Bread and Pastry Production NC II

Grade 11
I. Objectives: At the end of the lesson the students are expected to;
a. define the meaning of bread, and
b. identify the different types of bread

II. Subject Matter:

- Home Economics (Bread and Pastry Production)
- Topic: Types, kind and Classification of bakery products
- Code: TLE_HEBP9_12PB_Ia-f-1
- References: Online Resources,Books
- Material – Info .sheets , Laptop and projector/ LED TV
-
III. PROCEDURE
A. Preliminary Activities:
- Prayer
-Greetings
- Checking of attendance
- Review
What are the different kinds of cake?
- Motivation.
- Ask students about the food they had eaten in breakfast

B. Lesson Proper:
1 .Activity
-The students will be divided into 4 groups, allow them to list down the bread
they have tasted.

2. Analysis
1. What is bread?
2. What are the different types of bread?
3. What type of bread is your favourite? why?

3. Generalization/Abstraction

4. How do you identify the types bread?

4. Application
-The students will be able to identify the types of bread on the picture

IV. EVALUATION
1. Define bread.
2. Identify the types of the following examples of bread
1.carrot cake
2. ensaymada
3. honey cake
4.cinnamon bread

V. ASSIGNMENT
-Research about the different types of cookies in the internet.
 LESSON PLAN FOR BREAD AND PASTRY PRODUCTION NCII
Grade 11

I. OBJECTIVES: at the end of the period the students are expected to:

 Identify the classification of cookies.

II. SUBJECT MATTER:

TOPIC: CLASSIFICATION OF COOKIES

CODE: TLE_HEBP9-12 PB-Ia-f-1

REFERENCE: Basic Baking & Cake Decorationg
pp. 65-67
MATERIALS:

III. LESSON DEVELOPMENT/PRESENTATION:

A. Preliminary Activities
Prayer –
Greetings-
Review- What are the baking ingredients? What
are its purpose?
Motivation-
Have you tried eating cookies? What are the
cookies that you have tasted? What are the
common taste of cookies?

B. Lesson Proper
1. Activity- GUESSING GAME
The students are grouped into 5. There are pictures of
Different cookies. They are going to identify those
cookies.

2. Analysis
Why we need to identify the classification of cookies?

3. Abstraction
How does the other types of cookies differ from each
other?
4. Application
Group the students into 4 groups. The teacher show
The picture of different classification of cookies and
let them find the meaning that could be found in the

envelop given to each group. Then the students are

are going to paste their answer on the board.

IV. ASSESSMENT/EVALUATION: (WRITTEN TEST) Identify the classification of cookies.

V. AGREEMENT/ ASSIGNMENT
Give at least 3 examples in every classification of cookies.

LESSON PLAN FOR BREAD AND PASTRY PRODUCTION NCII

 I. OBJECTIVES: at the end of the period the students are expected to:

 Enumerate the different types of biscuits.

 Identify the different types of pies.

II. SUBJECT MATTER:

TOPIC: BISCUITS
CODE: TLE_HEBP9-12 PB-Ia-f-1
REFERENCE:Basic Baking & Cake Decorationg
pp. 89-90
internet
MATERIALS:

III. LESSON DEVELOPMENT/PRESENTATION:

C. Preliminary Activities
Prayer
Greetings
1. Review : Familiarization of the words
2. Motivation: “Memory Race”

Lesson Proper
3. Activity- PUZZLE GAME
Grouped the students into six groups. There are
different letters for them to form a words that are
related to pies and biscuits.

4. Analysis
What are the words that your group created through
the puzzle?

5. Abstraction
Why we need to identify those different types of
of biscuits and pies?
6. Application
Group the students into 5 groups. Each group be
given 2 envelops. One envelop compose of the
different types of biscuits and pies. The other envelop

is the definition of the different types of biscuits and

pies. They are going to find the definition of eachtype
and paste it on the board.

IV. ASSESSMENT/EVALUATION:
1. What are the different types of biscuits?
2. What are the different types of pies?

V. AGREEMENT/ ASSIGNMENT
Through the help of the internet, search at least one recipe of
biscuits and one recipe of pie.

LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II

I. Objective

At the end of the lesson, the students are expected to:

 Classify the different types and qualities of a good cakes
  Determine which type of cake is having a good quality appearance, texture,
Flavor or taste

II. Subject Matter

 Topic – types, kinds and classification of bakery products

 Code – TLE-HEBP9-12PB-Ia-f-I
 Reference – Basic baking and cake decorating
Ma. Felisa H. Tria – MATAD, RND, MAED
Ephrainuel Jose L. Abellana , MBA
 Materials – Slices of real cakes provided by the teacher, manila
paper

III. Lesson Development/Presentation

A. Preliminary Activities
 Prayer
 Greetings
 Checking of the attendance/collecting of the assignment
 Review – Identifying the different types of bread, method of
Mixing and factors of preparing bread
 Motivation –
a. Sort introduction about cakes
b. Unlocking of difficulties
-Gateaux – a cake, often a especially sponge cake that
maybe from almond flour instead of wheat flour.
- -Cake – a batter mixture, usually containing a leavening
agent andcoated with icing and frosting
- Batter – a mixture of dry and liquid ingredients with a pouring
consistency
c. What are the three categories of foam cakes
1. Those that contain no fat
2. Those where the only fat is from egg yolks
3. Those that contain fat ( butter, shortening ) plus egg yolks
d. Picture Promp ( Different types of cake)
B. Lesson Proper

 Activity
-Form the students into three (3) groups then show the real
sample of the three categories of foam cakes and let the students to eat and rate the internal and
external characteristics of the cakes and present to the class the findings.
Group I- Chiffon cake
Group II- Sponge cake ( swiss roll )
Group III- Butter cake

*Scorecard for sponge cake, chiffon cake and butter cake

Direction: For every quality , rate the following products as follows:

RUBRICS FOR RATING THE EXTERNAL AND INTERNAL CHARACTERISTICS OF CAKES

Characteristics Excellent Very Good Good Fair Poor

10 8 6 4 2
Appearance
TOP
Slightly rounded
EXTERIOR
Golden to medium brown
Rough and Slightly cracked
INTERIOR
Very white unless other
Distinctive ingredients used
TEXTURE
AIR CELLS
Vary in size, small to medium
CELL WALLS
Very thin
CRUMB
Tender, “ melt in mouth “
TASTE/FLAVOR
Slightly sweet; vanilla or almond
appearance

Total

Rating_______________________

Comments : _______________________________________________________________
_____________________________________________________________________________
 Analysis ( harvesting )

1. What makes the cakes rise?

2. What are the benefits of baking in industry?
 Abstract

1. How to maintain the good quality of cakes?

2. Why some cakes are eggy? And some are not?

 Application

-Present the rating of each group base from their activity presented. Group I will
rate the Group II, grp. II rate the Grp. III rated the Grp. I.

RUBRICS for the presentation of the report

Groups Delivery 10 Cooperation 10 Time Total

Frame 5 25
I

II

III

Rating____________________________________

Comments_____________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

IV. Evaluation

Short written quiz ( 10 PTS )

V. Assignment/ Agreement

*Find out what are the causes and failures of making cakes
Reference – Basic baking and cake decorating
Ma. Felisa H. Tria – MATAD, RND, MAED
Ephrainuel Jose L. Abellana , MBA

Lesson Plan in
BREAD AND PASTRY PRODUCTION NC II

I. Objectives
 At the end of the lesson, The students are expected to:
 Determine the causes of cake failures
 Differentiate the characteristics of sponge , chiffon and butter cakes

II. Subject Matter

 Topic – types, kinds and classification of bakery products

 Code – TLE-HEBP9-12PB-Ia-f-I
 Reference – Basic baking and cake decorating
Ma. Felisa H. Tria – MATAD, RND, MAED
Ephrainuel Jose L. Abellana , MBA
 Materials – ICT film viewing , pentel pen , manila paper

III. Lesson Development/Presentation

C. Preliminary Activities
 Prayer
 Greetings
 Checking of the attendance/collecting of the assignment
 Review – Identifying the different types of bread, method of
Mixing and factors of preparing bread
 Motivation –

a. Unlocking of difficulties
1. Sunken
2. Soggy
3. Velvety
b. ICT- film viewing ( about the causes and failures
of cakes )
c. Focus listing
a. Activity

- Form the students into three groups and let the students to
List down different causes of cake failures through film viewing within 1minutes only
then report the findings to the class.
Failures Causes

1.Cake Falling :too much shortening or sugar, too low an oven

Temperature, insufficient, baking, too much butter in

pan, moving cake during baking
2.undersized cake : too large a pan, too hot pan
3. moist , sticky crust : too much sugar, insufficient baking
4. thick , heavy crust : over baking, too hot an oven, not enough
shortening or sugar, too much flour
5.Peaks or Cracks on Top :too hot an oven, over mixing, too much flour
6. Soggy Layer or Streak at Bottom: insufficient mixing, too much sugar or baking
powder
7. Heavy, Compact Texture :over mixing, too much sugar, shortening or liquid,
too low an oven temperature, insufficient
baking
8.Dry Cake :not enough shortening, liquid or sugar, too much flour,
overbeating egg whites, over baking
9.Tunnels or Large Holes : over mixing, uneven distribution
10.Uneven Shape : uneven heat of oven, cake not level, pan warpe

b. Analysis

1. What are the malpractices that affect the quality of a good cakes?

Ex.
 1. Use of inappropriate tools
2. Improper measuring of ingredients
3. Use of low quality ingredients
4. Improper mixing techniques and methods
5. Oven temperature is not set properly

c. Abstract

1. Whyarecakes always serve in special occasions like wedding?

2. How to determine the doneness of the cake?

d. Application

-Performance activity ; baking cakes . Group I follow the standard

measurements of ingredients while Group II apply the malpractices of measuring the ingredients.
Report the observation to the class.

1. Appearance-
2. Texture –
3. Taste / flavor-

RUBRICS FOR SCORING: FOR THE OBSERVATION

5-81% to 100% of the task required is correctly answered with supporting

explanation
4-61% to 80% of the task required is correctly answered with supporting
explanation
3-41% to 60% of the task required is correctly answered with supporting
explanation
2-21% to 40% of the task required is correctly answered with supporting
explanation
1-1% to 20 % of the task required is correctly answered with supporting
explanation
0-No correct answer

IV. Evaluation

- Written quiz ( 10 pts. )

V. Assignment/ Agreement

- Prepare your ingredients in baking banana cakes