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Date

LESSON PLAN in TVL GRADE 11

BREAD AND PASTRY PRODUCTION

I. OBJECTIVES
A. Content Standards:
The learner demonstrate an understanding of the core concepts and theories in bread and pastry
production.
B. Performance Standards:
The learner demonstrate core competencies in preparing and producing pastry products.

C. Learning Competences
LO1. Prepare bakery products
1.1.0. Select, measure and weigh required ingredients according to recipe or production
requirements.
1.1.1. Perform and discuss the techniques in selecting, measuring and weighing ingredients used in
baking.
1.1.2. Value the importance of selecting, measuring and weighing ingredients according to recipe or
production requirements.

II. SUBJECT MATTER

Lesson 1 : Prepare and Produce Bakery Products
Topic : ACCURATE MEASUREMENT OF INGREDIENTS
Reference : Kto12 TVL-HE Bread and Pastry Production Manual, pp. 8-10
Reference code : TLE_HEBP9- 12PB-Ia-f-1
Materials : Meta-cards, pictures, slide presentation
Values : Accuracy/Productivity
Subject Integration: Math

III. PROCEDURES
A. Preparations
1. Prayer/Greetings
2. Checking of Attendance
3. Review of the past related lesson
4. Motivation
Are you familiar with the different tools and ingredients used in baking? (The teacher will show
pictures to the students)

B. Lesson Proper

A. Activity
1. The teacher demonstrate accurate measurement of ingredients.
2. Return Demonstration of Students
>Select 2 students to perform the return demonstration.
> Assign 5 students to act as process observers
Question: How did the student demonstrator perform the tasks?

B. Analysis
Let the process observers report their observations.
Question/s: > Why should the ingredients be selected, measured and weighed accurately?
> What are the techniques employed by the student demonstrator in selecting,
measuring and weighing of ingredients?
 C. Abstraction
Based on the performance of the demonstrator,
1. What are the importance of accurate measurement of ingredients?
2. What are the importance of accurate measurement of ingredients?
3. What would be the outcome of selecting, measuring and weighing ingredients accurately?
4. How would they measure dry ingredients? Liquid ingredients? Solid ingredients?
4. What are the characteristics portrayed by the demonstrator?

D. Application
Performance Task: Group the students by 4 and assign these tasks…
Group 1 Select ingredients according to recipe or production materials.
Group 3 Measure materials using measuring tools.
Group 4 Weigh materials using a weighing tool.
Group 5. Process observers.

Questions:
1. Why should you select, measure and weigh required ingredients according to recipe or
production requirements?
2. What are the things you should consider in selecting, measuring and weighing of
required ingredients according to recipe or production requirements?

IV. Evalaution - Formative Test

Directions: Write the word or group being defined or described.

_____1. This is packed when measuring; it follows the shape of the cup when inverted.
_____2. This is used to measure liquid ingredients.
_____3. Use to level ingredients when measuring.
_____4. This is to be removed in brown sugar and to be rolled with rolling pin.
_____5. What not to do in a cup full of flour to avoid excess measurement.
_____6. This is how to fill the cup when measuring.
_____7. This is not to be done with the cup when measuring liquid ingredients.
_____8. This is used to level dry ingredients in the absence of the spatula.
_____9. It is the way of removing lumps in the baking powder or baking soda.
_____10. This step is not necessary in sugar unless it is lumpy.

V. Assignment

Identify the major ingredients in baking and be able to discuss their characteristics.
Ref. Kto12 TVL-HE Bread and Pastry Production Manual, pp. 11 – 16.

Note: Safety precaution has been emphasized to the students.

Prepared by:
NOTED:
EMELLY S. JUNGCO
BERNIE G. LOQUINARIO Teacher II
Head Teacher III
 ____________________
Date

LESSON PLAN in TLE GRADE 9 COOKERY

I. OBJECTIVES
A. Content Standards:
The learner demonstrate an understanding on how to prepare sandwiches.

B. Performance Standards:
The learner independently prepare sandwiches.

C. Learning Competences
LO1. Perform mise en place
1.4.0. Identify types/classifications of sandwiches.
1.4.1. Discuss and differentiate each type/classifications of sandwiches.
1.4.2. Give importance on the knowledge acquired in preparing sandwiches.

II. SUBJECT MATTER

Lesson 1 : Prepare Sandwiches
Topic : TYPES/CLASSIFICATION OF SANDWICHES
Reference : Kto12 TLE - HE COOKERY Manual, pp. 150 - 154
Reference code : TLE_HECK9SW-IIIa-11
Materials : Pictures, Slide show
Value Focus : Industry/Self-reliance
Subject Integration : Science/Health

III. PROCEDURES
A. Preparations
1. Prayer/Greetings
2. Checking of Attendance
3. Review of the past related lesson
4. Motivation
Are you aware of the term sandwiches? Who can define sandwiches?
B. Lesson Proper

A. Activity
Show pictures of different type of sandwiches to the student.
B. Analysis
 Can you identify those sandwiches found in the picture?
 What are those?
 Can you give me the definitions of those sandwiches?
C. Abstraction
 What are the types of sandwiches?
 How would you classify them?
 How will you know whether it is cold or hot sandwiches?
 For you as a student, how is it important to know the classification and the different types
of sandwiches?
 If you were given an opportunity create a business in producing sandwiches what would it
be? Why did you prefer it?

D. Application
 > Portrait of Sandwiches
Collect and compile twenty pictures of different types of sandwiches, classify according to
Hot or Cold sandwiches.
> Your output will be rated using the scoring rubric below:
SCORE CRITERIA
5 - Properly compiled complete (20) pictures of various sandwiches in a very attractive
manner and were able to classify all of them correctly
4 - Properly compiled (16-19) pictures of various sandwiches in attractive manner and were
able to classify all of them correctly
3 - Properly compiled (10-15) pictures of various sandwiches in less attractive manner and
were able to classify them with more than two errors
2 - Properly compiled (6-9) pictures of various sandwiches in less attractive manner and were
able to classify them with more than five errors
1 - Compiled less than 6 pictures of various sandwiches in disorderly manner and were able
to classify them with more than five errors

IV. Evalaution - Formative Test

Directions: Classify the following sandwiches either Hot or Cold sandwiches. Write your answer in your test
notebook
.
1. Chicken Wraps sandwich _______________________
2. Club sandwich _______________________
3. Tea sandwiches _______________________
4. Hamburgers _______________________
5. Toasted sandwiches _______________________
6. Burritos _______________________
7. Quesadillas _______________________
8. Pinwheel sandwiches _______________________
9. Hotdog sandwich _______________________
10. Chicken and veggie tortilla Sandwich _______________________

V. Assignment

Be able to discuss the components of sandwich making.

Ref. Kto12 TLE-HE Cookery Manual, pp. 151 – 158.

Note: Safety precaution has been emphasized to the students.

Prepared by:
NOTED:
EMELLY S. JUNGCO
BERNIE G. LOQUINARIO Teacher II
Head Teacher III