W2 Learning Area

Quarter
TVL Bread and Pastry Production
rd
3 Quarter
Grade Level
Date
11

I. Lesson Title PREPARE AND PRODUCE BAKERY PRODUCTS

II. Most Essentials Learning
Competencies
III. Content/ Core Content
IV.LEARNING PHASES AND LEARNING ACTIVITIES
I. Introduction (Time Frame:_____)
LO 1. Prepare Bakery Products
(TLE_HEBP9-12PB-la-f-1)
Baking Ingredients and Its substitution

Presentation:
Objective/s
1.1 Select, measure and weigh required ingredients according to the recipe or production requirements.
1.2 Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipe desired product
characteristics.

Recap
Let’s check your understanding on your previous topic. Let’s start with a question.
1. What Is the importance of weighing ingredients if you are going to use standardized recipe in baking?
Weighing ingredients for quality compliance is extremely important. This is because ingredients must be weighed to
fulfill product recipe specifications and quality requirements. Measuring ingredients with extreme accuracy ensures they
are distributed equally, and the product tastes the same in every batch.

This lesson will introduce you to the major ingredients used in baking, its uses and its importance.

D. Development ( Time Frame:_____)

ACTIVITY: WORD HUNTING “Baking Ingredients” (Find and circle all of the worlds that are hidden in the grid. The words
may be hidden in any direction. Once done kindly write it on the spaces provided. It will help you to find the missing wor
correctly.
WHO AM I?

1. _____ _____ _____ _____ _____

2. _____ _____ _____ _____ _____

3. _____ _____ _____ ______

4. _____ _____ _____

5. _____ _____ _____ _____ _____ _____ ______

Ingredients play a major part in baking. Each ingredients serves a particular function, reacting with each other to
produce new combinations and create structures, flavour and texture on our finished products.
Lesson Information
MAJOR INGREDIENTS IN BAKING
1. FLOUR- It is a finely ground meal obtained by grinding and milling cereal grains or other root crops. Also known as th
building blocks in baking.
A. TYPES OF FLOUR: Flour can be classified as to hard and soft flour.
 HARD FLOUR or BREAD FLOUR is in high gluten, with 12-14% protein content, and has a strongest gluten
strength. The high gluten content causes the bread to rise and gives shape and structure.
  SOFT FLOUR is comparatively low in gluten and so result in a finer texture. Soft Flour is usually made into cake
flour which has the lowest gluten content.
B. USES OF FLOUR
 Provides structure, texture and color to bake products.
 Provides nutritive value to baked products
 Used as a thickening agent
 Used as a binder of food
2. SUGAR- Sugar is a sweet and soluble organic compound that belongs to the carbohydrate group of food.
3. EGGS- Eggs, like flour, are important in baking because they add structure and texture to baked goods. 
4. SHORTENING- is any fat, which, when added to flour mixture increases tenderness.
EXAMPLE OF SHORTENING: Oil, Butter, Margarine, Lard, Cocoa Butter
5. LEAVENING AGENT- Leavening agents are gasses that cause the dough to rise. In the Presence of moisture, heat and
others.
CHEMICAL LEAVENERS BIOLOGICAL LEAVENERS
Baking Soda Yeast
Baking Powder
Cream of Tartar
6. LIQUID INGREDIENTS- Liquid Ingredients provide moisture to rehydrate and activate the yeast and bring together the
flour and any other dry ingredients to make the dough.
MINOR INGREDIENTS IN BAKING
They are not as important as the major ingredients in baking but they are essential in attaining the sensory
qualities of baked products. They are used in small quantity, but contribute to the enhancement of flavour and textur
of the baked products.
 Flavoring Wines
 Vanilla Coffee
 Salt Chocolate and Cocoa
 Spices
E. Engagement (Time Frame:_______)
Learning Task 1 : Something to do
1. Have a tasting exercise. Taste a pan de sal, and sipao. Identify the ingredients used for each item. Write your answer o
a Short Bond paper.
A. Assimilation
Learning Task 2: Something to create
If you are going to create your own version of pancake what are the ingredients you are going to use? List down below
MY PANCAKE RECIPE
Ingredients:

V. ASSESSMENT (Time Frame:_______)

Briefly answer the question. (10 points)
 1. What have you learned on the ingredients in baking? What is the important for an individual to know these topic?

VI. REFLECTION (Time Frame:_______)

 The learner on their notebook, will write their personal insights about Preparing Bakery Products.
I understand that _________________________.
I realize that __________________________________.
I need to learn more about ______________________.

 Communicate your personal assessment as indicated in the Learners’ Assessment Card.

Personal Assessment on Learner’s Level of Performance

Using the symbols below, choose one which best describes your experience in working on each given task. Draw it in
the column for level of performance (LP). Be guided by the description below:
- I was able to do/ perform the task without any difficulty. The task helped me in understanding the target conten
lesson.
- I was able to do/ perform the task. It was quite challenging, but it still helped me in understanding the target
content/ lesson.
- I was not able to do/ perform the task. It was extremely difficult. I need additional enrichment activities to be ab
to do/ perform this task.
Learning Task LP Learning Task LP Learning Task LP Learning Task LP
Number 1 Number 3 Number 5 Number 7
Number 2 Number 4 Number 6 Number 8

VII. REFERENCES Reference: Aniceta S. Kong, Cristeta M. Arcos (2016) Bread and Pastry Production Manual

Prepared by: G. CAPACIA Checked by:

Teacher I
LIAN SENIOR HIGH SCHOOL