LESSON PLAN

in
T.L.E. IV

Topic:

PIE AND PASTRY

MAKING
(Boat Tart)

I. OBJECTIVES
 1.8 Apply skills in baking pies and pastries using the basic recipe.
1.8.1 Bake boat tart.
1.8.2 Follow accurately the steps and procedures in baking buko pie.

II. SUBJECT MATTER

A. Topic: PIE AND PASTRY MAKING

1. Concept/Ideas: Preparing a pie or pastry needs careful attention in order to avoid

failures
2. Process Skills: Baking pies
3. Reference:
1. HOME ECONOMICS IV. Duran et. al. Adriana Printing Co. Inc. s.
1998.pp.85-87.
2. CULINARY ARTS IV.JulietaTadle. Phoenix Publishing House
Inc. s. 2002.pp. 21 – 23.
4. Compiled Tested Recipes
5. Materials: Various tools, utensils, and ingredients needed in pie making, recipe card,
score card.
6. Value Focus: Cooperation, Accuracy

III. INSTRUCTIONAL PROCEDURE

A. Pre Activity

1. Review
What are the different tools, utensils, and ingredients needed in pie making?
What should be done first before starting the laboratory activity?
How are you going to prepare the different materials that you will need
today?

2. Motivation
Give words of encouragement to the students in order that they will do their
activity well.

3. Presentation
Tender and flaky pie crust is one good quality a pie must possess. In order to
come up with a good quality baked pie, always bear in mind to follow accurately the
different steps and procedures in preparing a pie crust.

B. Lesson Proper

1. Activity

Pie making

2. Analysis
What are some of the most common pies?
What should be done in order to come up with a good quality baked pie?
What are the different ingredients needed in buko pie making?
What must be done first before starting the activity?
 C. Post Laboratory Activity

3. Abstraction
How did you come up with your quality baked pie?

4. Application
If you’re given the chance to put up a pie making business, what would you
suggest and why?

IV. EVALUATION

Refer to Score Sheet for Preparing Pies and Pastries

Score Sheet or Criteria for Evaluating Pies/Pastry Recipes

Name of Recipe:______________________ Evaluator:_______________________

Good (3) Fair (2) Poor (1)

External Characteristics
Shape: Even thinness all over; attractive and neat, even
edges.
Size: Fits pan well
Color: Light golden brown with dark brown edges
Crust: Slightly blistered; rough; neither smooth nor leathery
looking.
Internal Characteristics
Texture: Delicately crisp; flaky; not compact nor soggy
Tenderness: Cuts easily but not crumbly or tough
Flavor: Rich; delicate; no scorched fat or salty taste; does
not overpower the taste of the filling.
Score: Maximum = 21
Comments:

V. AGREEMENT

1. Group 3 and 4 ready with your utensils, tools and ingredients for
tomorrow’s activity.

References:
1. HOME ECONOMICS IV. Duran et. al. Adriana Printing Co. Inc. s.
1998.pp.78-80.

2. CULINARY ARTS IV.JulietaTadle. Phoenix Publishing House

Inc. s. 2002.pp. 14 – 15.

Mastery Level:
Instructional Decision: