Sample Daily Lesson Log in TVL-BPP (F. Aroco)

DAILY LESSO N LOG Time: 2:00-4:00 PM Date I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/ Objectives

II. CONTENT

School Teacher Teaching Week

MAGDUGO NATIONAL HIGH SCHOOL Melchor D. Maravillas

MONDAY

TUESDAY

THURSDAY

FRIDAY

Select, measure and weigh required ingredients according to the recipe or production requirements. TLE-HEBP-12PB-Ia-f-1

Accurate Measurement of Ingredients

Baking Ingredients and Its Substitution

TLE-Home Economics, pp. 84-85

TLE-Home Economics, pp. 91-105

A. Reviewing previous lesson or presenting the new lesson

Let students enumerate different measuring tools and give their uses.

B. Establishing a purpose for the lesson

Ask; What is the importance of measuring ingredients accurately? Ask; How do you measure rice

Elicit student generalizations about the techniques in measuring dry and liquid ingredients. Ask; What are the different ingredients used in baking?

4. Additional Materials from Learning Resources B. Other Learning Resources

IV. PROCEDURES

C. Presenting examples/ instances of the new

WEDNESDAY

Computer Hardware Servcing

The learner demonstrates understanding of the core concepts and theories in bread and pastry production. The learner independently demonstrate core competencies in preparing and producing bakery products

III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages

Grade Level Learning Area Quarter

Ask students to give different types of sugar,

Types, Kinds and Classification of Bakery Products

Mixing Procedures/Formulation/ Recipes

Desired Product Characteristics of Various Bakery Products

lesson D. Discussing new concepts and practicing new skill #1

E. Discussing new concepts and practicing new skill #2

and water when cooking at home? Teacher will demonstrate how to measure the following ingredients; dry ingredients (flour, sugar, brown sugar and various minor ingredients) Teacher will demonstrate how to measure the following ingredients; liquid ingredients (water, oil, egg whites, juice)

F. Developing Mastery

Students will perform Activity 42-Demonstration on Measuring Ingredients

G. Finding practical applications of concepts & skills in daily living

Cite instances that people need to apply accurate measurement of ingredients in order to produce a quality product. Have students make a generalization about the techniques in measuring dry and liquid ingredients.

H. Making generalizations & abstractions about the lesson I. Evaluating Learning

Have students answer Study Helps on p. 85.

flour, etc.. Define the following; flour, sugar, leavening ingredients, liquid ingredients, shortening, eggs, and minor ingredients. Discuss the classification, uses and storage of the following baking ingredients; flour, sugar, leavening ingredients, liquid ingredients, shortening, eggs, and minor ingredients. Students will perform Activity 45-Identification of the Different Types of Ingredients Group the students and let them identify the specific types of ingredients on a given recipe. What are the different types of flour? What are the uses of flour in baking? How do you store flour? Have students answer SelfChecking Exercises on pp. 105

J. Additional activities for application or remediation

V. REMARKS VI. REFLECTION A. No. of learners who earned 80% in the evaluation

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B. No. of learners who require additional activities for remediation who scored below 80% C. Did the remedial lesson work? No. of learners who 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?

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Prepared by:

FROILAN SHYR P. AROCO WILBERT H. CUIDNO Teacher School Principal IV

Checked by:

Noted:

LUMINIO B. DAMPILAG Master Teacher I

CATHERINE G. GODDI TLE Coordinator