1

Republic of the Philippines

DIVISION OF CEBU PROVINCE
Department of Education
Region VII, Central Visayas

Instructional Plan in TLE

Grade Level: Date: Componen BREAD AND PASTRY Quarter: 1st

12-CHEF JUNE 17, t Area: PRODUCTION NC II
2019
iPlan No. 10 . Duration 2hrs
(minutes)
Learning
Competency: L.O. 2: Decorate and present bakery products

Lesson No. Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS

/Title 2.4Present baked bakery products according to established standards and procedures

Key Core concepts and theories in bread and pastry production

Understanding
to be developed
Learning Knowledge Define garnish
Objectives
Skills Enumerate the rules for garnishing

Attitudes Appreciate the value of presenting food attractively.

Resources Laptop, projector, information sheet ,chalk and board, white board, whiteboard marker.
Needed:

Elements of the Methodology

Plan
Preparation Introductory Mis-en-place,
Activity The teacher will show two pictures of food. One product which
is in the platter or in casserole and the other product is presented
in attractive manner.

Activity

BPP NCII/Grade 11/Quarter 1

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Republic of the Philippines
DIVISION OF CEBU PROVINCE
Department of Education
Region VII, Central Visayas

Show the two sets of pictures in plenary

View the pictures for 5 minutes!

Analysis 1. Evaluate the two sets of pictures, describe each pair?

2. Differentiate the two presentation?
3. Give an insights of how does it helps when we present foods
with decorations?

Presentation Abstraction Garnish-is a substance or an item use as a decoration or

embellishment accompanying a prepared food dish or drink. In
many cases, it aybe added or contrasting flavor. Some garnishes
are selected mainly to augment the visual empact of the plate,
while others are selected specifically for the flavor they may
impart. This is in contrast to a condiment, a prepared sauce
added to another food item primarily for its flavor. A food item
which is serve with garnish maybe described as being garni, the
French term for garnish. Many garnishes are not intended to be
eaten, though for some it is fine to do so. Parsley is an example
of a traditional garnis: this pungent green herb has small
distinctly shaped leaves, firm stems, and is easy to trim into a
garnish.

BPP NCII/Grade 11/Quarter 1

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Republic of the Philippines
DIVISION OF CEBU PROVINCE
Department of Education
Region VII, Central Visayas

Three Rules For Garnishing a Plate

1. Garnishes should always be functional. If you
can't eat it, it doesn't belong on the plate. There are a few
exceptions like skewers and specialty utensils, but these
exceptions are few and far between.
2. Garnishes should always enhance the primary
ingredient. If the garnish doesn't enhance the flavor of
your primary ingredient then it doesn't belong on the
plate.
3. Garnishes should always add contrasting colors, textures
and overall interest. If too many components on a single plate
share the same color tone, then your plate will look flat. Try to
use garnishes with contrasting colors and textures that don't
break the first two rules.

Presentation suggestions

BPP NCII/Grade 11/Quarter 1

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Republic of the Philippines
DIVISION OF CEBU PROVINCE
Department of Education
Region VII, Central Visayas

San Marcos Cake

A traditional cake whose image will be highlighted if
served on modern, dark coloured dishes. The
presentation is completed with an almond topping and
small pieces of crystallised brown sugar.

Lemon Cake
Because of its composition and light shades, this cake
must be presented with subtle touches of colour. Spread
a chocolate base on square white plates and, on that, a
piece of the cake accompanied by a chocolate topping,
grated lemon rind and red currants.

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Republic of the Philippines
DIVISION OF CEBU PROVINCE
Department of Education
Region VII, Central Visayas

Kids Cake
Desserts and cakes for the very small should be presented with
amusing elements … on plates of lively colours, such as yellow,
and a good handful of multi-coloured chocolate chips, success is
guaranteed.

Yoghurt Cake with raspberry

With its contrast of colours and composition, ideal for serving on
plates of oriental design: a square, black plate, sprinkled with
sugar. The presentation is completed with a bed of fresh
raspberries and three drops of mango puree.

Mini Cheese Cake

Ideally served accompanied by syrup of acid red fruits or
wild fruits like blueberries, red currants, raspberries.
This Körfest variety can be thawed in the microwave for
90 seconds.

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Republic of the Philippines
DIVISION OF CEBU PROVINCE
Department of Education
Region VII, Central Visayas

Brazos
The cut of the Körfest Brazo Roll already has an attractive
element so that it is sufficient to place them in a row, vertically
on a board, forming an elegant, irresistible whole. Along with
each, a drop of cream of one of its ingredients can be added.

Sacher Cake
The image of this traditional chocolate cake is
highlighted on transparent cut glass dishes of modern
design. On a square rather than a round plate, it is
accompanied by a small bunch of red currants and a
serving of mint ice cream in almond form, decorated
with two leaves of fresh peppermint or mint.

Practice Application Self Check 2.2.1

Written Test
Multiple Choice
Instruction: Choose the letter of the correct answer.

1. It enhances the presentation and the market

value of your baked products.
a. decorating c .finishing
b .presenting d.packaging
2. It is an edible accompaniment with the food
to be served.

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Republic of the Philippines
DIVISION OF CEBU PROVINCE
Department of Education
Region VII, Central Visayas

a. furnish c. finish
b. garnish d .food art
3. A white icing made by whipping fresh egg
whites with icing sugar.
a. royal icing c. fondant icing
b. boiled icing d. buttercream
4. A kind of icing commonly used to decorate
wedding cakes.
a. royal icing c. fondant icing
b. boiled icing d. buttercream
5. A type of icing or fillings used inside cakes,
as a coating and as decoration.
a. royal icing c. fondant icing
b. boiled icing d. buttercream

Explanation
Instruction: Explain the question briefly and concisely.
1. What are the 3 general rules of
garnishing on plate? Give a brief
explanation in each rule.

Answer key 2.2.1

1. A
2. B
3. A
4. C
5. D
Model answer in explanation:
Three Rules For Garnishing a Plate
1. Garnishes should always be functional. If you can't
eat it, it doesn't belong on the plate. There are a few
exceptions like skewers and specialty utensils, but these
exceptions are few and far between.
2. Garnishes should always enhance the primary
BPP NCII/Grade 11/Quarter 1
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Republic of the Philippines
DIVISION OF CEBU PROVINCE
Department of Education
Region VII, Central Visayas

ingredient. If the garnish doesn't enhance the flavor of

your primary ingredient then it doesn't belong on the
plate.
3. Garnishes should always add contrasting colors,
textures and overall interest. If too many components
on a single plate share the same color tone, then your
plate will look flat. Try to use garnishes with contrasting
colors and textures that don't break the first two rules.

Assessment
THINK and PAIR
In 3-5 sentences, answer the following questions.
Discuss your answer with your seatmate.
1. How do we present and decorate bakery
products?
2. Why is it important to decorate finished baked
products?

CRITE 4 3 2 1
RIA
Clarity Genera Lacks Unclea
Except lly clarity r
ionally clear and cannot
clear and difficu unders
and quite lt to tand
easy to easy to unders
unders unders tand
tand tand
Compr Thour Substa Partial Misun
ehen- ough ntial and derstan
sivene and explai not ding or
ss compr nation compr serious
ehensi ehensi miscon
ve ve ceptio
wxpla explai n on
nation nation the
explai
nation
Releva Highly Genera Some irrelev
nce releva lly what ant
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Republic of the Philippines
DIVISION OF CEBU PROVINCE
Department of Education
Region VII, Central Visayas

nt releva releva
nt nt

Assignment Reinforcing the

day’s lesson
Enriching the day’s Bring personal protective equipments, garnishing materials and
lesson plates for presentation.
Enhancing the day’s
lesson
Preparing for the
new lesson

Attachment/s:
Reference/s:

a. K-12 LM_BPP NCII pp

Name: \
PAULYN JEAN A. RESCONDE

Position: SHS T-2

Office/School:
TOMINJAO NATIONAL HIGH SCHOOL

BPP NCII/Grade 11/Quarter 1

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