LO 1. Prepare bakery products

LO 1. Prepare bakery products

I. Objective:

 LO 1. Prepare bakery products

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

II. Content

A. Topic:

          Baking Ingredients and its Substitution

B. Learning Competency Code:

 

 TLE_HEBP9-12BP-la-f-1

III. Learning Procedures

A. References:

1.Curriculum Guide: pp, viii-ix

2.Bread and Pastry Production Manual: pp, 7–10

B. Other Learning Resources:

1.Materials: Laptop, pocket Wi-Fi or Wi-Fi with Internet connection

IV. Procedures:

 A. Activity

- Pre - Activity

  

1. Drill:

What are the different ingredients used in Bread and Pastry Production?

Multiple Select

Check the box that indicate the name of ingredients on the picture.

• Milk

• Flour

• Egg

• Yeast

• Salt

2.Review

Identify the name of each tool indicated in each number.

Multiple Choice

1. 
   

• Oven thermometer

• stethoscope

Multiple Choice

• Dry Measuring Cup

• Liquid Measuring Cup

Multiple Choice

• Measuring Spoons

• Measuring Cups

Multiple Choice

• Weighing Scale

• Spatula

Multiple Choice

• Watch

• Timer

3.Motivation

Go to "Kahoot.it" and enter this GamePin 07017322

Activity Proper

Watch the video on this link:

https://youtu.be/4Ev2cSKJu1Y

B. Analysis

Answer the following Questions.

• What are the ingredients you have seen on the video?

• Which baking ingredient you can't believe you can substitute with other ingredients?

  
  

• Do you find it hard looking for substitution of unavailable ingredients by just watching on the video?

C. Abstraction

1.Click on this link to learn and discover more.

https://youtu.be/Tzv3qJFMxG8

2.Is it important to know the different baking ingredients?

3.Would you rather choose to follow the exact ingredients or just do the substitution?

D. Application

• Go inside your kitchen, list down the baking ingredients you can find.

E. Assessment

Clink the link and answer the assessment.

https://forms.gle/5jii4b3CRdpT5mH59

V. Remarks

Prepared by:

Jacquelyn L. Nodalo

SST - I

Checked by:

Miraliza Dizon

MT - I