JARO NATIONAL HIGH SCHOOL

SENIOR HIGH SCHOOL DEPARTMENT

Fajardo Extension, Jaro, Iloilo City

School
Jaro National High School Grade Level 11
DETAILED LESSON Mylene A. Sobrevega Bread and Pastry
Teacher Learning Area
PLAN Teacher II Production NC II
Teaching Dates and Time Jan. 24, 2021, 11:00-12:00 AM Quarter 2nd Quarter

.
I. Objectives
A. Content Standard The learners demonstrate understanding of the core concept and underlying theories in preparing and
presenting gateaux, tortes, and cakes

B. Performance The learner demonstrates competencies in preparing and presenting gateaux, tortes, and cakes
Standard
C. Learning Select, measure and weigh ingredients according to recipe requirements, enterprise practices and
Competencies/Object customer practices (TLE_HEBP9-12TC-IIIa-f-7)
ives
LO 1. Prepare sponge and cakes
1.1 Select, measure and weigh ingredients according to recipe requirements,
enterprise practices and customer practices

At the end of the discussion, the learners should be able to:

1.1.1. Enumerate the procedure on how to measure dry ingredients, liquid ingredients, and solid fats
1.1.2. Discuss the procedure on how to measure dry ingredients, liquid ingredients, and solid fats
1.1.3. Demonstrate the processes involved in measuring ingredients.

II. Content Topic: How to measure ingredients

III. Learning 1. Teacher’s Guide Pages N/A 2. Learner’s Material Pages Bread and Pastry
Resources Production NC II
Manual Q3 LO1
A. References 3. Textbook Pages and Bread and Pastry Production NC II, pages 127-131
Websites
B. Other Learning 4. Additional Materials Bread and Pastry Production NC II, MELC
Resources
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of
IV. Procedures learning by the students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to
learn new things, practice their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences
and previous knowledge. Indicate the time allotment.

TEACHER’S ACTIVITY LEARNERS’ ACTIVITY

A. Reviewing The teacher asks the students to match column A with The learners will answer the questions.
previous lesson or column B. 1. B
presenting the new 2. A
lesson 1.Corn Syrup 3.C
2. Flour 4.A
3. Butter 5.A
4. Brown Sugar
6.B
5. Baking Powder A. Solid Ingredients
6. Vegetable Oil 7.B
7. Vanilla 8.C
B. Liquid Ingredients
8. Lard 9.C
9. Shortening 1o. B
C. Solid Fats
10. Water

B. Establishing a The learners will answer the questions.

purpose for the 4 pics 1 word Game
lesson 1.Measure
2.Dry Ingredients
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 JARO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL DEPARTMENT
Fajardo Extension, Jaro, Iloilo City
3.Baking
4.Liquid Ingredients
5. Quality

C. Presenting Let’s Investigate The learners will answer the questions.

examples/ instances The teacher will show the pictures of failed baked
of the new lesson products and ask the following questions. 1.1. Over mixing the mixture
1. What do you think of the possible reason of failed 1.2. Wrong oven temperature
baked products? 1.3. Wrong baking ware/pan
2. If you were a baker, what will you do to produce quality 1.4. In accurate measuring of ingredients
baked products?
2.1 Do not over mix the mixture
2.2 Use the right oven temperature for
certain type
2.3 Use the right tools for bake products
2.4 Measure the ingredients accurately

D. Discussing new Unlocking Difficulty

concepts and The learners arrange the jumbled word
practicing new skills The teacher shows the jumbled words then the learners
#1 will arrange the letters. 1. PROCEDURE
2. ACCURATE
1. URECEDOPR 3. OVERFLOWING
2. CCUARTAE 4. LUMPS
3. REVONGIWLOF 5. COMPACT
4. UMPSL
5. MOCCTAP

E. Discussing new Video Presentation (Teacher Demo) The learners watch, listen and ask questions
concepts and The teacher will demonstrate the procedures in and clarifications and answer the questions
practicing new skills measuring ingredients properly. orally.
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 JARO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL DEPARTMENT
Fajardo Extension, Jaro, Iloilo City
#2
Guide Questions:
1. What are the ingredients you have seen in the video?
2. State the procedure your teacher used in measuring
the ingredients.
3. Why do we need to allow the step-by-step procedure in
measuring ingredients?
4. How does standard measurement of ingredient is
important to have a quality bake product to
produce?
5. Do you believe that measuring ingredients is one of
the enjoyable activities in baking?

F. Developing The teacher gives each student the task to enhance their The learners perform the task.
mastery skills. She assigns each student the ingredient to be
(Leads to Formative measured.
Assessment 3)
Directions. With the use of standard measuring tools,
practice the proper way of measuring ingredients
following the steps given. Performance will be rated using
the ff. rubrics.

PERFORMANCE LEVELS
Can perform this skill without
20 supervision and with initiative and
adaptability to problem situations.
Can perform this skill satisfactory
18 without assistance or supervision
Can perform this skill satisfactorily but
16 requires some assistance and/or
supervision
Can perform parts of this skill
15 satisfactorily, but requires
considerable assistance and/or
supervision

Learner 1 ------- Flour

Learner 2 ------- Brown Sugar or white sugar
Learner 3 ------- Solid Fats (Butter)
Learner 4 ------- Oil
Learner 5 -------Baking Powder

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 JARO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL DEPARTMENT
Fajardo Extension, Jaro, Iloilo City
G. Finding practical Picture Analysis
applications of Learners identify which picture shows the proper way of
concepts and skills in measuring ingredients that they could use when baking
daily living breads, cakes, and pastries at home.

A B

H. Making Questions are flash in the screen. The learners answer the questions orally.
generalizations and The teacher asks learners questions for the
abstractions about generalizations and abstraction about the lesson.
the lesson
1. Why is it important to measure ingredients accurately
when baking?
2. How are we going to produce quality bake products?

I. Evaluating learning The teacher instructs the learners to open the link and The learners answer the questions via
answer the questions via google form. google form

Link:
1. True.
https://docs.google.com/forms/d/10NfYckdr7m1DZXoIJO 2. True.
PBiMQlh-UrCfphxztfdOkOYUw/prefill
3. False.
4. True.
5. False.
6. True.
7. True.
8. False.
9. True.
10. True.

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 JARO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL DEPARTMENT
Fajardo Extension, Jaro, Iloilo City

Instructions: TRUE OR FALSE:

Write TRUE if the statement is correct and FALSE if the
statement is not correct.

1. Accurate measurement in baking is very important.

2. Substitution of ingredients is practice, but it should
follow the substitution table.
3. Mixing of ingredient procedure in baking is important to
have a poor result of your
bake products.
4. Follow the step-by-step procedure in measuring
ingredients.
5. Wearing of PPEs while measuring ingredients is not
encourage, wear clothes with your own choice.
6. Measuring ingredients is one of the enjoyable activities
in baking.
7. Use standardizes tools in measuring ingredients.
8. Procedures in measuring ingredients are not
necessary in baking. Use whatever procedures that may
apply.
9. Monitoring of proper tools are very important in
measuring ingredients.
10. Standard measurement of ingredient is important to
have a quality bake product to
produce.

J. Additional activities The teacher instructs the learners to explain the The learner explains the procedures of
for application or procedures of measuring ingredients properly through a measuring ingredients properly through a
Remediation poem, song, or a short story. poem, song, or a short story.

The learner submits their output through

The teacher will use the rubric below to assess the Google Classroom.
output of the learners.

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 JARO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL DEPARTMENT
Fajardo Extension, Jaro, Iloilo City
V. Remarks

VI. Reflection

A. Number of
learners who earned
80% in the evaluation
B. Number of
learners require
additional activities
for remediation who
scored below 80%
C. Did the remedial
lesson work? Number
of learners who have
caught up with the
lesson
D. Number 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 and
supervisor can help
me solve?
G. What innovation or
localized materials
did I use/discover
which I wish to share
with other teachers?

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 JARO NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL DEPARTMENT
Fajardo Extension, Jaro, Iloilo City
Prepared by:

MYLENE A. SOBREVEGA
Teacher II

Checked by:

NIELUZ MAY I. GARDOSE

Master Teacher I

Noted and observed by:

JEMA S. DEOCAMPO
Head Teacher IV

RUBY A. DUMALAOG
Asst. Principal II

BELINDA V. DINOPOL, PhD.

School Principal IV