BOGO CALABAT INTEGRATED SCHOOL

Bogo Calabat, Josefina Zamboanga del Sur

Detailed Lesson Plan in Technology and Livelihood Education

Grade 8- Bread and Pastry Production

I. OBJECTIVES
At the end of the lesson the student should be able to;
A. Discuss the measuring tool use in measuring dry and liquid ingredients
B. Performing the proper measuring of dry and liquid ingredients.
C. Reading measurement is practice with accuracy.

II. SUBJECT MATTER

Topic: Bread and Pastry Production
( LO3: Measure dry and liquid Ingredients accurately)
Materials: Power point presentation, measuring tools, dry and liquid ingredients
References: K TO 12 HOUSEHOLD SERVICES MODULE
Method: Demonstration
Value Integration: Proper measuring of ingredients

III. LESSON PROPER

A. Preliminary Activities

Teacher’s Activity Student’s Activity

1. Prayer
Please all stand for a prayer. (The student will stand)

Good morning class? Good morning ma’am

2. Classroom Management
Before you take your sit, kindly pick up those
piece of paper under your chairs and arrange
you chair after picking the trash (Student do as told)
3. Checking of Attendance
4. Review of the Past Lesson
- standard table of weight and measures
Give example of conversion and call a student to answer.
1. 2 Tbsp=______________tsp
2. 2 cup = ______________quart
3. 2kg. =_______________pound

B. Presentation

Teacher’s Activity Student’s Activity

1. Motivation.
What have you seen in table? Slide of Hot cake and Puto Cheese, Ma’am.
Very Good! Have you already taste the hot
cake and Puto cheese, class? Yes, Maam!
What is the taste of the hot cake and puto
cheese?
That’s right class! Delicious and sweet ma’am.
Did you know class that one of the techniques
to have a good baked product is the proper
measurement of the ingredients’ to have a best
result.

Discussion
Please read our objective,
A. Discuss the measuring tool use in
measuring dry and liquid ingredients
 B. Performing the proper measuring of dry and
liquid ingredients.
C Reading measurement is practice with
accuracy.
In baking, the ingredient must be measure exactly in
order to have a perfect outcome because as what other
says too much is not good as well as few is not
enough.

What are the measuring tool uses in measuring in Liquids are measured in transparent glass or
liquid? translucent plastic measuring jugs

Very Good! How about for dry ingredients? Dry ingredients, such as flour and sugar, are measured
in plastic or metal measuring cups

In this, morning I will show you the proper

measurement in dry and Liquid ingredients. Observe
and lessen carefully because after my demonstration
Yes Ma’am
you will be the one to demonstrate.
It’s that clear class?

 Flour
sift the flour
Scoop to fill the measuring cup to overflow.
Do nor shake.
Level off with spatula.
 Sugar
A. White Sugar
* Sifting is not necessary before measuring
unless it is lumpy.
* Fill the measuring cup until over flowing. Do
not shake the cup.
* Level off with the spatula.
B. Brown Sugar
* Check if the sugar is lumpy before
measuring. Roll out the lumps. Remove the
dirt.
* Scoop into the measuring cup and pack
compactly until it follows the shape when
inverted.
 Powdered Food(baking powder and baking
soda)
Remove the lumps in the powder bt stirring.
dip the measuring spoon into the powder.
Level with the spatula or the edge of the knife
or right in the can opening.
 Shortening
A. Solid Fats
* Fill the measuring cup/spoon with the
shortening while pressing until it is full.
*Level the fat with a straight og the knife or
spatula.
B. Liquid fats Application
* Pour oil in the glass measuring cup. Return demonstration of proper measuring of the
*Check if is filled up the measuring mark. following:
* Do not lift the cup when measuring. A. Flour
B. Sugar
C. Powdered food
D. Shortening
E. Liquid form
Generalization
Accurate ingredient measurement is important part in
baking to make a perfect outcome of the product.
With practice, every cook can develop accurate measuring
skills.

IV EVALUATION

Direction: Read carefully the following statement and encircle the letter that corresponds to your answer.

1. What measuring tool that is used to measuring small amount of dry ingredients?
a. Measuring glass b. measuring cup c. measuring spoon d. weighing scale
2. What measuring tool that is used to measure ingredients in large quantities?
a. Measuring glass b. measuring cup c. measuring spoon d. weighing scale
3. What baking tool that is used to pound or ground ingredients?
a. mortar and pestle b. mixing bowl c. mortar d. spatula
4. What type of oven that contains fans that circulate the air and distribute the heat rapidly throughout the
interior?
a. Convection oven b. Rack oven c. Mechanical oven d. Dutch Oven
5. What pastry tool that is a pointed metal or plastic tube connected to the opening of the pastry and is used
to form desired designs.
a. Pastry bag b. pastry brushc. pastry tip d. pastry wheel

V ASSIGNMENT
List down at least five safety measures in the use of baking tools and equipment.
1. _______________________________________________________________
2. _______________________________________________________________
3. _______________________________________________________________
4. _______________________________________________________________
5. _______________________________________________________________

Prepared by: Checked and Reviewed by:

Angel Lou A. Villamonte JESSIEBEL M.CANA

Teacher School Head