LESSON PLAN

in
T.L.E. IV

Topic:
POINTERS IN MAKING
SUCCESSFUL FILLINGS
AND TOPPINGS FOR PIES
AND PASTRIES

I.

OBJECTIVES
1.6 Enumerate the pointers in making
successful fillings and toppings
for pies and pastries.
1.6.1 Discuss the different pointers in making successful fillings and
toppings for pies and pastries.

II. SUBJECT MATTER

A. Topic: POINTERS IN MAKING SUCCESSFUL FILLINGS AND TOPPINGS

 FOR PIES AND PASTRIES

1. Concept/Ideas: Following the pointers in making successful fillings and toppings is a

must in order to have quality baked pie.
2. Process Skills: Enumerating, Discussing
3. Reference:
1. HOME ECONOMICS IV. Duran et. al. Adriana Printing Co. Inc. s. 1998. pp.
83-84.
4. Materials: Chart bearing pointers in making successful fillings and toppings for pies
and pastries.
5. Value Focus: Cleanliness

III. INSTRUCTIONAL PROCEDURE

A. Pre Activity

1. Review
What is filling ?
What is topping?
What are some of the most commonly used topping and filling?

2. Motivation
Brainstorming (Let students say something about the pictures and the sample
pies)
(Show two different kinds of pies (actual samples and drawing/illustration)

3. Presentation

Preparing a pie filling and topping is a tough job to do. It needs careful
attention in order to avoid failure. Today, we are going to discuss possible pointers to
be followed for making a successful pie, filling and topping.

B. Lesson Proper
1. Activity (Reporting – topics are pre-assigned – Lesson 18 – Pointers in Making
Successful Pie Fillings and Toppings)
2. Analysis
What are the different pointers in making successful topping or filling?
What should be done if high acid fruits are used?
What must be done in order to avoid shrinkage?
Is it necessary for all kinds of pies to be kept in the refrigerator at all times?
What must be done with sugar for a stables meringue?

C. Post Laboratory Activity

3. Abstraction
Why do we need to follow the pointers set for making successful fillings and
toppings for pies?
What are the pointers in making successful fillings and toppings for pies and
pastries?
4. Application
 Group Task

Group I – What should you do in order to come up with a well-

baked pineapple pie?
Group II –Mango is in season and is sold at very low prices. Since
you are tasked to bake a pie, how can this fruit be of use to you?
Group III – How can you produce a well-baked egg pie or custard pie?

IV. EVALUATION
Output in the application will be used as evaluation.

V. AGREEMENT
Interview a baker of delicious pies based in your place. Ask him if what is his secret to
his deliciously baked pies as well as the ingredients he is using.

References:

1. HOME ECONOMICS IV. Duran et. al. Adriana Printing Co. Inc. 1998. pp. 78 –
80.
2. CULINARY ARTS.JulietaTadle. Phoenix Publishing House, Inc. s. 2002. pp 14 –
15.

Mastery Level:
Instructional Decision: