Semi-Detailed Lesson Plan
In
Technology and Livelihood Education 8
Bread and Pastry Production Exploratory
Name: Jonald Coquilla
Date: October 12, 2018
Content Standard: Proper Measuring of Ingredients
Performance Standard: Reading of measurements is practiced with accuracy.
I.
Objectives:
At the end of the lesson, the students are expected to;
1. Familiarize how to measure dry and liquid ingredients accurately using
the appropriate tools.
2. Appreciate the importance of measuring ingredients exactly.
3. Demonstrate dry and liquid ingredients accurately using the appropriate
tools.
II.
Subject Matter:
Topic: Measure dry and liquid ingredients accurately
Reference: Module in TLE Grade 7 & 8 Bread and Pastry Production
Exploratory Course G7 & 8 K to 12 Basic Education Curriculum,
TLE LM pages 29-31, CG page 2 ,TG page 2
Materials: Visual Aids, Dry and Liquid Ingredients, Measuring Tools
III.
Procedure
A. Preparation
1. Prayer
2. Checking of attendance
3. Review
Asked the students about their previous lesson.
B. Motivation
Group the students and let them arrange jumbled letters regarding on
measuring dry and liquid ingredients.
Unlocking Of Terms:




Scoop- to pick up something with a scoop or spoon.
Overflow- to flow over the edge of top of something.
Sifting- to separate or remove something by using a sifter.
Compactly- closely or firmly packed or joined together.
C. Presentation/ Discussion
Measuring Dry and Liquid Ingredients Accurately
A. Flour
1) Sift the flour
2) Scoop to fill the measuring cup to overflow. Do not shake
3) Level off with the Spatula.
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.
Brown Sugar
1) Check if the sugar is lumpy before measuring
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.
3) Level off 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.
E. Water
1) Pour water into the glass measuring cup up to the measuring
mark. Do not lift the cup.
D. Generalization
Asked the students of what they have learned based from the topic being
discussed.
E. Application
The students will be grouped into 4 and each group will perform at least
two measuring of ingredients. Each group will choose two demonstrator
and they are going to demonstrate how those dry and liquid ingredients
being measured accurately with a time limit of 10 minutes.
Criteria:
Correct Procedure
Proper tools being used
Time- Efficient
Teamwork
10
5
10
35
Total
IV.
10
Evaluation:
Directions: Write the word or group being defined or described in the space
before the number. Choose your answer from the box.
Brown Sugar
Lumps
Glass or Liquid Measuring cup
Tap or Shake
Straight edge Knife
Spatula
Stirring
____1) This is packed when measuring; it follows the shape of the cup when
inverted.
____2) This is used to measure liquid ingredients.
____3) Used to level ingredients when measuring.
____4) This is to be removed in brown sugar and to be rolled with rolling pin.
____5) What not to do in a cup full of flour to avoid excess measurement.
____6) This is used to level dry ingredients in the absence of the spatula.
V.
Assignment: 1/2 sheet of paper (crosswise)
Why is it important that we should measure dry and liquid ingredients
accurately?