GRADES 11-12 School ANTONIO UY TAN SENIOR HIGH SCHOOL Grade 11

DAILY LESSON LOG Teacher Eduardo Jr. A. Ocana Subject Bread and Pastry Production
Date and time DECEMBER 5-9, 2022 Semester 1st semester
1st day 2nd day 3rd Day 4th day
11 TVL CURRY TVL CURRY TVL CURRY TVL CURRY
1:45-2:45 12:45-2:45 12:45-1:45 7:00-8:00
1:45-2:45 8:00-9:00
Monday Tuesday Wednesday Friday
I. OBJECTIVES

A. CONTENT STANDARDS The learners demonstrate an understanding of the core concepts and theories in bread and pastry
B. PERFORMANCE The learners independently demonstrate core competencies in preparing and producing bakery products
STANDARDS
C. LEARNING LO: Prepare baked products 1:1 select,measure and weigh required ingredients according to recipe or production requirements.
COMPETENCIES 1.2 Prepare a variety of bakery products according to standard mixing procedures, formulations , recipes, and desired product characteristics.
1.4 bakery products according to techniques and approriate conditions.
II. CONTENT 1. accurate measurements of ingredients, types, kinds, and classification of bakery products, 5. baking techniques, appropriate conditions and enterprise

III. LEARNING
MATERIALS
A. References
1. Teacher's Guide
2. LM Pages 75 78
3. Text Book Pages 75 78
4. Additional Materials
from LM portal LAPTOP/PROJECTOR/VISUAL AIDS/SPEAKER/ MEASURING TOOLS/ TVL LABORATORY
B. Other Learning
resources GRAPHIC ORGANIZER/ ACTIVITY SHEETS/ VISUAL AIDS/ MARKER/ CARTOLINA/ WHITE BOARD
IV. PROCEDURES
A. Reviewing previous Review Review HOLIDAY baking activity
lesson or presenting ask the learners about the different ask the learners to identify the pictures Immaculate of conception Chiffon Cake
or presenting the pastry products presented on the screen December 8, 2022 and butter icing
new lesson

B. Establishing a purpose SHORT ACTIVITY short activity

for the lesson Jumbled letter decode the message
direction: Rearrange the jumbled students will convert the numbers into
letter to form a right word words to form a right word.
1. flkya 2. pesi 3. tatsr 4. turnverso

present Present
C. Presenting examples 1. pies 2. turnovers 3. tarts methods of preparing puff pastries
of the new lesson 4. puffs 5. local filipino pastries

ASK Ask
D. Discussing new ask the definition of pastry how ever you ever wonder
concept/ practicing new 2. history of pastry how to bake a puff pasties?
skills what are the methods that can be used
in preparing it?

ask WATCH
E. Discussing new what are the ingredients of pastries The learners will watch the different
concept/ practicing List down the ingredients methods used in preparing puff and
new skills pastries.

F. Developing new
skills
 ACTIVITY ACTIVITY
Present an actual sample and show Present on a strip of cartolina each
this in class and tell something about of the principles in the preparation of
it. Then, call on another to do the same pastries. Each Principles aloud, and then
explain its meaning. Question and answer may
applications of follow after the presentation.
concept and skill in
daily living

ask ask
ask the learners how the lesson what is the relevance of the discussion
H. Making Generalization can help them in their course/ strand to the lives of the students?

I. Evaluating Learning

J. Additional activities
for application.
remediation www

V. REMARKS
VI. REFLECTION
 a. no. learner who earned 80 %
in the evaluation
b. no of learners who score below 80
c. did the remedial work? No. of
learners who caught
d. no. of learners who continue
to remediation
e. strategies that worked and why
F. Difficulties that word and why?
G. Innovation or localized material
used
EDUARDO JR. A OCANA
Prepared By
TEACHER II
___ Collaborative learning ___ Collaborative learning ___ Collaborative learning ___ Collaborative learning
____ Think Pair Share ____ Think Pair Share ____ Think Pair Share ____ Think Pair Share
____ Small Group Discussion ____ Small Group Discussion ____ Small Group Discussion ____ Small Group Discussion
____ Free discussion ____ Free discussion ____ Free discussion ____ Free discussion
____ Inquiry Based Learning ____ Inquiry Based Learning ____ Inquiry Based Learning ____ Inquiry Based Learning
____ Reflection Learning ____ Reflection Learning ____ Reflection Learning ____ Reflection Learning
____ Poster Making ____ Poster Making ____ Poster Making ____ Poster Making
____ Power Point Presentation ____ Power Point Presentation ____ Power Point Presentation ____ Power Point Presentation
____ Integrative learning ____ Integrative learning ____ Integrative learning ____ Integrative learning
____ Reporting ____ Reporting ____ Reporting ____ Reporting
____Problem-based learning ____Problem-based learning ____Problem-based learning ____Problem-based learning
____ Peer learning ____ Peer learning ____ Peer learning ____ Peer learning
____ Games ____ Games ____ Games ____ Games
____ Realias/ models ____ Realias/ models ____ Realias/ models ____ Realias/ models
____ KWL Technique ____ KWL Technique ____ KWL Technique ____ KWL Technique
____Quiz bee ____Quiz bee ____Quiz bee ____Quiz bee
____ Essay/writing ____ Essay/writing ____ Group Performance ____ Essay/writing
___ Group Performance ___ Group Performance ___ Group Performance ___ Group Performance
How it helps? How it helps? How it helps? How it helps?
____it helped for the students to understand ____it helped for the students to understand lesson ____it helped for the students to understand l ____it helped for the students to
lesson understand lesson
____ Students were interested to their tasks. ____ Students were interested to their tasks. ____ Students were interested to their tasks. ____ Students were interested to thei
____Skills have been cultivated ____Skills have been cultivated ____Skills have been cultivated ____Skills have been cultivated
____ The session is interactive ____ The session is interactive ____ The session is interactive ____ The session is interactive
____ other reasons ____ other reasons ____ other reasons ____ other reasons
AMORZOSIMO V. CORTEZ
Approving Authority JENNIFER E. PEREZ
PRINCIPAL II Checked By
MASTER TEACHER II