LESSON PLAN in BREAD AND PASTRY PRODUCTION

DATE:___Sept. 10, 2019__________

GRADE: 12 SECTION: _Champagne, Black Forest & _Red Velvet
TIME: 7:30 – 9:30 A.M; 9:30 – 11:30 AM, 1:00-3:00 PM

I. Objective:
Select required ingredients according to recipe or production requirements in baking variety of
sponge and cakes. (TLE_HEBP9-12TC-IIIa-f-7)

II. Subject Matter:

A. Topic: Baking Ingredients and its Substitution
B. References:
1. K-12 Curriculum Guide in Bread and Pastry Production NC II
2. Competency Based Learning Materials in Bread and Pastry Production NC II
C. Instructional Materials: Visual aids, Realia, Chalk
D. Valuing: Appropriateness in Substituting Ingredients, Accuracy

III. Procedure:
A. Daily Routine
 Prayer
 Greetings
 Checking of Attendance
 Review/ Drill
 Motivation

B. Lesson Proper
1. Activity
Group the class into five and let the learners list at least 10 ingredients in
baking. Select and categorize the ingredients into dry ingredients, liquid ingredients and
leavening agents.
2. Analysis
Guide Question:
What will you do if one ingredient is not available in baking
variety of sponge and cakes?
3. Abstraction
Guide Question
What are the ingredients in substituting the absence of cake flour in baking verity
of sponge and cakes?
4. Application
Guide Question
How do you substitute if there is no cake flour in baking
cakes according to its recipe and requirements?

IV. Assessment
In a one- half crosswise sheet of paper, give at least three (3) reasons why do we need to substitute such
ingredient.

V. Assignment
Research all about the types and kinds of sponge cakes and write it in your lecture notebook.

Prepared by:
MARIA MANOA G. TOMON
Subj. Teacher

Checked by:

AURORA N. PARAN, Ed. D

HT VI, SHS Dept. Head