Republic of the Philipines

Department of Education
CARAGA REGION
DIVISION OF BUTUAN CITY
North Butuan District
Riverside Integrated Secondary School

SEMI-DETAILED LESSON PLAN IN TLE 7

TEACHER: Judilyn L. Labendia QUARTER: 4TH
DATE & TIME OF TEACHING: June15,2023 SECTION: Hernandez
(2:15-3:15pm)

I. OBJECTIVES

CONTENT The learner demonstrates understanding in performing mensuration and

STANDARD calculation in bread and pastry production.

PERFORMANCE The learner independently performs mensuration and calculation based

STANDARD on job order specifications.
LEARNING Measure Dry & Liquid Ingredients Accurately
OBJECTIVES
At the end of the discussion, the learners will be able to:
Objectives: a. identify the steps in measuring dry and liquid ingredients;
b. arrange the pictures showing the steps in measuring dry and liquid
ingredients;
c. appreciate the importance of measuring dry & liquid ingredients accurately
through cooperating in the discussion.

II. SUBJECT LESSON 2

MATTER: Proper measuring of Ingredients
A. CONTENT:
B. REFERENCES: TLE – Grade 7/8 Self-Learning Module (SLM) Quarter 0 – Module 1: Bread and
Pastry
Production First Edition, 2021 pp 28-31
C. MATERIALS: Visual aids, pictures, module,
III- LESSON
PROCEDURE:
A. Preliminary
Activities 1. Prayer
2. Checking of Attendance
3. Review
The teacher will show some of the tools and equipment in baking, then
let the students identify the tools
4. Motivation
What is the picture all about?
Do you like cakes class?
What will you do to achieve the delicious taste in baking?
B.Lesson Proper  The teacher will group the class into 4. Each of the group will be given
(4 A’s) a task.
a. ACTIVITY  The teacher will provide a reading material (a story) for the students
to do the activity.
 Each group will choose a representative to discuss their output.

Direction: Read the story carefully. Identify the steps in measuring dry
and liquid Ingredients. After that, arrange the given pictures from the first
to the last step.
Group 1

Direction: Read the story carefully. Identify the steps in measuring dry
and liquid Ingredients. After that, arrange the given pictures from the first
to the last step.

Group 2

Direction: Match the column A to column B. Then arrange the steps from
first to last.

A B

1. Scoop to fill the measuring cup.

Let the flour overflow.

2. Sift the flour

3. Level off with spatula

Group 3
Direction: Though the picture given, Arrange the steps of measuring
sugar accurately

Group 4
 Direction: Through looking at the arranged pictures. Give the steps in
measuring solid and liquid fats.

b. ANALYSIS

After the reporting , the teacher will ask the following questions:

 What are the dry ingredients in baking?

 How about the liquid ingredients?
 What are the tools & equipment being used in measuring the
ingredients?
 Why do we need to measure the ingredients accurately?
 What do you think will happen in we failed to measure the
ingredients?
 How can we measure the ingredients accurately?
c. ABSTRACTION
d. APPLICATION With the same group, the students will perform the following:
“What is the importance of measuring dry & liquid ingredients accurately in
our society?”
The answer will be delivered by:
Group 1- choral reading
Group 2- poem
Group 3- love song
Group 4- rap

Rubrics in Scoring
Content- 50%
Mastery – 30%
Cooperation-20%
100%

IV-EVALUATION: Let’s convert and substitute!

Directions: Fill in the blanks with correct answer. Choose your answer in the
box.

Overflow pack spatula

measurement
surface lumps
 1. In measuring the flour, scoop to fill the measuring cup to_______.
2. In measuring brown sugar, scoop into the measuring
cup and________compactly until it follows the shape when inverted.
3. Level with_________ when measuring with powdered food.
4. To measure liquid ingredient, place the cup on a flat
_________
5.Remove _______ in milk by stirring.

V.ASSIGNMENT: Have research on preventive maintenance practices of tools

and equipment.

VI-REFLECTION:

VII- REMARKS:

Prepared by:

JUDILYN L. LABENDIA
Teacher

Checked & Noted by:

NORMAN G. ALMIROL
School Head