Daily Lesson Log: Bread And Pastry Production (Measuring 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
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 examples/instances of the new lesson.
As future baker how are you expected to prepare baking ingredients?

D. Discuss:
Discuss: Present and discuss the  rubrics in the practicum for measuring and weighing baking ingredients.


E. Developing Mastery (Leads to Formative Assessment 3)
Practicum:
  Measure Dry Ingredients:
a. flour   
b. white sugar  
c. brown sugar
d. baking soda 
e. shortenings
Measuring Liquid Ingredients using : 
       a. measuring cup  
       b. measuring spoon


F. Finding practical applications of concepts and skills in daily living
Making mango pancake following a recipe and measuring the ingredients.

G. Making generalizations and abstractions about the lesson
·         What can you say about the pancake that you baked?
What could have happened if you did not measure the ingredients using the correct measuring tools and techniques?


H. Evaluating learning
Evaluation will be based on the set rubrics


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