Republic of the Philippines

Department of Education
Region III – Central Luzon
Schools Division of Bulacan
DAMPOL 1ST NATIONAL HIGH SCHOOL
Dampol, Plaridel, Bulacan

SEMI-DETAILED LESSON PLAN IN HOUSEKEEPING

Name: Regi Tristan R. Robles Quarter: 1ST Quarter Observation No. _____

Grade Level and Section:12-Home Economics Date: February, 2019

Learning Competency: Prepare a variety of bakery products according to standard mixing

procedure/formulation/recipes and desired product characteristics

Codes: TLE_HEBP9-12P9-Ia-f-1

I – Objectives:

At the end of the session the students are expected to

a. Apply the principles of food safety and hygiene when Baking.

b. Demonstrate a range of skills to prepare and bake a variety of dishes that demonstrate
different uses of flour and other grains
c. Demonstrate understanding of the basic concept and underlying theories in preparing and
producing pastry characteristics.

II – Subject Matter

Topic: Soft roll

Materials: TV, Laptop, chalk, board, measuring cups, measuring spoon, weighing scale, loaf pan
and other baking materials.

Reference: CG, YouTube (https://www.youtube.com/watch?v=_NAUF2TkDN8&t=12s)

Google: http://breadandpastryproductionmodule.com

III – Learning Task:

A. Preliminary Activities
1. Prayer
2. Greetings
3. Classroom management (picking trashes; aligning of chairs)
4. Checking of Attendance
5. Motivation:
a. A video clip presentation from youtube.com (https://
https://www.youtube.com/watch?v=_NAUF2TkDN8&t=12s) procedure in making
soft roll
B. Development of the Lesson
1. Activity:

Jumble words, film viewing, Groupings each learner will prepare soft rolls

Analysis: Write down all the ingredients and measuring that will discuss

2. Abstraction
Recommend other ingredients think should be added to the list and why it should be
added.
3. Application
Enhance your skill in baking pastries. Perform the activity below:
“Monay”
Ingredients:

(to make about 24 medium-sized 80g sugar

rolls) 20g yeast
1000g Strong bread flour 80g butter
20g salt 600ml cold water
 Semolina (or more flour) - for
dusting

Accessories:
Baking trays
A big mixing bowl
Baking paper (optional)
Plastic tub with lid (about 3 litres)
Kitchen scales
Scraper

Generalization

Bread is one of the most popular and best sold baked products, not only in our country
but in other country as well. Many countries have bread as their staple food. There are
different kinds of bread. Whatever kind of bread is eaten, people remember it for its
quality. It is by maintaining good quality that bakeries or bread is affected by the type of
ingredients used, the manner the dough is mixed or prepared and the temperature
maintained during baking.
IV. Evaluation
Using the rubric below. Check the appropriate check the appropriate box that
corresponds to your level of performance in doing each given task
PERFORMANCE CHECKLIST
Name of Recipe: Date:
Evaluator:
3 2 1
I. Outside Characteristics
Shape: Well-Proportioned, symmetrical, round top
Size: Proportional to weigh, large but not to airy
Color: Even, rich and golden brown
Texture: Crisp and tender, even thickness, free from cracks
II. Inside Characteristics
Color: Creamy, free from streaks
Grain: Fine, uniform cells and evenly distributed
Flavor: Sweet “wheaty” accent of filling
Texture: Tender, soft, slightly moist
Total:
Comments:

V. Assignment

Each group will research and find a variety ingredient of a flaky bread and submit it on Monday.

Prepared by: REGI TRISTAN R. ROBLES

TEACHER II

Noted: