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Technology and Livelihood Education 8
Bread and Pastry Production Exploratory
I. Objectives:
At the end of the lesson, the students are expected to;
1. Familiarize how to measure dry and liquid ingredients accurately using
the appropriate tools.
2. Appreciate the importance of measuring ingredients exactly.
3. Demonstrate dry and liquid ingredients accurately using the appropriate
tools.
III. Procedure
A. Preparation
1. Prayer
2. Checking of attendance
3. Review
Asked the students about their previous lesson.
B. Motivation
Group the students and let them arrange jumbled letters regarding on
measuring dry and liquid ingredients.
Unlocking Of Terms:
B. Sugar
White Sugar
1) Sifting is not necessary before measuring unless it is lumpy.
2) Fill the measuring cup until over flowing. Do not shake the cup.
3) Level off with the spatula.
Brown Sugar
D. Generalization
Asked the students of what they have learned based from the topic being
discussed.
E. Application
The students will be grouped into 4 and each group will perform at least
two measuring of ingredients. Each group will choose two demonstrator
and they are going to demonstrate how those dry and liquid ingredients
being measured accurately with a time limit of 10 minutes.
Criteria:
10
Correct Procedure
10
Proper tools being used
5
Time- Efficient
10
Teamwork
35
Total
IV. Evaluation:
Directions: Write the word or group being defined or described in the space
before the number. Choose your answer from the box.
____1) This is packed when measuring; it follows the shape of the cup when
inverted.
____2) This is used to measure liquid ingredients.
____3) Used to level ingredients when measuring.
____4) This is to be removed in brown sugar and to be rolled with rolling pin.
____5) What not to do in a cup full of flour to avoid excess measurement.
____6) This is used to level dry ingredients in the absence of the spatula.