REPUBLIC OF THE PHILIPPINES

TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES

COLLEGE OF INDUSTRIAL EDUCATION
PROFESSIONAL INDUSTRIAL EDUCATION DEPARTMENT
Manila

Name: MANTILE MARY JANE G.

Section: BTVTED FSM 4A Detailed Lesson Plan

I. OBJECTIVES

At the end of the lesson, the students should be able to:

1) Identify what is Creaming method and its basic step.
2) Appreciate the use of tools and equipments.
3) Perform Creaming method in making chocolate moist cake

II. SUBJECT MATTER

Topic: STEPS IN MAKING CAKE USING CREAMING METHOD

Instructional material:
⚫ PowerPoint presentation/ TV

III. Procedure

Daily Routine/Preliminary Activities

1. Greetings

• Good Morning class, before anything else I want you to prepare

yourselves in our Afternoon prayer.
 REPUBLIC OF THE PHILIPPINES
TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES
COLLEGE OF INDUSTRIAL EDUCATION
PROFESSIONAL INDUSTRIAL EDUCATION DEPARTMENT
Manila

2. Prayer

• Ms. President take the command to lead our prayer.

3. Motivation quotes or kamustahan

• Good Afternoon class. As we begin our class today let me know how are
you feeling today?

4. Checking of Attendance
• May I call your secretary to give me an update in your attendance. Thank
you Ms. Secretary foryour attendance you may now sit.

Review of the Past Lesson/Drill:

• Ok class may I call 1 volunteer to review our past lesson last meeting ?
Thank you STUDENT 1 for giving us review for our past lesson last
meeting.

B. LESSON PROPER
1. Motivation

• I will be showing here the 5 different kinds of tools and equipments

and you are going to say what name is shown in the picture.
• You have 5 seconds to answer what picture is shwown in the picture

2. Unlocking of difficulties/vocabulary words

• Creaming
 REPUBLIC OF THE PHILIPPINES
TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES
COLLEGE OF INDUSTRIAL EDUCATION
PROFESSIONAL INDUSTRIAL EDUCATION DEPARTMENT
Manila
• Oven
• Sifter
• Whire whisk
• Rubber scraper
• Mixing bowl
• Measuing cup/spoon
• Hand/ stand mixer

3. Presentation
• Our presentation today class is a powerpoint presentation with the use of
TV/Projector

4. Discussion
WHAT IS CREAMING METHOD?
• Creaming is the process of mixing softened butter and sugar in a way that
forms small bubbles or air pockets in the mixture.

BASIC MIXING METHOD OF CREAMING METHOD

• Cream the butter and sugar until the mixture is light and fluffy
 REPUBLIC OF THE PHILIPPINES
TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES
COLLEGE OF INDUSTRIAL EDUCATION
PROFESSIONAL INDUSTRIAL EDUCATION DEPARTMENT
Manila

• Beat in the eggs a little at a time.

• Add one-fourth of the dry ingredients and m

ix in.
• Add one-third of the liquid

• ingredients and mix in. Repeat until all ingredients are incorporated
 REPUBLIC OF THE PHILIPPINES
TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES
COLLEGE OF INDUSTRIAL EDUCATION
PROFESSIONAL INDUSTRIAL EDUCATION DEPARTMENT
Manila

WHAT ARE THE TOOLS AND EQUIPMENTS USES IN MAKING CAKE?

1. WHIRE WHISK - A device with loops of stainless steel wire fastened to a

handle.

2. PASTRY BRUSH - Used for greasing baking pans and tops of pastry
products.ans and tops of pastry products.

3. LIQUID MEASURING CUP - With a headspace above, graduated into 1,

¾, 2/3, ½, 1/3, and ¼ used for measuring liquid ingredients.
 REPUBLIC OF THE PHILIPPINES
TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES
COLLEGE OF INDUSTRIAL EDUCATION
PROFESSIONAL INDUSTRIAL EDUCATION DEPARTMENT
Manila

4. DRY MEASURING CUP - Usually made of stainless or plastic (in 1, ¼, ½,

¾, 2 cups) used for measuring dry ingredients.

5. MEASURING SPOON - A tablespoon, teaspoon, one-half teaspoon and

one-fourth teaspoon are used for measuring small quantities of
ingredients.

6. MIXING BOWL - Used for general mixing. They should be large enough to
allow for easy mixing and for rising in case of yeast bread.
 REPUBLIC OF THE PHILIPPINES
TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES
COLLEGE OF INDUSTRIAL EDUCATION
PROFESSIONAL INDUSTRIAL EDUCATION DEPARTMENT
Manila

7. RUBBER SCRAPPER - Used to remove sticky ingredients from

measuring cups and down a sided of the mixing bowl.

8. FLOUR SIFTER - Used to remove foreign objects of the flour, also used to
incorporate air into the flour and ensure accurate measurement.

9. STAND/HAND MIXER - Used for beating eggs and cream in a fast and
efficient manner.
 REPUBLIC OF THE PHILIPPINES
TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES
COLLEGE OF INDUSTRIAL EDUCATION
PROFESSIONAL INDUSTRIAL EDUCATION DEPARTMENT
Manila
10. CAKE RACK/ COOLING RACK - Used for cooling cakes and other baked
products without “steaming” the bottom crust.

11. CAKE PANS - Used for baking cakes. They come in different sizes and
shapes- round, square, rectangular, loaf shape, heart shape and tube.

12. OVEN - Are the workhorses of the bakery and pastry shop and are
essential for producing the bakery products. Ovens are enclosed spaces
in which food is heated, usually by hot air.
 REPUBLIC OF THE PHILIPPINES
TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES
COLLEGE OF INDUSTRIAL EDUCATION
PROFESSIONAL INDUSTRIAL EDUCATION DEPARTMENT
Manila
CHOCOLATE MOIST CAKE

Ingredients :

• All Purpose Flour - 3 cups

• Cocoa - 1 cup
• Salt - 1 tsp
• Baking Soda - 2 tsp
• Baking Powder - 1 tsp
• Oil - 1 cup
• Brown Sugar - 3 cups
• Egg - 4 pcs
• Water - 2 cups
• Vanilla - 1 tsp

Process of making chocolate moist cake

• CREAM OIL AND SUGAR FOR 3 MINUTES.

• MIX THE EGG GRADUALLY FOR 3 MINUTES.
• IN A SEPARATE BOWL SIFT ALL THE DRY INGREDIENTS AND MIX IT.
• GRADUALLY MIX THE DRY INGREDIENTS AND LIQUID INGREDIENTS.
• CONTINUE MIXING UNTIL ALL THE INGREDIENTS ARE INCORPORATED
EVENLY.
• PUT IT IN YOUR PREPARED MOLDER AND BAKE IT IN 180-200 DEGREES
CELCIUS FOR 30 TO 40 MINUTES, FOR CUP SIZE 15 TO 20 MINUTES ONLY.
• AFTER BAKING, BRING IT OUT AND LET IT COOL.
• READY TO SERVE!

5. Application (Return demonstration)

• I am going to make a chocolate moist cake as example of creaming
method

6. Generalization
• I hope you understand what our topic for today. And could you summarize
the topic for today? Who want to summarize our discussion for today?
Please raise your hand thank you.
 REPUBLIC OF THE PHILIPPINES
TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES
COLLEGE OF INDUSTRIAL EDUCATION
PROFESSIONAL INDUSTRIAL EDUCATION DEPARTMENT
Manila
C. EVALUATION

• After our discussion, i prepared 1 Question about our lesson for

today. For 5 mins only.

1. What are the ingredients of Chocolate moist? And

identify what is the fats used and leaving agent?
Answer:

Ingredients :

• All Purpose Flour - 3 cups

• Cocoa - 1 cup
• Salt - 1 tsp
• Baking Soda - 2 tsp--------------LEAVENING AGENT 1
• Baking Powder - 1 tsp-----------LEAVENING AGENT 2
• Oil - 1 cup --------------------------FATS
• Brown Sugar - 3 cups
• Egg - 4 pcs
• Water - 2 cups
• Vanilla - 1 tsp

D. Assignment ( Ass.01)
Search the following.
1. What are the different tools and equipments that is used in making cake?

E.Advance Assignment:
1. what are the 5 methods in baking?

References/sources:
Internet / syllabus