Republic of the Philippines

Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
Instructional Planning (iPlan)
(With inclusion of the provisions of D.O. No.8, s.2015 and D.O. 42, S. 2016)

Detailed Lesson Plan (DLP)

DLP No.:6 Learning Area: Bread and Pastry Production Grade Level: Quarter:3 Duration: 2 hrs.

Learning Competency/ies: LO1. Prepare Sponge and Cakes Code:

Determine the appropriate mixing methods and techniques
for a variety of sponge and cakes
Key Concepts/
Understanding to be Prepare Sponge and Cakes
Developed
1.Learning Objectives Knowledge Identify the different mixing methods used for cakes
Skills Determine the appropriate mixing methods and techniques for
a variety of sponges and cakes
Attitudes Be cautious at all times
Values Discuss the importance of responsible consumerism
2.Content Mixing Methods for Variety of Sponge and Cakes

3.Learning Resources A. References

- Learning Module

-Bread and Pastry Production Manual/Module

B. Materials

-video clip on the different mixing methods and techniques/Actual

Demonstration

4.Procedures
4.1 Introductory Activity

https://www.kingarthurflour.com/blog/2017/04/28/cake-mixing-methods

What do you call these mixing methods?

4.2 Activity Pretest- Have the students identify the following:
___________ 1. Also called a conventional method, and was for a long time
the standard method for mixing high-fat cakes.
___________2. This method produces a smooth batter that bakes up into a
fine grained, moist cake.
___________3. This method involves adding the liquid ingredients to the
bowl first which simplifies the procedure.
____________4. This method is used for only a few specialty items. It
produces a fine-textured cake, but there may be some toughening due to the
development of gluten.

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Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
____________5. In this method, a batter containing flour, egg yolks,
vegetable oil, and water is folded into the whites.

4.3 Analysis Ask the students:

1. Why do you think there is a variety of mixing method for cakes?
2. What is the relationship between the type of cake and the method
used?
3. Is it necessary to use the specific method? Why?
4. What could possibly happen if we will apply the inappropriate
method?
4.4 Abstraction Video clip presentation on the different mixing methods and techniques
Interactive Discussion on the following:
- Mixing methods
- Steps in mixing ingredients for cakes and sponges
Oral Interaction

4.5 Application What are the different mixing methods for cakes?
What method is the easiest for you?
4.6 Assessment Determine the mixing method appropriate for the following:
1. Sponge cake
2. Chiffon Cake
3. Angel Food Cake
4. Short Cakes
Let the students answer again the pre-test activity and let them compare
their scores

4.7 Assignment Bring the following materials next meeting:

- Flour
- Small cheese
- Water
- 2 egg whites
4.8 Concluding Activity

https://www.google.com/search?
q=quotes+about+baking+cakes&tbm=isch&source=univ&client=opera&sa=X&ved=2ahUKEwiy8obu08nkAhWHad
4KHdFbB2AQsAR6BAgJEAE&biw=1657&bih=778#imgrc=R-4KhigfBEJgNM:

5. REMARKS

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Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
6. REFLECTIONS

A. No.of learners who earned

80% in the evaluation.

B. No. of learners who require

additional activities for
remediation.

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 learning
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:
Name: Jenalyn D. Hare School: Policronio S. Dano Sr. High School
Position/Designation: SST-111 Division: Bohol
Contact Number: 09095244219 Email address: jenalyn.hare@deped.gov.ph

Reference/s:

a. Home Economics-Bread and Pastry NC-II (CG)

b. Bread and Pastry Learning Module

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