Republic of the Philippines
DEPARTMENT OF EDUCATION
Region V
DIVISION OF CAMARINES SUR
LESSON PLAN IN T.L.E Home Economics – Bread and Pastry Production
I.
OBJECTIVES
At the end of the lesson, the students are expected to:
1. Know how to measure dry and liquid ingredients accurately
2. Value the importance of measuring dry and liquid ingredients
3. Perform accurate measurements of dry and liquid ingredients
II.
SUBJECT MATTER
A. TOPIC: MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY
B. REFERENCES: K to 12 Basic Education Curriculum Technology and Livelihood Education Learning
Module pages 27-32
C. MATERIALS: Visual aid/tarpapel, measuring tools, dry ingredients and liquid ingredients
D. VALUES INTEGRATION: Teamwork, Cooperation
E. STRATEGY: 4 A’s, Demonstration Method
III.
TEACHING PROCEDURE
TEACHING HINTS
A. INTRODUCTION
TEACHER’S ACTIVITY
STUDENT’S ACTIVITY
1. Greetings
Good morning class!
Good morning ma’am!
2. Prayer
Please stand and let us pray.
Daniela, will you please lead the
prayer?
Our Father who art in heaven hallowed
be thy name, thy kingdom come, thy
will be done on earth as it is in heaven.
Give us this day our daily bread and
forgive us our trespasses as we forgive
those who trespass against us and lead
us not into temptation but deliver us
from evil. Amen.
3. Classroom
Management
Kindly arrange your sits and please
pick up the pieces of paper under
your chair.
(The students arrange their sits and pick
up the pieces of paper under their
chair.)
Okay, you may now seat properly.
Thank you, ma’am.
4. Checking of
Attendance
Now, to check your attendance.
Class secretary, please take note
those who are absent today.
(Class secretary lists down the names of
the absentees in a clean sheet of
paper.)
5. Recall
Now, let us first have a recap of
what we have discussed yesterday.
Will you please tell us about what
we have discussed yesterday Jacel?
Okay. Very good.
So, yesterday we talked about
“Familiarizing oneself with the Table
of Weights and Measures in Baking.
Our topic yesterday was about
familiarizing oneself with the table of
weights and measures in baking
Now with regards to table of weights
and measure, for every 1 cup there
is how many tablespoon?
Yes, Joy?
The answer is 16 tablespoon ma’am.
Very good.
What about for 1 tablespoon there is
how many teaspoon?
Yes, Arnel?
The answer is 3 teaspoon ma’am.
Okay. Very good!
6. Motivation
Class do you sing?
Yes, ma’am.
Alright. How about the song “Mary
had a little lamb’, are you familiar
with it?
So, some of you know the song.
Now, class can we sing it altogether
for the others to know?
Yes, ma’am.
Ok! That’s good to hear, let’s start.
One Two, Three sing…
Mary had a little lamb little lamb little
lamb
Mary had a little lamb little lamb little
lamb
Mary had a little lamb its fleece was
white as snow.
Amazing, now that you already know
the song, I want you to rephrase it
by changing the lyrics. Instead of
singing little lamb, you will sing
sweet cupcake. Can you do it?
Ok! Let’s sing altogether in the count
of three. 1, 2, 3 sing.
Yes, ma’am.
Mary had a sweet cupcake sweet
cupcake sweet cupcake
Mary had a sweet cupcake sweet
cupcake sweet cupcake
Mary had a sweet cupcake with icing on
the top.
Awesome, now that you’ve
energized please be ready with our
discussion.
We will about to start with our
lesson.
B. PRESENTATION OF
THE LESSON
So, our topic for today was about
Measuring Dry and Liquid
Ingredients Accurately.
Before we start with our discussion,
let me present to you our lesson
objectives:
1. Know how to measure dry and
liquid ingredients accurately
2. Value the importance of
measuring dry and liquid
ingredients
3. Perform accurate
measurements of dry and
liquid ingredients
(Students will listen attentively.)
Unlocking of Difficulties
Let me first introduce you to some
words that will help you to
understand the topic.
1. Dry Ingredients – are
ingredients that are dry and
might need to be blended
before they are added to
another kind of measure in
the recipe
2. Liquid Ingredients – refers to
wet ingredients such as
water, milk, extracts and oil
1. ACTIVITY
To start up with our discussion, let
us first have an activity. At this point,
you will be group into two.
I will be giving you a JUMBLED
LETTER that you have to work on
together. Then, what you were going
to do is to identify the words based
on the definition that I am going to
present. You will be given 5 minutes
to guess the jumbled letter.
Okay, you may start now.
(The students will do the activity.)
JUMBLED LETTER
1. IGNTSFI
It is the first step and is necessary when
measuring a flour.
2. FTLI
This is not to be done with the cup
when measuring liquid ingredients.
3.SRINGRTI
It is the way of removing lumps in the
baking powder or baking soda.
4.OD TNO HSKAE
It should not be done in a cup full of
flour to avoid excess measurement.
5.GNIFLOREVOW
This is how to fill the cup when
measuring dry ingredients.
Are you done?
Yes, ma’am.
Okay, let’s check your work.
Congratulations for both Group 1
and 2 for doing a great job.
2. ANALYSIS
Now, let us proceed to our lesson.
It is not enough that you know the
units of measurement for the
ingredients or their substitute. You
should also know the proper way to
measure ingredients. Measuring
ingredients properly with the use of
standard measuring devices such as
cups or spoons will result in the
Thank you, ma’am.
accurate amount a recipe calls for.
Accuracy in measuring ingredients
assures you of excellent results of
baked products.
Here are the materials:
1. Dry ingredients
Flour, granulated sugar, brown
sugar, baking powder and soda
2. Liquid ingredients
Water, milk
3. Measuring tools
Graduated measuring cup,
measuring spoons, weighing scale,
individual measuring cup
4. Others
Spatula, tray, sifter
This time let me first demonstrate to
you the proper way of measuring dry
and liquid ingredients.
A. Flour
1. Sift the flour.
2. Scoop to fill the measuring cup to
overflow. Do not shake.
3. Level off with spatula.
So, class please take note that sifting
is necessary in measuring a flour.
Okay, ma’am.
And also it is very important that we
should not shake the cup to avoid
excess measurement.
Noted, ma’am.
B. Sugar
White Sugar
1. Sifting is not necessary before
measuring unless it is lumpy.
2. Fill the measuring cup until over
flowing. Do not shake the cup.
3. Level off with the spatula
Class, in case you have no spatula we
can also use a knife with straight
edge or the back edge of knife to
level off the ingredients when
measuring.
Brown Sugar
1. Check if the sugar is lumpy before
measuring. Roll out the lumps.
Remove the dirt.
2. Scoop into the measuring cup and
pack compactly until it follows the
shape when inverted.
C. Powdered Food (baking powder
and baking soda)
1. Remove the lumps in the powder
by stirring.
2. Dip the measuring spoon into the
powder
Alright, ma’am.
3. Level with spatula or back edge of
the knife or right in the can opening.
D. Shortening
Solid Fats
1. Fill the measuring cup/spoon with
the shortening while pressing until it
is full.
2. Level the fat with a straight of a
knife or spatula
Liquid Fats
1. Pour oil in the glass measuring
cup.
2. Check if it is filled up to the
measuring mark. Do not lift the cup
when measuring.
Now class, to check your
measurement when measuring
liquid ingredients. We should have
to bend down so that our eyes level
with the marker line.
Okay, ma’am.
E. Milk
Liquid Form
1. Pour milk into the glass measuring
cup up to the measuring mark. Do
not lift the cup.
Powdered milk
1. Remove lumps in milk by stirring.
2. Scoop lightly to fill the measuring
cup or spoon without shaking until it
overflows.
3. Use the spatula or the straight
edge of the knife to level the
measurement.
3. ABSTRACTION/
GENERALIZATION
What do you think is the importance
of measuring ingredients accurately
in baking?
Yes, Nadine?
Very good!
Another answer? Yes, James?
Ma’am, the importance of measuring
ingredients accurately is that it will be
the best way for us to have excellent
results of baked products.
For me ma’am, it is important because
baking is strict with regards to the
proportion of the ingredients. It is true
that if you have accurate measurements
of the ingredients then you will get the
desired result of your baked products.
Very good!
4. APPLICATION
It seems that everyone follows the
procedures on how to measure dry
and liquid ingredients accurately. Let
us now try if you could perform it in
the class correctly.
(The students will perform measuring
dry and liquid ingredients.)
I have here all the materials needed
in measuring dry and liquid
ingredients. I will group you into two
and you were going to choose one
member in the group who will
perform measuring dry and liquid
ingredients that will represent your
group. You have 5 minutes to
enumerate and discuss with the
group on how your representative
will perform effectively on
measuring dry and liquid ingredients.
But before you start let me present
to you the scoring rubrics.
Scoring Rubrics:
4
3
Can perform
measuring dry
and liquid
ingredients
accurately
without
supervision and
with initiative
and adaptability
to problem
situations.
IV.
Can perform
measuring dry
and liquid
ingredients
satisfactorily
without
assistance or
supervision.
2
1
Can perform
measuring dry
and liquid
ingredients
satisfactorily but
requires some
assistance and/or
supervision.
Can perform
parts of the steps
in measuring dry
and liquid
ingredients
satisfactorily, but
requires
considerable
assistance and/or
supervision.
EVALUATION
TRUE OR FALSE. Write “LOVE” if the statement is correct and “HATE” if it is false.
1.
2.
3.
4.
5.
V.
_____ Sifting is not necessary before measuring flour.
_____ Scoop dry ingredients to measuring cup and shake to level off.
_____ Fill the measuring cup/spoon with the shortening while pressing until it is full.
_____ Use spatula to level off the measurement.
_____ Lift the cup when measuring liquid ingredients.
ASSIGNMENT
1. Research for the different kitchen tools and utensils. Give its uses and functions.
Prepared by:
MARY JOY N. ALAMO
Applicant