DLL in BPP - DIFFERENT BAKED PRODUCTS
DLL in BPP - DIFFERENT BAKED PRODUCTS
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of the The learners demonstrate an understanding of the The learners demonstrate an understanding of the
core concepts and theories in bread and pastry core concepts and theories in bread and pastry core concepts and theories in bread and pastry
production production production
B. Performance Standards The learners independently demonstrate core The learners independently demonstrate core The learners independently demonstrate core
competencies in preparing and producing bakery competencies in preparing and producing bakery competencies in preparing and producing bakery
products products products
C. Objectives The learners shall be able to: The Learner Should be able to: The Learner Should be able to:
1. explain the different mixing techniques in 1. identify the different baked products. 1. identify the different mixing techniques in
preparing bakery products. 2. describe desirable characteristics of bakery preparing bakery products.
products. 2. match the different baked products.
2. illustrated the stages in baking process. 3. match the correct oven temperature for 3. evaluate the different baked products
different baked products
3. determine the techniques to slow down staling
of bread
A. References
2. Learner’s Material Pages ADM Module-SDO, QC BPP NCII ADM Module-SDO, QC BPP NCII
IV. PROCEDURES
C. Presenting examples/instances
of the new lesson
D. Discussing new concepts and Different mixing techniques in preparing bakery Different baked products.
practicing new skill #1 products.
Characteristics of bakery products.
Stages in baking process.
Oven temperature for different baked products
Techniques to slow down staling of bread
F. Developing Mastery
V. REMARKS
VI. REFLECTION
Prepared by: