DETAILED LESSON PLAN IN TLE G-7 The Ingredients and its Function
I.
OBJECTIVES At the end of the lesson the students will be able to: 1. With the help of collaborative work, the learner will be able to identify seven (7) major ingredients in baking and classify the purpose and function of different ingredients by giving a concrete example. 2. The learners will be able to share and value the importance of different ingredients and their functions 3. The learners will be able to differentiate the seven (7) major ingredients in baking and construct their own recipe by using ingredients in baking and measure the different baking ingredients correctly. .
II.
SUBJECT MATTER Title
:
THE INGREDIENTS AND ITS FUNCTIONS
Reference/s
:
Textbook on Technology and Livelihood Education G-7
Authors
:
Josephine C. Bernardo Maria Garcia A. Fulgencio Estafania Gloria L. Lee Alma L. Paragas Ediata T. Rafael
Equipments
:
LCD Projector Laptop Speaker
Materials
:
Printed Pictures Printed modules/Handouts Measuring Tools Baked Products Marker White Board
III.
PROCEDURE Teachers’ Activity
Learners’ Activity
A. Classroom routine Opening prayer (The teacher will call one student to lead the prayer) Our father in heaven holy be thy name your
kingdom come thy will be done in earth as it is in heaven give us this day our daily bread and forgive us our sins as we forgive those who trespass against us. Do not bring us to the test but deliver us from evil. Amen. Thank you ________. Greetings Good morning class! Magandang Buhay. Good Morning Ma’am magandang buhay! Please take your sits. Checking of attendance (The teacher will ask the students who monitored the attendance) There’s no absent ma’am. Review/Recall Class, last meeting we've discussed about the Native delicacies, anyone from the class who can give me the summary of what we’ve discussed? Yes _________. Ma’am last meeting we’ve discussed about the marketing native delicacies it includes the management of marketing native delicacies from that it has been cleared to us the differences between record keeping and accurate costing of the recipe. It is also said that the daily record keeping of expenses and sales is basic in any kind of business because of this lesson we’ve been aware that accurate food costing ensures security and profit in business, delicacies.
Ok! Very Good
Energizer/Drill Class do you sing?
for
instance,
selling
native
Yes Ma’am No ma’am Yes! I love to sing ma’am Alright. How about the song “Mary had a little lamb’, do you know or heard it? No ma’am I haven’t heard it. Yes ma’am. I know that song. So, some of you know the song. Class can you please sing it for the others to know. Yes ma’am I will lead the singing ma’am Ok! That good to hear, let’s start. One Two, Three sing Mary had a little lamb little lamb little lamb Mary had a little lamb little lamb little lamb Mary had a little lamb its fleece was white as snow. Amazing, now that you already know the song, I want you to rephrase it by changing the lyrics. Instead of singing little lamb, you will sing sweet cupcake. Can you do it? Ma’am yes Ma’am Yes Ma’am, we’re very excited Ok! Let’s start in the count of three. 1, 2, 3 sing. Mary had a sweet cupcake sweet cupcake Sweet cupcake Mary had a sweet cupcake sweet cupcake sweet cupcake Mary had a sweet cupcake with icing on the top. That’s
wonderful
class.
We’ve
practiced your talents in singing huh. I notice that you really enjoyed and for that I want
you to give
yourselves a “Maganda Clap and
Pogi Clap” Did you know how to do it? (The teacher will demonstrate it) Now that you know, I want you to try it. Ready class … Start One two three One two three Maganda maganda Awesome,
now
that
you’ve
energized please take a sit.
B. Activity Class have you experienced how to bake? Yes ma’am No ma’am What baked products have you tried? Cookies ma’am Ma’am pandesal Impressive! Since you have more ideas about baked products, let me group you into four (4). I have here a picture puzzle and cut out letter, each group will be given a pair of picture puzzle and a letter. The game is called “MIX ‘n FIX”, what you were going to do is, within 10 seconds you need to guess the correct word and assemble the picture base on the definition that I will present. Are you ready class? Yes ma’am 1. A small cake baked in a cuplike mold.
CUPCAKE
2. A small flat or slightly raise cake. COOKIES
3. A small square or rectangle of rick
usually
chocolate
cake
containing nuts.
BROWNIES
4. A shaped or molded mass of bread.
LOAF BREAD
5. Baked product consisting of a filling (can be fruit or meat). PIE
What do you think is the most commonly
used
ingredients
in
baking the product? Can you explain
why? Ma’am flour Ma’am egg Butter Ma’am Yeast ma’am because it is used to emulsify and rise the baked products Very Good! Those ingredients play an important role and purpose in making baked products. C. ANALYSIS There are different ingredients in baking and different ingredients have different functions. Let is start with flour. Class did you know that there are different classification of flour? Yes ma’am No ma’am Can
you
give
some
different
example of flour? Okay
_____.
Do
you
want
something to share? Yes ma’am, at home we’re using sack of flour for blanket and o have read on the sack that there is hard flour and soft flour. Very Good ____. Anyone else? Yes, you __________. Ma’am I used to go with my mom in the grocery and I have read in the box of flour that there is cake flour and all purpose flour.
Very Good, most of you have an idea. Class have you read the module that I gave you last meeting? For those who have study their module can anyone from the class discuss what is flour and it’s uses?
Yes, _____ please tell us what have you understand. Ma’am as what I have understood from the given module, flour is the powder substance that is the main ingredients of baked products.
Very Good! Anyone else who would like to share their ideas. Yes___________. Ma’am I remember that there are different kinds of flour. What are those kinds of flour? Can
you
give
me
different
classification and their uses? Yes_______. You’re raising your hand. Ma’am the classification of flour that I still remember is the bread flour. Bread flour is used for ordinary breads. Very Good____. What else? Yes___. Ma’am another one is the cake flour. Cake flour is used in making cakes. Very good___. From the word itself “cake”. Another idea. You_____. All purpose flour Ma’am. Ma’am this kind of flour is can be used in bread or cake if ever one of the flour is not available you can use all-purpose flour. Yes, that’s right. What else? _____
can
you
give
another
classification? Ma’am the self-rising flour, this kind of flour is already contains leavening agent and salt. Yes, you are correct ______. Last but not the least yes, ____________. Ma’am the last one on the given example is
the rye flour and I think wheat flour is also included as a kind of flour that can be used in making breads and cookies. Impressive class! But flour is not just the ingredients for baking. There are other ingredients to produce baked products. And what are those ingredients? Let us find out. I have here some sample pictures of those ingredients. I want you to identify
and
tell
us
in
what
classification of ingredients these product belongs and you need to explain the functions why do you think these ingredients belongs to liquid,
shortening,
flavorings
or
egg,
spices
sugar, and
or
leaveners. (There is a right answer at the back of the picture. The student will look for the right answer after they gave their own answer) Let’s start. Are you ready?
Shortening
Yes ma’am
Shortening
Classmates corn oil or oil is an example of shortening and this kind of oil is made up of corn and base on what I have read the corn oil is 0 transfat and non-cholesterol. Ok ____. That’s a nice idea. Please
compare
your
answer
to
the
definition behind the picture. Ma’am it is indicated here that oil belongs to shortening. It means that my answer is right. Very Good ________. Next one ______.
Ma’am the butter is use for greasing. Very Good _____. Now let’s find out if your answer is correct. Ma’am butter is a product of an animal that has been churned until the fat separates from Nice try ______. But you are also
the liquid.
correct that butter can use in greasing in pans. Let me hear _____.
Ma’am as far as I remember when I asked my Mom what lard is she says that lard is comes from the fat of pork. You have a very nice idea _____. Look at the back of the picture if you have the same answer. Ma’am lard is a soft white substance that is made from the fat of pigs and used in cooking. You are on the right track ____. _____ next.
The margarine is a kind of shortening that is used for greasing bread. Nice one ______. Let us check if your answer is correct. Margarine is a kind of shortening that was made by a process using margaric acid. Based on your answers, what is shortening? Yes, ______.
Shortening is another name for fat is used in baking. Very good. Now let’s proceed to the next picture. Can you classify the different kinds of sugar? Yes ma’am Sugar
Sugar
This picture is the ultrafined sugar. It is a kind of sugar that is only used for cakes. Very good ____. Now check your answer. Ultrafined sugar is used for cakes and cookies. What have you noticed ______? I notice that ultrafined sugar is not only used in cake but it is also used in cookies.
Thank you _____. Next one.
Granulated sugar is a kind of sugar that is commonly used at home. Very well said ______. Can you check your answer. Granulated sugar is the sugar commonly found on the table at home. Very good ____. Yes _________.
Ma’am I know that it is a kind of sugar but I am not that familiar with this one. You are right it is a kind of sugar, look for the meaning at the back ____.
Powdered sugar is called confectioners’ sugar. It is used in making frostings and icings.
Ok, last but not the least is, yes, ____.
Ma’am the brown sugar is a type of sugar that is brown because of its dark syrup or color. Very good _____. Can you check the meaning at the back?
Brown sugar is often called “soft sugar” because of its moisture content. Its color may vary from the light to dark brown.
Ok class I noticed that you really study your lesson well. Now let us proceed to the different kinds of leaveners. Leaveners Yes, ________. Leaveners
Ma’am that kind of leavening agent is called yeast. Yeast helps the dough to make it rise. Impressive ______. Now let us check the back of the picture _______.
Yeast is a single-celled plant that feeds on starch and sugar.
You are correct _____. Through the use of starch and sugar the yeast become alive and it is help to make the dough rise. Next one _____.
The baking soda is a leavening agent that help the baked products become light and fluffy. Impressive idea ______. Let us see if you got it. The baking soda is a leavening agent that reacts with acid to produce carbon dioxide and too much baking soda will cause the product to sink in the middle.
Thank you ____. Another idea.
STEAM
Next one ma’am is the steam, my mom says that if the baked products will exposed to steam it will also cook and it will rise like the siopao. Brilliant idea ______. Let us see if your
answer
matches
to
the
definition. Steam is considered as a powerful leavener. Because water change steam when heated causing the mixture to rise. Thank you _______.
AIR
Ma’am how about this one? Is this also a kind of leavener? What do you think is that class? Ma’am that is air. But how can it be a leavener? ________ can you look the meaning at the back of the picture? Yes ma’am, air works as a leavener because it expands when heated. Now that you’ve know the different kinds of leaveners, can you give me the function of leavening agent? Yes ______. Ma’am a leavener or leavening agent is a substance that is used in baking to make a product rise.
Very good ______. Let us now proceed to the kinds of liquids. Liquids Yes, _________. Liquids
Water is a kind of liquid that gives texture to the different baked products. You have an idea ______. Will you please check the definition at the back? Water gives different texture to baked items. The texture of baked product is coarse and chewy. Another example You ________.
Milk gives and add flavor to the baked products. Good ______. Please check your answer if it is match. Milk gives finer, more velvety grain and it adds flavor. It helps the product stay longer. You are right _______. What about the eggs? Eggs
Eggs
Eggs are one of the important ingredients in baking because eggs hold the shape and other ingredients of the baked products. Very good _____. Can you reveal the definition at the back of the picture? Eggs perform important functions in cakes. Eggs are essential because they maintain the structure of the cake or baked products. Therefore, eggs are very essential when it comes in baking. Last but not the least is the flavorings and spices. Flavorings and Spices ______, yes.
Flavorings and Spices
Salt added to baked products enhances sweet taste.
Very good ____. Now let’s reveal the definition. Salt is essential in producing a satisfactory yeast product. It gives finer texture to bread and adds flavor that enhance the sweet taste of baked products.
Let me hear you ______.
Chocolate and cocoa is used to give flavor and color to the bread and cakes. Very good _______. Will you please reveal the answer?
The chocolate and cocoa are highly prized for their flavor, aroma and deep brown color. You are right ________. ________, yes.
Fruit flavors came from fruits ma’am. You have an idea. Please check the answer at the back. Fruit flavors and spices are extracts from the base of fruits. They add a pleasant odor to baked products. Keep it up class; you’ve got all the ideas. You really study your lesson very well. D. Abstraction/ Generalization Now that you already have the knowledge about baking, can you give the different ingredients that we’ve discussed? ________, you’re raising your hand.
The different ingredients used in baking are
the following; flour, eggs, liquids such as milk and water. The leavener, shortening and flavorings and spices. Excellent ________. _______ can you repeat his answer but this time can you give the importance of those ingredients. Ma’am the different ingredients in baking are the
following;
flavorings
and
flour,
liquids,
spices.
leaveners,
Those
baking
ingredients are important because they have their own purpose and if you remove one of it you cannot have your desired result. Thank you ______. They say that baking is an exact science. Do you think it’s true? Yes ma’am that’s true that baking is an exact science
because
every
ingredient
have
different measurements depends upon the needed amount. In baking, the ingredients must be measure exactly in order to have a perfect outcome because as what other says too much is not good as well as few is not enough. E. Application 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 minutes to present it. Group 1 The teacher will show a video that demonstrate the proper way of measuring
ingredients
and
the
equivalent
conversion
of
the
ingredients. (The students will measure the baking
ingredients using the following measuring tools.)
Group 2 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. (Graphic organizer)
Group 3 Using clay the students will mold some possible example of baked products.
After
that
they
will
compose a song/jingle that interprets the
importance
ingredients.
of
different
Jingle/song (to the tune of fireworks) Do you ever think the importance of ingredients in baking that you’ve just saw around Do you ever think the functions of every ingredients in baking And do you ever think what will happen if just one ingredients is missing or not present And do you know that there is still a chance for you to familiarize the ingredients You just going to embrace the things that you want to do just on these things you’ll going to succeed Cause you know that without those ingredients you can’t make this kind of products, that’s why various ingredients in baking is very essential (repeat 2x) Group 4 Through collaborative activity the student will formulate their own sample recipe. Sample recipe Cheese Cupcakes 1cup sugar ¾ c egg 4 cup cake flour 2tsp salt 3 tbsp baking powder 2c powder milk 2 can (big) condensed milk 1 bar cheese, grated Double Chocolate Cupcakes
1 ½ cup all purpose flour 1 tsp baking powder 1 tsp baking soda ½ tsp salt ½ cup cocoa (alkalized) ½ cup butter 1 tsp vanilla 1 pc egg
1 cup evaporated milk 1 cup chocolate chips Dinner Roll 2tbsp instant yeast 2tbsp honey ¾ cup water 1 cup fresh milk scalded ¼ cup melted margarine 3 pcs egg yolk, slightly beaten 4 ½ cup bread flour 1 ¼ cake flour ½ cup + 2tbsp sugar 1 tsp salt ½ cup flour, for dusting Egg wash (1 pc. Egg yolk + 2tbsp evaporated milk) Soft Roll 150 g Milk 10 g yeast 312g Sifted bread flour 30 g sugar 30 g eggs 5 g salt 30 g butter
Rubrics Criteria 1. The learners present their work in a creative way. 2. Each member of the group participates and cooperates on the given task. 3. The content is being presented in organize sequence. 4. The students accomplish their task in the given amount of
5
4 3
2 1
time. 5. The students welldelivered their presentation.
IV.
Evaluation Through tasting, the students will be able to assess the baked products using the given rubrics. The rubric is composed of six (6) criteria, the first four (4) was given by the teacher and the last two (2) criteria will come from the students. RUBRICS
Criteria
Cake
Bread
1. Appearance 2. Texture 3. Taste 4. Weight 5. 6.
Criteria
Cake
1. Appearance
Dark Brown
Brown
2. Texture
Smooth
3. Taste
Delicious
Dry & crumby Flat taste
and
Bread
well
blended 4. Weight
Light
Heavy
5. Aroma
Not
Not aromatic
Aromatic 6. Moisture
Moist Tender
V.
and Slightly Moist
Assignment Make an interview to an owner of the bake shop in your barangay. List down all the procedures that they do in making pastries.
