Daily Lesson Log
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Rhea CateDaily Lesson Log
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Rhea CateSchool DALUPAON Grade Level Grade 8 Exploratory
NATIONALHIGH SCHOOL
DAILY LESSON LOG Teacher Ms.Rhea L. Cate Learning Area T.L.E Bread &Pastry
Teaching Dates and Time Quarter
I.OBJECTIVES
A. Content Standards The learners demonstrates understanding performing mensuration and calculation in bread and pastry
production
B. Performance Standards The learner independently performs mensuration and calculation based on job order specification
C. Learning Competencies LO. 3. Measure dry and Liquid ingredients
1. Discuss the procedure in measuring dry and liquid Ingredients
2. Demonstrate the proper procedure in measuring dry and liquid ingredients
3. Practice measuring the given ingredients in a recipe
II. CONTENT Lesson 2
Perform measuring dry & Liquid Ingredients accurately
III. Learning Resources
A. References
1. Teacher’s Guide p.2
2. Learner’s Materials pages p.28-329
3. Textbook pages
4. Additional Materials from www.youtube.com/watch?v=qzr82EuniJuo
learning Resources (LR)
Portal
B. Other learning Resources Laptop, baking Ingredients, Baking materials
IV. PROCEDURES
A. Reviewing previous SITUATIONAL ANALYSIS
lesson/presenting A recipe for a chocolate cake requires for the following:
new lesson 4 ounce of chocolate
2 cups of white sugar
B. Establishing a THINK AND REFLECT
purpose for the ‘’ACCURATE TECHNIQUES IN MEASURING ARE AS IMPORTANT AS THE TOOLS FOR MEASURING
lesson Let the students think and reflect about the statement
C. Presenting
example/instances of The student will taste the cake/Bread. Then they will analyse the texture of the cake/bread.
the new lesson
D. Discussing new Students will watch the video on how to measure dry and liquid Ingredients.
concepts and
practicing new skills What are the tools needed in measuring ingredients?
#1s How can you make an accurate measurement?
Do we need to measure dry and liquid ingredients? Why?
E. Discussing new By group, They are going to write in manila paper the step by step on how to measure the dry and liquid
concepts and ingredients accurately and discuss.
practicing new skills G1-FLOUR-BROWN SUGAR
#2 G2-WATER-BUTTER
F. Developing mastery With the same group. The Leaders of the group will show /demonstrate to the class the proper way of
measuring using the following ingredients.
G1-FLOUR -BROWNSUGAR
G2-WATER -BUTTER
G. Finding practical The students will measure dry and liquid ingredients for a given recipe (by group) with scoring rubrics)
application of
concepts and skills in G1-Cassava cake
daily living G2-Banana Bread
H. Making
generalization and Why is it important to learn the proper way of measuring dry and liquid ingredients?
abstraction about the
lesson
I. Evaluating learning Directions: Write the word or group being defined or described.
_____1. This is packed when measuring; it follows the shape of the cup when inverted.
_____2. This is used to measure liquid ingredients.
_____3. Use to level ingredients when measuring.
_____4. This is to be removed in brown sugar and to be rolled with rolling pin.
_____5. What not to do in a cup full of flour to avoid excess measurement.
_____6. This is how to fill the cup when measuring.
_____7. This is not to be done with the cup when measuring liquid ingredients.
_____8. This is used to level dry ingredients in the absence of the spatula.
_____9. It is the way of removing lumps in the baking powder or baking soda.
_____10. This step is not necessary in sugar unless it is lumpy.
J. Additional activities
for application or Practice at home the proper ways of measuring dry and Liquid ingredients following the standard procedures
remediation given.
V.REMARKS
V.1 REFLECTION
A. No.of learners who earned
80% in the evaluation
B. No.of learners who require
additional activities for the
remediation who scored
below 80%.
C. Did the remedial lessn
work?
D. No.f learners who continue
to require remediation .
E. Which of my teaching
strategies worked well?
Why did these work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
G. What innovation or
localized materials did I
use/discover which I wish to
share with others teachers?