Lesson Exemplar in

TLE 7
K TO 12 BASIC EDUCATION
PROGRAM
 SEMI-DETAILED
CULTURE-BASED LESSON
EXEMPLAR
IN GRADE 7-TLE
 Lokal na Sagisag ng Kultura
“Espesyal Puto” Theme:
“Espesyal Puto”
Brief Description:
Concept:
An Puto, usa san mga kumon nga
Measuring Ingredients Correctly
kakanin sa lokalidad san Sta.
Margarita. Tungod san kasayun Content :
san preparasyon damu an Cookery
naaaghat paghimu sine.
Output:
Video Documentation about the delicacy
of the Municipality of Sta. Margarita.
Subject
Core Subject: TLE 7
Topic: Measuring Ingredients Correctly
Performance Standard:
Independently demonstrate common
competencies in cookery as prescribed in the
TESDA Training Regulation.
Content Standard:
Demonstrate understanding of basic concepts
and theories in cookery.
Learning Competency:
Make Puto or rice cake by applying correct
measurement of ingredients.
Learning Code:
TLE_HECK7/8BC-0A-1
General Teaching Tool
Knowledge
 Pictures/Illustrations
 Differentiated Instruction • Explain basic concepts in
 Direct Teaching cookery.

Competency
Learning Process
 Make Puto or rice cake by
 Assessment and activities
applying correct
measurement of ingredients.

Assessment Process
Skill
 Demonstration
 Carry out measurements of
ingredients I a required tasks

Enabling Activities
Values
 Application: Presentation of
concept in a creative manner  Realizing cooking as one of
 Enrichment: Video the source of the income.
documentation.
 Guiding Principles
• This culture-based integration
serves as to identify the PUTO RICE
particularly in Sta. Margarita,
Samar as local cultural icon.
 I. Learning Competency and Lesson Code

Learning Competency
Make Puto or rice cake by applying correct
measurement of ingredients.
Code
TLE_HECK7/8BC-0A-1
 Content Standard

Basic concepts and theories in cookery.

 Performance Standard

Independently demonstrate common

competencies in cookery as prescribed in the
TESDA Training Regulation.
 Specific Objectives
At the end of the lesson the students should be
able to:
1. Identify the different measuring tools used for
cooking.
2. Illustrate the different techniques in measuring.
3. Follow the steps and procedure as well as the
proper measurement of ingredients according to
recipe requirement.
 Values Integration

Realizing cooking as one of the source of the

income.
 II. Content
A. Subject Matter
Measuring Ingredients correctly
 III. Learning Resources
A. References
 TLE Commercial Cooking Learning Module

B. Time frame
60 minutes
C. Materials
Laptop, LED TV, Illustrations, Ingredients for cooking
 IV. Procedure
A. Review/Presenting New Lesson
1. Ask: What is your favorite delicacy in the Municipality of
Sta. Margarita?
2. Give a follow up questions like: Why you chose it as
your favorite?
 IV. Procedure
B. Establishing the Purpose of the Lesson
Prepare a sample of delicacies available in the
locality. Ask the students if they know the sample.
Let the students taste it and compare the taste of
the delicacies.
 IV. Procedure
B. Presenting examples/instance of the new lesson
Ask the students what they can say about the pictures below.
 IV. Procedure
D. Discussing the new concept and practicing new skill
Discuss the following concept to the students.
Measuring Ingredients correctly
Accurate techniques in measuring are as important as the tools for measuring.
Therefore, always observe the following procedures:
 Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a straight-
edged knife.
 Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3 times.
Spoon into the cup overflowing, level off with a spatula.
 Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and level off
with a spatula. Do not pack or tap the sugar down.
 Brown sugar. Pack into cup just enough to hold its shape when turned out off cup.
Level off with a spatula before emptying.
 IV. Procedure
D. Discussing the new concept and practicing new skill
Discuss the following concept to the students.
Measuring Ingredients correctly
 Level a measuring spoon with straight edge of a knife to measure small amounts of
salt, pepper, leavening agents or solid fats.
 Liquid ingredients. liquid measuring cup -- a glass or plastic cup with graduated
markings on the side. Place the cup on a flat, level surface. Hold the cup firmly and
pour the desired amount or liquid into the cup. Lean over and view the liquid at eye
level to make sure it is the proper amount.
 Check and calibrate timers/thermometers, scales and other measuring devices
according to manufacturer’s manual before using.
 IV. Procedure
D. Discussing the new concept and practicing new skill
Discuss the following concept to the students.
Measuring Ingredients correctly
 Check and calibrate timers/thermometers, scales and other measuring devices
according to manufacturer’s manual before using.
 Ingredients which measure by volume and by weight demand standardized measuring
tools and equipment.
 Do not shake the dry measuring cup to level off dry ingredients.
 It is easier to weigh fat, butter, margarine if bought in pre-measured sticks.
If fat does not come in pre-measured sticks, use a scale to weigh the needed
amount.
 Liquids should be poured into cup in desired level. Cup should stand on a flat
surface.
 IV. Procedure
D. Discussing the new concept and practicing new skill
Discuss the following concept to the students.
Measuring Ingredients correctly
 Spring scales should be adjusted so that pointer is at zero (0). Place pan, bowl, or
piece of waxed paper on scale to hold ingredient to be measured.
 When using balance scales, place the pan on the left-hand side of the balance and the
pan weight on the right-hand side. Add the required weights to the right-hand side
and adjust the beam on the bar so that the total is the weight needed.
 Ranges, sometimes called stoves, provide heat for cooking on top and in the oven.
The controls for range heat must be accurate and easy to operate. Tools and utensils
needed for cooking on the range and work space should be within easy reach.
 Learn to match the size of pan to the size of the unit and to select the right amount of
heat for the cooking job to be done.
 IV. Procedure
D. Discussing the new concept and practicing new skill
Discuss the following concept to the students.
Measuring Ingredients correctly
 In microwave cooking, time schedules must be followed exactly because every second
is important. The microwaves shut off automatically when the door is opened.
 Refrigerators are operated by electricity. The unit that does the cooling is underneath
the box behind the grill.
 Dishwashers are a great help if food is rinsed from dishes before stacking them.
Follow the plan for stacking as suggested in the direction by manufacturer’s manual.
 Mixers are the most useful machines in commercial kitchens and even at home. It is
good for making salad dressings, sandwich fillings, for sauces, mashing potatoes, beat
batter and eggs. Attachments are also available to chop, whip, squeeze out juice, and
make purees.
 IV. Procedure
D. Discussing the new concept and practicing new skill
Discuss the following concept to the students.
Measuring Ingredients correctly
 Coffee makers mostly are automatic, requiring only the measurement of coffee and
water.
 In preparing foods on the range or in the fryer, heat is transferred by conduction.
 IV. Procedure
F. Developing Mastery of the Lesson

State how the following ingredients of “Puto” are measured correctly:

1. Rice and Flour
2. Sifted Flour
3. Refined Sugar
4. Coconut Milk
 IV. Procedure
G. Finding the Practical Application of Concepts
and Skills in Daily Living

Make your own Puto recipe.

H. Making generalizations and abstractions about the lesson

Accurate techniques in measuring are as important as the tools for measuring. Therefore, always observe
the correct procedures;
 Rice and flour. Fill the cup to overflowing, level-off with a spatula or with a straight-edged knife
 Sifted flour. Most cake recipes call for sifted flour. In this case, sift flour 2 or 3 times. Spoon into the
cup overflowing, level off with a spatula.
 Refined sugar. Sift sugar once to take out lumps, if any. Spoon into cup and level off with a spatula. Do
not pack or tap the sugar down.
 Level a measuring spoon with straight edge of a knife to measure small amounts of salt, pepper,
leavening agents or solid fats.
H. Making generalizations and abstractions about the lesson

 Liquid ingredients. liquid measuring cup -- a glass or plastic cup with graduated markings on the side.
Place the cup on a flat, level surface. Hold the cup firmly and pour the desired amount or liquid into
the cup.Lean over and view the liquid at eye level to make sure it is the proper amount.
 Ingredients which measure by volume and by weight demand standardized measuring tools and
equipment.
 Liquids should be poured into cup in desired level. Cup should stand on a flat surface.
 Spring scales should be adjusted so that pointer is at zero (0). Place pan, bowl, or piece of waxed
paper on scale to hold ingredient to be measured.
H. Making generalizations and abstractions about the lesson

 When using balance scales, place the pan on the left-hand side of the balance and the pan weight on
the right-hand side. Add the required weights to the right-hand side and adjust the beam on the bar
so that the total is the weight needed
 I. Evaluation

 Practical preparation of Puto making.

Direction:
Create a video documentation of Puto making with the ingredients and its
step by step procedure.
 J. Additional activities for application or
remediation :

Performance Tasks as evidence of Understanding.

Give the following instruction to the students;
Create a video documentations about the different delicacy in the locality. Trace the flow of food from the
producer to the consumer. All the pictures in the video must be original and taken in your community .

Your output will be rated based on the following criteria.

A. Additional activities for application or remediation
Your output will be rated based on the following criteria.

CRITERIA DESCRIPTION

5 4 3 2 1
Very Needs
Excellent Satisfactory Fair
Satisfactory Improvement
100 – 90 % 75 – 60% 59 – 40%
89 – 76% 39 – 0%
a. Preparation(Appearance,Aro
ma)
b. Cost-cutting

c. Palatability
Thank you!