Teacher Researched
Teaching Date
DAY
I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning Competency/Objectives
D. Write the LC code for each.
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from Learning
Resource (LR)portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the lesson
Grade Level 11
Learning Area Bread and Pastry Production
Teaching Time Quarter
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives necessary procedures must be followed and if needed,
additional lessons, exercises, and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative
Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance and joy in learning the lessons.
Weekly objectives shall be derived from the curriculum guides.
The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
The learners independently demonstrate core competencies in preparing and producing bakery products
Select, measure and weigh required ingredients according to recipe or production requirements VACANT
TLE_HEBP9- 12PB-Ia-f-1
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
Accurate Measurement of Baking Ingredients and Its
Ingredients Substitution
CG p 5 of 16 CG p 5 of 16
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by
the students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things,
practice their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge.
Indicate the time allotment for each step.
Let students enumerate different Elicit student generalizations about the
measuring tools and give their uses. techniques in measuring dry and liquid
ingredients.
Ask; What is the importance of Ask; What are the different ingredients
measuring ingredients accurately? used in baking?
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C. Presenting examples/Instances of the Ask; How do you measure rice and Ask students to give different types of
new lesson water when cooking at home? sugar, flour, etc..

D. Discussing new concepts and Teacher will demonstrate how to
practicing new skills # 1 measure the following ingredients; dry
ingredients (flour, sugar, brown sugar
and various minor ingredients)
E. Discussing new concepts and Teacher will demonstrate how to
practicing new skills # 2 measure the following ingredients;
liquid ingredients (water, oil, egg
whites, juice)
F. Developing mastery Students will perform Activity:
(leads to Formative Assessment 3) Demonstration on Measuring
Ingredients
G. Finding practical application of Cite instances that people need to
concepts and skills in daily living apply accurate measurement of
ingredients in order to produce a
quality product.
H. Making generalizations and Have students make a generalization
abstractions about the lesson about the techniques in measuring dry
and liquid ingredients.
I. Evaluating learning Short quiz
J. Additional activities for application or
remediation
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: Practical Demonstration on baking Practical Demonstration on
Identification of the Different Types of bread (No Time Dough and Straight baking bread (Sponge and
Ingredients Dough) Dough)
Group the students and let them identify Apply the understanding, Apply the understanding,
the specific types of ingredients on a knowledge and skills in baking knowledge and skills in baking
given recipe whenever needed whenever needed
What are the different types of flour? What went well and what went What went well and what went
What are the uses of flour in baking? wrong? wrong?
How do you store flour?
Short quiz Product and performance will be Product and performance will
rated using the rubric be rated using the rubric

V. REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what help your
VI. REFLECTION instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No. of learners who earned 80% in the evaluation

B. No. of learners who require additional activities for

remediation who scored below 80%
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 innovation or localized materials did I
use/discover which I wish to share with other
teachers?

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