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1. DAILY LESSON LOG
School GLAFJENHS Grade Level 7
Teacher MARY JANE M. LAGUNA Learning Area TLE
Teaching Dates and Time Monday to Friday –09:00 TO 09:50AM
DELA PAZ &
11:30AM to 12:20PM BONIFACIO
Quarter FIRST
WEEK(2)
MONDAY
(JUNE 10,2019)
I. OBJECTIVES
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed
and if needed, additional lessons, exercises and remedial activities may be done for developing content knowledge and competencies. These are
assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find
significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standard
The learners can demonstrate understanding of/on:
B. Performance Standard
The learners independently prepares, identify the Baking tools & equipment needed based on their uses.
(TLE Curriculum Guide for the Exploratory Course on Bread and Pastry Production)
C. Learning Competencies
Quarter 1 : Exploratory Course on Bread and Pastry : Used of Tools and Bakery Equipment
Sub topic: Learning Outcome 1 Used of Tools and Bakery Equipment
Familiarizing and Classifying Different Baking Tools and Equipment for Specific Baking Purposes
B. Learning Outcome
LO 1. Used of Tools and Bakery Equipment
C. Learning Objectives
(KSA)
1. Identify baking tools and equipment base on their uses.
2. Discuss the importance of tools used in baking.
3. Describe these tools and equipment needed in baking and compare from each other.
II. CONTENT
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a
week or two.
III. LEARNING RESOURCES
List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that
there is a mix of concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.

2. A. References SEDP Series. Home and Technology Food and Management Services pp. 45-50
Rojo, Cruz, and Duran Home Economics III pp. 76-79
General Heat Corporation La Germania Cooking Range Manual
Dr. Nerisa B. Viola Instructional Materials in Baking pp. 23-24
1. Curriculum Guide Learners Module – EXPLORATORY COURSE GRADE 7
Bread and Pastry Production – K-12 Curriculum DepEd
2. Teacher’s Guide *TWG on K to 12 Curriculum Guide – version January 31, 2012 -
3. Learner’s Materials Instructional Materials:
-PowerPoint Presentation -
Fact Sheets / Judging by appearance only
Visual Representations
4. Additional Materials from
Learning Resource Portal
Overview Food and Techniques
Baking Wikipedia
5. Other Learning Resources
B. Teaching
Strategies/Approaches/Techniques
Inquiry Based Approach
Collaborative Approach
Lecture Method
IV. PROCEDURES
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by
demonstration of learning by the students which you can infer from the formative assessment activities. Sustain learning systematically by
providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions
about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Activity (Review of previous
lessons or Presenting the new
lesson)
-The students provide recap on the previous discussion.
Use your imagination and creativity by asking questions to get the students thinking about the topic.
Keeping the language simple
PRETEST :
Direction: Match column A from Colum B. Write the letter that corresponds the best answer.
1.Used for baking Loaf Bread a. wooden spoon
2. Has a sloping sides used for mixing ingredients
And comes in graduated sizes b. pastry blender
3. A stack oven c. Mixing Bowls
4. Used for cutting biscuits or doughnuts d. pastry wheel
5. Used to hold ingredients together e. spatula
6. It is also called a mixing spoon f. egg beater 1. I 2. C 3. H 4.G 5. J 6.A 7. B 8.F
7. Used for cutting fat with flour in the preparation of 9. d 10. e
Pies and pastries g. doughnut cutter
8. Used for beating eggs or whipping cream h. deck oven
9. Used for cutting dough when making pastries i. loaf pan

3. 10. Used for icing cakes j. Utility Tray
-Unlocking of Difficulties (Developing better Interaction among Students)
Baking – the process of cooking food by indirect heat or dry heat in a confined space as in heated oven using gas, electricity, charcoal,
wood, or oil at a temperature from 250 o
F- 450 o
F
Batter – a flour mixture that can be stirred or poured
Convection oven – stove in which a fan circulates heated air through the oven for fast, even cooking.
Discard – to get rid of as of being no further use
Dough – a flour mixture that can be rolled or kneaded
Dutch oven – a brick oven
Igniter – the carborundum rod used to initiate the discharge in an ignitron tube
Microwave oven – an oven that utilizes electromagnetic energy below the magnetic spectrum
Mixing – to bring together into uniform mass
Pre-heat – to heat (an oven, for example) before hand
Sift – separating course particles in the ingredient by passing through a sieve or sifter
B. Springboard/Motivation
(Establishing Purpose of the
lesson)
Checking students comprehension: This practice follows some sort of progression:
Students will be provided cakes for free taste and they will be asked if they like the taste and if they love to eat more.
Illustrating presentations with pictures , gestures and anything else that helps the lesson clear.
Questions:
1. Most modern have completely forgotten about baking method, why do you think nowadays people prefer a fast, quick and simple
way of baking?
2. What type of induction cookers do you have at home?
3. Tools and equipment can help us accomplish a number of tasks quicker and more efficiently.
C. Analysis (Presenting
examples/ instances of the
new lesson)
Questions:
1. Food is a huge part of Filipino culture, how can you be resourceful in preparing the food through the use of different tools and
equipment used in baking?
2. The typical Philippine diet revolves mainly around local foods, what kind of Local Foods are you familiar with?
3. The study suggests that negative attitudes towards sweets can decrease value of consumption, its mind blogging.
D. Discussing new concepts and
practicing new skills #1 Going back to basics on Baking cakes..
-Pulled together techniques that every baker should know
Classifications of Tools and Equipment use in Baking.
1. Oven
2. Mixing Tools
3. Baking Equipment
4. Preparatory Tools
5. Mixing Tools
6. Cuttimg Tools
7. Baking Pan
8. Measuring Tools
Cake decorator (Cylindrical) – is used in decorating or designing cake and other pastry products
Cookie Press – these are used to mold and press cookies.
E. Discussing new concepts and
practicing new skills #2

4. Ovens are the workhorses of the bakery and pastry shop and are essential for producing the bakery products. Ovens are enclosed spaces in which
food is heated, usually by hot air. Several kinds of ovens are used in baking.
Baking wares – are made of glass or metal containers for batter and dough with various sizes and shapes.
Cake pans - comes in different sizes and shapes and may be round square rectangular or heart shaped.
1. Tube center pan – deeper than a round pan and with a hollow center, it is removable which is
used to bake chiffon type cakes
2. Muffin pan - has 12 formed cups for baking muffins and cup cakes
3. pop over pan – is used for cooking pop over
F. Abstraction (Making
generalizations about the
lesson)
The students sum up the discussion and explore a variety of contexts where a concept arises.
Can you imagine that equipment and tools are part of our daily life:
In Science : Science experiment , in improvement of life in doing research, in performing experiment, in observing daily life routines
In finding solutions to problems, etc.
In Mathematics : what tools and equipments can be used by mathematicians in computing?
In Physical Education: what equipment or tools make the study of PE accurate and engaging?
Now if we will go to households – are tools and equipment important and are used?
In History or earlier people : how did the early people discover and invent tools or equipment? How did those tools help them
survive in Life?
 Food is the basic aspect of culture. What is the benefit of Baking in yourselves?
G. Application (Developing
Mastery)
Group Activity:
Directions: Collaborate with your groupmates and perform the designated differentiated activity.
1. DRILL IT ON – “Implications to Real Life “,
2. Diagram Illustration
The students used this descriptive scoring scheme to assess their performance and evaluating complex tasks that are directly observable.
Find out by accomplishing the scoring rubrics honestly and sincerely
CRITERIA POINTS
1 2 3 4
ORGANIZATION No sequence of
information
Audience have
difficulty following
presentation because
students just jumps
around.
Presents information in
logical sequence which
audience can follow.
Information is in
logical and
interesting sequence
which audience can
follow
10
CONTENT KNOWLEDGE Students cannot
answer questions
about the subject
Able to answer only
rudimentary
questions.
Students is at ease with
content but fails to
elaborate.
Demonstrates full
knowledge with
explanation and
elaboration.
10
VISUALS Students used no
visuals
Students used visuals
but rarely supports
the presentation
Visuals related to text
and presentation
Pleasing to the eye.
Students used visuals
to reinforce
presentation. It is
aesthetically pleasing
and goes well with
10

5. the information
presented.
MECHANICS Students
presentation had 4
or more spelling
errors/
grammatical errors
Presentation had
misspellings and
grammatical error
Presentation has no
more than two
misspellings or
grammatical errors.
Presentation has no
misspellings or
grammatical errors.
10
DELIVERY Students mumbles
incorrectly, and
speaks too quietly
Incorrect
pronunciation of terms.
Audience members
have difficulty hearing
presentation.
Student’s voice is clear.
Student pronounces
most words correctly.
Students used a clear
voice, correct &
precise pronunciation
of terms
10
TOTAL 100
Decide on the number of gradations of mastery you’ll establish for each trait and the language you’ll use to describe those levels and
teachers comments is needed.
H. Valuing
(Finding practical
applications of concepts and
skills in daily living)
1. How can you appreciate God’s given gift of knowledge making it possible for mankind to produce such tools and facilitate life?
2. God really provides mankind with appropriate knowledge and wisdom to make life easier and happier. How would you react on this
matter?
3. Ourresponse should be gratitude for everything we use, and the assurance to use whatever is given in the right way. Do you agree?
Yes/ No, explain your answer.
4. Do you think you can live without the tools and equipment? As what the saying goes “ versatility prevails when time is of the
essence”.
I. Evaluating learning
(Assessing Learning)
Quiz# 2: CLASSIFICATION OF TOOLS & EQUIPMENTS IN BAKING. (How much have you learned..)
Directions: Classify the following tools based on their usage. Write the letter of your answer in the space before the
number.
A. Baking equipment D. Cutting
B. Preparation E. Measuring
C. Mixing F. Baking Pans
1. Custard cups 9. Spatula
2. Flour sifter 10. Pastry blender
3. Bread toaster
_____ 4. Dutch Oven
5. Muffin pan Key Answers : 1. F 2. B 3. A 4. A 5.F 6. B 7. E 8. C 9. C 10. D
6. Grater
7. Set of measuring spoon
8. Electric or handy mixer

6. J. Agreement (Additional
activities for application or
remediation)
Follow-up Agreement:
1. Bring pictures of different tools and equipment in baking and classify them. Paste on a short bond paper.
Additional Agreement
1. Familiarize yourself with the table of weights and measures in baking.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
Sections Results
DELA PAZ – MALE
DELA PAZ – FEMALE
BONIFACIO – MALE
BONIFACIO - FEMALE
B. No. of learners who require
additional activities for
remediation who scored below
80%
Sections Results
DELA PAZ
BONIFACIO
DELA PAZ
BONIFACIO
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?
-
Checked:
MR. FRANCIS VICTOR A. MEDRANO

7. KEY TEACHER - TLE