DETAILED LESSON PLAN IN CSS

TLE 9-COOKERY

I. OBJECTIVES
At the end of the lesson, the students are expected to:

a. distinguish accompaniment from garnish,

b. value the importance of dessert plating and presentation; and
c. plate and present the provided desserts by applying the factors discussed by the
teacher.

II. SUBJECT MATTER

Topic: Plate/Present Desserts

Instructional Materials: Actual materials are used, Tarp-papel, Plastic Tape.

References: Plate/Present Desserts

Materials: Plating Elements, Prizes, Laptop, Instructional Materials,

Chalk and PowerPoint Presentation

Integration: TLE

III. LEARNING ACTIVITIES

Teaching Hints Teacher’s Activity Student’s Activity

A. Preliminaries

1. Greetings Good morning class! Good morning, Ma’am!

2. Prayer Kindly stand for the opening

prayer. Olitres, kindly lead
the opening prayer. Let us put ourselves in the
presence of the Lord.
Amen.

3. Checking of Do we have any absentees

attendance today?
Banaynal is not around
Sir.

Ms. Secretary, kindly please

list down the names of the
absentees and give it to me
 later.

Yes Ma’am.

4. Checking of Class, did I give you an Yes Ma’am. It is all about

Assignment assignment last meeting? hardware devices of a
computer.

Okay kindly pass your

assignment in front, Ma’am, here are the
Sotomayor kindly collect the assignments of the entire
assignments. class.

B. Recall

Before we move on to our

next lesson, let’s have a
simple recall.

(Students are raising their

Who can still remember our
hands)
last topic?

Our last topic is all about

Yes, Ms. Banaynal.
types of a computer.

You are correct!

One of the example of a

Can you give some example computer is the Personal
of a computer? Computer or what we call
PC.

Wow! Very Good.

Thank you, Ms. Canete.

Thank you, ma’am.
You can now take your seat.
C. Motivation

- I will show you a picture of

Different kinds of dessert

dishes with
presentatio
nstyles

and later

on I will, let you students to

pick what picture dessert

dishes you want to have for

your activity.

one, two, three, one, two,

I will group you into Three. three …

For you to be recognized,

here are your group name.
We are nice!
Group 1= Pastry Artist
Good as we are.
Group 2= Sweet Sensations
We are the cutest.
Group 3= Garnish Gladiators

We have here the activity

materials, A piece of paper
and a marker pen.

Now in your paper, I want

you to draw the picture you
have chosen in your group.
But there is twist not only,
one (1) or two (2) persons
will draw the dessert picture
but all of you with your
coordination in the pen
movement.

Each one of you should have

to hold the rope of the pen in
 order to draw the picture as a Okay Ma’am!
group.

present your output, the group

have the best drawing will be
the winner.

To be guided, I have here a

scoreboard for you to be
always updated on your
points throughout the session.

You only have 3 minutes to

do this activity.

Yes Ma’am. We are ready!

Are you ready class?

Ok, in 3, 2, 1 start!

D. LESSON PROPER
Based on our activity. What
do you think is our lesson?
Based on our activity
ma’am, our lesson for
today is about
Very Good! Plate/Present Desserts.

Our topic for today is all

about Plate/ Present Dessert
but before that, everyone
please read our objectives.
(Everyone read the
objectives)

At the end of the lesson,

the students are expected
to:

a. distinguish
accompaniment from
garnish,
b. value the importance of
dessert plating and
presentation; and
c. plate and present the
provided desserts by
applying the factors
discussed by the teacher.

Who among you here have

an idea about what is
Plate/Present Desserts/ (The student will raise
their hands)

Yes, Ms. Mamulo. In my own opinion, is an

arrangement of one or
more components.

Plate /Present Desserts

 Define Key Vocabularies

dessert

term, accompaniment
usually refers to a
secondary item that is
served alongside a dessert
to complement or
enhance its flavor or
presentation.

garnish

refers to an edible
decoration or
embellishment that is
added to a dessert to
enhance its appearance or
flavor. The garnish can be
as simple as a dusting of
powdered sugar.

accompaniments

are considered an
integral part of the dish,
while garnishes are used
to enhance its appearance
and taste. Examples are
salad, gravies, breads,
beverages such as soft
drinks or wines, and
sauces and dips.

Anyone from the class, What

is the importance of plating
and presenting desserts in
enhancing the dining
experience?

Yes Ms. Cañete

It is importance plating
and presenting dessert
presentation is very
critical, because of a dish,
including features such as
taste and flavor
Very Good!

What is the importance of

plating presentation?

Yes, Mr. Jusayan? It is important, food that is

plated and presented well
is more attractive to
customers and can set the
tone for the entire
Very good Mr. Jusayan! restaurant.

Any Questions or .
clarifications regarding the
topic?

None so far Ma’am.

That’s good to hear class.

.
 So, we are done discussing
and you don’t have any
D. Application questions and clarification
about our topic. Let us have
another activity.
Yes Ma’am!
Scenario: The metal group
has forgotten about an
assignment that is due in 15
minutes after recess.
However, one member
notices that all group
members have brought snacks
and suggests that they use
them to create and plate
desserts. If you were in the
metal group, how would you
plate and present your snack-
based dessert in an attractive
way?
- Each group will be given a
plate, a dessert, and some
garnishes.

Presentation: Ask each group

to present and explain their
dessert creations.

- Use the rubrics provided to

assess their work based on
plating/presentation,
creativity, and teamwork.

I will give you 5 minutes to

prepare and another 5 minutes
to present in front of the class.

(Group 1 will present their

First to present is group 1, output)
followed by group 2 and last
 is group 3.

Group 1 you may start

(The students will clap

Good job, Pastry Artist. Lest their hands.)
clap our hand for group 1.

(Group 2 will present)

Next group 2.

(The students will clap

Wow! thank you group 2. their hands.)
Let’s clap hour hands.

(Group 3 will present)

Next group 3

The students will clap their

hands.)
Clap your hands for Group 3.

Are there any questions

None Ma’am.
regarding to our topic today
class? Clarification or any
violent reaction?

I hope everybody is learning

on our class today.

E.
GENERALIZATION

From the activities and

discussion, we had.

What have you observed on

our activity? I observed that a simple
cupcake, when decorated,
adds important flavor,
texture, and functional
Very Good! elements to the plating of
the dessert and enhance
the enjoyment of the dish.

What is the importance of

 plating and presenting
desserts in enhancing the
dining experience?

The importance of plating

and presenting in
enhancing the dining
experience cannot be
You are right! overstated. The way a dish
is plated and presented
can greatly influence how
it is

IV. EVALUATION

Multiple Choice: Encircle the letter of the correct answer.

1. What are the dishes that are served alongside the main dish to complement or complete it?

a. fruits
b. accompaniments
C. garnishes
Ans. b

2. What are the decorations or embellishments that are added to a dish to enhance its
presentation,
visual appeal, and flavor, but are not considered essential components of the dish.

a. fruits
b. accompaniments
C. garnishes
Ans. c

3. Which of the following choices below is not part of factors in plating and presenting desserts?
a. plate
b. color
C. glass
Ans. c

4. How can restaurants improve dessert plating and presentation skills among their staff?

a. encourages creativity and experimentation

b) provide training on plating techniques
c) all of the above

Ans. c

5. What is the title of today’s topic?

a. plate desserts
b. present/plate desserts
c. plate/present desserts

Ans. c

6. What is a common mistake to avoid when it comes to dessert plating?

a) overcrowding the plate

b) using mismatched dishes
c) paying attention to the overall presentation and balance of the dish

Ans. a

7. What is used as pie fillings, as a dessert by itself and as a basis for many bake puddings?

a. puddings
b. custards
c. cream anglaise

Ans. b

8. Why do we do the proper plating of desserts before presenting them to the guest?

a. To be famous
b. To impress the guest and boost their appetite
c. To glow

Ans. b

9. Which of the following is a best practice for dessert plating and presentation?

a. Using mismatched dishes

b. Overcrowding the plate
c. Balancing sweetness with acidic or savory elements

Ans. c

10. What choice is critical in plating dessert?

a. plate
b. cup
c. bowl

Ans. a

V. ASSIGNMENT

Instruction: For your assignment, each one of you will make plate/present a
small dessert at home using any tools and materials they have. The students
will take a picture of their plated/presented dessert and write a short paragraph
explaining their choices. The students will submit their pictures and paragraphs
online or in class.

Prepared by:

ANGIELYN Q.
ORCALES
Student-teacher