Detailed lesson plan in T.L.E.

Bread and Pastry Products

I objectives

At the end of 60-minute period with 70% proficiency level the students
will be able to:

a. Identify the different baking tools and equipment’s and their uses;
b. Demonstrate their function;
c. Share the importance of identifying the different baking tools and
equipment’s with their uses in bread and pastry production.

II Subject matter

a. Topic: Baking tools and equipment’s

b. Reference: K to 12 Basic Education Curriculum Technology and
Livelihood Education Learning Module
c. Materials: Cartolina, chalk, manila paper and pentel pen.
d. Method: discussion and demonstration
III Procedure

Teachers activity Students activity

A Preliminary activities
a. Prayer
- please lead our prayer. -Let us pray….Amen.
b. Greetings
-Good morning class -Good morning Sir.

c. Opening Song
-Class do you know the song -Yes sir/No sir.
. -(the students will sing and perform)
-Let’s all stand and sing.

d. Checking of the Attendance -Yes sir/No sir.

-Are all present today?
-Why do you think it’s -It is important so that we will not
important to miss any topic and discussions.
attend our class every day?

d. Setting of classroom -Keep quiet and listen.

standards -We should raise our hand and wait to
-What are we going to do is
be called.
someone
-We should raise our hands and wait
Is talking here in front?
to be excused.
-How about when you want
-Yes sir/No sir.
to speak?

-And when you want to go

out?

-Can I expect all that from

you? -(The students will perform.)

f. Passing and checking of

assignments
-Pass your assignments to
the center
Isle at the count of 3 and
pass it -the process of cooking food by
forward at the count of 5. indirect heat or dry heat in a confined
space
g. Review as in heated oven using gas,
-Last meeting we have electricity, charcoal, wood, or oil at a
defined the high temperature .
Terms that are involved in
baking -Batter
Now let’s see if who can
still
Remember the terms.
-What Is baking?
-Yes sir/No sir

-what do you call a flour

mixture that
can be stirred or poured?

B. Lesson Proper
a. Motivation
-Class would you like to
play a short
game?
-We will play the game fun
ways to
think.
-(The teacher will show -(The students will guess until they
different will get the correct answer).
pictures that tells about -Baking
baking.)

-Yes sir/No sir.

-(the students will perform the

activity).
 b. Developmental activities
-I have here pictures of
different
pictures tools and
equipment’s in
baking what you will do is
to
arranged them on the
board wither
tool or an equipment.
Understand?

-(the teacher will assess

their work)
c. Discussion
-(the teacher will present the
materials
and demonstrate their use)

BAKING TOOLS AND THEIR

USES:

Baking wares – are made of glass or

metal
containers for batter and dough
with
various sizes and shapes.
Cake pans - comes in different sizes
and
shapes and may be round square
rectangular or heart shaped.
Different types of Cake Pan.
1. Tube center pan – deeper than
a round pan
and with a hollow center, it is
removable
which is used to bake chiffon
type cakes.
2. Muffin pan - has 12 formed cups
for baking
muffins and cup cakes
3. Pop over pan – is used for
cooking pop over
4. Jelly roll pan – is
shallow rectangular pan
used for baking rolls
5. Bundt pan – is a round pan with
scalloped
sides used for baking elegant
and special
cakes.
6. Custard cup – is made of
porcelain or glass
used for baking individual
custard.
Biscuit and doughnut cutter – is
used to cut
and shape biscuit or
doughnut. Cutting tools – include
a knife and chopping
board that are used to cut glazed
fruit,
nuts, or other ingredients in
baking.
Electric mixer – is used for different
baking
procedure for beating, stirring
and
blending.
Flour sifter – is used for sifting flour.
Grater – is used to grate cheese,
chocolate,
and other fresh fruits.
Kitchen shears - are used to slice
rolls and
delicate cakes.
Measuring cups –consist of two
types namely:
a. A graduated cup with fractions
(1, 3/4,
2/3, ½, 1/3, ¼, 1/8) marked on
each side.
b. A measuring glass made of
transparent glass or plastic is
more accurate for measuring.
Measuring spoons – consist of a
set of
measuring spoons used to
measure small
quantities of ingredients.
Mixing bowl – comes in
graduated sizes and
has sloping sides used for
mixing ingredients.
Mortar and Pestle – is used to
pound or
ground ingredients.
Paring knife – is used to pare or cut
fruits and
vegetables into different sizes.
Pastry bag – a funnel shaped
container of icing
or whipped cream
Pastry blender – has a handle and
with wire
which I used to cut fat or
shortening in the
preparation of pies, biscuits or
doughnuts.
Pastry brush – is used in greasing
pans or
surface of pastries and breads.
Pastry tip- is a pointed metal or
plastic tube
connected to the opening of the
pastry and is used to form desired
designs.
Pastry wheel – has a blade knife
used to cut
dough when making
pastries. Rotary egg beater – is
used in beating eggs or
whipping cream.
Rolling pin – is used to flatten or roll
the
dough.
Rubber scrapper – is used to
remove bits of
food in side of the bowl.
Spatula – comes in different sizes;
small
spatula are used to remove
muffins
and molded cookies from
pans which is 5
to 6 inches; large spatula for icing
or
frosting cakes; flexible blade is
used for
various purposes.
Strainer – is used to strain or sift dry
ingredients.
Timer – is used to in timing baked
products,
 the rising of yeast and to check
the
doneness of cakes.
Weighing scale –is used to measure -(student 1)
ingredients in large quantities. Measuring spoons – consist of a set
Utility tray – is used to hold of
ingredients measuring spoons used to
together. measure small
Wire whisk – is used to beat or whip quantities of ingredients
egg -(student 2)
whites or cream. Baking wares – are made of glass or
Wooden spoon – is also metal
called mixing spoon containers for batter and dough
which comes in varioussizes with
suitable for various sizes and shapes
different types of mixing. -(student 3)
Rubber scrapper – is used to remove
BAKING EQUIPMENTS AND THEIR bits of
USES: food in side of the bowl

Ovens- are the workhorses of the

bakery and
pastry shop and are essential for
producing
the bakery products. Ovens are
enclosed -spatula
spaces in which food is heated,
usually by
hot air.
A. DECK OVENS are so called -wire whip
because the
items to be baked either on sheet
pans or
in the case of some bread
freestanding are
placed directly on the bottom, or -measuring spoon
deck of
oven. This is also called STACK
OVEN
because several may be stacked on
top of
one another. Breads are baked
directly on
the floor of the oven and not in -It is important to identify the
pans. Deck different baking tools and equipment
oven for baking bread are equipped specially in bread and pastry
with production because if we do not know
steam ejector. the tools and equipment we might
misuse them and we will not able to
Several kinds of ovens are used in make our products.
baking:
1. RACK OVEN is a large oven into
which entire racks full of sheet pans
can be
wheeled for baking.
2. MECHANICAL OVEN The food is in
motion while it bakes in this type of
oven. The
most common types are a revolving
oven, in which his mechanism is like
that of a
Ferris wheel. The mechanical
action eliminates the problem of
hot spots or uneven
baking because the mechanism
rotates throughout the oven. Because
of its size it is
especially used in high volume
operations. It can also be equipped
with steam
ejector.
3. CONVECTION OVEN contains fans
that circulate the air and distribute
the heat
rapidly throughout the interior.
Strong forced air can distort the
shape of the products
made with batter and soft dough.

Dutch oven is a thick-walled

(usually cast iron) cooking pot with a
tight-fitting lid. Dutch
ovens have been used as cooking
vessels for hundreds of years. They
are called “casserole
dishes” in English speaking countries
other than the USA, and cocottes in
French, They are
similar to both the Japanese
tetsunabe and the Sač, a traditional
Balkan cast-iron oven, and are
related to the South African Potjie
and the Australian Bedourie oven.

-are there any questions or

clarification.
-(the teacher will summarize
the topic).
.

Closure
a. Generalization
-(the teacher will call 3
students to
identify a tool/ equipment
and tell
their uses.)

b. Application
-(the teacher will call 3 student
to name the 3 items that the
teacher will present)

c. Valuing
- what do you think is the
importance of identifying the
different baking tools and
equipment’s in bread and
pastry production?

IV Evaluation

On a ¼ sheet of paper write the answers of the fallowing.

 Match column A with column B
A. B

1. used for baking loaf bread a. wooden

spoon

2. has sloping sides used for mixing b.

pastry blender

ingredients and comes in graduated c. mixing bowls

sizes d. pastry wheel

3. a stack oven c. mixing bowls e.

spatula

4. used for cutting biscuit or doughnuts f. egg beater

5. used to hold ingredients together g. doughnut cutter

6. it is also called mixing spoon h. deck oven

7. used for cutting fat with flour in the i. loaf pan

preparation of pies and pastries j. utility tray

8. used for beating eggs or whipping cream

9. use for cutting dough when making

pastries

10. used for icing cakes

V Assignment

Direction: On ½ sheet of paper carefully read the given recipe and list
down all the tools that is needed.

Prepare.
BUTTER CAKE

Ingredients:

3 1/4 cups cake flour 1 ¾ cups sugar

1 cup butter 1 cup milk

8 eggs 1 tsp. vanilla

4 tsp. baking powder

Procedure:
1. Sift the dry ingredients together except the sugar.

2. In a large bowl, cream the shortening until light and fluffy.

3. Blend eggs one at a time and beat well after each addition.

4. Add vanilla to the milk.

 5. Add dry ingredients and liquid ingredients alternately to the
creamed mixture,

beginning and ending with dry ingredients.

6. Bake at 375 for 20 t0 30 minutes.

7.Cool the cake, invert and the paper lining.

List down the tools and equipment needed.
1. 6.
2. 7.

3. 8.

4. 9.

5. 10.