GRADES School: Nueva Vizcaya Grade Level: 8

1 to 12 State University
DAILY Teacher: Randell S. Learning Bread and
LESSON Lafuente Area: Pastry
LOG Teaching September 14, Quarter: I
Dates and 2017
Time: 7:30-8:30

NO.OF SESSION 1 DATE: September 14, 2017

I. OBJECTIVES 1. Identify the different baking tools and equipment according to their
classification.
2. Discuss the different baking tools and equipment based on their uses.
3. Select appropriate baking tools and equipment to be used in the given recipe.
4. Value the importance of selecting appropriate baking tools and equipment
according to baking standards.
A. Content The learners demonstrate their understanding on baking tools and equipment, and
Standards their uses.
B. Performance The learners independently demonstrate their understanding on baking tools and
Standards equipment cording to baking standards.
C. Learning Baking Tools and Equipment
Competencies
II. CONTENT Tools and Equipment, and their Uses in Baking

III. LEARNING
RESOURCES
A. References

Teacher’s guide p. 14
pages
Learners materials K to 12 Basic Education Curriculum
pages Technology and Livelihoos Education
Learning Module
Exploratory Course
Textbook Pages pp. 4-13
Additional Material
from Learning
Resource(LR) portal
B. Other Learning Pictures, activity sheets and learning module
Resources
IV. PROCEDURES Teachers Activity Students Activity
A. Reviewing Prayer Before we start the day right, may I
Previous Lesson or request Melody to lead us a prayer.
Presenting the New
Lesson
Good morning class! Good morning sir!

How are you today? We are great!

B. Establishing a Do you love eating bakery breads Yes.

Purpose for the and cakes?
Lesson
Where do you usually buy these Bake shop, bakery, cake stores,
things? grocery stores, etc.

Very good!

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C. Presenting I have here a cup cake.
Examples/Instances (show the cupcake in class)
of the Lesson
Have you ever wonder how this
cupcake is made? No/yes.

Can anyone from the class who

would like to share their ideas? (Students raise their hands)

(name of student) please share your

ideas how this cupcake was made. It was made with the required
ingredients and baked in the bakeshop
using baking tools and equipments.

Excellent (name of student)!

D. Discussing New Let us divide the class into 3 groups.

Concept and
Practicing New Each group will be given an activity
Skills #1 sheet that contains the lists of different
baking tools and equipment.

You will be working in group in

identifying the different tools and
equipment according to their
classification.

Classify them whether these are baking

wares, cutting tools, measuring tools or
equipment.

Follow the instructions directed in the

activity sheet.

You are given 5 minutes to do the

activity and we will be checking your
output. (Each group will be working in the
given activity sheet)
(See attached activity sheet)
(after 5 minutes)
Time is up!

Please exchange activity sheet to the

other group and let us check your
output.

Lets us discuss the following

classification of tools and equipment:

Anyone from the members of group 1

who can define baking wares?
Baking wares are made of glass or
metal containers for batter and dough
with various sizes and shapes.

Very good. Examples are cake pans.

What about cutting tools from group 2?

Cutting tools are used in cutting when

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 performing baking activities.

We use these in cutting dough and

Exactly correct! other ingredients.

Group 3 how do you define measuring

tools?
Measuring tools are used in baking
activities to accurately measure
Excellent answer! ingredients.

What about equipment? Anyone from

the class who can define?
Equipment are items which are more
or less durable and permanent needed
for baking activity or baking purpose.
Some of these are powered by
electricity or batteries.

Examples are gas or electric oven,

Very good. electric hand mixers, etc.

E. Discussing New In the same group let us have another

Concepts and activity.
Practicing New
Skills #2 Each group will be given pictures of
baking tools and equipment and
descriptions.

You are going to match the given

pictures to its corresponding
descriptions.
After 10 minutes a member from each
group will present their output.
(students will be doing their group
activity)
Presentation of output from group 1
Presentation of output from group 2
Presentation of output from group 3

Very good class, those are the baking

tools and equipment used in baking.

Are there clarifications or questions? None.

F. Developing Anyone from the class who can give at

Mastery (Leads to least 10 baking tools or equipment? (Students raise their hands)
Formative
Assessment) (call for a student to recite) Baking Pans
Dough Cutter
Rolling Pin
Dry Measuring Cups
Liquid Measuring Cups
Measuring Spoons
Oven
Electric Hand Mixer
Grater
Kitchen Shears
Excellent!
G. Finding Practical Why do we need to know the use of the
Applications of different baking tools and equipment

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Concepts and Skills when doing baking activities? We need to know their uses so that we
in Daily Living can perform baking activities well.

We can produce good baked products.

Why is it important to select appropriate

baking tools and equipment according to
baking standards? In order to meet the required standards
in baking.
H. Making What are the baking tools and
Generalizations and equipment and their uses in baking
Abstractions about activities that we have discussed? Flour sifter is used for sifting flour.
the Lesson
Grater is used to grate cheese,
chocolate, and other fresh fruits.

Etc.
I. Evaluating Read the given recipe and list down all
Learning the tools that you need to prepare in
order to finish the activity.
J. Additional Research on the internet for the recipe of Chiffon Cake and make a list of the
Activities for baking tools and equipment to be used.
Application or
Remediation
V. REMARKS

VI. REFLECTION

A. No. of Learners
who earned 80% in
the evaluation
B. No. of Learners
who require
additional activities
for remediation
C. Did the remedial
lessons work? No.
of learners who
have caught up with
the lesson.
D. No. of learners
who 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 innovations
or localized
materials did I
used/discover which
I wish to share with
other teachers?

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Prepared by: Checked by:
Randell S.Lafuente Venelyn D. Soriano
Student Teacher Cooperating Teacher