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 September 05-09, 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 8-9 8-9
2. LM Pages 8-9 8-9
3. Text Book Pages 8-9 8-9
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 ASK What are the examples of leavening agent? Activity day Activity day
lesson or presenting Why do we use leavening agent? GROUP ONE AND TWO WILL BAKE GROUP ONE AND TWO WILL BAKE
or presenting the What are the problems encountered A CHIFFON CAKE A CHIFFON CAKE
new lesson during your activity?
OTHER GROUP WILL HAVE AN ACTIVITY OTHER GROUP WILL HAVE AN ACTIVITY
how to solve the problems encountered

B. Establishing a purpose Ask Show

for the lesson what are the examples of Dry ingredients jumbled letter about the different process
what is leavening agents? involved in baking
How to use leavening agents 1. TAEB 2. BENDL 3. DRGEDE 4. ADKNE
so on…............

Show SHOW
C. Presenting examples Yeast BLEND DREDGE
of the new lesson Baking powder BEAT KNEAD
baking soda CARAMELIZE
CREAM
GLAZE
ask PRACTICING THE METHODS USED IN BAKING
D. Discussing new When and where to use these
concept/ practicing new leavening agents?
skills

show the procedures on how to use yeast The teacher will show the process then
E. Discussing new ingredients the students will identify it.
concept/ practicing Yeast
new skills butter
Milk

F. Developing new Perform the procedures of using yeast PERFORM THE METHODS USED IN BAKING
skills

Perform the procedures on how to use yeast Each student will perform the following
ingredients the teacher will grade them.
Yeast
butter
G. Finding Practical Milk
applications of
concept and skill in
daily living

What are the things that you need to ask: why do you need to study this lesson?
H. Making Generalization remember when using yeast. how these method can improve your baking?

SHORT QUIZ SHORT QUIZ

I. Evaluating Learning Indicated in my activity Log Indicated in my activity Log
 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 tasks
____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