Lesson Plan in Bread and Pastry Production NCII

Grade 11

I. OBJECTIVES

At the end of the period, the students should :

1. Enumerate different mixing tools and equipments and its uses in baking
2. To list the difference of mixing tools and mixing equipments
3. To give the value of mixing tools and equipments

II. SUBJECT MATTER

TOPIC: TYPES OF MIXING TOOLS/ EQUIPMENTS AND USES IN BAKING

CODE: TLE_HEBP9-9PB-Ia-f-1
Reference: GOOGLE, WIKIPEDIA , FOOD SERVICE AND CATERING MGT.
Materials: PowerPoint, projector white cartolina, glue, realia
Pentelpen, paper, ballpen, scissors, visual aid
III. PRESENTATION

I. Preliminary Activities

A. Prayer.
B. Greetings
C. Checking of attendance
D. Checking of Assignment
E. Review: “ Memory Race”

II. LESSON PROPER

A. Activity (GUESS THE PIC!)

CUT OUT LETTERS INSIDE THE BOX(The students are task to form a word out of the letters inside
the box that identify the pictures on the board

RUBRICS

B. Analysis

Based on the game you had earlier and the objectives you read

What are the words you form earlier?

Do you have any idea where you can find these things?
Can you now identify what are these things?
(The teacher will present/discuss the lesson)
C. Abstraction- discussion

Rubber Spatula - The wide- paddles blade pushes and lifts ingredients and gently cuts through airy
mixtures.

Food processor – multipurpose tool, it can chop nuts, can knead dough for bread baking

Pastry Blender- Use to blend ripe bananas before mixing them into a creamed mixture to make a banana
bread recipe

D. Application
Group Activity: Same group, They will be provided True or False strips. All they need is to raise
the decided answer, if the kitchen utensils will match the uses to its name.( The teacher will
present the realia)

RUBRICS

Level One Level Two Level Three Level Four

Minimal Basic Competency Advanced Outstanding
 competency 80% Competency Competency
60% 90% 100%
Attitude Poor attitude Good attitude Positive attitude Enthusiastic
attitude
Participation Did not participate, Participated Participated Participated
not willing to reluctantly, willingly, completed confidently
attempt task Willing to attempt task completed the
task task
capability Not able to complete Able to complete Successfully Task completed
task task completed task above
expectations

IV. ASSESSMENT- SHORT QUIZ

A. Choose the correct answer by writing the letter of your choice.

IV. ASSIGNMENT

In a ½ sheet of paper. Research ATLEAST 3other mixing tools that were not discuss in our
lesson today. Give its description and its uses.

Lesson Plan in Bead and Pastry Production NC II

I. OBJECTIVES

At the end of the period, the students should be able to

1. Identify mixing tools and equipment

 2. Demonstrate on how to use mixing tools and equipment
II. SUBJECT MATTER

TOPIC: PROPER USE OF MIXING TOOLS/ EQUIPMENTS

CODE: TLE_HEBP9-9PB-Ia-f-1
Reference: GOOGLE, WIKIPEDIA , FOOD SERVICE AND CATERING MGT.
Materials: PowerPoint, projector white cartolina, glue, realia
Pentelpen, paper, ballpen, scissors, visual aid

III. LESSON PRESENTATION

Preliminary Activities

Prayer
Greetings
Checking of attendance
Checking of Assignment

Review

Harvesting/Brainstorming
B. LESSON PROPER

Activity: Allow the students to classify the different types of tools according to their category.

Analysis:

1. What is mixing tools? Give examples.

2. What particular equipment do you use in mixing?
3. How do you identify tools and equipment in mixing?
Abstraction:Here are some examples of mixing tools

Application: Let the group classify the mixing tools from cooking tools

IV. EVALUATION: Identify mixing tools, label them and write each uses.

V.ASSIGNMENT: Research in the internet the standards operating procedures in the bakery products.

Lesson Plan in Bead and Pastry Production NC II

I. OBJECTIVES
At the end of the period, the students are expected to:
1. Identify the standards operating procedures in bakery products.
2. Enumerate the standard operating procedures in bakery products.
3. Appreciate the standard operating procedures

II. SUBJECT MATTER

TOPIC: Standard Operating procedures in bakery products
 CODE: TLE_HEBP9-12PB-Ia-f-1
REFERENCE: Online resources, Food service and catering management
MATERIALS: LAPTOP, projector, colored paper, pentel pen

III. LESSON PLAN

A. Preliminaries

PRAYER
GREETINGS
CHECKING OF ATTENDANCE
REVIEW: GROUP ACTIVITY (Total physical Response)
MOTIVATION: The teacher will use harvesting technique(question and answer)

B. Lesson Proper

Activity:
Connect the given word/ phrase based on the definition or procedure given by the
teacher.

Analysis:
How do you find the activity?
What is your basis to come up with the correct answer?
Abstraction:
Picture prompt
(The teacher need to show pictures showing the different Standard Operating
Procedures)
Application:
Within your group dramatize the standard operating procedures you want to impose in
your own desired business. (Note: TWO MINUTES PRESENTATION ONLY)

CRITERIA HIGHLY EVIDENT MODERATEL NO TOTAL

EVIDENT 8 points Y EVIDENT ATTEMPT
10points 6 POINTS 4 POINTS
COHERENCE/
CORRECTNESS
30%
COLLABORATION
20%
CREATIVITY
20%
COMMUNICATION
20%

IV. ASSESSMENT/ EVALUATION : ¼ SHEET

Identify the standard operating procedures in bakery products, Write T if the statement is
TRUE and F if the statement is False.

V. ASSIGNMENT

In your assignment note book.

Cite the importance of the standard operating procedures in the bakery?

Lesson Plan in Bead and Pastry Production NC II

1. OBJECTIVES: At the end of the period the students are expected to:

1. ENUMERATE THE MIXING PROCEDURE.

2. DEMONSTRATE THE MIXING PROCEDURE.
3. VALUE THE DIFFERENT MIXING PROCEDURE.

II. SUBJECT MATTER

 TOPIC: MIXING PROCEDURE
CODE: TLE_HEBP9-12PD-Ia-f-1
REFERENCE: T.L.E. BREAD AND PASTRY NCII

III. LESSON DEVELOPMENT

A. PRELIMINARIES

PRAYER
GREETINGS
CHECKING OF ATTENDANCE
REVIEW the teacher will use cabbage relay strategy
MOTIVATION the teacher will use“ HARVESTING” strategy (question and
answer)

B. LESSON PROPER

ACTIVITY :
Instruction: Connect the given words/ phase to its corresponding definition by using the given words
provided by the teacher.

RUBRICS MINIMAL BASIC COMPETENCY OUTSTANDING

COMPETENCY COMPETENCY COMPETENCY
ATTITUDE poor attitude Good attitude Positive attitude Enthusiastic
attitude
PARTICIPATION Did not Participated Participated Participated
participate, not reluctantly, willing willingly, confidently,
willing to attempt to attempt tasks completed tasks completed all tasks
tasks
CAPABILITY Not able to Able to complete Successfully Tasks completed
complete tasks tasks completed tasks above
expectations.

ANALYSIS
1. How do you find the activity?
2. What are your basis to come up with the correct answer?

ABSTRACTION

MIXING METHOD INGREDIENTS

PROCEDURES CREAMING

1. STEP BY STEP PROCESS IN BAKING

2. TO COMBINE TWO OR MORE INGREDIENTS
3. ORGANIZE PLAN THAT CONTROLS THE WAY SOMETHING IS DONE
4. SOMETHING THAT ENTERS INTO A COMPOUND OR A COMPONENT PART OF
MIXTURE
5. TO WORKON ONE OR MORE INGREDIENTS TO A SOFT, SMOOTH,AND CREAMY
USING A SPOON

APPLICATION

DEMONSTRATE THE MIXING PROCEDURES ASSIGNED TO YOU.

RUBRICS MINIMAL BASIC COMPETENCY OUTSTANDING

COMPETENCY COMPETENCY COMPETENCY
ATTITUDE poor attitude Good attitude Positive attitude Enthusiastic
attitude
PARTICIPATION Did not Participated Participated Participated
participate, not reluctantly, willing willingly, confidently,
willing to attempt to attempt tasks completed tasks completed all tasks
tasks
CAPABILITY Not able to Able to complete Successfully Tasks completed
complete tasks tasks completed tasks above
expectations.
IV .ASSESSMENT/EVALUTION

The teacher will draw lots different mixing methods demonstrate the mixing procedures within
the group.

(The teacher will use the same RUBRICS in application.)

V . ASSIGNMENT ¼ sheet of paper

Download in you tube the different mixing methods in baking.