Republic of the Philippines

Department of Education
Region III
Schools Division Office

Lesson Plan in Technology and Livelihood Education VII

Bread and Pastry

Date and Section: 7 Love; November 4, 2019

7 Hope; November 4, 2019
7 Charity; November 4, 2019

Time: 7 Love; 8:10-9:00

7 Hope; 10:05-10:55
7 Charity; 10:55-11:45

I. Objectives
At the end of the 50-minute lesson, the learners should be able to:
 identify the kitchen tools and equipment that are commonly used in the
bread and pastry production;
 demonstrate the proper use of kitchen utensils; and
 value the uses and importance of the kitchen utensils

II. Subject Matter

Topic: Use of tools and bakery equipment
Sub Topic: Baking tools and equipment and their uses.
Reference: Kto12 Bread and Pastry Learning Module. P51-p57.
Materials: Chalk, Eraser, and pad paper

III. Lesson Proper

A. Preparatory Activities
1. Prayer
2. Checking of Attendance
3. Review
Who among you here has the experience in baking bread or
sweet delicacies?
4. Motivation
Ask: How many of you have experience buying in a sari-sari store?
Tell the class this situation. Layla and her friend went to a sari-sari store to
buy cooking oil. They ask for 3 1/2L of cooking oil. It happens that the
weighing scale of the store are digital and it only shows the decimal form
of the weight of the goods. The seller put the plastic container of the
cooking oil in the weighing scale and it shows 3.5L. Did they have enough
of what they asked for?

B. Developmental Activities
1. Presentation

21. Spatula – comes in different sizes; small spatula are used to remove
muffins and molded cookies from pans which is 5 to 6 inches; large
spatula for icing or frosting cakes; flexible blade is used for various
purposes.
22. Strainer – is used to strain or sift dry ingredients.
23. Timer – is used to in timing baked products, the rising of yeast and to
check the doneness of cakes.
24. Weighing scale –is used to measure ingredients in large quantities.
25. Utility tray – is used to hold ingredients together.
26. Wire whisk – is used to beat or whip egg whites or cream.
27. Wooden spoon – is also called mixing spoon which comes in various
sizes suitable for different types of mixing.

Other Baking
1. Cake decorator (Cylindrical) – is used in decorating or designing
cake and other pastry products.
2. Cookie press – is used to mold and shape cookies

OVENS
Ovens are the workhorses of the bakery and pastry shop and are
essential for producing the bakery products. Ovens are enclosed
spaces in which food is heated, usually by hot air. Several kinds of
ovens are used in baking.

A. DECK OVENS are so called because the items to be baked either on

sheet pans or in the case of some bread freestanding are placed
directly on the bottom, or deck of oven. This is also called STACK
OVEN because several may be stacked on top of one another.
Breads are baked directly on the floor of the oven and not in pans.
Deck oven for baking bread are equipped with steam ejector.
1. RACK OVEN is a large oven into which entire racks full of sheet pans
can be wheeled for baking.
2. MECHANICAL OVEN The food is in motion while it bakes in this type of
oven. The most common types are a revolving oven, in which his
mechanism is like that of a Ferris wheel. The mechanical action
eliminates the problem of hot spots or uneven baking because the
mechanism rotates throughout the oven. Because of its size it is
especially used in high volume operations. It can also be equipped
with steam ejector.
3. CONVECTION OVEN contains fans that circulate the air and
distribute the heat rapidly throughout the interior. Strong forced
air can distort the shape of the products made with batter and
soft dough

Other Baking Instrument

Dutch oven is a thick-walled (usually cast iron) cooking pot with a tight-
fitting lid. Dutch ovens have been used as cooking vessels for hundreds
of years. They are called “casserole dishes” in English speaking
countries other than the USA, and cocottes in French, They are similar to
both the Japanese tetsunabe and the Sač, a traditional Balkan cast-
iron oven, and are related to the South African Potjie and the Australian
Bedourie oven.
 4. Application
The teacher will call 3 students to identify the tools and equipment and
tell their uses

5. Generalization
The teacher will call 3 students to name the 3 items that the teacher
will present

IV. Evaluation

V. Assignment
Assignment. Answer the following questions in your notebook.
1. What are the classification of tools and equipment?

Dr. Narcisa D. Gusi

Principal II

Nathaniel S. Juan
Substitute Teacher