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    Neistel Zheen
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    5 views8 pages

    Quarter 4.LO 1.1&1.2

    Uploaded by

    Neistel Zheen
    lesson plan

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 8

    Semi-Detailed Lesson Plan

    In Bread and Pastry Production

    CONTENT STANDARD: The learner demonstrate understanding of the basic concept of

    underlying theories in presenting desserts.

    PERFORMANCE STANDARD: The learner demonstrates competencies in presenting

    desserts.

    I-OBJECTIVES:

    At the end of the lesson, the students are expected to:

    A. Portion and present desserts according to product items occasion and enterprise standards
    and procedures.
    B. Plate and decorative desserts in accordance with enterprise standards and procedures.

    II- SUBJECT MATTER: Bread and Pastry Production ( NC II )

    Topic: Portioning, plating, decorating, and presenting desserts

    Code : TLE-HEPD-IVj-18

    Reference: Bread and Pastry Production Manual

    Pages: 229 - 235

    Materials: Hand out for activity, visual aid, plates and items for

    decorating and plating, power point presentation

    III- LESSON DEVELOPMENT/PRESENTATION

    Preliminary Activities

     Prayer and greetings


     Checking the attendance
     Collecting assignments
     Review on methods of storing in accordance with product specifications
    and establish standards and procedures.
    Store petit fours - a very small cake that is decorated with frosting.
    Frosting – a sweet, a creamy mixture that is use to cover cakes.
     Motivation - distribute K-W-L chart and ask the students about the picture
    presented on the board.

    ACTIVITY:

    Form the class into three groups and instruct them to list down all the desserts that they wanted
    to serve in a birthday party on a manila paper. Let the group choose a representative to read the
    output ( 10 minutes )

    ANALYSIS
    Situation: You and your family is going to have family date. Your family decided to eat in a
    restaurant and ordered chocolate cake as your dessert. If you were to ask, how would you like to
    serve the chocolate cake in terms of its look, size and presentation?

     Portioning dessert
     Plating Dessert
     Goals of a Plated Dessert
     Four Main Components of Plated Dessert

    ABSTRACTION

     Presentation of short video clip.


     Why is it important to present and decorate the dessert?
     Is the costumers satisfaction or taste is important upon serving plated dessert?

    APPLICATION

     Have a group work activity. Each group is task to present and decorate dessert. The
    group is expected to explain the components of plated dessert.
     Performance criteria checklist will be provided by the teacher as a guide for checking
    their group’s output.

    The performance will be rated using the scoring rubric.

    CRITERIA VERYGOOD GOOD FAIR POOR


    4 3 2 1
    I-Product
    General
    Appearance
    A. dessert /
    man item is
    attractive
    and
    appetizing
    B. dessert is
    pleasing to look
    at and with
    good color
    combination
    C. Garnishles
    are placed just
    right
    D. Dessert has
    just the right
    consistency.
    Palatability
    A. Dessert is
    delicious
    B. Dessert takes
    just right
    Procedures
    1.Use the
    resources
    A. the leaner
    keeps the
    working table
    orderly while
    preparing the
    components of
    plated dessert.
    B. the learner
    uses only has
    the proper and
    needed has the
    proper and
    needed utensels
    and dish plates.
    C. the learner
    uses time
    serving
    techniques and
    devices in in
    preparing plated
    dessert.
    Cleanliness
    and sanitation
    A .the learner is
    well groomed
    and properly
    dressed for
    plating. He/she
    makes use of a
    clean apron,
    hairnet, hand
    towels and pot
    holders.
    B. the learner
    practices
    sanitary
    handling food.

    VI- Assignment

     Make your own plan, prepare and present a printed plated dessert according to a special
    occasion. ( Birthdays, weddings, or anniversaries )
    Lesson 5: Present Desserts
    L.O # 1: Present and serve plated desserts

    Learning Competency:
    Portion and present desserts according to product items, occasion and enterprise standards
    and procedures.
    I-Multiple Chice
    Instruction Read each item and encircle the correct answer.

    1. Which is an added components of desserts, which is essential for soft desserts like
    custard and ice cream.
    A. crunch
    B. garnish
    C. main item
    D. sauce
    2. Which ensures the right quantity of food is prepared and served to customer.
    A. markup
    B. portion control
    C. standard size
    D. yield
    3. What is the final component of a plated dessert?
    A. crunch
    B. garnish
    C. main item
    D. sauce
    4. Which dessert component is the actual dessert itself?
    A. crunch
    B. garnish
    C. main items
    D. sauce
    5. Which dessert components which attributes moist, characteristics of dessert?
    A. crunch
    B. garnish
    C. main item
    D. sauce
    Semi-Detailed Lesson Plan

    In Bread and Pastry Production

    CONTENT STANDARD: The learner demonstrate understanding of the basic concept of

    underlying theories in presenting desserts.

    PERFORMANCE STANDARD: The learner demonstrates competencies in presenting

    desserts.

    I-OBJECTIVES:

    At the end of the lesson, the students are expected to:

    A. Store desserts in accordance with the required temperature and customer’s


    specifications.
    B. Package desserts in accordance with established standards and procedures.

    II- SUBJECT MATTER: Bread and Pastry Production ( NC II )

    Topic: Store and Package desserts

    Code : TLE-HEPD-IVj-19

    Reference: Bread and Pastry Production Manual

    Pages: 237-242

    Materials: Hand out for activity, visual aid, items for packaging ,

    ribbons, power point presentation

    III- LESSON DEVELOPMENT/PRESENTATION

    Preliminary Activities

     Prayer and greetings


     Checking the attendance
     Collecting assignments
     Review on the presenting and plating desserts.
    Components of plated dessert.
     Unlocking of difficulties

    Classic puff pastry dough


    Pavlovas
    Meringue
    Choux or Cream puff pastry
    Baklava
    Packaging
     Motivation -The class will be divided into 4 groups. The teacher will
    present a video clips. The students will give their observation.

    ACTIVITY – Pack me!!

    The class is divided into 4 groups. Each group will choose 2 representative
    to do the first task.

    Instruction: Students are provided different materials for packaging. They


    are expected to pack the item within 3 minutes. Each group must have 1
    representative to explain the procedures on packaging.

    ANALYSIS

    Situation: Judy is newly hired in a company. Your supervisor assigned you in packaging
    department. Since you really need a work you have no choice but to accept it. If you were Judy’s
    best friend how are you going to help her?

     Storing dessert
     Packaging dessert
     Types of packaging materials

    ABSTRACTION

     Why is it important to pack the dessert or the main item?


     How is packing being done?

    APPLICATION

    You have been assigned to prepare, present and serve dessert to the town Mayor who will visit
    your school. Apply all what you have learned to make your dessert presentable and appetizing.
    Your output will be rated using the Scoring Rubric below.

    I. PROCUCTS Very Good Good Fair Poor


    (4) (3) (2) (1)
    1.General Appearance
    a. Dish is
    attractive

    b. Dish is pleasing
    to look at and
    with good color
    combination
    c. Ingredients are
    cooked just
    right
    d. Dish has just the
    right
    consistency
    2.Palatability
    a. Dish is delicious
    b. Dish tastes just
    right
    3.Nutritive value
    a. Dish is highly
    nutritious
    II.PROCEDURES
    1.Use of Resources
    a. The learner
    keeps the
    working table
    orderly while
    preparing the
    ingredients.
    b. The learner uses
    time- saving
    techniques and
    devices
    c. The learner uses
    only the proper
    and needed
    utensils and
    dishes.
    4.Cleanliness and
    sanitation
    a. The learner is
    well groomed
    and properly
    dressed for
    cooking: He/she
    makes use of a
    clean apron,
    hair nets, hand
    towel, and pot
    holders.
    b. The learner
    practices
    sanitary
    handling of food
    5.Conservation of
    nutrients
    a. The learner
    follows proper
    preparation and
    cooking
    procedures.
    b. The learner
    follows the
    recipe correctly

    ASSIGNMENT

    Choose and watch a video about packing a dessert, then upload the photo from internet. Write
    down your observation on a one half sheet of paper.

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