lesson plan

1. MISAMIS OCCIDENTAL AND TECHNOLOGY HIGH SCHOOL
Pines, Oroquieta City
LESSON PLAN
In
Bread and Pastry 8
School: MOSTHS Grade level: 8
Student Teacher: Janila Laurita Learning Area:
Teaching Dates and Time: April 4,2023 Quarter: 4th
2:00-4:00pm
Learning Competency: Identify Basic Ingredients in Baking.
Skill: Identify
Content: Basic Ingredients in Baking
Context: Basic Ingredients in Baking
Learning Episode 1
A. Prayer
B. Checking of attendance
C. Giving of class rules
Class Rules:
1. Show respect for the teacher, your classmate and yourself.
2. Raise your hand before you speak or asking.
3. Be confident to share your ideas.
A. Motivation
Note to the teacher: The teacher will group the students in to two and
they will be given a task. Their task is to guess the ingredients of the following;
GUESS THE INGREDIENTS

2. Across Curriculum: In science (Chemistry) In doing experiments we use
chemicals and add together to achieve to specific substances.
B. Statement of purpose
Understanding the role of each ingredient in baking can help you
create perfect baked goods every time.
Review/Drill
Teacher says: What was our last topic yesterday?
Give me an example of baking tools and equipment.
C. Presentation of the new lesson
This afternoon, our learning competency is identify basic ingredients in
baking.
Prerequisites
Unlocking difficulties
Ingredients - a component part of any combination or mixture that are used
to make food.
Leavener - It is the substance that we use to make the baked product rise.
Basic Ingredients in baking
Flour- Is a powdery substance that is the primary or main ingredients of most
baked products because it provides the structure of the product.
Kinds of Flour
Bread flour
- This the best choice for yeast products like pandesal / sliced bread, breads
and buns.
Cake flour
- is a fine texture, soft-wheat flour with high starch content. This flour is
excellent for baking fine textured cakes.
All purpose flour
- It is a combination of soft and hard flours. Best for pie crust, cookies,
muffins,cupcakes and pancakes.

3. Rice flour
- This is made from finely milled rice.
Fats
These may come from animal or vegetable fats. It can also be in liquid or solid
form. Fats generally help to tenderize the product and a soften the structure,
add moistness and richness increase keeping quality, add flavor.
Sugar
It is also called sweetener which have different degrees of sweetness and
comes in various form powder to crystals to syrups. Sugar is responsible for
the attractive golden brown color of the baked products. It contributes for the
development of good flavor and aroma.
Leavener
It is the substance that we used to make bake products rise.

4. Liquids
Liquid ingredients are important for hydrating protein, starch and leaving
agents. It contribute to the moistness and texture of the products. It also help
in leavening the product because it turns to and expands during baking.
Eggs

5. Salt and other flavorings
Learning Episode 2
Modelling
Teacher say; This time, we will identify the pictures of ingredients to what
group it belongs.

6. Learning Episode 3
Guided Practice
Teacher says: Find a partner. And identify the following kinds of the basic
ingredients.
Flour
1.
2.
3.
4.
Learning Episode 4
Independent Practice
Identification. Write your answer in the space provided.
1. It enhances the flavor and sweetness of other ingredients.
2. Protein in _______ contributes to structure.
3. It is the substance that we used to make bake products rise.
4. It contribute to the moistness and texture of the products.
5. These may come from animal or vegetable fats. It can also be in liquid or
solid form. .
Learning Episode 5
Evaluation
Ingredients Kinds of basic ingredients
Liquid
Fats
Leavener
1.
2.
3.
Liquids
1.
2.
3.
Egg Salt and flavorings Liquids
Leavener Fats

7. Leavening
Sugar
Flour
Assignment: In your 1/4 sheet of paper. Answer this question.
1. Why do we need to know the basic ingredients in baking?
Prepared by: Checked by:
JANILA LAURITA RICHIE LYN M. HONGAYO
Student Teacher Cooperating Teacher