School: PNHS-CC Grade Level: 12

GRADES 1 to 12 Teacher: V. CAYOBIT Learning Area: BPP NCII

DAILY LESSON LOG Teaching Dates and
Time: October 13, 2023 Quarter: 1ST

I. OBJECTIVES

A. Content Standards The learner demonstrates an understanding of the basic concepts and application of theories and principles in baking cookies, pies and pastries

The learner:
B. Performance Standards
1. demonstrates knowledge and understanding on the application of theories and principles in baking cookies, pies and pastries
LO , Perform baking of cookies
 Prepare tools and equipment
 Apply the theories and principles in the preparation of dry and liquid ingredients
Learning Competencies  Operate tools and equipment
 Follow the correct procedure in baking cookies

II. CONTENT Mixing Methods for Cookies

III. LEARNING RESOURCES

A. References
K-12 Learning Module Bread and Pastry Production NCII pp 62-63

B. Materials
Pictures, video presentaion, powerpoint, laptop, baking tools and equipment, baking ingredients. Imternet.
IV. PROCEDURES

A. Review/Presenting New The teacher will show different picture of measuring and mixing tools
Lesson Guide questions:
1. What do you call this tool?
2.Where do we use these tools?
 THINK AND REFLECT
Establishing a purpose for What will happened if we mix the following ingredients?``
lesson Flour + eggs+ milk
Integration: Science
Types of mixture:
1. Homogenous mixture has the same uniform appearance and composition throughout
2. Heterogenous mixture- consist of visibly different substances or phases
3. Colloid is amixture in which one substance of microscopically dispensed insoluble particles is suspended throughout mixture

2.Presenting examples/ Methods of Mixing Cookies:

instances of the new 1. One Stage Method/ One Bowl Method
lesson 1. Measure ingredients accurately. Have all ingredients at room temperature
2. Place ingredients in a mixing bowl. Blend the ingredients together by hand or with an electric mixer at low speed.
3. Shape and bake.
2. Creaming Method
1. . Measure ingredients accurately. Have all ingredients at room temperature
2. Place the fat, sugar and spices in a mixing bowl. Cream the ingredients by hand or at low speed using an electric mixer.
3. Add the eggs and liquid alternately with the dry ingredients and mix well
4. Shape and bake.
3. Sponge Method:
1. Measure ingredients accurately. Have all ingredients at room temperature
2. Whip the eggs
3. Fold in the remaining ingredients as specified in the recipe
4. Shape and bake.
3. Discussing new The class will be divided into three groups. Each group will pick in a box what mixing method they will use( different method for each group) They will be provided with a copyf
concepts and practicing the needed ingredients and mixing procedure.
new skills #1
4. Discussing new Activity 1
concepts and practicing “ C’MON GET ME”
new skills # 2 Each group will assign 2 representatives to get the tools, and 2 representatives to get the ingredients needed in their activities

RUBRIC 5 4 3 2 1

Completeness All the tools and All the ingredients and Some of the tools and Few of the tools and No tools and ingredients
ingredients needed was some of the tools needed ingredients needed was ingredients needed was needed was prepared
prepared was prepared prepared prepared
 5. Developing Mastery
( Leads to Formative assessment)
6.Finding practical applications
of concepts in daily living
7. Generalization and abstraction
about the lesson
Evaluation:
V. REMARKS
VI. REFLECTION:
A. No. of learners earned 80% in
evaluation.
B. No. of learners who require
additional activities for
remediation.
C. Did the remedial lessons
work? No. of learners who have
ACTIVITY 2
“LETS MEASURE IT”
Integration: MATH
The teacher will ask the students what if you don’t have 1 cup measuring cup and you need to measure 2 ½ cups of flour. The available measuring cup is ½ cup. How many ½
cup of flour will you use.
Rubric 5 3 2 1
Accuracy All the ingredients was Some of the ingrdients was Few ingredients was measured Cannot perform correct
measured correctly measued correctly correctly measurement
Activity 3
“MIX IT UP”
(Differentiated learning: Different Mixing method of each group)
Each group will prepare the mixture following the method assign to their group)
RUBRIC 5 4 3 2 1
Handling of Tools All the tools was operated All the tools was operated Some of the tools was Few tools was operated Cannot operate the
Professionally operated different tools
Consistency Fallowed and performed Followed and performed Some of the procedures Few of the procedures in Cannot follow the mixing
all the procedures in some of the procedures in was fallowed and mixing was followed and procedures
mixing chronologically mixing chronologically performed performed
and successfully
1. What are the different methods of mixing cookies?
2. How are these methods are performed?
Quiz:
Direction: Write True if the statement is correct and False if the statement is incorrect.
1. Placing all the ingredients together in one -a mixing bowl is a one stage method.
2. There are 3 mixing methods of cookies, namely;one stage method, creaming method, and sponge method.
3. The first step in creaming method is to place the sugar fats, and spices on the mixing bowl.
4. Cookie dough cannot be formed if there is no available electric mixer
5. Following the procedure in mixing is important to achieve best result.
caught up with the lesson
D. No. of learners who continue
to require remediation.
E. Which of my teaching
strategies worked well? Why did
these 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: Noted by:

VILMA D. CAYOBIT JINCKYMAY F. FERNANDEZ EDDIE S. OGAESCO

TVL Teacher Head Teacher III Principal I