GRADE 12 School QUIRICO G.

MANZANO MEMORIAL NHS Grade Level 12

DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 1-2 Semester 1ST
Time

I. OBJECTIVES
A. Content Standards * The learners demonstrate competencies 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 Competencies / Objectives. * LO1. Prepare Bakery Products
Write the LC code for each 1.1 Select, measure and weigh required ingredients according to recipe or production requirements.
Objectives:
1. Identify baking terms correctly.
2. Discuss the meaning of terminologies used in baking bakery products.
3. Appreciate the importance of understanding baking terminologies.

TLE-HEBP9-12BP-Ia-f-1
II. CONTENT
A. Subject Matter  Baking Terminologies
B. Integration  Building vocabulary
 Art of Listening
 Reading Comprehension
 Values Formation
C. Strategies  4 A’s Method
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pp.  TG-pp.
2. Learner’s Materials pp.  LM- pp. 2-3
3. Textbook pp.
4. Additional Materials from
Learning Resources (LR)
portal
B. Other Learning Resources  Internet//You Tube
 https://www.youtube.com/watch?v=SyqIIbXt-ZI

C. Materials  Laptop, TV Monitor, Speaker, movie, fact sheets, activity sheets Visual aid, Evaluation tool,
 VEEM project movie selection ( American Girl Stirs up to Success)
IV. LEARNING TASK/PROCEDURES
A. Preparatory Activity  Prayer
 Greetings
 Classroom management
 Checking of students attendance
B. Reviewing previous lesson or  Activity
Presenting the new lesson The teacher will present a movie entitled “American Girl, Stirs up to Success” The movie will be cut after 10
minutes showing.
 Ask the student to use their and art of listening and comprehension during the movie show.
Activity 1
 The students are ask to make a list of easy words that are familiar to them and words that are not familiar to them.
Why? And share your answer to the class.

Call 2-3 students to answer

C. Establishing a purpose for the  Still base on the movie show “American Girl, Stirs up to Success”
lesson  Activity 2:
 Ask the students to look for a “Punch line/dialogue that they wanted to apply in their lives.Why?

 call 2-3 students and process their answer

Analysis:
 Ask the students on the importance of presenting the movie to the class.

 Guide Question:
1. How did you find the movie?
2. Did you get something new to you? Which part? Why?
Process the answer of the student.
D. Presenting examples/Instances of  Activity 3
the new lesson  Identifying terms through rambled words. Ask representative from the group to identify rambled words.
1. To heat the oven prior to baking to achieve the required
TEAPHER Answer : P R E H E A T
2. It is a microorganisms that produce carbon dioxide when
mix with carbohydrates, causing the dough to rise.
SETAY Answer : Y E A S T
 (Please see the complete tool attached)

E. Discussing new concepts and  Distribute hand-outs on Baking Terminologies( by group)

practicing new skills #1  Discussing the meaning of the term
Ask the students to read the definition of the terms and translate into Tagalog for better understanding.

F. Developing mastery (Leads to  The teacher will present a game “Pinoy Hinyo” 2 students volunteers in every group.
 formative Assessment 3) 1 student – as actor and the other one is the one who will guess the word.
(at least 5 words to act and guess)
- Set 1- ( dough, beat, batter, baker, knead)
- Set 2- ( blend, caramelized, oven, cream, shears)
- Set 3- ( egg beater, oven, beating, egg was, cup cake)

 At least 3 pair of students for 3 rounds.

G. Finding practical applications of  Ask the learners to look for at least 3 term that they usually used/ apply at home, why?
concepts in daily living
H. Making generalizations and  Summary on Baking Terms
abstractions about the lesson  Ask some of the learners to define important terms.
Question and Answer portion:
 QUESTION: ANSWER:
1. To press, stretch and fold the dough kneading
Until gluten is develop.
2. Consist of beaten egg whites and brush egg wash
Onto the bread before baking.
I. Evaluating Learnings  Short Test – (15 pts.)
Choose the letter of your correct answer
1. It is a mixture of baking ingredients that has a pouring consistency.
a. dough c. batter
b. egg wash d. meringue
2. It is a substance responsible for the elastic and sticky
Characteristics of dough.
a. Gluten c. protein
b. Syrup d. meringue
(Please see the complete test Questions)

J. Additional activities for  Agreement:

application or remediation
Choose 5 baking terms and use it in a sentence.

V. REMARKS

VI. TEACHER’S REFLECTION

A. No. of learners who earned 80%
 B. No. of learners who require
additional activities for
remediation
Who scored below 80%
C. Did the remedial lesson work? No.
of learners who have caught up
the lesson
D. No. of learners who continue to
require remediation

E. Which of my teaching strategies

worked well? Why did these
worked?

F. What difficulties did I encounter

which my principal or supervisor
can help me solve?
G. What innovation or localized
material did I used/discover which
I wish to share with other teacher?

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I
 GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12
DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 3-4 Semester 1ST
Time

I. OBJECTIVES
A. Content Standards * The learners demonstrate competencies 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 Competencies / Objectives. * LO1. Prepare Bakery Products
Write the LC code for each 1.1 Select, measure and weigh required ingredients according to recipe or production requirements.
Objectives:
1. Identify dry and liquid ingredients in baking bakery
Products.
2. Discuss briefly the function of the dry ingredient.
3. Select and classify baking ingredients.
TLE-HEBP9-12BP-Ia-f-1
II. CONTENT
A. Subject Matter  Dry and Liquid ingredients in baking bakery products
B. Integration  Science – video presentation on state of matter
 Art of listening and comprehension – video watching
 Improve speaking ability - oral recitation

C. Strategies  4’s Method

III. LEARNING RESOURCES
D. References
1. Teacher’s Guide pp.  TG-pp.
2. Learner’s Materials pp.  LM- pp. 8-9
3. Textbook pp.
4. Additional Materials from
Learning Resources (LR) portal
5. Other Learning Resources  Internet/You Tube
 6. Materials  Laptop, TV Monitor, Speaker, movie, fact sheets, activity sheets Visual aid, Evaluation tool,

IV. LEARNING TASK/PROCEDURES

A. Preparatory Activity  Prayer
 Greetings
 Classroom management
 Checking of students attendance

B. Reviewing previous lesson or  Activity 1

Presenting the new lesson The teacher will present activity “ Pass the Ball/Cabbage”
While music is playing the cabbage will also be passing from student to the other. When the music stop the student
holding the cabbage paper will peel the outer leaf/sheet which has written word for them to say something about
the word. The cabbage has 10 leaves or 10 word for 10 students.

Words are: ( time allotted- 10 minutes)

1. Dough 6. pastry
2. Egg wash 7. oven
3. Ganache 8.baker
4. Gluten 9. ingredients
5. Bakery 10. knead

C. Establishing a purpose for the  Activity 1

lesson  Video presentation of on “State of matter”
 Ask the students to watch and comprehend and ask the following questions after the presentation:
1. What’s the video all about? Talking about?
2. Like in your Science subject .Differentiate the three state of matter by giving one example each.
3. In baking bakery product, how do you differentiate the three by giving an example?
.
D. Presenting examples/Instances of  Based on the video presented, describe in your own idea of
the new lesson A solid or dry ingredients and liquid ingredients?

Call 1-2 students

Discussing new concepts and  Power point presentation of ingredients and ask them to make a list all dry and liquid ingredients ingredients
practicing new skills #1 presented.
Write your answer your answer sheet provided.
Dry Ingredients Liquid ingredients
1. 1.
2. 2.
3. 3.
 4. 4.
5. 5.
6.
7.
8.

 Process the answers of the students by checking against the key answer. And giving of input to them by giving the
definition of the word.
E. Developing mastery (Leads to  Ask the students on how did they find the activity? What was their tips/basis of answering the activity? What is
formative Assessment 3) their idea when asked of a dry ingredients in baking?
 Call 2-3 non-volunteering learners to answer the questions.

F. Finding practical applications of  Ask 2-3 learners to give dry ingredients that are usually available in their kitchen. Why? Process their answer, what
concepts in daily living recipe that needs the use of the ingredients?

G. Making generalizations and  Ask some learners to summarize their understanding.

abstractions about the lesson  And ask them to enumerate some examples of dry and liquid ingredients.
H. Evaluating Learnings  Short Test : 10 pts.
 Direction: List down all ingredients in the picture through power point and ask them to classify whether it is dry or
liquid ingredient by the right column by putting a check mark on the right column.

Ingredient Dry Liquid

1. Butter
2. Baking soda
3. Yeast
4. Evap milk
5. Confectioners sugar
6. Baking powder
7. All purpose flour
8. Fresh milk
9. Water
10. Corn oil
I. Additional activities for application  Agreement: (1/2 crosswise paper)
or remediation Research/Collect for any baked product recipes. Make a list all dry and liquid ingredients used in the recipe.

V. REMARKS
 VI. TEACHER’S REFLECTION
A. No. of learners who earned 80%
,
B. No. of learners who require
additional activities for
remediation
Who scored below 80%
C. Did the remedial lesson work? No.
of learners who have caught up the
lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these
worked?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
material did I used/discover which
I wish to share with other teacher?

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I
 G
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I. OBJECTIVES
A. Content Standards * The learners demonstrate competencies 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 Competencies / Objectives. * LO1. Prepare Bakery Products
Write the LC code for each 1.1 Select, measure and weigh required ingredients according to recipe or production requirements.
Objectives:
1. Identify major and minor ingredients in baking bakery
Products.
2. Classify major and minor ingredients according to its
uses.
TLE-HEBP9-12BP-Ia-f-1
II. CONTENT
A. Subject Matter  Major and Minor Ingredients in Baking Bakery Products
B. Integration  English, Science, Math
C. Strategies  4 A’s Method
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pp.  TG-pp.
2. Learner’s Materials pp.  LM- pp. 11-16
3. Textbook pp.
4. Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources  Internet/You Tube
https://www.youtube.com/watch?v=fKpUBsn_jmA
 https://www.youtube.com/watch?v=-3r7X-sxNgA
 https://prezi.com/u3sjbpgewkab/major-and-minor-ingredients-of-baking/

C. Materials  Laptop, TV Monitor, Speaker, movie, fact sheets, activity sheets Visual aid, Evaluation tool,
IV. LEARNING TASK/PROCEDURES
A. Preparatory Activity  Prayer
 Greetings
 Classroom management
 Checking of students attendance
B. Reviewing previous lesson or  The teacher will provide flash card with DRY or LIQUID
Presenting the new lesson word for the students per group to raise as their answer in classifying the shown ingredients/ picture in the power
point.
 10 ingredients for them to identify
 ( flour, butter, evap milk, vanilla, yeast, sugar, water, baking powder, egg, cooking oil)
 Validate the answer of the students and provide feedback.

C. Establishing a purpose for the  Activity :.

lesson  The teacher will present a video on difference between the Major and Minor in Music and ask the students to use
their art of listening and watching because questions will be ask after the video show;
https://www.youtube.com/watch?v=fKpUBsn_jmA
 A difference between Major and Minor in Music.
 Another video :
 https://www.youtube.com/watch?v=-3r7X-sxNgA

Guide question:
1. What’s the difference between Major and Minor in Music? What about in size? Use? Problems?

Call at least 2 students to answer and provide feedback leading to the correct answer.

D. Presenting examples/Instances of  Give a short introduction of the topic ,goals and objectives.
the new lesson  through power point presentation
 Ask the students of the following questions?
- What is your understanding about the word Major? What about minor?
- Cite a situation where Major and Minor are used.
- Differentiate the two by giving a situation in the senate.
- Differentiate the two as far as size of something is concern.
- Differentiate the two as far as the amount of ingredient is concern.

E. Discussing new concepts and  Discussing the concept of major and minor ingredients in baking through power point presentation.
practicing new skills #1  https://prezi.com/u3sjbpgewkab/major-and-minor-ingredients-of-baking/

Please see the attachment.

F. Developing mastery (Leads to  Ask the students to say something on the following
formative Assessment 3) Questions:
1. When to classify major ingredient? what about minor
Minor ingredients?
2. What are those baking ingredients that can be classified as major ingredient? And why?
G. Finding practical applications of  What are those ingredient that you usually use at home?
concepts in daily living Why? What recipe you are preparing?
H. Making generalizations and  Summarize by enumerating those major and minor in baking bakery products.
abstractions about the lesson
 I. Evaluating Learnings  Paper/pencil test (10 items)
 Power point of pictures of ingredients.
 Direction: Write capital letter M for Major and small letter m for minor ingredients.

Ingredients Classification (M or m)
1. Flour 1.
2. Sugar 2.
3. Powdered 3.
flavoring
4. Butter 4.
5. vanilla 5.
6. Egg 6.
7. Evap milk 7.
8. Water 8.
9. Coloring 9.
10. salt 10

J. Additional activities for Collect any bakery product recipe and able to classify ingredient as to whether Major or Minor.
application or remediation References: Internet
Bread and Pastry Learning Module pp. 20

V. REMARKS

VI. TEACHER’S REFLECTION

A. No. of learners who earned 80%

B. No. of learners who require

additional activities for
remediation
Who scored below 80%
C. Did the remedial lesson work?
No. of learners who have caught
up the lesson

D. No. of learners who continue to

require remediation
 E. Which of my teaching strategies
worked well? Why did these
worked?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
material did I used/discover
which I wish to share with other
teacher?

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I
G
GRAD r
E 12 QUIRICO a
DAILY G. d
Scho
LESS MANZANO e 12
ol
ON MEMORIA L
* The learners demonstrate competencies of the core concepts and theories in bread and Pastry production
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A. Content Standards
B. Performance Standards * The learners independently demonstrate core competencies in preparing and producing bakery products.
C. Learning Competencies / Objectives. * LO1. Prepare Bakery Products
Write the LC code for each 1.1 Select, measure and weigh required ingredients according to recipe or production requirements.
Objectives:
1. Select and identify ingredients in baking bakery
products.
2. Discuss the function of the basic baking ingredients.
3. Develop awareness on the basic baking ingredients and
appreciate its function.
TLE-HEBP9-12BP-Ia-f-1

II. CONTENT
Subject Matter  Identifying and Selecting Required Baking Ingredients and Functions according to recipe or production
requirements.

Integration  English, Science, Math

Strategies  Explicit Teaching/Direct Teaching
III. LEARNING RESOURCES 
References 
Teacher’s Guide pp.  TG-pp.
Learner’s Materials pp.  LM- pp. 11-16
Textbook pp. 
1. Additional Materials from 
Learning Resources (LR) portal
2. Other Learning Resources  Internet/You Tube
3. Materials  Laptop, TV Monitor, Speaker, movie, fact sheets, activity sheets Visual aid, Evaluation tool,
4. IV. LEARNING 
TASK/PROCEDURES
A. Preparatory Activity  Prayer
 Greetings
  Classroom management
5.  Checking of students attendance

B. Reviewing previous lesson or  The teacher will present activity “ Classify Me”
Presenting the new lesson  Group activity.
C.  The teacher will provide 2 diagrams one is major another is minor word are at the center.
 Pictures of different ingredients are provided and ask the students to paste the picture to its corresponding
diagram.

3 sets of picture are provided ( 10 minutes allotted time)


D. Establishing a purpose for the lesson  The teacher will show a video of a chocolate cake recipe.
 The teacher will say “ as the video is shown you are tasked to identify the all ingredients used by the baker and
List them down using an activity sheet provided and get ready for a presentation of the output, 5 minutes after the
show.

 Please see the attached activity sheet

E. Presenting examples/Instances of the  Ask the learner to discuss what is the role or function of the ingredient to the cake product? why? How?
new lesson  (Flour, sugar, evaporated milk, egg)
 Call 3-4 students to answer.

F. Discussing new concepts and  Group Activity:
practicing new skills #1  (Use the same groupings)
 Identifying and classifying baking ingredients.
 (Video show of the following recipes
1. Dinner roll recipe 2. Chocolate Cake )
 Use the activity sheet provided. (Pls. see the attachment)

G. Developing mastery (Leads to  Group Activity:
formative Assessment 3)  (Use the same groupings)
 Identifying and classifying baking ingredients.
• (Video show of the following recipes
Chocolate Cake )
 Use the activity sheet provided. (Pls. see the attachment
H. Finding practical applications of  Ask the learners what ingredient in baking that they have at home? Why? What is the purpose? What specific
concepts in daily living recipe if there is any?

 I. Making generalizations and  Give the summary of the topic on the identifying and classifying baking ingredients according recipe or standard
abstractions about the lesson production requirements.
J. Evaluating Learnings  Provide a printed recipe (by pair- choose your pair)
 Supply the blank with the correct answer. (Based on the recipe provided)
 Recipe card will be provided. Please for the attachement:
Function: Sample Ingredient
1.Main ingredient used in the recipe
2.Flavoring used
3.Liquid used
4.sweetener used
5.coloring
6.shortening
7.Leavening agent
8.Type of sweetener used in the recipe?
9. what type of leavening agent used?
10.other ingredients used


K. Additional activities for application 
or remediation

V. REMARKS

VI. TEACHER’S REFLECTION

A. No. of learners who earned 80%

B. No. of learners who require

additional activities for remediation
Who scored below 80%
C. Did the remedial lesson work? No.
of learners who have caught up the
lesson
D. No. of learners who continue to
require remediation

E. Which of my teaching strategies

worked well? Why did these
worked?
 F. What difficulties did I encounter
which my principal or supervisor
can help me solve?

G. What innovation or localized

material did I used/discover which I
wish to share with other teacher?

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I
 GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12
DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 8-9 Semester 1ST
Time

I. OBJECTIVES
A. Content Standards * The learners demonstrate competencies 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 Competencies / Objectives. * LO1. Prepare Bakery Products
Write the LC code for each 1.1 Select, measure and weigh required ingredients according to recipe or production requirements.

Objectives:
1. Identify the abbreviation of the unit of measurements
frequently used in measuring ingredients.
2. Discuss the equivalents of the different ingredients.
3. Develop awareness of the equivalent ingredients.

TLE-HEBP9-12BP-Ia-f-1
II. CONTENT
A. Subject Matter  Standard Table of Equivalent of Weights and Measurements and Abbreviations
B. Integration  English, Science, Math
C. Strategies  Explicit Teaching/Direct Teaching
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pp.  TG-pp.
2. Learner’s Materials pp.  LM- pp. 16
3. Textbook pp.
4. Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources  Internet/You Tube
C. Materials  Laptop, TV Monitor, Speaker, movie, fact sheets, activity sheets Visual aid, Evaluation tool,
IV. LEARNING TASK/PROCEDURES
A. Preparatory Activity  Prayer
 Greetings
  Classroom management
 Checking of students attendance
B. Reviewing previous lesson or 
Presenting the new lesson

C. Establishing a purpose for the  Present situation for the students to answer.
lesson  How many grams in a kilogram?______why?
 How many meters in one kilometre?_____ why?
D. Presenting examples/Instances of  Distribute fact sheets to the students (by group)
the new lesson  Standard Table of Weights and Measure and abbreviations.

E. Discussing new concepts and  Discussing the standard table of equivalents through power point presentation.
practicing new skills #1
F. Developing mastery (Leads to  Asking the students simple questions that requires simple analogy.
formative Assessment 3)  Give some exercises
G. Finding practical applications of  What measuring tool are you using at home? What ingredient measured?
concepts in daily living  Example:
1 tablespoon = how many teaspoons? 3


H. Making generalizations and  Ask the students to summarized their acquired knowledge.
abstractions about the lesson 1T=3t
1 gal = 4 quarts
1 quart = 2 pints
etc
I. Evaluating Learnings  More exercises on Simple Analogy:
 1. If 1 cup of butter is = to 1 cup margarine
How many C of butter = 5 cup margarine?
J. Additional activities for application  Giving of assignment to answer. More exercises.
or remediation

V. REMARKS

VI. TEACHER’S REFLECTION

A. No. of learners who earned 80%

B. No. of learners who require

additional activities for remediation
 Who scored below 80%
C. Did the remedial lesson work? No.
of learners who have caught up the
lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these
worked?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
material did I used/discover which
I wish to share with other teacher?

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I
 GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12
DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 10-12 Semester 1ST
Time

I. OBJECTIVES
A. Content Standards * The learners demonstrate competencies 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 Competencies / Objectives. * LO1. Prepare Bakery Products
Write the LC code for each 1.1 Select, measure and weigh required ingredients according to recipe or production requirements.

Objectives:
1. Familiarize and select standard table of weights and
2. Discuss the equivalents of the different ingredients.
3. Develop awareness of the equivalent ingredients.

TLE-HEBP9-12BP-Ia-f-1
II. CONTENT
A. Subject Matter  Conversion and Substitution of baking ingredients
B. Integration  English- speaking ability – oral presentation
 Math- Mathematical ability – conversion
C. Strategies  Explicit Teaching/Direct Teaching
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pp.  TG-pp.
2. Learner’s Materials pp.  LM- pp. 16
3. Textbook pp.
4. Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources  Internet/You Tube
C. Materials  Laptop, TV Monitor, Speaker, movie, fact sheets, activity sheets Visual aid, Evaluation tool,
IV. LEARNING TASK/PROCEDURES
A. Preparatory Activity  Prayer
 Greetings
  Classroom management
 Checking of students attendance
B. Reviewing previous lesson or  The teacher will present the /post the tarpaulin and answer orally the equivalent ingredient using the tarpaulin /
Presenting the new lesson table presented.
 Process the answer of the students and provide feedback leading to the correct answer.
C. Lesson Proper  Activity:
“I DO” Modelling The teacher present a tarpaulin showing the Standard Table of Weights and Measurement. ( See the attachment)
 The teacher shall present a situation ;
 If Joy has a problem/question on how many cup is 1 pint?
Will this standard table of weights and measure help her?

 Let me be Joy this time. Follow me in order to find the correct equivalent of 2 pints to a cup using the standard
table of weights and measure.

2 pints = ____?___ cup where: 1 pint = 2 cups

So,
2 pints X 2 cups = 4 cups
1 pint
Therefore 2 pints = 4 cups
 The teacher will present more exercises:
1. 5 cups = _______tbsp.
2. 5 tbsp. = _______tsp.
3. 3 gal = _______quarts

“WE DO” Guided Practice  The teacher will say:

This time we will do it together on the board.
Exercise #1
1. 10 cups = ______ tbsp..
2. 9 tbsp. = ______ tsp
3. 5 gal. = ______quart

 The teacher will present a group game:

Exercises #2
 Time bounded conversion with oral presentation. The student will present and explain how they derived their
answers. ( 10 minutes)
1. _______pints = 2 quarts
2. 15 tsp. = _______ tbsp..
 3. ______ tbsp.. = 3 cups
4. 2 kg. = _______grams
5. _______ lbs. = 5 kg.

 Process the answer of the students and provide feedback

“ YOU DO IT” Independent  Ask the student to practice more exercises, using their activity notebook
practice 1. 4cups = _________Tbsp
2. 8 cups = _________quarts
3. 3 kilo = _________ lbs.
4. ½ c = _________ tablespoon
5. 5cups = _________ pints
D. Evaluating Learnings Directions: Write your answers on your paper. ( 5 minutes)
1. 2 cups = _________Tbsp
2. 6 cups = _________quarts
3, 2 kilo = _________ lbs.
4. ¾ c = _________ tablespoon
5. 3 cups = _________ pints
6. 2 pounds = _________ ounces
7. 4 tablespoon = _________ cup
8. 2 gallon = _________ quarts
9. 1/8 cup = _________ tablespoon
10. 2 gram = _________ ounces.
E. Additional activities for  Giving of assignment to answer. More exercises.
application or remediation Directions: Give the equivalent of the following measurement
1. 1 cup = _______ T
2. 6 tbsp. = _______ cup
3. 1 tbsp. = _______ teaspoon
4. 2 cups = _______ pint
5. 4 cups = _______ quart
6. ½ cup = _______ T
7. 1 kilo = _______ lbs.
8. 1 pound = _______ ounces
9. 8 cups = _______ quarts
10. ¼ cup = _______ T

V. REMARKS

VI. TEACHER’S REFLECTION

 5. No. of learners who earned
80%
6. No. of learners who require
additional activities for
remediation
Who scored below 80%
7. Did the remedial lesson work?
No. of learners who have
caught up the lesson
8. No. of learners who continue
to require remediation
9. Which of my teaching
strategies worked well? Why
did these worked?
10. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
11. What innovation or localized
material did I used/discover
which I wish to share with
other teacher?

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I
 GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12
DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 13 Semester 1ST
Time

I. OBJECTIVES
A. Content Standards * The learners demonstrate competencies 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 Competencies / Objectives. * LO1. Prepare Bakery Products
Write the LC code for each 1.2 Prepare a variety of bakery products according to
standard mixing procedures/ formulation/recipes and
product characteristics.
Objectives:
1. Identify different types of baked products.
2. Discuss the characteristics of different baked products
3. Appreciate the value/ importance of each baked products.

TLE-HEBP9-12BP-Ia-f-1
II. CONTENT
A. Subject Matter  Types/ Kinds of Bakery Products
B. Integration  English, Science, Math, AP and Esp
C. Strategies  Explicit Teaching/Direct Teaching
III. LEARNING RESOURCES
A. References
1. Teacher ’s Guide pp.  TG-pp.
2. Learner’s Materials pp.  LM- pp. 24-25
3. Textbook pp.
4. Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources  Internet/You Tube
C. Materials  Laptop, TV Monitor, Speaker, movie, fact sheets, activity sheets Visual aid, Evaluation tool,

IV. LEARNING TASK/PROCEDURES

A. Preparatory Activity  Prayer
  Greetings
 Classroom management
 Checking of students attendance

B. Reviewing previous lesson or  Asking the learners to recap of the previous topic.
Presenting the new lesson  The teacher present activity 1 and ask the students to identify the rambled words in a flash Cards.
 Activity #1
Present rambled words to the class and ask them to identify orally and call a learner to discuss the meaning of the
terms.
 1. G U H O D - (Dough)
It is a mixture of baking ingredients that can be kneaded for bread making.
T R A B E T – ( Batter)
It is a mixture of baking ingredients that has a pouring consistency.
 See the attached complete activity.

 Presenting picture of different types of bakery products.

 Asking the learners to identify the type of bakery product.
 Have you eaten this kind of bakery product?

C. Establishing a purpose for the

lesson

 where they can possibly buy/ see the product presented? How much? What are ingredients?

D. Presenting examples/Instances of  Power point presentation on the types of bakery products.

the new lesson  Presentation on the suggested projects on bakery products.

E. Discussing new concepts and  Giving of fact sheets on the bakery products.
practicing new skills #1  (See the attached fact sheets)
F. Developing mastery (Leads to  Asking the learners on the recipe:
formative Assessment 3)  What is the main ingredient?
  Leavening agent? Shortening? Flavouring? Liquid used?
G. Finding practical applications of  Asking the learners the following questions:
concepts in daily living 1. Have you eaten this kind of bread?
2. Have you tried making this bread? How?
3. Where can you possibly buy this kind of bread?
4. What specific place of origin is cinnamon bread? Ensaymada?
H. Making generalizations and  Ask the learners to summarize what they have learned in the session.
abstractions about the lesson  Re-present the fact sheet provided on the types of bakery products.
I. Evaluating Learnings  Short Test ( 15 items)
J. Additional activities for application  Agreement
or remediation Bring at least one kind of bakery product and able to present to the class next meeting.

V. REMARKS
VI. TEACHER’S REFLECTION
A. No. ofearners who earned 80%

B. No. of learners who require

additional activities for remediation
Who scored below 80%
C. Did the remedial lesson work? No.
of learners who have caught up the
lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these
worked?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or locad material
did I used/discover which I wish to
share with other teacher?

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
 GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12
DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 14 Semester 1ST
Time
Teacher II Master Teacher I Principal I

I. OBJECTIVES .
A. Content Standards * The learners demonstrate competencies 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 Competencies / Objectives. * LO1. Prepare Bakery Products
Write the LC code for each 1.2 Prepare a variety of bakery products according to
standard mixing procedures/ formulation/recipes and
product characteristics.
Objectives:

1. Discuss the characteristics of a good quality baked

products.
2. Develop awareness on the characteristics of various
bakery products.

TLE-HEBP9-12BP-Ia-f-1
II. CONTENT
D. Subject Matter  Characteristics of Various Bakery Products
E. Integration  English, Science, Math, AP and Esp
F. Strategies 
III. LEARNING RESOURCES
D. References
5. Teacher ’s Guide pp.  TG-pp.
6. Learner’s Materials pp.  LM- pp. 24-25
7. Textbook pp.
8. Additional Materials from
Learning Resources (LR) portal
E. Other Learning Resources  Internet/You Tube
 F. Materials  Laptop, TV Monitor, Speaker, movie, fact sheets, activity sheets Visual aid, Evaluation tool,

IV. LEARNING TASK/PROCEDURES

K. Preparatory Activity  Prayer
 Greetings
 Classroom management
 Checking of students attendance

L. Reviewing previous lesson or  Asking the learners to recap of the previous topic.
Presenting the new lesson on the types and Kinds of Bakery Products
 Process the answer of the learner by presenting picture through power point. Ask them to identify and some
ingredients of the product.

 Present a picture of a baked product comparing the two pictures. Ask the students of the following questions:
1. Identify the product A and product B in the picture?
2. What can you say about product A? what about B?
3. Which picture you think properly baked? Why?

M. Establishing a purpose for the

lesson

Product A Product B
 Ask the learners on what went wrong of product B. and what went well of product A .Process the answer of the
students
N. Presenting examples/Instances of  Presenting desired product characteristics of bread , a quality bread through Power point presentation .
the new lesson

O. Discussing new concepts and  Giving of fact sheets on the Characteristics of a good
practicing new skills #1 quality bread products.
 (See the attached fact sheets)

P. Developing mastery (Leads to  Present another bakery products and let them identify and discuss its appearance.
formative Assessment 3)  Process the answer of the learner

Q. Finding practical applications of  Ask the learners if they tried baking the product at home? How did they prepare?Ask them to share to the class
concepts in daily living their tips/ secrets of baking.
 R. Making generalizations and  .The teacher ask the learners to summarizes their understanding of today’s encounter and how they will use in
abstractions about the lesson their daily living.

S. Evaluating Learnings  Graded performance of the students.

 Present various bakery products for them to choose one and discuss on the characteristics of the product.
(see the attached rubrics in rating the learners)

T. Additional activities for application

or remediation

V. REMARKS
VI. TEACHER’S REFLECTION
H. No. of learners who earned 80%

I. No. of learners who require

additional activities for remediation
Who scored below 80%
J. Did the remedial lesson work? No.
of learners who have caught up the
lesson
K. No. of learners who continue to
require remediation
L. Which of my teaching strategies
worked well? Why did these
worked?
M. What difficulties did I encounter
which my principal or supervisor
can help me solve?
N. What innovation or localized
material did I used/discover which
I wish to share with other teacher?

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I
 GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12
DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 15 Semester 1ST
Time

I. OBJECTIVES
A. Content Standards * The learners demonstrate competencies 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 Competencies / Objectives. * LO1. Prepare Bakery Products
Write the LC code for each 1.2 Prepare a variety of bakery products according to
standard mixing procedures/ formulation/recipes and
product characteristics.
Objectives:

1. Identify mixing techniques used in baking.

2. Discuss the procedure in performing different mixing
techniques in baking.
3. Develop awareness on the different mixing techniques
used in baking.

TLE-HEBP9-12BP-Ia-f-1
II. CONTENT
A. Subject Matter  Mixing techniques/ Mixing Procedures
B. Integration  English, Science, Math, AP and Esp
C. Strategies  Explicit Teaching/Direct Teaching
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pp.  TG-pp.
2. Learner’s Materials pp.  LM- pp. 27-28
3. Textbook pp.
4. Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources  Internet/You Tube
C. Materials  Laptop, TV Monitor, Speaker, movie, fact sheets, activity sheets Visual aid, Evaluation tool,
IV. LEARNING TASK/PROCEDURES
D. Preparatory Activity  Prayer
 Greetings
 Classroom management
 Checking of students attendance by group.

E. Reviewing previous lesson or  Check the assignment of the students and ask them to say something about their product.by group.
Presenting the new lesson

F. Establishing a purpose for the  Present a video on a certain cake recipe. Then ask the learners to identify different mixing techniques used in the
lesson recipe
1. Creaming technique- used to mix shortening and sugar until creamy appearance is reach.
2. Stirring – used to mix baking ingredients into one circular motion.
3. Blending – used mix ingredients thoroughly into uniform mass.
4. Beating – it is a rigorous mixing of ingredients to incorporate air in the mixture until light and fluffy.
5. Cutting and folding – it is used in mixing two mixtures
Gently.(meringue and batter mixture)
(see the attached fact sheet)

G. Presenting examples/Instances of  Present the Different Mixing techniques used in baking

the new lesson Through power point presentation

H. Discussing new concepts and  Present the Different Mixing techniques used in baking
practicing new skills #1 through power point presentation
I. Developing mastery (Leads to  Let the learners think of a situation where they can used the
formative Assessment 3) Technique.
Stirring – when you are preparing a coffee.
Beating – when beating for your scrambled egg recipe
during breakfast.
J. Finding practical applications of  Ask the learners on how they can apply their knowledge/
concepts in daily living Learning in their daily living/ or even at home.
K. Making generalizations and  Ask the learners to summarize their understanding on the topic. Micing Techniques used in baking
abstractions about the lesson
L. Evaluating Learnings  Short Test ( 10 items) (See the attached sample test questions)
M. Additional activities for application  Enrichment Activity
or remediation Identify mixing techniques used in baking bread and mixing techniques used in baking a cake.

V. REMARKS
 VI. TEACHER’S REFLECTION
A. No. of learners who earned 80%

B. No. of learners who require

additional activities for remediation
Who scored below 80%
C. Did the remedial lesson work? No.
of learners who have caught up the
lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these
worked?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve
G. What innovation or localized
material did I used/discover which
I wish to share with other teacher?

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I
 GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12
DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 16-17 Semester 1ST
Time

I. OBJECTIVES
A. Content Standards * The learners demonstrate competencies 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 Competencies / Objectives. * LO1. Prepare Bakery Products
Write the LC code for each 1.2 Prepare a variety of bakery products according to
standard mixing procedures/ formulation/recipes and
product characteristics.
Objectives:

1. Identify the 12 steps to yeast dough production.

2. Discuss the 12 steps to yeast dough production..
3. Perform the 12 steps by steps process of yeast dough
production.
TLE-HEBP9-12BP-Ia-f-1
II. CONTENT
D. Subject Matter  Mixing Dough in Bread Making
( 12 STEPS TO YEAST DOUGH PRODUCTION)
E. Integration  English, Science, Math, AP and Esp
F. Strategies  Explicit Teaching/Direct Teaching
III. LEARNING RESOURCES
N. References
5. Teacher’s Guide pp.  TG-pp.
6. Learner’s Materials pp.  LM- pp.
7. Textbook pp.
8. Additional Materials from
Learning Resources (LR) portal
O. Other Learning Resources  Internet/You Tube
P. Materials  Laptop, TV Monitor, Speaker, movie, fact sheets, activity sheets Visual aid, Evaluation tool,
IV. LEARNING TASK/PROCEDURES
Q. Preparatory Activity  Prayer
 Greetings
 Classroom management
 Checking of students attendance by group.

R. Reviewing previous lesson or  The Teacher will present videos on different mixing techniques used in baking and ask the learners on what
Presenting the new lesson technique is used in the video?
 Process the answer of the student by asking what recipe/ situation that uses this specific technique?
S. Establishing a purpose for the  Present a video of a baker preparing certain bread recipe.
lesson (Baker kneading by hand preparing pan de sal)
 Then ask the learners of the following:
1. What can you say about the video presented? Why?
2. Did you get something good? Which part in the video? Why?

T. Presenting examples/Instances of  Present to the class the 12 steps to yeast production by displaying a tarpaulin showing the steps for them to see and
the new lesson follow.

U. Discussing new concepts and  “I DO” (Modelling )

practicing new skills #1  Let me tell you and show you how to do it.
Discussing the 12 steps to yeast production.
 Ask the learners to get involved in the reading and demonstrating in every steps.
Asking the learners to pay attention for I will ask you to have return demonstration later.

 “WE DO IT” (Guided Practice)

 Group the students into 5 groups. For a return demonstration.
Assign leader and secretary in a group.The secretary will keep records on how they performed in every steps of
the bread making using the activity sheet provided.
 “YOU DO IT” (Independent practice)
This time the learners will do it performing by his/herself.

V. Developing mastery (Leads to  Asking the learners ,group on what specific steps where they enjoyed performing? Why?
formative Assessment 3)
W. Finding practical applications of  Ask the learners on how they can apply their knowledge/
concepts in daily living Learning in their daily living/ or even at home.
X. Making generalizations and  Ask the learners to summarize their understanding on the topic. Ast them to give the 12 STEPS TO YEAST
abstractions about the lesson DOUGH production. And call non-volunteering learner to discuss on how to do it .

Y. Evaluating Learnings  Short Test ( 15 items) (See the attached sample test questions)
 Matching Type . Colum A with Colum B. Write letter only on your answer sheet provided.
Column A Column B
______1. Final proofing a. final designing of bread
______2. Make-up and panning b. first fermentation
______3. Bulk fermentation c. Second time fermentation

Z. Additional activities for application  Enrichment Activity

or remediation Post the tarpaulin in the laboratory for the students to review by and by.

V. REMARKS

VI. TEACHER’S REFLECTION

H. No. of learners who earned 80%

I. No. of learners who require

additional activities for remediation
Who scored below 80%
J. Did the remedial lesson work? No.
of learners who have caught up the
lesson
K. No. of learners who continue to
require remediation
L. Which of my teaching strategies
 worked well? Why did these
worked?
M. What difficulties did I encounter
which my principal or supervisor
can help me solve
N. What innovation or localized
material did I used/discover which
I wish to share with other teacher?

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I
 GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12
DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 18 Semester 1ST
Time

I. OBJECTIVES .
A. Content Standards * The learners demonstrate competencies 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 Competencies / Objectives. * LO1. Prepare Bakery Products
Write the LC code for each 1.3 Use appropriate tools and equipment according to
required bakery products and standard operating
procedures.
Objectives:
1. Identify basic baking tools/equipment correctly.
2. Discuss briefly the function of the tools /equipment.
3. Appreciate the importance the use of the baking tools
and equipment.
TLE-HEBP9-12BP-Ia-f-1
II. CONTENT
A. Subject Matter  Basic Baking Tools and Equipment
B. Integration  English, Science, Math, AP and Esp
C. Strategies  4A’s Method
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pp.  TG-pp.
2. Learner’s Materials pp.  LM- pp. 5-16
3. Textbook pp.
4. Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources  Internet/You Tube
C. Materials  Laptop, TV Monitor, Speaker, movie, fact sheets, activity sheets Visual aid, Evaluation tool,

IV. LEARNING TASK/PROCEDURES

A. Preparatory Activity  Prayer
  Greetings
 Classroom management
 Checking of students attendance

B. Reviewing previous lesson or Group Activity

Presenting the new lesson  The students are ask to watch for baking video and ask them to identify what are the mixing techniques used in the
baking.
 Write your answer on your activity notebook
 10 minutes allotted time.
C. Group Activity
 Based on the video presented you continue answering by identifying what the tools used in mixing different
ingredient in baking.
 Ask the students to present their output and discussing the purpose by their own words.

D. Analysis  What can you say about the baker in the video? Why?
 Does the baker uses the correct tools/ equipment used? Why? Why not?
 If without electric mixer at home can we still do the beating technique properly? Why? Why not?
 Process the answer of the students.

E. Abstraction  Discussing the mixing techniques used in baking. Distribute Bread and Pastry Production SHS Module on page
F. Application  Group activity : Role playing
 Assign each group with a recipe to prepare by acting:
 Group 1 Pan de sal making
Group 2 Chocolate cake
Group 3 Cookie
Group 4 Hot cake
Direction: Students in a group are ask to select from among tools/equipment in a cabinit and act how to use it bvy
following the recipe assigned to them.

Rubrics for students performance is attached.

G. Assessment  Short Test (10 items)

 The teacher will present a video of Loaf bread making
 Direction: Based on the video presented identify all tools and equipment used using ½ sheet of paper.

H. Making generalizations and  Asking the students do actual identification of the tools and equipment prepared/ on top of the table.
abstractions about the lesson
I. Evaluating Learnings  Short Test (10 items)
 The teacher will present a video of Loaf bread making
  Direction: Based on the video presented identify all tools and equipment used using ½ sheet of paper.

J. Additional activities for application

or remediation

V. REMARKS
VI. TEACHER’S REFLECTION
A. No. of learners who earned 80%

B. No. of learners who require

additional activities for remediation
Who scored below 80%
C. Did the remedial lesson work? No.
of learners who have caught up the
lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these
worked?

F. What difficulties did I encounter

which my principal or supervisor
can help me solve?

G. What innovation or localized

material did I used/discover which
I wish to share with other teacher?

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I
 GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12
DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 19 Semester 1ST
Time

. OBJECTIVES .
A. Content Standards * The learners demonstrate competencies 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 Competencies / Objectives. * LO1. Prepare Bakery Products
Write the LC code for each 1.3 Use appropriate tools and equipment according to
required bakery products and standard operating
procedures.
Objectives:
1. Select and classify baking tools and equipment
correctly according to its purpose.
2. Discuss briefly the function of the tools /equipment.
3. Appreciate the importance the use of the baking tools
and equipment.
TLE-HEBP9-12BP-Ia-f-1
II. CONTENT
A. Subject Matter  Classification of Baking Tools and Equipment according
to its purpose
B. Integration  English, Science, Math, AP and Esp
C. Strategies  4A’s Method
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pp.  TG-pp.
2. Learner’s Materials pp.  LM- pp. 5-16
3. Textbook pp.
4. Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources  Internet/You Tube
C. Materials  Laptop, TV Monitor, Speaker, movie, fact sheets, activity sheets Visual aid, Evaluation tool,

IV. LEARNING TASK/PROCEDURES

A. Preparatory Activity  Prayer
 Greetings
 Classroom management
 Checking of students attendance
B. Reviewing previous lesson or  Random identification of tools /equipment prepared by the teacher.
Presenting the new lesson  The teacher will simply show the actual tool to the students and ask them to identify orally.
 Select 10 tools/equipment and call 10 students to identify.
C. Activity Group Activity:
 The group will be provided with activity sheet and ask them to supply with the correct answer.
 The group will choose a leader and secretary to write their answers.
 The teacher will prepare at 25 tools and equipment being numbered (1 to 25) for the group to identify the name
and classify it according to its purpose whether (preparatory tools, measuring tools,cutting, mixing, baking pans,
baking equipment)

# Tools/equipment Classification
1
2

25
D. Analysis  How do you classify tools? Why?
 Ash some students to share to the class their tips/ secrets on classifying tools especially if it is new to them.

E. Abstraction  Discussing with in the group the tools and equipment found in the BPP SHS learning module on page.------
 The group will choose a facilitator and secretary to record
What transpired in the group discussion.
 They will check actual tool against the picture in the module.

F. Application  The group will just proceed to the table with different tools/ equipment ask them to identify and classify the tools
presented on the table.
# Tools/equipment Classification
1
2
50
G. Making generalizations and  Picture analysis:
abstractions about the lesson  Paste the picture in the correct column or classification on the board.
  T least 3 tools in every category or class.
 Call 1 representative from the group to do the activity
H. Evaluating Learnings

I. Additional activities for application

or remediation

V. REMARKS
VI. TEACHER’S REFLECTION
5. No. of learners who earned
80%
6. No. of learners who require
additional activities for
remediation
Who scored below 80%
7. Did the remedial lesson work?
No. of learners who have
caught up the lesson
8. No. of learners who continue
to require remediation
9. Which of my teaching
strategies worked well? Why
did these worked?
10. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
11. What innovation or localized
material did I used/discover
which I wish to share with
other teacher?

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I
 GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12
DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 20-21 Semester 1ST
Time

I. OBJECTIVES .
A. Content Standards * The learners demonstrate competencies 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 Competencies / Objectives. * LO1. Prepare Bakery Products
Write the LC code for each 1.5 Select required oven temperature to bake goods in
accordance with the desired characteristics.
Objectives:
1. Identify type of oven and its temperature ranges .
2. Discuss briefly the function /specification of the
different types of oven and its temperature ranges.
3. Appreciate the importance the use oven in baking
bakery products knowing its temperature ranges.
TLE-HEBP9-12BP-Ia-f-1
II. CONTENT
A. Subject Matter  Types of Oven
B. Integration  English Science, Math,
C. Strategies  4A’s method
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pp.  TG-pp.
2. Learner’s Materials pp.  LM- pp. 5-16
3. Textbook pp.
4. Additional Materials from
Learning Resources (LR) portal
5. Other Learning Resources  Internet/You Tube
6. Materials  Laptop, TV Monitor, Speaker, movie, fact sheets, activity sheets Visual aid, Evaluation tool,

IV. LEARNING TASK/PROCEDURES

A. Preparatory Activity  Prayer
 Greetings
 Classroom management
 Checking of students attendance

B. Reviewing previous lesson or The teacher will present flash cards/ picture of different tools and equipment.
Presenting the new lesson “Identify Me”
15 tools and equipment presented for the students to identify orally.
(rolling pin, pastry blender, scrapper, mixing bowl, weighing scale, tube pan, spatula, flour sifter, electric mixer,
dough cutter, cookie sheet, pastry brush, measuring cups, oven)

C. Activity  Present to the class types of oven in a Tarpaulin displayed at the corner of the laboratory room
 Ask the draw or make a sketch of the important part of the different types of oven.
 Call 2-3 students to present their sketch and process the answer of the students.
D. Analysis  How do you differentiate the 5 types of oven according to how it is made?. Discuss your basis of differentiating
the ovens.
 The teacher will present a situation if oven is not available at home can they still do the baking? Why? Or why
not?
 Do you have the idea of inventing your own made oven? How?
Call 1 or 2 students to explain their invention and process their answer.

E. Abstraction  The teacher will present a power point presentation on the different types of oven and discussing the features of
the oven.( rack oven, deck oven, mechanical oven, convection oven and dutch oven)
 Distribute the SHS learning module on page no.___
 Ask the students to read correctly the features in every type of oven and call one student to discuss further.

F. Application  The teacher will bring the students to the laboratory room
And assign the group to specific oven to study and identify the parts and familiarize the function. The group will
be given 5 minutes to stay that type of oven
 After the given time , they are ask to take turns to next type of oven.
G. Making generalizations and  The teacher will present a slide show of different types of oven and its specification.
abstractions about the lesson
H. Evaluating Learnings  Short Test 10 items.
“Identify Me”. Write your answer on your paper ¼ sheet.
 1. It is consider as workhorses of bakery and pastry shop.
2. A type of oven that the food is in motion while baking.
3. It contains fans that circulates the air and distribute the
Heat rapidly.
4. It is a large oven which entire racks full of sheets and
 Can be wheeled for baking.
5. A thick walled cast-iron oven.

I. Additional activities for application  Collect a picture of ovens from any magazines and able to classify it. Be ready to share to the class your
or remediation collection.

V. REMARKS
VI. TEACHER’S REFLECTION
A. No. of learners who earned 80%
B. No. of learners who require
additional activities for remediation
Who scored below 80%
C. Did the remedial lesson work? No.
of learners who have caught up the
lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these
worked?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
material did I used/discover which
I wish to share with other teacher?

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I
 GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12
DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 22-23 Semester 1ST
Time

I. OBJECTIVES .
A. Content Standards * The learners demonstrate competencies 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 Competencies / Objectives. * LO1. Prepare Bakery Products
Write the LC code for each 1.5 Select required oven temperature to bake goods in
accordance with the desired characteristics.
Objectives:
1. Demonstrate the procedure on how to light the oven
Safely.
2. Perform reading of oven temperature using oven thermometer correctly.

TLE-HEBP9-12BP-Ia-f-1
II. CONTENT
D. Subject Matter  Lighting the oven and Reading oven Temperature..
E. Integration  English Science, Math,
F. Strategies  4A’s method
III. LEARNING RESOURCES
B. References
7. Teacher’s Guide pp.  TG-pp.
8. Learner’s Materials pp.  LM- pp. 30
9. Textbook pp.
10. Additional Materials from
Learning Resources (LR) portal
11. Other Learning Resources  Internet/You Tube
12. Materials  Laptop, TV Monitor, Speaker, movie, fact sheets, activity sheets Visual aid, Evaluation tool,

IV. LEARNING TASK/PROCEDURES

J. Preparatory Activity  Prayer
  Greetings
 Classroom management
 Checking of students attendance

K. Reviewing previous lesson or  The teacher will call five students to recall by presenting the different types of oven inside the TLE laboratory.
Presenting the new lesson They’re ask to choose from the different types of oven (first come first serve basis)
 In the presentation , they are ask to say something , identify the parts and its function.
(Call one student to choose rack oven, deck oven, mechanical oven, and dutch oven)
L. Activity  Bring the students to the laboratory room. Ask the observe intently during the demonstration because you will
“ I DO” Modelling have to have return demonstration after.
 Let me show you on how to light the oven safely.
 Discussing at the same time some tips/principles on how to light oven safely.
 Show to the class also the reading or the temperature of the oven in degrees Fahrenheit and degrees celcius. Show
to the class how and why?

(See the attachment)

M. “WE DO” Guided Practice  Let’s do it together in lighting the oven.
 Ask one representative from the group to do the lighting with supervision and the rest of members will just watch/
observe.
 Call another student from the group to read/determine the oven temperature and ask them how and why?
 Process the answer of the students and provide feedback.

N. “YOU DO” Independent practice  The teacher will call one representative from the group to the lighting the oven and reading the temperature.
 The teacher shall closely monitor the independent practice activity.
O. Evaluating Learnings  Graded performance of the group

(Provide teacher made rubrics)

P. Additional activities for application

or remediation

V. REMARKS
VI. TEACHER’S REFLECTION
H. No. of learners who earned 80%

I. No. of learners who require

additional activities for remediation
Who scored below 80%
J. Did the remedial lesson work? No.
 of learners who have caught up the
lesson
K. No. of learners who continue to
require remediation
L. Which of my teaching strategies
worked well? Why did these work?
M. What difficulties did I encounter
which my principal or supervisor
can help me solve?
N. What innovation or localized
material did I used/discover which
I wish to share with another
teacher?

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I
 GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12
DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 1-3 Semester 2nd
Time

I. OBJECTIVES .
A. Content Standards * The learners demonstrate competencies 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 Competencies / Objectives. * LO1. Prepare Bakery Products
Write the LC code for each . 1.5 Select required oven temperature to bake goods in
accordance with the desired characteristics.
Objectives:
.1. Familiarize and discuss temperature ranges in various
Bakery products. .
2 Convert degrees fahrenheit to degrees celcius and
vise versa.
3. Demonstrate the procedure on how to light the oven
Safely.
TLE-HEBP9-12BP-Ia-f-1
II. CONTENT
G. Subject Matter  Conversion of oven temperature fom degrees Fahrenheit to degrees celcius
H. Integration  English Science, Math,
I. Strategies  4A’s method
III. LEARNING RESOURCES
C. References
13. Teacher’s Guide pp.  TG-pp.
14. Learner’s Materials pp.  LM- pp. 30
15. Textbook pp.
16. Additional Materials from
Learning Resources (LR) portal
17. Other Learning Resources  Internet/You Tube
18. Materials  Laptop, TV Monitor, Speaker, movie, fact sheets, activity sheets Visual aid, Evaluation tool,

IV. LEARNING TASK/PROCEDURES

Q. Preparatory Activity  Prayer
 Greetings
 Classroom management
 Checking of students attendance

R. Reviewing previous lesson or  The teacher will present 3 pictures of oven thermometer with different temperature.
Presenting the new lesson  Assign one student in every picture and ask to determine the oven temperature . Process the answer and ask how?
And why?
S. Activity  The teacher shall present tarpaulin on the temperature ranges of various bakery product and it formulas for
“ I DO” Modelling conversion and post in the classroom.
 The teacher will discuss first the temperature ranges in different bakery products.
 And shall say”Let me show you how to convert degrees Fahrenheit to celcius in the tarpaulin.
 Let’s start!
1. 100 degrees centigrade to degrees Fahrenheit
Using the formula:
F = C X 9 + 32
5
So:
F = 100 X 9 + 32
5
F = 20 X 9 + 32
F = 180 + 32
F = 212

2. 320 degrees Fahrenheit to degrees centigrade

C = F _ 32 X 5
9
C = 320 _ 32 X 5
9
C = 288 X 5
9
C = 32 X 5
C = 160

(See the attachment- Temperature ranges)

T. “WE DO” Guided Practice  Let’s do it together ..

 Group activity:
 The teacher shall present another exercises to convert the temperature ranges in the tarpaulin by group.
1. 120 degrees centigrade to degrees fahrenheit
 2. 400 degrees Fahrenheit to degrees centigrade

 Ask the student to discuss how they derived their answers.

Process the answers of the students and provide feedback.

U. “YOU DO” Independent practice  The teacher shall another exercises using their activity notebook. Answer the following exercises. Show your
solution.
 Call 3-4 students to present their answer and discuss how they derived their answers and why?
V. Evaluating Learnings  Short Test (Conversion)
1. 350 degrees Fahrenheit to degrees centigrade.
2. 100 degrees centigrade to degrees fahrenheit
3. 450 degrees Fahrenheit to degrees centigrade.
4. 180 degrees centigrade to degrees fahrenheit
5. 280 degrees Fahrenheit to degrees centigrade.

W. Additional activities for application  Additional exercises:

or remediation 1. 200 degrees centigrade to degrees Fahrenheit
2. 280 degrees Fahrenheit to degrees centigrade.
3. 140 degrees centigrade to degrees Fahrenheit

V. REMARKS
VI. TEACHER’S REFLECTION
O. No. of learners who earned 80%
P. No. of learners who require
additional activities for remediation
Who scored below 80%
Q. Did the remedial lesson work? No.
of learners who have caught up the
lesson
R. No. of learners who continue to
require remediation
S. Which of my teaching strategies
worked well? Why did these
worked?
T. What difficulties did I encounter
which my principal or supervisor
can help me solve?
 U. What innovation or localized
material did I used/discover which
I wish to share with other teacher?

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I
 GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12
DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 4 Semester 2nd
Time

I. OBJECTIVES
A. Content Standards The learner demonstrates an understanding of the core concepts and theories in bread and pastry production

B. Performance Standards The learner independently demonstrates core competencies in preparing and producing bakery products

C. Learning Competencies / LO 1. Prepare bakery products TLE_HEBP912PB-Ia-f-1

Objectives. 1.4 Bake bakery products according to techniques and appropriate
Write the LC code for each Conditions.
Objectives:
1. Identify the ingredients of Dinner Roll
2. Select appropriate tools in baking Dinner Roll
3. Prepare and produce appropriate products.

II. CONTENT Baking techniques, appropriate conditions and enterprise requirements and standards. Dinner Roll Making
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages Bread and Pastry Production Manual, Pages 31- 42
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources Internet/ You tube
https://www.youtube.com/watch?v=5Ce2IJgxW2E

IV. PROCEDURES
Introductory Activity (5 PRELIMINARY
minutes). 1. Greetings
 2. Prayer
3. Checking of attendance
4. Classroom management

Simple Recall
The teacher will ask these questions:
Who can recall different tools and equipment and its uses.

Activity/Strategy (10 The teacher will group the students into two. Each group will be provided with cue cards where each ingredients
minutes). are written on it. The two groups should line up facing the board. Each member should get 1 cue card and paste
it on the board where different mixtures are posted. Place the cue cards below either mixture 1, 2, 3, and 4 for 10
minutes.

Analysis (5 minutes). The teacher will check the answers of the group by asking these questions.
How do find our activity today?
Do you think the mixtures are correct?
Let’s check the different mixtures.

Abstraction (10 minutes). PowerPoint Presentation

The teacher will present the ingredients of Dinner Roll in different mixtures.

Application (10 minutes). Find a partner. Prepare ¼ sheet of paper and write your names. Select proper tools that can be used in preparing
those mixtures. Mixture 1, 2, 3, and 4.

Evaluation The teacher will check the output of each pair.

(10 minutes). Mixture 1
1 ¼ cup bread flour
1∕8 bar butter (softened)
Tools: Measuring cup, mixing bowl, wooden spoon, knife

Mixture 2
3 tablespoon sugar
½ tablespoon yeast
Tools: mixing bowl, measuring spoon, spatula

Mixture 3
¼ cup beaten egg
 1∕8 tsp iodized salt
Tools: small mixing bowl, measuring cup, measuring spoon, spoon/fork

Mixture 4
Egg wash
Tools: brush, small mixing bowl, spoon/fork

Assignment/Agreement (5 The teacher will tell the students bring the ingredients for Dinner Roll.
minutes).

V. REMARKS

VI. REFLECTION A. No. of learners achieved 80%: ____

B. No. of learners who require additional activities for remedial: ___

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I

GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12

DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 5 Semester 2nd
Time

I. OBJECTIVES
A. Content Standards The learner demonstrates an understanding of the core concepts and theories in bread and pastry production

B. Performance Standards The learner independently demonstrates core competencies in preparing and producing bakery products
C. Learning Competencies / LO 1. Prepare bakery products TLE_HEBP912PB-Ia-f-1
Objectives. 1.4 Bake bakery products according to techniques and appropriate
Write the LC code for each Conditions.
Objectives:

1. Identify the ingredients in Pandesal making and discuss its function.

2. Select and discuss appropriate tools/equipment in baking Pandesal.
3. Prepare, produce and present appropriate pandesal product.

II. CONTENT Baking techniques, appropriate conditions and enterprise requirements and standards. Pan de sal Making.
III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages Bread and Pastry Production Manual, Pages 31- 42
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources https://www.youtube.com/watch?v=rzYZAG0hG_8
IV. PROCEDURES
Introductory Activity (5 PRELIMINARY
minutes). 1. Greetings
2. Prayer
3. Checking of attendance
4. Classroom management

Activity/Strategy (10  Group Activity

minutes). Direction:
 The teacher will provide recipe card a pan de sal. In every group,
You’re your leader and your secretary to record all your answeres and ask the students to identify and
classify ingredients used in the recipe using the activity sheet attached.
 (10 minutes allotted)
Analysis (5 minutes). .

Abstraction (10 minutes). PowerPoint Presentation
 The teacher will present the ingredients of Pandesal in different categories

(Pls. see the attached power point)

Application (10 minutes). Prepare ,produce and present pan de sal.

 The students are ask to demonstrate their understanding in pan de sal making with desirable
characteristic output..

(Please see the attached rubrics)

Evaluation  Based on the pan de sal recipe used. Complete the table below with correct answer:
(10 minutes). Function Sample ingredient used
1. Leavening agent 
2. shortening 
3. flavoring 
4. Evap milk 
5. Main ingredients 
6. Measuring tool 
7. Mixing tool 
8. Cutting tool 
9. Baking pan used 
10. Source of heat 
Assignment/Agreement (5 The teacher will tell the students to bring the ingredients for collect cinnamon roll recipe.
minutes).

V. REMARKS

VI. REFLECTION A. No. of learners achieved 80%: ____

B. No. of learners who require additional activities for remedial: ___

Prepared by: Noted by: Approved by:

 JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I

GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12

DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 6 Semester 2nd
Time

I. OBJECTIVES
A. Content Standards The learner demonstrates an understanding of the core concepts and theories in bread and pastry production
B. Performance Standards The learner independently demonstrates core competencies in preparing and producing bakery products

C. Learning Competencies / LO 1. Prepare bakery products TLE_HEBP912PB-Ia-f-1

Objectives. 1.4 Bake bakery products according to techniques and appropriate
Write the LC code for each Conditions.
Objectives:

1. Identify the ingredients of Cinnamon Roll

2. Select appropriate tools in baking Cinnamon Roll
3. Experience the value identifying ingredients and selecting proper tools in baking Cinnamon Roll

II. CONTENT Baking techniques, appropriate conditions and enterprise requirements and standards. Cinnamon Roll Making
III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages Bread and Pastry Production Manual, Pages 31- 42
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources https://www.youtube.com/watch?v=idINJ5vHm8Y
IV. PROCEDURES
Introductory Activity (5 PRELIMINARY
minutes). 1. Greetings
2. Prayer
3. Checking of attendance
4. Classroom management

Simple Recall
The teacher will ask these questions:
Who can recall different tools and equipment and its uses.

Activity/Strategy (10 The teacher will group the students into two. Each group will be provided with cue cards where each ingredients
minutes). are written on it. The two groups should line up facing the board. Each member should get 1 cue card and paste
it on the board where different categories are posted. Place the cue cards below either dry ingredients, liquid
 ingredients and others.

Analysis (5 minutes). The teacher will check the answers of the group by asking these questions.
How do find our activity today?
Do you think the mixtures are correct?
Let’s check the different mixtures.

Abstraction (10 minutes). PowerPoint Presentation

The teacher will present the ingredients of Cinnamon Roll in different categories

Application (10 minutes). Find a partner. Prepare ¼ sheet of paper and write your names. Select proper tools that can be used in preparing
Cinnamon Roll

Evaluation The teacher will check the output of each pair.

(10 minutes). 1 TB yeast
1 tsp sugar
½ cup water
2 cups milk
3 TB butter
¼ cup sugar
1 tsp salt
½ tsp vanilla
3 cups all-purpose flour

Filling
¼ cup softened butter
⅓ cup brown sugar
2 tsp cinnamon
¼ cup chopped cashew nuts
½ cup raisins

Greasing mixture on pan

¼ cup maple syrup, optional
¼ cup brown sugar
¼ cup white sugar
¼ cup butter
 Tools: measuring cups, measuring spoons, mixing bowls, wooden spoon, small bowls, sifter, spatula, baking pan

Assignment/Agreement (5 The teacher will tell the students to bring the ingredients for Cinnamon Roll.
minutes).

V. REMARKS

VI. REFLECTION A. No. of learners achieved 80%: ____

B. No. of learners who require additional activities for remedial: ___

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I

GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12

DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 7-8 Semester 2nd
Time

I. OBJECTIVES
A. Content Standards The learner demonstrates an understanding of the core concepts and theories in bread and pastry production
B. Performance Standards The learner independently demonstrates core competencies in preparing and producing bakery products

C. Learning Competencies / LO 1. Prepare bakery products TLE_HEBP912PB-Ia-f-1

Objectives. 1.4 Bake bakery products according to techniques and appropriate
Write the LC code for each Conditions.
Objectives:

1. Identify the ingredients of ensaymada

2. Select appropriate tools in baking ensaymada
3. Experience the value identifying ingredients and selecting proper tools in baking ensaymada

II. CONTENT Baking techniques, appropriate conditions and enterprise requirements and standards. Ensaymada Making
III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages Bread and Pastry Production Manual, Pages 31- 42
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources https://www.youtube.com/watch?v=2xWtyz3ibls
IV. PROCEDURES
Introductory Activity (5 PRELIMINARY
minutes). 1. Greetings
2. Prayer
3. Checking of attendance
4. Classroom management

Simple Recall
The teacher will ask these questions:
Who can recall different tools and equipment and its uses.

Activity/Strategy (10 The teacher will group the students into two. Each group will be provided with cue cards where each ingredients
minutes). are written on it. The two groups should line up facing the board. Each member should get 1 cue card and paste
it on the board where different categories are posted. Place the cue cards below either dry ingredients, liquid
 ingredients and others.

Analysis (5 minutes). The teacher will check the answers of the group by asking these questions.
How do find our activity today?
Do you think the mixtures are correct?
Let’s check the different mixtures.

Abstraction (10 minutes). PowerPoint Presentation

The teacher will present the ingredients of Cinnamon Roll in different categories
Application (10 minutes). Find a partner. Prepare ¼ sheet of paper and write your names. Select proper tools that can be used in preparing
Cinnamon Roll

Evaluation The teacher will check the output of each pair.

(10 minutes). 1 TB yeast
1 tsp sugar
½ cup water
2 cups milk
3 TB butter
¼ cup sugar
1 tsp salt
½ tsp vanilla
3 cups all-purpose flour

Filling
¼ cup softened butter
⅓ cup brown sugar
¼ cup chopped cashew nuts
½ cup raisins

Greasing mixture on pan

¼ cup maple syrup, optional
¼ cup brown sugar
¼ cup white sugar
¼ cup butter

Tools: measuring cups, measuring spoons, mixing bowls, wooden spoon, small bowls, sifter, spatula, baking pan
 Assignment/Agreement (5 The teacher will tell the students to bring the ingredients for Cinnamon Roll.
minutes).

V. REMARKS

VI. REFLECTION A. No. of learners achieved 80%: ____

B. No. of learners who require additional activities for remedial: ___

Prepared by: Noted by: Approved by:

JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I

GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12

DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 8 Semester 2nd
Time

I. OBJECTIVES
A. Content Standards The learner demonstrates an understanding of the core concepts and theories in bread and pastry production
B. Performance Standards The learner independently demonstrates core competencies in preparing and producing bakery products

C. Learning Competencies / LO 1. Prepare bakery products TLE_HEBP912PB-Ia-f-1

Objectives. 1.4 Bake bakery products according to techniques and appropriate
Write the LC code for each Conditions.
Objectives:

1. Identify the ingredients of coco bread

2. Select appropriate tools in baking coco bread
3. Experience the value identifying ingredients and selecting proper tools in baking coco bread

II. CONTENT Baking techniques, appropriate conditions and enterprise requirements and standards. Coco Bread Making
III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages Bread and Pastry Production Manual, Pages 31- 42
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
Introductory Activity (5 PRELIMINARY
minutes). 1. Greetings
2. Prayer
3. Checking of attendance
4. Classroom management
Simple Recall
The teacher will ask these questions:
Who can recall different tools and equipment and its uses.

Activity/Strategy (10 The teacher will group the students into two. Each group will be provided with cue cards where each ingredients
minutes). are written on it. The two groups should line up facing the board. Each member should get 1 cue card and paste
it on the board where different categories are posted. Place the cue cards below either dry ingredients, liquid
ingredients and others.
Analysis (5 minutes). The teacher will check the answers of the group by asking these questions.
How do find our activity today?
Do you think the mixtures are correct?
Let’s check the different mixtures.
Abstraction (10 minutes). PowerPoint Presentation
The teacher will present the ingredients of Coco bread in different categories
Application (10 minutes). Find a partner. Prepare ¼ sheet of paper and write your names. Select proper tools that can be used in preparing
Cinnamon Roll
Evaluation The teacher will check the output of each pair.
(10 minutes). 1 TB yeast
1 tsp sugar
½ cup water
2 cups milk
3 TB butter
¼ cup sugar
1 tsp salt
½ tsp vanilla
3 cups all-purpose flour
Filling
¼ cup softened butter
⅓ cup brown sugar
2 tsp coconut
¼ cup chopped cashew nuts
½ cup raisins
Greasing mixture on pan
¼ cup maple syrup, optional
¼ cup brown sugar
¼ cup white sugar
¼ cup butter
Tools: measuring cups, measuring spoons, mixing bowls, wooden spoon, small bowls, sifter, spatula, baking pan

Assignment/Agreement (5 The teacher will tell the students to bring the ingredients for Cinnamon Roll.
minutes).
V. REMARKS
VI. REFLECTION A. No. of learners achieved 80%: ____
B. No. of learners who require additional activities for remedial: ___
Prepared by: Noted by: Approved by:
JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I

GRADE 12 School QUIRICO G. MANZANO MEMORIAL NHS Grade Level 12

DAILY Learning BREAD AND PASTRY
LESSON LOG Teacher JEAHNNE JOY T. LAMBINO
Area PRODUCTION NC II
Teaching Dates and
DAY 9 Semester 2nd
Time

I. OBJECTIVES
A. Content Standards The learner demonstrates an understanding of the core concepts and theories in bread and pastry production
B. Performance Standards The learner independently demonstrates core competencies in preparing and producing bakery products

C. Learning Competencies / LO 1. Prepare bakery products TLE_HEBP912PB-Ia-f-1

Objectives. 1.4 Bake bakery products according to techniques and appropriate
Write the LC code for each Conditions.
Objectives:

1. Identify the ingredients of Chocolate Refrigerated Cookies

2. Select appropriate tools in baking Chocolate Refrigerated Cookies
3. Experience the value identifying ingredients and selecting proper tools in baking Chocolate Refrigerated
Cookies

II. CONTENT Baking techniques, appropriate conditions and enterprise requirements and standards. Chocolate Refrigerated
Cookies Making
III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages Bread and Pastry Production Manual, Pages 31- 42
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
Introductory Activity (5 PRELIMINARY
minutes). 1. Greetings
2. Prayer
3. Checking of attendance
4. Classroom management

Simple Recall
The teacher will ask these questions:
Who can recall different tools and equipment and its uses.

Activity/Strategy (10 The teacher will group the students into two. Each group will be provided with cue cards where each ingredients
minutes). are written on it. The two groups should line up facing the board. Each member should get 1 cue card and paste
it on the board where different categories are posted. Place the cue cards below either dry ingredients, liquid
ingredients and others.

Analysis (5 minutes). The teacher will check the answers of the group by asking these questions.
How do find our activity today?
Do you think the mixtures are correct?
Let’s check the different mixtures.

Abstraction (10 minutes). PowerPoint Presentation

The teacher will present the ingredients of Chocolate Refrigerated Cookies in different categories

Application (10 minutes). Find a partner. Prepare ¼ sheet of paper and write your names. Select proper tools that can be used in preparing
Chocolate Refrigerated Cookies

Evaluation The teacher will check the output of each pair.

(10 minutes). 1 cup shortening
1 cup sugar
1 egg, beaten
2 Tbsp milk
2 tsp vanilla
3 ½ cup cake flour
3 tsp baking powder
½ tsp salt
3 ounces chocolate

Tools: measuring cups, measuring spoons, mixing bowls, wooden spoon, scale, small bowls, sifter

Assignment/Agreement (5 The teacher will tell the students to bring the ingredients for Chocolate Refrigerated Cookies.
minutes).

V. REMARKS

VI. REFLECTION A. No. of learners achieved 80%: ____

B. No. of learners who require additional activities for remedial: ___
Prepared by: Noted by: Approved by:
JEAHNNE JOY T. LAMBINO RUBY T. SANTOS PhD. MA. GINA C. GACHO
Teacher II Master Teacher I Principal I