GRADE 1 to 12 School MABITAC INTEGRATED Grade Level 8
DAILY NATIONAL HIGH SCHOOL
LESSON Learning Area TLE-BREAD
LOG Based from AND PASTRY
Teacher MICHELLE C. LLANES
DepEd Order No. PRODUCTION
42, s. 2016 11:05am-12:05 Quarter
Teaching Date June 26, 2023 4TH
pm
and Time
I. OBJECTIVES At the end of the lesson, learners are expected to:
1. Identify the accurate ways of measuring dry and liquid ingredients;
2. Classify dry and liquid ingredients;
3. Demonstrate proper measuring of dry and liquid ingredients;
4. Recognize the importance of measuring dry and liquid ingredients accurately.
A. Content Standard The learner demonstrates understanding on proper measuring of ingredients
B. Performance Standard The learner practiced reading of measurements with accuracy.
C. Learning Performing Mensuration and Calculation
Competency/Objectives TLE_HEBPP7/8BPP-D-4
(Write the LC code for
each.)
II. CONTENT Accurate Ways of Measuring Dry and Liquid Ingredients
III. LEARNING RESOURCES
A. References
1. Curriculum Guide pages Page 3
2. Learner’s Materials K to 12 Exploratory modules in Bread and Pastry Production p. 27-31
pages
3. Other materials PowerPoint presentation, tv, pictures, baking ingredients, baking tools
B. Other Learning Resource
IV. PROCEDURES Prayer
Checking of Attendance
A. Reviewing previous Give the substitution for the following ingredients.
lesson or presenting the new
lesson 1. 1 c butter = 1 c ______
2. 3 T all-purpose flour = 1.5 T ___________
3. 1 tsp yeast = 1/2 tsp ______ + 1/2 tsp ___________
B. Establishing a purpose Riddle Diddle
for the lesson (Riddles are questions or statements that offer a puzzle to be solved.)
Guess the baking tools described in the riddles.
1. In the kitchen, I come in sets,
For liquids and powders, I'm the best.
From a pinch to a cup, I measure with glee,
Tell me, dear friend, what am I?
Answer: Measuring cups
2. Small and slender, in my tiny size,
I help you measure, oh so precise.
Teaspoons and tablespoons, I have them all,
In the kitchen, I'm a handy tool, not small.
What am I?
Answer: Measuring spoons
3. Transparent and tall, I stand with pride,
With markings on my side, a guide.
Pour liquids in, up to the line,
I measure accurately every time.
What utensil am I?
Answer: Measuring glass
4. In the kitchen, I'm quite the pro,
I flip, I turn, I help things go.
With a flat, wide head and a handle too,
I'm a versatile tool, that's true.
What kitchen utensil do you think I am?
Answer: Spatula
5. I have holes, big and small,
Used for separating, one and all.
Rinse and drain, remove what's unwanted,
In the kitchen, I'm highly vaunted.
What am I?
Answer: Strainer
C. Presenting JUMBLED LETTERS
examples/Instances of the Before we proceed to our discussion, I have here an activity that will enlighten you about
new lesson our topic for today.
Direction: Arrange jumbled letters regarding on measuring dry and liquid ingredients.
Unlocking of terms:
1. P C O S O
Scoop- to pick up something with a scoop or spoon
2. O R V E L F W O
Overflow- to flow over the edge of top of something
3. S T I N G I F
Sifting- to separate or remove something by using a sifter.
4. C A M P O T L Y C
Compactly-closely or firmly packed or joined together
D. Discussing new concepts Direction: Classify the following ingredients below as to dry and liquid ingredients.
and practicing new skills #
1
The teacher will demonstrate accurate ways of measuring dry and liquid ingredients.
E. Discussing new concepts
and practicing new skills # Dry Ingredients
2 1. Flour
Sift the flour to remove lumps and scoop it to fill the measuring cup until it overflows.
Do not shake the measuring cup but level the flour with a spatula or the edge of a knife.
2. White sugar
Sifting is not necessary unless it is lumpy. Fill the measuring cup or scoop the sugar
until it overflows. Do not shake the measuring cup but level the sugar with a spatula or the
edge of a knife.
3. Brown sugar
Roll out the lumps, remove the dirt and pack compactly into the measuring cup until the
sugar follows the shape of the cup when inverted. When removed from the measuring cup,
the brown sugar will be molded into the shape of the cup if packed properly.
4. Baking Powder/ Baking Soda
Remove the lumps by stirring. Dip the measuring spoon into the powder or scoop the
baking powder or baking soda, then level it off with a spatula.
Liquid Ingredients (Milk, Water, Oil)
Place the measuring glass into a flat surface. Bend down to eye level.
Slowly pour the liquid ingredient. Avoid lifting the cup when measuring.
Read the scale from the side of the cup.
Solid Fats (Butter, Margarine, Lard)
Fill the measuring with shortening and press down until it is full. Level
the fat with the spatula or the edge of a knife.
F. Developing Video React
mastery (leads to
Formative A video clips of proper measuring of dry and liquid ingredients will be shown. Give a ❤️if
Assessment) it is correct and 😤 if it is incorrect.
G. Finding practical Group activity
application of concepts and Each group will pick an ingredient to measure. Discuss with your groupmates how to
skills in daily living measure the ingredients accurately. Choose one (1) representative to perform the task.
a. Water
b. White sugar
c. Baking powder
d. Brown Sugar
e. Flour
f. Margarine
Rubric:
Performance Levels Points Level
Achieved
Can perform this skill without supervision and with 5
initiative and adaptability to problem situations.
Can perform this skill satisfactorily without assistance or 4
supervision.
Can perform this skill satisfactorily but requires some 3
assistance and/or supervision.
Can perform parts of this skill satisfactorily, but requires 2
considerable assistance and/or supervision.
H. Making generalizations Short Answer:
and abstractions about the
lesson Why is it important to measure ingredients accurately in baking?
I. Evaluating learning TRUE OR FALSE: Write YES if the statement is true and NO if the statement is
false.
1. Sifting is not necessary before measuring flour.
2. Scoop dry ingredients to measuring cup and shake to level off.
3. Fill the measuring cup/spoon with the shortening while pressing until it is
full.
4. Use spatula to level off the measurement.
5. Lift the cup when measuring liquid ingredients.
Assignment:
Study the Specification of Tools
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 lessons
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
solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Prepared by:
MICHELLE C. LLANES
Teacher I
Checked by:
MIGUELA L. DEALAGDON
Head Teacher I
