GRADES 1 to 12 School Makapuyat NHS
DAILY LESSON Teacher Rosalynn M. Mata
PLAN
I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Objectives/
Learning Competencies
Code
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Curriculum Guide page/s
2. Teacher’s Guide pages
3. Learner’s Materials pages
4. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous
lesson or presenting
the new lesson
B. Establishing a
purpose for the
lesson
C. Presenting examples
D. Discussing new
concept and
practicing skills #1
E. Developing mastery
(lead to formative
assessment #3)
Grade Level 11
Learning Bread and Pastry
Area Production
Teaching Date September 12, 2022 Quarter 1st
and Time 1:31 – 2:30 pm
The learner demonstrates understanding of the basic concept and
underlying theories in preparing and producing bakery products.
The learners independently demonstrate core competencies in preparing
and producing bakery products.
LO 1. Prepare bakery products
1.1 Select, measure and weigh required ingredients according to recipe or
production requirements
TLE_HEBP9-12PB-Ia-f-1
Equivalent Weights and Measurement
5
Note: No teacher’s guide issued
9
Measuring tools
Matching Type: Match the measuring steps in column A with the baking
ingredients in column B.
The teacher will present objective/s of the day’s lesson.
 Familiarize with equivalent weights and measurements used in
baking
 Solve equation using equivalent weights and measurements
 Appreciate the importance of knowing equivalent weights and
measurements used in baking
Directions: Give the abbreviations of the following unit of measurements.
1. Cup 6. Gallon
2. Milliliter 7. Ounce
3. Grams 8. Pounds
4. Tablespoon 9. Pint
5. Teaspoon 10. Quartz
Discussion of the following topic:
1. Standard Weights and Equivalents
Direction: Give the equivalent of the following measurement. Write your
answer in your notebook.
1. 1cup = _________ T 6. ½ cup = _______ T
2. 6tbsp= _________cup 7. 1 kilo = ________ lbs.
3. 1tbsp.=________ teaspoon 8. 1 pound= ______ ounces
 4. 2 cups=________ pint 9. 8 cups= ________ quarts
5. 4 cups= ________ quart 10. ¼ cup= ________ T
F. Finding practical How do you apply what you have learned today in your everyday life?
application of
concept and skills in
daily living
G. Making
Why is it important to know the different equivalent weights and
generalization and
measurements in baking?
abstraction
H. Evaluating learning Give the equivalents of the following:
1. 2 tbsp = _________ tsp
2. 1,500 g = _________ kg
3. 2 c = __________ pt
4. 2 pt = _______ qt
5. 2 gal = ________ c

I. Additional activities How do you substitute ingredients to baking?

for application or
remediation
IV. REMARKS

V. REFLECTION

Prepared by:

ROSALYNN M. MATA
SST – II
Inspected/Checked by:

LORNA R. ALOJADO
Principal II