PalaoDLP 3

CRONASIA FOUNDATION COLLEGE INC.
Andres-Dizon Building, Pioneer Avenue

Barangay West, General Santos City, 9500
Tel./ Fax No.(083) 554-6323

Email: magandangcronasia@gmail.com
DAILY LESSON PLAN
GRADE LEVEL: TEACHING DATES:

LEARNING AREAS: TEACHING TIME:
SECTION: QUARTER:
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I.
OBJECTIVES
Content The learners demonstrate an The learners demonstrate an The learners demonstrate an understanding preparing desserts.
Standard understanding preparing understanding preparing desserts.
desserts.
Performance The learners independently The learners independently The learners independently prepare and cook dessert and sweets.
Standard prepare and prepare and cook dessert and
cook dessert and sweets. sweets.
Learning LO3 Plate/present Desserts LO3 Plate/present Desserts LO4. Storing Desserts
Competencies/ 3.2 Identify the factors in 3.1 Presents Dessert Attractively 4.1 Keep desserts in appropriate conditions to maintain their quality
Objectives plating and 3.2 Identify the factors in plating and taste.
(with CG presenting dessert. and presenting dessert
codes)
TLE_HECK9-12PD-IVg-17 TLE_HECK9-12PD-IVg-17 TLE_HECK9-12PD-IVh-18
II. SUBJECT
MATTER
Topic Plating and Presenting Tips Performance Task Storing Cold and Hot Desserts
and Packaging Materials for Storing Desserts
Techniques
Materials Visuals from Laptop ,chalk, Actual tools and ingredients. Visuals from Laptop ,chalk, eraser
Tel./ Fax No.(083) 554-6323

eraser
References
Other Learning
Resources
III.
PROCEDURES
Review Conduct a recap of the Conduct a recap of the previous
previous
Motivation Watching Videos N/A Video Watching
Activities Directions: Enumerate the Directions: Present the dessert Ok or NOT?

five plating techniques. Directions: Thumbs up if the statement is correct and Thumbs Down
if it’s not.
Answers: 1. Desserts containing uncooked eggs should be handled with
1. The plate extreme care.
2. Color 2. Egg custards contain protein, which provides good food for toxins.
3. Texture 3. Any dessert that is not required for immediate consumption must
4. Keep things clean be cooled rapidly and stored in the cool room until required.
5. Garnish 4. If milk and cream are used in desserts like trifle and custards,
they must not be left to stand at refrigerator for any length of time.
Answers:
1. Thumbs Up
2. Thumbs Down
3. Thumbs Up
4. Thumbs Down
Analysis 1. Do you also do this

Tel./ Fax No.(083) 554-6323

plating design in your

house?
2. How important is
plating design to what
we cook?
Plating and Presenting Tips Storing Cold and Hot Desserts
and Performance Task As many desserts contain egg and dairy products, they present a
Abstraction Techniques potential health hazard if not stored properly. Remember: proper
storage means cooled desserts must be covered with plastic or
There are many factors and placed in lidded containers before storing in the cool room.
techniques to consider in food
plating that affect the overall Guidelines in Storing Cold and Hot Desserts
appearance of a dessert.  Desserts containing uncooked eggs should be handled with
Applying one of the tips may extreme care, as raw egg is a medium in which dangerous bacteria
enhance presentation. such as salmonella can thrive. This means you need to be really
1. The plate – when plating careful with foods like chocolate mousse and uncooked
desserts, the choice of plate is cheesecakes that contain egg whites for aeration.
critical to the final  Egg custards contain protein, which provides good food for
presentation. Remember, the bacteria. If custards are not heated and cooled properly and quickly,
plate is the frame of the bacteria that are present in the custard can grow quickly to
presentation. There are many dangerous numbers.
sizes, shapes, and colors  Any dessert that is not required for immediate consumption must
available. Choosing the right be cooled rapidly and stored in the cool room until required.
size of plate is important  If you plan to keep a pre-prepared dessert hot until service, make
because food should not be sure that the temperature of the food is over 65oC. Never leave an
crowded onto the plate. egg mixture in a Bain-Marie for any length of time. Any dessert that
2. Color - always consider has been kept hot in the Bain-Marie for a while should be discarded
color as an important part of at the end of service.
plate presentation. Always try  If milk and cream are used in desserts like trifle and custards, they
Tel./ Fax No.(083) 554-6323

to have a variety of colors on must not be left to stand at room temperature for any length of time.
the plate. They should be kept in the refrigerator until the last possible moment
 Green is fresh and cool, to prevent the risk of food poisoning.
and can be soothing.  Many desserts have a limited storage life. Make sure you check
 Red is passion and with your supervisor and follow organizational requirements.
excitement.
 Black is sophisticated and Packaging Materials for Storing Desserts
elegant. 1. glass container
 Blue is a natural appetite 2. plastic container
suppressant, since it can 3. plastic/cellophane
make food look unappetizing. 4. aluminum foil
Performance Task 5. packaging tapes
Storing Cold and Hot Desserts 6. boxes
As many desserts contain
egg and dairy products, they
present a potential health
hazard if not stored properly.
Remember: proper storage Equipment
means cooled desserts must 1. chiller
be 2. freezer
covered with plastic or placed 3. refrigerator
in lidded containers before
storing in the cool room. Sanitary Practices When Storing Desserts
Guidelines in Storing Cold and 1. Handle the food properly to prevent spoilage and
Hot Desserts contamination.
 Desserts containing 2. Wash utensils and equipment thoroughly.
uncooked eggs should be 3. Keep away from food when you are ill.
handled with extreme care, as 4. Store foods and ingredients properly.
raw egg is 5. Safeguard the food during distribution and service.
Tel./ Fax No.(083) 554-6323

a medium in which dangerous Storage Techniques

bacteria such as salmonella 1. Refrigerate – to keep cold or cool below 400F
can thrive. This means you 2. Cold Storage – the process of storing food by means of
need to be really careful with refrigeration at 230C
foods like chocolate mousse 3. Chilling – to refrigerate or to reduce the temperature of
and uncooked cheesecakes food below 8 0C
that contain egg whites for
aeration.
 Egg custards contain
protein, which provides good
food for bacteria. If custards
are
not heated and cooled
properly and quickly, bacteria
that are present in the custard
can
grow quickly to dangerous
numbers.
 Any dessert that is not
required for immediate
consumption must be cooled
rapidly and
stored in the cool room until
required.
 If you plan to keep a pre-
prepared dessert hot until
service, make sure that the
temperature of the food is
over 65oC. Never leave an
Tel./ Fax No.(083) 554-6323

egg mixture in a Bain-Marie

for
any length of time. Any
dessert that has been kept hot
in the Bain-Marie for a while
should be discarded at the
end of service.
 If milk and cream are used
in desserts like trifle and
custards, they must not be left
to
stand at room temperature for
any length of time. They
should be kept in the
refrigerator
until the last possible moment
to prevent the risk of food
poisoning.
 Many desserts have a
limited storage life. Make sure
you check with your
supervisor
and follow organizational
requirements.
Packaging Materials for

Storing Desserts
1. glass container
Tel./ Fax No.(083) 554-6323

3. Texture - texture is critical

to food presentation, as well
as enjoyment.
4. Keep things clean
Remember that neatness
counts. Food should be
contained within the rim of the
plate, yet it should not be
crowded in the center.
5. Garnish- Garnishes and
decorations can enhance your
plate presentation. Choose
garnishes that are appropriate
to the ingredients.
 Never decorate a plate with
something inedible
 Ensure the garnish
complements and enhances
the dish.
 Choose garnishes that are
the
correct size; they should b
easy to eat.
Application Why do you need to consider How do you feel while doing the Direction: “What is food packaging. Write in your TLE Notebook.
the proper plating? performance task?
Tel./ Fax No.(083) 554-6323

IV. Directions: Identify the Direction: Enumerate the following terms.

ASSESSMENT following terms. Directions: Present the dessert. 1-3 Storage Techniques
4- 9 Packaging Materials for Storing Desserts
1. There are many sizes, 10-12 Storing Equipment
shapes, 13-15 Give Three Sanitary Practices When Storing Desserts
and colors available of this.
2. Always consider this as an Answers:
important part of plate 1. Refrigerate
presentation. 2. Cold Storage
3. This is critical to food 3. Chilling
presentation, as well as 4. glass container
enjoyment. 5. plastic container
4. Remember that neatness 6. plastic/cellophane
counts. 7. aluminum foil
5. This can enhance your 8. packaging tapes
plate 9. boxes
presentation. 10. chiller
11. freezer
Answers: 12. refrigerator
1. The plate For 13-15 Any of the following.
2. Color 1. Handle the food properly to prevent spoilage and contamination.
3. Texture 2. Wash utensils and equipment thoroughly.
4. Keep things clean 3. Keep away from food when you are ill.
5. Garnish 4. Store foods and ingredients properly.
5. Safeguard the food during distribution and service.
V. Directions: Prepare for Prepare for next meeting. Direction: “What is food packaging. Write in your TLE Notebook.
ASSIGNMENT performance task
Tel./ Fax No.(083) 554-6323

Prepared by:
Subject Teacher
Checked by:
JULLIE PALMEJAR, LPT

Curriculum Head
Noted by:
GEALYN D. ALBARRACIN, LPT
Principal
CHARISSA MAE G. BEHIGA, MAEd, LPT

Basic Education Director
Tel./ Fax No.(083) 554-6323

LESSON PLAN EVALUATION
GRADE LEVEL: TEACHING DATES:

LEARNING ARES: TEACHING TIME:
SECTION: QUARTER:
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

REMARKS
a. Re-teaching;
b. Insufficient time;
c. Transfer of lessons to
the following day as a
Tel./ Fax No.(083) 554-6323

result of class
suspension;
d. others (please specify)
REFLECTION
A. No. of learners who
earned 70% 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 this 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
Tel./ Fax No.(083) 554-6323

wish to share with other

teachers.
Prepared by:
JUAN DELA CRUZ

Subject Teacher
Checked by:
JULLIE PALMEJAR, LPT

Curriculum Head
Noted by:
GEALYN D. ALBARRACIN, LPT
Principal
CHARISSA MAE G. BEHIGA, MAEd, LPT

Basic Education Director

PalaoDLP 3

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

PalaoDLP 3

Uploaded by

Copyright:

Available Formats

CRONASIA FOUNDATION COLLEGE INC.

Andres-Dizon Building, Pioneer Avenue

Tel./ Fax No.(083) 554-6323

DAILY LESSON PLAN

GRADE LEVEL: TEACHING DATES:

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Tel./ Fax No.(083) 554-6323

Activities Directions: Enumerate the Directions: Present the dessert Ok or NOT?

Analysis 1. Do you also do this

Tel./ Fax No.(083) 554-6323

plating design in your

Tel./ Fax No.(083) 554-6323

Tel./ Fax No.(083) 554-6323

a medium in which dangerous Storage Techniques

Tel./ Fax No.(083) 554-6323

egg mixture in a Bain-Marie

Packaging Materials for

Tel./ Fax No.(083) 554-6323

3. Texture - texture is critical

Tel./ Fax No.(083) 554-6323

IV. Directions: Identify the Direction: Enumerate the following terms.

Tel./ Fax No.(083) 554-6323

JULLIE PALMEJAR, LPT

CHARISSA MAE G. BEHIGA, MAEd, LPT

Tel./ Fax No.(083) 554-6323

LESSON PLAN EVALUATION

GRADE LEVEL: TEACHING DATES:

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Tel./ Fax No.(083) 554-6323

Tel./ Fax No.(083) 554-6323

wish to share with other

JUAN DELA CRUZ

JULLIE PALMEJAR, LPT

CHARISSA MAE G. BEHIGA, MAEd, LPT

You might also like