Republic of the Philippines

Department of Education
Region III
SCHOOLS DIVISION OFFICE OF NUEVA ECIJA
GENERAL TINIO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL
Pulong Matong, General Tinio, Nueva Ecija

DAILY LESSON LOG S.Y. 2022-2023

Time: 10:00 am to 12:00 pm Section: 11 HE DIGNITY
Subject: BREAD AND PASTRY Date: April 3, 2023 Date: April 4,2023
PRODUCTION
Day: Monday Day: Tuesday
I. OBJECTIVES 1.Identify the tools and equipment used in Bread and Pastry 1.Articulate the process of conducting an Inventory for tools
Production. and equipment used in Baking and Inventory for Ingredients.
2.Distinguish the uses of each tools and equipment in baking.

II. CONTENTS
A. Subject Matter Uses of tools and equipment Inventory

B. References Bread and Pastry Production Book Bread and Pastry Production Book
Author: Leonora D. Basbas Author: Leonora D. Basbas

C. Materials Tools and equipment in bread and pastry Tools and equipment use in baking and pastry
III. PROCEDURE
A. Daily Routine Prayer, Food for thought, Checking of attendance Prayer, Food for thought, Checking of attendance

B. Review What are the precautionary measures in bread and pastry> Teacher to discuss the process of how to conduct and
inventory of the ingredients and also an inventory of the
tools and equipment as well.
C. Lesson Teacher will show the actual tools ansd equipment used in Students to perform an inventory of their ingredients and
Development baking and its function. tools used in baking.
 IV. EVALUATION Students will identify the tools and equipment one by one. Essay: Importance of conducting Inventory of ingredients,
tools and equipment in bread and pastry production
laboratory.
V. HOMEWORK Search the process of doing inventory.
REMARKS

REFLECTION 98% of the class distinguish the tools and equipment in 100 % of the class understand the topic
baking.

Prepared by: Checked by: Noted:

YEHLEN S. TOLENTINO ROMULO V. VIJANDRE ADORA B. DELA CRUZ

Teacher II Assistant School Principal II School Principal IV