Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IX, Zamboanga Peninsula
Division of Zamboanga Sibugay
Medina College Ipil Inc.
Don Andres, Ipil, Zamboanga Sibugay

Semi-Detailed Lesson Plan

Bead and Pastry Production

Students: Marlou Chester O. Bendaño Grade & Sec: G-9 Einstein

Duration: 1:00 hour

I.OBJECTIVES:

At the end of this lesson learners must be able to:

 identify different cutting tools and miscellaneous tools in making pies and
pastry;

 select and explain the usage of different cutting tools and miscellaneous tools
in making pies and pastry;

 appreciate the significance of using different cutting tools and

miscellaneous tools in accordance to their appropriate uses in making pies
and pastry;

II. SUBJECT MATTER:

 Topic: Cutting Tools and Miscellaneous Tools in Making Pies and Pastry
(TLE 9 BPP)
 References: TLE 9 BPP-Quarter 3-Manual
: https://www.youtube.com/watch?v=w5iNNFC8MoI
 :
https://pdfcoffee.com/qdownload/bread-and-pastry-production-manual-
pdf-free.html

III. STRATEGIES
A. DAILY ROUTINE
- Prayer
- Greetings
- Checking of Attendance.

B. REVIEW
The class will answer the correct name of the picture on the screen (BPP Tools and
Equipment)

C. MOTIVATION
Call 3-5 students and ask them to differentiate “Tools and Equipment” and give them
the chance to explain by asking: “What are the different tools or equipment that are
useful and present in their respective homes?”.

D. LESSON PROPER

Learning Task Activities Evaluation

1. Identify different CUTTING TOOLS: Short Quiz (10 items)

cutting tools and IDENTIFICATION:
miscellaneous tools 1. CHEF'S OR FRENCH
in making pies and KNIVES – 1.
pastry; are all-purpose knives
used for a variety of
chopping, slicing, and
mincing tasks.
2. Select and explain
the usage of different
2. BREAD KNIFE –
cutting tools and
It usually has a serrated 2.
miscellaneous tools
edge. This helps cut
in making pies and bread or cake
pastry; without crushing it.

3.

3. KITCHEN SHEARS -
They are used for cutting
dried fruits and vegetables
fresh herbs, and cutting
pastry.

4.
4. GRATER AND
SHREDDER –
It is used to grate, shred
or slice vegetables, fruits
and
cheese.

5.
5. COOKIE CUTTERS –
They are used to stamp
out individual cookies
from rolled dough. They
are made of thin sheet
metal or plastic that has
been molded or formed
into shapes. The cutting 6.
edges must be even and
sharp enough to
slice through the dough
cleanly.

6. DOUGH CUTTER 7.
It is used to cut dough
during scaling. Never pull
the dough for it tears out
the gluten strands. It is
also called bench scraper.

8.

MISCELLANEOUS
TOOLS:

1. METAL SPATULA –
This is also called palette
knife. A large spatula is
used for
frosting cakes, while small
spatula is used to loosen
cookies from the pan and 9.
to level the flour.

2. ROLLING PIN –
It rolls out, flattens or
thins the dough or paste.
It may be made of wood,
metal, marble or synthetic 10.
materials.

3. PASTRY BLENDER –
It cuts fat into pieces to be
able to coat it with flour in
pie
Making.

4. PASTRY WHEEL –
It has a very sharp,
round; nickel-plated blade
attached to a handle, the
wheel rotates as it is
pushed over rolled dough,
making long, smooth
continuous cuts.

PASTRY BRUSH –
It may be made of soft,
flexible nylon or
unbleached hog bristles. It
is used for greasing pans,
washes, and brushing of
cake crumbs.
6. PARCHMENT PAPER
–
It is grease-resistant,
non-stick, heatproof,
quick-release
coated paper. It is used as
lining baking pans and
making piping cones for
decor work. The paper
can be reused until it
becomes dark and brittle.

7. WIRE COOLING
RACKS –
They have feet that raise
them above the counter
so
that moisture does not
collect under cooling
baked goods. These racks
can also be used for
glazing and confectionery
works.

DECORATING TOOLS

PASTRY TIP/PIPING
TUBES –
They are plastic or metal
tubes attached at the tip
of
the pastry bag to achieve
the desired design when
 piping out icing. Piping
tubes can be bought at
good stores, or shops
selling catering equipment
and cake icing centers.
They are available in both
plastic and metal.

IV. GENERALIZATION
1. How will you differentiate BPP tools from equipment?
2. Why do you need to consider the significance of using tools and equipment in
accordance with their proper uses?

V. ASSIGNMENT
In a 1 whole sheet of paper:
1. Make a research about the recipe in making a pie.
(write down the tools and equipment needed in baking a pie and write down
the procedures as well).

Prepared by: Checked by:

MARLOU CHESTER O. BENDAÑO Dr. Nestor M. Unito
(JHS TLE Teacher/Einstein Adviser) (School Principal)