Daily Lesson Log: SHS/T.V.L. H.E Bread And Pastry Production (Baking Terminologies)

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

Baking Terminologies
TLE_HEBP9-12PP-IIa-g-4





A. References
Tech-Voc Bread and Pastry Production Manual
1. TGs pages

2. LMs pages

3. Textbook pages
page 2
4. Additional Materials form LR portals

B. Other Learning Resources

A. Reviewing previous lesson or presenting the new lesson.
Present baking terminologies
B. Establishing a purpose for the lesson
Why is it important to know the different terminologies in baking?
C. Presenting examples/instances of the new lesson.
Read a recipe. Identify the terms used in the recipe.
D. Discussing new concepts and practicing new skills
Discuss:
1. Baking Terminologies
E. Developing Mastery (Leads to Formative Assessment 3)
* Explain the terminologies in their own words.
F. Finding practical applications of concepts and skills in daily living
* Use the baking terminologies in sentences
* Use the terminologies in making bread recipe
G. Making generalizations and abstractions about the lesson
State the importance of knowing the meaning of baking terminologies.
H. Evaluating learning
!0- Item identification terms

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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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