Republic of the Philippines
Department of Education
Region V - Bicol
SCHOOLS DIVISION OFFICE OF ALBAY
PANTAO NATIONAL HIGH SCHOOL
Pantao, Libon Albay
SEMI-DETAILED LESSON PLAN
BREAD AND PASTRY PRODUCTION NC2
I.
OBJECTIVES:
At the end of the lesson, the learners are expected to:
CONTENT STANDARD:
The learners demonstrate an understanding of the core concepts and theories in
bread and pastry production.
PERFORMANCE STANDARD:
The learners independently demonstrate core competencies in preparing and
producing bakery products.
LEARNING COMPETENCIES:
1.
2.
3.
4.
II.
Differentiate dry and liquid ingredients.
Enumerates the different types of dry and liquid ingredients in baking.
Demonstrate the steps in measuring dry and liquid ingredients.
Appreciate the importance of measuring baking ingredients accurately.
SUBJECT MATTER:
Topic:
Lesson 3.Accurate Measuring Techniques of Ingredients in Baking
Materials: Power point presentation, video clip, baking techniques & tools
Reference:
BPP NC2, Prepare and Produce Pastry Products Module 1
III.
PROCEDURE:
A. PREPARATION ( classroom set up)
1. Prayer
2. Greetings
3. Classroom Management
4. Checking of Attendance
B. MOTIVATION
1. Let the students identify and encircle the dry ingredients.
2. Let’s investigate. Pictures of failed products will be shown list down the possible
reasons why is baked products failed.
 What do you think are the reasons why is baked products failed?
 If you were a baker, what will you do in order for you to produce quality bake
products?
3. Examine the video clip, “Measuring Techniques in Baking”
C. Lesson Proper (Presentation)
1. Let the students identify the dry and liquid ingredients .
2. Ask the students to enumerate the different dry and liquid ingredients.
3. Introduce and discuss, the different techniques in measuring dry and liquid
ingredients accurately.
4. Watch a video. ( techniques in measuring )
Republic of the Philippines
Department of Education
Region V - Bicol
SCHOOLS DIVISION OFFICE OF ALBAY
PANTAO NATIONAL HIGH SCHOOL
Pantao, Libon Albay
D. Application
1. Let the students enumerates the dry & liquid ingredients.
2. Activity: A video clips of proper measuring of dry & liquid ingredients will be
shown and the learners will identify if it is correct and incorrect.
Answer the ff. question. 5 pts
1. What do you think are the reasons why is baked products failed?
2. If you were a baker, what will you do in order for you to produce quality bake
products?
Create: A VIDEO CLIP
Now, it’s your turn to apply these mixing techniques at home. Don’t worry, you
can select
MEASURING TIME:
Choose one ingredients inside the box and showcase or present or
demonstrate the proper way on how to measure it.
Flour
White sugar
Powered milk
Liquid milk
butter
oil
All purpose flour
Baking soda
Brown sugar
And choose one of the following options depending on the availability of your
resources as well as your skills you are good at.




OPTION A- for a students with smartphone and internet access, prepare a 2-3
minute video demo
OPTION B- for a students with snartphone, internet access and tiktok account,
present a 1 minute video demo.
OPTION C- for a students with smartphone and without internet or data ,
present by using photo story.
OPTION D- for a student without snartphone and internet access or data,
present by usig a comic or drawing.
PERFORMANCE RUBRIC:
CRITERIA
STEPS
VERY GOOD
(15)
All the steps
were carried
out correctly
CREATIVITY/EFFORT student put
full creativity
and effort in
the activity
GOOD
(10)
Only two or
one step
were carried
out correctly
FAIR
(5)
No step was
carried out
correctly
student put
creativity and
effort in the
activity
student put
little creativity
or no effort in
the activity
YOUR
SCORE
IV. EVALUATION:
Choose one (1) local baking recipe/kakanin recipe in your place. It can be in your locality.
TEST 1
Write the name of the local recipe and list down all the ingredients. After listing the
ingredients, identify each ingredients if it is dry or liquid ingredients.
TEST 2
From your listed ingredients, choose one and write the steps on how to measure
it accurately.
Republic of the Philippines
Department of Education
Region V - Bicol
SCHOOLS DIVISION OFFICE OF ALBAY
PANTAO NATIONAL HIGH SCHOOL
Pantao, Libon Albay
TEST 3
If you were a baker, what do you think is the importance of measuring ingredients
accurately.
V. ASSIGNMENT
READ: Bread and Pastry Production Self-Learning Module on Use Appropriate Method of
Mixing & Techniques, answer the following;
1. differentiate the various mixing methods and techniques in baking;
2. identify the appropriate mixing methods and techniques in baking; and
3. Cite the importance of methods and techniques in mixing different baked
products.
Prepared by:
NEZERIE P. CONDE
Teacher 1