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DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II

Teacher : MARK JOHN B. CASILAG


Grade Level : Grade 11
Learning Area : BREAD AND PATRY PRODUCTION NC II
Quarter : I
Date : June 21, 2019

I. OBJECTIVES:

The learners demonstrate understanding of the core concepts and


theories in bread and pastry production.

A. Performance Standards:

The learners independently demonstrate competencies in Bread


and Pastry Production as prescribed in the TESDA Training Regulation.

B. Learning Competency:

LO 1.0. Prepare bakery products

C. Specific Objectives:

1.4 Bake bakery products according to techniques and


appropriate conditions.

CODE: TLE_HEBP9-12PB-Ia-f-1

II. CONTENT:

- Accurate measurements of ingredients.


- Baking techniques, appropriate conditions and enterprise
requirements and standards.
- Temperature ranges in bakery products.
III. LEARNING RESOURCES:

A. References:
1. K to 12 Home Economics – Food and Beverage Services (NC II)
Curriculum Guide May 2016

B. Other Instructional Resources:


1. Multimedia/video presentation

IV. PROCEDURES:

A. Pre-Activity
Prayer
Energizer
Checking of Attendance

A.1. Review

1. What have you learned last meeting?


2. What is the importance of leaning principles in making
good quality yeast bread?

A.2 Motivation:

The teacher will present two sets of freshly baked bread. Set
A- with good quality yeast bread and Set B- with poor quality yeast
bread. Let them taste it. The teacher will then ask the students
how’s the quality of the breads according to its appearance, texture,
color, and odor. After the answer of the students, the teacher will
then reveal the lesson for the day.

B. Presentation

B.1. Lesson Proper

The teacher will flash on the screen the Characteristics of Good


Quality Yeast Bread (inside and outside characteristics) and The Causes
of Poor Quality Yeast Bread.
Characteristics Causes
EXTERIOR
1. Shape
Irregular Too much liquid
Uneven rolling
Improper cutting
Uneven temperature
Excessive shortening

Small volume Over mixing


High temperature
2. Color
Too pale Too stiff dough
Low temperature

Too dark High temperature


Extended baking

Uneven Uneven shapes

With spots Under mixing

3. Texture
Tough Excess flour
Overmixing
Incorrect temperature

Rough Too much liquid


INTERIOR
1. Color
Not bright Excessive shortening
Poor quality ingredients

2. Grain
Not flaky Insufficient shortening
Under mixing or over mixing of shortening to flour

Uneven, coarse cell Over minxing

3. Texture
Too dry Too stiff dough
Over baking

Too moist Under baking

Crumbly Excessive shortening

Tough Insufficient shortening

Heavy Excessive shortening


Over mixing
Under baking
4. Flavor
Not “wheaty” Over mixing

Not sweet Wrong proportion of ingredients

Feeling not accentuated Wrong proportion of ingredients


Poor quality ingredients

V. GENERALIZATION

-Why do we need to study the characteristics of good quality of bread?

VI. APPLICATION

-What is the importance of determining the good quality characteristics of


bread?

VII. EVALUATION

Activity

Play the Fish-A Word game. Using a magnetic fish rod, each
student will fish one principle written in a slip of paper with w paper clip
attached to it. The student will read the principle aloud and explain it on
his/her own understanding. Then he/she will call on another student to do
the same.

The student will be graded according to the following rubrics.

Principle Making Good Quality


Yeast Bread
Correctness (50 %)

Mastery (30%)

Clarity of Explanation (20%)

Total (100%)
VIII. REFLECTION

92 % of the students performed well in the activity and attained the set
objectives. The students were able to understand, internalize and apply the
Techniques in measuring ingredients.
The student who was not able to perform the activity will undergo a peer
teaching and will be evaluated by the teacher afterwards.

IX. REMARK

20 out of 23 students performed well in this lesson. Two student was not
able to perform because he is absent.

Prepared by: Checked by:


MR. MARK JOHN B. CASILAG MRS. AIDA A. BESANTE
TEACHER I TEACHER III/SUBJECT GROUP HEAD

Noted by:
TERESITA A. BARRIO
ASST. PRINCIPAL SENIOR HIGH SCHOOL

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