LESSON PLAN IN TVL-BREAD AND PASTRY PRODUCTION

GRADE 11

I. OBJECTIVES
A. Content Standards:
The learners will demonstrate their understanding on measuring the types of ingredients used in
sponge and cakes, particularly: 1. Dry Ingredients
2. Liquid Ingredients
3. Semi Solid Ingredients
B. Performance Standards:
The learners will be able to perform the proper measuring procedure on the types of ingredients
in sponge and cakes.
C. Learning Competencies Specific Objectives:

 Differentiate the types of ingredients used in sponge and cakes

 Value the purpose of measuring the different types of ingredients used in sponge and
cakes
 Create a standard measuring guidelines about the different types of ingredients used in
sponge and cakes

II. CONTENT/SUBJECT MATTER

Measuring Ingredients for Sponge and Cake
TVL-BREAD&PASTRY PRODUCTION GRADE-11

III. LEARNING RESOURCES

a. References
1. Teacher's Guide Pages: TVL-Bread and Pastry Production Grade-11, Q3-Module 1; Page 5-6
2. Learner's Materials pages: Bread and Pastry Production Grade-11, Page 5-6
b. Other learning Resources: Laptop, Projector, Measuring tools, Spatula/Knife, Cake
ingredients
IV. PROCEDURES
A. Reviewing previous lesson or Presenting the new lesson
The teacher ask the students about the previous lesson.

B. Establishing a purpose for the lesson

Priming Activity: “Guess what?”

The teacher presents various kinds of ingredients to the class. The students will be
asked or guess whether it is used in baking sponge and cakes or not.

C. Presenting examples/Instances of the new lesson

The teacher presents the lesson and objectives to the class.

D. Discussing new concepts and practicing new skill #1

Activity: “Measure me!”

The student will be given a sponge and cake ingredients and measure them according
to the required measurement. On the ingredients they measured, they will classify them
according to dry, liquid and semi solid ingredients.

Analysis: Discuss the measurement and type of ingredients of sponge and cakes
1. How did you measure the ingredients?
2. What were your basis in determining the ingredients according to its classification?
3. What difficulties have you encounter in measuring and determining the ingredients
according to its classification?

E. Discuss new concepts and practicing new skill #2

Analysis: Discuss the importance of measuring each type of ingredients of

sponge
and cakes
1. What do you think are the purpose of measuring each ingredients of sponge and
cakes?
2. How important are measuring the ingredients when baking sponge and cakes?