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LESSON PLAN IN TLE 7 (Bread and Pastry Production) Prepared by: Bea Marie P. Relato
I-
OBJECTIVES
At the end of the lesson, the students are expected to: 1. Measuring Dry and Liquid Ingredients accurately. 2. Use proper tools, equipment, and materials in measuring dry and liquid ingredients. 3. Show teamwork and cooperation through participating in a group activity.
II -
SUBJECT MATTER
Topic:
Measuring Dry and Liquid Ingredients accurately
References:
Technology and Livelihood Education Learning Module Bread and Pastry Production
Materials:
Laptop, projector, pictures, and measuring tools and equipment
Value Focus: Skill Development and Understanding
III -
PROCEDURE A. Daily Routine 1. Greetings 2. Prayer 3. Checking of attendance B. Review
The teacher recalls the past lesson about operating an oven. C. Motivation
The teacher will ask 3 volunteers from the class to go on the board bo ard and complete the puzzle that forms a picture. D. Presentation
The teacher presents the new lesson b y asking the students on what they have noticed about the picture formed in the activity they had.
Guide questions: 1. 2. 3. 4.
What can you say about the pictures? What do these pictures have in common? How do you use them? Why is it important to have an accurate measurement in baking?
E. Discussion
The teacher will then discuss the new lesson (Measuring Dry and Liquid Ingredients accurately) by a PowerPoint Presentation.
F. Application Activity 1.
The teacher will let the students have an actual demonstration on how to measure dry and liquid ingredients accurately and using the right tools, or materials used in measuring. Activity 2.
Give me what I want (Group Activity): The students will be divided into three groups. Each of the group will have a picture of the different ingredients used in baking. The teacher will then give its description and the first group to raise the correct ingredients gets the point.
IV -
EVALUATION
How much have you learned? Direction: Answer the questions posted on the screen and write your answer in a ¼ sheet of paper.
V-
ASSIGNMENT
Research on the different specification of kitchen tools.