Instructional Planning
(The process of systematically planning, developing, evaluating, and managing the
instructional process by using principles of teaching and learning - D.O. 42, s. 2016)
Detailed Lesson Plan (DLP)
DLP No.: Learning Area: Grade Level: Quarter: Duration: Date:
TLE_HE- Bread
3 9 2nd 60 minutes October 16, 2024
and Pastry
Learning Competency/ies: Store pastry products according to established Code:
(Taken from the Curriculum standards and procedures. TLE_HEBP9- 12PP-
Guide) IIj-6
Demonstrate understanding to be developed about storing pastry
products. Storing pastry products correctly is essential to maintaining
their quality and safety, as well as following recommended
Key Concepts / Understandings to temperature guidelines and storing timeframe to ensure the pastries
be Developed stay fresh and delicious.
Adapted
Cognitive
Process
Domain OBJECTIVES:
Dimensions
(D.O. No. 8,
s. 2015)
Remembering
Knowledge Understanding Give the storage guidelines for the various pastry products
Applying
Analyzing
Evaluating
Skills
Create informative and visually appealing infographics by
Creating understanding the proper pastry storage technique of a selected
pastry
Responding to Answer the questions with critical thinking to determine the
Attitude Phenomena passwords and open the chests
Receiving MAKAKALIKASAN: Follow the details with orderliness in storing food
Values Phenomena supplies in the refrigerator
2. Contents Storing pastry products
Digital: Powerpoint presentation and digital pictures
Conventional: Printed pictures, IM, DIY refrigerator, cardboard boxes,
scoreboard, and art materials (illustration board, glue, colored
papers, pentel pen and crayons)
3. Learning Resources Links:
Curriculum Guide in TLE Home Economics Bread and Pastry page no.
7, file:///C:/Users/HOME/Downloads/Bread-and-Pastry-NC-II-CG.pdf
https://www.scribd.com/.document/503127844./Standards-and-
procedures-in-Storing-Pastry-Products
4. Procedures
4.1 Introductory Activity The learners will play the roles of housemates in the PBB House.
( 5 minutes) However, due to a shortage of food supplies, Kuya will give them a
task: playing a game called "What's the Password?" The class will
be divided into two groups, Team Fyang and Team Jas. In this game,
there are five chests, but only three need to be opened. The teacher
will alternate between the groups, asking each one which chest
number they want to open. To open a chest, the learners must
provide the password, which is derived from the abbreviations of the
answers to previously asked questions. If a group knows the
password, they must shout, 'Captain! We know the password!' Then,
they should wait for the teacher to respond, '(Group name), what's
the password?' At that point, the group will say the password aloud.
The first group to open three chests will receive the larger box
containing food supplies.
Examples of Questions, Answers, and Passwords of random chests:
Chest 1:
What is the opposite of hot? Answer: Cold
What is the largest continent on Earth? Answer: Asia
What is the scientific symbol for potassium? Answer: K
What is the 5th letter of the alphabet? Answer: E
Password: CAKE
Chest 2:
What country wherein Spain ruled for over 300 years,
introducing Catholicism and the Spanish language? Two of its
famous cuisines are lechon and adobo. Answer: Philippines
What is a small piece of land surrounded by water? Answer:
Island
What is the organ used for hearing? Answer: Ear
Password: PIE
Chest 3:
What letter is pronounced silently in the word “doubt”?
Answer: B
Where is Mayon Volcano located? Answer: Albay
What was the name of the Filipino revolutionary society
founded by Andres Bonifacio, which aimed to liberate the
Philippines from Spanish colonial rule? Answer: KKK or
Kataas-taasang, Kagalang-galangang Katipunan ng
mga Anak ng Bayan
What language is considered the universal language?
Answer: English
Password: BAKE
4.2 Activity
(10 minutes) Using the supplies from the previous activity, the learners will now
need to sort all the food supplies in the refrigerator. Each food item
has instructions on the back detailing proper storage. To help, there
will be flash pictures of a refrigerator on the TV screen showing its
different parts. Each group has a maximum of 5 minutes to store all
the food supplies. After storing, each group will present and explain
their storage methods to the class. The group that correctly follows
all the instructions will receive a reward.
Guide:
Food Supplies:
Correct Storing:
1. What are those details found on the back of the food item?
4.3 Analysis 2. What is the purpose of those details on the back of each food item?
(3 minutes)
3. Why is it important to follow proper storing products, especially
when talking about temperature guidelines?
4.4 Abstraction Storing Pastry Products
(15 minutes) How do I store Pastry Products?
• Frozen pastry should be kept in your freezer until you're ready to
use it and use within 24 hrs. after defrosting
• Chilled pastry should be stored in your fridge until the use-by date.
The difference of "Use-by" & "Best Before" date
• Use By Date: The last date the food is safe to eat. Consuming it
after this date can be harmful.
• Best Before Date: Indicates when the food is at its best quality. It's
still safe to eat after this date but may not taste as fresh.
Notes to remember on Storing Pastry Products
• Bake the pastry product before freezing
• Defrost frozen pastry at a room temperature
• Maintaining the cleanliness of refrigerator and freezer
• Avoid overcrowding and arrange items so that the cold air can
circulate freely
Pastry Product Storage Guidelines
Baked Muffins
Refrigerator: 2-3 months
Freezer: Not recommended
Comment: Best eaten fresh or within a
few days for optimal flavor.
Baked Quick Breads
Refrigerator: 2-3 months
Freezer: Not recommended
Comment: Can be frozen for extended
storage, but texture may become
slightly drier
Partially Baked Cinnamon Rolls
Refrigerator: 1-2 weeks
Freezer: 2-3 months
Comment: Freezing inactivates yeast
and weakens gluten, so best to bake
within a few week.
Frosted Cakes
Refrigerator: 2-4 months
Freezer: 2-4 months
Comment: Freezing can affect the
texture and appearance of frosting
Unfrosted Baked Cakes
Refrigerator: 2-4 months
Freezer: 2-4 months
Comment: Freezing can slightly dry out
the cake, but it can be easily remedied
with a glaze or frosting
Baked Cookies
Refrigerator: 2-3 weeks
Freezer: 6-12 months
Comment: Cookies can be frozen
individually or in batches.
Guided Questions:
1. What is the difference between Use By Date and Best Before Date?
2. What is the storing timeframe of the Partially Baked Cinnamon
Rolls?
3. Can you give me 2 things to remember in storing pastry products?
4. How do you consume the bake muffins?
5. How do you store the chilled pastry?
4.5 Application
(13minutes) Using the same groups from the previous activities, the learners
will have a random draw to select a specific pastry. After selection,
they will create an infographic containing information on how to
properly store the chosen pastry product. The infographic must
include dos and don'ts. The materials needed for this task—1/8
illustration board, colored paper, coloring materials, Pentel pens, and
glue—will be provided by the teacher. This task will be evaluated
using the following scoring criteria:
CRITERIA SCORE
1. CLARITY AND READABILITY (25
points)
Informative and easy to read
2. CONTENT ACCURACY (30 points)
Accurate information
3. VISUAL APPEAL (20 points)
Relevant and well-designed
4. INSTRUCTIONAL VALUE (25 points)
Practical advice for maintaining
quality and avoiding common
mistakes
TOTAL: 100 POINTS
SCORING GUIDE:
95-100 points- Excellent work 81-86 points – Satisfactory
work
87-94 points – Good work 80 below – Needs
improvement
4.6 Assessment The learners will have a short quiz about Storing Pastry Products
(10minutes)
Directions: Matching Type Test. On a 1/4 sheet of paper match
the description in Column A to the Pastry Product in Column B. Write
the letters only.
Column A Column B
1. It should be refrigerated for A. Chiffon Pie
1-2 weeks only.
2. Freezing can slightly dry out the B. Baked
Cookies
cake and can easily remedied with
a glaze or frosting. C. Baked Muffins
3. Best eaten fresh or within a few days
for optimal flavor. D. Baked Cookie
Dough
4. It is refrigerated and can be frozen
for 2-4 months. E. Unbaked Fruit
Pies
5. Refrigerated for 2-3 days and best
eaten fresh or within a few days for F. Baked Fruit
Pies
optimal flavor and texture.
6. Best eaten fresh due to delicate G. Frosted Cake
texture.
7. It is refrigerated for 3-4 days H. Partially Baked
and it is not recommended to put it Cinnamon
Rolls
in a freezer.
8. It is refrigerated for 1-2 days and I. Unfrosted
Baked
can be frozen for 2-4 months. Cakes
9. It can be put in a freezer for 6-12
months and can be frozen individually J. Baked Quick
Breads
or in batches.
10. Can be frozen for extended storage
but texture may become slightly drier.
Answer Key:
1. H 6. A
2. I 7. D
3. C 8. E
4. G 9. B
5. F 10. J
The learners will be divided into 6 groups and will conduct
interviews. They will find a pastry shop and interview the owner or a
4.7 Assignment pastry server about how they store their pastry products. After the
( 2 minutes)
interview, the learners will put their answers and a picture together
and then write a reflection paper on a short bond paper.
The learners will randomly participate in this short closing
activity. The learners will determine the answers to the given
questions.
Question 1: It is the last date the food is safe to eat.
Answer: Use by date
Question 2: It indicates when the food is at its best quality.
Answer: Best Before Date
Question 3: What will you do before you freeze the pastry product?
Answer: Bake the pastry
4.8 Concluding Activity Question 4: What will you do so that the cold air can circulate freely?
( 2minutes) Answer: Avoid overcrowding and arrange items
Question 5: How many months should the Baked Muffins be
refrigerated?
Answer: 2-3 months
“Just like being a housemate in Pinoy Big Brother, you're
responsible for your success in school. Your actions and
decisions will determine your grades and your future. So,
make sure to study hard, do your best, and take
responsibility for your learning.”
5. Remarks
6. Reflections
A. No. of learners who earned 80% in the evaluation.
B. No. of learners who require additional activities for
remediation.
C. Did the remedial lessons work? No. of learners who
have caught up with the lesson.
D. No. of learners who continue to require remediation.
E. Which of my learning strategies worked well? Why
did these work?
F. What difficulties did I encounter which my principal
or supervisor can help me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other teachers?
Prepared by:
Cebu Technological University-
Name: Trishia Mae G. Gabuya School: Tuburan Campus
Position/
Student Division:
Designation:
Email
Contact Number: 0991 875 1225 shanggabuya53@gmail.com
address:
