LESSON PLAN IN BREAD AND PASTRY PRODUCTION (NC II)

SECTOR : Home Economics

SPECIALIZATION : Bread and Pastry Production (NC II)

Date : June 24, 2016

Time : 7:30 – 9:30 (MTWTh)

I. OBJECTIVE
At the end of the session, the students will be able to:
1. Select, measure and weigh required ingredients according to recipe or
production requirements of Pan de Sal.
TLE_HEBP9-12-pb-Ia-f-1

II. SUBJECT MATTER/CONTENT:

A. Accurate measurement of ingredients in making Pan de Sal.
B. Reference: K to 12 Curriculum Guide in Bread and Pastry Production NC II
C. Motivational Questions
The teacher will present pictures of the following:
* Pan de Sal * Flour
* Weighing Scale * Butter
* Measuring Cups/Spoons * Egg
D. Activity
The learners will select ingredients in making Pan de Sal.
E. Analysis
After selecting the ingredients needed, they will prepare the
measuring tools needed in making Pan de Sal.
F. Abstraction/Generalization
What are the necessary procedures in measuring dry and liquid ingredients?
(Show Video Clip in Measuring Dry and Liquid ingredients)

IV. APPLICATION/ EVALUATION

(Using the given necessary materials, measure dry and liquid
ingredients following the Task Sheet)
The teacher will check learner’s output using the Rubrics.
TASK SHEET
I. Objective : . Select, measure and weigh required ingredients according to recipe or
production requirements of Pan de Sal.

II. Subject Matter/Content: Accurate measurement of ingredients in making Pan de Sal.

III. Materials : *Measuring Cups/Spoons/Urn * Spoon
* Sifter * Weighing Scale
* Spatula * Flour
* Sugar * Milk
* Water * Salt
* Egg * Butter/Oil
* Baking Powder * Table
IV. Procedure/Steps:
1. Perform mis-en-place.
* Select materials needed.
* Collect ingredients needed.
2. Sift all dry ingredients.
3. Scoop dry ingredients into appropriate measuring tool.
4. Level the ingredients using spatula to have accurate
measurement.
Note: Do not tap the ingredients to have an accurate measurement.

RUBRICS
Excellent The students demonstrate selecting, measuring SCORE
(5) and weighing ingredients accurately all the
time.
Very Satisfactory The students demonstrate selecting, measuring
(4) and weighing ingredients accurately most of the
 time.
Satisfactory The students demonstrate selecting, measuring
(3) and weighing ingredients accurately but less
confidently.
Good The students demonstrate selecting, measuring
(2) and weighing ingredients accurately with
supervision
Needs Improvement The students cannot demonstrate on selecting,
(1) measuring and weighing ingredients accurately.
TOTAL SCORE

V. ASSIGNMENT
Familiiarize the Measuring System on Bread and Pastry Production (NC II)
Learner’s Material, page 34.

REMARKS:
No. of learners within Mastery Level: _____________
No. of learners needed Remediation: ______________
No. of Learners needed Reinforcement: ____________

Prepared by:

RIAZA M. BACAYCAY
Teacher