A comprehensive reference for both teacher and student of Bread and Pastry Production.
A comprehensive reference for both teacher and student of Bread and Pastry Production.
A revised session plan in bread and pastry NC II, Core 5.
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Lesson Plan in K-12 Bread and Pastry Production by: Mendrez, Charmaigne P.
I. Objectives: Within the period, the students with at least 75% accuracy are expected to: 1. Classify the baking tools and equipments according to their uses; 2. Cooperate with the group activity; and 3. Demonstrate how to light the oven or operate the oven
II. Subject Matter Topic: Uses of tools and bakery equipment Reference: K-12 Bread and Pastry Production Learning Module, Meal Management book Materials: Baking tools and equipments, notes and pictures
III. Procedure: a. Prayer b. Checking the attendance c. Unlocking of difficulties Basic knowledge about baking, defining key terms d. Motivation Presenting pictures to the students and let them realize the goodness of baking.
e. Lesson Proper Discussing and presenting the classifications of baking tools and equipments and their uses Question and answer with the students f. Application Group the students and let them demonstrate how to light or operate the oven
g. Evaluation Direction: Read the given recipe carefully and list down all the tools that you need to prepare in order to finish the activity. BUTTER CAKE Ingredients: 3 1/4 cups cake flour 1 ¾ cups sugar 1 cup butter 1 cup milk 8 eggs 1 tsp. vanilla 4 tsp. baking powder .
Procedure: 1. Sift the dry ingredients together except the sugar. 2. In a large bowl, cream the shortening until light and fluffy. 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. 6. Bake at 375 for 20 t0 30 minutes. 7. Cool the cake, invert and the paper lining. List down the tools and equipment needed. 1. ______________________
6. _______________________
2. ______________________
7. _______________________
3. ______________________
8. _______________________
4. ______________________
9. _______________________
5. ______________________
10. _______________________
h. Assignment Cut out pictures of different tools and equipment in baking and classify them. Paste on a short bond paper
