DATE: July 09,2019

DAY: TUESDAY
DAY: 2
QUARTER 1ST

Grade 7/8 BREAD AND PASTRY

EXPLORATORY
I. OBJECTIVE
at the end of the lesson the students are expected to;
a. perfrom and measure dry and liquid ingredients accurately

II. SUBJECT MATTER

Topic: Perform mensuration and calculation
Reference: Learners Module
Notebook and ballpen and DLP , measuring tools, dry
Materials: ingredients, liquid ingredients , manila paper, pentel pen
III.PROCEDURE
1.Prayer 3. Motivation
2.Attendance 4. Lecture- Demo presentation
MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY
1. Dry ingredients
Flour, granulated sugar, brown sugar, baking powder and soda
2. Liquid ingredients-Water, milk
3. Measuring tools-spatula, tray , sifter
Graduated measuring cup, measuring spoons,
A. Flour
1. Sift the flour. *refer to information sheet
2. Scoop to fill the measuring cup to overflow. Do not shake.
3. Level off with spatula
IV. EVALUATION
Direction: Show to the class the proper measuring of the following ingredients.
1. Oil 4. Evaporated milk
2. White sugar 5. Flour
3. Baking powder and baking soda
V. ASSIGNMENT
Research on how to maintain tools and equipment in baking.
CODE: TLE_HEBP9-
12PB-Ia-f-1