School SAN JUAN NATIONAL HIGH Grade Level 8

SCHOOL
LESSON
Teacher RENATO L. REYES, JR. Learning Area TLE - Bread and Pastry
EXEMPLAR
Teaching Date Quarter
Teaching Time No. of Days 4

I. OBJECTIVES
At the end of the lesson, you At the end of the lesson, you are At the end of the lesson, you At the end of the lesson,
are expected to: expected to: are expected to: you are expected to:
1. Perform accurate 1. Perform accurate 1. Practice measuring given 1. Practice measuring
conversion/substitution of conversion/substitution of weights ingredients in a recipe given ingredients in a
weights and measures of and measures of ingredients for a recipe
ingredients for a certain product certain product
The learner demonstrates The learner demonstrates The learner demonstrates The learner demonstrates
A. Content
understanding in performing understanding in performing understanding in performing understanding in
Standards
mensuration and calculation in mensuration and calculation in mensuration and calculation performing mensuration
bread and pastry production. bread and pastry production. in bread and pastry and calculation in bread
production. and pastry production.

B. Performance The learner independently The learner independently The learner independently The learner independently
Standards performs mensuration and performs mensuration and performs mensuration and performs mensuration and
calculation based on job order calculation based on job order calculation based on job order calculation based on job
specifications. specifications. specifications. order specifications.
C. Learning LO 2. Apply basic LO 2. Apply basic mathematical LO 3. Measure dry and LO 3. Measure dry and
Competenci mathematical operation in operation in calculating weights liquid ingredients liquid ingredients
es or calculating weights and and measures
Objectives measures

D. Most
Essential
Learning
Compete
ncies
(MELC)
(If available, write the
indicated MELC)
E. Enabling
Competencies
 (If available, write the
attached enabling
competencies)
Conversion/Substitution of Conversion/Substitution of Proper measuring of Proper measuring of
II. CONTENT
Weights and Measures Weights and Measures ingredients ingredients
III. LEARNING
RESOURCES
A. References

a. Teacher’s
Guide Pages
b. Learner’s 23-26 23-26 27-32 27-32
Material Pages
c. Textbook
Pages
d. Additional
Materials
from
Learning
Resources
B. List of Learning
Resources for
Development and
Engagement
Activities
IV. PROCEDURES
What I need to know?
A. Introduction

 The learners will do

the walkthrough of
the lesson
expectation
 Teachers will present
the learning outcome
and competencies
 that needs to achieve
by the learners

B. Development What I know?

 Leaners will answer the
Pre-Test LO 3 10 items
on page 27
What’s in
 The students will read
the Information Sheet
3.1 on page 28-31
about Measuring dry
and liquid ingredients
accurately
The students will answer the
following questions based from
what they understand from the
information sheet.
1. Why is it important to sift the
flour before scooping and
measuring it?
2. What is the main reason of
not lifting the cup when
measuring liquid ingredients?
3. What are the tools that you
need in levelling dry
ingredients?
C. Engagement What’s more? What I can do?
 Learners will study the The students will do
Temperature Activity Sheet 3.1 on page
conversion table 31
  Use the formula in
converting degrees
Centigrade to
Fahrenheit and
Fahrenheit to
Centigrade. Show the
solution.
C=F-32x5/9
F=C x 9/5 + 32
1. 105 ˚C to ˚Fahrenheit
2. 329 ˚F to ˚C
3. 55 ˚C to ˚F
4. 410 ˚F to ˚C
5. 125 ˚C to ˚F
D. Assimilation A. True or False:
True or False: Write
TROOT if the statement
____1. Sugar is added to a liquid is True and CHOS if it is
too make a substitute for honey. False.
____2. Butter plus egg yolk is ____1. Brown sugar when
equal to heavy cream. pack compactly, follows
the shape of the cup
____3. Cornstarch, potato starch,
rice starch or arrowroot is a when inverted.
substitute for all purpose flour ____2. It is alright not to
sift the flour before
____4. 165˚C is equivalent to measuring.
329˚F
____3. Use the back of
____5. Combination of cocoa and the knife instead of
fat is a substitute for sweetened spatula.
chocolate ____4. Sifting is important
B. Convert the following. Show when measuring liquid
your solution. fats ingredients.
____5. When measuring
1. 75˚C to ˚F
flour and powdered milk,
 2. 239˚F to ˚C
it is best not to shake the
measuring cup.
_____6. Lift the cup when
measuring liquid
ingredients.
_____7. Sifting is not
necessary in measuring
white sugar unless it is
lumpy.
_____8. You can remove
the lumps from
powdered foods like
baking soda and milk by
sifting.
____ 9. Flour, granulated
sugar and powdered milk
are examples of dry
ingredients.
_____10. Oil, water, liquid
milk and lard are
examples of liquid
ingredients.
V. REFLECTION