Republic of the Philippines

Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
Instructional Planning (iPlan)
(With inclusion of the provisions of D.O. No.8, s.2015 and D.O. 42, S. 2016)

Detailed Lesson Plan (DLP)

DLP No.:2 Learning Area: Bread and Pastry Production Grade Level: Quarter: 3 Duration: 1 hr.

Learning Competency/ies: LO1. Prepare sponge and cakes Code:

1.1 Select ingredients according to recipe requirements, TLE_HEBP9-
enterprise practices, and customer practices 12TC-IIIa-f-7
Key Concepts/
Understanding to be Prepare Sponges and Cakes
Developed
1.Learning Objectives Knowledge Identify the ingredients used in preparing sponge and cakes
Skills Select the ingredients used in a variety of sponge and cake
products
Attitudes Observe proper use of ingredients
Values
2.Content Main Ingredients Used for Variety of Sponge and Cakes

3.Learning Resources A. References

- Learning Module
- Bread and Pastry Production NC II Manual
B. Materials
- Meta strips
- Scotch tape
- Visual Aids
4.Procedures
4.1 Introductory Activity

https://www.google.com/search?
hs=sd5&q=graduation+cake&tbm=isch&source=univ&client=opera&sa=X&ved=2ahUKEwi8kdLn7MjkAhXNMd4K
HaDHAb8QsAR6BAgGEAE#imgrc=5pFEoL_jWT1F7M:

https://www.google.com/search?
client=opera&hs=NJQ&tbm=isch&sa=1&ei=OvN4XZ2rKYrahwO5vqL4DA&q=anniversary+cake&oq=anniver+cake
&gs_l=img.1.0.0i7i30l10.64041.65383..67467...0.0..0.282.1580.0j3j4......0....1..gws-wiz-
img.......0i67j0.K_RaDUwrFKc#imgrc=q9wb6ljXiuZjBM:

https://www.google.com/search?
client=opera&hs=Ff5&tbm=isch&sa=1&ei=iPN4Xcr4CsavoASQjY3gCw&q=wedding+cake&oq=wedding+cake&gs_
l=img.1.0.0l10.336288.337337..338807...0.0..0.162.788.1j6......0....1..gws-wiz-
img.......0i67j0i7i30j0i10.jRZ0nle02LM#imgrc=wt6yzUyB6iDXsM:

- What do you think are the ingredients used in the cakes on the
pictures?
- Cite examples of cake ingredients
4.2 Activity Determine if the following ingredients are used in cake preparations. Write
YES if it used and write NO if it isn’t.
1. Sugar
2. Milk
3. Salt
4. Flour

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Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
5. Oil
6. Butter
7. Monosodium glutamate
8. Yeast
9. Wine
10. Soy sauce
Checking of answers
4.3 Analysis Ask the students:
1. Are your answers all correct?
2. What do you think are the uses of those ingredients?
3. How important is using appropriate ingredients in baking?
4. How would inappropriate ingredients affect the quality of baked
products?
5. If you happen to forget one of the required ingredients in a recipe,
what will happen?
6. Why following the standard recipe requirement and standard
enterprise?
4.4 Abstraction Interactive discussion on the ingredients used in the preparation of sponge
and cakes
Oral interaction as reinforcement

4.5 Application What are the ingredients used in the preparations of sponge and cake?
What are functions of those ingredients?
If you happen to forget one of the required ingredients in a recipe, what will
happen?
Why following the standard recipe requirement and standard enterprise
important?
4.6 Assessment From the box, select the ingredients used in preparing a chiffon cake
-First Class Flour -Butter -Milk
-Cake Flour -Oil -Yeast
-Egg yolks -Sugar -Baking powder
-lemon extract -Water -Egg whites
-Cream of tartar -Baking soda -Vanilla
-Salt -Soda water - Fruit juice
-Margarine -Lard -Warm water
(Note: answers may vary depending on their recipe, but make sure the
recipe is correct)

Chiffon cake

https://www.google.com/search?
client=opera&tbm=isch&sa=1&ei=4PR4XfCNMs7Z
hwOL6pCQDg&q=sponge+cake&oq=sponge+cake
&gs_l=img.3..0i67l3j0l7.354231.355349..355655...0.
0..0.245.1013.0j4j2......0....1..gws-wiz-
img.......0i7i30j0i10.Z8A2tmJA8v0&ved=0ahUKEwj
w_a207sjkAhXO7GEKHQs1BOIQ4dUDCAY&uact=
5#imgrc=NAjNYCTYMZ3tLM:

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Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL

4.7 Assignment Bring the following ingredients next meeting for the measuring activity

-Flour -Brown sugar

-Lard/Margarine/Butter -Baking soda/powder
-Refined sugar -Skimmed milk

4.8 Concluding Activity

q=quotes+about+baking+cakes&tbm=isch&source=univ&
client=opera&sa=X&ved=2ahUKEwiy8obu08nkAhWHad4
KHdFbB2AQsAR6BAgJEAE&biw=1657&bih=778#imgrc=
0oVLsGmWtkpH6M:

5. REMARKS

6. REFLECTIONS

A. No. of learners who earned

80% in the evaluation.

B. No. of learners who require

additional activities for
remediation.

C. Did the remedial lessons

work? No. of learners who
have caught up with the
lesson.

D. No. of learners who

continue to require
remediation.
E. Which of my learning
strategies worked well? Why
did these work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?

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Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
G. What innovation or
localized materials did I
use/discover which I wish to
share with other teachers?

Prepared by:
Name: Jenalyn D. Hare School: Policronio S. Dano Sr. High School
Position/Designation: SST-111 Division: Bohol
Contact Number: 09462389431 Email address: jenalyn.hare@deped.gov.ph

Reference/s:

a. Home Economics-Bread and Pastry NC-II (CG)

b. Bread and Pastry Learning Module

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