SESSION1 SESSION 2 SESSION 3 SESSION 4

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

Select, measure and weigh required

Select, measure and weigh required Select, measure and weigh required ingredients
Select, measure and weigh
ingredients according to recipe or ingredients
production requirements and
required ingredients
C. Learning Competencies/
Objectives established standards and
procedures

(TLE_HEBP9-12PP-IIa-g-4)

II. CONTENT Accurate measurement of Accurate measurement of Baking ingredients and its Baking ingredients and its
ingredients ingredients substitution substitution
III.LEARNING RESOURCES
A. References
1. Teacher’s Guide
Pages
2. Learner’s Material Bread and Pastry Production Bread and Pastry Production Bread and Pastry Production Bread and Pastry Production
Pages Page 8 Page 8 Page 9-10 11-15
3. Textbook Pages
4. Additional Materials
from Learning
Resource (LR) portal
B. Other Learning
Resources
IV. PROCEDURES
Let the students identify What was our topic last The teacher will collect and Review of the previous lesson.
A. Reviewing previous
lesson or presenting the
common techniques in meeting? checked the assignment.
new lesson measuring dry and liquid
ingredients.
B. Establishing a purpose What are the dry and liquid
for the lesson ingredients?
C. Presenting examples/ Let the students watch the Frequently used Substitution
instances of the new
lesson video clip about the different and Equivalents.
 techniques in measuring.
Proper way of measuring The teacher will present the Discuss the Types of flour,
D. Discussing new concepts
and practicing new skills
ingredients. given measurement then the characteristics and its uses.
#1 students will give the
equivalents.
E. Discussing new concepts Demonstrate in class on the
and practicing new skills proper way of measuring the dry
#2
and liquid ingredients.
F. Developing mastery
(Leads to Formative
Assessment 3)

G. Finding practical
applications of concepts
and skills in daily living

H. Making generalizations Let the students to summarize

and abstractions about
the lesson the topic using exit card.
Short quiz about substitution.
I. Evaluating learning
The students will perform the
measurement of dry and liquid
ingredients.
J. Additional activities for What are the example of dry What are the units of
application or and liquid ingredients in measurements and its
remediation
baking? equivalent?
V. REMARKS

VI. REFLECTIONS
A. No.of learners who
earned 80% on the
formative assessment
B. B. No.of learners who
require additional
activities for
remediation.
C. C. Did the remedial
lessons work? No.of
learners who have
caught up with the
lesson.
D. D. No.of learners who
continue to require
remediation

E. E. Which of my teaching
Use of multimedia Use of multimedia Use of multimedia
strategies worked well?  Best motivation to get  Best motivation to get  Best motivation to get
Why did these work?
students’ interest. students’ interest. students’ interest.