Instructional Planning

(The process of systematically planning, developing, evaluating and managing the

instructional process by using principles of teaching and learning - D.O. 42, s. 2016)
Detailed Lesson Plan (DLP) Format
Learning Area:
DLP No.: Grade Level: Quarter: Duration: Date:
BREAD AND PASTRY PRODUCTION
1 (NCII) 11 1ST
Learning Competency/ies: Prepare bakery products Code:
TLE_HEBP9-12PB-Ia-f-1
(Taken from the Curriculum Guide)
Key Concepts / Understandings to be The learners demonstrate an understanding of the core concepts and theories in bread and
Developed pastry production
Adapted Cognitive Process
Domain Dimensions (D.O. No. 8, s. 2015)
OBJECTIVES:
KnowledgeThe fact or
condition of knowing Remembering identify the different tools used in baking
something with familiarity
gained through Understanding
experience or association describe the different tools used in baking

Applying demonstrate core competencies in preparing and producing bakery products

Skills
The ability and capacity acquired
through deliberate, systematic, and
Analyzing
sustained effort to smoothly and
adaptively carryout complex activities or
the ability, coming from one's knowledge,
practice, aptitude, etc., to do something
Evaluating

Creating

Attitude Receiving Phenomena

Values Valuing display patience in classifying the different tools into preparatory, mixing or cutting, and
measure

2. Content Baking tools and equipment and their uses

3. Learning Resources Baking pans, pictures of baking pans, domino, slide presentation, teacher's manual

4. Procedures
4.1 Introductory Activity
1. Aside from baking pans, what other tools do you think are used in baking?
minutes 2. Which of those tools are used for preparation? Mixing? Cutting?

4.2 Activity/Strategy In groups of 3 identify the following by matching the pictures on the words you see on the board.
minutes

4.3 Analysis Questions:

 minutes
1. Which tools do you think are used for measuring?
2. Which tools are used for mixing?
3. Which tools are used for preparation?
4. Who can identify the baking pans?
4.4 Abstraction Slide presentation on the different tools and equipment in baking
minutes
Baking Wares - are made of glass or metal containers for batter and dough with various sizes and
shapes.
Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped.

1.Tube center pan – deeper than a round pan and with a hollow center, it is removable which is used to
bake chiffon type cakes.
2. Muffin pan - has 12 formed cups for baking muffins and cup cakes
3. Pop over pan – is used for cooking pop over
4. Jelly roll pan – is shallow rectangular pan used f or baking rolls
5. Bundt pan – is a round pan with scalloped sides used for baking elegant and special cakes
6. Custard cup – is made of porcelain or glass used for baking individual custard
7. Griddle pans – are used to bake griddles
8. Loaf Pan – is used to bake loaf bread

Preparatory ,Measuring, Cutting, and Mixing tools

1. Wooden spoon – is also called mixing spoon which comes in various sizes suitable for different types
of mixing.
2. Biscuit and doughnut cutter – is used to cut and shape biscuit or doughnut.
3. Cutting tools – include a knife and chopping board that are used to cut glazed fruit, nuts, or other
ingredients in baking.
4. Electric mixer – is used for different baking procedure for beating, stirring and blending.
5. Flour sifter – is used for sifting flour.
6. Grater – is used to grate cheese, chocolate, and other fresh fruits.
7. Kitchen shears - are used to slice rolls and delicate cakes.
8. Measuring cups –consist of two types namely:
a. A graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8) marked on each side.
b. A measuring glass made of transparent glass or plastic is more accurate for measuring.
9. Measuring spoons – consist of a set of measuring spoons used to measure small quantities of
ingredients.
10. Mixing bowl – comes in graduated sizes and has sloping sides used for mixing ingredients.

11. Mortar and Pestle – is used to pound or ground ingredients.

12. Paring knife – is used to pare or cut fruits and vegetables into different sizes.
13. Pastry bag – a funnel shaped container of icing or whipped cream
14. Pastry blender – has a handle and with wire which I used to cut fat or shortening in the preparation
of pies, biscuits or doughnuts.
15. Pastry brush – is used in greasing pans or surface of pastries and breads.
16. Pastry tip- is a pointed metal or plastic tube connected to the opening of the pastry and is used to
form desired designs.
17. Pastry wheel – has a blade knife used to cut dough when making pastries.
18. Rotary egg beater – is used in beating eggs or whipping cream.
19. Rolling pin – is used to flatten or roll the dough.
 20. Rubber scrapper – is used to remove bits of food in side of the bowl.
21. Spatula – comes in different sizes; small spatula are used to remove muffins and molded cookies
from pans which is 5 to 6 inches; large spatula for icing or frosting cakes; flexible blade is used for
various purposes.
22. Strainer – is used to strain or sift dry ingredients.
23. Timer – is used to in timing baked products, the rising of yeast and to check the doneness of cakes.
24. Weighing scale –is used to measure ingredients in large quantities.
25. Utility tray – is used to hold ingredients together.
26. Wire whisk – is used to beat or whip egg whites or cream.
Teacher asks:
a. Which tools do you think are used for cutting?
b. Which tools are used for mixing?
c. Which tools are used for preparation?
d. Which tools are used for measuring?

In groups of 5, teacher gives a set of pictures (real tools if available) containing the different
4.5 Application tools used in mixing, cutting and preparing. Each group shall describe the use of the tools and
classify them as mixing, cutting and preparing.

minutes
4.6 Assessment I. Directions: Classify the following tools based on their usage. Write the
minutes letter of your answer in the space before the number.

A. Cutting B. Preparation C. Measuring D. Mixing

_____ 1. Chopping Board _____ 9. Spatula

Anlysis of Learners' Products

_____ 2. Floursifter _____ 10. Pastry Blender

_____ 3. Utility Tray _____11. Rolling pin
_____ 4. Wooden spoon _____12. Weighing scale
_____ 5. Measuring cup _____13. Pastry Bag
_____ 6. Grater _____14. Pastry wheel
_____ 7. Set of measuring spoon _____15. Pastry brush
II. Match column A with Column B. Write the letter of the correct answer.
_____ 8. Electric or handy mixer
Column A Column B
1. Bundt pan a. Is used for cooking pop over
2. Tube center pan b. is used to bake loaf bread
3. Muffin Pan c. is shallow rectangular pan used
4. Jelly roll pan for baking rolls
5. Custard cup d. are used to bake griddles
6. Pop over pan e. is made of porcelain or glass
7. Loaf Pan used for baking individual custard
8. Griddle pan f. is a round pan with scalloped sides
used for baking elegant and special cakes
g. is shallow rectangular pan used f or
baking rolls
h. has 12 formed cups for baking
muffins and cupcakes

4.7 Assignment
On your notebook define what is oven and list down the different
Preparing for the new lesson
minutes types of oven.
4.8 Concluding Activity
What are the different tools used for mixing? Measuring? Preparation? Baking pans?
minutes
5.      Remarks

6.      Reflections
A.  No. of learners who earned 80% in the C.   Did the remedial lessons work? No. of learners
evaluation. who have caught up with the lesson.
B.   No. of learners who require additional activities D.  No. of learners who continue to require
for remediation.
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:
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