Daily Lesson Plan

Name of Teacher: CICILLE GRACE A. CAYABYAB

Learning Area: Bread and Pastry Production

Date: March 19, 2021

I. Objectives
a. Identify the different types of icing.
b. Decorate cupcakes suited to product and occasion.
c. Value the importance of using the appropriate icing for a specific product in accordance to
recipe standard and customer preferences.

II. Subject Matter:

a. Topic: Types of icing/frosting and their uses.
b. References: TVL- Home Economics Manual- Bread and Pastry Production pages 172-174.
https://www.youtube.com/watch?v=xz9UM9ZVvXY
https://www.youtube.com/watch?v=ahE8IbdtgSY&t=279s
c. Materials: Actual tools and ingredients, Visual Aids, Laptop, Projector, PPE
d. Method: Collaborative Activity, Video Clip Presentation, Discussion
e. Competency Code: TLE_HEBP9-12TC-IIIh-i-9
f. Subject Integration: English, Math, Science

III. Procedure
A. Preliminaries

a. Opening Prayer
b. Greetings
c. Checking of Attendance
B. Review

Identify what is being described by the sentences below . Write your answers on the space provided
for.

______________1. An icing made of butter and/or shortening blended with confectioner’s sugar
or sugar syrup, other ingredients may also be added.
______________2. Shiny coating such as syrup, applied to a food; to make a food shiny or
glossy by coating it with a glaze or by browning it under a broiled or in a hot oven.
______________3. Rich cream made of chocolate and heavy cream.
______________4. Edible mixture used to fill pastries, sandwiches, or cakes.
______________5. Provides a light fluffy filling with a delicate

C. Motivation

The teacher will present cupcakes with and without icing and ask the students what they
prefer most.

D. Lesson Proper:

ACTIVITY

Gallery Walk!

The students will group into 3. They will identify what type of frosting is posted by looking at
the pictures and its ingredients.
ANALYSIS

The teacher will process the ideas presented by each group.

Process Questions:

1. How did you come up with your answer?

2. What is the difference between filling and frosting?

ABSTRACTION

The teacher will present slideshow presentation on the different types of frosting.

1. Buttercream
-most popular type used in decorating cakes and cupcakes. It is made of sifted sugar,
milk and superior butter.

2. Whipped cream
-this type of cake icing is achieved using cold heavy whipping cream and sugar.

3. Royal Icing
-this type of icing dries into a hard outer shell. There are 2 ways to make thos icing:
using egg whites (like a meringue icing) and powdered sugar or by using meringue
powder in place of egg whites.
4. Cream cheese frosting
-this is made with part butter cream frosting and a good quality cream cheese. This type
of frosting is usually perfect for carrot cakes, red velvet, and as a filling for doughnuts
and cupcakes because of its consistency.

5. Meringue
-The basic ingredient for this frosting are egg whites, cold water and granulated sugar.
It is one of the most common types of cake icing.

6. Fondant
-this is a popular heavy frosting among celebration cakes because its easy to sculpt
and work out. Basic ingredients include gelatin, glycerine, water, icing sugar, and
shortening.

7. Chocolate Ganache
Chocolate ganache and glazing are probably the easiest icing to make. It is done
by melting chocolate bars and mixed with heavy cream.
 APPLICATION

(Students will go back to their group and perform the activity below.)

SEAL IT ON!
Instrcutions:
You are the owner of My Sugar Pie. You have two new pastry products and you and
your team have to come up with a packaging material appropriate for it. As Christmas is fast
approaching, you are thinking of a design which suits the season. Consider the factors in
designing appropriate for goods. The rubric below will be the guide in rating your performance
and product. You have 15 minutes to do it.

RUBRICS
Criteria Excellent (4 Good (3points) Fair (2 points) Poor (1 point)
points)
Teamwork The whole group The group Most group Members of the
worked together worked together members are group are not
and they are with average fairly cooperating
synchronized. synchronization. cooperating.
Creativity The group was The group was The group was The group did not
able to go extra able to innovate having a hard come up with
mile in innovating designs according time coming up designs according
designs with the to the tools given with designs to the tools given
tools given to to them. according to the to them
them. tools given to
them.
Safety and Incorporated 3 or Incorporated 2 or Incorporated 1 Did not observe
Sanitation more safety and more safety and safety and any safety and
sanitation sanitation sanitation sanitation
guidelines. All guidelines. Work guidelines. Work guidelines. Work
work surfaces are surfaces are surfaces are fairly surfaces are not
clean. partially clean. clean. clean.
Time Work completed Work completed Work completed Work completed
Management ahead of time within allotted 5 min beyond the 10 minutes beyond
time time time.

Appropriateness The group has The group has The group has The group has
applied all factors applied most of applied some of applied few factors
to be considered the factors to be the factors to be to be considered in
in choosing considered in considered in choosing an
appropriate choosing an choosing an appropriate
packaging for appropriate appropriate packaging for their
their pastry goods packaging for packaging for pastry goods as
as well as its their pastry goods their pastry goods well as its
functions. as well as its as well as its functions.
functions. functions.

SCORE BOARD
GROUP

CRITERIA
SAFETY AND TIME
TEAMWORK CREATIVITY APPROPRIATNESS
SANITATION MANAGEMENT
 GROUP 1

GROUP 2

GROUP 3

VALUING

• If you would have your own business someday would you choose to advocate the use of
indigenous materials as packaging? Why or why not?

IV. Evaluation:
Multiple Choice
Directions: Write the letter of the correct answer.

1. Packaging has the following functions EXCEPT one

a. To cover the goods
b. For advertisement
c. For aesthetic purposes
d. To protect goods during transportation
2. Which of the following is NOT a factor to consider in designing an appropriate packaging for
goods?
a. Color
b. Cost
c. Shape
d. Size

3. What packaging material is inexpensive however, highly absorptive, fairly easily torn, and offers
no barrier to water or glasses?
a. Plastics
b. Glass
c. Papers/boxes
d. Banana leaf
4. Why is it important to consider the use of indigenous materials for packaging?
a. It is cost effective
b. It helps conserve the environment
 c. It is very accessible
d. All of the above
5. Which of the following is the most appropriate pair?

a. +

b. +

c. +

d. +

V. Assignment:
Write your answer in a ½ crosswise.

1. Research 5 indigenous materials with pictures that could be used as packaging.