedures?
H. APPLICATION This time we are going to have an
activity entitled “”.
Mechanics:
1. With the same groupings earlier,
each group will select, measure and
weigh the required ingredients
according to Buko Pie.
2. The group leader from each group
will report his/her observations of the
activity using the Performance Criteria
Checklist.
3. Group 1 and 2 will select, measure (The students will
and weigh dry and wet ingredients for participate actively in the
Buko Pie. said activity)
4. 5 minutes is given each group

Ingredients to measure:
½ cup flour
½ cup evaporated milk
2 cups slivered young coconut
Ingredients to weigh:
4 oz. coconut milk
5 oz. refined sugar

Performance Checklist for

Selecting, Measuring and Weighing
Required Ingredients according to
Recipe or Production Requirements
and Established Standards and
Procedures
Did we… YES NO
Prepared all the needed
 tools and materials
needed for measuring
and weighing of
required ingredients
according to recipe?
Used appropriate
measuring and
weighing tools for
liquid and dry
ingredients?
Observed measuring
and weighing of
required ingredients
according the
established standards
and procedures
Comments:

I. ASSESSMENT/ PERFORMANCE TEST

EVALUATION Direction: I will divide the class into 3
groups. Every student will select,
measure and weigh (3) required
ingredients according to recipe or
production requirements of Banana
Muffin. Individual Performance will
be rated using Rubrics.
(The students will perform
Group 1 the given task to them)
12 oz. all-purpose flour
3.75 oz. cup oil
10.5 oz. cups refined sugar
Group 2
12 oz. cups coconut milk
1 tsp vanilla
2 pcs. Eggs
Group 3
3/4 cup cashew nuts (slightly
grounded)
1 cup “saba” ripe banana
1 tsp baking powder

PERFORMANCE LEVELS
90 – Advanced. Can select, measure
and weigh required ingredients
according to recipe or production
requirements and established
standards and procedures with
accuracy and without supervision.
85 – Proficient. Can select, measure
and weigh required ingredients
according to recipe or production
requirements and established
standards and procedures
 satisfactorily without assistance or
supervision.
75 – Basic. Can select, measure and
weigh required ingredients
according to recipe or production
requirements and established
standards and procedures
satisfactorily, but with minimal
error and requires considerable
assistance and/or supervision.

AGREEMENT:

V. REMARKS:

VI. REFLECTION:

Prepared by:

Jemae An T. Baldona
Teacher Applicant