Pastry measurement, selection, weighing and substitution of ingredients

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
1.1. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and procedures
1.2. Prepare variety of pastry products according to standard mixing procedures/formulation/ recipes and desired product characteristics

TLE_HEBP9-12PP-IIa-g-4

II. CONTENT
Measurement, selection, weighing, and substitution of ingredients.
III. LEARNING RESOURCES
Bread and Pastry Production Manual
A. References

1. Teacher’s Guide pages

2. Learner’s Material pages
Page 69-77
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: Decorating and presenting bakery products attractively
B. Establishing a purpose for the lesson
Discuss the importance of knowing and familiarizing oneself with the different pastry products.
C. Presenting examples/ instances of the new lesson
Present:
Measurement, selection, weighing, and substitution of ingredients
D. Discussing new concepts and practicing new skills #1
Discuss:
·         Ingredients to be measured
·         Measuring tools
·         How to Measure the ingredients
·         Substitution of Ingredients
E. Discussing new concepts and practicing new skills #2
Activities:
·         Identifying baking Ingredients
·         Identifying measuring tools
·         Measuring Ingredients
·         Substitute and convert ingredients
F. Developing mastery
(Leads to Formative  Assessment 3)
Practicum : Measuring ingredients using the correct measuring tools
G. Finding practical application of concepts and skills in daily living
Measuring ingredient for a pie recipe
H. Making generalizations and abstractions about the lesson
Why is it important to measure ingredients?
What will happen if you don’t measure the ingredients accurately?
How will this affect your business?
I. Evaluating learning
Measuring of Ingredients practicum.
Score will be based on rubrics
J. Additional activities for application or remediation

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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