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    DLL BPP August 13-17, 2018

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    Grace Beninsig Duldulao
    The document is a daily lesson log for a Bread and Pastry Production class at Bacuit National High School. It outlines the lessons for three days in August 2018. The lessons focus on preparing and producing pastry products. On the first day, students took a pre-test and learned about selecting, measuring, and weighing ingredients according to recipes. The second day covered mixing techniques for pies and pastries. On the third day, students baked egg pies in groups and were evaluated using a rubric. The log details the learning competencies, resources, teaching strategies, and assessments for each lesson.

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    DLL BPP August 13-17, 2018

    Uploaded by

    Grace Beninsig Duldulao
    183 views3 pages
    The document is a daily lesson log for a Bread and Pastry Production class at Bacuit National High School. It outlines the lessons for three days in August 2018. The lessons focus on preparing and producing pastry products. On the first day, students took a pre-test and learned about selecting, measuring, and weighing ingredients according to recipes. The second day covered mixing techniques for pies and pastries. On the third day, students baked egg pies in groups and were evaluated using a rubric. The log details the learning competencies, resources, teaching strategies, and assessments for each lesson.

    Original Description:

    bread n pastry

    Original Title

    DLL BPP August 13-17, 2018 (1)

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    The document is a daily lesson log for a Bread and Pastry Production class at Bacuit National High School. It outlines the lessons for three days in August 2018. The lessons focus on preparing and producing pastry products. On the first day, students took a pre-test and learned about selecting, measuring, and weighing ingredients according to recipes. The second day covered mixing techniques for pies and pastries. On the third day, students baked egg pies in groups and were evaluated using a rubric. The log details the learning competencies, resources, teaching strategies, and assessments for each lesson.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    183 views3 pages

    DLL BPP August 13-17, 2018

    Uploaded by

    Grace Beninsig Duldulao
    The document is a daily lesson log for a Bread and Pastry Production class at Bacuit National High School. It outlines the lessons for three days in August 2018. The lessons focus on preparing and producing pastry products. On the first day, students took a pre-test and learned about selecting, measuring, and weighing ingredients according to recipes. The second day covered mixing techniques for pies and pastries. On the third day, students baked egg pies in groups and were evaluated using a rubric. The log details the learning competencies, resources, teaching strategies, and assessments for each lesson.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Region I

    LA UNION SCHOOLS DIVISION OFFICE


    City of San Fernando, La Union 2500

    Gr1-10 DAILY LESSON LOG TEMPLATE


    DAILY LESSON LOG in TLE –BREAD AND PASTRY PRODUCTION
    School: BACCUIT NATIONAL HIGH SCHOOL Grade Level: 10
    Teacher: GRACE B. DULDULAO Quarter: 2ND Quarter Month: August 2018
    Monday Tuesday Wednesday Thursday Friday

    Date: August 13, 2018 Date: August 16, 2018 Date: August 17, 2018
    Aquarius 2:00-4:00 Aquarius 3:00-4:00 Aquarius 2:00-4:00
    Taurus 2:00-4:00 Taurus 3:00-4:00 Taurus 2:00-4:00

    TOPIC/ SUBJECT MATTER Lesson 2 Prepare and Produce Lesson 2 Prepare and Produce Lesson 2 Prepare and Produce
    Pastry Products Pastry Products Pastry Products
    Pretest Pretest Egg Pie Baking (Group II)
    LEARNING COMPETENCY: 1.1 Select , measure and weigh 1.1 Select , measure and weigh 1.1 Select , measure and weigh
    required ingredients according required ingredients according to required ingredients according to
    to recipe or production recipe or production recipe or production requirements
    requirements and established requirements and established and established standards and
    standards and procedure. standards and procedure. procedure.
    2.Prepare a variety of pastry 2.Prepare a variety of pastry 2.Prepare a variety of pastry
    products according to standard products according to standard products according to standard
    mixing procedure/formulation/ mixing procedure/formulation/ mixing procedure/formulation/
    recipes and desired product recipes and desired product recipes and desired product
    characteristics. characteristics. characteristics.

    LEARNING RESOURCES: BPP Manual pp. 68-116 BPP Manual pp. 68-116 BPP Manual pp. 68-116
    (printed, nonprinted, and Slide Decks Slide Decks Slide Decks
    online sources and from the Laptop, TV, Projector, Speaker Laptop, TV, Projector, Speaker Laptop, TV, Projector, Speaker
    LRMDS portal) Curriculum Guide Curriculum Guide Curriculum Guide
    STRATEGIES/PROCEDURE: A. ACTIVITY A. Activity Activity
    Explain the procedure in taking Simple exercises of the Mise’en place
    the pre test equivalent measurements found
    on p. 73 of the LM.
    B. ANALYSIS B. ANALYSIS B.ANALYSIS
    1. Actively discuss the procedure 1. Discuss and show examples of
    in selecting, measuring, weighing pies and pastries. 1.Remind the proper use of tools
    required ingredients according 2. Identify the pastry ingredients and equipment.
    to recipe or production and mixing techniques applied for 2. Explain the rubrics.
    requirements and established pies and pastries.
    standards and procedure.

    C.ABTRACTION C.ABTRACTION
    Let the learners explain the Let the learners explain the
    proper procedure of weighing, mixing techniques applied for
    measuring and selecting the pies and pastries,
    ingredients .

    D. APPLICATION D. APPLICATION Performance Proper


    Let the learners measures Learners will demonstrate the
    different sample ingredients different techniques in pastry
    accurately. making.

    ASSESSMENT Why do we need to heated Using the rubric on p. 79 learners See Rubrics on BPP LM p. 79
    spoon to measure honey and will be rate according to the level
    molasses? of performance in doing each of
    the given tasks.
    Other activities: (RRE) Study the different substitution Watch Youtube channel for more Practice measuring and applaying
    of ingredients in your handouts. baking recipe of egg pie your skills at home.

    Prepare by: Checked: Noted:

    GRACE B. DULDULAO BREECHLYN C. RUNAS NELSON A. MARTINEZ


    (Teacher) Head Teacher III SS PRINCIPAL III

    *DLL should be accompanied by a Journal.

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