BPP DLL For Demo

Republic of the Philippines
Department of Education
Region XI
New Bataan District
LESSON PLAN
Subject Code: HE002 Subject Description :Bread and Pastry Production

Inclusive Teaching Dates:Week 1 Day 1 Strand: TVL - D Home Economics
I. Objectives
A. Content B. Content C. Performance D. Learning E. LC Code F. Date

Standards Standards Competencies
Basic Baking The learners The learners TLE_HEBP912PF- Week
Ingredients demonstrate an independently The learners: 12a-b-12 1/Day 1
understanding demonstrate core 1. Explain core
of the core competencies in concepts in
concepts and bread and pastry bread and pastry
theories in production as production
bread and prescribed in the 2. Discuss the
pastry TESDA Training relevance of the
production Regulation course
3. Explore
opportunities in
bread and pastry
production
II. Content (Topic Covered)

Basic Baking Ingredients
- FLOUR
- LEAVENING AGENTS
- SWEETENERS
- FATS
III. Learning Resources (printed/online in APA format)

- William Angliss Institute/ Specialist Centre for foods, tourism & hospitality
- Professional Baking 4th edition by Wayne Gisslen
- Australian Government, Dept. of Education, Employment and Workplace Relations
- SITHPAT001A Prepare and produce pastries; Revision Number 1.
IV. Procedures:
A. Reviewing previous 1. The instructor will ask questions related to previous topics so
lesson or presenting the new that the students can recall
lesson 2. The instructor will present the topic through showing videos
and photos.
B. Establishing a purpose for Photo Presentation – This is a game in which the instructor will
the lesson present photos of baking ingredients and the students will
determine if what classification of ingredients are those
Classroom Opinion Polls – The instructor asked the idea of the
students about the topic and provided the objective and outline of
the matter
C. Presenting 1. Presentation of photos and videos related to the lesson.
examples/instances of the 2. Presentation Power Point Presentation
new lesson 3. Relates industry based experiences to students.
4. Checks students' comprehension through asking related
questions
D. Making generalization Generalization and abstraction approaches:
and abstraction about the 1. Flour gives structure to baked products. Flour lends structure
lesson
to baked goods, like cakes, biscuits, pastry and bread, with a
range in protein content to suit the purpose and desired
outcome. Higher-protein flours provide a greater proportion of
gluten and a stronger dough for products like bread and the
reverse is true for use in cakes and biscuits.
2. Bread Flour - has more gluten than all-purpose flour. Used
for making yeast breads and rolls. Used in bread machines.
3. Cake Flour - has less gluten that all-purpose flour. Made
from soft winter wheat. Used for making cakes and baked
products with delicate textures. You can substitute all-
purpose flour for cake flour, use 1 cup minus 2 Tablespoons
of all-purpose flour.
4. Leavening Agents produce gases in batters and dough that
make baked products rise.
5. Sweeteners gives sweetness to baked products.
6. FATS - play a crucial role in the texture, flavor, and
overall quality of baked goods.
E. Learning Application 5 - Minutes Activity with the use of Basic Baking Ingredients
Direction: The students will name the provided Baking

Ingredients and will list it on the manila paper.
V. ASSESSMENT
- Identification of Terminologies
_____________1. What is the basic ingredient in baking that improves aroma, flavor and nutrition
in baked products?
_____________2. Which of the following is an examples of shortening?
_____________3. What type of ingredient causes baked goods to rise?
_____________4 What two ingredients provide structure?
_____________5. Which is sweeter-honey or sugar?
_____________6. gives sweetness to baked products.
_____________7. play a crucial role in the texture, flavor, and overall quality of baked
goods.
____________8. has more gluten than all-purpose flour.
_____________9. Which of the following leavening agents needs an acid in order to activate?
_____________10. has less gluten that all-purpose flour. Made from soft winter wheat.
Prepared by:
JUVY ANN S. LACARION

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Republic of the Philippines

Subject Code: HE002 Subject Description :Bread and Pastry Production

A. Content B. Content C. Performance D. Learning E. LC Code F. Date

II. Content (Topic Covered)

III. Learning Resources (printed/online in APA format)

Direction: The students will name the provided Baking

JUVY ANN S. LACARION

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