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Pan de Sal

The document provides a semi-detailed lesson plan for a class on bread and pastry production. The objective is for students to learn how to accurately measure and weigh ingredients according to a recipe. The lesson plan involves dividing students into groups to present on measuring tools and their uses. It also includes hands-on practice measuring and mixing ingredients to bake pan de sal. Students will then present their finished products to the class for evaluation. The assignment is to research baking ingredients and substitutions.

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Maria Manoa Gantala
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257 views2 pages

Pan de Sal

The document provides a semi-detailed lesson plan for a class on bread and pastry production. The objective is for students to learn how to accurately measure and weigh ingredients according to a recipe. The lesson plan involves dividing students into groups to present on measuring tools and their uses. It also includes hands-on practice measuring and mixing ingredients to bake pan de sal. Students will then present their finished products to the class for evaluation. The assignment is to research baking ingredients and substitutions.

Uploaded by

Maria Manoa Gantala
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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A SEMI-DETAILED LESSON PLAN IN TVL 11 (BREAD AND PASTRY)

June 22,2016
Leyte Park Resort Hotel
Tacloban City

I. OBJECTIVE: At the end of the lesson the students should be able to


A: Select measure and weigh required ingredients according to recipe or production
requirements in Pan de sal.

II. SUBJECT MATTER:


TOPIC: Prepare and produce bakery products
REFERENCE: Curriculum Guide (K to 12) pp.5 of 16
MATERIALS: PowerPoint presentation, pictures of different measuring tools and
equipments and some ingredients.
III. PROCEDURE:
A: PRELIMINARY ACTIVITY: Prayer, Checking of attendance
B: REVIEW:
Why do we need to use the different tools in measuring liquid and dry ingredients?
C. MOTIVATION:
Showing pictures of different kinds of tools, equipments, ingredients and breads.
D. PRESENTATION:
Accurate measurements of ingredients for Pan de sal
E. LESSON PROPER:
ACTIVITY
* Group the class into five (5)
* One leader/presenter for each group
* Distribute the different measurement tools
ANALYSIS:
* Presentation of group output
* Describe the pictures
* How does it apply for hands on activity/laboratory?
ABSTRACTION:
* Observation
* Hands-on activity for each group in making Pan de sal
APPLICATION:
* How will you identify the different measuring tools?
* How will you select each measuring tools according to their
Uses/functions?

IV. EVALUATION: Each group will bake a Pan de sal then they will present it to the class.
V. ASSIGNMENT: Study in advance about the ‘Baking ingredients and its substitution)

Reference: Bread and Pastry pp. 17-25 (Author: Leonora D. Basbas)

Prepared by:
MYLENE G. LAGUNZAD

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