Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IX, Zamboanga Peninsula
Division of Zamboanga Sibugay
Medina College Ipil Inc.
Don Andres, Ipil, Zamboanga Sibugay

Semi-Detailed Lesson Plan

BPP (exploratory)

Students: Marlou Chester O. Bendaño Grade & Sec: G-8

I.OBJECTIVES:

At the end of this lesson learners must be able to:

 identify different baking tools, utensils and equipment in making bread,
cookies, muffins and biscuits;

 select and explain the usage of different baking tools, utensils and equipment
in making bread, cookies, muffins and biscuits;

 appreciate the significance of using different baking tools, utensils and

equipment in making bread, cookies, muffins and biscuits;

II. SUBJECT MATTER:

 Topic: Baking Tools, Utensils and Equipment in Making Bread, Cookies,
Muffins and Biscuits (TLE 7 BPP-Exploratory)
 References: TLE BPP-Quarter 3-Manual Exploratory
: https://www.youtube.com/watch?v=c9cGYWoh8to
III. STRATEGIES
A. DAILY ROUTINE
- Prayer
- Greetings
- Checking of Attendance.

B. REVIEW
The class will answer the correct name of the picture on the screen (BPP Tools and
Equipment)

C. MOTIVATION
Call 3-5 students and ask them to differentiate “Tools and Equipment” and give them
the chance to explain by asking: “What are the different tools or equipment that are
useful and present in their respective homes?”.

D. LESSON PROPER

Learning Task Activities Evaluation

1. Identify different MEASURING UTENSILS: Short Quiz (10 items)

baking tools, 1. LIQUID-MEASURING CUP IDENTIFICATION:
utensils and -a
equipment in 1.
transparent cup calibrated to
making bread,
indicate the amount of
cookies, muffins
liquid.
and biscuits.

2. Select and explain

the usage of 2.
different baking
tools, utensils and 2. DRY MEASURING CUP-
equipment in IS A SET OF marked cups
making bread, used to measure dry
ingredients such as flour
cookies, muffins
and sugar. They are either
and biscuits. 3.
made of plastic, aluminum,
or stainless steel.

3. MEASURING SPOONS -
a set of spoons used to
measure small amounts of
ingredients 4.

4. DIETETIC
SCALE/WEIGHING SCALE
- is an instrument used to
measure the weight of the
items or ingredients.
5.

6.
MIXING, BLENDING, and
CUTTING UTENSILS:

1. DOUGH CUTTER - a tool

with a sharp edge used to
cut dough.

7.

2. FLOUR SIFTER - used in

sifting coarse or dry
ingredients such as flour
and sugar.

8.

3. ELECTRIC MIXER - a
motor powered device used
to stir and blend mixtures.
 9.

4. Grater - tool used to

grate food into finer form.

10.

5. MIXING BOWL - a hollow

dish where ingredients for
baking are mixed.

6. ROLLING PIN - a solid

elongated wood with
handles at both ends that is
used to flatten dough or
pastry.

7. ROTARY EGG BEATER

- a hand-
held device for beating
eggs, cream, and other
liquids.

8. RUBBER SCRAPER- a
tool used, for mixing and
scraping mixture on the
SIDE OF THE BOWL.

9. SPATULA - a flat, thin

and blunt metal used for
leveling-off dry ingredients
and spreading icing and
frosting on cakes.

10. WOODEN SPOON - a

tool used for mixing and
stirring flour mixtures.

11. OVEN- an equipment

use baking, heating, or
drying foods.

12. BAKING PAN- an

aluminum or tempered glass
dish, rectangular or square
in form used for baking
cakes.
IV. GENERALIZATION
1. How will you differentiate BPP tools from equipment?
2. Why do you need to consider the significance of using tools and equipment in
accordance with their proper uses?

V. ASSIGNMENT
In a ½ sheet of paper:
1. Research and list down 10 examples of cookies.
.

Prepared by: Checked by:

MARLOU CHESTER O. BENDAÑO Dr. Nestor M. Unito
(JHS TLE Teacher/Einstein Adviser) (School Principal)