Republic of the Philippines

Daily Lesson Log

Bread and Pastry Production
Grade Level: 11 Week: 1
Quarter: 2 Date:

MONDAY TUESDAY WEDNESDAY THURSDAY

Variety of frostings or icing, Variety of frostings or icing, Variety of frostings or icing, Variety of frostings or icing,
fillings, and glazes used in fillings, and glazes used in fillings, and glazes used in fillings, and glazes used in pastries
TOPIC: pastries pastries pastries
LEARNING COMPETENCY: Identify the different varieties of Differentiate which frostings, Analyze the advantages and Compare homemade and
frostings, fillings, and glazes used fillings, and glazes are best suited limitations of each type when commercial frostings, fillings, and
in pastries. for particular pastry products. applied to specific pastry glazes in terms of quality and
products. usage.
Prepare a variety of fillings and Fill and decorate pastry products,
coating/ icing, glazes and where required and appropriate Finish pastry products according Present baked pastry according to
decorations for pastry products in accordance with standard to the desired product established standards and
according to standard recipes, recipes and/ or enterprise characteristics procedures
enterprise standards and/ or standards and customer
customer preferences preferences Show appreciation for the role of Practice discipline, cleanliness, and
frostings, fillings, and glazes in safety while working with
Show appreciation for the role of Display cooperation and respect enhancing the appearance and sweeteners and toppings.
frostings, fillings, and glazes in for peers while working in group taste of pastries.
enhancing the appearance and pastry decorating tasks.
taste of pastries.
LEARNING RESOURCES: Bread and Pastry Production Bread and Pastry Production Bread and Pastry Production Bread and Pastry Production Manual
Manual Manual Manual Self-Learning Module for Grade 11
Self-Learning Module for Grade 11 Self-Learning Module for Grade 11 Self-Learning Module for Grade 11 Powerpoint Presentation
Powerpoint Presentation Powerpoint Presentation Powerpoint Presentation Web and Internet Resources
Web and Internet Resources Web and Internet Resources Web and Internet Resources
LEARNING DELIVERY I. Activity I. Activity I. Activity I. Activity
MODE: Begins the lesson by showing Presents two sets of cupcakes: Begin with a short engaging “Spot the Difference”
pictures or actual samples of one plain and one with activity: Teacher shows two sets of pastries:
pastries decorated with different glaze/frosting. Game: “Pastry Makeover
glazes. Students are asked: Challenge” (Visual Well-decorated, properly stored,
“What difference do you notice Brainstorming) neatly packaged pastry
Students are asked: “What do you between the two?” 1. Show 3 plain pastries on Poorly decorated, not stored
think makes these pastries look screen or actual samples properly, unattractive packaging
shiny and more appetizing?” Then students reflect on how (cupcake, tartlet, puff). Students will answer: “Which one
They will then brainstorm about appearance and taste can affect 2. In groups, students will would you buy as a customer?
what frostings, icings, fillings, or customer preference. brainstorm and sketch how Why?”
glazes are made of. they would decorate the
II. pastry using syrup, II. Analysis
II. custard, or nuts. Class discussion on why appearance,
3. They will draw their decoration, storage, and packaging
Analysis “pastry makeover design” matter for pastry products.
Students review yesterday’s lesson on manila paper (like a
about glaze types. quick poster pitch). Guide Questions:
They then create a comparison 4. Groups will present their How does color affect the appetite of
chart of frosting, icing, filling, and sketches in front of the customers?
Analysis glaze (based on ingredients, texture, class.
The class discusses the text from and purpose). Why must pastry products be
the module describing the purpose Teacher guides them in identifying Connect this to the lesson about the uniform in size and appearance?
and varieties of glazes. key distinctions. real accompaniments and garnishes
we can use in pastries, and the rules What happens if custards and milk-
Students identify similarities and III. Abstraction to make them appealing based pastries are stored at room
differences in ingredients and Explains that frostings, icings, temperature?
preparation methods of basic milk fillings, and glazes serve important II. Analysis
glaze, brown sugar glaze, lemon roles in pastries not only as Facilitate a question-and-answer Why is packaging important in both
glaze, and chocolate glaze. decoration but also to enhance discussion: quality and marketing?
flavor, texture, and product appeal. Why do we need garnishes and
III. Abstraction For example, boiled icing is made accompaniments? III. Abstraction
The easiest way to decorate an by combining sugar, water, syrup, Discuss the main points of the topic:
ordinary pastry is with coat of and beaten egg whites until stiff and What makes a decorated pastry
glaze. fluffy. more marketable than a plain one? Standards & Principles:
The simplest option barely requires It is commonly used to frost and
a recipe at all. Just mix cover cakes, making them more III. Abstraction Color – eye-catching, enhances
confectioner’s sugar with a liquid attractive and delicious. Discuss the following concepts to appetite
such as milk or lemon, adjusting the The different kinds of fillings for the class: Appearance – uniform size, form,
proportions until you reach the pies and pastries as shown in the and shape
desired thickness. table: Syrup – used to moisten pastries, Consistency – texture uniformity,
 Jams and Jellies – used as flavored after cooling. pleasant mouthfeel
Emphasizes that glazes not only fillings, can be purchased Pastry Cream – thick, stable filling Moisture Content – softness and
add sweetness but also improve ready-made, and usually used in pies and puddings. palatability depend on proper
appearance, texture, and refrigerated after opening. Custards – milk, sugar, eggs, moisture
marketability of pastry products.  Meringue – made from flavorings, used as pie fillings or
beaten egg whites with desserts. Storage Guidelines:
The step-by-step procedure for each sugar, often used to cover Nut Garnish – edible, simple, Refrigerate pies, custard tart, cream
glaze is reviewed, highlighting the pies and can be piped. harmonious, not overdone. puff, éclairs, fruit pies, and egg pie
role of each ingredient (e.g., sugar  Simple Sugar Syrup – Rules of Garnishing
as base, milk or cream as liquid, made from sugar and  simplicity Avoid freezing custard-based
chocolate or citrus for flavor). water, popular for  harmony pastries
 Basic Milk Glaze moistening pastries such  freshness
  Brown sugar glaze as cream puffs and éclairs.  natural look Handle pastries with raw eggs and
 Lemon glaze  Whipped Cream – Sample of Pastry products milk with care; bacteria grows
 Chocolate glaze creamy and sweet, used Presentation. quickly
both as filling and frosting,  Peach cream pie
but must remain  butterflies and bow tie Cool rapidly, store in refrigerator if
IV. Application refrigerated. patries, cream puff and not for immediate consumption
In small groups, students perform a eclairs
short demonstration of preparing IV. Application  fresh fruit tart Equipment for Storing: Chiller,
one glaze recipe. Students, in pairs, will choose one  tartlet. Freezer, Refrigerator
type of icing/filling (from the table)
They measure ingredients properly, and explain how they would use it IV. Application Packaging: Protects product,
whisk or stir mixtures, and observe in a pastry product (e.g., cake, pie, “Menu Planner: Garnish It Right!” maintains quality, prevents
changes in texture and consistency. cupcake). Each group will be given a short contamination, provides legal
Each group will present their scenario: compliance, and serves as
product and explain the glaze they “You are pastry chefs in a small advertisement.
made. café. The café wants to launch a Packaging Materials: Plastic
new pastry menu. You need to container, plastic/cellophane, foil,
suggest what accompaniment, boxes
garnish, or decoration is best for
each pastry item.” IV. Application
Teacher provides 3 sample pastries “Pastry Storage and Packaging
(written on board or handouts): Scenarios”
 Cream Puff
 Fresh Fruit Tart  Divide the class into four.
 Éclair  Students are given different
situations.
Task: Example:
 For each pastry, students A customer orders a fruit tart for
will identify what take-home. What storage and
accompaniment, garnish, packaging should be used?
or decoration they would
add (syrup, custard, nut You baked cream puffs for
garnish, etc.). tomorrow’s event. How should they
 Justify their answer by be stored overnight?
linking it to the rules of
garnishing (simplicity, A bakery wants to sell egg pies in the
harmony, natural, edible). supermarket. What packaging
 Groups will write their material is best? Why?
answers on manila paper
or directly in their  Students answer in groups
notebooks. and share their
recommendations with
justification.
ASSESSMENT Reflective Questions: 1. Which icing or filling do you Written Assessment: Written Assessment:
find most practical to use at home, 1. What is the main
 1.Which type of glaze do you think and why? purpose of syrup in 1. Name the four standards in
is the easiest to prepare and why? 2. What challenges might you pastries? decorating and finishing
encounter in preparing boiled icing? 2. Differentiate pastry pastry products.
2.How do glazes contribute to the 3. How does proper selection of cream and custard.
overall appeal and quality of icing and filling improve the 3. Give one rule in 2. Why is moisture content
pastries? marketability of pastries? garnishing pastry important in pastries?
products.
3.If you were to sell pastries, which 4. Why should garnishes 3. Which pastry products
glaze would you most likely use be simple and natural? should not be frozen? Why?
and why? 5. Cite one example of
pastry product that uses 4. What equipment is used to
Performance Task: syrup or nut garnish. store pastries that need
 Prepare one glaze of your refrigeration?
choice following the given
recipe. Evaluate your 5. Give two major functions of
output based on taste, packaging in pastry
texture, and presentation. products.
Remarks: N = ___ X = ___ N = ___ X = ___ % of Mastery: N = ___ X = ___ % of Mastery: N = ___ X = ___ % of Mastery: N = ___ X = ___ % of Mastery: ___
% of Mastery ___ ___ ___ ___

No. of learners within “Mastery

Level”
No. of learners needing
“Remediation/Reinforcement”
A reflection for the teacher: On The hands-on and visual elements helped reinforce their understanding, but I realized that some students needed more concrete examples or real-life
the teaching learning episodes analogies to fully grasp the concepts. I also noticed that the pacing of the discussion during abstraction could be improved.
(RRE)