DAILY LESSON LOG

School BGrade Level

Teacher Rufina H. Montenegro Learning Area Bread and Pastry Production NC II
Teaching Dates November 8-12,2021 Quarter 2
Teaching Time 7:30-8:30 Section Wisdom

Nov.8,2021 Nov.9,2021 Nov.10,2021 Nov. 11,2021

I. OBJECTIVES
A. Content Standards The learner demonstrates
understanding of the basic
concepts and underlying
theories in preparing and
producing pastry products
The learner demonstrates The learner demonstrates The learner demonstrates
understanding of the basic understanding of the basic understanding of the basic
concepts and underlying concepts and underlying concepts and underlying
theories in preparing and theories in preparing and theories in preparing and
producing pastry products producing pastry products producing pastry products

B. Performance Standards The learners demonstrate The learners demonstrate The learners demonstrate The learners demonstrate
competencies in preparing competencies in preparing competencies in preparing competencies in preparing
and producing pastry and producing pastry and producing pastry and producing pastry
products. products. products. products.

C. Learning Competencies/
objectives
Write the LC code for each
Select, measure and weigh
required ingredients
according to recipe or
production requirements and
established standards and
procedure.
TLE_HEBP9-12PP_IIa-g4
Prepare variety o pastry Use appropriate Bake pastry products Select required oven
products according to the equipment according to according to techniques temperature to bake
standard mixing required pastry products and appropriate goods in accordance
procedure of recipe and and standard operating conditions and enterprise with the desired
desired product procedure. requirements and characteristics, standards
characteristics. standards. recipe specifications and
enterprise practices.

D. CONTENT Prepare and Produce Pastry

Products
E. LEARNING RESOURCES
A. Reference BPP manual
1. Teacher’s Guide Pages
2. Learner’s Materials Pages Pages 69 to 75 Pages 76 to 79 Pages 80 to 86 Pages 89 to 91 Pages 103 to 104
3. Textbook Pages
4. Additional Materials form
Learning Resource (LR) portal
B. Other Learning Resources
F. PROCEDURES
A. Review previews lesson or Who can give the types of How are you going to Differentiate kneading Give 3examples of What’s the use of
 presenting a new lesson packaging materials measure brown sugar from creaming measuring tool. dough cutter

B. Establishing a purpose for the Do you have an experience Have you eaten pastry Why is it important to Why is it necessary to How does oven
lesson of measuring ang weighing? products? use appropriate follow the enterprise temperature affects the
equipment in producing standards in pastry quality of pastry
pastry products? production production

C. Presenting examples/ instances of Who can give an example of Site an example of pastry Can you give an example Give 2 examples of What type of pastry
new lesson measuring tool. Weighing you’ve tasted of an equipment used in baked pastry you have product uses 400-425oF
tool pastry production? tasted using enterprise
standards in our locality

D. Discussing new concepts and Each group will illustrate on Site an example of an Demonstrate on how to Choose one recipe about Bake Buko pie using
practicing new skills #1 how to measure and weigh a establishment which you operate some of the pastry product and the correct oven
given dry and liquid believed uses standard equipment used in pastry perform it with the temperature.
ingredients. recipe in pastry production required standard
production. technique.
 E. Discussing new concepts and Explore Explore Explore Explore Explore
practicing new skills #2
F. Developing mastery Each member will tell One member of the group Each one of you will say Same Same
(Leads to formative assessment something about what she/he will say something about something about the
learned from the lesson the topic. lesson
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning Answer 5 questions Answer 5 items Answer 5 questions Answer 5 items Answer 5 items

J. Additional activities for application

or remediation
G. REMARKS

H. REFLECTION
A. No. of learners who earned 70%
on the formative assessment
B. No of learners who require
additional activities for
remediation
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 this 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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