Detailed Lesson Plan

DLP No.: Learning Area: TVL-BPP Grade Level: Quarter: 2 Duration: 2HRS Date: 01-22-19
FOS11-A &D
Learning Competency/ies: Select, measure and weigh required ingredients according to recipe or Code:
production requirements and established standards and procedures TLE_HEBP11PP-IIa-g-4
Key Concepts / Understandings Culinary and technical terms related to pastry products.
to be Developed Ratio of ingredients required to produce a balance formula.
Correct proportion control, yields.weights ad sizes for profitability.
1. Objectives
Knowledge Discuss the steps and terms used in baking cookie.

Skills Apply skills in budgeting, estimation and recipe proposal in baking cookie.

Attitude Develop self awareness and duty in making recipe proposal.

Values Responsible, trustworthy and reliable.

2. Content Topic 1- Cookies/

3. Learning Resources Module Bpp

INTERNET, TESDA LINK, BREAD AND PASTRY BOOK, Books, magazine, and internet

4. Procedures

4.1 Introductory Activity  Daily routine

 Present and ask the following terms
- creaming folding -
- mixing
- sifting

4.2 Activity/Strategy  Give an introduction about cookie.

 Present a Video demonstration in baking cookie.
 Give a sample Chocochip cookie recipe.
 Let the students, list the tools needed and write its functions.
 Write down the unfamiliar baking/cooking terms used in the
recipe.

4.3 Analysis  Present the recipe in the class and discuss each statements.
Have a clarification in each steps and procedures.
 Discuss the preparation, process and activity.
 Analyze the ingredients needed. ( Let the students, have their
group and let them do the estimation and budget in the recipe.)

4.4 Abstraction  The important things to remembered in preparation, process

and actual activity are to following the correct instructions and
procedure in the given recipe.
4.5 Application  Search a sample cookie recipe using with different sources.
( recipe books, magazines, and internet).
 List the tools needed.
 Do estimation and budget.
 Read and evaluate the steps and procedures.
  Present a recipe proposal for the practical activity.

4.6 Assessment - check and evaluate recipe proposal.

- conduct interviews with the group to discuss the recipe
proposal.
- verify the cost and present rubrics for the practical activity.

4.7 Assignment - Continue and prepare the recipe proposal for the practical activity.

4.8 Concluding Activity Students are able to follow standards in baking

cookie.

5. Remarks Able to evaluate their k.S.A , and identify their common difficulties in the terms, tools and ingredients used in baking.

6. Reflections Review and evaluate each recipe proposal to be used for practical activity.

Prepared by:

MS. Ariadne Gudes

Teacher