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Lesson Plan-Bread and Pastry

This lesson plan aims to teach students about measuring ingredients for sponge and cake baking. It will have students differentiate between dry, liquid, and semi-solid ingredients, understand why accurate measuring is important, and practice measuring techniques. Students will first review ingredients and guess their uses. Then the teacher will present objectives and examples before students measure ingredients themselves, classifying them and discussing any difficulties. Finally, students will analyze the importance of precisely measuring each ingredient type for baking sponge and cakes.

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Lixleo Lobido
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89 views

Lesson Plan-Bread and Pastry

This lesson plan aims to teach students about measuring ingredients for sponge and cake baking. It will have students differentiate between dry, liquid, and semi-solid ingredients, understand why accurate measuring is important, and practice measuring techniques. Students will first review ingredients and guess their uses. Then the teacher will present objectives and examples before students measure ingredients themselves, classifying them and discussing any difficulties. Finally, students will analyze the importance of precisely measuring each ingredient type for baking sponge and cakes.

Uploaded by

Lixleo Lobido
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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LESSON PLAN IN TVL-BREAD AND PASTRY PRODUCTION

GRADE 11

I. OBJECTIVES
A. Content Standards:
The learners will demonstrate their understanding on measuring the types of ingredients used in
sponge and cakes, particularly: 1. Dry Ingredients
2. Liquid Ingredients
3. Semi Solid Ingredients
B. Performance Standards:
The learners will be able to perform the proper measuring procedure on the types of ingredients
in sponge and cakes.
C. Learning Competencies Specific Objectives:

 Differentiate the types of ingredients used in sponge and cakes


 Value the purpose of measuring the different types of ingredients used in sponge and
cakes
 Create a standard measuring guidelines about the different types of ingredients used in
sponge and cakes

II. CONTENT/SUBJECT MATTER


Measuring Ingredients for Sponge and Cake
TVL-BREAD&PASTRY PRODUCTION GRADE-11

III. LEARNING RESOURCES


a. References
1. Teacher's Guide Pages: TVL-Bread and Pastry Production Grade-11, Q3-Module 1; Page 5-6
2. Learner's Materials pages: Bread and Pastry Production Grade-11, Page 5-6
b. Other learning Resources: Laptop, Projector, Measuring tools, Spatula/Knife, Cake
ingredients
IV. PROCEDURES
A. Reviewing previous lesson or Presenting the new lesson
The teacher ask the students about the previous lesson.

B. Establishing a purpose for the lesson


Priming Activity: “Guess what?”

The teacher presents various kinds of ingredients to the class. The students will be
asked or guess whether it is used in baking sponge and cakes or not.

C. Presenting examples/Instances of the new lesson


The teacher presents the lesson and objectives to the class.

D. Discussing new concepts and practicing new skill #1


Activity: “Measure me!”

The student will be given a sponge and cake ingredients and measure them according
to the required measurement. On the ingredients they measured, they will classify them
according to dry, liquid and semi solid ingredients.

Analysis: Discuss the measurement and type of ingredients of sponge and cakes
1. How did you measure the ingredients?
2. What were your basis in determining the ingredients according to its classification?
3. What difficulties have you encounter in measuring and determining the ingredients
according to its classification?

E. Discuss new concepts and practicing new skill #2

Analysis: Discuss the importance of measuring each type of ingredients of


sponge
and cakes
1. What do you think are the purpose of measuring each ingredients of sponge and
cakes?
2. How important are measuring the ingredients when baking sponge and cakes?

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