A DETAILED LESSON PLAN IN TLE

Name: CYRIL D. DOMENS

Date: Feb. 15,2019
Time:
Year and Section:

I. OBJECTIVES
At the end of 60 minutes discussion at least 80% of the students should be able
to:
1. Know how to measure dry and liquid ingredients
2. State the appropriate tools and utensils to measure dry and liquid
ingredients accurately
3. Perform measuring ingredients properly

II. SUBJECT MATTER

A. Topic: Measuring Dry and Liquid Ingredients Accurately
B. Reference: K to 12 Basic Education Curriculum Technology and Livelihood
Education Learning Module
C. Materials: laptop, projector, wax paper, utility tray, measuring glass and
spoon, bowl, flour, sugar, oil, water.
D. Concepts: Measuring Dry and Liquid Ingredients
E. Teaching Strategies: Lecture Method and Demonstration Method

III. PROCEDURE
TEACHER’S ACTIVITY LEARNER’S ACTIVITY
A. Preliminary Activity
1. Daily Routine

Good morning class Good morning ma’am

Please stand and let us pray. Students are praying
Again good morning everyone.
Please be seated. Arrange your seats
properly and pick up the pieces of
paper and trashes under your chair,
and who’s absent today?

2. Motivation

Ok, what was the last topic that had None Sir
been discussed last meeting?

Ok, very good! So, what are the tools

and equipment that is commonly Baking Tools and equipment and
found in the kitchen? their uses.

Kitchen knives

Ok very good! Those are the tools Kitchen shears

that are commonly used in the
kitchen. Cutting boards
So what is measuring spoon and Measuring cup and spoon.
measuring cup?

Measuring spoon is used to

measure small amount of
ingredients.
Ok, very good! And measuring cup, we have two
Measuring tools are among the most types of measuring cup,
important items found in the measuring cup for dry or solid
kitchen, since consistently good ingredients and for liquid
cooking depend upon accurate ingredients
measurement.

B. Lesson Proper

So, we come now to our next topic

which is Measuring Dry and Liquid
Ingredients Accurately.

Here are the Materials:

1. Dry Ingredients: Flour,

Granulated sugar, brown
sugar , baking powder and
soda
2. Liquid Ingredients: water,
milk
3. Measuring tools: graduated
measuring cup, measuring
spoons, weighing scale,
individual measuring cup.
4. Others: spatula, tray, sifter

a. Flour
1. Sift the flour
2. Scoop to fill the measuring
cup to overflow. Do not
shake.
3. Level off with spatula.

b. Sugar
White sugar
1. Sifting is not necessary
before measuring unless it
is lumpy
2. Fill the measuring cup
until over flowing. Do not
shake the cup.
 3. Level off with spatula.

Brown sugar
1. Check if the sugar is
lumpy
2. Roll out the lumps.
Remove the dirt
3. Scoop into measuring cup
and pack compactly until
it follows the shape when
inverted.

c. Powdered food (baking

powder and soda)
1. Remove the lumps in the
powder by stirring
2. Dip the measuring spoon
into the powder
3. Level with spatula or back
edge of the knife or right
in the can opening

d. Shortening
Solid fats
1. Fill the measuring
cup/spoon with the
shortening while pressing
until it is full.
2. Level the fat with a
straight edge of a knife or
spatula.

Liquid fats
1. Pour oil in the glass
measuring cup.
2. Check if it filled up to the
measuring mark. Do not
lift the cup when
measuring.

e. Milk
Liquid form
1. Pour milk into the glass
measuring cup up to the
measuring. Do not lift the
cup.

Powdered milk
1. Remove lumps in milk by
stirring
2. Scoop lightly to fill the
measuring cup or spoon
 without shaking until it
overflows.
3. Use the spatula or the
straight edge of knife to
level the measurement.

C. Analysis
What is the importance of
measuring dry and liquid
accurately?

D. Activity
I will group you into two
groups then you are going to
show me on how to measure
dry and liquid ingredients
correctly

E. Abstraction
Why we have to use proper
measuring tools and utensils
in measuring dry and liquid
ingredients?

F. Application
I will call 2 students from the
class and they are going to
demonstrate the proper It is important because
measuring of dry and liquid consistently good cooking
ingredients. depends upon accurate
measurements.
Ok, very good! Again how to
measure dry ingredients?

Ok very good!

Proper use of measuring cup

meant for both dry and liquid
ingredients is very important and
sufficient because the ratio of
liquid to dry ingredients in recipe
can greatly alter its texture.
 (the two students well
demonstrated the proper
measuring of bot dry and liquid
ingredients)

Before we measure dry

ingredients like flour we must sift
it first to remove lumps, then
scoop to measuring cup and let it
overflow then last level it off with
spatula or a straight edge of knife.

IV. EVALUATION
TRUE OR FALSE: Write YES if the statement is true and NO if the statement is
false.

1. Sifting is not necessary before measuring flour.

2. Scoop dry ingredients to measuring cup and shake to level off.
3. Fill the measuring cup/spoon with the shortening while pressing until it is
full.
4. Use spatula to level off the measurement.
5. Lift the cup when measuring liquid ingredients.

Key to Corrections

1. No
2. Mo
3. Yes
4. Yes
5. No

V. ASSIGNMENT
Study about Specification of Tools
 A DETAILED LESSON PLAN IN TLE

Name: CYRIL D. DOMENS

Date: Feb. 14,2019
Time:
Year and Section:

I. OBJECTIVES
At the end 60 minutes discussion at least 80% of the students should be able
to:
1. Know how to calculate markup percentage
2. Value the importance in computing Mark Up percentage
3. Compute cost of production according to standard procedure

II. SUBJECT MATTER

A. Topic: How to calculate Markup Percentage
B. Reference: K to 12 Basic Education Curriculum Technology and Livelihood
Education Learning Module
C. Materials: manila paper, pentel pen, colored paper and calculator
D. Concepts: how to Calculate Markup Percentage
E. Teaching Strategies: Lecture Method, Demonstration Method and Group
Activity

III. PROCEDURE
Teacher’s Activity Learner’s Activity
A. Preliminary Activity
1. Daily Routine

Good morning class! Good morning Sir

Please stand and let us pray. Students are praying

Again good morning everyone! Please

be seated according to your seat plan.
Arrange you seats properly and pick
up the pieces of paper and trashes
under you chairs, and who’s absent
today?

2. Motivation
None Sir
So, what was the last topic that had
been discussed last meeting?

Ok, very good! So you already know About measuring dry and liquid
how to measure ingredients correctly? ingredients accurately.

Then how are you going to measure Yes Sir

ingredients accurately?
Ok, very good, if you are going to
measure liquid ingredients, what By using proper and appropriate
measuring tools you are going to use? tools and equipment.

Very good! How about for dry or

liquid ingredients? Liquid measuring cup

Great! What about for small amount

ingredients? Like baking soda or
baking powder? Dry measuring cup

Great! How about in leveling off dry

ingredients? Are we going to shake
the cup just to level off dry We are going to use measuring
ingredients? spoon.

Very good! So, we come now to our

next lesson which is calculating No Sir, the proper of leveling off dry
markup percentage. ingredients is with the used of
spatula or straight edge of knife.
B. Lesson Proper

Markup- the difference between

buying price and selling price.
Instructions
1. Calculate your peso markup.
This is done by subtracting
your buying price from your
selling price.
Example:
Selling price- P15.00
Buying price- -P10.00
Peso markup- 5.00

2. Decide whether you want to

calculate your percentage
markup based on cost or
selling price. Once you choose
which you will be using to
calculate, it is important you
stick to the method you choose
throughout all your
calculations, or you will end up
with faulty data. If you decided
to calculate your markup based
on cost, go to step 3. If you
decided to calculate your
markup based on selling price
go on step 4.
3. Calculate percent markup
based on cost. This done by
 dividing the peso markup by
cost.

Example:
Peso markup 5.00
Buying price ÷ 10.00
Percentage markup .5or 50%

4. Calculate your percent markup

based on selling price. This
done by dividing the peso
markup by the selling price.

Example:
Peso markup 5.00
Purchase cost ÷10.00
Percentage markup .33or33%

5. Make sure you consistently use

either cost of product or selling
price to find the percent
markup on an item. Even
though the cost, selling price
and peso markup will always be
the same, the percentage
markup will be drastically
different depending on if you
calculate it using selling price
or cost. Using selling price will
give you a lower percentage
markup while using cost will
give a higher percentage
markup.

C. Analysis
What is markup?

D. Activity
I will divide the class into two
groups and each group will be
given a problem. The group 1
will calculate percent markup
based on cost and the group 2
on selling price.
Is that clear?

Ok, start now then later on you

will discuss your work in front.
E. Abstraction
 Why we have to choose and
stick to the method we choose Markup is the difference between
throughout all our calculation? how much an item cost you and
how much you sell that item.

F. Application
I will call students from the
class to calculate markup
percentage based on cost and
selling price.

1.chicharon
Buying price 25
Selling price 35 Yes Sir
2.yellow corn
Buying price 10
Selling price 15

To prevent from ending up with

faulty data.

IV. EVALUATION
Given the following recipe and its estimated cost, compute for the total
purchase cost and impose a 50% markup to determine the selling price of your
product. Yield=24 serving

ITEM UNIT COST TOTAL PESO SELLING

COST MARKUP PRICE PER
SERVING
2k chicken 115.00/kilo _____
1 head garlic 50.00/kilo
20pcs/kilo _____
4 Tbsp soy 15.00/bottle
sauce Approx. 32T _____
1tsp ground 1.00/ small pack
black pepper 1/2t/ pack
_____
½ cup 12.00/bottle
vinegar Approx. 2C/
bottle _____
2 Tbsp 40.00/bottle
cooking oil Approx.32T _____
TOTAL ______ _______ _______

Selling price= total cost ˖ peso markup

 ________________________
No. of yield
SP= _____

Key to Corrections

ITEM UNIT COST TOTAL PESO SELLING

COST MARKUP PRICE PER
SERVING
2k chicken 115.00/kilo 230.00
1 head garlic 50.00/kilo
20pcs/kilo 2.50
4 Tbsp soy 15.00/bottle
sauce Approx. 32T 1.90
1tsp ground 1.00/ small pack
black pepper 1/2t/ pack
2.00
½ cup 12.00/bottle
vinegar Approx. 2C/ 3.00
bottle
2 Tbsp 40.00/bottle
cooking oil Approx.32T 2.50
TOTAL 241.9 120.95 15.118

SP= 241.90 ˖ 120.95 = 362.85

_______________ ______
24 24
SP= P 15.118

V. ASSIGNMENT
Study about kitchen floor plan and symbol