GRADES 1 to 12 School Makapuyat NHS Grade Level 11
DAILY LESSON Teacher Rosalynn M. Mata Learning Bread and Pastry
PLAN Area Production
Teaching Date October 13, 2022 Quarter 1st
and Time 1:31 – 2:30 pm
I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of the basic concept and
underlying theories in preparing and producing bakery products.
B. Performance Standard The learners independently demonstrate core competencies in preparing
and producing bakery products.
C. Objectives/ LO 1. Prepare bakery products
Learning Competencies 1.2 Prepare a variety of bakery products according to standard mixing
procedures/ formulation/ recipes and desired product characteristics
Code TLE_HEBP9-12PB-Ia-f-1
II. CONTENT Methods of Mixing Dough
III. LEARNING RESOURCES
A. References
1. Curriculum Guide page/s 5
2. Teacher’s Guide pages Note: No teacher’s guide issued
3. Learner’s Materials pages
4. Other Learning Resources Videoclip presentation
IV. PROCEDURES
A. Reviewing previous What is the difference between lean and rich dough?
lesson or presenting
the new lesson
B. Establishing a The teacher will present objective/s of the day’s lesson.
purpose for the Identify the methods of mixing dough
lesson Differentiate straight dough method and sponge dough method
Appreciate the importance of each mixing method of dough in
bread production
C. Presenting examples What is the difference between ensaymada and star bread?
D. Discussing new Video Clip Presentation
concept and Methods of Mixing Dough
practicing skills #1
Guide Questions:
1. Differentiate straight dough method and sponge dough method.
2. Give examples of bread that uses straight dough method.
E. Developing mastery Directions: Using Venn Diagram, differentiate straight dough and sponge &
(lead to formative dough method.
assessment #3)
Straight Sponge
Dough & Dough
Method Method
F. Finding practical What common mixing skills are used in straight dough and sponge & dough
application of method?
concept and skills in
daily living
G. Making
generalization and Differentiate straight dough method and sponge & dough method.
abstraction
H. Evaluating learning Directions: Identify the methods of mixing dough used in the video that
will be presented. Write your answer on your activity notebook.
I. Additional activities Search other mixing dough method used in the bakery industry.
for application or
remediation
IV. REMARKS
V. REFLECTION
A. No. of learners earned
80% in the evaluation
B. No. of learners who
require additional activities
for remediation
C. Did the remedial lesson
work? No. of learners who
have caught up with the
lesson
D. No. of learners who will
continue to require
remediation
E. Which of my teaching
strategies worked well? Why
did this work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
active?
Prepared by:
ROSALYNN M. MATA
SST – II
Inspected/Checked by:
LORNA R. ALOJADO
Principal II
