PIKIT NATIONAL HIGH SCHOOL

Pikit, North Cotabato

Date: ____________________

Time/Time Frame: ____________________________

LESSON PLAN IN BREAD & PASTRY PRODUCTION NC II

I. OBJECTIVE/S
At the end of the lesson, the students should:
1. identify mixing methods; and
2. perform the basic mixing methods.

II. SUBJECT MATTER

Topic: Mixing procedures/formulation/recipes & desired product characteristics of various
pastry products.
Code: TLE_HEBP9-12PP-IIa-g-4
Reference: Competency-Based Learning Materials
Bread & Pastry Production NC II
By: Joan A. Vizconde
pp. 26-36
Materials/resources: Learning Module, LCD, Electric Mixer, Mixing Bowl, Wooden Spoon,
Measuring cups/spoon, Rubber Scrapper.

III. LESSON DEVELOPMENT/ PRESENTATION

A. Preliminary Activities
1. Prayer
2. Greetings
3. Review
- Oral questioning
1. What are the different types/kinds of pastry products?
2. What are the classifications of pastry products?
4. Motivation
- Word of the Day: “MIXING”
- The students will form concepts out the given word.

B. LESSON PROPER (4 AS)

Activity
- Name the pictures
 Post the names written on the cards to the corresponding pictures
shown.
Creaming Method Two-Stage Method Flour-Batter Method Sponge Method Angel Food Cake Chiffon Method
Method

- Movie Clips
- Reflection

Analysis

- What are the mixing methods used?

- What are the steps in doing such methods?

Abstraction

- Basic Mixing Methods

 Creaming Method
 Two-stage Method
 Flour-Batter Method
 Sponge Method
 Angel Food Cake Method
 Chiffon Method

Application

- Demonstration: Perform to the class the different mixing methods being taught.

Rubrics:

Criteria 5 3 1 Your Score

Accuracy All the steps Only two steps Only one step
were carried were carried was carried out
out correctly out correctly correctly
Cleanliness The equipment Cleaning of The tool was
was cleaned equipment was not really
thoroughly not enough cleaned
Care in Care in Care in Care in
handling the handling has handling has handling has
tools and been much been not been
equipment emphasized moderately emphasized
emphasized
Maximum Your Total ________
Score- 15 Score 15

Score Equivalent

10-15 = Very Good

6-9 = Good

1-5 = Fair
IV. ASSESSMENT/EVALUATION

TRUE or FALSE
Instruction: Read the questions carefully and analyzed the underlined word/s. Write T if
the statement is true and F if it is false.

__________ 1. Flour batter method produces a finely grained cake. The flour and fat
ingredients are mixed until smooth, and the sugar and eggs are whipped together.

__________ 2. Chiffon method can use egg white foam, but are not fat-free, and some
recipes call for additional eggs or yolks inside the batter.

__________ 3. Sponge method this is the method for creating angel food cakes. These
cakes use no fat, and are leavened with whipped egg whites.

__________ 4. Two-Stage Method this method is great for cakes with a large amount of
sugar and the resulting batter is generally thinner than other types.

__________ 5. Creaming Method is the most common of the methods. This method
alternately adds the dry and liquid ingredients to the fat mixture.

ANSWER KEY

1. T 3. F 5. T
2. T 4. T

V. ASSIGNMENT
Direction: In a ¼ sheet of paper, write the correct method used in the following pastries:
1. Sponge Cake
2. Orange Chiffon Cake
3. Chocolate Cake
4. Pineapple Angel Cake
5. Butter Cake
6. Yellow Cake

ANSWER KEY

1. Sponge Method
2. Chiffon Method
3. Flour-Batter Method
4. Angel Food Cake Method
5. Creaming Method
6. Two-Stage Method