REGIONAL MASS TRAINING OF GRADE 11 SENIOR HIGH SCHOOL TVL TRACK TEACHERS

Year Level : Grade 11 Lesson Plan in Bread and Pastry Production NC II

Subject: TVL HE BPP
I. OBJECTIVE/S
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
_______________ _______________ _______________ _______________ _______________
Identify the standards and Elaborate the factors to Enumerate the methods and Use appropriate temperature for Use appropriate
procedures of storing cake products consider in storing cakes. equipments in storing cakes. storing cakes. temperature for storing
in accordance with the cakes.
establishment standards and
procedures.

Factors to Consider in Storage Methods for Cakes Storage Temperature for cakes Storage Temperature for
II. LESSON/S Standards and Procedures of Storing Storing Cakes cakes
Cake Products

Code: TLE_HEBP9-12TC-IIIj-11 TLE_HEBP9-12TC-IIIj-11 TLE_HEBP9-12TC-IIIj-11 TLE_HEBP9-12TC-IIIj-11 TLE_HEBP9-12TC-IIIj-11

References: Internet, CBLM Internet, CBLM Internet, CBLM Internet, CBLM Internet, CBLM
Teacher’s Guide
Teacher’s Manual

Learners’ Manila Paper, chalk, flat screen tv Manila Paper, chalk, flat Manila Paper, chalk, flat Manila Paper, chalk, flat screen tv Manila Paper, chalk, flat
Materials: (42 inches) screen tv (42 inches), screen tv (42 inches), pictures (42 inches), pictures of cakes, screen tv (42 inches),
Textbook pp. pictures of cakes of cakes, cake box, cake box, refrigerator, cabinet, pictures of cakes, cake
Module pp. refrigerator, cabinet oven box, refrigerator, cabinet,
oven
III. PROCEDURES Prayer Prayer Prayer Prayer Prayer
A. Preliminary Greetings Greetings Greetings Greetings Greetings
Activities Review Review Review Review Review
( Drill / Review ) Motivation Motivation Motivation Motivation Motivation
 -Use video clips for the presentation -Group activity -Divide the class into four, - Group activity - Group activity
about the standards and procedures -Reporting they will -student will collaborate about -student will collaborate
in storing cake products. -publishing of answers give possible methods in their assignment on storage about their assignment
-Students will show the storing cakes? temperature for cakes on storage temperature
pictures they brought. -They will discuss it in front of -posting of output for cakes
B. Developmenta the class. - Reporting -posting of output
l Activities - Reporting
1. Presentation
(Activities)

-What are the standards and -What are the factors to - What are the methods in -What are the recommended -What are the
procedures in storing cake consider in storing cakes? storing cakes? temperature for storing each type of recommended temperature
products? -How do you store cakes cakes? for storing each type of
2. Discussion according to their types? Why is it necessary? cakes?
(Analysis) - Why is it necessary?
-

-Why do we need to follow the Why do we need to understand Recommended Recommended

Product serving Product serving
standards and procedures in storing the factors to consider in Product Overnight
temperature temperature
storage
cake products? storing cakes? Cakes with Keep at room Cakes with Keep at room
butter cream temperature for a butter cream temperature for a
Cakes with Place plastic minimum of 60 to minimum of 60 to
butter cream wrap against 90 minutes and 90 minutes and
3. Generalizatio exposed cakes, maximum of 4 hours maximum of 4 hours
n store in the before serving. before serving.
(Abstraction) fridge.
Cup cakes, Cup cakes, flat- Keep at room Cup cakes, flat- Keep at room
flat-beds, beds, crunchy temperature for 15 beds, crunchy temperature for 15
Loosely cover feet with butter to 30 minutes before feet with butter to 30 minutes before
crunchy feet
with plastic cream and serving. cream and serving.
with butter
cup store in crunchy feet fruit crunchy feet fruit
cream and
fridge. tarts tarts
crunchy feet
fruit tarts Why we need to follow this? Why we need to follow this?
-Let the students list down and explain -Let the students explain -Let the students use the box -Base on the charts shown above, -Base on the charts shown
the standards and procedures in the factors to consider in and refrigerator in storing students will state the recommended above, students will state the
storing cake products storing cakes. cakes. storage temperature for each type of recommended storage
cakes. temperature for each type of
cakes.
4. Application

Determine the standards and Ask the students why they - Question and answer -Identify the market forms of fish. -Identify the market forms
IV. EVALUATION procedures in storing cake products. had to know the factors to strategy on theproper -Write only the letter of the correct of fish.
-Write “T” if the statement is true and consider in storing cakes. procedures in storing cakes. answer. -Write only the letter of the
(Direction)

V. ASSIGNMENT and
Other Activities
“F” if the statement is false. correct answer.
-Require students to bring cut pictures of -Require students to bring cut -Require students to familiarize -Review for the long quiz and and -Review for the long quiz and
cakes pictures of equipments used to themselves with the proper upcoming Third Quarter Examination and upcoming Third Quarter
store cakes. temperature in storing cakes. Examination

Learning Outcome:
No. of Learners w/in Mastery
Level
No. of Learners needing
remediation / reinforcement

REMARKS

Checked / Observed by: