Name : HELEN P.

CABOVERDE
Subject : DLL / BPP NCII

I. OBJECTIVES

A. Content Standard The learner demonstrates understanding of the basic

concept and underlying theories in preparing and
producing pastry products

B. Performance Standard The learner demonstrate competencies in preparing

and producing pastry products

C. Learning 1.1 Select, measure and weigh required ingredients

Competencies according to recipe or production requirements and
LO1. Prepare pastry established standards and procedures
products

II. CONTENT Measurement of Dry and Liquid Ingredient

TLE_HEBP9-12PP-IIa-g-4

III. LEARNING
RESOURCES

A. References Tech-Voc Bread and Pastry Production Manual page

8-10

IV. PROCEDURES

A. Reviewing previous  Review of baking terminologies

lesson or presenting
the new lesson

B. Establishing a purpose  What will happen if you will bake without

for the lesson
 measuring the ingredients

C. Presenting  Give examples of recipe that require

examples/instances of measurement
the new lesson

D. Discuss  Techniques in measuring and weighing

ingredients used in baking

E. Developing Mastery  Demonstrate measuring and weighing

(Leads to Formative ingredients used in baking
Assessment)

F. Finding practical  Give situations where the measuring and

applications of weighing ingredient
concepts and skills in
daily living

G. Making generalizations  State the importance of measuring and

and abstractions weighing ingredients
about the lesson

H. Evaluating learning  Practicum: Measuring dry and liquid

ingredients

 RUBRICS will be used

 I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of the basic
concept and underlying theories in preparing and
producing pastry products

B. Performance The learner demonstrate competencies in preparing

Standard and producing pastry products

C. Learning
Competencies

LO 1. Prepare bakery 1.4 Bake bakery products according to techniques and

products appropriate conditions

TLE_HEBP9-12PB-la-f-1

II. CONTENT Soft Roll Recipe

III. LEARNING RESOURCE Bread and Pastry Production Manual

Page 31 (Dinner Roll)

IV.PROCEDURES

A. Reviewing previous Review: Mixing procedures

lesson or presenting
the new lesson.

B. Establishing a
purpose for the lesson

C. Presenting
examples/instances of As future baker how are you expected to prepare
the new lesson baking ingredients?

D. Discuss :  PPE (Personal Protective Equipment)

  Equipment and tools needed for baking soft roll
 Equipment and tools needed for baking soft roll
 Pre and Post Baking activity
 Soft roll Ingredients
 Procedure

E. Developing Mastery Activities:

( Leads to Formative  Mind Mapping for PPE
Assessment )  Flow chart for the procedure for making soft roll

Identify the ingredients used in the recipe:

Flour :___________
Shortening: ______________
Leavening agent: __________