SEMI-DETAILED LESSON PLAN

IN
Technical-Vocational Livelihood

Submitted By:
ROBERT T. BABIDA
BSED – UNIT EARNER

Submitted To:
MR. CALIXTO L. VALERA
(INSTRUCTOR)
I. OBJECTIVES
a. Describe the royal icing
b. Follow the right procedure in making royal icing
c. Value the benefits of developing skills in making royal icing for future career.

II. SUBJECT - MATTER

a. Topic: Royal Icing
Subtopic: Tools and equipment, ingredients, and procedure in making royal icing
b. Materials: cooking outfit, measuring tools and equipment, ingredients, visual aid,
pictures.
References: Baking Cookbook, Baker’s Book of Techniques and Recipes

III. PROCEDURE:
A. Preparatory Activity
 Greetings!
 Prayer
- The teacher will ask a student to lead the prayer.
 Checking of attendance
- Teacher will now check the attendance
 Setting of rules
- Teacher will ask students to pick up all pieces of papers under their chairs and arrange
their chairs properly.

B. Review
- The teacher will ask about the last topic that the class have discussed.

C. Motivation

Picture Puzzle Guide Questions: (PRESENTATION)

- What have you notice in this picture?
- What event is this?
- Are you familiar with this?
- What kind of cake is this?

Give trivia: 
Did you know that some wedding cakes are traditionally covered and decorated with “Royal
Icing”?
 D. Presentation
Unlocking of Difficulties  Frothy  Rounded peak  Stiff

Royal Icing is a hard white icing, made from softly beaten egg whites, icing sugar, and
sometimes lemon or lime juice, aside for wedding events it is also used in other special
occasions.

Tools and Equipment:

 Measuring spoon
 Measuring cup
 Electric mixer
 Scrapper Ingredients
 2 large egg whites
 ⅛ teaspoon cream of tartar
 2½ cups confectioners' sugar (sifted)
 1 teaspoon lemon extract
 Liquid food color

Procedure:
1. Separate the egg whites into a bowl.
2. Put the egg whites then add lemon extract and beat it on low.
3. Add the cream of tartar and continue mixing on low until the whites become frothy.
4. Gradually add the confectioners' sugar with the mixer on low.
5. Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes.
The icing is ready to use for piping lines.

Tips, Notes, and Variations:

• If concerned about food borne illness, use pasteurized eggs.
• If desired, divide the icing among smaller bowls and add coloring(s).
• To store icing for later use:
1) Clean the inner sides of the bowl or container to remove any drips.
2) Place a dampened paper towel directly on the surface of the icing and then cover the bowl
very tightly with plastic wrap.
3) Refrigerate up to 5 days. Other uses Use on top of gingerbread or any other cookies.
 E. Application
Group Activity:
The students will be divided into 4 groups, each group composed of 5 members and they’ll make
royal icing.

Criteria:
20% - Texture
30% - Palatability
40% - Presentation
10% - Teamwork
Total = 100%

F. Generalization
Guide Questions:
 What is royal icing?
 What are the tools needed to make an icing?
 What are the ingredients to make a royal icing?
 How to store your icing?

IV. EVALUATION:
Get ½ sheet of paper and enumerate all the ingredients used in making royal icing.

V. ASSIGNMENT
Bring the following:
 Baking outfit
 Cupcakes
 Icing bag
 Icing tips
 Liquid food coloring
 Small bowls
 BRIEF LESSON PLAN
IN
Technical-Vocational Livelihood

Submitted By:
ROBERT T. BABIDA
BSED – UNIT EARNER

Submitted To:
MR. CALIXTO L. VALERA
(INSTRUCTOR)
I. OBJECTIVES:
 Recognize the steps on how to bake moist chocolate cake.
 Apply the procedure in baking moist chocolate cake.
 Value the importance of baking moist chocolate cake.
II. SUBJECT MATTER:
Topic: Baking
Sub-topic: Baking Moist Chocolate Cake
Materials: Laptop, projector, measuring tools, baking products/supplies
References: Baking Cookbook, Baker’s Bible book,
http://www.sugarcoatedkitchen.com/home-baking/baking-tools/very-basic-baking-tools-
for-beginners

III. PROCEDURE:
A. Preparatory Activities

1. Daily Routines
1.1 Prayer
2. Checking of attendance
3. Review
Pivotal Questions:
1. How are you going to define baking, in your own understanding?
2. In what year or century baking cake discovered?
3. Who discover it? and what country he/she lives?
4. Checking of assignments
5. Motivation
A. Puzzle picture to solve by the students
B. let them analyze the picture
6. Discussion
6.1 Lecture
6.2 Q. and A with the students
7. Application
Group the students into 4, and let them start to bake a moist chocolate cake.

IV. EVALUATION:
Check their moist chocolate cake they had bake. Taste it, and evaluate it.

V. ASSIGNMENT:
Research on how to bake a carrot cake.
 DETAILED LESSON PLAN
IN
Technical-Vocational Livelihood

Submitted By:
ROBERT T. BABIDA
BSED – UNIT EARNER

Submitted To:
MR. CALIXTO L. VALERA
(INSTRUCTOR)
I. OBJECTIVES:
1. Identify the different ingredients in making Choco moist cake.
2. Demonstrate the process in baking Choco moist cake.
3. Observe the importance of “Mise 'en Place” and “CAYGO” policy.

II. SUBJECT-MATTER
a.) Topic: Baking Choco Moist Cake
b.) Materials: Laptop, projector, measuring tools, baking products/supplies
References – Baking Cookbook, Baker’s Book of Techniques and Recipes
c.) Method & Strategy: Demonstration
d.) Valuing: Good sanitation

III. PROCEDURE

Teachers Activity Students Activity

A. Preliminary Activities
 Prayer
May I request everyone to please stand for -In the name of the Father, The Son and The
the prayer, and may I request Ms. Abellan to Holy Spirit, Amen. (Prayer)
kindly lead the prayer.

 Greetings -Good afternoon, Sir. Good afternoon

Good afternoon, Class! classmate!

Before you take your seats, kindly pick up all (Students picking up and arranging their
the pieces of paper under your chairs and chairs)
arrange your chair properly. -done teacher!
-thank you, Sir!
Very good, you may now take your seats.

 Checking of attendance
May I request the class secretary, Ms._____ -Okay Sir,
to please check the attendance. (Checking the attendance)

B. Review
So, Mr. _________ can you recall our
previous topic before we proceed to our next -Sir, our topic last meeting is all about the
topic. characteristics of various cakes.

Correct! Good to know that you still

remember our last topic.

Now, can you enumerate those

characteristics? -Sir, these are the appearance, color, moisture,
mouth feel and last is the texture.

Exactly! What can you say about the - It should be look smooth Sir.
appearance, it should be?
Correct. Aside from being smooth what else
can you say?
Yes, you’re raising your hand, Ms.______ - It should be uniform in color and free of
cracks, Sir.
Very good! I’m glad you still recall all of
these.
Do you have any questions, clarifications
about the different characteristics of cake
products before we proceed to our next -None Sir, everything is clear Sir.
topic?

Well, that’s great!

C. Motivation

And now, I’m pretty sure you have

knowledge about cakes. Right? -Yes, Sir!

Okay, let me group you into four (4)

I have here pictures on the different types of (Students arranging their group)
cakes, and what you are going to do is

DIRECTION: identify the picture whether a

carrot cake, fondant cake, chiffon cake, red
velvet cake, choco moist cake, black forest
cake, pineapple upside down cake, fruit cake,
ube macapuno cake, and yema cake. Within
15 seconds you need to guess the correct
answer. You have to write down your
answers in ¼ sheet of paper.

Is that clear? Yes Sir. Copy sir!

The group with the highest score will be

declare as the winner for this group activity
and will be given an additional point.

Are you ready class? We are now ready sir!

(PICTURE PRESENTATION) (Students participating the task)

TIME’S UP! Now exchange group papers. (Students checking other group’s work)
Okay let’s check your answers.

Congratulations to group #___. You did a -Thank you, Sir!

great job!

D. Presentation
Now, with these examples of the different
types of cakes, we are going to identify the
ingredients of this choco moist cake we have
mentioned in our activity as part of our
lesson.

So, before we proceed, what is your idea

about what we called choco moist cake? -Sir, when we say moist cake, it talks about
Anyone from the class? how smooth and soft the texture of the cake,
it’s about how moist it is, how fluffy it is Sir.

Exactly! You got it right!

E. Discussion
So, when we say moist cake, the texture is
fluffy and slightly wet. Its crumbs tend to
stick together. When you touch it, it is light
and smooth.

Do you have any idea about the ingredients

of choco moist cake? Anyone? -Sir, I think we have cocoa powder Sir and flour
as one of the most important ingredients in
making cake.

You are right! Well, all of the ingredients in

the recipe are all important because if you
miss even just a pinch of some ingredients,
then probably your cake may not work or
may fail.
-Sir we have the baking powder and baking
soda.
What else do you think are the ingredients?

Correct! And we call baking powder as

leavening agent while baking soda as a
neutralizer.

What other else can we use in our -Sir, of course we have the egg, sugar, water
ingredients? and….. milk??

Very good! And these ingredients add

nutritional value and provide structure,
richness, and flavor to baked products.

Is there anything else? Sir, I think we have to use coffee?

Exactly! We use coffee because it simply

enhances the flavor of chocolate. It deepens
that rich, chocolatey flavor.

Is there anything else we can add? Sir, salt and vanilla extract??

Correct! We used these to enhance all the

other flavors in the recipe.
…………………………….
And that concludes our ingredients for choco
moist cake, and for the measurement, I will
provide you the complete recipe on how to
make this choco moist cake with a copy.
-Okay sir. Thank you, Sir!

We have to keep in mind that measurements

really matter, by getting baking
measurements right, you will get the
consistent results you are looking for. -Okay Sir, noted sir, we will apply that one sir!

Okay, so here is the RECIPE:

INGREDIENTS:
Chocolate Cake (180 °C) 55mins
2 cups White Sugar
2 ½ cups Flour
1 Cup Unsweetened Cocoa Powder
2 tsp. Baking Powder
2 tsp. Baking Soda
1 ½ tsp Salt
3 large Eggs
¾ Cup Oil
1 ½ cup Milk
2 tsp. Vanilla Extract
1 cup Boiling Water
2 tsp Coffee
 Chocolate Frosting
2 cups Milk
80g Butter
½ Cup Cocoa Powder
¾ Cup Sugar
2 tbsp. Flour

PROCEDURE:
1. Preheat oven to 300°C for about 10
minutes, then reset the temperature
to 185° C. Then sift together dry
ingredients in a bowl. Add oil, coffee
and milk; mix well. Add eggs and
vanilla; mix until become smooth and
free of lumps.
2. Pour into greased round baking pan.
3. Bake until a toothpick inserted in the
center comes out clean.
4. Cool on wire rack.
5. Make a frosting and decorate your
own preferred design for your cake.
So that is the recipe in making chocomoist
cake,

Now, let’s proceed to the procedure.

Kindly watch the step-by-step process.
 (Demonstration while discussing the
procedure and some important tips in
making choco moist cake) (Students watching the procedure)

F. APPLICATION
Okay class, I will group you into two (2)
And this time, I will let you bake the choco
moist cake by your own group, make your
own presentation of the cake and I will grade
your work after. Is that clear? Yes Sir, we’re so excited to bake!

Criteria for Judging

Texture 20%
Taste 30%
Presentation 40%
Teamwork 10%
Total 100%

Reminders:
Please don’t forget to remove unnecessary
things when you bake such as your jewelries,
and put all your hairnet, apron and observe
good hygiene. Do not use alcohol, just wash
your hands until your elbow with clean
water.

Please follow also the proper way of

measuring ingredients and follow the
procedure correctly. Kindly apply our golden
rules, which are the “Mise En Place” before
you start everything in baking, and our”
Caygo Policy” after you bake.
-okay sir, thank you for the reminder, sir.
G. GENERALIZATION
In presenting this lesson on how to
bake choco moist cake.
Can you enumerate the different
ingredients in baking choco moist
cake?

Anyone from the class? -Sir we have sugar, flour, cocoa powder,
baking powder, baking soda, salt, eggs, oil,
milk, vanilla, coffee, and water.

Okay very good! What about -Sir, in baking cake, it is important that we
following the correct procedure, why need to follow correct procedure as this
do you think it is important? affects the taste, appearance and texture of
the cake you are baking.

Yes, you are absolutely right!

Correct measurements, amounts and
steps are the only way to define
 baking.

H. VALUE INTEGRATION
Whenever we bake, always
remember that great sanitation is
more important than anything. We
should always follow the
laboratory/kitchen rules.
So,
What do you think why we should
follow good sanitation and follow -Sir, we should follow all of these in order to
kitchen/laboratory rules in baking? prevent health and safety risks and to ensure
Anyone from the class? that everything within the premises is clean,
hygienic, and clutter free.
Correct! We have to observe
cleanliness and orderliness in the
premises at all times!

IV. EVALUATION
Get ½ sheet of paper crosswise. Put name,
date for today and subject. Are you done?
-Yes, Sir!
Questions:
1. What is moist cake??
2. Give at least 5 ingredients we used in
baking choco moist cake.
3. Why it is important to follow the mise (student’s answering the questions)
en place?
4. What is the importance of CAYGO
(clean as you go)?

V. ASSIGNMENT
For your assignment, search on
the different mixing methods we
use in baking. Place it on a one
whole sheet of yellow paper.
-Okay sir, noted sir!