12 Commonly Mispronounced Baking Terms

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

B. Performance Standards

C. Learning Competencies/ Objectives Write the LC code for each

II. CONTENT

III. LEARNING RESOURCES

A. References

1. Teacher’s Guide pages

2. Learner’s Material pages

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

B. Establishing a purpose for the lesson

C. Presenting examples/ instances of the new lesson

D. Discussing new concepts and practicing new skills #1

E. Discussing new concepts and practicing new skills #2

F. Developing mastery
(Leads to Formative  Assessment 3)

G. Finding practical application of concepts and skills in daily living

H. Making generalizations and abstractions about the lesson

I. Evaluating learning

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


Notes:


1. Meringue
2. Yeast
3. Tortes
4. Ganache
5.  Gauteaux
6. Mise En Place
7. ounce
8. sugar
9.  cocoa
10. vanilla
11. margarine
12. petit four
13. pastry
14. mousse
15. cream

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