Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

School CALUBCUB I SENIOR HIGH SCHOOL Grade Level GRADE 11

GRADES 1 TO 12 Teacher GENNELY S. PILAPIL Learning Area BREAD AND PASTRY
DAILY LESSON LOG PRODUCTION NC 11
Date and Time JUNE 23, 2025 – JUNE 27,2025 Quarter 1ST QUARTER
FIRST SEMESTER (2025-2026 )
WEEK 2

DAY 1 DAY 2 DAY 3 DAY 4

I. OBJECTIVES
A. Content Standard The learners demonstrates understanding of the core concepts and theories in bread and pastry production
B. Performance Standard The learners shall independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulations
1. Familiarize oneself with the table of 1. Identify the different methods of
1. Identify the ingredients used in weigh with the table of weighs and measuring ingredients
baking. measure. 2. Discuss the importance of accurate
2. Proper storing and handling of 2. Apply basic mathematical operations in measurements.
C. Learning Competencies calculating weights and measure. 3. Demonstrate the skills required in
baking ingredients.
3. Demonstrate understanding accurately measuring ingredients.
through active participation in
class discussions and activities.
Common Ingredients used in
Baking
II. CONTENT
Proper Storage Techniques

III. LEARNING RESOURCES

Curriculum Guide, LM in BPP,
A. References PPT, Sample ingredients, visual
aids, storage bins
1. Teacher’s Guide pages
2. Learner’s Materials

Address: Calubcub 1.0, San Juan, Batangas

Email Address: 305473@deped.gov.ph
Facebook: https://www.facebook.com/DepEdTayoC1SHS305473/
Contact No: 0977 195 3800 / 0915 214 4661
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

3. Textbook pages
4. Additional Materials from Learning Resource (LR)
Portal
B. Other Learning Resources
IV. PROCEDURE
Can you name baked products a. What tools do you usually see in Give the equivalent of the
you’ve tried before? What do you the kitchen for measuring? following:
A. Reviewing previous lesson or presenting the new thinks are the ingredients used in b. Can you give common units used 1 tbsp =_____tsp
lesson.
making it? in measuring baking ingredients? 4 cups = _____qt.
2 cups =_____1 pint
1 kg = ______lb.
1 oz. = _____g.
Present a short video clip or Discussion: Discussion:
photo collage of various baking Importance of accurate measurement of a. Correct tools of measurement
ingredients and baked goods. baking ingredients. a.1 measuring cups
a.2 measuring spoons
B. Establishing a purpose for the lesson How to read weight and measurement b. Proper way of measuring ingredients
tables. c. Measuring tips.

Calculate or convert measurement

C. Presenting examples/instances of the new lesson Questions: STANDARD TABLE OF WEIGHT AND Direction: Write the word or group of word
1. What do all these have in MEASURE being defined or described in each
common? 1 tablespoon (T or tbsp) = 3 teaspoon (t or statement. Choose your answer from the
2. Can you name the ingredients tsp. ) pool of words.
of all those baked products? 2 tablespoon = 1/8 cup
4 tablespoons = 1⁄4 cup 1. This is packed when measuring; it
5 1/3 tablespoon = 1/3 cup follows the shape of the cup when
3⁄4 cup plus2 tablespoons = 7/8 cup inverted.
16 tablespoon = 1 cup (c. ) 2. This is used to measure liquid
2 cups = 1 pints ingredients.
4 cups = 1 quarts 3. Use to level ingredients when

Address: Calubcub 1.0, San Juan, Batangas

Email Address: 305473@deped.gov.ph
Facebook: https://www.facebook.com/DepEdTayoC1SHS305473/
Contact No: 0977 195 3800 / 0915 214 4661
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

16 ounces = 1 pounds measuring.
4. This is to remove in brown sugar and to
be rolled with rolling pin.
5. What not to do in a cup full of flour to
avoid excess measurement.
6. This is how to fill the cup when
measuring.
7. This is not to be done with the cup
when measuring liquid ingredients.
8. This is used to level dry ingredients in
the absence of the spatula.
9. This is the way of removing lumps in
the baking powder or baking soda.
10. This step is not necessary in sugar
unless it is lumpy.
D. Discussing new concepts and practicing new  Discuss the basic ingredients COMMON UNITSOF WEIGHT
skills #1 used in baking and their roles 1 pound ( lb.) = 463.59 grams
(e.g., flour for structure, sugar for 1 ounce = 28.35 grams
sweetness, etc.). 1 kilogram ( kg. ) = 2.21 pounds
1 gram = .035 ounces
1 medium orange = 1⁄4 to 1⁄2 cup
 Explain the importance of ( slice )
proper storage (prevent spoilage, 1 medium apple = 1 cup slice
maintain freshness). 14 oz. can condensed milk = 1 1⁄4
cups
 Discuss handling tips (clean 14 oz, can evaporated milk = 1
hands, dry containers, proper 2/3 cups
labeling). 1 lb. brown sugar = 2 1⁄4 cups
(packed)
1 lb. confectioner sugar = 3 1⁄2
 Show real samples or pictures cups
of ingredients and their proper 1 lb. confectioner sugar = 2 1⁄2
storage containers cups
1 lb. nuts = 4 1⁄2 cups

Address: Calubcub 1.0, San Juan, Batangas

Email Address: 305473@deped.gov.ph
Facebook: https://www.facebook.com/DepEdTayoC1SHS305473/
Contact No: 0977 195 3800 / 0915 214 4661
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

1 lb. dried nuts = 2 cups
5 whole eggs = 1 cup
12 egg yolks = 1 cup
8 egg whites = 1 cup
COMMON UNITS OF VOLUME
1 bushel (bu ) = 4 pecks
1 peck (pk ) = 8 quarts
1 gallon (gal.) = 4 quart
1 quart = 2 pints

= 964.4 milliliters
1 teaspoon ( tsp. or t.) = 4.9
milliliters
1 tablespoon (T. or tbsp. ) = 1⁄2
fluid ounce
= 14.8 milliliters
15 ounces raisins = 3 cups
1 pound dates = 2 1⁄2 - 3 cups
1⁄2 pint whipping cream = 2 cups
whipped creams
E. Discussing new concepts and practicing new Conversion:
skills #2 Ingredients Station Rotation 1. Convert 2 cups of sugar to
5 learning stations with 2 baking milliliters
ingredients. 2. Convert 500 grams of butter to
Station 1 : Cake Flour, All pounds and ounces
Purpose Flour, Cornstarch,
Bread flour
Station 2: Butter, Lard, Veg. oil,
Margarine
Station 3: Yeast, eggs, baking
powder, baking soda
Station 4: Water, Milk, Juice,
Vanilla essence

Address: Calubcub 1.0, San Juan, Batangas

Email Address: 305473@deped.gov.ph
Facebook: https://www.facebook.com/DepEdTayoC1SHS305473/
Contact No: 0977 195 3800 / 0915 214 4661
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

Station 5: Granulated sugar,
Confectioner sugar, syrup
a. Describe the following:
 Function in baking
 Proper storage method
 Handling tips
Choose the correct container
and demonstrate labeling

Practice measuring ingredients by group

Direction: Categorize the following

ingredients accordingly. Write F if it is
F. Developing Mastery (Leads to formative Flour, FT if
assessment) it is Fat, S if it is Sugar and LA if it is
Leavening Agent. Write your answer in
your quiz
notebook.
1. Cake 6. Oil
2. Margarine 7. Confectioner
3. Baking Powder 8. Bread
4. Granulated 9. Baking Soda
5. Butter 10. Yeast

G. Finding practical applications of concepts and Ingredients Hunt and Storage Diary ACTIVITY I
skills in daily living 1. Think of common baking ingredients Direction: Give the equivalent of the
that you can find at home or in a following measurement. Write your
grocery store and record the following: answer in your notebook.

Address: Calubcub 1.0, San Juan, Batangas

Email Address: 305473@deped.gov.ph
Facebook: https://www.facebook.com/DepEdTayoC1SHS305473/
Contact No: 0977 195 3800 / 0915 214 4661
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

a. Where do you find it { Fridge, pantry 1. 1cup = _T 6. 1⁄2 cup = T
or store shelf} 2. 6tbsp= cup. 7. 1 kilo = lbs.
b. Storage condition (sealed container, 3. 1tbsp.=tsp 8. 1lb =oz
room temp, fridge) 4. 2 cups=pint 9. 8 cups= quarts
c. Expiration date: if any 5. 4 cups=quart 10. 1⁄4 cup= T

Questions:
Were the ingredients stored properly
Why is proper storage of ingredients
important in real time baking
Why do these ingredients stored Why is it important to know how to measure
H. Making generalizations and abstraction about the properly? accurately when baking?
lesson How can you group the ingredients? Cite instances wherein you need to apply or
convert measurement?
I. Evaluating Learning A. Choose the letter of the correct I. TRUE OR FALSE Performance Test
answer Direction: Write true if the statement
1. Which kind of flour contains more is correct and write
gluten and less starch?
Demonstrate proper way of
false if the statement is incorrect. measuring dry and liquid
a. All Purpose flour
b. Bread flour ingredients
_______1. 1 cup is equivalent to 16
c. Cake flour
teaspoons
d. Soft flour
2. Which of the following ingredients _______2. During measuring, flour
that when added to flour mixtures can be scooped directly from its
increases tenderness? container.
a. Butter _______3. Liquid or glass
b. Lard measuring cup can also be used to
c. Shortening measure dry ingredients.
d. Vegetable oil _______4. Shortenings and other
3. Which of the ingredients is an solid fats should be packed tightly
example of a chemical leavening firmly during measuring to remove
agent? air holes.
a. Active dry yeast _______5. 1 cup of butter is
b. Baking powder

Address: Calubcub 1.0, San Juan, Batangas

Email Address: 305473@deped.gov.ph
Facebook: https://www.facebook.com/DepEdTayoC1SHS305473/
Contact No: 0977 195 3800 / 0915 214 4661
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

c. Steam equivalent to 1 bar of butter.
d. Air _______6. Brown sugar when
4. Which of the following ingredients measured properly, should retain
functions as food for the yeast? the shape of the cup when inverted.
a. Baking soda _______7. Flour should always be
b. Baking powder sifted before measuring.
c. Milk
_______8. A tablespoon is also
d. Sugar
5. What is basic ingredient in baking equivalent to 3 teaspoons.
that improves aroma, flavor, sweetness _______9. To ensure consistency
and nutrition in baked products? of quality and quantity, ingredients
and
portion sizes must be measured
correctly each time a recipe is
made.
_______10. Never measure over
the bowl of ingredients you are
using for the recipe due to the
danger of spillage into the bowl.

J. Additional activities for application or remediation

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

Address: Calubcub 1.0, San Juan, Batangas

Email Address: 305473@deped.gov.ph
Facebook: https://www.facebook.com/DepEdTayoC1SHS305473/
Contact No: 0977 195 3800 / 0915 214 4661
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked well?
Why did this work?
F. What difficulties did I encountered which my
principal or supervisor can helped me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other
teachers?

Prepared by: Noted by:

______________________ ______________________________
GENNELY S. PILAPIL MARIA SONIA M. HERNANDEZ
Teacher II Principal II

Address: Calubcub 1.0, San Juan, Batangas

Email Address: 305473@deped.gov.ph
Facebook: https://www.facebook.com/DepEdTayoC1SHS305473/
Contact No: 0977 195 3800 / 0915 214 4661