Академический Документы
Профессиональный Документы
Культура Документы
I. OBJECTIVES:
A. Content Standards :
B. Performance Standards:
C. Learning Competency:
D. Specific Objectives:
At the end of the period learners will be able to:
1. Use the tools and equipment needed in baking soft roll
properly.
2. Measure accurately the ingredients needed.
3. Set the thermostat and timer of oven for soft roll.
4. Produce good quality soft roll.
III. PROCEDURES:
A. Pre-Activity
Prayer
Getting to know activity
Checking of Attendance
B. Lesson Proper
ACTIVITY:
1. Students will be group by three.(Group 4-6 for the day)
2. Each student is required to pass an index card with his/her name and the
recipe of Soft Roll given by the teacher.
3. The teacher will check the PPEs and hands of students.
4. The students will do the mise en place.
5. Then student will start to perform according to the recipe.
Soft Roll
Ingredients: Procedure:
IV. EVALUATION
The students will be assessed by their group performance for Soft roll using
the score sheet for bread.
Very
Characteristics Excellent Good Good Fair Poor
5 4 3 2 1
External characteristics:
1. Shape: Well-proportioned;
Symmetrical; rounded top
2. Size: large but not airy;
Proportional to weight
3. Color: even, rich golden
brown
4. Crust: tender; crisp; even
Thickness; free from cracks
Internal Characteristics:
1. Color: creamy white; free
from Streacks
2. Grain: fine; thin-walled
cells, Evenly distributed
3. Texture: tender; soft;
Slightly moist
4. Flavor: “wheaty” sweet
Comments:
They will be graded according to the following rubric.
Good- 3 85-89
Fair- 2 80-84
Poor- 1 75-79
V. REMARKS
Group 7-9 will perform tomorrow with the same recipe and procedures.
VI. REFLECTION
100% (9 out of 9) of the students performed well in the activity and attained
the set objectives. The students were able use the tools and equipment for baking
soft roll, accurately measures ingredients and produce good quality yeast bread.
Noted by:
MRS. TERESITA A. BARRIO
ASST. PRINCIPAL SENIOR HIGH SCHOOL