Daily Lesson Log: Bread And Pastry Production (Soft Roll Recipe)
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 bakery products 1.4 Bake bakery products according to techniques and appropriate conditions TLE_HEBP9-12PB-Ia-f-1 II. CONTENT Soft Roll Recipe III- LEARNING RESOURCE Bread and Pastry Production Manual Page 31 (Dinner Roll) IV. P ROCEDURES A. Reviewing previous lesson or presenting the new lesson. Review: Mixing procedures B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson. As future baker how are you expected to prepare baking ingredients? D. Discuss: · PPE (Personal Protective Equipment · Equipment and tools needed for baking soft roll · Pre and Post Baking a