21 Characteristics of a well baked cake

Grade11 Home Economics 1 and 2
Daily Lesson Log
School
San Antonio National High School
Grade Level
II                
Teacher
Ma. Rica Brosa- Llaneta
Learning Area
T.V.L  H.E. BPP
Teaching Date and Time
 (M-Fri) 7:00-9:00 AM)
Quarter
First Quarter



Monday
I. OBJECTIVES

A. Content Standards
The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
B. Performance Standards
The learners independently demonstrate core competencies in preparing and producing bakery products
C. Learning Competencies/ Objectives Write the LC code for each
LO 1. Prepare bakery products
1.4 Bake bakery products according to techniques and appropriate conditions

TLE_HEBP9-12PB-Ia-f-1
II. CONTENT
Soft Roll Standard Characteristic/Rubrics for Practicum
III. LEARNING RESOURCES
Bread and Pastry Production Manual
A. References

1. Teacher’s Guide pages

2. Learner’s Material pages
Page 38
3. Textbook pages

4. Additional Materials for Learning Resource Portal

B. Other Learning Resources

IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson
Review: Soft Roll Recipe
·         What are the pre and post baking activities?
·         What are the ingredients in baking soft roll?
·         What are the
B. Establishing a purpose for the lesson

C. Presenting examples/ instances of the new lesson
Present: Desired bread product characteristics
D. Discussing new concepts and practicing new skills #1
Discuss:
·         External bread characteristics
·         Internal bread characteristic
E. Discussing new concepts and practicing new skills #2
Activities:
Make a Venn diagram showing the internal and external characteristics of bread.
F. Developing mastery
(Leads to Formative  Assessment 3)
* Examining newly baked soft roll by comparing its characteristics against the standard.
G. Finding practical application of concepts and skills in daily living
Rating their own baked soft roll.
H. Making generalizations and abstractions about the lesson
Why is it important to use the correct mixing technique in baking?
I. Evaluating learning
Essay type test: Standard Internal and external characteristics of Bread. 10pts
J. Additional activities for application or remediation
Mind Mapping/ drawing  bread’s internal and external characteristics.
V. REMARKS

VI. REFLECTION
O
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? No. of Learners who have caught up with the lessons
________________________
________________________
_______________________
______________________
No. of Learners who continue to require remediation
________________________
________________________
_______________________
______________________
E. Which of my teaching strategies worked well? h.Why did these work?



  MA. RICA B. LLANETA 
     T.V.L. H.E Teacher                                                                                                                                                                                                                                                                

                                                                                                                                                                                                                                            MA. THER5ESA B. BURAC
      SHS- Coordinator




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