Pastry Baking Tools and Equipment

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 learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products

B. Performance Standards
The learner demonstrate competencies in preparing and producing pastry products

C. Learning Competencies/ Objectives Write the LC code for each
LO 1. Prepare pastry products

1.3. Use appropriate equipment according to required pastry products and standard operating procedures


TLE_HEBP9-12PP-IIa-g-4

II. CONTENT

Baking tools and their uses
III. LEARNING RESOURCES
Bread and Pastry Production Manual
A. References

1. Teacher’s Guide pages

2. Learner’s Material pages
Page 80-88
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: Measurement, selection, weighing, and substitution of ingredients
B. Establishing a purpose for the lesson
Discuss the importance of having the knowledge and expertise of using the correct measuring tools.
C. Presenting examples/ instances of the new lesson
Present: Baking tools and their uses
D. Discussing new concepts and practicing new skills #1
Discuss:
·         Different pies and pastries
·         Pastry ingredients
·         Mixing Techniques applied for pies and pastries
E. Discussing new concepts and practicing new skills #2
Activities:
*Using the tools in measuring and mixing dough to make pies and pastries.
F. Developing mastery
(Leads to Formative  Assessment 3)
Baking egg pie
G. Finding practical application of concepts and skills in daily living
Rating their own plated dessert using the rubrics set.
H. Making generalizations and abstractions about the lesson
Why is it necessary to do the right mixing procedure in baking pies and pastry?
I. Evaluating learning
Evaluation will be done during Pineapple pie baking activity. Scores will be based on rubrics
J. Additional activities for application or remediation
List other pie recipes and identify the mixing techniques used
V. REMARKS

VI. REFLECTION

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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