I.

OBJECTIVES
At the end of the lesson, the learners are expected to:

A. Identify the different types of baked products (cakes, bread,

Learning Objectives and pastries) and their characteristics.
B. Appreciate the cultural and historical significance of various
baked goods.
C. Perform correct mixing methods using body movements.
Number of Days taught 1 Day (120 minutes)
II. CONTENT (TOPIC/TITLE) BASIC BAKING
III. LEARNING RESOURCES
A. Instruc Materials/
Slides, projector, laptop and marker
Teaching aids
IV. PROCEDURES
The teacher will post on the board the target objectives for this
A. Establishing a purpose for lesson, this will be read aloud by the learners altogether
the lesson

(Presentation of Objectives) A. Identify the different types of baked products (cakes, bread, and
pastries) and their characteristics.
B. Appreciate the cultural and historical significance of various
baked goods.
C. Perform correct mixing methods using body movements.
MATCH THE BAKES (5 Minutes)

Directions: The class will be divided into 3 groups. Each group

will have to select 4 members to play the game and pick a
category of which will be revealed later. The game will be played
in 3 rounds and the groups will be given 70 seconds each for their
respective round.

Mechanics: Match the the word to the correct picture and

B. Presenting description. Each wrong move will deduct a point from the group,
examples/instances of the and whoever has the highest total points among the groups, will
new lesson
be the winner. If a group has the same total points with other
(Motivation)
group, then the winner will be based on the time.
 BASIC BAKING
C. Discussing new concepts
and practicing new skills #1
I. Introduction to Baking
(Presentation of the lesson)
1. Cake – A sweet baked dessert made from flour, sugar, eggs, and
other ingredients, often leavened with baking powder or baking
soda. Cakes can be layered, frosted, or decorated for various
occasions.

2. Pastries – Baked goods made from dough rich in butter or

shortening, often flaky or crispy in texture. Pastries can be sweet
or savory and may include fillings such as cream, chocolate, or
fruit.

3. Bread – A staple food made from flour, water, and yeast (or
other leavening agents), usually baked. Bread comes in various
forms, textures, and flavors and is a fundamental part of many
cuisines worldwide.

II. Measuring Techniques in Baking

Measuring Tools:

- Measuring Cups:
- Used for dry ingredients like flour and sugar. Sizes include 1 cup,
1/2 cup, 1/3 cup, and 1/4 cup.

- Measuring Spoons:
- For small ingredients like baking powder and spices. Sizes include
1 tablespoon, 1 teaspoon, 1/2 teaspoon, and 1/4 teaspoon.

- Kitchen Scale:
- Measures ingredients by weight (grams, ounces, pounds),
especially for butter and fruits.

- Liquid Measuring Cups:

- For measuring liquids like water and milk. Sizes in cups, ounces,
and milliliters.

Measuring Ingredients:

- Dry Ingredients:
- Flour: Spoon into the cup and level off.
- Sugar: Spoon or pour and level off.
- Cocoa Powder: Spoon or sift, then level.
- Baking Powder/Spices: Use a measuring spoon.
- Wet Ingredients:
- Water/Milk/Oil: Use a liquid measuring cup.
- Eggs: Crack into a bowl and measure.
- Extracts: Use a measuring spoon.

Common Measurements:

- Teaspoon (tsp) & Tablespoon (tbsp):

- Used for small ingredients. Sizes: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp.
- Cup Measurements:
- Used for dry and liquid ingredients. Sizes: 1/4 cup, 1/3 cup, 1/2
cup, 1 cup.
- Fluid Ounce (fl oz):
- Measures liquids. Sizes: 1 fl oz, 2 fl oz, 4 fl oz, 8 fl oz.
- Gram (g):
- Used for precise measurements with a scale.

Tips for Accurate Measurements:

- Use the right tools for each ingredient.

- Level off dry ingredients.
- Measure liquids at eye level.
- Calibrate your scale.
- Pack brown sugar as needed.

III. Mixing Techniques In Baking

1. Beating
2. Creaming
3. Cutting In
 4. Folding
5. Whipping/Whisking
6. Blending
7. Stirring
8. Binding
D. Discussing new concepts IV. Understanding Leavening Agents
and practicing new
skills # 2
What are Leavening Agents?
(Presentation of the Leavening agents are ingredients or techniques that create gas,
lesson) making baked goods rise and become fluffy. They react to
moisture, heat, or acidity, producing carbon dioxide gas that forms
bubbles in the dough.

There are three types of leavening agents: Chemical, Biological

and Physical

1. Chemical Leavening Agents

These release gas through chemical reactions.
Baking Soda – Reacts with acid (like lemon juice or vinegar) to
release carbon dioxide.
Cream of Tartar – An acid that works with baking soda to help
dough rise.
Baking Powder – A mix of baking soda and acid that activates
when mixed with wet ingredients.

2. Biological Leavening Agents

These use natural microorganisms to release gas during
fermentation.
Active Dry Yeast – Needs warm liquid and sugar to activate before
adding to dough.
Instant Dry Yeast – Can be used directly without activation.
Fresh Yeast – Used in bakeries, it’s added directly to dough but
only lasts for a few days.

3. Physical Leavening Agents

These techniques add air to dough, allowing it to rise.

Whisking – Rapidly beating ingredients (like eggs) to trap air.

Creaming – Mixing butter and sugar at high speed to create air
pockets.
E. Making
generalizations and Steam – Liquid in the dough turns to steam during baking, helping
abstractions about the it rise.
lesson
MIMIC THE TECHNIQUE (5 Minutes)

Directions: The class will be divided into 3 groups. Each group

will have to
Demonstrate different mixing techniques that will be guessed by
the other group.

F. Evaluation QUIZ/PAPER AND PEN (10 minutes)

Direction: Choose and encircle the correct answer.

1. Which of the following baked products is often leavened with

baking powder or baking soda?
a) Bread
b) Pastries
c) Cake
d) Cookies

2. Which of the following baked goods is made from dough rich in

butter, often flaky or crispy and can be sweet or savory?
a) Cake
b) Pastries
c) Bread
d) Cookies

3. Which baked product is made from flour, water and yeast. And
is a staple food in many cuisines?
a) Cake
b) Pastries
c) Bread
d) Cookies

4. Which ingredient is "incorrectly" paired with its measuring tool?

a) Vanilla extract – measuring spoon
b) Flour – dry measuring cup
c) Vegetable oil – liquid measuring cup
d) Baking powder – kitchen scale

5. A specific recipe uses "250mL cream." Which tool is the best to

use?
a) Dry measuring cup
b) Liquid measuring cup with milliliter markings
c) Tablespoon
d) Kitchen scale

6. Which tool would you use to measure "1/8 teaspoon" of an

ingredient?
a) 1/4 teaspoon, filled halfway
b) A pinch between fingers
c) A tablespoon
d) A liquid measuring cup

7. It is a gentle mixing technique where one ingredient is carefully

combined with another using a large spoon or spatula.
a) Folding
b) Whipping
c) Stirring
d) Blending
 8. It is the simplest mixing technique, involving circular
movements using a spoon or whisk.
a) Binding
b) Folding
c) Stirring
d) Blending

9. What is the primary role of leavening agents in baking?

a) To add color to baked goods
b) To trap gas bubbles and help the dough rise
c) To make the dough more crispy
d) To reduce baking time

10. Which of the following is an example of a chemical leavening

agent?
a) Yeast
b) Baking powder
c) Egg whites
d) Butter

Answer Key:

1. C
2. B
3. C
4. D
5. B
6. A
7. A
8. C
9. B
10. D

Prepared by:

ISMAEL A. IBRAHIM JENNICA JOY PANGANIBAN

PAULEEN P. PALAD ALTHEA MARIE SALAZAR

Checked by:

SALAZAR, ALTHEA MARIE

Group Leader

Noted by:

WILSON SANTIAGO
Instructor