This document is a daily lesson log for a 7th grade bread and pastry production class. The objectives of the lesson were to identify the seven basic baking ingredients, classify their purpose and function, and recognize the importance of different ingredients in baking. The lesson involved dividing students into groups to identify ingredients in pictures and baked products. Students then learned about the seven basic ingredients - flour, liquids, fats, sugars, leaveners, eggs, and salt - and their functions. Formative assessments included a true/false quiz and an activity where students listed ingredients from product wrappers.

1. As per DepEd Order No. 42, s. 2016
DAILY
LESSON
LOG
School Cesar E. Vergara Memorial
High School
Grade Level 7 – PATIENCE
Teacher CONNIE R. SAN GABRIEL Learning
Area
BREAD AND PASTRY
PRODUCTION
Teaching
Dates
August 23, 2019
9:00 - 10:00
Quarter SECOND QUARTER
I.OBJECTIVES .
A. Content Standards
The learner demonstrates understanding on the underlying principles,concepts and theories
on process and delivery in bread and pastry production
B. Performance Standards
The learner provides quality and competitive bread and pastry products based on established
standards and procedure as prescribed in the TESDA Training Regulation.
C. Learning Competencies/
Objectives
Write the LC code for
each
LO. Acquire understanding on basic introduction to baking, its ingredients, uses and storage
At the end ofthe lesson, the students must be able to:
a. identify the seven (7) basic ingredients in baking;
b. classify its purpose and function, and
c. recognize the importance ofdifferent ingredients in baking
II. CONTENT Basic Baking Ingredients
III. LEARNING RESOURCES
A. REFERENCES
1. Teacher’s Guide pages
2. Learner’s Materials
pages
K to 12 Learning Module Bread and Pastry 8 – 16
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
Portal
B. Other Learning
Resources
Laptop (PPt),TV, Board, Marker, Baking Tools and Equipment, Baking Ingredients, Internet
IV. PROCEDURES
A. Reviewing previous
lesson or presenting the
new lesson
Review:
1. What is baking?
2. How baking started?
3. What is considered as the first oven in the history? How aboutthe first bread?
1. Establishing a purpose
for the lesson
“Pick and Post”
The class will be divided into four groups. Each group will be provided with box with cut out of
pictures of different ingredients. They will pick the basic ingredients needed in cooking the dish
assigned to their group and postin the provided cartolina.
Guide Question:
1. Did you getall the ingredients needed?
2. Can we cook pork sinigang withoutpork? Or spaghetti without pasta or noodles?
2. Presenting
examples/instances of
the new lesson
WHAT MAKES ME COMPLETE? (PICTURE ANALYSIS :)
The teacher will provide picture ofdifferentbaked products and leteach group write the
different ingredients used in such baked product.
Questions:
1. What do you think are the ingredients ofthese baked products?
2006

2. 2. What do you think are the basic ingredients in baking?
LITERACY: Basic – the simplest and most important parts of something.
3. Do you think we can baked breads withoutflour? How aboutsugar? Why?
3. Discussing new
concepts and practicing
new skills #1
Identify the seven basic baking ingredients:
1. FLOUR
 a powdery substance produced by finely grinding grain through a process
called milling.
 Provides the structure of the baked product.
 Basically the main ingredients ofbaked products.
2. LIQUIDS
 are important for hydrating protein, starch and leavening agents.
 Liquids contribute to the moistness and texture of the products.
3. FATS
 Adds richness and flavor to baked product
 Helps keep baked producttender
4. SUGARS
 It adds flavor and sweetness.
 Is responsible for the attractive golden brown color ofbaked products.
 It helps baked productremain tender
5. LEAVENER OR LEAVENING AGENT
 a substance that is used in baking to make the productrise.
 are responsible for the production and incorporation ofgases during the
baking process.
 Two types ofleavening agent: Biological and Chemical
ICON: Science
BIOLOGICAL – relating to biology or to life and living things.
Example is yeast that when incorporated with other ingredients like sugar, they will
produce carbon dioxide which will cause the baked product to rise.
6. EGGS
 Hold baked producttogether
 Add flavor and richness
 Add tenderness and texture
7. SALT
 enhances the sweetness ofthe baked products
 stimulate taste buds to taste other flavors.
4. Discussing new
concepts and practicing
new skills #2
5. Developing Mastery
(Leads to Formative
Assessment)
“PLEASE COMPLETE ME”
To continue the second activity each group will be instructed to putthe function of the different
ingredients that has been used in the baked productassigned to them.
Using a meta cards, the students will write the function of each ingredients and postthe same
in their output
6. Finding practical
applications ofconcepts
and skills in daily living
In preparing baked products especially when itis for your family’s consumption. We can adjust
the measurementofeach ingredientin consideration with who will eat our product. We should
consider the health issues ifany of the consumer ofthe product.

3. 7. Making generalizations
and abstractions about
the lesson
What are the basic baking ingredients?
Which of those ingredients is main ingredientofthe baked products? Why?
Why do you think it is important to know the function ofeach ingredient?
8. Evaluating Learning
TRUE OR FALSE:
1. Flour is the main ingredientofbaked products.
2. Liquid ingredients provide the structure ofthe baked product.
3. Liquids contribute to the moistness and texture of the products.
4. Sugar adds color to the baked products
5. Basic ingredients are essential and needed in baking.
6. Salt enhances the sweetness ofthe baked products
7. We can still bake even we don’thave flour.
8. Adding fats in mixing will help keep the producttender.
9. When we add salt in the mixture of baked productitwill cause the rising ofthe bread.
10. Sugar is responsible in adding brown color ofthe baked product.
9. Additional activities for
application or
remediation
Collectat least two wrappers ofbaked products thatyou can buy in a grocery store. Locate the
list ofingredients in the wrapper or food label. Paste the label ofthe productin a short bond
paper and write on the space below the ingredients listed in the food label in consecutive order.
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
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:
CONNIE R. SAN GABRIEL BABY ALMA A. GERONIMO
TLE Teacher TLE Coordinator
Reviewed by: Noted:
ALVIN L. GUILLERMO/ROGELIO L. DOMINGO JR. ELOISA O. DE LEON
OIC – Dept. Head/ Master Teacher I Principal I