Presenting and Plating Baked Products

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.
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: Ways to display present and display bakery products.
B. Establishing a purpose for the lesson

C. Presenting examples/ instances of the new lesson
Present: Decorating and presenting bakery products attractively
D. Discussing new concepts and practicing new skills #1
Discuss:
·         Finishing techniques
·         The four components of  plated dessert.
E. Discussing new concepts and practicing new skills #2
Activities:
·         Drawing plated dessert
·         Identifying ingredients and components of planned plated dessert.
F. Developing mastery
(Leads to Formative  Assessment 3)
Practicum : Making boiled icing
G. Finding practical application of concepts and skills in daily living
Make a glaze at home. Take  a picture of the glazed baked product
H. Making generalizations and abstractions about the lesson
What is the most common toppings for baked products? How does it affect the marketability of the product?
I. Evaluating learning
Identification Test 10 items
J. Additional activities for application or remediation
Making fillings for their baked products  (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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