DAILY School MAGDUGO NATIONAL HIGH SCHOOL Grade Level

LESSO Teacher Melchor D. Maravillas Learning Area Computer Hardware Servcing

N Teaching Week Quarter
LOG

Time: 2:00-4:00 PM MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Date
I. OBJECTIVES
A. Content Standards The learner demonstrates understanding of the core concepts and theories in bread and pastry production.
B. Performance The learner independently demonstrate core competencies in preparing and producing bakery products
Standards
C. Learning Select, measure and weigh required ingredients according to the recipe or production requirements. TLE-HEBP-12PB-Ia-f-1
Competencies/
Objectives
II. CONTENT Accurate Measurement Baking Ingredients and Types, Kinds and Mixing Desired Product
of Ingredients Its Substitution Classification of Bakery Procedures/Formulation/ Characteristics of
Products Recipes Various Bakery Products
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide
Pages
2. Learner’s Material
Pages
3. Textbook Pages TLE-Home Economics, pp. TLE-Home Economics, pp.
84-85 91-105
4. Additional Materials
from Learning
Resources
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous Let students enumerate Elicit student
lesson or presenting the different measuring tools generalizations about the
new lesson and give their uses. techniques in measuring
dry and liquid ingredients.
B. Establishing a Ask; Ask;
purpose for the lesson What is the importance of What are the different
measuring ingredients ingredients used in baking?
accurately?
C. Presenting examples/ Ask; Ask students to give
instances of the new How do you measure rice different types of sugar,
lesson and water when cooking at
home?
D. Discussing new Teacher will demonstrate
concepts and practicing how to measure the
new skill #1 following ingredients; dry
ingredients (flour, sugar,
brown sugar and various
minor ingredients)
E. Discussing new Teacher will demonstrate
concepts and practicing how to measure the
new skill #2 following ingredients; liquid
ingredients (water, oil, egg
whites, juice)
F. Developing Mastery Students will perform
Activity 42-Demonstration
on Measuring Ingredients
G. Finding practical Cite instances that people
applications of concepts need to apply accurate
& skills in daily living measurement of ingredients
in order to produce a quality
product.
H. Making Have students make a
generalizations & generalization about the
abstractions about the techniques in measuring
lesson dry and liquid ingredients.
I. Evaluating Learning Have students answer
Study Helps on p. 85.
J. Additional activities
for application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who 19
earned 80% in the
evaluation
flour, etc..
Define the following; flour,
sugar, leavening
ingredients, liquid
ingredients, shortening,
eggs, and minor
ingredients.
Discuss the classification,
uses and storage of the
following baking
ingredients; flour, sugar,
leavening ingredients, liquid
ingredients, shortening,
eggs, and minor
ingredients.
Students will perform
Activity 45-Identification of
the Different Types of
Ingredients
Group the students and let
them identify the specific
types of ingredients on a
given recipe.
What are the different types
of flour?
What are the uses of flour in
baking?
How do you store flour?
Have students answer Self-
Checking Exercises on pp.
105
19
B. No. of learners who 0 0
require additional activities
for remediation who
scored below 80%
C. Did the remedial lesson 0 0
work? No. of learners who
caught up with the lesson
D. No. of learners who 0 0
continue to require
remediation
E. Which of my teaching
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: Checked by: Noted:

FROILAN SHYR P. AROCO LUMINIO B. DAMPILAG CATHERINE G. GODDI

WILBERT H. CUIDNO
Teacher Master Teacher I TLE Coordinator
School Principal IV