Puting Buhangin National Grade

School 9
Daily Lesson High School Level
Log Bread and
Learning
Teacher JUDY ANN M. MUSNIT Pastry
Area
Production
Teaching Date
February 20, 2023 Quarter 3rd
and Time
I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of/on:
1. The core concepts and theories in Bread and Pastry Production.
B. Performance Standard The learners independently demonstrate:
1. Core competencies in preparing and producing Bakery Products.
C. Learning Select measure and weigh required ingredients according to recipe or production
Competencies/ requirements. TLE_HEBP9-12PB-la-f-1
Objectives
A. Specific Objectives 1. Familiarize with techniques in measuring and weighing ingredients
2. Apply proper techniques in measuring and weighing required ingredients
3. Share the importance of familiarizing with techniques in measuring and
weighing ingredients.
II. CONTENT Accurate measurement of ingredients
Sub-Topic:
1. Techniques in measuring and weighing ingredients used in baking.
III. LEARNING
RESOURCES
A. Reference TECHNICAL – VOCATIONAL – LIVELIHOOD (Home Economics) Bread and
Pastry Production Manual pages 8-9
B. Other Learning National Certificate (NCII) Part I Bread and pastry production pages : 9 - 11
Resources
IV. PROCEDURES
A. Reviewing the previous Recall
lesson or presenting the 1. What was our last topic all about?
new lesson 2. Distinguish baking tools from equipments.
3. Give an examples of baking tools and equipments
4. What are the guidelines in the proper maintenance of tools and equipments in
baking.

B. Establishing a purpose Video Clip

for the lesson Teacher will play a VIDEOCLIPS regarding Techniques in measuring and weighing
used in baking and the common rules in measuring and weighing ingredients.
Guided Questions:
1. What have you noticed on the video clip?
2. Do you have any idea what will be our topic today?
C. Presenting DO’S AND DONTS
examples/instances of Based on the second video presented by the teacher In this part,the class will be divided
the new lesson into a group. Each group is expected to work on the task of identifying the DO’s and
DONT’s in weighing and measuring ingredients in baking. Then after Each group will
be given 2 minutes to present their output.

DO’S DONT’s
D. Discussing new Techniques in Measuring and Weighing Ingredients Used in Baking
concepts and practicing
new skills # 1 It is important to measure the ingredients accurately to get standard products
and efficient use of materials. Accurate measurement of the ingredients produces bakery
products with their desired characteristics.
Ingredients in baking are measured through different types of measuring
tools for dry ingredients and for liquid ingredients.

A. Measuring Dry Ingredients

a. Flour
a. Sift the flour to remove lumps.
b. Spoon sifted flour lightly into a measuring cup heaping it well over the top of
the cup. Do not shake the cup.
c. Level off the cup with a straight-edged utensils or spatula.
d. For fractions of a cup, use the lines indicating ¼, ⅓, and ½ of the standard
measuring cup.

b. Sugar
a. White sugar needs sifting only if lumpy. Proceed as in the measurement of
flour.
b. Brown sugar, if lumpy, press through a coarse sieve to crush the lumps. Pack
into measuring cup just enough to hold its shape. Level off.
c. Sift confectioner’s sugar through a sieve to remove lumps. Spoon lightly into
measuring cup. Level off with spatula or any straight-edged utensil. Do not
shake the cup.

c. Baking Powder, Soda, Salt and Spices

a. Fill measuring spoon with the desired ingredients. Level off with a spatula or
any straight-edged utensils. If baking powder has caked, stir lightly before
measuring.

B. Measuring Liquid Ingredients

A liquid measuring cup is used to measure liquids.
a. Place the cup on a flat surface and pour the liquid until it reaches the
correct line on the measuring cup. Never lift the cup when pouring liquid.
b. Read the scale at eye level.

C. Measuring Sticky wet Ingredients

a. With the use of measuring cup
Have shortening at room temperature. Pack firmly into the measuring cup,
taking care not to have air pockets. Level off with a spatula or any straight –
edged utensils. Use standard measuring spoon for less than ¼ cup shortening.

b. Water Displacement Method

Fill the cup with cold water up to ¼ cup level if ½ cup of fat is desired and add
shortening enough to cause the water to rise up to the 1 cup mark. To measure
¼ cup, fill with cold water up to ¾ cup level and add shortening enough to raise
the water up to the1 cup mark. Drain well.

c. Sticky wet ingredients like honey and molasses

Use heated spoon to measure the ingredient. The heat will keep it from
adhering, so it slides right off into your mixing bowl, ensuring that you get the
full measurement.

D. Weighing ingredients
- is the most accurate way in getting the desired characteristics of the baked
products. To get consistent results in baked products, especially pastries or
breads, make weighing ingredients a good habit.
E. Discussing new SLOGAN
concepts and practicing Directions: Make a slogan that shows the importance of proper techniques in baking.
new skills # 2 Write your output in a short bond paper/in an intermediate paper and be guided with the
given template. You will be graded using the criteria below.

F. Developing mastery Lean or Dab

(Leads to Formative Students will read and answer the following statement provided by the teacher. Do lean
Assessment 3) if you agree to the statement and Dab if you disagree.

1. Level off the cup of flour with a straight-edged utensils or spatula and shake it
to get the accurate measurement.
2. Use heated spoon to measure the honey.
3. Measuring cup for dry ingredient is not preferable in measuring sticky wet
ingredients.
4. Lift the liquid measuring cup and pour the liquid until it reaches the correct line.
G. Finding practical IN 1,2,3 ACTION!
applications of concepts Instructions:
and skills in daily living 1. Make a virtual audio presentation on how to measure the liquid and dry ingredients
available in your kitchen, and apply the proper techniques in measuring and weighing.
2. Encourage your parents/guardian to assist you in doing the task.
3. Wear your available PPE’s.
4. Observe s afety and proper sanitation.
5. Prepare the needed tools, materials and/or equipment
7. Read the given rubric for your video presentation (output).
 H. Making generalizations Guided Questions:
and abstractions about 1. What have you learned?
the lesson 2. What are things you found interesting?
I. Evaluating learning A. TRUE OR FALSE:
Directions: Read each statement carefully. Write TRUE if the statement is correct, and
FALSE if the statement is incorrect.
1. Pack white sugar into measuring cup just enough to hold its shape.
2. Place the cup on a flat surface and pour the liquid until it reaches the correct line on
the measuring cup.
3. Use heated spoon to measure honey.
4. Sift dry ingredients as flour before measure.
5. Shake the measuring cup to get the exact measurement.

Answer:
1. False
2. True
3. True
4. True
5. False
J. Additional activities for
application or -
remediation
V. REMARKS

VI. REFLECTION

A. No. of learners who earned

75% in the evaluation
B. No. of learners who
required additional activities
for remediation
C. Did the remedial lessons
work?
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies work well? Why
did this work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
G. What innovation or
localized materials did I
used/discover which I wish to
share with other teachers?
Prepared by: Checked by:
________________________________
JUDY ANN M. MUSNIT
Secondary School Teacher I