Laguna State Polytechnic University
Main Campus
Brgy. Bubukal, Santa Cruz, Laguna
Name
:
Course / Major :
Teacher
:
:
Title
:
Lenny C. Floralde
MAEd - T.H.E.
Dr. Josephine T. De Jesus
Report Paper
Demonstration Lesson Plan
I. Objectives
At the end of the lesson, the students are expected to:
1. define butter icing
2. identify the tools and materials needed in preparing butter icing;
3. observe sanitary, safety, and work precautions needed in making
butter icing; and
4. participate actively in making butter icing by showing discipline.
II. Subject Matter
Topic: Icing
Sub-topic: “Butter Icing”
References:
1. Baking from my Homes to Yours.
Dorie Greenspans
Pages 91-94
2. The Arts and Soul of Baking
Cindy Mushet
Page 22
III. Teaching Procedure
A. Preparation Stage
1. Daily Routine Activities
1.1
Prayer
1.2
Greeting the class
1.3
Checking of attendance
2. Review the Past Lesson
2.1
What is icing?
2.2
What are the two (2) purpose of icing?
3. Motivation
Arranged the “Jumbled Words.”
B. Presentation / Discussion
Teaching Points
Teaching
Methods
Teaching Aid
/ Devices
Butter Icing

Is a kind of icing that perfect for
preading and decorating.
Technical Terms
 Cream to rub one or two
ingredients against a bowl using
wooden spoon or hand mixer until
D
it becomes light and fluffy.


Beat—makes the mixtures smooth
I
and fluffy using hand mixer.
S
T
Gradually—gently and slowly.
C
E
U
A
Tools Needed

Hand mixer
S
C

Icing bag
S
H

Measuring cup

I
I
Mixing bowl

Rubber scrapper
O
N
N
G
A
A
N
I
D
D
Materials Needed

Disposable plastic gloves
Sanitary Precautions
1. Wear complete cooking outfit.
2. Remove all jewelries before
cooking.
3. Use gloves in handling food.
D
A
E
N
M
D
Safety Precautions
1. Avoid dropping of tools and
materials.
2. Be careful in plugging hand mixer.
O
N
D
S
E
T
V
R
I
A
C
T
E
I
S
3. Be careful in handling hand mixer.
Work Precautions
1. Have a presence of mind while
working.
2. Measuring ingredients accurately.
Ingredients

½ cup butter

½ cup granulated sugar

½ cup milk
O
N
Procedure
1. Cream the butter until soft and
fluffy
2. Add sugar gradually; then
3. Add milk alternately. Beat
thoroughly after each addition.
IV. Application
With the guidance and supervision of the teaching, the students will
proceed with their laboratory work.
V. Generalization
Some students will called and give the lesson learned in the activity.
VI. Evaluation
The students will be given a performance test base on the following
criteria.
Criteria
Complete cooking outfit
Original
Rating
15%
Work habit
15%
Speed
20%
Appearance
25%
Taste
25%
Total
Student
Rating
Teacher
Rating
100%
VII. Agreement
A. Advance Study
1. What is fondant icing?
2. What are the tools and materials needed in making fondant
icing?
3. How does fondant icing being prepared?
Reference:
Recipe Book by Jane
Pages 100-101
B. Follow-up Study
The students will proceed to their laboratory work.
Prepared by:
LENNY C. FLORALDE
Senior High School
Applicant Teacher