Republic of the Philippines

Department of Education
REGION VII – CENTRAL VISAYAS
DIVISION OF BAIS CITY
NAME: EMILY N. PORTUNES GRADE & SECTION: Grade 12 -
Socrates
DATE: April 6, 2022 TIME: 9:10 – 9:50 SUBJECT: Elective (Bread and Pastry)
QUARTER: 3 WEEK: 5

CONTENT The learner demonstrates understanding of the core concept and

STANDARD underlying theories in preparing and presenting gateaux, tortes and cakes
PERFORMANCE The learner demonstrates competencies in preparing and presenting gateaux,
STANDARD tortes and cakes
COMPETENCY
LO 1. Prepare sponge and cake
CODE TLE_HEBP9- 12TC-IIIa-f-7
I. OBJECTIVES Objectives: At the end of the session, the learners shall be able to:
K: Identify and describe the methods of portion control
S: Apply the methods of portion control showing safety and sanitation through
cutting cardboard or old calendar
A: Explain the importance
II.SUBJECT MATTER
Portion Control, Yields, Weights and Sizes
A. TOPIC
Portion Control
B.REFERENCE/S
Technology & Vocational Livelihood Education (Bread and Pastry) pp 67-75
C. MATERIALS  Learning Activity Sheet, chalk, Laptap, Bondpaper, Cardboard, Neon
Paper, Coloring Materials, Cuting tools
Subject Integration MATH
III. PROCEDURE
TEACHER’S ACTIVITY STUDENTS’ ACTIVITY
A. AWARENESS  Prayer (Code of Ethics for  Students join with the prayer
Professional Teachers)  Students report who is absent
 Attendance Check in their group
 Video Presentation  Students watch the short video
https://www.youtube.com/  Students answer (Answer may
watch?v=fY78wPQxsjM&t=67s varies)

- What can you say abouyt

the video?

B. ACTIVITY
 Review previous knowledge in  Students listen attentively in the
pastry new topic
 Introduce new topic
.  Lesson Proper
(PowerPoint)

Address: Javier Laxina I Memorial High School

Telephone Nos.: (035) 402-3161
Email Address: [email protected]
 
Students answer
B. ANALYSIS (Portion control means getting
the right number of servings from a
recipe and serving the right amount. It
 What is portion control?
requires following the standardized
 What are methods of portion
recipes exactly. It involves planning
control?
menus carefully, purchasing an
adequate amount of food, preparing,
storing, and serving food. )

- Students give different

answer based on their
understanding (Answer may
varies)
- It provides the correct
D. ABSTRACTION serving size to meet the
nutritional needs.
 Why do we need to learn how to - It helps minimize waste.
cut and portion cakes and - It helps to guide the
gateaux? ordering and preparation of
food.
- It is a contributing factor in
giving a consistent yield and
portion size.
- Customers know exactly
how much food to expect.
-
E. APPLICATION  What is the importance of  Answer may varies
portion control in cake?
 In real life, why do we need to
practice portioning and proper
distribution?

IV. ASSESSMENT  Individual/ Group 1. Students learn how to cut a

Use a card board or any piece cake using cardboard or old
of paper (old calendar) for this activity. newspaper/ calendar
Assume that your card board/ piece of
paper is a cake. Cut them according to
the cake cutting guide.

Observe safety while working on the

task
You will be graded using the rubrics

V. ASSIGNMENT Research for the basic ingredients

in sponge cake making.
Students take note of their assignment

VII. REMARKS
No. Of learners who

2
earned 80% and
above on the
performance
assessment
No. Of learners who
require additional
activities for
remediation.
Did the remedial
lessons work? No.of
learners who have
caught up with the
lesson.
No. Of learners who
continue to require
remediation
Which of my teaching
strategies worked
well? Why did these
work?
What difficulties did
encounter which my
principal or
supervisor can help
me solve?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?

Prepared by:

EMILY N. PORTUNES
Teacher III Checked by:

MELOJEAN C. GUBAC
Head Teacher III