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Accurate
School
VILLAZAR NATIONAL HIGH SCHOOL Grade Level 10
Teacher Learning TLE
BERNARDO M.MAGDAONG JR. Area
Teaching Date Time Section
Dates
Daily lesson and February, 3:45-4:45 Bread and Quarter 3rd
plan Time 2023 pastry 10
(VIEWING) The students will watch a video clip showing the stored
and stacking tools and equipment.
GUIDE QUESTIONS:
EXPLORE
Proper measuring is crucial part of succesful baking.
B. Sugar
a. White sugar needs sifting only if lumpy .
Proceed as in the measuring of flour.
b. Brown sugar if lumpy through course the lumps. Pack into
measuring cup
c. Sift confectioner’s sugar through a sieve to remove lumps.
C. Baking powder
a.Fill measuring spoon with the desired ingredients. Level of
with spatula.
A. Shortening
a With the use of dry /solid measuring cup
2. Liquid ingredients
A. With the use of liquid ingredients
EXPLAIN
ELABORATE
EVALUATE
Directions : Write agree if the statement is true and write I
disagree if the statement is wrong
1. When measuring the shortening, it is not advisable to
pack it firmly into the measuring cup.
2. Proper measuring is crucial part of successful baking.
3. The best way to measure ingredients us using digital
scale .
4. Do not shake up.
5. Sift flour first .
EXTEND
1. Be ready for actual demonstration.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% on the
formative assessment.
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
lessons.
D. No. of learners who continue to require
remediation.
E. Which of my teaching strategies worked
well? Why did these works?
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?
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