DETAILED LESSON PLAN IN TLE G-7

The Ingredients and its Function

I. OBJECTIVES

At the end of the lesson the students will be able to:

1. With the help of collaborative work, the learner will be able to identify seven

(7) major ingredients in baking and classify the purpose and function of different

ingredients by giving a concrete example.

2. The learners will be able to share and value the importance of different

ingredients and their functions

3. The learners will be able to differentiate the seven (7) major ingredients in

baking and construct their own recipe by using ingredients in baking and measure

the different baking ingredients correctly.

.

II. SUBJECT MATTER

Title : THE INGREDIENTS AND ITS FUNCTIONS

Reference/s : Textbook on Technology and Livelihood Education G-7

Authors : Josephine C. Bernardo

Maria Garcia A. Fulgencio

Estafania Gloria L. Lee

Alma L. Paragas

Ediata T. Rafael

Equipments : LCD Projector

Laptop

Speaker

Materials : Printed Pictures

Printed modules/Handouts

Measuring Tools

Baked Products

Marker

White Board

III. PROCEDURE

Teachers’ Activity

A. Classroom routine

Opening prayer

(The teacher will call one student to

lead the prayer)

Learners’ Activity

Our father in heaven holy be thy name your

Thank you ________.

Greetings

Good morning class! Magandang

Buhay.

Please take your sits.

Checking of attendance

(The teacher will ask the students

who monitored the attendance)

Review/Recall

Class, last meeting we've discussed

about the Native delicacies, anyone

from the class who can give me the

summary of what we’ve discussed?

Yes _________.

Ok! Very Good

Energizer/Drill

Class do you sing?

kingdom come thy will be done in earth as it

is in heaven give us this day our daily bread

and forgive us our sins as we forgive those

who trespass against us. Do not bring us to the

test but deliver us from evil. Amen.

Good Morning Ma’am magandang buhay!

There’s no absent ma’am.

Ma’am last meeting we’ve discussed about the

marketing native delicacies it includes the

management of marketing native delicacies

from that it has been cleared to us the

differences between record keeping and

accurate costing of the recipe. It is also said

that the daily record keeping of expenses and

sales is basic in any kind of business because

of this lesson we’ve been aware that accurate

food costing ensures security and profit in

business, for instance, selling native

delicacies.

Alright. How about the song “Mary

had a little lamb’, do you know or

heard it?

So, some of you know the song.

Class can you please sing it for the

others to know.

Ok! That good to hear, let’s start.

One Two, Three sing

Amazing, now that you already

know the song, I want you to

rephrase it by changing the lyrics.

Instead of singing little lamb, you

will sing sweet cupcake. Can you do

it?

Ok! Let’s start in the count of three.

1, 2, 3 sing.

That’s wonderful class. We’ve

practiced your talents in singing huh.

I notice that you really enjoyed and

for that I want you to give

yourselves a “Maganda Clap and

Yes Ma’am

No ma’am

Yes! I love to sing ma’am

No ma’am I haven’t heard it.

Yes ma’am. I know that song.

Yes ma’am

I will lead the singing ma’am

Mary had a little lamb little lamb little lamb

Mary had a little lamb little lamb little lamb

Mary had a little lamb its fleece was white as

snow.

Ma’am yes Ma’am

Yes Ma’am, we’re very excited

Mary had a sweet cupcake sweet cupcake

Sweet cupcake Mary had a sweet cupcake

sweet cupcake sweet cupcake Mary had a

sweet cupcake with icing on the top.

Pogi Clap”

Did you know how to do it?

(The teacher will demonstrate it)

Now that you know, I want you to

try it. Ready class … Start

Awesome, now that you’ve

energized please take a sit.

B. Activity

Class have you experienced how to

bake?

What baked products have you

tried?

Impressive! Since you have more

ideas about baked products, let me

group you into four (4). I have here a

picture puzzle and cut out letter,

each group will be given a pair of

picture puzzle and a letter. The game

is called “MIX ‘n FIX”, what you

were going to do is, within 10

seconds you need to guess the

correct word and assemble the

picture base on the definition that I

will present.

Are you ready class?

1. A small cake baked in a cuplike

mold.

One two three

One two three

Maganda maganda

Yes ma’am

No ma’am

Cookies ma’am

Ma’am pandesal

Yes ma’am

2. A small flat or slightly raise cake.

3. A small square or rectangle of

rick usually chocolate cake

containing nuts.

4. A shaped or molded mass of

bread.

5. Baked product consisting of a

filling (can be fruit or meat).

What do you think is the most

commonly used ingredients in

baking the product? Can you explain

CUPCAKE

COOKIES

BROWNIES

LOAF BREAD

PIE

why?

Very Good! Those ingredients play

an important role and purpose in

making baked products.

C. ANALYSIS

There are different ingredients in

baking and different ingredients

have different functions. Let is start

with flour.

Class did you know that there are

different classification of flour?

Can you give some different

example of flour?

Okay _____. Do you want

something to share?

Very Good ____. Anyone else?

Yes, you __________.

Very Good, most of you have an

idea.

Class have you read the module that

I gave you last meeting? For those

who have study their module can

anyone from the class discuss what

is flour and it’s uses?

Ma’am flour

Ma’am egg

Butter Ma’am

Yeast ma’am because it is used to emulsify

and rise the baked products

Yes ma’am

No ma’am

Yes ma’am, at home we’re using sack of flour

for blanket and o have read on the sack that

there is hard flour and soft flour.

Ma’am I used to go with my mom in the

grocery and I have read in the box of flour that

there is cake flour and all purpose flour.

Yes, _____ please tell us what have

you understand.

Very Good! Anyone else who would

like to share their ideas.

Yes___________.

What are those kinds of flour?

Can you give me different

classification and their uses?

Yes_______. You’re raising your

hand.

Very Good____. What else?

Yes___.

Very good___. From the word itself

“cake”. Another idea.

You_____.

Yes, that’s right. What else?

_____ can you give another

classification?

Yes, you are correct ______. Last

but not the least yes, ____________.

Ma’am as what I have understood from the

given module, flour is the powder substance

that is the main ingredients of baked products.

Ma’am I remember that there are different

kinds of flour.

Ma’am the classification of flour that I still

remember is the bread flour. Bread flour is

used for ordinary breads.

Ma’am another one is the cake flour. Cake

flour is used in making cakes.

All purpose flour Ma’am. Ma’am this kind of

flour is can be used in bread or cake if ever

one of the flour is not available you can use

all-purpose flour.

Ma’am the self-rising flour, this kind of flour

is already contains leavening agent and salt.

Ma’am the last one on the given example is

Impressive class! But flour is not

just the ingredients for baking. There

are other ingredients to produce

baked products. And what are those

ingredients? Let us find out.

I have here some sample pictures of

those ingredients. I want you to

identify and tell us in what

classification of ingredients these

product belongs and you need to

explain the functions why do you

think these ingredients belongs to

liquid, shortening, egg, sugar,

flavorings or spices and or

leaveners.

(There is a right answer at the back

of the picture. The student will look

for the right answer after they gave

their own answer)

Let’s start. Are you ready?

Ok ____. That’s a nice idea. Please

the rye flour and I think wheat flour is also

included as a kind of flour that can be used in

making breads and cookies.

Yes ma’am

Classmates corn oil or oil is an example of

shortening and this kind of oil is made up of

corn and base on what I have read the corn oil

is 0 transfat and non-cholesterol.

Shortening

Shortening

compare your answer to the

definition behind the picture.

Very Good ________.

Next one ______.

Very Good _____. Now let’s find

out if your answer is correct.

Nice try ______. But you are also

correct that butter can use in

greasing in pans.

Let me hear _____.

You have a very nice idea _____.

Look at the back of the picture if

you have the same answer.

You are on the right track ____.

_____ next.

Ma’am it is indicated here that oil belongs to

shortening. It means that my answer is right.

Ma’am the butter is use for greasing.

Ma’am butter is a product of an animal that

has been churned until the fat separates from

the liquid.

Ma’am as far as I remember when I asked my

Mom what lard is she says that lard is comes

from the fat of pork.

Ma’am lard is a soft white substance that is

made from the fat of pigs and used in cooking.

Nice one ______.

Let us check if your answer is

correct.

Based on your answers, what is

shortening?

Yes, ______.

Very good. Now let’s proceed to the

next picture. Can you classify the

different kinds of sugar?

Very good ____. Now check your

answer.

What have you noticed ______?

The margarine is a kind of shortening that is

used for greasing bread.

Margarine is a kind of shortening that was

made by a process using margaric acid.

Shortening is another name for fat is used in

baking.

Yes ma’am

This picture is the ultrafined sugar. It is a kind

of sugar that is only used for cakes.

Ultrafined sugar is used for cakes and cookies.

I notice that ultrafined sugar is not only used

in cake but it is also used in cookies.

Sugar

Sugar

Thank you _____. Next one.

Very well said ______. Can you

check your answer.

Very good ____.

Yes _________.

You are right it is a kind of sugar,

look for the meaning at the back

____.

Ok, last but not the least is, yes,

____.

Very good _____.

Can you check the meaning at the

back?

Granulated sugar is a kind of sugar that is

commonly used at home.

Granulated sugar is the sugar commonly

found on the table at home.

Ma’am I know that it is a kind of sugar but I

am not that familiar with this one.

Powdered sugar is called confectioners’ sugar.

It is used in making frostings and icings.

Ma’am the brown sugar is a type of sugar that

is brown because of its dark syrup or color.

Brown sugar is often called “soft sugar”

because of its moisture content. Its color may

vary from the light to dark brown.

Ok class I noticed that you really

study your lesson well. Now let us

proceed to the different kinds of

leaveners.

Yes, ________.

Impressive ______. Now let us

check the back of the picture

_______.

You are correct _____. Through the

use of starch and sugar the yeast

become alive and it is help to make

the dough rise.

Next one _____.

Impressive idea ______. Let us see

if you got it.

Ma’am that kind of leavening agent is called

yeast. Yeast helps the dough to make it rise.

Yeast is a single-celled plant that feeds on

starch and sugar.

The baking soda is a leavening agent that help

the baked products become light and fluffy.

The baking soda is a leavening agent that

reacts with acid to produce carbon dioxide and

too much baking soda will cause the product

to sink in the middle.

Leaveners

Leaveners

Thank you ____. Another idea.

Brilliant idea ______. Let us see if

your answer matches to the

definition.

Thank you _______.

What do you think is that class?

________ can you look the meaning

at the back of the picture?

Now that you’ve know the different

kinds of leaveners, can you give me

the function of leavening agent?

Yes ______.

Next one ma’am is the steam, my mom says

that if the baked products will exposed to

steam it will also cook and it will rise like the

siopao.

Steam is considered as a powerful leavener.

Because water change steam when heated

causing the mixture to rise.

Ma’am how about this one? Is this also a kind

of leavener?

Ma’am that is air. But how can it be a

leavener?

Yes ma’am, air works as a leavener because it

expands when heated.

Ma’am a leavener or leavening agent is a

substance that is used in baking to make a

product rise.

STEAM

AIR

Very good ______.

Let us now proceed to the kinds of

liquids.

Yes, _________.

You have an idea ______. Will you

please check the definition at the

back?

Another example

You ________.

Good ______. Please check your

answer if it is match.

You are right _______.

What about the eggs?

Water is a kind of liquid that gives texture to

the different baked products.

Water gives different texture to baked items.

The texture of baked product is coarse and

chewy.

Milk gives and add flavor to the baked

products.

Milk gives finer, more velvety grain and it

adds flavor. It helps the product stay longer.

Liquids

Liquids

Eggs

Very good _____. Can you reveal

the definition at the back of the

picture?

Therefore, eggs are very essential

when it comes in baking. Last but

not the least is the flavorings and

spices.

______, yes.

Very good ____.

Now let’s reveal the definition.

Let me hear you ______.

Eggs are one of the important ingredients in

baking because eggs hold the shape and other

ingredients of the baked products.

Eggs perform important functions in cakes.

Eggs are essential because they maintain the

structure of the cake or baked products.

Salt added to baked products enhances sweet

taste.

Salt is essential in producing a satisfactory

yeast product. It gives finer texture to bread

and adds flavor that enhance the sweet taste of

baked products.

Eggs

Flavorings and Spices

Flavorings and Spices

Very good _______.

Will you please reveal the answer?

You are right ________.

________, yes.

You have an idea. Please check the

answer at the back.

Keep it up class; you’ve got all the

ideas. You really study your lesson

very well.

D. Abstraction/ Generalization

Now that you already have the

knowledge about baking, can you

give the different ingredients that

we’ve discussed?

________, you’re raising your hand.

Chocolate and cocoa is used to give flavor and

color to the bread and cakes.

The chocolate and cocoa are highly prized for

their flavor, aroma and deep brown color.

Fruit flavors came from fruits ma’am.

Fruit flavors and spices are extracts from the

base of fruits. They add a pleasant odor to

baked products.

The different ingredients used in baking are

Excellent ________.

_______ can you repeat his answer

but this time can you give the

importance of those ingredients.

Thank you ______.

They say that baking is an exact

science. Do you think it’s true?

E. Application

The teacher will group his/her

students into 3 (three), he/she will

give the specific task to each group.

Each group will be given 7 minutes

to accomplish their assign task and 3

minutes to present it.

Group 1

The teacher will show a video that

demonstrate the proper way of

measuring ingredients and the

equivalent conversion of the

ingredients.

the following; flour, eggs, liquids such as milk

and water. The leavener, shortening and

flavorings and spices.

Ma’am the different ingredients in baking are

the following; flour, liquids, leaveners,

flavorings and spices. Those baking

ingredients are important because they have

their own purpose and if you remove one of it

you cannot have your desired result.

Yes ma’am that’s true that baking is an exact

science because every ingredient have

different measurements depends upon the

needed amount. In baking, the ingredients

must be measure exactly in order to have a

perfect outcome because as what other says

too much is not good as well as few is not

enough.

(The students will measure the baking

Group 2

The teacher will provide necessary

materials that are needed by the

students, after that the students must

create and present an advance

graphic organizer. The graphic

organizer must have the illustration

drawings of the various ingredients

in baking together with their

function.

Group 3

Using clay the students will mold

some possible example of baked

products. After that they will

compose a song/jingle that interprets

the importance of different

ingredients.

ingredients using the following measuring

tools.)

(Graphic organizer)

Group 4

Through collaborative activity the

student will formulate their own

sample recipe.

Sample recipe

Cheese Cupcakes

1cup sugar

¾ c egg

4 cup cake flour

2tsp salt

3 tbsp baking powder

2c powder milk

2 can (big) condensed milk

1 bar cheese, grated

Jingle/song

(to the tune of fireworks)

Do you ever think the importance of

ingredients in baking that you’ve just saw

around

Do you ever think the functions of every

ingredients in baking

And do you ever think what will happen if just

one ingredients is missing or not present

And do you know that there is still a chance

for you to familiarize the ingredients

You just going to embrace the things that you

want to do just on these things you’ll going to

succeed

Cause you know that without those

ingredients you can’t make this kind of

products, that’s why various ingredients in

baking is very essential (repeat 2x)

Double Chocolate Cupcakes

1 ½ cup all purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

½ cup cocoa (alkalized)

½ cup butter

1 tsp vanilla

1 pc egg

Dinner Roll

2tbsp instant yeast

2tbsp honey

¾ cup water

1 cup fresh milk scalded

¼ cup melted margarine

3 pcs egg yolk, slightly beaten

4 ½ cup bread flour

1 ¼ cake flour

½ cup + 2tbsp sugar

1 tsp salt

½ cup flour, for dusting

Egg wash (1 pc. Egg yolk + 2tbsp

evaporated milk)

Rubrics

Criteria 5 4 3 2 1

1. The learners

present their work in

a creative way.

2. Each member of

the group participates

and cooperates on the

given task.

3. The content is

being presented in

organize sequence.

4. The students

accomplish their task

in the given amount of

1 cup evaporated milk

1 cup chocolate chips

Soft Roll

150 g Milk

10 g yeast

312g Sifted bread flour

30 g sugar

30 g eggs

5 g salt

30 g butter

time.

5. The students well-

delivered their

presentation.

IV. Evaluation

Through tasting, the students will be

able to assess the baked products

using the given rubrics. The rubric is

composed of six (6) criteria, the first

four (4) was given by the teacher

and the last two (2) criteria will

come from the students.

RUBRICS

Criteria Cake Bread

1. Appearance

2. Texture

3. Taste

4. Weight

5.

6.

Criteria Cake Bread

1. Appearance Dark Brown Brown

2. Texture Smooth Dry &

crumby

3. Taste Delicious

and well

blended

Flat taste

4. Weight Light Heavy

5. Aroma Not

Aromatic

Not aromatic

6. Moisture Moist and

Tender

Slightly

Moist

V. Assignment

Make an interview to an owner of the bake shop in your barangay. List down all the

procedures that they do in making pastries.