SCHOOL NEW MAGSAYSAY INTEGRATED SCHOOL GRADE GRADE 7

DAILY LESSON LOG LEVEL:

TEACHER: DIVINA L. TURQUEZA LEARNING TLE-HE BREAD AND PASTRY
AREA:
TEACHING DATES & Four Times Per Week QUARTER: FIRST GRADING
TIME: 2nd Week

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES

A.Content Standards: Demonstrate understanding of/on:

 Standard table of weights and measures
 Conversion/substitution of weights and measure
B. Performance  Standard table of weights and measures are identified and applied
Standards:  Accurate conversion/substitution of weights and measures are performed
C. Learning Familiarize oneself with the table of Familiarize oneself with the Apply basic Apply basic mathematical
Competencies/ weights and measures in baking table of weights and measures mathematical operations in calculating
in baking operations in calculating weights and measures
Objectives: Write weights and measures
the LC code for each

II. CONTENT PERFORM MENSURATION AND CALCULATION PERFORM MENSURATION AND PERFORM MENSURATION PERFORM MENSURATION AND
CALCULATION AND CALCULATION CALCULATION
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
Pages

2. Learner’s Refer to page 18-22 Refer to page 18-22 Refer to page 23-25 Refer to page
Materials Pages Kto12 Bread and Pastry Kto12 Bread and Pastry Kto12 Bread and Pastry Kto12 Bread and Pastry
Learning Module Learning Module Learning Module Learning Module
3. Text book Pages

4. Additional Refer to page 37-40 Refer to page 37-40

Materials from Technology nd Livelihood Technology nd Livelihood
Learning Education Education
 resources(LR)Po
rtal
B. Other Learning
Resources

IV PROCEDURES
A. Reviewing Play a video about baking a Measuring ingredients What is the importance Sometimes in preparing
Previous Lesson cookies and ask students what in baking is half battle of applying the basic the ingredients that we
or Presenting they observe in preparing the when it comes to operational in measuring need in baking we
New Lesson ingredients needed creating something. ingredients? experience running out
With the right of ingredients instead of
measurement baker panicking we practice to
can take their baked substitute without
items in right direction affecting the taste of our
products
B. Establishing a In this lesson the In this lesson the The students will learn The students will learn
Purpose for the students should be able students should be able on how to substitute on how to substitute
Lesson to familiarize the table to familiarize the table ingredients that it is not ingredients that it is not
of weights and of weights and available without available without
measures in baking measures in baking panicking and does not panicking and does not
affect the taste of the affect the taste of the
ingredients ingredients
C. Presenting The teacher present to the class Pretest LO 1 pp 20 Pretest LO 2 pp. 23 Pretest LO 2 pp. 23
Examples/Instan the different units of weights
ces of the Lesson and volume needed in
measuring ingredients
D. Discussing New
Concepts and Discussion pp 18-22 Discussion pp. 18-22 Discussion pp. 23-25 Discussion pp. 23-25
Practicing New
Skills#1
E. Discussing New
Concepts and
Practicing New
Skills#2
F. Developing Self-Check 1.1 Self-Check 1.1 Self-Check 2.1 Self-Check 2.1
Mastery
(Leads To Formative
Assessment 3)
G. Finding Practical Baking is one of the most Baking is one of the In preparing baked In preparing baked
Application of profitable business in our most profitable products we must products we must
Concepts and country in order to get the business in our country flexible especially in flexible especially in
Skills in Daily attention of our costumer we in order to get the preparation of preparation of
must provide a baked products attention of our ingredients by applying ingredients by applying
Living
that suit to their taste. costumer we must the substitute the substitute ingredients
provide a baked ingredients without without affecting the
products that suit to affecting the taste. taste.
their taste.
H. Making Having knowledge in measuring Having knowledge in Having knowledge in Having knowledge in
Generalization and ingredients help us to make our measuring ingredients substituting ingredients substituting ingredients is
Abstractions about baked product delicious. help us to make our is very important very important because it
the lesson baked product because it helps us if the helps us if the ingredient
delicious. ingredient is not is not available
available
I. Evaluating Learning
15 item quiz 15 item quiz 20 item quiz 20 item quiz

J. Additional
Activities for
Application or
Remediation
VI- REMARKS

VII - REFLECTION

A. No. of learners
who earned 80% in
the evaluation
B. No. of learners
who required
additional activities
for remediation
C. Did the remedial
lessons work?
D. No. of learners
who continue to
require remediation
E. Which of my
teaching strategies
work well? Why did
this work?
F. What difficulties
did I encounter
which my principal
or supervisor can
help me solve?
G. What innovation
or localized materials
did I used/discover
which I wish to share
with other teachers?

PREPARED BY:

DIVINA L. TURQUEZA

T.L.E TEACHER CHECKED BY:

DANILO M. BUENO

ESHT-III