DAILY LESSON PLAN (4As)

School Lucena City NHS Grade

Teacher Subject

Dates and Time   Grading Period THIRD

PERFORMANCE CHECKLIST 1 2 3 4
Day 1 - _________________
Flour
PERFORMANCE LEVELS
I. OBJECTIVES
Sifted the flour to remove lumps and scooped it to fill the measuring. Leveled the flour with a spatula or the edge
4 - Can perform this skill without supervision and with initiative and adaptability to problem situations.
of a knife. A. Content Standards The learners demonstrate an understanding on how to prepare and present gateaux, tortes and cake
3 - Can perform this skill satisfactorily without assistance or supervision.
B. Performance
Baking Powder/Baking Soda Standards The learners independently prepare and present gateaux, tortes and cake
2 - Can perform this skill satisfactorily but requires some assistance and/or
Removed the lumps by stirring. Dipped the measuring spoon into the powder or scoop the baking powder or
C. Learning Competencies Lesson 3: PREPARE AND PRESENT GATEAUX, TORTES, AND
1baking
- Cansoda,
perform parts
then of this
leveled skill
it off satisfactorily,
with a spatula. but requires considerable
CAKES
assistance and/or supervision.
LO1. Prepare Sponges and Cakes
Powdered Milk
The learners shall be able to:
Removed the lumps by stirring. Scooped lightly to fill the measuring cup without
1.1 Select, shaking
measure, untilingredients
and weigh it overflows. Used to recipe requirements,
according
the spatula or the straight edge of a knife to level the measurement.
enterprise practices and customer practices.
1.2 Select required oven temperature to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices.
Sugar
1.3 Prepare sponges and cakes according to recipe specifications, techniques
Filled the measuring cup or scooped the sugar until it overflows. Did not shake the measuring cup but leveled the
and conditions and desired product characteristics.
sugar with a spatula or the edge of a knife. 1.4 Use appropriate equipment according to required pastry and bakery products
and standard operating procedures.
Brown Sugar 1.5 Cool the sponges and cakes according to established standards and
procedures
Rolled out the lumps, removed the dirt and packed into the measuring cup until the sugar follows the shape of

the cup when inverted. When removed from the measuring cup, the brown sugar will be molded into the shape of

the cup if packed properly.

D. Most Essential Learning Competencies Prepare Sponges and Cakes
(if available, write the indicated MELC)

Solid Fats  II. CONTENT Prepare Sponges and Cakes

(list the specific lesson(s) or topic (s) with
Filled the measuring cup with the shortening while pressing until it is full. Leveled the fat with the spatula or the
assigned code if available)
edge of a knife.

III. LEARNING RESOURCES

A. References

 1. Teacher’s Guide pages

2. Learner’s Materials pages Learning Module- Bread and Pastry Production (pg.120- 171)

 3. Textbooks

 4. Additional Learning Resources

 B. List of Learning Resources for PowerPoint Presentation

LUCENAActivities
Development and Engagement CITY NATIONAL HIGH SCHOOL (GRADES 7-12)

Aranilla Compound, Purok Sariling Atin,

Maharlika Highway Ibabang Dupay, Lucena City

IV. PROCEDURES Teacher’s Instructions and Responses
301501@deped.gov.ph | 301501@r4a-2.deped.gov.ph Learners’ Responses

A. ACTIVITY (042) 784-2557 Begin with the classroom routine:

 SECTION

A. No. of learners who earned 80% in the evaluation

B. No. of learners who require additional activities for remediation.

C. Did the remedial lessons work? No of learners who have caught up the with the lesson.

D. No. of learners who continue to require remediation.

Learners: ___ Learners: ___ Learners: ___ Learners: ___ Learners: ___ Learners: ___
Items: ___ Items: ___ Items: ___ Items: ___ Items: ___ Items: ___
HS: ___ HS: ___ HS: ___ HS: ___ HS: ___ HS: ___
A. Index of Mastery
LS: ____ LS: ____ LS: ____ LS: ____ LS: ____ LS: ____
Mean: ____ Mean: ____ Mean: ____ Mean: ____ Mean: ____ Mean: ____
MPS: ____ MPS: ____ MPS: ____ MPS: ____ MPS: ____ MPS: ____

F. Which of my teaching strategies worked well? Why did these work?

G. What difficulties did I encounter? Which my principal or supervisor can help me solve?

H. What innovation or localized materials did I use/discover which I wish to share with other teachers?

Prepared by: Checked by:

____________________________ ____________________________
Pre-Service Teacher Subject-Teacher/Cooperating Teacher
Noted by:
ANGELITO R. VILLALON.
MT I, TLE

LUCENA CITY NATIONAL HIGH SCHOOL (GRADES 7-12)

Aranilla Compound, Purok Sariling Atin,

Maharlika Highway Ibabang Dupay, Lucena City

301501@deped.gov.ph | 301501@r4a-2.deped.gov.ph

(042) 784-2557