Grade Level

School Doyong National High School Grade 11-JLS

& Section
DAILY Teacher AIVAN C. POQUIZ COOKERY NC
LESSON Learning Area
Teaching II
PLAN Dates and January 17, 2023/ 7:30 AM-9:10 AM, Friday
Quarter 2
Time

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding how to prepare desserts

B. Performance The learners independently prepare desserts

Standards
C. Most Essential Accompaniments for desserts
Learning • Factors and techniques in plating and presenting deserts
Competencies • Safety and hygienic practices in storing desserts
• Required temperature in storing dessert
TLE_HECK9- 12PD-IVg-17
TLE_HECK9- 12PD-IVh-18
II. Content Accompaniments for desserts
III. LEARNING RESOURCES
A. References
1. TG Cookery NC II CG – DepEd, page 21-24
2. SLM
3. Textbook
4. Additional
Materials from LR
Portal
B. Other Resources

III. PROCEDURES
A. Reviewing ELICIT
previous lesson or (Behaviorism Start the lesson with the following:
presenting the new ) Classroom routines:
lesson  Prayer
 Checking of attendance
 Reminder of the classroom health and safety protocol
 Quick kamustahan
1. Recall/Review the topic about hot desserts.
The art of plating a dessert begins with a blank dish and
ends with a beautifully constructed masterpiece.
In defining a plated dessert, the following factors come into
focus. First is the costumer second is the environment and
third is the service. These factors must be considered when
finding inspiration for the dessert.
B. Establishing a
purpose for the ENGAGE
lesson (Experiential
C. Presenting Learning)
examples/instance
s of the new lesson
D. Discussing new
concepts and
practicing new skills EXPLORE
#1
E. Discussing new (Constructivism)
concepts and
practicing new
skills #2
F. Developing EXPLAIN Accompaniments are complementary additions to the meal.
mastery (Discovery They enhance the flavor, color, aroma, and overall
 Learning) presentation of the meal. They may be sauce or garnishes or
G. Finding practical desserts themselves.
ELABORATE
application of Accompaniments may be anything from a sauce, a compote, a
(Experiential
concepts and skills cookie, or something that may complement the dessert itself.
Learning)
in daily living Garnishes are something added to make the desserts look
attractive and to give it character. They are the added features
H. Making (Connectivis that make the finished dessert fanciful.
generalization and m) Some desserts may stand on their own or serve in their own
abstractions about vessels. Such are tiramisu, crème brulee or pot de crème. A
the lesson fruit dessert or cobbler may only need garnishes since these
desserts are all-inclusive and accompaniments are not
necessary.
In some instances, a lemon meringue piles high on the top of
the lemon filling with a sparkling of powdered sugar.
The simplicity or complexity of a finished dessert depends on
what have in mind for the finished product. For a simple family
dinner, a pie with any sauce, caramel, or chocolate
sauce may be used and served.
Here are some accompaniments for desserts.
• Mixed Green Salad
• Fresh Garden Salad
• Fresh Fruit Salad
I. Evaluating learning EVALUATE III. Activities
(Connectivism) 1. A. Think and Pair
Answer the following questions and discuss your answer with
your classmate.
1. What are the important factors to be considered in plating
and presenting desserts?
2. How do you plate desserts?
3. Why do we do the proper plating of desserts before
presenting them to the guest?
 A. Additional EXTEND PERFORMANCE TASK (20 PTS)
activities for Prepare a leche flan dessert. Follow the techniques in plating and presenting
application or a wellpresented dessert and be able to make a documentation of your work
remediation to be passed to your
teacher.
IV. REMARKS
V. 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?

Prepared by: Checked by:

AIVAN C. POQUIZ GEMMA S. PALAGANAS
Teacher I Head Teacher III

Approved:

JOHNNY M. PASCUA
Secondary School Principal II