School SAN JUAN NATIONAL HIGH Grade Level 8

SCHOOL
LESSON
Teacher RENATO L. REYES, JR. Learning Area TLE - Bread and Pastry
EXEMPLAR
Teaching Date Quarter
Teaching Time No. of Days 4

I. OBJECTIVES At the end of the lesson, you are At the end of the lesson, you are expected At the end of the lesson, you are At the end of the lesson, you are
expected to: to: expected to: expected to:
1. Classify baking tools and 1.Classify baking tools and equipment 1.Classify baking tools and equipment 1.Classify baking tools and
equipment based on their uses based on their uses based on their uses equipment based on their uses
A. Content The learner demonstrates The learner demonstrates The learner demonstrates The learner demonstrates
Standards understanding of the use of tools understanding of the use of tools understanding of the use of tools understanding of the use of
and bakery equipment in bread and bakery equipment in bread and bakery equipment in bread tools and bakery equipment
and pastry production and pastry production and pastry production in bread and pastry
production
B. Performance The learner independently uses The learner independently uses The learner independently uses The learner independently
Standards tools and bakery equipment in tools and bakery equipment in tools and bakery equipment in uses tools and bakery
bread and pastry production in bread and pastry production in bread and pastry production in equipment in bread and
accordance with standard accordance with standard accordance with standard pastry production in
procedures. procedures. procedures. accordance with standard
procedures.

C. Learning LO 1. Prepare tools and equipment LO 1. Prepare tools and LO 1. Prepare tools and LO 1. Prepare tools and
Competencie for specific baking purposes equipment for specific equipment for specific equipment for specific baking
s or baking purposes baking purposes purposes
Objectives
D. Most
Essential
Learning
Compete
ncies
(MELC)
(If available, write the
indicated MELC)
E. Enabling
 Competencies
(If available, write the
attached enabling
competencies)
1. Baking tools and equipment
II. CONTENT
and their uses
2. Classification of tools and
equipment
III. LEARNING
RESOURCES
A. References

a. Teacher’s
Guide Pages
b. Learner’s 4-17
Material Pages
c. Textbook
Pages
d. Additional
Materials
from
Learning
Resources
B. List of Learning
Resources for
Development and
Engagement
Activities
IV. PROCEDURES

A. Introduction What I need to know?

 The learners will do the
walkthrough of the
lesson expectation.
 Teachers will present the
 learning outcome and
competencies that needs
to achieve by the
learners
B. Development What I know? What is it?
 Leaners will answer the  The students will read the
Pre-Test LO1 1-10 items classification of Baking
only on page 6 tools and equipment on
(matching type) page 16
What’s in
 The students will read
the Information Sheet
1.1 on page 7-12 about
baking tools and
equipment and their
uses
 The students will answer
Self check 1.1 on page
13
C. Engagement What’s more? What other enrichment
activities can I engage in?
 Students will answer
Self Check 1.2 on page  Students will list down
17 different baking tools
and equipment that
are available in their
What I can do? kitchen, identify it and
classify them
 The students will show according to its uses.
how to light or operate
an oven  Students will draw/cut
pictures of different
Operation Sheet 1.1 tools and equipment in
page 14 baking, classify them
and paste it on a shot
bond paper.
D. Assimilation What I have learned?

Pastry bag cake

pans
Ovens spatula
Timer bundt
pan
Pastry wheel grater
Rolling pin Deck
oven
Cookie press

1. It is used to mold and

shape cookies.
2. Used in timing baked
products, the rising of
yeast and to check the
doneness of cakes
3. These are the
workhorses of the
bakery and pastry shop
and essential in
producing bakery
products.
4. It has a blade knife
used to cut dough
when making pastries.
5. A round pan with
scalloped sides used
for baking elegant and
special cakes
6. It is used to grate
cheese, chocolate and
 other fresh fruits
7. It comes in different
sizes, small ones are
used to remove muffins
and molded cookies,
while large one is for
icing or frosting cakes.
8. It is used to flatten or
roll the dough.
9. A funnel shaped
container of icing or
whipped cream.
10. It comes in different
shapes and sizes and
maybe round, square,
rectangular or heart
shaped.
V. REFLECTION  The learners will write their
personal insights about the
lesson using the prompts
below.

I understand that
__________________.
I realize that
__________________.