LP 4a's TLE 8

LESSON PLAN IN TLE GRADE 8 BREAD AND PASTRY PRODUCTION

I. Objective
At the end of the lesson, the students should be able to:
1. identify the baking tools and equipment.
2. explain the use of each baking tools and equipment.
3. give importance the function of each tool and equipment in everyday living.

II. Subject Matter

A. Topic : Use tools and bakery equipment
B. Subtopic : Baking tools and equipment and their uses
C. Materials : Chalk and board, pictures, visual aids
D. Reference : Bread and Pastry Production Learning Module
E. LM page : pp. 7 – 12
F. Approach : Constructivism
G. Strategy : Direct Instruction
III. Lesson Proper

A. Preparatory Activities:
i. Prayer
ii. Greetings
iii. Classroom Management
iv. Checking of Attendance
B. Activity
i. Administration of Pre-test
ii. Motivation: I-arte mo, Hula ko! (Charades)
The class will be divided into 2 groups. Each group will have a leader to act what is written
in the piece of paper and the rest of the group will guess it. Each group will have 3 minutes to do
it.
C. Analysis
1. Ask the students what are the baking tools and equipment.
2. Ask the students how can these tools and equipment can be of help in our everyday life.
3. Ask the students how familiar are they with these tools and equipment.
D. Abstraction
Tools and equipment are important in baking because it can make or destroy your products.
Without it, we cannot enjoy the food that needs to be cooked first before we can finally taste it.
Therefore, we need to take care of it. We must know how to use it, in that way, we will not
experience unexpected things that might put our lives in danger.
E. Application
The students will identify the baking tools and equipment by reading the given recipe and
listing down the tools/equipment needed to prepare in order to finish the activity.
BUTTER CAKE
Ingredients:
3 1/4 cups cake flour 8 eggs
1 ¾ cups sugar 1 tsp. vanilla
1 cup butter 4 tsp. baking powder
1 cup milk
Procedure:
1. Sift the dry ingredients together except the sugar. 6. Bake at 375 for 20 t0 30 minutes.
2. In a large bowl, cream the shortening until light and fluffy. 7. Cool the cake, invert and the paper lining.
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.
List down the tools and equipment needed.
1. ___________ 6. ___________
2. ___________ 7. ___________
3. ___________ 8. ___________
4. ___________ 9. ___________
5. ___________ 10. __________
IV. Evaluation
Direction: Identify the following statements. Choose your answer in the box and write it on the
space provided. Write it a ¼ sheet of paper.
Baking wares Sifter
Electric mixer Oven
Measuring cups/spoons Pastry bag
Mixing bowl Rubber scraper
Wire Whisk Pastry brush
___________1. It is used for sifting flour.
___________2. These are enclosed spaces in which food is heated, usually by hot air.
___________3. These are made of glass or metal containers for batter and dough with various sizes and shapes.
___________4. It is used to beat or whip egg whites or cream.
___________5. It is used in greasing pans or surface of pastries and breads.
___________6. It is used to remove bits of food in side of the bowl.
___________7. It is used for different baking procedure for beating, stirring and blending.
___________8. It is a funnel shaped container of icing or whipped cream.
___________9. It comes in graduated sizes and has sloping sides used for mixing ingredients.
___________10. It consists of a set of measuring spoons and cups used to measure dry and small quantities of
ingredients.
Answer Key
1. Sifter 6. Rubber scraper
2. Oven 7. Electric Mixer
3. Baking wares 8. Pastry brush
4. Wire whisk 9. Mixing bowl
5. Pastry brush 10. Measuring cups/spoons
V. Assignment
Look around your kitchen, take a picture of baking tools and equipment you found in it. Print it on
a paper and write a brief description on how to use it.
Prepared by: Checked by:
Rica Joy N. Aquino Arlene D. Janda

Teacher Head Teacher, TLE – HE Dept.
PRE-TEST
Direction: Match column A with Column B. Write the letters only.
A. B
1. used for baking loaf bread a. wooden spoon
2. has sloping sides used for mixing ingredients b. pastry blender
and comes in graduated sizes c. mixing bowls
3. a stack oven d. pastry wheel
4. used for cutting biscuit or doughnuts e. spatula
5. used to hold ingredients together f. egg beater
6. it is also called mixing spoon g. doughnut cutter
7. used for cutting fat with flour in the preparation h. deck oven
of pies and pastries i. loaf pan
8. used for beating eggs or whipping cream j. utility tray
9. use for cutting dough when making pastries
10. used for icing cakes

LP 4a's TLE 8

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What are baking tools and equipment and their uses discussed in the lesson?

What is the activity that the students will do to identify baking tools and equipment?

LESSON PLAN IN TLE GRADE 8 BREAD AND PASTRY PRODUCTION

II. Subject Matter

III. Lesson Proper

Prepared by: Checked by:

Rica Joy N. Aquino Arlene D. Janda

Direction: Match column A with Column B. Write the letters only.

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