Republic of the Philippines
Department of Education
Region VI-Western Visayas
Schools Division of Iloilo
MIAGAO NATIONAL HIGH SCHOOL
Miagao, Iloilo
Lesson Plan in Bread & Pastry Production NC II
Teacher: LORENA N. FARPARAN
Teaching date and time: Week No. :_______
Grade Level: Grade 11
Learning Area: Bread & Pastry Production NC II
Quarter: Quarter I
Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS
I. OBJECTIVES
A. Content The learners demonstrate an understanding of the core concepts and theories in
Standards bread and pastry production
B. Performance The learners independently demonstrate core competencies in preparing and
Standards producing bakery products
C. Learning LO 1. Prepare bakery products
Competencies
1.2 Prepare a variety of bakery products according to standard mixing
procedures/ formulation/ recipes and desired product characteristics
1.2. a identify the methods of mixing dough
1.2.b identify and discuss the different mixing techniques in baking
1.2.c Demonstrate the different mixing techniques used in baking
1.2.d Cite the importance of preparing variety of bakery products
according to standard mixing procedures/formulation.
Contextualized Competency: Identify a variety of bakery products according to
standard mixing procedures/formulation/recipes and desired product
characteristics found in your locality such as malunggay pandesal.
Code: TLE_HEBP912PB-Ia-f-1
II. CONTENT Mixing techniques, appropriate conditions and enterprise requirements
III. LEARNING
RESOURCES
A. Reference: CBLM in Bread & Pastry Production
Curriculum Guide in Bread & Pastry Production
Lesson Plan
Maria Margarita A. Cadiente, Bread and Pastry Production. ANVIL Publishing,
Inc., Pasig City, Philippines. 2013, 63
Aniceta S. Kong et.al.,Bread and Pastry Production Manual. Sunshine Interlinks
Publishing House, Quezon City, Philippines.2016, 32
B. Other Laptop
instructional Projector
Resource Slides
Video
Multimedia
Printed Pictures/ Materials
Indicator # 3 Select, develop, organize and use appropriate teaching and learning
resources, including ICT, to address learning goal.
IV. PROCEDURES
Pre Activity Prayer
Checking of attendance (refer to seat plan)
Motivation SPOKEN POETRY
They will be given 5 minutes to make a spoken poetry for 1-minute
presentation with matching action of what mixing technique they had drawn.
Indicator 1: Apply knowledge of content within and across curriculum teaching
areas in Oral Communication (Speeches), Komunikasyon at Pananaliksik sa
Wika at Kulturang Pilipino (Sitwasyong Pangwika), 21 st Century Literature
(Creative Adaptation), Chemistry (Chemistry procedure and reactions, Bartending
(preparing and mixing cocktail and non alcoholic concoction.
Review Guide Questions:
1. What are the kinds of dough in baking bread?
2. What is the difference between the two?
Presenting New Guess the picture. Tell me your name.
Ideas Creaming
Cutting-in
Folding
Cut and Fold
Beating
Stirring
Whipping
Kneading
Blending
Sifting
Presenting The objective of today’s lesson is to identify the different mixing techniques in
purpose of the baking, demonstrate the different mixing techniques used in baking, and cite the
lesson importance of preparing variety of bakery products according to standard mixing
procedures/formulation.
ACTIVITY Gallery Walk: LET ME TRY
In this activity, students will travel around the working area. Each station will be
labelled by the different mixing techniques and materials/ingredients to be used in
particular mixing technique. A learner can proceed from one station or segment to
the next at their speed perform the given task (Self-paced skills). Then they will
discuss their experiences in the class later.
Indicator # 2 Plan and deliver teaching strategies that are responsive to the
special educational needs of learners in difficult circumstances by assessing
them through their’ relevant prior knowledge or differences in skill-level and
abilities.
ANALYSIS Guide Questions:
1. Who among you here experienced to do the baking?
2. What skills do you learn from baking?
3. Did you perform any of these mixing techniques?
4. Did you perform it correctly?
5. How do you find the activity?
6. Why is it necessary to apply this mixing techniques appropriately in both
home and school?
ABSTRACTION INTERACTIVE LECTURE DEMONSTRATION
Video Presentation about the different mixing techniques/ Mixing
Methods of Dough
https://www.realsimple.com/food-recipes/cooking-tips-techniques/ba
king/baking substitutions-chart
PowerPoint Presentation about the different mixing techniques in
baking/ Methods of Mixing Dough
Methods of Mixing Dough
Straight Dough Method. This method combines all the ingredients
together at one time to make the dough. The dough is kneaded and set
aside to rise.
Sponge and Dough method. The method mixes part of liquid, flour , and
all of the yeast to make a soft mixture which is set aside to rise until
bubbly. Then, the remaining ingredients are added and the mixture is
treated as straight dough.
Mixing Techniques
Mixing methods greatly affect flour mixtures and its resulting product.
Various techniques have been developed for efficiency and convenience.
Creaming – Rubbing one or two ingredients in a
bowl with the help of a wooden spoon or electric
mixer to make a soft fluffy mixture. The creamed
mixture should have both smooth and grainy
particles.
Cutting-in – Mixing fat and flour with the use of a
pastry blender or two knives in a scissor – like
manner. This method cuts fat into small pieces,
coating them with flour to form coarse, granular
mixtures for pastries and biscuits.
Folding – This is working with two ingredients
very gently to retain or in the mixture. It often
involves one delicately textured ingredient such as
beaten egg white or whipped cream, which would
be reduced to nothing if handled crudely, and a
batter type mix.
Cut and Fold – A combination of two motions
cutting vertically through the mixture and turning
over and over by gliding the spoon or rubber
scraper across the bottom of the mixing bowl at each turn.
Beating – It is done to incorporate air in a mixture
by mechanical agitation. It could be done with the
aid of special gadgets like wire whips, egg beaters
or electric food mixers or with a fork.
Stirring – It is often done with a wooden spoon,
rotating it through a mixture as long as necessary
usually until the ingredients are combined.
Whipping – It is a process of beating eggs and
cream to fill them with air and make them thick and
fluffy.
Kneading - Is a process in the making
of bread or dough, used to mix the ingredients and
add strength to the final product.
Blending - This is used to distribute the
ingredients in a batter or mixture evenly. Several
tools can be used to blend a mixture. You can use
a spoon, rubber spatula, whisk, or the paddle
attachment on a mixer.
Sifting This process removes lumps from dry
Ingredients and aerate the ingredients. To
accomplish this, a rotating sifter or mesh strainer.
Guide Questions:
The teacher will do the scaffolding through asking the following questions:
1. What are the methods in mixing dough? Differentiate each method.
2. What are the different mixing techniques used in baking bakery products?
3. How each mixing techniques used in preparing and baking bakery
products?
4. Why it is important to know the mixing techniques in preparing variety of
bakery products according to standard mixing procedures/formulation.
5. Why is it important that we follow the proper baking techniques in baking?
APPLICATION Clock Partners/Think-Pair-Share discussion
Each pair with same clock time will have an actual demonstration of different mixing
procedure per station. They will apply what they have learned from the discussion and
correct the improper demonstration of mixing techniques during the activity part. Give
them time to think about it, and then have them pair up to share their responses.
Clock Partners is a great way to spice up this strategy and expand opportunities for
student interaction. (Brookfield & Preskill, 2016, pp. 139-142; Nilson, 2010, p. 164; Davis,
2010, p. 208, 293, Tanner, 2009 pp. 91-92; Tanner, 2013, pp. 323, 325).
Indicator # 2 Plan and deliver teaching strategies that are responsive to the special
educational needs of learners in difficult circumstances through the think-pair-
share cooperative learning strategy.
Rubrics will be used to assess your performance
Performance Level
Dimension Excellent Very Satisfactory Needs No
Satisfactor Improvement ( Attempt
( 20) y ( 10 ) 5) s (1 )
( 15 )
Uses tools Uses tools Uses tools Uses tools and No
and and and equipment attempt
Use of equipment equipment equipment incorrectly and
tools and correctly correctly correctly and less confidently
equipment and and but less most of the time
confidently confidently confidently
at all time most of the some times
time
Manifests Manifests Manifest very Manifest less No
very clear clear clear understanding attempt
Application understandi understand understandin of the step-by-
of ng of the ing of the g of the step- step procedures
procedure step-by- step-by- by-step and seeking
step step procedures clarification
procedures procedures but most of the time
sometimes
seek
clarification
Work Work Work Work NO
independen independe independently independently attempt
tly with ntly with with ease and but with
ease and ease and confidence assistance from
confidence confidence sometimes most of the
at all times most of the times
times
Safety work Observe Observe Observe Most of the time No
habits safety safety safety not observing attempt
precautions precautions precautions safety
at all times most of the sometimes precautions
times
Completen Task is Task is Task is nearly Task is not No
ess of task completed completed completed completed attempt
following in following following the
the activity the procedure in
improveme procedure the project
nt/innovatio in the
ns project
Time Mgt. Work Work Work Work completed No
completed a completed completed ___(min./hour/ attempt
head of within ___(min./ days) beyond
time allotted hour/days)
time beyond
Performance Criteria Checklist
Did I… Yes No
Wear PPE?
Identify the different mixing techniques used in baking
Demonstrate the different mixing techniques used in baking
Cite the importance of preparing variety of bakery products
according to standard mixing procedures/formulation.
Observe Safety work habits
V.ASSESSMENT/ INDIVIDUAL DEMONSTRATION
EVALUATION
FISHBOWL TECHNIQUE
Write the names of all the learners in a small-rolled piece of papers, then placed in a
container and pick them randomly.
Assessment Tools:
Rubrics will be used to assess the performance (refer to rubrics in above)
Performance Criteria Checklist
Performance Criteria Checklist
Did I… Yes No
Wear PPE?
Identify the different mixing techniques used in baking
Demonstrate the different mixing techniques used in baking
Cite the importance of preparing variety of bakery products
according to standard mixing procedures/formulation.
Observe Safety work habits
ASSIGNMENT Please prepare the ingredients and other materials needed for the malunggay
pandesal. The rubrics and performance checklist will be posted next meeting.
VI. REMARKS
VII. REFLECTION:
REFLECTION
A. No. of learners who earned 80% on the formative assessment: ______
B. No. of learners who required additional activities for remediation:
______
C. Did the remedial lessons work? _______ No. of learners who have
caught up with the lesson: _________
D. No. of learners who continue to require remediation: ______
E. Which of my teaching strategies worked well? __________________.
Why did these work?
______________________________________________
F. What difficulties did I encounter which my principal or supervisor can
help me solve?
___________________________________________________
G. What difficulties or localized materials did I use/ discovers which I wish
to share with other teachers?
________________________________________________
Prepared by:
LORENA N. FARPARAN
Teacher II
Checked by:
GERRY N. MONTEALTO
TVL Coordinator
LENELIA F. JAMILE
SHS Coordinator
Noted:
MAREROSE S. SIVA
Assistant School Principal II
Approved:
LYDIO T. TERRE, JR.
OIC-Principal I
Spoken word is a "catchall" term that includes any kind of poetry recited aloud,
including poetry readings, poetry slams, jazz poetry, and hip hop music, and can
include comedy routines and prose monologues.
can use to make the poem more surprising, vivid, complex, or interesting.
It gives them a chance to experiment with language and vocabulary, and to freely share
their ideas without the confinement of perfect grammar or firm structures.
Have students brainstorm all the words they can think of that are associated with the
topic of the poem. If learning a new form, work with the class to figure out how to use
that form with the suggested words. Little by little, the poem will be created. You may
want to help the students review their poem and make any changes to improve it.
Spoken word poetry is a word-based performance art where speakers engage in
powerful self-expression by sharing their views on particular topics for a live
audience, focusing on sound and presentation. Spoken word performances require
memorization, performative body language (like gestures and facial expressions),
enunciation, and eye contact with viewers.
Sequential order usually refers to steps in a process or event. This pattern works well
when using step-by-step directions. Owner's manuals and cookbooks use this
pattern. Sequential order may show how to do something.
Cooking techniques are a set of methods and procedures for preparing, cooking and
presenting food. Good techniques also take into account economical use of food
and cooking fuel resources, as well as food safety.13 Nov 2012
Every baking business needs this book even without a storefront. Almost any question
you have can be answered by the book, and it has hundreds of recipes for inspiration.
Today we are going to focus on mixing methods, and why these different techniques are
important for you.
**This post may contain affiliate links. If you make a purchase from one of my links, I
may receive a commission or credit at no additional cost to you. For more info, please
read my disclosure policy.**
What is mixing methods in your baking?
The point of mixing methods in your baking is to accomplish a few different things. The
technique in which you mix the ingredients accomplishes different tasks. For example, if
you need to combine ingredients, the recipe instructions might tell you to stir, but if you
need to incorporate air, then the recipe may call for you to whip the ingredients.
There are 9 different methods for mixing. Each method adds something to your baking
process, and each method is accomplished differently.
Take a moment and see if you can think of a time you have used these different
methods. Now think about why these techniques were important for the baking process
in that specific recipe. Let’s talk about each method, what the purpose of the method is
in the baking process, and the tools required for that specific method.
Why These Mixing Methods In Your Baking
Beating: This is the process of creating air or gluten by quickly mixing
ingredients. You accomplish this by using a spoon or the paddle attachment on a
mixer.
Blending: This is used to distribute the ingredients in a batter or mixture evenly.
Several tools can be used to blend a mixture. You can use a spoon, rubber
spatula, whisk, or the paddle attachment on a mixer.
Creaming: This is when you incorporate air while combining softened fats and
sugar. Use the paddle attachment of the mixer on medium for creaming.
Cutting: This is done to mix fats into dry ingredients such as butter into pie
dough. Depending on your final product, you can cut a mixture with a pastry
cutter, your fingers, or the paddle attachment on your mixer.
Folding: Folding is used to mix delicate ingredients like whipping cream or
whipped eggs into a dough or batter. When folding in ingredients, use a rubber
spatula or a balloon whisk.
Kneading: This is done to create gluten in your product. Gluten provides the
structure for your finished product. Use a dough hook for kneading. If you must
do it by hand, fold vigorously in a rhythm to encourage the gluten forming
process.
Sifting: This process removes lumps from dry ingredients and aerate the
ingredients. To accomplish this, my a rotating sifter or mesh strainer.
Stirring: This is mixing the ingredients by hand using a rubber spatula, spoon, or
whisk.
Whipping: This is when you beat a mixture vigorously to incorporate air. To whip
a mixture such as American buttercream icing (grab our delicious recipe here),
use the whip attachment for your mixer or whisk.
So, these are how the different methods are used and what tools to use for each
method, but it doesn’t help you understand the final result. Let’s talk more about that.
Methods And The Final Results
The purpose of mixing ingredients for a recipe is to accomplish certain goals.
Distribute the ingredients evenly
Breakdown and mix fats and liquids
Activate the formation of gluten
Incorporate air into the mixture
Depending on your final goal, you may use a few different techniques in your mixing
process. Fats can add flakiness to a dough. Gluten is the foundation of dough and can
make the product soft or hard, while air creates fluffiness in a product.
It is crazy to think that in a recipe, you not only need to pay attention to the types of
ingredients but also you must pay close attention to the mixing method if you want to
reach your desired results.
If you really want to dedicate yourself to understanding the science and technique
behind baking, then we HIGHLY, HIGHLY suggest you get your own copy of On Baking:
3rd Edition by Labensky, S. et al.
Reference: Labensky, S., et al. (2016). On Baking: 3rd Edition. Pearsons
Want to see how we incorporate these mixing methods into our recipes? Then check
out some of the recipes we use in our business.
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