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 October 24-26, 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
3. Text Book Pages
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 COMPLETION DAY COMPLETION DAY/REVIEW ASK MIDTERM EXAMINATION
lesson or presenting Ask the learners about the experiences
or presenting the they had during the last baking activity
new lesson
What are the hindrance you have encountered
during the baking activity?

B. Establishing a purpose HOW SHARP YOUR BRAIN IS

for the lesson learners will memorize the presented pictures
within 30 seconds then right after that
the teacher will ask some follow up questions

PICTURE ANALYSIS
C. Presenting examples Teacher will show a baked products and ask
of the new lesson the learners about their idea about it
a. sweet Hawaian rolls
b. home made soft rolls
c. dinner rolls
ASK
D. Discussing new Ask the learners about the importance of
concept/ practicing new wearing PPE ( personal protective equipment)
skills
Ask the learners about the importance of
sanitizing the working station.

Ask the learners how to do mise en place

ASK
E. Discussing new Ask the learners about the ingredients
concept/ practicing needed in making dinner rolls.
new skills

F. Developing new DO
skills The students will perform the steps by step
procedures in making dinner roll including
the measurement needed.

ASK
Why is it important for you to study this lesson?

what are the learning you have gained today

l and how can you apply these learnings in your
applications of daily life
concept and skill in
daily living

Ask
ask the learners about the things to remember in
H. Making Generalization making dinner roll

ask the learners about the ingredients in baking

dinner roll

QUIZ
I. Evaluating Learning Enumeration
Enumerate the following
 1. Solid Fats
2. Liquid Fats

J. Additional activities
for application.
remediation

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?
___ 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 lesson ____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 their
____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

G. Innovation or localized material

used

EDUARDO JR. A OCANA AMORZOSIMO V. CORTEZ JENNIFER E. PEREZ

Prepared By Approving Authority Checked By
TEACHER II PRINCIPAL II MASTER TEACHER II