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    Shortening

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    ROSALYNN MATA
    The document outlines a daily lesson plan for a 11th grade Bread and Pastry Production class. The plan focuses on shortening, liquid ingredients, and minor ingredients used in baking. Students will learn about the role and uses of these ingredients, identify them in pictures and a video, discuss their importance in baking, and bring sample ingredients to measure. The overall objectives are for students to understand the basic concepts and demonstrate competencies in preparing bakery products.

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    © All Rights Reserved
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    Shortening

    Uploaded by

    ROSALYNN MATA
    19 views2 pages
    The document outlines a daily lesson plan for a 11th grade Bread and Pastry Production class. The plan focuses on shortening, liquid ingredients, and minor ingredients used in baking. Students will learn about the role and uses of these ingredients, identify them in pictures and a video, discuss their importance in baking, and bring sample ingredients to measure. The overall objectives are for students to understand the basic concepts and demonstrate competencies in preparing bakery products.

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    The document outlines a daily lesson plan for a 11th grade Bread and Pastry Production class. The plan focuses on shortening, liquid ingredients, and minor ingredients used in baking. Students will learn about the role and uses of these ingredients, identify them in pictures and a video, discuss their importance in baking, and bring sample ingredients to measure. The overall objectives are for students to understand the basic concepts and demonstrate competencies in preparing bakery products.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    19 views2 pages

    Shortening

    Uploaded by

    ROSALYNN MATA
    The document outlines a daily lesson plan for a 11th grade Bread and Pastry Production class. The plan focuses on shortening, liquid ingredients, and minor ingredients used in baking. Students will learn about the role and uses of these ingredients, identify them in pictures and a video, discuss their importance in baking, and bring sample ingredients to measure. The overall objectives are for students to understand the basic concepts and demonstrate competencies in preparing bakery products.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    GRADES 1 to 12 School Makapuyat NHS Grade Level 11

    DAILY LESSON Teacher Rosalynn M. Mata Learning Area Bread and Pastry
    PLAN Production
    Teaching Date September 6, 2022 Quarter 1st
    and Time 1:31 – 2:30 pm

    I. OBJECTIVES
    A. Content Standard The learner demonstrates understanding of the basic concept and
    underlying theories in preparing and producing bakery products.

    B. Performance Standard The learners independently demonstrate core competencies in preparing


    and producing bakery products.

    C. Objectives/ LO 1. Prepare bakery products


    Learning Competencies 1.1 Select, measure and weigh required ingredients according to recipe or
    production requirements

    Code TLE_HEBP9-12PB-Ia-f-1
    II. CONTENT Shortening, Liquid Ingredients, Minor Ingredients

    III. LEARNING RESOURCES


    A. References
    1. Curriculum Guide page/s 5
    2. Teacher’s Guide pages Note: No teacher’s guide issued
    3. Learner’s Materials pages 12 – 14
    4. Other Learning Resources Different types of sugar, egg, leavening agent
    IV. PROCEDURES
    A. Reviewing previous Give the role of the following ingredients in baking:
    lesson or presenting 1. Sugar
    the new lesson 2. Eggs
    3. Leavening agent

    B. Establishing a The teacher will present objective/s of the day’s lesson.


    purpose for the  Recognize the role of shortening, liquid ingredients and minor
    lesson ingredients in baking
     Enumerate the uses of shortening, liquid ingredients and minor
    ingredients
     Value the importance of shortening, liquid ingredients and minor
    ingredients in baking
    C. Presenting examples Picture Parades of Baking Ingredients
    Can you identify the ingredients shown on the picture?

    D. Discussing new Read Information Sheet 1.1.2 on page 13 – 16.


    concept and Major Ingredients in Baking
    practicing skills #1 A. Shortening: Its Type and Uses
    B. Liquid Ingredients: Its Type and Uses
    Minor Ingredients

    E. Developing mastery Activity: Major or Minor (Video clip presentation – Banana Cookies)
    (lead to formative Directions: Watch the video on how to make banana cookies. List down
    assessment #3) the ingredients used in the video. Then, identify if the ingredient is major
    or minor.
    F. Finding practical Why is it necessary to know the different ingredients in baking? How can it
    application of be of great help to you as future bakers?
    concept and skills in
    daily living
    G. Making What are the uses of shortening in baking?
    generalization and What is the particular role of liquid ingredients in baking?
    abstraction What are the nutrients we can get from shortening? (Health)

    H. Evaluating learning Give the ingredient being describe


    1. Another term for shortening.
    2. Made from pork fat.
    3. Makes the bread tender.
    4. The cheapest liquid used in baking.
    5. Used in small quantities.

    I. Additional activities Bring materials to be measured:


    for application or 1. White and brown sugar
    remediation 2. Bread flour
    3. Baking powder
    4. Oil
    5. Butter
    6. Milk

    IV. REMARKS

    V. REFLECTION

    Prepared by:

    ROSALYNN M. MATA
    SST – II
    Inspected/Checked by:

    LORNA R. ALOJADO
    Principal II

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