Republic of the Philippines

Department of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OFFICE OF QUEZON CITY
JUSTICE CECILIA MUÑOZ PALMA HIGH SCHOOL
Molave Street, Payatas B, Quezon City
TECHNOLOGY AND LIVELIHOOD EDUCATION (TLE)
GRADE 8- BREAD AND PASTRY PRODUCTIONS
(EXPLORATORY)
INFORMATION SHEET IN EXPLORATORY-BREAD & PASTRY
PRODUCTION -2
I. OBJECTIVES
A. CONTENT The learner demonstrates understanding in standard table
STANDARD of weights and measures in baking.

B. PERFORMANCE The learner independently identified and applied the

STANDARD standard table of weights and measures in baking.

C. LEARNING LO1. Familiarize Oneself with the Table of Weights and Measures in
COMPETENCIES/ Baking
OBJECTIVES After going through this lesson, you are expected to:
1. identify the unit of measurement used in baking;
2. familiarize oneself with the table of weights and
measures in baking; and
3. appreciate the importance of knowing the table of
weights and measures in baking.

II. CONTENT (Subject Table of Weights and Measures in Baking

Matter) - Bread and Pastry Production - Exploratory for Grade 8
 Introduction Baking is science, and it requires all the precision you would
expect when doing a chemical experiment. When you mix the
ingredients together in baking, you’re creating chemistry, so being
precise is important. There should be balance between flour,
leaveners, fats, liquids, and other baking ingredients to achieve
the right consistency of the mixture every time you bake. So,
measure the ingredients properly for you to get the chemical
reactions you need and to achieve the right outcome of the product.

 Discussion
(Presentation STANDARD TABLE OF WEIGHT AND MEASUREMENT
of the topics)
  Video viewing for guidance in doing the activity.
• https://www.youtube.com/watch?v=TjeC_g-DVaA
• https://www.youtube.com/watch?v=9OJ73uAcHRA
Guide Questions:
1. What are the unit of measurements used in baking?
2. Why are accurate measurements important in baking?

III. LEARNING SOURCES

• References  Beverly Pang-an, DEM, ADM Module -SDOQC

 https://www.youtube.com/watch?v=TjeC_g-DVaA
 https://www.youtube.com/watch?v=9OJ73uAcHRA

2
 Q3-W2-L2-TASK SHEET IN BREAD AND PASTRY PRODUCTION 7/8
Specific Instruction for the Candidate
Qualification Bread and Pastry Production NC II
Unit of Competency Standard Table of Measurement
General Instruction: Given the job order, your task is to:
 Familiarize oneself with the table of weights and measures in baking.
 Specific Instructions:
1. Refer to the given Standard Table of Measurement and video link.
2. Complete the table by filling in the missing measurements.
3. Emphasize the importance of knowing the precise measurement when baking.

Performance Rating Sheet

Criteria 10 6 3
1. Identify the unit of measurement used in baking.
2. Familiarize oneself with the table of weights and measures in baking.
3. Emphasize the importance of knowing the precise measurement when baking.

Teacher’s comments: Total

Rating Scale: 25-30- O 17-24- VS 10-16-S 0-9- NI

The student was Competent Nearly Competent Needs Improvement

able to… 10 6 3
Four and more unit of
1.identify unit of All the unit of One to three unit of measurement were not
measurement used measurement used in measurement were not identified correctly.
in baking. baking are identified identified correctly.
correctly.

2. familiarize oneself
All the table of weights One to three table of Four and more table of
with the table of
and measures were given weights and measures weights and measures
weights and
correctly. were given correctly. were not given correctly.
measures in baking.

3. emphasize the
The importance of The importance of
importance of The importance of
knowing the precise knowing the precise
knowing the knowing the precise
measurement when measurement when
precise measurement when
baking was not fully baking was not
measurement when baking was emphasized.
emphasized. emphasized.
baking.

PREPARED BY:

3
G8-TLE TEACHERS