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Mitche May Dalhag Semi Detailed Lesson Plan Recovered

4 A's LESSON

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Deth De Guzman
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156 views3 pages

Mitche May Dalhag Semi Detailed Lesson Plan Recovered

4 A's LESSON

Uploaded by

Deth De Guzman
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IV-A CALABARZON
Division of Laguna
District of Paete

Poten & Eliseo M. Quesada


Memorial National High School
Paete, Laguna

Year & Section: 7- Rosas Date: July 31,2019


Time: 11:20-12:20 Teacher: Delia B. De Guzman

I. Learning Objectives

At the end of the lesson the students should be able to:


1. familiarize yourself with the table of weights and measures in baking;
2. apply basic mathematical operations in calculating weights and measures;
3. measure dry and liquid ingredients accurately..

II. Subject Matter: Perform mensuration and calculation.

Reference:
Bread and Pastry Production Exploratory Course
Grade 7 and 8

Materials:
Visual Aids, measuring spoon, measuring cups, flour, plastic cups mixing bowl
III. Procedures:
Preparatory Activity
1. Greetings
2. Checking of the attendance
3. Review of the past lesson.

IV. Motivation:
A. Activity
Pass the message
Here is the mechanics:
 Group yourselves into 2.
 Each group will have 5 representatives to play.
 Each group will be divided into "Reader", "Runners" and "Writer"
 The Readers are given a word by the teacher. Reader will whisper the word to
the runner, who run to the board and tell the writer whom must write the word on
the board correctly.
 The first group to write the word correctly will get one point.

B. Analysis
1. What have you notice about the words?
2. What do you think our lesson for today?
C. Abstraction:
1. Measurements?

Yes we will measure ingredients just like we did on our baking activities and will make sure that
we measure each ingredients accurately.

2. Calculation?

We will calculate the amount of ingredients needed when baking.

3. Perform mensuration and calculation

As I told you when baking we should measure accurately all the ingredients we need before
incorporating all the ingredients needed in making our batter.
Why do you think it is needed to be accurate in every measurement? What is the
difference in cooking menu or dish example sinigang or adobo, and baking cakes and bread?

4. Picture chart

Identify measuring cups and measuring spoon. Show how different measurement
can be made when one the measuring tool is absent and how we can make ingredients
accurate when one is missing to be used.
D. Application

Show in cups different measurement of all-purpose flour on the table and ask student to
make same measurement using different measuring tools.
V. Direction: Give the equivalent of the following measurement.

1. 1 cup =________tablespoon
2. 1/2 kg =________grams
3. 250 grams =________kg
4. 1/4 cup =________teaspoon
5. 6 cup = _______ kg

Prepared by: Noted by:

DELIA B. DE GUZMAN CORAZON I. BUISING


TLE Teacher School Principal

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