Weekly Lesson Plan

in TLE 7

I. TITLE: Basic Baking Breads and Pastries

II. OBJECTIVES: The student should be able to;

1. identify and classifies baking ingredients correctly

2. identify baking tools and utensils based on their uses and functions
3. apply baking principles

III. SUBJECT MATTER:

Topic: Baking Breads and Pastries

Reference: TLE 7 book from Phoenix Publishing House
Materials: PPT, television with HDMI chord, white board, white board marker,
eraser, available baking tools in TLE Room, and baking
ingredients for muffin

IV. INSTRUCTIONAL PROCEDURE:

A. Preliminary Activity:

1. Review previous lesson

2. Prepare the video presentation
3. Ask the students if they brought the required ingredients for muffin completely

B. Lesson Proper:

1. Discuss breads and pastries with video presentation

Baking is at present one of the sources of livelihood of many Filipinos because it has
become lucrative. The mushrooming of coffee shops as a business has helped the
baking industry immensely.

Bread is a kind of baked product that has yeast, flour, and liquid as major ingredients.
Other ingredients like milk, sugar, and shortening may be added.

Kinds of Dough

a. Lean dough is made of the basic ingredients for bread, flour, yeast, salt, a little sugar
and shortening.
b. Rick dough contains added ingredients such as sugar, milk, butter, nuts, fruits, eggs,
and condiments.

Methods of Mixing Dough

a. In a straight dough method, all ingredients are kneaded together and set aside to rise.

b. Sponge dough method involves mixing part of the liquid, flour, and all the yeast to
make a soft mixture. This is set to rise until bubbly and the rest of the ingredients are
added later, then the mixture is kneaded again.
 c. Batter or no-kneaded method eliminates shaping and kneading. Batter containing less
flour is allowed to rise at least once.

Principles to follow in Bread Making

a. Read and understand recipe carefully.

b. Prepare pans or baking tins. Grease or ungreased the pan depending on what the
recipe requires.
c. Use lukewarm water for yeast.
d. Knead the dough by using the heels of hands, gently pulling away the dough.
Kneading distributes the yeast, sugar, and salt evenly. It smoothens the dough and
prevents the formation of lumps.
e. Punch down the dough to expel carbon dioxide, to achieve uniform fermentation.
f. Yeast breads are done when they are golden brown.
g. Brush immediately with butter or margarine to keep the top of the bread soft.
h. Store bread when fully cooked. Wrap with desired wrapper like aluminium foil or wax
paper.

Different Stages of Bread Making

a. Mixing
b. Rising
c. Shaping
d. Second rising
e. Finishing
f. Baking

Pies and Pastries

Pastries are made with a crust or shortened dough as pies. They are good for dessert or
snack. Among the favorites are buko, banana, mango, and egg pies. Other fillings may
be made from meat poultry, cheese, and cream.
The pastry in a pie called the crust, which consist of mainly flour, shortening, and
water. The crust can be classified into either single or double and it should be flaky and
tender.

Decorative Pie Crust Edges

Forked Edge. Flatten out the edges of your crust then trim to the edge of the pie plate.
Using the tines of fork, press evenly along the edges to make a simple design.

Rope Edge. Fold and roll pastry under to make an even rim. With thumb at an angle,
pinch the pastry between the thumb and knuckle of the index finger.

Fluted Edge. Place an index finger on the inside edge of the crust and the index finger
and thumb of the other hand on the outer edge. Pinch pastry held between the fingers
to flute and make pointed tips.

Scalloped Edge. Fold and roll pastry under then press lightly to flatten it out. With
pointed end of a spoon, cut the crust into scallops.

C. Application:

1. Students will bake a basic muffin.

Basic Muffin
 INGREDIENTS

2 cups all-purpose flour

1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons oil or butter, melted

PROCEDURE

* Preheat the oven to 90 0C (1350F). Measure and sift together flour, baking powder,
sugar, and salt.
* Lightly beat the egg and add to the milk. Add melted shortening into the egg-milk
mixture.
* Pour the liquid ingredients all at once into the dry ingredients.
* Stir lightly (25-30 strokes) to moisten dry ingredients.
* Spoon into greased muffin pans, filling cups about ¾ full.
* Bake in a preheated oven for 20-30 minutes or until golden brown.

V. ASSESSMENT/EVALUATION:

Students’ performance on baking a basic muffin will be checked using a scoring rubric.

BASIC MUFFIN
Scoring Rubric POOR (1point) FAIR (3points) GOOD (5points)
Dry - tough to eat It is moist but not perfect Perfectly moist - no help
MOISTURE without a bottle of liquid - only need a swallow or needed to swallow it
to wash it down it can't two of liquid
be eaten
One flavor seems to over Product tastes OK - but it Perfectly blended flavors
TASTE power the entire muffin - seems to have a flavor - each bite tastes great
product does not seem to that is stronger than the
be blended well others - bites are not
similar
Browning is off on the Browning is even on the Browning is even across
COLOR bottom and the top --- top of the muffin and OK the top of the muffin and
burnt edges on the bottom the bottom of the muffin
Did not wipe off work All work surfaces cleaned All surfaces sanitized
surface prior to off before beginning to before beginning to work.
SANITIZE & beginning work. Washed prepare recipe. Most of the Each and every piece of
CLEAN UP a few pieces of equipment cleaned and equipment that was used
equipment. Not sure if returned to its correct was washed, and
each and every piece was place. returned to its correct
put away correctly. place.