DETAILED LESSON PLAN IN TLE G-7

The Ingredients and Its Function

I. OBJECTIVES:
At the end of the lesson the students will be able to:
a. Identify seven (7) major ingredients in baking and
classify the purpose and function of different
ingredients by giving a concrete example.
b. Share and value the importance of different
ingredients and their functions
c. Differentiate the seven (7) major ingredients in
baking and construct their own recipe by using
ingredients in baking and measure the different
baking ingredients correctly

II. SUBJECT MATTER:

Topic : THE INGREDIENTS AND ITS
FUNCTIONS
Reference : Textbook on Technology and Livelihood
Education G-7
Materials : Printed Pictures
Printed modules/Handouts
Measuring Tools
Baked Product
Marker

White Board
 III. PROCEDURE:

Teachers’ Activity
A. Classroom routine
1. Opening prayer
2. Greetings
3. Checking of attendance
4. Review/Recall
 Class, last meeting we've discussed about the
Native delicacies, anyone from the class who can
give me the summary of what we’ve discussed?
2. Motivation
 Class do you sing?
(Then the student’s will sing)

B. PRESENTATION
The students will group into (4) they will identify and tell us
in what classification of ingredients these product belongs
and you need to explain the functions why do you think these
ingredients belongs to shortening, leavening, liquids, eggs,
flavorings or spices.

C. ANALYSIS
There are different ingredients in baking and different
ingredients have different function.

TYPES OF INGREDIENTS IN BAKING AND FUNCTIONS

SHORTENING

Corn oil or oil - is an example of shortening and this kind of

oil is made up of corn and base on what I have read the corn oil
is 0 fats and non-cholesterol.
 Butter - is a product of an animal that has been churned until
the fat separates from the liquid.

Margarine - is a kind of shortening that is used for greasing

bread.

Ultrafine sugar - is used for cakes and cookies.

Granulated sugar - is a kind of sugar that is commonly used at

home.

Powdered sugar - is called confectioners’ sugar. It is used in

making frostings and icings.

Brown sugar - is a type of sugar that is brown because of its dark

syrup or color.
LEAVENING

Yeast - helps the dough to make it rise.

Baking soda - is a leavening agent that reacts with acid to produce

carbon dioxide and too much baking soda will cause the product to
sink in the middle.

Steam - is considered as a powerful leavening. Because water change

steam when heated causing the mixture to rise.

Air works - is a leavening because it expands when heated.

LIQUIDS

Water - is a kind of liquid that gives texture to the different baked

products.

Milk - gives and add flavor to the baked products.

EGG

Eggs - are one of the important ingredients in baking because eggs

hold the shape and other ingredients of the baked products.

Salt - is essential in producing a satisfactory yeast product. It gives

finer texture to bread and adds flavor that enhance the sweet taste of
baked products.

Chocolate and cocoa - is used to give flavor and color to the bread
and cakes.

Fruit flavors and spices - are extracts from the base of

fruits. They add a pleasant odor to baked products.

D. GENERALIZATION

Guide Questions:
1. Now that you already have the knowledge about baking,
can you give the different ingredients that we’ve
discussed?
2. Can you repeat his answer but this time can you give the
importance of those ingredients.
 E. APPLICATION

The teacher will group his/her students into 4 (four), he/she

will give the specific task to each group. Each group will be
given 7 minutes to accomplish their assign task and 3 minutes
to present it.

Group 1
The teacher will show a video that demonstrate the proper
way of measuring ingredients and the equivalent conversion
of the ingredients.

Group 2
The teacher will provide necessary materials that are needed
by the students, after that the students must create and present
an advance graphic organizer. The graphic organizer must
have the illustration drawings of the various ingredients in
baking together with their function.

Group 3
Using clay the students will mold some possible example of
baked products. After that they will compose a song/jingle
that interprets the importance of different ingredients.

Group 4
Through collaborative activity the student will formulate their
own sample recipe.

IV. EVALUATION

1. What is the role of flour?

a) provides the structure for the product
b) help prevent gluten formation
c) give bad taste
V. ASSIGNMENT

Make an interview to an owner of the bake shop in your

barangay. List down all the procedures that they do in making
pastries.

Prepared to: Junard L. Llagas

Prepared by: Rochaima P. Emam