PalaoDLP 2

CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue

Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323

Email: magandangcronasia@gmail.com
DAILY LESSON PLAN
GRADE LEVEL: TEACHING DATES:

LEARNING AREAS: TEACHING TIME:
SECTION: QUARTER:
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I.
OBJECTIVES
Content The learners demonstrate an The learners demonstrate an understanding preparing desserts. The learners demonstrate an
Standard understanding preparing understanding preparing
desserts desserts.
Performance The learners independently The learners independently prepare and cook dessert and sweets. The learners independently
Standard prepare and cook dessert and prepare and cook dessert and
sweets. sweets.
Learning LO3 Plate/present Desserts LO3 Plate/present Desserts LO3 Plate/present Desserts 3.2
Competencies/ 3.1 Presents Dessert 3.1 Presents Dessert Attractively Identify the factors in plating and
Objectives Attractively presenting dessert
(with CG
codes) TLE_HECK9-12PD-IVg-17 TLE_HECK9-12PD-IVg-17 TLE_HECK9-12PD-IVg-17
II. SUBJECT
MATTER
Topic Accompaniments, Garnishes Arts of Dessert Plating Guidelines in Plating Dessert
and Decorations for Desserts
Materials Visuals from Laptop and, Visuals from Laptop and, pictures, chalk, eraser Visuals from Laptop and,
pictures, chalk, eraser pictures, chalk, eraser
Tel./ Fax No.(083) 554-6323

References
Other Learning
Resources
III.
PROCEDURES
Review Conduct a recap of the Conduct a recap of the previous lesson Conduct a recap of the previous
previous lesson lesson
Motivation What is your favorite dessert? LETS WATCH A VIDEO!!!
Describe.
Activities Directions: Give one DIRECTIONS: Four Garnishes that Add Attraction. One sketch per
description of the garnishes. Your activity today will be your activity next performance
accompaniments, garnishes task. The activity will be rated based on the rubric below.
and
decorations for desserts.
Name of Description
Accompanim
ents
Answers of the learner may

vary. Please refer to the
lecture.
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Analysis How do you feel while doing the performance task?
Guidelines in Plating Dessert

Abstraction Accompaniments,Garnishes The teacher will collect the drawings.
and Decorations for 1. Make garnishes edible.
Desserts Everything on the
dessert plate should be edible
Dessert Syrup Flavored and delicious.
simple syrup use to moisten 2. Keep it clean and simple. Don't
cakes. Flavorings maybe crowd the
extracts like vanilla, liquors plate. If your dessert is beautiful,
like rum. Add flavorings after it shouldn't
the syrup has cold, flavor may need a lot of garnishes.
lose if added to hot syrup. 3. Make your garnishes relate to
Lemon or orange rind may the dessert
also add flavor to syrup. on the plate. The only time you
Cream Anglaise Stirred vanilla should
custard sauce; consist of milk, garnish with fresh mint is if you're
sugar, egg yolks and vanilla serving
stirred over low heat until mint ice cream.
lightly thickened. Pastry 4. Layer flavors and textures in
Cream Contains starch as well your dessert.
as eggs, resulting in a much Textures and flavors hit the
thicker and more stable palate at different
product. It is used as a cake times.
and pastry fillings for cream 5. Try different plates—various
pies and pudding. With sizes and
additional liquid, it is used as shapes. The right plate can add
custard sauce. Custards or enhance the
Tel./ Fax No.(083) 554-6323

Consist of milk, sugar, eggs theme really well.

and flavorings. (Whole eggs
are used for greater thickening
power). Used as pie fillings, as
a dessert by itself and as a
basis for many bake puddings.
Application Why do you need to put Why is it important to follow the

accompaniment, garnishes guidelines in making desserts?
and decorations for desserts?
IV. Directions: Name the Directions: There are pictures of
ASSESSMENT Accompaniments, The teacher will evaluate the output using the rubric. plating desserts
Garnishes and Decorations for that fill flash on the screen. Tell
Desserts 3 2 1 weather what
Clarity guidelines it belongs.
Visual Answers:
Presentation 1. Try different plates
Effort 2. Layer flavors and textures in
Total your
dessert.
3. Make your garnishes relate to
the dessert
on the plate
4. Keep it clean and simple.
5. Make garnishes edible.
V. Directions: Bring pencil and 4 Prepare for the next lesson. Directions: Prepare for the next
ASSIGNMENT bond papers next meeting lesson.
Tel./ Fax No.(083) 554-6323

Prepared by:
Subject Teacher
Checked by:
JULLIE PALMEJAR, LPT

Curriculum Head
Noted by:
GEALYN D. ALBARRACIN, LPT
Principal
CHARISSA MAE G. BEHIGA, MAEd, LPT

Basic Education Director
Tel./ Fax No.(083) 554-6323

LESSON PLAN EVALUATION
GRADE LEVEL: TEACHING DATES:

LEARNING ARES: TEACHING TIME:
SECTION: QUARTER:
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

REMARKS
a. Re-teaching;
b. Insufficient time;
c. Transfer of lessons to
the following day as a
Tel./ Fax No.(083) 554-6323

result of class
suspension;
d. others (please specify)
REFLECTION
A. No. of learners who
earned 70% 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 this 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
Tel./ Fax No.(083) 554-6323

wish to share with other

teachers.
Prepared by:
JUAN DELA CRUZ

Subject Teacher
Checked by:
JULLIE PALMEJAR, LPT

Curriculum Head
Noted by:
GEALYN D. ALBARRACIN, LPT
Principal
CHARISSA MAE G. BEHIGA, MAEd, LPT

Basic Education Director

PalaoDLP 2

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CRONASIA FOUNDATION COLLEGE INC.

Andres-Dizon Building, Pioneer Avenue

Tel./ Fax No.(083) 554-6323

DAILY LESSON PLAN

GRADE LEVEL: TEACHING DATES:

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Tel./ Fax No.(083) 554-6323

Answers of the learner may

Tel./ Fax No.(083) 554-6323

Analysis How do you feel while doing the performance task?

Guidelines in Plating Dessert

Tel./ Fax No.(083) 554-6323

Consist of milk, sugar, eggs theme really well.

Application Why do you need to put Why is it important to follow the

Tel./ Fax No.(083) 554-6323

JULLIE PALMEJAR, LPT

CHARISSA MAE G. BEHIGA, MAEd, LPT

Tel./ Fax No.(083) 554-6323

LESSON PLAN EVALUATION

GRADE LEVEL: TEACHING DATES:

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Tel./ Fax No.(083) 554-6323

Tel./ Fax No.(083) 554-6323

wish to share with other

JUAN DELA CRUZ

JULLIE PALMEJAR, LPT

CHARISSA MAE G. BEHIGA, MAEd, LPT

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