17 Mixing Techniques

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
Mixing procedures/formulation/ recipes, and desired product characteristics of various bakery products
III. LEARNING RESOURCES
Bread and Pastry Production Manual
A. References

1. Teacher’s Guide pages

2. Learner’s Material pages
Pages 27-29
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: Types, kinds, and classification of bakery products
B. Establishing a purpose for the lesson

C. Presenting examples/ instances of the new lesson
Present:
Mixing procedures/formulation/ recipes, and desired product characteristics of various bakery products
D. Discussing new concepts and practicing new skills #1
Discuss:
*Mixing Techniques:
*Creaming
* Cutting
*Folding
* Cut and Fold
*Beating
* Stirring
* Whipping
E. Discussing new concepts and practicing new skills #2
Activities:
*Make a chart table of the terms and their definition
*Demonstration of the different techniques
O e
F. Developing mastery
(Leads to Formative  Assessment 3)
*Apply mixing technique in a simple recipe
G. Finding practical application of concepts and skills in daily living
Use different mixing techniques in a single recipe
H. Making generalizations and abstractions about the lesson
Why is it important to use the correct mixing technique in baking?
I. Evaluating learning
Practicum: Baking using mixing techniques/ Demonstration of each mixing techniques
J. Additional activities for application or remediation

V. REMARKS

VI. REFLECTION
O
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




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