NEEDLECRAFT 9

School: Lantungan National High School

Grade Level: Grade 11
Quarter: IV
Teaching Dates: June 08, 2022
Learning Area: Bread and Pastry Production
Teacher: ROWENA G. KAMBAL
I. OBJECTIVES:
A. Content Standard:  The learners demonstrate competencies of the core concepts
and theories in bread and pastry production.

B. Performance Standard:
 The learners independently demonstrate core competencies
in preparing and producing bakery products.
C. Learning LO 1. Prepare Bakery Products
Competencies/Objectives 1.1 Select, weigh and measure required ingredients according to recipe and
with LC code. production requirements.
Objectives:
1. Identify dry and liquid ingredients in bakery products.
2. Discuss briefly the function of the dry ingredient.
3. Select and classify baking ingredients.
TLE-HEBP9-12BP-La-f-I
II. CONTENT
A. Subject Matter Dry and Liquid ingredients in bakery products
B. Integration * Science- video presentation on state of matter.
* Art of listening and comprehension- video watching.
* Improve speaking ability- oral recitation
C. Strategy 4As Method
III- LEARNING RESOURCES
1. Curriculum Guide Pages Most Essential Learning Competencies in Cookery.

2. Learner’s Material Pages Bread and Pastry Production Learning Manual pp. 9-13
3. Textbook Pages
4. Additional Materials
from Learning Resource
(LR) Portal
A. Other Learning
Resources  Internet/You Tube

B. Materials  Laptop, TV monitor, fact sheets, activity sheets, visual aid,

evaluation tool.

IV- PROCEDURES / LEARNING TASK

A. Preparatory Activities
Prayer: Multi media presentation

Greetings: Say the greetings to the Learners.

Energizer/Classroom Mgt. Let them stand, do some bending by picking up the papers
under their desks, and instruct them to arrange their chairs
properly and be seated.
Attendance: Check the Learners’ attendance through seat plan.
 Vacant chair means; the owner is absent.
B. Reviewing the previous * Activity 1
lesson or Presenting the The teacher will present activity “Pass the Ball/Cabbage”. While the
new lesson Music is playing the cabbage will also be passing from student to the
other. When the music stop the student holding the cabbage paper will peel the
outer leaf that has written word for them to say something about the word. The
cabbage has 10 leaves or 10 word for the 10 students.

Words are: (time allotted- 10 minutes )

1. Dough 3. Egg wash 5. Ganache 7. Gluten 9. Bakery
2.. Pastry 4. Oven 6. Baker 8. Meringue 10. knead

ACTIVITY Activity 1
 Video presentation on “State of Matter”
https://www.youtube.com/watch?v=jmm1J2yI9tk

ANALYSIS * Ask the students to watch and comprehend and ask the following
questions after the presentation:

1. What’s the video all about? Talking about?

2. Like in your science subject, differentiate the 3 state of
matter by giving one example each.
3. In bakery product, you differentiate the three
by giving an example.
* Based on the Video Presented, describe solid/dry ingredients and
liquid ingredients in your own idea.
(Call 1-2 students)
ABSTRACTION * Power point presentation of the different baking Ingredients.

https://www.browneyedbaker.com/91-of-my-essential-ingredients-how-to-stock-
your-baking-pantry
Let the students classify the ingredients whether it dry/solid or liquid ingredient.
Write your answers in the answer sheet provided.
Baking ingredient Classification
1. Flour
2. Milk
3. Sugar
4. Baking powder
5. Oil
6. eggs
7. Lard
8. Fruit juices
 9. Water
10. Margarine

 Process the answers of the students by checking against the answer

key, and add input to them by giving the definition of the word.

 How do you find the activity? What were your basis in

APPLICATION answering the activity? What is your idea about Dry
ingredients in baking? How about liquid ingredients?
( Call 2-3 non-volunteering learners to answer the questions.)

 Ask 2-3 learners to give 3 dry ingredients commonly

found in their kitchen. Process their answer, what recipe
that needs the use of these ingredients.

 Ask the learners to summarize their understanding.

Generalization  And ask them to enumerate some examples of dry and liquid
ingredients.
Short Test: 10 pts.
I. Evaluating Learnings Direction: List down all ingredients in the picture through a power point and ask
them to classify whether it is dry or liquid ingredient by putting a check
mark (/) on the right column.
Ingredient Dry Liquid

J. Additional activities  Agreement:

for application or 1. Given the links below, research for the following recipes:
remediation a. Pan de Sal
b. Basic Chiffon Cake
. Make a list of all the ingredients and identify whether it is dry or liquid
ingredients used in the recipe.
Links: https://www.foxyfolksy.com/pandesal-recipe/
https://www.youtube.com/watch?v=8KDsWMVPm8g

RUBRICS :

SCORE CRITERIA
20 PTS Have Complete copy of recipes with all correct answers
18pts Have Complete copy of recipes with 1-2 incorrect answers
16 points Have Complete copy of recipes with 3-4 incorrect answers
12 points Have Complete copy of recipes with 5-6 incorrect answers
10 points Have Complete copy of recipes with 7-10 incorrect answers
8 points Have Complete copy of recipes with 11-13 incorrect answers
 8 points Have Complete copy of 1 recipe with all correct answers
5 points Have Complete copy of recipes with all incorrect answers
V-REMARKS
VI- REFLECTION

ANNOTATIONS:

I see that research -based knowledge and teaching are From the review of the past lesson , integration, activities
and assignment are all research-based evident in every part of my lesson.

As a teacher I make sure that questions and instructions are both High Order Thinking Skills (HOTS) and Lower
Order Thinking Skills with Guidance of MELC. This lesson employs feedback for positive criticism and allows for
what everyone can change to improve results.

Prepared by:

ROWENA G. KAMBAL
Teacher -III

Observed by:

JOVIE V. TATAD CARMEN D. COLON

Head Teacher -I Master Teacher-I