Teacher John Carlo S.

Paras Grade Level & Section 10

Grade 10
Date & Time March 6, 2024 Learning Area TVE- Food Trades
DAILY LESSON PLAN
(2:40-4:40 pm)
Time allotment 2 hours Quarter 3rd

I. OBJECTIVES
A. Content
Standards
B. Performance The learner demonstrates independently the method of preparing different kinds
Standards of pastry products
C. Learning At the end of the lesson, students will be able to:
Competencies a) Enumerate the ingredients used in preparing pastry products.
b) Demonstrate the methods on how to prepare pastry products.
c) Observe safety, and sanitary practices while working.
D. Values  Open minded and able to think critically.
Integration  Doing your best
 Respect
 Equality among learners
II. CONTENT Preparing Pastry Products
III. LEARNING
RESOURCES
A. References
1. Teachers  CBLM in Food Trades 10_Lesson 1_Page 8-21
Guide pages
2. Learner’s  CBLM in Food Trades 10_Lesson 1_Page 8-21
Material pages
B. Other  Kitchen Tools
Resources
IV. PROCEDURES
A. Reviewing
previous  The teacher will ask the students about “Preparing and
ELICIT
lesson or Producing Yeast Based Products” that has been the
presenting the previous lesson of the class.
new lesson
B. Establishing a Identifying the different pastry products an cite an example.
purpose for the
lesson

ENGAGE

C. Presenting The teacher will state the subject matter about preparing pastry
examples/insta product (Empanada)
nces of the
new lesson
D. Discussing Give the recipe for Empanada
new concepts EXPLORE Ingredients:
and practicing For The Dough
new skills #1 ▢3 cups flour
▢1/2 tsp salt
▢1/2 cup cold butter cubed
▢1 large egg
▢3/4 cup cold water

For The Filling

 Teacher John Carlo S. Paras Grade Level & Section 10
Grade 10
Date & Time March 6, 2024 Learning Area TVE- Food Trades
DAILY LESSON PLAN
(2:40-4:40 pm)
Time allotment 2 hours Quarter 3rd

▢1 medium red onion

▢6 oz. boiled diced potato
▢1 tbsp tomato paste
▢12 oz. ground beef
▢1/2 tsp salt
▢1 tsp chili powder
▢1 tsp paprika
▢1/4 cup frozen peas
▢1 tbsp chopped green onions
▢oil for frying

For The Dough

 Add flour, butter, and salt to a food processor fitted with a
blade attachment. Pulse a few times until the butter is the
size of peas.
 Add egg and cold water to the food processor. Pulse just
until ball of dough forms.
 Form the dough into a flat round disk and wrap in plastic
wrap. Refrigerate for at least 1 hour.
For The Filling
 Meanwhile you can get started on your filling. Heat olive oil
in a large skillet over medium high heat. Add in onion and
saute for 2-3 minutes or until softened and golden brown.
 Add ground beef and brown until no longer pink, 4-5
minutes.
 Add in salt, chili powder, and paprika.
 Stir in tomato paste. Sauté for an additional 2 minutes.
 Remove from heat and allow to cool slightly. Add in frozen
peas, boiled potato, fresh parsley, and green onion.
 Roll out dough to 1/4-inch thickness. Cut into circles about 5
inches in diameter using a ring cutter or small bowl.
Alternatively divide into 12 small balls of dough and roll into
individual circles.
 Place filling (about 1/4 cup) on each circle and fold in half,
crimp the edges with a fork.
 Add oil to a deep pan or pot so that it reaches 1 inch in
depth. Heat oil to between 350 and 375 degrees.
 Fry in batches, 3 at a time, 2-3 minutes per side or until
golden brown.
E. Discussing Discuss and demonstrate:
new concepts For The Dough
and practicing  Add flour, butter, and salt to a food processor fitted with a
new skills #2 blade attachment. Pulse a few times until the butter is the
size of peas.
 Add egg and cold water to the food processor. Pulse just
until ball of dough forms.
 Form the dough into a flat round disk and wrap in plastic
wrap. Refrigerate for at least 1 hour.

For The Filling

 Teacher John Carlo S. Paras Grade Level & Section 10
Grade 10
Date & Time March 6, 2024 Learning Area TVE- Food Trades
DAILY LESSON PLAN
(2:40-4:40 pm)
Time allotment 2 hours Quarter 3rd

 Meanwhile you can get started on your filling. Heat olive oil
in a large skillet over medium high heat. Add in onion and
saute for 2-3 minutes or until softened and golden brown.
 Add ground beef and brown until no longer pink, 4-5
minutes.
 Add in salt, chili powder, and paprika.
 Stir in tomato paste. Sauté for an additional 2 minutes.
 Remove from heat and allow to cool slightly. Add in frozen
peas, boiled potato, fresh parsley, and green onion.
 Roll out dough to 1/4-inch thickness. Cut into circles about 5
inches in diameter using a ring cutter or small bowl.
Alternatively divide into 12 small balls of dough and roll into
individual circles.
 Place filling (about 1/4 cup) on each circle and fold in half,
crimp the edges with a fork.
 Add oil to a deep pan or pot so that it reaches 1 inch in
depth. Heat oil to between 350 and 375 degrees.
 Fry in batches, 3 at a time, 2-3 minutes per side or until
golden brown.
F. Developing Perform and cook Empanada following health and safety measures
mastery in the kitchen.
EXPLAIN 1. Wearing of personal protective equipment.
2. Wash hand, sanitize oneself.
3. Clean the area and utensils needed.
G. Finding The teacher will ask members from the group who will be answering
practical questions related to their performance.
application of  Guide Questions:
concepts and 1. How can you use the skills in preparing empanada in your
skills in daily daily life?
living 2. What are the good causes of having these skills on you daily
living?
ELABORA
TE  The teacher will give feedback and additional information
about the answers of the students.
H. Making The following questions will be asked to the students:
generalization 1. Briefly discuss the procedures used in preparing pastry
and products.
abstractions 2. Define what is a pastry.
about the 3. Give 5 ingredients used in your pastry product.
lesson
I. Evaluating SCORING RUBRICS FOR STARCH DISHES
learning Criteria 4 3 2 1
Always Observed Observed Observed

EVALUAT
Bod observed
cleanliness
cleanliness
and
cleanliness
and
cleanliness
and

y,
E and sanitation sanitation sanitation
sanitation. most of the at not so at
times. frequent sometimes

Tex times.
 Teacher John Carlo S. Paras Grade Level & Section 10
Grade 10
Date & Time March 6, 2024 Learning Area TVE- Food Trades
DAILY LESSON PLAN
(2:40-4:40 pm)
Time allotment 2 hours Quarter 3rd

ture
,&
Con
sist
enc
y
Bod
y,
Tex
ture
,&
Con
sist
enc
y
Bod
y,
 Teacher John Carlo S. Paras Grade Level & Section 10
Grade 10
Date & Time March 6, 2024 Learning Area TVE- Food Trades
DAILY LESSON PLAN
(2:40-4:40 pm)
Time allotment 2 hours Quarter 3rd

Tex
ture
,&
Con
sist
enc
y
CLEANLINES
S AND
SANITATION
TEAMWORK All One of the Two of the Three of the
members members members members
participated did not did not did not
in the participate participate participate
performanc in the in the in the
e. performanc performanc performanc
e. e. e.
BODY, Based on Based on Based on Based on
TEXTURE, & the food the food the food the food
CONSISTEN item, the item, the item, the item, the
CY appropriate appropriate appropriate appropriate
texture texture texture is texture
perfectly is meets and nearly does not
experienced experienced meets meet
when when experienced experienced
eaten. eaten. when when
eaten. eaten.
FLAVOR Taste is Taste is Taste is Food lacks
unique, delectable, palatable, flavor or
delectable, and savory. not flavor is too
and savory. outstanding intense
PRESENTATI Presentatio Presentatio Presentatio Presentatio
ON & n of the n of the n of the n of the
APPEAL food item is food item is food item is food item
unique and simple but simple and lacks visual
interesting. interesting. lacks use of appeal
 Teacher John Carlo S. Paras Grade Level & Section 10
Grade 10
DAILY LESSON PLAN Date & Time March 6, 2024 Learning Area TVE- Food Trades
(2:40-4:40 pm)
Time allotment 2 hours Quarter 3rd

Proper use Proper use garnish

of garnish of garnish
J. Additional ASSIGNMENT:
activities for
application or EXTEND Directions: Finish writing your job plan and present it on the next
remediation meeting.

Prepared by:
JOHN CARLO S. PARAS
Teaching Intern

Checked by:
PRISCILA T. MARARAC
Master Teacher I

Noted by:
CEZAR C. OLARTE
Head Teacher III- TVE Dept.

Approved by:
JONATHAN R. ESTRADA
Principal III