A.

Content Standard: The learners demonstrate an understanding of the core concepts and theories
in bread and pastry product.

B. Performance Standard:The learners independently demonstrate core competencies in preparing

and producing bakery products.

C. Learning Competency: Measure dry and liquid ingredients accurately.

I. Objectives: At the end of the lesson, the students are expected to:
A. identify the procedure for measuring dry and liquid ingredients accurately;
B. verbalize the importance of obtaining accuracy.
C. classify the accurate procedures in measuring dry and liquid ingredients;

II. Subject Matter: Accurate procedure for measuring dry and liquid ingredients
Textbook: Bread and Pastry Production K to 12 Technology and Livelihood Education pp.28
Reference:
III. Materials and Resources: Powerpoint Presentation
IV. Procedure: 4As Method
Teacher’s Activity Students’ Activity

Preparation

Good morning, class! Good morning Sir!

Before we start our discussion, Let us have a
prayer first. Please lead the prayer.
(Teacher calls a student to lead)
Okay, class! Before you sit down, please pick up
some pieces and arrange the chair properly.

Good morning again, class! How are you today?

We are fine Sir
I am so glad to know your positive response and I
want you all to always be healthy and safe
knowing that we are still in this pandemic.

Do we have any absences today?

Yes teacher

Secretary, kindly list down the names of the

absentees and give it to me later.
Did I give you an assignment yesterday?
Since it is my first time teaching in this class,
please allow me to reintroduce myself. I am Aljon
O. Pagente and you can call me Teacher AL. Who
am I again, class?

Teacher AL
Alright! Just like your other teachers I have also
my own classroom rules it stands for LPT:

L is for Listen. Listen attentively in every

discussion.

P is for Participate. Participate in every activity

that will encounter throughout the discussion.

T is for Talk when it is only needed. Don’t make

unnecessary noise that could disturb your
seatmate/classmate.

Are the classroom rules clear, class?

Yes, Sir
Review:

Alright! Last time, we had our discussion on the

conversion/substitution of weights and measures.
Okay! To check that you understood your last
discussion let us have a quick review.
Spelling
1. Conversion
2. Substitution
3. Measure
4. Calculation
5. Mathematical
6. Ingredients
7. Operations
8. Accurate
9. Baking
10. Standard

Motivation:

Alright! I think you are excited about our lesson

for today but before we proceed to our next topic,
let us have a short activity.
Now class! I have here a picture. I want you to
observe properly after that I will be asking
questions.

Okay class!What can you observe in the pictures?

Good! Another! The picture is all about chiffon cake.

 It is an overcooked bakery product.
Yes! It is about an overcooked bakery product.
What else have you observed?
The picture is all about a failure cake.
Excellent! You have a very good observation is a
failure cake.

What do you think is the reason, why the chiffon

cake is a failure?

I think the cake is a failure during baking because

of inconsistent measurements of ingredients.

Precisely! The cake is a failure due to inconsistent

measurements of ingredients.

Now to have a good quality of bakery products.

What are the things that we need to consider in
preventing the cake from getting failure?
We need to measure the ingredients accurately.

That is correct! We need to measure the

ingredients accurately especially in a baking cake
to prevent from getting failure.

Now class! Do you want to know the procedure

for measuring dry and liquid ingredients
accurately?
Yes, Sir.

Statement of the Subject Matter and the Aim:

Alright! This morning our topic is all about the

accurate procedure for measuring dry and liquid
ingredients. I want you to listen attentively and
participate actively because at the end of the
lesson you will be able to achieve the following
objectives.
At the end of the lesson, the students must have:
a. identify the procedure for measuring dry and
liquid ingredients accurately.
b.display the accurate procedures in measuring dry
and liquid ingredients.
c. verbalize the importance of obtaining accuracy.
Are the objectives clear, class?
Yes, Sir

A. Activity

Alright! Before we proceed to our discussion. Let

us first have a short activity. The activity is called
“ARRANGE ME”

Mechanics:
1. Arrange the jumbled letters to form the exact
word.
2. Write your answer on a 1/4 sheet of paper.

Alright! Let us start!

1.

an

RUOLF
2.
 RAGUS
3.

GNIKAB REDWOP and

GNIKAB ADOS
4.

GNINETROHS
5.
 Flour, Sir

KLIM
Four is are used to make many different foods.
Now class! Let us check your answer.

B. Analysis

Let us check the first picture.

Yes! Anthony, what is your answer?

Exactly! It is flour. What comes into your mind

when you hear the word flour?

Precisely! Flour is used to make many different

foods.

To have uniformity of the definition, let us

consider this definition.

A. Flour
-is a finely ground meal obtained by grinding
and milling cereal grains or other root crops. It is
commonly made from wheat and when the word
“flour” is used without qualifications, it usually
implies wheat flour.

Grinding and Milling Sir

 Made from wheat flour.

The tool that we need to level off is spatula.

Flour is a finely ground meal obtained by?

None, Sir
Exactly! It is grinding and milling. What is
commonly made from?

Let us proceed to the procedure, kindly read.

Flour Procedure
1. Sit the flour.
2. Scoop to fill the measuring cup to overflow. Do
not shake.
3. Level off with a spatula.

What tools that we need to use to level off the

flour?

Precisely! It is a spatula.
Sugar, Sir
Is there any question about the flour procedure
class?
Sugar is sweet-tasting.
Okay, class! Let us watch this video.
Okay class! Let us proceed to the second picture.

Yes, what is your answer in the second picture?

Exactly! It is sugar.

Alright! When you hear the word sugar class, how

will you define sugar?

Exactly! Sugar is the to add sweetness. To have

the uniformity of definition let us consider this
definition.
The generic name of sugar is sweet- tasting.

B. Sugar
- is the generic name for sweet-tasting,
soluble carbohydrates, many of which are used in None, Sir
food.

Based on the definition of sugar class, what is the

generic name of sugar?

Exactly! It is sweet-tasting.

Are there any questions about the definition class?

Alright! Let us proceed to the procedure.

I think Sir it is sifter.
White sugar
1. Sifting is not necessary before measuring
unless it is lumpy.
2. Fill the measuring cup until overflowing. Do None, Sir
not shake the cup.
3. Level off with the spatula.
Brown Sugar
1. Check if the sugar is lumpy before measuring.
Roll out the lumps. Remove the dirt.
2. Scoop into the measuring cup and pack
compactly until it follows the shape when
inverted.

What tools that we need to use if the sugar is

lumpy?

Very Good! It is a sifter.

Are there any questions? It is baking powder and baking soda.

Alright! Let us proceed to the third picture.

What is your answer?

Very good! It is baking powder and baking soda.

C. Powdered food ( baking powder and baking

soda)

By stirring teacher.

The tools are a knife and spatula.

1. Remove the lumps in the powder by stirring. None, Sir

2. Dip the measuring spoon into the powder.
3. Level with a spatula or back edge of the a knife
or right in the can opening.

In removing the lumps in the powder class, how

will we remove them?

Exactly! By stirring the lumps in the powder.

What are the tools that we need to use to level
off?

Are there any questions?

Alright! Let us watch this video

Shortening, Sir

Shortening is a fat that will be used in baking.

Let us proceed to the fourth picture. What is your

answer?

Exactly! It is shortening. How will you define

shortening?

Very good! It is a fat that will be used in baking.

To have uniformity of the definition, let us

consider this definition.

D. Shortening
-is any fat that is solid at room temperature
and used in baking. It also helps give baked goods
a delicate, crumbly texture.

Examples are butter, coconut oil, lard, and

margarine.
Based on this picture can you give me examples
of shortening?

Precisely! These are butter, coconut oil, lards, and

margarine.

Solid fats
1. Fill the measuring cup/spoon with the
shortening while pressing until it is full. The two types of shortening are solid fats and
2. Level the fat with the back of a knife or spatula. liquid fats.

Liquid fats
1. Pour oil into the glass measuring cup.
2. Check if it is filled up to the measuring mark.
Do not lift the cup when measuring. Measuring cups/spoon Sir

What are the two types of shortening?

Exactly! These are solid and liquid shortening. None, Sir

In filling the solid fats class, what tools that we

need to use to fill the shortening while pressing
until it is full?

Exactly! It is a measuring spoon/cup.

Are there any questions ?

Alright! Let us watch this video.

Milk, Sir

Milk is made up of varying percentages of fat,

water, and milk solids.

Alright! Let us proceed to the last picture. What is

your answer?

Exactly! It is milk. How will you define milk?

Very good! It is made up of varying percentages.

To have the uniformity of definition, let us

consider this definition

E. Milk
-is made up of varying percentages of fat,
water, and milk solids, which include protein,
lactose, and minerals.

The varying percentages are fat, water and milk

solids.

What are the varying percentage of milk?

Liquid form
1. Pour milk into anglass measuring cup up to the
measuring mark. Do not lift the cup.

Powdered milk

1. Remove lumps in milk by stirring.

2. Scoop slightly to fill the measuring cup or
spoon without shaking until it overflows.
3. Use the spatula or the straight edge of the knife
to level the measurement.

Alright! Let us watch this video.

None, Sir
 The dry ingredients are flour, sugar, baking
powder and soda.
The liquid ingredients are water, Milk

The measuring tools are measuring cups, spoon,

and weighing scale.
Are there any questions class?

III. Abstraction
Alright, class! What are the dry ingredients?

Very good! How about the liquid ingredients?

Excellent! What are the measuring tools that we

need to use?

Precisely! Correct!

IV. Application

Okay since there is none, let us have an activity.

Our activity is called “TRIP TO LEARN”

Directions: Classify the accurate procedure for

measuring dry and liquid ingredients.

1. Milk We need to measure the ingredients accurately.

2. Shortening
3. White sugar
4. Oil
5. Flour

Yes Sir
Value Integration

Now that you have learned the accurate procedure

for measuring dry and liquid ingredients. How can
you assess that the ingredients have good quality
bakery products?
 Precisely! That is correct! We need to measure the
ingredients accurately especially in a baking cake
to prevent from getting failure.

Am I understood, class?

Expected answers:

1. A
Evaluation 2. B
3. C
Directions: Read the statement comprehensively 4. D
and match column A to column B. 5. E

Column A

1. This is used to measure liquid ingredients.

2. Used to level ingredients in measuring.
3. What not to do in a cup full of flour to avoid
excess measurement?
4. This is how to fill the cup when measuring.
5. It is the way of removing lumps in the baking
powder or baking soda.

Column B

A. Glass or liquid measuring cup

B. Spatula
C. Tap or shake
D. Overflowing
E. Stirring

F. Assignment:
Directions: Make an acrostic poem from the word MEASUREMENT.
CRITERIA:
CREATIVITY 10 CONTENT - 1O RELEVANCE- 10 TOTAL 30 POINTS
 POINTS POINTS POINTS

Prepared:
ALJON O. PAGENTE
BTLEd HE Intern

Submitted to
MS. LOREN KRIS P. CATULONG
Cooperating Teacher