DAILY School MARAYAG NATIONAL HIGH SCHOOL Grade Level 7

LESSON Teacher RHESYL ANN L. YONGCO Learning Area TLE- BREAD AND PASTRY
DAY 1 DAY 2 DAY 3 DAY 4
LOG PRODUCTION
Date May 22- 25, 2023 Quarter FOURTH
I. OBJECTIVES To internalize the conversion of To realize the importance of accuracy To apply the basic principle in To apply the basic principle in
Time Charity (7:30- 8:30 AM)
weights and measures in measurement. measuring liquid and dry ingredients. measuring liquid and dry
Love (3:00- 4:00 PM)
ingredients.
A. Content Standards Use conversion table to convert Identify liquid from dry ingredients. Use appropriate tools to measure dry Use appropriate tools to measure
weights and measurements. ingredients. liquid ingredients.
B. Performance Conversion table is being utilized. Liquid and dry ingredients are Dry ingredients are measured. Liquid ingredients are measured.
Standards identified.
C. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Competencies/ 3. Utilize conversion table. 3. Identify liquid and dry 1. Determine accurate 1. Determine accurate measurement
Objectives ingredients. measurement of dry ingredients. of liquid ingredients.
Write the LC Code for
each
II. CONTENT Conversion/substitution of Weights Measure Dry and Liquid Ingredients Measure Dry and Liquid Ingredients Measuring Liquid Ingredients
and Measures Accurately Accurately Accurately
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s 27 28 29 30
Material pages
3. Textbook pages
4. Additional
Materials from
Learning
Resource (LR)
portal
B. Other Learning Web page Web page Web page Web page
Resources
IV. PROCEDURES
A. Reviewing BASIC MATHEMATICAL Conversion/substitution of Weights Measure Dry and Liquid Ingredients Measure Dry and Liquid
previous lesson OPERATIONS IN and Measures Accurately Ingredients Accurately
or presenting the CALCULATING WEIGHTS AND
new lesson MEASURES.
B. Establishing a Do you know the purpose of Do you know the importance of Can you measure dry ingredients Can you measure liquid ingredients
purpose for the conversion table? measuring dry and liquid ingredients? accurately? accurately?
lesson
 C. Presenting Illustrate the table of weight and Explain the importance of knowing Demonstrate ability on how to measure Demonstrate ability on how to
examples/instanc measures. liquid and dry ingredients. dry ingredients. measure dry ingredients.
es of the new
lesson
D. Discussing new Let the students memorize the Discussion on the importance of Show to the class the correct way of Show to the class the correct way of
concepts and conversion table. identifying liquid and dry ingredients. measuring dry ingredients. measuring dry ingredients.
practicing new
skills #1
E. Discussing new Students will be able memorize the Students will be able to explain the Students will measure dry ingredients Students will apply teamwork in
concepts and conversion table. importance of knowing liquid and dry by team. measuring liquid ingredients.
practicing new ingredients
skills #2
F. Developing Each students will show to the class Students will value the importance of Students will work as a team in Students will work develop team
Mastery the how to convert ®C to ®F. knowing the dry and liquid measuring dry ingredients. work in performing the task.
(Leads to Formative ingredients.
Assessment)
G. Finding Let the student convert ®C to ®F. Put together liquid ingredients in one Students will develop positive attitude Students will become responsible
practical set and dry ingredients in another set. in measuring dry ingredients. in performing task through
applications of teamwork.
concepts and
skills in daily
living
H. Making Giving value to the new lesson Realization on the importance of Internalize the impact of following Appreciate the effect of listening to
generalizations introduced by the teacher. knowing liquid and dry ingredients. instruction. the teacher’s instruction.
and abstractions
about the lesson
I. Evaluating Answer LO3, page 27 Answer Activity Sheet 3.1 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics
learning
J. Additional Bring pictures of liquid and dry Oral Recitation Bring measuring cups Examine your tools at home and
activities for ingredients. note if there are damages or defects.
application or
remediation
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
lessons work?
No. of learners
who have caught
up with the lesson
D. No. of students
who continue to
require
E. Which of my
teaching
strategies worked
well? Why did
this work?
F. What difficulties
did I encounter
which my
principal or
supervisor can
help me solve?
G. What innovation
or localized
materials did I
use/discover
which I wish to
share with other
teachers?