Republic of the Philippines

Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
Instructional Planning (iPlan)
(With inclusion of the provisions of D.O. No.8, s.2015 and D.O. 42, S. 2016)

Detailed Lesson Plan (DLP)

DLP No.:3 Learning Area: Bread and Pastry Production Grade Level: Quarter: 3 Duration: 2 hrs.

Learning Competency/ies: LO1. Prepare sponge and cakes Code:

1.1 measure and weigh ingredients according to recipe TLE_HEBP9-
requirements, enterprise practices and customer practices 12TC-IIIa-f-7
Key Concepts/ Prepare Sponges and Cakes
Understanding to be
Developed
1.Learning Objectives Knowledge Determine the procedures in weighing and measuring of
ingredients
Skills Measure and weigh ingredients according to recipe
requirements, enterprise practices and customer practices
Attitudes Appreciate the value of accuracy and achieving better results
Values Uphold self-trust in doing such activity and ensure safety
when working
2.Content How to Measure Ingredients

3.Learning Resources A. References

- Learning Module
- Bread and Pastry Production NC II Manual
B. Materials
-Flour -Brown sugar
-Lard/Margarine/Butter -Baking soda/powder
- Weighing Scale and Measuring tools
-Refined sugar -Skimmed milk
- PPE
4.Procedures
4.1 Introductory Activity

1 2
https://www.google.com/search?
q=chiffon+cake&client=opera&hs=gyl&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiTxIqMo8vkAhXCF4gKHW
bmDkoQ_AUIEigB&biw=1657&bih=778#imgrc=vTz01CZR_12R5M:

https://www.google.com/search?client=opera&hs=VJR&biw=1657&bih=778&tbm=isch&sa=1&ei=ljh6Xb-
hLbKXr7wPgqOzqAQ&q=failed+chiffon+cake&oq=failed+chiffon&gs_l=img.1.0.0i24.95002.99891..101650...0.0..0.
210.2000.0j13j1......0....1..gws-wiz-img.......0i67j0j0i8i30.W-N30Duf_xk#imgrc=EPzvLPS1ZvxsmM:

1. Compare the 2 pictures

2. Describe each picture
3. Why number 1 picture looks perfectly baked?
4. What do you think affects the appearance of the cake in picture
number 2?
5. What factors contribute to the appearance of the two chiffon cakes?
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Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
4.2 Activity Let them answer the activity

4.3 Analysis Ask the students:

1. What could be the advantages of weighing and measuring the
ingredients accurately?
2. What could be the effect if correct procedures in weighing and
measuring of ingredients are not followed?
3. Identify the common threats in mishandling tools and equipment
4. How would practice develop your skills?
4.4 Abstraction Explain the principles of correct weighing and measuring of ingredients
used in preparing sponge and cakes
Discussion on the steps of weighing and measuring ingredients
Remind the students the importance of health and safety procedures
Explain the rubrics for rating

4.5 Application Perform Mise en Place

Demonstration of correct measurement to be done by the teacher.

4.6 Assessment Demonstration of the students individually in their group under the
supervision of the teacher
Weigh and measure the following:
1 c. Flour ½ c. Brown sugar
-1/2 c. Lard/Margarine/Butter 1 tsp. Baking soda/powder
-1/2 c. Refined sugar 1 c. Skimmed milk
-1 c. water
250 gms. Flour 100 gms. Skimmed milk
50 g. brown sugar 10 gms. Lard/margarine/butter
Feedbacking and rating using the designed rubric

4.7 Assignment Bring 1 whole round cake (chiffon, sponge cake or chocolate cake) per
group.

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Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
4.8 Concluding Activity

https://www.google.com/search?
client=opera&hs=pf6&biw=1657&bih=778&tbm=isch
&sa=1&ei=ADl6XdmNC8nn-
Abql4CgCQ&q=quotes+for+correct+measurement+of
+ingredients&oq=quotes+for+correct+measurement+o
f+ingredients&gs_l=img.3...374576.385392..386308...0.
0..0.233.6983.0j38j7......0....1..gws-wiz-
img.......0j0i67j0i5i30j0i8i30.Dsijp47aAmw&ved=0ahU
KEwjZjYzCo8vkAhXJM94KHeoLAJQQ4dUDCAY&uact
=5#imgrc=kKHIl--8zXZ7_M:

5. REMARKS

6. REFLECTIONS

A. No. of learners who earned

80% in the evaluation.

B. No. of learners who require

additional activities for
remediation.

C. Did the remedial lessons

work? No. of learners who
have caught up with the
lesson.

D. No. of learners who

continue to require
remediation.
E. Which of my learning
strategies worked well? Why
did these work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
G. What innovation or
localized materials did I
use/discover which I wish to
share with other teachers?

Prepared by:
Name: Jenalyn D. Hare School: Policronio S. Dano Sr. High School
Position/Designation: SST-111 Division: Bohol
Contact Number: 09462389431 Email address: jenalyn.hare@deped.gov.ph

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Qtr#,Subject,GradeLevel,DLP#
 Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
Reference/s:

a. Home Economics-Bread and Pastry NC-II (CG)

b. Bread and Pastry Learning Module

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