DETAILED LESSON PLAN IN COOKERY

I. OBJECTIVES;

At the end of the lesson the student should be able to

1. Understand the classification and familiarizing the tools and equipment.

2. Value the importance of measuring accurate ingredients and the used of appropriate
measuring tools.
3. Demonstrate the expected Learning and perform how to measure the ingredients
correctly.

II. Subject Matter

Bread and Pastry Production,
“How to Measure the ingredients correctly”
III. Materials
Marker
Cartolina Paper
Tools
LM-BPP p.6-21

IV. Procedure
A. Preparation

Teacher’s Activity Student’s Activity

“Good morning Class” “Let us pray
first, Anyone who wants to lead the
prayer?”
“Ms. Secretary may I know who are
the absent for today?”
Good morning Sir” (One Student will lead
the prayer)
(The secretary will stand and tell who are
the absentee)
B. Motivation

Teacher’s Activity Student’s Activity

“Eyes on the board, in your front we (Students will raise their hands)
have here some example of tools and
equipment. We have two rows, the
group 1 will choose the example of
tools and the group 2 will choose the
example equipment. After we choose
some example, we need to define and
tell if it is Tools or equipment and
their uses.

“Thank you class, All of your answers

are correct.

How to Measure the ingredients

correctly is our lesson for today.
It is under Bread and Pastry
Production ,

So now are you ready to learn?

Very Good. Yes we are!

C. Lesson Proper

Teacher’s Activity Student’s Activity

“Today our topic is all about (Students will raise their hands)
Measuring”
When you hear the words
Measuring? What comes in your
mind?
Anyone?
“Brief information about the subject”
(Pick 2 Students from each Group)
“Thank you, Please listen..

“Brief information about the subject”

To produce quality cooked and
baked products, it is important to
measure ingredients accurately.

Choosing the correct measuring

equipment is vital in making
accurate measurements.

Is there anyone here knows about

Yes sir!
how to measure?

So now we are done in familiarizing

None sir.
the Tools and equipment and their
uses.
Do you have any question?
(Students will raise their hands)
Moving on to the types of
Sir , Dry and Liquid Ingredients
ingredients. Is there anyone here
knows about classification of
ingredients?
Very Good.
(Students will raise their hands)
I have here some examples of Sir, the following ingredients are :
ingredients.
Is there anyone here who can Flour
identify and name the ingredients? Sugar
Water

Very Good (Students will raise their hands)

Sir, the following tools are:
And how about the tools?
Liquid measuring glass
Measuring spoon
Measuring cups
Very Good. Weighing scale

Spatula
Sifter
Mixing bowl

(Students will observe silence )

How to Measure Dry Ingredients

Flour: Spoon the flour into the dry

measuring cup, filling to
overflowing.

Level the flour off by dragging a

straight-edged utensil across the
top of the measuring cup
How to Measure Dry Ingredients:

Granulated Sugar. Measure

granulated (white) sugar using the
same method as is used for
measuring flour.

Brown Sugar. Brown sugar should

be firmly packed into the dry
measuring cup.

How to Measure Liquid Ingredients

Place measuring cup on a level

surface when measuring liquid
ingredients.

Avoid lifting the cup to read the

measure as this will result in an
inaccurate amount.
D. Activity

Teacher’s Activity Student’s Activity

I will ask student from the group

and demonstrate in the front of the At the end of lesson the student will be
class. able to acquire the knowledge and convert
in to skills.

How to Measure the ingredients

Correctly

E. Generalization

Teacher’s Activity Student’s Activity

“I know you’ve learn a lot from this
days (Students will raise their hands)
discussion, so anyone who can
summarize Accurate ingredient measurement is an
the Lesson? “ important part of creating a quality
product.
(Call 2 students to generalize the
topic) With practice, every cook can develop
accurate measuring skills
V. Evaluation
Get a one fourth sheet of yellow paper and answer the following question.
1.5 Give at least 5 Examples of tools and equipment and thier uses . ?

6-7 Types of ingredients and their examples.

8-10 The importance of accurate measuring.

VI. Assignment
1. Read about Bread making and the History
2. List down the ingredients in making Soft roll
3. Copy the procedure in pg. 10-12 in making Soft roll.

Prepared By:

CYRIL D. DOMENS, LPT

Applicant
09107584377