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LessonPlan TITO

This document contains an incomplete lesson plan for teaching students about weights and measures used in bread and pastry production. The objectives are to familiarize students with standard tables of weights and measures and appreciate their importance in baking. The plan includes pre-lesson activities to test student knowledge of measurement conversions and a post-activity discussion reviewing common conversion factors. An assessment section includes sample test questions on conversions. A second lesson plan covers identifying baking tools and equipment through group activities and discussion of various tools.

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Jemay Basog
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34 views

LessonPlan TITO

This document contains an incomplete lesson plan for teaching students about weights and measures used in bread and pastry production. The objectives are to familiarize students with standard tables of weights and measures and appreciate their importance in baking. The plan includes pre-lesson activities to test student knowledge of measurement conversions and a post-activity discussion reviewing common conversion factors. An assessment section includes sample test questions on conversions. A second lesson plan covers identifying baking tools and equipment through group activities and discussion of various tools.

Uploaded by

Jemay Basog
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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A Semi Failed Lesson Plan in

Bread and Pastry Production

Davao Oriental Staye College of Science and Technology

Prepared by: Tito Jr. S. Villarasa BTLE-HE-2A

I OBJECTIVES

At the end of this 1 hour period the students were be able to:

A. Familiarize oneself with the table of weights and measures in baking.

B. Appreciate the importance of weight and measures in baking bread and pastry.

II. SUBJECT MATTER

Topic

Standard table of weight and measures.

References

K-12 Learning Module

K-12 Curriculum Module

Time

1- hours

Instructional Materials

 Pictures
 Visual Aid
 PPT

III. PROCEDURE (LESSON DEVELOPMENT)

Lesson Proper:

1. Pre-lesson Activity

Let the students volunter to give the equivalent of the following measurement.

1. 1 cup = ...............T

2. 6 tbsp = .............Cup

3. 1 tbsp = ..............teaspoon

4. 2 cups = .............pint

5. 4 cups = .............quart

6. ½ cup = ..............T

7. 1 pound = ............kl

8. 1 kilo = ................ounces

9. 8 cups = ..............quarts

10. ½ cup = ..............T

2. Post-activity discussion

1 tablespoon ( tor tbsp ) = 3 tablespoon

2 tablespoon = ⅛ cup

4 tablespoon = ¼ cup

5 ⅓ tablespoon = ⅓ cup

¾ cup plus 2 tbsp = ⅞ cup

16 tablespoon = 1 cup (c)


2 cups = 1 pint

4 cups = 1 quart

16 ounce = 1 pound

COMMON UNITS OF WEIGHT

1 pound (1b) = 463.59 grams

1 ounce = 28.35 grams

1 kg = 2.21 pounds

1 gram = 025 ounces

1 medium orange = ¼ to ½ cup ( slice )

1 medium apple = 1 cup slice

14 can condensed = 1 ⅓ cups

14 can evap = 1 ¼ cups

1 kl brown sugar = 2 ½ cups ( packed )

1 lb confectioner sugar = 3 ½ cups

1 lb confectioner sugar = 2 ½ cups

1 lb nuts = 4 ½ cups

1 lb dried nuts = 2 cups

5 whole eggs = 1 cup

12 egg yolks = 1 cup

8 egg whites = 1 cup


IV ASSESSMENT ( EVALUATION )

Formative ( assessmnet as learning )

Direction: In a ½ crosswise sheet of paper, copy and answer the following.

1. 2 cups = .................tbsp

2. 6 cups = ................quarts

3. 2 kilo = ...................lbs

4. ¾ C = ....................tablespoon

5. 3 cups = ................pints

6. 2 pounds =.............ounces

7. 4 tablespoon = .......cup

8.2 galloon = ..............quarts

9. ⅛ cup =....................tablespoon

10. 2 gram = ................ounces

V. ASSIGNMENT ( Agreement )

Study in advance about conversion/substitution of weights and measures.


A Semi Failed Lesson Plan in

Bread and Pastry Production

Davao Oriental Staye College of Science and Technology

Prepared by: Tito Jr. S. Villarasa BTLE-HE-2A

I. OBJECTIVES

At the end of the 1- hour period, the students shall be able to:

A. Identify the name of baking tools and equipment.

B. Determine the functions of baking tools and equipment.

II SUBJECT MATTER

Topic

Baking tools and equipment

References

K-12 Learning Module

K-12 Curriculum Module

Time Allotment

1- hour

Instructional Materials

 Pictures
 Visual Aid
 PPT
III PROCEDURE

Motivation :

The teacher will asks the student if they have available baking tools and equipmenta in thier home and
determine its functions.

Lesson Proper:

 Activity

The teacher will group the students in to 4 groups and instract them to solve the puzzle and paste it
on the board. The group will choose on volunter to identify the tools and determine its function.

 Discussion
- Baking sauces
- Cake Pans
- Tube Center Pan
- Muffin Pan
- Pop Over Pan
- Jelly Roll Pan
- Bundt Pan
- Custard Cup
- Griddle Pans
- Loaf Pan
- Cutting tools
- Electric tools
- Electric Mixer
- Flour Sifter
- Grater
- kitche shears
- Measuring cups
- Measuring spoon
- Mixing Bowl
- Morter and Pestle
- Paring knife
- Pastry bag
- Pastry blende
- Pastry brush
- Pastry tip
- Pastry wheel
- Pastry egg beaters

IV ASSESSMENT ( EVALUATION )
Formative
On a ½ crosswise, the questions on the space provided.
.......................1. It is used in mixing ingredients.
.......................2. A tool that is used to beat eggs.
.......................3. It is made up of hard wood, and use for creaming, sterring, and mixing.
.......................4. Used to hold ingredients together.
.......................5. A tool that is used to pound ingredients
.......................6. It is used to measure small quantities of ingredients.
Summative
......................7. A tool that is used to level off ingredients.
......................8. It is used to cut the dough
......................9. A pan that is used to bake loaf breads.
.......................10. It is used to remove bits inside of the bowl.

V ASSSIGNMENT
 On a long bond paper, Draw the different tools and equioment in bread and pastry
production.

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