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Review The Baking of Torta Products: TLE-HEBP9-12PP - Lla-G-4

The document is a daily lesson log from Sixto A. Abao National High School that details a bread and pastry lesson on measuring ingredients. The lesson objectives are to demonstrate understanding of measuring ingredients according to recipe requirements and selecting the proper oven temperature. The content covered measuring dry ingredients like flour and sugar, liquid ingredients, and small amounts of ingredients. Students practiced measuring in groups and presented their work. The lesson emphasized the importance of accurate measuring for future baking jobs.

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Melenia a. Namocatcat
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© © All Rights Reserved
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Download as DOCX, PDF, TXT or read online on Scribd
174 views

Review The Baking of Torta Products: TLE-HEBP9-12PP - Lla-G-4

The document is a daily lesson log from Sixto A. Abao National High School that details a bread and pastry lesson on measuring ingredients. The lesson objectives are to demonstrate understanding of measuring ingredients according to recipe requirements and selecting the proper oven temperature. The content covered measuring dry ingredients like flour and sugar, liquid ingredients, and small amounts of ingredients. Students practiced measuring in groups and presented their work. The lesson emphasized the importance of accurate measuring for future baking jobs.

Uploaded by

Melenia a. Namocatcat
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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DEPARTMENT OF EDUCATION

Region X- Northern Mindanao


Division of Camiguin
Mahinog District II
SIXTO A. ABAO NATIONAL HIGH SCHOOL
Hubangon,Mahinog, Camiguin
SY 2022-2023

Daily Lesson Log

Name of Teacher: Melenia A. Namocatcat Teaching Date: March 13-18, 2023


Learning Area: Bread and Pastry Grade Level: Grade 9& 10
I. OBJECTIVES

The learner demonstrates understanding of the core concept and underlying


A. Content Standard
theories in preparing and presenting gateaux, tortes and cake
The learner demonstrate competencies in preparing and presenting gateaux,
B. Performance Standard
tortes and cakes
*LO.1. Prepare sponge and cake
1.1Select, measure and weigh ingredients according to recipe requirements,
enterprise practices and customer practices.
C. Learning Competency * 1.2 Select required oven temperature to
bake goods in accordance with
desired characteristics, standard

II. CONTENT Practicum: How to measure ingredient


: How to select oven temperature
TLE-HEBP9-12PP_lla-g-4

III. LEARNING
RESOURCES A. References: Tech. Voc. Bread and Pastry Production
Manual

A. References
1. Teachers’ Guide Pages
2. Learners’ Guide Pages
3. Textbook Pages Tech. Voc. Bread and Pastry Production Manual
4. Additional Materials Bond paper
from other Learning
Resource Portal
B. Other Learning Youtube
Resources
IV. PROCEDURES
Preliminaries Opening Prayer
Warming Up
House Rules
Health & Safety Protocols
Checking of attendance
A. Reviewing previous Review the baking of torta products
lesson or presenting the
new lesson

measurement dry ingredients recipe


Unlocking of Difficulties liquid Ingredients shortening

B. Establishing a purpose Why do you need to develop the skill in measuring the ingredients?
for the lesson How will this skill help you in your future job?
As future baker how are you expected to measure baking ingredients?
C. Presenting examples/
instances of the new lesson
Discuss the following:
1. Measuring of Dry ingredients, and others
Flour, white sugar, and shortening and others
D. Discussion new concepts 2. Measuring of liquid ingredients,
and practicing new skills #1 3. Ingredients in small amount and others

Perform the following:


1. Measuring dry ingredients
2. Measuring liquid ingredients
E. Discussion new concepts Group work: group 1- Measuring dry ingredients
and practicing new skills #2 Group 2-Measure liquid ingredients
Group 3- Measure ingredients in small quantity

What are the kinds of ingredient we have measured? How do you do


F. Developing Mastery it?
G. Finding practical After the students have completed their task , the group 1 will present their finished
applications of concepts product for an evaluation. The other groups their notebook also will be checked
and skills in daily living
H. Making generalizations What could happened if you did not measure the ingredients and use
and abstractions about the the correct measuring tools and techniques?
lesson
Evaluation will be based on the set rubrics
I. Evaluating Learning
J. Additional Learning
V. REMARKS
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?
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
used or discover which I
wish to share with other
teachers?
Prepared by: Checked by:

MELENIA A. NAMOCATCAT RAFUNZEL C. JAMERO


Secondary Teacher II Master Teacher I
Instructional Supervisor
Approved:

VICTORIANO J. CAPAGNGAN JR.


Secondary Principal

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