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School
VILLAZAR NATIONAL HIGH SCHOOL Grade Level 10
Teacher Learning TLE
BERNARDO M.MAGDAONG JR. Area
Teaching Date Time Section
Dates
Daily lesson and February, 3:45-4:45 Bread and Quarter 3rd
plan Time 2023 pastry 10

I. LEARNING COMPETENCIES AND OBJECTIVES

A. Content Standard
B. Performance Standard
C. Learning Competency
Learning Competencies/Objectives
II.CONTENT
III. LEARNNG REOURCES
References
Teacher’s Guide pages
Learner’s Material pages
Additional Materials
Skills to developed
Subject Integration
Strategies/Philosophy
Values integration
SDG
Learner’s Background
IV. PROCEDURES
Preparatory activities
A. Prayer
B. Greetings
C. Checking of attendance
D. Classroom Management
ELICIT
The learners demonstrate understanding the knowledge,
skills and attitudes required in measuring the
ingredients accurately..
The learners perform on measuring the right amount of
ingredients .
TLE_HECK 11-12PD-IVb-f16.
Accurate measuring dry and liquids ingredients
At the of the lesson, the students should be able to:
A. Classify dry and liquid ingredients ;
B. discuss on how to measure
ingredients;and
C. Perform the different ingredients
accurately.
Accurate measuring dry and liquids ingredient
K to 12 Cookery 10 Q3 Module 3
pages 78- 79
Pages 4-22
PowerPoint presentation, video clip, Tarpapel, Laptop,
projector, visual aids, Baking Tools and Equipment.
Measuring Skills , Baking Skills and Creativity
Science, ESP and MAPEH
Progressivism
Appreciate the baking.
Goal 5-Gender Equality, Goal-Reduced Inequalities
Grade 10 composed of homogenous learners.
STUDENTS ACTIVITIES

“ E measure mo ako” ½ teaspoon baking powder

1/³/4 cup of cake flour
This game are going to test your ability your ½ cup of sugar
prior knowledge. The ingredients is place in 250 ml milk
the table the students are going to measure 1cup butter
properly and correctly.
ENGAGES

(VIEWING) The students will watch a video clip showing the stored
and stacking tools and equipment.
GUIDE QUESTIONS:

EXPLORE
Proper measuring is crucial part of succesful baking.

A. Measuring dry and liquid ingredients

1. Flour
a.Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it
well over the top of a cup.
c. Level off the cup with spatula.

B. Sugar
a. White sugar needs sifting only if lumpy .
Proceed as in the measuring of flour.
b. Brown sugar if lumpy through course the lumps. Pack into
measuring cup
c. Sift confectioner’s sugar through a sieve to remove lumps.

C. Baking powder
a.Fill measuring spoon with the desired ingredients. Level of
with spatula.
A. Shortening
a With the use of dry /solid measuring cup

2. Liquid ingredients
A. With the use of liquid ingredients
EXPLAIN

" Touch Me Blue” ½. White sugar

3 cup cake flour
Every chair of the students have word and 1tsp. Baking powder
that word is connected to our lesson. The 1tbsp. Lemon juice
students will explain what is the poorer
storage should be done.

ELABORATE
EVALUATE
Directions : Write agree if the statement is true and write I
disagree if the statement is wrong
1. When measuring the shortening, it is not advisable to
pack it firmly into the measuring cup.
2. Proper measuring is crucial part of successful baking.
3. The best way to measure ingredients us using digital
scale .
4. Do not shake up.
5. Sift flour first .
EXTEND
1. Be ready for actual demonstration.

V. REMARKS

VI. REFLECTION
A. No. of learners who earned 80% on the
formative assessment.
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
lessons.
D. No. of learners who continue to require
remediation.
E. Which of my teaching strategies worked
well? Why did these works?
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:

BERNARDO M. MAGDAONG JR.

Student Teacher

Checked by:

RONALD JAMES C. REIL

Cooperating Teacher