DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II

Fourth Quarter

I. OBJECTIVES:

Content Standard:
The learner demonstrates an understanding of the basic concept and underlying
theories in preparing and displaying petit fours.

Performance Standard:
The learner demonstrates competencies in preparing and displaying petit
fours

Learning Competencies:
LO 1. Prepare iced petits fours
1.1 Prepare cut and assemble sponges and bases according to standard recipes and
enterprise requirements and practices

Contextualized Competency:
Prepare cut and assemble sponges and bases using locally available ingredients
according to standard recipes and enterprise requirements and practices

Code: TLE_HEBP9-12PF-Iva-b-12

II. CONTENT:
1. Characteristics of classical and contemporary petits fours
2. Underlying principles in preparing petit fours
3. Types and kinds of sponge and bases

III. LEARNING RESOURCES:

A. Reference:
TLE_HEBP9-12PFIVa-b-12
Bread and Pastry Production Manual page 203
Bread and Pastry Production Volume I by Leonora Basbas page 133-136
Bread and Pastry Production by KVTS page 59
On baking by Sarah R. Labensky,Priscilla Martel, and Eddy Van Damme
pages 644-647
B. Other Resources
Television and Laptop, Ingredients, Tools and Utensils

IV. PROCEDURE

PRE-ACTIVITY
 MOTIVATION:
The students will identify the cutest or smallest classmate they have. Then, they
will describe their classmate strengths and weaknesses. Finally, they will tell to
the whole class what makes this cute classmate of them unique.

REVIEW/ PRESENTING NEW IDEAS:

The teacher will group the class into four (4) groups. Each group will be given a
box with different pictures of petit fours. Students are going to group the pictures
according to toppings, bases and frostings. The students will check the back part
of each picture then find out the hidden letters written on it. They will arrange it
in 2 minutes. Lastly, each group will write their answers on the board.

The students will view different pictures of petit fours downloaded from
www.bing.com.images

PRESENTING THE PURPOSE OF THE LESSON:

The objective of todays’ lesson is to prepare, cut and assemble sponges and bases
using locally available ingredients according to standard recipes and enterprise
requirements and practices; and identify varieties of petit fours.

ACTIVITY:

1. The students will be group into four (4).

2. Each group will be given samples of petit fours such as, macaroons, cake sliced
into small squares with icing and garnish, and cream puff.
3. They will describe samples of petit fours given to them according to fillings,
toppings, frosting and glazes, and the bases used.

Guide questions:
1. Describe how the fillings are placed from the samples given.
2. Are you familiar with the garnishes? If yes, identify their name.
3. Have you tasted some of these samples before? How does it taste?

The students will watch a short video on easy preparation of petit fours from Silly
petit fours https://www.youtube.com/watch?v=-B6Xewa4ItQ)

ANALYSIS:
1. Justify why hard textured base were used in the video.
2. What is the reason why cake’s are cut into small squares?
3. Will the size of these small goodies can catch one’s attention? How?
ABSTRACTION:

HISTORY OF PETIT FOURS

Petit fours were traditionally made in smaller oven next to the main oven. In the
18th century some bakers made them during the cooling process of coal-fired brick
ovens to take advantage of their stored heat, thus exploiting coals high burning
temperature and economizing on its high expense relative to wood.

Petit fours are miniature cookies, tarlets, cake, and biscuits that may accompany
coffee or tea that is served after meal.

Iced petit fours are small bites sized cakes with a thin coating of glaze, typically
fondant which is applied after end of the production process.

The presentation and overall quality of petit fours plays an important role in the
perception of these type of sweets. Sense these creations are small and designed
for a discriminating palate, care should be taken in preparation to ensure that they
are perfect as can be.

VARIETIES OF PETIT FOURS

Glace’( glazed),iced or decorated tiny cakes covered in fondant or icing, small

eclairs and tarlets.
Are small cakes, cookies, or biscuits iced with fondant or glaze

Sale’ ( salted), savory bite sized appetizers usually served at a cocktail parties or
buffets

Sec( dry), They are any number of fragile , crunchy dainty cookies such as tulipe,
checkerboard, nut meringues, and small butter cookies macaroons or puff pastry
made without a cream filling.

Fresh petit four- are moist miniature that may contain fruit or fillings such as
butter cream, citrus curd, ganache or various mousses.

Miniature tarlets or barquettes filled with pastry cream and topped with fresh
berries, grapes or apricot halves are examples of this.

In a French patisserie, assorted small desserts are usually called mignardise, while
hard buttery biscuits are called petit fours.

The teacher will play a video presentation on “how petit fours is prepared” at
https://www.youtube.com/watch?v=GsK2qafYs4Y
(The teacher may explain important details about the video while being played)
 Guide questions:

1. How was petit four prepared in the video?

2. Why cooling racks was used after the cake was baked?
3. How petit four was assembled in the video?
4. What is the reason why layered sponged was pressed after the filling was
poured?

APPLICATION:

The students will prepare their own version of petit fours with biscuits as their
base using edible ingredients from their backyard.

Procedure:
1. Wear complete PPE.
2. Prepare tools and utensils needed for the activity.
3. Sanitize tools and utensils.
4. Cut the biscuits into four equal sizes (preferably plain).
5. Place the filling carefully.
6. Layer the biscuits with fillings.
7. Remove crumbs and serve.

Performance Checklist

Did I… YES NO
Wear complete PPE?
Gather tools and utensils needed for the activity?
Sanitize tools and utensils?
Cut the biscuits into four equal sizes?
Place the fillings carefully?
Layer the biscuits with fillings?
Remove crumbs and serve?

ASSESSMENT/ EVALUATION:

I. Written test:
Direction: Identify what is being described in each statement.

1. These are miniature cookies, tarlets, cakes that are served in one bite sized that
may accompany an afternoon coffee or tea and can be served after meal.
2. These are small cakes, cookies, or biscuits iced with fondant or glaze.
3. They are any number of fragile, or crunchy, dainty cookies made without creams
or fillings.
4. A bite sized appetizer usually served at a cocktail parties or buffets
5. A type of oven used to bake petit fours during 18th century.
 Score guide: One point for each correct answer

II. Individual Performance Task

Direction: Prepare, cut and assemble sponges and bases according to standard recipes
and enterprise requirements and practices. (Students will prepare only half of the
recipe)

Chiffon Cake
(for base)

Ingredients:

Batter Meringue
2 ¼ c cake flour (sifted) 8 egg whites
3 tsp baking powder ¾ cup sugar
½ cup sugar cream of tartar
½ cup shortening
½ cup flavoring
8 egg yolks
1 tsp vanilla

Procedure:
1. Mix all dry ingredients in a bowl (flour, sugar ,baking powder)
2. Make a well at the center of dry ingredients
3. Pour in oil, egg yolk, flavoring and vanilla extract
4. Blend thoroughly until smooth.
5. Set aside.
6. On a separate bowl beat egg whites and cream of tartar until soft peaks formed.
Add sugar gradually.
7. Continue beating until stiff peaks formed.
8. Cut and fold the flour mixture over meringue until blended
9. Bake at the pre heated oven for 30-45 minutes.
10. Allow to cool.
11. Cut the chiffon cakes into small squares.
12. Slice the cake crosswise and assemble it into four layers.
13. Use heavy plate to press it.
14. Store the prepared base for the next activity. (fillings)
 Assessment tool: Performance Rubrics
Score Sheet for Chiffon Cakes

Characteristics Excellent Very Good Good (3) Fair (2) Poor (1)
(5) (4)
Shape:, Chiffon Cake has Cake has a Cake has Cake has Cakes has
slightly rounded top no crack slight crack slightly crack with big crack
and has with crack with shrinks on and
slightly slightly slightly top shrinks
rounded rounded shrinks on almost on
top top top top
Volume Has the Decreases Decreases Decreases Never
perfect a bit in almost ¾ almost half rise at all
volume as volume the height the height
the height of the of the
of the baking pan baking pan
baking pan
Texture The cake The cake The cake The cake The cake
has fine air has some has big air has more has no air
cells and air cells cells with big air cells and
spongy and spongy spongy cells and has a
texture texture texture has coarse compact
texture and soggy
texture
General Appearance The cake The cake The cake The cake Scorched
has a has light has dark has dark
golden brown color and color with
brown color and dry crust deep dark
color and dry crust crust
shiny crust
Score

AGREEMENT:
Research on different fillings for petit fours.

V. REMARKS

VI. REFLECTION:
 DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II
Fourth Quarter

I. Objectives:

Content Standard:
The learner demonstrates understanding of the basic concept and underlying
theories in preparing and displaying petit four

Performance Standard:
The learner demonstrates competencies in preparing and displaying petit fours

Learning Competencies
LO 1. Prepare iced petit fours
1.2. Prepare fillings with the required flavors and consistency

Contextualized competency:
Prepare fillings using locally available ingredients with the required flavors and
consistency

Code: TLE_HEBP9-12PF-Iva-b-12

II. CONTENT:
Different kinds of fillings

III. LEARNING RESOURCES:

A. References:
TVL Home Economics BPP Manual, page 208
B. Other resources
Youtube videos
Baking tools and utensils
Ingredients
IV. PROCEDURE

PRE ACTIVITY

MOTIVATION:
What makes you a good company to others?
What characteristics do you possess that make them close to you?

PRESENTING NEW IDEAS:

The students will arrange the jumbled letters to form a new word.
( maj, yellj , mreac, gnachea )
 PRESENTING PURPOSE OF THE LESSON:
The objective of today’s lesson is to prepare fillings using locally available
ingredients with the required flavors and consistency,

ACTIVITY:
1. The students will be group into four (4).
2. Each group will make a jingle about different dessert fillings that they knew
and had eaten.
3. The preparation for the jingle will be up to 5 minutes only.
4. Each group will perform their jingle for only 2 minutes.

Guide questions:
1. What were the ingredients mentioned in the group’s jingle?
2. Did the group include the taste, texture, and the aroma of dessert fillings in
their jingle? If yes, identify and describe each.
3. Is there a need to put fillings on bread, pastries and other bakery
products? Why?
4. Does the jingle highlights the ingredients in the local market?

ANALYSIS:
1. What are the advantages of using ingredients available in backyard?
2. How practical is it to make use of this available ingredients such as fruits and
edible flowers?
3. In the modern habit of eating we used to enjoy, is it beneficial and necessary to
acknowledge and practice eating non commercialized and non preserved foods?
Why?

ABSTRACTION:
Definition of terms

Filling- An edible mixture used to fill pastries, sandwiches, or cakes and petit
fours
Example: Fillings, Frosting, Glazes and Toppings

Buttercream-meringue Italian (mousseline) and Swiss-both use only egg whites

but differences are how they are made:

Italian- Hot syrup is added to already whipped egg whites.

Swiss- The whites and sugar are mixed together over heat and whipped. Then
cooled before the butter and flavoring are added. Both has a medium to thick
consistency

Simple sugar- is made from sugar and water, and then cooked
 Whipped Cream- Whipping cream beaten with sugar. Can be flavored. Can be
stabilized for longer life with gelatin

Ganache- A rich emulsified mixture of chocolate and cream. Butter cream

consistency can be made by whipping soft butter into its base, resulting in
ganache beurre.

Custard or Puddings Pastry cream)- Is thickened with flour or cornstarch.

puree or flavored base (mousse) folded in with whipped cream or beaten egg
whites.

Cream Cheese- Cream cheese and butter are beaten together, liquid,
(liqueur ,milk) is added and beaten in, then confectioners’ sugar is added, with
flavoring at the end such as vanilla extract.

Buttercream French-uses egg yolks and is made the same way as Italian meringue

American buttercreams/confectioners; sugar icing- Butter (fat, or shortening) and

cream or milk are beaten together, and then confectioners’ sugar is added.
Flavored with extracts and chocolate. Can be made to stiff consistency, and fluffy
or smooth.

Minute/ Boiled Icing-made by warming egg whites, sugar, and a bit, of water and
beating until it’s fluffy and glossy. Substituting light brown sugar for granulated
sugar makes sea-foam frosting sets quickly.

Jam-are high in moisture is used to enhance flavor, add moisture and to bind the
product

Jelly- a food preparation of a soft elastic consistency due to the presence of

gelatin, pectin especially fruit juice, boiled down with sugar and used as a sweet
spread.

Video presentation on how to prepare guava jelly https://www.youtube.com/watch?

v=C4i8ez67ul0

Guide questions:

1. What are the ingredients she used?

2. How are the jars prepared?
3. How are the fruits prepared before cooking?
4. In which part of the cooking process did she add the sugar?
5. How is the jelly cooked? In boiling or in simmering method?
6. Is it necessary to cool the jelly before placing inside the jar? Why?
APPLICATION:
The students will go back to their previous groupings and will prepare gumamela
jelly. Ingredients are provided on their table.

GUMAMELA JELLY
Ingredients:
5 cups of chopped gumamela flowers (packed)
2 cups of water
1 cup sugar
1 T dayap juice

Procedure:
1. Wash the gumamela flowers with running water.
2. Drain thoroughly.
3. Chop the flowers coarsely, and measure. (Use heel of the palm to pack the
flowers).
4. Place in a clean casserole bring to boil until color and juice is extracted. Let
cool.
5. Filter using cheese cloth and squeeze out remaining extract from the flower.
6. Place again in a clean casserole and add sugar. Bring to boil.
7. Continue cooking until thick.
8. Add dayap juice before removing from fire.

Performance Checklist
Did I… Yes No
Wash the gumamela flowers thoroughly?
Drain the flowers thoroughly?
Chop the flowers coarsely and measured it?
Plac it in a clean casserole?
Filter the juice using cheese cloth and squeeze it out?
Cook it until thick?
Add dayap juice before removing from fire?

ASSESSMENT/EVALUATION:

I. Individual Performance Task

Direction: Prepare filling with locally available ingredients such as Rosella
flower jelly (“ labog” flower) with the required flavors and consistency

Ingredients:
5 cups of labog flowers (coarse chopped and packed)
2 cups of water
1 cup sugar
1 T dayap juice
 Procedure:
1. Wash “labog” flowers in running water.
2. Drain thoroughly.
3. Chop the flowers coarsely and measure. ( use heel of the hands to pack)
4. Place in a clean casserole and add sugar. Let boil until color and juice is
extracted.
5. Remove from fire and cool. Filter using cheese cloth and squeeze out the
flower to extract more juice.
6. Pour in a clean casserole and add sugar. Continue cooking until desired
consistency.
7. Add dayap juice and stir. Remove from fire.
8. Let cool. Place in a sterilized bottle.

Assessment tool: Rubrics

Dimension Excellent (5) Very Good Good (3) Poor (1)
(4)
Safe work Observe safety Observed Most of the Does not
habits precaution at all safety time not observing
times precautions observing safety safety
most of the precaution precaution
time
Consistency Desirable Thick Slightly watery Watery
consistency consistency
Texture Smooth appeal Partially With coarse Curdles
on the palate Smooth particles

AGREEMENT:
Research on other edible fruits and flowers that can be used for fillings.

V. REMARKS:

VI. REFLECTION
 DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II
Fourth Quarter

I. OBJECTIVES:

Content Standard:
The learner demonstrates understanding of the basic concepts and underlying
principles in preparing and displaying petit fours

Performance Standard:
The learner demonstrates competencies in preparing and displaying petit fours

Learning Competency:
LO 1. Prepare iced petit fours
1.4 Design and use ingredients in accordance with establishment standard and
procedure

Contextualized Competency:
Design and use locally available ingredients and materials in accordance with
establishment standard and procedure

Code: TLE_HEBP9-12PF-Iva-b-12

II. CONTENT:
Decorations and designs

III. LEARNING RESOURCES:

A. References
B. Other resources
Laptop with internet connection

IV. PROCEDURE:

PRE- ACTIVITY

MOTIVATION:
Show different pictures of petit fours with toppings, glaze, and frosting.

Guide questions:
How are the petit fours decorated and designed?
Are they mouthwatering and appealing?
 PRESENTING NEW IDEAS:

Design is thinking made visual (Saul Bass)

PRESENTING PURPOSE OF THE LESSON:

The objective of today’s lesson is to design and use locally available ingredients
in decorating petit fours.

ACTIVITY:

Guide questions:
1. What have you observed in the three pictures shown?
2. What kind of frosting or garnishing is used?
3. Are these garnishing edible?

ANALYSIS:
1. How were the petit four decorated?
2. Are they inviting to your palate?
3. Why is it important to emphasize the use of toppings, glaze, and frosting to
petit fours?
4. Can we substitute some common ingredients such as jam and jellies in
decorating petit fours using locally available ingredients like edible flowers
(rose, squash flowers).

ABSTRACTION:

PETIT FOURS DECORATING IDEAS

o If you are making an iced cake, use pond cake that is sturdy and can
withstand your cutting, filling and decorating process. You can also use
any other cakes. A sponge cake not only looks like a sponge but it makes
the cake looks a lot better with its honey colored layer.

o When you layer your cake, used colored flavors so it soaks your sponge
cake layers. Use a pastry brush while applying. Try any dark colored syrup
to enhance the looks of your pastry
 o Use chocolate generously to coat eclairs. Apply a tiny little blob of
flavored syrup on it to make it look quirky.

o You can make designs on your finished pastry with fruit pieces. Select
bright colored fruits like pineapple and strawberry. A single plum will also
look beautiful.

o When you make glazing, glace the entire cake and cut I into little pieces.

o Use a cookie cutter to obtain more shapes of cake like squares and
diamonds.

o Another way to decorate your cake is to layer it with jam and stick a
marzipan on it.

o Use shiny chocolate glaze, chocolate ganache, rolled butter cream fondant
and quick pour fondant icing.

o Chocolate glaze work well on shiny surface petit four.

Video presentation of petit fours with toppings, frostings and glazes.

https://www.youtube.com/watch?v=88M441GSUAE
https://www.youtube.com/watch?v=s-g7Cf9h8a4

APPLICATION:

The class will be divided into four (4) groups. They will design and decorate
bases with ingredients provided for them.

DESIGNING AND DECORATING PETIT FOURS

Ingredients:
Blue ternate jam
Meringue
Base/s
Marshmallow
Glaze
Sugar syrup
Chocolate glaze
Cake

Procedure:
1. Choose appropriate ingredients for toppings.
2. Apply glaze, sugar syrup and fudge frosting evenly and neatly.
 3. Arrange selected toppings neatly and appealing.
4. Present finished product on time.

PERFORMANCE CHECKLIST

Did I… No Yes
Choose appropriate ingredients for toppings
Apply glaze, sugar syrup, meringue, and fudge frosting
evenly and neatly
Arrange selected toppings neatly and appealing
Present finished product on time?

Reflection Guide:

Did I choose appropriate ingredients for toppings?

Did I apply glaze, sugar syrup, meringue, and fudge frosting evenly and neatly?
Did I arranged selected toppings neatly and appealing?
Did I present the finished product on time?

ASSESSMENT/ EVALUATION:

I. Individual Performance task

Instruction: Design and use locally available decorations in accordance with
establishment standards and procedures to petit fours.

Suggested Criteria:
Marketability- 40%
Quality- 60 %
Shelf life- 20%

Materials:
Local grapes jam marzipan garnish
Local raspberry jelly fondant garnish
Small fruits; slices of fruits cake
Meringue short bread
Glaze pastry
Chocolate ganache sponge
Marzipan garnish creams
Fondant garnish
Sliced dragon fruit butter cake
 Assessment Tool: Rubric

Dimension Excellent (5) Very good (4) Good (3) Poor (1)
Base Properly cut Shaped but Not properly Not properly
/trimmed to not properly cut. Crumbs cut with tear
shape cut or trimmed are visible and on sides
not shaped
well
Coating, and Distributed Distributed Distributed Not
frosting and leveled evenly and evenly but not
distributed
evenly and neatly but not properly evenly, not
neatly properly leveled andproperly
leveled messy leveled and
messy
General Garnishing are Garnishing are Garnishing are Garnishing
Appearance carefully carefully arranged are not
selected and selected properly but properly
arranged observing not observing selected, not
observing right right arranged
right combination combination properly
combination of colors but of colors using
of colors are not different
properly colors
arranged

AGREEMENT
Watch different videos on how to design and decorate petit fours.

V. REMARKS:

VI. REFLECTION:
 DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II
Fourth Quarter

I. OBJECTIVES:

Content Standard:
The learner demonstrates an understanding of the basic concept and underlying
theories in preparing and displaying petit fours

Performance Standard:
The learner demonstrates competencies in preparing petit fours

Learning Competency:
LO. 5 Display petits fours
5.2. Display petit fours creatively to enhance costumer appeal

Contextualized Competency:
Display petit fours using locally available materials creatively to enhance
costumer appeal

Code: TLE_HEBP9-12PF-IVi-16

II. CONTENT:
Tips on how to display petit four
Standards and procedures in displaying petit fours

III.LEARNING RESOURCES:
A. References:
On Cooking by: Sarah R. Labensky, Priscilla Martel, Eddy Van DAmme
page 652
Bread and Pastry Production Vol.I by Leonora D. Basbas pp. 134-135
B. Other resources:
http.//s3.ap.southeast-l amazonaws.com
https://www.youtube.com/watch?v=X0B8lH2rRS8

IV. PROCEDURE:

PRE- ACTIVITY

MOTIVATION:
The teacher will show pictures of cakes, dessert, and other pastries properly and
delicately displayed on counters and selected store areas.
 PRESENTING NEW IDEAS:
What will be your reaction if you received a gift carefully wrapped with the finest
materials?

PRESENTING PURPOSE OF THE LESSON:

Another interesting lesson that we are about to deal which will arouse your talents
and skills is to display petit fours using locally available materials creatively to
enhance costumer appeal.

ACTIVITY:
Students will work in group. They will be given a piece of chiffon cake, meringue
for toppings, slices of fruits, glass saucer. Meringue, toppings and slices of fruits
will be placed on a slice of cake.

ANALYSIS:
1. How did you apply the meringue?
2. Did you apply meringue and slices of fruits neatly?
3. Which group output catches your interest and impression?
4. Why is there a need to consider the visual appeal of your outputs?
5. When you properly work on a certain task, will it give you pride and
confidence to display it? Why?

ABSTRACTION:

GUIDELINES IN PETIT FOUR DISPLAY

1. Iced petit fours can be arranged in small squares, small rectangles, long
rectangles. triangles, round, and even diamonds.
2. Petit four s arranged in a platter or tray should be of uniform shape and size.
However, you can vary frosting and decors to avoid monetary issues and
create variations in color and flowers using only one cake as base.
3. Follow the shape of the container when arranging petit fours.
4. If the tray is rectangular, line up petit fours from end to end along the length
and width of tray. If the tray is round, arrange the petit fours in circular
pattern. This allows blending of shapes both product and container.
5. Line up petit fours on a long narrow plate. Even spacing should be observed
to allow easy packing and full view of each petit fours. An allowance of two
inches in between petit fours is adequate spacing.
6. Petit fours can be placed on individual papers cups or similar container before
arranging them on trays, or they can be arranged as is.
7. You can create a pattern, design, or composition when arranging petit fours
secs on a platter since they do not have icings and toppings. You can form a
mosaic, a star, a tower, a figure, or geometric shape depending on the
occasion.
8. Use a cake pedestal for an elegant, eye- catching arrangement that can create a
big impression on the viewer.
 9. Use three turned cake trays or pedestal to arrange variations of shapes, icings,
and decors, and flavors. Arrange one type of petit fours for each other.
10. Individual plating of petit fours provides excellent opportunities for creating
your own design or composition. Use sauces frostings, ice cream, whole, or
cut fruits, whipped cream, and chocolate. These are all good usual
companions for a plated petit fours.
11. You can provide contrast in color and shapes of container and product.
Multicolored petit fours go well with a cream-colored ceramic or a brown-
colored tray, and a silver platter or a glass pedestal.

Video presentation on how to arrange and display petit fours

https://www.youtube.com/watch?v=US3FzzMMHyg
https://www.youtube.com/watch?v=W_QXdJU93e4

Guide questions:
1. What have you observe on the colors she used?
2. Where did she placed her petit four after applying coating and decoration?
3. Can simple plate be used in displaying petit fours? How

APPLICATION:

The students will be divided into 3 groups. Each student in every group will be
given 2-4 slices of French bread, meringue, glaze, jam, jelly and a platter. They
will arrange their finished outputs on a platter/ plate observing correct spacing.

Procedure:
1. Apply fillings neatly.
2. Top meringue carefully with no excess on sides.
3. Place fruits on top of meringue.
4. Arrange the finished out put on a platter or plate provided for them.
5. Present the outputs for checking

Performance Checklist
Did I… Yes No

Apply fillings neatly

Top meringue carefully with no excess on sides
Place fruits on top of meringue
Arrange the finished output on a platter or plate provided
Present the outputs for checking?
ASSESSMENT/EVALUATION:

I. Individual Performance Task

Instruction: Display petit fours creatively to enhance customer appeal.

(Outputs will be displayed in a 3 layered bamboo cake stand)

Materials needed:
4 layered cake stand buttercream
Jelly jam
Frosting cakes
Chocolate ganache sliced fruits or tiny fruit
Glazes marzipan
fondant

ASSESSMENT TOOL: RUBRICS

Dimension Excellent (5) Very Good (4) Good (3) Poor (1)
Proper Proper Proper Proper Proper
selection of selection of selection of selection of selection of
fillings, fillings, fillings, fillings, fillings,
frosting, frostings, frosting, glaze, frosting, glaze, frosting, glaze,
glaze, glaze, toppings toppings and toppings and toppings,
toppings and and garnish is garnish is garnish is garnish is not
garnish observed observed most rarely observed
always of the times observed
Color balance, Proper color Proper color Proper color Proper color
harmony and combination is combination is combination is combination is
contrast observed observed most observed not observed
always of the time rarely
Creativity Decoration and Ideas are Lacks Ideas in
garnishing copied from originality displaying
used attracts other members needs more
customers supervision
attention

AGREEMENT:
Practice decorating, and displaying petit fours.

V. REMARKS:

VI. REFLECTION:
 DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II
Fourth Quarter

I. OBJECTIVES

Content Standard:
The learner demonstrates understanding of the basic concept and underlying
principles in preparing and displaying petit fours

Performance Standard:
The learner demonstrates competencies in preparing and displaying petit fours

Learning Competency:
LO 1. Prepare iced petits fours
1.3 Prepare fondant icing following required temperature and standard procedures

Code: TLE_HEBP9-12PFIVa-b-12

II. CONTENT:
Procedure in making fondant Icing

III.LEARNING RESOURCES
A. References:
Bread and Pastry Manual Volume I by Leonora D. Basbas page 113
B. Other resources

IV. PROCEDURE:

PRE ACTIVITY

MOTIVATION:
The students will be given a portion of fondant icing. They will examine its texture
first, and let them create something out of that fondant icing.

PRESENTING NEW IDEA:

The teacher will show to the class the different pictures of cakes covered and
designed with fondant icing.
 Photo credit: Chippy Morales Fernandez
PRESENTING PURPOSE OF THE LESSON:
The objective of today’s lesson is to prepare fondant icing following required
temperature and standard procedure.

ACTIVITY:
The students will view pictures of cakes designed with fondant icing for different
occasions.

Photo credits: Chippy Morales-Fernandez

Juriscarina Palomo Logo

Guide Questions
How are the designs made?
How did the designs differ from one another?
Is there any variations of colors and designs depicting every occasion?

ANALYSIS:
What makes the cake more appealing?
How is the fondant icing made?
Why is fondant icing different from other icing that you knew, and tasted?
Why should an artist have to choose fondant icing in covering designing cakes for
holidays and special occasions?

ABSTRACTION:

Fondant icing, also commonly referred to simply as fondant (/ˈfɒndənt/, from the
French: [fɔ̃dɑ̃] listen (help·info)), is an edible icing used to decorate or sculpt
cakes and pastries. It is made from sugar, water, gelatin, butter, and glycerol.[1] It
does not have the texture of most icings; rolled fondant is akin to stiff clay, while
poured fondant is a thick liquid. The word, in French, means "melting", coming
from the same root as fondue and foundry. However, what the French call
"fondant" is sugar glaze, which has to be applied hot on pastries like "mille-
feuille", while fondant icing would be referred as "pâte à sucre", meaning "sugar
dough". (https://en.wikipedia.org/wiki/Fondant_icing)
Video presentation on Easy fondant icing for beginners https://www.youtube.com/watch?
v=dF5R0YxKYqE

APPLICATION:
The students will be given a read- made fondant icing. They are going to create
their own version of garnish and designs.

Procedure:
1. Sanitize the table before using.
2. Gather utensils like plates and saucers for the outputs.
3. Dust the table with cornstarch
4. Knead the fondant before adding desired color
5. Add small amount of confectioner sugar when its sticky
6. Form designs and shapes cautiously.
7. Present output.

Performance Checklist

Did I… Yes No
Sanitize table before using it
Gather utensils like plate and saucer for the output
Dust the table with cornstarch
Knead the fondant before adding desired color
Add small amount of confectioner sugar when its sticky
Form designs and shapes cautiously
Present output

ASSESSMENT/EVALUATION:

I. Individual Performance Task

Assessment Tool: Performance Checklist
Instruction: Prepare Fondant Icing

Ingredients:
1 cup glucose syrup
1 kg confectioner sugar (sifted)
T cold water
1 T shortening

Procedure:
1.Stand the bottle of glucose in a small basin with warm water.
2. Set aside ¾ cup of confectioner sugar.
3. Soak gelatin in small bowl. Place this bowl over hot water until gelatin
dissolves.
4. Melt shortening.
 5. Make a well on the remaining sugar. Add glucose, fat, and gelatin.
6. Stir well to combine. Knead the icing and adjust its consistency by adding the
reserved sugar or an egg white until it becomes pliable and smooth.
7. Store in a plastic bag, tightly closed. Do not store in the refrigerator. This icing
is good for coating cakes and sweets.

Performance Checklist

Did I… Yes No
Stand the bottle of glucose in a small basin with warm water
Set aside ¾ cup of confectioner sugar
Soak gelatin in a small bowl.
Place the bowl over hot water until gelatin dissolves
Melt shortening
Make a well on the remaining sugar. Add glucose, fat, and
gelatin
Stir well to combine
Knead the icing and adjust its consistency by adding the
reserved sugar or an egg white until it becomes pliable and
smooth
Store in a plastic bag, tightly closed. Do not store in the
refrigerator. This icing is good for coating cakes and sweets.
SCORE

AGREEMENT:
Watch other videos on different usage of fondant icing. (:www.youtube)

V. REMARKS

VI. REFLECTION
 DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II
Fourth Quarter

I. OBJECTIVES

Content Standard:
The learner demonstrates an understanding of the basic concept and underlying
theories in preparing and displaying petit fours

Performance Standard:
The learner demonstrates competencies in preparing and displaying petit four

Learning Competencies:
LO 2. Prepare fresh petits fours
II.1Bake and decorate a selection of small choux paste shapes in accordance with

standards and procedure

2.2. Prepare and blend baked sweet paste in accordance with established standards
and procedure
2.3 Prepare and use fillings the required flavors and correct consistency
2.4. Use garnished, glazes and finished in accordance with established standards
and procedures

II. CONTENT:
Kinds of choux paste
Types of sweet paste and fillings
Different garnishes, glazes and finishes

III. LEARNING RESOURCES:

A. References
Bread and Pastry Production NC II.KVTS page 47
B. Other Resources
Tools
Utensils
Ingredients
Laptop with internet

IV. PROCEDURE:

PRE ACTIVITY
Prayer
Checking of Attendance
 MOTIVATION:
The students are divided into 2 groups. They will participate
actively in a game called “ bluff or a fact” .( The teacher will make the same
statements for each group using meta strips).They are going to paste these
statement under BLUFF if they think it’s not true and under FACT if they think
it’s true. The group who can finish the activity with correct answers will be
declared as the winner.

o Choux paste requires a lot of timing when cooking.

o All ingredient in making choux paste must be cooked.
o When the choux paste becomes a little bit lumpy than the required
consistency we can add flour.
o It needs high temperature to thoroughly cook the mixture.
o Making choux paste requires technique and precision.
o To bake the choux paste we need 400 ̊C temperature.

REVIEW/PRESENTING NEW IDEAS:

Present actual ingredients like flour, butter, milk, all purpose cream, cooked
monggo, and sugar.

Guide Questions:
1. Are you familiar with these ingredients?
2. Were you able to use these in some of your outputs?

PRESENTING THE PURPOSE OF THE LESSON:

The objective of today’s lesson is to bake and decorate a selection of small choux
paste shapes in accordance with establishment standards and procedure, prepare
and blend baked sweet paste in accordance with the establishment standards and
procedure, prepare and use fillings the required flavors and correct consistency,
and use garnished, glazes and finished in accordance with established standards
and procedures.

ACTIVITY
Flash on television screen one picture of a plated cream puff to the class.
Let them examine the picture through guessing the texture, taste,
and aroma. Their answers will be listed on a piece of paper.

Guide question/s
1. What do you think is the texture, the, taste, and the aroma of the product?

Second Activity
Give each group three pieces of cream puff with fillings and sugar toppings. Let
them taste it to evaluate its texture, taste, and aroma. Their answers will be listed
on a piece of paper.
 Guide question/s
What is the texture, taste, and aroma of the product?

ANALYSIS:
How will you describe the product according to its texture, taste, and aroma?
How is the shell being enhanced?
In what way does it attract you?
Why is there a need to pour some caramelized sugar over it?
How did the filling affect the entire product?

ABSTRACTION:
Choux pastry, or pâte à choux (French: [pɑt a ʃu]), is a light pastry dough used to
make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré
cake, quenelles, Parisian gnocchi, dumplings, gougères, chouquettes, craquelins
and churros. It contains only butter, water, flour and eggs. Instead of a raising
agent, it employs high moisture content to create steam during cooking to puff the
pastry. The pastry is used in many European and European-derived cuisines.
(www.wikipedia.com)

Video presentation on Easy choux paste preparation https://www.youtube.com/watch?

v=4wqFmGN2aHY

Guide Questions:
1. How did she prepare the choux paste?
2. What do you think makes it puff after baking?

Video presentation in preparing sweet paste

https://www.youtube.com/watch?v=25EQCs6kb-U

Guide questions
1. How did she prepare the sweet paste?
2. Was the paste smooth? How?

APPLICATION:
Divide the students into 4 groups. Each member will be given a choux pastry,
sweet monggo paste , pineapple jam, ube filling and glaze.

Instruction:
 Cut the choux pastry with scissors, or make a small opening at the base of it.
 Place or inject the fillings carefully and neatly.
 Coat or dip the choux paste with glaze.
 Remove drippings of glaze on the sides.
 Present the product.
 Performance Checklist

Did I… No Yes
Cut the choux pastry with scissors, or make a small
opening at the base of it?
Place or inject the fillings carefully and neatly?
Coat or dip the choux paste with glaze?
Remove drippings of glaze on the sides?
Present the product?

ASSESSMENT/EVALUATION:
I. Individual Performance Task
Instruction: Bake and decorate a selection of small choux paste shapes in accordance
with the established standards and procedure and to use glazes and garnishes to finished
in accordance with establishments standards and procedure.

Cream Puff/Éclair

Pate a choux
Ingredients:
150g of milk
72.5 g of butter
12.5 g sugar
1 g salt
100 g bread flour
2-2 ½ pcs. Eggs
sugar topping

Procedure
1. Mix salt and bread flour. Set aside.
2. Boil milk, butter, and sugar. Low the fire. Add bread flour mixture. Let it
cool.
3. Gradually add egg.
4. Place in a pastry back and squeeze out on a greased and dusted baking sheet.
Bake.
5. Heat sugar and caramelized for sugar icing.

To Assemble:
1. Cut or make a small opening at the base of the choux pastry.
2. Place or inject the sweet paste, filling, into it.
3. Put or dip the choux paste in the prepared glace.
4. Garnish the petit four like cream puff with the appropriate garnish.
5. Arrange in a saucer for checking.
 Assessment Tool:
Performance Checklist

Did I… Yes No
Mix salt and bread flour?
Boil milk, butter, and sugar in a low fire?
Add bread flour mixture?
Let it cool?
Add the egg gradually?
Place it in a pastry bag and squeeze out on a greased and dusted
baking sheet?
Bake it?
Heat sugar and caramelized for sugar icing?
Cut or make a small opening at the base of the choux pastry?

Place or inject the sweet paste, filling into it?

Put or dip the glaze over the filled choux pastry?
Garnish the petit four like cream puff with the appropriate garnish?
Arrange it in a saucer for checking?

AGREEMENT:
Make a research about marzipan petit fours. Brings samples of picture to the
class.

V. REMARKS:

VI. REFLECTION
 DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II
Fourth Quarter

I. OBJECTIVES:

Content Standard:
The learner demonstrates an understanding of the basic concept and underlying
theories in preparing and displaying petit fours

Performance Standard:
The learner demonstrates competencies in preparing and displaying petit fours

Learning Competencies:
LO 3. Prepare marzipan petits fours
3.1 Flavor and shape quality marzipan to produce mini- sized fruits in accordance
with enterprise and clients requirements
3.2 Coat marzipan fruits to preserve eating characteristics and softened with egg
whites, piped into shapes and sealed/browned with applied heat according to
enterprise

II. CONTENT:
Flavor and shape specifications and enterprise standards of quality marzipan
Standards and operating procedures in coating marzipan fruits.

III. Learning Resources

A. Reference
Bread and Pastry Production Vol. I by Leonora Basbas pp 149-150
Bread & Pastry Production Manual pp 214-216
B. Other Learning Resources
Television, laptop

IV. PROCEDURE

PRE ACTIVITY
Prayer
Checking of Attendance
Checking of PPE

MOTIVATION:
Students initiated activity

REVIEW/PRESENTING NEW IDEA:

Have you experienced making a carrot cake with marzipan disc?
What ingredients did you use?
 What design did you make out of your marzipan?

PRESENTING THE PURPOSE OF THE LESSON:

The objective of today’s lesson that will interest you is to flavor and shape
quality marzipan to produce mini sized fruits in accordance with enterprise and
client requirements and coat marzipan fruits to preserve desired eating
characteristics and softened with egg whites piped into shapes and sealed
browned with applied heat according to enterprise practice

ACTIVITY:
The students will be divided into 4 groups. Each group will be given a marzipan
and food color. They are going to make whatever miniature fruit they desired to
form. They will also apply some colors to make it look like real fruits.

Guide questions:
1. What miniature fruits can you make out of the marzipan?
2. Imagine a real fruit that you can make a miniature out of it.
3. Why did you able to come up with that design?

ANALYSIS:
1. What do you think is the purpose of marzipan to bake products such as cakes
and petit fours?
2. In what way can these marzipan and marzipan garnish enhance cakes and petit
fours?
3. If you are an entrepreneur how can these help you up sell your products?
4. Why is it important to value the use of marzipan?

ABSTRACTION:

Marzipan is an edible paste made of ground almonds, confectioners’ sugar and

egg, and lemon juice that can be colored according to preference and can be
molded into desired shapes-fruits. Flowers, animals, toys, garments, shapes, and a
lot more.

It is also known as almond paste. Marzipan is a very versatile paste. Petit fours
based on a marzipan are attractive and popular for their color and appearance and
their delicate pleasing taste.

APPLICATION:

The students will be divided into four groups. Each student in a group will be
given a marzipan like yellow for banana, light red for strawberry, bright red for
cherry, orange and green for carrots. They are going to make designs to the best
they can.
 Procedure:
1. Roll the marzipan in (orange, green, yellow and light red color) into a ball.
2. Create designs like carrots, banana, and strawberry.
3. Create designs similar to the actual fruit.
4. Use additional color if necessary.
5. Make 5 marzipan fruits of the same sizes.
6. Designs must be similar to the actual fruit in terms of contour and shape.
7. Arrange in a platter for checking

Performance checklist

Did I… Yes No
Roll the marzipan into a ball?
Create designs like carrots, banana, and strawberry?
Create designs similar to the actual fruit?
Use additional color?
Make 5 marzipan fruits of the same sizes?
Design it similar to the actual fruit in terms of contour and shape?
Arrange it in a plate for checking?

ASSESSMENT/EVALUATION

I. Individual Performance Task

Materials
 Fondant
 Food color
 Plates

Procedure:
1. Form a miniature fruit using marzipan.
2. Taper the ends and curves of the fruits.
3. Press it with fingers to make dents and bulges.
4. Roll in colors.
5. Attached the leaves, and stems. (if required)
6. Arrange on a platter for checking.
 Assessment tool: Rubrics

Dimension Excellent (5) Very good (4) Good (3) Poor (1)
Texture Smooth Slightly rough Rough Dry
Contour and Similar to the Almost similar Has similarity Slight
shape actual fruit to the actual similarity
fruit
Eye appeal Very appealing Slightly Appealing but Dull
appealing needs
polishing
General Has strong Has persuasive Less No
Appearance persuasive impact persuasive persuasive
impact impact impact

AGREEMENT
Keep on practicing different designs using marzipan.

V. REMARKS:

VI. REFLECTION:
 DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NCII
Fourth Quarter

I. OBJECTIVES:

Content Standard:
The learner demonstrates understanding of the basic concept and underlying
theories in preparing and displaying petit fours

Performance Standard:
The learner demonstrates competencies in preparing and displaying petit fours

Learning Competency:
LO 4. Prepare caramelized petits fours
4.1 Select and coat fresh fruits, fruit segments with pale amber-colored
caramel glaze or any coating specified by the enterprise
4.2 Fill sandwich dried fruits or nuts with pale amber-colored caramel
according to specifications and enterprise standards.

Contextualized Competency:
Select and coat locally available fresh fruits, fruit segments with pale amber-
colored caramel glazed or any coating specified by the enterprise

II. CONTENT:
Kinds of sugar to caramelize

III. LEARNING RESOURCES

A. Reference:
Bread and Pastry Production Manual, page 223-229
B. Other resources:

IV. PROCEDURE

PRE ACTIVITY
Prayer
Checking of Attendance
Checking of PPE
 MOTIVATION:
DIZZY MUMMY

Item Needed: standard-sized roll of toilet paper

Instruction: In Dizzy Mummy the students will have to wind an entire roll of toilet
paper around their bodies by executing 360-degree spins. The students must keep
both fists closed throughout the sixty second period.
The game starts with the student standing with both arms outstretched to the sides,
with one end of the toilet paper roll clenched in one fist. The student has to start
spinning when the timer begins, so that the toilet paper unravels and wraps around
the body. To win, the contestant has to wrap the entire roll of paper around their
body without it ripping it, all within one minute.

Guide Questions:
1. How did you find the game?
2. What was your strategy to accomplish the task?

PRESENTING NEW IDEAS:

The teacher will bring cooked pale colored and dark colored caramel to the class.
The students will compare the colors of the two cooked caramel. They will
answer the question after comparing them.

Guide question:
1. Which do you think is the best caramel to be used for coating small fruits, and
sandwiches filled with dried nuts?

PRESENTING PURPOSE OF THE LESSON:

The objective of today’s lesson is select and coat locally available fresh fruits,
fruit segments with pale amber-colored caramel glaze or any coating specified by
the enterprise. fill sandwich dried fruits or nuts with pale amber-colored caramel
according to specifications and enterprise standards

ACTIVITY:

The students will view Salted Chewy Caramel recipe- French Butter
https://www.youtube.com/watch?v=d4AwdrgQZIY

Guide questions:
1. What type of sugar did she use to make her caramel?
2. How did she test the consistency of her caramel?
3. What is the color of the caramel?
ANALYSIS:
Is the volume of fire an important factor in preparing caramel? Why?
Why is it important to consider and check the boiling temperature of the caramel?

ABSTRACTION:

Caramelized sugar can be used to coat petit fours before they are served.
Caramelized petit fours are mainly roasted nuts and dried fruits with marzipan.

Any product that is coated with caramel needs to be dried. Strawberry and grapes
can be dipped in caramel but only have a life span of a couple of hours. The
product is best consumed within 30-40 minutes is best.

The main problem here is the moisture from the inside of the fruit weeps out and
the caramel falls off the product. Caramelized nuts and marzipan work better if
the product is dry to carry the caramel better.

Preparation of Caramelized petit four

1. Put the product to be caramelized on a tray.

2. Any fruit that is to be dipped in the caramel needs to be dry and its skin needs
to be intact.
3. Remove all the string and pith of orange.
4. Grapes needs to be in small clusters of 2 or 1.
5. Nuts should be slightly roasted; raw nuts have a diminished flavor to them.
6. Prepare the equipment needed before making the caramel.
7. Having a prepared surface to place the caramel dipped product is also
important.
8. An oiled surface will allow the caramel to cool and then not bond to the
surface.
9. If hot caramel is placed onto unprepared surface it will stick to the surface
10. The product will then crack when attempting to remove the product from the
surface.

PREPARATION OF COATING THE FRUITS

1. Caramel is sugar that is cooked until it reaches a temperature of 156̊̊C until it

begins to color.
2. The color intensifies as the temperature increases.

Note: Caramel that has reached the temperature of 175 ̊C is burnt. It will have the
very dark, almost black color and from this point on, It losses sweetness and
becomes bitter.

TO MAKE THE CARAMEL

1. Dissolve a portion of sugar in some water; 4 parts sugar to 1 part water.
2. Slowly heat until boiling. Stir occasionally to dissolve sugar before solution boils.
3. When solution reaches boiling point, add 10% liquid glucose of sugar weight.
4. Stir gently to dissolve glucose.
5. Skim any scum that rises to the top.
6. Wash sides of pot down with pastry brush and cold water.
7. Allow solution to cook until temperatures reaches 160 ̊C.
8. Do not stir the solution while it boils as this may cause c crystallization to occur.
9. As solution rises above 160 ̊C it will begin to change color to light amber color.
10. When solution has colored to desired caramel color, remove from heat and arrest
the cooking process by placing base of pot to cold water.
11. Leave in cold water until solution stops boiling.
12. The solution is now ready to use.
13. Speed and efficiency is needed here because as the solution cools the caramel
becomes thicker and harder to work

COATING CARAMELIZED PETIT FOURS

1. Dip the product into the hot caramel.

2. Take a dipping fork into oil and then pick up the product and let it drop into the
toffee.
3. Used the oil covered tines of the fork to roll the product in the hot caramel.
Remove the product from the hot caramel. The caramel covered product should
slide off the fork onto prepared surface that has been smeared with oil to prevent
sticking.
4. Allow caramel to cool before removing to paper cup for storage.
5. Some product can be dipped by holding bottom of the product and dipping ¾ of
the product into hot caramel. Care needs to be taken here as the danger of burning
fingers is high.
6. Hold product above caramel and allow excess to flow back into pot. Sit product
on oiled surface to cool.

SAFETY PRECAUTION

1. Have a bowl of cold water when working with hot caramel.

2. Hot caramel can cause damage on skin on contact.
3. Avoid wiping hot caramel off as it will cause more damage.
4. Place the affected area into the cold water. This will cool and set the caramel. It
can be then peeled off with minimal damage to skin surface.
5. The damage is already done and blister will ensure.
6. This technique is about minimizing further damage to other parts of the body.

DISPLAYING CARAMELIZED PETIT FOURS

1. Attractive presentation of petit fours catches costumers’ attention.

2. To make it look more attractive, arrange it neatly.
 3. A neat uncluttered , clean and tidy display is essential.
4. This greatly affect the visual impact and appreciation of the viewer and will temp
the costumer to indulge.
5. All varieties of petit fours are best serve fresh.
6. Use of ceramic plates and platters, glass, mirrors, trays is effective in buffet style
service.
7. The recommended service is 3-4 pieces per plate.
8. Caramelized petit fours need to be served fresh and in paper containers. This
make it easy for the costumer to handle them.

PREPARE AND DISPLAY CARAMELIZED PETIT FOURS

1. Select fruits/nuts
2. For easier handling, makes sure that the fruit skin and stem are still attached.
3. Fruits needs to be dry.
4. Dispose broken and chipped nuts.

PREPARE PRODUCTS

1. Products should be clean and smooth and no foreign matter is attached.

2. Prepare marzipan flavor fillings between nuts or insert into cakes.

PREPARE COATING FRUITS

1. Caramelized sugar should be heated sufficiently in high temperatures that it sets

with a “crack”.
2. A light amber color should be present; hence the name caramel.
3. Coat caramelized petit fours
4. Handle hot caramel with care.
5. Products should have a dry surface for the caramel to bond.
6. The product should be cooled in a non-stick ability-oiled surface.

APPLICATION:

The class will be divided into 5 groups. Each group will be given 1 cup
sugar,1/3 cup water, and aratiles fruit. They are going to prepare an amber color
caramel, after which the aratiles fruit will be dip. The aratiles fruit will be cooled
in a slightly greased stainless tray.

Material and ingredients:

o Small shallow casserole
o 1/3 cup water
o 1 cup sugar
o Slightly greased stainless tray
 Procedure:
1. Select ripe and fresh aratiles fruits with stem .
2. Prepare utensils and sanitize.
3. Place sugar and water in the casserole.
4. Boil over low fire.
5. Let bubbles appear. Do not stir.
6. Cook until amber color .
7. Dip in “aratiles”, and place in slightly greased stainless tray.
8. Let cool for several minutes.
9. Remove from tray, and present the product in a saucer.

PERFORMANCE CHECKLIST
Did I… YES NO
Select ripe and fresh aratiles with stem?
Prepare utensils and sanitize it?
Place sugar and water in the casserole?
Boil it over low fire?
Let the bubbles appear?
Cook it until amber color?
Dip in “aratiles”, and place in slightly greased stainless
tray?
Let cool for several minutes?
Remove from tray, and present the product in a saucer?

ASSESSMENT/EVALAUTION:

I. Individual Performance Task

Materials and Ingredients

Casserole 4 cups sugar
Basin with water 1 cup water
prepared sandwich

Procedure:
1. Prepare basin with water and set aside. (for emergency purposes)
2. Place sugar in the casserole, add 1 cup of water.
3. Cook over low fire.
4. Let bubbles appear. Do not stir.
5. Cook until amber color.
6. Place the base of casserole in a basin of cold water to stop cooking.
7. Fill sandwich with caramel and place in a cooling rock.
8. Transfer the product to the saucer after cooling.
 9. Present products in a saucer for checking.
Assessment tool: Performance Checklist
Did I… No Yes
Prepare basin with water and set aside?
Place sugar in the casserole, and added 1 cup of water?
Cook it over low fire?
Let the bubbles appear?
Cook until amber color?
Place the base of casserole in a basin of cold water to stop
cooking?
Fill the sandwich with caramel and place it in a cooling
rock?
Transfer the product to the saucer after cooling?
Present products in a saucer for checking?

AGREEMENT:
Please watch more videos on how to prepare and coat fruits on www.youtube.com

V. REMARKS:

VI. REFLECTION:
 DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II
Fourth Quarter

I. OBJECTIVES:

Content Standard:
The learner demonstrates understanding of the basic concept and underlying
theories in preparing and displaying petit fours

Performance Standard:
The learner demonstrates competencies in preparing and displaying petit fours.

Learning Competencies:
LO. 5 Display petits fours
5.1 Select and prepare appropriate receptacles for petit fours

Code: TLE_HEBPP9-12PF-IVi-16

II. CONTENT:
Kinds and uses of receptacles
Tips on how to display petit fours
Standards and procedures in displaying petit fours

III. LEARNING RESOURCES:

A. References:
Bread and Pastry Production Volume I by Leonora D. Basbas-
B. Other resources

IV. PROCEDURE:

PRE- ACTIVITY
Prayer
Checking of attendance and PPE

MOTIVATION:
Show different pictures of cakes and other food items displayed on
shelves, bakery, stores and display area of a mall.

Guide questions:
1.What have you observed?
2. How was each item displayed?
3. What are the materials used for displaying petit fours?
4. Are there some items properly placed inside the box?
 PRESENTING NEW IDEA:
Unlocking of difficulties
Receptacle- a container, device, etc. that receives or hold something

PRESENTING PURPOSE OF THE LESSON:

The objective of today’s lesson is to select and prepare appropriate
receptacles for petit fours and display petit fours creatively to enhance
customer appeal.

ACTIVITY:
The students will observe how the petit fours are arrange in a PowerPoint
presentation.

ANALYSIS:
1. What are the materials used in displaying petit fours?
2. How are the petit fours being arranged?
3. Do we need to buy expensive receptacles for displaying petit fours?
Why?
4. Why is it important to consider the type of the materials used in gift
wrapping?
5. Why do we need to create, enhance, and consider the visual appeal of
our products?
6. Do you think it can help you sell your product especially petit fours?

ABSTRACTION:

DISPLAYING PETIT FOURS

This is a very important aspect in food business. You should not only
produce the best quality products that will cater to established standards, but you
should also be able to put up an aesthetic display of petit fours products-that is
the culmination of the entire process of production. This is critical because it
spells success in terms of patronage and sales. Your presentation should create a
huge impression on customer so as to entice or persuade them to buy and eat the
products.

Plan on how to display petit fours. Go over the recipe books, food magazines,
journals, and study visuals and illustrations on presentations. This will give you
ideas and enable you to create your own presentation by putting two or more ideas
together. Study details like the kinds of receptacles-their makeup, color, texture,
designs, shapes, and sizes, and how these receptacles will blend with the type of
petit fours to be displayed. Experiment doing displays for individual servings in
large receptacles and other possible combinations. Explore and hunt for unusual
receptacles you can find in glassware stores, ceramic and china stores selling
ethnic, vintage, and antique dishware; and stores selling finely crafted metal
 wares like trays made of sterling silver, gold, chrome, bronze, stainless steels and
metals. Available also in supermarkets are easy to serve and disposable plastic
and paper receptacles which are favorite for cocktail and party use.

Choosing the right container for the right type of petit fours, right occasion, and
right costumers should be your goal, notwithstanding the standard criterion- a
presentation that is flawless, attractive, finely crafted, and elegant. This can be
achieved with neat, hygienic, meticulous, and creative handling of products
placed properly in containers that are not only appropriate but more importantly
makes the petit fours stand out

APPLICATION:

The students will be divided into 4 groups. Each group will arrange their prepared
products on the receptacle they chose.

Materials:
o Rotating cake stand
o boxes
o Different petit fours

Procedure:
1. Clean or sanitize the tables and receptacles.
2. Set up receptacles on the table.
3. Select petit fours to be displayed that match the receptacle.
4. Arrange petit fours properly.
5. Check on the colors and textures of petit fours if they goes well with each
other.
6. Submit output for checking.

Performance Checklist

Did I… Yes No
Clean or sanitize the tables and receptacles?
Set up receptacles on the table?
Select petit fours to be displayed that match the receptacle?
Arrange petit fours properly?
Check on the colors and textures of petit fours if they goes
well with each other?
Submit output for checking?
ASSESSMENT/EVALUATION:

I. Individual Performance Task

Materials:
 Rotating cake rack (2 layers)
 Prepared petit fours
 receptacles
 Scissors

Procedure:
1. Wear complete PPE.
2. Observe sanitation.
3. Sanitize the receptacle to be used.
4. Wrap receptacle with cloth or any wrappers as desired.
5. Tie or secure wrappers so as not to move.
6. Select petit fours to be displayed according to texture, color, size and style
how it is garnished.
7. Remove crumbs or falling crusts from sides.
8. Arrange petit fours properly on the receptacle.
9. Observe balance and harmony of colors.
10. Submit for checking.

Assessment tool: Performance Checklist

Did I… Yes No
Wear complete PPE?
Observe sanitation?
Sanitize the receptacle to be used?
Tie or secure wrappers so as not to move?
Select petit fours to be displayed according to texture, color, size
and style how it is garnished?
Remove crumbs or falling crusts from sides?
Arrange petit fours properly on the receptacle?
Observe balance and harmony of colors?
Submit it for checking?
SCORE

AGREEMENT:

V. REMARKS:

VI. REFLECTION
 DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II
Fourth Quarter

I. OBJECTIVES:

Content Standard:
Store petit fours in proper temperatures and conditions to maintain maximum
eating qualities, appearance, and freshness

Performance Standard:
The learner demonstrates competencies in praying and displaying
petit fours

Learning Competencies:
LO 6. Store petits fours
6.1 Store petit fours in proper temperatures and conditions to maintain maximum
eating qualities, appearance, and freshness
6.2 Package petit fours in accordance with established standards and procedures

Code: HEBP9-12PF-IVi-17

II. CONTENT:
Tips on storing petit fours

III. LEARNING RESOURCES:

A. Reference
Bread and Pastry Production page 136 by : Leonora Basbas
B. Other resources
https://www.leaf.tv/articles/how-to-save-petit-fours/
laptop

IV. PROCEDURE:

PRE- ACTIVITY
Prayer
Checking of Attendance

MOTIVATION:
MATCH MAKER

Match Maker is like a totally upgraded and active version of the “Match” card
game, except with candy! Players must sort candies hidden under cups, one at a
time, by running them around the playing area to the corresponding storage cup.
 Focusing more on skills than the laughter aspect, this is a fantastic and intense
game.
What You Need:
1. 21 Plastic Cups
2. 18 Color-Coated Candies (6 Red, 6 Green, 6 Yellow)
3. Table for Set-Up

How to Play:
1. To start, 18 cups are set upside down on the table and each has a piece of
colored candy underneath it.
2. Near the playing area, 3 cups are set up to collect the candies. They should be
colored cups (red, green and blue) or should have the words red, green and
blue written on them.
3. When the clock starts, the player will turn over the first cup and retrieve the
candy from under it. He or she will take the candy to it’s corresponding
storage cup.
4. This continues, one cup at a time, until all of the candies have been sorted
and are in their storage cups.

Tips to Master the Challenge:

1. Keep your wits about you and make sure you’re placing the colored candies in
their correct storage cups!
2. This one is more about speed than skill, so keep those feet moving quickly.
There are 18 candies to place and only 60 seconds, so you only have a little
over 3 seconds for each candy if you want to win!

PRESENTING PURPOSE OF THE LESSON:

The objective of today’s lesson is to store petit fours in proper
temperatures and conditions to maintain maximum eating qualities, appearance
and freshness, and to package petit fours in accordance with established standards
and procedures.

ACTIVITY:

The students will evaluate food items packed and stored in different packaging
materials. They will examine the packaging material that is used, the expiration
date of the food and its storing temperature.

Guide Questions:
1. Do the required temperature for storing being indicated in the label?
2. What are the types of packaging materials used?

ANALYSIS:
1. How can proper packaging affect the market value of the products?
2. Why are foods and other products stored and package in transparent packaging
material.
 3. Is it necessary to consider the packaging materials to be used for storing
products? Why?
4. Is it necessary for the consumers to know its keeping temperature and
expiration date? Why?

ABSTRACTION:

STORING PETIT FOURS

The shelf life of petit fours depends on the perishability of its ingredients.
The more perishable the ingredients are, the shorter is the shelf life. Petit fours
with fillings like custard, whipped cream, or frostings with milk do not stay long
at room temperature. Keep them in vapor and moisture-proof containers before
refrigerating or freezing. To prolong their shelf life, it is best to separate the
frosting and filling from the cake. Put them in separate containers before storing.
Wrap the cake layers or pieces in airtight containers or plastics and then freeze. If
the cake is already frosted and has fillings, refrigerate it so the frosting will
harden. Then, seal in airtight containers or an inner layer or wax paper and an
outer layer of aluminum foil.
Petit fours sec that include dainty biscuits can be kept at room temperature
provided that they are kept in airtight containers to prevent sogging. Macaroons
can be refrigerated if to be stored for a longer time. See to it that they are well –
packed to avoid deforming their shapes. Puff pastries can be refrigerated or
frozen. They can be stored in a cake keeper and the filling should be kept
separately in sealed plastic bag and then refrigerated or freeze depending on the
length of time when it is to be used.
https://www.leaf.tv/articles/how-to-save-petit-fours/

Guide Questions:
1.Do the kind of icing affect the storing of petit fours?
2. How long can we store petit four with fondant icing?
3. Where can we store petit fours with perishable ingredients?

APPLICATION:
Each student will be given a piece of designed plastic material, and slice
of cake with design. Each of them will wrap the cake carefully according to their
style.

Materials:
 Sliced cake
 Plastic wrapper with design

Procedure:
1. Trim ragged edges of cake.
2. Cut the plastic wrapper that can cover slice of cake.
3. Wrap the cake delicately so as not to destroy the decoration or presentation.
 4. Tape to secure the wrapper.
5. Present the product.
Performance Checklist

Did I… Yes No
Trim the ragged edges of cake?
Cut the plastic wrapper that can cover the whole slice of
cake?
Wrap the cake delicately so as not to destroy the decoration
or presentation?
Tape to secure the wrapper?
Present the product?

EVALUATION/ASSESSMENT:

I. Individual Performance Task

Materials:
Petit fours receptacles
2 oz. paper cups with design boxes
Procedure:

Procedure:
1. Select petit fours with the best shapes and decorations.
2. Place each slice of petit fours in paper cups.
3. Place each petit fours to the desired receptacles aside from paper cups.
4. Arrange petit fours in boxes.
5. Check the placement and arrangement of petit fours in the receptacle.
6. Present finish product for checking.

Assessment tool: Performance Checklist

Did I… Yes No
Select petit fours with the best shapes and decorations?
Place each slice of petit fours in paper cups?
Place each petit fours to the desired receptacles aside
from paper cups?
Arrange petit fours in transparent container lids?
Check the placement and arrangement of petit fours in
the receptacle?
Present finish product for checking?

AGREEMENT:
View more pictures of stored and package petit fours.

V. REMARKS:
VI. REFLECION: