7 Identifying Baking Tools and Equipment

Grade11 Home Economics 1 and 2
Daily Lesson Log
School
San Antonio National High School
Grade Level
II                
Teacher
Ma. Rica Brosa- Llaneta
Learning Area
T.V.L  H.E. BPP
Teaching Date and Time
 (M-Fri) 7:00-9:00 AM)
Quarter
First Quarter



Monday
I. OBJECTIVES

A. Content Standards
The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
B. Performance Standards
The learners independently demonstrate core competencies in preparing and producing bakery products
C. Learning Competencies/ Objectives Write the LC code for each
LO 1. Prepare bakery products

TLE_HEBP9-12PB-Ia-f-1
II. CONTENT
Baking Tools and Equipment for Making Bread
III. LEARNING RESOURCES
Bread and Pastry Production Module
A. References

1. Teacher’s Guide pages

2. Learner’s Material pages
Pages 21-24
3. Textbook pages

4. Additional Materials for Learning Resource Portal

B. Other Learning Resources

IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson
Review: Sanitation
B. Establishing a purpose for the lesson
·          
C. Presenting examples/ instances of the new lesson
Present: Baking tools and Equipment
·         Identifying different tools and equipment
D. Discussing new concepts and practicing new skills #1
Discuss:
1. Baking equipment
2. Measuring tools/utensils
3. Mixing, blending, and    cutting utensils.
4.Baking utensils
E. Discussing new concepts and practicing new skills #2
Activities:
1. Naming and identifying different baking tools and equipment.
F. Developing mastery
(Leads to Formative  Assessment 3)
Using the different baking tools and equipment in producing bakery products.
G. Finding practical application of concepts and skills in daily living

H. Making generalizations and abstractions about the lesson
*What are the different tools and equipment?
* Classify the tools available in the BPP laboratory room.
I. Evaluating learning
15- Item Identification Test on Different tools and Equipment for baking.
J. Additional activities for application or remediation
Research on the latest models and innovations on baking tools and equipment.
V. REMARKS
________________________
________________________
VI. REFLECTION

A. No. of Learners who earned 80% in the evaluation

B. No. of Learners who require additional activities for remediation who scored below 80%
________________________
________________________
C.  Did the remedial lessons work? No. of Learners who have caught up with the lessons
________________________
________________________
_______________________
______________________
No. of Learners who continue to require remediation
________________________
________________________
_______________________
______________________
E. Which of my teaching strategies worked well?
 H. Why did these work?
________________________
________________________
_______________________


  MA. RICA B. LLANETA 
     T.V.L. H.E Teacher                                                                                                                                                                                                                                                                

                                                                                                                                                                                                                                            MA. THER5ESA B. BURAC
      SHS- Coordinator


Notes:

Baking Tools and Equipment

Measuring Utensils

1. Liquid Measuring Cup- a transparent cup calibrated to indicate the amount of liquid.
2. Dry Measuring Cup- set of marked cups used to measure dry ingredients. They may be made of plastic, aluminium, or stainless steel
3. Measuring Spoon- a set of spoons used to measure small amounts of ingredients.
4. Weighing Scale- used to measure the weight of the items or ingredients        

Mixing, Blending and Cutting Utensils
1. Dough Cutter-a tool with a sharp edge used to cut dough
2. Flour Sifter- used in sifting coarse or dry ingredients such as flour and sugar
3. Electric Mixer-a motor powered device used to stir and blend mixtures used in baking
4. Grater- tool used to grate food into finer form
5. Mixing bowl-a hollow dish where ingredients for baking are mixed.
6. Rolling pin- a solid elongated wood with handles at both ends that is used to flatten dough
7. Egg beater- a hand held device for beating eggs, cream, and other liquids
8. Rubber Scraper- a tool used for mixing and scraping mixture on the side of the bowl
9. Spatula- a thin flat, thin and blunt metal used for levelling- off dry ingredients and spreading icing and frosting on cakes.
10. Wooden Spoon- a tool used for mixing and stirring flour mixtures
11. Wire whisk-consist of a long narrow handle with a series of wire loops joined at the end. Commonly used to whip egg whites into firm foam to make meringue or to whip cream into whipped cream
12. Electric Mixer- used for mixing, folding, beating and whipping food ingredients.
13. Chef’s or French Knife- all purpose knives used for a variety of chopping, slicing and mincing tasks.
15. Bread Knife- it has serrated edge. This helps cut bread or cake without crushing it.
16. Kitchen Shears- they are used for cutting dried fruits and vegetables fresh herbs and pastry.
17. Cookie cutter- They are used to stamp out individual cookies from rolled dough.
                                    They are made of thin sheet metal or plastic that has been molded or formed into shapes.
18. Pastry blender- It cuts fats into pieces-
19. Angel food Cake Knife- tool used in cutting angel food cake
20. Pastry brush- It may be made of soft, flexible nylon or unbleached hog bristles. It is used for greasing pans,
                                 Egg wash and brushing cake crumbs.
21. Parchment Paper- a grease resistant, non-stick, heatproof, quick-release coated paper.
                                        - used in lining baking pans and making piping cones for décor work.
22. Wire Cooling Rack-they have feet that raise them above the counter so that the moisture dos not collect
                                       under the cooling baked goods. These racks can also be used for glazing and confectionery
                                        works.
23. Chopping board- 
24. Can Opener
25. Blender



Baking Tools and Utensils
1. Baking pan- an aluminium or tempered glass dish, rectangular or square in form used in baking cakes.
2. Muffin pan- or an aluminium rectangular or square in form used in baking cakes.
3. Cookie or flat baking sheet- is a flat aluminium sheet used for baking cookies
4. Timer- monitors the baking time and rising of yeast
5. Oven Thermostat- used to measure oven temperature
6. Candy Thermometer- used to measure temperature of boiled sugar especially pulled sugar.
7. Angel Food Cake Pan (Chiffon Cake Pan)

Decorating tools
1. Pastry Tip/Piping Tube-plastic or metal tubes attached to the tip of the pastry bag to achieve the desired
    Design when piping out icing.

Equipment
1. Oven- equipment used for baking, heating or drying foods
2. Refrigerator- used to cool food
3. Freezer- used to freeze or store frozen food
4. Chiller- used to store cakes.


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