DAILY LESSON LOG School RIZAL NATIONAL HIGH SCHOOL Grade Level 12

Teacher VERONICA FAYE T. GUZMAN Learning Area TLE- Bread and Pastry
Production
Teaching date and Time Week 2-3 Quarter 1

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
Standards
B. Performance The learners independently demonstrate core competencies in preparing and producing bakery products
Standard
C. Learning LO 1. Prepare bakery products
Competencies/ 1.2 Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired product characteristics
Objectives
II. CONTENT PREPARE AND PRODUCE BAKERY PRODUCTS
Subject Integration/ 1. Mathematics - Students can calculate ingredient measurements and conversions for different recipes.
Learning Across 2. Science - Students can learn about the chemical reactions that occur during baking and the role of ingredients in the process.
Curriculum 3. Home Economics - Students can understand the importance of food safety and sanitation in bread and pastry production.
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Bread and pastry production NC II- Curriculum Guide
pages
2. Learner’s Bread and Pastry Production- K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module
Material’s pages
3. Textbook pages
4. Additional TV, Laptop, Speaker, Projector, Multimedia site (Youtube), PPT, Baking tools, ingredients, and equipment
Materials from
Learning
Materials (LR)
portal
B. Other Learning Rubrics, DLL, Activity sheets, Activity materials, realia
Resources
IV. PROCEDURES 4A’S Learning Approach
1. Show a video or presentation showcasing different types of bread and pastries from around the world.
Motivation 2. Conduct a taste test activity where students sample various bakery products and discuss their favorite flavors and textures.
3. Invite a professional baker or pastry chef to share their experience and demonstrate the process of bread and pastry production.
ACTIVITY Activity 1: Basic Bread Making
Materials:
- Flour
- Yeast
- Water
- Salt
- Mixing bowls
- Measuring cups and spoons
- Oven

Instructions:
1. Introduce the basic bread-making process, including mixing, kneading, proofing, and baking.
2. Divide the class into small groups and provide each group with the necessary ingredients and equipment.
3. Guide the students in following a standard bread recipe and demonstrate the proper techniques.
4. Allow the students to mix, knead, and shape their own bread dough.
5. Set aside time for the dough to proof and rise.
6. Preheat the oven and bake the bread according to the recipe instructions.
7. Evaluate the finished bread based on its appearance, texture, and taste.

Rubrics:
- Proper measurement and mixing of ingredients (5 points)
- Correct kneading technique (5 points)
- Proper shaping and proofing of dough (5 points)
- Baking the bread to the desired characteristics (5 points)

Assessment Questions:
1. What is the purpose of kneading the bread dough?
2. Why is it important to let the dough proof and rise before baking?

Activity 2: Pastry Production

Materials:
- Butter
- Sugar
- Flour
- Eggs
- Baking powder
- Baking sheets
- Rolling pins
- Pastry cutters

Instructions:
1. Introduce the process of pastry production, including making dough, rolling, and shaping.
2. Provide the students with a recipe for a specific pastry, such as croissants or turnovers.
3. Demonstrate the proper techniques for mixing the dough and rolling it out.
4. Guide the students in shaping and filling the pastries.
5. Preheat the oven and bake the pastries according to the recipe instructions.
6. Evaluate the finished pastries based on their appearance, flakiness, and taste.

Rubrics:
- Proper measurement and mixing of ingredients (5 points)
- Rolling out the dough to the desired thickness (5 points)
- Shaping and filling the pastries correctly (5 points)
- Baking the pastries to the desired characteristics (5 points)

Assessment Questions:
1. What is the purpose of chilling the pastry dough before rolling it out?
2. How does the type of fat used in pastry dough affect the final product?

Activity 3: Recipe Modification and Innovation

Materials:
- Various ingredients for bread and pastry production
- Recipe cards
- Pen and paper

Instructions:
1. Discuss the concept of recipe modification and innovation in bread and pastry production.
2. Provide the students with a selection of basic recipes and ask them to modify or create their own variations.
3. Encourage the students to experiment with different flavors, fillings, or toppings.
4. Have the students write down their modified or new recipes, including specific measurements and instructions.
5. Allow the students to prepare and bake their modified or new recipes.
6. Evaluate the finished products based on their creativity, taste, and overall quality.

Rubrics:
- Creativity and innovation in modifying or creating recipes (10 points)
- Clear and detailed instructions for the modified or new recipes (5 points)
- Quality and taste of the finished products (10 points)
 Assessment Questions:
1. What factors should be considered when modifying a recipe?
2. How can innovation in bread and pastry production lead to new and unique products?
Analyze the outcome of each activity by observing the students' ability to follow instructions, apply proper techniques, and produce bakery
ANALYSIS
products with the desired characteristics. Provide feedback and guidance to address any areas for improvement.
Guide the students in reflecting on the importance of following standard mixing procedures, formulation, and recipes in achieving desired
ABSTRACT
product characteristics. Discuss the role of creativity and innovation in bread and pastry production.
Present the students with a real-life problem such as developing a new bread or pastry product for a specific dietary restriction or cultural
APPLICATION
preference. Have the students work in groups to research, develop a recipe, and present their solution to the class.
V. ASSESSMENT Teachers can assess the learning of the students based on the learning objectives by conducting practical exams where students are required
to demonstrate their skills in preparing bakery products according to standard mixing procedures/formulation/recipes and achieving the
desired product characteristics. Teachers can also assess students' understanding through written quizzes or assignments that test their
knowledge of ingredients, techniques, and recipe modifications.
VI. ASSIGNMENT Assign students to research and write a report on the history and cultural significance of a specific bread or pastry from a different country.
They should include information about the ingredients, preparation methods, and any unique characteristics or traditions associated with
the product.
VII. REMARKS
VIII. REFLECTION

Prepared by:

VERONICA FAYE T. GUZMAN

Teacher III

Checked by:

JEFFERSON A. GREGORIO
Assistant Principal II