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DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II

Teacher : MARK JOHN B. CASILAG


Grade Level : Grade 11
Learning Area : BREAD AND PASTRY PRODUCTION NC II
Quarter : I
Date : JULY , 2019

I. OBJECTIVES:
A. Content Standards :

The learners demonstrate an understanding of the core concepts and


theories in bread and pastry production.

B. Performance Standards:

The learners independently demonstrate core competencies in


preparing and producing bakery products.

C. Learning Competency:

a. Bake bakery products according to techniques and appropriate


conditions.
b. Select required oven temperature to bake goods in accordance with
the desired characteristics, standards recipe specifications.

D. Specific Objectives:
At the end of the period learners will be able to:
1. Use the tools and equipment needed in baking soft roll
properly.
2. Measure accurately the ingredients needed.
3. Set the thermostat and timer of oven for soft roll.
4. Produce good quality soft roll.

E. CODE: TLE_HEBP9- 12PB-Ia-f-1

II. LEARNING RESOURCES:


A. References:
2.1.1.1K to 12 Home Economics – Bread and Pastry Production (NC
II) Curriculum Guide May 2016.
B. Other Instructional Resources:
2.1.1.2Bread and Pastry- Technical-Vocational-Livelihood Track
Manual First Edition 2016

III. PROCEDURES:

A. Pre-Activity
Prayer
Getting to know activity
Checking of Attendance
B. Lesson Proper

ACTIVITY:
1. Students will be group by three.(Group 4-6 for the day)
2. Each student is required to pass an index card with his/her name and the
recipe of Soft Roll given by the teacher.
3. The teacher will check the PPEs and hands of students.
4. The students will do the mise en place.
5. Then student will start to perform according to the recipe.

Soft Roll

Ingredients: Procedure:

150 g -milk 1. Mix salt and bread flour. Set aside


10 g -yeast 2. Dissolve yeast with milk, add sugar
312.5 -bread flour and dissolve. Then add egg.
30 g -sugar 3. Gradually add to yeast mixture. Knead
30 g -egg 4. While kneading gradually add butter
5g -salt 5. Rest for 35 min. Then form into ball.
30 -butter Make 12 pcs.
6. Rest for 45 min. Put egg wash
7. Bake for 15 min.

IV. EVALUATION
The students will be assessed by their group performance for Soft roll using
the score sheet for bread.

Very
Characteristics Excellent Good Good Fair Poor
5 4 3 2 1
External characteristics:
1. Shape: Well-proportioned;
Symmetrical; rounded top
2. Size: large but not airy;
Proportional to weight
3. Color: even, rich golden
brown
4. Crust: tender; crisp; even
Thickness; free from cracks
Internal Characteristics:
1. Color: creamy white; free
from Streacks
2. Grain: fine; thin-walled
cells, Evenly distributed
3. Texture: tender; soft;
Slightly moist
4. Flavor: “wheaty” sweet
Comments:
They will be graded according to the following rubric.

Excellent- 5 95- 100

Very Good- 4 90- 94

Good- 3 85-89

Fair- 2 80-84

Poor- 1 75-79

V. REMARKS

Group 7-9 will perform tomorrow with the same recipe and procedures.

VI. REFLECTION

100% (9 out of 9) of the students performed well in the activity and attained
the set objectives. The students were able use the tools and equipment for baking
soft roll, accurately measures ingredients and produce good quality yeast bread.

Prepared by: Checked by:


MR. MARK JOHN B. CASILAG MRS. AIDA A. BESANTE
TEACHER I TEACHER III/ SUBJECT GROUP COORDINATOR

Noted by:
MRS. TERESITA A. BARRIO
ASST. PRINCIPAL SENIOR HIGH SCHOOL