School: Tupsan National High School Grade Level 7

Teacher: Josephine P. Bacol Learning Area Bread and Pastry

Teaching Date: March , 2021

I. OBJECTIVES
The learner demonstrates
understanding of the basic concept
Content Standard underlying theories in preparing and
producing pastry product.

The learner demonstrates

competencies in preparing and
Performance Standard
producing pastry product.

LO. 1 Prepare pastry products

according to standard mixing
Learning Competencies procedures
Code: TLE_HEBP9-12PB-Ia-f-1

II. CONTENT BAKING METHODS AND

TECHNIQUES

LEARNING RESOURCES
a. Reference 1. Curriculum Guide.
2. Learners’ Material:
Technology and Livelihood
Education
Pages: 42-43
Author: Josephine C.
Bernardino
Maria Gracia A.
Fulgencio
Estifania Gloria L. Lee
b. Additional learning Alma A. Paragas
materials. Edita T. Rafael

I. PowerPoint Presentation
II. Video Presentation
III. PROCEDURES
TEACHER’S ACTIVITY STUDENT’S ACTIVITY
A. Preparation.
1. Daily Routine:
 Greetings and Opening Prayer
 Good Morning Class. - Good Morning Ma’am
  How are you today? - We are fine!

 Very good!
May I request _____ to lead the
prayer? Our Father
Our Father, Who art in heaven,
hallowed be Thy name; Thy kingdom
come; Thy will be done on earth as it is
in heaven. Give us this day our daily
bread; and forgive us our trespasses
as we forgive those who trespass
against us; and lead us not into
temptation but deliver us from evil.
Amen.

Okay before you sit down,

please pick up the trash that you
can find under your chair. - We are done Ma’am.

Okay, thank you class. You

may now tale your seats.

 Checking of Attendance
Say present when your
name is called. - Present Ma’am.

Very good! Nobody is

absent!

 Setting Classroom Standard - So, we won’t miss the topic

Why is it important to be in Ma’am.
the class on time?

And what will you do if

someone is talking in front and you - Listen attentively, raise hands,
want to speak? and wait to be called.

Very good! What about the - Turn it off and put it inside the
gadgets? bag!

Okay! It is very clear! Can

we do it now? - Yes Ma’am!
- (The students perform)
 Reviewing of past lesson
Who can give me a
 recapitulation of yesterday’s
lesson?
- Yesterday we tackled about the
Yes _______. baking tools and their uses. Like
measuring spoon, it is used to
measure small amount of
ingredients. The measuring cup,
measuring glass and many more.
- It has been said that it is important
to use the right tool for the job so
we could save time and effort and
to be able to get the desired
result.

 Motivation
Class have you experience baking
a cake, cupcake, or cookies?

- What did you bake?

- Yes, _______ - Yes Ma’am.

- No Ma’am.
- How about you _____

-oh! That’s great!

 Since you already have an
idea about baking products,
would you like to play a
game?
- Cookies Ma’am.
- Ma’am I experienced making a
cupcake through steaming.

The game is called “4 Pics 1 Word”

1. I will divide the class into 3.
Group Code: - Yes Ma’am!
Cupcake
Cookies
Cream
2. Each group will aim to work
out the word linked to the 4
pictures displayed on the
screen.
3. The student has 1 minute to
answer the puzzle. The first
group to answer will be
given 5 points.
- Are you ready class?

- Yes Ma’am! We are ready!!

C O E A O T
M C H L T E

- Mocha!!!
- Chocolate!!!

H B E A
E C K L

- Cake!!!
- Bake!!!

A O M L O F
V C U R S E
 - Aroma!!
- Flour!!!

E O B A R T
T T H U T E

- Batter!!!
- Tart!!!
- Butter!!

A T M L O K
L X U R G E

- Goat!
- Milk!!!

A T S L O R
L W U R Q E
 - Sugar!!!

a g n l h I
c c u k g e

- Very Good class, did you

enjoy it?
- Egg!!

- What have you observed in

our activity? - Yes Ma’am!!
- Yes, ____
- Correct, what else?
- Yes, ____

- It is all about food Ma’am.

- Ingredients of the cake Ma’am!

- Yes, very good! All of them
are important ingredients in
making a pastry product.

B. Activity #2:
“Video Presentation”
Guide questions:
1. From the video presented, what
are the methods that you have
observed?
 Yes, ____.

 Very Good! Those are some

of the mixing techniques
that is used in bread and
pastry production.
  Who can name those
techniques?

 Yes___

 Very good!!!

2. In your home, what are those
foods that you usually mixed or
what technique do you usually
used?
 Okay, _____
It is all about the methods and
techniques in making a bread and
pastry.

 Very good! Wire whisk is the Yes ma’am, we must know those
right tool to use when you techniques in order to produce a good
beat the eggs. pastry product.

The advantages in knowing the mixing

 How about when the wire
techniques and methods are, we will be
whisk is not available, what
able to apply the proper mixing not just
tool you can use?
in baking but in other methods of
cooking.
 Yes,_____

Values Integration:
*Other related topics across learning
area.
EXPOUND
Masonry and Mathematics:
 Ratio and proportion about
mixing cement, sand, and
gravel.

C. Analysis
Processing questions:
1. What have you observed
on the pictures that u
picked? What it is all
Yes Ma’am.
about?
2. Based on the pictures
you have picked, are they
important in our daily
lives? - Sifting separates the course
 3. What are the advantages particles by passing trough a
in knowing the mixing sieve. It helps incorporate the air
methods and techniques? in the process.

D. Abstraction
- So, for our next activity, I
have here a box, that contain - Creaming is the process of
pictures with name on it. rubbing two or more ingredients
Instructions: against the corner of the bowl
1. Student will sing a happy with the help of a wooden
birthday song. spoon, rubber scrape, or electric
2. While singing the mixer.
student will pass the box - The mixture should be smooth
to the student next to and creamy.
them.
3. Whoever holds the box
when the song ends will - Cutting in is mixing butter and
get 1 picture from the flour with the use of pastry
box and share an idea blender or two knives in a
about it. scissor-like manner.
- This method cuts the fat into dry
Do you follow, class? goods, usually flour. This is
often used in making bread and
pastries.

- Folding is working with two

ingredients very gently to retain
air in the mix.
- It can be done with beaten egg
whites, such as meringue
Sifting

- Cutting and folding involve

cutting vertically into mixture
with a rubber scraper or wooden
Creaming
spoon and turning over and over
by gliding the spoon across the
bottom of the mixing bowl at
each turn.
 Cutting in - Beating incorporates air into the
mixture by mechanical agitation.
- It can be done with fork, egg
beater, or electric mixer.

- Kneading is to manipulate by
Folding pressure alternating by folding
and stretching.

- Whipping is to beat eggs and

cream to fill them air and make
Cutting and folding them thick and fluffy.

- Stirring is open done by rotating

Beating a wooden spoon through a
mixture as needed.

Kneading - Scalding is heating below boiling

point in a double boiler.
 Whipping

Stirring

Scalding

E. Application

Using the same groupings, they

will perform:
 Cupcake – sifting, folding, whipping
 Cookies – cutting–in and beating
 Cream – stirring and creaming

There performance will be graded

through the given rubrics.

V. Evaluation
The teacher will
VI. Assignment
Criteria Excellent Good Fair Needs
Improvemen
t
Accuracy The The The The students
students students students finished the
finished finished the finished the task more
the task task on the tasked a than a
before the given time. minute after minute after
given time. the given the given
time. time.
Workmanship The The The The student
students students students finished the
finished finished the finished the task with
the task task with task with majority of
with excellent some of the the
excellent teamwork members members
teamwork. are are not
cooperating. cooperating
Appearance The The Some of the Almost all of
(distinction of ingredient ingredients ingredients the
ingredients) s are are mixed are not ingredients
perfectly accordingly. properly are not
mixed. mixed. mixed.