FINAL DEMONSTRATION TEACHING IN TECHNOLOGY IN TEACHING AND LEARNING 2

SEMI-DETAILED LESSON PLAN IN TLE 9

School Sto. Tomas Integrated High School Grade Level Grade 9

Teacher Princess L. Relleta Learning Area TLE
Teaching Date and Time June 13, 2023 (1:30-2:30 pm) Quarter 4th Quarter

I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding on how to prepare desserts.
B. Performance Standard The learners independently prepare desserts.
C. Most Essential Learning LO 3. Plate/Present desserts TLE_HECK9- 12PD-IVg-17
Competencies (MELC)
Specific Objectives At the end of the lesson, the students are expected to:
• identify factors to consider in plating and presenting desserts.
• present desserts attractively according to guidelines in plating dessert and,
• appreciate the importance of knowing the guidelines in plating dessert.
Write the LC Code for each
II. CONTENT
Subject Matter ART OF DESSERT PLATING
GUIDELINES IN PLATING DESSERT
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages Technical-Vocational-Livelihood Home Economics Cookery Manual
3. Textbook pages pp. 191-193
B. Other Learning
Resources PowerPoint Presentation

IV. PROCEDURES
A. Daily Routinely Activities a. Opening prayer
b. Greetings
c. Checking of attendance
d. Classroom management
e. Groupings
B. Presentation of the
Lesson
Recall Refer to priming column.
Priming Direction: The students will identify on what ingredients are being described in each
question, the alphabet with numbers will serve as their hints to guess the correct
answer.
A B C D E F G H I J
1 2 3 4 5 6 7 8 9 10

K L M N O P Q R S T
11 12 13 14 15 16 17 18 19 20

U V W X Y Z
21 22 23 24 25 26

1. Simple mixture of flour and water is used to make crepes and pancakes. It is
also used to coat fruit for fritters.

2 1 20 20 5 18

Answer: BATTER
2. The common element for all desserts. It may be used to sprinkle over fruit,
beaten into egg yolks for custard or into whites for a meringue. It serves as
sweeteners.

19 21 7 1 18

Answer: SUGAR
3. It may be pureed, baked or poached and can then be used for pies, soufflés
and puddings.

6 18 21 9 20 19
 Answer: FRUITS
4. Often used as a decoration or accompaniment for both cold and hot desserts,
but may also be used as one of the recipe ingredients.

3 18 5 1 13

Answer: CREAM
5. This is used to set many cold molded desserts. It is the basis for jellies and is
also used to set creams,
mousses and glaze.
7 5 12 1 20 9 14

Answer: GELATIN
Note: This will also serve as a recall for the previous lesson.
Activity “PICTOWORD”
Direction: Guess the word behind the given pictures/text. Connect the sound of the
pictures with each other to create and produce a new word out of it.

1. DESSERT

2. EDIBLE

3. SIMPLE

3. COOKIE

4. DECORATE
Analysis The teacher will ask the following questions:

1. What have you observed on our activity?

2. What do you think are the relations of the words that you have encountered
 on our activity?
3. What do you think is our topic for today?
Abstraction Art of Dessert Plating
Desserts should turn heads in the dining room. Garnishing and plating desserts
shouldn't be an afterthought. It should be an integral part of how you build your
recipe.
Plating dessert is an important task by a chef just like Picasso did in his blank
canvas. The art of plating a dessert begins with a blank dish and plate and ends with
a beautifully constructed masterpiece of plate. Plating is an integral part of any
dessert.

Guidelines in plating dessert:

1. Make garnishes edible. Everything on the dessert plate should be edible and
delicious.
4 Garnishes that add wow factor
1. FRUIT GARNISH
2. NUT GARNISH
3. CHOCOLATE GARNISH
4. COOKIE GARNISH

2. Keep it clean and simple. Don't crowd the plate. If your dessert is beautiful, it
shouldn't need a lot of garnishes. And keep the rim of the plate clear, so the servers
aren't touching the food when they place the desserts in front of the customers.

3. Make your garnishes relate to the dessert on the plate. The only time you
should garnish with fresh mint is if you're serving mint ice cream. Don't put it on
there just because you think the dessert needs color. If you have a brown dessert,
like apples in puff pastry, then make sure all of those elements are executed well—
puff pastry should look beautiful and crisp.

4. Layer flavors and textures in your dessert. Textures and flavors hit the palate at
different times. Ask yourself, "How can I make this better?" If the answer is a little
lemon zest, then add it as a garnish. All the components on the plate should build on
the dessert, making it better.

5. Try different plates—various sizes and shapes. The right plate can add or
enhance the theme really well.

6. Color - always consider color as an important part of plate presentation. Always

try to have a variety of colors on the plate.
Green is fresh and cool and can be soothing.
Red is passion and excitement.
Black is sophisticated and elegant.
Blue is a natural appetite suppressant, since it can make food look unappetizing.
Application DIRECTION: The students will be divided into four groups and each will receive
different situations with regards in plating desserts.
Plate and present your choice of dessert using the fruit as a garnish with accordance
to the guidelines in plating dessert.
Everyone will be given 10 minutes to plate their desserts and 5 minutes to present
their work in front of the class.

Situation 1: Your school will be celebrating its 7th founding anniversary and your
group was tasked to plate and present the dessert that you have made. Present and
explain on how did you come up with your plating design.

Situation 2: Your parents will be celebrating their wedding anniversary this week.
You want to surprise them by plating the dessert that you have prepared for their
anniversary. Present and explain on how did you come up with your plating design.

Situation 3: Every summer outing you are the one in charge in preparing the dessert
for your family. You then decided to prepare and plate a dessert which everyone
loves. Present and explain on how did you come up with your plating design.

Situation 4: Your sibling will be graduating, you wanted to give her a simple gift by
plating her favorite dessert. Present and explain on how did you come up with your
plating design.
Scoring Rubric:
Criteria 10 7 5
Sanitation Workstation was Workstation was Workstation was
left spotless. left mostly left somewhat
Counters, floors, cleaned. Counters, cleaned. Counters,
and all used items floors, and used floors, and used
 were cleaned and items mostly items were
put away cleaned and put somewhat cleaned
correctly. away correctly. and put way.
Cooperation Members are on Members have Members do not
task and have defined know their task
defined responsibilities and has no
responsibilities at most of the times. defined
all times responsibilities.
Followed the Followed and Somehow followed Did not follow and
guidelines for applied the and applied the applied the
plating guidelines in guidelines for guidelines for
plating properly plating. plating.
Presentation of Presentation is Presentation is Presentation
activity excellently attractively needs
displayed with displayed; The improvement and
creativity; The dessert was lacks creativity;
dessert was somewhat garnish The dessert lacks
garnish attractively. garnish and
attractively and doesn’t appear
uniquely. attractive at all.
Time Management Exceptionally Completed activity Did not complete
organized; and all clean-up in time allotted
completed activity tasks on time. due to inefficient
ahead of time-with use of time.
time to spare.
Evaluation
Direction: Read the following statements carefully. Choose the best answer from the
given choices. Write the letter of your answer in your answer sheet.

1. Plating dessert is an important task by a ______ just like Picasso did in his blank
canvas.
a. chef b. carpenter c. policeman d. nurse

2. Never decorate a plate with something ________.

a. appealing b. inedible c. delicious d. appetizing

3. Keep the presentation neat, __________ and simple.

a. clear b. clean c. few d. messy

4. The main item of a plated dessert is the actual _________ itself.

a. dessert b. appetizer c. sandwich d. salad

5. Always consider _______ as an important part of plate presentation.

a. appeal b. clean c. color d. edible

Key to Correction:

1. A

2. B

3. B

4. A

5. C

C. Assignment
Directions: Draw or illustrate a dessert using your available materials at home
considering the factors and techniques in food plating that affect the overall
appearance of a dessert. Identify and explain the factors and techniques applied in
the illustration. Illustrate your output on a bond paper or Oslo paper.
 Criteria/Score 5 3 1

Factors Identified and Identified and Identified and

explained all the 5 explained at least explained at least
factors applied in 3 factors applied 1 factor applied in
the illustration. in the illustration the illustration

Techniques Illustrate and Illustrate and Illustrate and

explain all the explain at least 2 explain at least 1
three techniques techniques applied technique applied
applied in in garnishing in garnishing
garnishing dessert dessert
dessert.

Creativity The illustration is The illustration is The illustration is

pleasant to the eye pleasant to the eye pleasant to the eye
and has and has very and has
outstanding satisfactory satisfactory
appearance. appearance. appearance

Highest possible 15 points

score
V. REMARKS

VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation.
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
wish to share with other
teachers?

Prepared and submitted by:

PRINCESS L. RELLETA
_______________________________________