*Bread and Pastry Production NCII*

I. OBJECTIVES A. Content Standard The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products B. Performance Standard The learner demonstrate competencies in preparing and producing pastry products C. Learning Competencies LO 1. Prepare pastry products 1.1. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. CONTENT Practicum : Measuring of Dry and Liquid Ingredients TLE_HEBP9-12PP-IIa-g-4  III- LEARNING RESOURCES A. References Tech-Voc Bread and Pastry Production Manual pge 8-10 IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson. Review of the techniques in measuring and weighing baking ingredients. B. Establishing a purpose for the lesson Why do you need to develop the skill in measuring and weighing baking ingredients? How will this skill help you in your future job? C. Presenting examples/in

I. OBJECTIVES A. Content Standard The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products B. Performance Standard The learner demonstrate competencies in preparing and producing pastry products C. Learning Competencies LO 1. Prepare pastry products 1.1. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. CONTENT Measurement of Dry and Liquid Ingredient TLE_HEBP9-12PP-IIa-g-4 III- LEARNING RESOURCES A. References Tech-Voc Bread and Pastry Production Manual pge 8-10 IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson. • Review of baking terminologies B. Establishing a purpose for the lesson What will happen if you will bake without measuring the ingredients? C. Presenting examples/instances of the new lesson. Give examples of recipes that require measurement. D. Discuss: 1. Techniques in m

A. Content Standard The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products B. Performance Standard The learner demonstrate competencies in preparing and producing pastry products C. Learning Competencies LO 1. Prepare pastry products 1.1. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. CONTENT Baking Terminologies TLE_HEBP9-12PP-IIa-g-4 A. References Tech-Voc Bread and Pastry Production Manual 1. TGs pages 2. LMs pages 3. Textbook pages page 2 4. Additional Materials form LR portals B. Other Learning Resources A. Reviewing previous lesson or presenting the new lesson. Present baking terminologies B. Establishing a p