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Detailed lesson plan in T.L.E. Bread and Pastry Products I objectives At the end of 60!inute period "ith #0$ pro%ciency level the students "ill be able to& a. Identify Identify the di'eren di'erentt ba(in) tools tools and e*uip!ent+s e*uip!ent+s and their their uses, b. De!ons De!onstra trate te their their func functio tion, n, c. -hare -hare the i!portance i!portance of identi identifyi fyin) n) the di'erent di'erent ba(in) ba(in) tools tools and e*uip!ent+s "ith their uses in bread and pastry production.
II -ubject !atter a. Topi opic& Ba(in) tools and e*uip!ent+s b. eference& eference& / to 1 Basic Basic Education 2urriculu! 2urriculu! Technolo)y and Livelihood Education Learnin) 3odule c. 3aterials& 3aterials& 2artolina4 2artolina4 chal(4 chal(4 !anila !anila paper and pentel pentel pen. pen. d. 3ethod& 3ethod& discus discussion sion and de!onstrati de!onstration on III Procedure Teachers Teachers activity A Preli!inary activities a. Prayer 5555555please lead our prayer. prayer. b. reetin)s ood !ornin) class c.
7penin) -on) 2lass do you (no" the son)
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-tudents activity
Let us pray<.A!en. ood !ornin) -ir.
=es sir>?o sir. @the students "ill sin) and perfor!
Let+s all stand and sin). d. 2hec(in) of the Attendance Are all present today8 9hy do you thin( it+s i!portant to attend our class every day8
=es sir>?o sir.
d. -ettin -ettin) ) of classr classroo! oo! stan standar dards ds 9hat are "e )oin) to do is so!eone Is tal(in) here in front8 :o" about "hen you "ant to spea(8
/eep /eep *uiet and a nd listen. 9e 9e should raise our hand and "ait to be called. 9e 9e should raise our hands and "ait to be e;cused. =es sir>?o sir.
And "hen you "ant to )o out8 2an I e;pect all that fro!
It is i!portant so that "e "ill not !iss any topic and discussions.
you8 f. Passin) and chec(in) of assi)n!ents Pass your assi)n!ents to the center Isle at the count of and pass it for"ard at the count of C. ). evie" Last !eetin) "e have de%ned the Ter!s that are involved in ba(in) ?o" let+s see if "ho can still e!e!ber the ter!s. 9hat Is ba(in)8
@The students "ill perfor!.
the process of coo(in) food by indirect heat or dry heat in a con%ned space as in heated oven usin) )as4 electricity4 charcoal4 "ood4 or oil at a hi)h te!perature . Batter
=es sir>?o sir
"hat do you call a our !i;ture that can be stirred or poured8 B. Lesson Proper a. 3otivation 2lass "ould you li(e to play a short )a!e8 9e "ill play the )a!e fun "ays to thin(. @The teacher "ill sho" di'erent pictures that tells about ba(in).
@The students "ill )uess until they "ill )et the correct ans"er. Ba(in)
=es sir>?o sir. @the students "ill perfor! the activity.
b. Develop!ental activities I have here pictures of di'erent pictures tools and e*uip!ent+s in ba(in) "hat you "ill do is to arran)ed the! on the board "ither tool or an e*uip!ent. nderstand8
@the teacher "ill assess their "or( c. Discussion @the teacher "ill present the !aterials and de!onstrate their use BA/I? T77L- A?D T:EI -E-& Baking wares F are !ade of )lass or
!etal containers for batter and dou)h "ith various siGes and shapes. 2a(e pans co!es in di'erent siGes and shapes and !ay be round s*uare rectan)ular or heart shaped. Di'erent types of 2a(e Pan. . Tube center pan F deeper than a round pan and "ith a hollo" center4 it is re!ovable "hich is used to ba(e chi'on type ca(es. 1. 3uHn pan has 1 for!ed cups for ba(in) !uHns and cup ca(es . Pop over pan F is used for coo(in) pop over . Jelly roll pan F is shallo" rectan)ular pan used for ba(in) rolls
C. Bundt pan F is a round pan "ith scalloped sides used for ba(in) ele)ant and special ca(es. 6. 2ustard cup F is !ade of porcelain or )lass used for ba(in) individual custard. Biscuit and doughnut cutter F is used to cut and shape biscuit or dou)hnut. Cutting tools F include a (nife and choppin) board that are used to cut )laGed fruit4 nuts4 or other in)redients in ba(in). Electric mixer F is used for di'erent ba(in) procedure for beatin)4 stirrin) and blendin). Flour sifter F is used for siftin) our. Grater F is used to )rate cheese4 chocolate4 and other fresh fruits. Kitchen shears are used to slice rolls and delicate ca(es. Measuring cups Fconsist of t"o types na!ely& a. A )raduated cup "ith fractions @4 >4 1>4 K4 >4 4 >M !ar(ed on each side. b. A !easurin) )lass !ade of transparent )lass or plastic is !ore accurate for !easurin). Measuring spoons F consist of a set of !easurin) spoons used to !easure s!all *uantities of in)redients. Mixing bowl F co!es in )raduated siGes and has slopin) sides used for !i;in) in)redients. Mortar and Pestle F is used to
pound or )round in)redients. Paring knife F is used to pare or cut fruits and ve)etables into di'erent siGes. Pastry bag F a funnel shaped container of icin) or "hipped crea! Pastry blender F has a handle and "ith "ire "hich I used to cut fat or shortenin) in the preparation of pies4 biscuits or dou)hnuts. Pastry brush F is used in )reasin) pans or surface of pastries and breads. Pastry tip is a pointed !etal or plastic tube connected to the openin) of the pastry and is used to for! desired desi)ns. Pastry wheel F has a blade (nife used to cut dou)h "hen !a(in) pastries. otary egg beater F is used in beatin) e))s or "hippin) crea!. olling pin F is used to atten or roll the dou)h. ubber scrapper F is used to re!ove bits of food in side of the bo"l. !patula F co!es in di'erent siGes, s!all spatula are used to re!ove !uHns and !olded coo(ies fro! pans "hich is C to 6 inches, lar)e spatula for icin) or frostin) ca(es, e;ible blade is used for various purposes. !trainer F is used to strain or sift dry in)redients. "imer F is used to in ti!in) ba(ed products4
the risin) of yeast and to chec( the doneness of ca(es. #eighing scale Fis used to !easure in)redients in lar)e *uantities. $tility tray F is used to hold in)redients to)ether. #ire whisk F is used to beat or "hip e)) "hites or crea!. #ooden spoon F is also called !i;in) spoon "hich co!es in varioussiGes suitable for di'erent types of !i;in). BA/I? ENIP3E?T- A?D T:EI -E-&
@student 3easurin) spoons F consist of a set of !easurin) spoons used to !easure s!all *uantities of in)redients @student 1 Ba(in) "ares F are !ade of )lass or !etal containers for batter and dou)h "ith various siGes and shapes @student ubber scrapper F is used to re!ove bits of food in side of the bo"l
%&ens are the "or(horses of the
ba(ery and pastry shop and are essential for producin) the ba(ery products. 7vens are enclosed spaces in "hich food is heated4 usually by hot air. '( )ECK %*E+! are so called because the ite!s to be ba(ed either on sheet pans or in the case of so!e bread freestandin) are placed directly on the botto!4 or dec( of oven. This is also called -TA2/ 7OE? because several !ay be stac(ed on top of one another. Breads are ba(ed directly on the oor of the oven and not in pans. Dec( oven for ba(in) bread are e*uipped "ith stea! ejector.
spatula
"ire "hip
!easurin) spoon
It is i!portant to identify the di'erent ba(in) tools and e*uip!ent specially in bread and pastry production because if "e do not (no" the tools and e*uip!ent "e !i)ht !isuse the! and "e "ill not able to
-everal (inds of ovens are used in !a(e our products. ba(in)& . A2/ 7OE? is a lar)e oven into "hich entire rac(s full of sheet pans can be "heeled for ba(in). 1. 3E2:A?I2AL 7OE? The food is in !otion "hile it ba(es in this type of oven. The !ost co!!on types are a revolvin) oven4 in "hich his !echanis! is li(e that of a erris "heel. The !echanical action eli!inates the proble! of hot spots or uneven ba(in) because the !echanis! rotates throu)hout the oven. Because of its siGe it is especially used in hi)h volu!e operations. It can also be e*uipped "ith stea! ejector. . 27?OE2TI7? 7OE? contains fans that circulate the air and distribute the heat rapidly throu)hout the interior. -tron) forced air can distort the shape of the products !ade "ith batter and soft dou)h. )utch o&en is a thic("alled
@usually cast iron coo(in) pot "ith a ti)ht%ttin) lid. Dutch ovens have been used as coo(in) vessels for hundreds of years. They are called Qcasserole dishesR in En)lish spea(in) countries other than the -A4 and cocottes in rench4 They are si!ilar to both the Japanese tetsunabe and the -aS4 a traditional Bal(an castiron oven4 and are related to the -outh African Potjie and the Australian Bedourie oven. are there any *uestions or clari%cation. @the teacher "ill su!!ariGe the topic.
. 2losure a. eneraliGation @the teacher "ill call students to identify a tool> e*uip!ent and tell their uses.
b. Application @the teacher "ill call student to na!e the ite!s that the teacher "ill present
c. Oaluin) "hat do you thin( is the i!portance of identifyin) the di'erent ba(in) tools and e*uip!ent+s in bread and pastry production8
IO Evaluation 7n a sheet of paper "rite the ans"ers of the fallo"in).
3atch colu!n A "ith colu!n B A.
B
. used for ba(in) loaf bread spoon
a. "ooden
1. has slopin) sides used for !i;in) blender
b. pastry
in)redients and co!es in )raduated
c. !i;in) bo"ls
siGes
d. pastry "heel
. a stac( oven c. !i;in) bo"ls spatula
e.
. used for cuttin) biscuit or dou)hnuts C. used to hold in)redients to)ether
f. e)) beater ). dou)hnut cutter
6. it is also called !i;in) spoon
h. dec( oven
#. used for cuttin) fat "ith our in the
i. loaf pan
preparation of pies and pastries
j. utility tray
M. used for beatin) e))s or "hippin) crea! . use for cuttin) dou)h "hen !a(in) pastries 0. used for icin) ca(es
O Assi)n!ent Direction& 7n K sheet of paper carefully read the )iven recipe and list do"n all the tools that is needed. Prepare. BTTE 2A/E In)redients& > cups ca(e our
U cups su)ar
cup butter
cup !il(
M e))s
tsp. vanilla
tsp. ba(in) po"der Procedure& . -ift the dry in)redients to)ether e;cept the su)ar. 1. In a lar)e bo"l4 crea! the shortenin) until li)ht and u'y. . Blend e))s one at a ti!e and beat "ell after each addition. . Add vanilla to the !il(.
C. Add dry in)redients and li*uid in)redients alternately to the crea!ed !i;ture4 be)innin) and endin) "ith dry in)redients. 6. Ba(e at #C for 10 t0 0 !inutes. #. 2ool the ca(e4 invert and the paper linin). List do"n the tools and e*uip!ent needed. . 55555555555