Commission on Higher Education

Region V
MRDA ACADEMIC CENTER, INC
San Isidro, Calabanga, Camarines Sur

Detailed Lesson Plan in Bread and Pastry

I-Objectives
A. Content Standards The learner demonstrates understanding of the basic concept
and underlying theories in preparing and producing pastry
products

`
B. Performance The learner demonstrate competencies in preparing and
Standards producing pastry products

C. Learning Competencies 1.3. Use appropriate equipment according to required pastry

products and standard operating procedures
Code:
TLE_HEBP9-

12PP-IIa-g-4

D. Specific Learning Objectives At the end of 60-minute session, the learner should be able to:
1. Identify the different baking tools and equipment and their
uses ;
2. Classify and manipulate the function of baking tools and
equipment.; and
3. Understand the importance of using appropriate tools and
materials in baking.

II- CONTENT

Functions of Baking Tools and Equipment

Topic:
Sub-topic:

III- LEARNING RESOURCES

A. References
1- Teacher’s Guide CG NCII BPP, Book

2- Learner’s Material PowerPoint Presentation, Puzzle picture, mp4 flash cards

B. Other Learning Resources

IV- PROCEDURES

TEACHER’S ACTIVITY STUDENTS’ ACTIVITY

Preliminaries
(Greetings)

-Good Morning class!

-Good Morning Ma’am!
-Before we start on our discussion, please
stand up for an opening prayer to be given to -In the name of the Father, of the Son,f the Holy
us by Mr. Garcia. Spirit…Praise be thy name of our Lord Jesus Christ,
now and forever. Amen.
(Classroom Management)

- Okay class, before taking your seats, I want

you to arrange your chairs properly. Is that
okay with everybody? - Yes Ma’am.

( Checking of Attendance.)

- Ms. Secretary who are the absentees for

today? -Ma’am no one is absent today.

-Okay. Very good.

(Introducing the Teacher)

-Anyway, my name is Justine Anne P. Agullo, I

will be your student teacher in this morning.
Motivation

Okay class, are you ready to learn new things

Yes Ma’am
today?

But before we proceed to our discussion. I

have prepared an ice breaker for all of you. Are Yes Ma’am
you excited class?

This is the mechanics of the activity.

So let me read it for you.

The name of this activity is Jigsaw Letters.

A. Teacher will divide the class into four

 groups.
B. Each group will assign their leader.
C. After forming a group and assigning the
leader, teacher will give them a set of word
puzzles.
D. Word puzzles should be arranged correctly
within five minutes.

*After 5 minutes.

So, before we check your group work, let

me introduce first our topic.
Introduction

Our lesson for today is the Functions of the

Baking Tools and Equipment. But before we
proceed to our discussion, let’s read the
objectives; At the end of 60-minute session, the
learner should be able to:

1. Identify the different baking tools and

equipment and their uses ;

2. Classify and manipulate the function of baking

tools and equipment.; and

3. Understand the importance of using

appropriate tools and materials in baking.

Can anyone state the differences between *Someone raise her hand.
the tools and equipment?
Tools are the one that you can hold in your hands, and
Yes, Ms. Gaza? equipment can’t work without the electricity.

Okay, Ms. Gaza was right, but still, let’s read

what are the definition of tools and equipment.

Mr’ Avila please read the definition of tools Tools are usually multipurpose, it is a device or
implement, especially one that you hold in your hands. However,
and equipment.
Equipment is designed for a specific piece of machinery
apparatus or device used to execute in operation.

So, in another word, what did you understand

*Someone raise his hand.
class?
Tools are usually multipurpose, meaning we can use it in
Yes, Mr. Cruz?
different purposes.
Did you mean Mr Cruz we can use scissors for
No, Ma’am.
dressmaking for hair cutting?
 Definitely no, they just said that tools are
usually multipurpose because, example the scissors
has a specific purpose in every field. We can’t use the
same scissors in hair cutting when we are performing
dress making.

Did you get it class?

Yes, Ma’am.

How about your understanding about the

definition of equipment? Ms. Garcia raised her hand.

Yes Ms. Garcia proceed.

Unlike from tools, equipment is the one that you can hold
with putting a strong force, and based on the definition, it is used
to execute in operation, my example for that is the oven, we
can’t finish our pastry products without the help of oven, so the
function of the oven is the endpoint of the baking process.
So, since you mentioned about the baking
process, let me read about the definition of baking.

Baking is the activity of cooking bread, cakes,

pies and other sweet and savoury baked goods with
the help of oven.

Analysis

Since we are already have our knowledge about the

baking tools and equipment then what is the baking all
about.

Let us proceed in checking your group activity that

you do a while ago.

So, may I call on the group 1. *The group 1 leader stand up.

Mr. Velasco how many puzzled words did your group Just 4 out of 6 Ma’am
arranged correctly?

How about your group Ms. Garcia?

Group 2 got 5 out of 6, Ma’am.

Okay, very good, how about the group 3?

We got 4 out of 6.

So, the last group got?

We got the same score as the group 2 Ma’am.
 Okay, very good.

Discussion.

So, let’s start our discussion.

UGANESMRI USPC

Once again, what is it? *Mr. Velasco raised his hand.

Yes Mr. Velasco? Measuring Cups Ma’am.

Yes, that’s correct, can you please proceed here in *Mr. Velasco pointed out the right tool.
front Mr. Velasco, then point here where are the
measuring cups?

Measuring cups are used for measuring dry and liquid

ingredients. Measuring cups has a two types, they are
the;

DADEGURET UPC
Graduated Cup.
What is it?

UGANESMRI SLAGS
Measuring Glass.
And this?

Can you please proceed here in front, and kindly

identify where are the measuring glass and graduated *She pointed out.
cup?

Once again, Measuring cups has a two types, they

Graduated cup has a different measurement marked
are the graduated cups and the measuring glass, so Ms.
on each side such as 1, ¾, 2/3, ½, 1/3, 1/4 , and 1/8. It is used
Cortez please read the definition of the two.
for measuring dry ingredients. And Measuring Glass is
made of transparent glass or plastic, it is used for
measuring liquid ingredients.

Okay, thank you. How about this?

IGUEMRASN ONOPS

-So let’s starts with Baking wares, this is are made of -(students listen attentively)
glass or metal for batter and dough with various sizes
and shapes

-Next is Cake pans, it comes with different size and -(students listen attentively)
shapes and may be round square rectangular or heart
shaped. It used to cook the cakes in here, And this is the
different types of Cake pan.

- The first one is the Tube pan, Class what its look like? - it looks deep sir and it has a tube in the center

-Thank you, yes that’s right. Tube center pan I deeper -(students listen attentively)
than a round pan and with a hallow center, it is
removable

-Next is Muffin pan, So what I this for? Yes, you. -Sir, it used to cook muffin

-Yes that’s right, it also has 12 formed cups for baking -(students listen attentively)
muffins and cup cakes

-Okay next is Pop over pan. So how it looks like? Yes, -its deep Sir.
you.

-Okay thank you, Pop over pan is specifically designed to -(students listen attentively )
hold popover batter so the popover, as it bakes, can rise
up into a large, airy pastry-like shape.

-The next one is jelly roll pan, so what do you observe -Sir its shallow and much wider that the previous pan.
with it? Yes, you.

-Very good observation, that is right, it is shallow that -(students listen attentively)
other’s and its used for baking rolls

- the next is Bundt pan, so class how its looks like? Yes - Sir, its looks amazing its looks like for elegant cakes
you.

-Okay thank you, is a round pan with scalloped sides -(students listen attentively)
used for baking elegant and special cakes.
-The last one is Custard cup, what do you observed with -Sir it is smaller than other
it? Yes you.

-That’s right that’s why it’s called cup is made of -(students listen attentively)
porcelain or glass used for baking individual custard.
- Okay so that is the sets of cake pans. The next tools ids -It is for cutting Sir.
called Biscuit and doughnut cutter, So what is this for?
Yes, you.

-Yes that’s right. It used to cut and shape biscuit or -(student listen attentively)
doughnut

-Next is Cutting tool it include a knife and chopping -(students listen attentively)
board that are used to cut glazed fruit, nuts, or other
ingredients in baking.
-Next is Electric mixer, so what is this for class? Yes, you. -Sir. It used for mixing some liquid ingredients in baking.

-Very good answer. It is used for different baking -(students listen attentively)
procedure for beating, stirring and
blending.
-Next is flour sifter, so where it is used? Yes, you. -Sir it is used for shifting flour.
-That’s right, Thank you, next is Grater so what is this for? -Sir, it used to grate cheese, chocolate, and other fresh
Yes, you. fruits .

-Excellent. Next is Kitchen shears. And what is that for? Sir, it used to cut some stuff .
Yes, you.

-Okay thank you. It is specifically made for food -(students listen attentively)
preparation, that is more versatile than a standard pair
of cutting scissors.

-The next is Measuring cups. And class what is this for? -To measure some ingredients in baking Sir.
Yes, you?

-That’s true, Measuring cups is consist of two types -(students listen attentively)
namely:
a. A graduated cup with fractions (1, 3/4,
2/3, ½, 1/3, ¼, 1/8) marked on each side.
b. A measuring glass made of transparent glass or
plastic is more accurate for measuring.
-Okay next is Mixing bowl, so what is this for? Yes, you. -Sir, this is where the ingredients will be mixed.

-Correct!, it comes in graduated sizes and has sloping -(students listen attentively)
sides used for mixing ingredients
-So next is Pastry bag, so what is this for class? Yes you. -Sir, this is for icing sir.

-Yes, That’s right. Pastry bag is a funnel shaped container -(students listen attentively)
of icing or whipped cream
-Next is Pastry tip.So class how do you use it? Any idea? - Sir, it used to design an icing on the cake.
Yes you.

-Yes that’s right.it is a pointed metal or plastic tube -(students listen attentively)
connected to the opening of the
pastry and is used to form desired designs.

-next is Spatula it comes in different sizes; small spatula -(students listen attentively)
are used to remove muffins and molded cookies from
pans which is 5to 6 inches; large spatula for icing or
frosting cakes; flexible blade is used for various
purposes.
-And next is Utility tray it is used to hold ingredients -(students listen attentively)
together.

-So the next one is Rolling pin. Class what is that for? Yes, -Sir it used to flatten or roll the dough.
you

-that's correct, so next is Rubber scraper, so what is it -Sir to scrape some ingredients in the surface sir
used for? Yes, you

-that’s right, it was made to scrape pastes, batters, and -(students listen attentively)
other ingredients from bowls, plates, and other surfaces.

-Okay, next we have here a Wooden spoon it is also -(students listen attentively)
called mixing spoon which comes in various sizes
suitable for different types of mixing.
-So class lets proceed to Baking Equipment and their -Yes, Sir
uses, are you ready?

-Lets start with Ovens, anyone who know the oven is? -Sir this is where you cook your bread.
Yes ,you

-yes, that is right, Ovens- are the workhorses of the -(students listen attentively)
bakery and pastry shop and are essential for producing
the bakery products. Ovens are enclosed spaces in which
food is heated, usually by hot air.
-And we have a deck oven, a deck oven is one of the two -(students listen attentively)
major varieties of ovens found in most professional
pastry kitchens (the other being a convection oven), and
is used primarily for bread baking.

-The next is Rack Oven this is a large oven into which -(students listen attentively)
entire racks full of sheet pans can be wheeled for baking.
-Next is Mechanical oven can eliminates the problem of -(students listen attentively)
hot spots, or uneven baking because the mechanism
rotates the foods throughout the oven. Because of their
size, they are specially useful in high volume operations.

-And next is Convention oven it contains fans that -(students listen attentively)
circulate the air and distribute the heat
rapidly throughout the interior. Strong forced air can
distort the shape of the products
made with batter and soft dough.
-And the last one is Dutch oven it is used for centuries -(students listen attentively)
to slow-cook soups, stews, sauces, and breads. Dutch
ovens come in cast iron, enameled, aluminum, and
ceramic varieties.

-Are there any Question or clarifications? -None Sir.

-If there’s not, lets have some activity -Yes, Sir

Explain (Discussing new concepts and practicing skills #2)

Elaborate (Developing mastery)

-(students followed)
-The game is called “ACTION MO, HULA KO” it
is just like Pinoy Henyo but they will act the
word that they get to guess the guesser.
Voice from the other party are prohibited in
this activity the only allowed to speak is the
guesser. The class will be divided into dyad
 Whichever team has the most guesses in the
given time is the winner. The activity will have a
10 minutes to perform

-After a while……

Congratulations to the Winner! -Thank you Sir!

Application (Finding practical applications of concepts and skills in daily living)

-So class the activity was fun isn’t? -Yes, Sir.
-Good, I`m glad that you enjoy our
activity, so class I have some questions
to all of you. -It is important to identify the different baking
tools and equipment specially in bread and pastry
- what do you think is the importance of production because if we do not know the tools
identifying the different baking tools and equipment we might misuse them and we will
and equipment’s in bread and pastry not able to make our products.
production?
Generalization (Making generalizations and abstraction about the lesson)
-(student 1)
Measuring cups – consist of a set of
measuring cups used to measure the ingredients in
baking
-(student 2)
(the teacher will call 3 students to
Baking wares – are made of glass or metal
identify a tool/ equipment and tell their
containers for batter and dough with
uses.)
various sizes and shapes
-(student 3)
Rubber scrapper – is used to remove bits of
food in side of the bowl

Evaluate (Evaluating learning)

-(the teacher will conduct a quiz)

On a ¼ sheet of paper write the answers of the fallowing.

Match column A with column B

A. B

1. is specifically designed to hold popover

batter so the popover, as it bakes, can rise

up into a large, airy pastry-like shape. a. wooden spoon

2. has sloping sides used for mixing b. bundt pan

ingredients and comes in graduated c. mixing bowls

sizes d. pastry bag

3. a stack oven e. spatula

4. a round pan with scalloped sides used

for baking elegant and special cakes f. electric mixer

5. used to hold ingredients together g. pop over pan

6. it is also called mixing spoon h. deck oven

7. used for different baking procedure

for beating, stirring and
blending. i. rolling pin

j. utility tray

8. a funnel shaped container of icing or

whipped cream

9. used to flatten or roll the dough

10. used for icing cakes

Extend (Additional activities)

Direction: On ½ sheet of paper carefully read the given recipe and list down all the tools that is
needed.

Prepare.

BUTTER CAKE

Ingredients:

3 1/4 cups cake flour 1 ¾ cups sugar

1 cup butter 1 cup milk

8 eggs 1 tsp. vanilla

4 tsp. baking powder

Procedure:

1. Sift the dry ingredients together except the sugar.

2. In a large bowl, cream the shortening until light and fluffy.

3. Blend eggs one at a time and beat well after each addition.

4. Add vanilla to the milk.

5. Add dry ingredients and liquid ingredients alternately to the creamed mixture,

beginning and ending with dry ingredients.

6. Bake at 375 for 20 t0 30 minutes.

 7. Cool the cake, invert and the paper lining.

List down the tools and equipment needed.

1. ___________ 6. __________

2. ___________ 7. __________

3. ___________ 8. __________

4. ___________ 9. __________

5. ___________ 10. __________

V- REMARKS
I noticed that some of the students are not participated on the given activity so I called them to generalized the lesson
but most of the class are interested in the activities that’s why they have earned a lot of knowledge on this discussion.

VI- REFLECTION

A- No. Of learners who earned 80% in the evaluation

B- No. Of learners who require additional activities for remediation

C- Did the remedial lessons work? No. of learners who caught up with the lesson

E- Which of my teaching strategies worked well? Why did they work?

F- What difficulties did I encounter which my principal or Supervisor can help me solve?

G- What innovation or localized material did I use/discover which I wish to share with other teachers?

Prepared by

______ANIELOF A. TANDOG______
BTVTED-FSM