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  • Bread and Pastry

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    CAMILLA TUPAZ
    10 views2 pages
    This document contains a weekly learning plan for a Grade 10 class on Baking and Pastry Production. The plan outlines the objectives, topics, and classroom and home-based activities for each day of the week. Some of the topics covered include common baking ingredients, proper measuring techniques, ingredient substitution, and step-by-step measuring procedures. Students are assigned various activities like categorizing ingredients, listing cupcake ingredients, answering multiple choice questions, and demonstrating measuring techniques through videos or blogs. The plan was prepared by a teacher and checked by the head teacher.

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    INTRODUCTION

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    This document contains a weekly learning plan for a Grade 10 class on Baking and Pastry Production. The plan outlines the objectives, topics, and classroom and home-based activities for each day of the week. Some of the topics covered include common baking ingredients, proper measuring techniques, ingredient substitution, and step-by-step measuring procedures. Students are assigned various activities like categorizing ingredients, listing cupcake ingredients, answering multiple choice questions, and demonstrating measuring techniques through videos or blogs. The plan was prepared by a teacher and checked by the head teacher.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    10 views2 pages

    Bread and Pastry

    Uploaded by

    CAMILLA TUPAZ
    This document contains a weekly learning plan for a Grade 10 class on Baking and Pastry Production. The plan outlines the objectives, topics, and classroom and home-based activities for each day of the week. Some of the topics covered include common baking ingredients, proper measuring techniques, ingredient substitution, and step-by-step measuring procedures. Students are assigned various activities like categorizing ingredients, listing cupcake ingredients, answering multiple choice questions, and demonstrating measuring techniques through videos or blogs. The plan was prepared by a teacher and checked by the head teacher.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Republic of the Philippines

    Department of Education
    REGION VIII
    SCHOOLS DIVISION OF SAMAR
    BUENAVISTA NATIONAL HIGH SCHOOL
    SAN JORGE DISTRICT

    WEEKLY LEARNING PLAN

    Quarter: FIRST Grade Level: 10

    Week: 2 Learning Area: BPP 10

    MELCS:

    DAY OBJECTIVES TOPIC/S CLASSROOM-BASED HOME-BASED


    ACTIVITIES ACTIVITIES

    1 HOLIDAY

    2  Common PREPARE AND  Check your knowledge


    Baking PRODUCE BAKERY by categorizing the
    Ingredients PRODUCTS following baking
     Proper Way of ingredients if they are
    Measuring liquid or solid. Make
    Ingredients two columns on your
     Basic answer sheet and write
    Guidelines in on your first column
    Measuring the solid ingredients
    Ingredients and on the other side,
     Substitution of your liquid ingredients.
    Ingredients
    3  In this cupcake, what Collect at least five
    do you think are the wrappers of baked
    ingredients you will products that you can buy
    need to make this in a grocery store. Locate
    the list of ingredients in
    cupcake? Make a list of
    the wrapper or food label.
    ingredients (in order
    Write on a separate sheet
    from the biggest
    of paper the ingredients
    quantity to the least listed in the food label in
    quantity) you would consecutive order.
    need.

    BUENAVISTA NATIONAL HIGH SCHOOL


    scho BRGY. BUENAVISTA II, SAN JORGE, SAMAR
    ol SCHOOL ID: 303619
    Republic of the Philippines
    Department of Education
    REGION VIII
    SCHOOLS DIVISION OF SAMAR
    BUENAVISTA NATIONAL HIGH SCHOOL
    SAN JORGE DISTRICT

    4  Encircle the letter of


    the correct answer.
    Write your answer on a
    separate sheet of
    paper.
     What are the common
    ingredients of pastry
    products?
     What are the things
    we need to consider or
    guidelines in measuring
    ingredients?
     How do we measure
    dry ingredients? Liquid
    ingredients?

    5  Explain step-by-step
    procedure in
    measuring the
    following ingredients.
    Write your answer on a
    separate sheet of
    paper or demonstrate
    by making a short
    video clip or a blog.
    Prepared by:

    CAMILLA V. TUPAZ
    SST – I

    Checked by:

    JOSEPH B. CAJUBAN
    Head Teacher I

    BUENAVISTA NATIONAL HIGH SCHOOL


    scho BRGY. BUENAVISTA II, SAN JORGE, SAMAR
    ol SCHOOL ID: 303619

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