Sanitation

Puting Buhangin National High
School Grade Level 9

Daily Lesson School
Log Learning Bread and Pastry
Teacher JUDY ANN M. MUSNIT
Area Production
Teaching Date and
September 26, 2023 Quarter 1st
Time
I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of/on:
1. The core concepts and theories in Bread and Pastry Production.
B. Performance Standard The learners independently demonstrate:
1. Core competencies in preparing and producing Bakery Products.
C. Learning Competencies/ Select measure and weigh required ingredients according to recipe or production requirements.
Objectives TLE_HEBP9-12PB-la-f-1
A. Specific Objectives 1. Define sanitation and terminologies related to food health and safety.
2. Appreciate the importance of occupational safety and health.
3. Apply the principle of OSH and HACCP in daily living
II. CONTENT
Topic:SANITATION
Lesson was not delivered yesterday (Special Declaration of a Family Day Celebration)
III. LEARNING RESOURCES

A. Reference TECHNICAL – VOCATIONAL – LIVELIHOOD (Home Economics) Bread and Pastry
Production Manual pages 8-9
Internet
B. Other Learning National Certificate (NCII) Part I Bread and pastry production pages : 9 – 11
Resources Internet: Y2Mate.is - Behind the Scenes The Oldest Bakeries in the Philippines Yummy Ph-
D1s9zB-p_qk-480p-1660147330818
IV. PROCEDURES
A. Reviewing the previous GUESS THE GIBBERISH WORD: GROUP GAME
lesson or presenting the Directions: Guess and spelled correctly the word/group of words pronounce in gibberish.
new lesson beykingangrygents- baking ingredients
mayknorrangryjents-minor ingredients
shoekoleyt-chocolate
khopea-coffeee
flowear-flour
shoegrrrr-sugar
leibeanear-leavener
B. Establishing a purpose TV COMMERCIAL
for the lesson Teacher will play a video commercial regarding food safety.
Guided Questions:
1. What was the tv commercial all about?
2. What is being promoted on the said commercial?
3. What is the important thought you’ve gained based on the message of this tv commercial?
4. Do you prioritize the health of your family? In what way?
5. How important is health and safety of your family?
C. Presenting
examples/instances of the Video Analysis: DOCUMENTARY REPORT
new lesson Directions: Analyze and identify the issues /problems present in the documentary report.
ISSUES/PROBLEMS
1.
2.
3.
4.
5.
D. Discussing new concepts DISCUSSION

and practicing new skills
#1 Sanitation
- means keeping bacteria down to a small number as possible through personal hygiene and
proper food handling. It also means keeping the food at the appropriate temperature so bacteria
already present do not have a chance to multiply.
Sanitary measures
- include personal hygiene, keeping food, equipment and the work area clean. Unsanitary
practices and improper handling of food may result to food contamination or infection, poisoning
and death.
Workers Personal Hygiene

Facilities
Practical Ways of Keeping Food Clean
Keeping the Work Laboratory Area Clean
Safety Precautions in the Kitchen
Factors that Contribute to Successful Baking
The Use of Quality Ingredients
Guide Questions:
1. What is meant by sanitation
2. How important sanitation is?
3. What are the safety measures to observe and practice in food preparations especially
in bread production areas?
4. What do you mean by Personal Hygiene?
5. What are the important things to do to manage food laboratories and facilities.?
6. Mention and share some safety precautions in the kitchen ?
7. What is hazards and risks?Differentiate these two
8. For you what are the factors that contribute to the success in baking.
9. How important is the use of quality ingredients in baking.
E. Developing mastery LIKE OR DISLIKE

(Leads to Formative Directions: Analyze the following statement. Put LIKE is the statement is true and DISLIKE if
Assessment 3) not.
___1. Unsanitary practices and improper handling of food may result to food contamination or
infection, poisoning and death.
___2. Sanitize all laboratory equipment, tools and utensils thoroughly after using.
___3. Check and clean the dishwashing area often.
___4. Observance of safety precautions promote work efficiency and prevent accidents.
___5. always cheap ingredients.
Key Answer:
1. LIKE
2.DISLIKE
3.DISLIKE
4.LIKE
5.DISLIKE
F. Finding practical LET’S APPLY

applications of concepts Each student should turn in their response by merely answering the question.
and skills in daily living Q and A
“What skill/s did you learned in the discussion today that can be apply and use in everyday
living?”
G. Making generalizations
and abstractions about MY LEARNING SCALE ( EXIT SLIP)
the lesson In this part, the teacher will call somebody from each group to give their takeaways from the
topic discussed by the teacher, then the students will rate their learning in the scale of 1-4 where
4 is the highest.
COMPLETE THE SENTENCE
Explain what you’ve learned by completing the following phrases.
I know________________
I will______________________
I will share____________________
1.
H. Evaluating learning A. TRUE OR FALSE:
Directions: Read each statement carefully. Write TRUE if the statement is correct, and FALSE if
the statement is incorrect.
1. Pack white sugar into measuring cup just enough to hold its shape.
2. Place the cup on a flat surface and pour the liquid until it reaches the correct line on the
measuring cup.
3. Use heated spoon to measure honey.
4. Sift dry ingredients as flour before measure.
5. Shake the measuring cup to get the exact measurement.
Answer:
1. False
2. True
3. True
4. True
5. False
I. Additional activities for SOMETHING TO DO: FIELD TRIP TO A BAKE SHOP
application or In an online field trip to a baking shop, observe the following: Submit your visited link in any
remediation form of online messaging tool.
1. How do the bakers work? 2. Do they practice cleanliness and sanitation? 3. Write a narrative
report of your observation. 4. You will present your output in class. You will be rated on the
following criteria:
Rubrics will be used to evaluate the activity.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned

75% in the evaluation
B. No. of learners who required
additional activities for
remediation
C. Did the remedial lessons
work?
D. No. of learners who continue
to require remediation
E. Which of my teaching
strategies work 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 used/discover
which I wish to share with other
teachers?
Prepared by: Noted by:
________________________________
JUDY ANN M. MUSNIT EVANGELINE S. LUARCA
Secondary School Teacher I Teacher In-Charge

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Puting Buhangin National High

School Grade Level 9

III. LEARNING RESOURCES

D. Discussing new concepts DISCUSSION

Workers Personal Hygiene

E. Developing mastery LIKE OR DISLIKE

F. Finding practical LET’S APPLY

Rubrics will be used to evaluate the activity.

A. No. of learners who earned

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