2. MAKING THE PIE CRUST
I. OBJECTIVES
1.4 Show the methods of mixing a single or one crust and a
double or two crust
1.4.1 Differentiate a single crust from a double crust
1.4.2 Discuss the methods in mixing pie crusts
II. SUBJECT MATTER
A. Topic: MAKING THE PIE CRUST
1. Concept/Ideas: Procedures in crust making must be religiously followed in order to
come up with a good quality crust.
2. Process Skills: Differentiating, Discussing, Showing
3. Reference:
1. HOME ECONOMICS IV. Duran et. al. Adriana Printing Co. Inc.
s. 1998. pp. 80-82
2. CULINARY ARTS.JulietaTadle. Phoenix Publishing House,
Inc. s. 2002. pp. 16 - 19
4. Materials: Different ingredients, tools, and utensils to be used in crust making
5. Value focus: Accuracy
III. INSTRUCTIONAL PROCEDURE
A. Pre Activity
1. Review
3. · What are the basic ingredients used in crust making?
· What ingredient is used to hydrate dry ingredients?
· What are the two classification of a crust?
2. Motivation
Show to the class a good quality baked pie and ask the class if they wanted to
bake one.
3. Presentation
Today, we are going to learn how to make a pie crust.
B. Lesson Proper
1. Activity
Distribute task cards to the different group leaders. Task card bears the different
methods of mixing a crust. (Topics were pre-assigned to the students)
2. Analysis
· What is the difference between a single and a double crust?
· What are the methods of mixing a single crust? double crust?
· What should be done in order to come up with a well-prepared crust?
· What happens when methods are not properly followed?
C. Post Laboratory Activity
3. Abstraction
· Why is it necessary for us to accurately follow the methods in preparing a
crust?
4. Application
Group Activity
4. Arrange the following steps/methods in preparing a pie crust. (Paper strips
bearing the methods are pasted on the board where the students would pick and
choose the correct steps.)
IV. EVALUATION
Output in the application will be used as the evaluation.
V. AGREEMENT
1. Look for the meaning of toppings and fillings.
2. List down examples of different fillings and toppings..
References:
1. HOME ECONOMICS IV. Duran et. al. Adriana Printing Co. Inc. 1998.
pp. 83 – 84.
Mastery Level:
Instructional Decision:
