Annex 1B to DepEd Order No. 42, s.

2016

GRADES 1 School MURONG NATIONAL HIGH SCHOOL Grade Level 10

to 12 Teacher VANESSA L. PINAROC Learning Area TLE-BPP
DAILY Teaching Dates & October 2-6, 2023 Quarter FIRST
LESSON LOG
Time

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

(Modular)

I. OBJECTIVES At the end of the At the end of the

lesson, TSWBAT: lesson, TSWBAT:
a. Select required
oven temperature to a. apply baking
bake goods in techniques,
accordance with the appropriate
desired conditions and
characteristics, enterprise
standards recipe requirements
specification. and standards

A. Content Standards The learners demonstrate an understanding of the core concepts and theories in bread and pastry production.

B. Performance The learners independently demonstrate core competencies in preparing and producing bakery products
Standards

C. Learning TLE_HEBP9-12PB- TLE_HEBP9-12PB-

Competencies / Ia-f-1 Ia-f-1
Objectives
Write the LC code for 1.1 Select, measure
1.4 Select required and weigh required
each
oven temperature to ingredients according
bake goods in to recipe or
accordance with the production
 desired requirements
characteristics,
standards recipe 1.2Prepare a variety
specification. of bakery products
according to
standard mixing
procedures/
formulation/ recipes
and desired product
characteristics

1.3 Use appropriate

equipment according
to required bakery
products and
standard operating
procedures

1.4 Bake bakery

products according to
techniques and
appropriate
conditions

II. CONTENT Temperature ranges Produce Spanish

in bakery products. Bread

III. LEARNING
RESOURCES

A. References

B. Other Learning Slide decks Slide decks and

Resources Recipe Book

IV. PROCEDURES
A. Reviewing previous
lesson or presenting
the new lesson

B. Establishing a Present temperature Identify procedures

purpose for the lesson ranges in baked and ingredients in
products. baking Spanish
bread through a
video.

C. Presenting Probing question: Video presentation

examples/ instances of Why do we need to will be provided for
the new lesson preheat the oven? the learners to watch

D. Discussing new Lecture on The students will

concepts and practicing temperature ranges make their own
new skills #1 in baking products recipe applying the
and conversion of concept of “doubling
0 0
❑ F to ❑ C . the recipe”.

E. Discussing new Question: Question:

concepts and practicing Why do we need to What concept you
new skills #2 know the proper applied to come up
temperature of the with a new recipe?
oven in baking?

F. Developing mastery The learners will

(Leads to Formative enumerate possible
Assessment 3)
factors of right
temperature to the
quality of baked
bread.

G. Finding practical
application of concepts
and skills in daily living
H. Making
generalization and
abstractions about the
lesson
I. Evaluating learning Recipe Book (20
points)

J. Additional activities
for 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
lesson 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 solved?
G. What innovation of
localized materials did I
use/discover which I
wish to share with
other teachers?
Prepared by: Checked by: Noted by:

VANESSA L. PINAROC MINERVA G. ILDEFONSO GEORLY R. TUGADE

Subject Teacher Academics Dept. Head-Designate School Head