TLE 9

CLASSROOM STANDARDS
Let’s
Recall!
 GROUP
ACTIVITY
Each group will write at least 1 dessert which appropriate on
each kinds of sauce.

Rich Sauce Light Sauce Hot fudge Hot sauces Cold Sauces
How can you differentiate sauce from fudge?

What are the kinds and varieties of sauces?

What are the Thickening agents for sauces?

What are the things to consider when preparing and

storing a sauce?
What have you observed on the video?

After the what they have done to the dessert, are

there any changes?

If you preparing a dessert, what are the finishing

touches you can apply? And why?
OBJECTIVE:
1.1 Identify dessert accompaniments and
hygienic procedures.
Dessert accompaniments
and hygienic procedures.
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 CONTENTS
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 Chapter 1

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C l i c k h e r e to a d d th e te x t, th e te x t i s th e re fi n e m e n t o f
y o u r th o u g h t, a n d p l e a s e try to e x p l a i n th e p o i n t o f v i e w
a s s u c c i n c tl y a s p o s s i b l e .
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Click here to add the text, the text is the extraction of your thought, please try to explain your point
of view as succinctly as possible.
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I f y o u r c o n t e n t i s r e a l l y i m p o r t a n t a n d d i ff i c u l t t o s t r e a m l i n e , u s e s e g m e n t a t i o n t o s i m p l y s o r t
a n d r e f i n e t h e c o n t e n t , w h i c h w i l l m a k e t h e l o g i c a l f r a m e w o r k r e l a t i v e l y c l e a r. I n o r d e r t o m a k e
you have a more intuitive feeling of the number of words, and further easy to use, we have set
the maximum text, when you enter here, is on the verge of the upper limit of the content of the
page, if there is more content, please reduce the font size as appropriate, but we do not
recommend that your text font size is less than 14 pounds, please be sure to pay attention.

I f y o u r c o n t e n t i s r e a l l y i m p o r t a n t a n d d i ff i c u l t t o s t r e a m l i n e , u s e s e g m e n t a t i o n t o s i m p l y s o r t
a n d r e f i n e t h e c o n t e n t , w h i c h w i l l m a k e t h e l o g i c a l f r a m e w o r k r e l a t i v e l y c l e a r. I n o r d e r t o m a k e
you have a more intuitive feeling of the number of words, and further easy to use, we have set
the maximum text, when you enter here, is on the verge of the upper limit of the content of the
page, if there is more content, please reduce the font size as appropriate, but we do not
recommend that your text font size is less than 14 pounds, please be sure to pay attention.
Click here to add
the title
If your content is really important and
d i ff i c u l t t o s t r e a m l i n e , u s e s e g m e n t a t i o n
to simply sort and refine the content,
which will make the logical framework
r e l a t i v e l y c l e a r. I n o r d e r t o m a k e y o u
have a more intuitive feeling of the
number of words, and further easy to
use, we have set the maximum text,
when you enter here, is on the verge of
the upper limit of the content of the
page, if there is more content, please
reduce the font size as appropriate, but
we do not recommend that your text
font size is less than 14 pounds, please
be sure to pay attention.
 Click here to add the title
Click here to add the text, the text is the extraction of your thought, please try to explain your point
of view as succinctly as possible.
 Click here to add the title

Your text has been concise and well-written, but the information is inextricably inextricable and
needs to be expressed in more words; but please refine the essence of your thought as much as
possible, and express your views appropriately, often with twice the result with half the effort.
Click here to add the title

Click here to add the text, the text is the extraction of Click here to add the text, the text is the extraction of
your thought, please try to explain your point of view your thought, please try to explain your point of view
as succinctly as possible. as succinctly as possible.
 Click here to add the
title
Your text has been concise and well-written, but the information is inextricably
inextricable and needs to be expressed in more words; but please refine the
essence of your thought as much as possible, and express your views
appropriately, often with twice the result with half the effort.
Click here to add a subtitle
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 GROUP
ACTIVITY
In the same group. Each group will be having a role-playing activity about what
would be the effects on not following proper procedures and guidelines in
plating or presenting a dessert.
Criteria 20 Points - Mastery
Student actively collaborates with
Cooperation peers, shares ideas, and participates
fully in all aspects of the activity.
Student demonstrates a
comprehensive understanding of
plating procedures and guidelines,
Mastery
clearly indicating the consequences of
not following them through the role-
play.
The presentation is rich in content,
clearly communicates the effects of not
Content
following proper plating procedures,
and engages the audience.
15 Points - Proficient 10 Points - Needs Improvement
Student collaborates with peers but Student shows minimal
may not fully engage or share ideas collaboration or participation with
actively. peers.
Student demonstrates an adequate
Student shows limited
understanding of plating procedures,
understanding of plating procedures
with minor inaccuracies in showing
and guidelines, with significant
the consequences of not following
inaccuracies.
them.
The presentation communicates the
The presentation is lacking in
effects of not following proper plating
content, clarity, or engagement
procedures with some clarity, but
regarding the importance of proper
may lack detail or not fully engage
plating procedures.
the audience.
If you are running a food business, how can you
handle a customer’s complain:
Confusion of garnishes if is it edible or not?
What are those procedures and guidelines in plating or
presenting dessert?

Why we should follow these guidelines?

What are the 5 accompaniments, garnishes and

decoration that are commonly apply to a dessert?

What are the tips or techniques to consider in food

plating that can affect the overall appearance of a
dessert?
Direction: Identify dessert accompaniments and hygienic procedures. Choose the
correct answer.
1. What should be the consideration when choosing a plate for dessert plating?
a. Size, shape, and color b. Material and weight
c. Price and availability d. Number of compartments

2. Why is it important to keep things clean while plating desserts?

a. To save time b. To prevent contamination
c. To reduce flavor d. To increase portion size

3. How does color play a role in plate presentation of desserts?

a. Color has an impact on taste and texture
b. Color can enhance the visual appeal of the dessert
c. Color affects the taste of the dessert
d. Color should be avoided in dessert plating
4. What is the purpose of flavored simple syrup when used in desserts?
a. To dry out cakes
b. To make cakes more dense
c. To make cakes less sweet
d. To add moisture and add more taste

5. How is Pastry Cream different from regular custard?

a. It contains no eggs b. It is sweeter
c. It is thicker and more stable d. It is only used in pastries
ASSIGNMENT:

Each group will prepare and finalized the

ingredients, tools/material and equipment that will
be used in preparation in making a cold dessert.