LESSON PLAN IN TLE 7

(Bread and Pastry Production)

Prepared by: Bea Marie P. Relato

I- OBJECTIVES

At the end of the lesson, the students are expected to:

1. Measuring Dry and Liquid Ingredients accurately.

2. Use proper tools, equipment, and materials in measuring dry and liquid ingredients.
3. Show teamwork and cooperation through participating in a group activity.

II - SUBJECT MATTER

Topic: Measuring Dry and Liquid Ingredients accurately

References: Technology and Livelihood Education Learning

Module

Bread and Pastry Production

Materials: Laptop, projector, pictures, and measuring tools and

equipment Value Focus: Skill Development and Understanding

III - PROCEDURE

A. Daily Routine
1. Greetings
2. Prayer
3. Checking of attendance

B. Review

The teacher recalls the past lesson about operating an oven.

C. Motivation

The teacher will ask 3 volunteers from the class to go on the board and
complete the puzzle that forms a picture.

D. Presentation

The teacher presents the new lesson by asking the students on what they
have noticed about the picture formed in the activity they had.
 Guide questions:

1. What can you say about the pictures?

2. What do these pictures have in common?
3. How do you use them?
4. Why is it important to have an accurate measurement in baking?

E. Discussion

The teacher will then discuss the new lesson (Measuring Dry and Liquid
Ingredients accurately) by a PowerPoint Presentation.

F. Application

Activity 1.

The teacher will let the students have an actual demonstration on how to measure
dry and liquid ingredients accurately and using the right tools, or materials used in
measuring.

Activity 2.

Give me what I want (Group Activity): The students will be divided into three

groups. Each of the group will have a picture of the different ingredients used in
 baking. The teacher will then give its description and the first group to raise the
correct ingredients gets the point.

IV - EVALUATION

 How much have you learned?

 Direction: Answer the questions posted on the screen and write your answer in a ¼ sheet
of paper.

V- ASSIGNMENT

Research on the different specification of kitchen tools.