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Lesson Plan in TLE-Demo Teaching

This lesson plan aims to teach students about baking ingredients and their functions. The objectives are for students to be able to identify the seven major ingredients, classify their purposes, and describe their importance. The seven ingredients are flour, shortening, sugars, leaveners, liquids, eggs, and flavorings/spices. Examples of each ingredient are provided along with their characteristics and purposes. Students will do an activity to observe sample ingredients and fill out a table comparing them. They will then present their findings and participate in a discussion relating the concepts to everyday experiences with baked goods.

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Dnes Nesa
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Download as PDF, TXT or read online on Scribd
14K views

Lesson Plan in TLE-Demo Teaching

This lesson plan aims to teach students about baking ingredients and their functions. The objectives are for students to be able to identify the seven major ingredients, classify their purposes, and describe their importance. The seven ingredients are flour, shortening, sugars, leaveners, liquids, eggs, and flavorings/spices. Examples of each ingredient are provided along with their characteristics and purposes. Students will do an activity to observe sample ingredients and fill out a table comparing them. They will then present their findings and participate in a discussion relating the concepts to everyday experiences with baked goods.

Uploaded by

Dnes Nesa
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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LESSON PLAN

in TLE Home Economics G-7, 1ST Quarter


I.

Objectives:
At the end of the lesson, the students must be able to:
a. Identify the seven (7) major ingredients in baking;
b. Classify its purpose and function, and
c. Describe the importance of different ingredients and their
functions;

II.
Subject Matter:
1. Topic: Baking Ingredients and its Functions
2. Reference: Textbook on Technology and Livelihood Education G-7,
BEC Guide in TVL- HE (Bread and Pastry Production, p.3
3. Materials: Projector, Laptop, Printed Pictures, Cut-out letters, Baked
Products, Manila Paper, Pentel pen, Adhesive tape
III. Learning Activities:
A. Preliminary Activities
- Opening Prayer
- Checking of Attendance
- Recap of previous lesson
B. Priming: - Singing of song
The teacher will divide the class into three groups and in a domino
way, the student will sing the nursery rhymes Mary Had A Little
Lamb substituting it with words related to the topics.
Original lyrics:
Mary had a little lamb little lamb little lamb
Mary had a little lamb its fleece was white as snow.
Substituted lyrics:
Group 1
Mary had a pack of breads pack of breads pack of breads
Mary had a pack of breads, with fillings inside it.
Group 2
Mary had a sweet cupcake sweet cupcake sweet cupcake
Mary had a sweet cupcake, with icing on the top.
Group 3
Mary had an ice cream cone ice cream cone ice cream cone
Mary had an ice cream cone with ice cream on the top.

C. Activity:
Activity Sheets:
I.
Title:
II.
Objectives:
III. Procedure:
1. Observe all materials/ingredients that you have.
2. Fill-out the table to show the similarities and difference.
INGREDIENTS

CHARACTERISTICS

1.
2.
3.
4.
5.
6.
7.
3. Present your output in 5 minutes.
D. Analysis:
Write guide questions leading to generalization.
1.
2.
3.
E. Abstraction:
Baking Ingredients and Its Functions
1. FLOUR - a powdery substance produced by finely grinding grain
through a process called milling.
- basically the main ingredients of baked products.
Kinds of Flour
- Bread Flour - has the highest amount of protein
thus, has high gluten content, so it is used for
breads. Bread flour is creamy in color and is rather
rough and granular.
- Cake Flour sometimes called soft flour as it
is milled from soft white wheat. It is described
as weak because the products made from it are
tender with delicate texture.

- All Purpose Flour - made from a combination of


bread and cake flour sources and has medium
gluten strength. It is suitable for almost any baking
purposes.
- Self-rising Flour - kind of flour is already
contains leavening agent and salt

- Rye Flour - has a distinctive flavor many


people like and it contains no gluten

2. SHORTENINGS Is another word for fat used in baking


Examples:
- Vegetable oil

- Butter - is a product of an
animal that has been churned
until the fat separates from the
liquid

- Lard - a soft white substance


that is made from the fat of
pigs and used in cooking
- Margarine - a kind of shortening
that was made by a process using
margaric acid

3. SUGARS Is responsible for the attractive golden brown color of


baked products. It contributes to the development of good flavor
and aroma.
Examples:
- Ultrafined sugar - used for cakes and
cookies. Sometimes this sugar is called
bakers special

- Granulated sugar - a kind of sugar that is


commonly used at home
- Powdered sugar - also called confectioners
sugar or icing sugar. It is used in making
frostings and icings.
- Brown sugar - often called soft sugar
because of its moisture content. Its color may
vary from the light to dark brown.

4. LEAVENER OR LEAVENING AGENT - a substance that is used in


baking to make the product rise.
Examples:
- Yeast - a single-celled plant that
feeds on starch and sugar and
helps the dough to make it rise.
- Chemical Leavening agents - a
leavening agent that help the baked
products become light and fluffy.

- Steam - considered as a powerful leavener because


water change steam when heated causing the mixture to
rise.
-Air - works as a leavener because it expands when
heated.

5. LIQUIDSExamples:
- Water - a kind of liquid that gives
texture to the different baked products.
It gives different texture to baked items.

- Milk - gives finer, more velvety grain and it adds


flavor. It helps the product stay longer.

6. EGGS - are one of the important ingredients in baking because eggs


hold the shape and other ingredients of the
baked products.
- are essential because they
maintain the structure of the cake
or baked products
7. FLAVORING AND SPICES
Examples:
- Salt - gives finer texture to bread and
adds flavor that enhance the sweet taste of
baked products.
- Chocolate and cocoa - used to give
flavor and color to the bread and
cakes

- Fruit flavors and spices - extracts from


the base of fruits. They add a pleasant
odor to baked products.

F. Application:
Relate the concept to daily experience.
1. Have you taste several varieties of cupcakes?
2. Would you like to try making some products?
IV. Evaluation:
Direction: Answer the following questions briefly.
1. Why baker used leavener in making bread?
2. What will happen to a baked products if you add less sugar? Add
more sugar? Why?
V.

Assignment:
1. Bring the following ingredients:
- Cake flour
- Baking powder
- Butter
- Cocoa
- Eggs
- Confectioners sugar
2. Look for a recipe of cake.

Prepared by:
CENNEN B. BELBES

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