GRADE 11 School HERMINIO G.

NICOLAS HIGH SCHOOL Grade Level 11

DAILY LESSON LOG
Teacher MARK ANTHONY M. JIMENEZ Subject BAKERY OPERATIONS
Teaching Dates and Time June 16,17,18 & 20 9:45 AM – 11:45 AM Quarter First, Week 1

MONDAY TUESDAY WEDNESDAY FRIDAY

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of the fundamentals of baking bread and bread products.
B. Performance Standards The learners demonstrate fundamental skills in baking breads
C. Learning Competencies/Objectives
Write the LC Code for each a. Define baking and explain a. Identify various career a. Define common baking
its importance in daily life paths in baking industry terminologies
a. Identify intermediate to
b. Discuss the historical b. Explore entrepreneurship b. Understand the meaning and
advanced baking terms.
development of the baking opportunities in bakery and use of basic terms in baking
b. Distinguish between similar
industry pastry production process
baking processes (e.g., fold
c. Identify major milestones in c. Recognize the skills and c. Identify and match
vs. stir).
the evolution of baking from qualifications needed for terminologies with proper
c. Use baking terms correctly in
ancient time to present baking-related careers techniques or tools
describing a recipe or
d. Appreciate the role of d. Appreciate the potential for d. Apply their understanding in
process.
historical innovations in personal and financial simple explanations or
d. Demonstrate knowledge
modern baking practices growth in the field examples
through group presentation
or quiz

Overview of Baking Industry Overview of Baking Industry

II. CONTENT Overview of Baking Industry Overview of Baking Industry
(Career and Business (Baking Terminologies M-Z)
(History) (Baking Terminologies A-L)
Opportunities in Baking)

III. LEARNING RESOURCES

A. References
Technical-Vocational-Livelihood Technical-Vocational-Livelihood Technical-Vocational-Livelihood Technical-Vocational-Livelihood
Home Economics Home Economics Home Economics Home Economics
Bread and pastry Production Manual Bread and pastry Production Bread and pastry Production Bread and pastry Production
Department of Education Manual Manual Manual
Department of Education Department of Education Department of Education

1. Teacher’s Guide Page Bread and Pastry Production NCII Bread and Pastry Production NCII Bread and Pastry Production NCII Bread and Pastry Production NCII
Curriculum Curriculum Curriculum Curriculum
2. Learner’s Material Page Baking Module, Deped Learning Baking Module, Deped Learning Baking Module, Deped Learning Baking Module, Deped Learning
Portal Portal Portal Portal
3. Textbook pages
4. Additional Materials from
Learning Resources (LR)
B. Other Learning Resources PowerPoint Slides, Flashcards or PowerPoint Slides, Flashcards or
Video interviews of bakery printed Visuals printed Visuals
Presentation Slides, Timeline chart, professionals, TESDA website
short video clips on baking history info, PowerPoint slides, career
 map poster

IV. PROCEDURES
A. Reviewing previous lesson or (5 minutes) (5 minutes) (5 minutes) (5 minutes)
presenting the new lesson Introduction of the first the Recall class responses from the Recall of the lesson and class Recall of the lesson and class
lesson previous topic History in Baking responses from Session 2 responses from Session 3
Breads

B. Establishing a purpose for the lesson (5 minutes) (5 minutes) (5 minutes)

The teacher will engage the students The teacher will engage the The teacher and the students will 1. The students will reflect on the
with the following questions: students with the following discuss the assignment given from question:
1. How do you think baking questions: Session 2. Why is it important to understand
has changed overtime? 1. What are the baking terms?
2. In ancient time what is the career options in
main ingredients that they Baking Industry?
are using when baking 2. Can you start a
bread? business out of
baking?
C. Presenting examples/ instances of (20 minutes) (20 Minutes) (10 minutes) (15 minutes)
The teacher and the student will The teacher will introduce the new The teacher will discuss the
discuss the following The teacher and the learners will lesson and discuss the baking continuation of the previous
the new lesson
discuss the following terminologies lesson
 Define baking
 Origin of baking : Ancient Career Options Sample Terminologies to Cover
Egypt, Rome and Greece  Baker/Pastry Chef (Session 1):
Topic: Intermediate Baking
 Bakery Assistant  Aerate – To incorporate Terminologies (M–Z)
 Cake Decorator air into a mixture.
 Food Technologist  Bake – To cook by dry
 Quality Control heat in an oven. Sample Terminologies to
Personnel  Beat – To mix ingredients Cover (Session 2):
 Bakery Production vigorously.
Manager
Business
 Blend – To combine two  Mix – To combine
or more ingredients. ingredients uniformly.
Opportunities
 Home Based Baking  Cream – To beat butter  Proof – The final rise of
business and sugar until fluffy. shaped dough before
 Custom Baked Shop  Dough – A thick mixture baking.
 Online Bakery (social of flour and liquid, often  Preheat – Heating the
media selling) kneaded. oven to the correct
 Franchise Bakery  Fermentation – The temperature before
outlets process where yeast baking.
produces gas, causing  Rest – Allowing dough to
dough to rise. sit for gluten relaxation.
 Fold – To gently combine  Sift – Passing dry
mixtures (used in delicate ingredients through a
batters). sieve.
 Glaze – To brush a  Stir – To mix gently
coating (e.g., egg wash) using a spoon.
for a shiny finish.  Temper – Gradually
 Knead – To work dough to adding hot liquid to eggs
develop gluten. to prevent curdling.
 Leavening – Ingredients  Whip – Beating to
that cause dough to rise incorporate air and
(e.g., yeast, baking
 powder) increase volume.
 Zest – The outer peel of
citrus fruit used for flavor

D. Discussing new concepts and (10 minutes) (20 minutes) (15 minutes) (15 minutes)
practicing new skills # 1 The teacher and the learner discuss The teacher and the learner The students will read and explain The students will have an activity:
the origin of baking from Ancient discuss the following each term with examples and
Egypt, Rome to Greece 1. the different career visuals Group task: Create a Baking
paths and roles in Dictionary” poster with 5
baking industry assigned terms
2. Local and global
demand for bakers and
pastry chefs
3. Exploring business
ideas (small-scale to
large scale)
4. Emphasize soft skills
and entrepreneurial
mindset

E. Discussing new concepts and (10 minutes) Written Activity: Exploring Your Mix and Match the Baking Terms Written Test- Baking
practicing new skills # 2 The students will have an activity: Future in Baking Terminologies
Timeline Challenge – Students place Materials Needed
Instructions: Answer the  Printed Term Cards (e.g., Multiple Choice
events in order on a baking history questions below based on what Choose the correct answer from
you learned about careers and Knead, Glaze, Cream the choices provided.
timeline
business opportunities in the  Printed Definition Cards
baking industry. Be honest and  Scotch Tape for Board Use
creative with your answer 1. What does it mean to "proof"
dough?
1. List at least 3 career Instructions a. To shape the dough
options in the baking b. To bake it at high heat
industry. Briefly 1. Form Groups: Divide the c. To let it rise before baking
describe what each one class into small groups or d. To chill it
does. pairs.
2. If you were to start a 2. Distribute the Cards: Give 2. The process of gradually
bakery business, what each group a mixed set of adding hot liquid to eggs to
kind would it be? (e.g., term and definition cards. prevent curdling is called:
custom cakes, bread 3. Match Game: Ask students to a. Zesting
shop, online bakery) match the term to its b. Whipping
then why would you correct definition. c. Tempering
choose this type of 4. Bonus Round (Optional): d. Folding
business? Match a term to a photo or tool
3. What skills or traits do (e.g., match "Knead" with a 3. Which of the following means
you think are important picture of kneading dough). to beat rapidly to incorporate air
for someone who wants 5. Time Limit: Set a timer for and increase volume?
to succeed in baking or 10–15 minutes. a. Mix
business? List at least 3 6. Check and Discuss: Review b. Whip
4. Would you prefer to the answers together and c. Stir
work as an employee or provide real-life examples d. Rest
start your own bakery for better understanding.
business in the future? 4. This term refers to the colored
 Explain your answer. outer part of citrus fruit used for
5. Do you know anyone flavoring:
who works in a bakery a. Peel
or owns a baking b. Skin
business? What do they c. Zest
do? d. Slice

5. To pass dry ingredients

through a sieve or sifter is to:
a. Stir
b. Mix
c. Sift
d. Fold
F. Developing Mastery
(Leads to Formative Assessment 3)
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and (5 minutes) (5 minutes) (10 minutes) (5 minutes)
abstractions about the lesson The teacher will ask the students to The learner will share some of The teacher will tell the learners The teacher will summarized the
share their thoughts about their answer in front of the class that lesson

1. Which period in baking Understanding basic baking Understanding intermediate

history do you find most terminologies is essential in baking terms like proof, sift,
interesting and why? performing correct procedures and temper, and whip helps students
techniques in the kitchen. These follow recipes accurately and
terms serve as a universal perform baking tasks correctly.
language among bakers, allowing These terms are essential for
for clear communication and effective communication and
accurate execution of recipes. By success in both learning and
mastering these foundational terms working in the baking industry.
—such as knead, cream, blend, and
fold—students build the knowledge
and confidence needed to succeed
in both baking practice and the
baking industry
I. Evaluating learning

J. Additional activities for application Research one famous baked product Interview someone working in a The students will study the Assignment
or remediation and trace its historical origin (to be bakery business or job; write a continuation of the lesson about
presented next session) short summary (can be done via baking terminologies Instruction:
phone, message, or in-person) Choose five (5) baking
terminologies from today’s lesson
(M–Z). For each term:
 Define the term in your
own words.
 Give one example of
when or where it is used
in baking.
 (Optional for advanced
students) Draw or print a
picture showing the term
in action.
Format: Short notebook entry or
worksheet
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% on
the formative assessment
B. No. of learners who require
additional activities for remediation
C. Did the remedial lessons work?
No. of learners who have caught up
the lesson.
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 use/discover which I
wish to share with other teachers.
For improvement, enhancement and/or clarification of any DepEd material used, kindly submit feedback to [email protected]

Prepared by: Reviewed & Checked by:

MARK ANTHONY M. JIMENEZ

Teacher III CHERRY ANN MARIE M. NOVELLES
Teacher III/Officer-In-Charge
Office of the Assistant Principal

Noted:
OLIVIA G. JAVIER
Principal III