Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

School CALUBCUB I SENIOR HIGH SCHOOL Grade Level GRADE 11

GRADES 1 TO 12 Teacher GENNELY S. PILAPIL Learning Area BREAD AND PASTRY
DAILY LESSON LOG PRODUCTION NC 11
Date and Time JULY 14, 2025 – JULY 18, 2025 Quarter 1ST QUARTER
FIRST SEMESTER (2025-2026 )
WEEK 5

DAY 1 DAY 2 DAY 3 DAY 4

I. OBJECTIVES
A. Content Standard The learners demonstrates understanding of the core concepts and theories in bread and pastry production
B. Performance Standard The learners shall independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulations
1. Prepare bakery products 1. Prepare bakery products 1. Prepare bakery products .1. Prepare bakery products
2. Follow standard mixing 2. Follow standard mixing 2. Follow standard mixing 2. Follow standard mixing
procedures and use precise procedures and use precise procedures and use precise procedures and use precise
measurements. measurements. measurements. measurements.
3. Ensure desired characteristics 3. Ensure desired 3. Ensure desired characteristics 3. Ensure desired characteristics
through proper ingredient characteristics through proper through proper ingredient selection through proper ingredient selection
C. Learning Competencies selection and equipment use ingredient selection and and equipment use and equipment use
equipment use

Produce Bakery Products Produce Bakery Products Produce Bakery Products Produce Bakery Products
II. CONTENT
Pies and Pastry
III. LEARNING RESOURCES
A. References Curriculum Guide, LM in BPP,
PPT, Sample ingredients, visual

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 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

aids, storage bins
1. Teacher’s Guide pages
2. Learner’s Materials
3. Textbook pages
4. Additional Materials from Learning Resource (LR)
Portal
B. Other Learning Resources
IV. PROCEDURE
1. What are the ingredients in Getting Ready for the activity Getting Ready for the activity Getting Ready for the activity
A. Reviewing previous lesson or presenting the new making Dinner Roll? Group 1 and 2 Group 3 and 4 Group 5 and 6
lesson. 2. What mixing technique is
applied in making dinner roll?
3. Can you give the ingredients
in making dinner roll?
What is a pastry? Checking all the PPE Checking all the PPE and reminding Checking all the PPE and
How is pastry different from Apron their assigned task reminding their assigned task
breads? Dish towel Apron Apron
B. Establishing a purpose for the lesson
Hand towel Dish towel Dish towel
Hair net Hand towel Hand towel
Hair net Hair net
C. Presenting examples/instances of the new lesson Guess the missing word Preparing all the tools and Preparing all the tools and Preparing all the tools and
1. _____ r _____ _____ s _____ ingredients ingredients ingredients
a _____ t

A flaky raised dough. It is like

a sweetened cross between a
simple yeast raised dough and
puff pastry.

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Contact No: 0977 195 3800 / 0915 214 4661
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

2. _____ r _____ a _____
_____u _____ f _____

A type of light pastry that is

filled with whipped cream

3. _____ _____ e

Is a sweet (and sometimes

savory) dish consisting of a pie
crust and filling

D. Discussing new concepts and practicing new Pastry is a dough of flour, water
skills #1 and shortening that may be
savory or sweetened.
Kinds of Pastry
1. Cream Puffs
2. Puff pastry
3. Danish pastry
4. French pastry
5. Croissants
6. Pie and tart

Pie Dough types

1. Flaky Pie dough
2. Mealy Pie dough

Mixing Techniques Applied for

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 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

Pies and Pastries
a. Stir - This method is the
simplest, as it involves mixing all
the ingredients
together with a utensil, usually a
spoon, using a circular motion.
b. Beat- The ingredients are
moved vigorously in a back and
forth, up and
down, and around and around
motion until they are smooth. An
electric mixer
is often used to beat the
ingredients together.
c. Blend -Ingredients are mixed
so thoroughly they become one.
d. Bind- Ingredients adhere to
each other, as when breading is
bound to fish.
e. Cream – Fat and sugar are
beaten together until they take
on a light, airy texture
f. Cutting in or Cut in – to
distribute solid fat in dry
ingredients by bench scraper,
two knives, a pastry blender,
your fingertips or with a food
processor fitted with a steel
blade, until finely divided. The fat
is “cut into” the flour. Once the
liquid is added , the dough
should be mixed well, but not

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Contact No: 0977 195 3800 / 0915 214 4661
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

beaten at length for this will
toughen the gluten
g. Whip or Whisk- air is
incorporated into such foods a
whipping cream and egg whites
through vigorous mixing, usually
with an electric mixer or whisk
h. Fold- One ingredient is greatly
incorporated into another by
hand a large spoon or spatula. It
creates little aeration

E. Discussing new concepts and practicing new

skills #2

F. Developing Mastery (Leads to formative Basic Steps in Making Pies

assessment) 1. Sieve plain flour and a pinch of
salt into a large bowl then add
cold cubed butter and rub it in
using your finger tips until it
becomes breadcrumb
consistency.
2. Now add cold water, about 1
tbsp at first and bring the mixture
together using a round ended
knife then use your hands to pull
it all together, adding only drops
of water as you go. You don’t
want it too wet or your pastry will
wont be crispy. The pastry will

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Contact No: 0977 195 3800 / 0915 214 4661
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

eventually come away from the
sides of the bowl and the bowl
will be left clean. Put into a round
and leave in cling film for 30
minutess to rest inn the fridge if
time permits or use straight
away.
3. On a lightly floured board roll
the pastry out to your required
size, turning it as you go and
lightly dusting your rolling pin.
Try not to over flour as this will
dry the pastry out too much.
4. Drape the pastry over the
rolling pin then loosely lie it over
the tin. Using your knuckles edge
the pastry into the tin letting it
over lap the edges. Then roll the
rolling pin over the top of the tart
tin for a neat edge. Prick all over
with a fork. Put in the fridge for
30 minutes to chill, this will
prevent the pastry from
shrinking. When ready to bake,
line with parchment paper and fill
with baking beans then put in the
oven at gas mark 6/200C (190C
in a fan oven) and bake for about
15-20 minutes or until the edges
of the pastry are beginning to
turn golden. Remove beans and
paper, put back in the oven for a

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Contact No: 0977 195 3800 / 0915 214 4661
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

couple of minutes then remove
and fill with your filling.

G. Finding practical applications of concepts and FLAKY PIE CRUST FLAKY PIE CRUST FLAKY PIE CRUST FLAKY PIE CRUST
skills in daily living 3 cups flour, sifted 3 cups flour, sifted 3 cups flour, sifted 3 cups flour, sifted
1 teaspoon salt 1 teaspoon salt 1 teaspoon salt 1 teaspoon salt
3/4 cups lard, chilled 3/4 cups lard, chilled 3/4 cups lard, chilled 3/4 cups lard, chilled
6 tablespoons cold water 6 tablespoons cold water 6 tablespoons cold water 6 tablespoons cold water
2 tablespoons lemon juice or vinegar 2 tablespoons lemon juice or vinegar 2 tablespoons lemon juice or vinegar 2 tablespoons lemon juice or vinegar

Procedure: Procedure: Procedure: Procedure:

1. In a bowl, sift flour and salt. 1. In a bowl, sift flour and salt. 1. In a bowl, sift flour and salt. 1. In a bowl, sift flour and salt.
2. Add chilled lard and cut in with a knife 2. Add chilled lard and cut in with a 2. Add chilled lard and cut in with a knife 2. Add chilled lard and cut in with a knife
until resembling small peas. Make sure knife until resembling small peas. Make until resembling small peas. Make sure until resembling small peas. Make sure
they are not too small or the crust will be sure they are not too small or the crust will be they are not too small or the crust will be
crumbly. they are not too small or the crust will crumbly. crumbly.
3. Add lemon juice or vinegar to the cold be crumbly. 3. Add lemon juice or vinegar to the cold 3. Add lemon juice or vinegar to the cold
water and sprinkle in just enough cold 3. Add lemon juice or vinegar to the water and sprinkle in just enough cold water water and sprinkle in just enough cold
water to the flour mixture, while tossing cold water and sprinkle in just enough to the flour mixture, while tossing lightly with water to the flour mixture, while tossing
lightly with a fork, to form a ball. cold water to the flour mixture, while a fork, to form a ball. lightly with a fork, to form a ball.
4. Chill, if possible, to make for easier tossing lightly with a fork, to form a ball. 4. Chill, if possible, to make for easier 4. Chill, if possible, to make for easier
handling. Divide into two equal parts, 4. Chill, if possible, to make for easier handling. Divide into two equal parts, one handling. Divide into two equal parts, one
one for the bottom and one for the top handling. Divide into two equal parts, for the bottom and one for the top crust. for the bottom and one for the top crust.
crust. one for the bottom and one for the top 5. Take 1 part of the pie dough and place it 5. Take 1 part of the pie dough and place
5. Take 1 part of the pie dough and crust. on a floured surface and roll it out thinly it on a floured surface and roll it out thinly
place it on a floured surface and roll it 5. Take 1 part of the pie dough and to fit a 28x4 cm pie pan with additional inch to fit a 28x4 cm pie pan with additional
out thinly place it on a floured surface and roll it allowance for the edges. inch allowance for the edges.
to fit a 28x4 cm pie pan with additional out thinly 6. Gently fold the rolled dough in half and 6. Gently fold the rolled dough in half and
inch allowance for the edges. to fit a 28x4 cm pie pan with additional then in a quarter. Place the dough on top then in a quarter. Place the dough on top
6. Gently fold the rolled dough in half inch allowance for the edges. of the pie pan with the pointed part exactly of the pie pan with the pointed part exactly
and then in a quarter. Place the dough 6. Gently fold the rolled dough in half at the middle. Unfold the pie dough at the middle. Unfold the pie dough
on top and then in a quarter. Place the dough and gently fit dough into bottom and sides of and gently fit dough into bottom and sides
of the pie pan with the pointed part on top the plate without tearing it. of the plate without tearing it.
exactly at the middle. Unfold the pie of the pie pan with the pointed part 7. Using kitchen shears, trim dough to a 1- 7. Using kitchen shears, trim dough to a

Address: Calubcub 1.0, San Juan, Batangas

Email Address: 305473@[Link]
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Contact No: 0977 195 3800 / 0915 214 4661
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

dough exactly at the middle. Unfold the pie inch overhang; fold under, and press 1-inch overhang; fold under, and press
and gently fit dough into bottom and dough gently to seal. Crimp edges if desired. gently to seal. Crimp edges if desired.
sides of the plate without tearing it. and gently fit dough into bottom and Refrigerate 30 minutes to an hour Refrigerate 30 minutes to an hour
7. Using kitchen shears, trim dough to a sides of the plate without tearing it. beforeusing. beforeusing.
1-inch overhang; fold under, and press 7. Using kitchen shears, trim dough to a 8. Take the remaining half of the dough 8. Take the remaining half of the dough
gently to seal. Crimp edges if desired. 1-inch overhang; fold under, and press and roll it forming a circle with the same and roll it forming a circle with the same
Refrigerate 30 minutes to an hour gently to seal. Crimp edges if desired. diameter as the top of the pie pan (28cm). diameter as the top of the pie pan (28cm).
beforeusing. Refrigerate 30 minutes to an hour Place the dough on a parchment paper Place the dough on a parchment paper
8. Take the remaining half of the dough beforeusing. and roll it together into a cylinder. and roll it together into a cylinder.
and roll it forming a circle with the same 8. Take the remaining half of the dough Refrigerate until ready to use. Refrigerate until ready to use.
diameter as the top of the pie pan and roll it forming a circle with the same
(28cm). Place the dough on a diameter as the top of the pie pan
parchment paper and roll it together into (28cm). Place the dough on a
a cylinder. Refrigerate until ready to use. parchment paper and roll it together
into a cylinder. Refrigerate until ready to
use.
H. Making generalizations and abstraction about the These are the things that you need to These are the things that you need to These are the things that you need to keep These are the things that you need to
lesson keep in mind when baking pies. keep in mind when baking pies. in mind when baking pies. keep in mind when baking pies.
1. Keep ingredients cold. Butter should 1. Keep ingredients cold. Butter should 1. Keep ingredients cold. Butter should be 1. Keep ingredients cold. Butter should be
be kept refrigerated until using; solid be kept refrigerated until using; solid kept refrigerated until using; solid kept refrigerated until using; solid
vegetable shortening can be stored in vegetable shortening can be stored in vegetable shortening can be stored in the vegetable shortening can be stored in the
the freezer without freezing hard as a the freezer without freezing hard as a freezer without freezing hard as a rock. Add freezer without freezing hard as a rock.
rock. Add ice cubes to a measuring cup rock. Add ice cubes to a measuring cup ice cubes to a measuring cup and fill it with Add ice cubes to a measuring cup and fill
and fill it with more water than you'll and fill it with more water than you'll more water than you'll need; add ice-cold it with more water than you'll need; add
need; add ice-cold water to the pastry need; add ice-cold water to the pastry water to the pastry mixture a tablespoon at ice-cold water to the pastry mixture a
mixture a tablespoon at a time. Great mixture a tablespoon at a time. Great a time. Great pie starts with a great crust. tablespoon at a time. Great pie starts with
pie starts with a great crust. pie starts with a great crust. 2. Refrigerate the dough after every step. a great crust.
2. Refrigerate the dough after every 2. Refrigerate the dough after every Chill dough immediately after mixing so that 2. Refrigerate the dough after every step.
step. Chill dough immediately after step. Chill dough immediately after the flour can absorb all the liquid. Chill dough immediately after mixing so
mixing sothat the flour can absorb all the mixing sothat the flour can absorb all 3. Handle the dough as little as possible. that the flour can absorb all the liquid.
liquid. the liquid. Try to patch cracks in your dough rather 3. Handle the dough as little as possible.
3. Handle the dough as little as possible. 3. Handle the dough as little as then re-rolling the crust. Over-handling Try to patch cracks in your dough rather
Try to patch cracks in your dough rather possible. Try to patch cracks in your makes the pastry tough. then re-rolling the crust. Over-handling
then re-rolling the crust. Over-handling dough rather 4. Use as little flour as possible when rolling makes the pastry tough.

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Email Address: 305473@[Link]
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Contact No: 0977 195 3800 / 0915 214 4661
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

makes the pastry tough. then re-rolling the crust. Over-handling out the dough. The pastry can absorb extra 4. Use as little flour as possible when
4. Use as little flour as possible when makes the pastry tough. flour, which will also make it tough. rolling out the dough. The pastry can
rolling out the dough. The pastry can 4. Use as little flour as possible when 5. Bake plain crusts or filled pies in a hot absorb extra flour, which will also make it
absorb extra flour, which will also make rolling out the dough. The pastry can oven to set the crust's structure. tough.
it tough. absorb extra flour, which will also make 6. Vent double-crust pies. Cut slits in the top 5. Bake plain crusts or filled pies in a hot
5. Bake plain crusts or filled pies in a hot it tough. crust or use decorative cutters. This oven to set the crust's structure.
oven to set the crust's structure. 5. Bake plain crusts or filled pies in a allows steam to escape, which is especially 6. Vent double-crust pies. Cut slits in the
6. Vent double-crust pies. Cut slits in the hot oven to set the crust's structure. important for fruits with high moisture top crust or use decorative cutters. This
top crust or use decorative cutters. This 6. Vent double-crust pies. Cut slits in content. allows steam to escape, which is
allows steam to escape, which is the top crust or use decorative cutters. especially important for fruits with high
especially important for fruits with high This moisture
moisture allows steam to escape, which is content.
content. especially important for fruits with high
moisture
content.
I. Evaluating Learning True or False
Directions: Write True if the statement is
correct and False if otherwise. Do this
activity on your notebook.
___________1. A flaky pie dough where
the fat is blended into the flour more
thoroughly, until the mixture looks like
coarse cornmeal.

____________2. A mealy pie dough, the

fat is cut or rubbed into the flour until the
particles of shortening are about the size
of peas or hazelnuts—that is, the flour is
not completely blended with the fat, and
the fat is left
in pieces.
____________3. Croissant is type of
light pastry that is filled with whipped
cream or a sweetened cream filling and

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Contact No: 0977 195 3800 / 0915 214 4661
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

often topped with chocolate.
____________4. Stirring is when an
ingredient is gently incorporated into
another by hand with a large spoon or
spatula. It creates little aeration.
____________5. Folding is when fat
and sugar are beaten together until they
take on a light, airy texture.
____________6. Pies and tarts are
completely the same.
____________7. Stirring is when
ingredients are mixed so thoroughly they
become one.
____________8. Handle the dough as
little as possible. Do not overmix it.
____________9. Blending method is the
simplest, as it involves mixing all the
ingredients together with a utensil,
usually a spoon, using a circular
motion.
___________10. You may use melted
butter as replacement for refrigerated
butter.

J. Additional activities for application or remediation

V. REMARKS

VI. REFLECTION

A. No. of learners who earned 80% in the

evaluation

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Contact No: 0977 195 3800 / 0915 214 4661
 Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
CALUBCUB I SENIOR HIGH SCHOOL
CALUBCUB 1.0, SAN JUAN, BATANGAS

DAY 1 DAY 2 DAY 3 DAY 4

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 learners who continue to require
remediation
E. Which of my teaching strategies worked well?
Why did this work?
F. What difficulties did I encountered which my
principal or supervisor can helped me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other
teachers?

Prepared by: Noted by:

______________________ ______________________________
GENNELY S. PILAPIL MARIA SONIA M. HERNANDEZ
Teacher II Principal II

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