Republic of the Philippines

Department of Education
Region I
Pangasinan Division II

Semi-Detailed Lesson Plan for In-Service Training (INSET) Demonstration

I. Objectives:
At the end of the lesson, students should be able to;
a. Enumerate the different ingredients and tools needed in preparing breads.
b. Group themselves into 5 and bake Pan de Coco.
c. Appreciate the prepared baking activity.
II.Subject Matter:
a. Topic : Pan de Coco Making
b. Reference : Recipe demonstrated by the 2nd Speaker during the 3-day Congressional
INSET @ San Jacinto National High School.
c. Materials : Ingredients
(for the dough)
1 kilo bread flour
1 tbsp salt
1 cup sugar
1/3 cup milk powder
½ cup shortening
1/8 butter
1 ½ tbsp. yeast
1 ½ to 2 cups water
1 whole egg and 1 yolk
( for the filling)
½ kilo desiccated coconut
350 grams brown sugar
250 grams powdered milk
½ tbsp. vanilla extract
(tools and equipment)
mixing bowl
rubber scrapper
measuring cups and spoons
sifter
baking pans or sheet pans
oven
III. Procedures:
A.Routinary Activities:
 Prayer
 Checking of attendance
 Checking of cleanliness and orderliness of the laboratory area.
B. Review:
 What was our previous lesson?
 What are the common ingredients of baked products?
 Will you state the functions of each ingredient?
C. Motivation:
 What are the things that you can see on the top of my table?
 What do you think will be our activity this morning?
 Will you give example of bread that has desiccated coconut and sweetener as filling.
D. Lesson Proper:
 You are right class, this morning we are going to bake Pan de Coco. Who
among you here has experienced on how to prepare one? If you have experienced
already I will be asking you later to help me show to your other classmates how to
do it and for those who are yet to experience the said activity, all you have to do is
to listen attentively so that you will know how to do it later.
The teacher will enumerate the ingredients needed and discuss the step by
step procedures on how to prepare Pan de Coco.
1. In a large bowl, sift the flour.
2. Dissolve sugar and yeast in luke warm water in separate bowl.
3. Add salt, butter and and eggs on sifted flour.
4. Using wooden spoon or spatula, mix until it sticks together and forms a dough.
5. Put the dough on flat surface and knead for 5 minutes.
6. Placed the dough in a greased bowl and cover with plastic wrap or clean kitchen towel.
Leave it to rise for 30 minutes to an hour or until it has almost doubled its size.
7. While waiting for the dough to rise, prepare the filling. In a pan, combine desiccated
coconut, brown sugar and powdered milk and vanilla extract. Over low heat, bring to a
simmer. Continue to cook, stirring regularly until thick and sticky.
8. If the dough had already doubled its size, deflate it and put it on a flat surface. Roll
into a log and cut into half. Roll each half again and cut it into two. Divide its log into 6
equal parts for a total of 24 pieces.
9. Flatten each dough with the palm of the hand. Hold the flattened dough in the curved
of you hand and add 1 tablespoon of coconut filling at the center.
10. Pinch the corners together to fully enclose the filling.
11. Arrange the dough, pinched side down on baking sheet at about 1 inch apart.
12. Brush it with egg wash on each top and prick it on the top with toothpick or fork.
13. Bake at 340 F for 10-15 minutes or until well done and golden brown.
 The teacher will ask the students to prepare their own Pan de Coco based from their
observation during the demonstration.
IV. Evaluation :
Performance Evaluation
Rubrics in Evaluation
YES NO
 Performance Evaluation:
Does the students;
A. Wear PPE
 Apron
 Hairnet
 Mask
 Removed accessories
B. Product Evaluation
 Tender and moist
 A little bit crispy crust
 Well done dough
 Golden brown in color
 Have a good taste
C. Time Frame
 Finish the activity on time
V. Generalization:
In baking, we should always remember the basic principles in baking, that we should
use exact ingredients as specified, observed correct and proper measurements and
follow strictly the step by step procedures in order to avoid deviations into our products.
VI. Assignment/Agreement:
1. What is tart?
 2. Research for a tart recipe and bring along with you the needed ingredients needed to prepare
it.

Prepared by:
LORNA L. APRESTO
Demonstrator Teacher
Manaoag National High School