School: MAINIT NATIONAL HIGH SCHOOL Grade Level: 11

GRADE 11 Teacher: ERZELENE B. BALSAMO Learning Area: BREAD AND PASTRY PRODUCTION
DAILY LESSON LOG Teaching Dates and Time: July 29 – August 2, 2024 Quarter: 1st QUARTER

DAY 1 DAY 2 DAY 3 DAY 4

July 29, 2024 July 30, 2024 July 31, 2024 August 1, 2024
I. OBJECTIVES Objectives must be meet over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional
lessons, exercises and remedial activities may be done for developing content knowledge and competencies. These are using Formative Assessment strategies. Valuing
objectives support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from
the curriculum guides.
A. Content Standards: The learners demonstrate an understanding of the core concepts and theories in bread and pastry production.
B. Performance Standards: The learners independently demonstrate core competencies in preparing and producing bakery products.

C. Learning Select, measure and weigh required ingredients according to recipe or production requirements.
Competencies/Objectives: (TLE_HEBP9-12PB-Ia-f-1-1.1)
Write the LC Code for each
II. CONTENT / TOPIC
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages None None None None
2. Learner’s Materials Pages None None None None
3. Textbook Pages None None None None
4. Additional Materials from Bread and Pastry Production Quarter 1 – Module 1: Prepare and Produce Bakery Products (Ingredients for Bakery Products)
Learning Resource (LR)
portal
B. Other Learning Resources
DAY 1 DAY 2 DAY 3 DAY 4
July 29, 2024 July 30, 2024 July 31, 2024 August 1, 2024
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the
IV. PROCEDURES students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their
learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time
allotment for each step.
PRELIMINARIES 1. Prayer 1. Prayer 1. Prayer 1. Prayer
2. Greetings 2. Greetings 2. Greetings 2. Greetings
 The Teacher will conduct a 3. Attendance 3. Attendance 3. Attendance
short orientation on the subject 4. Checking the necessary learning 4. Checking the necessary learning 4. Checking the necessary learning
matter. materials; giving time for the students materials; giving time for the students materials; giving time for the
 Introduce the Grading system to prepare themselves ready for to prepare themselves ready for students to prepare themselves
 Discuss the Class Rules classroom learning discussion classroom learning discussion ready for classroom learning
including coping with their personal including coping with their personal discussion including coping with
concerns and necessities. concerns and necessities. their personal concerns and
necessities.
A. Reviewing Previous Lesson  ACTIVITY 1: Identify the  The teacher will recall past lesson  The teacher will recall past lesson  The teacher will recall past
or Presenting the New different ingredients in baking. / activity conducted / activity conducted lesson / activity conducted
Lesson 1. It is made from grounded
(ACTIVITY) wheat or rice, rye, and barely  ACTIVITY 4: Draw a STAR if it’s  ACTIVITY 7: Read the
maize that made it a proper way, and CIRCLE if statement carefully. Write your
powdery white in appearance. not. answer in your activity
2. Known to be an integral part of 1. Remove any unwanted notebook.
making sweet cakes, pastries, particles. A. Explain the use of the following
and other 2. Place the glass or cup in a flat measuring tools and equipment.
products. surface before pouring any liquid 1. Measuring cup for dry
3. Considered a complete protein, ingredients to be measured. ingredients
containing all the essential amino 3. Tap the sugar to avoid having 2. Measuring cup for dry
acids it compressed inside the cup. ingredients
humans use to build other 4. Use spoon to level off the rim 3. Measuring spoon
proteins needed by the body of the cup. 4. Dietetic Scale
4. A group of solid fats, usually 5. Remove lumps before
white and tasteless, and measuring ingredients. B. Write true on the line if the
especially formulated statement is correct. If not, write
for baking.  ACTIVITY 5: Arrange the steps false.
5. Baking agents that causes the in measuring liquid _______________1. The first
dough to rise. ingredients. Write 1 as first and step in measuring ingredients is
2 for 2nd and so forth. to read the recipe.
 ACTIVITY 2: TRUE or FALSE. ___a. Check if the desired _______________2. In
Write your Last Name if the measurement has been taken. measuring ingredients for baking,
statement is Correct and write ___b. Place the glass or cup in a using of any kind of
your First Name if the flat surface before pouring any measuring tool is accepted.
statement is Wrong. liquid ingredients to be measured. _______________3. In
1. Sifting dry ingredients is ___c. Gradually pour liquid measuring flour, it is important to
necessary in preparation of ingredients to the measuring cup. level off the excess
ingredients. powder to achieve desired result
2. Tap the sugar in the measuring of baked products.
cup to compress. _______________4. Measuring
3. Measuring cup for liquid can be cup is only intended for liquid
used to measure dry ingredients. ingredients.
4. Using appropriate measuring _______________5. In
tools will minimize your time measuring liquid ingredients,
preparation. place the measuring tool
on a flat surface

C. Convert the following

ingredients as stated in each
number.
1. _____________quart = 4
gallons
2. _____________grams = 3.5
kilos
3. 2 pounds = ________ ounces
4. ____________teaspoon = 5
 tablespoon
5. ____________tablespoon = 7
fluid ounces
B. Establishing a Purpose for  Discussion of the Topic.  ACTIVITY 6: Suppose you want
the Lesson to make some cupcakes, what do
(ANALYSIS) you think are the ingredients you
will need to make the cupcakes?
Make a list of ingredients (in
order from the biggest quantity to
the least quantity) that you would
need.
Example: Salt – gives flavor to
the cupcake

MY CUPCAKE
Ingredients of my cupcake
1.
2.
3.
4.
5.
6.
7
Function of the ingredient
1.
2.
3.
4.
5.
6.
7.
C. Presenting  In order to have a quality baked
Examples/Instances of the product and minimized time
Lesson preparation, you need to identify
(ABSTRACTION) and understand the major
ingredients in baking.
 ACTIVITY 3: Read and
understand what is asked in
the statement. Write your
answer in your activity
notebook.
I. Give what is asked for in the
following:
A. Six major ingredients in baking
B. Three minor ingredients used
in baking
C. Five effects of sugar in baking
 D. Discussing New Concepts  ACTIVITY 8: Demonstrate the  The students will be having an
and Practicing New Skills step-by-step procedure in paper-pencil test
(ASSESSMENT) measuring the following
ingredients. Your classmate-
partner will check/monitor your
performance and accomplish
the Scoring Rubrics provided
below after the activity.

1. ¼ tsp baking soda

2. 1 cup cooking oil
3. 10 ounce raisins
4. ½ pt of brown sugar
5. 1 ½ T of baking powder

Scoring Rubric
Performance Standards Percentage
Correctness of Procedure 40%
Accuracy of Measurement 40%
Sanitation 20%
Total Score 100%

Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. What
works? What else needs to be done to help the students learn?
V. REFLECTION Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them
relevant questions.
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

D. No. of learners who continue to require remediation

E. Which of my teaching strategies work well? Why did these work?

F. What difficulties did I encounter which my principal or supervisor can

help me solve?
G. What innovations or localized materials did I used/discover which I wish
to share with other teachers?
Prepared by: Noted by: Checked by: Approved:
ERZELENE B. BALSAMO HENRY G. GALOS NICANOR C. DUARTE JR. RODELYN V. MAHINAY
Subject Teacher SHS Focal Master Teacher I School Principal I