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    Pan de Dal 2

    Uploaded by

    Maria Manoa Gantala
    The lesson plan provides instruction on accurately measuring ingredients for pan de sal. The objective is for students to select, measure, and weigh ingredients according to the recipe. The content discusses measuring ingredients and using proper tools. Students will practice measuring dry and liquid ingredients according to the task sheet, which lists the procedure and materials. Their performance will be evaluated using a rubric that assesses their ability to accurately measure ingredients.

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    © All Rights Reserved
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    Pan de Dal 2

    Uploaded by

    Maria Manoa Gantala
    45 views3 pages
    The lesson plan provides instruction on accurately measuring ingredients for pan de sal. The objective is for students to select, measure, and weigh ingredients according to the recipe. The content discusses measuring ingredients and using proper tools. Students will practice measuring dry and liquid ingredients according to the task sheet, which lists the procedure and materials. Their performance will be evaluated using a rubric that assesses their ability to accurately measure ingredients.

    Original Title

    PAN DE DAL 2

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    The lesson plan provides instruction on accurately measuring ingredients for pan de sal. The objective is for students to select, measure, and weigh ingredients according to the recipe. The content discusses measuring ingredients and using proper tools. Students will practice measuring dry and liquid ingredients according to the task sheet, which lists the procedure and materials. Their performance will be evaluated using a rubric that assesses their ability to accurately measure ingredients.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    45 views3 pages

    Pan de Dal 2

    Uploaded by

    Maria Manoa Gantala
    The lesson plan provides instruction on accurately measuring ingredients for pan de sal. The objective is for students to select, measure, and weigh ingredients according to the recipe. The content discusses measuring ingredients and using proper tools. Students will practice measuring dry and liquid ingredients according to the task sheet, which lists the procedure and materials. Their performance will be evaluated using a rubric that assesses their ability to accurately measure ingredients.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    LESSON PLAN IN BREAD AND PASTRY PRODUCTION (NC II)

    SECTOR : Home Economics


    SPECIALIZATION : Bread and Pastry Production (NC II)

    Date : June 24, 2016


    Time : 7:30 – 9:30 (MTWTh)

    I. OBJECTIVE
    At the end of the session, the students will be able to:
    1. Select, measure and weigh required ingredients according to recipe or
    production requirements of Pan de Sal.
    TLE_HEBP9-12-pb-Ia-f-1

    II. SUBJECT MATTER/CONTENT:


    A. Accurate measurement of ingredients in making Pan de Sal.
    B. Reference: K to 12 Curriculum Guide in Bread and Pastry Production NC II
    C. Motivational Questions
    The teacher will present pictures of the following:
    * Pan de Sal * Flour
    * Weighing Scale * Butter
    * Measuring Cups/Spoons * Egg
    D. Activity
    The learners will select ingredients in making Pan de Sal.
    E. Analysis
    After selecting the ingredients needed, they will prepare the
    measuring tools needed in making Pan de Sal.
    F. Abstraction/Generalization
    What are the necessary procedures in measuring dry and liquid ingredients?
    (Show Video Clip in Measuring Dry and Liquid ingredients)

    IV. APPLICATION/ EVALUATION


    (Using the given necessary materials, measure dry and liquid
    ingredients following the Task Sheet)
    The teacher will check learner’s output using the Rubrics.
    TASK SHEET
    I. Objective : . Select, measure and weigh required ingredients according to recipe or
    production requirements of Pan de Sal.

    II. Subject Matter/Content: Accurate measurement of ingredients in making Pan de Sal.


    III. Materials : *Measuring Cups/Spoons/Urn * Spoon
    * Sifter * Weighing Scale
    * Spatula * Flour
    * Sugar * Milk
    * Water * Salt
    * Egg * Butter/Oil
    * Baking Powder * Table
    IV. Procedure/Steps:
    1. Perform mis-en-place.
    * Select materials needed.
    * Collect ingredients needed.
    2. Sift all dry ingredients.
    3. Scoop dry ingredients into appropriate measuring tool.
    4. Level the ingredients using spatula to have accurate
    measurement.
    Note: Do not tap the ingredients to have an accurate measurement.

    RUBRICS
    Excellent The students demonstrate selecting, measuring SCORE
    (5) and weighing ingredients accurately all the
    time.
    Very Satisfactory The students demonstrate selecting, measuring
    (4) and weighing ingredients accurately most of the
    time.
    Satisfactory The students demonstrate selecting, measuring
    (3) and weighing ingredients accurately but less
    confidently.
    Good The students demonstrate selecting, measuring
    (2) and weighing ingredients accurately with
    supervision
    Needs Improvement The students cannot demonstrate on selecting,
    (1) measuring and weighing ingredients accurately.
    TOTAL SCORE

    V. ASSIGNMENT
    Familiiarize the Measuring System on Bread and Pastry Production (NC II)
    Learner’s Material, page 34.

    REMARKS:
    No. of learners within Mastery Level: _____________
    No. of learners needed Remediation: ______________
    No. of Learners needed Reinforcement: ____________

    Prepared by:

    RIAZA M. BACAYCAY
    Teacher

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