SENIOR HIGH SCHOOL IN BUTING, PASIG CITY

TECHNOLOGY VOCATIONAL AND LIVELIHOOD

BREAD AND PASTRY PRODUCTION
SEMI DETAILED LESSON PLAN

JUNE 13,2018
HE E 10:20 – 12:00
HE A 12:30 – 2:10
HE B 3:20 – 5:20 (6/14/2018)

I. OBJECTIVES
At the end of the lesson, the students should be able to:
a. apply core concepts in baking;
b. demonstrate different techniques in baking; and
c. measure ingredients accurately.
II. SUBJECT MATTER
A. Topic: PREPARE AND PRODUCE BAKERY PRODUCTS (Suggested Projects)
B. Reference: Bread and Pastry Production Vol. I 1st Edition Leonora Basbas
Bread & Pastry Production Manual DepEd
C. Instructional Materials: Tools, oven, ingredients, PPE
III. A. Preparation
1. Routine Activities
a. Prayer
b. Greetings
c. Checking of Attendance
d. Drill / Review
2. Motivation: Showing of pictures to the students and let them realize the goodness of baking
B. Presentation of the lesson
Topic: Brownies
C. Lesson Proper
Teacher will do demonstration mise en place of tools and ingredients, and how to bake
brownies
Recipe: Brownies Y = 24 bars (2x2)
500 grams dark chocolate cut into small pieces
250 grams butter cut into small pieces
1 ½ cups white sugar
1 tsp. salt
4 large eggs
1 tbsp. vanilla
1 ½ c. all purpose flour
½ cup nuts (optional)
Instructions

1. Preheat the oven to 350F.

2. Lightly butter the bottom and sides of a 13" x 9" x 2" pan. Line with baking paper,
leaving a two-inch overhang. Butter the baking paper.
 3. Place the chocolate and butter in a large glass mixing bowl. Heat in the microwave, at
MEDIUM heat, for three to four minutes or until softened. Alternatively, use a double
boiler and melt over hot water. Beat the chocolate and butter until smooth. Cool.
4. Add the eggs, one at a time, mixing after each addition.
5. Add the sugar and salt. Mix. Stir in the vanilla extract.
6. Add the flour. Mix until smooth. Pour into the prepared pan.
7. Sprinkle the chopped nuts over half of the brownie batter.
8. Bake for 50 to 55 minutes at 350F or until a toothpick inserted at the center comes out
with very few crumbs.
9. Place the pan on a rack. Cool.
10. Using the overhanging baking paper, lift the baked brownie in one piece and transfer to a
cutting board.
11. Cut down the middle to separate the half with the nuts and the plain half.
12. Cut the half with nuts into two-inch squares (or whatever size you prefer — you may
even cut them into bars). Place each piece in a cupcake paper liner.
13. Cut the remaining half into two portions. Sprinkle one portion with powdered sugar.
Drizzle melted white chocolate over the other portion. Cut everything into squares or
bars.
D. Closing Activities
1. Generalization Repeat Demonstration of students
E. Closure
What have you learned today? I have learned that………
The teacher will write the insights of the students.
F. Application
How to baked brownies
IV. EVALUATION
Evaluation using rubrics
V. Assignment
Bring your own PPE, money (for the ingredients)

Prepared by: Submitted to:

Ma. Gina C. Bunda Mrs. Susan O. Grijalvo
BPP subject teacher TVL Coordinator

NOTE:
June 11, 2018 NAT test
June 12, 2018 Holiday (Independence Day)
June 15, 2018 Holiday (Eid Il Iftir)
June 13, 2018 HE A & E Demo by teacher
June 14, 2018 HE A Repeat Demo
June 14, 2018 HE B Demo by Teacher
 SENIOR HIGH SCHOOL IN BUTING, PASIG CITY
TECHNOLOGY VOCATIONAL AND LIVELIHOOD
BREAD AND PASTRY PRODUCTION
SEMI DETAILED LESSON PLAN

June 18, 2018

HE E 10:20 – 12:00
HE B 2:10 – 4:30

I. OBJECTIVES
At the end of the lesson, the students should be able to:
a. present a variety of bakery products according to standard mixing procedures /
formulation/ recipes and desired product characteristics;
b. observe strictly sanitation and cleanliness inside the laboratory; and
c. measure accurately ingredients.
II. SUBJECT MATTER
A. Topic: PREPARE AND PRODUCE BAKERY PRODUCTS (Suggested Projects)
B. Reference: Bread and Pastry Production Vol. I 1st Edition Leonora Basbas
Bread & Pastry Production Manual DepEd / PCIST Module
C. Instructional Materials: Tools, oven, ingredients, PPE
III. A. Preparation
1. Routine Activities
a. Prayer
b. Greetings
c. Checking of Attendance
d. Drill / Review
2. Motivation
B. Presentation of the lesson
Topic: Brownies
C. Lesson Proper
Repeat Demonstration of students
Students will repeat the demonstration by baking their brownies by group.
Recipe: Brownies Y = 24 bars (2x2)
500 grams dark chocolate cut into small pieces
250 grams butter cut into small pieces
1 ½ cups white sugar
1 tsp. salt
4 large eggs
1 tbsp. vanilla
1 ½ c. all purpose flour
½ cup nuts (optional)
Instructions

1. Preheat the oven to 350F.

2. Lightly butter the bottom and sides of a 13" x 9" x 2" pan. Line with baking paper,
leaving a two-inch overhang. Butter the baking paper.
3. Place the chocolate and butter in a large glass mixing bowl. Heat in the microwave, at
MEDIUM heat, for three to four minutes or until softened. Alternatively, use a double
boiler and melt over hot water. Beat the chocolate and butter until smooth. Cool.
4. Add the eggs, one at a time, mixing after each addition.
5. Add the sugar and salt. Mix. Stir in the vanilla extract.
6. Add the flour. Mix until smooth. Pour into the prepared pan.
7. Sprinkle the chopped nuts over half of the brownie batter.
8. Bake for 50 to 55 minutes at 350F or until a toothpick inserted at the center comes out
with very few crumbs.
9. Place the pan on a rack. Cool.
10. Using the overhanging baking paper, lift the baked brownie in one piece and transfer to a
cutting board.
11. Cut down the middle to separate the half with the nuts and the plain half.
12. Cut the half with nuts into two-inch squares (or whatever size you prefer — you may
even cut them into bars). Place each piece in a cupcake paper liner.
13. Cut the remaining half into two portions. Sprinkle one portion with powdered sugar.
Drizzle melted white chocolate over the other portion. Cut everything into squares or
bars.
D. Closing Activities
1. Generalization Repeat Demonstration of students
E. Closure
What have you learned today? I have learned that………
F. Application
How to baked brownies
IV. EVALUATION
Evaluation using rubrics
V. Assignment
Bring your own PPE, money (for the ingredients)

Prepared by: Submitted to:

Ma. Gina C. Bunda Mrs. Susan O. Grijalvo
BPP subject teacher TVL Coordinator
 SENIOR HIGH SCHOOL IN BUTING, PASIG CITY
TECHNOLOGY VOCATIONAL AND LIVELIHOOD
BREAD AND PASTRY PRODUCTION
SEMI DETAILED LESSON PLAN

June 19, 2018

HE E 10:20 – 12:00
HE B 2:10 – 4:30

I. OBJECTIVES
At the end of the lesson, the students should be able to:
a. apply basic concepts in bread and pastry production;
b. follow instructions; and
c. measure ingredients accurately.
II. SUBJECT MATTER
A. Topic: PREPARE AND PRODUCE BAKERY PRODUCTS (Suggested Projects)
B. Reference: Bread and Pastry Production Vol. I 1st Edition Leonora Basbas
Bread & Pastry Production Manual DepEd
C. Instructional Materials: Tools, oven, ingredients, PPE
III. A. Preparation
1. Routine Activities
a. Prayer
b. Greetings
c. Checking of Attendance
d. Drill / Review
2. Motivation:
B. Presentation of the lesson
Topic: CRINKLES
C. Lesson Proper
Teacher will do demonstration mise en place of tools and ingredients
RECIPE:

CHOCOLATE CRINKLES (makes about 36 cookies)

Ingredients:
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sifted unsweetened Dutch-processed cocoa powder
1 tsp instant coffee powder
1 cup white sugar
2/3 cup brown sugar, packed
1/2 cup vegetable/canola oil
4 large eggs
1 tsp vanilla extract
Around 1 cup sifted icing sugar (confectioner's/powdered sugar)
Procedure:
In a bowl, sift together the flour, baking powder, and salt. Whisk to combine thoroughly. In
another bowl, mix together the cocoa powder, coffee, sugars, and vegetable oil. Beat in the eggs
one at a time. (I just used a wooden spoon for this. No need for a mixer. Stir in the extracts.
Mix in the flour mixture just until well incorporated. Cover the bowl, and chill for 30-45 minutes
in the freezer or until firm enough to handle easily. Preheat oven to 350 degrees F (180 degrees
C). Line a baking tray with baking paper or a silicone mat. Roll dough into 1 1/2" balls. (I used
my cookie dough scoop to measure out my dough but you can just use a spoon and you can also
form smaller or bigger balls, it's up to you.) Coat each ball in icing sugar then place onto
prepared baking tray. Return covered bowl of dough to the freezer. Bake IMMEDIATELY in
preheated oven for about 12-13 minutes. (For 1" balls, bake for about 10-12 minutes. For a 2"
ball, bake for about 14-15 minutes.) Do not overbake the cookies. Once the bottom edges start
to firm up even if the tops still look underdone, take them out of the oven. If you overbake them,
they will become crunchy and dry instead of chewy and moist. Let stand on the baking tray for a
minute before transferring to a wire rack to cool. Repeat process of rolling dough for the next
batch only when the first batch is done baking. This is important as I have already explained
earlier why it is better to bake the cookies while the dough is cold and firm.
D. Closing Activities
1. Generalization Repeat Demonstration of students
E. Closure
What have you learned today? I have learned that………
F. Application
Students will go their respective groups
IV. EVALUATION
Direction: Read the given recipe and prepare all the necessary tools and ingredients
V. Assignment
Bring your own PPE, money (for the ingredients)

Prepared by: Submitted to:

Ma. Gina C. Bunda Mrs. Susan O. Grijalvo
BPP subject teacher TVL Coordinator
 SENIOR HIGH SCHOOL IN BUTING, PASIG CITY
TECHNOLOGY VOCATIONAL AND LIVELIHOOD
BREAD AND PASTRY PRODUCTION
SEMI DETAILED LESSON PLAN