Detailed Lesson Plan

Prepared by: Jinky Abril

I. Objectives
At the end of the lesson the students will be able to:
 identify the components of a plated dessert,
 demonstrate on how to plate a dessert; and
 follow the techniques on how to plate a dessert.
II. Subject Matter
Topic: Plating dessert
References: Bread and Pastry Production Module pp.230-234
Materials: Visual aids, colored pictures, plated dessert, and others.
Strategies: Collaborative and cooperative learning
Values Integration: Cleanliness, patience, and determination
Subject Integration: Science and Health
III. Procedure
Teacher’s Activity Learner’s Activity

A. Awareness

1. Prayer
May I request everybody to stand for our payer (everybody stands up)

Jurinda, kindly lead the prayer. (Jurinda initiates the prayer….Amen.)

2. Greetings
Good afternoon class! Good afternoon ma’am Abril!
Good afternoon classmates!
Good afternoon everybody!

You may now take your seat.

3. Checking of attendance

Now, for your attendance, I will give each one of

you a piece of colored paper, all you have to do is
to write your full name and paste it on the upper
right side of your chest, this will also serves as
your name tag, I will collect it after class.
Am I clear? Yes ma’am.

Very good.

Now, I want to emphasize my classroom rules, I

don’t want to see anyone using cellular phones
during my class, next I don’t want to see you
talking with your seatmate and lastly, if you have
questions and clarifications kindly raise your
hand, Am I understood ?
Yes ma’am
4. Recap
Anyone who can remember our lesson Ma’am!
yesterday?

Yes, Myca Our lesson yesterday was about PETIT FOUR.

Then, what is Petit Four, Mark? Petit Four

-is a small biscuits and cakes tastefully decorated
to be served as dessert after meal or after a
meals.
Very good Mark!
So, Petit Four is a small biscuits and cakes
tastefully decorated to be served as dessert after
meal or after a meals.

Class, speaking of desserts,

What are the common desserts that you love
most? Cakes, Ice cream, salad, mango float, and others.

Yes, those are all desserts that we used to eat

when we are attending parties, right?

5. Motivation
At this time, let’s have a short activity.

(The teacher shows the tray that contains the

following:
PLATE, SLICE OF CAKE OR PIE, GARNISHES,
SAUCES, FRUITS, CORN FLAKES, COOKIES,
BISCUITS )

Now, what have you observed on the items

inside the tray?
Can you name it?
Maribel? Ma’am, there is a cake and garnishes.

Yes, very good. What will the outcome if you will

combine all these items into one product?

Jamaica? Ma’am, we can make a decorated cake.

Yes, very well said.

So, what do you think our lesson for this

afternoon?

Genesis? I think our lesson this afternoon ma’am is about

decorating cake.
Yes very good, decorating cake! And as we have
discuss just a while ago that cake is one of the
common desserts that Filipino love the most, Am
I right ? Yes ma’am

Yes of course!

So, our lesson this afternoon is about “PLATING

DESSERT”

And at the end of this lesson you are expected to:

(the teacher posted the objectives)

Adon, kindly read the objectives Objectives:

identify the components of a plated
dessert;
demonstrate on how to plate a dessert;
follow the techniques on how to plate a
dessert.

Alright, thank you Adon.

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.

There are
“Three Main Goals of a Plated Dessert”
1. To satisfy the customer
2. To complement the venues theme
3. To make a dessert that is affordable in the
terms of the restaurant.

Sheena, kindly read number 1 1. To satisfy the customer

Thank you. To satisfy the customers, this
emphasizes the flavor above all else.

Next, number 2 kindly read John Rey. Alright, To 2. To complement the venues theme
complement the venues theme, this emphasizes
the visual and creative expressions of a dessert
continue to bring customers back.

Then number 3 kindly read Mark. 3. To make a dessert that is affordable in

the terms of the restaurant.

Yes, this is in terms of complexity and price.

Dessert that is too expensive will never be
purchased by the customer.
B. Activity

Now, let’s have an activity. I will group you into 4

groups, and you will be grouped according to the
color of your name tag. Take a look at your name
tag. Yellow will be the group 1, red team will be
the group 2, green team will be the group 3, and
lastly blue team will be group 4. Understood? Yes ma’am

I will give you 2 minutes to gather with your

group mates.

Now I have here 4 plated dessert. Each group will

have their own plated dessert and all you have to
do is, you will identify the components of the
plated dessert. As you can see on that plate what
do you think are that plate composed of? I will
give you 2 minutes to collaborate with your
group mates and later on I will ask you what you
have come up. Am I clear? Yes ma’am

2 minutes after

C. Analysis

Class, what do you thinks are the components of

a plated dessert?

Group 1; can you give me one component of that

plated dessert you have? Cake ma’am

Yes very good. Cake!

And cake is the so called “The Main Item”

Group 2; what other components you can see on

that plated dessert? Sauce ma’am

Absolutely, “The Dessert Sauces”

Group 3; can you give me another component? Cookies ma’am

What else? Chips

Alright, and those are the so called the “Crunch

Component”

Last group, Group 4. Aside from those

components that the other groups identified,
what else do you think is other components of
that plated dessert? Fruits ma’am , powdered sugar and chocolate
Yes correct, and that is what we called “Garnish”

D. Abstraction
Now, the Four Components of plated dessert are:

The Main Item

-it can be anything such as slice of pie, a mini tart
and a cluster of cookies. It is the actual dessert
itself and the main focal point of the dessert
presentation.

The Sauces
-it is very important for dry items like pies and
cakes. Should be able to hold their own shape
and can be manipulated like paint to create fun
designs.

Crunch Component
-it is usually a dry decorative cookie or biscuit
added to any dessert to make it crunchy, exactly
how it sounds.

Garnish
-it is a final component of a plated dessert and
should be used with restraint just as much as it
should be used tastefully.

Class, in serving a dessert we must also consider

the “Portion Control”

What is a portion control?

Yes Diestro? Portion Control means ensuring that the right
quantity of food is prepared and served every
time a customer orders a menu item.

Yes very well said.

Portion control is getting the right number of

servings and serving the right amount.

Class do you have any question or clarifications? No ma’am

E. Application
Alright, at this time we will have an activity.
I want you to stay with your group.

Now, I have here the materials needed. I want

the leader to get the cake inside the refrigerator.
I want each group to collaborate with their
members and plate a dessert.
 You will be graded based on this Criterion.

CRITERIA
Creativity--------------------10
Time management--------10
Accuracy---------------------20
Neatness---------------------10
TOTAL 50PTS.

I will give you 5mins to perform the given task.

GENERALIZATION: Why is it important to follow

the techniques in plating a dessert?
Myca? It is important to follow those techniques so that
we could come up with a perfect dessert
presentation. And also to avoid waste of any
ingredients.
Very well said Myca.

Why is it necessary to plate the dessert before

serving it to the customer?
John Rey? It is necessary to plate the dessert before serving
it to the customer so that it look as good as they
taste and also it satisfies the cravings of the
customer.

IV. Assessment
I. Enumeration
1-4. Give the 4 components of a plated dessert.

II. True or False

5. The main goals of a plated dessert is to satisfy the customer.

6. The main item of a plated dessert is the sauce.

7. A plated dessert should have all the four components but if it lacks any one of those items except the
main item it can still be a plated dessert.

8. A dessert that is too expensive will never be purchase by the customer.

9. The main item should never be large that is overwhelming.

10. A crunch component is an added component that adds a crunch to the dessert.

11. All components should be edible.

12. Plated desserts should have many different sauces.

13. Garnish is a final component of a plated dessert.

14. The main item is the main source of flavor.

15. Desserts are to be served after a meal.

V. Assignment

Teacher’s Activity Student’s Activity

Class do you have any questions and
clarifications? No ma’am

Very good.

Now your assignment is to

Research on what are the guidelines in storing a

dessert. (15pts)
Write in a ½ crosswise.
To be submitted on Monday

Do you get it? Yes ma’am

Very good.

Goodbye class! Goodbye ma’am

Goodbye classmates