Major Ingredients in Baking

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
The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
B. Performance Standards
The learners independently demonstrate core competencies in preparing and producing bakery products
C. Learning Competencies/ Objectives Write the LC code for each
LO 1. Prepare bakery products

TLE_HEBP9-12PB-Ia-f-1
II. CONTENT
Major Ingredients in Baking
III. LEARNING RESOURCES
Bread and Pastry Production Module
A. References

1. Teacher’s Guide pages

2. Learner’s Material pages
Pages 11-16
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
Review: Measuring liquid and Dry Ingredients
B. Establishing a purpose for the lesson

C. Presenting examples/ instances of the new lesson
Present: Major Ingredients in Baking
·         What is your favorite bread?
·         What do you think are the ingredients used to make it
D. Discussing new concepts and practicing new skills #1
Discuss:
*Major Ingredients in Baking
1. Flour; types, uses, properties and storage
2. Sugar
3.Eggs
4. Shortening
5. Leavening Agents
* Liquid Ingredients
* Minor Ingredients
H
E. Discussing new concepts and practicing new skills #2
Activities:
 *Identifying  pictures of Ingredients
* Identifying the uses of each ingredients.
*Classifying major, liquid and minor ingredients
F. Developing mastery
(Leads to Formative  Assessment 3)
Baking Malunggay  Pandesal (To be done during scheduled Practicum)
G. Finding practical application of concepts and skills in daily living
Making their own bread recipe using the ingredients learned.
H. Making generalizations and abstractions about the lesson
*What are the ingredients for making bread? ( major, liquid,minor)
* Why is it important to know their uses baking bread?
I. Evaluating learning
20-Item Identification
J. Additional activities for application or remediation
Baking toasted siopao
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?
____________N____________
________________________
_______________________


  MA. RICA B. LLANETA 
     T.V.L. H.E Teacher                                                                                                                                                                                                                                                                

                                                                                                                                                                                                                                            MA. THER5ESA B. BURAC
      SHS- Coordinator




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