University of Science and Technology of Southern Philippines

` C.M Recto Ave. Lapasan Cagayan de Oro City

SEMI DETAILED LESSON PLAN IN FOOD AND BEVERAGE SERVICES (FBS)

Name: Jean Kezia M. Bayer Date: February 28, 2024

Subject Taught: Bread and Pastry Production Grade: 11

Cooperating Teacher: Ms. Mayflor G. Sanoria Time: 1:00 – 3:00pm

I. Objectives
At the end of the lesson, 90% of the students should be able to:
a. differentiate the type of major ingredients and minor ingredients in baking
b. recognize the methods of mixing dough and the different mixing
techniques
c. apply the different mixing dough methods and techniques in baking
d. appreciate the importance of following the right mixing dough methods
and mixing techniques

II. Subject Matter

Major and Minor Ingredients in Baking
Types, Kinds and Classification of Bakery Products

III. Materials
Chalk
Board
Papers

IV. Procedure
A. Preparation
• Greetings
• Prayer
• Checking of Attendance
• Review
B. Motivation
Students will guess the jumbled words.
C. Lesson Proper
Major Ingredients In Baking
Flour- is the main ingredient in preparing bakery products. it is a finely
ground meal obtained by grinding and milling cereal grains or other
root crops.
Types of Flour:
1. Hard Flour or Bread Flour - also referred to as the 1st class flour. It
is high in gluten content.
2. All-purpose Flour – also called as the general purpose flour or
family flour due to its versatility in bakery products.
3. Soft Flour – also called cake flour. Low in gluten content and so
results in a finer texture. It is good for making cakes and cookies where
a tender ad delicate texture is desired.
Uses of Flour:
• Provide structure, texture and color to baked products
• Provides nutritive value to baked products
• Used as a thickening agent
• Used as binder of food
• Used s stiffening agent in laundry
Sugar – is a sweet, soluble organic compound that belongs to the
carbohydrate group of food. It is also a food for the yeast which
activate the yeast and release carbon dioxide that can help to double
the size of a bakery products.
Types of Sugar:
1. White Sugar - also referred to as refined sugar or table sugar.
2. Confectioner’s sugar or powdered sugar – granulated sugar that
has been pulverized.
3. Brown Sugar – contains caramel, mineral matter and moisture.
Effects of Sugar in Baking:
• Increase dough development
• Makes the color of the crust richer
• Improves nutritive value, flavor and aroma of the product
• Contributes moisture content
• Makes the bread more tender
Eggs – Eggs are considered a complete protein.
Uses of Eggs in Baking:
1. Eggs Provide leavening agent. Add color, texture, flavor and
richness to the batter.
2. Act as a stabilizer in mixture.
3. Eggs are used as a thickening agent
4. Egg washes are brushed on many baked goods to create a golden
shiny top.
5. Egg whites are used to make meringues.
Shortening – Shortening is any fat, when added to flour mixtures
increases tenderness.
Examples of Shortening:
1. Oil
2. Butter
3. Margarine
4. Lard
5. Cocoa Butter
Leavening Agent – are gases that cause the dough to rise.
Examples of Leavening Agent:
1. Baking Soda
2. Baking Powder
3. Cream of Tartar
4. Yeast
Liquid Ingredients – Provide moisture to rehydrate and activate the
yeast and bring together the flour and other dry ingredients to make
the dough.
 Types of Liquid Ingredients Used in Baking:
1. Water
2. Milk and other Dairy Products
Minor Ingredients In Baking
They are not as important as the major ingredients in
baking but they are essential in attaining the sensory qualities of baked
products.
Example:
1. Flavoring
2. Vanilla
3. Coffee
4. Chocolate and Cocoa
Types, Kinds and Classification of Bakery Products
Kinds of Dough in Baking Bread
• Lean Dough – The basic ingredients for bread which include flour,
yeast, salts, a little sugar and shortening.
• Rich Dough – Aside from the basic ingredients for bread, rich
dough has butter, nuts fruits, eggs and condiments.
Characteristics of a Well-Made Bread
• The crust is thin with an even golden brown color
• Does not crumble easily
• Sweet and flavorful
Mixing Techniques
1. Creaming
2. Cutting in
3. Folding
4. Cut and Fold
5. Beating
6. Stirring
7. Whipping
8. Sifting
D. Activity
The students will give the importance of following the right methods and
mixing techniques in baking.
E. Generalization
The teacher will ask the students about what is the topic thought and the
summarization.
F. Evaluation
In a ¼ sheet of paper, students will write the correct answer of each item.
1-3.) What are the three types of flour?
4.) It is also referred to as the 1st class flour.
5.) It is the food for the yeast.
6.) It is the process of mixing techniques which uses a wooden ladle to rub
one or two ingredients in the bowl.
7-8.) What are the two methods of mixing dough?
9.) It is the main ingredient in baking and it is a finely ground meal
obtained by grinding and milling cereal grains or other root crops
10.) Write down your first impression about me.
 G. Assignment
Bread and Pastry Production NC II:
Don’t forget to prepare and bring the following ingredients on or before
March 13, 2024.
Bread Flour – 14 kls.
Sugar – 2kls.
Butter – 11 pcs.
Milk – 9 cans of 365g Angel
Yeast – 1 box
References: SHS Technical-Vocational-Livelihood (Home Economics) Bread and Pastry
Production (BPP) Manual. Page 11-15 and 25-28

Prepared by: Noted:

JEAN KEZIA M. BAYER MAYFLOR G. SANORIA

Pre-service teacher Cooperating teacher