Teacher: SAMPAGUITA B.

INSOY Quarter First

GRADES
1 to 12 Date: July 23, 2019, Tue School: KIMAGANGO HIGH SCHOOL
DAILY Time: 8:30 – 9:30
LESSON LOG Grade Level: 8-Diamond Learning Area: TLE 9 (Bread and Pastry)
l
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
I. OBJECTIVES exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives
support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.

A. Content The learners demonstrate an understanding performing mensuration and calculation in

Standards: cookery
B. Performance The learners independently measure and calculate ingredients in cookery
Standards:
C. Learning 1) LO 1. Carry out measurements and calculations in a required task
Competencies/ 1.1 identify the types of measuring tools
Objectives: 1.2 follow the step on how to measure the ingredient
1.3 appreciate the important of measurement
What is the lesson is all about, subject matter that the teacher aims to teach, in the CG the content can be tackled in
a week or two
II. CONTENT
Measuring techniques of ingredients Dry ingredients and Liquid ingredients
List the materials to be used in different days. Varied sources of materials sustain student’s interest in the lesson and
III. LEARNING in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based materials.
RESOURCES Hands-on learning promotes concept development.
A. References
1. Teacher’s
Guide Pages
2. Learner’s PDF pp. 28-31
Materials Pages
3. Textbook None
Pages
4. Additional 1. Bread and pastry Learning Module
Materials from
Learning
Resource (LR)
portal
B. Other Learning Internet: YouTube
Resources
IV. PROCEDURE These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the
students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice

S their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the
time allotment for each step.
A. Reviewing Teacher Students
Previous Lesson Preparatory Activities:
or Presenting the Student lead the prayer Student will lead the prayer
New Lesson Thank you
Who are absent today? None mam, Very Good!
Before we are going,
Let us settle our self- first:
Remember our house rules: Students will add additional house rules.
Avoid going out!
Participate actively!
Do not hesitate to ask questions.
Raise hands if you want to answer!
Respect classmates at all time!
Listen attentively!
Any additional house rules?
Review the different abbreviation used in
measurement
Any question/ Clarification
Very Good None

C. Establishing a Show and tell by group

Purpose for the Show picture to the student and they are
Lesson going to describe or tell what it is. Students will explain.
Present the types of measurement tools and
their uses
1. Steel Ruler or pull push roll
Best measuring tools in woodworking

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D. Presenting
Examples/Instanc
es of the Lesson
E. Discussing New
Concepts and Practicing
New Skills
F. Discussing New
Concepts and Practicing
New Skills #2
G. Developing
Mastery
(Leads to Formative
Assessment 3)
H. Finding Practical
Applications of Concepts and
Skills in Daily Living
I. Making
Generalizations
and Abstraction about the
Lesson
J. Evaluating
Learning
2. Tape measure
Best measuring tools for taking body
measurement used in clothing
3. Graduated cylinder, Flask and
beaker
Science laboratory tools used to measure the
volume of the liquid
4. Protractor, triangle and ruler
In geometry, identify angle and length or
distance
5. Measuring Spoon
Used in baking used to measure ingredients.
What is measurement? Why do we need to
measure? How measurement is important?
Present a video clip and present on how to
measure the different baking ingredients Student listen
 Dry ingredients
 Liquid ingredients
.
Reporting and Drill… Student will perform on how to measure
Let the group perform on how to measure ingredients in baking
the different baking ingredients by following
the step.
 Dry ingredients
 Liquid ingredients
Let us give 5 claps for the reporter.
Very good!
Good job!
Any questions or clarifications? Do not
hesitate to ask if you have some doubts.
Students will raise hands and asked
questions.
How do we measure brown sugar?
What the different in measuring brown from
what sugar? Students will and answer
How to measure liquid ingredients?
Answer the following The student will answer:
 This is packed when measuring; it follows -brown sugar
the shape of the cup when inverted.
 Use to level ingredients when measuring -spatula
 This is used to level dry ingredients in the
absence of the spatula.
-straight of the knife
 This is to be removed in brown sugar and
to be rolled with rolling pin -lumps
 It is the way of removing lumps in the -Stirring
baking powder or baking soda.
Why do we need to measure our ingredients Students replied.
properly? .
Any questions or clarifications?
None, Very Good!
Discuss the step in measuring dry
ingredients. And liquid ingredients. Student will give their answer.
Directions: Write the word or group being Students will answer the test.
defined or described.
_____1. This is packed when measuring; it
follows the shape of the cup when inverted.
_____2. This is used to measure liquid
ingredients.
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 _____3. Use to level ingredients when measuring.
_____4. This is to be removed in brown sugar
and to be rolled with rolling pin.
_____5. What not to do in a cup full of flour to
avoid excess measurement.
_____6. This is how to fill the cup when
measuring.
_____7. This is not to be done with the cup when
measuring liquid ingredients.
_____8. This is used to level dry ingredients in the
absence of the spatula.
_____9. It is the way of removing lumps in the
baking powder or baking soda.
_____10. This step is not necessary in sugar
unless it is lumpy
Answer as fast as you.
A. Additional
Activities for
Application or
Remediation

V. REMARKS

VI. REFLECTION

A. No. of learners who

earned 80% in the
evaluation
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 lesson
D. No. of learners who
continue to require
remediation
E. Which of my
teaching strategies work
well? Why did these work?
F. What difficulties did
I encounter which my
principal or supervisor can
help me solve?
G. What innovations or
localized materials did I
used/discover which I wish to
share with other teachers?

Prepared by: Checked, Inspected and Observed by:

SAMPAGUITA B. INSOY JOSEPH P. SANOPAO

Teacher II Master Teacher I

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