Learning Area Bread And Pastry Production

Learning Delivery Modality Modular Distance Modality

LESSON Southville 1 Integrated Grade 12
EXEMPLAR School Grade Level
National High School
Bread and Pastry
Teacher Marites M. Montoya Learning Area
Production 12
Teaching May 18, 2021 Fourth Quarter (Week 2)
Quarter
Date
Teaching 1 day
No. of Days
Time

At the end of the lesson, learners are expected to:

I. OBJECTIVES
A. Content Standards
1. Identify the different kinds of pastries,
2.Classify the mixing techniques applied for pies and pastries,
3. Prepare variety of pastry products according to standard mixing
procedures, formulation, recipes and desired product characteristics
The learner demonstrates understanding of the basic concept and underlying
theories in preparing and producing pastry products

B. Performance The learners shall be able to demonstrate competencies in preparing and

Standards producing pastry products
C. Most Essential The learners…
Learning Competencies Bake pastry products according to techniques and appropriate conditions;
(MELC) and enterprise requirement and standards

D. Enabling
Competencies
(If available, write the
attached enabling
competencies)
II. CONTENT Prepare Pastry Products

A. References Bread and Pastry Production Learning Module pp. 89-103

a. Teacher’s Guide Curriculum Guide pp. 5

Pages
b. Learner’s Bread and Pastry Productions Learning Module pp. 89-103
Material Pages
c. Textbook Pages

d. Additional
Materials from
Learning
Resources
B. List of Learning
Resources for
Development and
Engagement
Activities
IV. PROCEDURES

A. Introduction What I need to know?

Definition of pies and pastries

What’s new?
 What I know?
1. How many cups are there in one gallon?
A. 3 B. 5 C. 10 D. 16
B. Development 2. What is the first step to have best results in baking?
A. measure ingredients accurately B. memorize the recipe very well
C. use modern equipment D. use only imported ingredients
What kind of flour contains more gluten and less starch?
all-purpose flour B. bread flourC. cake flour D. soft-flour
3. What important ingredient in pastries provides the needed moisture to
develop gluten?
edible tallow B. flour C. salt D. water
4. What kind of sugar is primarily used in preparing icing?
brown sugar B. confectioner’s sugar
C. granulated sugar D. refined sugar
5. What sweet baked good is usually made of dough?
A. Bread B. pastry C. pie D. pizza

What is in?

What is it?
Kinds of pastries

C. Engagement What’s more?

Ingredients in pastry
Each students will show basic ingredients in pastry making available in their house.

What I can do?

Make a captions/ video presentations on Demonstrating how the different
techniques in pastry making are done. Refer to performance checklist below to rate
your performance.
1. beating
2. creaming
3. folding
4. rolling
5. kneading
6. cutting-in

PERFORMANCE LEVELS
4 – Advanced. Can perform this skill without supervision and with initiative and
adaptability to problem situations
3 – Proficient. Can perform this skill satisfactorily without assistance or
supervision
2 - Approaching to proficiency. Can perform this skill satisfactorily but requires
some assistance and/or supervision.
1 – Basic. Can perform parts of this skill satisfactorily, but requires considerable
assistance and/or supervision
PERFORMANCE CHECKLIST 1 2 3 4
Beating - air is introduced into the mixture thru mechanical
agitation as in beating eggs
Creaming - fat and sugar were beaten together until light airy
texture
Creaming - fat and sugar were beaten together until light airy
texture
Rolling - dough was flatten out into a sheet in preparation to
shaping to various forms
Kneading - dough was manipulated using the heel of hands,
accompanied by pressing, stretching and folding in order to
develop its gluten
 Cutting-in - fat were cut into smaller pieces using two knives or
pastry blender and distributed to flour
What other enrichment activities can I engage in? (Additional Activities)

D. Assimilation What I have learned?

The learner will summarize the following questions in paragraph form with 5-
8 sentences each.

1. How do you make your single crust pie?

2. How to prevent crust from over done?

What I can do? (Assessment)

DIRECTIONS: CHOOSE THE WORD FROM THE BOX THAT BEST DESCRIBE
THE STATEMENTS
PUFF PASTRY CROISSANTS PIE AND TART

CREAM PUFF DANISH

_____________1. A light, flaky, rich pastry made by rolling dough with butter and
folding it to form layers: used for tarts, napoleon
______________2. A pastry made of sweetened yeast dough with toppings such
as fruit, nuts, or cheese
______________3. A light, flaky, rich pastry made by rolling dough with butter
and folding it to form layers: used for tarts, napoleon
______________4. Pastries that consist of two components: the first, relatively thin
pastry (pie) dough, when baked forms a crust (also called
pastry shells) that holds the second, the filling.
______________5. Pastries that consist of two components: the first, relatively thin
pastry (pie) dough, when baked forms a crust (also called
pastry shells) that holds the second, the filling

V. REFLECTION The learners will be asked to complete the statements below:

(Reflection on the type I understand that ___________________________________.
of Formative Assessment I realize that ________________________________________.
used for this Particular
Lesson)

Prepared by
MARITES M. MONTOYA
SHS Teacher II

Validated by:

MA. CONCECION A. ODON

Head Teacher I,

Noted:
MYRNA B. BASCO
Principal I