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