REPUBLIC OF THE PHILIPPINES

DEPARTMENT OF EDUCATION
REGION VII - CENTRAL VISAYAS
SCHOOLS DIVION OF NEGROS ORIENTAL
SUMALIRING HIGH SCHOOL
SUMALIRING, SIATON, NEGROS ORIENTAL

LESSON PLAN in TLE - BPP 9

(COT 3 - 3rd Quarter)
Teacher: ARGESIL V. SAYSON
Section: 9 - MARS
Time: 3:00 - 4:00 PM
Date: March 21, 2024

I.A. MOST ESSENTIAL LEARNING COMPETENCY (MELC):

Prepare sponges and cakes according to recipe specification, techniques, condition and desired product
characteristics. (TLE_HEBP9-12TC-IIIa-f-7)

I.B. OBJECTIVES:

At the end of the lesson, the students are expected to:

K: Follow a sponge cake recipe accurately;
S: Demonstrate proper baking techniques for sponge and cakes.; and
A: Understand the importance of specific conditions and desired product characteristics in baking sponge cakes..

II. SUBJECT MATTER

Topic: Recipe specification, techniques, condition and desired product characteristics

Ref:
Online portals: https://www.scribd.com/document/503127465/RECIPE-SPECIFICATIONS
Materials: chalk and board, baking tools and equipment, baking ingredients

III. PROCEDURE

A. Preliminary Activities:

Prayer: Call a representative to led the prayer

Good morning class! Welcome to our TLE laboratory room. Please make your self comfortable and be ready for our class!

Before we get started let me remind you the ff:

1. Raise your hand if you want to share your answer.
2. Respect each other's ideas.
3. Keep any unnecessary things away from you and direct your attention to our class.
5. Get yourself ready and grab your notebook and your pen.
Let's begin!

B. Preparatory
B.1. Review:

In the previous lesson we talked about the required equipment and materials for sponges and cakes as well as the common
ingredients for unshortened cakes.

Le the student enumerate the materials/equipment use for sponge and cakes.

Why is it important to use a flour sifter?

What are the common ingredients for unshortened cakes?
Remember that all cakes used unshortened and shortened cakes as base.

You have such a good memory, well done!

B.2. Motivation:
Before we start I want you to look at the pictures posted on the board.

Let the student identify base on their opinion of what the flavor of the cakes presented.

What do you think are the flavour of this cakes?

Have you eaten any of this cakes? What can you say about it.?

you are all set to learn the following objectives:

Today, you are going to learn the following

K: Follow a sponge cake recipe accurately;

S: Demonstrate proper baking techniques for sponge and cakes.; and
A: Understand the importance of specific conditions and desired product characteristics in baking sponge cakes

C. Presentation/Lesson Proper

The teacher will begin the lesson by discussing the importance of following recipes accurately in baking.

Following recipes accurately is crucial in baking for several reasons:

Precision in Measurements: Baking is a science that relies heavily on precise measurements. Ingredients like flour, sugar, baking
powder, and salt need to be measured accurately to achieve the desired texture and taste. Deviating from the specified
measurements can lead to a failed outcome, such as a dense cake or overly sweet pastry.

Chemical Reactions: Baking involves chemical reactions between ingredients like leavening agents (baking powder, baking soda),
acids (like lemon juice or vinegar), and fats. These reactions are carefully balanced in recipes to produce the desired rise, texture,
and flavor. Changing ingredient quantities can disrupt these reactions and result in unpredictable outcomes.

Texture and Consistency: The texture and consistency of baked goods depend on the proportions and interactions of ingredients.
Following the recipe ensures that you achieve the intended texture, whether it's light and airy or dense and fudgy.

Flavor Balance: Recipes are carefully developed to balance flavors. Altering ingredient quantities can throw off this balance,
leading to a final product that tastes different from what was intended.

Temperature Control: Baking often involves precise temperature control, especially when it comes to oven temperature. Even
slight variations can impact the baking process, resulting in under cooked or overcooked goods. Following the recipe's instructions
for preheating the oven and baking time and temperature ensures even baking and proper doneness.

Consistency and Reproducibility: Following recipes accurately ensures consistency and reproducibility. If you find a recipe you
love, sticking to it precisely each time guarantees consistent results. It also makes it easier to troubleshoot if something goes
wrong, as you can pinpoint deviations from the original instructions.

Food Safety: In baking, especially when dealing with ingredients like eggs and dairy, following recipes accurately is important for
food safety. Baking times and temperatures are designed to ensure that ingredients are properly cooked, reducing the risk of food
borne illnesses.

Introduce the sponge cake recipe to the students, highlighting the specific ingredients and measurements.
Applied knowledge of content within and across curriculum teaching areas. (MATH 7 - approximates the measures of
quantities particularly length , weight/mass, volume, time, angle and temperature and rate. M7ME-IIa-3

Ingredients Directions
3 eggs Step 1:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
1 cup white sugar Step 2:
 Separate the eggs while cold, then bring to room temperature.
1 tablespoon orange zest Step 3:
Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking
1 ½ cups cake flour powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
Step 4:
2 teaspoons baking powder In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff
peaks, and fold into batter.
6 tablespoons orange juice Step 5:
Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60
minutes.

Explain the techniques and conditions necessary for baking sponge cakes, such as proper mixing and oven temperature

 The reason of preheating the oven is to make sure that you reach the desire temperature and get to cook the cake evenly.
 Golden rule in baking “Sift before you measure”. sift all the dry ingredients.
 In separating egg whites, make sure that your eggs are fresh. It is easier to separate the egg yolk from the egg whites if it is
cold.
 In beating the egg yolk mixture together with the other ingredients, always make sure that you only have one direction in
mixing the mixture, to maintain a good texture products.
 In beating egg whites, make sure that your reach its soft pick to avoid being watery of your cake.
 Fold the first half of your batter mixture to your meringue, to make sure that there will be no more lumps before you add the
other half.
 While baking, avoid opening of the oven to complete the cooking time of our cake.
 Use a cake tester to check the doneness of your cake.

Application:

Divide the class into three (5) groups. Each will get all the needed materials and ingredients.

The student will now be making the “Orange Sponge Cake”

Generalization:

Based on today's discussion, what have you learned?

Why is it important to follow the proper techniques, measurements and temperature in baking?

IV. EVALUATION

The teacher will evaluate the cake base on the following criteria:
RUBRICS:
CRITERIA GROUP 1 GROUP 2 GROUP 3 GROUP 4 GROUP 5
TECHNIQUES ------------------ 20
TASTE ------------------ 15
APPERANCE ------------------ 10
TOTAL ------------------ 45

V. ASSIGNMENT
Research on the different kind of cooling temperature of sponge and cakes.

Prepared by: Checked and approved by:

ARGESIL V. SAYSON REYNALDO G. SILVA

Teacher III Principal I