Sample Lesson Plan
Baking Tools and Equipment
I- OBJECTIVES:
At the end of the lesson, students should be able to:
1. identify the baking tools and equipment;
2. classify the baking tools and equipment according to their uses;
3. reflect the importance of maintaining the tools and equipment.
II- SUBJECT MATTER:
Topic: Baking Tools and Equipment
Sub-topics: classifications, descriptions and importance
References: https://www.bhg.com/recipes/how-to/bake/essential-baking-tools/
Bread and Pastry Production Vol.1 by Leonora D. Basbas, 2016.
Strategy used: Synchronous Learning
Values integrated: Prudence
III- PROCEDURE:
A. Preliminary/Routinary Activities
1. Prayer
2. Attendance Checking
3. Review/Recap of the Lesson
Students will be asked questions related to the past lessons
Guide questions:
a. What is baking?
b. How was baking originated and adapted by Filipinos?
4. Unlocking of Difficulties: (Arranging jumbled words)
Students will arrange the jumbled words based from the given hint.
a s u m r i e g n o t s l o
-are used to measure quantitative data, such as weight, volume, time or temperature
g n i t t u c o t s l o
-are generally used to cut, peel, shape, slice, chop, grate, mince and dice the ingredients
during food preparation
B. Developmental Activities/ Lesson Proper:
1. Motivation:
Posting Pictures
Students will be asked questions regarding the pictures posted/ presented
Guide Question:
a. What do you see on the picture?
b. Do you have idea what are these things?
c. What do you think is the relevance of these pictures on our topic for today?
2. Introduction to the Topic:
These pictures have something to do with our topic for today which is all about BAKING
TOOLS and EQUIPMENT: Its Classification/function and importance.
3. Activity:
a. Class will be divided into 4 groups.
b. Each group will be given set of activity envelopes where instruction is
indicated
c. Within 10 minutes, students are expected to finish the task. Afterwards, one
member of the group shall present their output in front of the class.
d. Discussion will follow.
4. Analysis:
Based from the presentation of each group:
o How did you classify the tools and equipment?
o How are these tools and equipment distinguished from one another?
o Why is it necessary to maintain the tools and equipment?
5. Abstraction/ Generalization:
Based from the discussion:
How are tools classified?
How are tools and equipment described and defined?
6. Application:
In a ½ sheet of paper, students will be asked their own perception on how
important to maintain tools and equipment in baking and how it will affect their
performance in conducting actual activities in real life situation?
RUBRIC FOR ASSESSING RESTRICTED ESSAY
Criteria 5 (Expert) 3 2 ( Capable) 1 (Beginner) Score
(Accomplished)
Content The answer The answer just The answer is The answer is
(Substance of exceeds the meets the quite far from far from what is
the Answer) expectations, expectation, what is expected. expected and
accurate and accurate but not The point of is indirectly
direct to the direct to the point indirectly expressed
point expressed
Grammar The answer is The answer is The answer is The answer is
Usage constructed constructed with constructed with constructed with
perfectly with almost correct minimal errors in the most number
correct spelling, spelling, spelling, of errors in
punctuation and punctuation, and punctuation and spellings,
having capitalization capitalization. punctuations
capitalization and
capitalization
Number of A maximum of Only one (1) Only one (1) Only a phrase
Sentences two (2) sentence and one sentence is was constructed
Constructed sentences is (1) phrase were constructed)
constructed constructed
Source: https://www.thoughtco.com/essay-rubric-2081367
IV- ASSESSMENT: Quiz
Test I- Matching Type: Match Column A with Column B. Write the answer on the space
provided
A. B
1. Sifter a. measuring tools
2. Spatula b. cutting tools
3. Kitchen scale c. mixing tools
4. Measuring cup d. decorating tools
5. Cake turn table e. Separating tools
f. Miscellaneous tools
Test II- Identification: Identify the following terms based from the given description
6. This is used to weigh large quantity of ingredients
7. is a broad, flat, flexible blade used to mix, spread and lift
8. This is a manual or motor driven and uses electricity for power.
9. Is an equipment generally used for mixing, grinding and blending the ingredients.
10. A curved or circular cutting blade with a handle that serves as a cutting tool to
cleanly slice pizza, lasagna, flatbread crusts, brownies, and other similar foods into
smaller pieces.
Key to Corrections:
1. e. 6. Kitchen scale
2. c 7. spatula
3. a 8. Hand mixer
4. a 9. blender
5. d. 10. Angled spatula
V- ASSIGNMENT:
What are the basic ingredients in baking and their uses?
Reference: Bread and Pastry Production Vol.1 by Leonora D. Basbas,
2016 Pages 46-48
