DATE: September 24, 2019

TIME: 60 minutes
SECTION: VIII-GUMAMELA

DETAILED LESSON PLAN

IN TLE 8

I. OBJECTIVES

At the end of the lesson the students will be able to:

A. Classify the materials needed for measuring dry and liquid ingredients.
B. Demonstrate the procedure of measuring dry and liquid ingredients accurately.
C. Appreciate the significance of measuring dry and liquid ingredients accurately.

II. Subject Matter

Topic : Measuring Dry and Liquid Ingredients Accurately

References : TLE Learning Module (Bread and Pastry Production) page 28-31
Materials :Visual Aid, Black Board, Tools and Equipment,

III. PROCEDURE

Teacher's Activity Student's Activity

A. Initiator Phase

-Please all stand for the opening prayer. -everybody will stand)

-You may lead the prayer. -(somebody will lead the prayer)

Opening Prayer:
- Almighty God thank you for this
day, embrace us with your love.
May we have learn today by your
enlighten in our mind and heart.
May we ask this through Christ
our Lord Amen.
-After the prayer…

-Please be seated. -Thank you Maam.

-Good morning class! -Good morning Ma’am!

-How are you feeling today? -We are all fine Maam!

-Good.

-Who’s the absent for today? -None Ma’am.

-After checking the attendance…

B. Review
- Ma'am last meeting we study about the
- Who can recall our last topic? oven temperature. We convert the
Centigrade to Fahrenheit by the used of
formula to get the conversion based from
the temperature conversion table.

-How do we get the conversion of -To get the degrees centigrade the
Centigrade? formula is: C= F- 32 x 5/9

-Very Good.

-What about in getting the conversion of -To get the degrees Fahrenheit the
Fahrenheit? formula is: F= C x 9/5 + 32

-Correct.

Teacher's Activity Student's Activity

C. Motivation

-The following are the given words on

the board:
*Dry Ingredients
*Liquid Ingredients
*Measuring Tools
*Preparatory Tools
Direction: In order to classify the
materials needed in measuring dry and
liquid ingredients you are going to
choose the correct word and then paste
it to the given words on the board.

--I need students willing to participate.

We will be having a race today.

-Did you get my direction? -Yes Ma’am

-Okay. Let’s do it.

*Dry Ingredients:
-Flour, Granulated Sugar, Brown Sugar,
Baking Powder, Baking Soda, Margarine

*Liquid Ingredients:
-Water, Milk, Oil
 *Measuring Tools:
-Graduated Measuring Cup, Measuring
Spoons, Weighing Scale, Individual
Measuring Cup.

*Preparatory Tools:
-Thank you for your participation. -Spatula, Tray, Sifter

-Now class, what your classmate have

done a while ago is related to our lesson.

Teacher's Activity Student's Activity

D. Discussion

-Class, our lesson for today is about

measuring dry and liquid ingredients
accurately.
-Ma’am. In order to get the proper
-Why do you think that we need to amount in preparing the dry and liquid
measure the dry and liquid ingredients ingredients.
accurately?

-Correct.
-Ma’am, to be able to produce a result
-What else? Why is it needed to correctly.
measure the dry and liquid ingredients
accurately?

-Correct. For us to avoid any mistakes.

-Here are the procedures in measuring

the dry and liquid ingredients accurately: -(insert pictures)

A. Flour
1. Sift the flour.
2. Scoop to fill the measuring cup to
overflow. Do not shake.
3. Level off with spatula.

B. Sugar

-White Sugar
1. Sifting is not necessary before
measuring unless it is lumpy.
2. Fill the measuring cup until over
flowing. Do not shake the cup.
3. Level off with the spatula.

-Brown Sugar
1. Check if the sugar is lumpy before
measuring. Roll out the lumps. Remove
the dirt.
2. Scoop into the measuring cup and
pack compactly until it follows the shape
when inverted.

C. Powdered Food(baking powder and

baking soda)
1. Remove the lumps in the powder by
stirring.
2. Dip the measuring spoon into the
powder.
3.Level with spatula or back edge of the
knife or right in the can opening.

D. Shortening

-Solid Fats
1. Fill the measuring cup/spoon with the
shortening while pressing until it is full.
2. Level the fat with a straight of a knife
or spatula.
-Liquid Fats
1. Pour oil in the glass measuring cup.
2. Check if it is filled up to the
measuring mark. Do not lift the cup
when measuring.

E. Milk

-Liquid Form
1. Pour milk into the glass measuring
cup up to the measuring mark. Do not
lift the cup.

-Powdered Milk
1. Remove lumps in milk by stirring.
2. Scoop lightly to fill the measuring cup
or spoon without shaking until it
overflows.
3. Use the spatula or the straight edge
of the knife to level the measurement.

Teacher's Activity Student's Activity

E. Generalization
-In baking it is significant to measure the
-Class, Why is it that measuring ingredients accurately to produce with a
ingredients accurately is important? Is quality baked products that can be
there any significance in baking satisfy the consumers.
industry?

-Very Good.

-Give him/her a round of applause.

IV. Application

Teacher's Activity Student's Activity

-I need eight(8) students, to demonstrate -(student’s demonstration)

each of the ingredients here in front.

Direction: Show to the class the

appropriate measuring of the following
ingredients:

a. Flour
b. Granulated sugar
c. Brown sugar
d. Powdered food
e. Shortening
-Solid fats
-Liquid fats

f. Milk
-Liquid form
-Powdered milk

-Okay class, any question? -None Ma’am.

-Be ready for a short quiz. Get ¼ sheet -Yes Ma’am.

of paper.

V. Evaluation

Check Yourself

Write T if the statement is correct and F

if the statement is incorrect.

___1. In the absence of a spatula the

straight edge of a knife can’t be
use in leveling the dry ingredients.
___2. In measuring liquid ingredients
you should not lift the glass measuring
cup.
___3. Sifting is not necessary unless it
is lumpy.
___4. When measuring the dry
ingredients you shake the measuring
cup.
___5. It will remove the lumps by
stirring.
-Ok. Class, That’s all for today.
- Thank you for your listening I hope you
learn from our lesson for today. -Thank you Ma’am.

-YOUR WELCOME