School TANAUAN NATIONAL HIGH Grade Level 7

Daily SCHOOL
Lesson Teacher MICAH C. DANDAY Learning Area Measurement and
Log Geometry
Date Quarter 1

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 LO 1. Prepare Bakery Products
(Taken from the MELCs with CODE: TLE_HEBP9-12PB-Ia-f-1
Codes)
D. Objectives LO 1. Prepare Bakery Products
1.1 Select, measure and weigh ingredients according to recipe
requirements
1.1.a Select, measure and weigh ingredients according to recipe
requirements by measuring dry, liquid and solid fats ingredients
properly.
E. Integration ICT skills, Science and Health
II. Content (Topic / Subject Matter) Topic: Quarter 3: Prepare and Produce Bakery Products
Sub-topic: LO 1: Accurate Measurements of Ingredients
III. Learning Resources
A. References numbers CG page xiii, LM Bread and Pastry Production module pages 128-
131.
https://www.cookwithnabeela.com/recipe/chocolate-dipped-
doughnuts-with-sprinkles/
https://www.flowerchimp.com.ph/products/classic-black-forrest-cake
https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/
https://www.vecteezy.com/png/25222181-chocolate-chip-muffin-
cake-isolated-on-transparent-background-png
https://www.melskitchencafe.com/french-bread/
B. Other Learning Resources Visual aids, pictures of different cake ingredients, actual tools,
utensils, actual dry, liquid and solid fats ingredients, strips, laptop,
multimedia.
IV. Procedures
A. Priming / Introductory Activities 5. Established safe and secure learning environments to enhance learning through the
Consistent implementation of policies, guidelines and procedure.
Throughout the entire lesson, the teacher ensured that learners remained safe and secure by
implementing classroom rules and regulations for them to follow.

A.1 Reviewing Previous Lessons A. Review

(Review / Drill) Direction: Fill in the correct missing letters to form a word. Write the
correct answer in a separate sheet.

1. DO_GH_UT
2. MA_AR_ _ NS
3. P_E
4. EM_AN_D_
5. C_ O_IES

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A.2 Establishing a Purpose for 1. Group Activity:
The Lesson (Motivation)
Direction: Students will perform the following tasks in 5 minutes.

Group 1: Let the students present pictures of various bakery

products using a PowerPoint presentation.
Group 2: Name each picture and post on the board the
corresponding answers written on the strips.
Group 3: Check the answers and record the scores of Group 2.

1. 2. 3.

https://www.inspiredtaste.net/
https://www.cookwithnabeela.com/ https:// 22662/flaky-pie-crust-recipe/
recipe/chocolate-dipped-doughnuts- www.flowerchimp.com.ph/
with-sprinkles/ products/classic-black-forrest-
cake

4. 5.

https://www.vecteezy.com/png/ https://www.melskitchencafe.com/
25222181-chocolate-chip-muffin-cake-
isolated-on-transparent-background- french-bread/
png

What is your most favorite bakery product? What nutrients do you

get from eating bakery products?

2. Unlocking Content Vocabulary

Marzipan- a sweet, yellowish paste of ground almonds,

sugar, and egg whites, often colored and used to make
small cakes or confections or as an icing for larger cakes.

Dough- a thick, malleable mixture of flour and liquid, used

for baking into bread or pastry

Consistency- the way in which a substance, typically a

liquid, holds together; thickness or viscosity.

Displacement Method- is usually the method that is used to

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 measure the volume of an irregularly shaped object.
1. Applied knowledge within and across curriculum teaching areas.
The teacher asked the learners about the nutrients they can obtain from eating bakery products as
part of the integration of Science and Health subject, and 21st century skills.
A.3 Presenting the New Lesson
(Introduce the Topic & Presentation of the objective: Let the students read the objective
Objective/s to the Class) posted on the board.

2.Used a range of teaching strategies that enhance learner achievement in literacy

Let the students read the objectives aloud, and then the teacher will introduce the topic to the class.

B. Development of the Lesson

B.1 Discussing New Concepts Group Activity:
and Practicing New Skills
#1 (Activity) Listed below are the ingredients for brownies.
 2 oz. chocolate, melted 2 eggs, beaten
 1/3 c butter 1 c butter
 1 c cake flour ½ tsp vanilla
 ¼ tsp iodized salt 1 c nuts, chopped
 ½ tsp baking powder

A. Assume that you do not have a measuring cup. Give the

required measurement for every ingredient that is equivalent to the
cup measurement.
B. Give the substitute for every ingredients marked with ( ● )

 What are those dry, liquid and solid fat ingredients in making
bakery products?
 Is it important to measure the ingredients accurately?
 Why? (HOTS)
6.Maintain learning environments that promote fairness, respect and care to encourage
learning.
The teacher grouped the students based on the type of learners they are.

B.2 Discussing New Concepts  What are those dry, liquid, and solid fats ingredients in
and Practicing New Skills #2 baking that can be found in your local place?
(Analysis)  How will you measure the ingredients accurately at home?

3.Applied a range of teaching strategies to develop critical and creative thinking, as well as
other higher-order thinking skills.
The teacher let the students share ideas about the importance of the accurate measurement
of baking ingredients and their nutritive value.

B.3 Developing Mastery In a sheet of paper, the learners will list down the different liquid and dry
(Activity through a ingredients in making breads.
seatwork or board work)
7. Established a learner-centered culture by using teaching strategies that respond to their
linguistic, cultural, socio-economic and religious backgrounds.
The teacher asked the learners about the different ingredients in baking bread in the local area and
how they are bought in the market. Likewise, the teacher will explain the advantages of buying and
eating local ingredients.
B.4 Finding Practical Applications  Give trivia about portion size or the amount of ingredients in
of Concepts and Skills in Daily baking cake to be presented during Bread and Pastry Production
Living (Valuing) NC II TESDA assessment.
 Have you visited a place where an indigenous groups live?

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  What are the local ingredients for baking found in their place?
 How does proper selecting, measuring and weighing ingredients
according to recipe requirements, enterprise practices, customer
practices and local ingredients can help in daily cooking activity at
home?

8.Adapted and used culturally appropriate teaching strategies to address the needs of learners
from indigenous groups.
The teacher asked the learners who among them had visited places inhabited by indigenous groups.
The learners were then asked to cite an example of local ingredients for baking found in Barangay
Cagbana, where indigenous people lived, and share their experiences. Likewise, they were prompted
to explain the advantages of using local ingredients in daily home cooking.

B.5 Making Generalizations and Discuss and perform the actual steps in measuring dry, liquid, and
Abstraction about the Lesson solid ingredients properly.
(Abstraction with the formulation of
Generalization)  What is the proper way of measuring flour, baking
powder/soda, powdered milk, white and brown sugar?
 How about for liquid and solid fats?
 Why do you need to know the various local ingredients for
local recipes?

4. Displayed proficient use of Mother Tongue, Filipino and English to facilitate teaching and learning.
The teacher translates the question into Filipino or the mother tongue to enable the students to give
precise answers.

B.6 Evaluating Learning Activity

(Practical skills Assessment) Students will perform the actual measurements of dry and liquid
ingredients based on required ingredients according to recipe or
production requirements and established standard procedures in
making brownies. They will be rated using scoring rubrics below:

Correctness of procedure – 40%

Accuracy of measurement – 40%
Sanitation - 20%
Total 100%
9.Used strategies for providing timely, accurate and constructive feedback to improve
learner performance.
The teacher will give practical skills to measure how much they have learned and provide
feedback.
B.7 Additional Activities for 
List down the different major and minor ingredients in
Application or Remediation baking.
(Assignment) Reference: Bread and Pastry Production Manual, pages 11-16.

V. Remarks ____Out of _____students reached the mastery level.

(Indicate here if all of the activities in the DLL
have been carried out or if otherwise, specify
the activities performed.)
VI. Reflection
A. No. of Learners who Earned 80% Grade 12_____out of ______students reached the mastery level
in the Evaluation
B. No. of Learners who Require Grade 12_________
Additional Activities for
Remediation

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C. Planned Intervention to
Address Learners’ Needs

Prepared By: Checked By:

VIRGILYN R. SALARDA CATHERINE S. SEVILLANO

Teacher 1 MT1/Mentor

Approved:

GLENDALE B. LAMISERIA
School Principal IV

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