Description: Engage learners in group activities to measure ingredients accurately, identify substitutes, and prepare no-bake recipes using local resources and improvised tools.
Collaborative Activity:
The teacherdivides the class into small groups and provides
each group with ingredients and measuring tools. Learners are
instructed to accurately measure the given ingredients and
select appropriate substitutes if an ingredient is unavailable.
9.
Instruction: Each learnerwill receive a task
card with specific ingredients to measure
and will use available or improvised tools to
measure them correctly. If an ingredient is
missing, the learner will identify an
appropriate local substitute and record the
#2 OBJECTIVES:
1. Identify common baking ingredients and explain their functions and possible substitutes.
2. Demonstrate proper measuring and selection of ingredients and local substitutes
3. Value resourcefulness by using affordable and locally available ingredients.
#4 •Motivation: Show a short video on bread mixing
#5 Activity: Identification
The teacher shows pictures of common ingredients in baking and asks learners to name each ingredient and explain its function in baking
The teacher asks:
Which ingredient is used to make baked products sweet?
#6 Discussion:
The teacher discusses the topic Common ingredients in cooking.
Activity: Measure It Right!
Demonstration:
The teacher demonstrates the proper way of measuring dry and liquid ingredients.
#7 Collaborative Activity:
The teacher divides the class into small groups and provides each group with ingredients and measuring tools. Learners are instructed to accurately measure the given ingredients and select appropriate substitutes if an ingredient is unavailable.
#8 Note: Provide corrections and tips on proper measuring
Independent Activity: “Measure and Choose Wisely”
#9
Instruction: Each learner will receive a task card with specific ingredients to measure and will use available or improvised tools to measure them correctly. If an ingredient is missing, the learner will identify an appropriate local substitute and record the answers in the notebook.
#10 Identification
Directions: Identify the ingredient being described and write your answer on the blank.
__________ 1. This ingredient is used to make baked products sweet.
#11 __________ 2. This ingredient provides structure and forms the body of baked products.
#12 __________ 3. This ingredient helps dough rise and become soft and fluffy.
#13 __________ 4. This ingredient adds moisture and richness and helps bind the ingredients together.
#14 __________ 5. This ingredient can be used as a substitute for fresh milk and is commonly available in local communities.
#15 The learner will prepare a simple no-bake recipe using available ingredients and substitutes.
