24 How to Bake Basic Soft Roll

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

1.4 Bake bakery products according to techniques and appropriate conditions

TLE_HEBP9-12PB-Ia-f-1
II. CONTENT
Soft Roll Recipe
III. LEARNING RESOURCES
Bread and Pastry Production Manual
A. References

1. Teacher’s Guide pages

2. Learner’s Material pages
Page 31 (Dinner Roll)
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: Mixing procedures
B. Establishing a purpose for the lesson

C. Presenting examples/ instances of the new lesson
Present: Soft Roll Recipe
D. Discussing new concepts and practicing new skills #1
Discuss:
·         PPE (Personal Protective Equipment
·         Equipment and tools needed for baking soft roll
·         Pre and Post Baking activity
·         Soft Roll Ingredients
·         Procedure
E. Discussing new concepts and practicing new skills #2
Activities:
·         Mind Mapping for PPE
·         Flow chart for the procedure for making soft roll.
F. Developing mastery
(Leads to Formative  Assessment 3)
Identify the ingredients used in the  recipe:
Flour:________
Shortening:__________
Leavening agent:________
G. Finding practical application of concepts and skills in daily living
Baking Soft Roll
H. Making generalizations and abstractions about the lesson
What are the pre baking activities? Why is it necessary to accomplish it before baking?
I. Evaluating learning
Identification Test 10 items
J. Additional activities for application or remediation
Baking their own recipe of soft roll (different flavor)
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




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