DAILY LESSON LOG #2

DAILY School DR. RODOLFO V. PAMOR JR. Grade Grade 7

NHS Level
LESSON
Teacher Alea C. Ma- Trinidad Learning T.L.E (Baking
LOG
Area Ingredients and its
substitution)

Teaching 1st Week Quarter 4 th QUARTER

Week

Time: 1:00-
2:00PM

Date: Feb.4, 2019

I. OBJECTIVES

A. Content The learner demonstrates understanding of the core concepts and theories in bread and
Standards pastry production.

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

C. Learning Select, measure and weigh required ingredients according to the recipe or production
Competencies/ requirements. TLE-HEBP-12PB-Ia-f-1

Objectives

II. CONTENT Baking Ingredients and Its Substitution

III. LEARNING
RESOURCES

A. References

1. Teacher’s Guide
Pages

2. Learner’s
Material Pages

3. Textbook TLE-Home Economics, pp. 91-105

Pages

4. Additional Video Clip Presentation

Materials from
Learning
Resources

B. Other Learning
Resources

IV. PROCEDURES
A. Reviewing Elicit student generalizations about the techniques in measuring dry and liquid
previous lesson or ingredients.
presenting the
new lesson

B. Establishing a Ask;
purpose for the
What are the different ingredients used in baking?
lesson

C. Presenting Ask students to give different types of sugar, flour, etc..

examples/

instances of the
new lesson

D. Discussing new Define the following; flour, sugar, leavening ingredients, liquid ingredients, shortening,
concepts and eggs, and minor ingredients.
practicing new skill
#1

E. Discussing new Discuss the classification, uses and storage of the following baking ingredients; flour,
concepts and sugar, leavening ingredients, liquid ingredients, shortening, eggs, and minor ingredients.
practicing new skill
#2

F. Developing Students will perform Activity 45-Identification of the Different Types of Ingredients
Mastery

G. Finding practical Group the students and let them identify the specific types of ingredients on a given
applications of recipe.
concepts & skills in
daily living

H. Making What are the different types of flour?

generalizations &
What are the uses of flour in baking?
abstractions about
the lesson How do you store flour?

I. Evaluating Have students answer Self-Checking Exercises on pp. 105

Learning

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
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?
 DAILY LESSON LOG # 4
DAILY School DR. RODOLFO V. PAMOR Grade GRADE 7
MEMORIAL NATIONAL HIGH Level
LESSON
SCHOOL
LOG
Teacher Alea C. Ma- Trinidad Learning BREAD AND
Area PASTRY

Teaching 3RD WEEK Quarter 4TH QUARTER

Week

Time: 1:00-
2:00PM

Date: Feb. 18,

2019

I. OBJECTIVES

A. Content The learner demonstrates understanding of the core concepts and theories in bread and
Standards pastry production.

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

C. Learning Select, measure and weigh required ingredients according to the recipe or production
Competencies/ requirements. TLE-HEBP-12PB-Ia-f-1

Objectives

II. CONTENT Accurate Measurement of Ingredients

III. LEARNING
RESOURCES

A. References

1. Teacher’s Guide
Pages

2. Learner’s
Material Pages

3. Textbook TLE-Home Economics, pp. 84-85

Pages

4. Additional
Materials from
Learning
Resources

B. Other Learning
Resources
IV. PROCEDURES

A. Reviewing Let students enumerate different measuring tools and give their uses.
previous lesson or
presenting the new
lesson

B. Establishing a Ask;
purpose for the
What is the importance of measuring ingredients accurately?
lesson

C. Presenting Ask;
examples/
How do you measure rice and water when cooking at home?
instances of the
new lesson

D. Discussing new Teacher will demonstrate how to measure the following ingredients; dry ingredients
concepts and (flour, sugar, brown sugar and various minor ingredients)
practicing new skill
#1

E. Discussing new Teacher will demonstrate how to measure the following ingredients; liquid ingredients
concepts and (water, oil, egg whites, juice)
practicing new skill
#2

F. Developing Students will perform Activity 42-Demonstration on Measuring Ingredients

Mastery

G. Finding practical Cite instances that people need to apply accurate measurement of ingredients in order
applications of to produce a quality product.
concepts & skills in
daily living

H. Making Have students make a generalization about the techniques in measuring dry and liquid
generalizations & ingredients.
abstractions about
the lesson

I. Evaluating Have students answer Study Helps on p. 85.

Learning

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
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?
CLASSROOM OBSERVATION