Republic of the Philippines

Department of Education
STA. TERESITA NATIONAL HIGH SCHOOL
Sta. Teresita, Cagayan

Daily Lesson Log School: Sta. Teresita National Grade Level: 8

High School
Teacher: Melanie B. Sabado Learning Area: TLE-Bread and
Pastry Production
Teaching Dates and Time: 2:00- Quarter: III
3:00, 3:30-4:30
I. OBJECTIVES
A. Content Standard The learner demonstrates understanding Different Classifications of
Baking Tools and Equipment
B. Performance Standard The learner demonstrates understanding on the Different
Classifications of Baking Tools and Equipment were it is being
identified and applied.
C. Learning Competency CLASSIFICATIONS OF BAKING TOOLS AND
EQUIPMENT
Learning Objectives a. Identify the different classifications of baking tools and
equipment
b. Classify the different baking tools and equipment;
c. Appreciate the importance of knowing and classifying
the different baking tools and equipment
D. CONTENT Classifications of Baking Tools and Equipment
E. LEARNING RESOURCES Bread and Pastry Learner’s Module
A. References
1. Teachers Guide Pages 14
2. Learners Material pages
3. Textbook pages
4. Additional materials
From Learning
Resources
B. Other learning Resources
IV .PROCEDURES
A. Activity “Sort me out”
Using the word wall app the students were going to click the link or
scan QR code to play the game. Students are going the classify the
different baking ingredients.
B. Analysis “ Pass the ball”
The teacher will present the different baking tools and equipment and
she will let the students tell at least one of each classification. The
student who holds the ball where the music stops will tell at least one
tool in that classification.
C. Abstraction  What is the importance of classifying baking tools and
equipment?
 What are the disadvantages of not classifying tools and
equipment?
 D. Application The class will be divided into 5 groups and each group will assign
one member to each given question and choose among the choices.
At the count of FIVE the member should already chose his/her
answer from the choices. The group who gain the highest score will
be the winner and receive rewards.

Note: There must be no repetition of representative in each

question if the members are not yet all done.

V. Assessment Directions: Classify the following tools based on their usage. Write
the letter of your answer in the space before the number.

A. Baking equipment
B. Cutting C. Preparation

D. Measuring F. Baking Pans

_____ 1. Custard cup

_____ 2. Spatula
_____ 3. Flour sifter
_____4. Pastry blender
____ 5.
Rolling pin
_____ 7. Wooden spoon
_____8. Weighing scale
_____ 9. Muffin pan
_____10. Macaroon molder
_____ 11. Grater
_____12. Bundt pan
_____ 13. Set of measuring spoon
_____14. Pastry brush
______15. Electric or handy mixer
 VI. Assignment Follow Up: At home list down the available tools/equipment
you have and tell its classification. Write in on your TLE
notebook.

Advanced: How is the Proper Maintenance of Tools and

Equipment?

1. Remarks Carry over for the activity is not yet done

2. Reflection
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
acquire additional
activities for remediation
who scored below 80%
C. Did the remedial lessons
work? No.. of learners
who have caught up with
the lesson
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well?
Why did these work?
F. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
G. What innovation or
localized materials did I
used/ discover which I
wish to share with other
teachers?

Prepared by:
MELANIE B. SABADO
Subject Teacher

Reviewed by: Noted:

SHERYL R. YERE,MT I VIOLETA T. IBERA,

MST
Head Teacher-III School Principal -III