1. The document outlines a daily lesson plan for a 7th grade Bread and Pastry Production class taught by Connie R. San Gabriel. 2. The lesson focuses on different mixing methods for cookies, including one-stage, creaming, and sponge methods. 3. Students are divided into groups and each group practices a different mixing method, accurately measuring ingredients, properly operating tools, and following mixing procedures. Formative assessments include a quiz and evaluating students' mixing skills.

1. As per DepEd Order No. 42, s. 2016
DAILY
LESSON
LOG
School Cesar E. Vergara Memorial
High School
Grade Level 7 – DILIGENCE
Teacher CONNIE R. SAN GABRIEL Learning
Area
BREAD AND PASTRY
PRODUCTION
Teaching
Dates
July 24, 2019
9:00 - 10:00
Quarter FIRST QUARTER
I.OBJECTIVES .
A. Content Standards
Thelearnerdemonstratesunderstandingontheunderpinningconceptsandapplicationoftheoriesand
principlesinbakingcookies,piesandpastries.
B. Performance Standards
Thelearnerdemonstratesunderstandingontheapplicationoftheoriesandprinciplesinbakingcookies
andpies andpastries.
C. Learning Competencies/
Objectives
Write the LC code for
each
LO. Perform baking of cookies
 Prepare tools and equipment
 Apply the theories and principles in the preparation of dryand liquid ingredients
 Operate tools and equipment
 Follow the correct procedure in baking cookies
II. CONTENT Mixing MethodsforCookies
III. LEARNING RESOURCES
A. REFERENCES
1. Teacher’s Guide pages
2. Learner’s Materials
pages
K to 12Learning ModuleBreadandPastry 62 – 63
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
Portal
B. Other Learning
Resources
Laptop(PPt),TV, Board, Marker,BakingToolsandEquipment,BakingIngredients, Internet
IV. PROCEDURES
A. Reviewing previous
lesson or presenting the
new lesson
Review:
Theteacherwillshowdifferentpictureof measuring andmixingtools
Guidequestions:
1. What do you callthistool?
2. Where do weuse those tools?
2006

2. 1. Establishing a purpose
for the lesson
THINK AND REFLECT
What willhappened if wemix the followingingredients?
Flour+ eggs + milk
ICON: Science
typesof mixture
1. Homogeneousmixture -has the sameuniform appearanceandcompositionthroughout.
2. Heterogeneousmixture –consistsof visibly different substancesorphases.
3. Colloidisa mixturein whichonesubstanceofmicroscopicallydispersedinsolubleparticlesis
suspendedthroughoutsubstance.
2. Presenting
examples/instances of
the new lesson
Methodsformixingcookies:
1. One-stageMethod
1. Measureingredientsaccurately.Have all ingredientsatroom temperature.
2. Placeallingredientsina mixingbowl.Blendthe ingredientstogetherbyhandor with an
electric mixeratlowspeed.
3. Shapeand bake.
2. Creaming Method
1. Measureingredientsaccurately.Have all ingredientsatroom temperature.
2. Placethe fat, sugar,and spicesinthe mixingbowl.Cream theingredientsbyhand or at
lowspeed inan electric mixer.
3. Add the eggsand liquid,if any, andblendin at low speed.
4. Sift inthe flourand leavening.Mixuntiljust combined.
5. Shapeand bake.
3. SpongeMethod
1. Measure ingredientsaccurately.Have all the ingredientsatroom temperature.
2. Whip the eggs(whole,yolks or whites) andthe sugar to the properstage: soft peak for
whites, thickandlight for wholeeggsor yolks.
3. Foldinthe remainingingredientsasspecifiedin the recipe.
4. Shapeand bake.
3. Discussing new
concepts and practicing
new skills #1
The class will be divided into three groups. Each group will pick in a box what mixing method
they will use (different method for each group). They will be provided with a copy ofthe needed
ingredients and mixing procedure.
4. Discussing new
concepts and practicing
new skills #2
Activity 1
“C’MON GET ME”
Each group will assign 2 representatives to getthe tools and 2 representatives to getthe
ingredients needed in their activity.
RUBRIC 5 4 3 2 1
Completeness All the tools
and
ingredients
neededwas
prepared.
All the
ingredients
andsomeof
the tools
neededwas
prepared
Someof the
tools and
ingredients
neededwas
prepared
Fewof the
tools and
ingredients
neededwas
prepared
No toolsand
ingredients
was prepared
5. Developing Mastery
(Leads to Formative
Assessment)
Activity 2
“LETS MEASURE IT”
ICON: INTRA (Cookery 9)
Mise en place – a French term for having all your ingredients measured, cut, peeled, sliced,
and grated before you startcooking.
ICON: MATH
The teacher will ask the students what if you don’thave 1 cup measuring cup and you need to
measure 2 ½ cups offlour. The available measuring cup is ½ cup. How many ½ cup offlour
will you use?
Each group will measure the needed ingredients correctly.
RUBRIC 5 4 3 2 1
Accuracy All the
ingredients
was
measured
All the
ingredients
was
Someof the
ingredients
was
Few
ingredients
was
Cannot
perform
correct
measurement.

3. correctlyand
professionally
measured
correctly
measured
correctly
measured
correctly.
6. Finding practical
applications ofconcepts
and skills in daily living
Activity 3
“MIX IT UP”
(Differentiated Learning: Different mixing method for each group)
Each group will prepare the mixture following the method assign to their group.
RUBRIC 5 4 3 2 1
Handling of
Tools
All the tools
was operated
professionally
All the tools was
operated
Someof the
tools was
operated
Fewtools was
operated
Cannot
operatethe
different tools.
Consistency Followedand
performedall
the
proceduresin
mixing
chronologicall
y and
successfully
Followedand
performed
someof the
proceduresin
mixing
chronologically
Someof the
procedures
was
followedand
performed
Few
proceduresin
mixingwas
followedand
performed
Cannotfollow
the mixing
procedures.
7. Making generalizations
and abstractions about
the lesson
What are the different methods for mixing cookies?
How these methods are performed?
8. Evaluating Learning
10 item quiz
Direction: Write True if the statement is correct and False if the statement is incorrect.
Students will be provided with printed questionnaire.
1. Measuring ingredients accurately is similar among the three methods ofmixing.
2. Placing all the ingredients in a mixing bowl is a procedure in One Stage Method.
3. There are three mixing methods for cookies, namely one stage method,creaming
method and sponge method.
4. Under sponge method, sugar, fats and spices should be prepared first.
5. The one stage method is the easiestway of mixing cookies.
6. In creaming method for cookies, fatand sugar should be the lastto add in the mixture.
7. Ingredients should be measure correctly when baking.
8. First step in creaming method is to place the sugar, fats and spices on the mixing
bowl.
9. Cookie dough cannotbe formed ifthere is no available electric mixer.
10. Following procedure in mixing is importantto achieve bestresult.
9. Additional activities for
application or
remediation
Who wants to eat cookies? Do you have bread toaster at home?
Bring home the cookie dough and bake itat home.
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 50% in the
evaluation
B. No. of learners who
require additional
activities for remediation
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

4. 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: Checked by: Reviewed by: Noted:
CONNIE R. SAN GABRIEL BABY ALMA A. GERONIMO ALVIN L. GUILLERMO ELOISA O. DE LEON
TLE Teacher TLE Coordinator Department Leader Principal I