NANGKA HIGH SCHOOL

QUARTER: 1 GRADE LEVEL: 11

WEEK: 1 SUBJECT AREA: TVL-HE

TEACHER: GIRLIE C. CAO SPECIALIZATION: BREAD AND

PASTRY
PRODUCTION

MELC/s: Select, measure and weigh required ingredients according to recipe production
requirements(TLE_HEBPP12PB-Ia-f-1)

PERFORMANCE The learners independently demonstrate core competencies in preparing and

STANDARD: producing bakery products

ASYNCHRONOUS A SYNCHRONOUS ASYNCHRONOUS B

Grade Level/SECTION Home-Based Activities Classroom-Based Activities Home-Based Activities
(1) (2) (3)

Aug. 29, 2022, 8:00-9:00 Aug. 30, 2022, 8:00-12:20 Sept. 2, 2022, 7:00-8:00
Grade 11-BPP AM PM AM

DAY OBJECTIVES TOPIC HOME-BASED ACTIVITIES

(A- CONCEPT EXPLORATION)
1 Identify Accurate MODULAR:
different ways Measurement
of measuring of baking 1. Instruct the learners to read the objectives in “What I
dry and liquid ingredients. Need to Know”, and “What is it” on p.1-6 of Module 1-
Measuring Ingredients Accurately
ingredients.
2. Tell them to answer the following activities in the
Demonstrate module
how to a. What I Know-p.2
measure b. What’s New-p. 3
ingredients c. What’s More-p. 7
properly d. What I Have Learned – p.7
3. Let them compare their answers in the “Key to
Recall/ Correction” part of the module or the answers of students
memorize the may also vary.
different tables
of weights and
measures and
abbreviations.
DAY OBJECTIVES TOPIC CLASSROOM-BASED ACTIVITIES
(S – EXPERIENTIAL ENGAGEMENT)
2 Show properly Identify and A. Daily Routine:
the correct way access  Prayer (led by a selected student)

Address: 191 Shoe Avenue, Sta. Elena, Marikina City

Telephone No: +63 02 8742-3122 • 8682-3989 • 8742-4377
Email: sdo.marikina@deped.gov.ph
Website: https://www.depedmarikina.ph
of measuring manual  Greetings /Checking of Attendance
dry and liquid specifications  Stating the Class Rules
ingredients.  Code 1-stay in your seat
 Code 2-No unnecessary noise
Identify and  Code 3-Raise your hand if you want to say
discuss the something
different dry
and liquid B. Diagnostic Test
ingredients Directions: Let’s see what you already know! Answer the
used in baking. following questions by choosing the correct letter of the word
or group of words that correspond to the given statement.
Make a record of your answer in your notebook.
Discuss the use 1. What is the proper way to measure flour accurately?
of substitution A. level off with the use of the tines of a fork
of ingredients B. shakes the measuring cup before leveling
C. shovel the flour
D. sift it before measuring
2. How will you read liquid ingredients using the liquid
measuring cup?
A. Bend down and read at eye level
B. Read while pointing to the mark.
C. Lift the glass and read
D. Read while shaking the glass
3. What types of ingredients are “packed “into the measuring
cup?
A. Baking powder
B. Brown sugar
C. Flour
D. White sugar
4. To correctly measure solid ingredients, it should be ______
before leveling.
A. sift
B. shaken
C. shovel
D. scoop
5. To measure a small amount of ingredients like baking
powder it should be _____before leveling.
A. Sift
B. shaken
C. shovel
D. scoop
 
Note: Based on their answers, it is expected that the teacher
can now identify the learners who have shown mastery of the
competency and who will still need more
guidance/instruction.

C. Targeted Instruction
1. Remediation
For learners who still need more guidance to master the
competency, use the “Explicit Teaching” strategy
(Introduction, Modeling (I Do), Learner’s Activity (We Do),
Guided Practice, Assessment (Doing it on their Own).

2. Reinforcement
The teacher uses the “All Write Round Robin” strategy.
•Several pictures of baking ingredients will be presented by

Address: 191 Shoe Avenue, Sta. Elena, Marikina City

Telephone No: +63 02 8742-3122 • 8682-3989 • 8742-4377
Email: sdo.marikina@deped.gov.ph
Website: https://www.depedmarikina.ph
 NANGKA HIGH SCHOOL
the teacher.
•Learners who are grouped together (2-3 learners per group)
will choose 1 picture.
•They will study the picture/s and state what is the proper
way how to measure properly the baking ingredients.

3. Enrichment
The teacher employs the “Stand N Share” strategy.
•Each group of 3 members will pick 2 baking ingredients.
•Groups will be given a few minutes to create their
conversation on how to measure accurately those baking
ingredients.
•Each group presents the output.

D. Application
Answer the “What I Can Do” part of the module on p. 9.
NOTE: The teacher may opt to present other activities
parallel to the competency.

Do the actual measurement by following the task sheet.

Measuring the ingredients accurately
Select measure and weigh required ingredients according to
recipe or production requirements.
Procedure: Show to the class the proper measuring of the
following ingredients:
1. Flour
2. Brown sugar
3. Baking soda
4. Evaporated milk
5. Nuts

Rubrics:

4 Can perform this skill without supervision and with

initiative and adaptability to problem situations.
3 Can perform this skill satisfactorily without
assistance or supervision.
2 Can perform this skill satisfactorily but requires some
assistance and or supervision.
1 Can perform this skill satisfactorily but requires
considerable assistance and or
supervision.

Scale Description Points

4 Excellent 93 - 100
3 Good 86 - 92
2 Fair 79 - 85

Address: 191 Shoe Avenue, Sta. Elena, Marikina City

Telephone No: +63 02 8742-3122 • 8682-3989 • 8742-4377
Email: sdo.marikina@deped.gov.ph
Website: https://www.depedmarikina.ph
 1 Poor 78 - below

D. Generalization:
The students will concisely write key takeaways about the
lesson thru a sticky note and post them on the whiteboard
as fast as they can.
E. Summative Assessment 
• Based on the assessment presented in the module on p.10,
instruct the learner to answer a 10-item quiz (5 items
matching type and 5 items Multiple Choice) on Self-Learning
Module.

REMINDER:  Inform the learners that those who will get a

score of 75% will be a part of the intervention/remediation
in the next asynchronous activity. 
DAY OBJECTIVES TOPIC HOME-BASED ACTIVITIES
(A - LEARNER-GENERATED OUTPUT / REMEDIATION /
ENHANCEMENT)
3 1. Provide Concept Exploration (New lesson)
feedback to
learners progress A. Answer additional activities on the Self Learning
2. Answer other module on page 10.
activities for B. Watch the pre-made video with your assigned group
intervention. and discuss how you will answer the following
questions.

1. Why do you think it is important for a baker to know

how to measure properly?

2. What are to consequences that a baker may face if

/he/she is not well versed in interpreting the
equivalent weights and measurements?

3. Make a Cornell Note based on what you have learned

in the video lesson. A Cornell Note is a systematic
way of taking notes. Please follow the given example.
A template will be provided by the teacher

Each group will be given 5 minutes to present their Cornell

Note The teacher will provide feedback after each group
presentation.

Feedbacking Tool:

Prepared by: Checked by:

Address: 191 Shoe Avenue, Sta. Elena, Marikina City
Telephone No: +63 02 8742-3122 • 8682-3989 • 8742-4377
Email: sdo.marikina@deped.gov.ph
Website: https://www.depedmarikina.ph
 NANGKA HIGH SCHOOL

GIRLIE C. CAO JOVELYN M. BUHIAN

Master Teacher I Head Teacher VI

Noted by: Approved by:

MARIA AMOR R. SOLIS HADJI M. TEJADA

SHS-ASP Principal II

Address: 191 Shoe Avenue, Sta. Elena, Marikina City

Telephone No: +63 02 8742-3122 • 8682-3989 • 8742-4377
Email: sdo.marikina@deped.gov.ph
Website: https://www.depedmarikina.ph