Republic of the Philippines

Department of Education
Region VI – West Visayas
Division of Aklan
District of Ibajay West
Maloco National High School
Maloco, Ibajay, Aklan

A DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION

Grade Level: Grade 11

Learning Area: Bread and Pastry Production
Quarter: 1

I. OBJECTIVES
a. Content Standard:
The learners will be able to familiarize the baking tools, and utensils and their uses.
b. Performance standard:
 The learners will demonstrate competencies of the use of appropriate
baking tools and utensils.
c. Specific Learning Outcomes:
At the end of the lesson, the students will be able to:
 identify the baking tools and utensils and their uses;
 appreciate the importance of identifying the different baking tools, and
utensils;
 demonstrate the use of each tools, and utensils in baking.

a. CONTENT:
LESSON 2: Baking Tools and Utensils and their Uses
b. LEARNING RESOURCES:
a. References
 Bread and Pastry Production Hand Book
b. Other Learning Resources
 TLE\TVL-Module
 PowerPoint
c. Materials
 Laptop and LCD Projector
 Measuring Tools
 Cutting Tools
 Mixing Tools and Utensils
d. Code
TLE_HEBP9-12PP-lla-g-4

II. LEARNING EXPERIENCES

Teacher’s Activity Student’s Activity
A. PRELIMINARIES
1. Prayer (spiritual intelligence)
Let us all stand, and let us pray (the teacher
(Everybody will stand up)
will call one student to lead the prayer)
 Our father in heaven holy be thy name your
kingdom come thy will be done in earth as it is
in heaven give us this day our daily bread and
forgive those who trespass against us. Do not
bring us to the test but deliver us from evil.
Amen.

2. Greetings Good morning Ma’am Joyce magandang

Good morning, class! Magandang buhay! buhay!
(the students will arrange their chairs and pick
up the pieces of paper)
Class before you take your seat makes sure that
your chairs are properly arranged and your
areas are clean.
3. Checking of Attendance
(The teacher will ask the students who
monitored the attendance).
There’s no absent ma’am.
Class Secretary is there any absent for today?

Okay! Very good class.

4. Review/ Recall
Before we proceed to our next lesson let’s
review first the topic we’ve discussed
yesterday so the topic we’ve discussed is about
“Sanitation” right?
Anyone from the class who can give me the
summary of what we’ve discussed? Sanitation means keeping bacteria down to a
small number as possible through personal
Yes _______.
hygiene and proper food handling.

Very good ______.

So, what will happen, class if we practice

unsanitary and improper handling of food?
It may result food contamination or infection,
Yes _______.
poisoning and death.

Excellent!

None ma’am
Is there any question about our previous
lesson?
Wow very good class. Since you already
understood the importance of sanitation we
will proceed to our new lesson.
III. ACTIVITY
(Deductive Method by Group Activity)
Are you familiar in the game show Yes Ma’am!
“FamilyFeud”?

Now, we will have a group activity and I will

divide you into two groups.
Yes, Ma’am!
I will read the mechanics of the game. Are you
ready to listen?
1. One member of each team faces the other
in a face-off as the teacher reads the
question off the game board.
2. The team that buzzed in with the correct
answer receives control of the board and
has the option of playing or passing
control to the other team.
3. The team that has the control tries to
reveal all of the correct answers to the
question before receiving three strikes.
4. If the team receives three strikes without
clearing the board, control is passed to the
other team.
5. The team that now has the control is able
to give one answer in the hopes that it is
found on the board.
If it is, points are added to the team's score.
If not, the other team gets the points.
Yes, Ma’am!
Do you understand class?
Okay, very good!
So, we will start in 4,3,2,1
My name is Ma’am Joyce and welcome to
family feud!
Question:
(The students will answer)
“Name a tool and that you usually use in
baking.”  Mixing Bowl
 Measuring cup
 Wire Whisk
 Wooden Spoon
 Spatula
 Dough Cutter
Yes ma’am
Did you enjoy the game class?
Alright, actually class our game has a It’s all about baking tools
connection to our new lesson this morning.
It’s all about baking tools and utensils and their
So, what do you think is our topic today? uses ma’am
Yes, it’s a good idea, another answer?

Precisely! You got it right.

Our lesson for today is all about “Baking Tools
and Utensils and their Uses”
But before we discuss our new topic this
morning, we will be read first our objectives.
At the end of the lesson, the students
will be able to:
 identify the baking tools and utensils (the students will read the objectives)
and their uses;
 appreciate the importance of identifying
the different baking tools, and utensils;
 demonstrate the use of each tools,
andutensils in baking.

IV. ANALYSIS
PRESENTING EXAMPLES\INSTANCE
OF THE NEW LESSON
Of course, Ma’am!
Are you ready to learn something new this
afternoon?
(Particular Student Answer)
Why it is important to identify the different
baking tools and utensils? Being able to identify each one of them gives
you an advantage. It helps you become more
knowledgeable and more capable of having a
better baking result.
.

Exactly, very good.

The use of appropriate tools and equipment in
baking is one of the key to have a successful
and desired outcome.
So here are the baking tools, and utensils that
we usually use in our baking(show PowerPoint
presentation)
Actually class, baking tools, and utensils are
classified into four.
 Measuring tools
 Mixing tools and utensils
  Cutting tools and
 Miscellaneous tools
Let’s start with the measuring tools.
Measuring Tools
Baking is a precise skill, which calls for the
exact measurement of the ingredient to achieve
desired outcome. How much of each ingredient
to be used can be determined using a few
standard measuring tools.
1. Measuring Cups- these come into two
types:
a. Liquid-Measuring Cup

b. Dry-Measuring Cup

Yes, Ma’am

Have you seen a liquid measuring cup class?

Yes ma’am
Okay good.
How about dry measuring cup?

Okay good.
Please come in front _____ (call a two
students) and please look for liquid measuring
cup and dry measuring cup. Liquid measuring cup ma’am is use to measure
liquids.

What is the use of liquid measuring cup?

Dry measuring cup ma’am is to use to

Okay, very good! measure dry ingredients

How about the dry measuring cup _____?

Excellent!
2.Measuring Spoons- used for measuring
small quantities of ingredients like vanilla
extract, baking powder, baking soda, salt and
other minor ingredients.

3. Weighing Scale- used to measure large

quantities of ingredients. For baking purposes,
a dietetic or spring form scale, where small
quantities of ingredients are weighed.

Next, we go now to mixing tools and utensils

Mixing Tools and Utensils

Combining ingredients is an important part of
many recipes. Having right tools for mixing
can make the job much easier.
1. Mixing Bowls- comes in a various size with
sloping sides to ease mixing. It can be made of
pottery, glass, metal or plastic. Stainless steel
mixing bowls are best used in baking.

2. Rubber Scraper-It is a pliable rubber or

plastic used to scrape or remove remaining
ingredients from the sides of the mixing bowl.
3. Wire Whisk-
Most whisks consist of a long, narrow handle
with a series of wire loops joined at the end.
Commonly used to whip egg whites into firm
foam to make meringue, or to whip cream into
whipped cream.

4. Wooden Spoon- It is used as mixing

spoons. Some cooks prefer to use wooden
spoons because they do not transfer bodily heat
as much as metal spoons. Unlike metals spoon,
they can be safely used without scratching the
bottom of the sauce pan.

5.Flour Sifter-
used for sifting and adding air to flour and

Cutting Tools
All Cutting tools work best when they are
properly maintained. A sharp tool not only
performs better but is safer to use, because less
pressure is required to cut through the
ingredients.
1. Bread Knife- It usually has a serrated edge.
This helps cut bread or cake without crushing
it.

2. Kitchen Shears-They are used for cutting

dried fruits and vegetable fresh herbs and
cutting pastry.

3. Dough Cutter- It
is used to cut dough during scaling. Never pull
the dough for it tears out the gluten strands.

1. Metal Spatula- This is also called palette

knife. A large spatula is used for frosting
cakes, while small spatula is used to loosen
cookies from the pan and to level the flour.

2. Rolling Pin- It rolls out, flattens or thins the

dough or paste. It may be made of wood,
metal, marble or synthetic materials.
3. Pastry Blender- It cuts fat into pieces to be
able to coat it with flour in pie making.

4. Pastry Brush- It may be made of soft,

flexible nylon or unbleached hog bristles. It is
used for greasing pans, washes and brushing of
cake crumbs.

5. Parchment Paper- It is a grease-resistant,

non- stick heatproof, quick-release coated
paper. It is used as lining baking pans and
making piping cones for décor work. The
paper can be reused until it becomes dark and
brittle.

6. Wire Cooling
Racks- They have feet that raise them above Yes ma’am
the counter so that moisture does not collect
under cooling baked good. These racks can
also be used for glazing and confectionery None, Ma’am!

Do you get it class?

Any question?
 V. ABSTRACTION (Particular Student Answer)
MAKING GENERALIZATIONS AND About baking tools and utensils, Ma’am!
ABSTRACTION ABOUT THE LESSON.
 Liquid-Measuring Cup
Okay class; let’s see how much you have  Dry-Measuring Cup
learned.  Measuring Spoons
(Teacher will check if the students understand  Weighing Scale
the lesson presented by asking questions to  Oven Thermometer
students)  Mixing Bowls
 Rubber Scraper
 Rotary Egg Beater
What is our topic for today? And who can  Wire Whisk
identify the different tools and utensils?  Wooden Spoons
Anyone from the class if you understand what  Bread Knife
we have discussed?  Kitchen Shears
 Grater and Shredder
 Dough Cutter
 Spatula
 Rolling Pin
 Pastry Blender
 Pastry Wheel
 Pastry Brush
 Parchment Paper
 Wire Cooling Racks
Having the right tools allows us bakers to
perfect our baking skills and also gives us the
freedom to experiment with new techniques
which make us even better at our craft- or shall
we say art form.

None, Ma’am!

Why it is important to identify the different

baking tools and utensils and its use?

Very good!
Is there any question or clarification about to
our lesson class?
Very good class!

VI. APPLICATION
“PICK ME UP”
Now that you already know the different
baking tools, and utensils and its use. I will test
you if you really listen in our discussion. So
now I will give you an activity that could be
covered in our lesson today. I will divide you
into 4 groups then pick any tool\ utensils in this
box. Identify the tools that you pick and
demonstrate its proper use. Yes, Ma’am!
Group 1-4, choose one representative to pick
two (2) any tools and utensils, please go here
in front.
Go back to your seats
I will give you 2 minutes to prepare for your
answer.
1-minute left...
Times up class
Are you ready class?
Before we start I will read the rubrics for
scoring.
5 Points Observe the proper way of
demonstrating proper use of tool
and equipment with no mistakes.
4 Points Observe the proper way of
demonstrating proper use of tool
and equipment with 1 mistake.
3 Points Observe the proper way of
demonstrating proper use of tool
and equipment with 2 mistakes.
2 Points Observe the proper way of
demonstrating proper use of tool
and equipment with 3 mistakes.
1 Point Observe the proper way of None, Ma’am!
demonstrating proper use of tool
and equipment with 4 mistakes.
Let’s start!
(Interpersonal intelligence because it
encourages cooperation and teamwork among
the students).
Well done class! Is there any
question/clarification regarding the topic we
have discussed today?
Wow, very good!
Congratulations to all of you.
 Answer Key:
1.D
VII. ASSESSMENT 2.D
Direction: Identify the following tools 3.A
according to their use. Choose your answer 4.C
from the choices below. Write the letter that 5.B
corresponds to your answer. 6.C
7. B
A. Cutting Tool 8. A
B. Miscellaneous Tool 9. D
C. Measuring Tool 10. C
D. Mixing Tool

1. Flour Sifter
2. Rubber Scrape
3. Kitchen Shear
4. Measuring Spoon
5. Rolling Pin
6. Bread Knife
7. Metal Spatula
8. Dough Cutter
9. Wooden Spoon
10. Weighing Scale

VIII. ADDITIONAL ACTIVITIES

APPLICATION
Assignment:
Bring the following:
 Ingredients needed in Pie Crust
 Cooking outfit / PPE

We will be going to enhance your skills in

demonstrating the use of tools and utensils by
making a Basic Pie Crust.
I’m going to give you a basic pie crust recipe,
read and review it at your home, understand?
Get one and pass, class!
Basic Pie Crust
Ingredients
1 1\2 cups all purpose Flour
1\2 cup shortening
6-8 Tbsp cold water
Procedure
1. Cut in fat and flour using pastry blender
until ingredients resemble a coarse meal.
2. Gradually add cold water.
3. Start forming the dough into balls. Do not
knead.
4. Flatten the dough with the rolling pin
starting from the center to all directions to
maintain its round shape.
5. Transfer the dough\crust in the pie pan. Set
aside.

Performance Checklist 1 2 3 4
Demonstrated the use of
mixing tools like mixing bowl,
wooden spoon, pastry blender
etc.
Demonstrated proper use of
measuring tools
Used miscellaneous tools
properly

Used cutting tools correctly.

IX. REMARKS

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

IX. REFLECTION

A. No. of learners who earned 80% in the evaluation. __________________________

B. No. of learners who acquire additional activities for remediation who scored below 80%.
____________________________________________________________________

C. Did the remedial lesson work? ___________________________________________

____________________________________________________________________

D. No. of learners who continue to require remediation. ________________________

E. Which of my teaching strategies work well? ________________________________

F. What difficulties did I encounter which my principal or supervisor can help me solve?
______________________________________________________________

G. What innovation or localized material did I use/discover which I wish to share with other
Prepared by:

MARY JOYCE D. RAMOS

Pre-service Teacher

Checked by:

ROSIE D. FRANCO
Cooperating Teacher

Noted by:

VICTOR C. PAGAYUNAN
School Principal III