DETAILED LESSON PLAN

TECHNOLOGY AND LIVELIHOOD EDUCATION

BREAD AND PASTRY PRODUCTION

I. OBJECTIVES
a. CONTENT STANDARD: The learners demonstrate an understanding of the
core concepts and theories in bread and pastry production.
b. PERFORMANCE STANDARD: The learners independently demonstrate core
competencies in preparing and producing bakery products.
c. LEARNING COMPETENCY: Prepare bakery products.
i. Select, measure and weigh required ingredients according to recipe or
production requirements.

II. CONTENT
a. Topic: Accurate Measurements of Ingredients
b. Reference: Bread and Pastry Production Manual
c. Other Instructional Resources: Websites – Google & YouTube
d. Materials: Instructional Materials, PowerPoint Presentation, Video Presentation,
Pictures of different Bread and Pastry Products.

III. PROCEDURE

A. INITIATORY PHASE

 OPENING PRAYER
 GREETINGS
 CHECKING OF ATTENDANCE
 DRILL/ENERGIZER/TRIVIA
 REVIEW OF PREVIOUS LESSON (DRY AND LIQUID INGREDIENTS IN
BAKING)
 MOTIVATION
(The teacher will show the pictures of Different Baking Ingredients – The students will
identify each picture)

B. DEVELOPMENTAL PHASE

 PRE-ACTIVITY

MOTIVATION:
Groupings: Each group will be given an envelope which contains a puzzled picture of
Bread and Pastry Products. They will be given 5 minutes to assemble the puzzle and
name the product.

REVIEW/PRESENTING OF NEW IDEAS:

Based on the puzzled pictures, the learners will gather and discuss what are the
ingredients used in making Bread and Pastry Products. They will publish their work on
the board after 5 minutes.

 ANALYSIS:
Based on the activity that we had, what do you think is our topic all about?
 LESSON PROPER:
Proper Way of Measuring and Weighing Different Baking Ingredients.
Techniques in Measuring and Weighing Ingredients used in Baking.

Introduction:
In baking the accurate measurement of ingredients is important to get the right
consistency and taste. Making mistakes in measurement will not produce good results.
It is important to know the proper way to measure ingredients. Accuracy in measuring
ingredients assures you of excellent quality-baked products.

The objective of today’s lesson is to select, measure and weigh required

ingredients according to recipe or production requirements.

 STEPS IN MEASURING DRY INGREDIENTS

FLOUR (UNSIFTED)

1. First, fluff up the flour in the bag or canister. ...

2. Spoon the flour into the measuring cup. ...
3. Scrape a knife across the top of the measuring cup to level the flour. ...
4. DO NOT scoop the flour directly from the canister. ...
5. 1 cup of spooned and leveled all-purpose flour should weigh between 120 and
125 grams.

SIFTED-FLOUR

1. Sift the flour to remove lumps.

2. Spoon sifted flour lightly into a measuring cup heaping it well over the top of
the cup.
3. DO NOT shake the cup.
4. level off the cup with a straight –edged utensils or spatula.

SUGAR

 White sugar needs sifting only if lumpy. Proceed as in the measurement of

flour.
 Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack
into measuring cup just enough to hold its shape. Level off.
 Sift confectioner’s sugar (powdered sugar) through a sieve to remove lumps.
Spoon lightly into measuring cup. Level off with spatula or any straight –
edged utensil. DO NOT shake the cup.

 STEPS IN MEASURING LIQUIDS

WATER / MILK / LIQUID OIL

o Set up the liquid measuring cup. Always put the measuring cup on a flat,
even surface.
o Carefully pour the liquid into the measuring cup and stop pouring when
the liquid reaches the marker line for the desired amount.

 MEASURING SOLID SHORTENING

SOLID FATS
  Fill the measuring cup/spoon with the shortening while pressing until it is
full.
 Level the fat with the straight edge of a knife or spatula.

VIDEO PRESENTATION ON HOW TO SELECT, MEASURE AND WEIGH REQUIRED

INGREDIENTS ACCORDING TO RECIPE OR PRODUCTION REQUIREMENTS.

Reference: https://www.youtube.com/results?search_query=proper+way+of+selecting+
%2C+measuring+baking+ingredients

GUIDE QUESTIONS:

1. Why is it critical to measure the flour and other required ingredients exactly cited in
the recipe?
2. Cite the importance of properly selecting, measuring, and weighing required
ingredients according to recipe or production requirements.

IV. APPLICATION
CHOOSE AND WEIGH ME

Form five (5) groups. Each group will select baking ingredients and
measure or weigh them according to the specification given. A table with
measuring tools and possible baking ingredients for bakery products will be
placed on the table.

Group I – Measure 300 g of white sugar

Group II – Measure ¼ cup cocoa powder
Group III – Measure 1 cup of brown sugar
Group IV – Measure 350 grams of all-purpose flour
Group V – Measure 2 cups of water

ASSESSMENT/EVALUATION:

A. Written Test
1. Describe how to select, measure and weigh required ingredients when baking
banana muffin.
2. Cite the importance of properly selecting, measuring and weighing required
ingredients according to recipe or production requirements.

B. Performance Task
Individual performance:

Direction: Select, measure and weigh required ingredients for Chocolate Moist
Cake.

Ingredients:

Dry Ingredients
 2 ½ Cups All-purpose Flour
3 Cups White Sugar
½ tbsp + ¾ tsp Baking powder
½ tbsp + ¾ tsp Baking soda
¼ tsp Salt
1 cup + 2 tbsp Cocoa powder
Wet Ingredients
3 pcs (XL) Eggs
1 ½ Cups Milk
¾ Cups Vegetable oil
1 tsp Vanilla extract
1 ½ Cups Hot water

Assessment Tool: Performance Rubric

SCORING RUBRIC

Criteria (4) Excellent (3) Very (2) (1)

satisfactor Satisfactor Unsatisfactor
y y y
Selecting Ingredients Select all required Missed 1 Missed 2 Missed one
ingredients minor minor major
ingredient ingredients ingredient/
s more than 2
minor
ingredients
Measuring wet Measured Measured Measured Measured
ingredients accurately all wet accurately accurately accurately
ingredients all wet all wet but failed in
ingredient ingredients more than 2
s but but failed ingredients
inaccurate in two
in one ingredients
ingredient
Measuring/ Measured/ Measured Measured/ Measured/
weighing dry weighed accurately / weighed weighed weighed
ingredients all dry ingredients accurately accurately accurately
all dry all wet but failed in
ingredient ingredients more than 2
s but but failed ingredients
inaccurate in two
in one ingredients
ingredient

Performance Checklist 4 3 2 1
Did I…
Wear PPE?
Perform mise en place?
Select all required ingredients correctly?
Measure /weighed dry ingredients accurately?
Measure/weighed liquid ingredients accurately?

AGREEMENT:

Visit the following websites for additional information:

https://www.youtube.com/watch?v=2R2ptMb7ygk
https://www.youtube.com/watch?v=PTgsIKyeVjc

Prepared By: Rose Ann Mae A. Barcelo

Teacher I Applicant
Proper Way of Measuring and Weighing Different Baking Ingredients.
Techniques in Measuring and Weighing Ingredients used in Baking.

Introduction:
In baking the accurate measurement of ingredients is important to get the right
consistency and taste. Making mistakes in measurement will not produce good results.
It is important to know the proper way to measure ingredients. Accuracy in measuring
ingredients assures you of excellent quality-baked products.
The objective of today’s lesson is to select, measure and weigh required ingredients
according to recipe or production requirements.

 STEPS IN MEASURING DRY INGREDIENTS

FLOUR (UNSIFTED)
1. First, fluff up the flour in the bag or canister. ...
2. Spoon the flour into the measuring cup. ...
3. Scrape a knife across the top of the measuring cup to level the flour. ...
4. DO NOT scoop the flour directly from the canister. ...
5. 1 cup of spooned and leveled all-purpose flour should weigh between 120 and
125 grams.

 SIFTED-FLOUR
1. Sift the flour to remove lumps.
2. Spoon sifted flour lightly into a measuring cup heaping it well over the top of the
cup.
3. DO NOT shake the cup.
4. level off the cup with a straight –edged utensils or spatula.

 SUGAR
White sugar needs sifting only if lumpy. Proceed as in the measurement of flour.
Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack
into measuring cup just enough to hold its shape. Level off.
Sift confectioner’s sugar (powdered sugar) through a sieve to remove lumps.
Spoon lightly into measuring cup. Level off with spatula or any straight – edged
utensil. DO NOT shake the cup.

 STEPS IN MEASURING LIQUIDS

WATER / MILK / LIQUID OIL

1. Set up the liquid measuring cup. Always put the measuring cup on a flat, even
surface.
2. Carefully pour the liquid into the measuring cup and stop pouring when the liquid
reaches the marker line for the desired amount.

 MEASURING SOLID SHORTENING

SOLID FATS

1. Fill the measuring cup/spoon with the shortening while pressing until it is full.
2. Level the fat with the straight edge of a knife or spatula.