School Putting Buhangin NHS Grade Level Grade 9

Daily Lesson Learning Bread and

Teacher JUDY ANN M. MUSNIT
Log Area Pastry
Teaching Date Quarter 3rd
April 23, 2023
and Time
I. OBJECTIVES
A. Content Standard The learner demonstrates an understanding of/on:
The core concepts and theories in bread and pastry production.
B. Performance Standard The learners independently demonstrate:
1. The learners independently demonstrate core competencies in preparing and producing
bakery products
C. Learning LO 1. Prepare bakery products
Competencies/ 1.1 Select, measure, and weigh required ingredients according to recipe or production
Objectives requirements TLE_HEBP9-12PB-la-f-1
a) Specific Objectives 1. Identify the minor and major baking ingredients.
2. Select the required baking ingredients.
3. Appreciate the importance of knowing and selecting the required baking ingredients.
II. CONTENT Baking ingredients
III. LEARNING
RESOURCES
A. Reference TECHNICAL – VOCATIONAL – LIVELIHOOD (Home Economics) Bread and Pastry
Production Manual pages 7 – 10.
B. Other Learning K to 12 Basic Education Curriculum Technology and Livelihood Education LM: Bread
Resources and Pastry Production pages: 28 – 31.
National Certificate (NC II) part 1: Bread and pastry production pages: 1 – 8
IV. PROCEDURES
A. Reviewing the Fact or Bluff
previous lesson or Directions: Read each statement carefully. Type FACT if the statement
presenting the new is correct, and BLUFF if the statement is incorrect.
lesson
1. Spoon sifted flour lightly into a measuring cup heaping it well over
the top of the cup. Do not shake the cup.
2. Place the cup on a flat surface and pour the liquid until it reaches the
correct line on the measuring cup. Never lift the cup when pouring
liquid.
3. Level off the cup with a serrated knife.
4. White sugar needs sifting only if lumpy. Proceed as in the
measurement of flour.
5. Pack white sugar into a measuring cup just enough to hold its shape.

B. Establishing a Pictoword: Fun Brain Word Game

purpose for the Directions: Read the directions carefully. Given below is a set of
lesson pictures with Filipino words. Using these pictures, identify the hidden
terms used in baking.

umagos isuot

sapatos “grrrrr”
 Guided Questions:
1. Based on the word or group of words you have formed, what do
you think is our topic for today?
2. What are baking ingredients do you know? Give at least two.
C. Presenting What DO-ugh I need?
examples/instances of Directions: With reference to the picture below, write on the box the
the new lesson ingredients used in baking Pan de Sal. Choose your answer in the box
below.

Bread flour Oil Milk Instant Dry Yeast

White sugar Water Cake flour Salt
Unsalted butter Baking soda Brown sugar
Eggs Lard Molasses Cream of tartar

Guide Question:
1. What are the ingredients used in baking Pan De Sal?
2. Are you familiar with the baking ingredients you answered?
3. How about the uses of each ingredient?
D. Discussing new
concepts and Selecting the required Ingredients for Bakery Products.
practicing new skills
#1 One of the prerequisites in coming up with highly-quality
baked goods is the selection of the ingredients. Proper Handling of
ingredients from the time they are received, stored, and prepared are
important things that bakers should also know. Ingredients carefully
selected produce the desired quality of the baked products.

Several baking ingredients bakers should be familiar with are

categorized into major and minor ingredients.

MAJOR INGREDIENTS

MINOR INGREDIENTS

Guided Questions:
1. In baking, what are the factors you should consider?
2. What are the major ingredients used in baking?
3. Is flour identified as one of the major ingredients used in baking?
Why or why not?
4. Can you use cake flour for bread?
5. What flour can you use if there’s no bread and cake flour?
6. What are the types of sugar? Give at least 2.
7. How about examples of minor ingredients?
8. Are minor ingredients as important as major ingredients in baking?
Why or why not?

E. Discussing new Select and Name me!

concepts and Directions: Determine the ingredients mentioned in the given
practicing new skills procedure. Identify whether it is a major or minor ingredient.
#2 Chocolate chip cookies
Procedure:
1. Sift bread flour, baking soda, and salt together.
2. Cream butter, brown sugar, and granulated sugar.
3. Add egg and vanilla. Beat thoroughly.
4. Add sifted dry ingredients.
5. Fold in chocolate/chocolate chips cut into pieces.
6. Drop from teaspoon onto greased (lard) cookie sheet.
7. Bake in moderate oven (360F) for about 30minutes/ Make 50
cookies.
 Baking Ingredients Major or Minor

F. Developing mastery If you know me, Name me

(Leads to Formative Directions: Read the riddles and Name the illustration.
Assessment 3)
It comes in different shades of
brown depending on how well it
has been processed. And It
comes from crystal and melts
into a treat add it to your tea to
make it sweet what is it?

A five lettered word, I’m used to

make bread but they called me
General-Purpose Flour or family
flour.

I am a living organism, neither

plant nor animal. I am the reason
why your bread rise and shine.

I am a fat, a natural fat made

from the rendered fat of a pig.
Who am I?

G. Finding practical Think for the Best

applications of Directions: Read the conversation below. Help Jeffrey in finding a
concepts and skills in solution to his problem.
daily living
Jeffrey: Happy New Year! What’s your plan for this year?
Rayos: Hi Jeffrey! I was thinking about bringing loaf bread to the
families devastated by typhoon Odette. Can you help me?
Jeffery: Of course, bro. Just tell me what to do.
Rayos: Okay, so here is what we are going to do. (Showing the list of
ingredients and procedure in baking a loaf of bread.)
Jeffery: Easy peasy!

After Jeffery read what is needed in baking loaf bread, he brought

the list to their mini pantry and checked the available stocks. However,
he noticed that there was only a small amount of bread flour in their
 pantry. What baking ingredients can he substitute here?

Can we help him?

Guided Question:
1. What is Jeffrey’s problem?
2. What baking ingredients can he substitute here? Why?

H. Making HASHTAG for the day

generalizations and Drop your hashtag for the day in the comment box. The hashtag should
abstractions about be about things you have learned or found interesting in the topic.
the lesson Chosen best three hashtags will present their inputs for the lesson.

For example, #bewiserinbaking

Explain: Baker should be wiser in selecting ingredients because baking
is not an easy job it requires more time, accurate measure, and
ingredients.

I. Evaluating learning Short Quiz # 1 Index of

Directions: Identify what is being asked in each statement. Mastery:
1. It is the cheapest liquid used in baking.
2. It’s a combination of baking soda, acid salt, and cornstarch. No. of
3. It is used in the whipping of egg whites to stabilize them and allow Learners:
them to reach maximum volume.
4. It is the protein found on wheat flour. HPS: 5
5. It is used for making pasta, or macaroni.
HS:
LS:
Answer:
1. Water 5-
2. Baking powder 4-
3. Cream of tartar 3-
4. Gluten 2-
5. Durum flour 1-
J. Additional activities Make a creative poster using Canva apps. in selecting baking
for application or ingredients. Use the given criteria for your assistance.
remediation
Criteria Points
Creativity and Presentation 10
Originality 5
Relevance to the theme 5
Artistic composition 5
Total 25

V. REMARKS

VI. REFLECTION
A. No. of learners who earned
75% in the evaluation
B. No. of learners who required
additional activities for
remediation
C. Did the remedial lessons
work?
D. No. of learners who continue
to require remediation
E. Which of my teaching
strategies work well? Why did
this work?
F. What difficulties did I
encounter which my principal or
supervisor can help me solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Prepared by: Checked by:

Judy Ann M. Musnit Evangeline S. Luarca

Secondary School Teacher-I Teacher In-Charge
Ana is celebrating her 18th birthday. Her mother buys a 12x10 inches rectangular cake. Ana has 50 guests
invited on her birthday. If you were Ana’s mother, how will you go to cut the cake? What method of
portion control suits for 50 guests?

Leader must be ready for any circumstances that they might experiences. I do believe

teacher leadership, teacher involvement in every planning for improvement of the school is

paramount because we, teachers have 8 hours of interaction with our students so probably

we have the idea and contribution on how to increase the achievement of learner’s

outcomes and school improvement.

Leaders must be ready, flexible enough for any circumstances that they might encounter.
Especially today education has been affected by Covid 19, so teachers must use different strategies /
teaching strategies just to delive