Detailed Lesson Plan

T.L.E Grade 9

LEARNING COMPETENCIES

1. Select and prepare appropriate receptacles for petit fours; and

2. Display petit fours creatively to enhance customer appeal

I. OBJECTIVES

At the end of the one-hour learning experience, learners are expected to:
1. Select and prepare appropriate receptacles for petit fours;
2. Display petit fours creatively to enhance customer appeal;
3. Familiarize the tips on how to display petit fours; and
4. Follow the Standards and Procedures in displaying Petit Fours.

II. SUBJECT MATTER

2.1. TOPIC
DISPLAY PETIT FOURS
2.2. SOURCE
DISPLAY PETIT FOURS
https://www.youtube.com/watch?v=X51vu2fzK9o&t=298s
https://prezi.com/p/oami1jymybdy/decorating-and-plating-petit-fours/

2.3. TEACHER’S/LEARNER’S MATERIALS

 Laptop
 Pictures
 Food Receptacles
 Baking tools
III. LEARNING PROCEDURE

TEACHER’s ACTIVITY STUDENTS ACTIVITY

Daily Routine
1. Prayer
o Everybody, please stand for the prayer.
(The teacher will call one student to lead In the name of the Father…
the prayer)

2. Greetings
Good morning Ma’am!
o Good Morning Class! Before you take your
(The students will clean their area and align their chairs
seats, I want you to clean your area and
quietly. The class will take their seats afterwards.)
align your chairs quietly. You may now
take your seats.
(The student will participate)
3. Attendance
Secretary, who are the absentees for today?
Ma’am our lesson yesterday is all about the kinds of
4. Review petit fours.
For a short recap, what is our lesson
yesterday?

Very Good!
Ma’am petit four glace/glazed, secs and frais
1. What are those kinds of petit fours? Glazed is iced or decorated tiny cakes covered in
fondant or icing.
2. What are the difference of those petit
fours? Secs are dry cookies baked at a low temperature for a
long time.

Frais are any small pastries that must be eaten the

same day they are made because they lose significant
quality the longer they sit.

Excellent! It seems that you learned a lot from our

past lesson! (The student will participate)

1.
5. MOTIVATION (Picture Analysis)

The class will be divided into four (4) groups.

Each group will be given set of pictures. They will 2.
be given only 2 minutes to analyze the picture. This
activity will be given them a hint of what will be the
topic to be discussed. 3.

The first group to complete the picture will receive

10 points, 2nd group 8 points, 3rd group 6 points and 4.
4th group 4 points.

5.

Now let’s specify the methods of cooking presented

in the picture.
Group 1…. Paper plate
Group 1…. Group 2…. Paper Liner
Group 2…. Group 3.... Ethnic Dishware
Group 3.... Group 4…. Cake Keeper
Group 4…. Group 5…. Pedestal
Group 5….

Great Job! It’s seems that you are all familiar with
those materials.

ACTIVITY
Group 1
And now based on the pictures assigned to your 1. Paper Plate - comes in a variety of sizes and
group. How can you describe and give its’s uses in shapes, designs, colors, textures
terms of displaying petit fours? and material.

Group 1. Group 2
Q. Where do you often see the paper plate? 2. Paper Liner - comes in different sizes, color and
texture. They are fluted on the side and are available in
Group 2…. size fitted from petit fours or any pastry products.
Q. Where is it often used?
Group 3
Group 3.... 3. Ethnic dishware - are authentic wares whose design
Q. Do you have one at home? How does this and material depicts the culture and history of a certain
plate add beauty? race or country. It tells something about origin, period
and culture.
Group 4….
Q. Why it should be used especially on petit fours Group 4
and cakes? 4. Cake Keeper- presenting petit fours in a cake keeper
comes in an opaque or transparent container. It keeps
Group 5… the products fresh and easy to handle.
Q. What is the difference between cake keeper and
pedestal? Group 5
5. Pedestal- a based foundation to elevate baked
products to catch attention and emphasize every detail
of the products. Multi-tiered pedestals are good serving
Excellent! several petit fours and other products.

ANALYSIS

Based on our activities, we will proceed on tackling

about the Standards and Procedures in Petit Fours
Display. I will be showing pictures and you will you
will tell how the petit fours are displayed.

1.
Student 1: Petit fours have various shapes, color and
texture.

Q. What have you observed on the pictures?

Student 2: I observed that the arrangement of petit

fours depends on the platter used.
2.
Q. Is there a pattern in displaying petit fours?

Student 3: I think 1 inch is the preferred spaces in

displaying petit fours.
3.

Q. What do you think is the preferred spaces or

distance in displaying petit fours in a narrow plate?

Student 4: Each petit four laid on a paper liner.

4.

Q. What have you notice in every petit four?

Student 5: Yes! With that we can showcase our

5. creativity.

Q. Is there a possibility to decorate petit four

depending on the occasion?

6.
Student 6: Of course! We need to consider the platters’
color so it became more attractive and it compliments
to the petit fours.

Q. In terms of color, is it important to consider the

color of the plate in displaying petit four? Why?

ABSTRACTION
The teacher will show the diagram below.
Receptacles used in Displaying Petit
Fours
 Standards and Procedures in Petit Fours Display

1. Iced petit fours can be arranged in small squares,

small rectangles, long rectangles, triangles, round
and even diamond.
2. Petit fours arranged on a platter or tray should be
in uniform shape and size.
3. Follow the shape of the container when arranging
petit fours. If the tray is rectangular, line up petit fours
from end to end along the length and width of the
tray. If the tray is round, arrange petit fours in a
circular pattern. This allows blending of shapes of
both product and container.
4. Line up petit fours on a long narrow plate. Even
spacing should be observed as to allow easy
packaging and full view of each petit fours. An
allowance of two inches in between petit fours is an
ideal spacing.
5. Petit fours can be placed on individual paper cups
or similar container before arranging them on trays or
platters.
6. You can create a pattern, design, or composition
when arranging petit four on a platter since they do
not have icings and toppings.
7. Use a cake pedestal for an elegant, eye-catching
arrangement that can create a big impression on the
viewer.
8. Use 3 tiers cake trays or pedestal to arrange
variations of shapes, icings and decors, and flavors.
9. Individual plating of petit fours provides excellent
opportunities for creating your own design or
composition. Use sauces, frostings, ice cream, whole
or cut fruits, whipped cream and chocolate. These
are all good usual companions for a plated petit
fours.
10. You can provide contrast in color and shapes of
container and product. Multi colored petit fours go
well with a cream colored ceramic or brown colored
tray, and silver platter or glass pedestal.

APPLICATION

In this performance learners are required to display petit

four using different receptacles to showcase their
creativity. You will be rated based on the criteria given
below.
GENERALIZATION
Directions: Identify the receptacles being used in
the following situation.
1. Anna bought an affordable receptacle for her
pastry business which comes in different size,
shape and color. Paper Plate
2. Mrs. Garcia a bakery owner used this opaque or
transparent container to keeps her products fresh.
Cake keeper
3. Belle a grade 9 student display her petit four
using this tool to elevate the presentation to catch
attention and emphasize every detail of the
product. Pedestal
4. Dra. Jill gave her mother an authentic ware from
Baguio whose design and material depicts the
culture and history of a certain race of Baguio City.
Ethnic dishware
5. Medy-Ser will be having a cocktail party tonight.
What will be the appropriate tool to use in
presenting petit fours that can accommodate a
greater number of individual baked products?
Platters

ASSIGNMENT
Write True if the statement is correct and False if the
statement is incorrect in presenting Petit Fours in your
answer sheet.

1. Petit fours arranged on a platter or tray should be of

uniform shape and size. TRUE
2. Used low quality container for elegant, eye catching
arrangement that can create big impression on the
viewer. FALSE
3. You can provide contrast in color and shapes of
container and product. TRUE
4. Individual plating of petit fours will not give
opportunities in creating own design or composition.
FALSE
5. Iced petit fours can be arranged in small squares,
small rectangles, long rectangles, triangles, round and
even diamonds. TRUE

RUBRICS FOR APPLICATION

DESCRIPTION GOOD (5) FAIR (3) POOR (1)

APPEARANCE Has a pleasing combination
of color, form and texture,
very neatly and attractively
set in the desired receptacle.
Has a fair combination of
color, form and texture,
neatly and attractively set in
the desired receptacle.
Poor combination of
color, form and
texture set in the
desired receptacle.

BALANCE Plating is balanced with eye Balance attempted but needs Evidence of balance
appealing. improvement. is limited or not
present.
CREATIVITY Petit fours are arranged Petit fours are arranged Petit fours are
neatly and with flair. neatly. Little creativity were arranged in the
Creativity were visible. used. platter.
PRESENTATION The display is neat, The display is generally The display is not
clean and well clean and presented. presented neatly.
presented.