Republic of the Philippines

Department of Education
Region VI-Western Visayas
Schools Division of Iloilo
MIAGAO NATIONAL HIGH SCHOOL
Miagao, Iloilo

Lesson Plan in Bread & Pastry Production NC II

Teacher: LORENA N. FARPARAN

Teaching date and time:
Week 9 Date: October 17, 2022/ 10:30 AM-12:30 PM
Grade Level: Grade 11 TVL - B
Learning Area: Bread & Pastry Production NC II
Quarter: Quarter I
Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS

I. OBJECTIVES
A. Content The learners demonstrate an understanding of the core concepts and
Standards theories in bread and pastry production

B. Performance The learners independently demonstrate core competencies in

Standards preparing and producing bakery products

C. Learning LO 1. Prepare bakery products

Competencies 1.5 Select required oven temperature to bake goods in accordance
with the desired characteristics, standards recipe specifications
1.5. a identify the temperature ranges in bakery products
1.5. b demonstrates on how to light an oven in accordance with the
desired characteristics, standards recipe specifications
1.5. c cite the importance of accurate oven temperature in baking
products

Indicator #4: Establish safe and secure learning environments to enhance

learning through the consistent implementation of policies, guidelines and
procedures
Code: TLE_HEBP9-12PB-Ia-f-1
II. CONTENT
 Temperature ranges in bakery products
 How to light or operate an oven to bake goods in accordance with
the desired characteristics and standards recipe specifications

III. LEARNING
RESOURCES
A. Reference:  CBLM in Bread & Pastry Production
 Curriculum Guide in Bread & Pastry Production
 Lesson Plan
 Accompanying DepEd Textbook and Educational Sites

shsph.blogspot.com. 2016/12, Bread and Pastry Technical-

Vocational-Livelihood Track Manual First Edition 2016.
Accessed July 08, 2021.
 http://shsph.blogspot.com/2016/12/bread-and-pastry-production-
bpp-nc-ii.html

http://www.lrmds.depedldn.com/DETAIL/7618.HTM.CBLM LG9,
Preparing Yeast Products. Accessed July 08, 2021.
http://www.lrmds.depedldn.com/CBLM_LG_GR_9_TLE_FOOD_
TRADES_LE.PDF

B. Other  Laptop
instructional  Projector
Resource  Slides
 Video
 Multimedia
 Printed Pictures/ Materials

IV. PROCEDURES

Prayer
Pre Activity Checking of attendance (refer to seat plan)

Motivation NEWS WITH A TWIST:

150 - Twist to the Right (East)
250 - Twist to the Left (West)
350 - Twist to the Back (South)
450 - Twist to the Front (North)

Indicator #1: Apply knowledge of content within and across curriculum teaching
areas in Physical Education and Science.

Review Guide Questions:

1. What are the baking techniques?
2. What are the general principles and guidelines in baking?

Presenting New Based on our activity (NEWS with a Twist) a while ago, how can you
Ideas interpret those figures?

Presenting The objective of today’s lesson are to identify the temperature

purpose of the ranges in bakery products, in accordance with the desired
lesson characteristics, standards recipe specifications and cite the
importance of accurate oven temperature in baking products

Indicator No. 4 Establish safe and secure learning environments to

enhance learning through the consistent implementation of policies,
guidelines and procedures

ACTIVITY Match My Temperature: Group the students into 5 groups. Each

group will be given a set of envelope with meta strips and match
 the type of product in accordance to its baking temperature.
Types of Product Oven Temperature
BREADS
Biscuits 425°F to 450°F
Corn bread 400°F to 425°F
Muffins 400°F to 425°F
Quick loaf breads 350°F to 375°F
Yeast bread 400°F
COOKIES
Drop 350°F to 400°F
Rolled 375°F

Indicator No. 5: Maintain learning environments that promote fairness,

respect and care to encourage learning

ANALYSIS Guide Questions:

1. How do you find the activity?
2. Is your baked products match with the amount of temperature?
3. How did you match the bakery products to its amount of
temperature?

ABSTRACTION Temperature Ranges in Bakery Products

Oven temperature is one in all the key baking parameters.
It will be measured, modified, and controlled in order to
influence process conditions directly, thereby affecting a
product’s final characteristics.
The oven temperature for bread baking varies in line with
the ingredients accustomed make the bread. Generally, leaner
breads (made with flour, water, and yeast) are baked at 400°
to 425°. Richer breads (made with more fat and eggs) are
baked at lower temperatures. Breads made with but 1/2 cup
sugar are generally baked at 375° and bread with more are
baked at 350°.A loaf of bread can bake from 25 to 45 minutes.
The baking time depends on the scale and shape of the loaf
and also the temperature of the oven.
Ovens- are the workhorses of the bakery and pastry shop
and are essential for producing the bakery products. Ovens
are enclosed spaces in which food is heated, usually by hot
air.
 Below is the table which indicates the type of baking products
with corresponding oven temperature and baking time.
Types of Oven
Baking Time
Product Temperature
BREADS
Biscuits 425°F to 450°F 10 to 15 min
Corn bread 400°F to 425°F 30 to 40 min
Muffins 400°F to 425°F 20 to 25 min
Quick loaf 350°F to 375°F 1 to 1 ¼ hr.
breads
Yeast bread 400°F 30 to 40 min
COOKIES
Drop 350°F to 400°F 8 to 15 min
Rolled 375°F 8 to 10 min

Description Temperature

Very low 225°F to 275°F

Low 300°F to 325°F
Medium 350°F to 375°F
Hot 400°F to 425°F
Very Hot 450°F to 475°F
Broil 500°F

How to light or operate an oven?

Procedure:

1. Make sure the burners and oven are all turned off
2. Open your windows and doors to provide ventilation
3. Open the oven door to check for the pilot light hole
4. Make sure the pilot light hole is clean
5. Hold a lighted match or igniter safely near the burner tube of the
oven.
6. At the same time push and turn the oven knob in a
counterclockwise direction towards the desired oven temperature
setting.
7. Now you will hold a long match or lighter near the pilot light hole to
light it
8. Hold the oven knob for up to 10 seconds to ensure the pilot light is lit
9. Finally, you will close the oven door and adjust your cooking
temperature as needed

Reminder: Should the initial lighting fail, turn to its “OFF”

position immediately and allow the accumulated to be
dispersed before re- ignition. Always close the oven door
gently and with care. Letting the door to slam may affect
the rise of the cake being baked.

Oven Do’s and Don’ts

 1. Do pre-heat the oven 15 to 20 minutes before baking.
2. Do put the oven rack at the center of the oven for proper
heat distance.
3. Don’t let the pans touch the sides of the oven or touch each
other.
4. Don’t put the pans one on top of the other when baking with
2 racks. Stagger them so heat will circulate.
5. Don’t open the door until at least half of the baking time has
passed. Do use an oven thermometer to make sure you are
baking at the proper temperature.
6. Do clean up any spill on the oven floor so they won’t burn
when oven is used again.

Guide Questions:
1. What are the temperature ranges in bakery products and its
baking time?
2. What are the procedures on how to light an oven?
3. What are the oven do’s and don’ts?
4. Why accurate oven temperature is important in baking
products?

Indicator No.2: Display proficient use of Mother Tongue, Filipino and

English to facilitate teaching and learning
Indicator No.3: Use effective verbal and non-verbal classroom
communication strategies to support learner
understanding, participation, engagement and
achievement

Guide Questions:
Return Demonstration on how to light an oven.

HOW TO LIGHT AN OVEN

APPLICATION Performance Checklist 4 3 2 1

Did I…
Wear PPE?
Perform mise en place?

Rubrics for Scoring

Your performance will be rated using the scoring rubric below:

Correctly follows the procedures in and performs the skill

10 without supervision and with initiative and adaptability to
problem situations.
Correctly follows the procedures in and performs the skill
8
satisfactorily without assistance or supervision.
Correctly follows the procedures and performs the skill
5
satisfactorily with some assistance and/or supervision.
Was not able to follow the procedures and performs the
2
skill unsatisfactorily.

Indicator No. 5: Maintain learning environments that promote fairness, respect

and care to encourage learning
V.ASSESSMENT/ A. Below is the table which indicates the type of baking products
EVALUATION with corresponding oven temperature and baking time. Supply
the missing data
Oven
Types of Product Baking Time
Temperature
BREADS
Biscuits 10 to 15 min
Corn bread 400°F to 425°F
Muffins 20 to 25 min
Quick loaf breads 350°F to 375°F
Yeast bread 30 to 40 min
COOKIES
Drop 350°F to 400°F
Rolled 8 to 10 min

Directions: Identify what are the DO’S and DONT’S upon the
operation of an oven.
Below are given statements, answer DO if you agree with the
whole statement and DON’T if you disagree.
1. Pre-heat the oven 15 to 20 minutes before baking.
2. Oven temperatures differ on the types of breads.
3. Yeast breads must be baked at above 4000F.
4. Open the door until at least half of the baking time has
passed.
5. Use an oven thermometer to make sure you are baking
at the proper temperature.

ESSAY. (5 points)

1. Why do we need to familiarize ourselves with oven

temperature and baking time for a particular baked product
before baking?
2. Does oven temperature affect the appearance and taste of
baked products? Support your answer.

B. Activity 2

HOW TO LIGHT AN OVEN?

Rubrics for Scoring

Your performance will be rated using the scoring rubric below:

Correctly follows the procedures in and performs the skill

10 without supervision and with initiative and adaptability to
problem situations.
Correctly followsChecklist
Performance the procedures in and performs
4 3 the2 skill 1
8
Did I… satisfactorily without assistance or supervision.
Wear PPE?
Correctly follows the procedures and performs the skill
5
Perform mise en place? with some assistance and/or supervision.
satisfactorily
Was not able to follow the procedures and performs the
2
skill unsatisfactorily.
 Indicator No. 7: Apply a range of successful strategies that maintain
learning environments that motivate learners to work productively by
assuming responsibility for their own learning*
Watch via YouTube about the :
ASSIGNMENT Temperature ranges in bakery products

VI. REMARKS

VII. REFLECTION A. No. of learners who earned 80% on the formative assessment:
_________
B. No. of learners who required additional activities for remediation:
________
C. Did the remedial lessons work? _______
D. No. of learners who have caught up with the lesson: _________
E. No. of learners who continue to require remediation: _________
F. Which of my teaching strategies worked well? ______________.
Why did these work?
____________________________________________
G. What difficulties did I encounter which my principal or supervisor
can help me solve?
______________________________________________
H. What difficulties or localized materials did I use/ discovers which I
wish to share with other teachers?
_____________________________________________

Prepared by:

LORENA N. FARPARAN
Teacher II

Checked by:

GERRY N. MONTEALTO
TVL Coordinator

LENELIA F. JAMILE
SHS Coordinator
 Noted:

MAREROSE S. SIVA
Assistant School Principal II

Approved:

LYDIO T. TERRE, JR.

OIC-Principal I

HOW TO LIGHT AN OVEN

Rubrics for Scoring

Your performance will be rated using the scoring rubric below:

Correctly follows the procedures in and performs the skill without

10
supervision and with initiative and adaptability to problem situations.
Correctly follows the procedures in and performs the skill satisfactorily
8
without assistance or supervision.
Correctly follows the procedures and performs the skill satisfactorily with
5
some assistance and/or supervision.
2 Was not able to follow the procedures and performs the skill unsatisfactorily.
 Very low 225°F to 275°F
Low 300°F to 325°F
Medium 350°F to 375°F
Hot 400°F to 425°F
Very Hot 450°F to 475°F
Broil 500°F

A. Directions: Identify what are the DO’S and DONT’S upon the operation of an oven.
Below are given statements, answer DO if you agree with the whole statement and DON’T if you
disagree.
6. Pre-heat the oven 15 to 20 minutes before baking.
7. Oven temperatures differ on the types of breads.
8. Yeast breads must be baked at above 4000F.
9. Open the door until at least half of the baking time has passed.
10. Use an oven thermometer to make sure you are baking at the proper temperature.

ESSAY. (5 points)

3. Why do we need to familiarize ourselves with oven temperature and baking time for a
particular baked product before baking?
4. Does oven temperature affect the appearance and taste of baked products? Support your
 answer.

Types of Oven
Product Temperatur
BREADS
Biscuits 425°F to 450°F
Corn bread 400°F to 425°F
Muffins 400°F to 425°F
Quick loaf 350°F to 375°F
breads
Yeast bread 400°F
COOKIES
Drop Cookies 350°F to 400°F
Rolled Cookies 375°F

Baking Time
 DESCRIPTION TEMPERATURE

Very low 225°F to 275°F

Hot 400°F to 425°F

Very Hot 450°F to 475°F

Broil 500°F

Low 300°F to 325°F

Medium 350°F to 375°F