Lesson Plan No. Wheat contains protein.

When mixed with water,

these proteins form as
Date: September 14, 2023 gluten. The more protein a flour has, the stronger the
gluten strength.
Class Schedule: A. Types of Flour
Flour can be classified as to hard flour or soft flour.
TIME GRADE & SECTION 1. Hard flour or bread flour is high in gluten, with 12-
12:50-1:40 TVL HE 11-A 14% protein content,
and has strongest gluten strength.
I. OBJECTIVES 2. Bread flour has 12-14% protein content and is
At the end of the lesson, learners are expected to: made from hard wheat
A. express prior knowledge on the different basic flour. The high gluten content causes the bread to
baking ingredients; rise and gives its
B. discuss the effects of each ingredient in the shape and structure.
success of baking. 3. All-purpose flour has 10-11% protein content and
C. name and described the different types of baking is made from a blend of
ingredients according to its category.. hard and soft wheat flours, also called the General
Purpose Flour or
II. CONTENT/SUBJECT MATTER: family flour.
Area: TVL- HE Bread and Pastry 4. Soft flour is comparatively low in gluten and so
Grade Level: 11 results in a finer texture.
Topic: Basic Baking Ingredients Soft flour is usually made into cake flour, which is the
Instructional Materials: Printed hand out lowest in gluten
Reference/s: content, and pastry flour, which has slightly more
TV-HE BPP LM SHS v.1 gluten than cake flour.
Pages 11-13 5. Cake flour has 7-9% protein content and is made
from soft wheat flour. It
III. TEACHING STRATEGIES / PROCEDURES: is good for making cakes and cookies where a
A. Preparations: tender and delicate texture
 Daily Routinary Activity is desired.
 Prayer, greetings, checking of attendance / B. Uses of Flour
assignment and cleanliness of the classroom 1. Provides structure, texture and color to baked
B. Review: products
Review on the history baking 2. Provides nutritive value to baked products
3. Used as thickening agent
C. Motivation: 4. Used as binder of food
Show pictures of different baked products. 5. Used as stiffening agent in laundry

D. Unlocking Difficulties: C. Storage of Flour

Baking- is a process of cooking in a confined space. Most types of flour keep well in a sealed container in
a cool, dry
E. Lesson Proper: location. The original paper packaging used for many
Major Ingredients in Baking types of flour is good
I. FLOUR for long term storage as long as the package has not
Flour is a finely ground meal obtained by grinding been opened. Once
and milling cereal grains or opened, the shelf life decreases. Many types of flour
other root crops. Flour is most commonly made from are now marketed in
wheat and when the resealable plastic bags that increase shelf life.
word "flour" is used without qualification, it usually D. Properties/Characteristics of flour
implies wheat flour. 1. whitish color
However, flour also can be made from many other 2. tolerance
grasses and non-grain 3. strength
plants, such as rye, barley, maize (corn), rice, 4. uniformity
potatoes, and other foods. 5. high absorption

TECHNOLOGY AND LIVELIHOOD EDUCATION - LESSON PLAN S.Y. 2023-2024

 Prepared by:
II. SUGAR
Sugar is a sweet, soluble organic compound that
belongs to the JESICA B. AGUILAR
carbohydrate group of food. They are the simplest to Teacher III
digest among all Checked by:
carbohydrates.
A. Types of Sugar
1. Regular granulated sugar or white sugar - also WENEFREDO L. PINCA
known as table sugar or as refined sugar. Master Teacher I, TLE
2. Confectioner’s sugar or powdered sugar -
granulated sugar that has been pulverized. To Noted:
prevent lumping and caking, about 3% cornstarch is
added.
3. Brown sugar - contains caramel, mineral matter SYLVIA A. SAPARO
and moisture. It also contains a small amount of Head Teacher III, TLE Department
molasses. It comes in three colors.

B. Effects of Sugar in Baking

o increases dough development
o makes the color of the crust richer
o improves the nutritive value, flavor and aroma of
the product
o makes the bread more tender
o increase the volume of the loaf
o serves as food for the yeast
o contributes to moisture content of baked products,
increasing its storing quality o acts as creaming
agent

F. Application:
.

G. Generalization:

What is the importance of understanding the

sanitation procedures before starting a task.

IV. EVALUATION:
Write the effect of the following ingredients in Baked
products.
a. Flour
b. Sugar

V. ASSIGNMENT/AGREEMENT:

1. What is the effects of eggs in baked products?

2. What are the types of shortening?

Lesson Plan No. 6

TECHNOLOGY AND LIVELIHOOD EDUCATION - LESSON PLAN S.Y. 2023-2024

 1. Eggs, as well as flour, are the structural
Date: September 8, 2023 ingredients in baking.
2. Eggs provide leavening; add color, texture, flavor
Class Schedule: and richness to the batter; and act as stabilizer in
mixture that inherently wants to separate
TIME GRADE & SECTION into its two parts, like oil and water. They are very
12:50-1:40 TVL HE 11-A important in helping to bind all the other ingredients
together.
I. OBJECTIVES 3. Beaten eggs are used as leavening agents as
At the end of the lesson, learners are expected to: they incorporate air into the batter, which will expand
A. express prior knowledge on the different basic in the oven and cause the cake to rise.
baking ingredients; 4. Eggs are used as thickening agent.
B. discuss the effects of each ingredient in the 5. Egg washes are brushed on many baked goods to
success of baking. create a golden shiny top. The egg white provides
C. name and described the different types of baking luster and the egg yolk color.
ingredients according to its category.. 6. Egg whites are used to make meringues.

II. CONTENT/SUBJECT MATTER: B. Composition of Egg

Area: TVL- HE Bread and Pastry 1. Mucin - protein which is found in egg whites and
Grade Level: 11 responsible for its gel
Topic: Basic Baking Ingredients characteristic.
Instructional Materials: Printed hand out 2. Ovalbumin - another protein found in egg whites
Reference/s: which coagulates and
TV-HE BPP LM SHS v.1 involve both in heat coagulation and whipping.
Pages 11-13 3. Lecithin- present in egg yolk which is responsible
for its emulsifying
III. TEACHING STRATEGIES / PROCEDURES: property. It is the portion of the egg yolk that causes
A. Preparations: spoilage when eggs
 Daily Routinary Activity are stored at warm temperature.
 Prayer, greetings, checking of attendance /
assignment and cleanliness of the classroom IV. SHORTENING
B. Review: Shortening is any fat, which, when added to flour
Review on the history of Baking. mixtures increases
tenderness. This is done by preventing the sticking
C. Motivation: of gluten strands while
Guess the word: mixing so that gluten is shortened and makes the
product tender.
A. Examples of Shortening
1. Oil – made from plant products such as corn,
cottonseeds, soybeans,
D. Unlocking Difficulties: peanuts, and other sources. As a rule, you can
substitute oil for melted
E. Lesson Proper: shortening. Among produced oils, corn oil and
III. EGGS vegetable oils are commonly used in baking. Unless
Eggs are considered a complete protein, containing specified in the recipe, olive oil should not be used in
all the essential amino acids humans use to build baking.
other proteins needed by the body. Both the 2. Butter – made of fatty milk proteins. It contains 80-
yolk and the egg white contain protein, so whole 85 % fat; 10-15 % water and 5% milk solids. When
eggs or their separated components may be used to used in baking, it contributes flavor and tenderness.
set liquids. Butter remains solid when refrigerated, but softens to
They represent almost 50% of the total cost of any a spreadable consistency at room temperature, and
baked product, thus considered the baking melts to a thin liquid consistency at 32-35°C (90-95
ingredient with the highest cost or expense. °F).
A. Uses of Eggs in Baking

TECHNOLOGY AND LIVELIHOOD EDUCATION - LESSON PLAN S.Y. 2023-2024

3. Margarine – made from hydrogenated vegetable fermentation, the process of converting sugar to
oil. It contains 80-85 percent fat, 10-15 percent water alcohol and to carbon dioxide.
and 5 percent salt. The hydrogenation process Types of Yeast
makes oil a solid.  Dry or granular
4. Lard – made of fat from pork. Some people prefer  Compressed or cake-type
lard to other fats for making pie crust and biscuits  Instant
because it gives a flakier texture.
5. Cocoa Butter – the ivory-colored natural fat of the F. Application:
cocoa beans extracted during the manufacturing of .
chocolate and cocoa powder. It gives chocolate its
creamy, smooth, melt-in-your-mouth texture G. Generalization:

B. Uses of Shortening in Baking What is the importance of understanding the

1. Makes bread products tender and improve flavor. sanitation procedures before starting a task.
2. Assist in gas retention giving better volume and
crust. IV. EVALUATION:
3. Prevent the cohesion of gluten.
4. Improve the aroma, color and texture of baked
products. V. ASSIGNMENT/AGREEMENT:
5. Improve the shelf life of baked products because
of its moisture. 1. What is Baking?
V. LEAVENING AGENT 2. What are the basic tools used in preparing bakery
Leavening agents are gases that cause the dough products?
to rise. In the presence of moisture, heat, and others,
the leavening agent reacts to produce gas (often Prepared by:
carbon dioxide) that becomes trapped as bubbles
within the dough. When a dough or batter is baked, it
"sets" and the holes left by the gas bubbles remain. JESICA B. AGUILAR
This is what gives breads, cakes, and other baked Teacher III
goods to rise and increase in volume. Checked by:
A. Classification of Leavening Agents
1. Chemical Leaveners. Chemical leaveners are
chemical mixtures or compounds that release gases, WENEFREDO L. PINCA
usually carbon dioxide. Chemical leaveners are used Master Teacher I, TLE
in quick breads and cakes, as well as cookies.
Noted:
Examples of chemical leaveners is
a. Baking Soda - otherwise known as bicarbonate of
soda, or Sodium Bicarbonate. It is a chemical salt SYLVIA A. SAPARO
with diverse practical uses. It is a powerful leavener Head Teacher III, TLE Department
that readily reacts as soon as it comes in contact
with batter or dough.
b. Baking Powder – is a combination of baking soda
and acid salt.
c. Cream of tartar - is tartaric acid and is a fine white
crystalline acid salt which is a by-product of the wine-
making industry. It is used in the whipping of egg
whites to stabilize them and allow them to reach
maximum volume.
2. Biological Leaveners. Yeast is a living organism,
neither plant nor animal. Yeasts belong to a separate
kingdom in taxonomy, the fungus kingdom.
Leavening with yeast is a process based on

TECHNOLOGY AND LIVELIHOOD EDUCATION - LESSON PLAN S.Y. 2023-2024