Daily Lesson Log: Bread And Pastry Production (Soft Roll Recipe)

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 bakery products

      1.4 Bake bakery products according to techniques and appropriate conditions

       TLE_HEBP9-12PB-Ia-f-1
II. CONTENT
Soft Roll Recipe

III- LEARNING RESOURCE

 Bread and Pastry Production Manual
Page 31 (Dinner Roll)

IV. PROCEDURES
A. Reviewing previous lesson or presenting the new lesson.
Review: Mixing procedures

 B. Establishing a purpose for the lesson

C. Presenting examples/instances of the new lesson.
As future baker how are you expected to prepare baking ingredients?

D. Discuss:
·         PPE (Personal Protective Equipment
·         Equipment and tools needed for baking soft roll
·         Pre and Post Baking activity
·         Soft Roll Ingredients
·         Procedure


E. Developing Mastery (Leads to Formative Assessment 3)
Activities:
·         Mind Mapping for PPE
·         Flow chart for the procedure for making soft roll.
Identify the ingredients used in the  recipe:
Flour:________
Shortening:__________
Leavening agent:________




F. Finding practical applications of concepts and skills in daily living
Baking Soft Roll

G. Making generalizations and abstractions about the lesson
·         Baking their own recipe of soft roll (different flavor)
What are the pre baking activities? Why is it necessary to accomplish it before baking?

H. Evaluating learning
<a href="http://0e26184e654bj1fcn5tdu-wrzo.hop.clickbank.net/" target="_top">Click Here!</a>

Comments

Post a Comment

Popular posts from this blog

Soft Roll Recipe (TESDA)

Ingredients: 3 C Bread flour 100g evaporated milk   3/4 c (1/2+1/4 c) 10g yeast                      1T 30g sugar                      1/2 c 1 egg 25g salt                        1/2 tsp 30 g butter                    1/2 c 10 g bread improver      1 T Sponge Method 1. Dissolve yeast in warm milk. Set aside. 2. Add the remaining ingredients except butter 3. Knead for 20 minutes. Add butter 3 minutes before kneading. 4. Knead until dough is malleable. 5. Bulk fermentation, 30 minutes. 6. Scaling, rounding 45 grams. 7. Rest for 10 minutes (Proofing) 8. Shaping round. 9. When half proof, brush with eggwash 10. Final rising 35 mins or until dough double its size 11. Baking time is 15 to 25 minutes or until golden brown. Straight Method: 1. Combine all ingredients together at one time to make a dough. 2. Knead for 20 minutes 3. Bulk fermentation, 30 minutes. 4. Scaling, rounding  (45g) 5. Rest for 10 mins 6. Shaping/ rounding 7. When half proof, brush with e
Read more

Swiss Roll (TESDA)

Ingredients: 170 grams Cake flour (2 cups) 100 grams sugar (1 cup) 50 grams oil (1/3 cup) 6 pcs eggs 70 grams sugar (1/2 cup for meringue) 1 tsp vanilla Procedure: 1. Combine cake flour and 1 cup sugar. Sift together. 2. In a separate bowl combine eggyolk,water, vanilla extract and oil together and beat until ingredients are combined. 3. Add in the dry ingredients and whip at low speed for 1 minutes and scrape side down off the bowl. Whip about 2 minutes or until batter is very smooth and fluffy. Set aside. 4. Beat the egg whites to snow peak and gradually add to remaining sugar, whisk to soft peak. 5. Gently fold the meringue in the reserved batter until incorporated. Method: * Combine sugar and eggwhites in a bowl stirring until sugar is dissolved. *Place on a barely simmering hot waterbath, whipping constantly until it reaches 70 degrees Celsius. * Transfer onto a mixung bowl fitted with a wire whisk attachment. beating to medium speed until cold. * Gradually ad
Read more

Daily Lesson Log: Bread And Pastry Production (Measuring Dry And Liquid Ingredients)

Image
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
Read more