School BICAL NATIONAL HIGH SCHOOL Grade Level SHS-11

DAILY LESSON Teacher DEZZELYN BALLETA-BONA Learning Area BREAD & PASTRY PRODUCTION NCII
PLAN Date/Time FEBRUARY 28, 2022 Quarter 2NDQUARTER

I. OBJECTIVES ANNOTATION
A. Content Standard The learner demonstrates understanding of the basic concept and underlying theories in preparing and
producing pastry products
B. Performance Standard The learners independently demonstrate core competencies in preparing and producing pastry
products.
C. Learning At the end of discussion, the student will be able to: The teacher used Bloom’s Taxonomy in writing the
Competences/Objectives LEARNING OUTCOME 1: Select required ingredients according to recipe or production requirements. learning objectives based on the Cognitive Process
TLE_HEBP9-12PP-IIa-g-4 Dimensions adapted from Anderson and Krathwohl
(2001). It provides a scheme for classifying educational
OBJECTIVES: goals, objectives and standards. It also defines a broad
1. Identify the different baking ingredients range of cognitive process from basic to complex.
2. Categorize solid and liquid ingredients
3. Know the characteristics, functions and uses of baking ingredients
4. Identify the kind of ingredient by tasting and touching the actual baked products

INTEGRATION: Science, English

II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages BPP CBLM page 20-28
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
IV. PROCEDURES
A. Reviewing previous lesson or PRELIMINARIES Stating the classroom rules and objectives during the
presenting the new lesson Setting standards by stating classroom rules and learning objectives. preliminaries will help promote a conducive learning
environment and will inform the students on what they
Activity 1. NAME ME! (Review of previous concepts) will expect to learn and do.
1. Measuring tools 2. Cutting tools 3. Baking pans
Review of previous concepts before the lesson was
done in order to elicit the students’ baseline knowledge
and to connect the previous concepts to the new topic.
 I. MOTIVATION
CATEGORIZE ME!
SOLID INGREDIENTS LIQUID INGREDIENTS The teacher used an inquiry-based approach in the
All purpose flour Water activities provided which allows the students to explore
Cake flour Milk more ideas about the most essential learning
Butter Juice competency and the learning objectives stated.
Margarine Oil
Baking powder Egg
Refined Sugar
Confectioner sugar
Brown sugar
Yeast
Baking soda

B. Establishing purpose for the
lesson
C. Presenting examples/instances
of the new lesson
Present the class the learning competencies they ought to learn.
Group Activity
Students will be grouped into two.
Group 1 will give the characteristics, functions and uses of solid baking ingredients.
Group 2 will give the characteristics, functions and uses of liquid baking ingredients.
The teacher also utilized a group activity which is
anchored on the Collaborative Learning Theory. It is a
process whereby a group (or groups) of individuals
learn from each other by working together to solve a
problem, complete atask, create a product, or share
one's thinking.

According to Vygotsky, students learn via the social

interactions they engage in with their more competent
peers or their teachers.
D. Discussing new Discussion: The teacher used open-ended questions to encourage
concepts/practicing new skills Baking Ingredients and itscharacteristics, functions and uses the students to use thinking skills and communication
#1 BAKING CHARACTERISTICS FUNCTION & USE and elicit more information/insights from them.
INGREDIENTS
BREAD FLOUR It has more gluten strength This is the best choice
and protein content than for yeast products like pan-de-sal, pan/
all-purpose flour. Bread sliced bread, crusty breads and rolls, and
flour has 12 to 14% buns.
protein.
ALL PURPOSE Is a combination of soft and Best for pie crusts, cookies, muffins,
FLOUR hard flour. It may be cupcakes, pancakes and shortened cakes
bleached or unbleached. It
is one of the most used and
readily accessible flour.
Protein varies from 8 to
11%.
CAKE FLOUR Is a fine-textured, This flour is excellent for
softwheat flour with high baking fine textured cakes with greater
starch content. It has the volume and is used in some quick breads
lowest protein content of 7 and cookies.
to 9%. It is chlorinated (a
bleaching process which
leaves the flour slightly
acidic, sets a cake faster
and distributes fat more
evenly through the batter
to improve texture).
BUTTER Made from fatty milk Good source of flavor and melting quality so
protein. It can be salted or these are good for pastries and cakes
unsalted.
MARGARINE Made from various Baker’s margarine (barmargarine) arevery
hydrogenated vegetable or similar incharacteristicand function to
animal fats, with flavorings butter
emulsifiers, coloring agents
and other ingredients.
REFINED SUGAR Regular white sugar also Finer granulations are better for mixing
called table sugar. Caster dough and batters because they dissolve
sugar has finer granules relatively quicker. Sanding sugar is good for
while sanding sugar has sprinkles on top of cakes and cookies and
coarser granules than for syrups.
regular white sugar.
BROWN SUGAR The darker color the more Used in place of white sugar when its flavor
it has and color is desired. It also contains a small
impurities. It contains amount of acid so it can be used with baking
small amount of glucose soda to
and fructose. It provide leavening.

E. Discussing new
concepts/practicing new skills
#2
contains a little amount of
molasses and the natural
fibers of the sugar cane.
BAKING SODA Sodium bicarbonate, a fine The fast action of chemical
white powder that has a leaveners makes them very good to use in
slightly salty and alkaline muffins, cakes, cookies, pastries.
taste (mapakla)
WATER Physical characteristics of Liquid ingredients are important for
water (temperature, color, hydrating protein, starch and leavening
taste, odor and etc.) are agents.
determined by senses of
touch, sight, smell and
taste. For example,
temperature by touch,
color, floating debris,
turbidity and suspended
solids by sight, and taste
and odor by smell.
MILK Fresh whole milk is the Contributes water,
form of milk most referred fats, nutrients and
to in recipes. flavor.
Evaporated milk is milk
with about 60% of water
removed. It can be diluted
with equal amount of water
when used in baking.
JUICE Usually fresh fruit juices Adds flavor and color. Best used in recipes
with baking soda as leavening.
OIL Comes from vegetable, nut Spreads to the mixture too
or seed sources. It is liquid thoroughly and can shorten too much so it is
fat. not commonly used in cakes but in pie
dough and some yeast
breads.
TASTE ME! Additional activities are also provided for the students.
Have a tasting exercise. Given a banana muffin or chocolate moist cupcake, identify the ingredients They will be able to review and have further
used for each product. Write the answers in your understanding of the concepts discussed.
notebook. Group leader shall discuss the result of the activity and be graded based on this criteria
F. Developing mastery
(Leads to Formative
Assessment)
G. Finding practical applications
of the concepts and skills in
daily life
H. Making generalizations and
abstractions about the lesson
GUESS ME! For the assessment of learning, the teacher used
Fill in the blank by writing the correct answer from choices inside the box. individual assessment through a short quiz. This is to
1. The _______ is also known as bicarbonate of soda, or sodium bicarbonate. It is a chemical salt assess what the students have learned from the
with diverse practical uses. It is a powerful leavener that readily reacts as soon as it comes in discussion and activities given.
contract with batter in dough. There were objective as well as subjective types of
2. It is the cheapest liquid used in baking. _______ performs vital role in making ingredients questions.
rehydrated. It helps dissolve all other ingredients in batter and dough to form smooth,
workable mixture and acts as a binding anent of baked products.
3. The ____ creates bakery products richer and have a velvety texture and contribute to the
nutritive value of baked goods.
4. ____________ has more gluten strength and protein content than all-purpose flour. Bread flour
has 12 to 14% protein.
5. ________ is made from fatty milk protein. It can be salted or unsalted.
BREAD FLOUR BUTTER BAKING SODA
MILK WATER
REFLECTIVE APPROACH/REAL-LIFE INTEGRATION:
Why is it important that we know the ingredients in bakery products that we eat?
1. To know the nutritious content of bakery products
2. To recognize the freshness and quality of the products
WRAP UP ACTIVITIES/ORAL RECITATION:
Guide student in summarizing what they learned by completing the following statement
 Today I learned that________________________________________

I. Evaluating learning Short Quiz

J. Assignment In your notebook, list some baking ingredients available at home.

V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lessons work?
No. of learners who have caught up
with the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
materials did I use/discover which
I wish to share with other
teachers?

Prepared by: Observed by:

DEZZELYN BALLETA-BONA REYNALDO B. VARGAS

BPP NCII Teacher School Head