GRADES 1 TO 12 School: Grade Level Grade 10

DAILY LESSON Teacher: Learning Area: Cookery

LOG Teaching
Dates and Quarter First
Time:
I. OBJECTIVES
A. Content Standards: The learners demonstrate as understanding on the use of baking tools and equipment
B. Performance
The learners independently used in baking tools and equipment
Standards:
C. Learning Prepare Sponge and Cakes with the Code: TLE_HEBP10- 12TC-IIIa-f-7
Competencies/ At the end of the lesson the students will be able to:
Objectives:  Enumerate the different baking tools, utensils and equipment;
Write the LC Code for  Identify and classify different baking tools, utensils and equipment in;
each  Importance of identifying tools, utensils, equipment’s in baking.
II. CONTENT BAKING TOOLS AND EQUIPMENT IN CAKE PREPARATION
III. LEARNING
RESOURCES
Learning Bread and Pastry Production Manual published by DEPED pages 21-24 Materials for
Resources/Materials: Activity: PPE, Tools, and Equipment’s ,Laptop, LED TV, Slide Decks,
References: Bread and Pastry Production Manual published by DEPED pages 21-24
IV.PROCEDURES
A. Reviewing Previous Preliminaries
Lesson or Presenting the  Prayer
New Lesson (Activity)  Checking of attendance
 Setting of Classroom rules
Reminders for safety: Class, before we will proceed to our lesson this morning, I want
you to be familiar with the word COVID. This word will serve as your guide as we go on
with our lesson.The word COVID stands for:
C-over you mouth always with a mask
O-ffer your alcohol and sanitizers to your classmates
V-alue your friendship-care for each other by not talking if not needed
I-mitate the good practices that you see from others
D-istance each other by sitting apart
Remember that magic word always class because it will remind you to be careful in
everything move you do.
Review
Strategy: Memory Recall
Now, let us have a short review. We have learned about the basic ingredients in baking
and their functions. Why do we need to know the functions in each ingredient of baking?
B. Establishing a Purpose
The teacher will let the students read the objectives presented.
for the Lesson
C. Presenting Activity : Picture Analysis
Examples/Instances of Class let’s have a game. This game is called “The Mystery Box “I will show some
the Lesson pictures then I call some students to answer. This procedure will repeat 3 times. Will
be given a corresponding point.
The teacher will show pictures.

1. 2. 3.
Process questions:
 Why equipment and tools are important in baking tools, utensils and equipment?
 How are you going to prepare yourselves to avoid those accidents to happen?
 Looking at the pictures on the board, what do you think are these all about?
D. Discussing New Concepts ACTIVITY : PICK ME
and Practicing New Skills Students are going to if it is an baking tools, utensils and equipment or if it is not
#1 1. 2. 3. 4. 5.

Process Questions:
1. Why are there crosses in your answers?
 2. How do you define baking tools, utensils and equipment based on the activity given?
E. Discussing New Concepts ACTIVITY :TAKE ME IN
and Practicing New Students are going to do the activity where there are three boxes labeled as
Skills #2 Equipments,Hand tools and Decorationg Tools. The task is they’re going to fill in each
box by classifying the given ingredients of Canapé appetizer.
- Electric hand mixer - Deck Oven - Paddle
- Flower nail - Coupler -sugar thermometer
-PROOFER -Scoop - Fondant Icing Tools
Equipments Hand tools Decorating Tools

The teacher presents the lesson baking tools, utensils and equipment in cake preparation
BAKING TOOLS AND EQUIPMENT IN CAKE PREPARATION
EQUIPMENTS
1. Mixers - are one of the essential tools in baking.
• Electric hand mixer-This type of mixer is one of the most common equipment used in
baking.
• Tabletop mixers have the capacity of 4.75 to 19 L with the following main attachments:
•Paddle- is used for general mixing
•Wire whip- is used for beating egg foams and cream
•Dough arm- is used for mixing and kneading yeast dough.
2. PROOFER – A proofer is a special box in which the ideal conditions for fermenting
yeast dough can be created.
3. OVENS – It is a workhorse of the bakery and pastry shop.They are essential for
producing breads, cakes, pasties, cookies and other baked products.
• Deck Oven – Deck oven are so called because the item to be baked either on sheet pans
or, in the case of some breads, freestanding are placed directly on the bottom, or deck, of
the oven.
• Rack Oven - A rack oven is a large oven into which entire racks full of sheet pans can be
wheeled for baking.
• Convection Oven - Convection ovens contain fans that circulate the air and distribute the
heat rapidly throughout the interior.
HAND TOOLS -is a broad one,encompassing large and small items, some more familiar
than others.
1. Pans and Molds - found in the hot kitchen are also used in the bakeshop.
•Saucepan - a deep cooking pan, typically round, made of metal, and with one long handle
and a lid.
• Cake pan-Most cake pans are round, but other shapes, such as hearts, are available for
specialty cakes.
• Loaf pan - A rectangular pan, usually with slightly flared sides, used for baking loaf
breads. Loaf pans can also be used for molding refrigerated and frozen desserts.
• Sheet pan - A shallow, rectangular pan (1 inch/25 mm deep) for baking sheet cakes,
cookies, rolls, and other baked goods.
• Tube pan - A deep cake pan with a tube in the center.
2. Measuring Tools
• Measuring spoons - are ideal for small amounts of dry and liquid ingredients.
• Measuring cups-are ideal for medium to larger amounts of dry and liquid ingredients.
• Liquid Measuring Cup - are necessary for the volume measurement of liquids. They
must be checked at eye level to ensure the required depth is reached.
• Weighing scale-Most recipe ingredients are measured by weight, so accurate scales are
important.
• Scoops - come in standard sizes and have a lever for mechanical release.
• Sugar thermometer - also called a candy thermometer, is one of the most important tools
in baking. It is used for measuring the temperature, and hence the concentration, of
boiling.
3. Cutting Tools – Knives and other cutting tools are so essential to the success of
bread and pastry chores.
• Offset spatula-The bent blade allows spreading and smoothing batters and fillings inside
pans.
• Serrated knife - Like a slicer, but with a serrated edge.
 • Cutting board - used for cutting and slicing different type of ingredients.
• Pastry Wheel - A round, rotating blade on a handle. Used for cutting rolled-out dough’s
and pastry and baked pizza.
4. Other tools
• Pastry brush - is used to brush items with egg wash, glaze, and so on.
• Icing comb-small plastic tool, usually triangular, with serrated edges in various patterns,
for decorating icings and other pastry and decorative items.
• Mixing bowl – is a deep bowl that is particularly well suited for mixing ingredients
together in. These come in many materials, such as stainless steel, ceramic, glass, and
plastic.
• Whisks – Loops of stainless-steel wire fastened to a handle.
• Rolling pin – a manual tool used to flatten dough especially when making pie.
• Wooden spoon - are essential for mixing, stirring and serving.
• Strainer – A round-bottomed, cup-shaped tool made of screen mesh or perforated metal,
with a handle on one side.
• Parchment paper - Also called baking paper or silicone paper, it is used to line pans,
parchment eliminates the need for greasing them.
• Cooling rack - A wire rack used to hold baked goods while cooling.
Decorating Tools
• Pastry tip/ piping tube/ decorating tips - they are plastic or metal tubes attached at the tip
of a pastry bag or piping tube to achieve the desired design when piping out icing.
Pastry Bag Flower nail Coupler Fondant Icing Tools
F. Developing Mastery ACTIVITY: Tasking (Differentiated Activities according to Multiple Intelligences)
(Leads to Formative Rubrics
Assessment 3) Excellent Very Satisfactory Satisfactory
Indicator Points
5 4 3
The appetizer The appetizer The appetizer
presented and the presented is presented and the
required correct but, the required
Accuracy 5 descriptions are required descriptions are
correct. descriptions are quite confusing.
wrong and vice
versa.
The presenter The presenter is The presenter is
shows confidence confident but is quite hesitant to
Presentation 5
and ability to not able to explain express his/her
explain clearly. well. ideas.
Cooperation 5 All cooperate Some cooperate Few cooperate
Group 1- Share to us
Based on the old customs of your tribe, give at least one tool and equipment that you
usually serve in your big occasion, and you usually use have in a meal. Share us the
tools and equipment.
 If you were to manufacture and market this product, how would you promote it to
make your culture proud?
Group 2- Invent a new one (for learners with talents and skills)
Direction: Introduce a new product from the existing tool or equipment.
Group 3- Talk Show
Directions: Demonstrate the proper use of tools and equipment in 3 minutes.
G.Finding Practical Process questions:
Applications of Concepts  Which of the mentioned tools and equipment is your favorite? Why?
and Skills in Daily Living  How do you apply your learning in our lesson in your daily life?
 Do you think you need tools and equipment in your daily life? Why? Why not?
Note: Use personal protective equipment (PPE)
 Use cleaning products which are environment friendly
 Dispose properly waste materials and chemicals
( WASTE MANAGEMENT/DRRM integration)

H.Making Generalizations Answer the following questions:

and Abstractions about How important the baking tools and equipment in your daily living?
the Lesson In cleaning the kitchen, do you prefer working in a team or independently?
 What will you do to make your baking tools and equipment last longer?
Is there any specific time for cleaning?
(GAD integration)
-Table of Specification-
Competency R U App/An E/C Total

LO 1. Prepare Sponge and Cakes

with the Code: TLE_HEBP10- 1, 2 4, 5 3 5
12TC-IIIa-f-7.
Direction: Read the statements carefully and critically. Choose the best answer of each
question. Put your answers on the space provided.
_1.It is a tool used for measuring the temperature, hence, the concentration of boiling
sugar syrups.
a. sugar thermometer b. proofer c. cooling rack d. Scoop
_2. What tool of mixer is one of the most common equipment used in baking?
a. dough mixer b. pastry wheel c. proofer d. electric hand mixer
_3. Which one is the correct representation of proofer?
a. b. c. d.
_4. There are two bakers' groups/teams: Team A, which consists of three people, Team B,
which consists of five people, and Team C, which consists of eight people. Which group
can clean the tools and equipment in the shortest amount of time?
a. Team A b. Team B c. Team C d. All of the above
_5. In cleaning and sanitizing, arrange properly the steps below in order.
1.Rinse in clear water after washing.
2. Place items in a wire basket or other container and immerse them in a sanitizing solution
3. Remove detachable parts, such as blades, plastic or wooden handles, and screens.
4. Wash dishes, pots, pans, and utensils and detached parts in hot, soapy water.
a.3412 b. 1234 c. 2143 d. 1432

After checking the answers of the students, computation of MPs follows.

I. Additional Activities for
Application or Cut out pictures of different tools equipment in baking and classify them.
Remediation
J. Wrap up/Concluding
Activity  Ask the class if the objectives are being met.

V.REMARKS
No. of No. of Item Total Raw MPS Level of Competence
Actual Score
Index of Mastery Examinees

Reflect on your teaching and assess yourself as a teacher. Think about your students’
progress this week. What works? What else needs to be done to help the students
VI. REFLECTIONS
learn? Identify what help your instructional supervisors can provide for you so when
you meet them, you can ask them relevant questions.

INNOVATION  Authentic materials

AND  Differentiated instructions
STRATEGIES  Waste Management, DRRM, Cultural, Arts, English and ICT Integration

Prepared by: Observer 1: Observer 2:

Teacher II Principal I TLE Coordinator