Daily Lesson Log: Bread and Pastry Production (Measurement of Dry and Liquid Ingredients)

I. OBJECTIVES

 A. Content Standard
The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products

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

C. Learning
Competencies
LO 1. Prepare pastry products
1.1. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and

II. CONTENT
Measurement of Dry and Liquid Ingredient
TLE_HEBP9-12PP-IIa-g-4

III- LEARNING RESOURCES
A. References
Tech-Voc Bread and Pastry Production Manual pge 8-10

IV. PROCEDURES
A. Reviewing previous lesson or presenting the new lesson.
• Review of baking terminologies

 B. Establishing a purpose for the lesson
What will happen if you will bake without measuring the ingredients?

C. Presenting examples/instances of the new lesson.
Give examples of recipes that require measurement.

D. Discuss:
1. Techniques in measuring and weighing ingredients used in baking.

E. Developing Mastery (Leads to Formative Assessment 3)
* Demonstrate measuring and weighing ingredients used in baking.

F. Finding practical applications of concepts and skills in daily living
* Give situations where the measuring and weighing ingredient.

 G. Making generalizations and abstractions about the lesson
State the importance of measuring  and weighing ingredients

H. Evaluating learning
.*Practicum: Measuring dry and liquid ingredients
Rubrics will be used

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Daily Lesson Log: Bread And Pastry Production (Measuring Dry And Liquid Ingredients)

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I. OBJECTIVES A. Content Standard The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products B. Performance Standard The learner demonstrate competencies in preparing and producing pastry products C. Learning Competencies LO 1. Prepare pastry products 1.1. Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. CONTENT Practicum : Measuring of Dry and Liquid Ingredients TLE_HEBP9-12PP-IIa-g-4  III- LEARNING RESOURCES A. References Tech-Voc Bread and Pastry Production Manual pge 8-10 IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson. Review of the techniques in measuring and weighing baking ingredients. B. Establishing a purpose for the lesson Why do you need to develop the skill in measuring and weighing baking ingredients? How will this skill help you in your future job? C. Presenting example...
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