LESSON PLAN

Grade 7 – SMART
Bread and Pastry Production
1ST QUARTER, SY 2019-2020

I.OBJECTIVES
A. Learning Competencies Perform Mensuration and Calculation
B. Learning Outcome LO3. Measure dry and liquid ingredients accurately.
C. Learning Objectives At the end of the lesson, the learners are expected to:
(KSA)
1.Identify the different measuring tools and its functions;
2. Perform the correct mensuration of dry and liquid ingredients;
3. Understand the importance of using correct measuring devices
and following correct procedures of measuring dry and liquid
ingredients.
II.CONTENT Performing the proper measuring of liquid and dry ingredients
III.LEARNING RESOURCES
A. References  K to 12 Bread and Pastry Production Learning Module
pages 27-32
 K-12 Curriculum Guide
B. Other Learning * file:///C:/Users/y/Downloads/170327513-Lesson-Plan-in-K-12-
Resources Bread-and-Pastry-Production.pdf
* https://www.perkinselearning.org/activity/cooking-fractions
IV.PROCEDURES
A. Reviewing previous The teacher will call a student to give a recap about the previous
lesson or presenting lesson.
the new lesson Questions to be asked:
 What is the most common cornstarch substitute for
thickening?
 Why is it important to know the substitution of weights
and measures?
B. Establishing a purpose QUIZ - “Cooking with Fractions”
for the lesson Directions: Solve the following problems using the measuring cups
to aid in finding the solution.

Word Problems:
1. Maria is making cookies that
require 4/3 cups of flour.  She
has 1 2/3 cups of flour.  How
much sugar will she have left
after making the  cookies?
2. Jessica baked an apple pie and
cut it into 8 wedges.  She and
her two friends ate 3 slices.  What fraction of the pie
remains? 
3. Julie and Ellen each has a snack.  Julie has 1 cup of raisins
and Ellen has 1/3 cup of peanuts.  What fraction more of a
snack does Julie have?  
C. Presenting The teacher will present actual measuring tools that the students
examples/instances of will identify.
the new lesson.
D. Discussing new *Measuring tools
concepts and practicing The students will identify the measuring tools used on the given
new skills #1 ingredients.

Questions to be asked:
1. What measuring tools are used on the given ingredient?
2. Why is it important to use appropriate measuring tools in
measuring dry and liquid ingredients?
E. Developing mastery Recitation:
(Leads to Formative The students will identify the different measuring tools based on
Assessment) the given pictures and give example of ingredient that can be
measured on the given tool.

Questions to be asked:
1. What measuring tool should you use in measuring dry and
liquid ingredients?
2. How can you differentiate a measuring spoon from a
measuring cup?

F. Finding practical How can you apply the measuring tools in your daily lives?
applications of
concepts
G. Making generalizations Questions to be asked:
and abstractions about 1. What are the tools used for measuring dry and liquid
the lesson ingredients?
2. Why is it important to use appropriate tools in measuring
dry and liquid ingredients?
3. How do you use the measuring tools when cooking?
H. Evaluating Learning PERFORMANCE ACTIVITY
 Directions: Using different measuring tools, the students will
perform mensuration of the different dry and liquid ingredients.
Base the activity on the rubrics below.

Procedures:
1. The students are grouped into four.
2. Each group will choose their leader and will be the one to
present the output.
3. Each group will be assigned to measure the following
ingredients:
 Group 1 – measures the flour and brown sugar
 Group 2 – measures water and vinegar
 Group 3 – measures salt and pepper
 Group 4 – measures butter and oil

Scoring Rubrics
Criteria 5 points 3 points 1 point
Accurac The tools were The tools were Guidance from
y accurately used used in the teacher
in performing performing the was needed to
the operation operation with the whole
without any help some help operation.
from the from the
teacher. teacher.
Quality The output was The output was The output
of Work neatly done neatly done was
without errors but with unpleasant
and mistakes. minimal errors with errors
and mistakes. and mistakes.
Time Finished the task Finished the Needs more
before the given task on time. time to finish
time. the given task.

Points Earned Descriptive Rating

12-15 Very Good
8-11 Good
4-7 Fair
1-3 Needs Improvement

PERFORMANCE CHECKLIST YES NO

Did you…
1. Identify the measuring tools correctly.
2. Use proper materials and tools to do the
specific job.
3. Demonstrate the proper usage of tools.
4. Produce a passable quality of work.
I. Additional activities for Make an interview to an owner of the bakeshop in your barangay.
application or List down all the procedures that they do in making pastries.
remediation
V. Remarks
VI. Reflection
A. No. of learners who
earned 75% in the
evaluation.
B. No. of learners who
require additional
activities for
remediation.
C. Did the remedial lesson
work? No. of learners
who 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 which I wish to
share with other
teachers?

Prepared by: Checked by:

EDWINA P. LAMES CARLITO D. RAMOS

Teacher I School Principal - I