Division Lanao del Norte

School Pigcarangan Integrated School Grade Level G10

Teacher Leah U. Cinco Learning Area Bread & Pastry Production
Time & Dates Quarter Fourth Quarter

I. OBJECTIVES

The learner’s demonstrates understanding basic concepts and underlying

A. Content Standards
theories in presenting desserts.

B. Performance
The learner’s demonstrate competencies in presenting desserts.
Standards

LO1. Present and serve plated desserts

C. Learning
1.1 Portion and present desserts according to product items, occasion and
Competencies/
enterprise standards and procedures.
Objectives (Write
1.2 Plate and decorate desserts in accordance with enterprise standards
the code for each
and procedures.
LC)
TLE_HEBP9-12PD-IVj-18

II. CONTENT
A. Subject Matter Plating Desserts
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide
CG
Pages

2. Learner’s
Learner’s Module p.230-235
Material Pages

3. Textbook Pages No additional textbook used

4. Additional Flat screen TV, Laptop, Visual aids, PowerPoint presentation and bond
Materials from LR paper
Portal

B. Other Learning
None
Resources

Learner’s Expected
IV. PROCEDURES Teacher’s Activity/ies
Response/s

A. Reviewing
previous lesson We’re all fine Ma’am
or presenting the How are you today students?
new lesson
Everybody rise for our prayer. Noreene led the prayer
Who is absent today? Students will answer.

What was our lesson yesterday? Students will answer.

Who can remember? Our lesson yesterday is about
 displaying caramelized petit
fours.

Students will answer.

Attractive presentation of petit
What are the ways in displaying fours catches customer’s
caramelized petit four? attention.
Who can give 1?
Ok, very well.

Teacher will ask students to answer and

find out previews knowledge of the lesson.

B. Establishing a
purpose for the Are you ready for a new discovery? Yes, Ma’am.
lesson
Motivation
I have here some pictures of different Students will observe the
desserts. pictures.
 I want you to observe closely.

What can you observe about the picture? The picture is about dessert.
The proper presentation of
dessert.

Who can guess what our lesson is for Our lesson for today is about
today? plating dessert.

Very good! Our lesson for today is plating

dessert.

ACTIVITY 1.
I will now divide you into two (2) groups.
For Group 1, you are assigned to
assemble the cut out pictures of the
different components of plated desserts.
For Group 2, you are to miss and match
the definition of these 4 components of
plated dessert. Students will proceed to their
respective groups and
In doing your activity, you will be graded expected to participate in the
with the use of these rubrics. group activity.

RUBRICS USED FOR SCORING

For Group 1
C. Presenting 5- All of the pictures are correctly assembled
examples/ 4 – Almost all of the ingredients are correctly
instances of the assembled
new lesson 3 - Some of the pictures are correctly
assembled
2- few of the pictures are correctly assembled
1-None of the pictures is correctly assembled.
. For Group 2
5- All of the ingredients are correctly
matched
4 – Almost all of the ingredients are correctly
matched
3 - Some of the ingredients are correctly
matched
2- few of the ingredients are correctly
matched
1-None of the ingredients is correctly matched.

I want you to group yourselves now. Students will proceed to their

Remember you are given only 10 minutes to respective groups and expected to
do the task. participate in the group activity.

.
D. Discussing new
concepts and Group 1 had already assembled the pictures of
practicing new the components of plating dessert.
skills #1

For group 2, let’s check their work. This is the

correct meaning and uses of each ingredients
Four components of plated dessert
1. The Main Item
The main item can be anything such
as a slice of pie, a mini tart, a cluster of
cookies, custard. It is the actual dessert
itself. The product should weigh between
three and five ounces but it is not unusual
for it to weigh as much as 8 ounces. The
main item should never be large that is
overwhelming.
2. The Sauce
Plated desserts should have up to
two sauces each. Overall the sauces
should not weigh more than one to two
ounces with the exception of a flooded
design. Sauce is very important for dry
items like pies and cakes although a
sauce can also be added to any dessert.
 3. Crunch Component
A crunch component is an added
component that adds a crunch to the
dessert. It is usually a dry decorative
cookie or biscuit added to any dessert to
make it crunchy. Exactly how it sounds.
4. Garnish
The garnish is the final component of
a plated dessert. Common garnishes
include fresh mint leaves, powdered
sugar, chocolate piping, fruit, chocolate
and sugar work, and sorbet. Garnish
should be used with restraint just as much
as it should be used tastefully. A garnish
that is over used loses its effect and can
ruin a dessert. The most commonly over
used garnish is the mint leaf.

ACTIVITY 2.
Now you will be group into three (3)
groups. Given the necessary materials you
E. Discussing new will make a plated dessert. Each group will
concepts and choose a leader to present it to class. You
practicing new only have 10 minutes to do the activity.
skills #2
Do you have any question?
Students do the activity with
cooperation with the members,
everybody must participate.
Student submit their group
output
Leader will present their output,

If none you can start now.

Teacher checks their output. Each group leader presents

their output in the class.
F. Developing
mastery How do you plate dessert? Leader answers the question
while presenting.

G. Finding practical
applications of Why do we do the proper plating of Students will answer.
concepts and desserts before presenting them to the
skills in daily guest?
living

H. Making
 What is plating dessert? Plated dessert presentations
(or simply plated desserts) are
desserts that are served by an
establishment (such as
restaurant, resort, or dessert
generalization
café) after it is ordered by a
and abstractions
costumer.
about the lesson
What are the 4 components in plating The 4 components in plating
dessert? are the main item, the sauce,
the crunch component and the
garnish.

Short Quiz. Get ¼ sheet of paper.

Identification.
1. The art of desserts that are served
by an establishment (such as
restaurant, resort, or dessert café)
after it is ordered by a costumer.
2. The final component of a plated
dessert. Examples are mint leaves,
chocolate piping, chocolate and Students answer silently the
sugar work, and sorbet. quiz.
3. It is the actual dessert itself. It can
be a slice of pie, a mini tart, a
cluster of cookies, custard.
I. Evaluating
4. It is very important for dry items
learning
like pies and cakes although it can
also be added to any dessert.
5. It is an added component that adds
a crunch to the dessert. It is usually
a dry decorative cookie or biscuit
added to any dessert to make it
crunchy
Answer.
1. Plated dessert
2. Garnish
3. The Main Item
4. The Sauce
5. Crunch Component

J. Additional Assignment. In Short bond paper. Collect Yes ma’am

activities for 5 pictures of sample dessert plating
application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% on the
formative
assessment
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 these work?
F. What difficulties did
I encounter which
my principal or
supervisor can help
me solve?
G. What innovation or
localized materials
did I use / discover
which I wish to
share with other
teachers?