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    WLP q2BPP WEEK-3-4

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    JEWEL LUCKY LYN GUINTO
    1. The weekly learning plan outlines lessons for Grade 11 students on bread and pastry production, including measuring ingredients accurately, food substitutes, and food costing. 2. Students will watch a video on measuring and weighing ingredients properly and complete related activities and assessments. 3. The objectives are for students to demonstrate measuring techniques, identify standard weights and measures, and analyze the purpose of food costing in baking.

    Copyright:

    © All Rights Reserved

    WLP q2BPP WEEK-3-4

    Uploaded by

    JEWEL LUCKY LYN GUINTO
    20 views4 pages
    1. The weekly learning plan outlines lessons for Grade 11 students on bread and pastry production, including measuring ingredients accurately, food substitutes, and food costing. 2. Students will watch a video on measuring and weighing ingredients properly and complete related activities and assessments. 3. The objectives are for students to demonstrate measuring techniques, identify standard weights and measures, and analyze the purpose of food costing in baking.

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    © © All Rights Reserved

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    1. The weekly learning plan outlines lessons for Grade 11 students on bread and pastry production, including measuring ingredients accurately, food substitutes, and food costing. 2. Students will watch a video on measuring and weighing ingredients properly and complete related activities and assessments. 3. The objectives are for students to demonstrate measuring techniques, identify standard weights and measures, and analyze the purpose of food costing in baking.

    Copyright:

    © All Rights Reserved
    20 views4 pages

    WLP q2BPP WEEK-3-4

    Uploaded by

    JEWEL LUCKY LYN GUINTO
    1. The weekly learning plan outlines lessons for Grade 11 students on bread and pastry production, including measuring ingredients accurately, food substitutes, and food costing. 2. Students will watch a video on measuring and weighing ingredients properly and complete related activities and assessments. 3. The objectives are for students to demonstrate measuring techniques, identify standard weights and measures, and analyze the purpose of food costing in baking.

    Copyright:

    © All Rights Reserved
    of 4

    Republic of the Philippines

    Department of Education
    Region IV-A
    SCHOOLS DIVISION OF QUEZON PROVINCE

    WEEKLY LEARNING PLAN

    WEEKLY School: CABAY NATIONAL HIGH SCHOOL Date:


    LEARNING Teacher: JEWEL LUCKY LYN R. GUINTO Quarter: Q2
    PLAN Grade Level: GRADE 11-AQUAMARINE Week: WK 3-4
    Day and
    Topics Objectives Classroom Based Activities
    Time
    7:30 -8:00 HEALTH AND SAFETY ROUTINE
    Have a short exercise / meditation / bonding with family.
    Monday- BREAD ANG 1. Demonstrate the Classroom Management
    THURSDAY PASTRY basic techniques
    PRODUCTION  Prayer
    in measuring
    NC II  Energizer
    and weighing  Remind the classroom of health Protocols
    ingredients;  Checking attendance
    2. Identify  Conduct quick kumustahan.
    standard weight
    and measure in INTRODUCTION
    food substitutes;
    In baking pastries, measuring makes a difference. It is important that
    3. Analyze the
    the ingredients are measured accurately to get the right consistency and
    purpose of food
    costing in taste.Adding the wrong amount of flour or sugar greatly affect the quality of
    baking; pastry products. Accurate measurement is one of the important factors that
    DEPEDQUEZON-TM-SDS-04-025-003

    “Creating Possibilities, Inspiring Innovations”


    Address: Sitio Fori, Brgy. Talipan, Pagbilao, Quezon
    Trunkline #: (042) 784-0366, (042) 784-0164, (042) 784-0391, (042) 784-0321
    Email Address: quezon@deped.gov.ph
    Website: www.depedquezon.com.ph
    Republic of the Philippines
    Department of Education
    Region IV-A
    SCHOOLS DIVISION OF QUEZON PROVINCE

    contribute to success in baking.

    DEVELOPMENT

    Students will listen and watch the video presentation  on how the
    properMeasuring and Weighing of Ingredients.
    Selecting, Measuring and Weighing of Ingredients
    Read the following questions carefully and choose the letter that best
    describes the statement. Write your answer on your Activity Sheet.
    (Answer the Pre-Test with items
    Lesson 1.1 Measuring Tools
                      1.2 Standard table of weights and measures
              1.3 Food costing
    ENGAGEMENT

    ENRICHMENT ACTIVITIES
    Activity 1.1

    A. Direction: Show to the class the proper measuring of the following


    ingredients.

    Activity 1.2
    B. Directions: Give the substitute equivalent of the following
    DEPEDQUEZON-TM-SDS-04-025-003

    “Creating Possibilities, Inspiring Innovations”


    Address: Sitio Fori, Brgy. Talipan, Pagbilao, Quezon
    Trunkline #: (042) 784-0366, (042) 784-0164, (042) 784-0391, (042) 784-0321
    Email Address: quezon@deped.gov.ph
    Website: www.depedquezon.com.ph
    Republic of the Philippines
    Department of Education
    Region IV-A
    SCHOOLS DIVISION OF QUEZON PROVINCE

    ingredients, by writing the correct word on the space provided


    for.
    Activity 1.3
    A. Directions: Give the equivalent of the following measurement
    (the same as above)

    ASSIMILATION
    The basic techniques in measuring and weighing ingredients used in
    baking.
    1. Usage of proper measuring tools.
    2. Ways in substituting ingredients in case there’s no availability in
    store.
    3. The proper way of converting the quantity of every
    ingredients used in a recipe for food costing.
    4. Importance of Food costing.

    REFLECTION
    Reflection Journal

    Write your insights using the prompts below

           I understand that ______________________________

    DEPEDQUEZON-TM-SDS-04-025-003

    “Creating Possibilities, Inspiring Innovations”


    Address: Sitio Fori, Brgy. Talipan, Pagbilao, Quezon
    Trunkline #: (042) 784-0366, (042) 784-0164, (042) 784-0391, (042) 784-0321
    Email Address: quezon@deped.gov.ph
    Website: www.depedquezon.com.ph
    Republic of the Philippines
    Department of Education
    Region IV-A
    SCHOOLS DIVISION OF QUEZON PROVINCE

    _________________________________________________

          I realized that  ______________________________


    Classroom Management
    • Prayer
    • Energizer
    • Remind the classroom of health Protocols
    • Checking attendance
    • Conduct quick kumustahan.

    FRIDAY The students will baked PANDESAL and DINNER Roll as part of performance
    task

    Prepared by: Checked & Reviewed by:

    JEWEL LUCKY LYN R. GUINTO ARIEL C. DEL MUNDO


    Teacher II Principal I

    DEPEDQUEZON-TM-SDS-04-025-003

    “Creating Possibilities, Inspiring Innovations”


    Address: Sitio Fori, Brgy. Talipan, Pagbilao, Quezon
    Trunkline #: (042) 784-0366, (042) 784-0164, (042) 784-0391, (042) 784-0321
    Email Address: quezon@deped.gov.ph
    Website: www.depedquezon.com.ph

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