Date:

Time/Time Frame:

Lesson Plan in Bread and Pastry NC-II

I-Objectives:

At the end of the lesson, students are expected to:

1.Identify the require oven temperature in baking goods.

2.Classify the require oven temperature in baking in different goods.
3.Enumerate the require oven temperature in baking goods.

II-Subject Matter:
LO1- PREPARE AND PRODUCE BAKERY PRODUCT
Topic: 1.5 Select required oven temperature to bake goods
Code: TLE-HEBP9-12PB-11
Reference: https://www.google.baking-techniques
Materials/Resource: Handout

III-Lesson Development (Presentation)

A. Preliminaries
>Prayer
>greeting
>Checking of Attendance
Review:
a. What have we done yesterday?
b. Who can give me one techniques in bakery products?
c. Is that techniques has familiar to you?

Motivation:

Class, can you see already a bread? What do you think is that bread is easy
to prepare? Yes mam easy to prepare!. What kind of range are you going to use
for baking a bread? Do you know the oven has a range temperature specially
when you are going to bake a bread and pastry? This time we are going to have
an activity.

B. Lesson Proper (4 AS)

Activity # 9- groupings :

- I am going to divide the class into 4 groups, each groups has a member of
11 students, and after grouping assign a leader. First group report the oven
temperature in baking bread, second group for the pastry, third group puto
fourth group roll bread.

Analysis:

a. How do you that that the bread is done?

b. What oven temperature are use?
c. When to start the counting in baking bread?
d. What is the purpose of the oven temperature is always observed?

ABSTRACTION:

a. Why we need to follow the correct oven temperature?

b. How can you determine that this recipe is bake for this temperature?
c. How comes the products if you do not follow the given time oven
temperature?

APPLICATION:

a. What kind of range are use in baking bread?

b. If you think that this oven temperature are the same length from
different kind of bread and pastry baking?
c. Have you noticed that in every range has a degree measurement ?
d. What can you learned in our lesson for today ?

Rubrics:
 5 4 3 2 1
Very Moderately Satisfactory Good Poor
Satisfactory Satisfactory

IV-Assessment/Evaluation:

½ Sheet of paper

Copy and answer the following given question.

1. Enumerate at least 1-10 oven temperature use for baking goods .

2. What can you observe the product if you do not follow the correct oven
temperature?

V- Assignment/Agreement :

Write in your notebook

Research the characteristics of a standard recipe specification

Date:
Time/Time Frame:
Lesson Plan in Bread and Pastry NC-II

I-Objectives:

At the end of the lesson, students are expected to:

1.identify the different characteristic of recipe specification .

2.clasify the different characteristic of recipe specification.
3.understand the different characteristic of recipe specification.

II-Subject Matter:

LO1-PREPARE AND PRODUCE BAKERY PRODUCTS

Topic: 1.5 Characteristic of goods according to the recipe specification
Code: TLE-HEPB9-12 PB-12
Reference: https://www.google.baking-technique
Material/Resource :Handout

III-Lesson Development (Presentation)

A. Preliminaries
>prayer
>greetings
>checking of attendance
>checking of assignment
Review

a. What have we done yesterday?

b. Who can enumerate the oven temperature usually baking bread?
c. Can you show me one sample of oven temperature use for baking
bread? Who can write on the board?

MOTIVATION:

Class, can see oven? Do you observed that they have a reading degree
Celsius? or degree Fahrent height? You try to look/ our oven their at the back, all
oven range or even in gasul they should have temperature. We are going to
follow the degree Celsius given by the written recipe in baking bread or pastry.

B. Lesson proper (4 AS)

Activity # 10-grouping

You can group yourself into 2 groups. First group report the characteristic
of a bread product, second group report the characteristic of a pastry
product. I give you a five minutes to do your work, after that each group
leader go to the board and report the output.

Analysis:

a. What do you think the characteristic of bread product it is in a good

quality?
b. Is that the same with bread in a pastry?
c. When do you improve your product for bread?
d. How did you know that the product is failure?
e. What is the purpose that the characteristic of bread is in good quality?

ABSTRACTION:

a. How can you identify that the characteristic of goods according to the
recipe specification is not valid ?
b. why do you think that the characteristic of goods could not mate the
good quality?
c. How can we make that the characteristic of baked goods will mate the
good quality ?

APPLICATION:

a. What can you observed that the characteristic of goods in line with
good quality?
b. How would you identify the characteristic of goods are really good?
C .what have you learned in our lesson for today ?
 RUBRIC

5 4 3 2 1
Very Good Moderately Good poor Failed
Good

IV-Assessment/Evaluation:

½ Sheet of Paper

1. Enumerate at least 1-5 good characteristic of bread baked product

2. Give at least 1-5 failed characteristic of bread baked product

V- Assignment:

Write in ½ Sheet of paper

1. What is the different between bread and pastry product in terms of

characteristic?