Lesson Plan for Senior Secondary 2 - Food and Nutrition - ractical Flour Mixture Cake Making Different Type

### Lesson Plan: Practical Flour Mixture - Cake Making (Different Types of Cakes) **Subject:** Food and Nutrition **Level:** Senior Secondary 2 **Duration:** 2 hours **Topic:** Practical Flour Mixture - Cake Making: Different Types of Cakes --- #### Objectives: By the end of this lesson, students should be able to: 1. Understand the basic principles of cake making. 2. Identify different types of cakes and their unique characteristics. 3. Execute a practical cake-making session using different recipes. 4. Demonstrate proper measuring and mixing techniques. 5. Recognize the importance of hygiene in food preparation. --- #### Materials Needed: - Ingredients for cake making (flour, sugar, butter, eggs, baking powder/soda, etc.) - Baking utensils (mixing bowls, wooden spoons, electric mixer, measuring cups, spatula, cake pans) - Oven - Recipe handouts - Aprons and hairnets for hygiene - Hand soap and towels --- #### Lesson Outline: **I. Introduction (15 minutes)** 1. **Welcome and Roll Call (2 minutes)** - Greet students and take attendance. 2. **Introduction to the Topic (5 minutes)** - Discuss briefly the importance of cakes in various cultures and occasions. - Introduce different types of cakes (e.g., sponge cakes, chiffon cakes, pound cakes, and butter cakes). 3. **Learning Objectives (3 minutes)** - Clearly state the learning objectives for the lesson. 4. **Class Discussion (5 minutes)** - Engage students in a discussion about their favorite types of cakes and any previous cake-making experiences they have had. **II. Theoretical Background (25 minutes)** 1. **Principles of Cake Making (10 minutes)** - Explain ingredients and their functions: flour (structure), sugar (sweetness and texture), fat (moisture and texture), eggs (emulsification and stability), and leavening agents (rise). - Discuss the mixing methods: creaming, all-in-one, and whisking. 2. **Types of Cakes (10 minutes)** - Describe the characteristics of different types of cakes: - **Sponge Cake**: Light and airy, relies on beaten eggs for lift. - **Chiffon Cake**: Moist and light, uses oil and beaten egg whites. - **Pound Cake**: Dense, equal parts butter, sugar, eggs, and flour. - **Butter Cake**: Rich and moist, uses creaming method. 3. **Safety and Hygiene (5 minutes)** - Emphasize kitchen safety and proper hygiene practices. - Importance of handwashing, clean workspace, and avoiding cross-contamination. **III. Practical Demonstration (20 minutes)** 1. **Preparation (5 minutes)** - Students wash hands, put on aprons and hairnets. - Set up stations with ingredients and tools. 2. **Demonstration by Teacher (15 minutes)** - Demonstrate the preparation of a simple sponge cake, explaining each step and technique in detail. - Answer any immediate questions from students. **IV. Hands-on Activity (45 minutes)** 1. **Group Assignment (5 minutes)** - Divide students into small groups (3–4 students per group). 2. **Practical Session (35 minutes)** - Each group follows a given recipe to make a different type of cake (allocated by the teacher from the discussed types: sponge, chiffon, pound, or butter cake). - Circulate among groups to provide guidance and answer questions. 3. **Baking (5 minutes)** - Place the cakes in the preheated oven. While the cakes bake, clean up the workspace. **V. Evaluation and Tasting (15 minutes)** 1. **Cooling and Presentation (5 minutes)** - Allow cakes to cool slightly before removing them from pans. - Encourage students to present their cakes attractively. 2. **Tasting and Feedback (10 minutes)** - Allow students to taste the different types of cakes. - Facilitate a class discussion on the texture, flavor, and appearance of each cake. - Provide constructive feedback on methods and outcomes. **VI. Conclusion (10 minutes)** 1. **Review of Key Points (5 minutes)** - Summarize the key points of cake making and the characteristics of different types of cakes. 2. **Q&A Session (3 minutes)** - Open the floor for any remaining questions or comments. 3. **Cleanup and Dismissal (2 minutes)** - Ensure all stations are clean. - Thank the students for their participation and remind them to review their recipe handouts. --- **Assessment:** - **Formative Assessment:** Observing students during the practical session, asking questions to check understanding. - **Summative Assessment:** Sample a small portion of each cake, evaluate the final product based on texture, flavor, and appearance, and provide feedback. --- **Homework:** - Research and write a short report on the history of any one type of cake discussed today. - Prepare a list of ingredients and steps for making another cake type not covered in class and be ready to share in the next lesson. --- This lesson plan provides a comprehensive approach, ensuring that students not only learn the theoretical aspects of cake making but also gain practical experience.