Detailed lesson plan in T.L.E.

Bread and Pastry Products

I Objectives
At the end of 1 hour period with 70% proficiency level the students will be able
to:
a. Identify the different baking tools and equipment’s and their uses; b.
Demonstrate their function;
c. Share the importance of identifying the different baking tools and
equipment’s with their uses in bread and pastry production.
II Subject matter
a. Topic:
Baking tools and equipment’s
b. Reference:
K to 12 Basic Education Curriculum Technology and Livelihood Education
Learning Module

c. Materials: Cartolina, chalk, manila paper and pentel pen,visual aid

d. Method: discussion and demonstration
III Procedure
A Preliminary activities
Teacher activity Students activity
a. Prayer-
_______please lead our prayer. -Let us pray….Amen
b. Greetings-
c. Good morning class .-Good morning Sir
d. Checking of the Attendance-
Are all present today? Yes sir/No sir
-Why do you think it’s important to
attend our class every day? -It is important so that we
will not miss any topic and
discussions.-
e. Setting of classroom standards
-What are we going to do is some
one Is talking here in front? Keep quiet and listen.
-How about when you want to speak? -We should raise our hand
and wait to be called.
-And when you want to go out? -We should raise our hands
and wait to be excused.-
-Can I expect all that from Yes sir/No sir.
you? -(The students will perform.)
f Review
-Last meeting we have defined the
Terms that are involved in baking
Now let’s see if who can still Remember the terms.
-What Is baking? -the process of cooking food
by indirect heat or dry heat in a
confined space as in heated oven
using gas, electricity, charcoal,
wood, or oil at a high temperature .
-what do you call a flour mixture that
can be stirred or poured? -Batter-
B. Lesson Proper
a.

Motivation
Before we go to our lesson for today
Let’s have a game first
-Class would you like to play a short game?
-We will play the game fun ways to think. Yes sir/No sir-

-(The teacher will show different

pictures that tells about baking.) (The students will guess
until they will get the correct
answer).
-Now let’s go with our discussion
-(The teacher will go with the discussion)

b.
Discussion
Baking Tools and Equipment
The world's oldest oven was discovered in Croatia in 14th century dating back 6500
years ago. The Ancient Egyptians baked bread using yeast, which they had
previously been using to brew beer. Bread baking began in Ancient Greece around
600 BC, leading to the invention of enclosed ovens.

Baking Pans
Common sizes are 9” x 5” or 8 1/2” x 4 1/2”. Keep in mind that shiny pans reflect heat so
baking time is generally longer. You’ll also get lighter crusts than breads baked in dark pans
that absorb heat. Special pans for French Breads and other specialty breads are also available.
Dough Hook
The dough hook is used to knead dough with hand or stationary mixers right in the bowl. Use
the flat paddle to mix the ingredients, and then switch to the dough hook for the kneading
step.

Food Processor
If you purchase one to mix dough, you’ll find many other uses for it.

Measuring Spoons and Cups

Don’t “eyeball” the amount you need. Use measuring spoons and cups for accuracy. Level
off dry ingredients with a knife or straight edge. Make sure your measuring cup for liquids is
placed on a flat surface.

Mixing Bowl
Any sturdy, 4-quart capacity bowl is fine.
Pastry Brush
This tool makes it easy to apply egg washes and thin glazes, and ensures even application.

Plastic Wrap/Kitchen Towel

Keep on hand to cover the dough as it rises. Plastic wrap should be sprayed with cooking
spray on the side of the wrap facing the dough.

Rolling Pin
If you don’t have a rolling pin, you can use a can or other type of cylinder to roll out dough.

Rubber Spatula
Because it’s flexible, you can scrape dough from the sides of the bowl without scratching it.
Ruler
Helpful when you need to measure dough after it has been rolled.

Serrated Knife
It’s the best for cutting bread.

Thermometer
When you bake with yeast, it’s crucial that water temperature is accurate. Water that is too
hot can kill your yeast. Look for a thermometer with a stainless steel stem, and a dial OR
digital readout.

Timer
Especially important to measure the resting time of dough precisely.
Wire Cooling Rack
The steam that builds up in the pan can make bread loaves soggy. A wire cooling rack helps
bread cool down when it’s just come out of the oven.

Wooden or Metal Spoon

A long handled spoon is required; either wood or metal will do.
IV. Application
Group the students and let them demonstrate how to use each baking tools and
equipment

V Generalization:
Where did baking originate?
What are the different tools and equipment?

VI Evaluation:
Let the students identify each picture of tools and equipment in bread and pastry
and give each uses

VII Assignment:

Cut out pictures of different tools and equipment in baking and classify them.
Paste on a short bond paper

Prepared by:
EBONIE M. TOMAS
TLE Teacher
Lesson Plan in K-12 Bread
and Pastry Production

by:

Ebonie M. Tomas

TLE Teacher