Republic of the Philipines

Department of Education
Region IV-A CALABARZON
Division of Cavite
MY MESSIAH SCHOOL OF CAVITE
General Mariano Alvarez, Cavite

4A's Lesson Plan

in
Technical Vocational Education

Qualification Title
Bread and Pastry Production NCII

Topic
"Baking a Swiss Roll"

Prepard by:

Ms. Kimberly M. Aguinaldo

 I. OBJECTIVES

At the end of the lesson the students should be able to;

a. enumerate and identify the needed ingredients in baking S wiss roll

b. value the importance of performing safety measures while baking
c. perform the accurate steps in baking swiss roll

II. SUBJECT MATTER

a. Topic: Baking a Swiss Roll

b. Reference: Bread and Pastry Production NCII by Romie B. Lacaden, p. 300
c. Instructional Matter: Laptop, baking tools and equipment, ingredients in preparing
Swiss roll.

III. LEARNING PROCDURE

A. Activity

1. Preparatory Activities
1.1 Prayer
1.2 Greetings
1.3 Classroom Management
1.4 Checking of Attendance
1.5 Review of the past lesson
1. What are the basic types of cakes?
2. What are the difference between sponge and chiffon cake?

2. Pre-assessment
Directions: Arrange the following steps chronologically.

_5 1. In a big mixing bowl, beat egg white with cream of tartar until soft peak.
Gradually add sugar until stiff but not dry
_8_ 2.Filled with prepared butter filling, tightly roll and dust the cake with
confectionary sugar. Store in chiller
_6_ 3.Alternately fold in flour mixture and beaten egg yolk into the egg until
thoroughly blended. Pour into prepared roll pan and 8-10
minutes until done
_7 4.Invert the cake in a flour dusted katcha cloth or brown paper, then cool.
_2_ 5. Separate eggs.
3 6.In a small mixing bowl, combine and sift flour and baking powder. set
aside.
_4 7. In a separate small mixing bowl, beat well egg yolks. Set aside.
_1 8. Preheat oven at 350 °F. Generously grease and dust jelly roll pan. Set
aside.
 3. Mood Setting

"4 PICS 1 WORD"

The teacher will randomly call some students to answer the given
picture.

B A K I N G S P O N G E

A G E A N F
A G U A N F S B P W I O
S B K W I Q

C A K E R O L L
A G E A N P D E R T Y C
S C K W M Q H O M L X L
 4. Lesson Proper
4.1 Oral Discussion/Demonstration
Safety Precautions:
1. OBSERVED cleanliness
2. REMOVE all your jewelries.
3. WASH your hands properly.
4. WEAR complete working outfit.
5. PROPER handling of tools should be observed to avoid accidents.

Swiss Roll

Yield: 1 Swiss Roll, with simple butter filling.

Utensils : 7x11x1 jelly roll pan, wire whisk, mixing bowl, utility bowl, flour sifter, measuring
cup/spoon, katcha cloth or brown paper for rolling.

Ingredients:

4 tbsp cake flour

1/2 tbsp baking powder

3 egg yolks

3pcs. egg white

1/4 cream of tartar
3 tbsp sugar

Procedure:
Preheat oven at 350 °F. Generously grease and dust jelly roll pan. Set aside.

1. Separate eggs.
2. In a small mixing bowl, combine and sift flour and baking powder. set
aside.
3. In a separate small mixing bowl, beat well egg yolks. Set aside.
4. In a big mixing bowl, beat egg white with cream of tartar until soft peak.
Gradually add sugar until stiff but not dry
5. Alternately fold in flour mixture and beaten egg yolk into the egg until thoroughly
blended. Pour into prepared roll pan and 8-10 minutes until done.
6. Invert the cake in a flour dusted katcha cloth or brown paper, then cool.
7. Filled with prepared butter filling, tightly roll and dust the cake with
confectionary sugar. Store in chiller.
Butter Filling: (Preparation should be after your sponge cake)

Ingredients:

1/8 cup unsalted butter

1/8 cup lard
1 tsp evaporated milk
1/4 cup confectionary sugar
1/2 tsp vanilla

In a mixing bowl, combine and blend butter and lard. Gradually add the sifted confectionary
sugar, chilled evaporated milk, and vanilla until consistency.

4.2 Video Viewing of step by step procedure of making a Swiss Roll

The teacher will play the video presentation of the step by step process on how to
make a Swiss roll.

4.3 Actual demonstration

The teacher will demonstrate on how to make Swiss roll properly and will ask
relevant questions to the students.

*Note that the teacher will emphasize safety precautionary measures in making a Swiss
roll.

B. Analysis

1. What are the ingredients use in making Swiss roll?

2. Give the role of these ingredients in making Swiss roll?
3. Why do we need use proper PPE ?

C. Abstraction

Swiss roll is a type of cake in which all the baking process can be applied
to. As a result, cake has a light and foamy texture. It can be done within 45
minutes and commonly serve with fillings.

D. Application

Practical Work Area

Guided practice using Job sheet and Laboratory Performance using Performance
Criteria checklist.
 JOBSHEET

Title: Baking a Swiss Roll

Performance Objective: Given the necessary tools, equipment, ingredients you must be able to bake a
Swiss roll appropriately.
Tools, equipment & ingredients: 7x11x1 jelly roll pan, wire whisk, mixing bowl, utility bowl, flour
sifter, measuring cup/spoon, katcha cloth or brown paper for rolling, cake flour, baking powder, egg,
cream of tartar, white sugar, unsalted butter, lard, chilled evaporated milk, confectionary sugar and vanilla
Steps/Proedures:
For the Sponge Cake
Preheat oven at 350 °F. Generously grease and dust jelly roll pan. Set aside.
1. Separate eggs.
2. In a small mixing bowl, combine and sift flour and baking powder. set
aside.
3. In a separate small mixing bowl, beat well egg yolks. Set aside.
4. In a big mixing bowl, beat egg white with cream of tartar until soft peak.
Gradually add sugar until stiff but not dry
5. Alternately fold in flour mixture and beaten egg yolk into the egg until thoroughly
blended. Pour into prepared roll pan and 8-10 minutes until done.
6. Invert the cake in a flour dusted katcha cloth or brown paper, then cool.
7. Filled with prepared butter filling, tightly roll and dust the cake with
confectionary sugar. Store in chiller.

For the Butter Filling

1. In a mixing bowl, combine and blend butter and lard. Gradually add the sifted confectionary sugar,
chilled evaporated milk, and vanilla until consistency.
Safety Precautions:
1. OBSERVED cleanliness
2. REMOVE all your jewelries.
3. WASH your hands properly.
4. WEAR complete working outfit.
5. PROPER handling of tools should be observed to avoid accidents.
Assessment Method:
Demonstration/Observation

PERFORMANCE CRITERIA CHECKLIST

Criteria / Percentage Rating

1. Execution of proper techniques and methods 20%
2. Proper use and handling of tools 15%
3. Food Presentation (Formulation) 10%
4. Taste 30%
5. Observance of Safety 15%
6. Time management 10%
TOTAL
IV. EVALUATION

Post Test:

Directions: Arrange the following steps chronologically.

_5 1. In a big mixing bowl, beat egg white with cream of tartar until soft peak.
Gradually add sugar until stiff but not dry
_8_ 2.Filled with prepared butter filling, tightly roll and dust the cake with
confectionary sugar. Store in chiller
_6_ 3.Alternately fold in flour mixture and beaten egg yolk into the egg until
thoroughly blended. Pour into prepared roll pan and 8-10
minutes until done
_7 4.Invert the cake in a flour dusted katcha cloth or brown paper, then cool.
_2_ 5. Separate eggs.
3 6.In a small mixing bowl, combine and sift flour and baking powder. set
aside.
_4 7. In a separate small mixing bowl, beat well egg yolks. Set aside.
_1 8. Preheat oven at 350 °F. Generously grease and dust jelly roll pan. Set
aside.

V. AGREEMENT

Prepare for the continuation of our learning activities tomorrow.

Bring the necessary tools, ingredients and PPE.