DETAILED LESSON PLAN DATE: AUGUST 13, 2013 TIME: 7:30-8:30/8:30-9:30/10:00-11:00/11:00-12:00 SECTION: III- ANTHORUIM/ III- GUMAMELA/ III-JASMINE/ III- CARNATION LESSON PLAN IN T.L.E (DETAILED LESSON PLAN) CULINARY ARTS . OBJECTIVES A. List down the different liquid ingredients. B. Describe the different forms of milk. C. Explain the uses of milk in the baked products. II. Subject Matter LIQUID INGREDIENTS A. References: THE III p.p 99-100 B. Materials: Visual Aid,lavaliere microphone III. PROCEDURE A. Initiator Phase 1. Prayer 2. Greetings. 3. Checking of Attendance B. Review Teacher's Activity Student's Activity - Who can recall our last topic? - Ma'am last meeting we discuss about the leavening agents. -What is Leavening agent? - It is a gas produced during the mixing and heating of batter or dough to make the mixture rise , increase the volume and give shape and texture to baked products. -Very Good! -What are the different kinds of leavening _ Ma'am under the biological agent is Yeast agents? and under the Chemical agents are Baking soda, Baking powder, Baking creams, Baking ammonia , Air and Steam. - Correct! any Question? - No ma'am. C. Motivation Teacher's Activity - Who can give me example of liquid? - Good. why do you think we need to use the liquid ingredients especially in baking? -Correct. Any Question? Student's Activity -Milk -Water -Soft drinks -Ma'am because it helps the other solid ingredients to dissolves faster. -No ma'am. D. Discussion Teacher's Activity - Our lesson for today is about the Liquid ingredients used in baking. -WATER- is the cheapest ingredients used in baking. it is used to develop gluten. It serves as dissolving agent and distributes other ingredients evenly. -Why do you think that the water is the cheapest ingredients in baking? -Good. - MILK- supplies liquid to the dough or batter mixture. -Who can give me example of forms of whole Milk? -You got the idea, but all of what have you mentioned earlier are the brands of Milk. - Anyone from the class? - Very Good!! Evaporated milk is an example of forms of whole milk. -PASTEURIZED MILK- is heated to 140 degree fah. before it is cooled, to kill the desease causing bacteria. -RAW MILK - is unpasteurized milk. -WHEY MILK- which remains after removing the protein butterfat in it during the process of cheese making. -SKIM or NON-FAT MILK- from which fat has been removed leaving only a fat content 5% or less. -EVAPORATED MILK- from which about 60% of water is removed. It is sterilized and canned. About 24% to 28% of the moisture and the concentrated portion homogenized. - Who can give me example of Evaporated milk? -Good. -CONDENSED MILK- is a whole milk that is heavily sweetened with sugar that acts as preservative. About 60% of water content has been removed. -Who can give me example of condensed milk? -Good. - I will Give you the 4 uses of milk products and i want you to explain it. -1. Milk increases the volume of bread. -How? -good. Student's Activity - Ma'am because water is everywhere. we can easily look for it. - Bear brand -Alaska -Nido - Ma'am Evaporated Milk - Alaska Evap - Angel Evap - Liberty Condense -Daisy Condense -Ma'am Milk is also an ingredient and when you add it to the other ingredients it will add the volume of the baked products. -2. In what way it contributes the texture and flavor of the baked products? -Ma'am example in cakes, when we add milk it becomes soft in texture and it become more delicious. -your right -3. It gives Color to the Crust. Explain. -Correct. -4. It provides Nutrients in the Baked products. -When we cook or bake the crust color becomes golden brown. -Ma'am it adds the Nutritive value of the baked products because like milk this ingredient has protein, lactose, vitamins and minerals. -Very Good! any question? -No ma'am. IV. ASSESSMENT (Students Responses) V.ASSIGNMENT - in T.H.E III book p.p 101-102 in 1/4 sheet of paper list down 3 kinds of shortening.
