GRADE 11 School HERMINIO G.

NICOLAS HIGH SCHOOL Grade Level 11

DAILY LESSON LOG
Teacher MARK ANTHONY M. JIMENEZ Subject BAKERY OPERATIONS
June 30 – July 1,2 & 4, 2025 9:45 AM – Quarter First, Week 3
Teaching Dates and Time
11:45 AM

MONDAY TUESDAY WEDNESDAY FRIDAY

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of the fundamentals of baking bread and bread products.
B. Performance Standards The learners demonstrate fundamental skills in baking breads
C. Learning Competencies/Objectives a. Differentiate between quick a. Explain and demonstrate a. Describe and perform a. Apply food safety and
Write the LC Code for each breads and yeasted dough the different mixing contemporary bread-making sanitation practices in bread-
breads. b. methods (straight, modified techniques (Tangzhong, making
b. Identify the characteristics straight, sponge, no-knead, Yudane, gluten/sugar-less). b. Identify hazards and suggest
of well-made bread. sourdough, autolyse) b. Compare traditional vs. control measures for a safe
b. Analyze how mixing affects modern bread-making baking environment.
texture and volume methods.

Food Safety and Sanitation:

Quick and Yeasted Dough Breads Mixing Methods: Straight, Contemporary Methods: Cleaning, Disinfecting, Waste
II. CONTENT
Modified Straight, Sponge, No- Tangzhong, Yudane, Gluten and Disposal, Personal Hygiene, Risk
Characteristics of Bread
Knead, Sourdough, Autolyse Sugar-less Alternatives Assessment, Hazard Identification
and Control Measures
III. LEARNING RESOURCES
A. References
Technical-Vocational-Livelihood Technical-Vocational-Livelihood Technical-Vocational-Livelihood Technical-Vocational-Livelihood
Home Economics Home Economics Home Economics Home Economics
Bread and pastry Production Manual Bread and pastry Production Bread and pastry Production Bread and pastry Production
Department of Education Manual Manual Manual
Department of Education Department of Education Department of Education

1. Teacher’s Guide Page Bread and Pastry Production NCII Bread and Pastry Production NCII Bread and Pastry Production NCII Bread and Pastry Production NCII
Curriculum Curriculum Curriculum Curriculum
2. Learner’s Material Page Baking Module, Deped Learning Baking Module, Deped Learning Baking Module, Deped Learning Baking Module, Deped Learning
Portal Portal Portal Portal
3. Textbook pages
4. Additional Materials from
Learning Resources (LR)
B. Other Learning Resources Charts, sample breads Demonstration Videos PowerPoint Presentation Sanitation Posters
Mixing tools
IV. PROCEDURES
A. Reviewing previous lesson or (5 minutes) (5 minutes) (5 minutes) (5 minutes)
presenting the new lesson Recall basic types of baked Review characteristics of bread Recap dough techniques from Review hygiene and kitchen
products and prior mixing experience earlier lessons safety rules

B. Establishing a purpose for the lesson (5 minutes) (5 minutes) (5 minutes)

The teacher will engage the students The teacher will engage the The teacher will engage the The students will reflect on the
with the following questions: students with the following students with the following question:
1. What is the main difference questions: questions: 1. Why is personal hygiene
 between quick breads and 1. How does the mixing 1. What are the benefits of important in baking and
yeasted dough breads in method affect the outcome using the Tangzhong or food preparation?
terms of leavening agents? of the bread? Yudane method in bread 2. What are some common
2. How can you tell if a bread 2. What could happen to the making? hazards in a bakery, and
has been baked with proper bread if the wrong mixing 2. Why might a baker choose how can they be
texture and structure? method is used? to use gluten-free or prevented?
sugar-less alternatives in
a recipe?
C. Presenting examples/ instances of (20 minutes) (20 Minutes) (20 minutes) (15 minutes)
The teacher and the students will
The teacher and the student will The Teacher and the students The teacher and the students will discuss the topic about sanitation
the new lesson
discuss the following will Discuss the types of mixing discuss the following method in
tools and mixing techniques baking
Show samples of quick and Key Areas and Examples:
yeasted breads Mixing Tools:
Tangzhong Method
Quick Breads (No yeast, uses 1. Mixing bowl 1. Cleaning Surfaces and
baking powder/soda): 2. Wooden spoon Equipment
3. Wire whisk  Origin: Japan  Wash countertops and
Banana bread 4. Rubber scraper  Process: A portion of the tables with warm, soapy
Cornbread 5. Electric hand mixer flour and water (or milk) is water after each task
Muffins 6. Stand mixer with dough cooked together into a  Scrub tools and utensils
hook thick paste (like a roux) thoroughly (mixing
Pancakes
7. Pastry blender before being added to the bowls, spatulas, dough
Scones 8. Measuring cups and
Biscuits dough mixture. hooks)
spoons  Purpose: Gelatinizes the  Remove food debris from
Zucchini bread 9. Digital scale starches, allowing the ovens, mixers, and other
Loaf cake 10. Spatula dough to retain more appliances
moisture. 2. Disinfecting
Examples of Yeasted Breads: Mixing Techniques:
 Straight Dough Method
 Result: Bread stays soft,  Use food-safe
1. Pandesal – A soft Filipino fluffy, and moist for disinfectants on surfaces
– All ingredients are
bread roll with a slightly longer, with a fine, tender after cleaning
mixed together in one
sweet flavor. step. crumb.  Sanitize high-touch tools
2. White Loaf Bread – Classic  Modified Straight and work areas regularly
sandwich bread made with Dough Method – Fats Yudane Method  Disinfect sinks and
all-purpose or bread flour. and sugars are added drains daily
3. Whole Wheat Bread – A after initial mixing. 3. Waste Disposal
healthier option made using  Sponge Method – A  Origin: Also Japanese,  Use covered trash bins
whole wheat flour. portion of the flour and similar to Tangzhong and empty them
4. Brioche – A rich, buttery water is fermented first  Process: Boiling water is regularly
French bread made with before mixing the rest. poured over a portion of  Separate biodegradable
eggs and milk.  No-Knead Method – flour, mixed quickly to from non-biodegradable
5. Dinner Rolls – Soft, small Long fermentation with form a dough-like paste, waste
round rolls often served minimal mixing. then rested before adding  Never let garbage
with meals.  Sourdough Starter to the dough. accumulate in food prep
6. Focaccia – Italian flatbread Method – Uses naturally  Purpose: Partially cooks areas
topped with herbs and olive fermented starter the flour, improving 4. Personal Hygiene
oil. instead of commercial moisture retention and  Wash hands before,
7. Cinnamon Rolls – Sweet yeast. structure. during, and after food
rolled bread filled with  Autolyse – Flour and  Result: Produces bread handling
cinnamon and sugar. water are mixed and that is chewy, springy,
8. French Baguette – Long, rested before adding
 Wear clean uniforms and
and soft with a slightly hairnets
crusty bread with a chewy yeast and salt. sweeter flavor.
interior.  Creaming – Used for  Keep fingernails trimmed
9. Pizza Dough – Made from butter and sugar in and avoid touching face
 yeasted bread dough for cakes and quick breads. or hair
pizzas and flatbreads.  Folding – Gently  Stay home if sick or
10. Challah – A braided Jewish incorporating showing symptoms
bread traditionally eaten on ingredients to retain air 5. Risk Assessment & Hazard
Sabbath. or structure. Identification
11. Pretzels – Knot-shaped  Identify possible hazards
bread boiled before baking (e.g., spoiled
for a chewy texture. ingredients, cross-
12. Bagels – Round bread with contamination, physical
a dense interior, also boiled contaminants like hair or
before baking. plastic)
13. English Muffins – Round,  Label and store
flat yeasted breads cooked ingredients properly
on a griddle
 Monitor storage
temperatures (e.g.,
freezer, chiller)
 Use checklists to
regularly assess
cleanliness and safety
6. Control Measures
 Implement standard
operating procedures
(SOPs) for hygiene
 Train staff regularly on
safety protocols
 Use color-coded
chopping boards and
knives to avoid cross-
contamination
 Practice the “First In,
First Out” (FIFO) rule for
ingredients
D. Discussing new concepts and (10 minutes) (20 minutes) (20 minutes) (15 minutes)
practicing new skills # 1 The teacher and the learner
The teacher and the learner discuss The teacher and the learner discuss the following: The teacher and the learner
the following: discuss the following: discuss the following:
Gluten-free dough explanation
Bread identification and Straight and sponge dough Equipment cleaning and
classification demo disinfecting demo

E. Discussing new concepts and Hands-on mixing techniques Group creation of bread using Proper waste disposal and
practicing new skills # 2 handwashing activity
contemporary method

F. Developing Mastery Bread type quiz Mixing method worksheet Poster making (contemporary Food safety checklist and hygiene
(Leads to Formative Assessment 3) techniques) roleplay

G. Finding practical applications of Choosing bread for meals Using proper baking and hygiene
concepts and skills in daily living practices at home
H. Making generalizations and (5 minutes) (5 minutes) (10 minutes) (5 minutes)
abstractions about the lesson
The type of bread depends on its The mixing method influences Contemporary bread-making Sanitation and safety practices
leavening method and texture the structure, crumb, and quality techniques improve softness, shelf are essential in preventing
characteristics. of bread. life, and nutrition. contamination and maintaining
 food quality

I. Evaluating learning Written quiz: Bread types and Worksheet on mixing methods Performance task: Demonstrate a Food safety checklist. Scenario-
characteristics. Group classification Oral recitation with contemporary bread-making based hazard identification
activity demonstration critique method. Rubric-based group output activity

J. Additional activities for application Bread classification chart Mixing technique flipbook Poster: Contemporary Bread- Group presentation: Food safety
or remediation making Techniques tips and kitchen sanitation

V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% on
the formative assessment
B. No. of learners who require
additional activities for remediation
C. Did the remedial lessons work?
No. of learners who have caught up
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.
For improvement, enhancement and/or clarification of any DepEd material used, kindly submit feedback to bld.tld@deped.gov.ph

Prepared by: Reviewed & Checked by:

MARK ANTHONY M. JIMENEZ

Teacher III CHERRY ANN MARIE M. NOVELLES
Teacher III/Officer-In-Charge
Office of the Assistant Principal

Noted:
OLIVIA G. JAVIER
Principal III