MRM Le Cot1

LESSON School Lutucan Integrated National High School Grade Level 7
EXEMPL Teacher MARICEL R. MENDOZA Learning Area TLE

AR
Teaching Date Oct. 25, 2023 Quarter 1st
Teaching Time 9:45-10:45 No. of Days 2 days
Pivot IDEA Lesson Exemplar Alignment with the Module
I. OBJECTIVES
The learners demonstrate understanding in Proper Measuring of Dry and Liquid
A. Content Standards
Ingredients
The learners independently perform measurement of ingredients with accuracy
B. Performance Standards
C. Learning Competencies or L.O3
Objectives Specific Learning Objectives
1. Demonstrate how to measure ingredients accurately.

2. Familiarize appropriate measuring tools for dry and liquid ingredients.
3. Appreciate the importance of measuring baking ingredients accurately
D. Most Essential Learning

Competencies (MELC) N/A
(If available, write the indicated MELC)
E. Enabling Competencies
(If available, write the attached enabling
competencies) N/A
II. CONTENT
Measure Dry and Liquid Ingredients
K-TO-12-BREAD-AND-PASTRY-LEARNING-MODULE
III. LEARNING RESOURCES
A. References
a. Teacher’s Guide Pages
b. Learner’s Material Pages

Self-Made Learning Module – pp. 28-32
c. Textbook Pages
d. Additional Materials Power Point presentation
from Learning Resources Video Presentation
B. List of Learning Resources for Paper and pen

Development and Engagement Measuring cup Sifter
Activities Measuring spoon Tray
Spatula Others
Measuring glass
Ingredients (Flour, sugar, oil, margarine baking powder/soda, milk, water) Sheet
IV. PROCEDURES
A. Introduction
Opening Prayer
Greetings
Checking of Attendance
Review of Previous lesson:
Why do we need to know how to convert and how to substitute ingredients in
baking?
MOTIVATION/Activity (Unlocking of difficulties)

Jumbled Letters
Processing Questions:
1. 1. What is common among the tools that puzzle out in jumbled letters?
2.
3.
Discussion
Measure Dry and Liquid Ingredients pp28-31
B. Development
Video Presentation
( Series of questions will be asked after the video presentation for the learners to
answer.)
What I can do
Activity 1
MEASURING TIME! (Showcasing the proper way of measuring baking
ingredients)
Direction: Class will be grouped into 5. Each group will choose their representative
to pick a letter as to what kind of ingredients they will show to the class the proper
way of measuring dry and liquid ingredients.
Materials and Tools Needed:
1. Dry ingredients Flour, granulated sugar, brown sugar, baking powder and soda,
powdered milk
2. Liquid ingredients Water, milk, vanilla
3. Measuring tools Graduated measuring cup, measuring spoons. Others Spatula,
C. Engagement tray, strainer
PPE or KWO
What I have Learned?

Presenting a short clip of measuring baking ingredients, Identify whether it is PROPER or
IMPROPER way of measuring. If it is improper, explain why and give the proper way of
measuring such kind of ingredient.
D. Assimilation
Congratulations!
Analyze your rating according to your score.
5 Correct Answers-----------Excellent
3 Correct answers ----------Very good
2 Correct answers ----------Good
Assessment
Directions: Write the word or group of words being defined or described.
_____1. This is packed when measuring; it follows the shape of the cup when inverted.
_____2. This is used to measure liquid ingredients.
_____3. Use to level ingredients when measuring.
_____4. This is to be removed in brown sugar and to be rolled with rolling pin.
V. Evaluation _____5. What not to do in a cup full of flour to avoid excess measurement.
_____6. This is how to fill the cup when measuring.
_____7. This is not to be done with the cup when measuring liquid ingredients.
_____8. This is used to level dry ingredients in the absence of the spatula.
_____9. It is the way of removing lumps in the baking powder or baking soda.
_____10. This step is not necessary in sugar unless it is lumpy
VI. Assignment
Direction:
Members of each group that does not perform here in class will perform at
home.
Note: Take some pictures while doing this activity then send to your teacher
thru messenger or group chat.
The student will give reflection.
VII. Reflection: I understand that_________________________

I realized that_____________________________
Prepared by: Checked by:
MARICEL R. MENDOZA MARIVIC G. DICHOSO
GRADE 7 – TLE TEACHER MT I- TLE Department
Approved:
PERLA C. DIZON
Head Teacher II- TLE Department

MRM Le Cot1

Uploaded by

Copyright:

Available Formats

MRM Le Cot1

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

MRM Le Cot1

Uploaded by

Copyright:

Available Formats

LESSON School Lutucan Integrated National High School Grade Level 7

EXEMPL Teacher MARICEL R. MENDOZA Learning Area TLE

1. Demonstrate how to measure ingredients accurately.

D. Most Essential Learning

a. Teacher’s Guide Pages

b. Learner’s Material Pages

B. List of Learning Resources for Paper and pen

MOTIVATION/Activity (Unlocking of difficulties)

What I have Learned?

The student will give reflection.

VII. Reflection: I understand that_________________________

Prepared by: Checked by:

MARICEL R. MENDOZA MARIVIC G. DICHOSO

GRADE 7 – TLE TEACHER MT I- TLE Department

You might also like