Detailed Lesson Plan: I. Objectives

Republic of the Philippines
Department of Education
Region III
Division of Zambales
NEW TAUGTOG NATIONAL HIGH SCHOOL
DETAILED LESSON PLAN

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of the core
concepts and theories in bread and pastry production
B. Performance Standards The learners independently demonstrate core
competencies in preparing and producing bakery
products
C. Learning Core 1. LO 1. Prepare Bakery products.
Competencies/Objectives 1.5 Select required oven temperature to bake goods in
accordance with the desired characteristics, standards
recipe specifications
II. CONTENT Temperature ranges in bakery products
III. LEARNING
RESOURCES
A. References Curriculum Guide in Bread and Pastry Production
Learner’s textbook: Bread and Pastry Production Manual,pp.30
B. Other Learning Resources https://en.wikipedia.org/wiki/Temperature
https://sciencing.com/degree-between-
celsius-vs-fahrenheit-8060500.html
IV. PROCEDURES
Teacher’s Activity Student’s Activity
A. PRELIMINARY ACTIVITIES
a. Greetings
Good afternoon class! -Good afternoon Ma’am!
b. Prayer
You may now take your seats. -Thank you Ma’am!
c. Checking of Attendance
May I know who is absent today? -There is no absent today Ma’am.
Okay, very well. Thank you.
d. Review of Previous Lesson

Last time, we discussed about the right
measurement of dry and liquid ingredients and also the
different substitution of ingredients, in case there is no
available ingredients on the said recipe in the market, right -Yes Ma’am!
class?
So, lets see if you’ll still remember, the past lesson.
- Sift the flour first to remove the
How will you measure the flour in a measuring cup? lumps. Use spoon to fill the
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measuring cup, heaping it well

over the top of the cup, then level
off the cup with a straight-edged
Very good! spatula.
- Place the liquid measuring cup

How about, liquid ingredient? Like oil or milk? into a flat surface, then fill the
measuring cup. Use the eye level
to see the exact of measure of
Exactly! liquid ingredients.
-Margarine
What is the other substitution for butter?
Excellent!
-1 cup evaporated milk with 1
Lastly, What is the substitution for cup sour milk? tablespoon of vinegar or lemon
juice
Very good! None, ma’am.
Is there any question about the past lesson?
C. MOTIVATION - Yes, Ma’am

Class, Have you seen a thermometer? - A body thermometer Ma’am
What kind of thermometer did you see?
Okay!
Class, we’re having a game for a short while. So, I will

group you into two.We call these game “JIGSAW
PUZZLE”. So, these is my instruction, please listen
attentively. Each group has an enveloped that contains a
jigsaw pieces and all you have to do is to connect those
piece to see and create the real object or image. The first
group who finished these game and identify the object or the
images, will be the winner and i will giving them a
additional points or incentives later. -Yes, ma’am
Are you, excited with our game?
So, Let’s start..
D. DEVELOPMENTAL ACTIVITY
a. Presentation
Present a jigsaw puzzle image, an oven
thermometer.
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- Yes, Ma’am
- There is a degree centigrade and

Is these a thermometer? degree fahrenheit
What did you notice on these thermometer? - We, don’t know ma’am
- Yes, Ma’am
What kind of thermometer, is these?
In an oven, is it important to have a themometer?
Based on the image these themometer is use in the oven

to show how warm or hotter the oven. And as you notice
there are two kind of temperature on these theremometer the
Centigrade and Fahrenheit.
b. Discussion
(Present Power Point Presentation to the learners)
Our, discussion for today is all about Temperature.

So, here our objectives
1. Define temperature.
2. Identify the two types of temperature use in an
oven.
3. Conversion of Fahrenheit to centigrade and
centigrade to Fahrenheit
4. Importance of conversion and temperature in an
oven
Temperature is the degree or intensity of heat present in a

substance or object, especially as expressed according to a
comparative scale and shown by a thermometer or perceived
by touch. But in our laboratory, we shown a thermometer in
an oven. We could not touch it because its too hot.
So, in our oven. We see two different types of temperature,

these are Centigrade (Celsius) and Fahrenheit.
The Fahrenheit and Celsius scales are the two most common
temperature scales. However, the two scales use different
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measurements for the freezing and boiling points of water,

and also use different sized degrees. For centigrade Water
freezes at 0 degrees Celsius, and boils at 100 degrees C,
while in Fahrenheit, water freezes at 32 degrees F and boils
at 212 degrees F. You see that Celsius has 100 degrees
between the freezing and boiling point, whereas Fahrenheit
has 180 degrees between these two points..
Centigrade (Celsius) and Fahrenheit are both divided into

degrees based on dividing the temperature between which
water freezes and boils.
Centigrade (Celsius) and Fahrenheit into the oven, is used to

know the temperature in a degree of hotness for the
preparation in baking the products like cookies, cake, pies
etc. Each recipe in baking indicates the range of the - Ma’am, we’re going to use
temperature needed to be the products. But what if, the conversion.
recipe indicates only the temperature of a Fahrenheit and
your electric oven in your home is indicate only in the
centigrade. How will you get the exact temperature of your
recipe or products?
Very good!
So, to convert between Celsius and Fahrenheit, we’re going
to use a simple formula that takes this difference into
account.
To convert degrees Fahrenheit to degrees Celsius, you will
need to subtract 32 to the Fahrenheit temperature, multiply
by 5, then divide by 9.
(Manually computed into the blackboard)

Example: To convert 350˚F to ˚ C
350-32=318x5=1590/9=176.66 or 177˚ C
To convert degrees Celsius to degrees Fahrenheit,

you will need to multiply degrees Celsius by 9,
divide by 5, then add 32.
(Manually computed into the blackboard)

Example: To convert 180˚C to ˚F
180x9=1620/5=324-32=292˚F
c. Practice Skills
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(GROUP ACTIVITY) Student will group into

two. Group 1 will convert ˚F to ˚C and the other
group will solve the conversionof Celsuis to
Fahrenheit.
G1.Convert the degree fahrenheit to degree

celcuis
1.400˚F
2. 360˚F - Convert the degree fahrenheit to
3. 385˚F degree celcuis
4. 310˚F 1. 400-32=362x5=1840/9=204˚ C
5. 345˚F 2. 360-32=328x5=1640/9=182˚ C
6. 425˚F 3.385-32= 353x5=1765/9=196˚ C
7. 465˚F 4. 310-32=278x5=1390/9=154˚ C
8. 480˚F 5. 345-32=313x5=1565/9=174˚ C
6. 425-32=393x5=1965/9=218˚ C
7. 465-32=433x5=2165/9=240˚ C
G2.Convert the degree celcuis to degree 8. 480-32448x5=2240/9=249˚ C
fahrenheit
1.177˚C
2.200˚C -Convert the degree celcuis to
3.215˚C degree fahrenheit
4. 150˚C 1. 177x9=1593/5=319-32=287˚F
5. 120˚C 2. 200x9=1800/5=360-32=328˚F
6. 140˚C 3. 215x9=1935/5=387-32=355˚F
7. 135˚C 4. 150x9=1350/5=270-32=238˚F
8. 125˚C 5. 120x9=1080/5=216-32=184˚F
6. 140x9=1260/5=252-32=220˚F
d. Generalization 7. 135x9=1215/5=243-32=211˚F
1. What is temperature? 8. 125x9=1125/5=225-32=193˚F
-Temperature is the degree or

intensity of heat present in a
substance or object, especially as
expressed according to a
comparative scale and shown by a
2. What are the two common types of thermometer
temperature?
-The two common types of

temperature usually use in and
seen are centigrade and
fahrenheit, ma’am
3. How important the temperature in an oven to
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bake a cakes?
-Centigrade (Celsius) and

Fahrenheit into the oven, is used
to know the temperature in a
degree of hotness for the
preparation in baking the products
4. What is the formula in converting celcuis to like cookies, cake, pies
fahrenheit and fahrenheit to celcuis?
-To convert degrees

Fahrenheit to degrees
Celsius, you will need to
subtract 32 to the
Fahrenheit temperature,
multiply by 5, then divide
by 9. And to convert
degrees Celsius to degrees
Fahrenheit, you will need
E. Application to multiply degrees
Convert the degree fahrenheit to degree celcuis Celsius by 9, divide by 5,
1.410˚F then add 32.
2. 380˚F
3. 355˚F
4. 300˚F
5. 335˚F
Convert the degree celcuis to degree fahrenheit

1.180˚C
2.210˚C
3.235˚C
4. 195˚C
5. 240˚C
IV. EVALUATION
1-2 Give the two types of thermometer use in an oven
3-4 Give the formula in converting fahrenheit to centigrade
5-6 Give the formula in converting celcuis to fahrenheit
7-8 Define temperature
Convert the degree Celsuis to degree Fahrenheit
9. 170˚C
10.190˚C
11. 165˚C
12. 155˚C
Convert the degree Fahrenheit to degree Celsuis
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13. 320˚F
14. 365˚F
15. 425˚F
VI. REFLECTION
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 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/discover
which I wish to share with other teachers?
Prepared by:
Cristina D. Guina
Teacher I
Region III

I. OBJECTIVES
A. Content Standards The learners demonstrate understanding of the basic
concepts and underlying theories in preparing and
producing pastry products
B. Performance Standards The learners independently demonstrate competencies
in preparing and producing pastry products
C. Learning Core 2. PREPARE AND PRODUCE PASTRY
Competencies/Objectives PRODUCTS
LO1 . Prepare Pastry Products.
1.2 .Bake pastry products according to techniques
and appropriate conditions; and enterprise requirement
and standards.
II. CONTENT Mixing procedures/formulation/recipes and desired
products characteristics of various pastry products
III. LEARNING
RESOURCES
A. References Curriculum Guide in Bread and Pastry Production
Learner’s textbook: Bread and Pastry Production Manual,pp.
B. Other Learning Resources
IV. PROCEDURES
a. Greetings
b. Prayer

In our, past lesson we already discussed the different
tools, utensils, and ingredients in making and decorating -Yes Ma’am!
cakes.Right, class?
So, lets see if you’ll still remember, our past lesson.
What kind of baking tools is used to apply and - Ma’am, Icing spatula.
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spread icing, frosting and butter cream?
Very good!
What kind of measuring utensils is a transparent cup - A liquid measuring cup,Ma’am.

with mark line that indicate the volume of liquid?
Exactly!
What kind of mixing tools used for stirring, whisking - Ma/am, my answer is mixer
or beating?
Excellent!
Lastly, What are the ingredients use in making cake - Ma’am cake flour, eggs, sugar,
bread? oil, milk,baking powder and
vanilla.
Very good!
Is there any question about the past lesson? - None, Ma’am
B. MOTIVATION
Class, we’re having a game.So, I will group you into three.
After grouping, please, listen attentively to my instruction.
- Yes, Ma’am
These game is called “ CROSWORD PUZZLE”. I will give
you the enveloped that contain a crossword puzzle. So,
you’re going to find a word on the crossword. Each word,
that you find in the crossword will create a short sentence.
And these sentence will lead you to our next topic. The first
group who will finished to find the word and make a
sentence will be the winner.The winner will have an
incentive later. So, Are you, excited with our game?
So, Let’s start.. - Yes, Ma’am
C. DEVELOPMENTAL ACTIVITY
a. Presentation
Present an images of a different type of icing and a
tools use in icing the cakes, using power point
presentation.
IMAGES # 1
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IMAGES # 2
Based on Image #1, what do you think are those

images?
- Those are the types of icing,
Very good! Ma’am
How about images number 2?
Very nice answer! - Ma’am, these are the tools in

icing the cake
So, if you combine those images,What do you think
will be our topic?
- Icing the cake, Ma’am/ Typesof
Well said! icing , Ma’am.
b. Discussion
(Present Power Point Presentation to the learners)
Our, discussion for today is all about the different

types of icing and the steps and procedures in icing the cake.
So,before we proceed to our discussion proper. Here the
objectives to be attained on the said topic.
1. Define the meaning of icing
2. Identify the different types of icing
3. Identify the steps in icing the cakes
While discussing, please take down notes all the
important details, for you to understand and to be
remembered. Also, don’t hessitate to ask some
question for you to fully understand our topic.Is that
okay?
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-Yes, Ma’am
Good!
What is Icing?
Icing is a sweet coating made of sugar, butter, water and
egg whites or milk. It is often flavored and cooked and used
to cover or decorate baked goods such as cakes or cookies.
There are Different Types Of Icing;

1. Butter Cream- is made of sifted powdered sugar, milk
and superior butter. The quality of the butter used will
reflect on the appearance, consistency and taste of your
butter cream frosting.
2. Whipped cream - an icing made of cold heavy whipping

cream and sugar. And add extraxt or flavoring to match on
the cake’s flavor.
3. Royal Icing - this type of icing dries into a hard outer

shell. Its is one of the easiest to dye with edible colorings.
There are two ways to make this type of frosting : using
eggwhite and powdered sugar or by using meringue powder
in place of egg white
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4. Cream cheese frosting- is made with part butter cream

frosting and a good quality cream cheese. This kingd of
frosting is usually perfect for carrot cakes, red velvet and as
a filling for doughnut and cupcakes because of its
consistency.
5. Meringue -this is one of the most common type of icing

and this frosting is made of egg whites, cold water and
granulated sugar. It is light and fluffy because air is
introduced into the egg mixture to create its consistency.
6. Fondant -is a popular heavy frosting among celebration

cakes because it is easy to sculpt and work out. fondant is
made of melting marshmallow or heating gelatin mixture,
glycerine, water, shortening and caster sugar.
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7. Chocolate ganache - the easiest cake icing to make

because melting process is made. chocolate bar, whipping
cream and shortening are the ingredients used.
Steps and Procedure in Icing the cakes;

(Present Video Presentation)
1. Prepare and assemble all tools and equipment.
- Cake
- Icing and frosting
- Cake cardboard
- Turntable
- Cake decorating knife
- Icing spatula
2. Start taping a dolly on the cake board

or kitchen plate. place on the revolving
cake stand.
3. Center the cake on top of the

cake board or kitchen plate.
4. Dollop about 3/4 cup of

frosting into the center of the
cake round.
5. Pour about 1/2 cup to 3/4 cup

of butterscotch filling into the
center of the iced layer. Using
the back of a spoon, not the
icing spatula, spread the filling
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until reaches the icing barrier that you have created.
6. Set aside the butterscotch topped layer for a

moment. Place the second layer of cake on a piece of
waxed paper on the revolving cake stand, top side
up. Trim the cake with serrated knife to even out the
cake round just as you did with the first layer.
7. Return the butterscotch layer to the cake stand and

carefully place the second layer, frosting side down,
on top of the butterscotch filling.
8.Make sure that the top of the cake is fairly even.

Gently push the cake down a bit if one side is higher
than the other. place cup of frosting onto the center
of the cake. Using the icing spatula spread the
frosting out towards the edges of the top of the cake
if you find you have extra. The extra frosting at the
edge of the cake can be used to the frosting the sides
of the cakes.
9.Run the icing spatula under warm running water. Cleaning

the knife with warm water will help smooth the icing more
easily.
10.Once the sides have been

frosted and smoothed, clean
the icing spatula once again.
c. Practice Skills
two. Group 1 will identify the different types of
icing, while the second group will arrange the
steps in icing the cakes
G1.Identify the different types of icing,based on

the given images
1. __________ 2. _________ 3. ________

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4.________ 5.________ 6. _______
G2.Identify the tools in icing the cake.based on

the given images
d. Generalization
1. What is icing?
2. What are the different types of icing?
3. Give the steps in icing the cake

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-Icing is a sweet coating made of

sugar, butter, water and egg
whites or milk. It is often flavored
and cooked and used to cover or
decorate baked goods such as
cakes or cookies.
- Ma’am, Butter cream, royal

icing, whipping cream,
fondant,chocolate ganache, cream
cheese frosting and meringue are
those king of icing.
E. Application - Prepare and assemble all tools

Arrange the following steps in icing the cakes. placing your and equipment. Place the cake
answer below in the illustration. Placing A for the first step board on the revolving cake
up to J for the final steps. Write the answer on your paper. stand. Center the cake on top of
the cake board. Dollop about 3/4
cup of frosting into the center of
the cake.pour butter scotch filling
into the center of the ice layer.
Spread filling until reaches the
icing barrier.Do the same
procedure on the second layer of
the cake.Place the second layer of
the cake,frosting side down on
top of the butterscotch
filling.make sure that the top of
the cake is fairly even. Using the
icing spatula spread the frosting
out towards the edges of the top
of the cake if you have extra. The
extra frosting at the edge of the
cake can be used to the frosting
the sides of the cakes. Cleaning
the spatula with warm water to
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help smooth the icing more

easily.once the sides have been
frosted and smoothed, clean the
icing spatula once again.
IV. EVALUATION
Essay.
1. Differentiate the different types of icing.
2. Give the right steps and procedures in icing the cakes.
VI. REFLECTION
these work?
Prepared by:
Cristina D. Guina
Region III
Teacher I
I. OBJECTIVES
A. Content Standards The learners demonstrate understanding of concepts
and principles in preparing the dining room/restaurant
area for service.
B. Performance Standards The learner demonstrates knowledge and skills in food
and Beverage service related to table setting, table
skirting, and table napking folding in accordance with
the proper procedures and guidelines.
C. Learning LO3. Set -up tables in the diing area.
Competencies/Objectives 3.1 Set table acording to the standards of the food
service
establishment
II. CONTENT French and Russian Set-up (General Rules in
Laying Covers/Table Set-Up)
III. LEARNING
RESOURCES
A. References Training Regulation In Food and Beverages Services
Curriculum Guide in Food and Beverages Services
Textbook: Food and Beverages Services, REX bookstore by
Basbas, pp.45
- Food and Beverages Services manual, DepEd
publisher, pp. 201-204
B. Other Learning Resources http://www.youtube.com/watch?

v=FpyK1eUpOIA&feature=youtu.be7.15.2015
http://www.youtube.com/watch?
v=8jVoMYMoVfs&feature=youtu.be7.15.2015
http://www.youtube.com/watch?
v=SpK1owmRemQ7.15.2015
IV. PROCEDURES
a. Greetings
b. Prayer
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In our, past lesson we already discussed, identify and
demonstrate the defferent kinds of table napkin folding and
the tablewaresor table appointments used in setting up the -Yes Ma’am!
table. Right, class?
So, lets see if you’ll still remember, our past lesson.
What are the different style of table napkin folding, - Ma’am, pyramid style of table
that we tackled and demonstrate individually? napkin folding.
Very good! What else? - Ma’am bishop hot, banana, sail

boat,water lily, candle, rose, fan,
birds of paradise and cross
Well said!
.
What is table appointments? - Ma’am Table appointments

refers to all tools used for dining.
Exactly!
And,What are the classification of table appointments? -Ma/am,the dinnerware,flatwares,

beveragewares and linens are the
classification for the table
appointments
Excellent!
Lastly, Give me atleast two types of a dinnerware, - Ma’am an example or types for
Flatwares, beveragewares and linens? dinnerware are the fish plate and
dinner plate. The water goblet and
redwine is a type of
beveragewares. And for the type
of flatwares are dinner fork and
dinner spoon. Lastly, for the types
of linens are the table cloth and
top cloth.
Very good!
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Is there any question about the past lesson? - None, Ma’am
B. MOTIVATION
Class, Are familiar with the game called “Pinoy Henyo”? - Yes, Ma’am
Since all of you are familiar with that game. So, Let’s
play.
I need two pairs for this game. Who wants to volunteer? (Student raise their hands)
Learners, before we start with this game. I have a house

rule to tell, please keep silent, do not teach the players
during the game started, Is that clear? - Yes, Ma’am
Thank u for your cooperation!
For the players, please listen to my instruction. You only

have 2 minutes to answer the three identify words. The first
pairs who finish or answer the identify word will be the
winner. And if ever both pairs answered the identify within
2 minutes, they are both winners. The winners will given
incentives later.
Did you understand players? -Yes, Ma’am
So Let’s start the game. Good luck!
C. DEVELOPMENTAL ACTIVITY
a. Presentation
Present the actual table wares or table appointment,
in front of the learners.
Class, I have here in front you the table wares that i

need on our next topic.
Learners, Can you please identify those table table - Trays, water goblet, red wine,
wares, please? white wine, cup with underliner,
bread knife, salad knife, dinner
knife, fish knife, dinner fork,
salad fork, fish fork, soup spoon,
dessert spoon and fork, show
plates, dinner plates, salad plates,
fish plate, bread plates, bouillon
cup with underliner, dessert plate,
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salt and pepper shaker and table

Very good! napkin.
Since you already identified the table wares, What do - Table set-up, Ma’am.
you think will be our topic?
Very nice answer!
b. Discussion
(Present Power Point Presentation to the learners
regarding on objective in our topics)
Our, discussion for today is all about table
appointment used in French and Russian set-up. So,
our objectives for this lesson, the student are
expected to;
1. Identifying the table appointments us in
Russian and French Set-up
2. Demonstrate the steps in setting the tables
(Russian and French); and
3. Observe sanitation and personal hygiene
While discussing, please take down notes all the

important details, for you to understand and to be -Yes, Ma’am
remembered. Also, don’t hesitate to ask some
question for you to fully understand our topic.Is that
okay?
Good!
French and Russian set-up is almost the same.Why did

I tell you this, I’m going to demonstrate the actual set-up for
Russian first.(Teacher demonstrate the actual set-up for
Russian)
While demonstrating the Russian set-up, the teacher giving

some knowledge on how to clearly identify the table
wares.Such as the size of the plates, the rim of the wine
glasses and even the shape of the different forks and knifes.
While doing the actual demonstration for Russian Set up.

Teacher may observe sanitation in proper handling of
tablewares during services or serving food and beverages.
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(After set-up the Russian Style) Okay class, Listen. This is

the Russian set-up. All tableware are almost the same in
setting up for French set-up, except for the cup and spoon.
You are going to change the cup for a demitasse cup and
spoon.
c. Practice Skills
Recitation (Individual Activity)
- Identifying the table wares in Russian and - 31 including linens
French Set-Up.
d. Generalization -
1. How many table appointments are needed to
prepare in Russian and French set-up? -
2. Can you please identify the table wares for
Russian Set up?
3. What table wares is are changein Russian set-
up to make a French Set-up?
E. Application
two. Group 1 will set-up and identify the table
wares for Russian set-up,while the second group
will set-up and identify the table wares for .
French set-up
IV. EVALUATION
1. Draw a Russian and French set-up and identify all the table wares use in Russian and French
Set Up in a one whole sheet of paper or bond paper.
VI. REFLECTION
these work?
Prepared by:
Region III
Cristina D. Guina
Teacher I

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I. LAYUNIN
A. Pamantayang Pangnilalaman Nasusuri ang iba’t ibang uri ng binasang teksto ayon sa
kaugnayan nito sa sarili, pamilya, komunidad, bansa at
daigdig
B. Pamantayan sa Pagganap Nasusuri ang kalikasan, katangian, at anyo ng iba’t ibang
teksto
C. Mga kasanayan sa Pagkatuto 1. Natutukoy ang paksang tinalakay sa iba’t ibang tekstong
Isulat ang code ng bawat binasa
kasanayan 2. Natutukoy ang kahulugan at katangian ng mahahalagang
salitang ginamit ng iba’t ibang uri ng tekstong binasa
3. Naibabahagi ang katangian at kalikasan ng iba’t ibang
tekstong binasa
4. Nakasusulat ng ilang halimbawa ng iba’t ibang uri ng
teksto
II. NILALAMAN Tekstong Deskriptibo
III.KAGAMITANG PANTURO
A. Sanggunian
B. Iba pang kagamitang Panturo LINK QUIPPER
IV. PAMAMARAAN

A. Pambungad na panimula
a. Panimulang pagbati
Magandang Umaga mga bata! - Magandang Umaga din po
Ginang Guina!
b. Pagdadasal
(Pagtawag sa isang mag-aaral, upang masimulan

ang pagdarasal)
Magsiupo n ang lahat/ -Salamat po, Madam!
c. Pagtatala sa mga mag-aaral na nagsipasok

Maari ko bng malaman kung sinu ang lumiban -Wala pong lumiban sa
sa araw na ito? klase,Ma’am. Lahat po kmi ay
kumpleto.
Salamat at walang lumiban ngayon araw na ito!
d. Balik-aral sa nakaraan aralin

Noong nakaraang linggo, ating tinalakay ang mga uri
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ng teksto gaya ng tekstong impormatibo, tektong

persuweysib at tektong naratibo. Tama po ba, mag-aaral? -Tama po, Ma’am!
Kung ganun ating babalikan ang ating tinalakay o

napag-aralan upang malaman kung ito ba talaga ay inyong
lubos na naintindihan at naaalala pa.
Anu ang tinataglay ng tekstong impormatibo? - Ma’am, ang tekstong

impormatibo ay nagtataglay ng
tiyak na impormasyon patungkol
Magaling! sa tao, lugar, bagayo pangyayari.
Anung katanungan o tanung ang kadalasang nasasagot - Madam, ang “Anu”, “Sinu”, at
ng tektong impormatibo? “Paano”. Ito ang mga kadalasang
mga tanung na sumasagot sa
isang paksa sa tekstong
impormatibo.
Mahusay! .
Ang tekstong impormatibo ba, ay nagbibigay o - Ma’am, Ang tekstong

nagsasaad ng opinyong pabor o sumasalungat sa isang impormatibo ay hindi nagbibigay
paksang pinaguusapan? Oo o hindi, Bakit? ng opinyong pabor o
sumasalungat sa paksang
pinaguusapan, sapagkat ang
tekstong impormatibo ay
nabibigay lamang ito ng taman
impormasyon.
Napakahusay na pagsagot!
Anu naman ang tekstong naratibo? -Ang tektong naratibo ay isang

anyong nagsaasalaysay ng
nagkukuwento patungkol sa tiyak
at pagkakasunod-sunod ng
pangyayari.
Magaling, magaling, magaling!
Huling katanungan, Anu ang nilalayon ng tektong - Ma’am , Ang nilalayon ng

naratibo? tekstong naratibo ay ang
magbigay-kabatiran, o magbigay
ng kawilihan sa mambabasa
Region III
Napagaling,! Talaga naman inyong naalala, ang ating

mga napagdiskusyunan.
B. PAGHAHABI SA LAYUNIN NG ARALIN/

PAGGANYAK
Bago tayo magsimula sa ating paksang pag-aaralan.

Gusto niyo bang maglaro? - Opo!
Sige, bumuo kayo ng isang malaking bilog.
Makinig ng mabuti sa aking panuto, upang maintidihan

niyo ang ating gagawing laro. May mga bagay akong hawak
hawak. Ito ay inyong ipapasa sa inyong kaliwang katabi
niyo. Magsisimula ang pasahan sa oras na magsimulang
tumunog ang musika. At kapag ang tugtug ay huminto,
hihinto din ang pasahan. Ang huling may hawak ng bagay
na ipinasa ay syang magbibigay ng maikling paglalawaran
sa bagay na kanyang hawak. Inyo bang naintindihan ang
aking panuto? - Opo, Ma’am
Kung ganun, tay’y magsimula na

C.PAGSISIMULA NG BAGONG ARALIN.
a. Pag-uugnay ng mga halimbawa sa bagong
aralin
( Pagpapakita ng mga halimbawa ng mga
pangungusap na may paglalarawan gamit ang power
point presentation)
Mga mag-aaral inyo basahin ang mga

pangungusap na inyong nakikita sa projector. - Ma’am lahat po ng aking nabasa
ay nagtataglay ng paglalarawan sa
Mga mag-aaral base sa inyong nabasa na mga isang bagay, lugar at tao po.
pangungusap, anu ang inyong napansin o napuna?
Tama, mahusay na pagpuna!
b. Pagtalakay ng bagon konsepto at paglalahad

ng bagon kasanayan
Ang mga pangungusap na inyong nabasa ay isang uri
din ng teksto na ating pag-aaral sa araw na ito. Ito ay
ang Tekstong Deskriptibo. Narito ang mga layunin na
Region III
dapat matamo:
1. Nakikilala mo ang mga tekstong nasa uring

deskriptibo;
2. Nabubuo mo ang halimbawang pangungusap
na nagtataglay ng katangian ng tekstong
deskriptibo;
3. Nasusuri mo ang mga pahayag sa bawat uri ng
tekstong deskriptibo; at
4. Nailalahad mo ang pagkakaiba ng dalawang
anyo ng tekstong deskriptibo.
Bago magsimula tayo sa ating tatalakayin, maari

kayong magsulat ng mga importante na mga detalye
base sa ating diskusyunan. At kung kayo ay may mga
katanungan, wag kayong mahihiya na itanung ito,
upang malawak pa natin ang inyong pagunawa sa - Opo, Ma’am
paksang pinagaaralan. Naagkakaintindihan po ba tayo,
mag-aaral?
Ang tekstong deskriptibo ay isang tekstong

naglalarawan. Ito ay naglalaman ng mga
impormasyong may kaugnayan sa mga katangian ng
tao, bagay, lugar, at pangyayaring madalas
nasasaksihan ng tao sa paligid. Tingnan ang
paglalarawan sa ibaba.
Mga Halimbawa ng Paglalarawan
Paglalarawan sa Katangian ng Tao:
 Ang Pilipino ay matitiyaga sa anumang trabahong

ginagawa.
 Ang kabataan sa kasalukuyan ay mahuhusay sa
Region III
larangan ng teknolohiya.
Paglalarawan sa Bagay:
.
 Ang mga produktong gawa ng mga Pilipino
ay magaganda at matitibay.
 Ang kanilang bahay ay yari sa naglalakihang kahoy
na may kakaibang disenyo.
Paglalarawan sa Lugar:
 Dahil sa likas na yaman ng Pilipinas ay tinawag

itong “Perlas ng Silanganan.”
 Isa ang siyudad ng Baguio sa
may pinakamalalamig na klima sa bansa.
Paglalarawan sa Pangyayari:
 Naging mapaminsala ang nagdaang bagyo dahilan

upang mawalan ng bahay ang maraming pamilya
 Umaasa ang lahat na magiging mapayapa ang
darating na eleksiyon.
Dalawang Uri ng Tekstong Deskriptibo
Mayroong dalawang uri ang tekstong deskriptibo. Ito ay

ang teknikal at impresyonistiko.
Deskripsiyong Teknikal
 Naglalayon itong maglarawan sa detalyadong

pamamaraan.
Halimbawa:
 Ang ngiting matipid ay bahagya lamang ang

ginagawang pagkibot ng bibig.
 Ang ngiting mapagbigay ay laging nakangiti.
Deskripsiyong Impresyonistiko
 Naglalayon itong maglarawan ayon sa pansariling

Region III
pananaw o personal na saloobin.
Halimbawa:
 Ang matamis na ngiti ay maaaring maghatid ng

kasiyahan at maging simula ng magandang
pagkakaibigan.
 Ang pagngiti ay nakatutulong upang magmukha
kang bata.
Dalawang Anyo ng Tekstong Deskriptibo
Ang tekstong deskriptibo ay may dalawang anyong

ginagamit. Ito ay ang karaniwan at masining.
Karaniwan
 Ito ay isang paglalarawang hindi sangkot ang

damdamin. Sa ganitong anyo, ang paglalarawan ay
ayon sa nakikita ng mata.
Halimbawa:
Ang Pilipinas ay isa lamang sa bansang napaliligiran ng mga

karagatan.
Paliwanag:
Obhetibo ang paraan ng paglalarawan dahil wala itong

sangkot na damdamin.
Masining
 Ito ay isang paglalarawang naglalaman ng damdamin

at pananaw ng taong naglalarawan. Naglalayon itong
pukawin ang guniguni ng mambabasa.
Halimbawa:
Patuloy siya sa paglakad nang pasagsag habang pasan ang

kaniyang anak na maputla pa ang kulay sa isang papel.
Region III
Paliwanag:
Subhetibo ang paglalarawan dahil naglalaman ng damdamin

at pananaw.
c. Paglinang sa Kabihasaan
(Recitation)Individual Activity
Pagtukoy sa bawat pangungusap na - Ang tekstong deskriptibo ay
inihanda kung isang tekstong naglalarawan. Ito
ito ay Deskriptibong teknikal o ay naglalaman ng mga
deskriptibong impormasyong may kaugnayan sa
impresyonistiko. mga katangian ng tao, bagay,
lugar, at pangyayaring madalas
nasasaksihan ng tao sa paligid.
d. Paglalahat ng Aralin -Karaniwan at Masining
1. Anu ang Tekstong Deskriptibo?
- Deskripsiyong Teknikal at
Deskripsiyong Teknikal
2. Anu ang dalawang anyo ng

Deskriptibo?
3. Anu ang dalawang uri ng Deskriptibo?
E. PAGLALAPAT NG ARALIN SA PANG-ARAW-

ARAW NA BUHAY
( Pagbuo ng dalawang pangkatang gawain)
Unang Grupo. Sumulat ng tatlong halimbawa
ng Deskripsyong Impresyonistiko.At Ilahad ang
mga halimbawang ito sa pamamagitan ng
pagkanta.
Pangalawang Grupo.Sumulat ng tatlong

halimbawa ng na anyong masining.At Ilahad ang
mga halimbawang ito sa pamamagitan ng
pagtula.
IV. PAGTATAYA NG ARALIN

Region III
V. PAGNINILAY
A. bilang ng mag-aaral na nakakuha ng 80% sa pagtataya.
B. Bilang ng mag-aaral na nangangailangan ng iba pang gawain
para sa remediation.
C. Nakatulong ba ang remedial? Bilang ng ma-aaral na

nakaunawa sa aralin.
D. Bilang ng mga mag-aaral na magpapatuloy sa remediation?
E. Alin sa mga istratehiyang pagtuturo nakatulong ng lubos?

Paano ito nakatulong?
F. Anong suliranin ang aking naranasan na solusyunan sa tulong
ang aking punungguro at superbisor?
G. Anong kagamitang panturo ang aking nabuo na nais kong

ibahagi sa mga kapwa kong guro?
Prepared by:
Cristina D. Guina
Teacher I

Detailed Lesson Plan: I. Objectives

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Detailed Lesson Plan: I. Objectives

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DETAILED LESSON PLAN

You may now take your seats. -Thank you Ma’am!

d. Review of Previous Lesson

measuring cup, heaping it well

- Place the liquid measuring cup

C. MOTIVATION - Yes, Ma’am

Class, we’re having a game for a short while. So, I will

- There is a degree centigrade and

In an oven, is it important to have a themometer?

Based on the image these themometer is use in the oven

Our, discussion for today is all about Temperature.

Temperature is the degree or intensity of heat present in a

So, in our oven. We see two different types of temperature,

measurements for the freezing and boiling points of water,

Centigrade (Celsius) and Fahrenheit are both divided into

Centigrade (Celsius) and Fahrenheit into the oven, is used to

(Manually computed into the blackboard)

To convert degrees Celsius to degrees Fahrenheit,

(Manually computed into the blackboard)

(GROUP ACTIVITY) Student will group into

G1.Convert the degree fahrenheit to degree

-Temperature is the degree or

-The two common types of

-Centigrade (Celsius) and

-To convert degrees

Convert the degree celcuis to degree fahrenheit

DETAILED LESSON PLAN

You may now take your seats. -Thank you Ma’am!

d. Review of Previous Lesson

So, lets see if you’ll still remember, our past lesson.

spread icing, frosting and butter cream?

What kind of measuring utensils is a transparent cup - A liquid measuring cup,Ma’am.

Is there any question about the past lesson? - None, Ma’am

So, Let’s start.. - Yes, Ma’am

Based on Image #1, what do you think are those

How about images number 2?

Very nice answer! - Ma’am, these are the tools in

Our, discussion for today is all about the different

There are Different Types Of Icing;

2. Whipped cream - an icing made of cold heavy whipping

3. Royal Icing - this type of icing dries into a hard outer

4. Cream cheese frosting- is made with part butter cream

5. Meringue -this is one of the most common type of icing

6. Fondant -is a popular heavy frosting among celebration

7. Chocolate ganache - the easiest cake icing to make

Steps and Procedure in Icing the cakes;

2. Start taping a dolly on the cake board

3. Center the cake on top of the

4. Dollop about 3/4 cup of

5. Pour about 1/2 cup to 3/4 cup

until reaches the icing barrier that you have created.

6. Set aside the butterscotch topped layer for a

7. Return the butterscotch layer to the cake stand and

8.Make sure that the top of the cake is fairly even.

9.Run the icing spatula under warm running water. Cleaning

10.Once the sides have been

G1.Identify the different types of icing,based on

1. __________ 2. _________ 3. ________

4.________ 5.________ 6. _______

G2.Identify the tools in icing the cake.based on

2. What are the different types of icing?

1. ______ 2. _ 3. ____

4.__ 5. 6. _