LESSON PLAN

in
T.L.E. IV

Topic: BASIC
INGREDIENTS IN
MAKING A CRUST
 I. OBJECTIVES
1.3 Identify the basic ingredients in making a crust
1.3.1 Explain the function/use of each ingredient
1.3.2 Discuss the proper way of selecting good quality ingredients for crust making

II. SUBJECT MATTER

A. Topic: BASIC INGREDIENTS IN MAKING A CRUST
1. Concept/Ideas: Success in crust making is partly dependent on the kind of
ingredient used.
2. Process skills:
3. Reference:
HOME ECONOMICS IV, Duran et.al. Adriana Printing Co. Inc. s. 1998. pp. 79
CULINARY ARTS. Julieta Tadle.Phoenix Publishing House, Inc. s. 2002. p. 14
2. Materials: Strips of paper bearing the ingredients in crust making and their
uses, actual samples of flour, lard, margarine, liquid and chart of the different
ingredients used in crust making.
3. Value Focus: Cooperation

III. INSTRUCTIONAL PROCEDURE

A. Pre Activity
1. Review
 What are the characteristics of a well-made crust?
 How can you come with a good quality crust?

2. Motivation (Group Activity)

From the different ingredients shown to you, name or list down the
possible ingredients which you think might be used in crust making?

3. Presentation
Choosing or purchasing the proper ingredient to be used in crust making is
important in order to come up with a good quality baked pie or pastry.
Today, we are going to identify the basic ingredients used in crust making
and how they are going to be selected and bought.

B. Lesson Proper

1. Activity (Group Task)

Distribute task cards to the group leaders. Task cards bear the
following instructions: a. identify the different ingredients used in
crust making (ingredients to be shown by the teacher to the class)
b. match the different ingredients with their respective function or
uses.

2. Analysis
What are the basic ingredients used in crust making?
What is the function of each ingredient in crust making?
What kind of shortening must be used in crust making?
What kind of liquid is necessary in crust making? Why?
What must be considered in selecting the right ingredients for crust
making?
 C. Post Laboratory Activity

3. Abstraction
Why is it necessary for us to select the best kinds of ingredients to
be used in crust making?

4. Application

Group Activity
Fill-in the boxes with the correct kind of ingredient to be used for crust
making.

INGREDIENTS QUANTITY
1 cup (C)
½ teaspoon (t)
1/3 cup (C)
2/3 tablespoon (tsbp)

IV. EVALUATION
Short Quiz
1. What kind of flour is ideally recommended in crust making?
2. Which of these two kinds of shortening is best for crust making? Show a cup of oil
and a cup of margarine)
3. What kind of liquid must be used in crust making?
4. What kind of liquid contributes to the desirable color of the crust?
5. Which kind of flour is best for crust making because of its gluten content?

V. AGREEMENT

Be able to know the methods of mixing a pie crust.

References:
1. HOME ECONOMICS IV. Duran et. al. Adriana Printing Co. Inc. 1998. pp. 80-82.
2. CULINARY ARTS. JulietaTadle. Phoenix Publishing House, Inc. s. 2002. pp 16 –
19.

Mastery Level :
Instructional Decision: