Weekly Lesson Plan

in TLE 7

I. TITLE: Basic Baking Breads and Pastries

II. OBJECTIVES: The student demonstrates understanding of/on;

1. knowledge on the baking ingredients and their functions

2. knowledge on the baking tools and utensils and their uses
3. understanding of the classification of tools

III. SUBJECT MATTER:

Topic: The Ingredients and Their Functions/Baking Tools and Baking Methods
Reference: TLE 7 book from Phoenix Publishing House
Materials: PPT, television with HDMI chord, white board, white board marker,
eraser, and available baking tools in TLE Room

IV. INSTRUCTIONAL PROCEDURE:

A. Preliminary Activity:

1. Review previous lesson

2. Ask the students, what are the ingredients in baking
3. Ask the students to enumerate the baking tools
4. Ask the students, why do we need to use the appropriate tools and utensils in
baking?

B. Lesson Proper:

1. Students will enumerate the ingredients in baking.

The ingredients in baking are flour, shortening, sugar, leaveners, liquids, eggs, and
flavorings and spices. Each has a specific use.

2. Discuss the ingredients in baking.

A. Flour is a powdery substance produced by finely grinding grain through a process

called milling. Many grains may be ground but flour belongs to a the finely ground meal
of wheat.

a. Bread flour – has the highest amount of protein, thus, has high gluten content, so it
is used for breads. Bread flour is creamy in color. It is rather rough and granular.

b. Cake flour – is sometimes called soft flour as it is milled from soft white wheat. It is
usually used for baking cakes.

c. All-purpose flour – is made from a combination of bread and cake flour sources and
has medium gluten strength. It is suitable for almost any baking purposes.

d. Other kinds of flour

* Self-rising flour contains baking powder and salt.
* Rye flour has a distinctive flavour many people like and it contains no gluten.

B. Shortening is another word for fat used in baking. The taste of the baked product
depends greatly on the flavour of the shortening.

Effects of Shortening on Baked Products

a. It surrounds the gluten in the dough; it shortens the strands and makes it a more
tender product.
b. It makes the product lighter with greater volume.
c. It oils the structure of the product so it is easier to chew and swallow.
d. It helps prolong the shelf life of baked products.

Kinds of Shortening

* vegetable oil * lard

* butter * margarine

C. Sugar is responsible for the attractive golden brown color of baked products. It
contributes to the development of good flavour and aroma. It also adds to the energy
value of baked products.

Kinds of Sugar

a. Ultrafine – is used for cakes and cookies. Sometimes this sugar is called “baker’s
special”.
b. Granulated sugar – is the sugar commonly found on the table at home.
c. Powdered sugar – frequently called confectioner’s sugar because it is used in making
frostings and icings.
d. Brown sugar – is often called “soft sugar” because of its moisture content. Its color
may vary from light to dark brown.

Effects of Sugar on Baking

* it tenderizes the gluten * it makes browner, crisper crust

* it helps baked products stay fresh longer because it retains moisture

D. Leaveners or leavening agent is a substance used in baking to make a product rise

so it becomes light and proportion to its size. A leavener must be measured accurately.
Too much leavening agent will make a product coarse and dry. Leavening agents
produce a gas that expands when heated.

Kinds of Leavening Agents

a. Air – works as a leavener because it expands when heated. It can be incorporated

into the product by beating, folding in beaten egg whites, sifting the flour, and creaming
the shortening.
b. Steam – is considered also as a powerful leavener. Water changes to steam when
heated causing the mixture to rise. An example is the cream puff.
c. Chemical leavening agent – certain chemicals react with moisture and heat to form
carbon dioxide such as the following:

* Baking soda is a leavening agent that reacts with acid to produce carbon dioxide; the
acid may be sour milk, vinegar, or honey. Too much baking soda will cause the product
to sink in the middle, if not measured accurately.
* Baking powder is the most widely used leavener because of ists sure results. It is a
mixture of soda and acid salt and starch. Baking powder may be single action or double
action.

Yeast – is a single-celled plant that feeds on starch and sugar. It is different from other
leavening agents because it is alive.

D. Liquids

Water gives different texture to baked items especially breads and rolls. The texture of a
baked product is coarse and chewy if water is used instead of milk.
Milk gives finer, more velvety grain. It adds flavour. It helps the product stay longer.

E. Eggs perform important functions in cakes that other ingredients cannot do. Eggs
are essential because they maintain the tender structure of the cake or baked product.
Egg hold together the other ingredients during mixing and baking. They also add
richness and flavour. The most common type of egg is the chicken egg. Then recipes call
for eggs it means hen or chicken eggs.

F. Flavorings and Spices

a. Salt is essential in producing a satisfactory yeast product. It gives a finer texture to

bread and removes the flatness or lack of flavour in it. Moreover, salt added to baked
products enhances sweet taste.
b. Chocolate and cocoa are highly prized for their flavour, aroma, and deep brown color.
c. Fruit flavors and spices are extracts from the base of fruits. They add a pleasant odor
to baked products.

2. Students will enumerate the different baking tools. Use PPT and actual samples of
some baking tools for familiarization.

Baking Tools and Baking Methods

* Spiiral whisk – for beating egg whites and for stirring sauces
* Electric hand mixer – for creaming, beating egg whites, mixing cake batters and icings
* Pastry or biscuit cutters – for shaping doughs and pastries
* Rolling pin – for shaping and flattening doughs, it is being rolled from the center to the
edge and repeated several times until the desired shape is obtained
* Pastry blender – this tool with a wooden handle and rounded steel blades is used to
cut in shortening into flour to obtain flaky texture of pies and pastries
* Cooling rack – for cooling cakes until ready for icings and frostings
* Baking tins (pans) – may be made of aluminium, stainless, copper, or heat resistant.
They are in varied shapes and sizes like square, round, loaf, muffin, and rectangle
* Spatula – is about 10.2 to 12.7 cm long and 2.5 cm wide. It resembles a knife with
flexible metal blade. It is used in spreading frosting and icings on cakes.
* Sifter or Sieve – is a stainless mesh or screen for sifting flour or other ingredients
before measuring
* Measuring cups – for accurate measurement of ingredients. It is usually a set of
individual cups graduated in fractions of ¾, ½, 1/3, and ¼ .
* Measuring spoons – come in sets of individual spoons measuring 1 tablespoon, 1
teaspoon, ½ teaspoon, and ¼ teaspoon
* Mixing bowls – are available in different sizes. They are usually made of metal, glass,
or ceramics.
* Pastry brush – has soft bristles, for brushing dough with milk or egg and for greasing
pans
* Utility tongs – these are gadgets for holding baked goods and other food
* Wooden spoons – for mixing batters. The come in different weights, sizes and shapes.
 3. Enumerate baking methods and techniques.

Baking Methods and Techniques

The appearance and character of the final products are affected by mixing specified
ingredients. Mixing methods that have been developed for efficiency and convenience
are as follows:

a. Sifting
b. Creaming
c. Cutting in
d. Folding
e. Cutting and folding
f. Beating
g. Kneading
h. Whipping
i. Stirring
j. Scalding

V. ASSESSMENT/EVALUATION:

Students will take their first periodical examination.