School SAN JUAN NATIONAL HIGH Grade Level 8

SCHOOL
LESSON
Teacher RENATO L. REYES, JR. Learning Area TLE - Bread and Pastry
EXEMPLAR
Teaching Date Quarter 1st
Teaching Time No. of Days 4

I. OBJECTIVES
At the end of the lesson, you At the end of the lesson, you are At the end of the lesson, you
At the end of the lesson,
are expected to: expected to: are expected to: you are expected to:
1. Identify and apply 1. Identify and apply 1. Identify and apply 1. Perform accurate
standard table of standard table of standard table of conversion/substitution of
weights and measures weights and measures weights and measures weights and measures of
on specific tasks on specific tasks on specific tasks ingredients for a certain
product
The learner demonstrates The learner demonstrates The learner demonstrates The learner demonstrates
A. Content
understanding in performing understanding in performing understanding in performing understanding in
Standards
mensuration and calculation in mensuration and calculation in mensuration and calculation performing mensuration
bread and pastry production. bread and pastry production. in bread and pastry and calculation in bread
production. and pastry production.

The learner independently The learner independently The learner independently The learner independently
B. Performance
performs mensuration and performs mensuration and performs mensuration and performs mensuration and
Standards
calculation based on job order calculation based on job order calculation based on job order calculation based on job
specifications. specifications. specifications. order specifications.

C. Learning LO1. Familiarize oneself with LO1. Familiarize oneself LO1. Familiarize oneself LO 2. Apply basic
Competenci the table of weights and with the table of weights with the table of mathematical operation in
es or measures in baking and measures in baking weights and measures calculating weights and
Objectives in baking measures

D. Most
Essential
Learning
Compete
ncies
(MELC)
 (If available, write the
indicated MELC)
E. Enabling
Competencies
(If available, write the
attached enabling
competencies)
Standard Table of Weight and Standard Table of Weight and Standard Table of Weight and Conversion/Substitution of
II. CONTENT
Measures Measures Measures Weights and Measures
III. LEARNING
RESOURCES
A. References

a. Teacher’s
Guide Pages
b. Learner’s 19-22 19-22 19-22 23-26
Material Pages
c. Textbook
Pages
d. Additional
Materials
from
Learning
Resources
B. List of Learning
Resources for
Development and
Engagement
Activities
IV. PROCEDURES

A. Introduction What I need to know? What I need to know?

 The learners will do the  The learners will do
walkthrough of the the walkthrough of
lesson expectation. the lesson
expectation.
 Teachers will present the
 learning outcome and  Teachers will
competencies that needs present the learning
to achieve by the outcome and
learners competencies that
needs to achieve by
 Definition of Terms
the learners

B. Development What I know? What I know?

 Leaners will answer the  Leaners will answer
Pre-Test LO1 1-10 items the Pre-Test LO 2-10
on page 20 items on page 23
What’s in What’s in
 The students will read  The students will
the Information Sheet read the Information
1.1 on page 21-22 about Sheet 2.1 on page
standard table of 24 about conversion
measures and weight or substitution of
weights and
 The students will answer
measures
Self check 1.1 on page
22 The students will answer
Self check 2.1 II on page 26


C. Engagement What’s more?
 Learners will answer this
activity.
Convert the following:
1. 2 cups=______whole eggs
2. 1 quart=_____gallon
3. 4 pints=_____ cups
4. 4 T =_______tsp
5. ¾ C=_______egg yolks
 6. 8 cups=____quart
7. 2 lbs. dried nuts=___cup
8. 8 ounces=_____pound
9. 1 ½ C=_____egg whites
10. 2 pecks=_____bushel
What I can do?
 The students will make
their own table of
weights and measures
(expanded) based on
the information sheet
1.1
Ex. On the information
sheet it states that:
1 gm=.035 ounces
But is not written there
the value of 2 gms, 3
gms, 4 gms……..

D. Assimilation Analogy:
1. 2 pints : 1 quart
______ : 2 ½ quarts
2. 5 whole eggs: 1 cup
10 whole eggs:_____ cup
3. 1 cup : 16 tablespoon
¼ cup : ___tablespoon
4. 1 gallon : 4 quarts
 ___gallon : 12 quarts
5. 8 ounces : ½ pound
32 ounces : _____ pound

V. REFLECTION