GUIHULNGAN CITY DIVISION

GUIHULNGAN NATIONAL HIGH SCHOOL-HILAITAN

HILAITAN, GUIHULNGAN CITY, NEGROS ORIENTAL

DEMONSTRATION TEACHING
FEBRUARY 8, 2022

A DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION 9

COMPETENCY: Select, measure and weigh ingredients according to recipe requirements, enterprise
practices and customer practices.
CODE: TLE_HEbp9-12PP-IIj-6

I. OBJECTIVES
At the end of the lesson, the learners will be able to:
A. Identify dry and liquid ingredients in baking;
B. Demonstrate accuracy in measuring dry and liquid ingredients
C. Appreciate the importance of measuring dry and liquid ingredients accurately

II. SUBJECT MATTER

TOPIC: Measuring Dry and Liquid Ingredients Accurately (MELC)
REFERENCE: Montila, Marjorie, Bread and Pastry Production. (SLM); pp.1-15
Bread and Pastry Production (Manual) Department of Education
MATERIALS: Measuring tools, PPT, Baking Ingredients
VALUES INTEGRATION: The learners will value the importance of measurement.
III. PROCEDURE
TEACHER’S ACTIVITY STUDENT’S ACTIVITY
A. Initiatory Phase
Before, we start our class, let us all
1. PRAYER stand for a moment of prayer. Students will stand and pray.

(Video)

2. GREETINGS Good morning future bakers. How Good morning ma’am.

are you all doing today?
We’re fine ma’am.
Before we start our day, please
stand for the opening prayer. AMEN!

Thank you so much you may now take your

3. Checking of Attendance seat. Ariana, is anyone absent today? No ma’am

Very Good Class. Perfect Attendance.

4. Review
Before we start our learning engagement
for today, let us first review the topic we Conversion and
discussed last meeting. To test your Substitution of weight
memory, Daisy, what was the topic and measures
discussed last meeting?

Very Good! Last meeting we

discussed about Conversion and
Substitution of weight and measures
 Let us check if you can still
remember.

1 tablespoon is equal to how many

3 teaspoons
teaspoon?
¼ cup
4 tablespoon is equal to how many
cup? 463.59 grams
1 pound is equal to how many grams

Why do we need to know how to convert and how to It will save your baked products when you lack
substitute ingredients in baking? ingredients called for in a recipe.

Yes, Marinet

Great! Anyone who wants to share more ideas? We substitute ingredients if we want to localize our
product.
Yes, Jehan.

Great! There are instances wherein we find it hard to

find a particular baking product. That is where
substitution comes in. We try to find products that
are available in our locality. The best example of
which is a root crop. When it’s milled it can be used
to replace flour.

Aside from the two reasons mentioned, what is the When the ingredients in the recipe are too expensive.
third reason why we should substitute and convert?

Yes, Maeyette?

Exactly! When the ingredients are too pricey, we Choosing healthy ingredients.
always have the option to find low cost ingredients.

Now, can somebody give me the last reason why we

should convert and substitute ingredients?

Yes Verna?

Correct! When we are trying to improve our overall

health, we obviously would want to use healthy
ingredients.

Now, what will happen if we have so much intake of We may develop diabetes and cardiovascular Disease
sugary and fatty foods?

In Mapeh, you have learned that these types of

diseases are non-communicable which means that it
can’t be spread from one person to
another. .However, it can last for a long period of
time that is why it also called chronic disease.

To avoid this from happening, substitution of

ingredients is very helpful.

(SUBJECT INTEGRATION: SCIENCE AND MAPEH)

COT INDICATOR #1

Is everything clear? Yes, Ma’am

Do you have questions about our past lesson? No, Ma’am

 After the review, the teacher presents the learning objectives
of the day.

Our learning objectives today are as follows;

1. Identify dry and liquid ingredients

2. Demonstrate accuracy in measuring dry and liquid

ingredients

3. Appreciate the importance of measuring dry and liquid

ingredients accurately

5. Motivation

What can you see in the photo? It is a detective.

What do detectives do? They investigate.
Do you want to become a detective today? Yes, ma’am.
All right! Today we will have an activity
called “Let’s Investigate”

B. Developmental Phase

DEDUCTIVE TEACHING (COT INDICATOR: 7)

1. Activity

“Let’s Investigate”

(COT INDICATOR: 3)

Today you will all be playing a role of a detective

wherein you will investigate something suspicious? Are
you excited?

Incident: Grandmother Luz attempted to bake a sponge

cake but fails to get a quality baked products after 3
times of trying.

On her first try she followed the recipe. After combining

all the ingredients, she stirred the batter for 2 hrs. before
placing it in the oven.

On her second attempt, she continues to follow the

recipe but forgot to pre-heat the oven, so she decided to
increase the temperature.

On her last attempt, she just mix all the ingredients

without following the exact amount of ingredients in the
recipe.

After several tries, she felt sad and decided to buy an Result of the Investigation.
apple pie in the bakery across her house.
1. Over mixing the mixture
Can you help Grandma, identify the problem?
2. Incorrect Oven Temperature
Investigate the causes why Grandma failed to produce
quality baked products. List down the possible reasons 3. Incorrect Measurement of Ingredients
on your activity notebook. You are only given 3 minutes
to investigate.
 Excellent Observation Class. As you have all mentioned,
overmixing of mixture, incorrect oven temperature and
incorrect measurement all contribute to the failure of baking
products. There is also another factor that may affect the
quality of the product and that will be the inappropriate baking
tools used during the preparation of the baked product.

2. Analysis

And now, if you were a baker, what will you do to produce

quality baked products? Do not overmix the mixture.
Let’s start with Daffodil. (Very Good!) Use the right oven temperature.
What about Robelyn? (Very Good!) Measure ingredients accurately.
What about Russel? (Very Good)

Now take a look at this picture.

What are the similarities of these three cookies? The cookies are made from butter and
eggs. The ingredients are the same.

They differ with respect to the

Now what are the differences of these cookies?
measurement of the ingredients

Yes, ma’am if the measurements of each

Does measurement affects the texture, taste and appearance of ingredients are not followed correctly, the
the baked products? quality of the baked product is
compromised.
With this example we can say that changing the measurement
of the ingredients affects the structure and the body of the
cookies. This proves that baking is a science that relies on the
chemical reaction between the ingredients. So, obviously,
baking is not as easy as putting everything in one bowl. It
follows measurement.

What do you think is our topic for today?

Measuring Baking Ingredients
(SUBJECT INTEGRATION: SCIENCE

(COT INDICATOR:1)

Correct! Today we will discuss on the topic measuring dry and

LIQUID DRY
liquid ingredients in baking but before we proceed to
measuring liquid and dry ingredients, I will present to you first a 1. MILK 1. SUGAR
video. Please list or jot down all the ingredients used in the
recipe found in the video clip. After listing down the ingredients 2. BUTTER 2. FLOUR
I want you to identify whether it is dry or liquid ingredients. 3. BAKING POWDER
https://www.youtube.com/watch?v=ptV88r6R8N0 4. CINNAMON
NOTE: USE OF VIDEO CLIP:ICT INTEGRATION, 5. YEAST
STRATEGY: watch-think-write (COT INDICATOR #3)
 Since you already know the liquid and dry ingredients in
baking.

I will now be showing you the step by step process in

measuring dry and liquid ingredients.

(The teacher models the proper way of measuring a flour)

The teacher first shows the measuring tools to be used in

measuring dry and liquid ingredients.

STEPS IN MEASURING DRY INGREDIENTS

1. FLOUR

- Sift the flour to remove lumps.

-Scoop the flour and fill the measuring cups until it overflows.

-Do not shake the measuring cup but level the flour with a
spatula.

2. BROWN SUGAR

- Roll out lumps and remove the dirt.

-Pack firmly the brown sugar into the measuring cup enough
for the sugar to take the shape of the cup.

STEPS IN MEASURING LIQUID INGREDIENTS

-Place the liquid measuring glass on a flat surface

-Pour the desired measurement of the liquid in to the

measuring glass

-To check the measurement, bend down so that your eyes

level with the indicator of the measuring glass.

After the teacher demonstrates the steps, the teacher will call
students who will remodel the demonstration.

Will you please go in front Loise and show us the steps in

measuring dry ingredients?

Now, for the liquid ingredients, may I call rubelyn to

demonstrate the proper way of doing it?

Very Good Demonstration class.

(COT INDICATOR NO.4)

3. Abstraction

So what are the two major ingredients in baking?

DRY AND LIQUID INGREDIENTS
Yes, Lyca
DRY: FLOUR LIQUID: MILK
Will you please give examples of dry ingredients and liquid
ingredients Reena?

What should not be done in a cup full of flour to avoid excess SHAKE
measurement? Daffodil
Avoid lifting the glass
What should not be done in measuring liquid ingredients?

For the last question, why is it important to measure

It is important to be able to come up with
dry and liquid ingredients accurately?
quality baked products.
Criteria Very Good Good Fair Your Score
15 10 5
STEPS All the steps Only two No step was
were carried steps were carried out
out correctly carried out correctly
correctly
CREATIVITY Students put Students put Students put
full effort and some efforts little or no
creativity in and creativity creativity
this activity in this activity

Your output will be presented next week during our sharing time.

IV. EVALUATION

Please get your quiz notebook.

Instruction: Choose 1 local baking recipe/ kakanin recipe in your place.

TEST I

Write the name of the local recipe and list down all the ingredient. After listing all the ingredients, identify whether it is
dry or liquid.

TEST II

From the listed ingredients, choose 1 and write the steps on the correct way of measuring it.

TEST III

If you were a baker, what do you think is the importance of measuring ingredients accurately?

V. Assignment (COT INDICATOR No.2)

Study the conversion of temperature measurements. Write your answer on your activity notebook to be collected
next week February 13, 2022. For those who will submit online please send it thru my gmail deposa.juliet@gmail.com

1. What are the two temperature scale used in baking?

2. Write down the formula in converting Celsius to Fahrenheit; Fahrenheit to Celsius.

3. Why is it important to preheat the oven?

4. Compute the given oven temperature below. Show your solution.

4.1 Convert 150C to F

Prepared by:

JULIET A. DEPOSA

TEACHER 1

Process Observers:

ARLENE B. ESCORA ANGIE A. PASAFORTE

Master Teacher I Master Teacher I

JOSELOU B. ZOZOBRADO FELICIDAD F. ALIPAN

School Head, Hibaiyo Annex Assistant SHS School Head

PROSPER G. TEMPLADO
School Principal