Department of Education

``SCHOOLS DIVISION OF LEGAZPI CITY

Legazpi District 7
ORO SITE HIGH SCHOOL
Oro Site, Legazpi City

Daily Lesson Log in BREAD AND PASTRY PRODUCTION

School Grade Level 11

Oro Site High School
DAILY LESSON Teacher Learning Area Bread &
LOG Mrs. Ava Katrina A. Osorio Pastry

Teaching Date and September 14, 2016, at 9:45- Quarter 1st

Time 11:45 & 12:45-2:45 PM

Session 1
Prepare and Present Pizza Dough
I. OBJECTIVES
The learner demonstrates understanding of the core
concept and underlying theories in preparing and
A. Content Standards presenting pizza dough.
The learner demonstrates competencies in preparing
and presenting pizza dough.
B. Performance Standards
The learners will be able to:
1. Select measure and weigh
C. Learning Competencies ingredients according to recipe
requirements, enterprise practices
and customers practices.
2. Select required oven temperature to
bake goods in accordance with the
desired characteristics, standard
recipe specifications and enterprise
practices.
3. Prepare pizza dough according to
recipe specifications, techniques and
conditions and desired product
characteristics.
4. Use appropriate equipment
according required pastry and
bakery products and standards
operating procedures
5. Cool pizza according to established
standards and procedures.

Pizza Dough
II. CONTENT

III. LEARNING RESOURCES Curriculum Guide

A. References
1. Teachers Guide Pages
2. Learners Material Pages
3. Textbook Pages Bread and Pastry Production Volume 1, Leonora D.
Basbas 1st Edition, pp 77-104
4. Additional Materials from Learning
Resource(LR) Portal

B. Other Learning Resources Tesda Training Regulation

IV. PROCEDURE
 A. Reviewing previous lesson or presenting Do you like eating pizza at a local fast food or
the new lesson restaurant? What is your favourite pizza?
B. Establishing a purpose for the lesson One of the most commonly consume food in the world
is pizza. Often served as a snack or a main dish or
even served as a dessert.
C. Presenting examples/ instances of the new 1. Present the recipe of basic pizza
lesson dough.
2. What are the ingredients needed and
utensils?

D. Discussing new concepts and practicing 1. Demonstrate how to prepare pizza

new skills #1 dough.
2. Ask students to demonstrate in the
kneading process of pizza dough.
E. Discussing new concepts and practicing
new skills #2
F. Developing mastery( leads to Formative
Assessment 3)
G. Finding practical applications of concepts Form into a groups and each group will prepare pizza
and I daily living skills dough and their choice of toppings.
H. Making generalizations and abstractions 1. What are the ingredients that are
about the lesson used?
2. What are the utensils and equipment
needed?
Each group will demonstrate the appropriate standard
I. Evaluating learning in preparing and presenting pizza dough.
Assignment. Look for different types of pizza that is
J. Additional activities for application or available in the local fast food or restaurant. Ask for a
remediation flyers or brochure to be presented in class.

V. REMARKS

VI. REFLECTION
A. No. of learners who earned 80% on the
formative assessment
B. No. of learners who require additional
activities for remediation
C. Did the remedial lesson/s 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 this work?
F. What difficulties did I encounter which my
supervisor/ principal/ department can help
me solve?
G. What innovation or localized material/s did
I use/ discover which I wish to share with
my other teachers?