School MAYAPYAP NATIONAL HIGH SCHOOL Grade Level: 11

Learning Area: BREAD & PASTRY

Teacher FELOMINA F. DE GUZMAN
PRODUCTION
GRADE 11-12 Teaching Dates and Time
DAILY LESSON LOG Nov. 4, 2019
11- DUTERTE: 12:40- 4:20 No. of students - 29 SECOND SEMESTER: First Quarter

THURSDAY

I. WEEKLY OBJECTIVES
A. Content Standards
B. Performance Standards
LO 1. Prepare sponge and cakes
C. Learning Competencies / 1.1 Select, measure and weigh ingredients according to recipe requirements, enterprise practices and customer practices
Objectives 1.2 Select required oven temperature to bake goods in accordance with desired characteristics, standard recipe specifications and
Write the LC code for each enterprise practices
TLE_ HEBP9-12-IIIa-f-7
1. Culinary terms related to sponge and cakes
2. How to measure ingredients
3. Correct proportion control, yields, weights and sizes for preparing and profitability
1. CONTENT
4. Main ingredients used for variety of sponge and cakes
5. Specific temperature used for different types of sponge and cakes
6. Pre-heating the oven
1 LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages LM in pages 127-136
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
Power point presentation,
B. Other Learning Resources
2 PROCEDURES
A. Review previous lessons or
presenting new lesson.
B. Establishing a purpose for the
Name Me: Ask the learners to name the different types of baked products presented
lesson
C. Presenting examples/ instances
of the new lesson The lucky one: ask the learners to choose the different kinds of cakes presented on the previous activity and let them to classify each
 D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery
(Leads to Formative Assessment )
. 3. Specific temperature used for different types of sponge and cakes
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for application
or remediation
3 REMARKS
Prepared by:
FELOMINA F. DE GUZMAN
Teacher III
Let the learners to give the meaning of different culinary terms related to sponge and cakes
Guide learners to demonstrate the correct way of measuring ingredients in preparing sponge and cakes
Group 1: dry ingredients Group 2 : Liquid ingredients Group 3: Minor ingredients Group 4: Shortening or fats
Assist learners to explain the following:
1. correct proportion control, yields, weights and sizes for preparing and profitability
2. Main ingredients used for variety of sponge and cakes
4. Pre-heating the oven
How can you apply the concept of the lesson in our day to day activity?
Summarize the important concept of the lesson
Mix and Match on the culinary terms
Demonstration on the correct way of measuring ingredients
Identify the different ingredients used in sponge and cakes
Give the specific temperature used for different types of sponge and cakes
What is the correct way of pre heating the oven?
Checked and Validated by: Reviewed By: Noted:
AMELIA C. SUPIAN MARICRIS DV. CAYABAN, Ph.D. DR. MARY JANE PASCUAL- SANTOS
Master Teacher II OIC, Assistant SHS Principal Principal IV
 MAYAPYAP NATIONAL HIGH SCHOOL
Mayapyap Norte, Cabanatuan City

SUMMARY OF WEEKLY TOPICS IN BREAD & PASTRY PRODUCTION

DATE: Nov. 4, 2019 TOPIC OBJECTIVES SUGGESTED ACTIVITIES

Nov. 4 1. Culinary terms related to sponge and LO 1. Prepare sponge and cakes Name Me
cakes 1.1 Select, measure and weigh ingredients according to The Lucky One
2. How to measure ingredients recipe requirements, enterprise practices and customer Demonstration Method
3. Correct proportion control, yields, practices
weights and sizes for preparing and 1.2 Select required oven temperature to bake goods in
profitability accordance with desired characteristics, standard recipe
4. Main ingredients used for variety of specifications and
sponge and cakes enterprise practices
5. Specific temperature used for different
types of sponge and cakes TLE_ HEBP9-12-IIIa-f-7
6. Pre-heating the oven

Prepared by: Checked and Validated by: Reviewed By: Noted:

FELOMINA F. DE GUZMAN AMELIA C. SUPIAN MARICRIS DV. CAYABAN, Ph.D. DR. MARY JANE PASCUAL- SANTOS
Teacher III Master Teacher II OIC, Assistant SHS Principal Principal IV
TEST I. Identification

________ 1. Made from sugar and water,and then cooked, it can be flavored
which should complement the flavors pastry.
________ 2. Contains starch thickeners as well as eggs, resulting in a much
thicker and more stable product. It is used as pastry fillings for
cream pies and as pudding
________ 3. It consists of milk, sugar, eggs and flavorings. Whole eggs are used for
greater thickening power, used as pie fillings and as a dessert by itself
________ 4. It refers to the uniformity in grains and texture.
________ 5. It is the amount of moisture present in pastry products which contribute
in the moistness and softness of pastries.
________ 6. It refers to the form and shape of pastry products after baking.
________ 7. It stimulates sense of sight and enhanced once appetite.
_______ 8. refers to any material used to cover, contain, protect, handle,
preserve, identify, describe, promote, and market goods
by a producer to the consumer
Classify the following pastry products into , one crust pie and two crush pie
9. Pinapple pie
10. Buco pie
11. Egg pie or custard pie

TEST II. Enumeration

( 12-18 ) Rules for garnishing pastry products

12. _________________
13. ________________
14. ________________
15. ________________
16. ________________
17. ________________
18. ________________

TEST III. Direction: Arrange the following steps in preparing single crust pie correctly.
____ 1. Measure and sprinkle cold water over the flour mixture
____ 2. Roll the pastry dough from the center to the edges
____ 3. Cut the shortening into the mixture of flour and salt with the use of pastry
blender
____ 4. Gently unfold the dough and fit loosely to the pan
____ 5. Shape the pastry dough
____ 6. Fit the pastry to the bottom and sides of the pan
____ 7. Prick the pastry shell with pork .Bake at 450 F in an oven for 12-15 minutes