NAME: RONQUILLO,ELA A.

BEED 3- C

Detailed Lesson Plan ( 4A's)

In

Technology and Livelihood Education

I.OBJECTIVE

At the end of the lesson the student must be able to:

1.Identify the major ingredients in baking.

2.Classify baking ingredients and it's function and purpose.

3.Describe the importance of different ingredients and their functions.

II.SUBJECT MATTER

Topic: Baking Ingredients and its Functions

Reference: Textbook in TLE, BEC.Guideline/Handbook in TVL( Bread and Pastry Production)

Materials: Printed Pictures,Manila Paper, Felt tip pen, Adhesive Tape.

III.PROCEDURE

TEACHERS ACTIVITY PUPIL'S ACTIVITY

A.PRILIMINARY ACTIVITY

1.Opening Prayer

" Class let's all stand up for the prayer".

( Call Student)

" Chloe,kindly lead the prayer".

" Yes Ma'am".

" Lord we are all here standing in front of you praying

and glorifying you,we are to confess our sins and
begging you to forgive every sins that we have
 done,Lord we thank you that we arrived here at school
safe and sound for this give us strength to learn and
knoedge to understand in order to cope up with the
lesson we will having for today".Amen

2.Greetings
" Good Morning teacher",Good Morning Classmates".
" Good Morning Class!

"Thank you"

" You may take your seats"

" None,Ma'am"
3.Checking of Attendance

" Class, who are absent for today?"

"Very Good! you may maintain your perfect attendance.

4.Review

"Let us recall our topic yesterday"

"What are the palatability factors or eating qualities of a

food as judged by the human senses?"

(The teacher will call a student)

" Minerva" "The palatability factors are:

a.Visual perception

b.Odor detection

c.Taste stimuli

d.Tactile sensation
 e.Flavor

"Very Good, I'm glad that you've still remember our

previous lesson.

5.Motivation

"Class,are you familiar with the different ingredients

that are commonly used in Baking?"

"Yes Ma'am"

"Very well, so class I have prepared here a so called 4

PIC 1 WORD, I guess you are familiar with this right?"

"Yes Ma'am"

" Now,everyone I request to please the instructions."

INSTRUCTIONS:

1.The first who will raise his/her hand will be the one to
answer.

2.Observe the pictures attentively .

3.Avoid making unnecessary noise while doing the

activity.

" Class,is that clear?"

"Yes Ma'am"
Okay, Let's begin it.First picture,
 "Ma'am, Baking"

Clues: 5 Letters

"Lisa"

"CORRECT!" Next picture

" Ma'am, Cake"

Clues: 4 letters

" Adrilyn"

"CORRECT!" Third picture

 "Ma'am,Meringue"

Clues: 7 letters

" Martin"

"Very Good!", Next picture

"Ma'am,Pastry"

Clues: 6 letters

" Bernard"

"CORRECT!" And last picture

 "Ma'am, Decorating"

( The pupils will do the clap)

Clues: 10 letters

" Camille"

"CORRECT!"

"Let's give around of applause to those who

participate."
" None,Ma'am"

B.DEVELOPMENTAL ACTIVITY

1.Activity

" Now,class I will group you into two,the first group will
be the row at the right side and the second group is the
row at the left side."

" Any question?"

"Yes Ma'am"

"So ,you are going to watch a short video about baking

a cake and then you are going to list the ingredients
that are used,as well as the procedure. And after you
watch the video you have only 15 minutes to do the
activity,then your are going to present your output in
front Did you understand?"

"For GROUP 1, you are going to watch on how bake a

butter cake".
" And for GROUP 2, you are going to watch on how to
bake a Dark Chocolate Cake"

(The Video will be played)

(After 15 minutes)

"Class, time is up, everyone please prepare for your

presentation.Group 1 will be the first presenter and GROUP 1
then to be followed by Group 2."
"Good ,morning everyone, This is the work of group 1"

BUTTER CAKE
"Group 1 , kindly present you work.
Ingredients:

3 ¼ cups cake flour

1 ¾ cups Sugar

1 cup Butter

1 cup Milk

8 Eggs

1 tsp.Vanilla

4 tsp.Baking powder

PROCEDURE:

1. Sift the dry ingredients together except the sugar.

2. In a large bowl cream the butter until light and

floppy.

3.Blend eggs one at a time and beat well after each

addition.

4.Add vanilla to the milk.

5. Add dry ingredients and liquid ingredients

alternatively to the cream textured.

6.Bake at 375°F for 20 to 30 minutes.

7.Cool the cake, invert and the paper lining.

 "That's all thank you."

(The student will clap)

" Good Job! Group 1, class let's give them a round of

applause"
GROUP 2

Everyone here is the work of group 2.

Dark Chocolate Cake

"Next, Group 2.
Ingredients:

1 cup cocoa powder

2 tbsp.instant coffee

1 cup hot water

1 cup eveporated milk

3 cups all-purpose flour

1 tsp.baking powder

2 tbsp.baking soda

1/2 cup mayonnaise

1 cup butter

2 ½ cups sugar

4 eggs

1 tsp.vanilla

And for choco fudge frosting

1 cup unsweetened chocolate

1 can condensed milk

1 cup butter
 Procedures:

1.Pre-heat the oven to 350° F. Grease and line 13x9x2

inches rectangular pan and set aside.

2.Dissoved cocoa powder and coffee in a hot

water .Add evaporated milk and set aside.

3.Combine flour, baking powder and baking soda then

set aside.

4.In a bowl creme bitter and sugar together until light

and floppy.Add eggs one at a time.Beating well after
each addition.Stir in Vanilla.

5.Add the flour and liquid ingredients alternatively into

the creamed mixture.Pour into prepared pan and bake
for 45 minutes or until done.

6.Prepare frosting by combining all the ingredients in a

sauce pan or double boiler.Cook until stick while stirring
constantly.

"That's all Thank you"

( The pupils will do the clap)

"Very Good! Group 2 ,Class let's give them a round of

applause"

" Both Groups got 20 points,and your points will be

added to your points of recitation. " Yes Ma'am"

2.Analysis "The ingredients that are used in baking are:

Flour,Sugar,Egg,Shortening, Leavening agent and
" So now class, can you identify the different ingredients
used in Baking?" Flavorings.

" What are those? Arianna?"

"Ma'am FLOUR ,it is the major main ingredients that is

used in baked products".
" Yes,Very Good!.

" How about the functions of each ingredient? "

"Kiara"
"SUGAR, is responsible for the attractive golden brown
color of the baked products".

" Yes,Very Good"

" Next, other hand please!"

" Bianca" "Ma'am,EGGS it holds the shape and other ingredients

of baked products".

"Correct!" What else?"

"Aira"
" Ma'am SHORTENING it contributes to tenderness of
the products".

"FLAVORING , improves the flavor of the bread".

"Yes,that's correct!".

" How about you elias?"

" Ma'am it also enhances the flavor of the food and
improve the flat taste of food."

" Very Good! How about the flavoring Alice?"

" Yes, correct! Why else Ruth?"

" Yes, Very Good!"

" To those who participate you have additional five

points on your recitation.Keep up the good work".

3.Abstraction

4.

IV.EVALUATION

Directions: Answer the following question in three sentences.Write your answer in a 1 whole sheet of
paper.( 10 points each)

1.Why baker used leavener in making bread?

2.What will happen to a baked products if you add less sugar? And if you add more sugar? Why?

3. Would you like to try making some products? Why or why not?

V.ASSIGNMENT

Directions: Cut out pictures of different tools and equipments in baking and classify them.Put it on a
short bond paper.Make it creative and presentable.

Note: To be submitted tomorrow.

PREPARED BY: ELA A. RONQUILLO

BEED 3-C