ESPERANZA NATIONAL HIGH SCHOOL

Esperanza, Sultan Kudarat

Date: ____________________

Time/Time Frame: ____________________________

LESSON PLAN IN BREAD & PASTRY PRODUCTION NC II

I. OBJECTIVE/S
At the end of the lesson, the students should create recipes for pastry 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, Recipe book

Materials/resources: Box, Meta strips, LCD, Video

III. LESSON DEVELOPMENT/ PRESENTATION

A. Preliminary Activities
1. Prayer
2. Greetings
3. Review
 Name some recipes and enumerate its ingredients.
4. Motivation
- “Movie Clip”

B. Lesson proper (4 As)

Activity
- “Story Telling”
 A party full of delicious delicacies.

Analysis

- What are the things to consider in creating a recipe?

- What do you think would be your basis in creating recipe?
 Abstraction

CHARACTERISTICS OF A GOOD RECIPE

A good recipe has two parts

1. A list of ingredients with the amounts required
2. The directions for mixing the ingredients

It also includes the following things

 Ingredients listed in the order of their use
 Exact measurements (amounts) of each listed ingredient
 Simple, step-by-step directions (steps listed in sequence)
 Cooking time
 Cooking temperature
 Size of correct cooking equipment to use
 Number and size of servings the recipe makes
 That the recipe be a tested one

Application

- “Magic Box”
 A box containing the names of the recipes, ingredients and procedures,
the students will assemble to create a recipe.

IV. ASSESSMENT/EVALUATION
- Create your own recipe for pastry products. Write it in a 1 whole sheet of paper.

Rubrics:

Criteria Good Basic Needs TOTAL

Improvement
5 points 3 points 1 point
1. Followed Directions
2. Understood New
Concepts
3. Used Creativity; Did Not
Copy
4. Has a Good Composition
Comments:
Total Possible Points: 20

Total Points Earned: ______

V. ASSIGNMENT/ AGREEMENT
 Bring at least one tool used in baking.