Republic of the Philippines

Department of Education
Region VI- Western Visayas
SCHOOLS DIVISION OF CAPIZ

TEACHING AND LEARNING PROCESS

I. OBJECTIVES
The learner demonstrates understanding of the basic concept and underlying theories in
Content Standards
presenting desserts.
Performance
The learner demonstrates competencies in presenting desserts.
Standards
Learning
Present and serve plated desserts. TLE_HEBP9-12PD-IVj-18
Competencies
At the end of this lesson, learners are expected to:
1. Identify the portion and present desserts according to product items, occasion and enterprise
standards and procedures.
Learning Objectives
2. Enumerate the main goal of plating and decorating desserts in accordance with enterprise
standards and procedures.

II. CONTENT Plating Dessert

III. LEARNING RESOURCES

Module Pages Learner’s Module p.230-235

Other Learning
Flat screen TV, Laptop, Visual aids, PowerPoint presentation and bond paper
Resources

IV. PROCEDURES
a. Cleaning the classroom
A. Routine Activities b. Prayer
c. Greetings/Checking of Attendance
CUARTERO NATIONAL HIGH Grade GRADE 9
School
SCHOOL Level
Grades 9
DETAILED Learning H.E- TVL (BREAD
Teacher IVIE P. BARGAMENTO
LESSON Area AND PASTRY)
PLAN Date and
JUNE 6, 2023 Period FOURTH QUARTER
Time
Teacher’s Activity Student’s Response/Activity

B. Reviewing What was our lesson yesterday? Students will answer. Our lesson
previous lesson Who can remember? yesterday is about displaying
or presenting caramelized petit fours.
new lesson
Students will answer. Attractive
What are the ways in displaying caramelized
presentation of petit fours catches
petit four? Who can give one?
Okay, very well. customer’s attention.

How about in proper storage of caramelized Students will answer. All prepared
petit four. What are the ways in proper storage petit fours will suffer from too much
of caramelized petit four? Who can give me
moisture in the environment.
one?

Very good!

Pob. Takas, Cuartero, Capiz

Telephone No: (036) 658 0242
Email Address: 302396@[Link]
C. Establishing Are you ready for a new discovery?
purpose of the Yes, Ma’am. Students will observe the
lesson Motivation! pictures.

I have here some pictures of different desserts.

I want you to observe closely. What can you

observe about the picture? Who can guess
what our lesson is for today?

Very good! Our lesson for today is plating

dessert.

Plating Dessert
Plated dessert presentations (or simply plated
desserts) are desserts that are served by an
establishment (such as restaurant, resort, or
dessert café) after it is ordered by a guest and
enjoyed on site.

Pob. Takas, Cuartero, Capiz

Telephone No: (036) 658 0242
Email Address: 302396@[Link]
 The picture is about dessert. The proper
plating of dessert.

D. Presenting ACTIVITY 1. (The Four Components of

examples/instanc plated dessert)
es of the new Students will proceed to their respective
lesson I will now divide you into two (2) groups. groups and expected to participate in the
group activity.
For Group 1, you are assigned to assemble the
cut-out pictures of the different components of
plated desserts.

For Group 2, you are to miss and match the

definition of these four components of plated
dessert.

In doing your activity, you will be graded with

the use of these rubrics.

RUBRICS USED FOR SCORING

For Group 1
5- All of the pictures are correctly assembled
4 – Almost all of the ingredients are correctly
assembled
3 - Some of the pictures are correctly
assembled
2- few of the pictures are correctly assembled
1-None of the pictures is correctly assembled.

For Group 2
5- All of the ingredients are correctly matched
4 – Almost all of the ingredients are correctly
matched
3 - Some of the ingredients are correctly
matched
2- few of the ingredients are correctly
matched
1-None of the ingredients is correctly matched

I will group you now into two groups.

Remember you are given only 10 minutes to
do the task.

Students will proceed to their respective

groups and expected to participate in the

Pob. Takas, Cuartero, Capiz

Telephone No: (036) 658 0242
Email Address: 302396@[Link]
 group activity.
E. Discussing new
concepts and Group 1 had already assembled the pictures of
practicing new the components of plating dessert.
skill # 1

Each group leader presents their output in the

class.

For group 2, let’s check their work. This is the

correct meaning and uses of each ingredient.

Four components of plated dessert

1. The Main Item

The main item can be anything such
as a slice of pie, a mini tart, a cluster of
cookies, custard. It is the actual dessert itself.
The product should weigh between three and
five ounces but it is not unusual for it to weigh
as much as 8 ounces. The main item should
never be large that is overwhelming.

2. The Sauce
Plated desserts should have up to two
sauces each. Overall, the sauces should not
weigh more than one to two ounces with the
exception of a flooded design. Sauce is very
important for dry items like pies and cakes
although a sauce can also be added to any
dessert.

3. Crunch Component
A crunch component is an added
component that adds a crunch to the dessert. It
is usually a dry decorative cookie or biscuit
added to any dessert to make it crunchy.

Pob. Takas, Cuartero, Capiz

Telephone No: (036) 658 0242
Email Address: 302396@[Link]
 Exactly how it sounds.

4. Garnish
The garnish is the final component of
a plated dessert. Common garnishes include
fresh mint leaves, powdered sugar, chocolate
piping, fruit, chocolate and sugar work, and
sorbet. Garnish should be used with restraint
just as much as it should be used tastefully. A
garnish that is over used loses its effect and
can ruin a dessert. The most commonly over
used garnish is the mint leaf.

F. Discussing new ACTIVITY 2. (The three main goals of

concepts and plated dessert)
practicing new Now I will present to you the three main goals (Students’ participation/interaction)
skill # 2 of plated dessert.

1. To satisfy the customer

This emphasizes flavor above all else,
through you can argue that the actual
visual design of the plate also satisfies
customer.

2. To complement the venue’s theme

This emphasizes the visual and creative
expression of a dessert continue to bring
customer back.

3. To make a dessert that is affordable in

the terms of the restaurant

This is in terms of both complexity and

price. A dessert that is too complex will
put too much stress on the kitchen staff
when it needs to be reproduced and a
dessert that is too expensive will never be
purchased by the customer.

G. Developing Teacher will ask question and give additional

mastery (Leads activity.
to formative Students will answer.
Assessment)
Can you identify the components of plated
dessert?

(Students’ participation/interaction)

H. Finding Why do we do the proper plating of desserts

practical before presenting them to the guest? Students will answer.

Pob. Takas, Cuartero, Capiz

Telephone No: (036) 658 0242
Email Address: 302396@[Link]
 applications of
concepts and
skills in daily
living

I. Making 1. Plated dessert presentations (or simply plated

Generalizations What is plating dessert? desserts) are desserts that are served by an
and abstractions establishment (such as restaurant, resort, or
about the lesson
dessert café) after it is ordered by a guest and
enjoyed on site.

The four components in plating are the main

item, the sauce, the crunch component and the
garnish.
What are the four components in plating
dessert?
1. To satisfy the customer
2. To complement the venue’s theme
3. To make a dessert that is affordable
What are the three main goals of plated in the terms of the restaurant
dessert?

J. Evaluating Short Quiz. Get ¼ sheet of paper.

Learning
Identification.
Directions: Identifying the following
sentences and give the correct answer. Students answer silently the quiz.
1. The art of desserts that are served by an
establishment (such as restaurant, resort,
or dessert café) after it is ordered by a
costumer.
2. The final component of a plated dessert.
Examples are mint leaves, chocolate
piping, chocolate and sugar work, and
sorbet.
3. It is the actual dessert itself. It can be a
slice of pie, a mini tart, a cluster of
cookies, custard.
4. It is very important for dry items like pies
and cakes although it can also be added to
any dessert.
5. It is an added component that adds a
crunch to the dessert. It is usually a dry
decorative cookie or biscuit added to any
dessert to make it crunchy

Enumeration.
What are the three main goals of plated
dessert?

Answer.
1. Plated dessert
2. Garnish
3. The Main Item
4. The Sauce
5. Crunch Component

Pob. Takas, Cuartero, Capiz

Telephone No: (036) 658 0242
Email Address: 302396@[Link]
 1. To satisfy the customer
2. To complement the venue’s theme
3. To make a dessert that is affordable in the
terms of the restaurant

K. Additional Assignment. In Short bond paper.

Activities for
Application or Collect 5 pictures of sample dessert plating Yes, Ma’am.
Remediation
V. REMARKS

VI. REFLECTION

A. No. of learners
who earned 80% 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 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 use/discover
which I wish to share
with other teachers?

Рreрared by: Checked by: Approved by:

CYNTHIA V. MERISCO MELANIE F. CORPUZ EXPECTACION J. LACBANES

SHS Teacher Asst. School Principal II School Principal IV

Pob. Takas, Cuartero, Capiz

Telephone No: (036) 658 0242
Email Address: 302396@[Link]