Technical –Vocational-livelihood

Learning Area Grade Level

W4
11
Bread and Pastry Production
Quarter Third Date

I. LESSON TITLE PREPARE AND PRESENT GATEAUX,TORTES AND CAKES

II. MOST ESSENTIAL LEARNING Prepare sponge and cakes ( TLE_HEBP11TC-IIIa-f-7)
COMPETENCIES (MELCs) 1.2 Select required oven temperature to bake goods in accordance with the
desired characteristics, standard recipe specifications and enterprise practices.

III. CONTENT/CORE CONTENT Specific temperature used for different types of sponge and cakes

Reference: Kong A. S. , Arcos C. M., Domo A.P.,Dogelio M.A.,(2016 ) Bread and

Pastry Production Manual page 137
Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
A. Introduction Day1 Recap
Panimula In previous topic you identify the basic ingredients and its function to a baked
product. This time you will know about required oven temperature.

Let us determine how much you already know about required oven temperature,
please open your Bread and Pastry Production Manual page 137.

For additional information about oven settings click the link a video clip about
oven settings.
https://drive.google.com/file/d/1e-EO-yLxb5l-96bpQxRuu-3wHzECP0Ep/view?usp=sharing

Pre-Test
Write true if the sentence is correct .If not, write false. Write your answers in your
answer sheet.
1.Preheat your oven before baking.
2.Baked items does not vary on the correct oven temperature to help them rise
properly.
3.All baked recipes are tested in not preheated ovens.
4.Set the temperature stated in the recipe.
5.Oven temperature plays a vital impact to produce the best baked products.

For Teachers:
You can access the Activity Sheets using the link below:
https://docs.google.com/document/d/1DdVacEPidmlG4TKybDodyYXHmm93kyRS9ZHZtvTY_OY/edit?usp=sharing

B. Development Day 2 In this lesson you will know temperature use for different types of cakes and
Pagpapaunlad importance of preheating an oven. Please open your Bread and Pastry
Production Manual page 137.

Learning Task 2
Analyze the statement and select the best word that is being describe. Choose
your answer from the box below. Write in your answer sheet.

Shortened cakes foam type cake modified sponge cake

 Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
Preheating Baking pan

1. Also affect the outcome of the baked products.

2. Necessary to automatically activate the leavening agent.
3. A type of cake which contains a high percentage of fat or shortening.
4. Combination of shortened cake and foam type cake.
5. Also known as unshortened cakes which contain less than 5% fat.

For Teachers:
You can access the Activity Sheets using the link below:
https://drive.google.com/file/d/1w48umEnD_85V85mwG8e0jER2w4T2Ul-
i/view?usp=sharing

C. Engagement Day 3 Learning Task 3

Pakikipagpalihan
Test the accuracy of your oven temperature.
The students will use sugar to see whether respective oven in their home is
properly calibrated or not. For each test, students compare the baked sugar to
unbaked and observed any similarities or differences. With the following guided
questions:
1.What happen to sugar that is heated to its melting point?
2.What happen to sugar when it is heated but doesn’t reach its melting point?
3. If the oven is set to a temperature that is greater than the melting point of
sugar and sugar doesn’t melt, what does that tell you about?

Students will make simple baking containers from aluminum foil and bake sugar
at specific temperatures for set amounts of time.

For ODL/BDL click the link or type on your browser:

Please click link to watch a video clip about “How to Test My oven temperature.
https://drive.google.com/file/d/1bsJO6fSP0DOW1O8yV4Iv5MdFBQJTreRA/view?usp=sharing

D. Assimilation Day 4 Learning Task 4

Paglalapat Watch a video on setting oven temperature for baking swiss rolls and chiffon
cakes. A summary of the activity should be made following the guide questions
below:
1.What are the suggested techniques in setting up the oven temperature?
2.How does baking temperature affects the baked products?
3. List some suggestion for improvement about baked product after watching the
video.
For ODL/BDL click the link or type on your browser:
Please click link to watch a video clip about “My Oven Settings-You should know.
https://drive.google.com/file/d/1e-EO-yLxb5l-96bpQxRuu-3wHzECP0Ep/view?usp=sharing
 Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
V. ASSESSMENT Day 5 Post Test
(Learning Activity Sheets for Identify the correct temperature and baking time of the following sponge and
Enrichment, Remediation or
Assessment to be given on Weeks
cake product. Write your answer in your answer sheet.
3 and 6) Sponges and cakes Temperature (F/C) Time (minutes)
Cup cake
Angel food cake
Layer cake
Loaf cake
Sponge Cake

https://drive.google.com/file/d/1nQu-AODgjK9jMYubrvdPCM7QUY7hrOtt/view?usp=sharing

VI. REFLECTION  The learner communicates the explanation of their personal assessment as
indicated in the Learner’s Assessment Card.
 The learner, in their notebook, will write their personal insights about the
lesson using the prompts below.
I understand that ___________________.
I realize that ________________________.
I need to learn more about __________.
Prepared by: Arlene A.Robles & Shiela B.Cuento Checked by: Edwina C.Nabo
SDO-Santa Rosa City Marigen N.Leosala
Steven A. Mesias
TVL-HE-BP11-w4