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)
F. Finding practical
Grade Level 11
Learning Bread and Pastry
Area Production
Teaching Date September 28, 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
1.2 Prepare a variety of bakery products according to standard mixing
procedures/ formulation/ recipes and desired product characteristics
TLE_HEBP9-12PB-Ia-f-1
Mixing Techniques
5
Note: No teacher’s guide issued
Powerpoint presentation
What tips should you remember in the preparation and baking of
chocolate chip cookies?
The teacher will present objective/s of the day’s lesson.
 Identify the different mixing techniques used in baking
 Demonstrate the different mixing techniques
 Appreciate the importance of mixing techniques in baking
How do you mix the wet and dry ingredients in making the chocolate chip
cookies?
Video Clip
Mixing Techniques
Guide Questions:
1. Give one mixing technique and describe it.
2. Give examples of bread that uses those type of mixing techniques.
Directions: Identify the mixing techniques shown on the pictures.
Which mixing techniques have you observed in bakery?
 application of
concept and skills in
daily living
G. Making
generalization and What mixing techniques are usually used in making yeast and quick bread?
abstraction
H. Evaluating learning Identify the mixing techniques being describe.
1. Separating coarse particles in the ingredients by passing through a
sifter.
2. Rubbing one or two ingredients in a bowl with a wooden spoon or
electric mixer.
3. Mixing of fat and flour using scissors-like manner.
4. Working with two ingredients very gently to retain air in the
mixture.
5. Beating egg and creaming to fill with air and make them thick and
fluffy.

I. Additional activities What mixing techniques are used in making cornstarch cookies and
for application or chocolate chip cookies? Describe each.
remediation
IV. REMARKS

V. REFLECTION

A. No. of learners earned

80% in the evaluation
B. No. of learners who
require additional activities
for remediation
C. Did the remedial lesson
work? No. of learners who
have caught up with the
lesson
D. No. of learners who will
continue to require
remediation
E. Which of my teaching
strategies worked well? Why
did this work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
active?

Prepared by:

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

LORNA R. ALOJADO
Principal II