NORTHILLS COLLEGE OF ASIA, INC

COLLEGE OF EDUCATION
LITERACY SERVICE TRAINING 2

LESSON PLAN IN BREAD AND PASTRY PRODUCTION

QUARTER 1- WEEK 2

I. Objectives
At the end of the discussion, the lesson will provide helpful insights that would
enable students to:

1. The learners will learn about different baking utensils and equipments
2. The learners will learn about the uses of each utensils and equipments
3. The learners will learn how to use each utensils and equipments
II. Subject Matter :
A. Topic :Baking Tools And Their Uses
B. References :
•Bayona, EvelynP.Cake Decorating Handouts (Frosting/icing)
•Basbas,Leonora. Culinary Arts II.
•Pinterest(Pictures)
C. Materials : •Colored Paper
•Hand Outs
•Manila Paper
D. Values : It help the baking process by providing the baker with a means to
measure ingredients, mix them, bake them in the oven, and decorate the
finished bakery products.
E. Time : 30 minutes
III. Procedures
A. Routinary Activities

Teacher’s Hint Teacher’s Activity Student’s Activity

A. Preliminary Activities

Greeting :Good morning class, I am your teacher for : good morning ma’am
today, my name is Ma’am Rose Marie
Canabal and you can call me Ma’am
Rose.

Prayer : before anything else, may I call on (student lead the

somebody prayer)
To please lead the prayer.
:Ms. Bianca please ( Father, we thank you
for your grace, love and
mercy that has been
extended to us one
more time. We thank
you for protecting us
and keeping us in our
right minds, especially
throughout this
 NORTHILLS COLLEGE OF ASIA, INC
COLLEGE OF EDUCATION
LITERACY SERVICE TRAINING 2

LESSON PLAN IN BREAD AND PASTRY PRODUCTION

QUARTER 1- WEEK 2

pandemic.)

Classroom Management : before we start, may I remind you of the

classroom rules that you need to
remember;

1.Always Wear Your Id

2.Sit properly
(the students follow the
3.Respect your teachers
teachers instruction)
4.Be active on the class
5.Maintain the cleanliness of the
:Noted Ma'am
classroom

: Yes Ma'am
:”Does everyone understand?”

:”Thank you so much. We can now start.

Checking of Attendance : For the attendance, kindly write your

name on a ½ sheet of paper.

Recall : Are the different groups ready for their

presentation about the topic discussed last
meeting?
: Yes mam

*Presentation of the outputs*

: What is our lesson last meeting?

: Cleanliness in Baking
Utensils
Yes Mr Barcena?

: Student’s Participates
Actively
 NORTHILLS COLLEGE OF ASIA, INC
COLLEGE OF EDUCATION
LITERACY SERVICE TRAINING 2

LESSON PLAN IN BREAD AND PASTRY PRODUCTION

QUARTER 1- WEEK 2

: Why is it important to study ?

: dirty utensils and
surfaces can also
: Yes Ms.Shiela?
attract many unwanted
customers to your
bakery – namely rats
: Very Good! and insects. All it takes
is one sighting of these
pests by customers or a
public health inspector
and your dream is over.

Motivation : So now, we are going to have a game

called “FACT OR BLUFF”

: (discussed the mechanics)

: (the students are

: Game Proper listening to the direction
attentively)

: Do you enjoy the game?

: Glad to hear that!

: Yes mam.

Lesson Proper : Let me now present to you my

instructional materials.

: student’s participates
:What are the things you can observe in actively
the photo?

;A baker who made

pastries and bread
 NORTHILLS COLLEGE OF ASIA, INC
COLLEGE OF EDUCATION
LITERACY SERVICE TRAINING 2

LESSON PLAN IN BREAD AND PASTRY PRODUCTION

QUARTER 1- WEEK 2

*MEASURING TOOLS
Baking is a precise skill, which calls for
exact measurement of the ingredients
to achieve desired outcome.How much
of each ingredient to be used can be
determined using fee measuring tools.
•MEASURING CUPS -these come in two
types:
a.GRADUATED or LIQUID MEASURING
CUPS -used for measuring liquids.
b. INDIVIDUALIZED or DRY
MEASURING CUPS - come in the series
of cups indicating fractional parts,
commonly used for measuring flour.
•WEIGHING SCALE-Used to measure
large quantities of ingredients.
*MIXING TOOLS AND UTENSILS
•RUBBER SCRAPER- It is a pliable
rubber or plastic used to scrape or
remove remaining ingredients from the
sides of the mixing bowl.
•WHISK-Most whisks consist of along,
narrow handle with a series of wire loops
joined at the end.Commonly used to whip
egg whites into firm foam to make
meringue or to whip cream into whipped
cream.
•WOODEN SPOON - They are used as
 NORTHILLS COLLEGE OF ASIA, INC
COLLEGE OF EDUCATION
LITERACY SERVICE TRAINING 2

LESSON PLAN IN BREAD AND PASTRY PRODUCTION

QUARTER 1- WEEK 2

mixing spoons.
*CUTTING TOOLS
•KITCHEN SHEARS- They used for
cutting dried fruits and vegetables,fresh
herbs,and cutting pastries.
•GRATER AND SHREDDER-it used to
grate shred or slice vegetables fruits and
cheese.
*MISCELLANEOUS TOOLS
•PASTRY BRUSH- It may be made of
soft, flexible nylon or unbleached hog
bristles. It used for greasing pans.
•ROLLING PIN- is one of the baking tools
and equipment you cannot live without.
It rolls out,flattens or thins the dough.

: Since, I think all of you are now excited to

apply all your knowledge about the tools
and equipments in bread and I'm going to
teach you how to use the tools and
utensils.
Activity

:Before anything else, I would like you to

identify the pictures on the board.
 NORTHILLS COLLEGE OF ASIA, INC
COLLEGE OF EDUCATION
LITERACY SERVICE TRAINING 2

LESSON PLAN IN BREAD AND PASTRY PRODUCTION

QUARTER 1- WEEK 2

Analysis : Okay class, Is it important to study the : It is important maam

tools and equipments in bread and pastry? because it can help us
to be more
knowledgeable when it
:Yes Ms.Joweena comes on cooking
bread and pastries.

Abstraction : Okay class, you already know the Baking : Yes ma’am, the first
Tools? Can we repeat it one by one? step is Measuring cups,
followed by Weighing
:Yes very good
scale,Rubber
Scraper,Whisk,Wooden
Spoons, etc...

Application : Now, I am going to give you a short •Whisk

activity for you.I will show the pictures you
•Wooden Spoon
will identify each pictures and tell me their
usage. •Pastry Brush
 NORTHILLS COLLEGE OF ASIA, INC
COLLEGE OF EDUCATION
LITERACY SERVICE TRAINING 2

LESSON PLAN IN BREAD AND PASTRY PRODUCTION

QUARTER 1- WEEK 2

Evaluation : we are now going to have a short quiz.

Directions: Classify the following tools

according to their uses.Choose your
answer from the choices below.Write the
letter tha corresponds to your answer.
A. Cutting Tool
B.Miscellaneous Tool
C.Mixing Tool

1.Rubber Scraper
2.Wooden Spoon
3.Grater and Shader
4.Spatula
 NORTHILLS COLLEGE OF ASIA, INC
COLLEGE OF EDUCATION
LITERACY SERVICE TRAINING 2

LESSON PLAN IN BREAD AND PASTRY PRODUCTION

QUARTER 1- WEEK 2

5.Whisk

Assignment : On your notebook please list the

ingredients of making egg pie

: That’s all for today, thank you and

Godbless!

Prepared by:

ROSEMARIE S.CANABAL
NSTP – LTS STUDENTS