School Grade

NABUA NHS – SENIOR HS 11

Level
DETAILED Learning BREAD AND PASTRY
Teacher SHEENA B. PONTILLAS
LESSON PLAN Area PRODUCTION
Teaching Quarter
Date and April 13, 2023 7:50- 3rd QUARTER
Time 8:40
I-CONTENT : The learner demonstrates understanding of the
STANDARD core concept and underlying theories in preparing and presenting
gateaux, tortes and cakes
: The learner demonstrates understanding of the
core concept and underlying theories in preparing and presenting
gateaux, tortes and cakes
: The learner demonstrates understanding of the
core concept and underlying theories in preparing and presenting
gateaux, tortes and cakes
The learner demonstrates understanding of the
core concept and underlying theories in preparing and presenting
gateaux, tortes and cakes
The learner demonstrates understanding of the core concept and underlying
theories in preparing and presenting gateaux, tortes and cakes

II. PERFORMANCE The learner demonstrates competencies in preparing and presenting gateaux,
STANDARD tortes and cakes

III. LEARNING LO1. Prepare sponge and cakes 3.1 Select, measure and weigh ingredients
COMPETENCIES according to recipe requirements, enterprise practices and customer practices
Content: How to measure ingredients Code: TLE_HEBP9-12TC-IIIa-f-7

Specific Objectives:

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

1.Familiarize how to measure dry and liquid ingredients accurately using the
appropriate tools.
2.Appreciate the importance of measuring ingredients exactly.
3.Demonstrate dry and liquid ingredients accurately using the appropriate
tools.
IV. LESSON HOW TO MEASURE INGREDIENTS PROPERLY

V. LEARNING LAPTOP, PPT PRESENTATION, ACTUAL BAKING TOOLS AND MATERIALS

MATERIALS (BAKING INGREDIENTS)

VI. PROCEDURES A. PRELIMINARIES

a. Prayer
b. Cleanliness and orderliness.
c. Greetings
d. Attendance
e. Review of Past Lesson

B. MOTIVATION

I prepared an activity for you. I have a game which is called WHO AM I.

Do you know what is WHO AM I? You are going to observe the picture that
I have provided for you, try to fill the boxes for you to get the name of the picture.

C. ACTIVITY

Before we proceed to our discussion, I have here an activity that will

enlighten you about our topic for today.

.Direction: Arrange jumbled letters regarding on measuring dry, liquid and

solid fats ingredients.

Unlocking of terms:

Scoop- to pick up something with a scoop or spoon

Overflow- to flow over the edge of top of something

Sifting- to separate or remove something by using a sifter.

Compactly-closely or firmly packed or joined together

ANALYSIS
Do you find the activity easy? Why or why
not?
How will you describe the word that you
formed and how it is connected with the
D.ANALYSIS

Do you find the activity easy?

Why or why not?

How will you describe the word that you formed and how it is connected with
the measuring tools?

E. ABSTRACTION
 Dry Ingredients
1. Flour
Sift the flour to remove lumps and scoop it
to fill the measuring cup until it overflows.
Do not shake the measuring cup but level
the flour with a spatula or the edge of a
knife
Dry Ingredients

1. Flour.
Sift the flour to remove lumps and scoop it to fill the measuring cup until it
overflows. Do not shake the measuring cup but level the flour with a
spatula or the edge of a knife.

2. Baking Powder/ Baking Soda.

Remove the lumps by stirring. Dip the measuring spoon into the
powder or scoop the baking powder or baking soda, then level it off with a
spatula.

White sugar
Sifting is not necessary unless it is lumpy.
Fill the measuring cup or scoop the sugar
until it overflows. Do not shake the
measuring cup but level the sugar with a
spatula or the edge of a knife.
3. White sugar
Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop
the sugar until it overflows. Do not shake the measuring cup but
level the sugar with a spatula or the edge of a knife.

4. Brown sugar
Roll out the lumps, remove the dirt and pack into the measuring
cup until the sugar follows the shape of the cup when inverted. When
removed from the measuring cup, the brown sugar will be molded
into the shape of the cup if packed properly.
Brown sugar
Roll out the lumps, remove the dirt and
pack into the measuring cup until
the
sugar follows the shape of the cup when
inverted. When removed from the
measuring cup, the brown sugar will be
molded into the shape of the cup if packed
properly.

Liquid Ingredients

Used to measure large quantities of liquids. Set the cup on

a level surface. Never lift the cup while pouring the liquid. Read the scale from
the side of the cup.

Example:

Water

Milk

Other dairy products

Solid Fats

Fill the measuring with shortening andpress down until it is full. Level
the fat with the spatula or the edge of aknife.

Example:

Butter

Margarine

Lard

Cocoa Butter

GENERALIZATION

Do you have any question regarding our discussion?

Are you sure?
Why do you think is the importance of measuring the ingredients?
What is the effect of measuring the ingredients during baking?
 What are the possible instances that might happen if you fail to measure the
ingredients properly?
What is the difference between the process of measuring white and sugar?
Why do we have to apply the proper ways on measuring the two ingeredients.?
APPLICATION
The class will be divided into 4 groups.
Each group will perform at least five
proper way of measuring the ingredients.
Each group will choose five demonstrator
and they are going to to demonstrate how
those liquid, dry and solid fats ingredients
being measured accurately with a time
limit of 5 minutes
APPLICATIONThe class will be divided into 4 groups. Each group will perform at least
five proper way of measuring the ingredients. Each group will choose five demonstrator
and they are going to to demonstrate how those liquid, dry and solid fats ingredients being
measured accurately with a time limit of 5 minutes
F. APPLICATION

The class will be divided into 4 groups. Each group will perform at least
five proper ways of measuring the ingredients. Each group will choose five
demonstrator and they are going to demonstrate how those liquid, dry and solid
fats ingredients being measured accurately with a time limit of 5 minutes.

The students have to measure the following:

1. 1/ cup of Oil
2. 1 ½ tsp. Baking Powder
3. 1 ¾ cup of Flour
4. 1 cup margarine
5. 3 tbsp. Sugar

EVALUATION

Direction: In a ¼ sheet of paper, Identify the following question. Write your answer
on the blank.

Liquid Ingredients Solid fats Flour Baking Powder/ Baking Soda White
Sugar

______1. Fill the measuring with shortening and press down until it is full. Level
the fat with the spatula or the edge of a knife.

______2. Sift the flour to remove lumps and scoop it to fill the measuring cup until
it overflows. Do not shake the measuring cup but level the flour with a spatula or
the edge of a knife.

______3. Sifting is not necessary unless it is lumpy. Fill the measuring cup or
 scoop the sugar until it overflows. Do not shake the measuring cup but level the
sugar with a spatula or the edge of a knife.

______4. Remove the lumps by stirring. Dip the measuring spoon into the
powder or scoop the baking powder or baking soda, then level it off with a spatula.

______5. A graduated measuring cup is used. Set the cup on a level surface.
Never lift the cup while pouring the liquid. Read the scale from the side of the cup.

G. ASSIGNMENT

In a 1/2 sheet of paper(crosswise). Why it is important that we should measure

dry, liquid and solid fats ingredients?

Prepared by:

SHEENA B. PONTILLAS
SHS Teacher

Checked by:

BELINDA CHAVEZ RULL

Subject Group Head

Noted by: Approved by:

MARDY R. SALAZAR MOISES C. CABIDA JR., PHD

Asst. SHS Principal II for Academics Secondary School Principal IV