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DAILY

LESSO
N
LOG
Time: 2:00-4:00 PM
Date
I. OBJECTIVES
A. Content Standards
B. Performance
Standards
C. Learning
Competencies/
Objectives

II. CONTENT

School
Teacher
Teaching Week

MAGDUGO NATIONAL HIGH SCHOOL


Melchor D. Maravillas

MONDAY

TUESDAY

THURSDAY

FRIDAY

Select, measure and weigh required ingredients according to the recipe or production requirements. TLE-HEBP-12PB-Ia-f-1

Accurate Measurement
of Ingredients

Baking Ingredients and


Its Substitution

TLE-Home Economics, pp.


84-85

TLE-Home Economics, pp.


91-105

A. Reviewing previous
lesson or presenting the
new lesson

Let students enumerate


different measuring tools
and give their uses.

B. Establishing a
purpose for the lesson

Ask;
What is the importance of
measuring ingredients
accurately?
Ask;
How do you measure rice

Elicit student
generalizations about the
techniques in measuring
dry and liquid ingredients.
Ask;
What are the different
ingredients used in baking?

4. Additional Materials
from Learning
Resources
B. Other Learning
Resources

IV. PROCEDURES

C. Presenting examples/
instances of the new

WEDNESDAY

Computer Hardware Servcing

The learner demonstrates understanding of the core concepts and theories in bread and pastry production.
The learner independently demonstrate core competencies in preparing and producing bakery products

III. LEARNING
RESOURCES
A. References
1. Teachers Guide
Pages
2. Learners Material
Pages
3. Textbook Pages

Grade Level
Learning Area
Quarter

Ask students to give


different types of sugar,

Types, Kinds and


Classification of Bakery
Products

Mixing
Procedures/Formulation/
Recipes

Desired Product
Characteristics of
Various Bakery Products

lesson
D. Discussing new
concepts and practicing
new skill #1

E. Discussing new
concepts and practicing
new skill #2

and water when cooking at


home?
Teacher will demonstrate
how to measure the
following ingredients; dry
ingredients (flour, sugar,
brown sugar and various
minor ingredients)
Teacher will demonstrate
how to measure the
following ingredients; liquid
ingredients (water, oil, egg
whites, juice)

F. Developing Mastery

Students will perform


Activity 42-Demonstration
on Measuring Ingredients

G. Finding practical
applications of concepts
& skills in daily living

Cite instances that people


need to apply accurate
measurement of ingredients
in order to produce a quality
product.
Have students make a
generalization about the
techniques in measuring
dry and liquid ingredients.

H. Making
generalizations &
abstractions about the
lesson
I. Evaluating Learning

Have students answer


Study Helps on p. 85.

flour, etc..
Define the following; flour,
sugar, leavening
ingredients, liquid
ingredients, shortening,
eggs, and minor
ingredients.
Discuss the classification,
uses and storage of the
following baking
ingredients; flour, sugar,
leavening ingredients, liquid
ingredients, shortening,
eggs, and minor
ingredients.
Students will perform
Activity 45-Identification of
the Different Types of
Ingredients
Group the students and let
them identify the specific
types of ingredients on a
given recipe.
What are the different types
of flour?
What are the uses of flour in
baking?
How do you store flour?
Have students answer SelfChecking Exercises on pp.
105

J. Additional activities
for application or
remediation

V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation

19

19

B. No. of learners who


require additional activities
for remediation who
scored below 80%
C. Did the remedial lesson
work? No. of learners who
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:

FROILAN SHYR P. AROCO


WILBERT H. CUIDNO
Teacher
School Principal IV

Checked by:

Noted:

LUMINIO B. DAMPILAG
Master Teacher I

CATHERINE G. GODDI
TLE Coordinator

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