GRADE 11 School Dr. Santiago Dakudao Sr.

Grade level Grade 11

National High School
DAILY LESSON LOG Teacher FERALYN V. ESTRELLADO Learning Area
Teaching Dates and October 25, 2018
Time:
I. OBJECTIVES
A. Content Standards The learners demonstrates understanding of the core concept and underlying
theories in preparing and presenting cakes and cupcakes
B.
Performance The learner demonstrates competencies in preparing and presenting cakes and
Standards cupcakes
C. Learning 1.
Competencies/Objec
tives Write the LC
code for each
Learning Objectives 1. Identify ingredients used in preparing moist chocolate cupcake
2. Demonstrate on how to bake moist chocolate cupcake
3. Follow correct procedure in preparing moist chocolate cupcake and
observe safety and sanitation
4. Relate the topic in real life situation
II. CONTENT Prepare Moist Chocolate Cupcakes
III. LEARNING
RESOURCES
A. References Bread and Pastry Production Manual pp. 134-159
B. Other Learning
Resources PowerPoint, Visual aids, Laptop, LCD, Baking tools and materials and Baking
ingredients
IV. PROCEDURES
A. Review previous The students will give a recap about the previous lesson.
lesson or presenting Questions to be asked:
the new lesson - What are the classifications of ingredients used in baking?
- Who can give an example of dry ingredients?
- Who can give an example of liquid ingredients?

B. Establishing a Teacher will show pictures in one word using LCD Projector
purpose Instructions:
1. The first who will raise his/her hand will be the one to answer.
2. Observe the pictures attentively.
3. Avoid making unnecessary noise while doing the activity.
C. Presenting Unlocking of difficult words:
examples/instances a. Baking – to cook in an oven using dry heat
of the new lesson b. Sift – to separate course particles in the ingredient by passing through a
sieve.
c. Dissolve – ( of something solid): to mix with a liquid and become part of it.
d. Cream – to rub, mush, or work shortening against the side of a bowl until it
is smooth & creamy.
e. Fluffy – having a light and soft appearance.
f. Mis’en place – pronounce meez in pla which means “putting in place as in
set up.”

D. Discussing the new Activity 1.

concepts and Group the class into 4
practicing new skills
#1 Each group will prepare different designs of moist chocolate cupcake using the exact
measurement of ingredients listed below.

IMPORTANT REMINDERS:
1. OBSERVE cleanliness
2. REMOVE all your hand accessories
3. WASH your hands properly
4. WEAR complete working outfit
5. PROPER handling of tools should be observed to avoid accidents.

MOIST CHOCOLATE CUPCAKES

Ingredients:

1 ¾ cup All Purpose Flour

1 ½ cup white sugar
½ cup brown sugar
¾ cup cocoa powder
1 ½ tsp baking powder
1 coffee stick
½ vegetable oil
2 L eggs
1 cup buttermilk
2 tsp vanilla

CHOCO FUDGE FROSTING

1. 1 cup unsweetened Chocolate
2. 1 can condense milk
3. 1 cup butter

Procedure:
1. Preheat the oven to 350 F
2. Mix all dry ingredients (until incorporated)
3. Sour milk (combine Vinegar + Milk = 1 cup set for 5 minutes until its
coagulate)
4. Combine wet ingredients
5. Add coffee
6. Pour into prepared cupcake pan
7. Bake for 25 to 30 minutes
8. Prepare frosting by combining all the ingredients in a sauce pan or double
boiler. Cook until thick while stirring constantly.

E. Discussing new Basic Costing

concepts and
practicing new skills Discuss the basic costing of cupcakes. The following is the example how to do the
#2 costing in each cupcake

Butter ------------170g ------------ 37.7

White sugar----- 150g--------------7.5
All purpose Flour-190g------------9.5
Cocoa powder----20g------- ------63.00
Baking powder
Baking soda--------------------------2.00
Salt
Eggs---------------------------------- 21.00
 Milk------------------------------------ 9.00
Vinegar -------------------------------1.00
Food color ---------------------------10.00
___________
P 104.07/18 cupcakes = P 5.78 per cupcake

Ex. 1 butter = 225 g with a cost of P50.00

P 50.00 / 225 g = .22/g x 170g = 37.7 cost of each cupcakes
F. Developing mastery The students will do their own costing base on how many chocolate cupcakes they
(leads to formative made out of their ingredients.
assessment 3)
G. Finding practical How can we relate our topic into real life situation? Or how will you use the moist
applications of chocolate cupcake in order to earn money?
concepts and skills in How can you apply the basic costing in selling you cupcakes?
daily living

H. Making Questions to be asked:

generalizations and 1. What are the tools and materials used in making moist chocolate cupcakes?
abstractions about 2. What is it important to measure all the ingredients appropriately?
the lesson 3. How to do you use the baking tools and materials in baking moist chocolate
cupcake?
I. Evaluating Learning
PRODUCT
Characteristics Excellent Good Poor
10 pts 8 pts 6 pts
Taste With enough
frosting
Appearance attractive

PROCEDURES
Preparation Completeness of
lab outfit,
ingredients and
utensils
Cleanliness Was well
groomed and
observe sanitary
handling of food
Total 40 points

Criteria 10 pts. 8 pts. 6 pts.

Participation All members did One or two Three or more
participate members did not members did not
participate participate.
Discipline All members are One or two Three or more
working silently. members are members are
making making
unnecessary noise unnecessary
noise.
Correctness No errors are One or two Three or more
made mistakes are mistakes are
made made
Promptness First group who Group that Last group/s that
finished the work finished the task finished the work
after the time
allotted

PERFORMANCE CHECKLIST YES NO

Did you….
1. Identify the baking tools and materials correctly.
2. Use proper tools and materials to bake the moist
chocolate cupcake.
3. Demonstrate the proper usage of baking tools,
materials and equipment.
4. Produce a quality moist chocolate cupcake.
 J. Additional activities Applying what you have learned… make a Cupcake Business Plan that follows the 7
for applications or Ps ( Group Activity)
remediation
1. Product
2. Price
3. Place
4. Promotion
5. People
6. Positioning
7. Packaging

V. Remarks
VI. Reflection
A. No. of learners who
require additional
activities for
remediation
B. No. of learners who
require additional
activities for
remediation
C. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson.
D. No of learners who
continue to require
remediation
E. Which of my
teaching strategies
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 other teachers?

Prepared by: Approved by:

FERALYN V. ESTRELLADO CHRISTOPHER CRISTOBAL C. BERANDOY

SHS TVL Teacher Master Teacher 1