BREAD AND PASTRY
PRODUCTION 8
Pinky N. Maglangit
Subject Teacher
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Pray
er
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Content Standard:
The learner demonstrates understanding of
proper measuring of ingredients.
Performance Standard:
Reading of measurements is practiced with
accuracy.
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Learning Competencies
LO3. Measure dry and liquid ingredients
accurately
Objectives:
1.Identify liquid and dry ingredients and use measuring tools
correctly.
2.Accurately measure liquid and dry ingredients.
3. Share experiences while performing the activity.
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Guess the gibberish
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Gibberish
/ˈjib(ə)riSH/
noun
also called jibber-jabber or
gobbledygook, is speech
that is (or appears to be)
nonsense. It may include
speech sounds that are not
actual words, or language
games and specialized
jargon that seems
nonsensical to outsiders.
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MAY ASSURE RING IS PAWN
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MEASURING SPOON
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SHOE GUARD
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SUGAR
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BUT HER
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BUTTER
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OH WELL
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OIL
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BAY KING POUND THERE
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BAKING POWDER
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FLOW WHERE
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FLOUR
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VAN NAIL LAND
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VANILLA
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EVE VAPOR RATED ME LIKE
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EVAPORATED MILK
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Activity 2: Identify Me!! (10 minutes)
Direction: Read the given recipe carefully. And list down all the tools
and ingredients that you needed to prepare.
Measuring Tool Ingredients
** 1 point will be given to every correct answer
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Activity 3: (15 minutes)
Your Choice! -Think-Pair-Share
Choose one from the following learning channels
(5 minutes)
a.Read Self-learning Module in Bread and Pastry.
b.Watch the downloaded video for measuring liquid and dry
ingredients.
c. Listen to the teacher-made audio lesson.
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GUIDE QUESTIONS: (1 minutes per pair)
Note: Each pair will pick 2 ingredients to measure.
1. Which of the learning channels did you choose? Why did you choose this?
2. How do you measure the following dry ingredients?
a. Flour
b. Baking soda
c. Brown Sugar
d. White sugar
3. How do you measure the following wet ingredients?
e. Water
f. Oil
4. What are the important things to consider when measuring the ingredients?
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FLOUR
WATER
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OIL
BROWN SUGAR
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WHITE SUGAR
BAKING POWDER
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RUBRICS:
Criteria Score
Can perform skills without supervision and with initiative and adaptability 20
to problem situations.
Can perform skills satisfactorily without assistance or supervision. 17
Can perform the skills satisfactorily but requires some assistance and/or 14
supervision.
Can perform parts of this skill satisfactorily, but requires considerable 10
assistance and/or supervision.
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Activity 4: (5 minutes to prepare & 2
TASTY FILIPINO
minutes presentation)
PASTRY
1. Search for the local pastries of the
Philippines.
Name of Pastry
Origin(Short Description)
Prep Time
Cook••Name
Time of Pastry
Origin(Short Description)
Total•Cook
Time
•Prep Time
Time
Ingredients
•Total Time
•Ingredients
Preparation and Cooking Instructions
•Preparation and Cooking Instructions
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Activity 4: (5 minutes to prepare & 2
TASTY FILIPINO
minutes presentation)
PASTRY
Criteria Score
Name of Pastry 1
Origin 2
Prep Time•Name of Pastry
•Origin(Short Description)
2
Total Time
•Prep Time
•Cook Time 2
•Total Time
Ingredients
•Ingredients
•Preparation and Cooking Instructions 3
Preparation and cooking Instruction 5
TOTAL 15
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Activity 4:
TASTY FILIPINO
PASTRY
Criteria 3 2 1
Used the correct measuring
tool for specific ingredients.
•Name of Pastry
Measure ingredients
•Origin(Short Description)
•Prep Time
accurately. •Cook Time
•Total Time
•Ingredients
Cleanliness
•Preparation and Cooking Instructions
Total
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Activity 5: 3 MINUTE ESSAY
Individual Activity
(1/4 sheet)
QUESTIONS:
1. What part of the lesson did you like
most? Why?
2. How will you apply what you have
learned in your daily life?
Generalization:
1. What have you learned today?
2. Why is it important to measure
ingredients accurately?
Assessment:
Directions: Write the word or group being defined or described.
_____1. This is packed when measuring; it follows the shape of the
cup when inverted.
_____2. This is used to measure liquid ingredients.
_____3. Use to level ingredients when measuring.
_____4. This is to be removed in brown sugar and to be rolled with
rolling pin.
_____5. What not to do in a cup full of flour to avoid excess
measurement.
_____6. This is how to fill the cup when measuring.
_____7. This is not to be done with the cup when measuring liquid
ingredients.
_____8. This is used to level dry ingredients in the absence of the
spatula.
_____9. It is the way of removing lumps in the baking powder or
baking soda.
_____10. This step is not necessary in sugar unless it is lumpy.
Assignment: (Individual Activity)
• Search for the local delicacies of the
Philippines.
• IP Group( Search for the delicacies of
your tribe)
a. List all the ingredients and exact
measurement.
b. Preparation process
Thank you
&
Keep Safe
