Grades 1 to 12 School Comillas High School Grade Level 11

Teacher Francez S. Esquivel Learning Area Bread and pastry production

DAILY LESSON LOG
Teaching Dates and Time January 4-6,2023 Quarter 2nd

Day 1 Day 2 Day 3 Day 4

I. OBJECTIVES

A. Content Standards The Learners demonstrate understanding of the basic concept and underlying theories in preparing and producing pastry products.

B. Performance Standards The learner demonstrates competencies in preparing and producing pastry products

C. Learning Competencies/ Objectives LO 1. Prepare pastry products

Write the LC code for each Select, measure and weigh required ingredients according to recipe or production requirements and established
standards and produces
TLE_HEBP9-12PP-IIa-g-4
Making baking Pie crust for apple pie
II. CONTENT

III. LEARNING RESOURCES

A. References DepEd Bread and Pastry Manual

http//www.google.ph.makingpie.com
1. Teacher’s Guide pages Curriculum guide
2. Learner’s Materials pages Page 87-91 CG, Printed Materials, CG, Printed Materials, CG, Printed Materials,
Worksheets Worksheets Worksheets
3. Textbook pages Bread and pastry p 87 –p 91
manual book
4. Additional Materials from Learning Video on how to Video on how to make the Video on how to make the
Resource (LR) portal make the Pie crust Pie crust and apple pie Pie crust and apple pie
and apple pie
B. Other Learning Resources Laptop Monitor/TV Laptop Monitor/TV Laptop Monitor/TV Laptop Monitor/TV Laptop Monitor/TV
IV. PROCEDURES

The The The The Select

A. Reviewing previous lesson or
presenting the new lesson

studen students students student 10

ts are are ask to are ask s are tools/
ask to watch for to watch ask to equip
watch baking for watch ment
for video baking for and
bakin and ask video baking call
g them to and ask video 10
video identify them to and ask stude
and what are identify them to nts to
ask the what are identif identi
them mixing the y f
to technique mixing what Select
identif s used techniqu are the 10
y in the es used mixing tools/
what baking. in the techniq equip
are The baking. ues ment
the students The used and
mixin are ask to students in the call
g watch for are ask baking. 10
techni baking to watch The stude
ques video for student nts to
used and ask baking s are identi
in the them to video ask to f
bakin identify and ask watch
g. what are them to for
The the identify baking
studen mixing what are video
ts are technique the and ask
ask to s used mixing them to
watch in the techniqu identif
for baking. es used y
bakin in the what
The Learners are ask to watch
for baking video of apple pie to
see what is the mixing

g baking. are the

techniques to be used.
.

video mixing
The Learners are ask to
watch for baking video of
apple pie to see what is the

and techniq
mixing techniques to be used.

ask ues
them used
to in the
identif baking.
y
The Learners are ask to
watch for baking video of
apple pie to see what is

what
the mixing techniques to
be used.

are
the
mixin
g
techni
ques
used
in the
bakin
 g.
The Learners are ask
to watch for baking
video of apple pie to
see what is the
mixing techniques to
be used.

B. Establishing a purpose for the Based on the video Based on the video presented Based on the video
lesson presented you you continue answering by presented you continue
continue answering identifying what tools used in answering by identifying what
by identifying what maxing different ingredients in tools used in maxing different
tools used in maxing baking ingredients in baking
different ingredients
in baking
C. Presenting examples/instances of What can you What can you say about What can you say about
the new lesson say about making making an apple pie? making an apple pie?
an apple pie?
What is the different of What is the different of
What is the making bread and pie making bread and pie
different of crust? crust?
making bread
and pie crust?

D. Discussing new concepts and The teacher shows a The teacher shows a making The teacher shows a making Actual presentation
practicing new skills #1 making pie crust pie crust pie crust

E. Discussing new concepts and Learners they know Learners they know how to The learners will explain the
practicing new skills #2 how to make apple make apple pie uses of each ingredient
pie
F. Developing mastery (leads to The learner already The learner already knows The learners will answer the Learners will able to
Formative Assessment 3) knows about pies about pies question. perform the task based
What is the proper way to on the evaluation.
make a crust.
G. Finding practical applications of
concepts and skills in daily living
 (rubri
H. Making generalizations and Rubrics provided in rating the Rubrics provided in rating the Rubrics provided in Rubrics provided in
abstractions about the lesson learners learners rating the learners rating the learners

cs
provid
ed in
rating
the
learne
rs
Rubrics provided in
rating the learners
I. Evaluating learning Quiz Quiz Project Project Portfolio

J. Additional activities for application Individual activity Individual activity Oral recitation
or remediation

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. 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 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?

Checked By: Noted By: Prepared By:

R-JAY E. GUINTO DONNA B. EMATA FRANCEZ S. ESQUIVEL
Head Teacher I OIC – School Head Teacher II