School Grade Level 11

DAILY LESSON LOG BREAD & PASTRY PRODUCTION

Department of Education Teacher Learning Area
11
Teaching Dates and Time WEEK 2 Quarter QUARTER 1
Session 1: Session 2: Session 3: Session 4:
I. OBJECTIVES
A. Content Standards

B. Performance Standards
MOST ESSENTIAL LEARNING COMPETENCY
TLE_HEBP9-12PB-Ia-f-1
● Baking tools, utensils, and equipment in making bakery products.

● Mixing Procedures used in making bakery products.

C. Learning
Competencies/Objectives OBJECTIVES
● Identify the uses of tools and equipment used in making bakery products.

● Demonstrate the mixing procedures used in making bakery products.

● Value the importance of knowing the proper mixing procedures in baking.

II. CONTENT

III. LEARNING RESOURCES

A. References
1. TG’s Pages
2. LM’s Pages
3. Textbook’s Pages
B. Other Resources
IV. PROCEDURES
1. Reviewing previous lesson or Review the previous lesson on the To start the lesson, the teacher will Begin the lesson by asking the Recall the previous lesson.
presenting the new lesson different types of bakery products. ask the learners about their students to recall the different
previous knowledge on measuring ingredients used in baking bread
Introduce the new lesson on the ingredients accurately in bread and pastries.
importance of using the right tools and pastry production. The
and equipment in making bakery teacher will then present the new Connect the importance of

products.
Ask the students what they think
are the importance of using the
right tools and equipment in
making bakery products.
2. Establishing the purpose of
the lesson Explain to the students that using
the right tools and equipment can
help ensure that the bakery
products will be made correctly
and safely.
Show the students pictures of
different bakery products that
have been made with the wrong
3. Presenting tools and equipment.
examples/instances of the
new lesson Explain to the students how the
wrong tools and equipment have
affected the quality of the bakery
products.
lesson by showing a video on the
different mixing procedures used
in making bakery products.
The teacher will explain to the
learners the importance of proper
mixing procedures in achieving
the desired texture and flavor of
the final product. The teacher will
also emphasize that different
mixing procedures are used for
different types of bakery products.
The teacher will show the learners
different mixing procedures used
in making different types of
bakery products such as bread,
cakes, and pastries. The teacher
will also demonstrate how to
properly mix the ingredients using
these procedures.
accurate ingredient
measurement from the previous
lesson to the proper mixing
procedures in baking.
Emphasize the significance of
understanding and following the
correct mixing techniques for
achieving desired texture and
consistency in baked goods.
Explain to the students that the
purpose of the lesson is to
understand and appreciate the
importance of knowing the proper
mixing procedures in bread and
pastry production. The students will tell the students
that they will be assessed via quiz.
Emphasize that the way
ingredients are mixed greatly
influences the final product's
texture, volume, and overall
quality.
Display different types of baked
goods, such as cakes, cookies,
and breads, that showcase
distinct textures and
appearances.
Discuss how each baked good The teacher will ask the learners to
requires specific mixing give examples of what they have
techniques to achieve its desired learned for the whole week.
characteristics.
Show visual examples, such as
videos or images, demonstrating
the step-by-step mixing
procedures for different recipes.

4. Discussing new concepts
and practicing new skills #1
5. Discussing new concepts
and practicing new skills #2
6. Developing Mastery
Discuss the different types of tools
and equipment used in making
bakery products.
Demonstrate how to use the
different tools and equipment.
Have the students practice using
the different tools and equipment.
Discuss the different safety
precautions that should be taken
when using tools and equipment
in making bakery products.
Have the students practice using
the different tools and equipment
safely.
Have the students work in small
groups to make a simple bakery
product.
The teacher will discuss the
importance of following the
correct order of mixing ingredients
in achieving the desired texture
and flavor of the final product.
The learners will then practice
following the correct order of
mixing ingredients.
The teacher will discuss the
importance of using the correct
mixing technique for each type of
bakery product. The learners will
then practice using the correct
mixing technique for each type of
bakery product.
To develop mastery, the learners
will be grouped into pairs and will
be given a recipe with specific
Introduce the concept of mixing
methods commonly used in
baking, such as the creaming
method, muffin method, and
sponge method.
Explain the purpose and
appropriate applications of each
mixing method, highlighting the
specific outcomes they produce.
Engage the students in a
discussion about the importance
of following the appropriate
mixing method based on the
recipe requirements.
Discuss the importance of proper
mixing techniques, such as
folding, stirring, whisking, and
beating, in achieving the desired
texture and incorporating
ingredients evenly.
Demonstrate the correct
techniques for each mixing
method, including proper hand
and utensil movements.
Provide the students with
opportunities to practice the
techniques by dividing them into
pairs or small groups and assigning
them specific mixing methods to
perform.
Organize a "Mixing Challenge"
activity where students work in
teams.
 Provide each team with a recipe
and the necessary ingredients to
prepare a specific baked good.

Instruct the teams to follow the

correct mixing procedures based
on the assigned recipe, paying
attention to the specific mixing
Provide the students with the
method required.
recipe and all the necessary
ingredients. mixing procedures. They will follow
Set a time limit for the activity and
the recipe and properly mix the
encourage teams to work
Have the students use the correct ingredients using the correct
efficiently while maintaining
tools and equipment to make the mixing procedures. The teacher
accuracy and quality.
bakery product. will observe and provide
feedback to the learners.
After the allotted time, have each
Have the students taste the
team present their finished
bakery product and evaluate
product, explaining their chosen
how it turned out.
mixing method and
demonstrating the proper texture
and consistency achieved.

Evaluate the results based on

taste, texture, and appearance,
and provide constructive
feedback.
7. Finding practical Ask the students how the skills they The teacher will ask the learners to Facilitate a class discussion on the
applications of concepts learned in this lesson can be think of other situations where practical applications of proper
and skills in daily living applied in their daily lives. proper mixing procedures are mixing procedures in everyday
important in daily living. The baking and cooking.
Explain to the students that the learners will then share their
skills they learned in this lesson can answers with the class. Encourage students to share
be used to make their own bakery personal experiences or
products at home. observations of how mixing
techniques influence the
outcome of their culinary

8. Generalizing and
abstractions about the
lesson
9. Evaluating Learning
10. Additional Activities for
Application or Remediation
V. REFLECTION
Ask the students to summarize the
main points of the lesson.
Have the students write a short
paragraph about the importance
of using the right tools and
equipment in making bakery
products.
Have the students take a quiz on
the material covered in the lesson.
Have the students complete a
project on the importance of
using the right tools and
equipment in making bakery
products.
Have the students read an article
about the importance of using the
right tools and equipment in
making bakery products.
Have the students watch a video
about the different types of tools
and equipment used in making
bakery products.
Have the students practice using
the different tools and equipment.
The teacher will ask the learners to
summarize the importance of
proper mixing procedures in
achieving the desired texture and
flavor of the final product. The
learners will then share their
answers with the class.
To evaluate learning, the teacher
will give a short quiz on the
different mixing procedures used
in making bakery products and
the importance of following the
correct order of mixing ingredients
and using the correct mixing
technique.
The teacher will ask the learners to
create their own recipe and
identify the specific mixing
procedures needed for the
recipe. They will then follow the
recipe and properly mix the
ingredients using the correct
mixing procedures. The learners
will then present their recipe to the
class and explain how they
properly mixed the ingredients.
endeavors.
Ask the students to reflect on the
lesson and identify the key
concepts and skills they have
learned regarding the importance
of proper mixing procedures in
baking.
Discuss as a class the potential
consequences of incorrect mixing
techniques, such as dense cakes
or unevenly baked pastries.
Assign individual or group tasks
where students are given a recipe
and asked to identify the The teacher will prepare a quiz to
appropriate mixing method and assess the learnings of the
describe the rationale behind students. Make sure that the quiz
their choice. covers all the topics discussed for
the whole week. Make sure also
Review and assess their responses, to give feedback to the students
providing feedback on their of the results of their test.
understanding of proper mixing
procedures.
Provide recipe cards or online
resources where students can
explore different baking recipes
and practice applying the
appropriate mixing methods.
Encourage them to document
their experiences and
observations, noting the impact of
mixing techniques on the final
results.
A. No. of learners who earned
80% in the evaluation.
B. No. of learners who require
additional activities for
remediation who scored
below 80%.
C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson.
D. No. of learners who
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 solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with
other teachers?