Republic of the Philippines

DEPARTMENT OF EDUCATION
Region III – Central Luzon
TARLAC CITY SCHOOLS DIVISION
BALIBAGO PRIMERO INTEGRATED SCHOOL
SENIOR HIGH SCHOOL
Assessment Information Plan
Below are the Learning Competencies, Instructional Learning Objective of the lesson and the skills that the students must learn.

Home Economics (H.E.) – Bread and Pastry Production NC II

Instructional Learning Assessment

Domain Objective
Learning (Knowledge,
Category Assessment Evidence of
Code (The students should be able (Conventional
Competencies Skills, Values &
to:) Question/Statement Learning
Attitude) Testing/Performance
Task)
Quarter 1 - Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS (80 hrs)
Suggested questions:
What is the importance
of accurate
measurement in
baking?
Select, measure and Select, measure and
Conventional What is the equivalent
weigh required Knowledge, weigh required
Testing & of 1 tablespoon in Quiz &
ingredients according to Skills, Values ingredients according to
Performance teaspoon? Performance
recipe or production & Attitudes recipe or production
Task
TLE_HEBP912PB-Ia-f-1

requirements requirements
Performance:
Given dry and liquid
ingredients, measure
and weigh required
ingredients according to
recipe.
Prepare a variety of Knowledge, Prepare a variety of Suggested questions:
Conventional Quiz &
bakery products Skills, Values bakery products What are the mixing
Testing & Performance
according to standard & Attitudes according to standard techniques used in
mixing procedures/ mixing procedures/ Performance preparing bakery
formulation/ recipes and formulation/ recipes and Task products?
desired product desired product
characteristics characteristics What do you call a soft,
thick mass or mixture of
dry ingredients (e.g.,
flour or meal), and liquid
(e.g., water) that is
kneaded, shaped, and
baked into bread or
pastry?

Performance:
Given dry and liquid
ingredients,
demonstrate the
different mixing
techniques according to
recipe.
Use appropriate Use appropriate Suggested question:
equipment according to Knowledge, equipment according to What are the tools,
required bakery Skills, Values required bakery products materials and
Conventional
products and standard & Attitudes and standard operating equipment used in Quiz,
Testing &
operating procedures procedures baking? Performance
Performance
Bake bakery products Bake bakery products & Project
Task
according to techniques according to techniques What measuring utensil
Skills
and appropriate and appropriate is used to measure milk
conditions conditions or water?
Select required oven Select required oven
What is the equivalent
temperature to bake temperature to bake
Conventional degree Celsius of 375
goods in accordance goods in accordance
Knowledge & Testing & degree Fahrenheit? Quiz &
with the desired with the desired
Skills Performance Performance
characteristics, characteristics,
Task Performance:
standards recipe standards recipe
Bake bakery products
specifications specifications
 Suggested
Projects/Products:
-Dinner roll
-Pan de sal
-Cinnamon roll
-Ensaymada
-Pan de coco
Quarter 2 - Lesson 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP) (80 hrs)
Select, measure and Select, measure and
weigh required weigh required
Suggested question:
ingredients according to Knowledge, ingredients according to
Conventional How many cups is
recipe or production Skills, Values recipe or production Quiz
Testing equivalent to one
requirements and & Attitudes requirements and
gallon?
established standards established standards
and procedures and procedures
Suggested question:
What is the way to
Prepare variety of pastry Prepare variety of pastry
remove sticky
products according to products according to Conventional
Knowledge, ingredients from the
standard mixing standard mixing Testing & Quiz &
Skills, Values sides of a mixing bowl?
procedures/formulation/ procedures/formulation/ Performance Performance
& Attitudes
recipes and desired recipes and desired Task
Performance:
product characteristics product characteristics
Proper way of “Mise en
place”
Suggested question:
What is the equipment
used for baking,
Use appropriate Use appropriate
TLE_HEBP912PP-IIa-g-4

Conventional heating, or drying

equipment according to Knowledge, equipment according to
Testing & foods? Quiz &
required pastry products Skills, Values required pastry products
Performance Performance
and standard operating & Attitudes and standard operating
Task Performance:
procedures procedures
Identifying Baking
Tools, Utensils and
Equipment
Bake pastry products Bake pastry products Performance:
Performance Performance
according to techniques Skills according to techniques Bake pastry products
Task & Project
and appropriate and appropriate
conditions; and conditions; and Suggested
enterprise requirement enterprise requirement Projects/Products:
and standards and standards -Pies
-Pizza
-Empanada
-Tart
Select required oven Select required oven
Suggested question:
temperature to bake temperature to bake
What is the baking time
goods in accordance goods in accordance Conventional
of crust pie (custard
with the desired with the desired Testing & Quiz &
Knowledge type)?
characteristics, characteristics, Performance Performance
standards recipe standards recipe Task
Performance:
specifications and specifications and
Bake bakery products
enterprise practices enterprise practices
Suggested question:
What is the mixture
used as a dessert or a
Prepare a variety of Prepare a variety of
topping made of beaten
fillings and coating/icing, fillings and coating/icing,
egg whites and sugar
glazes and decorations glazes and decorations Conventional
Knowledge, until smooth, light and
for pastry products for pastry products Testing & Quiz &
Skills, Values fluffy, usually added
according to standard according to standard Performance Performance
& Attitudes with cream of tartar to
recipes, enterprise recipes, enterprise Task
make it stable?
standards and/or standards and/or
customer preferences customer preferences
Performance:
Proper way of “Mise en
TLE_HEBP9-12PP-IIh-i-5

place”
Fill and decorate pastry Performance:
products, where Fill and decorate pastry Decorate and present
required and products, where required pastry products
appropriate, in and appropriate, in
Knowledge & Performance Performance
accordance with accordance with Suggested
Skills Task & Project
standard recipes and/or standard recipes and/or Projects/Products:
enterprise standards enterprise standards and -Cream Puff
and customer customer preferences -Fruit Tart
preferences -Cream Pie
Finish pastry products Finish pastry products
according to desired Skills according to desired
product characteristics product characteristics
Present baked pastry Present baked pastry
Knowledge,
products according to products according to
Skills, Values
established standards established standards
& Attitudes
and procedures and procedures
Suggested question:
Store pastry products Store pastry products
What is the best place

TLE_HEBP9-12PP-IIj-6
according to according to established Conventional
Knowledge to store the pastry Quiz
established standards standards and Testing
products to prevent
and procedures procedures
mold growth?
Suggested question:
Select packaging Select packaging
Conventional What type of packaging
appropriate for the appropriate for the
Knowledge & Testing & material is absorptive Quiz &
preservation of product preservation of product
Skills Performance and is fairly easily torn? Performance
freshness and eating freshness and eating
Task Performance:
characteristics characteristics
Package pastry product
Quarter 3 - Lesson 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC) (80 hrs)
Select, measure and Select, measure and
Suggested question:
weigh ingredients weigh ingredients
Knowledge, What is the
according to recipe according to recipe Conventional
Skills, Values measurement of each Quiz
requirements, requirements, Testing
& Attitudes ingredient according to
enterprise practices and enterprise practices and
recipe requirements?
customer practices customer practices
Select required oven Select required oven Suggested question:
TLE_HEBP912TC-IIIa-f-7

temperature to bake temperature to bake What is the required

goods in accordance goods in accordance over temperature and
with desired Knowledge with desired how long do you bake a
Conventional
characteristics, standard characteristics, standard chiffon cake?
Testing & Quiz &
recipe specifications and recipe specifications and
Performance Performance
enterprise practices enterprise practices
Task
Prepare sponges and Prepare sponges and What is the techniques
Knowledge,
cakes according to cakes according to used in preparing a
Skills, Values
recipe specifications, recipe specifications, chiffon cake?
& Attitudes
techniques and techniques and
conditions and desired conditions and desired Performance:
product characteristics product characteristics Bake Chiffon Cake
Use appropriate Use appropriate
equipment according to equipment according to
Knowledge,
required pastry and required pastry and
Skills, Values
bakery products and bakery products and
& Attitudes
standard operating standard operating
procedures procedures
Cool sponges and cakes Cool sponges and cakes
Knowledge,
according to established according to established
Values &
standards and standards and
Attitudes
procedures procedures
Prepare and select Prepare and select
Suggested question:
fillings in accordance Knowledge, fillings in accordance
What are the fillings and
with required Skills, Values with required
flavors we can use in
consistency and & Attitudes consistency and
Chiffon cake?
appropriate flavors appropriate flavors
Fill and assemble slice Fill and assemble slice
What are the coatings
or layer sponges and or layer sponges and
and sidings used in the
cakes according to cakes according to
TLE_HEBP912TC-IIIg-8

recipe?
standard recipe Skills standard recipe
specifications, specifications, enterprise
What are the
enterprise practice and practice and customer
Conventional decorations used in
customer preferences preferences
Testing & Cakes? Give an Quiz &
Select coatings and Select coatings and
Performance example design Performance
sidings according to the sidings according to the
Knowledge & Task according to occasion.
product characteristics product characteristics
Skills
and required recipe and required recipe
Performance:
specification specification
Prepare any of the
Decorate sponges and Decorate sponges and
different types of fillings
cakes suited to the cakes suited to the
and flavors and
product and occasion Knowledge & product and occasion
TLE_HEBP9-

decorate the Chiffon

12TC-IIIh-i-9

and in accordance with Skills and in accordance with

Cake, make use of
standard recipes and standard recipes and
suitable icings and
enterprise practices enterprise practices
decorations according
Use suitable icings and Knowledge & Use suitable icings and to occasion given.
decorations according to Skills decorations according to
standard recipes and/or standard recipes and/or
enterprise standards enterprise standards and
and customer customer preferences
preferences
Present cakes in Knowledge, Present cakes in
accordance with Skills, Values accordance with
customer’s expectations & Attitudes customer’s expectations
Present cakes in Present cakes in Performance:
Knowledge,
accordance with accordance with Present Chiffon cake in
Skills, Values Performance
established standards established standards accordance with Performance
& Attitudes Task
and procedures and procedures standards and
Select and use Select and use procedures
equipment in Knowledge & equipment in
accordance with service Skills accordance with service
requirements requirements
Suggested Question:
Maintain product Maintain product
How to maintain the
freshness, appearances freshness, appearances
product freshness,
and eating qualities in Knowledge & and eating qualities in Conventional
appearances and eating Quiz
accordance with the Skills accordance with the Testing &
TLE_HEBP912TC-IIIj-10

qualities in accordance
established standards established standards
with the standards and
and procedures and procedures
procedures?
Marked cakes or cut Marked cakes or cut
portion controlled to portion controlled to Suggested Question:
minimize wastage and in minimize wastage and in What is the purpose of
Knowledge & Conventional
accordance with accordance with marking cakes? Quiz
Skills Testing &
enterprise specifications enterprise specifications
and customer and customer What is portion control?
preferences preferences
Store cakes in Store cakes in
TLE_HEBP912TC

Suggested question:
accordance with accordance with
Knowledge & What is the best place
establishment’s establishment’s
Skills to store cakes prevent
standards and standards and Conventional
mold growth? Quiz
procedures procedures Testing
-IIIj-11

Identify storage methods Identify storage methods

Knowledge & What are the methods
in accordance with in accordance with
Skills used in storing cakes?
product specifications product specifications
and established and established
standards and standards and
procedures procedures
Quarter 4 - Lesson 1: PREPARE AND DISPLAY PETITS FOURS (PF) (80 hrs)
Prepare, cut and Prepare, cut and
assemble sponges and assemble sponges and Performance:
Knowledge,
bases according to bases according to Performance Prepare, cut and
Skills, Values Performance
standard recipes and standard recipes and Task assemble sponges
& Attitudes
enterprise requirements enterprise requirements according to recipe
and practices and practices
Performance:
Prepare fillings with the Prepare fillings with the
Knowledge & Performance Prepare fillings with the
required flavors and required flavors and Performance
Skills Task required flavors and
consistency consistency
consistency
Prepare fondant icing Prepare fondant icing Suggested question:
following required following required What is the difference
Skills
temperature and temperature and of fondant icing to
standard procedure standard procedure boiled icing?
TLE_HEBP912PF-IVa-b-12

What is the advantage

Conventional of using fondant icing in
Testing & designing and Quiz &
Design and use Design and use
Performance decorating cakes? Performance
decorations in decorations in
Knowledge & Task
accordance with accordance with
Skills Performance:
establishment standards establishment standards
Prepare fondant icing
and procedures and procedures
and decorate a cake in
accordance with
standards and
procedures.
Performance:
Bake and decorate a Bake and decorate a
TLE_HEBP912

Bake and decorate a

selection of small choux selection of small choux
PF-IVc-d-13

selection of small choux

paste shapes in paste shapes in Performance
Skills paste shapes in Performance
accordance with accordance with Task
accordance with
established standards established standards
established standards
and procedures and procedures
and procedures
Prepare and blend Prepare and blend
baked sweet paste in baked sweet paste in Performance:
Knowledge & Performance
accordance with accordance with Prepare and blend Performance
Skills Task
establishment standards establishment standards baked sweet paste
and procedures and procedures
Performance:
Prepare and use fillings Prepare and use fillings
Knowledge & Performance Prepare and use fillings
the required flavors and the required flavors and Performance
Skills Task the required flavors and
correct consistency correct consistency
correct consistency
Use garnishes, glazes Use garnishes, glazes
Performance:
and finished in and finished in
Knowledge & Performance Use garnishes and
accordance with accordance with Performance
Skills Task glazes in accordance to
established standards established standards
the recipe
and procedures and procedures
Flavor and shape Flavor and shape
Quality marzipan to Quality marzipan to
Knowledge,
produce mini-sized fruits produce mini-sized fruits
Skills, Values
in accordance with in accordance with
& Attitudes
enterprise and client enterprise and client
TLE_HEBP912PF-IVe-f-14

requirements requirements Performance:

Coat Marzipan fruits to Coat Marzipan fruits to Flavor, shape and coat
Performance
preserve desired eating preserve desired eating marzipan according to Performance
Task
characteristics and characteristics and enterprise
softened with egg Knowledge, softened with egg requirements/practice
whites, piped into Skills, Values whites, piped into
shapes and & Attitudes shapes and
sealed/browned with sealed/browned with
applied heat, according applied heat, according
to enterprise practice to enterprise practice
Select and coat fresh Select and coat fresh
TLE_HEBP9

Performance:
12PF-IVg-h-

fruits/fruit segments with fruits/fruit segments with

Knowledge, Coat fresh fruits with
pale amber-colored pale amber-colored Performance
Skills, Values caramel or glaze Performance
caramel or glazed or caramel or glazed or any Task
& Attitudes according to enterprise
any coating specified by coating specified by the
15

requirements/practice
the enterprise enterprise
Fill sandwich dried fruits Fill sandwich dried fruits
Performance:
or nuts with flavored or nuts with flavored
Fill sandwich dried fruits
marzipan and coated Knowledge, marzipan and coated
Performance or nuts with marzipan,
with pale amber-colored Skills, Values with pale amber-colored Performance
Task caramel or glaze
caramel according to & Attitudes caramel according to
according to enterprise
specifications and specifications and
requirements/practice
enterprise standards enterprise standards
Select and prepare Knowledge, Select and prepare Suggested question:

TLE_HEBP9
12PF-IVi-16
appropriate receptacles Skills, Values appropriate receptacles Do the petits fours need
for petits fours & Attitudes for petits fours to be refrigerated?
Display petits fours Display petits fours
Knowledge &
creatively to enhance creatively to enhance Where do petit fours
Skills
customer appeal customer appeal come from?
Store petits fours in
Store petits fours in How long are petit fours
proper temperatures Conventional
proper temperatures and good for?
and conditions to Testing & Quiz &
Knowledge & conditions to maintain
TLE_HEBP912PF-IVi-17

maintain maximum Performance Performance

Skills maximum eating Performance:
eating qualities, Task
qualities, appearance Display petits fours
appearance and
and freshness creatively to enhance
freshness
customer appeal, then
Package petits fours in Package petits fours in select a packaging that
accordance with Knowledge & accordance with maintain maximum
established standards Skills established standards eating qualities,
and procedures and procedures appearance and
freshness
Quarter 4 - Lesson 2: PRESENT DESSERTS (PD) (80 hrs)
Portion and present Suggested question:
Portion and present
TLE_HEBP912PD-IVj-

desserts according to What is the purpose of

desserts according to
product items, occasion Knowledge & portioning the desserts?
product items, occasion
and enterprise Skills Conventional
and enterprise standards
standards and Testing & How do you decorate Quiz &
and procedures
procedures Performance desserts? Performance
Task
Plate and decorate Plate and decorate
Knowledge & Performance:
desserts in accordance desserts in accordance
Skills Portion, plate, decorate
18

with enterprise with enterprise

and present desserts
 standards and standards and
procedures procedures
Plan and utilize dessert Plan and utilize dessert Suggested question:

TLE_HEBP912PD-IVj-19
buffet services buffet services according What are the things to
Knowledge,
according to available to available facilities, Conventional be considered in
Skills, Values Quiz
facilities, equipment and equipment and Testing planning an event to
& Attitudes
customer/enterprise customer/enterprise utilize dessert buffet
requirements requirements services?
Prepare and arrange Prepare and arrange
Performance:
variety of desserts in Knowledge, variety of desserts in
Performance Arrange variety of
accordance with Skills, Values accordance with Performance
Task desserts and make a
enterprise standards & Attitudes enterprise standards and
dessert buffet
and procedures procedures
Store desserts in Store desserts in Suggested question:
TLE_HEBP912PD-IVj-

accordance with the Knowledge, accordance with the How long can you keep
required temperature Skills, Values required temperature desserts in the fridge?
and customer’s & Attitudes and customer’s Conventional
specifications specifications Testing What are the packaging Quiz &
Performance materials for storing Performance
Package desserts in Package desserts in
Knowledge, Task desserts?
accordance with accordance with
Skills, Values
established standards established standards
& Attitudes Performance:
20

and procedures and procedures

Package desserts

Prepared by: Checked by: Noted by:

MELODY M. VALLENTE AMOR A. GALICIA, Ed.D. JOLIE M. INTAL, Ph.D.

Teacher II Head Teacher I Principal I