GRADE 11 School HERMINIO G.

NICOLAS HIGH SCHOOL Grade Level 11

DAILY LESSON LOG
Teacher MARK ANTHONY M. JIMENEZ Subject BAKERY OPERATIONS
June 23,24,25 & 27, 2025 9:45 AM – 11:45 Quarter First, Week 2
Teaching Dates and Time
AM

MONDAY TUESDAY WEDNESDAY FRIDAY

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of the fundamentals of baking bread and bread products.
B. Performance Standards The learners demonstrate fundamental skills in baking breads
C. Learning Competencies/Objectives a. Demonstrate the correct use
Write the LC Code for each a. Identify and classify dry, a. Describe functions of key a. Identify quality characteristics of measuring tools for both
liquid, and flavoring baking ingredients. of baking ingredients. dry and liquid ingredients.
ingredients. b. Discuss their nutritional b. Perform basic recipe b. Perform basic baking
b. Explain their purpose and value and effects in baking. conversions and substitutions. techniques like folding,
use in baking. creaming, and mixing.
(TLE_HEBP11-12IA-Ia-4)

Ingredients and Substitutes: Functions and Nutritional Value Selecting Quality Ingredients;
Dry, Liquid, and Flavorings - of Baking Ingredients - Functions Measuring tools and proper usage
II. CONTENT Conversion & Substitution
Types and examples of dry, of ingredients (structure, Techniques: Folding, creaming,
Techniques - Ingredient selection,
liquid ingredients, and moisture, browning) and mixing
substitution charts, oven and
flavorings nutritional aspects (carbs, ingredient conversions
protein, fat)
III. LEARNING RESOURCES
A. References
Technical-Vocational-Livelihood Technical-Vocational-Livelihood Technical-Vocational-Livelihood Technical-Vocational-Livelihood
Home Economics Home Economics Home Economics Home Economics
Bread and pastry Production Manual Bread and pastry Production Bread and pastry Production Bread and pastry Production
Department of Education Manual Manual Manual
Department of Education Department of Education Department of Education

1. Teacher’s Guide Page Bread and Pastry Production NCII Bread and Pastry Production NCII Bread and Pastry Production NCII Bread and Pastry Production NCII
Curriculum Curriculum Curriculum Curriculum
2. Learner’s Material Page Baking Module, Deped Learning Baking Module, Deped Learning Baking Module, Deped Learning Baking Module, Deped Learning
Portal Portal Portal Portal
3. Textbook pages
4. Additional Materials from
Learning Resources (LR)
B. Other Learning Resources Conversion Charts, Ingredient Conversion Charts, Ingredient Visual aids, sample ingredients, Actual measuring tools, bowls,
Samples Samples measuring tools ingredients for demonstration,
visual aids or handouts showing
step-by-step procedures.

IV. PROCEDURES
A. Reviewing previous lesson or (5 minutes) (5 minutes) (5 minutes) (5 minutes)
presenting the new lesson Recall prior knowledge of Review key functions of Discuss prior experiences with Recall key conversion tips from
 ingredients used in baking. previously discussed using substitutes in recipes. Day 3 and the importance of
ingredients. measuring accurately in baking.

B. Establishing a purpose for the lesson (5 minutes) (5 minutes) (5 minutes)

The teacher will engage the students The teacher will engage the The teacher will engage the The students will reflect on the
with the following questions: students with the following students with the following question:
1. Why is it important to know questions: questions: 1. What do you think will
different ingredients used in 1. What happens 1. How can conversions help happen if we measure
baking? when we change when ingredients or our ingredients
ingredients in a equipment vary? incorrectly?
recipe?

C. Presenting examples/ instances of (20 minutes) (20 Minutes) (20 minutes) (15 minutes)

The teacher and the student will The Teacher and the students The teacher will give scenarios of The Teacher demonstrates how to
the new lesson
discuss the following will Discuss function of each substitutions and conversions. use measuring cups/spoons for
ingredient with food samples. dry and liquid ingredients (e.g.,
 Show actual dry/liquid level scooping of flour using the
ingredients and flavorings. Functions of Dry 🍞 Substitution Scenarios spoon and sweep method,
Ingredients: pouring liquid at eye level in a
List of Dry Ingredients: You're out of eggs. transparent cup).
All-purpose flour  Flour – Provides structure 🔁 Substitute: Use ¼ cup of
and body through gluten unsweetened applesauce or 1  Measuring 1 cup of flour
 Cake flour formation tablespoon of ground flaxseed using spoon-and-sweep
 Bread flour  Sugar – Adds sweetness, mixed with 3 tablespoons of water method.
 Sugar (granulated, brown, moisture, and promotes (per egg).
powdered) browning  Pouring 1 cup of water into a
 Baking powder  Baking Powder / Baking You don’t have buttermilk. liquid measuring cup at eye
 Baking soda Soda – Acts as leavening 🔁 Substitute: Add 1 tablespoon of level.
 Salt agents to make baked vinegar or lemon juice to 1 cup of
 Cocoa powde goods rise milk. Let it sit for 5 minutes.  Measuring 1 tablespoon of oil
 Cornstarch  Salt – Enhances flavor and using a standard measuring
 Spices (e.g., cinnamon, strengthens gluten No cake flour available. spoon.
nutmeg, cloves)  Cocoa Powder – Adds 🔁 Substitute: For 1 cup of cake
 Yeast (dry) chocolate flavor and color flour, use 1 cup of all-purpose flour  Leveling brown sugar in a dry
 Powdered milk  Cornstarch – Acts as a minus 2 tablespoons, then add 2 measuring cup (packed
 Nuts (e.g., almonds, thickener and softens the tablespoons of cornstarch. Sift method).
walnuts) texture together.
 Chocolate chips  Spices – Add aroma and  Comparing volume vs. weight
flavor depth No brown sugar on hand. using a digital kitchen scale.
Liquid Ingredients:  Yeast (dry) – Produces 🔁 Substitute: Mix 1 cup of white
Water carbon dioxide to leaven sugar with 1 tablespoon of
yeast-based doughs molasses.
 Fresh milk  Powdered Milk – Enriches
 Evaporated milk flavor, color, and nutritional Need a dairy-free option.
 Condensed milk value 🔁 Substitute: Use almond milk, soy
 Eggs  Nuts / Chocolate Chips – milk, or coconut milk instead of
 Vegetable oil Add texture, flavor, and regular milk.
 Butter (melted) richness
 Margarine (melted) 📏 Conversion Scenarios
 Vanilla extract Functions of Liquid
 Other flavor extracts (e.g., Ingredients: The recipe uses cups, but your
almond, lemon) scale only measures in grams.
 Honey  Water – Hydrates dry 🔁 Conversion: 1 cup of all-purpose
 Molasses ingredients and activates flour = approximately 120 grams.
  Syrups (e.g., corn syrup, gluten
maple syrup)  Milk (all types) – Adds The oven temperature is listed in
moisture, richness, and Fahrenheit, but yours uses Celsius.
helps with browning 🔁 Conversion: 350°F = 175°C
 Eggs – Provide structure,
richness, emulsification, and The recipe is for 12 muffins, but
help with leavening you only want to make 6.
 Oil / Melted Butter / 🔁 Conversion: Divide all ingredient
Margarine – Add moisture, amounts by 2.
tenderness, and flavor
You need to convert tablespoons to
 Vanilla / Other Extracts – teaspoons.
Enhance aroma and overall 🔁 Conversion: 1 tablespoon = 3
flavor teaspoons
 Honey / Molasses /
Syrups – Sweeten, retain You're doubling a recipe for a
moisture, and add color party.
🔁 Conversion: Multiply every
ingredient quantity by 2 (e.g., 1½
cups flour × 2 = 3 cups flour).

D. Discussing new concepts and (10 minutes) (20 minutes) (20 minutes) (15 minutes)
practicing new skills # 1 The students will have an activity
The teacher and the learner discuss The teacher will ask the students Discuss and explain common
and classify ingredients based on to match ingredients to their Work in pairs: convert 1 recipe baking techniques like folding and
texture and use specific functions. using substitutions. creaming, using videos or live
demo

E. Discussing new concepts and (10 minutes) Written Activity: Nutritional Practice converting units and Students measure assigned
practicing new skills # 2 The students will have an activity: Value of Ingredients ingredient costs. ingredients individually.
Create a mind map of ingredient
categories. Materials Needed: 🧮 Sample Practice – Unit and Groups practice one technique
Nutrient chart template Cost Conversion each (folding, mixing, or
(provided below) Scenario 1: Converting Units creaming)
Baking ingredient flashcards
(optional) The recipe calls for 250 grams of
Internet access or reference flour, but your measuring cup uses
handouts (optional) cups.
Calculators (optional for group
work) Conversion: 1 cup of flour ≈ 120
grams
Instructions:
Question: How many cups of flour
 Form small groups (3–5 do you need for 250 grams?
members per group).
 Distribute the Nutrient Chart ✏️Answer: 250 ÷ 120 ≈ 2.08 cups
Worksheet to each group.
 Assign or let students Scenario 2: Calculating
choose 5 common baking Ingredient Cost
ingredients (e.g., flour, egg,
sugar, butter, milk). A 1 kg pack of sugar costs ₱60.
 Using books, provided data, How much does 200 grams cost?
or online resources, have
each group research and fill Conversion: ₱60 ÷ 1000g = ₱0.06
out the chart with the per gram
following:
  Serving size (e.g., per 100g
or 1 piece) Calculation: 200g × ₱0.06 = ₱12
 Calories
 Macronutrients: ✏️Answer: ₱12
Carbohydrates, Protein, Fat
 Key vitamins or minerals (if
any)
 Have groups present their
chart to the class,
explaining why each
nutrient is important in
baking and in the human
body.

F. Developing Mastery Label worksheet for types of ingredients. Match functions to ingredients quiz. Substitution chart activity. 1. Students perform measuring
(Leads to Formative Assessment 3) and mixing as part of a group
activity.
2. Teacher checks for accuracy
and technique.

G. Finding practical applications of Relate pantry ingredients to baking Discuss healthy baking options. Discuss affordability of Discuss how these techniques are
concepts and skills in daily living needs. substitutions. used in everyday baking at home
or in a bakery business.

H. Making generalizations and (5 minutes) (5 minutes) (10 minutes) (5 minutes)

abstractions about the lesson Summarize the importance of Explain why each function
ingredient selection. matters in baking. Summarize key conversion tips Class summarizes: “What are the
discussed by writing them down in correct ways to measure and why
your notebook and sharing one do these techniques matter?”
example with the class

I. Evaluating learning Short quiz on ingredient Worksheet on function and Conversion and substitution quiz.  Performance task: proper
classification. nutrition. measuring and a brief demo
of a selected technique.
 Peer and teacher feedback
form

J. Additional activities for application Identify 5 common ingredients at Interview a baker about Research on alternative baking Record yourself measuring and
or remediation home. ingredient use. ingredients mixing ingredients for a simple
recipe at home. Submit a
reflection or photo.

V. REMARKS Ensure learners are prepared for Ensure learners are prepared for Ensure learners are prepared for
hands-on production sessions. hands-on production sessions. hands-on production sessions.

VI. REFLECTION
A. No. of learners who earned 80% on
the formative assessment
B. No. of learners who require
additional activities for remediation
C. Did the remedial lessons work?
No. of learners who have caught up
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.
For improvement, enhancement and/or clarification of any DepEd material used, kindly submit feedback to [email protected]

Prepared by: Reviewed & Checked by:

MARK ANTHONY M. JIMENEZ

Teacher III CHERRY ANN MARIE M. NOVELLES
Teacher III/Officer-In-Charge
Office of the Assistant Principal

Noted:
OLIVIA G. JAVIER
Principal III