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    Lesson Plan in Tle 7: (Bread and Pastry Production) Prepared By: Bea Marie P. Relato

    Uploaded by

    Michelle Amtalao
    The lesson plan aims to teach students to accurately measure dry and liquid ingredients. It includes objectives, subject matter, procedures, and evaluation. Students will participate in demonstrations and a group activity where they must identify ingredients from descriptions to learn measuring skills and teamwork. The lesson emphasizes accurate measurement is important for baking.

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    Lesson Plan in Tle 7: (Bread and Pastry Production) Prepared By: Bea Marie P. Relato

    Uploaded by

    Michelle Amtalao
    176 views2 pages
    The lesson plan aims to teach students to accurately measure dry and liquid ingredients. It includes objectives, subject matter, procedures, and evaluation. Students will participate in demonstrations and a group activity where they must identify ingredients from descriptions to learn measuring skills and teamwork. The lesson emphasizes accurate measurement is important for baking.

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    Lesson plan

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    semi-detailed-lesson-plan-in-tle-7

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    The lesson plan aims to teach students to accurately measure dry and liquid ingredients. It includes objectives, subject matter, procedures, and evaluation. Students will participate in demonstrations and a group activity where they must identify ingredients from descriptions to learn measuring skills and teamwork. The lesson emphasizes accurate measurement is important for baking.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    176 views2 pages

    Lesson Plan in Tle 7: (Bread and Pastry Production) Prepared By: Bea Marie P. Relato

    Uploaded by

    Michelle Amtalao
    The lesson plan aims to teach students to accurately measure dry and liquid ingredients. It includes objectives, subject matter, procedures, and evaluation. Students will participate in demonstrations and a group activity where they must identify ingredients from descriptions to learn measuring skills and teamwork. The lesson emphasizes accurate measurement is important for baking.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    LESSON PLAN IN TLE 7

    (Bread and Pastry Production)


    Prepared by: Bea Marie P. Relato

    I- OBJECTIVES

    At the end of the lesson, the students are expected to:

    1. Measuring Dry and Liquid Ingredients accurately.


    2. Use proper tools, equipment, and materials in measuring dry and liquid ingredients.
    3. Show teamwork and cooperation through participating in a group activity.

    II - SUBJECT MATTER

    Topic: Measuring Dry and Liquid Ingredients accurately

    References: Technology and Livelihood Education Learning

    Module

    Bread and Pastry Production

    Materials: Laptop, projector, pictures, and measuring tools and

    equipment Value Focus: Skill Development and Understanding

    III - PROCEDURE

    A. Daily Routine
    1. Greetings
    2. Prayer
    3. Checking of attendance

    B. Review

    The teacher recalls the past lesson about operating an oven.

    C. Motivation

    The teacher will ask 3 volunteers from the class to go on the board and
    complete the puzzle that forms a picture.

    D. Presentation

    The teacher presents the new lesson by asking the students on what they
    have noticed about the picture formed in the activity they had.
    Guide questions:

    1. What can you say about the pictures?


    2. What do these pictures have in common?
    3. How do you use them?
    4. Why is it important to have an accurate measurement in baking?

    E. Discussion

    The teacher will then discuss the new lesson (Measuring Dry and Liquid
    Ingredients accurately) by a PowerPoint Presentation.

    F. Application

    Activity 1.

    The teacher will let the students have an actual demonstration on how to measure
    dry and liquid ingredients accurately and using the right tools, or materials used in
    measuring.

    Activity 2.

    Give me what I want (Group Activity): The students will be divided into three


    groups. Each of the group will have a picture of the different ingredients used in
     baking. The teacher will then give its description and the first group to raise the
    correct ingredients gets the point.

    IV - EVALUATION

     How much have you learned?

     Direction: Answer the questions posted on the screen and write your answer in a ¼ sheet
    of paper.

    V- ASSIGNMENT

    Research on the different specification of kitchen tools.

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