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A Detailed Lesson Plan in Grade 10
A Detailed Lesson Plan in Grade 10
I - OBJECTIVES:
At the end of the lesson, students are expected to:
a. Identify tools in preparing Sponge cake;
b. familiarize with the ingredients to be use in preparing sponge cake;
c. and follow the procedure in preparing sponge cake.
II – SUBJECT MATTER:
TOPIC : Preparing Sponge Cake
REFERENCES : Bread and Pastry Production NCII Module K12
MATERIALS : PowerPoint Presentation, laptop, projector, Cut-outs and answer
sheets
III – PROCEDURE:
DAILY ROUTINES:
Greetings
Prayer
Checking of Attendance
A. MOTIVATION:
The teacher will give an Interactive games to the learners flashing questions or
statements about the lesson and the learner will raise a smile if they agree to the
statements/questions?
Ask the learners:
Who among the class had tasted cakes?
Who have tried baking cakes?
Did you experience baking cakes especialy sponge cake?
Present and discuss the Ingredients and procedures in baking the sponge cake.
SPONGE CAKE
Ingredients:
170 g. Cake Flour 6 pieces egg yolk
100g. white Sugar 100 g. water
5 g. salt
50 g. corn oil 5 g. vanilla
6 pieces egg whites 5 g. baking powder
1 tsp. cream of tartar 100 g. white sugar
Materials needed: Cake box (round small), 6 inches cake border (small), wax
paper, cake roll box (whole and styro foam), powdered food color or paste food
color
Procedure:
1. Line the round cake pan and jelly roll pan with lard and wax paper. Set aside.
2. Combine the first three ingredients in a mixing bowl.
3. Make a well then add the remaining three ingredients. Mix well.
4. In another mixing bowl, put the egg whites and cream of tartar, then beat
using hand or electric mixer.
5. Add sugar and vanilla until stiff peak is reached.
6. Put the egg white mixture in the flour mixture and do the cut and fold.
7. Put the cake mixture in the jelly roll pan and round cake pan then bake.
C. LESSON PROPER:
Demonstrate to the class the the procedures in preparing the sponge cake if it is
possible ask the help of your learners in measuring the ingredients and if notice the
incorrect measuring procedure the demonstrator will show the proper measuring and
mixing of the ingredients
Activity #1: Play again the interactive game using the smile to answer the
previous statements or questions.
Group Activity : Each group will be given a Manila paper and a marker.
Group 1: will list down the exact measurements of every ingredients in
preparing the sponge cake.
Group 2: will write the correct procedure in preparing the sponge cake.
Let them present in front.
D. GENERALIZATION:
Is it necessary to be accurate in measuring ingredients in preparing sponge cake
or other pastry?
Is it necessary to identify the name of each baking tools in preparing sponge
cake.
Site an examples that are related to their lives.
Is it necessary to know the right and accurate measurements in Baking or not
only in baking also in cooking?
Ask about the safety procedure that you did during the demonstrations.
Ask about numerical knowledge in measuring the ingredients.
IV – EVALUATION:
Administer an activity which is “Scrambled Words” Terms in the lesson used.
V. ASSIGNMENT:
Identify the difference between Chiffon Cake and Sponge Cake in a Venn
Diagram.