School
Southern Luzon State
University
Grade Level
Teaching Common
Learning Area Competencies in Home
Economics
Teacher BALMES, JOHN PAUL D.
DAILY
LESSON
PLAN
Teaching Dates
and Time
BTVTED CP3 and ELT 3
April 16, 2022
Quarter
7:30 a.m. – 9:00 a.m.
1st
Session 1
I.
OBJECTIVES
A. Cognitive
At the end of the lesson, the learners should be able to:
B. Psychomotor
Explain the different types of mixing procedures of bread and pastry.
Demonstrate the different types of mixing procedures or techniques of
bread and pastry.
C. Affective
Value the importance and significance of bread and pastry.
II.
Mixing Procedures or Techniques of Bread and Pastry Production
CONTENT
III.
LEARNING
RESOURCES
A. References
1. Textbook pages
2.
Additional
Materials from
Learning Resource
(LR) portal
B. Other Learning
Resources
IV.
•
•
Power Point Presentation
Laptop
https://www.sweetmelissapatisserie.rocks/the-importance-of-mixingmethods-in-your-baking/
PROCEDURES
A. Prayer and Motivation
The teacher will call a student to lead the prayer. For the motivational
activity, the teacher will ask one student to give their insight about the given
quotation and the teacher will also give a motivational message.
Quote of the Day
“LIFE IS WHAT YOU BAKE OF IT”
Reflective Approach:
B. Review of Previous
Lessons
Great day student! How’s everyone? Before we proceed to our topic
for today, let us recall our previous lesson. For this session we will discuss
about Bread and Pastry Production.
MIXING PROCEDURES
THE IMPORTANCE OF MIXING METHODS IN YOUR BAKING
1. Blending- This can be done using several different instruments from
an electric mixer to simpler tools like spoons, whisks, and rubber
spatulas.
2. Folding- This is vital when you’re mixing delicate ingredients. You’ll
want to use a balloon whisk or rubber spatula to fold one texture
into another like adding whipped cream into a batter.
C. Presenting examples/
instances of the new
lesson
3. Beating- Beating will quickly mix your ingredients while adding air
or gluten depending on what you’re mixing. If you’re baking bread,
mixing for an extended period creates more gluten for your final
product, while meringues get their lightness from lots of air.
4. Cutting- Pie crusts and pastries require this method to
incorporatefats into dry ingredients. Often cold butter is added to
the dry ingredients. You can use your hands, a pastry cutter, or a
paddle attachment on a mixer to successfully cut fat into a dough.
5. Creaming- This is done to combine softened fats (butter, shortening,
etc.) with sugar while adding in air. The paddle attachment on your
mixer will be necessary to add in enough air with the right amount
of speed for proper creaming.
6. Kneading- Gluten is necessary for some products to provide them
with structure. The more you knead, the more gluten there will be.
7. Whipping- You’ll want to use your whip attachment for your mixer
or a whisk to forcibly add air to your mixture. This is a necessary
skill for making perfect American buttercream icing.
8. Stirring- This is one of the simplest and most basic mixing methods.
Use a whisk, spoon, or rubber spatula to mix your ingredients by
hand.
9. Sifting- You should be sifting all your dry ingredients to remove any
lumps and add in air. Rotating sifters are a great tool for this, but
you can use a mesh strainer as well.
Activity. BEAT ME TO STIFF
Group into three (3) groups, each group will be given 5 minutes to beat the
egg white to become stiff.
D. Activities
E. Developing mastery
(Processing)
F.
Generalizing
and
abstractions about the
lesson
The teacher and students exchange and share their insights and ideas
regarding the topics. The formative assessment will be implemented during
the discussion. Each topic will be elaborated and discussed by theteachers.
The teacher will make generalization about the topic.
Oral Recitation:
G. Finding practical
applications of concepts
and skills in daily living
(Reflection)
The teacher will ask the students to reflect what they have learned to a reallife situation. He or she will call a student to reflect and share their
understanding about the lesson.
Quiz
Identification. Identify what is being asked, look at the picture below.
Choose your answer on the box provided and write your answer on the
space provided.
Cutting
Beating
Kneading
Whipping
Creaming
Folding
H. Evaluating learning
1.
2.
Stirring
Sifting
3. _
5.
7.
4.
6.
8.
ASSIGNMENT: For your self-understanding!
I. Additional activities for
application of
remediation
Search and watch videos on YouTube of what are the techniques of mixing
procedures in bread and pastry.
Rubrics:
Answer key for quiz:
V.
REMARKS
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Sifting
Stirring
Creaming
Folding
Whipping
Kneading
Cutting
Beating
Classroom Rules:
Respect each and everyone.
Listen and understand carefully.
Speak only if necessary.
Do not hesitate to ask.
Raise your hand if you have any concerns.
Smile and relax.