School EDUARDO L.
JOSON Grade Level GRADE 11
MEMORIAL HIGH
SCHOOL
Teacher GEVELYN M. BAUTISTA Semester & Second Semester
Quarter First Quarter
DAILY Inclusive Dates Jan. 20 & 22, 2024 SHS Track TVL-HE -11 BUDDHA,
LESSON LOG Scheduled Time 7:20-9:20AM, 9:40- Learning Area BREAD AND PASTRY
11:40AM PRODUCTION NCII
TUESDAY THURSDAY
Identify the basic principles and steps involved Demonstrate the proper technique for preparing,
in preparing and producing bakery products. kneading, and shaping pandesal dough.
Demonstrate the process of preparing dough Apply the correct fermentation (proofing) and
and baking various bakery products. baking techniques to produce high-quality
I. OBJECTIVES
Understand the importance of accurate pandesal.
measurements, timing, and techniques in Evaluate their pandesal based on appearance,
bakery production. texture, and taste.
Recognize the different tools and equipment Understand the significance of pandesal in Filipino
used in baking and how to handle them safely culture and its importance in everyday life.
and efficiently.
A. Content Standard The learners demonstrate competencies of the core concepts and theories in bread and pastry production
B. Performance The learners independently demonstrate core competencies in preparing and producing bakery products.
Standards
C. Learning LO1. Prepare Bakery Products
Competencies / 1.1 Select, measure and weigh required ingredients according to recipe or production requirements.
Objectives (Write TLE-HEBP9-12BP-Ia-f-1
the LC Code)
II. CONTENT Prepare and Produce Bakery Products Performance Task: Making Pandesal
III. LEARNING
RESOURCES
A. References DepEd LMS/Portal DepEd LMS/Portal
B. Other Learning Laptop, TV Monitor, Speaker, movie, fact sheets, Laptop, TV Monitor, Speaker, movie, fact sheets, activity
Resources activity sheets Visual aid, Evaluation tool, sheets Visual aid, Evaluation tool, BPP Laboratory tools
IV. PROCEDURES
A. Daily Routines Greetings Greetings
Opening Prayer Opening Prayer
Checking of Attendance Checking of Attendance
B. Reviewing previous Begin by recalling the last lesson where students Review the previous lesson on basic bread-making
lesson learned about basic ingredients used in bakery techniques, focusing on the steps of dough preparation,
products (flour, sugar, yeast, etc.). fermentation, and baking.
Discuss the importance of measurements and the Discuss the common ingredients used in bread making
types of bakery products they have learned to make (flour, yeast, sugar, salt, water, etc.) and their roles in the
(bread, cookies, cakes, etc.). Ask questions such as: process.
"What are the primary ingredients in baking?" Ask questions like:
"Why is yeast important in bread-making?" “What is the purpose of kneading the dough?”
"Can anyone describe the steps we took to make a “Why do we let the dough rise before baking?”
cake last week?" “What would happen if we skipped the
fermentation step?”
C. Establishing a Explain the focus of the day’s lesson: "Preparing Explain that today’s lesson is a laboratory performance
purpose for the and Producing Bakery Products." task where students will apply their knowledge and skills
lesson Share the relevance of the lesson in daily life, as to make pandesal, a traditional Filipino bread.
baking is an essential skill for anyone interested in the Emphasize the learning goal: Students will be
food industry or pursuing a career in culinary arts. assessed on their ability to correctly prepare, shape, and
Emphasize how this lesson builds on previous bake pandesal, following the standard bread-making
knowledge and helps them apply techniques to real- process.
life situations, whether they are baking at home, in a Highlight the importance of pandesal in Filipino culture
commercial kitchen, or for special occasions. and how learning to make it is both a valuable skill and an
opportunity to apply bakery techniques.
D. Discussing new New Concepts: Pandesal Ingredients: Review the specific
concepts and Dough preparation: Explain the process of ingredients used in making pandesal (flour, yeast,
practicing new skills mixing and kneading dough. Introduce the sugar, water, salt, milk, butter).
steps of fermentation, proofing, and shaping. Kneading and Shaping: Explain how to knead the
Baking methods: Discuss different baking dough properly (soft, elastic texture) and the
methods such as conventional baking and oven importance of shaping it into round pieces before
temperature control. baking.
Product types: Overview of various bakery Fermentation (Proofing): Discuss the purpose of
products (e.g., bread, rolls, pastries). proofing (letting the dough rise) and how to tell
Demonstration: when the dough has doubled in size.
Show the students how to prepare and knead Baking Techniques: Discuss the proper
dough properly. Emphasize the importance of temperature and time needed for baking pandesal
not overworking the dough and letting it rest to and the role of a golden-brown crust.
rise. Demonstration:
Discuss oven settings, the right baking Mixing Ingredients: Show how to mix the dry
temperatures for different bakery products, and ingredients (flour, sugar, salt, yeast) with wet
why timing matters. ingredients (milk, water, butter) to form dough.
Practice: Kneading: Demonstrate proper kneading
Students will pair up and practice mixing, technique to develop gluten.
kneading, and shaping dough for either bread Shaping Pandesal: Demonstrate how to divide
or rolls. the dough into equal portions, shape them into
Teacher will walk around to provide feedback rounds, and roll them in breadcrumbs.
and correct techniques. Fermentation and Baking: Show how to place
the dough on baking trays, allowing for
fermentation, and explain oven settings for baking.
Practice:
Students will work in pairs or small groups to follow
the recipe and make their own batch of pandesal.
Encourage students to apply the proper techniques
demonstrated in class, from mixing and kneading
to shaping and baking.
E. Finding practical Discuss how knowing how to bake is a valuable life Discuss how pandesal is a part of Filipino culture, often
applications of skill, whether for personal enjoyment or professional served at breakfast or as a snack. Highlight its role in
concepts and skills development in the culinary industry. family gatherings and community events.
in daily living Encourage students to think of scenarios where they Practical Use in Daily Life:
might use these skills, such as: Baking pandesal at home for personal consumption
Baking bread for a family gathering or special or family meals.
event. Starting a small bakery or catering business
Creating baked goods for a small business or specializing in pandesal and other bread products.
entrepreneurial venture. Preparing pandesal for community events like bake
Contributing to community events like bake sales, church functions, or family gatherings.
sales or fundraisers. Ask students how they might use the skills learned in this
Highlight how bakery products are integral to lesson in their future careers, particularly in the culinary
daily life in various cultures and celebrations. or hospitality industries.
F. Making Ask students to reflect on what they have learned and Encourage students to reflect on the overall process of
generalizations and how the skills of preparing bakery products can be pandesal-making:
abstractions about applied beyond just this class.
the lesson “How do the skills you learned today apply to other
Encourage students to generalize key takeaways:
types of bread or pastries?”
"How does the process of baking apply to other
“Why is it important to follow the steps in the
cooking or food preparation tasks?"
"Why is attention to detail and following steps bread-making process carefully?”
so important in baking?" “What do you think could go wrong if you skipped a
Have students make connections between baking step, like fermentation or proper kneading?”
and other life skills, such as patience, precision, and
creativity.
V. EVALUATION Formative Assessment: Formative Assessment:
Observe students as they practice the skills of While students are working, observe their
kneading, shaping, and baking. Provide instant performance. Provide real-time feedback on
feedback on their technique. techniques, such as kneading, shaping, and
proofing the dough.
Ask students to identify key steps in preparing
Offer guidance to students who may need help with
and producing bakery products and explain the
purpose of each step. their dough consistency or shaping.
VI. AGREEMENT
VII. REFLECTION
Prepared by: Checked by: Noted:
GEVELYN M. BAUTISTA AMELIA A. VILLAREAL DENNIS L.
SERAPIO
Teacher II Assistant School Principal II School
Principal IV
