Document No.
QR-JHS-079
JUNIOR HIGH SCHOOL
Revision No.00-
WEEKLY DYNAMIC LEARNING PLAN Effectivity Date: May 18, 2022
G10-TLE BREAD AND PASTRY PRODUCTION
S.Y. 2023-2024
Prepared by:
MELVIE T. MABBONAG, MAEd-TEM
Subject Teacher
Reviewed and recommended by:
LOVELY JOY O. RUIZ, MST
Assistant Principal for Academics
Approved by:
LOVELY JOY O. RUIZ, MST
Assistant Principal for Academics
Bread and Pastry Production Page 1|5
Grade10- Advance Science and Science Curricula
This document is a property of the University of Saint Louis Tuguegarao. It must not be reproduced or transmitted in any form, in whole or in part,
without expressed written permission.
Document No. QR-JHS-079
JUNIOR HIGH SCHOOL
Revision No.00-
WEEKLY DYNAMIC LEARNING PLAN Effectivity Date: May 18, 2022
Grading Fourth Grading
Week 5 April 29- May 3, 2024
CONTENT GUIDE
Content V. DESSERTS AND ACCOMPANIMENTS
Learning At the end of the lesson, the students should be able to:
Competencies
enumerate the different desserts and accompaniments;
discuss the different desserts and accompaniments;
cultivate an appreciation for the art of culinary pairings by explor-
ing and evaluating complementary combinations of desserts and
accompaniments;
express emotional responses to these pairings, recognizing the
impact of flavors, textures, and presentations on their overall
dining experience.
Activities Identifying Accompaniments (Motivational Activity)
Creative Plan Making (Performance Task) – See Attachment 1
Essential How do different ingredients contribute to the taste and texture of
Questions desserts and accompaniments?
What role do desserts and accompaniments play in different
culinary traditions and celebrations?
How can desserts and accompaniments be adapted to
accommodate dietary restrictions or preferences?
What are the key techniques and methods used in creating diverse
desserts and accompaniments?
Value "Kindness is the language which the deaf can hear and the blind can see."
Statement - Mark Twain
"Be strong and courageous. Do not be afraid; do not be discouraged, for
the Lord your God will be with you wherever you go."
- Joshua 1:9 (NIV)
Learning Laptop
Resources Television
Power Point Presentation
Worksheet
References B. Online
Princess, M. (2023). Desserts and accompaniments.
https://www.scribd.com/presentation/425581565/Accompaniments
Pinterest. (2022). Desserts and accompaniments.
h https://www.pinterest.ie/maryclarejo6323/desert-
accompaniments/
Bread and Pastry Production Page 2|5
Grade10- Advance Science and Science Curricula
This document is a property of the University of Saint Louis Tuguegarao. It must not be reproduced or transmitted in any form, in whole or in part,
without expressed written permission.
Document No. QR-JHS-079
JUNIOR HIGH SCHOOL
Revision No.00-
WEEKLY DYNAMIC LEARNING PLAN Effectivity Date: May 18, 2022
Pretty, R. (2023). Desserts and
accompaniments.https://www.ruthpretty.co.nz/collections/desserts-
sweet-accompaniments
Morales, P. (2023). Desserts and accompaniments
https://www.scribd.com/presentation/425581565/Accompaniments
Bread and Pastry Production Page 3|5
Grade10- Advance Science and Science Curricula
This document is a property of the University of Saint Louis Tuguegarao. It must not be reproduced or transmitted in any form, in whole or in part,
without expressed written permission.
Document No. QR-JHS-079
JUNIOR HIGH SCHOOL
Revision No.00-
WEEKLY DYNAMIC LEARNING PLAN Effectivity Date: May 18, 2022
ATTACHMENT 1: CREATIVE PLAN MAKING
G10-TLE BREAD AND PASTRY PRODUCTION
FOURTH GRADING S.Y. 2023-2024
WEEK 5 (PERFORMNACE TASK)
NAME: SECTION:
SUBJECT TEACHER: Melvie T. Mabbonag SCORE: /30
CREATIVE PLAN MAKING
INSTRUCTIONS
I. II. Make a creative baking plan for your dessert and accompaniment using the
rubric below. See the example below for your basis:
Subject Integration: Computer
Note:
Ingredients list: ingredients and amount in the recipe
Procedures: list all the procedures from mise-en-place to the actual baking procedure to
clean-up.
Rubric:
Criteria
Ingredients Includes a full list of Includes a partial of the Does not include a list
ingredients and list of ingredients and of ingredients.
measurements. measurements.
(10) 7-10 4-6 1-3
Procedures Multi-step procedures Multi-step procedures Missing procedures/
are written in are written in complete not in chronological
chronological order and sentences, but some order.
in complete sentences. are missing.
(10) 7-10 4-6 1-3
Creativity The entire recipe plan The product plan There is little evidence
contains many creative contains a few creative of creativity in the
details. details. The student has plan. The student
used his imagination. does not seem to
The student has used have used much
his imagination. imagination.
(10) 7-10 4-6
1-3
Total = 30
Example:
Serving
Recipe Procedures: Suggestions
Ingredients
Bread and Pastry Production
Description
Grade10- Advance Science and Science Curricula
ServedP awarm g e 4 | 5or chilled,
1 / 2 cupThissugar 1. Heat
document is a property of the University of Saint Louis oven
Tuguegarao. tonot350°F.
It must this
be reproduced or transmitted in any caramel-glazed
form, in whole or in part,
Crème caramel, flan, caramel
without expressed written permission.
2. Heat 1/2 cup sugar in heavy 1-quart classic saucepanis a over comforting
low heat,
3pudding,
eggs, slightly beaten
or caramel custard is a stirring constantly, until sugar is andmelted elegantand golden
dessert.brown.
1 / 3 cup sugar
Document No.: FM-BES-046
BASIC EDUCATION SCHOOL Revision No.: 00
Effectivity Date: July 17, 2023
DYNAMIC LEARNING PLAN Page 5of 5
Prep Time:10 minutes
Nutrition Facts
Cook Time:20 minutes
205 Calories, 5 g Total Fat, 7 g Protein, 33
Total Time:30 minutes
g Total Carbohydrate
Servings: 4
G10-TLE BREAD AND PASTRY PRODUCTION
This document is a property of University of Saint Louis Tuguegarao. It must not be reproduced or transmitted in any form, in whole or in part, without expressed
written permission.
