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 19-23, 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 35-38 39-41
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 LOOKING BACK Looking Back ACTIVITY DAY ACTIVITY DAY
lesson or presenting What are the techniques used in What are the Ingredients used in making Name of activity: Butter Icing Biscuit making
or presenting the baking? Muffins?
new lesson learner will bring the ingredients used in The Procedures and ingredients
What is muffins? making butter icing. will be announced before the
day of activity.

B. Establishing a purpose ASK Ask each group will demonstrate on how to make
for the lesson Why is it important to do the proper What do you think are the ingredients a butter icing
methods in baking? used in baking biscuits?
example: leveling
What baked products you would like Ask the students the texture and taste of
to discover. biscuits.
PICTURE ANALYSIS SHOW
C. Presenting examples What kind of bake product shown? the examples of different biscuits.
of the new lesson

PRESENT THE INGREDIENTS ASK

D. Discussing new ASK: What do you think are the ingredients of
concept/ practicing new What are the ingredients used in biscuits?
skills making muffins
1 cup of all purpuse Flour
1. flour 1/3 to 1/2 cup liquid of water/juices, milk
2. Oil as Shortening 2-3 tbsp fat as shortening
3. Liquid 1-1 1/2 tsp. of baking powder
1 tsp of salt

Ask: ask the students the origin of biscuits.

E. Discussing new What are the possible techniques/
concept/ practicing methods used in baking muffins.
new skills

F. Developing new LIST DOWN what are the methods to used in baking
skills List down the ingredients used in a biscuits?
baking muffins.

WATCH COLLABORATION
Students will watch the proper way of each group will present the procedures on
making muffins then after that they how to bake a biscuits
will write a short by having a report.
G. Finding Practical
applications of
concept and skill in
daily living

what are the learning you have today?
H. Making Generalization what is the relevance of the lesson
to your daily life?
what are the learnings you have gained
today?
How can you use the learning you have today
in your daily life?
 SHORT QUIZ SHORT QUIZ
I. Evaluating Learning The quiz is indicated on my activity The quiz is indicated on my activity
Log 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