LAMB OF GOD SPECIAL EDUCATION ACADEMY OF BUHANGIN, INC.
Orchid Road Buhangin, Davao City
S.Y. 2022-2023
SENIOR HIGH SCHOOL DEPARTMENT
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ADAPTIVE TEACHING GUIDE
(Bread and Pastry Production)
Most Essential Topic #1: Breads, Pies, and Pastries
Lesson 1: Prepare and Produce Bakery Products
Introduction: In this lesson you will learn on how to select, measure, weigh and mix the right ingredients before baking. But before we proceed, let’s also learn the right tools and
equipment needed in baking.
Objectives:
1. Use appropriate equipment according to required bakery products and standard operating procedures
1.1. Select, measure and weigh required ingredients according to recipe or production requirements
2. Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired characteristics
3. Bake bakery products according to techniques and appropriate conditions
3.1 Select required oven temperature to bake goods in accordance with the desired characteristics, standard recipe specifications
Student’s Experiential Learning:
Lesson 1: Prepare and Produce Bakery Products
Essential Activity:
Prerequisite Assessment: Think and Draw
Drawing Name of Tools/Equipment Definition/Usage/Function
1. This type of mixer is one of the most common equipment
used in baking.
Convection Oven 2.
3.
is used to brush items with egg wash, glaze, and so on
4. 5.
6. A rectangular pan, usually with slightly flared sides, used for
baking loaf breads.
7. 8.
9. 10.
Lesson Development: Is there a bakeshop/bakery near your place? Do you like the pleasing aroma of freshly baked yeast breads?
Synthesis: In this lesson you will learn on how to select, measure, weigh and mix the right ingredients before baking. But before we proceed, let’s also learn the right tools and equipment
needed in baking.
RUA for Students Learning: Hands – on Activity
Directions: Follow the recipe on how to bake Pan de Sal using a lean type dough
Recipe: Pan de Sal
Ingredients:
1-2 tbsp. dry yeast
1 c lukewarm water
3 tsbp. White sugar
1 cup evaporated milk
3 tsbp. Butter (melt in a lowest heat)
1 tsp. salt
5 ½ c 1st class flour
Lard for greasing baking sheet/s
Procedure:
1. Pre-heat the oven into 205˚C for 15 minutes only.
2. While you are pre-heating the oven measure the needed ingredients.
3. Sift the flour first before you measure or weigh.
4. Dissolve yeast in a lukewarm water and sprinkle 1 tsp. sugar. Allow to stand for 8-10 minutes until mixture becomes bubbly.
5. Combine milk, melted butter, salt, and 2 tbsp. of sugar. Stir until dissolved.
6. Put 2 c. flour and beat until smooth in texture.
7. Add another 1 cup of flour. Continue mixing until the mixture is smooth.
8. Transfer dough on a floured board and gradually add remaining flour while kneading. Continue kneading until the dough becomes smooth and glossy or shiny.
9. Shape into a smooth ball and grease all sides with lard. Place in a slightly greased bowl. Cover with clean damp cloth. Allow to rise for 1 ½ hour. Then punch down the dough.
Reshape and put it back in the bowl. Allow to rest for 20 minutes.
10. Cut dough into two. Then roll each half into an elongated shape.
11. Cut the dough into 12 equal pieces. Dredge each piece with bread crumbs.
12. Place them on a greased baking sheet with one side of each piece facing up, spread them about 2 ½ cm apart. Let it rise until nearly double in size. Then, bake them in a preheated oven at
180-200˚C for 12-15 minutes, or until its done.
Rubric for preparing variety of bakery products according to standard mixing procedures/ formulation/recipes and desired product characteristics
Criteria Excellent (20 points) Very Good (18 points) Good (16 points) Fair (14 points) Poor (12 points)
Accuracy of following the
procedure in mixing the
ingredients
Color of the baked product
Texture of the baked product
Taste of the baked product
Sanitation/Cleanliness during
preparation
Complete PPE
Post Remediation Activity: Write the main ingredients in a big circles and the types/classifications of each ingredients in the smaller circles.
Prepared by: Checked by:
ANALIZA T. RESUELO, LPT. ROGENA T. BRAGANZA, RSW, PH. D HEIDI MIA R. TADLE, RN,
LPT.
BPP Teacher JHS & SHS Academic Consultant Administrator for Instruction
Approved by:
ELNORA M. RAGANIT, M. ED.
School Director
