Grade

School Puting Buhangin National High School 9

Daily Lesson Level
Plan Learning Bread and Pastry
Teacher JUDY ANN M. MUSNIT
Area Production
Teaching Date March 7, 2023
Quarter 3rd
and Time
I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of/on:
1. The core concept and underlying theories in preparing and presenting gateaux, tortes and
cakes
B. Performance Standard The learners independently demonstrate:
1. Competencies in preparing and presenting gateaux, tortes and cakes
C. Learning Competencies/ LO 1. Prepare sponge and cakes
Objectives 1.3 Prepare sponges and cakes according to recipe specification, techniques and conditions and
desired products characteristics. TLE_HEBP912TC-IIIa-f-7
A. Specific Objectives 1. Identify the mixing methods used for sponges and cakes.
2. Apply the correct baking methods.
3. Appreciate the importance of mixing method for sponges and cakes.
II. CONTENT Mixing Methods Used For Variety Of Sponge And Cakes.
III. LEARNING RESOURCES
A. Reference Bread and Pastry Production pages 144 - 153
B. Other Learning Internet
Resources
IV. PROCEDURES
A. Reviewing the previous Let’s Recall
lesson or presenting the The following questions will be ask by the teacher to facilitate review on the previous topic
new lesson discussed.
Review Questions:
1. What was our last topic all about?
2. Can you still recall the desirable characteristics of cakes? What are those
3. How do we classified cakes?

+
4. And how would you differentiate each from one another?
B. Establishing a purpose Brainteaser
for the lesson The teacher will show pictures and students will identify what word/s can be formed from it.

C. Presenting
examples/instances of the
new lesson
++
Video Presentation and Analysis
In this part, a video presentation will be shared by the teacher, then students are expected to
have a short analysis of what is in the video.

Question:
What kind of cake have you ever tasted? Have you even wondered how your favorite cake had
been prepared?
D. Discussing new concepts
and practicing new skills Mixing methods used for cakes
#1
A. Creaming method ( for shortened cakes)
- also called the conventional method.
- development of emulsified or high ratio shortening sled to the development of simpler mixing
methods for shortened cakes containing greater amounts of sugar and liquids.

B. Two – stage Method

- is a little simpler than the creaming method, and it produces a smooth batter that bakes up into
a fine-grained, moist cake.
- name originated from the practice of adding the liquids are added in two stages. (first: blend the
flour and other dry ingredients with shortening. When this mixture is smooth, the liquids are
added in stages.
- Done by mixing all the ingredients except for the eggs and any liquid. The remaining
ingredients, such as eggs and liquid are added in intervals into the flour mix, creaming it for 3 to
 5 minutes until the batter is light.

C. One-stage (liquid shortening Method

- involves adding the liquid ingredients to the bowl first which simplifies the procedure.
- in this way, there is less chance for moistened flour to coat the bottom and sides of the bowl,
making scraping down difficult. Mix at low speed until the dry ingredients are moistened, to
prevent dry flour from being thrown from the bowl. Mix for a period at high speed, followed by
a period a medium speed, to properly developed air cells and create a smooth, fine-textured
batter.

D. Flour-batter method
- It is a method where fat is mixed with one-third of the sifted flour for around 8 minutes until is
fully creamed. (This is done to ensure that the batter is fully incorporated and aerated (introduce
air into the batter)).
- it produces a fine-textured cake, but there may be some toughening due to the development of
gluten.

Note: Egg and sugar are whisked in a different or separate bowl. Both ingredients must be on the
same temperature before they are combined.

E. Sponge methods
- have no characteristics in common, they are made with egg foam that contains yolks.
- These are usually whole-egg foams but, in some cases, the base foam is yolk foam, and egg
white foam is folded in at the end of the procedure.

F. Angel food method

- are based on egg-white foams and contain no fat.
- should be whipped until they form soft, not stiff, peaks.
- dry flour-sugar mixture is folded into the egg whites.

G. Chiffon Method
- based on egg-white foams as angel food cakes.
- Batter is folded into the whites.
- whipped until they are a little firmer than those for angel food cake.

H. Combination Creaming/Sponge Method

- Some are begun by using the creaming method. In other words, butter is creamed with sugar
until the mixture is light. However, instead, whipped egg whites are folded into the batter, as for
some sponge cakes.

I. Boiled Method
- used in making Genoese sponges and Madeira cakes. It is also considered to be the safest
because of its small list of troubleshooting, but is rarely used in the manufacturing.
- To do this method, Heat the fat to 50 degree Celsius and stir well until completely cleared.
Eggs and sugar are whisked until stiff peak and are added into the flour mixture in 4 to 5
additions (or parts divided equally.)

The three main goals of mixing cake batters are

1. Combine all ingredients into a smooth, uniform batter.
2. Form and incorporate air cells in the batter.
3. Develop the proper texture in the finished product.

E. Discussing new concepts

Procedures of different mixing methods.
and practicing new skills
Teacher will play video of each mixing methods.
#2
F. Developing mastery
(Leads to Formative Students will share their analysis and observations regarding the video tutorial.
Assessment 3)
G. Finding practical Guide Question:
applications of concepts 1. What is the importance of identifying the mixing methods used for sponges and cakes?
and skills in daily living 2. If you were assign to make a cake for your mother’s birthday, what method you are going to
use? Why?
H. Making generalizations MY LEARNING SCALE ( EXIT SLIP)
and abstractions about In this part, the teacher will call somebody from each group to give their takeaways from the
the lesson topic discussed by the teacher, then the students will rate their learning in the scale of 1-4 where
4 is the highest.
 I. Evaluating learning Direction: Identify each statement carefully. Choose your answer on the box below.
1. This is development of emulsified or high ratio shortening sled to the development of simpler
mixing methods for shortened cakes containing greater amounts of sugar and liquids.
2. In this method, dry flour-sugar mixture is folded into the egg whites.
3. Its name originated from the practice of adding the liquids are added in two stages
4.In this method, Batter is folded into the whites.
5. In this method, the base foam is yolk foam, and egg white foam is folded in at the end of the
procedure.

Sponge methods
Creaming method ( for shortened cakes)
Two – stage Method
Angel food method
Chiffon Method

Answer Key:
1. Creaming method ( for shortened cakes)
2. Angel food method
3. Two – stage Method
4. Chiffon Method
5. Sponge methods
J. Additional activities for
application or
remediation
V. REMARKS

VI. REFLECTION

A. No. of learners who earned

75% in the evaluation
B. No. of learners who required
additional activities for
remediation
C. Did the remedial lessons
work?
D. No. of learners who continue
to require remediation
E. Which of my teaching
strategies work well? Why did
this work?
F. What difficulties did I
encounter which my principal or
supervisor can help me solve?
G. What innovation or localized
materials did I used/discover
which I wish to share with other
teachers?
Prepared by: Checked and Reviewed by:
JUDY ANN AM. MUSNIT
Secondary School Teacher I ___________________________
EVANGELINE S. LUARCA
Teacher In-Charge