TECHNOLOGY LIVELIHOOD EDUCATION DEPARTMENT

Daily Lesson Plan

4th Grading Period

Learning Competency
Grade & 01-13-2020 Code :
7 - Faith Time : 7:30-8:30 Date :
Section : Monday
Duration : 1 Day

I. OBEJECTIVES
a. identify the different baking tools and equipment’s and their uses;
b. demonstrate their function;
c. share the importance of identifying the different baking tools and equipment’s with their uses in bread and pastry
production.
 Content Standard
Baking tools and equipment, their uses
Classification of tools and equipment
 Performance Standard
Baking tools and equipment are identified based on their uses.
 Learning Competencies
Prepare tools and equipment for specific baking purposes.
II. CONTENT
USE OF TOOLS AND BAKERY EQUIPMENT
III. LEARNING RESOURCES
A. References
 Teacher’s Guide pages  13
 Learner’s Materials pages  7 - 12
B. Other Learning Resources  https://www.scribd.com/document
 https://www.slideshare.net/cris-marz/baking-tools-and-equipments-65274399
 https://www.slideshare.net/chocolatelover02/baking-tools-and-equipment
IV. PROCEDURES
A. Preparation
 Prayer
 Checking of attendance through assigned students
B. Review
Teachers Activity Students Activity
 What did you do last meeting?  We weigh ingredients in grams and convert
 What are the 4 steps in converting units? weighted data according to what is asked.
 Very good, please don’t forget theses steps  The steps in converting units are as follows;
because we will still perform calculations in our - First determined what is asked;
next new lesson for 4th quarter. - Determined the given data;
 Is there any questions before we will proceed to - Determine the conversion factor and lastly;
our next activity? - Solve the problem.
 No Maam!
C. Motivation
 Everybody please stand up, we will dance today.
 We will have an energizer titled gummy bear, are  No Mam / Yes Maam
you familiar with it?
 Just follow what the children’s doing in the video.  Yes Maam
Are you ready?
 How did you find the energizer?  It was fun Maam!
 Very good you enjoy it.
ACTIVITY
 Class we will be having a film viewing today.
 You will watch a short clip about Odd bodds titled:
Bake Off.
 Please take note on the tools and equipments they
use.
 Do you understand class? Questions? Are you
ready?  Yes Maam!
ANALYSIS
 Guided Questions:
- What was blue oddbods is doing? How about the  Blue oddbods was kneading the dough, while red
red oddbodds? oddbods is smashing the dough using a mallet.
- What are the tools did blue oddbods use? How  Blue oddbods uses rolling pin, microwave oven,
about red oddbods? baking tray and a bread knife. While re oddbods
- Which of the two oddbods has knowledge in uses mallet, saw, baking tray and fire gun for
baking? Why? cooking.
- What happen in the end of the clip? Who won  Blue odds has the knowledge based on the tools and
the contest? Is there any problem in the final equipment he is using. It only shows that he knows
product of red oddbods? the uses of each tool and equipment.
- What do you think the problem?  Red oddbods was able to create a big house cake
and he won out of it. Yes, there is a big problem the
cake was very hard which the teeth of the taster fell
off as they took a bite of the cake.
 I think it started from the beginning, red oddbods
did not follow the proper procedures in baking as
well as the tools and equipment needed in baking.
ABSTRACTION
 Today class, we will have a new lesson. For this 4th
quarter in TLE 7, we will have bread and pastry
curriculum.
 As you witness earlier from the short video clip, it
talks about tools and equipment use in baking. That
is why our lesson for today is all about Tools and
equipment used in Bread and Pastry.
 Before we will proceed to our lesson proper please
allow me to state he objective for today’s lesson;
a. identify the different baking tools and
equipment’s and their uses;
b. demonstrate their function;
c. share the importance of identifying the different
baking tools and equipment’s with their uses in
bread and pastry production.
 Do you have any questions class?  No Maam!
 Let us define some important words;
Baking - the process of cooking food by indirect
heat or dry heat in a confined space as in heated
oven using gas, electricity, charcoal, wood, or oil
at a temperature from 250 oF- 450 oF.
Dough – a flour mixture that can be rolled or
kneaded.
Mixing – to bring together into uniform mass.
Pre-heat – to heat (an oven, for example) before
hand.
Sift – separating course particles in the ingredient
by passing through a sieve or sifter.
Batter – a flour mixture that can be stirred or
poured.
 Do you have any questions class?  No Maam!
 Baking tools and equipment are classified according
to its uses namely;
a. Baking wears
b. Other baking wears
c. Ovens
d. Other baking equipment
Baking wares – are made of glass or metal
containers for batter and dough with various
sizes and shapes.
1. Flour sifter - is used for sifting flour.
2. Grater – is used to grate cheese, chocolate,
and other fresh fruits.
3. Kitchen shears - are used to slice rolls and
delicate cakes.
4. Measuring cups –consist of two types
namely:
- A graduated cup with fractions (1, 3/4,
2/3, ½, 1/3, ¼, 1/8) marked on each side.
- A measuring glass made of transparent
glass or plastic is more accurate for
measuring.
5. Measuring spoons – consist of a set of
measuring spoons used to measure small
quantities of ingredients.
6. Mixing bowl – comes in graduated sizes and
has sloping sides used for mixing ingredients.
7. Mortar and Pestle – is used to pound or
ground ingredients.
8. Paring knife – is used to pare or cut fruits and
vegetables into different sizes.
9. Pastry bag – a funnel shaped container of
icing or whipped cream
10. Pastry blender – has a handle and with wire
which I used to cut fat or shortening in the
preparation of pies, biscuits or doughnuts.
11. Pastry brush – is used in greasing pans or
surface of pastries and breads.
12. Pastry tip- is a pointed metal or plastic tube
connected to the opening of the pastry and is
used to form desired designs.
13. Pastry wheel – has a blade knife used to cut
dough when making pastries.
14. Rotary egg beater – is used in beating eggs or
whipping cream.
15. Rolling pin – is used to flatten or roll the
dough.
16. Rubber scrapper – is used to remove bits of
food in side of the bowl.
17. Spatula – comes in different sizes; small
spatula are used to remove muffins and
molded cookies from pans which is 5 to 6
inches; large spatula for icing or frosting
cakes; flexible blade is used for various
purposes.
18. Strainer – is used to strain or sift dry
ingredients.
19. Timer – is used to in timing baked products,
the rising of yeast and to check the doneness
of cakes.
20. Weighing scale –is used to measure
ingredients in large quantities.
21. Utility tray – is used to hold ingredients
together.
22. Wire whisk – is used to beat or whip egg
whites or cream.
23. Wooden spoon – is also called mixing spoon
which comes in various sizes suitable for
different types of mixing.
  Any questions class?  No Maam!
APPLICATION
 The class will be divided into six (6). Let’s have a
number head count. You already know the rules
and regulation whenever we will have our group
activity right?
 Each group will be given 4 pictures of basic wears in
baking. Each group will collaborate again in the
uses of the basic wears assigned to them. Then
each group will demonstrate to the class on how it
is being use.
 Do you understand class? Questions?  Yes Maam, No Maam.
V. EVALUATION
 Each group will be a recipe in making a butter cake. They will read the given recipe carefully and list down all he
basic wears that they need to prepare in order to finish the activity.
BUTTER CAKE
Ingredients:
3 1/4 cups cake flour 1 ¾ cups sugar
1 cup butter 1 cup milk
8 eggs 1 tsp. vanilla
4 tsp. baking powder
Procedure:
1. Sift the dry ingredients together except the sugar.
2. In a large bowl, cream the shortening until light and fluffy.
3. Blend eggs one at a time and beat well after each addition.
4. Add vanilla to the milk.
5. Add dry ingredients and liquid ingredients alternately to the creamed mixture, beginning and
ending with dry ingredients.
6. Bake at 375 for 20 t0 30 minutes.
7. Cool the cake, invert and the paper lining.

List down the tools and equipment needed.

1. ___________ 6. __________
2. ___________ 7. __________
3. ___________ 8. __________
4. ___________ 9. __________
5. ___________ 10. __________
VI. REMARKS
 We just tackle today the basic and common wear in bread and pastry. We will continue tomorrow for the other
basic wears.
VII. REFLECTION
A. No. of learners who earned 80% in the evaluation
B. No. of learners who require additional activities for remediation
who score below 80%.
C. Did the remedial lesson work? No. of learners who caught up
with the lesson.
D. No. of learners who continue to require remediation.
E. Which of my teaching strategy worked well? Why did these
work?
F. What difficulties did I encounter which my principal or supervisor
can help me solve?
G. What innovation or localized materials did I used / discover
which I wish to share to other teachers.

Submitted by : MRS. LOURDES T. GARCIA Day (s) covered: 1 day_

TLE Teacher

Checked by: MS. LILIA C. NARAG Noted by : ___________________

Master Teacher I