DAILY LESSON PLAN
School
Grade/Section
GRADE 7
Teacher
Learning Area
Time
Date
Quarter
TECHNOLOGY AND LIVELIHOOD
EDUCATION
3rd
I.OBJECTIVES
CONTENT STANDARD
PERFOMANCE
STANDARD
LEARNING
COMPETENCY/CODE
LEARNING
OBJECTIVES
TEACHER’S ACTIVITY
The learner demonstrates understanding on
baking tools and equipment, their uses and
its classification.
The learner demonstrates understanding on
the baking tools and equipment are
identified based on their uses.
LESSON 1: USE OF TOOLS AND BAKERY
EQUIPMENT
• Baking tools and equipment
At the end of the lesson, the learners are
expected to:
•
•
•
II. CONTENT
Sub-content
III. LEARNING
RESOURCES
STUDENT’S ACTIVITY
Identify the tools and equipment in
baking;
select appropriate tools and
equipment according to recipe; and
recognize the importance of tools
and equipment.
LO1. USE OF TOOLS AND BAKERY EQUIPMENT
TLE – H.E.- Bread and Pastry Production
Quarter 1-4 Module 1: Use of Tools and Bakery
Equipment pp. 3-15
References
•
Module Page
•
Learner’s
Material Pages
•
Other Learning
Resources
IV. PROCEDURES
A. Review
Reviewing Previous
Lesson
TLE – H.E.- Bread and Pastry Production
Quarter 1-4 Module 1: Use of Tools and
Bakery Equipment pp. 3-15
TLE – H.E.- Bread and Pastry Production
Quarter 1-4 Module 1: Use of Tools and
Bakery Equipment pp. 3-15
Pictures from internet, Laptop, PowerPoint
Presentation, chalk and board
PRE-TEST
Direction: Read and understand each item
carefully. Choose the best letter that
corresponds to the correct answer. Do this in
your notebook and submit to the
teacher.
1. A type of oven which contains fan that
circulates the air and distributes the heat
rapidly throughout the interior is called _______.
a. rack oven
b. convection oven
c. stack oven
d. mechanical oven
ANSWERS KEY
1.
2.
3.
4.
5.
6.
7.
B
C
A
D
C
A
B
2. What do you call of a large oven into which
entire racks full of sheet pans can be
wheeled for baking?
a. Deck oven
b. Mechanical oven
c. Rack oven
d. Convection oven
3. What tool in baking is used to measure large
quantities?
a. Weighing scale
b. Measuring cup
c. Measuring spoon
d. All of the above
4. The following are fractions marked on the side
of measuring cups, EXCEPT:
a. 1/4
b. 1/2
c. 2/3
d. 7/8
5. How many formed cups are there in a muffin
pan?
a. 6
b. 8
c. 12
d. 14
6. What type of pan is used in making jelly roll
cakes?
a. Jelly roll pan
b. Bundt pan
c. Tube center pan
d. Muffin pan
7. A measuring tool that is used to measure small
quantities of ingredients is
_______.
a. measuring cup
b. measuring spoon
c. weighing scale
d. measuring jug
8. ______ is a tool used in greasing pans or
surface of pastries and breads.
a. Pastry brush
b. Pastry wheel
c. Spatula
d. Scraper
9. What tool is used to beat or whip egg whites
or cream?
a. Wire whisk
b. electric mixer
c. Spatula
d. Scraper
10. Which of the following is/are types of cake
pans?
a. Muffin pan
b. Griddle pan
c. Loaf pan
d. All of the above
8. A
9. A
10. A
B. Motivation
Establishing a Purpose
for the lesson
GUESS ME:
Direction: Observe the following pictures and
supply the correct letter to get the correct word.
_ ak_n_
C. Presentation
Presenting Examples/
instances of the new
lesson
(Unlocking of
Difficulties)
Guide questions:
What is the picture all about?
What is baking?
SPELL ME
Direction: Spell the words that your teacher will
read. Afterwards, try to guess the meaning of
the word.
1. Batter - a flour mixture that can be stirred
or poured.
2. Pre-heat – to heat (an oven, for
example) beforehand.
3. Sift – separating course particles in the
ingredient by passing through a sieve or
sifter.
4. Dough – a flour mixture that can be
rolled or kneaded.
5. Dutch oven – a brick oven
6. Discard – to get rid of as of being no
further use.
7. Dough – a flour mixture that can be
rolled or kneaded.
8. Igniter – the carborundum rod used to
initiate the discharge in an ignitron tube.
9. Microwave oven – an oven that utilizes
electromagnetic energy below the
magnetic spectrum.
10. Mixing – to bring together into uniform
mass.
-
The answer is
baking.
-
Baking is the
process of cooking
food by indirect
heat or dry heat in
a confined space
as in heated oven
using gas,
electricity,
charcoal, wood, or
oil at a
temperature from
250 oF- 450 oF
D. Discussion and
Activity
Discussing new
concepts and
practicing new skills
#1
Direction: List down tools and equipment you
know that can be used in producing
bakery products. Do this in your notebook.
TOOLS
EQUIPMENT
BAKING TOOLS AND EQUIPMENT AND THEIR USES
1. Baking wares – are made of glass or
metal containers for batter and dough
with various sizes and shapes.
E. Discussion and
Activity
Discussing new
concepts and
practicing new skills
#2
Cake pans - comes in different sizes and shapes
and may be round square rectangular or heart
shaped.
A. Tube center pan – deeper than a round
pan and with a hollow center, it is
removable which is used to bake chiffon
type cakes.
B. Muffin pan - has 12 formed cups for
baking muffins and cupcakes.
C. Pop over pan – is used for cooking pop
over.
D. Jelly roll pan – is shallow rectangular pan
used for baking rolls.
E. Bundt pan – is a round pan with
scalloped sides used for baking elegant
and special cakes.
F. Custard cup – is made of porcelain or
glass used for baking individual custard.
G. Griddle pans – are used to bake griddles.
H. Loaf Pan – is used to bake loaf bread.
2. Biscuit and doughnut cutter – is used to
cut and shape biscuit or doughnut.
3. 3. Cutting tools – include a knife and
chopping board that are used to cut
glazed fruit, nuts, or other ingredients in
baking
4. Electric mixer – is used for different
baking procedure for beating, stirring,
and blending.
5. Flour sifter – is used for sifting flour.
6. Grater – is used to grate cheese,
chocolate, and other fresh fruits.
7. Kitchen shears - are used to slice rolls and
delicate cakes.
8. Measuring cups –consist of two types
namely:
- A graduated cup with fractions
(1, 3/4, 2/3, ½, 1/3, ¼, 1/8)
marked on each side.
- A measuring glass made of
transparent glass or plastic is
more accurate for measuring.
9. Measuring spoons – consist of a set of
measuring spoons used to measure small
quantities of ingredients.
10. Mixing bowl – comes in graduated sizes
and has sloping sides used for mixing
ingredients.
11. Mortar and Pestle – is used to pound or
ground ingredients.
12. Paring knife – is used to pare or cut fruits
and vegetables into different sizes.
13. Pastry bag – a funnel shaped container
of icing or whipped cream.
14. Pastry blender – has a handle and with
wire which I used to cut fat or shortening
in the preparation of pies, biscuits, or
doughnuts.
15. Pastry brush – is used in greasing pans or
surface of pastries, and breads.
16. Pastry tip- is a pointed metal or plastic
tube connected to the opening of the
pastry and is used to form desired
designs.
17. Pastry wheel – has a blade knife used to
cut dough when making pastries.
18. Rotary eggbeater – is used in beating
eggs or whipping cream.
19. Rolling pin – is used to flatten or roll the
dough.
20. Rubber scrapper – is used to remove bits
of food inside of the bowl.
21. Spatula – comes in different sizes; small
spatula is used to remove muffins and
molded cookies from pans which is 5 to 6
inches; large spatula for icing or frosting
cakes; flexible blade is used for various
purposes.
22. Strainer – is used to strain or sift dry
ingredients.
23. Timer – is used to in timing baked
products, the rising of yeast and to
check the doneness of cakes.
24. Weighing scale –is used to measure
ingredients in large quantities.
25. Utility tray – is used to hold ingredients
together.
26. Wire whisk – is used to beat or whip egg
whites or cream.
27. Wooden spoon – is also called mixing
spoon which comes in various sizes
suitable for different types of mixing.
Other Baking Tools
• Cake decorator (Cylindrical) – is used in
decorating or designing cake and other
pastry products.
• Cookie press – is used to mold and shape
cookies.
OVENS
Ovens are the workhorses of the bakery and
pastry shop and are essential for
producing the bakery products. Ovens are
enclosed spaces in which food is heated,
usually by hot air. Several kinds of ovens are
used in baking.
1. DECK OVENS are so called because the
items to be baked either on sheet pans
or in the case of some bread
freestanding are placed directly on the
bottom, or deck of oven. This is also
called STACK OVEN because several
may be stacked on top of one another.
Breads are baked directly on the floor of
the oven and not in pans. Deck oven for
baking bread are equipped with steam
ejector.
2. RACK OVEN is a large oven into which
entire racks full of sheet pans can be
wheeled for baking.
3. MECHANICAL OVEN The food is in motion
while it bakes in this type of oven. The
most common types are a revolving
oven, in which his mechanism is like that
of a Ferris wheel. The mechanical action
eliminates the problem of hot spots or
uneven baking because the mechanism
rotates throughout the oven. Because of
its size it is especially used in high volume
operations. It can also be equipped with
steam ejector.
4. CONVECTION OVEN contains fans that
circulate the air and distribute the heat
rapidly throughout the interior. Strong
forced air can distort the shape of the
products made with batter and soft
dough.
F. Developing
Mastery
(leads to formative
assessment)
OTHER BAKING EQUIPMENT
Dutch oven is a thick-walled (usually cast iron)
cooking pot with a tight-fitting lid. Dutch ovens
have been used as cooking vessels for hundreds
of years. They are called “casserole dishes” in
English speaking countries other than the USA,
and cocottes in French, They are similar to both
the Japanese tetsunabe and the Sač, a
traditional Balkan cast-iron oven, and are
related to the South African Potjie and the
Australian Bedourie oven.
NAME ME:
Direction: Name the following tools and
equipment and give their uses.
- Timer – is used to in timing
baked products, the rising of
yeast and to check the
doneness of cakes.
1.
2.
3.
4.
- Mortar and Pestle – is used to
pound or ground ingredients.
-
Pastry blender – has a
handle and with wire which
I used to cut fat or
shortening in the
preparation of pies, biscuits
or doughnuts.
5.
-
6.
- Measuring spoons – consist of
a set of measuring spoons
used to measure small
quantities of ingredients.
7.
8.
9.
10.
Custard cup – is made of
porcelain or glass used for
baking individual custard.
- Rubber scrapper – is used to
remove bits of food inside of
the bowl.
- Spatula – comes in different
sizes; small spatula are used
to remove muffins and
molded cookies from pans
which is 5 to 6 inches; large
spatula for icing or frosting
cakes; flexible blade is used
for various purposes.
- RACK OVEN is a large oven
into which entire racks full of
sheet pans can be wheeled
for baking.
- Dutch oven is a thick-
walled (usually cast iron)
cooking pot with a tightfitting lid.
G. Application
Finding practical
applications and skills in
daily living
ACTIVITY 1:
Direction: Read the given recipe carefully and
list down all the tools that you need to prepare
to finish the activity. Copy and answer in your
notebook.
BUTTER CAKE
Ingredients:
3 1/4 cups cake flour
1 ¾ cups sugar
1 cup butter
1 cup milk
8 eggs
1 tsp. vanilla
4 tsp. baking powder
Procedure:
1. Sift the dry ingredients together except the
sugar.
2. In a large bowl, cream the shortening until
light and fluffy.
3. Blend eggs one at a time and beat well after
each addition.
4. Add vanilla to the milk.
5. Add dry ingredients and liquid ingredients
alternately to the creamed mixture,
beginning and ending with dry ingredients.
6. Bake at 375 for 20 t0 30 minutes.
7. Cool the cake, invert and the paper lining.
1.
2.
3.
4.
5.
6.
7.
Measuring cup
Measuring spoons
Sifter
Mixing bowl
Oven
Wire whisk
Cooling rack
H. Generalization
Making generalizations
and abstractions about
the lesson
What is the importance of tools and
equipment in producing bakery products?
Having the right tools
allow bakes to perfect
their baking skills and also
gives freedom to
experiment with new
techniques which makes
us even better in baking.
It makes out work easier
and less hassle.
I. EVALUATION
Evaluating Learning
Direction: Read and understand each item
carefully. Choose the best letter that
corresponds to the correct answer. Do this in
your notebook and submit to the
teacher.
1. A type of oven which contains fan that
circulates the air and distributes the heat
rapidly throughout the interior is called _______.
a. rack oven
b. convection oven
c. stack oven
d. mechanical oven
2. What do you call of a large oven into which
entire racks full of sheet pans can be
wheeled for baking?
a. Deck oven
b. Mechanical oven
c. Rack oven
d. Convection oven
3. What tool in baking is used to measure large
quantities?
a. Weighing scale
b. Measuring cup
c. Measuring spoon
d. All of the above
4. The following are fractions marked on the side
of measuring cups, EXCEPT:
a. 1/4
b. 1/2
c. 2/3
d. 7/8
5. How many formed cups are there in a muffin
pan?
a. 6
b. 8
c. 12
d. 14
6. What type of pan is used in making jelly roll
cakes?
a. Jelly roll pan
b. Bundt pan
c. Tube center pan
d. Muffin pan
7. A measuring tool that is used to measure small
quantities of ingredients is
_______.
a. measuring cup
b. measuring spoon
c. weighing scale
d. measuring jug
8. ______ is a tool used in greasing pans or
surface of pastries and breads.
a. Pastry brush
ANSWERS KEY
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
B
C
A
D
C
A
B
A
A
A
J. ASSIGNMENT
Additional activity for
remediation
b. Pastry wheel
c. Spatula
d. Scraper
9. What tool is used to beat or whip egg whites
or cream?
a. Wire whisk
b. electric mixer
c. Spatula
d. Scraper
10. Which of the following is/are types of cake
pans?
a. Muffin pan
b. Griddle pan
c. Loaf pan
d. All of the above
Direction: Write a two (2) paragraph essay stating
the importance of tools and
equipment in producing bakery products. Do this
on your notebook.
SCORING RUBRICS
Remarks