School TANOLONG NATIONAL HIGH SCHOOL
DAILY Teacher HAIDI L. MALICDEM
LESSON
LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competencies/Objectives
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
Grade Level: 7
Learning Area: TLE
Teaching Dates and June 15 , 2023 Quarter: FOURTH QUARTER
Time
The learner demonstrates understanding on the underlying principles, concepts and theories on the process and
delivery in bread and pastry production.
The learner provides quality and competitive bread and pastry products based on established standards and
procedures
Lo. Acquire understanding on basic information to baking, its ingredients uses and storage.
At the end of the lesson, the students must be able to:
1. Identify the basic ingredients in baking
2. Classify its purpose and function
3. Recognize the importance of the different ingredients in baking
Basic Ingredients in Bread and Pastry Production
TLE 7/8 Learning Module in Bread and Pastry pp. 8-16
Laptop, Board, Chalk and Television, Baking tools and ingredients
http://www.youtube.com/watch?=kKnBa4l2k4
Review:
1. What is baking?
2. How baking is started?
3. What is considered as the first oven in the history? How about the first bread?
Pick and Post!
The class will be divided into 4 groups. Each group will be provided with the box with cut out of pictures of
different ingredients. They will pick the basic ingredients needed in cooking the dish assigned to their group and
post in the cartolina.
Guide Questions:
1. Did you get all the ingredients needed?

C. Presenting examples/instances
of the new lesson
D. Discussing new concepts and
practicing new skill #1
E. Discussing new concepts and
practicing new skill #2
F. Developing Mastery
G. Finding practical applications of
concepts & skills in daily living
H. Making generalizations &
abstractions about the lesson
I. Evaluating Learning
2. Can we cook pork sinigang without pork? Or spaghetti without pasta or noodles?
Complete Me!
The teacher will provide picture of different baked products and let each group write the ingredients used in suck
baked products.
Guide Questions:
1. What are the ingredients of these baked products?
2. What do you think the basic ingredients in baking?
3. Do you think we can bake without the other baking ingredients? Why?
Discussion!
Seven basic ingredients in baking.
1. Flour
2. Liquids
3. Fats
4. Sugar
5. Leavening Agent
6. Eggs
7. Salt
Let the students watch a short videos regarding on baking.
http://www.youtube.com/watch?=kKnBa4l2k4
Complete me!
To continue the second activity each group will be instructed to put the function of the different ingredients that
has been used in the baked products using the bond paper and post it on the cartolina.
In preparing baked products especially when it is for your family’s consumption. We can adjust the measurement
of each ingredient in consideration with who will eat our product. We should consider the health issues if any of
the consumer of the product.
Guide Questions:
1. What are the basic ingredients in baking/
2. Which of those ingredients is the main ingredient of the baked products? Why?
3. Why do you think it is important to know the function each ingredient?
Short quiz:
 J. Additional activities for Collect at least two wrappers of baked products that you but in grocery store. Locate the list of ingredients in food
application or remediation label. Paste the label of the product I a short bond paper and write on the space below the ingredients in the food
label in consecutive order.
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 lesson work?
No. of learners who caught up with
the lesson
D. No. of learners who continue to
require remediation

E. Which of my teaching strategies

worked 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 use/discover which I
wish to share with other teachers?

Prepared by: Checked by:

_HAIDIL. MALICDEM ARMANDO C. CERALDE, EDD.
TLE Teacher Principal II