LESSON PLAN IN
BREAD & PASTRY PRODUCTION NC II
Content Standard: The learners demonstrate an understanding of the core concepts and
theories in bread and pastry production
Performance Standard : The learners independently ng core competencies in preparing
and producing bakery products
I. OBJECTIVE/S
At the end of the lesson, the students should name some pastry recipes.
II. SUBJECT MATTER
Topic: Mixing procedures/formulation/recipes & desired product characteristics of
various pastry products.
Code: TLE_HEBP9-12PP-IIa-g-4
Reference: Internet, Recipe book
Materials/resources: Recipes
III. LESSON DEVELOPMENT/ PRESENTATION
A. Preliminary Activities
1. Prayer
2. Greetings
3. Review
- Oral Questioning
Describe how the pastries become light, flaky and tender.
4. Motivation
- “Picture Prompt”
B. Lesson proper (4 As)
Activity
- “Drawing for Understanding”
What can you observe on the given recipe?
Analysis
- What do you think are the ingredients and procedures in making butter
cake?
Abstraction
RECIPE- a set of instructions for preparing a particular dish including a
list of ingredients required.
- something that is likely to lead a particular outcome.
Application
List at least 2 examples for each kind of pastry.
COOKIES CAKES BREADS MUFFINS/CUPCAKES
IV. ASSESSMENT/EVALUATION
- “Name Me”
Having the recipe, give the name that best fits to the ingredients
present.
_____________________________________
Ingredients:
2 T sugar
1 ½ lbs. strawberries,
¾ t salt
stemmed and quartered
1 ½ c heavy cream
5 T sugar
Whipped cream:
2 c all purpose flour
1 ½ c heavy cream, chilled
2 t baking powder
3 T sugar
¼ tsp baking soda
1 ½ t vanilla extract
1 t freshly grated lemon zest
Direction:
Mix strawberries with 3 T sugar and refrigerate while juices develop, at least 30
minutes.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 T sugar, and salt in a
medium bowl. Add heavy cream and mix until just combined. Place mixture in an
ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and
split each piece in half horizontally.
Spoon some of the strawberries with the juice onto each shortcake bottom. Top with a
generous dollop of whipped cream and then the shortcake top. Spoon more
strawberries over the top and serve.
Whipped Cream:
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks
form, about 1 ½ to 2 minutes.
V. ASSIGNMENT
Instruction: Submit at least 3 pastry recipes written in a whole sheet of paper.
LESSON PLAN IN
BREAD & PASTRY PRODUCTION NC II
Content Standard: The learners demonstrate an understanding of the core concepts and
theories in bread and pastry production
Performance Standard : The learners independently ng core competencies in preparing
and producing bakery products
VI. OBJECTIVE/S
1. identify mixing methods; and
2. perform the basic mixing methods.
VII. SUBJECT MATTER
Topic: Mixing procedures/formulation/recipes & desired product characteristics of various
pastry products.
Code: TLE_HEBP9-12PP-IIa-g-4
Reference: Competency-Based Learning Materials
Bread & Pastry Production NC II
By: Joan A. Vizconde
pp. 26-36
Materials/resources: Learning Module, LCD, Electric Mixer, Mixing Bowl, Wooden Spoon,
Measuring cups/spoon, Rubber Scrapper.
VIII. LESSON DEVELOPMENT/ PRESENTATION
C. Preliminary Activities
5. Prayer
6. Greetings
7. Review
- Oral questioning
1. What are the different types/kinds of pastry products?
2. What are the classifications of pastry products?
8. Motivation
- Word of the Day: “MIXING”
- The students will form concepts out the given word.
D. LESSON PROPER (4 AS)
Activity
- Name the pictures
Post the names written on the cards to the corresponding pictures
shown.
Creaming Method Two-Stage Method Flour-Batter Method Sponge Method Angel Food Cake Chiffon Method
Method
- Movie Clips
- Reflection
Analysis
- What are the mixing methods used?
- What are the steps in doing such methods?
Abstraction
- Basic Mixing Methods
Creaming Method
Two-stage Method
Flour-Batter Method
Sponge Method
Angel Food Cake Method
Chiffon Method
Application
- Demonstration: Perform to the class the different mixing methods being taught.
Rubrics:
Criteria 5 3 1 Your Score
Accuracy All the steps Only two steps Only one step
were carried were carried was carried out
out correctly out correctly correctly
Cleanliness The equipment Cleaning of The tool was
was cleaned equipment was not really
thoroughly not enough cleaned
Care in Care in Care in Care in
handling the handling has handling has handling has
tools and been much been not been
equipment emphasized moderately emphasized
emphasized
Maximum Your Total ________
Score- 15 Score 15
Score Equivalent
10-15 = Very Good
6-9 = Good
1-5 = Fair
IX. ASSESSMENT/EVALUATION
TRUE or FALSE
Instruction: Read the questions carefully and analyzed the underlined word/s. Write T if
the statement is true and F if it is false.
__________ 1. Flour batter method produces a finely grained cake. The flour and fat
ingredients are mixed until smooth, and the sugar and eggs are whipped together.
__________ 2. Chiffon method can use egg white foam, but are not fat-free, and some
recipes call for additional eggs or yolks inside the batter.
__________ 3. Sponge methodthis is the method for creating angel food cakes. These
cakes use no fat, and are leavened with whipped egg whites.
__________ 4. Two-Stage Method this method is great for cakes with a large amount of
sugar and the resulting batter is generally thinner than other types.
__________ 5. Creaming Method is the most common of the methods. This method
alternately adds the dry and liquid ingredients to the fat mixture.
ANSWER KEY
1. T 3. F 5. T
2. T 4. T
X. ASSIGNMENT
Direction: In a ¼ sheet of paper, write the correct method used in the following pastries:
1. Sponge Cake
2. Orange Chiffon Cake
3. Chocolate Cake
4. Pineapple Angel Cake
5. Butter Cake
6. Yellow Cake
ANSWER KEY
1. Sponge Method
2. Chiffon Method
3. Flour-Batter Method
4. Angel Food Cake Method
5. Creaming Method
6. Two-Stage Method
