Semi Detailed Daily Lesson Plan in K-12 Basic Education Curriculum

Technical Livelihood Education – Food and Beverage Services

July 3, 2023
Performance Standard
1. The learners independently demonstrate core competencies in preparing and producing
bakery products.
Content Standard
 The learners demonstrate an understanding of the core concepts and theories in bread and
pastry production.
Learning Objectives
At the end of the lesson, learners are expected to:
a) To know the difference between liquid and dry ingredients.
b) Demonstrate the steps in measuring liquid and dry ingredients.
c) Appreciate the importance of measuring baking ingredients accurately.

I. Subject Matter/Topic: Accurate Measuring Technique of Ingredients in Baking

Learning Resources: https://www.slideshare.net/Mandy0204/measuring-ingredients

Instructional Materials: PowerPoint presentation, Video clip from YouTube
https://youtu.be/srHrq8uz-9M and baking tools and equipment that is available in house.

II. Learning Task:

A. Daily Routine

a) Prayer
b) Greetings
c) Classroom Management

B. 1. Activity

The class will participate in activity, called GUESS WHO AM I. The students will
observe the given pictures and identify each of these pictures. Once you figure out the
answer you can fill in the box below the provided photo.
Strainer
Measuring Cup

Spatula
Measuring Spoon

2. Analysis

 What are the pictures all about?

 Do you find the activity easy? Why and why not?
 Based on the activity that did you do, what do you think will be the topic for
today’s discussion?

3. Abstraction
  What do you think is the importance of measuring the ingredients accurately?
 Why do we have to use proper measuring tools and utensils in measuring dry and
liquid ingredients?

4. Application
 The class will be group into two and each group should have one representative who
will perform and demonstrate the procedure of measuring dry and liquid ingredients.
You only have five minutes to prepare and discuss with your group on how your
group representative will perform effectively on measuring both dry and liquid
ingredients.
Performance task general Rubrics
CRITERIA POINTS
ALL THE GROUP MEMBERS 30
COOPERATE AND HAS A
GOOD TEAM WOR
PROPERLY FOLLOW ALL 25
THE PROCEDURE
CORRECTLY
PROPER TOOLS BEING USE 25
PRESENTATION AND 10
CLEANLINESS
TIME MANAGEMENT 10

TOTAL 100

III. Evaluation
DIRECTION: Read each question properly and identify whether it is TRUE or FALSE. Write
TRUE if the statement is correct and FLASE if it is incorrect.
__________1. Dry measuring cups are not designed to overflow and flatten/level the ingredients.
__________2. Liquids are usually measure in transparent glass.
__________3. Dry and liquid ingredient may be measured using measuring spoon
__________4. Sifting is not necessary when measuring flour
__________5. Shake the measuring cup to measure dry ingredients so that it will easily
overflow.
ANSWER KEY
1. FALSE
2. TRUE
3. TRUE
4. FALSE
5. FALSE