School Upper Bicutan NHS Grade Level 10
Teacher Amy Rose C. Labindao Learning Area TLE – BREAD AND
PASTRY PRODUCTION
Teaching Date August 05, 2024 Quarter FIRST
I. OBJECTIVES
The learners demonstrate an understanding of the core concepts and theories in bread and
A. Content Standards
pastry production
B. Performance The learners independently demonstrate core competencies in preparing and producing
Standards bakery products.
C. Learning
Lo 1. Prepare bakery products
Competencies/
1. identify the common baking ingredients
Objectives
2. make their own recipe by using ingredients in baking
Write the LC code 3. share and value the importance of different ingredients and their functions
for each
II. CONTENT INGREDIENTS FOR BAKERY PRODUCTS
III. LEARNING RESOURCES
A. References
Bread and Pastry Production
1. Teacher’s Guide pages
Kto12 Basic Education Curriculum TLE Module 1, page 7-12
2. Learner’s Materials Bread and Pastry Production
pages Kto12 Basic Education Curriculum TLE Module 1, page 7-12
Bread and Pastry Production
3. Textbook pages
Kto12 Basic Education Curriculum TLE Module 1, page 7-12
4. Additional Materials
https://www.pnoytalks.com/2015/10/technology-and-livelihood-education-tle- g10-tg-
from Learning
lm.html
Resource (LR) portal
SEDP Series. Home Technology Food Management and Service pp. 45-50, Rojo, Cruz, and
B. Other Learning Duran Home Economics III pp. 76-79
Resources General Heat Corporation La Germania Cooking Range Manual p. 8 -9
Dr. Nerisa B. Viola Instructional Materials in Baking pp. 23-24
IV. PROCEDURES
Prayer
A1. Preliminaries Checking of Attendance
Classroom Rules
Daily Routine (Classroom Management)
Direction: Check your knowledge by categorizing the following baking ingredients if they are
liquid or solid. Make two columns on your answer sheet and write on your first column the
A2. Reviewing previous solid ingredients and on the other side, your liquid ingredients.
lesson or presenting
the new lesson butter egg lemon juice cake flour
sugar coconut oil baking powder fresh milk
vanilla butter sea salt chocolate bar
all-purpose flour water confectioners’ sugar shortening
condensed milk kosher salt yeast cream of tartar
baking soda cake flour molasses olive oil
Direction: In this cupcake, what do you think are the ingredients you will need to make this
cupcake? Make a list of ingredients (in order from the biggest quantity to the least quantity)
B. Establishing a purpose you would need.
for the lesson
C. Presenting DEFINITION OF TERMS:
examples/instances (This would help you to better understand the meaning of the baking terms used on this
lesson.)
of the new lesson
baking – cooking method done by exposing the product to a prolonged dry heat by using an
oven or as practiced before through a hot stone
dry ingredients – ingredients such as flour, sugar, baking powder, and the like
that need to be measured to get the accurate result of every dishes.
D. Discussing new
concepts and CLASS DISCUSSION
practicing new skills Let's Elaborate
#1 Identify the major ingredients
Discuss the function of each ingredients
Directions: The teacher will let the students list down the ingredients need in making a
E. Developing mastery Chocolate cake.
(leads to Formative
Assessment 3)
The teacher will group his/her students into 3 (three), he/she will give the specific task to
each group. Each group will be given 7 minutes to accomplish their assign task and 3
F. Finding practical
minutes to present it.
applications of Group 1
concepts and skills Using clay the students will mold some possible example of baked products.
in daily living Group 2
They will compose a song/jingle that interprets the importance of different ingredients.
Group 3
The teacher will provide necessary materials that are needed by the students, after that
the students must create and present an advance graphic organizer. The graphic organizer
must have the illustration drawings of the various ingredients in baking together with their
function
G. Making
generalizations and What are the major ingredients in baking?
abstractions about They say that baking is an exact science. Do you think it’s true?
the lesson
H. Evaluating learning Direction: Encircle the letter of the correct answer. Write your answer on a separate sheet of
paper.
1. This is made from grounded wheat or rice, rye, and barley maize that made it powdery
white in appearance.
c.
salt
sugar
d.
flour fats
2. These ingredients causes the expansion of batters and dough when gases are released
within mixtures that makes the baked products porous in structure.
leavening agents c. egg
sugar d.
salt
3. . It is known to be an integral part of making sweet cakes, pastries, and other product.
leavening agents c. egg
sugar d.
salt
4. It is known to be of essential function as it increases the volume, makes slicing easier,
softens crumbs and crust, and improves the firmness.
flour c.
fats
sugar
d.
salt
5. . It emulsifies batter and add moisturizing fat that make the baked products have smooth
and creamy texture.
leavening agents c. egg
I. Additional activities sugar d.
for application or salt
remediation
To deepen your understanding and to familiarize on ingredients in baking , WATCH
https://www.youtube.com/results?search_query=ingredients+in+baking
V. REMARKS
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 have
caught up with the
lesson
D. No. of learners who
continue to require
remediation
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 materials
did I use/discover
which I wish to
share with other
teachers?
Annotation:
Annotation of the
Observer:
Prepared by: Checked by:
Amy Rose C. Labindao Fernando Z. Tabia
Grade 10 Teacher TLE Department Head VI
Approved:
Dr. Gil M. Teodoro
Principal III
