LEARNING PLAN IN

BREAD AND PASTRY PRODUCTION

Academic Year 2023-2024

CONTENT STANDARDS:
The learner demonstrates understanding of the core concept and underlying theories in preparing and
presenting gateaux, tortes and cakes.

PERFORMANCE STANDARDS:
The learner demonstrate competencies in preparing and presenting gateaux, tortes and cakes.

I. WHAT WE ARE LEARNING TO:

KNOWING Identify standard measuring tools use in measuring ingredients.

UNDERSTANDIN Explain the importance of accurate measuring ingredients.
G
DOING Demonstrate how to properly measure ingredients using various standard measuring tools.

II. SUBJECT MATTER

A. Topic: HOW TO MEASURE INGREDIENTS
B. References:
 DepEd Bread and Pastry Production Manual

C. Materials
 PowerPoint presentation displaying images of measuring tools and ingredients.
 Projector.
 Actual measuring tools and ingredients for demonstration.

D. Required Facility/Venue:
 Classroom

III. INSTRUCTIONAL PROCEEDURE

Preliminaries  Greetings INDICATOR 5:
 Prayer Established safe and secure
 Attendance learning environments to
 Class Management: enhance learning through
Arrange your chairs and pick up pieces of paper the consistent
and wrapper and throw them in the trash. implementation of policies,
 Checking the necessary learning materials; giving time guidelines and procedures.
for the students to prepare themselves ready for
classroom learning discussion including coping with INDICATOR 4:
their personal concerns and necessities and setting Displayed proficient use of
class rules. Mother Tongue, Filipino and
 Review of previous lesson. English to facilitate teaching
and learning.
 HANDS-ME-ON! ANNOTATION:
Integration to Values.
The teacher will…
INDICATOR 6:
 Divide the class into four(6) groups. (JESUS, Maintained learning
CHRIST, IS, MY, SAVIOUR, FOREVER) environments that promote
 Each group will choose a leader to draw lots. fairness, respect and care to
 Each group will perform the proper way of encourage learning.
measuring ingredients following the steps given.
 Flour:
Sifted the flour to remove lumps and
scooped it to fill the measuring. Leveled the
flour with a spatula or the edge of a knife.
 Baking Powder/Baking Soda:
Removed the lumps by stirring. Dipped the
measuring spoon into the powder or scoop
the baking powder or baking soda, then
leveled it off with a spatula.
 Powdered Milk:
KNOWING

Removed the lumps by stirring. Scooped

Motivation lightly to fill the measuring cup without
shaking until it overflows. Used the spatula
or the straight edge of a knife to level the
measurement.
 Sugar:
Filled the measuring cup or scooped the
sugar until it overflows. Did not shake the
measuring cup but leveled the sugar with a
spatula or the edge of a knife.
 Brown Sugar:
Rolled out the lumps, removed the dirt and
packed into the measuring cup until the sugar
follows the shape of the cup when inverted.
When removed from the measuring cup, the
brown sugar will be molded into the shape of
the cup if packed properly.
 Solid Fats:
Filled the measuring cup with the shortening
while pressing until it is full. Leveled the fat
with the spatula or the edge of a knife.
 Processing After the Motivational Activity the students will answer INDICATOR 3:
Questions the following questions. Applied a range of teaching
Leading to the strategies to develop critical
Topic 1. What have you learned from our activity? and creative thinking, as
2. Do you have any challenges faced and how you well as other higher-order
overcame them? thinking skills.
3. From our activity, any idea if what is our topic
today?

The teacher will relate their answers to the new topic.

(HOW TO MEASURE INGREDIENTS)
Presentation of
the Lesson

WHAT WE ARE LEARNING TO:

1. Identify standard measuring tools use in

measuring ingredients.
2. Explain the importance of accurate measuring
ingredients.
3. Demonstrate how to properly measure ingredients
using various standard measuring tools.
 The teacher will unlock difficult terms that the students ANNOTATION:
may encounter during the lesson. Integration to English.

 SIFT – put (a fine, loose, INDICATOR 2:

or powdery substance) through a sieve so as to Used a range of teaching
remove lumps or large particles. strategies that enhance
learner achievement in
literacy and numeracy skills.
(Let the learners read the
definition of terms.)

 LUMPS – a piece or mass of solid matter

without regular shape or of no particular shape.

 SCOOP – a utensil resembling a spoon, with a

long handle and a deep bowl, used for
removing powdered, granulated,
or semisolid substances (such as ice cream)
from a container.

Unlocking of
Difficult
Terms

 STIRRING – is the technique of mixing

together ingredients of before or during
cooking.

 DIP – put or let something down quickly or

briefly in or into (liquid).
 TOOLS IN PRESSURE! ANNOTATION:
Integration to Values.
The teacher will give the activity…
INDICATOR 6:
 Each group will choose one representative to pick Maintained learning
from the glass. environments that promote
 Each group will get the tools they have chosen. fairness, respect and care to
Activity  Each group will be given 1 minute. encourage learning.
 You will be scored by the other group.

Analysis After the activity, the students will answer the following INDICATOR 3:
questions. Applied a range of teaching
UNDERSTANDING

strategies to develop critical

1. What are different types of measuring tools, and creative thinking, as
mixing tools and utensils, cutting tools, well as other higher-order
miscellaneous and decorating tools? thinking skills.
2. What are the effects of using wrong tools on the
quality of the products?
3. How important of using the correct baking tools
and equipment in bread and pastry production?
After the students answer the process questions, the ANNOTATION:
teacher will discuss the topic… Integration to English.
Integration to
MEASURING TOOLS Mathematics.
Baking is a precise skill, which calls for the exact Integration to Araling
measurement of the ingredients to achieve desired Panlipunan.
outcome. How much of each ingredient to be used can be
determined using few standard measuring tools.
INDICATOR 1:
Applied knowledge of
1. MEASURING CUPS – these come in two types: content within and across
curriculum teaching areas.
a. GRADUATED OR LIQUID MEASURING
CUP – used for measuring liquids.
INDICATOR 2:
Used a range of teaching
strategies that enhance
learner achievement in
literacy and numeracy skills.
(Let the learners read the
definition of terms. Add
liquid ingredients.)

INDICATOR 5:
Established safe and secure
b. INDIVIDUALIZED OR DRY MEASURING learning environments to
CUPS – come in the series of cups indicating enhance learning through
fractional parts, commonly used for measuring the consistent
flour. implementation of policies,
guidelines and procedures.
(By telling learners on how
to response properly.)

2. MEASURING SPOONS – used for measuring

small quantities of ingredients like vanilla extract,
baking powder, baking soda, salt and other minor
ingredients.

3. WEIGHING SCALE – used to measure large

quantities of ingredients. For baking purposes, a
Dietetic or Spring Form Scale, where small
quantities of ingredients are weighed.
 The teacher will give the task entitled... ANNOTATION:
Integration to Values.

“TOOLS MO, E ACTING MO!” INDICATOR 6:

Maintained learning
 Each group will provide a real-life scenario where environments that promote
you need to utilize the baking tools available at fairness, respect and care to
the table. encourage learning.
 Demonstrate the use and functions of each tools.
 You will be graded based on the scoring rubric
provided.
 You will be given 3 minutes to practice and 2
minutes for the presentation.
 You will be graded by the other group.

SCORING RUBRIC
DESCRIPTION SCORE ACTUAL SCORE
Demonstrated 76 - 20
100% of the use of
baking tools including
uses and functions.
Demonstrated 51 - 75% 19
of the use of baking
tools including uses and
functions.
Application Demonstrated 26 - 50% 18
DOING

of the use of baking

tools including uses and
functions.
Demonstrated 1 - 25% 17
of the use of baking
tools including uses and
functions.
Did not perform the 15
given tasks.
 The teacher will administer an assessment. The students
will write their answer in ¼ sheet of paper.

1. Which tool is used to measure ingredients accurately?

a) Mixing bowl b) Measuring cup
c) Whisk d) Rolling pin

2. What tool is used to mix ingredients together?

a) Oven b) Whisk
c) Baking pan d) Cooling rack

3. Which utensil is used to spread frosting or icing on a

cake?
a) Spatula b) Pastry brush
c) Piping bag d) Grater

4. What equipment is used to bake cookies?

a) Mixer b) Blender
c) Oven d) Weighing Scale

5. Which tool is used to shape dough into a round loaf?

a) Whisk b) Rolling pin
c) Pastry brush d) Rubber scraper

6. A tool used for measuring small quantities of

Assessment
ingredients.
a) Measuring cups b) Scale
c) Measuring spoons d) Flour sifter

7. What is the tool used to cutting dried fruits and

vegetables fresh herbs, and cutting pastry?
a) Kitchen Shears b) Bread Knife
c) Pastry Wheel d) Cookie Cutters

8. It is where you place baked goods above the counter.

a) Mixing bowl b) Mixer
c) Wire cooling racks d) Pastry blender

9. It is used for cutting fat into pieces to be able to coat

with flour in pie making.
a) Pastry brush b) Pastry blender
c) Shredder d) Metal spatula

10. Which of the following is useful in making long and

smooth continuous cuts over rolled dough?
a) Pastry wheel b) Dough cutter
c) Bread knife d) Cookie cutter

V. ASSIGNMENT

Research and create a visual presentation showcasing on how to prepare pies and pastries. Write your answers in
A4 size of bond paper.
IV. CLOSURE TO THE TOPIC:

The teacher will ask one word that they have learned from the topic upon going out to classroom.
Prepared by:

ERZELENE B. BALSAMO
Teacher II

Reviewed and Observed:

JEREMIAS C. GUMANOY
Master Teacher I / Assistant School Principal