DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II

First Quarter

I. OBJECTIVES:

A. Content Standards:
The learners demonstrate an understanding of the core concepts and theories in bread
and pastry production.

B. Performance Standards:
The learners independently demonstrate core competencies in preparing
and producing bakery products.

C. Learning Competencies:
LO 1 Prepare bakery products
1.1 Select, measure and weigh required ingredients according to recipe or
production requirements

Contextualized Competency: (optional )

Code: TLE_HEBP9- 12PB-Ia-f-1

II. CONTENT:
Accurate measurement of ingredients
Baking Ingredients and its substitution

III. LEARNING RESOURCES:

A. References: Bread and Pastry Production Manual page 8-9
B. Other Instructional Resources:
Websites: Google and You tube

IV. PROCEDURES:

Pre-Activity

Motivation:
Each group will be given an envelope which contains a puzzled picture of bakery
products. They will be given five minutes to assemble the puzzle and name the product.

Review/Presenting new ideas:

Base on the puzzled picture, the learner will gather together and discuss what are the
ingredients used in making such bakery products. They will publish their work on the board
after ten minutes.

Presenting the purpose of the lesson:

Baking is love made edible!

The objective of today’s lesson is to select, measure and weigh required ingredients
according to recipe or production requirements.
ACTIVITY
CHOOSE AND WEIGH ME

Form five (5) groups. Each group will select baking ingredients and measure or weigh
them according to the specification given. A table with measuring tools and possible baking
ingredients for bakery products will be placed on the table.
Group I – Measure 300 g of white sugar and 90 grams of brown sugar
Group II – Measure ¼ cup of evaporated milk and 2 fl. oz. of juice
Group III – Measure 1 cup of butter and 100 ml of oil
Group IV – Measure 350 grams of all purpose flour and 25 grams of salt
Group V – Measure 2 cups of water and 1 Tablespoon vanilla.

ANALYSIS
1. How did you find the activity?
2. How did you choose the ingredients?
3. What are your considerations in weighing/measuring the ingredients assigned to your
group?
4. What measuring tools/device did you use? Why?
5. In case one of the ingredients is not available, what are you going to do?

ABSTRACTION

Power Point Presentation on

“Proper way of measuring and weighing the different ingredients and its substitution”

Techniques in Measuring and Weighing Ingredients used in Baking

It is important to measure the ingredients accurately to get standard and efficient use of
materials. Different flour in different localities need varying amounts of liquid and this should
be considered in baking.

Keep a record of the quantity of flour used each time you bake to find out which
measurement produces the best result from the flour available in your area.

A. Measurement of Dry and Liquid Ingredients

1. Dry ingredients
A. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over the
top of the cup. Do not shake the cup.
c. level off the cup with a straight –edged utensils or spatula.
d. For fractions of a cup, use the lines indicating ¼, 1/3, and ½ of the
standard measuring cup.
B. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the measurement
of flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush the
lumps. Pack into measuring cup just enough to hold its shape. Level off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon
lightly into measuring cup. Level off with spatula or any straight –
edged utensil. Do not shake the cup.
C. Baking Powder
a. Fill measuring spoon with the desired ingredients. Level off with a spatula or any
straight-edged utensils. If baking powder has caked, stir lightly before measuring.
D. Shortening
a. With the Use of Measuring Cup
Have shortening at room temperature. Pack firmly into the measuring cup, taking care not to have air
pockets. Level off with a spatula or straight –edged utensils. Use standard measuring spoon for less
than ¼ cup shortening.
b. Water Displacement Method
Fill the cup with cold water up to ¼ cup level if ½ cup of fat is desired and add shortening enough to
cause the water to rise up to the 1 cup mark. To measure ¼ cup, fill with cold water up to ¾ cup level
and add shortening enough to raise the water up to the 1 cup mark. Drain well.
2. Liquid Ingredients
Water and Milk
A liquid measuring cup is best to use for liquid ingredients because it is clear and see through. It also
has a spout that makes pouring of liquids easy.
To get the exact amount, follow these steps when measuring liquids.
1. Set up the liquid measuring cup. Place the measuring cup on a flat, even surface.
2. Pour the liquid carefully and slowly into the cup. Stop pouring when the liquid reaches the marker
line for the desired amount.
3. Check your measurement. Bend down so that your eyes level with the marker line. Look at the top
of the liquid.
ABBREVIATIONS EQUIVALENT WEIGHTS AND MEASUREMENT

gallon gal Given Equivalents

quart qt. Measurement
pint pt. 1 gallon ( gal. ) 4 quarts
cup c. 1 quart (qt.) 2 pints
tablespoon Tbsp. or T
1 pint (pt.) 2 cups
teaspoon tsp. or t
1 cup 8 fluid ounces
fluid ounce fl.oz.
½ cup 4 ounces
ounce oz.
¼ cup 2 ounces
pound lb.
gram g. 1/8 cup 1 fluid ounce
kilogram kg. 1 Tablespoon 3 teaspoons
1 pound 16 ounces
2.2 pounds 35.2 ounces
1 kilograms 1000 grams

CONVERSION / SUBSTITUTION OF WEIGHTS AND MEASURES

1 tablespoon all purpose flour - 1/2 tablespoon cornstarch, potato starch,

rice starch or arrowroot starch
1 tablespoon cornstarch - 2 tablespoon all purpose flour
1 cup sifted cake flour - 7/8 cup all purpose flour sifted, 1cup all purpose
flour minus 2 tablespoon.
1 cup sugar granulated - 1 1/3 cup brown sugar, lightly packed, 1 ½ cup corn
syrup minus ½ cup liquid, 1 cup honey minus ½ to 1/3 cup liquid
1 cup honey - 1 ¼ cup sugar plus 1 /2cup liquid
1 ounce chocolate - 3 tablespoon cocoa plus 1 tablespoon fat
1 tablespoon baking powder - ¼ teaspoon baking soda plus ½ cup fully
soured milk or lemon juice mixed with sweet milk to make ½ cup, ¼ teaspoon baking
soda plus ¼ to ½ cup molasses, ¼ cream of tartar
1 teaspoon active dry yeast - 1 package (7gram) dry yeast compressed yeast
cake
1 whole egg - 2 egg yolks or 3 tablespoon thawed from frozen eggs, 2 ½
tablespoon sifted dry whole eggs powder plus 21/2 tablespoon
lukewarm water
1 egg yolk - 1 1/3 tablespoon frozen egg yolk
1 egg white - 2 tablespoon frozen egg white,2 teaspoon dry egg yolk powder plus
2 teaspoon water
1 square unsweetened chocolate - 3 tablespoon cocoa plus 1 tablespoon fat
1 cup butter - 1 cup margarine,7/8 to 1 cup hydrogenated fat plus ½ teaspoon of
 fat, 7/8 cup of lard plus ½ teaspoon salt
1 cup coffee cream ( 20 percent ) - 3 tablespoons butter plus about 7/8 cup milk
1 cup heavy cream ( 40 percent ) - 1/4 cup butter plus 3 /4 cup of milk
1 cup whole milk - 1 cup reconstituted non- fat dry milk plus 2 ½ teaspoons of
butter or margarine
1 cup milk - 3 tablespoon of sifted non- fat dry milk plus 1 cup water, 6
tablespoons of sifted crystals plus 1 cup water
1 cup butter milk or sour milk - 1 tablespoon of vinegar or lemon juice plus
enough sweet milk to make1 cup (let stand for 5 minutes), 1 ¾ teaspoon of
cream of tartar plus1 cup of sweet milk

VIDEO PRESENTATION ON HOW TO SELECT, MEASURE AND WEIGH REQUIRED

INGREDIENTS ACCORDING TO RECIPE OR PRODUCTION REQUIREMENTS.

Reference:
https://www.youtube.com/results?search_query=proper+way+of+selecting+%2C+measuring+
baking+ingredients

Guide questions:
1. Why is it critical to measure the flour and other required ingredients exactly
cited in the recipe?
2. Cite the importance of properly selecting, measuring, and weighing required
ingredients according to recipe or production requirements.

APPLICATION

Using the same groupings, each group will be given a recipe:

Group 1 will select, measure and weigh dry and liquid ingredients for malunggay pandesal
Group 2 will select, measure and weigh dry and liquid ingredients for banana Muffins
Group 3 will select, measure and weigh dry and liquid ingredients for chiffon cake.
Group 4 will select, measure and weigh dry and liquid ingredients for chocolate chip cookies
Group 5 will select, measure and weigh dry and liquid ingredients for Cheese biscuits.

Each group will be given 5 minutes to have Focus Group Discussion (FGD) after which the leader of
the group will market the sample ingredients in the pantry.

ASSESSMENT/EVALUATION:

A. Written Test
1. Describe how to select, measure and weigh required ingredients when baking banana
muffin.
2. Cite the importance of properly selecting, measuring and weighing required ingredients
according to recipe or production requirements.

B. Performance Task
Individual performance:

Direction: Select, measure and weigh required ingredients for dinner roll.

Ingredients:

¾ cup milk
¾ cup water
½ cup white sugar
1 teaspoon salt
2 eggs
5 teaspoons active dry yeast
 5 cups all purpose flour
½ cup margarine

Assessment Tool: Performance Rubric

SCORING RUBRIC

Criteria (4) Excellent (3) Very (2) Satisfactory (1)

satisfactory Unsatisfactory
Selecting Select all required Missed 1 minorMissed 2 minor Missed one
Ingredients ingredients ingredients ingredients major ingredient/
more than 2
minor ingredients
Measuring wet Measured Measured Measured Measured
ingredients accurately all wet accurately all wet accurately all wet accurately
ingredients ingredients but ingredients but but failed in
inaccurate in one failed in two more than 2
ingredient ingredients ingredients
Measuring/weighing Measured/weighed Measured/ Measured/ Measured/
dry ingredients accurately all dry weighed weighed weighed
ingredients accurately all dry accurately all wet accurately
ingredients but ingredients but failed in
inaccurate in one but failed in two more than 2
ingredient ingredients ingredients

Performance Checklist 4 3 2 1
Did I…
Wear PPE?
Perform mise en place?
Select all required ingredients correctly?
Measure /weighed dry ingredients accurately?
Measure/weighed liquid ingredients accurately?

AGREEMENT:

Visit the following websites for additional information:

https://www.youtube.com/watch?v=2R2ptMb7ygk
https://www.youtube.com/watch?v=PTgsIKyeVjc

V. REMARKS:

VI. REFLECTION: