Final LESSON PLAN IN BREAD AND PASTRY PRODUCTION
Final LESSON PLAN IN BREAD AND PASTRY PRODUCTION
I . OBJECTIVES
III. PROCEDURE
Classroom routine
Opening prayer
(Multimedia)
Checking of attendance
(The teacher will ask the student who monitored the There’s no absent ma’am.
attendance)
Review/Recall
Anyone from the class who can give me the summary Yes Mary Grace
of what we’ve discussed last meeting? Ma’am last meeting we’ve discussed
about the different baking tools and
Okay! Very Good equipment.
Energizer/Drill
Class are you familiar with the song Pat- A- Cake? No ma’am
Everybody please stand
(the teacher will play the music video and let the students
follow the action)
That’s wonderful class. We’ve practiced your talents in
singing huh. I notice that you really enjoyed and for that I
want you to give yourselves a “Maganda Clap
Activity
Is everything settled?
Impressive class!
Major Ingredients
Flour- The students present their output
- is a finely ground meal obtained by grinding and milling
cereal grains or other root crops
Types of Flour
Bread flour
has 12-14% protein content and is made from hard
wheat flour.
The high gluten content causes the bread to rise and
gives its shape and structure.
All-Purpose Flour
Has 10-11 %protein content and is made from a blend
of hard and soft wheat flours, also called the General
Purpose Flour or family flour.
Cake Flour
has 7-9% protein content and is made from soft wheat
flour.
It is good for making cakes and cookies where a
tender and delicate texture is desired.
Uses of Flour
Provides structure, texture and color to baked products
Used as thickening agent
Used as binder of food
II. Sugar
a sweet, soluble organic compound that belongs to the
carbohydrate group of food.
Type of Sugar
White sugar - also known as table sugar or as refined
sugar
Brown sugar - contains caramel, mineral matter and
moisture. It also contains a small amount of molasses.
It comes in three colors.
Confectioner’s sugar - granulated sugar that has
been pulverized. To prevent lumping and caking,
about 3% cornstarch is added.
Effects of Sugar in Baking
increases dough development
makes the color of the crust richer
makes the bread more tender
increase the volume of the loaf
contributes to moisture content of baked products,
increasing its storing quality
acts as creaming agent
III. Eggs
considered a complete protein, containing all the
essential amino acids humans use to build other
proteins needed by the body
Excellent Gemma
Let’s give her a Dionesia Clap Yes ma’am that’s true that baking is an
exact science because every ingredient
have different measurements depends
They say that baking is an exact science. Do you think it’s upon the needed amount. In baking, the
true? ingredients must be measure exactly in
order to have a perfect outcome
Yes, Junizza
Group 2 The learner will compose a song/jingle that Jingle/song (to the tune of fireworks) Do
interprets the importance of different ingredients. you ever think the importance of
ingredients in baking that you’ve just
saw around Do you ever think the
functions of every ingredients in baking
And do you ever think what will happen
if just one ingredients is missing or not
present And do you know that there is
still a chance for you to familiarize the
ingredients You just going to embrace
the things that you want to do just on
these things you’ll going to succeed
Cause you know that without those
Group 3. Through collaborative activity the student ingredients you can’t make this kind of
will formulate their own sample recipe. products, that’s why various ingredients
in baking is very essential (repeat 2x)
RUBRICS
Criteria 5 4 3 2 1
1. The learners present
their work in a creative
way.
2. Each member of the
group participates and
cooperates on the given
task.
3. The content is being
presented in organize
sequence.
4.The students accomplish
their task in the given
amount of time
5.The students
welldelivered their
presentation.
Assessment
Read and analyze each statement carefully.
1. What kind of sugar is primarily used in
preparing icing?
a. White sugar
b. Brown sugar
c. Granulated sugar
d. Confectioner’s sugar
2. Which of the ingredients is an example of a
physical leavening agent?
a. Air
b. Baking powder
c. Baking soda
d. Yeast
3. What is the most expensive ingredient in
baking
a. Egg
b. Flour
c. Milk
d. Sugar
4. A finely ground meal obtained by grinding
and milling cereal grains or other root
crops.
a. Butter
b. Flour
c. Milk
d. Sugar
5. What is the best step to have better results
in baking?
a. Use modern equipment
b. Use only imported ingredients
c. Memorize the recipe very well
d. Measure ingredients accurately
V. Assignment
Make an interview to an owner of the bake shop in your
barangay. List down all the procedures that they do in making
pastries