School: Dongon National High School Grade Level: 10

Teacher: Aires M. Ichon Subject: TLE - Bread and Pastry Production

Date and Time: January 08, 2024 Grading: 2nd Grading
10 - IVORY 7:30 - 8:40
10 - EMERALD 9:55 - 10:55
10 - PEACH 3:10 - 4:10

Semi-Detailed Lesson Plan in T.L.E 10

Bread and Pastry Production

Content Standard:
The learners demonstrate understanding of core concepts and theories in bread
and pastry production.
Performance Standard:
The learners independently demonstrate core competencies in preparing and
producing pastry products.
Learning competency:
Prepare Pastry Products
I. Objectives
1.Identify the substitution of the needed ingredients in preparing and producing pastry
products.
Learning competency:

II. Subject Matter

A. Topic: substitutions of ingredients

B. References: K to 12 Basic Education Curriculum-Technology livelihood
and Education Bread and Pastry Production
Code: TLE_HEBP9-12PB-Ia-f-3
C. Materials: Multimedia

III. Procedure
A. Preparations

1. Prayer
The teacher will lead the prayer.
2. Greetings
The teacher will greet the students.
3. Attendance
The teacher will call the name of the students.
4. Energizer
The teacher will lead the energizer and students will participate.
5. Motivation
The teacher will ask the students
Have you ever experienced cooking and all of a sudden you forgot an
ingredient? How did you come up a solution to complete your dish?
Relate the answer of students to the topic.

B. Lesson Proper

1. Activity
The teacher will ask the students
What do you think is the meaning of substitution?
 2. Analysis
The teacher will ask the students.
Why do we need to know what ingredients we can substitute to the common
ingredients we can use in the kitchen?
3. Abstraction

The teacher will present the topic

 Explain the what is substitution

 Explain the ingredient substitution chart
 Provide students with examples of common ingredient substitutions in
pastry products and explain the reasons for each substitution and how it
affects the final product.
- Use the following examples:
- Substituting buttermilk with milk and lemon juice/vinegar to create a
similar tangy flavor.
- Substituting baking powder with a combination of baking soda and
cream of tartar to achieve the same leavening effect.
- Substituting butter with margarine or vegetable oil for a lower-fat option.
- Substituting eggs with applesauce or mashed bananas for a vegan or
egg-free alternative.
 Importance of knowing the topic ingredient substitution
Ingredient Amount Substitution
Allspice 1 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
teaspoo
n
Arrowroot 1 1 tablespoon flour OR 1 teaspoon cornstarch
starch teaspoo
n
Baking 1 cup 1 cup pancake mix
mix
Baking 1 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking
powder teaspoo soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
n
Baking 1 4 teaspoons baking powder OR 1 teaspoon potassium bicarbonate and 1/3 teaspoon
soda teaspoo salt. NOTE: If the recipe calls for an acidic liquid such as sour cream, yogurt,
n buttermilk, vinegar, molasses, or citrus juice, you should replace it with the same
amount of whole milk
Beer 1 cup 1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy 1/4 cup 1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread 1 cup 1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
crumbs

4. Application
” There is no absolute for the best. Good food cannot be made of inferior
ingredients masked with high flavor. It is true thrift to use the best ingredients
available and waste to nothing.” James Beard
What is your insight about the quote?
5. Generalization
The teacher will ask the students what they have learned based from the topic
being presented.
 Know what is substitution of ingredient or substitution chart
Milk- Coconut milk
Honey- brown sugar syrup
  knowing the importance of topic ingredient substitution.
Not only can substitution save the day when you lack an ingredient called
for in a recipe, but it also enables you to make a recipe better for you.
That's helpful whether you are trying to improve your overall eating
pattern or are cooking for a specific health condition
IV. Evaluation

Direction: Identify ingredients needed for substitutions.

INGREDIENTS AMOUNT SUBSTITUTE

1. Flour cake 1 CUP

2. Butter milk 1 CUP
3. Egg 1 WHOLE EGG
4. cream, whipping 1 CUP UNWHIPPED
5. Chocolate 1 OUNCE
unsweetened

IV REMARKS:

10 - IVORY 10 - EMERALD 10 - PEACH

Number of students
who got 80% in the
evaluation

Number of students
who needs remediation
Prepared By:
AIRES M. ICHON

Checked By: Approved By:

JOVY V. TUBO ELVERA C. SALAPI