School Zamora Memorial College Grade Level Grade 9

Grades 1-12 Teacher Ms. Irish Jane B. Tabelisma Learning Area Bread and Pastry Production
Daily Lesson
Plan
Teaching
Quarter Fourth Quarter
Date Time

I – OBJECTIVE
A. ContentStandard Thelearnerdemonstratesunderstandingofthebasicconceptandunderlyingtheories in
preparing and producing pastry products. (can be found in Curriculum Guide,
download it on theweb)
B. Performance Standard The learner demonstrate competencies in preparing and producing pastry products.
(can be found in Curriculum Guide, download it on the web)
C. Learning LO1. Prepare pastry products.
Competency/Objectives 1.1 Select, measure and weigh requiredingredients.
1.2 Use appropriate equipment according to required pastry products and
standard operatingprocedure.
(can be found in Curriculum Guide, download it on the web)
D. LC Code TLE_HEBP9-12PP-IIa-g-4 (can be found in Curriculum Guide, download it on the
web)
II – CONTENT
A. SubjectMatter Baking Tools and Equipment, their Uses and Functions (can be found in
Curriculum Guide, download it on the web. Just rephrase it to make a better or
easier topic)
A. LEARNINGRESOURCES
1.TeachingGuide DepEdKto12BreadandPastryProductionLearningModule,pg. - (include
the page number of your reference / modulenumber)
2.LearningMaterials Laptop, Projector, Manila Paper, Marker (please include all learning materials you
needed or you’re going to use)
B.Textbook
III – PROCEDURES Teacher’s Activity Student’s Activity
A. PreliminaryActivities  Prayer Our Father…
 Greetings
Good morning Class! Good morning Ma’am!
 Checking ofAttendance
Class monitor, please check the No one is absent Ma’am.
attendance. Who are the absent
for today?
B. Review of the previous  Recap of yesterday’s topic
lesson What have you learned or - Ma’am! Recipes of pastry products like
remember on our yesterday’s how to make pineapple pie and its
discussion? ingredients.
- Ma’am! The characteristics of different
pastryproducts.
Okay! Very good! Knowing that
you now equip with our
yesterday’s discussion, we can
proceed for today’s lesson.
C. Motivation I have here a video clip. Let’s watch - OkayMa’am!
it and observe what they are doing.
And afterwards, I will ask you
questions.
(put the link of the video clip)

1. Based from the video, what did - Ma’am! They are cooking in thekitchen.
youobserve?
2. Did the woman use different - Yes Ma’am! They use knives, chopping
tools and equipment incooking? board, and other kitchenutensils.

Great eyeing class! So, lets see if

what have you observe is related to
our lesson for today.
D. Presentation of the Our topic for today is about Baking
Objectives ToolsandEquipment,theirUsesand
Function.

At the end of the lesson, students are

able to:
1. Identify different baking tools
and equipment in bakingand
their uses and function; and
 2. Select and use appropriate tool
andequipment.

Baking is a method of preparingfood

that uses dry heat or on hot stones.
Before baking is done on a hot
stones, but nowadays there are
many kinds of baking tools and
equipment out in the market. Using
these tools and equipment
appropriately can lead to a
successful baking product. But
proper handling must be observed in
using different baking toolsand
equipment.
E. LessonProper
Activity I will divide the class into 3 groups.
Each group will be given 5 different
pictures and you will identify it and
giveitsusesandfunctioninyourown
words. You have 5 minutes to
prepare your work, and 2 minutes to
presentit.

Group 1 (include 5 pictureshere) Group 1 (include 5 pictures in each item)

Group 2 (include 5 pictureshere) a. Measuringcupandspoon–itisusedto
Group 3 (include 5 pictureshere) measure dry and liquidingredients.
b. Rubber Scrapper – it is used to scrape
excessmixture.
(do this for the rest of the group)

Lets give each group a “We Did It - “We Did It! We Did It! We Did It!Hooray!”
Hooray!” cheer.
Analysis Now, lets check the work of each
group.

Questions:
 Is the work of Group 1, 2, 3 - YesMa’am!
correct?
 Did they identify the tools and - YesMa’am!
equipmentproperly?
 How about the uses and - Ma’am! They give the uses and function
functions of each tool and based on how we really usedit.
equipment?
Abstraction Okay, so for the recap.
1. What are the tools and - Ma’am! Measuring cup and spoons,
equipment inbaking? Spatula, Mixing bowl, Baking pans,etc.
2. How to use thosetools? - Ma’am! For measuring dry and liquid
ingredients. For scraping. For mixing dry
and liquid ingredients. Molding of pastry
products.

Yey! Good job everyone!

Tools and equipment are important
especially if you are cooking. Proper
handling is also needed to maintain
tools and equipment in order, which
leads to a successful product. And
we must know their uses and
functions before using it to preserve
its life.
Application The class will be divided into 2 Measuring Tools: Measuring Cups,
groups. Each group will select tools Measuring Spoons, Weighing Scale,Timer
and equipment used for measuring
and mixing ingredients in baking for Mixing Tools: Mixing Bowls, Wooden Spoon,
2-3 minutes. You will identify what Rubber Scrapper, Electric Mixer, Rotary Egg
tool and equipment have you Beater
selected.
IV. EVALUATION The class is divided into 2 groups. Each group will demonstrate on how to use their
selectedtoolsandequipmentusedformeasuringandmixingingredientsinbakingfor 2-3
minutes.
Group 1.MeasuringTools Group 2. MixingTools
 Rubric for Grading
Criteria 5 3 1 Your Score
All tools and Only two Only one
equipment tools and tools and
Accuracy were used equipment equipment
properly. were used were used
properly. properly.
Care in Care in Care in
Care in
handling has handling has handling has
handling the
been been not been
tools and
emphasized moderately emphasized.
equipment
emphasized
Maximum Your Total
Score: 10 Score: 10
V. ASSIGNMENT Give what is being asked.
1. Classify baking tools and equipment according to theirclassification.
Oven Measuring Tools Cutting Tools Mixing Tools

Tools and Equipment:

Convection Oven Paring Knife Microwave Oven
Mixing Bowl Pastry Blender Rubber Scrapper
Muffin Pan Baking Sheet

(Assignment in Question No.1 should be related to what have you taught for that
day. And Question No.2 is a hint or sub-topic for your tomorrow’s lesson)

2. Search in the web on the baking techniques, enterprise requirements and

standards onindustry.

Reference: DepEd Kto12 Bread and Pastry Learning Module, pg.to

(please input your reference for this assignment and page number)

REMARKS

REFLECTIONS
A. No.of learners who earned 80% onthe
formative assessment
B. No.of learners who requireadditional
activities forremediation.
C. Did the remedial lessons work?No.of
learners who have caught up with the
lesson.
D. No.of learners who continue torequire
remediation
E. Which of my teaching
strategies worked well?Why did
theseworks?
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
otherteachers?