Republic of the Philippines

Department of Education
Region V - Bicol
SCHOOLS DIVISION OFFICE OF ALBAY
PANTAO NATIONAL HIGH SCHOOL
Pantao, Libon Albay

SEMI-DETAILED LESSON PLAN

BREAD AND PASTRY PRODUCTION NC2

I. OBJECTIVES:
At the end of the lesson, the learners are expected to:

CONTENT STANDARD:
The learners demonstrate an understanding of the core concepts and theories in
bread and pastry production.

PERFORMANCE STANDARD:
The learners independently demonstrate core competencies in preparing and
producing bakery products.

LEARNING COMPETENCIES:

1. Differentiate dry and liquid ingredients.

2. Enumerates the different types of dry and liquid ingredients in baking.
3. Demonstrate the steps in measuring dry and liquid ingredients.
4. Appreciate the importance of measuring baking ingredients accurately.

II. SUBJECT MATTER:

Topic: Lesson 3.Accurate Measuring Techniques of Ingredients in Baking

Materials: Power point presentation, video clip, baking techniques & tools
Reference: BPP NC2, Prepare and Produce Pastry Products Module 1

III. PROCEDURE:

A. PREPARATION ( classroom set up)

1. Prayer
2. Greetings
3. Classroom Management
4. Checking of Attendance

B. MOTIVATION

1. Let the students identify and encircle the dry ingredients.

2. Let’s investigate. Pictures of failed products will be shown list down the possible
reasons why is baked products failed.
 What do you think are the reasons why is baked products failed?
 If you were a baker, what will you do in order for you to produce quality bake
products?
3. Examine the video clip, “Measuring Techniques in Baking”

C. Lesson Proper (Presentation)

1. Let the students identify the dry and liquid ingredients .

2. Ask the students to enumerate the different dry and liquid ingredients.
3. Introduce and discuss, the different techniques in measuring dry and liquid
ingredients accurately.
4. Watch a video. ( techniques in measuring )
 Republic of the Philippines
Department of Education
Region V - Bicol
SCHOOLS DIVISION OFFICE OF ALBAY
PANTAO NATIONAL HIGH SCHOOL
Pantao, Libon Albay

D. Application

1. Let the students enumerates the dry & liquid ingredients.

2. Activity: A video clips of proper measuring of dry & liquid ingredients will be
shown and the learners will identify if it is correct and incorrect.

Answer the ff. question. 5 pts

1. What do you think are the reasons why is baked products failed?
2. If you were a baker, what will you do in order for you to produce quality bake
products?
Create: A VIDEO CLIP
Now, it’s your turn to apply these mixing techniques at home. Don’t worry, you
can select
MEASURING TIME:
Choose one ingredients inside the box and showcase or present or
demonstrate the proper way on how to measure it.
Flour White sugar Powered milk
Liquid milk butter oil
All purpose flour Baking soda Brown sugar

And choose one of the following options depending on the availability of your
resources as well as your skills you are good at.

 OPTION A- for a students with smartphone and internet access, prepare a 2-3
minute video demo
 OPTION B- for a students with snartphone, internet access and tiktok account,
present a 1 minute video demo.
 OPTION C- for a students with smartphone and without internet or data ,
present by using photo story.
 OPTION D- for a student without snartphone and internet access or data,
present by usig a comic or drawing.

PERFORMANCE RUBRIC:

VERY GOOD GOOD FAIR YOUR

CRITERIA (15) (10) (5) SCORE
STEPS All the steps Only two or No step was
were carried one step carried out
out correctly were carried correctly
out correctly

CREATIVITY/EFFORT student put student put student put

full creativity creativity and little creativity
and effort in effort in the or no effort in
the activity activity the activity

IV. EVALUATION:
Choose one (1) local baking recipe/kakanin recipe in your place. It can be in your
locality.
TEST 1
Write the name of the local recipe and list down all the ingredients. After listing
the ingredients, identify each ingredients if it is dry or liquid ingredients.
TEST 2
From your listed ingredients, choose one and write the steps on how to measure
it accurately.
 Republic of the Philippines
Department of Education
Region V - Bicol
SCHOOLS DIVISION OFFICE OF ALBAY
PANTAO NATIONAL HIGH SCHOOL
Pantao, Libon Albay

TEST 3
If you were a baker, what do you think is the importance of measuring ingredients
accurately.

V. ASSIGNMENT
READ: Bread and Pastry Production Self-Learning Module on Use Appropriate Method of
Mixing & Techniques, answer the following;

1. differentiate the various mixing methods and techniques in baking;

2. identify the appropriate mixing methods and techniques in baking; and
3. Cite the importance of methods and techniques in mixing different baked
products.

Prepared by:

NEZERIE P. CONDE
Teacher 1