Guided Generalization

Essential Text 1 Text 2 Text 3

Question
How are you going to Situation 1: Situation 2: Situation 3:
produce quality Topic: baking tools and Topic: procedure in baking Topic: hazards and risks
product. equipment quality product

Camille prepared baking Nida was asked to prepare a Rica wanted to explain the
tools/ paraphernalia used in quality product. hazards and risks in a specific
baking a quality product. workplace in producing a quality
product. She identified the
Baking tools and equipment Baking procedure: following steps and tips to control
hazards and risks.
 Pastry brush 1. Prepare all the ings.
 Baking pans Needed in producing a
Key points to remember:
 Scraper quality product? 1. Avoid sharp objects to be
2. Prepare all the mis en scattered on top of the
Questions: place bowl. working tables.
1. What have you noticed 3. Preheat the oven….. 2. Observe cleanliness and
with the given tools? orderliness in the
2. Are all these baking Questions: workplace.
tools and equipment 1. Are the given steps 3. Do not leave the baking
needed to produce a complete? pans and other tools and
2. What isthe missing equipment uncleansed.
quality product?
step? 4. Use complete PPE.
3. Why is there a need
Questions:
for us to follow the
1. Are these tips/guidelines
correct procedures in should be followed?
producing a quality 2. What situation supports
product? your answer?
Answer:
1.all the given tools are
all baking tools and
equipment.
2..All the given tools
are all needed in
producing bakery
products.
Supporting Texts:
Baking tools and equipment
 Pastry brush
 Baking pans
 Scraper
Reason:
Incomplete baking tools and
equipment.
COMMON IDEAS IN REASON:
Answer: Answer:
1. Yes, all the given steps
are all complete. 1. Yes we need to follow
2. There is no missing the steps and guidelines
steps in the procedure. to control hazards and
3. It is important to risks.
follow the correct steps 2. All statement needed to
in producing a quality control hazards and
product. risks are all stated in the
guidelines.
Supporting Texts: Supporting Texts:
Baking procedure: Key points to remember:
1. Prepare all the ings. 1. Avoid sharp objects to be
Needed in producing a scattered on top of the
quality product? working tables.
2. Observe cleanliness and
2. Prepare all the mis en
orderliness in the
place bowl.
workplace.
3. Preheat the oven….. 3. Do not leave the baking
pans and other tools and
equipment uncleansed.
4. Use complete PPE.
Reason: Reason:
Incomplete baking Disobedience to risks and
procedures. hazards guidelines.
  Common tools and paraphernalia used in producing quality product.
 Follow the proper procedures in baking quality product.
 Evaluating hazards and risks, its causes and remedies to endure the safety of a pastry chef.

Essential Understanding:

The learner will independently demonstrate the common competencies in bread and pastry production to
produce quality product.