Daily Lesson Log

School GFLMNHS Grade Level Grade 7 Exploratory
Teacher Mr. Lamberto M. Learning Area T.L.E. Bread and Pastry

Villanueva (Exploratory)
Teaching Dates and Quarter
DAILY LESSON LOG Time
DAY 1
Monday
I. OBJECTIVES
The learners demonstrate understanding in performing mensuration and calculation in bread and pastry production
A. Content Standards
The learner independently performs mensuration and calculation based on job order specifications.
B. Performance Standards
LO 1.Familiarize oneself with
the table of weights and measure in baking.
1.Identify and apply standard table of weights and measure
C. Learning Competencies
on specific tasks
2.Give the abbreviation of the commonly used units of measure
Lesson 2.
II. CONTENT Standard table of weights and measures
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages p. 1
2. Learner’s Materials pages pp. 20-22
3. Textbook pages Bread and pastry pp.27 - 42

4. Additional Materials from
Learning Resource (LR)
Portal
B. Other Learning Resources Laptop,DLP,PPT
IV. PROCEDURES Four A’s
Students will classify the following baking tools and equipment.

1.Flour sifter-
2.Convection oven-
3.Pastry blender-
4.Pastry wheel-
5.Baking sheet
A. Reviewing previous 6.Measuring cups-
lesson/presenting the new 7.Mixing bowl-
lesson 8.Paring knife-
9.Rolling pin-
10.Muffin pan-
SITUATIONAL ANAYSIS
Roseann is preparing butter cake for her family. It is clearly stated in the recipe that she needs 3 teaspoon of
B. Establishing a purpose for
baking powder, 64 Tablespoon cake flour and 16 Tablespoon butter.but due to unavailability of teaspoon she used 1
the lesson
Tbsp of baking powder,.instead of using tablespoon, she used 4 cups of cakeflour and 1 cup butter.So how many
teaspoons are there in 1 tablespoon? How many tablespoons are there in 1 cup?
ANALYZE THE GIVEN RECIPE

Raspberry brownies
Ingredients:
1 c butter or margarine
C. Presenting
5 Oz unsweetened chocolate
examples/instances of the
2c Sugar
new lesson
4 large eggs
2 c flour
1 tsp baking powder
1 tsp salt
1c raspberry preserves.
Students will be asked to read the ingredients in the recipe..if they cannot,the teacher will give the abbreviation of
common kitchen terms.
Discussion on standard table of weights and measures using ppt.
D. Discussing new concepts
and practicing new skills#1
E. Discussing new concepts

and practicing new skills#2
ACTIVITY:
Out of the prepared baking tools and ingredients,students will give the equivalent measurement of the
following:
1. 1 Cup =_______T
2.6 Tbsp = ______Cup
3.2 Tbsp = ______tsp
4.2 Cups = ______pint
F. Developing mastery 5.4 Cups = ______quart
6.3 Cups = ______T
7.1 Kilo = _______lbs
8.3 Pounds = _____Ounces
9.8 Cups = _______quarts
10.4 Cups = ______T
Prepare the following ingredients for a” CREAM PUFFS “ using available tools
1 cup water
½ cup butter
G. Finding practical 1 teaspoon sugar
applications of concepts 1 cup all- purpose flour
and skills in daily living 4 large eggs
3 cups milk
1 teaspoon vanilla
H. Making generalizations and

FLOWCHART
abstractions about the
lesson
Baking
successful
art math accurate measuring skills essential
baking
Students will give the equivalents of the following measurement.
A. B
.Rewrite the recipe on preparing” cream puffs” by
1. 2 cups = ________ Tbsp using the proper abbreviation.
2. 6 cups =__________ cup
3, 2 kilo =___________lbs
I. Evaluating learning 4. ¾ c = ____________T
5. 3 cups = _________pints
6. 2 pounds = ________Oz
7. 4 Tbsp = _________ cup
8. 2 gallon = _________quart
9. 1/8 cup = _________Tbsp
10. 2 gram = _________Oz
Students will give the correct answer of the following :
1.If the oven temperatue reads “MODERATE”,this means that the temperature ranges from_________oF
2.If you need four cups of sugar,how many tablespoon of sugar do you need?
J. Additional activities for
3.How many ounces of honey are there in one gram of honey?
application or remediation
4.How many pounds are there in four kilos of cake flour?
5.If you need one tablespoon of vanilla,how many teaspoon of vanilla do you need?
V. REMARKS
VI. REFLECTION
193 out of 217 got 80% in the
A. No. of learners who earned
80% in the evaluation evaluation
B. No. of learners who require
15 pupils need enhancement
additional activities for
activities, and 9 pupils need
remediation who scored
remedial lessons
below 80%.
C. Did the remedial lessons
Yes. 24 learners had caught
work? No. of learners who
up with the lesson
have caught up with the
lesson.
D. No of learners who
continue to require None
remediation
E. Which of my teaching Presented a video on how to
strategies worked well? prepare a solution using the
Why did these work? natural cleaning materials
F. What difficulties did I
encounter which my
None
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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School GFLMNHS Grade Level Grade 7 Exploratory

Teacher Mr. Lamberto M. Learning Area T.L.E. Bread and Pastry

2. Learner’s Materials pages pp. 20-22

3. Textbook pages Bread and pastry pp.27 - 42

Students will classify the following baking tools and equipment.

ANALYZE THE GIVEN RECIPE

E. Discussing new concepts

H. Making generalizations and

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