Las Piñas City National

School Senior High School - Doña Grade level 11

Josefa Campus
CRYSTAL G. Bread & Pastry Production
Teacher Learning area
ESTADILLO NCII
Daily Lesson Semester 2nd SEM.
Plan Date
June 02, 2023 Quarter 4TH Quarter
STABILITY 1:40-3:20 Week 15
Schedule/Time
Day 1-5

I. OBJECTIVES
The learner demonstrates understanding of the core concept and
underlying theories in preparing and presenting gateaux, tortes and
A. Content standards
cakes

The learner demonstrate competencies in preparing and

B. Performance standards
presenting gateaux, tortes and cakes
LO 2. Prepare and use fillings

C. Learning At the end of the session , the learners will be able to:
Competencies/Objectives  Discuss the different types of frosting and Icing.
 Identify the types of frosting and Icing
 Demonstrate the steps in icing the cakes.
D. Content
TYPES OF FROSTING AND ICING
Code: TLE_HEBP9-12TC-IIIg-8
II. LEARNING
RESOURCES
A. References
1.Teacher’s Guide Pages
2.Learner’s Materials Pages
3.Textbook Pages Bread and Pastry Production Manual,
Module, Learning Activity Worksheets
4.Additional Materials
Powerpoint Presentation, PPE modules and laws, laptop, whiteboard
B. Other learning resources marker and Videos.
III. PROCEDURES
Preliminary Activities:
 Opening Prayer
 Greetings
A. Reviewing yesterday’s  Checking of Attendance
lesson or presenting the  Environment Check
new lesson (5mins)  Laboratory Rules
 Review the past lesson.
Describe the steps in assembling a cake.
DIRECTIONS: Read the questions carefully and answer it honestly.
B. Establishing a purpose for
the lesson Write the letters only in a separate sheet of paper.

1. Which of the following is the basic ingredients of buttercream frosting?

A. Butter, powdered sugar, shortening.

B. Heavy cream, powdered sugar, vanilla extract

C. Egg whites, lemon extract, cream of tartar

D. Strawberry puree, sugar, vanilla

2. How can you recognize by the ingredients provided on the cake label that

the frosting of the cake is a ganache?

A. Ingredients are egg whites and butter.

B. Ingredients are chocolate and heavy cream.


C. Presenting examples/
instances of the new lesson
D. Discussing new concepts
and practicing new skills #1
E. Discussing new concepts
and practicing new skills #2
C. Ingredients are strawberry puree and sugar.
D. Ingredients are water, vanilla extract, and marshmallows
3. What makes a good frosting of a cake?
A. It should balance the flavors of the cake.
B. It should make the cake so beautiful despite blandness.
C. Mixtures that are combined with the cake to accentuate its flavor.
D. Mixtures that are combined with the cake to make the cake more firm.
4. Which of the following group of ingredients would be perfect for cakes with
very heavy or dense texture?
A. Egg whites, water and lemon extract.
B. Egg whites, sugar syrup and vanilla extract.
C. Heavy cream, powdered sugar and vanilla extract.
D. Chocolate, all purpose cream, butter and vanilla extract.
5. What type of frosting is this when you are to mix a bar of chocolate and a
cup of all purpose cream?
A. Chocolate syrup.
B. Chocolate ganache.
C. Chocolate buttercream.
D. Chocolate swiss meringue.
Let the students watch video with this you tube link:
https://www.youtube.com/watch?
v=7z95nMEyrSg&t=7s&pp=ygUbdHlwZXMgb2YgZnJvc3RpbmcgYW5kI
GljaW5n
Discuss the Different Types of Icing:
1. Buttercream – is made of sifted powdered sugar, milk, and superior
butter.
2. Whipped Cream – it is a cold heavy creamed through the use of mixer.
3. Royal Icing – an icing made of egg white and sugar beat in a mixer. One of the
easiest to dye with edible color.
4. Cream Cheese Frosting – is made with part butter cream frosting and a good
quality cream cheese.
5. Meringue – a frosting made of egg whites, cold water and granulated sugar
beat in a mixer.
6. Fondant – is made of melting marshmallow with water heated in the
medium fire or in the microwave, added with powdered sugar until you
achieve the right consistency.
7. Chocolate Ganache – a filling or frosting made of chocolate and heavy cream.
Activity 2: Instruction: Measure a melted cream in the measuring cup (2 cups each
group) and mix it in the heavy mixer until it doubled the cream. Scrape the
whipped creaming the mixer bowl and transfer it into another bowl.Drop
some dye color into the whipped cream and mix through the use of cut and
fold method until you achieve the right color consistency.
Follow-up Questions:
1What do you observe on the cream without beating in the mixer?
2. What do you observe on the cream after mixing in the heavy mixer?
 F. Developing mastery
G. Finding practical applications
of concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
A. No. Of learners who earned
80% on the formative assessment
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 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
Activity 4:
The teacher will throw HOTS questions to underpinned knowledge of the
learners.
What have you observed on the under represented?
2.Why we need to know this kind of ingredients,tools and materials?
3.Why do bakers used different icing or frosting in making a cakes or pastries?
4.How do they make the icing/frosting?
II. Identification.
DIRECTIONS. Read each item carefully and identify what is being
asked. Write your answer in a separate sheet of paper.
1. It is a frosting made from egg whites, water or milk and lemon
extract.
2. It is a filling made from butter and powdered sugar mixed until
fluffy.
3. It is a flavorful mixture of chocolate and all-purpose cream
melted using a double broiler.
4. This is another term for foamed egg whites which is made into
frosting.
5. It is a tool that is used to spread evenly the frosting or filling of a
cake.
Number of learners: ________
Number of learners: ________
Yes ________ No ________
Number of learners: ________
Number of learners: ________
________ Experiment ________ Role play
________ Collaborative Learning ________ Lecture
________ Differentiated Instruction ________ Discovery
Why? _______________________ ________ Complete IMs
Others _______________________________
________ Bullying among pupils ________ Equipment Unavailable
________ Students’ behavior/ attitude ________ Colorful Ims
________ Science/ Computer/ Internet Lab
Others _______________________________
________ Localized videos
________ Making big books from views of the locality
 ________ Recycling plastics for contemporary arts
i wish to share with other
________ Local music composition
teachers?
Others _______________________________

Prepared by: Checked by:

CRYSTAL G. ESTADILLO RONALD L. ARANETA

Teacher III MTI/SHS Coordinator

Reviewed by:

DR. MICHAEL M. LANDRITO

Assistant School Principal II

Approved by:

MR. NELSON A. IMACULATA JR

Principal I