Beruflich Dokumente
Kultur Dokumente
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
Reference/s
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
Energizer/Drill
Class do you sing?
for
instance,
selling
native
Yes Maam
No maam
Yes! I love to sing maam
Alright. How about the song Mary
had a little lamb, do you know or
heard it?
No maam I havent heard it.
Yes maam. I know that song.
So, some of you know the song.
Class can you please sing it for the
others to know.
Yes maam
I will lead the singing maam
Ok! That good to hear, lets 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?
Maam yes Maam
Yes Maam, were very excited
Ok! Lets 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.
Thats
wonderful
class.
Weve
you to give
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
youve
B. Activity
Class have you experienced how to
bake?
Yes maam
No maam
What baked products have you
tried?
Cookies maam
Maam 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 maam
1. A small cake baked in a cuplike
mold.
CUPCAKE
usually
chocolate
cake
containing nuts.
BROWNIES
LOAF BREAD
used
ingredients
in
why?
Maam flour
Maam egg
Butter Maam
Yeast maam 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 maam
No maam
Can
you
give
some
different
example of flour?
Okay
_____.
Do
you
want
something to share?
Yes maam, at home were 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 __________.
Maam 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.
you
give
me
different
can
you
give
another
classification?
Maam 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, ____________.
Maam the last one on the given example is
and
tell
us
in
what
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)
Lets start. Are you ready?
Shortening
Yes maam
Shortening
compare
your
answer
to
the
the liquid.
Sugar
STEAM
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
Eggs
following;
flavorings
and
flour,
liquids,
spices.
leaveners,
Those
baking
because
every
ingredient
have
ingredients
and
the
equivalent
conversion
of
the
ingredients.
(The students will measure the baking
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
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
importance
ingredients.
of
different
Jingle/song
(to the tune of fireworks)
Do you ever think the importance of
ingredients in baking that youve 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 youll going to
succeed
Cause you know that without those
ingredients you cant make this kind of
products, thats 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
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
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
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.