DETAILED LESSON PLAN IN TLE

GRADE 9
APRIL 13,2021

I. OBJECTIVES
At the end of the lesson,the student will be able to:
A. Identify the categories of dessert;
B. Give the characteristics of the plated dessert;and
C. Appreciate the essence of dessert in meal.

II. CONTENT
Categories of Plated Dessert

III. LEARNING RESOURCES

A. REFERENCES
TLE-9 Textbook- Skills for a Lifetime Home Economics
B. OTHER LEARNING RESOURCES
Visual Aid,Pictures,Manila paper, Pen

IV. PROCEDURES
TEACHER’S ACTIVITY STUDENT’S ACTIVITY
A. Preparatory Activities
Everybody stand.Christine,please (Christine will lead the prayer)
lead the prayer.

Good morning class! Good morning Ma’am. It’s nice to see

you today!

Before you take your sit, kindly pick up

some papers and plastics under your
chair the arrange your chairs.

Who is absent today, class? None Ma’am!

Very good! Nobody is absent today.

B. Review of the previous lesson

Last meeting, we discuss about the

factors and techniques in plating and
Yes,Ma’am!
presenting desserts,right?

Who can recall the components of Ma’am!

plated desserts?
The four components of plated
Yes, Cherieca! desserts are main item, the sauce,
crunch component, and garnish.

Very good,Cherieca!
I’m glad that you still remember our
topic last meeting.
C. Establishing a purpose of the
lesson
The objective of our lesson this
Objectives:
morning. Everybody,please read.
A.Identify the categories of dessert;
B.Give the characteristics of the plated
dessert;and
C.Appreciate the essence of dessert in
meal.

D. Presenting examples/instances of
the new lesson

Guess the name of the desserts that I

will show you. There are word already
here. Just post it aligned to the picture.
None, Ma’am!
Do you have any question?

I will give you three minutes to finish

the activity.

1. Coupe’

Bombee Glacee

2.

Vacherin
3.

4.
Profiterols

Very good, class!

1. Discussing new concept and
practicing new skill #1

The activity that you have done is

related to our lesson today.

We will discuss the Categories of

plated Dessert.

 Frozen dessert
 Warm and hot dessert
 Custard and cream-based dessert
 Fruit-based dessert
 Cheese dessert

E. Discussing new concepts and

practicing new skills #2

 Frozen Dessert
When you heard, frozen dessert, what
comes in your mind?
Ma’am!
Yes, Kenneth?

This is a dessert that is made by

freezing liquids, semi-solid solids, and
sometimes even solids.
That’s right,Kenneth!

- Frozen Dessert can be served or

manipulated into many plated dessert.
Combining frozen desserts with
different textures allows for endless
variations and flavor combination.

Examples of Common Frozen 1. Coupe’ - this is ice cream layered

Desserts: with a fruit sauce and whipped cream
served in a bowl or ice cream cup.
Rhea, please read number 1.

Thank you, Rhea!

This is an example of coupe’ dessert.

Coupe chantilly-framboise au macaron

Hoshino,please read number 2.
Thank you, Hoshino!
This is an example of Bombe Glacee.
Who wants to read number 3?
Yes, Janna!
Thank you, Janna!
This is the example of Vacherin
dessert.
Strawberry and Tre Stelle Ricotta
Vacherin Torte.
Jinra, please read number 4.
Thank you, Jinra!
This is Profiteroles.
Kenji, please read number 5.
Thank you, Kenji!
Bombe Glacee - this include molded
and cut ice cream bases and other
bases, such as dacqouise assembled
using specialty molds in much the
same way as mousse cake.
Ma’am!
3.Vacherin - this is airy and crunchy
baked meringue with ice cream.
4. Profiteroles - this is a light pastry
dough which contains only butter,
water, flour, and eggs. They are
compared to French pastry, pate a
choux which have been split and filled
with ice cream.
5.Baked Alaska - these are layers of
ice cream and sorbet that have been
sealed with thin layers of sponge cake,
masked and decorated with Italian
meringue, and baked in high oven until
the meringue is golden brown.
This is the image of Baked Alaska
Dessert.

Ma’am!
Hot desserts are served while warm or
Now, we know the examples of frozen hot.
dessert. Next category of plated
dessert is warm and hot dessert.

What comes in your mind when you

heard the word hot dessert?
Yes, Luffy?

That is correct, Luffy! Ma’am!

 Warm and Hot Dessert - are
served warm or hot and allow for a
great deal of personal
interpretation. Because their flavors
have no basic rules, this category
is made up of basic rules.
Who can give an example of hot
dessert?
Yes, David?
Very good, David!
Allana please read the next category.
Hot chocolate cookies.
Custard and cream desserts - most
custard served as desserts are
variations of the basic creme Anglaise.
They can be baked, cooked on the
stovetop, poured into molds, and set
with gelatin, or whipped and served
served soft. Custard- based desserts
can be served baked in specialized
ramekins, molded, served in a tart
shell, or served in a glass or bowl.

Thank you, Allana!

One of the most traditional and
commonly found custard is Creme
Brulee. It is a combination of cream,
egg yolks, and sugar that is baked in a
shallow dish until lightly set and then
given a thin dusting of sugar that is
cooked until the sugar is caramelized.
Creme Caramel - is an inverted
version of creme brulee that is made by
placing the caramel in the bottom of a
baking dish before adding the custard.
It is then baked in the oven.

 Fruit- based Dessert

There are five ways to utilize the fruit in
a dessert:
1. Fresh fruit - this ripe fruit can be
cut,sliced, fanned,macerated, or
molded in a gelee. It is commonly
found in pastry bases to make up fresh 2.Grilled fruit - this creates a smoky
napoleons and shortcakes. flavor and an original presentation. This
fruit is commonly sliced and skewered
Natasia, please read number 2. before grilling

Thank you, Natasia! 3.Baked fruit - this can be baked

whole or used as a filling for pies,
Next is Baked fruit,Lili please read.
tarts,crumbles and cobblers. It can also
be baked in a custard or parchment
parcel or with a batter, as is the case
with upside-down cakes.

Thank you, Lili!

This an Apple Tarte Tatin, an example

of baked fruit dessert.
4.Dried fruit - this can add flavor and
texture in many different ways. It can
be made into stuffing, candied for
compote, baked into a batter, and
folded into a cream or mousse.

5.Poached fruit - this is a moist heat

cooking method that uses transfer heat
from a liquid to cook the food
submerged in it.

Next category of plated dessert is  Chocolate - based Dessert

chocolate -based dessert. Eva please
It is almost always the best seller on
read.
the menu and is also the most
expensive to produce. It is used as a
main dessert component in a number
of ways,including:
1. Mousse,which is commonly found in
dessert cups,molded and formed into
numerous shapes,or layered with
cakes and biscuits
2. Classic gateau and layered cakes
3. Batter baked with a molten chocolate
center tarts filled with truffle-like filling
and serve warm and gooey,or soft and
dense
4. Numerous chocolate-based custard,
Thank you, Eva! cream, and parfaits.

Next we have cheese -based dessert.

 Cheese- based Desserts
Many dessert menus include a cheese
plate or a dessert with some kind of
cheese ingredients.
There are some types of cheese, who Ma’am!
can give an example?

Goat cheese, cottage cheese and

Yes, Jessica! cream cheese.

Very good, Jessica!

There are also cream cheese, ricotta

cheese,curd cheese,fromage frais,
and mascaporne cheese that are all
good choices for a dessert.
None Ma’am!
Cheesecake - is the most popular and
well-known dessert.
Do you have any question, Class?
F. Developing Mastery

Let’s have an activity.

I will group you into four. Each group
(Every group will choose their leader.)
will have a leader, secretary and a
reporter.
Yes, Ma’am!
Have you chosen you leader?

Leader, please come forward and pick (each group will choose the topic in the
your topic in the box. box.)

Each group group will give at least

three examples of plated dessert based (Every group will do their activity.)
on what category your leader have
picked. You will write it on manila paper
and present it in the class later. I will
give you five minutes to finish the
activity.
(Each group will present their work.0
Now the group 1 will present their work.
Next is group 2, 3 and 4.

Very good,class!
Gives yourselves a fire clap.

G.Finding practical applications of

concepts & skills in daily living

What is the importance of knowing the Ma’am!

categories plated dessert?
Yes, Abdullah!
The importance of knowing the
categories of plated dessert is that it
helps us to prepare other kinds of
desserts.

H. Making generalizations and

abstraction about the lesson
What are the six categories of plated
dessert? Ma’am!
Yes, Vivian?
The six categories of plated desserts
are frozen desserts, warm and hot
desserts, custard,cream-based
desserts,fruit-based
desserts,chocolate-based desserts and
cheese-based desserts.

Very good, Vivian!

Who can give an example of frozen
desserts and its characteristics?
Yes, Mike!
Ma’am!
One of the example of frozen desserts
is coupe. Coupe is an ice cream
layered with fruit sauce and whipped
cream. It is served in a bowl or ice
cream cup.
Fruit-based desserts have five ways to
utilize fruit in a dessert. These are?
Ma’am!
Yes,Vicky!
The five ways to utilize a fruit in a
dessert are fresh fruit,grilled fruit,baked
That is correct! fruit,dried fruit, and poached fruit.

I. Evaluative Learning

Directions: Prepare 1/4 sheet of paper.

Identify the following:

1. These can be served or

manipulated into many plated desserts.
2. This is a light pastry dough
which contains only butter,water,flour,
and eggs.
3. These desserts are served
while warm or hot.
4. This is one of the most
traditional and commonly found
custard.
5. An inverted version of
creme brulee.
6. This creates a smoky flavor
and an original and an original
presentation.
7. The most popular and well
known cheese dessert

8. It is a combination of
cream,egg yolks, and sugar that is
baked in a shallow dish until lightly set
and then given a thin dusting of sugar
that is cooked until caramelized.

9. Can be served baked in a

specialized ramekins, molded, served
in a tart shell,or served in a glass or
bowl.

10. This is airy and crunchy

baked meringue with ice cream.
J. Additional activities for
application or remediation

Search a recipe of each dessert

categories.

V. REMARKS

VI.REFLECTION

A. No. Of learners who earned 80% in

the evaluation
B. No.of learners who require
additional activities for remediation who
scored below 80%

Prepared by:

NORA FE A. SALATIN
Student-Teacher

Checked and approved by:

VINA ROSE BACONGGOL

Cooperating Teacher