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    Demo-Daily Lesson Log in K To 12 (Chandler)

    Uploaded by

    Agnes Ipanto Bontilao
    The document provides a detailed lesson plan for teaching students how to decorate cakes using royal icing. The lesson plan outlines objectives, content, resources, procedures, and assessment. Students will be divided into groups to make royal icing and decorate cakes for different celebrations based on assigned rubrics. The teacher will demonstrate royal icing preparation and decorating techniques, then assess students on their understanding of ingredients, decorating skills, and sanitation practices.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Demo-Daily Lesson Log in K To 12 (Chandler)

    Uploaded by

    Agnes Ipanto Bontilao
    85 views7 pages
    The document provides a detailed lesson plan for teaching students how to decorate cakes using royal icing. The lesson plan outlines objectives, content, resources, procedures, and assessment. Students will be divided into groups to make royal icing and decorate cakes for different celebrations based on assigned rubrics. The teacher will demonstrate royal icing preparation and decorating techniques, then assess students on their understanding of ingredients, decorating skills, and sanitation practices.

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    Lesson Plan

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    Demo-daily Lesson Log in k to 12 (Chandler)

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    The document provides a detailed lesson plan for teaching students how to decorate cakes using royal icing. The lesson plan outlines objectives, content, resources, procedures, and assessment. Students will be divided into groups to make royal icing and decorate cakes for different celebrations based on assigned rubrics. The teacher will demonstrate royal icing preparation and decorating techniques, then assess students on their understanding of ingredients, decorating skills, and sanitation practices.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    85 views7 pages

    Demo-Daily Lesson Log in K To 12 (Chandler)

    Uploaded by

    Agnes Ipanto Bontilao
    The document provides a detailed lesson plan for teaching students how to decorate cakes using royal icing. The lesson plan outlines objectives, content, resources, procedures, and assessment. Students will be divided into groups to make royal icing and decorate cakes for different celebrations based on assigned rubrics. The teacher will demonstrate royal icing preparation and decorating techniques, then assess students on their understanding of ingredients, decorating skills, and sanitation practices.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 7

    Detailed Lesson Plan in K TO 12

    HOME ECONOMICS – BREAD AND PASTRY PRODUCTION

    I. OBJECTIVES:
    A. Content Standards: The learner demonstrates understanding of the core
    concept and underlying theories in preparing and
    presenting gateaux, tortes and cakes
    B. Performance Standards: The learner demonstrate competencies in preparing
    and presenting gateaux, tortes and cakes.
    C. Learning Competencies: LO 3. Decorate Cakes
    LO 3.2. Use suitable icings and decorations
    according to standard recipes.
    a. Measure ingredients according to recipe requirement;
    b. Follow procedure in making Royal Icing;
    c. Decorate cakes using Royal Icing
    d. Appreciate the importance of decorating cakes

    II. CONTENT:
    Subject Matter: Decorate Cakes/cupcakes (Using Royal Icing)
    III. LEARNING RESOURCES:
    Reference: Curriculum Guide in Home Economics (Bread and Pastry Production)
    Bread and Pastry Book page 172-173

    Code: TLE_HEBP9-12TC-IIIh-i-9
    IV. PROCEDURE:
    A. Activity
     Prayer
     Classroom Management
     Checking of Attendance
     Review of past lesson
     Presentation of the Lesson
    a. Group the class into 4.
     Each group are given scrambled letters.
     Arrange the scrambled letters to form a word/s.
     Present the answer in a form of yells.
    b. Show a picture
    B. Analysis
    a. What have you noticed in the picture?
    b. Who will share her/his observation?
    c. What are the things that you have seen in the picture?
    d. What is Icing?
    e. Do you know that some wedding cakes are traditionally covered and
    decorated with ROYAL ICING?
    f. What is ROYAL ICING?

    C. Abstraction
    Icing is a sweet, often creamy glaze made of sugar with a liquid, such as
    water or milk that is often enriched with ingredients like butter, egg whites,
    cream cheese, or flavorings.

    It is used to cover or decorate baked goods, such as cakes or cookies.

    Royal Icing is a hard white icing, made from confectioners’ sugar and egg
    whites typically used to decorate cakes.

    Discussion and Demonstration in making ROYAL ICING


    ROYAL ICING

    Tools and Equipment


     Measuring spoon
     Measuring cup
     Electric mixer
     Rubber Scrapper
    Ingredients
     3 large egg whites
     1 teaspoon cream of tartar
     3 cups confectioners’ sugar ( sifted )
     Lemon / Banana extract
     Food color

    Procedure

    1. Separate egg whites into a bowl


    2. Beat egg whites
    3. Add the cream of tartar and continue mixing until the whites become
    frothy.
    4. Gradually add the confectioners’ sugar
    5. Continue to mix until the icing holds a stiff peak and is dull in
    appearance, about 2-5 minutes. The icing is ready to use.

    Discussion and Demonstration in decorating cakes

    D. Application
    The learner will be given a rubrics and task sheet in making royal icing and
    decorating cakes.

    Group Activity:
     Each group are provided ingredients in making icing and you are given
    readymade cake for you to decorate
     Decorate cake according to assigned celebration
    Group 1: Birthday Cake
    Group 2: Wedding Cake
    Group 3: Anniversary Cake

    Rubrics

    Group Correctness of Quality


    Presentation Flavor Sanitation TOTAL
    Name / Procedure Texture
    20% 15% 15% 100%
    Number 30% 20%

    E. Assessment
    1. What are the ingredients in making icing?
    2. How do you decorate the cakes assigned to your group?

    F. Assignment / Agreement

    Read about Presenting and plating of cakes.

    V. Remarks

    VI. Reflection
    Teacher is assuming that task given to students were carried out.

    Prepared by:
    GROUP4 HOME ECONOMICS
    TASK SHEET

    OBJECTIVES:
    a. Measure ingredients according to recipe requirement;
    b. Follow procedure in making Royal Icing;
    c. Observe sanitation, teamwork and safety precaution;
    d. Produce Royal Icing.
    e. Decorate cupcakes

    Decorating cupcakes
    Adding Color to Icing
     Use paste icing color for most cake decorating.

    Decorating Bags / Pastry Bag


    Hold the icing and decorating tips so you can create all kinds of decorations.
    1. Place the tip in a decorating bag

    2. To fill a bag, cuff open end over your hand. Use a spatula to fill the bag ½ to ⅔ full of
    icing.
    3. Twist the end of the bag closed, forcing the icing down into the bag and tip.

     Bag Position
    90 ° angle-the decorating bag is held perpendicular to the surface of the cake.
    45° angle-the decorating bag is held at a slight angle to the surface you are
    decorating.

    Pressure Control- the amount of pressure applied to the decorating bag, as well as
    the size of the opening in the decorating tip will determine the size of the icing
    decoration.

    Icing Cupcakes

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