DETAILED LESSON PLAN (DLP)

DLP No. Learning Area: TLE 7 Grade Level: 7 Quarter: 3 Duration: November
Bread & Pastry Production 28, 2019
Learning LESSON 2: Perform Mensuration and Calculation Code:
Competency/ies LO 1. Familiarize yourself with the table of weights and
measures in baking;
LO 2. Apply basic mathematical operations in calculating
weights and measures; and
LO 3. Measure dry and liquid ingredients accurately.
LESSON 3:Maintain Tools and Equipment
LO 1. Check condition tools and equipment
LO 2. Perform Preventive Measure; and
LO 3. Store Tools and Equipment
Key Concepts Mensuration and Calculation and Maintaining Tools and Equipment
1. Objectives:
Knowledge That 80% of the students can answer and pass the summative test.
Familiarize with the table of weights and measure;
Skills Apply basic mathematical operations in calculating weights and measurements;
Know how to convert/substitute ingredients and;
Convert oven temperature;
Attitudes Make a habit to always maintain the tools and equipment properly;
Values Displays awareness on the importance of measuring the dry and liquid ingredients
accurately and storing and maintaining tools and equipment properly.
2.Content LESSON 2: Perform Mensuration and Calculation
LESSON 3:Maintain Tools and Equipment
3.Learning Resources: K to 12 Basic Education Curriculum (Technology and Livelihood Education)
, Learning Module in Bread & Pastry Production
4.Procedures
4.1 Introductory Activity  Prayer
 Greetings & Checking of Attendance
 Review for 5 minutes
4.2 Activity
4.3 Analysis
4.4 Abstraction Giving of instructions:
TEST PROPER
4.5 Application
4.6 Assessment
4.7 Assignment Prepare for the Lesson 4: Practice Occupational Health and Safety Procedures
4.8 Concluding Activity

5.Remarks
6.Reflections

Prepared by:
Name: RODELYN C. PAGSIAT School: LILA NATIONAL HIGH SCHOOL
Position/Designation: T-1 Division: BOHOL
Contact Number: 09129049448 Email Address: pdelyn1@gmail.com