GRADES 11-12 Daily Lesson Log
GRADES 11-12 Daily Lesson Log
GRADES 11-12 Daily Lesson Log
DAILY LESSON LOG Teacher Eduardo Jr. A. Ocana Subject Bread and Pastry Production
Date and time DECEMBER 5-9, 2022 Semester 1st semester
1st day 2nd day 3rd Day 4th day
11 TVL CURRY TVL CURRY TVL CURRY TVL CURRY
1:45-2:45 12:45-2:45 12:45-1:45 7:00-8:00
1:45-2:45 8:00-9:00
Monday Tuesday Wednesday Friday
I. OBJECTIVES
A. CONTENT STANDARDS The learners demonstrate an understanding of the core concepts and theories in bread and pastry
B. PERFORMANCE The learners independently demonstrate core competencies in preparing and producing bakery products
STANDARDS
C. LEARNING LO: Prepare baked products 1:1 select,measure and weigh required ingredients according to recipe or production requirements.
COMPETENCIES 1.2 Prepare a variety of bakery products according to standard mixing procedures, formulations , recipes, and desired product characteristics.
1.4 bakery products according to techniques and approriate conditions.
II. CONTENT 1. accurate measurements of ingredients, types, kinds, and classification of bakery products, 5. baking techniques, appropriate conditions and enterprise
III. LEARNING
MATERIALS
A. References
1. Teacher's Guide
2. LM Pages 75 78
3. Text Book Pages 75 78
4. Additional Materials
from LM portal LAPTOP/PROJECTOR/VISUAL AIDS/SPEAKER/ MEASURING TOOLS/ TVL LABORATORY
B. Other Learning
resources GRAPHIC ORGANIZER/ ACTIVITY SHEETS/ VISUAL AIDS/ MARKER/ CARTOLINA/ WHITE BOARD
IV. PROCEDURES
A. Reviewing previous Review Review HOLIDAY baking activity
lesson or presenting ask the learners about the different ask the learners to identify the pictures Immaculate of conception Chiffon Cake
or presenting the pastry products presented on the screen December 8, 2022 and butter icing
new lesson
present Present
C. Presenting examples 1. pies 2. turnovers 3. tarts methods of preparing puff pastries
of the new lesson 4. puffs 5. local filipino pastries
ASK Ask
D. Discussing new ask the definition of pastry how ever you ever wonder
concept/ practicing new 2. history of pastry how to bake a puff pasties?
skills what are the methods that can be used
in preparing it?
ask WATCH
E. Discussing new what are the ingredients of pastries The learners will watch the different
concept/ practicing List down the ingredients methods used in preparing puff and
new skills pastries.
F. Developing new
skills
ACTIVITY ACTIVITY
Present an actual sample and show Present on a strip of cartolina each
this in class and tell something about of the principles in the preparation of
it. Then, call on another to do the same pastries. Each Principles aloud, and then
explain its meaning. Question and answer may
applications of follow after the presentation.
concept and skill in
daily living
ask ask
ask the learners how the lesson what is the relevance of the discussion
H. Making Generalization can help them in their course/ strand to the lives of the students?
I. Evaluating Learning
J. Additional activities
for application.
remediation www
V. REMARKS
VI. REFLECTION
a. no. learner who earned 80 %
in the evaluation