Department of Education
Region III
BALUCUC NATIONAL HIGH SCHOOL
Apalit
Name: Jean Florence P. Tanedo
Topic: Prepare and Produce Pastry Products
Date: October 10, 2023
Time Duration: 2 hours
A DETAILED LESSON PLAN
BREAD AND PASTY PRODUCTION
I. OBJECTIVE
At the end of this lesson, students are expected to:
a) select, measure, and weigh required ingredients according to recipe
requirements, enterprise practice, and consumer practices;
b) value the importance of measuring ingredients properly; and
c) apply proper measurement in their daily lives
II. SUBJECT MATTER:
Topic: Measuring of Ingredients
Materials: Presentation, Technology
Method: Discussion, Group Activity, Students Participation
References: bread and pastry production textbook pp.127-129
III. PROCEDURE
Teacher’s Activity
A. Daily Routine
a. Opening Prayer
Stand up and let us pray. Please
lead the prayer ***** (The prayer
starts)
b. Greetings
Good morning class!
How’s everyone today? Is everyone doing fine?
Student’s Activity
(Student leads a prayer)
Good morning, Ma’am!
We are all fine ma’am, thank you!
Okay class, before you sit down, kindly arrange your
chairs and put the pieces trash under our chair.
Okay, ma’am (The students will pick up the trash and
sit.)
c. Checking of Attendance
Do we have any absentees, class secretary?
Okay, thank you.
d. Checking of Assignment
Okay class, we had an assignment last week right?
So bring it out and let’s check.
Please exchange your notebooks with your
seatmate.
e. Review
What was the last topic that we discussed?
(Class secretary will stand up and tell who are absents
today)
-Yes ma’am.
(The students will exchange notebooks and check
their assignments.)
(The teacher will call five random students)
Very well said!
Thank you for that wonderful answer.
(Student’s will tell what they have learned from
previous discussion)
It seems you all remember our previous topic.
B. Motivation
Now let us proceed to our game or ice breaker for you
to have an idea what is our next topic.
GUESS THE GIBBERISH
1. cake in green gents
2. Lick squid sure then wing
3. May sure ring caps and is phone
4. For shown can troll
Answers:
Cake ingredients
Liquid shortening
Measuring cups and spoon
Portion control
Pastry product
5. Paste three proud duck
C. Lesson Proper
a. Introduction
In baking sponges and cakes, measuring makes a
difference. It is important that the ingredients are
measured accurately to get the right consistency and taste.
(Students will raise their hand, possible answer: it can
What do you think is will happen if the measurement affect to the quality of bakery product)
of some ingredients is inaccurate?
Your answers are all correct.
Adding the wrong amount of four or sugar greatly
affect the quality of pastry products. Accurate
measurement is one of the most important factors to
contribute to success in baking.
b. Presentation
Measuring Ingredients Properly
Kindly read
Flour – sift to remove lumps and scoop it to fill the
measuring cup until it overflows. Do not shake the
measuring cup but level the flour with a spatula or the
edge of a knife.
(The students will read the presentation and tell
something about it)
Very well said.
(discuss)
Next,
White Sugar – sifting is not necessary unless it is
lumpy. Fill the measuring cup or scoop the sugar until it (The students will read the presentation and tell
overflows. Do not shake the measuring cup but level the something about it)
sugar with a spatula or edge of a knife.
Brown Sugar – spoon and pack the sugar into a
measuring cup until the sugar follows the shape of the
cup when inverted. When removed, brown sugar will be
molded into the shape of the cup.
Thank you, it seems that you have an idea on how we
measure sugar.
In liquid ingredients such as milk, a liquid measuring
cup is used.
a. Place the cup on a flat surface and pour the liquid (The students will read the presentation and tell
until it reaches the correct line o the measuring
something about it)
cup. Never lift the cup when pouring liquid.
b. Read the scale at eye level.
In measuring solid fats, fill the measuring cup with the
shortening while pressing until it is full. Level the fat
with spatula or the edge of a knife.
Very well said. Thank you
(The students will read the presentation and tell
something about it)
D. GENERALIZATION
To sum it up, kindly share to us what you have learned
today.
(the teacher will call five random students)
(students will share to the class what they have learned)
E. APPLICATION
Kindly choose your partner. We will have a short
activity.
Directions:
In 3-5 sentences, answer the question.
(Students answer it correctly)
What is the importance of measuring ingredients
properly?’
IV. EVALUATION
True or False
1. Place the measuring cup on a flat surface and lift the cup when pouring liquid. False
2. In measuring flour, sifting is not necessary. False
3. Spoon and pack the brown sugar until it follows the shape of the cup when inverted.
True
4. Fill the measuring cup with the solid fats while pressing until it is full. True
5. In measuring white sugar, sifting is not necessary unless it is lumpy. Do not shake the
measuring cup but level w sugar with a spatula or edge of a knife. True
V. ASSIGNMENT
1. Differentiate icing and frosting.
2. List the different types of icing and frosting.
Prepared by:
JEAN FLORENCE P. TANEDO
Student Teacher
Checked by:
LUCIA G. DUNGCA
Cooperating Teacher