Republic of the Philippines

Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
City of Tagbilaran

Aguining National High School

Aguining, Pres. Carlos P. Garcia, Bohol
RA 7871, ID No. G01-302808

Lesson Plan in TLE 7

TLE Exploratory (Bread and Pastry), S.Y. 2019-2020

School Principal : Bobette C. Cortes Date : January 14, 2020

Subject Teacher : Junalyn S. Baja Time : 8:50 – 9:50 A.M.

I. Learning Objectives
At the end of the lesson, the students will be able to:
a. Identify sugar as one of the major ingredients in baking;
b. describe the types and effects of sugar in baking and
c. value the importance of sugar in baking.
II. Subject Matter
Topic: Sugar as one of the major ingredients in baking.
Reference: K to 12 Basic Education Curriculum, Technology and Livelihood Education
Learning Module, Bread and Pastry DepEd.
Values Integration: Cooperative, Dedication, Excellence, Character
III. Materials
You tube video saved on laptop Chalkboard Chalk
IV. Procedure
Strategy: Discussion Method

Teacher’s Activity Students’ Activity

A. Preliminary Activities
Prayer
Greetings
Classroom chairs arrangement and
picking up of pieces of paper
Checking of Attendance
B. Review
Last meeting, we were be able to
discuss about flour as one of the major
ingredients in baking.

Do you have any other clarification or No mam!

justification regarding on the topic last
meeting?

That’s good to be heard, so today let

us move on to the next topic.
C. Motivation
I will show you a video on our
new topic for today. Just watch and Yes mam!
learn the important points.

Ok, what have you seen from the (basin, beaker, woman, kitchen tools,
video? sugar)

Prepared by: Inspected by:

JUNALYN S. BAJA ABEL LENA L. BOBETTE C.

CORTES
Secondary School Teacher 1 Secondary
School Principal
Date:
 What does the woman she’s doing in
the video?
Ok, what do you think our lesson for
today?
(she’s presenting and describing
different types of sugar mam)
Sugar!

Ok, this day, let us discuss about sugar

as one of the major ingredients in
baking.

D. Lesson Proper
1. Presentation
Sugar is a sweet, soluble organic compound
that belongs to the carbohydrate group of (class in silence, listening)
food. They are the simplest to digest among
all carbohydrates.
2. Development
Types of Sugar
1. Regular granulated sugar or white
sugar – also known as table sugar or
as refined sugar.
2. Confectioner’s sugar or powdered
sugar – granulated sugar that has been
pulverized. To prevent lumping and
caking, about 3% cornstarch is added.
3. Brown sugar - contains caramel,
mineral matter and moisture. It also
contains a small amount of molasses

Effects of sugar in Baking

 Increases dough development

 Makes the color of the crust
richer
 Improves the nutritive value,
flavor and aroma of the (Listen attentively)
product
 Makes the bread more tender
 Increase the volume of the loaf
 Serves as food for the yeast
Acts as creaming agent

3. Values integration
We all want to have a successful
baking. Am I right class? Yes mam!

Then we must bake accurately using the

right kind and amount of sugar as ingredient.
Do you understand class? Yes mam!

Prepared by: Inspected by:

JUNALYN S. BAJA ABEL LENA L. BOBETTE C.

CORTES
Secondary School Teacher 1 Secondary
School Principal
Date:
 E. Generalization
Do you have any questions class? No mam!

So, did you understand? Yes, mam!

Okay since you all understand,

prepare your activity notebook and Yes mam!
answer the following questions.
(The students will get their pens and
activity notebook)
F. Evaluation
Directions: On your activity notebook, answer the following questions:
1. What is sugar?
2. What are the types of sugar?
3. What are the effects of sugar in baking?
4. Why is sugar important to baking?

V. Assignment
None

Prepared by: Inspected by:

JUNALYN S. BAJA ABEL LENA L. BOBETTE C.

CORTES
Secondary School Teacher 1 Secondary
School Principal
Date: