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I. TITLE: Baking Cakes and Cookies II. OBJECTIVES: The Student Should Be Able To

The weekly lesson plan outlines a lesson on baking cookies in TLE 7. The objectives are for students to be able to identify characteristics of well-baked cookies, identify different kinds of cookies, and consider factors for successful cookie baking. The lesson will begin with a review and questions, then a video presentation on different cookie types and proper storing. Key factors for successful cookie baking such as drop size, thickness, and chilling dough will also be discussed.

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Raymund Patricio
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230 views

I. TITLE: Baking Cakes and Cookies II. OBJECTIVES: The Student Should Be Able To

The weekly lesson plan outlines a lesson on baking cookies in TLE 7. The objectives are for students to be able to identify characteristics of well-baked cookies, identify different kinds of cookies, and consider factors for successful cookie baking. The lesson will begin with a review and questions, then a video presentation on different cookie types and proper storing. Key factors for successful cookie baking such as drop size, thickness, and chilling dough will also be discussed.

Uploaded by

Raymund Patricio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Weekly Lesson Plan

in TLE 7

I. TITLE: Baking Cakes and Cookies

II. OBJECTIVES: The student should be able to;

1. identify characteristics of well baked cookies


2. identify kinds of cookies correctly
3. consider factors in baking cookies successfully

III. SUBJECT MATTER:

Topic: Baking Cookies


Reference: TLE 7 book from Phoenix Publishing House
Materials: PPT, television with HDMI chord, white board, white board marker,
eraser, and available baking tools in TLE Room

IV. INSTRUCTIONAL PROCEDURE:

A. Preliminary Activity:

1. Review previous lesson


2. Ask the students the following questions:
* What are cookies for you?
* How would you describe cookies of good quality?

B. Lesson Proper:

1. Provide short introduction about baking cookies.

If you want to earn to meet your school expenses and if you want to save for other
things, bake cookies and sell them. Among the baked products, cookies are the easiest
to prepare. This lesson introduces cookies you can bake using some helpful tips.
The word “cookie” is derived from the Dutch word, koekje meaning small cake. Cookies
have different sizes, shapes, flavors, and textures. They are really “little cakes” – flat,
sweet, and small.

2. Present a video on baking different kinds of cookies.

Kinds of Cookies

a. Drop cookies are irregular and unevenly shaped cookies. They are made simply by
dropping the cookie mix from a teaspoon to a baking sheet.

b. Bar cookies are cookies that have been cut into bars after baking. They are usually
cut into 2.5cm x 5.1cm (1x2 in) bars.

c. Refrigerator cookies are frozen and cut into desired shapes before baking. These
cookies can also be decorated.

d. Rolled cookies are made from dough that has been rolled out with special cutter to
form shapes.
e. Molded cookies are the richest and the most festive type of cookies. They are made
with more butter and are pressed out of a cookie press or pastry tube into cookie
sheets.

3. Discuss the Proper Storing of Cookies

a. Crisp, thin cookies should be cooled then stored in containers with loose cober. If
they become soft, they can be baked again for about 15 minutes.

b. Soft cookies must be cooled then kept in tightly covered containers to preserve their
mostness.

c. Bar type cookies may be kept covered with plastic wrap or store in airtight plastic
containers.

d. Uncooked cookies must be well-wrapped then stored in the refrigerator or freezer.

e. Cool baked cookies before wrapping.

f. Cookies of different flavors must not be wrapped together.

g. Frozen cookies can be kept for as long as six months.

Success Factors in Cookie Baking

a. Drop cookies leaving about 5 cm in between to allow for spreading.

b. Make cookies of the same size and thickness so they will get baked at the same time.

c. Remove cookies from the baking sheet while hot. Do not wait for them to cool and
become crisp in the pan.

d. Chill the dough of drop cookies for a few minutes to prevent overspreading.

V. ASSESSMENT/EVALUATION:

Students’ will have a short quiz about baking cookies.

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