Detailed Lesson Plan in TLE-8

I-Objective

At the end of the 1 hour lesson the learner will be able To:

a. identify the different dry and liquid ingredients,

b. appreciate the importance of measuring dry and liquids ingredients,
c. perform the proper measuring of dry and liquid ingredients.

II-Subject Matter

Area: T.L.E Home economics- Bread and pastry production

Topic: Perform measurement and calculation
Sub-Topic: Measure dry and liquid ingredients accurately
Reference: K to 12 T.L.E. (Bread and Pastry production) page 27-32
Instructional Materials: Visual aids, Real object

III-Procedure
Teacher Activities Student Activities
A. Routinary Activities

Good Morning class

Good morning Ma’am
How’s your Day class?
Were fine ma’am
That’s good to hear class

Before we start, gel kindly

lead the prayer.
Let us bow all our head, Lord we praise you,
thank you for today, thank you for providing
all our needs and provision in our life. Help us
today to focus our hearts and mind on what we
are about to learn , give us wisdom and
knowledge to fully understand our lesson for
today, this is all we pray in Jesus name, Amen.
before you take a sit, kindly pick those piece of
paper under your chair and arrange it properly.

Karen kindly check the attendance and give it

to me later

B. Review
In our previous discussion we discussed the
tools and equipment that commonly used in
baking.

What are the different tools and equipment that

is commonly used in baking?
(the student will raise their hand)

yes crisanta,
measuring cup,measuring spoon,strainer

very goor, whatelse?

(the student will raise their hand)
yes mira,
mixing bowl,knife,spatula,rolling pin ma’am
very good mira

C.Motivation
before we proceed to our new lesson for today,
I will show you a picture of different
ingredients and you’re going to identify the
name of that ingredients, Is that clear class?

Teacher will show the oicture of (flour,white students will give the name of the different
sugar,brown sugar,oil and milk) ingredients.

Very good , let’s do the very good clap.

(the students will do the very good clap)

Unlocking of Difficulties

There are words that we might encounter as we

go further in our discussion, so let’s unlock
them first.
 Sift-to separate strain the finer from the
coarser
 Scoop-the amount of something that is
held in a scoop
-taking something from another
container.
 Stirring-
 Lump/lumpy-a firm irregular mass
 Pour-to fill a cup or glass

D. Presentation
Today we will discuss how to measure dry and
liquid ingredients accurately.

let us identify where is the dry and liquid

ingredients. I will call students to go in front to
identify whether that ingredients is dry or
liquid ingredients.

who want to go infront and identify where is

the dry ingredients?
(the student will raise their hand)
very good flour,baking soda,white and brown
sugar are classified as dry ingredients. How
about the liquid ingredients?
(the student will raise their hand)
yes annielyn

liquid ingredients are milk,water, oil and

vanilla syrup ma;am.
very good! In measuring dry and liquid
ingredients class, there are step that we need to
follow in order to get the accurate .
measurement.

The first ingredients that we are going to

measure is flour.what are the step in measuring
the flour?
(the student will raise their hand)
yes joy
ma’am we need to sift the flour and use
another cup to scoop the flour to measuring .
 very well said annielyn, For example we need
a 1 cup of flour, the first step is to sift the flour.
class why do we need to sift the flour?

yes Dianne, ma’am we need to sift the flour to separate the

finer from the coarser particle of the flour.

very well said Dianne! Then we use the other

cup to scoop and fill the measuring cup and
remember do not shake because it will settle in
the cup and you will end up with too much
flour and label it using spatula, do you get it
class?
yes ma’am.
who wants to go infront and measure ½ cup of
flour?
(the student will raise their hand)
yes mark
mark will go in front and demonstrate
very good mark,
Next is the sugar. We have what we called the
white and brown sugar. The first one that we
will measure is white sugar.
Sifting is not necessary before measuring
unless it is lumpy , when we say lumpy class,
what does it mean?
(the student will raise their hand)
yes jenny
ma’am it has a firm irregular form.
very good jenny,
for example class we need ½ cup of sugar. Fill
the measuring cup until it overflow, do not
shake and level off with the use of spatula.
Class, if we don’t have spatula, what will be an
alternative tool that we can use?
(the student will raise their hand)
yes angelo
ma’am we can use back edge of the knife.
excellent angelo!
Another is brown sugar. First we need to check
if the sugar is lumpy. Roll out the lumps and
remove the dirt. Scoop into the measuring the
measuring cup and pack compactly until it
follow the shape when inverted.
Do you follow class?
yes ma’am.
who wants to go in front and measure 1 cup of
brown sugar.
(the student will raise their hand)
yes lei
(lei will go in front and demonstrate)

very good lei! Another dry ingredients is

baking soda. It’s an example of powdered
food. First we remove the lumps in the powder
by stirring. Simply dip the measuring spoon
into the powder and level with spatula.
Did you get it class?
yes ma’am.
Now, let’s proceed to measure liquid
ingredients. We have oil which is an example
of liquid fats. To measure the liquid fats we
used this measuring cup. For example we need
250 ml of oil, we simply pour oil in the
measuring cup. Do not lift the cup to see if it’s
filled up the measuring mark .
Did you get it class?
yes ma’am.
same in measuring the liquid form of milk. Just
pour the milk into measuring cup, up to
measuring mark and always remember do not
lift the cup .
Do you follow class?
yes ma’am.
now, who wants to go in front and measure a
300 ml of milk.
(the student will raise their hand)
yes aljon
(aljon will go in front and demonstrate )
very good aljon,
Now do you understand how to measure dry
and liquid ingredients accurately?
yes ma’am,
do you have any question class?
none ma’am
E, Generalization
If you don’t have any question, I will be the
one to ask you a question.
can you give the different ingredients that we
measured?
(the student will raise their hand)
yes judy
we measured flour, sugar, baking soda, oil and
milk.
very good judy,
can you give example of dry ingredients?
(the student will raise their hand)
yes michael
flour, baking powder, brown and white sugar
ma’am.
very good, how about the liquid ingredients?
(the student will raise their hand)
yes Noreen
the liquid ingredients are oil, milk and water.
why it’s important to measure accurate the
dry and liquid ingredients accurately?

very good it seems that you understand our

lesson for today.

F. APPLICATION
Now I will group you into four. Each group Teacher will group the students
will be given different task to perform .

For group 1: they’re going to perform the

proper measuring of 1 cup of oil.
For group 2: they’re going to perform the
proper measuring of 1 cup of milk.
For group 3: they’re going to perform the
proper measuring of 1 cup of brown sugar.
For group 4: they’re going to perform the
proper measuring of 1 cup baking soda.
student will do the designated task to perform.
teacher will discuss the criteria

IV. Evaluation
Bring out ¼ sheet of paper . Write your name,
year and section and the date today , number
your paper 1 to 5 .

Direction: Write T if the statement is correct

and F if not.
1. In measuring the sugar it’s important to
remove the lumpy before measuring.
2. In measuring milk, lift the cup when
measuring.
3. In measuring the flour it’s important to
sift the flour.
4. In measuring the sugar we level off
using spatula.
5. In measuring brown sugar it’s not
important to check the sugar if it’s
lumpy.

Answerkey:
1.T
2.F
3.T
4.T
5.F

V. Assignment
Bring out your notebook in tle and copy your
assignment, Search and study how to maintain
tools and equipment in baking.You can use
internet or book in bread and pastry production
grade 7&8 ,don’t forget to write your
reference. This assignment is equivalent to 30
pts.
Is that clear class? yes ma’am

that’s all for today thank you for listening I

hope you learn something.
good bye class,

good bye ma’am.