SCHOOL Magsaysay National High School GRADE LEVEL 11 TEACHER Ms. Judy Anne Y. Salibio LEARNING AREA Bread and Pastry DATE 02/08/18 (4hours) QUARTER 2nd Daily Lesson PLan CONTENT STANDARD: The learners demonstrate an understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and cakes. TEACHING RESOURCES NEEDED: I. Objectives: Video presentation, decorating tools and ingredients, manila paper, tape measuring tools. II. Content: At the end of the lesson the learners are expected to: 1. Decorate sponges and cakes (cupcakes) suited to the product and occasion and in accordance with standard recipes and enterprise practices 2. Use suitable icings and decorations according to standard recipes and/or enterprise standards and customer preferences Prepare and Present Gateaux, Tortes and cakes 1. 2. 3. 4. III. Procedure: Identification of specific decorations appropriate for sponge and cakes Identification of standard recipes of icings and decorations for sponge and cakes. Identification and application of steps and procedure in icing a cake. Types of icing/ frosting and their uses. A. Review Last meeting, we have discussed and applied the different types and styles of packaging bakery products. We made brownies, cookies, muffin cakes and do the required package and label for each pastry products for storage and transportation. What is the main objective of packaging again class? What are the different packaging materials for storing pastries? B. Motivation: Human Ingredient Game 1. The teacher will give envelope consisting of name tags with name of ingredients used in making an icing or frosting. Each member per group shall wear the name tag. 2. The teacher will flash the name of type of an icing and the members will group themselves according to what ingredients are needed for the said icing/frosting. 3. The first group to complete the ingredients correctly will then perform the procedure of making the particular type of icing given by the teacher with the use of “Human Ingredients.” C. Presentation of the Lesson: (Group Game) Types of Icing Butter Cream Icing - butter and milk are beaten together, and then confectioner’s sugar is added. Flavor the mixture with extracts and chocolate. - Used as frosting and filling. It is also used for decorations including roses, drop flowers, sweet peas and figure piping. - icing can be refrigerated or frozen in an airtight container for week. Royal Icing - heavy paste of egg whites and confectioner’s sugar beaten with a little vinegar or lemon juice. Can be made in different consistencies. - used in general piping or delicate work. Decorating cookies and bread houses. Tints to pastel to dark colors. - Does not need refrigeration air dried decorations last for months. Meringue Icing -it is made from beating egg whites with sugar. - used for covering pies. Can be piped. - does not need refrigeration. Becomes sticky when refrigerated. Fondant icing - made of boiled sugar syrup that is agitated so that it would crystalize into a mass of extremely small white crystals. Ingredients include gelatin, glycerine, water, castor sugar and shortening. - made by melting marshmallows or heating gelatin mixture and adding the rest of the ingredients until you achieve the right consistency, which ideally, should stretch but should not tear easily. - stored in an airtight container for up to 2months at room temperature in a cool, dry area. Do not refrigerate or freeze. Store cakes decorated with fondant for up to 3 days at room temperature. Ganache - melted chocolate with cream beaten together. - stored in an airtight container. - could be refrigerate or store in a room temperature. Do not freeze. D. Activity Make a Royal Icing and create a cup cake bouquet using different piping nozzles. Create or design different styles of flowers using different piping techniques. E. Generalization What are the different types of icing or frosting? What are the common ingredients and process in making an icing? Identify what are the proper ways of storing an icing. Why do we put icing on pastry products? The result of the students’ activity will be assessed with the use of the attached rubric. IV. Assessment: V.Assignment/ Agreement: Remarks: No. of Learners with mastery No. of Needing Remediation/Reinfo rcement Search for the basic ingredients of cake.
