School TORIBIO MINOR NATIONAL HIGH SCHOOL Grade Level: 12

GRADES 1 to 12 Teacher: ELIZA H. BAZAN Subject: BPP

DAILY LESSON LOG FIRS
Date / Time: October 4, 2023 Quarter: T

I. OBJECTIVES
The learners demonstrate an understanding of the core concepts and theories in
A. CONTENT STANDARDS bread and pastry production.

The learners independently demonstrate core competencies in preparing and

B. PERFORMANCE STANDARD producing bakery products.

Prepare a variety of pastry products according to standard mixing procedures,

C. MELC
formulation recipes and desired product characteristics.
1. Enumerate the different kinds of pastries and pie crust
D. Objective:
2. Discuss the properties of a well-made pie crust.
II. CONTENT
A. Topic KINDS OF PASTRIES
III. REFERENCES
A. Teacher’s Guide
Page 78-80
Pages

B. Learner’s Materials
Pages Page 78-80

C. Textbook Pages
D. Module Pages Page 73-75

E. Additional Materials
from Learning
Resources Portal
TLE_HEBP9-
12PB-Ia-f-1
Bread-and-Pastry-NC-II-CG.pdf (deped.gov.ph)
TLEBPP10_Q2_Mod2_SelectMeasureWeighIngredients_-v3-converted.pdf
(depedtambayan.net)
Melcs-BPP G12 - melcs - Prepared by: MARY ROSE M. DUMAGUING SHS TVE -Teacher
Checked by: JOSE A. - Studocu
4 Na Salik Ng Produksyon? | Panitikan.com.ph
IV.MATERIALS Laptop, TV, PPT slides, strips, envelope, bond paper, marker, tape
IV. PROCEDURE
A. Revising/ Review previous
lessons or presenting the new Call one student to lead the opening prayer.
lesson
Greetings (Good morning class? How are you? Are all present today?)
INDICATOR 4. Before we are going to start our discussion, let me first present to you this house
Exhibited effective
strategies that ensure
rules that you need to follow as we go along with our discussion.
safe and secure 1. Listen attentively to the class discussion.
learning
environments to
2. Raise your hand if you want to speak and wait to be called on.
enhance learning 3. Everyone must participate during group activities.
through the
implementation of 4. Follow instructions and ask questions to your teacher if there are doubts and
policies, guidelines not to your seatmate.
and procedures.
 5. Tidy up your area after the class.

Any questions class about these rules before we proceed? Since there is none, are
you ready now to start our new lesson?

I am going to show to you this illustration. Who among you can describe this picture?
(Show a slide show of the different pies and pastries)
Our lesson for today is all about Kinds of Pastries. This time, I will present to you the
B. Establishing a purpose for
objectives of our lesson: At the end of the discussion, you will be able to
the new lesson
1. Enumerate the different kinds of pastries.
2. Discuss the properties of a well-baked pie crust.

Do you think, you can achieve these two objectives later class?

C. Presenting
examples/ instances ACTIVITY 1. PICTURE PUZZLE
of the new lesson Directions: Using the cut-out figures, form an illustration of pastries. (Remind
INDICATOR 5.
students to strictly follow instructions and everyone must participate)
Exhibited effective RUBRIC:
practices to foster 5 POINTS 4 POINTS 3 POINTS 2 POINTS 1 POINT
learning
environments that Five objects Four objects Three objects Two objects One or no
promote fairness, are presented are presented are presented are presented object is
respect and care to
encourage learning. presented

Let us now check and find out whose group got the highest score. Good job! You
achieved the first activity. This time, I will show to you the definition of pie and
pastry, take a look on this slide.

D. Discussing new
concepts and practicing
new skills # 1 If you can still remember during your Junior High School, you have learned about the
INDICATOR 1. basic ingredients of a pie crust. You were taught on how to select the needed
Modelled effective ingredients in pastry products. As far as you can remember, what pastry product did
applications of
content knowledge
you learn when you were still in your Grade-10? (Students answer may vary)
within and across Of all those products you mentioned, what do you think is the most in demand in the
curriculum teaching market today?
areas.
After knowing all those pastry products in your lower years, this time you are now
preparing yourselves to make those products. So, today let us find out how you will
WITHIN CURRICULUM
Subject: TLE-10 be able to prepare those pastry products. But before that let me present to you
Module: 2 these slides.
Week: 2
Quarter:1
(Show the slides of the different pastry products)
Topic: Select, measure and Pastries are one of the most popular dessert and snack foods. Many of our wide
weigh ingredients in range of desserts can fill in a pastry shell. Examples for these are buko, banana,
pastry production
MELC: Identify required mango, pineapple, and egg pies.
ingredients in pastry Just as other delicacies that we have, Pastries vary in its kind. (Explain the kinds of
production
pastries using the PPT slides)
KIND OF PASTRIES TYPES OF A PIE CRUST
1. One Crust Pie 1. Flaky crust
2. Double Crust Pie 2. Mealy Crust
3. Tarts 3. Oil based crust
4. Turnovers 4. Crumb crust
 5. Cream puff 5. Puff pastry or phyllo dough
6. Puff Pastry

In your Araling Panlipunan-9 isn’t it that you have learned about the different
factors of production. There are four factors of production:
ACROSS CURRICULUM
Subject: ARPAN-9 1. Land
Module: 4 2. Labor
Week: 5
Quarter:1 3. Capital
Topic: Mga Salik ng
Produksiyon
4. Entrepreneurship
MELC: Natatalakay ang mga
salik ng produksiyon at Under Entrepreneuship is the Quality of the Product. In here you are going to
ang implikasyon nito sa
pang-araw-araw na
consider the type of consumers that will demand your product. This is because,
pamumuhay. consumers may vary in their tastes and preferences. So, if your product has the
most efficient quality from among the pastries that is present in the market, for
sure it will be saleable to the market for it will suit the palatability of the
consumers.

Since we talk about the efficiency of our product, let us discuss now the
properties of a well-made pie crust.
F. Discussing concepts
and practicing new
PROPERTIES OF A WELL-MADE PIE CRUST:
skills # 2
1. A good pie must be crisp and tender.
2. Has a golden-brown color.
3. The crust must be fitted with decorated edges in the pie pan.
4. It must be retaining its crispiness and not become soggy especially when used
with juicy feelings.

G. Developing mastery ACTIVITY 2. MY NAME IS…….

(Leads to formative Directions: Get the strips inside your envelope and label the pictures you formed
Assessment 3) earlier here on the board. Please observe this rubric below: (Remind students to
strictly follow instructions and everyone must participate)
INDICATOR 5.
CRITERIA 7POINTS 5 POINTS 3 POINTS 2 POINTS 1 POINT
Exhibited effective
practices to foster The group got six The group The group got The group The group
learning ACCURACY correct answers got five four correct got three got two or
environments that correct answers correct one correct
promote fairness, answers answers answers
respect and care to
5 POINTS 4 POINTS 3 POINTS 2 POINTS 1 POINT
encourage learning.
TIMELINESS First to finish the Second to Third to finish Fourth to Last to finish
activity and finish the the activity finish the the activity
ended with a activity and and ended activity and and ended
short yell ended with a with a short ended with with a short
short yell yell a short yell yell

H. Finding practical
applications of Let the student answer the question:
 concepts and skills in
daily living If you are to invest someday a pastry business, what do you think would be your
INDICATOR 2.
variation of fillings you will choose that is not yet ready in the market nowadays?
Developed and Why?
applied effective
teaching strategies to
promote critical and
creative thinking, as
well as other higher-
order thinking skils.

H. Making generalization Ask students the following questions:

and abstractions about the 1. Enumerate the kinds of pastries and types of pie crust.
lesson 2. How can we be able to know that the pie crust is well-made?

I. Evaluating learning Paper and Pen Test

MULTIPLE CHOICE QUESTIONS:
INDICATOR 2.
Direction: Encircle the letter of the correct answer on your testpaper.
Developed and 1. In making turnover pastry, the open edges are pressed together. Why is this
applied effective
teaching strategies to
so?
promote critical and A. To enclose the filling
creative thinking, as
well as other higher- B. To make a decorative edge
order thinking skils. C. To be held by hand
D. To make new design
2. If you are to prepare a fruit pie, the juice must be kept inside the crust. What
do you think is the best kind of pastry that applies this characteristic?
A. One crust pie
B. Double crust pie
C. Cream Puff
D. Puff Pastry
3. Why is that Tarts are open top, not covered with pastry?
A. It is a short crust pastry.
B. It has a sweet filling.
C. It is fruit-based.
D. It is filled with custard.
4. How can we be able to know that the pie crust is well-made?
A. A good pie must be crisp and tender.
B. Has a golden-brown color.
C. The crust must be fitted with decorated edges in the pie pan.
D. All of the above
5. Why does puff pastry puffs up when the trapped air expands during baking?
A. The presence of thin layers of dough.
B. The presence of fats in between layers of dough.
C. The presence of air in the dough.
D. The presence of rolled dough.

J. Additional activities for Prepare the needed ingredients in making a pie. (MELC 6 -Week 6)
application or remediation 1. All-purpose flour 4. Buko/pineapple 7. Corn starch
2. Margarine/ butter 5. Egg 8. sugar
3. Salt 6. milk