Department of Education

Division ____________
District of _____________

Semi-Detailed Lesson Plan

Quarter III
Technology and Livelihood Education
(Grade 8 Exploratory)
January 24, 2020
I. Objective
At the end of the lesson the students should be able to:
a. familiarization with the table of weights and measures in baking
b. apply basic mathematical operation in calculating weights and measures; and
c. measures dry and liquid ingredients accurately.
II. Subject Matter
Topic: Perform Mensuration and calculation
Reference: K to 12 TLE Learning Module – Bread and Pastry Production (Exploratory Course Grade 7 & 8)
Materials:
 Laptop
 Visual aid
 Chalk
 Black Board
 Measuring tools
 Conversion table
III. Learning Activities
A. Preparatory Activities
 Prayer
 Greetings
 Checking of Attendance
 Review of Past Lesson
B. Lesson Proper
1. Motivation
Who among you has a measuring tool at home? Are you familiar in using those tools?
Show a conversion table.

2. Presentation
 Discuss the standard conversion using the Tables of weights and measures.
 How do you apply the basic mathematical operation in calculating weights and measures?
 How do you measure dry and liquid ingredients accurately?
 The teacher will show a movie clip that shows a proper way to pack and measure liquid and dry

ingredients accurately.
3. Generalization
1. How do you measure dry ingredients correctly?
2. How do you measure liquid ingredients accurately?
3. Why is it important to measure ingredients accurately?
4. How are you going to apply or relate accurate measurement in your life?

4. Application
The student will carry measurement using cups and spoons. Measuring the following:
1. Flour 4. Rice
2. Brown Sugar 5. Water
 3. White Sugar

Scoring Rubric
Points Performance measuring liquid and dry ingredients
5 Packed and measured without errors
4 Packed and measured with minor errors
3 Performs packing and measuring with some errors
2 Performs packing and measuring with many errors
1 Student attended to perform task.

IV. Evaluation
Analogy: Directions: Fill in the blanks with the correct answer.
1. 1C butter : 1c margarine Answer Key:
1 ¼ C butter : ______margarine 1. 11/4 C margarine
2. 1tbsp cornstarch : 2tbsp all-purpose flour 2. ½ all-purpose flour
¼ tbsp. cornstarch : _______all-purpose flour 3. ¾ tbsp. rice
3. 1 tbsp flour : ½ tbsp. rice 4. 90ml oil
3tbsp flour : ______rice 5. 120 ml water
4. 1oz water : 60ml oil (KRA1, Obj 2- MOV5–
½ oz water : _____oil Performance task/test
5. ¼ cup sugar : 60ml water materials used in teaching)
1/2 cup sugar : _____ml water

Mastery Level: 25/28

Instructional Decision – Proceed (

V. Assignment

The students will have a research to measure liquid and dry ingredients making the conversion table
with the following:
1. Cups; US-Metric
2. Cups-Spoons