I.

OBJECTIVES:

A. CONTENT STANDARD: The learner demonstrates understanding of the basic concept and underlying theories
in preparing and producing pastry products.

B. PERFORMANCE STANDARD: The learner demonstrate competencies in preparing and producing pastry
products

C. LEARNING COMPETENCIES: Prepare a variety of bakery products according to standard mixing procedures/
formulation/ recipes and desired product characteristics. Code: TLE HEBP9-12PB-la-f-1

D. SPECIFIC OBJECTIVES:

- Familiarize the mixing techniques/procedures applied for bread and pastries

- Show the mixing techniques in preparing bread and pastries.

- Appreciate the importance of different mixing procedures

II. SUBJECT MATTER:

Content:

Mixing Procedures Applied for Bread and Pastries.

Reference:

TVL-HE Bread and Pastry Production Manual

Curriculum Guide

Internet

Materials:

Video/Powerpoint

III. PROCEDURE:

1. Preparatory Activity
a. Prayer.
b. Greetings-
c. Checking of attendance-
d. Setting of classroom standards
e. Review:
Materials used in mixing
f. Motivation:
Picture presentation
g. Unlocking of difficult words
Dough
Texture
Meringue
Elastic
Gluten
2. Lesson Proper
Discussion/Video Presentation:
Different mixing techniques
Generalization:
Importance of different mixing procedures
IV. EVALUATION:

Below are statements describing the different mixing techniques used in producing bakery products. Choose the
correct word/term from the box and write your answer in your answer sheet.

Creaming Cutting-in Rolling

Beating Whipping Kneading
Folding Whisking Sifting
________ 1. Ingredients are moved vigorously in a back and forth, up and own, and around motion until they are
smooth

________ 2. It is the process of separating coarse particles in the ingredients by passing through a sieve. Air is
incorporated through this method.

________ 3. Mixing of fat in dry ingredients by bench scraper or a pastry blender with a food processor fitted with a
steel blade, until finely divided.

________ 4, Working with the dough using the heel of the hands, accompanied by pressing, stretching, and folding to
develop its gluten.

________ 5. It is known as whipping method and usually used for meringue and for chiffon products.

V. AGREEMENT:

Prepare yourselves for tomorrow's activity. With your partner, bake a bread or pastry.

Prepared by:

TVL-H.E. Teacher