23 Decorating Practicum

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

Decorate and present bakery products attractively using suitable garnishes and service wares. (Individual Practicum)
III. LEARNING RESOURCES
Bread and Pastry Production Manual
A. References

1. Teacher’s Guide pages

2. Learner’s Material pages
Page 48
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:
* Decorating and presenting bakery products attractively
B. Establishing a purpose for the lesson

C. Presenting examples/ instances of the new lesson
Present:
Ways to Present and Display Bakery Products
D. Discussing new concepts and practicing new skills #1
Discuss:
·          Rubrics for decorating bakery products.
·         Reminders on PPE
·         Pre and Post Practicum Activity
E. Discussing new concepts and practicing new skills #2
Activities:
Practicum Proper
·         Checking of PPE
·         Checking of ingredients and service wares
·         Checking of finished plated dessert.
F. Developing mastery
(Leads to Formative  Assessment 3)

G. Finding practical application of concepts and skills in daily living
Rating their own plated dessert using the rubrics set.
H. Making generalizations and abstractions about the lesson
Why is it important to follow the finishing techniques
& the four components of plated dessert?
I. Evaluating learning
Please refer to the rubrics. (Total score divided by the number of item in the rubrics multiplied by 100)
J. Additional activities for application or remediation
Taking pictures of the plated dessert for compilation
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




Comments

Post a Comment

Popular posts from this blog

Soft Roll Recipe (TESDA)

Ingredients: 3 C Bread flour 100g evaporated milk   3/4 c (1/2+1/4 c) 10g yeast                      1T 30g sugar                      1/2 c 1 egg 25g salt                        1/2 tsp 30 g butter                    1/2 c 10 g bread improver      1 T Sponge Method 1. Dissolve yeast in warm milk. Set aside. 2. Add the remaining ingredients except butter 3. Knead for 20 minutes. Add butter 3 minutes before kneading. 4. Knead until dough is malleable. 5. Bulk fermentation, 30 minutes. 6. Scaling, rounding 45 grams. 7. Rest for 10 minutes (Proofing) 8. Shaping round. 9. When half proof, brush with eggwash 10. Final rising 35 mins or until dough double its size 11. Baking time is 15 to 25 minutes or until golden brown. Stra...
Read more

Swiss Roll (TESDA)

Ingredients: 170 grams Cake flour (2 cups) 100 grams sugar (1 cup) 50 grams oil (1/3 cup) 6 pcs eggs 70 grams sugar (1/2 cup for meringue) 1 tsp vanilla Procedure: 1. Combine cake flour and 1 cup sugar. Sift together. 2. In a separate bowl combine eggyolk,water, vanilla extract and oil together and beat until ingredients are combined. 3. Add in the dry ingredients and whip at low speed for 1 minutes and scrape side down off the bowl. Whip about 2 minutes or until batter is very smooth and fluffy. Set aside. 4. Beat the egg whites to snow peak and gradually add to remaining sugar, whisk to soft peak. 5. Gently fold the meringue in the reserved batter until incorporated. Method: * Combine sugar and eggwhites in a bowl stirring until sugar is dissolved. *Place on a barely simmering hot waterbath, whipping constantly until it reaches 70 degrees Celsius. * Transfer onto a mixung bowl fitted with a wire whisk attachment. beating to medium speed until cold. * Gradually ad...
Read more

Daily Lesson Log: Bread And Pastry Production (Measuring Dry And Liquid Ingredients)

Image
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...
Read more