DETAILED LESSON PLAN IN TLE G-7

The Ingredients and its Function

I. OBJECTIVES
At the end of the lesson the students will be able to:
1. With the help of collaborative work, the learner will be able to identify seven
(7) major ingredients in baking and classify the purpose and function of different
ingredients by giving a concrete example.
2. The learners will be able to share and value the importance of different
ingredients and their functions
3. The learners will be able to differentiate the seven (7) major ingredients in
baking and construct their own recipe by using ingredients in baking and measure
the different baking ingredients correctly.
.
II. SUBJECT MATTER
Title : THE INGREDIENTS AND ITS FUNCTIONS
Reference/s : Textbook on Technology and Livelihood Education G-7 Authors
: Josephine C. Bernardo
Maria Garcia A. Fulgencio
Estafania Gloria L. Lee
Alma L. Paragas
Ediata T. Rafael
Equipments : LCD Projector
Laptop
Speaker
Materials : Printed Pictures
Printed modules/Handouts
Measuring Tools
Baked Products
Marker
White Board
III. PROCEDURE
Teachers’ Activity Our father in heaven holy be thy name your
A. Classroom routine
Opening prayer
(The teacher will call one student to lead the
prayer)
Learners’ Activity
Thank you ________.
Greetings
Good morning class! Magandang Buhay.
Please take your sits. Ma’am last meeting we’ve discussed about the
Checking of attendance marketing native delicacies it includes the management
(The teacher will ask the students who monitored the of marketing native delicacies from that it has been
attendance) cleared to us the differences between record keeping
and accurate costing of the recipe. It is also said that
Review/Recall the daily record keeping of expenses and sales is basic

Class, last meeting we've discussed about the Native in any kind of business because of this lesson we’ve

delicacies, anyone from the class who can give me the been aware that accurate food costing ensures security
summary of what we’ve discussed? and profit in business, for instance, selling native
delicacies.
Yes _________.

Alright. How about the song “Mary had a little lamb’,

do you know or heard it?

So, some of you know the song. Class can you please
sing it for the others to know.

Ok! That good to hear, let’s start. One Two, Three sing

Ok! Very Good

Energizer/Drill
Amazing, now that you already know the song, I want
Class do you sing?
kingdom come thy will be done in earth as it is in you to rephrase it by changing the lyrics. Instead of
heaven give us this day our daily bread and forgive us singing little lamb, you will sing sweet cupcake. Can
our sins as we forgive those who trespass against us. you do it?
Do not bring us to the test but deliver us from evil.
Amen.
Ok! Let’s start in the count of three. 1, 2, 3 sing.

Good Morning Ma’am magandang buhay! There’s no

That’s wonderful class. We’ve practiced your talents in
singing huh. I notice that you really enjoyed and for
that I want you to give yourselves a “Maganda Clap
and
absent ma’am. Yes Ma’am
No ma’am little lamb little lamb little lamb Mary had a little lamb
Yes! I love to sing ma’am its fleece was white as snow.

No ma’am I haven’t heard it.

Yes ma’am. I know that song.

Ma’am yes Ma’am

Yes Ma’am, we’re very excited
Yes ma’am
I will lead the singing ma’am
Mary had a sweet cupcake sweet cupcake Sweet
cupcake Mary had a sweet cupcake sweet cupcake
Mary had a little lamb little lamb little lamb Mary had a sweet cupcake Mary had a sweet cupcake with icing on
the top.
Pogi Clap” 1. A small cake baked in a cuplike mold.
Did you know how to do it?
(The teacher will demonstrate it) Now that you know, I
want you to try it. Ready class … Start

One two three

Awesome, now that you’ve energized please take a sit. One two three
Maganda maganda
B. Activity
Class have you experienced how to bake?

What baked products have you tried?

Yes ma’am
Impressive! Since you have more ideas about baked No ma’am
products, let me group you into four (4). I have here a
picture puzzle and cut out letter, each group will be
given a pair of picture puzzle and a letter. The game is Cookies ma’am Ma’am pandesal
called “MIX ‘n FIX”, what you were going to do is,
within 10 seconds you need to guess the correct word
and assemble the picture base on the definition that I
will present.
Are you ready class?
Yes ma’am

2. A small flat or slightly raise cake. COOKIES

3. A small square or rectangle of rick usually chocolate BROWNIES

cake containing nuts.

LOAF BREAD
4. A shaped or molded mass of bread.

5. Baked product consisting of a filling (can be fruit or

meat). PIE

why?

What do you think is the most commonly used

ingredients in baking the product? Can you explain
CUPCAKE

Very Good! Those ingredients play an

important role and purpose in making baked
products.
C. ANALYSIS
 There are different ingredients in baking and Yes ma’am, at home we’re using sack of flour for
different ingredients have different functions. blanket and o have read on the sack that there is hard
Let is start with flour. flour and soft flour.
Class did you know that there are different
classification of flour?
Ma’am I used to go with my mom in the grocery and I
have read in the box of flour that there is cake flour
Can you give some different example of flour? and all purpose flour.
Okay _____. Do you want something to share? Yes, _____ please tell us what have you understand.

Very Good ____. Anyone else? Yes, you

__________. Very Good! Anyone else who would like to share their
ideas.
Yes___________.

Very Good, most of you have an idea. What are those kinds of flour? Can you give me

Class have you read the module that I gave you different classification and their uses? Yes_______.

last meeting? For those who have study their You’re raising your hand.

module can anyone from the class discuss what

is flour and it’s uses?

Ma’am flour Very Good____. What else? Yes___.

Ma’am egg
Butter Ma’am
Yeast ma’am because it is used to emulsify and rise the Very good___. From the word itself “cake”. Another
baked products idea.
You_____.

Yes, that’s right. What else?

_____ can you give another classification?

Yes, you are correct ______. Last but not the least yes,
Yes ma’am ____________.
No ma’am
Ma’am as what I have understood from the given I have here some sample pictures of those ingredients. I
module, flour is the powder substance that is the main want you to identify and tell us in what classification
ingredients of baked products. of ingredients these product belongs and you need to
explain the functions why do you think these
ingredients belongs to liquid, shortening, egg, sugar,
flavorings or spices and or leaveners.
(There is a right answer at the back of the picture. The
Ma’am I remember that there are different kinds of student will look for the right answer after they gave
flour. their own answer)
Let’s start. Are you ready?

Shortening

Ma’am the classification of flour that I still remember

is the bread flour. Bread flour is used for ordinary
breads.

Ma’am another one is the cake flour. Cake flour is used

in making cakes.

All purpose flour Ma’am. Ma’am this kind of flour is Ok ____. That’s a nice idea. Please
the rye flour and I think wheat flour is also included as
can be used in bread or cake if ever one of the flour is
a kind of flour that can be used in making breads and
not available you can use all-purpose flour.
cookies.

Ma’am the self-rising flour, this kind of flour is already

contains leavening agent and salt.

Ma’am the last one on the given example is

Impressive class! But flour is not just the ingredients

for baking. There are other ingredients to produce
baked products. And what are those ingredients? Let us
find out.
Yes ma’am

Shortening

Classmates corn oil or oil is an example of shortening

and this kind of oil is made up of corn and base on
what I have read the corn oil is 0 transfat and non-
cholesterol.
compare your answer to the
definition behind the picture.

Very Good ________.

Next one ______.

Ma’am the butter is use for greasing.

Ma’am butter is a product of an animal that has been

Very Good _____. Now let’s find out if your answer is churned until the fat separates from the liquid.
correct.

Nice try ______. But you are also correct that butter
can use in greasing in pans.
Let me hear _____.

Ma’am as far as I remember when I asked my Mom

what lard is she says that lard is comes from the fat of
pork.

Ma’am lard is a soft white substance that is made from

You have a very nice idea _____. Look at the back of the fat of pigs and used in cooking.
the picture if you have the same answer.
Ma’am it is indicated here that oil belongs to
shortening. It means that my answer is right.
 You are on the right track
____. _____ next.

Nice one ______. Margarine is a kind of shortening that was made by a

Let us check if your answer is correct. process using margaric acid.

Based on your answers, what is shortening?

Yes, ______.
Shortening is another name for fat is used in baking.

Very good. Now let’s proceed to the next picture. Can

Yes ma’am
you classify the different kinds of sugar?

Sugar
Sugar

This picture is the ultrafined sugar. It is a kind of sugar

that is only used for cakes.

Very good ____. Now check your answer.

Ultrafined sugar is used for cakes and cookies.

What have you noticed ______?

I notice that ultrafined sugar is not only used in cake
but it is also used in cookies.
Thank you _____. Next one.

The margarine is a kind of shortening that is used for

greasing bread.
Very well said ______. Can you check your answer. that familiar with this one.

Very good ____. Powdered sugar is called confectioners’ sugar. It is

Yes _________. used in making frostings and icings.

You are right it is a kind of sugar, look for the meaning Ma’am the brown sugar is a type of sugar that is brown
at the back ____. because of its dark syrup or color.

Ok, last but not the least is, yes, ____.

Brown sugar is often called “soft sugar” because of its
moisture content. Its color may vary from the light to
dark brown.
Ok class I noticed that you really study your lesson
well. Now let us proceed to the different kinds of
leaveners.

Very good _____. Leaveners

Can you check the meaning at the back?
Yes, ________.

Granulated sugar is a kind of sugar that is commonly

used at home.

Impressive ______. Now let us check the back of the

Granulated sugar is the sugar commonly found on the
picture _______.
table at home.

You are correct _____. Through the use of starch and

sugar the yeast become alive and it is help to make the
dough rise.
Next one _____.

Ma’am I know that it is a kind of sugar but I am not

Impressive idea ______. Let us see if you got it. Brilliant idea ______. Let us see if your answer
matches to the definition.

Thank you _______.

Leaveners

Ma’am that kind of leavening agent is called yeast. What do you think is that class?
Yeast helps the dough to make it rise.

________ can you look the meaning at the back of the

Yeast is a single-celled plant that feeds on starch and picture?
sugar.

Now that you’ve know the different kinds of leaveners,

can you give me the function of leavening agent? Yes
______.

STEAM

Next one ma’am is the steam, my mom says that if the

The baking soda is a leavening agent that help the
baked products will exposed to steam it will also cook
baked products become light and fluffy.
and it will rise like the siopao.

The baking soda is a leavening agent that reacts with

acid to produce carbon dioxide and too much baking
soda will cause the product to sink in the middle.
Steam is considered as a powerful leavener. Because
Thank you ____. Another idea.
water change steam when heated causing the mixture to
rise.

AIR
Ma’am how about this one? Is this also a kind of Good ______. Please check your answer if it is match.
leavener?

Ma’am that is air. But how can it be a leavener? You are right _______.
What about the eggs?

Eggs
Yes ma’am, air works as a leavener because it expands
when heated.

Ma’am a leavener or leavening agent is a substance that Liquids

is used in baking to make a product rise.
Very good ______.
Let us now proceed to the kinds of liquids.

Liquids

Yes, _________. Water is a kind of liquid that gives texture to the

different baked products.

Water gives different texture to baked items. The

texture of baked product is coarse and chewy.

You have an idea ______. Will you please check the

definition at the back?

Another example Milk gives and add flavor to the baked products.
You ________.

Milk gives finer, more velvety grain and it adds flavor.

It helps the product stay longer.
Very good _____. Can you reveal the definition at the because eggs hold the shape and other ingredients of
back of the picture? the baked products.

Therefore, eggs are very essential when it comes in Eggs perform important functions in cakes. Eggs are
baking. Last but not the least is the flavorings and essential because they maintain the structure of the
spices. cake or baked products.

Flavorings and Spices

______, yes.

Flavorings and Spices

Very good ____.

Salt added to baked products enhances sweet taste.
Now let’s reveal the definition.
Eggs

Salt is essential in producing a satisfactory yeast

product. It gives finer texture to bread and adds flavor
Eggs are one of the important ingredients in baking that enhance the sweet taste of baked products.

Let me hear you ______.

Very good _______. You have an idea. Please check the answer at
Will you please reveal the answer? the back.

You are right ________. Keep it up class; you’ve got all the ideas. You
________, yes. really study your lesson very well.
D. Abstraction/ Generalization Now that you
 already have the knowledge about baking, can time can you give the importance of those
you give the different ingredients that we’ve ingredients.
discussed?
________, you’re raising your hand.

Chocolate and cocoa is used to give flavor and color to

the bread and cakes. Thank you ______.
They say that baking is an exact science. Do
you think it’s true?

The chocolate and cocoa are highly prized for their

flavor, aroma and deep brown color.

E. Application
The teacher will group his/her students into 3
(three), he/she will give the specific task to each
Fruit flavors came from fruits ma’am. group. Each group will be given 7 minutes to
accomplish their assign task and 3 minutes to
present it.
Fruit flavors and spices are extracts from the base of
Group 1
fruits. They add a pleasant odor to baked products.
The teacher will show a video that demonstrate
the proper way of measuring ingredients and
the equivalent conversion of the ingredients.
the following; flour, eggs, liquids such as milk and
water. The leavener, shortening and flavorings and
spices.

Ma’am the different ingredients in baking are the

The different ingredients used in baking are following; flour, liquids, leaveners, flavorings and
spices. Those baking ingredients are important because
they have their own purpose and if you remove one of
it you cannot have your desired result.
Excellent ________.
_______ can you repeat his answer but this
Yes ma’am that’s true that baking is an exact science
because every ingredient have different measurements
depends upon the needed amount. In baking, the
ingredients must be measure exactly in order to have a
perfect outcome because as what other says too much
is not good as well as few is not enough.

(Graphic organizer)

(The students will measure the baking

Group 2
The teacher will provide necessary materials that are
needed by the students, after that the students must
create and present an advance graphic organizer. The
graphic organizer must have the illustration drawings
of the various ingredients in baking together with their
function.

Group 3
Using clay the students will mold some possible
example of baked products. After that they will
compose a song/jingle that interprets the importance of
different ingredients.
ingredients using the following measuring tools.)
Group 4 Double Chocolate Cupcakes
Through collaborative activity the student will
formulate their own sample recipe. 1 ½ cup all purpose flour
Sample recipe 1 tsp baking powder
1 tsp baking soda
Cheese Cupcakes
½ tsp salt
½ cup cocoa (alkalized)
1cup sugar
½ cup butter
¾ c egg
1 tsp vanilla
4 cup cake flour
1 pc egg
2tsp salt
3 tbsp baking powder
2c powder milk
2 can (big) condensed milk
1 bar cheese, grated
Jingle/song
(to the tune of fireworks)

Do you ever think the importance of ingredients in

baking that you’ve just saw around
Do you ever think the functions of every ingredients in
baking
And do you ever think what will happen if just one
ingredients is missing or not present And do you know
that there is still a chance for you to familiarize the
ingredients You just going to embrace the things that
you want to do just on these things you’ll going to
succeed
Cause you know that without those ingredients you
can’t make this kind of products, that’s why various
ingredients in baking is very essential (repeat 2x)

Dinner Roll Rubrics

2tbsp instant yeast Criteria 5 4 3 2 1
2tbsp honey 1. The learners
¾ cup water present their work
in a creative way.
1 cup fresh milk scalded
2. Each member of
¼ cup melted margarine the group
3 pcs egg yolk, slightly beaten participates and
cooperates on the
4 ½ cup bread flour given task.
1 ¼ cake flour
3. The content is
½ cup + 2tbsp sugar being presented in
organize sequence.
1 tsp salt
½ cup flour, for dusting 4. The students
accomplish their
Egg wash (1 pc. Egg yolk + 2tbsp evaporated milk) task in the given
amount of

1 cup evaporated milk

1 cup chocolate chips Soft Roll
150 g Milk
10 g yeast
312g Sifted bread flour 30 g sugar
30 g eggs
5 g salt
30 g butter
4. Weight
time.
5.
5. The students well
delivered their 6.
presentation.

V. Assignment
IV. Evaluation Criteria Cake Bread
Through tasting, the students will be able to
1. Appearance Dark Brown Brown
assess the baked products using the given
2. Texture Smooth Dry &
rubrics. The rubric is composed of six (6) crumby
criteria, the first four (4) was given by the
3. Taste Delicious Flat taste
teacher and the last two (2) criteria will come and well
from the students. blended
RUBRICS
4. Weight Light Heavy
Criteria Cake Bread
5. Aroma Not Not aromatic
1. Appearance
Aromatic
2. Texture
6. Moisture Moist and Slightly
3. Taste Tender Moist

Make an interview to an owner of the bake shop in your barangay. List down all the

procedures that they do in making pastries.