School: SAN VICENTE Grade 12

Daily Lesson Plan NATTIONAL HIGH Level

SCHOOL
Teacher: ALVE MARIE V. YEBAN Learning BREAD AND PASTRY
Area NC II
Section: 12-FAITH Quarter 1
Date: MARCH 3, 2022 Week 1

Time: 8:30 – 9:30

Session:
I. OBJECTIVES
a. Content Standards
b. Performance Standards
c. Learning Competencies
d. Learning Competency Code
e. Specific Objective/s
II. CONTENT
III. LEARNING RESOURCES
a. References
a.1. Teacher’s Guide Pages
a.2. Learner Material Pages
a.3. Textbook Pages
a.4. Additional Materials from
Learning Resources
b. Other Learning Resources
IV. PROCEDURES
Preliminary Procedure
The learners demonstrate competencies of the core concepts and theories in bread and
pastry production.
The learners independently demonstrate core competencies in preparing and producing
bakery products.
LO1. Prepare Bakery Products
I.2 Prepare a variety of bakery products according to standard mixing procedures/
formulation/ recipes and product characteristics.
TLE-HEBP9-12BP-Ia-f-i
1. Identify the 11 steps to yeast dough production.
2. Discuss the11 steps to yeast dough production.
3. Perform the 11 steps by steps process of yeast dough production.
Mixing Dough in Bread Making
(12 Steps to Yeast Dough Production)
TG-pp.
LM-pp.
Internet/YouTube
Prayer
Attendance
Greetings
Presenting of House Rules

(2minutes)
a. Reviewing 5-Item Quiz. Arrange Me!
Previous Lesson
or Presenting the 1. NMIGXI is combining all ingredients into a uniform, smooth dough.
New Lesson 2. OFETRIMENATN is the process by which yeast acts on the sugars and starches in the dough to
produce carbon dioxide gas and alcohol.
3. SANCLIG is the process of measuring ingredients accurately.
Elicit

4. PGORIOFN is a continuation of the process of yeast fermentation that increases volume of the
shaped dough.
5. PNUCNHIG the dough expels carbon dioxide.

ANSWER: MIXING, FERMENTATION, SCALING, PROOFING, PUNCHING

(3minutes)

b. Establishing a Present a video of a baker preparing certain bread recipe.

Purpose for the (Baker kneading by hand preparing Pan de Sal)
Lesson Guide Questions:
Engage

1. What can you say about the video presented?

2. Did you get something good? Which part in the video? Why?
3. What is the connection of this video in our topic this morning??

(5minutes)
c. Presenting Present to the class the 11 steps to yeast production in the television showing the steps for them to see
Examples/Instan and follow.
ces of the New
Lesson
Explore

(2 minutes)
 d. Discussing New “I DO” (Modelling )
Concepts and Let me tell you and show you how to do it.
Practicing New Discussing the 11 steps to yeast production.
Skill Ask the learners to get involved in the reading and demonstrating in every step.

“WE DO IT” (Guided Practice)

Group the students into 2 groups.
Rubrics will be used.
Explain

(Ang Galing Clap for the demonstration of the two groups)

(25 minutes)
e. Developing Illustrate Me!
Mastery
The class will be divided into two groups. They will be going to illustrate the steps in yeast
production based on their demonstration. For the first group, the 1-5 steps and the second group will
discuss the remaining steps of yeast production. Each group will be given 2 minutes to prepare and 1
minute to explain.

(May Tama ka Clap and Aling Dionisia Clap for the presentation of the two groups)
(6 minutes)
Elaborate

f. Finding Practical Guide Questions

Applications of 1. Can you still make this yeast bread even at home?
Concept and 2. How can you apply what you have learned today in your daily living/ or even at home?
Skills in Daily
Living
(3 minutes)
g. Making Guide Questions
Generalizations 1. Enumerate the 11 steps to yeast dough production and define each step in your own words.
about the Lesson 2. Why is it important to know the steps in yeast bread production?
3. What specific step you enjoyed performing? Why?
4. Do you think you can do it all alone?
(3 minutes)
h. Evaluating Short Test ( 5 Items)
Learning Matching Type.
Match Column A with Column B. Write the letter of your answer on ¼ sheet of paper.
Evaluate

(5 minutes)
 i. Additional Assignment
Activities for Have a video presentation next meeting of any type of bread focusing on the steps in yeast dough
Application of production. You can either fry pan or steam those bread.
Remediation Rubrics will be used as a grading tool for this assignment.
Extend

(Firework’s Clap)
(2minutes)
V. REMARKS
VI. REFLECTION
a. No. of learners who earned 80% in
the evaluation
b. No. of learners who require
additional activities for remediation
c. 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 our teachers?

Demonstrated:

ALVE MARIE V. YEBAN

Teacher I

Observed:

HERNANDO D. DANDAL
Head Teacher IV

Date Observed: ___________________________