MALINAO NATIONAL HIGH SCHOOL

Malinao, Banisilan, Cotabato

Date: ____________________

Time/Time Frame: ____________________________

LESSON PLAN IN BREAD & PASTRY PRODUCTION NC II

I. OBJECTIVE/S
At the end of the lesson, the students should list the desired characteristics of various
bakery products.

II. SUBJECT MATTER

Topic: Mixing procedures/formulation/recipes & desired product characteristics of various
pastry products.

Code: TLE_HEBP9-12PP-IIa-g-4

Reference: Internet:
www.answers.com/Q/What_are_the_characteristics_of_a_good_pastry

Materials/resources: Learning Module, cake,

III. LESSON DEVELOPMENT/ PRESENTATION

A. Preliminary Activities
1. Prayer
2. Greetings
3. Review
- “Name Me”- Based on the given pictures, give the appropriate mixing methods
shown.

4. Motivation
- “Real World”
- Let the students state the things they can do.
- Allow them to discover the characteristics they have.
B. Lesson proper (4 As)
Activity
- Using a slice of cake, say something about the cake by using your 4 senses
(seeing, smelling, touching, & tasting)
 Analysis

- Say something about the appearance, aroma, texture, and flavor of the cake.

Abstraction

What are the characteristics of a good pastry?

A good pastry should be light, flaky and tender, which requires careful measurement
and handling of ingredients during the making process. The lightness of a pastry depends on the
amount of air fused into the dough after adding baking powder. If the ingredients and tools,
including hands, used are cold, or if the pastry is placed in a refrigerator before being worked,
the pastry will rise and expand more.

When making the dough, make sure the shortening is not completely mixed in with the dry
ingredients, but is left in lumps approximately one inch wide each. When the dough is rolled, the
shortening will keep the particles of the pastry separate, creating a flaky texture.

The more fat and water used, the more tender the pastry will be. Avoid over-mixing or over-
kneading the dough, which can result in a tougher, drier pastry.

Even the most perfect pastry can be ruined if there is too much filling, glaze or topping. The final
touches are just as important as the mixing and handling of the dough. A good pastry should be
light and tender, but also strong enough to hold toppings like fruits, chocolates and nuts.

(www.answers.com/Q/What_are_the_characteristics_of_a_good_pastry)

Application

- Compare the two given recipes (the standard and the adjusted) below.
- What do you think would be the effect of the adjusted cake when it comes to
appearance, aroma, texture and taste?

BUTTER CAKE (STANDARD)

3 ¼ cups cake flour 1 ¾ cups sugar

1 cup butter 1 cup milk
8 eggs 1 tsp. vanilla
4 tsp. baking powder

BUTTER CAKE (ADJUSTED)

3 ¼ cups cake flour 1 ¾ cups sugar

¼ cup butter ½ cup milk
8 eggs 1 tsp. vanilla
1 tsp. baking powder
IV. ASSESSMENT/EVALUATION
Enumeration: In a ¼ sheet of paper, list the characteristics that a good pastry should
have.

V. ASSIGNMENT
Instruction: In a ½ sheet of paper, give at least 3 examples of pastries for each
characteristics.

Light Flaky Tender