Republic of the Philippines

Department of Education
Region XII

Lesson Plan in
BREAD AND PASTRY PRODUCTION NC II

Content Standard:
The learner demonstrates understanding of the basic
concept and underlying theories in preparing and producing
pastry products.

Performance Standard:
The learner demonstrate competencies in preparing
and producing pastry products.

I. OBJECTIVES:

1. Identify the types of cookies.

2. Discuss the characteristics of each types of cookies.
3. Show appreciation of the lesson through active
participation.

II. SUBJECT MATTER:

TOPIC: Types of cookies
CODE: TLE_HEBP11PP-IIa-g-4
REFERENCE: Experience in baking pp. 47-48
MATERIALS: Laptop- power point presentation

III. LESSON DEVELOPMENT/PRESENTATION:

A. Preliminary Activities
1. Prayer
2. Greetings
3. Checking of attendance
4. Review
a. What are the baking ingredients?
What are its purposes?
5. Motivation
a. Have you tried eating cookies?
b. What are the cookies that you have tasted?
c. What are the common taste of cookies?

B. Lesson Proper
1. Activity “GUESSING GAME”
The students will be grouped into five.
They will be given several pictures of cookies to be
identified and one member will present it
to the class.

2. Analysis
a. How do you find the activity? Elaborate your
answers.
b. In your own idea what are the observable
characteristics of each types of cookies?

3. Abstraction (Match Me)

The teacher will show a pictures of different types of
cookies and the students will match each characteristics.

4. Application (Oral questioning)

a. Give the types of cookies.
b. What are the characteristics of each cookies?
 IV. EVALUATION:
Direction: Identify the types of cookies. Encircle the correct answer.

1. Which type of cookies that has a unique characteristic done

by chilling or freezing the dough?
a. refrigerated cookies c. pressed cookies
b. molded cookies d. dropped cookies

2. What type of cookies that is formed by pressing dough

through a cookie pressed?
a. molded cookies c. pressed cookies
b. rolled cookies d. refrigerated cookies

3. How will you prepare a refrigerated cookies?

a. Chilled and freezed c. passing through a cookie press
b. Rolled out and stiffed d. baked in a shallow square
or rectangular pan

4. Which type of cookies are formed by a rolling a small amount

of dough with the hand?
a. pressed cookies c. refrigerated cookies
b. rolled cookies d. molded cookies

5. What is the cause of having a tough texture of cookies?

a. over mixing c. high temperature
b. over baking d. excessive amount of fats

V. ASSIGNMENT:

The students will bring complete ingredients for cookies

making per group and their personal protective equipment (PPE).

Prepared by:
JOVANNY A. DAVEN
Teacher-III

Observed by:

BELEN L. FAJEMOLIN, PhD

CID-Chief, Koronadal City

REYNALDO M. PASCUA, Ed.D

EPS-1, Kidapawan City

LORENA L. VILLARIN
MT-1, BNSF, GSC