Republic of the Philippines

Department of Education
Region IV-A CALABARZON
SCHOOLS DIVISION OF CALAMBA CITY
INTEGRATED SCHOOL OF LAWA
LAWA, CALAMBA CITY

School IS OF LAWA Grade Level 11&12/ALS

Bread and
DAILY LESSON Teacher Learning Area
Pastry
PLAN
Teaching Dates and Time Quarter
I. WEEKLY OBJECTIVES
The learner demonstrates understanding of the core concept and underlying theories in
A. Content Standards
baking cakes, gateaux and tortes.
The learner demonstrates understanding on the application of theories and principles in
B. Performance Standards
baking cakes, gateaux and tortes.
At the end of the lesson, the learner is able to engage in moderate to vigorous physical
activities. TLE_HEBP9- 12TC-IIIa-f-7
C. Learning Competencies/ 1. Prepare tools and equipment
Objectives 2. Apply theories and principles in the preparation of dry and liquid ingredients
3. Operate tools and equipment
4. Follow the correct procedure in baking cookies.
II. CONTENT Mixing methods for cakes, gateaux and tortes.
III. LEARNING RESOURCES
A. References
1. Teacher's Guide pages
2. Learner's Materials pages K to 12 Learning Module Bread and Pastry
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
portal
B. Other Learning Resources Laptop, baking tools and equipment, baking ingredients , Internet
IV. PROCEDURES
A. Reviewing previous lesson Preliminaries:
or presenting the new lesson a. Prayer
b. Greetings
c. Classroom management
d. checking of attendance
e. Kamustahan

Review:
The teacher will show different picture of measuring and mixing tools
Guide questions:
1. What do you call this tool
2. Where do we use this tools?

Address: Purok 5 Lawa, Calamba City

Address City
Contact No.: (049) 502-1964
Contact No.: (0946) 573-8902 E-mail Address: [email protected]
E-mail Address: [email protected]
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 Think and reflect:
What will happen if we mix the following ingredients?
Flour+eggs+milk
1. Homogeneous mixture – has the same uniform appearance and composition throughout.
B. Establishing a purpose of 2. Heterogeneous mixture – consists of visibly different substances or phase.
the lesson
Ask this question and let the learners process their answer.
Can heterogeneous mixture be turned into homogeneous mixture?
How about homogeneous mixture can it be turned in heterogeneous mixture?

Methods of mixing cakes

1. One-stage method
A. measure ingredients accurately. Have all ingredients at room temperature.
B. Place all the dry ingredients in a mixing bowl the mix well. Followed by the wet ingredients.
ingredients are blended well and forms the batter.
C. pour in desired cake pans then bake
C. Presenting examples/
instances of the new lesson 2. Two stage method ( Creating light, airy foam)
A foam cake, such as angel food cake , is created using a special mixing technique. Whip
egg whites to incorporate as much as air is possible, adding cream of tartar as needed to give the
mix stability. Next, gently add flour and continue to lightly whisk to give the batter volume.

Mise en place – a French term for having all your ingredients like measuring, cutting, peeling,
slicing, grating and any process prior to cooking proper.

D. Discussing new concepts

and practicing new skills #1 The class will be divided into three groups. Each group will pick in a box what mixing method they
( Leads to Formative will use (Different method for each group). They will be provided with a copy of the needed
Assessment #1) ingredients and mixing procedure. Read the instructions carefully and perform each activity.

Activity 1:
C’MON and GET ME
Each group will assign 2 representatives to get the tools and 2 representatives to get the
ingredients needed in their activity.
RUBRIC 5 4 3 2 1
E. Discussing new concepts
Completeness All the tools All the Some of the Few of the No tools and
and practicing new skills #2
and ingredients tools and tools and ingredients
( Leads to Formative
ingredients and some of ingredients ingredients was
Assessment #2)
needed was the tools needed was needed was prepared.
prepared needed was prepared prepared
prepared

F. Developing Mastery Activity 2

Address: Purok 5 Lawa, Calamba City

Address City
Contact No.: (049) 502-1964
Contact No.: (0946) 573-8902 E-mail Address: [email protected]
E-mail Address: [email protected]
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 “LET’S MEASURE IT”

The teacher will ask the students what if you don’t have 1 cup measuring cup and you need to
measure 2 ½ cups of flour. The available measuring cup is ½ cup. How many ½ cup of flour will
you use.

( Leads to Formative Each group will measure the needed ingredients correctly.
Assessment #3)
RUBRIC 5 4 3 2 1
Accuracy All the All the Some of the Few Cannot
ingredients ingredients ingredients ingredients perform
was was measure was was correct
measured correctly measured measured measurement.
correctly and correctly correctly
professionally
Activity 3
“MIX IT UP”
Differentiated Learning: Different mixing method for each group
Each group will prepare the mixture following the method assign to their group.
RUBRIC 5 4 3 2 1
Handling All the tools All the tools Some of the Few tools Cannot
tools was operated was operated tool was was operate the
professionally operated operated different
G. Finding practical tools
applications of concepts and Consistency Followed and Followed and Some of the Few Cannot
skill in daily living performed all performed procedures procedures follow mixing
the some of the was followed in mixing procedures.
procedures in procedures in and was followed
mixing mixing performed and
chronologically chronologically performed
and
successfully

What are the different methods for mixing cakes?

H. Making generalization and
How these methods are performed?
abstraction about the lesson
To what stage did you find the heterogeneous mixture turned into homogeneous mixture
Direction: Write true if the statement is correct and False if the statement is incorrect.
Students will be provided with printed questionnaire.
1. Measuring ingredients accurately is similar among the two methods of mixing. T
2. Placing all the ingredients in a mixing bowl is a procedure in One stage method. T
3. There are two mixing methods for cakes, namely one stage method and two stage method. T
4. Under two stage method the dry and wet ingredients are mix in a bowl. F
I. Evaluating Learning
5. The one stage method is the easiest way of mixing cakes. T
6. In two stage method making meringue is part of it. T
7. Ingredients should be measured correctly when baking. T
8. Measuring ingredients is part of mise en place. T
9. Reading the recipes first is important before the actual baking. T
10. Following procedure in mixing is important to achieve best result. T
J. Additional activities for Who wants to eat cake? After the class the group will get the chance to bake the activity they
application or remediation measured and prepared.
V.REMARKS Scores 12-Garnet 11-Jade ALS
10
9
8
7
6

Address: Purok 5 Lawa, Calamba City

Address City
Contact No.: (049) 502-1964
Contact No.: (0946) 573-8902 E-mail Address: [email protected]
E-mail Address: [email protected]
FB Page: https://www.facebook.com/DepEdTayoISL308701
FB Page: https://www.facebook.com/DepEdTayoISL308701
 5
4
3
2
1
0
TOTAL
Mean
MPS
___Lesson carried. Move on to the next objective.
___Lesson not carried.
Learner's will write their personal insights about the lesson using the prompts below:

VI. REFLECTION I understand that ___________

I realize that __________________

Prepared by: Inspected by: Approved by:

JENNIFER M. LISTANO FERDINAND P. PEDRONAN HEIDI C. LANTACON, DEM

SHS Teacher III SHS Master Teacher II Principal II

Address: Purok 5 Lawa, Calamba City

Address City
Contact No.: (049) 502-1964
Contact No.: (0946) 573-8902 E-mail Address: [email protected]
E-mail Address: [email protected]
FB Page: https://www.facebook.com/DepEdTayoISL308701
FB Page: https://www.facebook.com/DepEdTayoISL308701