LEARNING PLAN

GRADE: 7
UNIT TOPIC:

 Use of tools and equipment

 Perform mensuration and calculation
 Maintain tools and equipment
 Practice Occupational Health and Safety procedures
UNIT STANDARDS

 The learner demonstrates understanding of the used of tools and equipment in bread and
pastry production
 The learner demonstrate understanding in performing measurement and calculation in
bread and pastry production
 The learner demonstrates understanding in maintaining tools and equipment in bread and
pastry production
 The learner demonstrates understanding in practicing Occupational Health and Safety
procedure in bread and pastry
LEARNING COMPETENCIES
 LO. 1. Use of tools and bakery equipment
 LO. 2. Perform mensuration and calculation
 LO. 3. Maintain tools and equipment
 LO. 4. Hazards and risks identification and control

LEARNING TARGETS
At the end of the quarter, I can…..
a) Prepare tools and equipment for specific baking purposes
b) Classify baking tools and equipment based on their uses
c) Familiarize oneself with the table of weights and measure in baking
d) Apply basic mathematical operation in calculating weights and measures
e) Measure dry and liquid ingredients
f) Check condition of tools and equipment
g) Perform basic preventive maintenance
h) Store tools and equipment
i) Identify hazard and risks
j) Evaluate hazard and risks
k) Control hazards and risks
l) Maintain occupational health and safety awareness
Pre-test
Directions: Choose the letter of the correct answer. Write your answer on the space provided
before the number.
 1. What kind of utensils are pots and pans?

a. Chinaware
b. Cookware
c. Glassware
d. Silverware
2. Which equipment is used to mix dry and liquid ingredients?

a. Blender
b. Hand mixer
c. Microwave oven
d. Rice cooker
3. It is a stationary appliance with sharp, rotating blades at the bottom of a cylindrical container
usually made of glass.

a. Blender
b. Hand mixer
c. Microwave oven
d. Stand mixer
4. It is used for recipes that call for exact weight of ingredients.

a. Barometer
b. Thermometer
c. Timer
d. Weighing scale Answers:
5. It is used to measure the time it takes to cook ingredients.
1. Silverware
a. Timer 2. 2.hand mixer
b. Wall clock 3. Blender
c. Weighing scale 4. Weighing scale
d. Wrist watch 5. timer

EXPLORE
The module begins with an - Jigsaw puzzle-Topic: Basic Tools and Equipment

EQ: How are you going to produce quality baked products?

Activity 1.Memory Game (Jigsaw puzzle)

In the activity, the student are tasked to arrange the broken pictures accordingly. After which, students
will tell something about the thing being shown.

Process Questions
1. What have you learned from the Jigsaw puzzle activity?
2. What do you think the reason you got high or low score?
 3. How did you strategize to come with the correct pattern?

Activity 2: KWHL

K W H L
What do we know? What do we want find How can you find out What did we learn?
out what we want to
learn?

Process Questions:
1. How did you find the activity?
2. Did you enjoy the activity? Why/Why not?

Activity 3: Written Performance

1. Classification of tools and equipment according to their uses.

END OF EXPLORE

FIRM UP
EQ: How are you going to produce quality baked products?
Activity 4
Paper and pencil activity-Drill
Directions: Answer the following conversion exercise.
Process Questions:
1. What is the importance of conversion?
2. What lesson did you learn from the activity?

Activity 5
Video presentation on how to maintain tools and equipment in baking.

Process Question:
1. Why do we need to maintain the cleanliness of tools and equipment in baking?
2. What will happen if you did not maintain the tools and equipment?

END OF FIRM UP
DEEPEN

EQ: How are you going to produce quality baked products?

Essential Text 1 Text 2 Text 3

Question
How are you Situation 1: Situation 2: Situation 3:
going to Topic: baking tools Topic: procedure in Topic: hazards and
produce and equipment baking quality risks
quality product
product? Camille prepared
baking tools/ Nida was asked to Rica wanted to explain
paraphernalia used prepare a quality the hazards and risks in a
in baking a quality product. specific workplace in
producing a quality
product.
product. She identified
Baking tools and the following steps and
Baking procedure:
tips to control hazards
equipment 1. Prepare all the
and risks.
 Pastry brush ings. Needed
 Baking pans in producing a Key points to remember:
 Scraper quality 1. Avoid sharp
product? objects to be
Questions: 2. Prepare all the scattered on top of
1. What have mis en place the working
you noticed bowl. tables.
with the given 3. Preheat the 2. Observe
oven….. cleanliness and
tools?
orderliness in the
2. Are all these workplace.
baking tools Questions:
3. Do not leave the
and 1. Are the given
baking pans and
equipment steps other tools and
needed to complete? equipment
produce a 2. What isthe uncleansed.
quality missing step? 4. Use complete PPE.
product? 3. Why is there a
need for us to Questions:
follow the 1. Are these
correct tips/guidelines
procedures in should be
followed?
producing a
2. What situation
quality
supports your
product? answer?
Answer: Answer: Answer:
1.all the given 1. Yes, all the
tools are all given steps 1. Yes we need to
baking tools are all follow the steps
and complete. and guidelines
TRANSFER
EQ: How are you going to produce quality baked products?

Holistic Rubric
BREAD MAKING
Score Description
Students understood proper baking technique. Completed all
3 instructions, excellent time management. Understood safety and
sanitation practices. The baked product was well-presented.
Students absorbed proper baking methods and techniques but did not
2 practice good time management.
Students completed most of the tasks but did not observe proper
1 baking procedures such as health and safety manners. Got distracted
and/or were not able to finish successfully.
Proper baking technique was misinterpreted. Did not observe or
0 demonstrate health and safety procedures.

ANALYTIC RUBRIC IN BREAD MAKING

CRITERIA EXEMPLARY SATISFACTORY DEVELOPING BEGINNING RATING
Proper used Proper used in Proper used in Proper used in Improper used
of tools and Baking tools baking tools and baking tools and in baking
equipment and equipment equipment equipment tools and
in baking correctly and correctly most of incorrectly. equipment.
confidently at the times
all times.
Safety and Practice safety Practice safety and Practice safety Did not
sanitation and sanitation sanitation most of and sanitation practice safety
at all time the time. was not enough and sanitation.
Palatability The texture is Texture is just Texture is Texture is not
and Texture fluffy and fluffy and appealing and appealing and
scrumptious. scrumptious. uses of flavour scrumptious
Appearance The dish looks The dish somewhat The dish lacks Work was
colorful and colorful and colorand is not done
appetizing appetizing appetizing. incompletely
and
improperly.

END OF TRANSFER

REGION: II
SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION-HOME ECONOMICS
GRADE LEVEL: 7
UNIT/STRANDS: BREAD AND PASTRY PRODUCTION

TEACHERS: GROUP 1
MEMBERS:
DESIREE ANN C. ALEJANDRO
GLENDA MAE P. ALLIOVIDA
RICHARD S. BATARA
SUZETTE M. CASTANEDA
JOSEPHINE T. ESPERA
APRIL JOYCE T. GONZALES
ROSEMARIE D. IGLESIAS
RAFFY B. OBBAMEN
AUREA S. SALAS
KARREN L. TAGUIAM