TEACHING GUIDE IN TVL - BREAD AND PASTRY PRODUCTION

NO. OF SESSIONS: 8 SECTION: GRADE 11 TVL – BPP

TOPIC/ LESSON NAME Prepare and Produce Bakery Products

CONTENT Prepare and Produce Bakery Products

CONTENT STANDARD The learner demonstrates an understanding of the core

concepts and theories in bread and pastry production.

PERFORMANCE STANDARDS The learners independently demonstrate core

competencies in preparing and producing bakery
products.

LEARNING COMPETENCIES LO 1. Prepare pastry products

LO 2. Prepare a variety of bakery products according to
standard mixing procedures/ formulation/ recipes and
desired product characteristics
LO 3. Use appropriate equipment according to required
bakery products and standard operating procedures
LO 4. Bake bakery products according to techniques
and appropriate conditions
LO 5 Select required oven temperature to bake goods
in accordance with the desired characteristics,
standards recipe specificationsLO 1. Prepare pastry
products

SPECIFIC LEARNING OUTCOMES 1.1 Select, measure and weigh required ingredients
according to recipe or production requirements.

TIME ALLOTMENT 2 hours

PRE REQUISITE KNOWLEDGE

MATERIALS  Table of Measurements and their equivalents.

 Measuring cups dry/liquid ingredients ,measuring
spoon.
 Pictures
 Power Point Presentation
 Ingredients ( flour, sugar, water)
 2nd SESSION: AUGUST 27 – 31, 2018

LESSON OUTLINE
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I. INTRODUCTION
 Communicating Learning Objectives
1. Introduce the following learning objectives:
At the end of the lesson the students will be able to:

a. Identify and describe the different types of oven and baking ingredients used in
preparing pastry products.
b. Discuss and understand the General Guidelines and Principles in Baking and
Methods of Mixing Doughs, Principles in Making Good Quality Yeast Bread.
c. Appreciate the importance of developing the skills in preparing pastry products.
d. Perform the steps of the straight dough method.

 Establishing the purpose for the lesson

a. Why do you need to develop the skill and understand the principles in baking?
b. How will this skill help you in doing your future job?
c. As future baker how are you expected to prepare baking ingredients?

II. MOTIVATION
 Form groups with 3 members. Each group will prepare a word puzzle on a piece of manila
paper or cartolina, featuring one classification of baking tools and equipment such as: Tools
for Measuring; Tools for cutting, Mixing, and Blending; Tools for cooking and baking, other
tools and equipment; and Types of oven. Post the puzzle on the board and call on students
to locate the words/ terms asked for.

III. INSTRUCTION: Present the lesson through power point presentation.

 Discuss the Types of Oven & Baking Ingredients – Form pairs. Each pair will present a
picture to the class one type of oven an baking ingredient by telling something about it and
showing an actual sample.
 General Guidelines and Principles in Baking- Choose a student, who will plan, prepare,
and present “ Parade of Guidelines and Principles in baking”. The selected presenter will
write one guideline on a strip of cartolina. He/ She will then read this aloud in front of the
class and explain what it is all about and why it is an important guideline or principle in
baking.
 Methods of Mixing Doughs
 Principles in Making Good Quality Yeast Bread

IV. PRACTICE
 Mind Mapping for PPE
 Flow chart for the procedure for Raisin- Cinnamon Bread.

V. ENRICHMENT

 Finding practical applications of concepts and skills in daily living by

baking Raisin- Cinnamon Bread following a recipe and measuring the ingredients.

VI. EVALUATION

Making generalizations and abstractions about the lesson

 What can you say about the Raisin – Cinnamon Bread that you baked?
 What could have happened if you did not know the baking ingredients and general guidelines
and principles in baking?
VII. ASSIGNMENT

REMARKS:

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Prepared by: Checked by:

ROSETTE U. LABRADOR LIZA L. HERBILLA

Subject Teacher Master Teacher I
 1st session: August 13 – 17, 2018

LESSON OUTLINE
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I. INTRODUCTION
 Communicating Learning Objectives
1. Introduce the following learning objectives:
At the end of the lesson the students will be able to:

e. Understand the abbreviations and symbols of measurements, Liquid and Volume

Measurements, Weight Measures, Equivalent for one Unit and Fractions of a Unit,
Approximate Can sizes and contents, Oven Temperature Guide.
f. Familiarize the table of substitution of Ingredients
g. Identify the Baking Tools and equipment For measuring, cutting, mixing, and
blending, for cooking and baking, other Tools and Equipment.
h. Perform the Techniques in Measuring
i. Appreciate the importance of developing the skill in measuring and weighing baking
ingredients?

 Establishing the purpose for the lesson

a. Why do you need to develop the skill in measuring and weighing baking ingredients?
b. How will this skill help you in doing your future job?
c. As future baker how are you expected to prepare baking ingredients?

II. MOTIVATION

 Play the Fish-A-Word game. Using a ,magnetic fish rod, each student will fish a word written
on a slip of paper with a paper clip attached to it. The student will read the word aloud, give
its meaning, and uses it in a sentence. Then, he/she will call on another student to do the
same.

III. INSTRUCTION: Present the lesson through power point presentation.

 Discuss the Table of Measurements and their Equivalents

 Techniques in Measuring

IV. PRACTICE

 The students will form a triad. Each triad will report and demonstrate in class how to do
an actual measurement using the standard measuring tools and any suited ingredients
of their choice. They will select only one of the following measurements: Liquid and
Volume Measurements- American, Metric, and Imperial; Weight measurements- Metric
and Imperial; One Unit and Fractions of a Unit; Can Sizes and Contents; Oven
Thermostat Settings. Each group must bring the needed tools and materials required of
each measurement.

V. ENRICHMENT

 Form pairs. Each pair will demonstrate the proper techniques of measuring an ingredient
– flour, sugar, oil, shortening, powdered milk, liquid milk, and powdered ingredients- in
small quantities.
 Finding practical applications of concepts and skills in daily living by
making mango pancake following a recipe and measuring the ingredients.
VI. EVALUATION

Making generalizations and abstractions about the lesson

 What can you say about the pancake that you baked?
 What could have happened if you did not measure the ingredients using the correct measuring
tools and techniques.

VII. ASSIGNMENT

REMARKS:

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__________________________________________________________________________________
__________________________________________________________________________________

Prepared by: Checked by:

ROSETTE U. LABRADOR LIZA L. HERBILLA

Subject Teacher Master Teacher I