LESSON PLAN INBREAD AND PASTRY PRODUCTION (NCII)

I.OBJECTIVES

At the end of 60-minure period with 70% proficiency level the students will be able to:

a.Identify the different baking tools and equipments and their uses;

b.Demonstrate their function;

c.Share the importance of identifying the different baking tools and equipments withtheir uses in bread
and pastry production.

II. SUBJECT MATTER

a.Topic: Baking tools and equipments.

b.Reference: K-12 Basic Education curriculum Technology and Livelihood Education,Learning Module.

c.Materials: Cartolina, chalk, manila paper and pentel pen.

d. Method: Discussion and demonstration

III.PROCEDURE

a.Prayer.

b.Checking the attendance.

c.Unlocking of difficultiesDefining key terms.

d.MotivationPresenting pictures to the student.

e.Lesson ProperDiscussing and presenting the classification of baking tools and equipments and
theiruses.

f.Application Group the students and let them demonstrate how to light or oveng.

g.EvaluationRead the given recipe carefully and list down all the tools that you need.

LEMON TART

Ingredients:
For the crust combine

¼ cup cold butter

3 tbsp. white sugar

1 cup all-purpose flour

5 tbsp. cold water

Pinch of salt

For the filling combine

2tbsp. white sugar

1pc. Egg yolk

1 tbsp. all-purpose flour

2 tbsp. water

½ tsp. vanilla

¼ cup milk

1 tbsp. butter

4pcs. Calamansi

1 egg yolk (egg wash)

Procedure:

1.Add all the ingredients into a mixing bowl. Mix thoroughly then add extra flour ifneeded.

2.Kneed until it combined.

3.Cooked for 10 minutes

Double boil sugar, egg. Calamansi juice, flour, water, vanilla, milk, butter until itsticky texture and
remove

H.AssignmentIn a ½ sheet of paper give an example of tools and equipments and their uses.