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
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