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Lesson Plan in TVL Home Economics - Bread & Pastry Production Grade 11

The lesson plan outlines a home economics class for grade 11 students on measuring ingredients correctly for bread and pastry production. The objectives are for students to identify procedures for measuring dry and liquid ingredients and to gain confidence in accurate measurement. Students will be grouped to measure different ingredients and present their methods. A discussion will cover proper measurement techniques, and students will apply their knowledge by measuring ingredients. An evaluation test and homework assignments on ingredient substitutes will conclude the lesson.

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darlenecabrido
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2K views2 pages

Lesson Plan in TVL Home Economics - Bread & Pastry Production Grade 11

The lesson plan outlines a home economics class for grade 11 students on measuring ingredients correctly for bread and pastry production. The objectives are for students to identify procedures for measuring dry and liquid ingredients and to gain confidence in accurate measurement. Students will be grouped to measure different ingredients and present their methods. A discussion will cover proper measurement techniques, and students will apply their knowledge by measuring ingredients. An evaluation test and homework assignments on ingredient substitutes will conclude the lesson.

Uploaded by

darlenecabrido
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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Lesson Plan in TVL Home Economics – Bread & Pastry Production

Grade 11

Date: September 26, 2018


Time: 1:00-3:00pm TTH
3:00-5:00 MW

I. Objectives:
At the end of the lesson the students should be able to:
1. Identify the procedure in measuring dry and liquid ingredients.
2. Gain confidence in measuring ingredients accurately.
3. Measure ingredients correctly and accurately .

II. Subject Matter


Topic: How to Measure ingredients correctly
Area: Home Economics
Materials: Measuring utensils, liquid and solid ingredients
Values Integration: self-confidence
Reference: TVL-Home Economics Bread and Pastry Production Manual pages 7-10

III. Procedure:
A. Routinary Activity;
Opening prayer
Checking of attendance
Review past lessons

B. Lesson Proper:
a. Activity:
 Students are group into 5
 Select a leader and a reporter
 Give task to each group
How to measure the following ingredients accurately
Task #1 - flour
2 – Sugar
3 - Powdered food
4 – Shortening
5 – Milk

 Presentation of the output

b. Analysis
 How do we measure powdered and liquid ingredients?

c. Application

 Measure dry and liquid ingredients

d. Generalization

 Discuss the correct measurement of the ingredients

IV. Evaluation
 5-item test

V. Assignment

1. Give at least three (3) substitutes for common ingredients


2. Why do we need to substitute some ingredients?

VI. REMARKS

VII. REFLECTION

Prepared by:

Darlene D. Cabrido
TVL- BPP Teacher

Checked by:

______________________________
LATREIA E. ESTABILLO
Principal 1

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