Lesson Plan for TLE 7/8 – Exploratory

Bread and Pastry Production

Quarter 1, Week 2-Day 1

I. Content Standards: The learners demonstrate understanding on standard table of weights and
measures.
Performance Standards: The learner shall be able to identified and applied the standard table of
weights and measures.
Learning Competency: LO1: Familiarize oneself with the table of weights and measures in
baking

Learning Objectives:
1. Define common terms found in the table of weights and measures in baking
2. Familiarize the table of weights and measures in baking
3. Appreciate the importance of standard table of weights and measures in baking

II. Topic: STANDARD TABLE OF WEIGHT AND MEASURES

Subject Area: TLE 7/8 – Bread and Pastry Production (Exploratory)
Materials:
TV, laptop, Posters/Tarp, Cartolina/Manila papers, Pentel Pen, Glue, Art materials
III. Procedures:

TEACHER’S ACTIVITY STUDENT’S ACTYIVITY

Preliminaries:
 Call a student to lead the prayer (Prayer)
 Greet the students and ask their feelings
 Check the attendance
 Establish classroom rules

A. ELICIT

Activity 1 (A or B?) – Review/Recap

Let the students read the questions displayed in the screen

(PROPEL). Each of the students will be given A and B cards
and will raise it to show their answers.

Answers:

1. A
2. False – counterclockwise
3. True
4. False – may affect
5. True
6. True
B. ENGAGE

Activity 2 (Video Presentation)

Source: https://youtu.be/vlbJ0RQA9Bw
(Students 1 – 4: words/terms written
Let the students watch a short video clip and let them take may vary)
down some important terms in the paper provided. The
teacher will then randomly select 3-4 students to read what
are the terms they have written (PROPEL). The teacher will
then ask questions to randomly selected students.

Guide Questions: Student/s: answer may vary

1. What can you say about the video being presented?
2. Does the terms or words from the video familiar to
you?
3. Do you think the words or terms mentioned are
important or useful? In what way?
Student/s: answer may vary
Students/s: answer may vary.
Answer focuses on measurement
Answer: *Useful in weighing the
ingredients in relation to cooking or
baking. Important in a way that
discrepancies may be avoided and
because of this better and consistent
result may achieve.

Student/s: answer may vary

4. Since it is very important and useful in cooking and
baking, what do you think is our topic for today? Answer: *Standard Table of Weight
and Measure.

 Revealing the topic of the day

 Read the objectives

C. EXPLORE

Activity 3 (Jumbled Letters) – Unlocking of Difficulty

Group the students into 5 and let them choose one (1)
representative to pick the materials (½ sheet of Manila
Paper, Activity Sheet and a Pentel Pen). Each group will
select a leader and a secretary. The teacher will post the
jumbled letters on the screen. After 5 minutes they will post
their answers in the board.
 Answers:

1. OUNCE
2. TABLESPOON
3. TEASPOON
4. KILOGRAM
5. POUND
6. CUP
7. BUSHEL
8. QUART
9. PINT
10.PECK

Students: Not sure sir / ma’am

Are you done class? Are your answers correct

For you to check whether your answers are correct or not,

we will have another activity. Another activity sheet will be
provided for you to accomplish.

Activity 4 – STOP & LEARN

Post 6 stations in different corners of the room. With the

same group of students, let them research in each station.
Instruct the students to bring notebook and ballpen for
them to write some important information in each station.
Group 1 will start in Station 1, Group 2 in Station 2, Group
3 in Station, Group 4 in Station 4, Group 5 in Station 5, and
Group 6 will be in Station 6. Give 2 minutes to research in
each station. Remind each group to move when they will be
told to do so.
 Sample Outputs: Output of students
may vary………
Learning Task 1: Concept Mapping
Learning Task 2: Venn Diagram
Learning Task 3: Newscasting
Learning Task 4: Match & Fill Me!
Learning Task 5: Rap Song
Learning Task 6: Reporting

Time is up! Go back to your respective working table/area.

Additional 5 minutes will be given to accomplish their task.

(Note: The teacher may create his/her own instructions based

on the samples output presented on Students’ Activity)

D. EXPLAIN

The students will present their outputs and be graded

following the rubric presented with simple group yell/cheer.
RUBRIC
 Standards Excellent Good Fair
(3) (2) (1)
consistent
consistent with with the consistent with
Content the concepts concepts but the concepts
Knowledge and has no with minimal but with
misconception misconceptio misconceptions
n
Work
Work Work accomplish 3
Speed accomplish accomplish to 5 mins
ahead of time on time beyond the
allotted time
Presentation Presentation is
Method of Presentation is is not
Presentatio understandabl understandable understandabl
n e and neat but not e and
organized organized
1 or 2
3 or more
All participated members did
Teamwork members did
in the activity not
not participate
participate

Student: About the Standard Tables

of weights and measures.
E. ELABORATE
Student: answer may vary
Correcting misconceptions based on the output presented
by the students (Activity 3 & 4) and summarizing the topic Student: Weight/Mass and Volume
by answering the following questions through ‘Cabbage
Relay’ activity.
Student: Pound, Gram, Kilogram,
Activity 5 - CABBAGE RELAY Ounce, Cup

Make a cabbage of paper with a question written on the leaf Student: Bushel, Peck, Gallon,
of the cabbage. Pass the cabbage one by one as the teacher Quart, Liter, Pint, Teaspoon,
play music. When the music stops, a student pick one leaf Tablespoon, Fluid ounce, Milliliter,
and let him/her read the question and wait for answer. Cup

(Note: The teacher may ask different questions aside from Student: answer may vary.
the sample questions below) Important in a way that discrepancies
may be avoided and because of this better
 and consistent result may achieve.
What is the focus of our discussion for this day?

How do you find the topic? (Easy, Average, Difficult)

Units of measurements in baking/cooking is divided into

two based on the Standard Tables of weights and measures,
what are they?

Give Examples for Common units of Weights.

Give Examples for Common units of Volume

Why is it important to familiarize this measurements and

units?

F. EVALUATION

The teacher will conduct 5-item paper and pen test.

Direction: Read the questions carefully and encircle the letter of the correct answer.

1. Which of the following is metric unit of capacity, formerly defined as the volume of one kilogram
of water under the standard conditions, now equal to 1,000 cubic centimeters (about 1.75 pints)?
A. Liter (L)
B. Milliliter (ml)
C. Gram (g)
D. Cup (c)

2. Which of the following is the abbreviation for the unit teaspoon?

A. T
B. Tsp
C. tbsp
D. tsp

3. All are common units of volume EXCEPT?

A. Gallon (gal)
B. Peck (pk)
C. Gram (g)
D. Quart (qt)

4. Which of the following is a unit of weight that is equal to 2.2 pounds?

A. Gram (g)
B. Ounce (oz)
C. Cup (c)
D. Kilogram (kg)

5. All are common units of weight EXCEPT

A. Bushel (bu)
B. Pound (lb)
C. Pint (pt)
D. Tablespoon (tbsp)

G. EXTEND (Assignment)

Research for steps on how to convert 1 unit to another unit. (Conversion Methods of Unit based on
Standard Table of weights and measures)

References:
1. https://www.youtube.com/watch?v=Tlbhwxxs9Sc
2. https://www.youtube.com/watch?v=1k0Ps4rMmQc
 3. https://youtu.be/vlbJ0RQA9Bw
4. Rojo, Cruz, and Duran Home Economics III p. 83

Prepared by:

RONNEL M. POSTANES
Teacher III