Lesson Plan in TLE-Demo Teaching

LESSON PLAN in TLE Home Economics G-7, 1ST Quarter I.

Objectives:  At the end of the lesson, the students must be able to: a. Identify the seven (7) major ingredients in baking; b. Classify its purpose and function, and c. Describe the importance of different ingredients and their functions;

II. Subject Matter: 1. Topic: Baking Ingredients and its Functions 2. Reference: Textbook on Technology and Livelihood Education G-7, BEC Guide in TVL- HE (Bread and Pastry Production, p.3 3. Materials: Projector, Laptop, Printed Pictures, Cut-out letters, Baked Products, Manila Paper, Pentel pen, Adhesive tape III. Learning Activities: A. Preliminary Activities - Opening Prayer - Checking of Attendance - Recap of previous lesson B. Priming: - Singing of song  The teacher will divide the class into three groups and in a domino way, the student will sing the nursery rhymes “Mary Had A Little Lamb” substituting it with words related to the topics. Original lyrics: Mary had a little lamb little lamb little lamb Mary had a little lamb its fleece was white as snow. Substituted lyrics: Group 1 Mary had a pack of breads pack of breads pack of breads Mary had a pack of breads, with fillings inside it. Group 2 Mary had a sweet cupcake sweet cupcake sweet cupcake Mary had a sweet cupcake, with icing on the top. Group 3 Mary had an ice cream cone ice cream cone ice cream cone Mary had an ice cream cone with ice cream on the top.

C. Activity:  Activity Sheets: I. Title: II. Objectives: III. Procedure: 1. Observe all materials/ingredients that you have. 2. Fill-out the table to show the similarities and difference. INGREDIENTS

CHARACTERISTICS

1. 2. 3. 4. 5. 6. 7. 3. Present your output in 5 minutes. D. Analysis:  Write guide questions leading to generalization. 1. 2. 3. E. Abstraction:  Baking Ingredients and Its Functions 1. FLOUR - a powdery substance produced by finely grinding grain through a process called milling. - basically the main ingredients of baked products.  Kinds of Flour - Bread Flour - has the highest amount of protein thus, has high gluten content, so it is used for breads. Bread flour is creamy in color and is rather rough and granular. - Cake Flour – sometimes called soft flour as it is milled from soft white wheat. It is described as weak because the products made from it are tender with delicate texture.

- All Purpose Flour - made from a combination of bread and cake flour sources and has medium gluten strength. It is suitable for almost any baking purposes. - Self-rising Flour - kind of flour is already contains leavening agent and salt

- Rye Flour - has a distinctive flavor many people like and it contains no gluten

2. SHORTENINGS – Is another word for fat used in baking Examples: - Vegetable oil

- Butter - is a product of an animal that has been churned until the fat separates from the liquid

- Lard - a soft white substance that is made from the fat of pigs and used in cooking - Margarine - a kind of shortening that was made by a process using margaric acid

3. SUGARS – Is responsible for the attractive golden brown color of baked products. It contributes to the development of good flavor and aroma. Examples: - Ultrafined sugar - used for cakes and cookies. Sometimes this sugar is called “baker’s special”

- Granulated sugar - a kind of sugar that is commonly used at home - Powdered sugar - also called confectioners’ sugar or icing sugar. It is used in making frostings and icings. - Brown sugar - often called “soft sugar” because of its moisture content. Its color may vary from the light to dark brown.

4. LEAVENER OR LEAVENING AGENT - a substance that is used in baking to make the product rise. Examples: - Yeast - a single-celled plant that feeds on starch and sugar and helps the dough to make it rise. - Chemical Leavening agents - a leavening agent that help the baked products become light and fluffy.

- Steam - considered as a powerful leavener because water change steam when heated causing the mixture to rise. -Air - works as a leavener because it expands when heated.

5. LIQUIDSExamples: - Water - a kind of liquid that gives texture to the different baked products. It gives different texture to baked items.

- Milk - gives finer, more velvety grain and it adds flavor. It helps the product stay longer.

6. EGGS - are one of the important ingredients in baking because eggs hold the shape and other ingredients of the baked products. - are essential because they maintain the structure of the cake or baked products 7. FLAVORING AND SPICES – Examples: - Salt - gives finer texture to bread and adds flavor that enhance the sweet taste of baked products. - Chocolate and cocoa - used to give flavor and color to the bread and cakes

- Fruit flavors and spices - extracts from the base of fruits. They add a pleasant odor to baked products.

F. Application:  Relate the concept to daily experience. 1. Have you taste several varieties of cupcakes? 2. Would you like to try making some products? IV. Evaluation:  Direction: Answer the following questions briefly. 1. Why baker used leavener in making bread? 2. What will happen to a baked products if you add less sugar? Add more sugar? Why? V.

Assignment: 1. Bring the following ingredients: - Cake flour - Baking powder - Butter - Cocoa - Eggs - Confectioners’ sugar 2. Look for a recipe of cake.

Prepared by: CENNEN B. BELBES