Republic of the Philippines Department of Education REGION V SCHOOLS DIVISION OF MASBATE PROVINCE LUY-A NATIONAL HIGH SCHOOL Grades 12 DAILY LESSON LOG School Luy- a National High School Teacher Shielamae R. Palacio Teaching Dates and Time I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/ Objectives Write the LC code for each Grade Level 12 Learning Area Bread and Pastry Production Quarter 1 The learners demonstrate an understanding of the core concepts and theories in bread and pastry production The learners independently demonstrate core competencies in preparing and producing bakery products Lesson 1: Prepare and Produce Bakery Products LO1. Prepare Bakery Products 1.1 Select required ingredients according to recipe or production requirements TLE_HEBP11PBIa-f-1 II. CONTENT BAKING INGREDIENTS II. LEARNING RESOURCES A. References 1. Teacher’s Guide pages TECHNOLOGY AND LIVELIHOOD EDUCATION MODULE 1 BREAD AND PASTRY PRODUCTION Not yet issued 2. Learner’s Materials pages 3. Textbook pages 4. Additional Materials from Learning Resource (LR) portal B. Other Learning Resources Not yet issued Pages 20-27 Activity sheets, assessment label, pictures, laptop, power point presentation IV. PROCEDURES Address: Luy-a, Aroroy, Masbate Telephone No.: (056) 578-5509 School ID: 302143 E-mail: luyanhsdeped@gmail.com Republic of the Philippines Department of Education REGION V SCHOOLS DIVISION OF MASBATE PROVINCE LUY-A NATIONAL HIGH SCHOOL A. Reviewing previous lesson or presenting the new lesson Before presenting the Lesson, the teacher will: 1. Ask for a student to lead the prayer 2. Check the attendance of the students 3. Set the classroom norms Presenting the classroom norms B. Establishing a purpose for the lesson/Motivation/Motive Questions a. Be kind, polite, and courteous to others. b. Keep your hands and feet to yourself. c. Be respectful of classmates, teachers, and property. d. Listen to the teacher and classmates, and follow directions. e. Work hard and always do your best. f. Be safe. g. Raise your hand when you would like to speak in class, when leaving your seat or if you need to leave the classroom for a reason. h. Be ready to take the consequences if you break the rules. 4. Presenting the new lesson “BAKING INGREDIENTS” (Peeling of cabbage paper) Game rules: 1. The cabbage paper should be passed from one student to another as the teacher claps her hand and in a calculated manner. 2. When the teacher halt from clapping and said “Stop”, the student who holds the cabbage paper will be the one to answer the question by peeling it. The question is written on the paper that has been peeled. 3. The game will continue until all of the prepared questions has been answered Prepared Questions: Address: Luy-a, Aroroy, Masbate Telephone No.: (056) 578-5509 School ID: 302143 E-mail: luyanhsdeped@gmail.com Republic of the Philippines Department of Education REGION V SCHOOLS DIVISION OF MASBATE PROVINCE LUY-A NATIONAL HIGH SCHOOL C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skills #1 E. Discussing new concepts and practicing new skills #2 1. It is cooking by dry heat method in an oven or oventype appliance. (BAKING) 2. What kind of sugar is primarily used in preparing icing? (CONFECTIONER SUGAR) 3. It is a set of individual spoons used to measure small amount of ingredients. (MEASURING SPOON) 4. It is also called mixing spoon which comes in various sizes suitable for different types of mixing. (WOODEN SPOON) 5. It is a pan that is ideal for baking brownies. (SQUARE PAN) The teacher will present different pictures of baking ingredients in random and ask the students if they can recognize any of it. The teacher will discuss the lesson “BAKING INGREDIENTS” Group Activity-Directions: 1. Group yourselves into four. 2. Choose your leader. 3. The leader gets the activity sheets, manila paper and marker from the teacher 4. Go to your respective area assigned to you. 5. Begin doing the activity 6. Be mindful of the rubrics presented. 7. Finish in ten minutes, and then present your output in less than 3 minutes. Rubric in Assessing Group Performance Direction: The leader will assess the group performance in accomplishing the task provided. Check the appropriate box for the rating. Address: Luy-a, Aroroy, Masbate Telephone No.: (056) 578-5509 School ID: 302143 E-mail: luyanhsdeped@gmail.com Republic of the Philippines Department of Education REGION V SCHOOLS DIVISION OF MASBATE PROVINCE LUY-A NATIONAL HIGH SCHOOL Ratings 1 2 3 4 5 Description 1. All members take part in the group activities 2. Members agree and supports each other 3. Group members keep on the assigned task 4. Group members practice collaborative skills 5. Group members perform well as a whole Legend: 1 Major Difficulty 2 Requires Improvement 3 Good 4 5 Very Good Exemplary Categorizing the Baking Ingredients Directions: Categorize the following baking ingredients if they are liquid or solid. Follow the format below. Margarine Lard Coconut Oil Baking Powder Almond Flavor Butter Confectioner Sugar All-purpose Flour Eggs Calumet Baking Powder Refined Sugar Yeast Fruit Juices Cake Flour Sugar Milk Vanilla Panutsa Salt Chocolate Bar Brown Sugar Water Baking Soda Condensed Milk Skimmed Milk Cocoa Cheese Address: Luy-a, Aroroy, Masbate Telephone No.: (056) 578-5509 School ID: 302143 E-mail: luyanhsdeped@gmail.com Republic of the Philippines Department of Education REGION V SCHOOLS DIVISION OF MASBATE PROVINCE LUY-A NATIONAL HIGH SCHOOL SOLID INGREDIENTS LIQUID INGREDIENTS ANSWER: Solid Ingredients: Margarine, Lard, Baking Powder, Butter, Confectioner Sugar, All Purpose Flour, Calumet Baking Powder, Refined Sugar, Yeast, Cake Flour, Sugar, Panutsa, Salt, Chocolate Bar, Brown Sugar, Baking Soda, Cocoa, Cheese Liquid Ingredients: Coconut Oil, Almond Flavor, Eggs, Fruit Juices, Milk, Vanilla, Water, Condensed Milk, Skimmed Milk F. Developing mastery (leads to Formative Assessment 3) G. Finding practical applications of concepts and skills in daily living H. Making generalizations and abstractions about the lesson Group Presentation/Reporting (Learners are given utmost recognition in the task they will be presenting.) Ask: 1. What kind of kakanin you use to cook/make at home? 2. What are its ingredients? 3. What might happen if we use ingredients that is not on the recipe we are following? 4. What are we suppose to do if one of the ingredient is not available in your area? 5. Why is baking considered as an exact science? Ask: 1. What are the different baking ingredients? Address: Luy-a, Aroroy, Masbate Telephone No.: (056) 578-5509 School ID: 302143 E-mail: luyanhsdeped@gmail.com Republic of the Philippines Department of Education REGION V SCHOOLS DIVISION OF MASBATE PROVINCE LUY-A NATIONAL HIGH SCHOOL 2. 3. 4. 5. I. Evaluating learning What are the different kinds of flour? What are the different kinds of liquid ingredients? What are the different kinds of fat? What are the different kinds of sweetener? Answer: 1. Flour, Fat, Liquids, Sugar, Leavening agents, egg, salt and other flavorings 2. Whole Wheat Flour, Bread Flour, All Purpose Flour, Cake Flour, Rice Flour 3. Water, Milk and Cream, Fruit Juices 4. Butter, Margarine, Oil, Lard, Shortening 5. Granulated or Refined cane sugar, Confectioner or powdered Sugar, Brown Sugar (raw brown, light brown, medium brown) Evaluation: Identifying true and false statements (1-5) (refer to power point presentation) Raise and write TRUE if the statement is correct and FALSE if it is wrong. Direction: 1. Sit with your groupmates and choose your leader again. 2. The leader will be given an assessment label that corresponds to the choices of answers in each question. (TRUE, FALSE) 3. In every question, the leader will consult his team members and raise the agreed correct assessment label. 4. At the same time, the agreed correct answer should be written in the LEARNING ACTIVITY SHEET. 5. After each question, the correct answer will be flashed on the projector. The leader should then check their written answer. Prepared Questions: 1. Confectioner or powdered sugar is used in place of white sugar when its flavor and color is desired. It also contains a small amount of acid so it can be used with baking soda to provide leavening. (FALSE) Address: Luy-a, Aroroy, Masbate Telephone No.: (056) 578-5509 School ID: 302143 E-mail: luyanhsdeped@gmail.com Republic of the Philippines Department of Education REGION V SCHOOLS DIVISION OF MASBATE PROVINCE LUY-A NATIONAL HIGH SCHOOL 2. Sodium bicarbonate, a fine white powder that has a slightly salty and alkaline taste. (TRUE) 3. Protein in eggs contributes to structure. (TRUE) 4. Salt slows down yeast fermentation and strengthens gluten structure making it more stretchable. (TRUE) 5. Fresh milk and opened cans of evaporated milk must be stored in a room temperature. (FALSE) Monitoring and recording of scores How many got 5?__, 4?__, 3?__, 2?__, 1?__ Out of 29 students, ___ got 80% of the test. Out of 29 students, __ got below 80% of the test. J. Additional activities for application or remediation Assignment: Research a simple recipe of a bakery product and write it on a short bond paper. V. REMARKS VI. REFLECTION A. No. of learners who earned 80% in the evaluation B. No. of learners who require additional activities for remediation C. Did the remedial lessons work? No. of learners who have caught up with the lesson D. No. of learners who continue to require remediation E. Which of my teaching strategies worked well? Why did these work? F. What difficulties did I encounter which my principal or supervisor can help me solve? G. What innovation or localized materials did I use/discover which I wish to share with other teachers? Prepared by: Noted: SHIELAMAE R. PALACIO SHS Teacher I Address: Luy-a, Aroroy, Masbate Telephone No.: (056) 578-5509 School ID: 302143 E-mail: luyanhsdeped@gmail.com ESTER R. SANTILLAN Principal I
