Grades ZAMORA MEMORIAL Grade

1-12 School Grade 9

Daily COLLEGE Level
Lesson Learning Stages in Baking
Plan Teacher Shieryl S. Balonzo
Area Process
Teaching
September 16, 2024
Date Quarter 1st Quarter
9:45-10:45am
Time

I - OBJECTIVE
A. Content Standard The learners demonstrate an
understanding of the core
concepts and theories in bread
and pastry production

B. Performance The learners independently

Standard demonstrate core
competencies in preparing and
producing bakery products

C. Learning At the end of the lesson the student can:

Competency / Objectives a. Identify the stages in baking
b. Value the importance of each stage.
c. Apply the knowledge of the stages in
baking process.
D. LC Code TLE_HEBP9-
12PB-Ia-f-1
II - CONTENT
A. Subject Matter Stages in Baking Process
A. LEARNING RESOURCES
1. Teaching Guide
2. Learning Materials Manila paper, Visual aid, pictures,
B. Textbook Laptop,PPT
Bread and Pastry Production NC II (A Self
Learning Module) pages 38-39
Author: Corazon Barateta-Prades
C. Video bing.com/videos
III - PROCEDURES Teacher’s Activity Students Activity
 Everybody stand up.
 Prayer: Our father…
 Before you take your seat kindly pick
those trash under your chairs. Kindly
arrange those chairs properly.

 Greetings
(Good morning class) Good morning, ma’am

 Checking the attendance

A. Review of the previous Okay class, let’s have a quick review
lessons about your topic last meeting. Ma’am it’s all about kinds of
What was your topic last meeting? Bread

Very good!

How many kinds of bread do we have? Ma’am, there are two kinds

Very good!

And what are those? Yeast bread and quick bread

Okay! Very good

How about the kinds of dough? How Maam, there are two kinds of
many kinds do we have? dough. The lean dough and
rich dough.
 Okay! Very good
B. Motivation So, before we start our new lesson, let
me ask if who among you knows or
experienced how to bake? (ex. Cookies,
cakes, bread)
What do you remember about the Students will share their
process in baking? experienced on how they
prepared, mixed and baked
and finished the goods.

Write down all the mentioned process or

Measuring, mixing, etc.
ideas in baking mentioned by the
student.

Based on the words written on the

Ma’am it’s all about baking
board, what idea comes into your mind?
process
Okay! Very good

Okay! Our lesson for today is all about

stages in baking process.
C. Presentation of the  Identify the stages in baking
Objectives  Value the importance of each stage.
 Apply the stages in a baking process.

D. Lesson Proper
Stages in Baking Process

1. Measuring- preparing all ingredients

needed in baking.
 Importance: Accurate measurements
ensure consistent results and help
maintain desired texture, flavor, and
structure.
 Proper measurements prevent under
or over-mixing, resulting in well-
balanced flavors and optimal texture.

2. Mixing- combining all ingredients and

mixing well to distribute all the
ingredients and to form a dough through
gluten formation

 Importance: Proper mixing ensures

uniform distribution of ingredients
and development of gluten.
c
3. Fermentation- putting the dough into
greased and covered bowl, set aside.
 Importance: Allows dough to rise,
develop flavor, and improve texture.

4. Punching- releasing excess gas by

flattening the dough.
 Importance: it helps to redistribute
the yeast, allowing it to ferment
more evenly. This ensures your
bread rises consistently, giving you
that perfect texture and flavor. Plus,
it helps remove any excess carbon
 dioxide that can make your dough
taste bitter.

5. Scaling- dividing the dough to desired

weight and size.
 Importance: enable you to measure
ingredients accurately, maintaining
the right balance of dry and wet
ingredients.

6. Rounding or Shaping- making the

dough into desired shaped.
 Importance: dough piece is shaped
into a bowl for easier handling and
shaping it to maintain its proper
form.

7. Panning- placing the dough to the right

baking pan.
 Importance: Choosing the correct
pan can significantly affect the final
texture, appearance, and flavor of
your baked goods.

8. Proofing time- putting the dough into

the proofer box and let them reach the
right size for baking.
 Importance: Proofing plays a major
role in the overall structure and
texture of your final product.

9. Baking- putting the dough inside the

oven until golden brown.
 Importance: Baking sets the final
structure to baked goods.

10. Cooling and Packing- packing with

good packing materials for longer shelf
life.
 Importance: for food safety and
sanitation

11. Storing- keeping the finished product

in the desired place.
 Importance: Proper storage of baked
goods is crucial for maintaining
freshness, taste, and safety

Activity Okay class, I will present a video and you The students will identify the
will identify what baking process it process for measuring, mixing,
shows. punching, etc.

bing.com/videos
Analysis Class, now that you already know the
stages in baking process,

How each process affects the quality of Ma’am, each process

 baked products? contributes to over all
textures, appearance and
Very good. shelf-life of the baked
products.

Why is it important to know the different Ma’am, By following the

stages in baking process? stages accurately, you can
consistently produce high-
quality baked goods. This is
especially important in
professional baking where
consistency is key to customer
Excellent! satisfaction.

Abstraction How many stages in baking process we

have discussed? What are those stages? Maam, there are 11 stages in
baking process. Stages in
Baking Process
1.Measuring- preparing all
ingredients needed in baking.
2.Mixing- combining all
ingredients and mixing well to
distribute all the ingredients
and to form a dough through
gluten formation.
3.Fermentation- putting the
dough into greased and
covered bowl, set aside.
4. Punching- releasing excess
gas by flattening the dough.
5. Scaling- dividing the dough
to desired weight and size.
6. Rounding or Shaping-
making the dough into desired
shaped.
7. Panning- placing the dough
to the right baking pan.
8. Proofing time- putting the
dough into the proofer box
and let them reach the right
size for baking.
9. Baking- putting the dough
inside the oven until golden
brown.
10. Cooling and Packing-
packing with good packing
materials for longer shelf life.
11. Storing- keeping the
finished product in the desired
place.
Why do we need to study these stages in Ma'am, we need to study
baking process? these stages in baking to be
able to produce good products
and avoid disaster in baking.
What do you think will happen if we Ma'am, if we disregard these
disregard these stages in baking? stages in baking, it is possible
to make mistakes and
produce poor quality baked
goods.
 Application Hands-on Baking Activity: simple cookie The students will have their
baking activity in TLE laboratory
Instructions: Apply what you’ve learned
by working in group to follow a simple
cookie recipe.

During baking activity, observe students’

understanding of the stages and their
ability to apply each stage correctly.

IV. ASSESSMENT
Arrange chronologically the stages in
baking process. Directions: Place the correct
order of the stages in the
Directions: Place the correct order of the blank.
stages in the blank. 1. Mixing__2___
2. Punching__4__
3. Fermentation__3_
4. Measuring__1_
5. Scaling_5__
6. Rounding and Shaping__6_
7. Proofing Time__8_
8. Panning_7__
9. Baking__9_
10. Storing__11_
11. Cooling and Packing__10_

E.ASSIGNMENT Prepare the ingredients for banana loaf

bread. And study the procedures in
baking banana loaf.

Prepared by: Shieryl S. Balonzo

BTLED-4B