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    Portion Control On Pie Making

    Uploaded by

    Judi Ann Devecente Musnit
    1. The lesson teaches portion control in preparing and presenting gateaux, tortes, and cakes to Grade 9 students. 2. Students will work in groups to complete a performance activity on portion control in pie making by filling out a template showing ingredients, quantities, costs, and procedures. 3. Each group will then present their output to the class, and students will individually rate their learning on a scale. The teacher will provide feedback and suggestions to each group.

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    Portion Control On Pie Making

    Uploaded by

    Judi Ann Devecente Musnit
    246 views4 pages
    1. The lesson teaches portion control in preparing and presenting gateaux, tortes, and cakes to Grade 9 students. 2. Students will work in groups to complete a performance activity on portion control in pie making by filling out a template showing ingredients, quantities, costs, and procedures. 3. Each group will then present their output to the class, and students will individually rate their learning on a scale. The teacher will provide feedback and suggestions to each group.

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    LP

    Original Title

    PORTION CONTROL ON PIE MAKING

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    1. The lesson teaches portion control in preparing and presenting gateaux, tortes, and cakes to Grade 9 students. 2. Students will work in groups to complete a performance activity on portion control in pie making by filling out a template showing ingredients, quantities, costs, and procedures. 3. Each group will then present their output to the class, and students will individually rate their learning on a scale. The teacher will provide feedback and suggestions to each group.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    246 views4 pages

    Portion Control On Pie Making

    Uploaded by

    Judi Ann Devecente Musnit
    1. The lesson teaches portion control in preparing and presenting gateaux, tortes, and cakes to Grade 9 students. 2. Students will work in groups to complete a performance activity on portion control in pie making by filling out a template showing ingredients, quantities, costs, and procedures. 3. Each group will then present their output to the class, and students will individually rate their learning on a scale. The teacher will provide feedback and suggestions to each group.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Puting Buhangin National

    School Grade Level 9


    Daily Lesson High School
    Log Bread and
    Learning
    Teacher JUDY ANN M. MUSNIT Pastry
    Area
    Production
    Teaching Date and
    March 7, 2023 Quarter 3rd
    Time
    I. OBJECTIVES
    A. Content Standard The learner demonstrates understanding of/on:
    The core concepts and underlying theories in preparing and presenting gateaux, tortes
    and cakes
    B. Performance Standard The learners independently demonstrate:
    Competencies in preparing and presenting gateaux, tortes and cakes.
    C. Learning Select measure and weigh ingredients according to recipe requirements, enterprise
    Competencies/ practices and customer practices. TLE_HEBP9-12TC-IIIa-f-7
    Objectives
    A. Specific Objectives 1. Exhibit workmanship in group performance activity on portion control.
    2. Apply the methods of portion control in planning a menu.

    II. CONTENT LESSON 1. PREPARE GATEAUX, TORTES AND CAKES ( TC)


    Performance Activity
    Correct Portion Control, Yields, Weight and Sizes for Profitability.
    III. LEARNING
    RESOURCES
    A. Reference TECHNICAL – VOCATIONAL – LIVELIHOOD (Home Economics) Bread and
    Pastry Production Manual pages 8-9
    B. Other Learning National Certificate (NCII) Part I Bread and pastry production pages : 9 - 11
    Resources
    IV. PROCEDURES
    A. Reviewing the previous LET’S RECALL
    lesson or presenting the As part of review session the teacher will give a short recall.
    new lesson Directions: Identify what is described in the sentences below.
    1. Getting the right number of servings from a recipe and serving the right amount
    -Portion Control
    2. Method of dividing food into uniform pieces before it is placed on the serving line.
    -Cutting
    3. Method of portioning food on the serving line that involves the use of scoops, or
    ladles.- Measuring
    4. Method performed using a food scale - Weighing
    5. Naming or listing (the units of a group or collection) one by one in order to determine
    the total number - Counting

    B. Establishing a purpose VIDEO PRESENTATION


    for the lesson Teacher will play a short video on Pie making,then after the teacher will be asking
    questions as part of video analysis.
    Guided Questions:
    1. What is shown in the video?
    2. Have you eaten a pie?
    3. How does it looks like?
    4. How do you cut and get a portion of it?
    5. What do you think will be the possible highlight of todays lesson?

    C. Presenting PICTURE GALLERY


    examples/instances of Students will take a look at the given picture then they are expected to describe how
    the new lesson the following baked product was portion.
    PERFORMANCE NSTRUCTION-
    In this part the teacher will facilitates the performance activity by giving instructions
    and explaining the mechanics and rules of the performance.

    GROUP PERFORMANCE ACTIVITY: Portion Control in Pie Making


    In this part, each group will be working on the task by accomplishing the given
    template provided by the teacher.
    Group Performance Activity#1
    Name of Product:
    Ingredients
    Quantity Unit Description Estimated Cost

    D. Discussing new
    concepts and practicing
    new skills # 1

    Estimated Total Cost


    Procedures:

    E. Developing mastery PERFORMANCE SUPERVISION


    (Leads to Formative In this part, the teacher will supervise each stations.
    Assessment 3)
    E. Finding practical GROUP PRESENTATION
    applications of concepts In this part, each group will present their output to the class.
    and skills in daily living
    F. Making generalizations MY LEARNING SCALE ( EXIT SLIP)
    and abstractions about In this part, the teacher will call somebody from each group to give their takeaways
    the lesson from the topic discussed by the teacher, then the students will rate their learning in the
    scale of 1-4 where 4 is the highest.
    G. Evaluating learning In this part, the teacher will give comments and suggestions regarding the performance
    presentations of each group.
    H. Additional activities for
    application or
    remediation
    V. REMARKS

    VI. REFLECTION

    A. No. of learners who earned


    75% in the evaluation
    B. No. of learners who
    required additional activities
    for remediation
    C. Did the remedial lessons
    work?
    D. No. of learners who
    continue to require
    remediation
    E. Which of my teaching
    strategies work well? Why
    did this 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:
    ________________________________
    JUDY ANN M. MUSNIT EVANGELINE S. LUARCA
    Secondary School Teacher I Teacher In-Charge

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