School Grade Level 11

DAILY LESSON LOG BREAD & PASTRY PRODUCTION

Department of Education Teacher Learning Area
11
Teaching Dates and Time WEEK 3 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
• Types, Kinds and Classification of Bakery Products
• Recipe, Formulation and Characteristics of Bakery Products
• Temperature ranges in bakery products
C. Learning
Competencies/Objectives
OBJECTIVES
1. Identify the types, kinds, and classification of bakery products.
2. Analyze recipe and its formulations.
3. Differentiate characteristics of bakery products.
4. Know the right temperature for each type of bakery products.

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 The teacher will then present the Introduce the new lesson on the Review the previous lesson on the To start the lesson, the teacher will
presenting the new lesson new lesson by showing a video on importance of analyzing recipes different types of bakery products. ask the learners about their
the different types, kinds, and and their formulations. previous knowledge on identifying
classification of bakery products. Introduce the new lesson on the the types, kinds, and classification
importance of differentiating the of bakery products. The teacher
characteristics of bakery will then present the new lesson

2. Establishing the purpose of
the lesson
3. Presenting
examples/instances of the
new lesson
4. Discussing new concepts
and practicing new skills #1
5. Discussing new concepts
and practicing new skills #2
The teacher will explain to the
learners the importance of
identifying the types, kinds, and
classification of bakery products.
The teacher will also emphasize
that understanding the cultural
and historical context of different
bakery products is important in
appreciating their significance.
The teacher will show the learners
different types, kinds, and
classification of bakery products
such as bread, cakes, pastries,
and confections. The teacher will
also discuss the cultural and
historical context of these bakery
products.
The teacher will discuss the
different characteristics of each
type, kind, and classification of
bakery products. The learners will
then practice identifying these
characteristics.
The teacher will discuss the
importance of using the correct
Ask the students what they think
are the importance of analyzing
recipes and their formulations.
Explain to the students that
analyzing recipes and their
formulations can help ensure that
the bakery products will be made
correctly and consistently.
Show the students pictures of
different bakery products that
have been made with different
recipes and formulations.
Explain to the students how the
different recipes and formulations
have affected the quality of the
bakery products.
Discuss the different components
of a recipe.
Demonstrate how to analyze a
recipe.
Have the students practice
analyzing a recipe.
Discuss the different factors that
can affect the outcome of a
by showing a video on the right
products. temperature for each type of
bakery products.
Ask the students what they think
are the importance of
The teacher will explain to the
differentiating the characteristics
learners the importance of
of bakery products.
temperature control in achieving
the desired texture and flavor of
Explain to the students that
the final product. The teacher will
differentiating the characteristics
also emphasize that different
of bakery products can help
types of bakery products require
ensure that the bakery products
different temperatures.
will be made correctly and
consistently.
Show the students pictures of
The teacher will show the learners
different bakery products that
different types of bakery products
have different characteristics.
and their corresponding right
temperature. The teacher will also
Explain to the students how the
discuss the importance of
different characteristics of bakery
preheating the oven and using a
products can affect the taste,
thermometer to ensure the right
texture, and appearance of the
temperature.
bakery products.
Discuss the different
characteristics of bakery
products, such as color, texture,
The teacher will discuss the
taste, and appearance.
different factors that affect
temperature control such as
Demonstrate how to differentiate
altitude and humidity. The learners
the characteristics of bakery
will then practice adjusting the
products.
temperature based on these
factors.
Have the students practice
differentiating the characteristics
of bakery products.
Discuss the different factors that The teacher will discuss the
can affect the characteristics of importance of monitoring the

ingredients and techniques for
each type, kind, and classification
of bakery products. The learners
will then practice identifying the
correct ingredients and
techniques for each type, kind,
and classification of bakery
products.
To develop mastery, the learners
will be grouped into pairs and will
be given a type, kind, or
classification of bakery product.
They will research and present the
cultural and historical context of
6. Developing Mastery the bakery product and
demonstrate how to properly
make the bakery product using
the correct ingredients and
techniques. The teacher will
observe and provide feedback to
the learners.
The teacher will ask the learners to
think of other situations where
7. Finding practical understanding the cultural and
applications of concepts historical context of different
and skills in daily living bakery products is important in
daily living. The learners will then
share their answers with the class.
The teacher will ask the learners to
8. Generalizing and summarize the importance of
abstractions about the identifying the types, kinds, and
lesson classification of bakery products
and understanding their cultural
bakery product.
Have the students practice
making a bakery product using a
different recipe or formulation.
Have the students work in small
groups to make a simple bakery
product.
Provide the students with the
recipe and all the necessary
ingredients.
Have the students analyze the
recipe and formulate a plan for
making the bakery product.
Have the students make the
bakery product and evaluate
how it turned out.
Ask the students how the skills they
learned in this lesson can be
applied in their daily lives.
Explain to the students that the
skills they learned in this lesson can
be used to make their own bakery
products at home.
Ask the students to summarize the
main points of the lesson.
Have the students write a short
paragraph about the importance
bakery products, such as the
ingredients, the method of
preparation, and the baking
temperature.
Have the students practice
making a bakery product and
differentiating the characteristics
of the bakery product.
Have the students work in small
groups to make a simple bakery
product.
Provide the students with the
recipe and all the necessary
ingredients.
Have the students differentiate
the characteristics of the bakery
product they made.
Ask the students how the skills they
learned in this lesson can be
applied in their daily lives.
Explain to the students that the
skills they learned in this lesson can
be used to make their own bakery
products at home.
Ask the students to summarize the
main points of the lesson.
Have the students write a short
paragraph about the importance
temperature throughout the
baking process. The learners will
then practice monitoring the
temperature using a
thermometer.
To develop mastery, the learners
will be grouped into pairs and will
be given a recipe with specific
temperature requirements. They
will follow the recipe and bake
the product using the correct
temperature and monitoring the
temperature throughout the
baking process. The teacher will
observe and provide feedback to
the learners.
The teacher will ask the learners to
think of other situations where
temperature control is important
in daily living. The learners will then
share their answers with the class.
The teacher will ask the learners to
summarize the importance of
temperature control in achieving
the desired texture and flavor of
the final product. The learners will

9. Evaluating Learning
10. Additional Activities for
Application or Remediation
V. REFLECTION
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.
and historical context. The learners
of analyzing recipes and their
will then share their answers with
formulations.
the class.
Have the students take a quiz on
To evaluate learning, the teacher
the material covered in the lesson.
will give a short quiz on the
different types, kinds, and
Have the students complete a
classification of bakery products
project on the importance of
and their cultural and historical
analyzing recipes and their
context.
formulations.
Have the students read an article
about the importance of
analyzing recipes and their
The teacher will ask the learners to
formulations.
create their own bakery product
and research its cultural and
Have the students watch a video
historical context. They will then
about the different factors that
present their bakery product and
can affect the outcome of a
demonstrate how to properly
bakery product.
make it using the correct
ingredients and techniques.
Have the students practice
making a bakery product using a
different recipe or formulation.
of differentiating the
then share their answers with the
characteristics of bakery
class.
products.
To evaluate learning, the teacher
Have the students take a quiz on
will give a short quiz on the right
the material covered in the lesson.
temperature for each type of
bakery products and the
Have the students complete a
importance of temperature
project on the importance of
control in achieving the desired
differentiating the characteristics
texture and flavor of the final
of bakery products.
product.
Have the students read an article
about the importance of
differentiating the characteristics
The teacher will ask the learners to
of bakery products.
create their own recipe and
identify the specific temperature
Have the students watch a video
requirements for the recipe. They
about the different factors that
will then follow the recipe and
can affect the characteristics of
bake the product using the
bakery products.
correct temperature and
monitoring the temperature
Have the students practice
throughout the baking process.
making a bakery product and
differentiating the characteristics
of the bakery product.
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?