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  • Swiss Roll LP

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    Mary Joy Bagolantoy
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    This document provides the objectives, materials, and procedures for teaching a lesson on preparing Swiss roll. The lesson objectives are for students to define Swiss roll, identify its ingredients, state the baking procedure, accurately perform the baking steps, and practice good work habits. The teaching procedure involves reviewing past lessons, motivating students with a tissue paper game, demonstrating and discussing the ingredients and baking process, having students re-demonstrate making Swiss roll, and evaluating their understanding through a worksheet.

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    Lesson Plan

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    This document provides the objectives, materials, and procedures for teaching a lesson on preparing Swiss roll. The lesson objectives are for students to define Swiss roll, identify its ingredients, state the baking procedure, accurately perform the baking steps, and practice good work habits. The teaching procedure involves reviewing past lessons, motivating students with a tissue paper game, demonstrating and discussing the ingredients and baking process, having students re-demonstrate making Swiss roll, and evaluating their understanding through a worksheet.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    1K views3 pages

    Swiss Roll LP

    Uploaded by

    Mary Joy Bagolantoy
    This document provides the objectives, materials, and procedures for teaching a lesson on preparing Swiss roll. The lesson objectives are for students to define Swiss roll, identify its ingredients, state the baking procedure, accurately perform the baking steps, and practice good work habits. The teaching procedure involves reviewing past lessons, motivating students with a tissue paper game, demonstrating and discussing the ingredients and baking process, having students re-demonstrate making Swiss roll, and evaluating their understanding through a worksheet.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 3

    Date: February 06, 2017

    Topic: Bread and Pastry Production

    I. OBJECTIVES
    At the end of the lesson the students should be able to:
    1. define Swiss Roll;
    2. enumerate and identify the needed ingredients in preparing Swiss Roll;
    3. state the procedure in baking a Swiss Roll;
    4. perform the accurate steps in baking a Swiss Roll, and
    5. observe and practice good working habits in baking.

    II. SUBJECT MATTER


    Topic: Preparing Swiss Roll
    Instructional Materials: Cartolina, marker, baking tools and equipment, ingredients
    in preparing Swiss Roll, tape, tissue paper, manila paper
    Reference: Bread and Pastry Production NCII by Romie B. Lacaden, p. 300

    III. TEACHING PROCEDURE


    A. Preparatory Activities
    1. Maintenance of Classroom Order
    2. Short Prayer
    3. Greetings
    4. Checking of Attendance
    5. Checking of Assignments

    B. Review of the Past Lesson


    1. What are the basic types of cakes?
    2. What is the difference between foam-type cakes and chiffon-type cakes?

    C. Motivation
    Title: Unrolled and Rewind
    The students will be grouped into three having two representatives. Each
    group will be given one tissue paper. The first representative will unroll the entire
    tissue paper using only one hand. Once the first player finished, the second player
    will now roll back the tissue paper on the same tissue core. Be noted that when
    the tissue paper of any group has been cut, the game is over. The winner will be
    based upon the amount of tissue paper left.

    D. Presentation of the Lesson


    1. Teaching Strategies
    1.1 Guessing Game
    1.2 Brainstorming
    1.3 Discussion and Demonstration

    2. Lesson Proper
    2.1 Pre-activity
    Distribution of Materials
    Discussion of Procedures

    2.2 Activity
    With the same group of students, the teacher will show pictures of needed
    ingredients used in preparing Swiss Roll. The students will need to guess
    whats on the picture because only a portion of it is open. The group that will
    raise their flag first will have the chance to answer. They will repeat it until all
    pictures are shown.
    2.3 Analysis
    1. What are the ingredients shown in the pictures? Enumerate them.
    2. Give the role of these ingredients in baking base on your own opinion
    Flour
    Fat/oil
    Sugar
    3. Base on the given ingredients, what basic type of cake can be made?
    Explain your answer.

    2.4 Abstraction
    Swiss Roll is a type of cake in which all the baking process can be
    applied to. As a result, cake has a light and foamy texture. It can be done
    within 45 minutes and commonly serve with fillings.

    2.5 Application
    Two or more students will re-demonstrate the procedure in
    preparing Swiss Roll.

    IV. EVALUATION
    Directions: Fill in the blanks by choosing the correct word listed inside the box.
    1. An example of Chiffon-type cakes that is rolled and commonly serve with
    fillings. ____________
    2. Preheat the oven for ___________.
    3. In a small bowl mix the ____________ flour and baking powder.
    4. In a separate bowl add the sugar and 3 pcs. _____________, mix using hand
    mixer until fluffy.
    5. After mixing the ___________, add it on the liquid mixture and also add the
    50g. sugar.

    Sifted Swiss Roll

    180C egg yolk


    Egg white
    Meringue
    Key to Correction

    1. Swiss Roll
    2. 180C
    3. Sifted
    4. Egg white
    5. Meringue

    V. Agreement
    Directions: No hairnet, apron and mask policy. Bring the following ingredients:
    3-4 pcs. Eggs
    2.5 tsp. Vanilla
    85g. Sugar
    70g. Water
    25gt. Vegetable Oil
    85g. Cake Flour
    tsp. Baking Powder
    Salt
    VI. Remarks
    ____ No. of students who reached the mastery level.
    ____ No. of students who needs remediation.

    Rubrics

    Criteria Highly Very Satisfactory (2) Poor


    Satisfactory (1)
    (3)
    Each member highly Most members highly No one participated in
    Teamwork participated in the participated in the the activity.
    activity. activity.

    Speed Finished the activity in Finished the activity. Do not do the activity.
    the fastest time.

    Accuracy The entire numbers are Almost all the numbers No numbers are
    accurately answered. are accurately answered. accurately answered.

    Behavior The members did not The members rarely The members display
    display disruptive display disruptive disruptive behavior
    behavior during the behavior during the during the activity.
    activity. activity.

    Prepared by: Iza May M. Encio


    Demonstrator

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