detailed lesson plan in bpp

1. Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF QUEZON PROVINCE
CAMOHAGUIN NATIONAL HIGH SCHOOL
GUMACA, QUEZON
GRADE ELEVEN
DAILY LESSON LOG
School Camohanguin National High School Grade Level 11
Teacher Rezyl Cara C. Autor Learning Area TLE – Bread & Pastry
Production
Teaching Dates and Time NOVEMBER 29, 2023
7:00-9:00 AM
Quarter Second
WEDNESDAY
TEACHER STUDENT’S RESPONSE
I. OBJECTIVES
a. Content Standards The learner demonstrates understanding of the basic concept and underlying
theories in preparing and producing pastry products.
b. Performance Standards The learner demonstrates competencies in preparing and producing pastry products.
c. Learning Competencies/
Objectives
LO 1. Prepare Pastry Products
1.4 Bake pastry products according to techniques and appropriate conditions; and
enterprise requirements and standards
TLE_HEBP9-12TC-IIIh-i-9
II. CONTENT Topic: Baking
At the end of the lesson, the learners are able to:
A. Identify the basic ingredients in pili tart
B. Value the importance of making pili tart
C. Apply the procedure they have learned in making pili tart
III. LEARNING RESOURCES
a. References
b.

2. 1. Teacher’s Guide pages Bread and Pastry Production Manual
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
c. Other Learning Resources Books
Modules
Internet :
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
Prayer
“Good morning class.”
“Before we begin our lesson for today, please stand up and let us ask for the guidance
and presence of the almighty God”
“Lord, thank you for today. Thank you for you love and protection. Help us to focus
our hearts and minds now that we are about to learn, inspire us by your holy spirit as
we listen and write. We ask all these in the name of Jesus, Amen.”
Attendance
“Before you sit down, kindly pick up the trash under your tables and arrange your
chairs properly. For the attendance, class secretary please hand me the list of absent
and excuse. Thank you.”
Review of the previous lesson
“Before we proceed to our discussion, let me first see if you still remember our past
lesson.”
Last meeting, we discussed about the key ingredients and procedure in making
churros.
Can you give me key ingredients in churros?
For coating the churros, what ingredients did we use?
“Good morning, Ma’am”
“Amen.”
We have cinnamon, sugar, flour,
None
Cinnamon and sugar

3. Can you share your experienced in making churros?
Do you have any question regarding to our topic yesterday?
Share his/her idea
None
B. Establishing a purpose for the
lesson
Trivia Quiz!
Direction: Students will answer three different types of questions (Complete the word,
Multiple choice, and Answer the question) Students must guess the correct answer.
1. P_L_ T_ _T
2. How should pili nuts be prepared for use in a pili tart?
3. What is commonly used to sweeten the filling of a pili tart?
Students will answer:
1. PILI TART
2. Roast and Chop
3. Condensed Milk
C. Presenting examples/instances
of the new lesson
Questions:
1. What can you see in the picture?
2. What do you think the texture of the crust might be like
just by looking at the picture?
3. What do you think are the key ingredients in making pili
tart?
It’s Pili Tart
The crust looks flaky and crunchy
The key ingredients in making pili tart are flour, sugar and the
pili nuts.
D. Discussion of new concepts and
practicing new skills #1
Interactive Discussion About The Topic
Pili
 It refer to the pili nut, which is a type of nut that comes from the pili tree
(Canarium ovatum), native to maritime Southeast Asia.
 Also known for their rich, buttery flavor and are often used in various
culinary applications, including desserts.
Have you tried eating pili?
In what region does pili famous for?
That’s right! Pili is famous in Bicol that’s why they have different product made
from pili.
Tart
Yes
Bicol

4.  It is typically refers to a type of baked dish consisting of a pastry crust with
sweet or savory fillings. Sweet tarts often include fruit fillings or custards.
Have you tried making a crust tart right?
How do you make a crust?
Very good! It is good that you have a partial knowledge about to the topic we will
discuss today.
Pili Tart
 a specific dish created with pili nuts as a key ingredient, it could be a
dessert tart where pili nuts are incorporated into the filling or used as a
topping.
Can we substitute pili tart to any kinds of nuts?
Of course, yes, we can substitute pili tart to any kinds of nuts but it will not taste the
same because them have different qualities.
Key Ingredients in making Pili Tart
Pili Nuts: Pili nuts will likely be the star ingredient. They are usually roasted to
enhance their flavor before being incorporated into the tart.
Are there any considerations for choosing a pili nut?
Pastry Dough: This can be a simple shortcrust pastry made with flour, butter, sugar,
and a bit of water. Some recipes might also use a graham cracker or cookie crust.
Sweetener: Sugar or another sweetener is essential for the filling. The amount can be
adjusted based on your taste preferences.
Besides to sugar what sweetener can we use?
Binding Agent: Eggs are commonly used to bind the filling together and give it a
smooth, custard-like consistency.
Flavorings: Vanilla extract, almond extract, or other flavorings can be added for
depth of flavor.
Yes
By mixing flour, sugar and water
Some will say yes, some will say no
Yes, It’s important to find a fresh and high-quality pili nuts.
We can use condensed milk for added creaminess

5. Butter: Butter adds richness to the filling.
Salt: A small amount of salt enhances the overall flavor.
Procedure in baking pili tart
1. Preheat the Oven:
 Preheat your oven to the temperature specified in your pastry dough recipe
(usually around 350°F or 180°C).
After preheating the oven, what are the initial steps in making pili tart?
2. Prepare the Pastry Dough:
 Roll out the pastry dough on a lightly floured surface to fit your tart pan.
Press the dough into the pan, ensuring it covers the bottom and sides. Trim
any excess.
3. Partially Bake the Crust:
 Blind bake the crust by lining it with parchment paper and filling it with pie
weights or dried beans. Bake for a short time (about 10-15 minutes) until
the edges are set but not fully browned.
How does partially baking the dough helps the overall success of the crust?
4. Prepare the Filling:
 In a mixing bowl, combine roasted pili nuts, sugar, beaten eggs, melted
butter, vanilla extract, a pinch of salt, and any optional flavorings like
cinnamon, nutmeg, or citrus zest. Mix until well combined.
5. Assemble the Tart:
 Pour the filling into the partially baked crust, spreading it evenly. Smooth
the top with a spatula.
6. Bake the Tart:
 Place the tart in the preheated oven and bake until the filling is set. This
typically takes about 25-35 minutes, but the exact time may vary. Keep an
eye on the tart to prevent over-baking.
The process typically begins by preparing the tart crust
By partially baking the crust it can help preventing from
sogginess

6. 7. Cool and Serve:
 Allow the pili tart to cool in the tart pan for a while, then transfer it to a
wire rack to cool completely. Once cooled, you can slice and serve.
8. Optional Garnish:
 You can dust the tart with powdered sugar, top it with whipped cream, or
serve it with a scoop of ice cream for added indulgence.
https://youtu.be/2gMysaXiwH8?si=iMv6ivdyS4QaqO03
Do you have any question or clarification?
Very good! I think you really understood our lesson and you are ready to do the
practical demonstration.
E. Discussion of new concepts and
practicing new skills #2
Presenting Examples for a Better Understanding
F. Developing mastery (Leads to
Formative Assessment 3)
Seatwork!
Direction: Write your reflection on the space by completing the unfinished statements
below:
I have learned that__________________
I have realized that__________________
I will apply _______________________

7. G. Finding Practical applications
of concepts and skills in daily
living
Group five will be making pili tart with the following ingredients and procedure:
For crust
 2 cups all-purpose flour
 ½ cup margarine or butter
 ½ cup water
For Filling
 1 can of condensed milk
 ½ can of evaporated milk
 5 egg yolk
H. Making generalizations and
abstractions about the lesson
Answer the following question based on your experience in the performance task.
1. Was the task easy or difficult to you? Share your thoughts.
2. How did you feel about your performance overall?
3. How do you see yourself using the skills in baking churros in the future?
Baking pili tart is not just a process; it's an opportunity for continuous learning and
improvement. Each baking experience provides insights into flavor combinations,
techniques, and personal preferences, contributing to the baker's growth in the kitchen.
I. Evaluating learning
J. Additional Activities for
application of remediation
V. REMARKS .
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 remedial lessons work? No.
of learners who have caught up
with the lesson
d. No. of learner who continue to
require remediation
e. Which of my teaching strategies
work well? Why did these work?

8. Prepared by: Checked by: Noted:
REZYL CARA C. AUTOR MARY JOY F. TERCIANO ARMINDA D. RED
Student Teacher Subject Teacher Principal I
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?