Puting Buhangin National

School Grade Level 9

Daily Lesson High School
Log Bread and
Learning
Teacher JUDY ANN M. MUSNIT Pastry
Area
Production
Teaching Date and
March 7, 2023 Quarter 3rd
Time
I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of/on:
The core concepts and underlying theories in preparing and presenting gateaux, tortes
and cakes
B. Performance Standard The learners independently demonstrate:
Competencies in preparing and presenting gateaux, tortes and cakes.
C. Learning Select measure and weigh ingredients according to recipe requirements, enterprise
Competencies/ practices and customer practices. TLE_HEBP9-12TC-IIIa-f-7
Objectives
A. Specific Objectives 1. Exhibit workmanship in group performance activity on portion control.
2. Apply the methods of portion control in planning a menu.

II. CONTENT LESSON 1. PREPARE GATEAUX, TORTES AND CAKES ( TC)

Performance Activity
Correct Portion Control, Yields, Weight and Sizes for Profitability.
III. LEARNING
RESOURCES
A. Reference TECHNICAL – VOCATIONAL – LIVELIHOOD (Home Economics) Bread and
Pastry Production Manual pages 8-9
B. Other Learning National Certificate (NCII) Part I Bread and pastry production pages : 9 - 11
Resources
IV. PROCEDURES
A. Reviewing the previous LET’S RECALL
lesson or presenting the As part of review session the teacher will give a short recall.
new lesson Directions: Identify what is described in the sentences below.
1. Getting the right number of servings from a recipe and serving the right amount
-Portion Control
2. Method of dividing food into uniform pieces before it is placed on the serving line.
-Cutting
3. Method of portioning food on the serving line that involves the use of scoops, or
ladles.- Measuring
4. Method performed using a food scale - Weighing
5. Naming or listing (the units of a group or collection) one by one in order to determine
the total number - Counting

B. Establishing a purpose VIDEO PRESENTATION

for the lesson Teacher will play a short video on Pie making,then after the teacher will be asking
questions as part of video analysis.
Guided Questions:
1. What is shown in the video?
2. Have you eaten a pie?
3. How does it looks like?
4. How do you cut and get a portion of it?
5. What do you think will be the possible highlight of todays lesson?

C. Presenting PICTURE GALLERY

examples/instances of Students will take a look at the given picture then they are expected to describe how
the new lesson the following baked product was portion.
 PERFORMANCE NSTRUCTION-
In this part the teacher will facilitates the performance activity by giving instructions
and explaining the mechanics and rules of the performance.

GROUP PERFORMANCE ACTIVITY: Portion Control in Pie Making

In this part, each group will be working on the task by accomplishing the given
template provided by the teacher.
Group Performance Activity#1
Name of Product:
Ingredients
Quantity Unit Description Estimated Cost

D. Discussing new
concepts and practicing
new skills # 1

Estimated Total Cost

Procedures:

E. Developing mastery PERFORMANCE SUPERVISION

(Leads to Formative In this part, the teacher will supervise each stations.
Assessment 3)
E. Finding practical GROUP PRESENTATION
applications of concepts In this part, each group will present their output to the class.
and skills in daily living
F. Making generalizations MY LEARNING SCALE ( EXIT SLIP)
and abstractions about In this part, the teacher will call somebody from each group to give their takeaways
the lesson from the topic discussed by the teacher, then the students will rate their learning in the
scale of 1-4 where 4 is the highest.
 G. Evaluating learning In this part, the teacher will give comments and suggestions regarding the performance
presentations of each group.
H. Additional activities for
application or
remediation
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
used/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