School Grade Grade 7 Exploratory

DAILY STA.BARBARA INTEGRATED SCHOOL

Level
Teacher Learning T.L.E. Bread and Pastry (Exploratory)
LESSON JOY M. PERALTA
Area
LOG Teaching Dates and Quarter Three -Week 4
March 17-18,2022
Time

I. OBJECTIVES
The learner demonstrates
A. Content Standards understanding performing mensuration and calculation in bread and pastry production

B. Performance The learner independently performs mensuration and calculation based on job order specifications.
Standards
LO 3. Measure dry and liquid ingredients
1.Discuss the procedure in measuring dry and liquid ingredients 2.Demonstrate the proper procedure in
C. Learning
measuring dry and liquid ingredients 3.Practice measuring the given ingredients in a recipe
Competencies

Lesson 2
II. CONTENT Perform mensuration and calculations
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages p. 2

2. Learner’s Materials pp. 28 - 29

pages
3. Textbook pages
4. Additional Materials from www.youtube.com/watch?v=qzr82EuiJuo
Learning Resource
(LR) Portal
B. Other Learning Laptop, LED TV, PPT
Resources
 IV. PROCEDURES TDAR Activity’

SITUATIONAL ANALYSIS
A recipe for chocolate cake requires the following:
1 ounce of chocolate
A. Reviewing previous 2 cups of white sugar
lesson/presenting the 12 fluid ounces of evaporated milk a.convert ounce to gram
new lesson b.convert cups to liters c.convert ounce to milliliters

B. Establishing a purpose
for the lesson THINK AND REFLECT
“ACCURATE TECHNIQUES IN MEASURING ARE AS IMPORTANT AS THE TOOLS FOR MEASURING
Let the students think and reflect about the statement.
“WATCH AND LEARN”
C. Presenting Students will watch video on how to measure dry and liquid ingredients
examples/instances of
the new lesson

D. Discussing new What are the tools needed in measuring ingredients ? How can you make an accurate
concepts and measurement?
practicing new skills#1 Do we need to measure dry and liquid ingredients?Why
E. Discussing new
concepts and
practicing new skills#2
Students will measure dry and liquid ingredients for a given recipe.( by group )

F. Developing mastery
G. Finding practical
Each student will show to the class the proper way of measuring using the following ingredients 1.flour 2.oil 3.brown sugar 4.butter
applications of concepts
and skills in daily living
H. Making generalizations
and abstractions about Why is it important to learn the proper way of measuring dry and liquid ingredients?
the lesson

SCORING GUIDE Students will measure dry and liquid ingredients for a given recipe.(individual)

Observe the proper Scoring rubrics will be used to determine their performance.
way of measuring ingredients with no mistake 10

Observe the proper way of measuring ingredients

with 1 mistake 9

I. Evaluating learning Observe the proper way of measuring ingredients

with 2 mistake 7

Observe the proper way of measuring ingredients

with 3 mistake 6

Observe the proper way of measuring ingredients

with 4 mistake 5

J. Additional activities for Practice at home the proper way of measuring dry and liquid ingredients following the standard procedures given.
application or
remediation

V. REMARKS

VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for
remediation who scored
below 80%.
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: JOY M. PERALTA Checked by: EDGAR E. SAGUN

Teacher I Principal III