School: DAPPAT INTEGRATED SCHOOL Grade Level: 12
GRADES 1 to 12 Teacher: JOY S. PAUIG Learning Area: Bread and Pastry Production
DAILY LESSON LOG Teaching Dates and
Time: AUGUST 19-23, 2024 (WEEK 4) Quarter: 1ST QUARTER
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/ Define bread/yeast-leavened Determine the nature and Familiarize the method of Use the different types of Practicum
Objectives bread/quick bread characteristic of yeast as mixing dough mixing dough
( Write the L Code for leavened bread
each)
II. CONTENT Kinds of bread Kinds of dough Three methods of mixing Some points to remember Mixing dough a
( Subject Matter) dough about ingredients demonstration
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages Book(BPP NC2 2nd edition) Book(BPP NC2 2nd edition) Book(BPP NC2 2nd edition) Book(BPP NC2 2nd edition)
2. Learner’s Material
pages
3. Textbook pages
4. Additional Materials
from Learning Resource
LR portal
B. Other Learning
Resources
IV. PROCEDURE
A. Reviewing previous Lesson Recall Recall Recall Recall
or presenting new lesson Energizer Energizer Energizer
B. Establishing a purpose for
the lesson
a. Presenting examples/ Present different kinds of What is dough What do we mean if we talk Have you ever tried cooking
instances of the new lesson. bread in the class. Which of Present pictures of dough about method? at home?
the breads is familiar to you?
b. Discussing new concepts and Yeast bread and quick bread Lean and rich dough The three methods of mixing Some points to remember
practicing new skills.#1 about the ingredients.
c. Discussing new concepts and The difference between yeast Lean and rich dough- The The most common use
practicing new skills #2. and quick bread difference method in mixing
d. Developing Mastery Why do yeast considered as Which of them is the better What are the three methods What is the use of flour in
(Lead to Formative leavening? dough? of mixing? baking? How about
Assessment 3) leavening agent?
e. Finding practical application Do you consider bread as How will you relate the rich Is it important to know these How are these points
of concepts and skills in daily essential food for Filipino? and the lean dough inreal life methods? important?
living Why or why not?
f. Making Generalizations and Yeast bread are breads that Lean and rich has differences, There are 3 different methods Flour is the primary
Abstraction about the needs long fermentation. and is used depending on the used in mixing dough, these ingredient and leavening
Lesson. Quick bread is made with costumer and the price are straight-dough method, agent is use to increase
quick acting leavening agents sponge-dough method and no volume.
knead method
g. Evaluating Learning 5 item quiz 5 item quiz 5 item quiz 5 item quiz Rubric
Laboratory PPE- 20
Mise en place- 20
Work attitude- 20
Proper mixing method-
40
h. Additional Activities for Search for the kinds of dough What is method?
Application or Remediation in bread making? What is mixing?
V. REMARKS
VI. REFLECTION
A. No. of learners earned
80%in the evaluation.
B. No. of learners who required
additional activities for
remediation who scored
below 80%
C. Did the remedial lesson
work? No. of learners who
have caught up with the
lesson.
D. No. of learner 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
used/discover which I wish
to share with other
teachers?
Prepared by: Checked by: Noted:
\
JOY S. PAUIG ELMER P. TEODORO MARICION C. PAGUIRIGAN
Teacher III Head Teacher I Principal III
