Republic of the Philippines
Department of Education
Region VI – Western Visayas
SCHOOLS DIVISION OF HIMAMAYLAN CITY
Himamaylan City, Negros Occidental
AGUISAN NATIONAL HIGH SCHOOL
SENIOR HIGH SCHOOL DEPARTMENT
LESSON PLAN – BREAD AND PASTRY PRODUCTION -SHS
QUARTER: Fourth Quarter DATE:
I.OBJECTIVES
The learner demonstrates understanding of the basic concept and underlying theories in preparing and
displaying petits fours.
Performance Standard:
The learner demonstrates competencies in preparing and displaying petits fours.
MOST ESSENTIAL LEARNING COMPETENCY COMPETENCY CODE:
(TLE_HEBP9-12PF-IVg-h-
Preparing Caramelized Petit Four 15)
CONTEXTUALIZED COMPETENCIES
At the end of the lesson, the Grade 12 students will be able to:
1. Enumerate the different specifications of fresh, dried fruits and sugar needed to caramelize.
2. Identify the steps in preparation of caramelized and coated petit four; and
3. Prepare caramelized and coated petit four.
II. CONTENT:
Topic
LO 4. Prepare caramelized petits fours
4.1. Select and coat fresh fruits/fruit segments with pale, amber-colored caramel or glazed or any
coating specified by the enterprise.
INSTRUCTIONAL MATERIALS: REFERENCE/S:
TVL-HE-BPP- 12
Prayer Alternative Delivery Mode
Classroom Management Quarter 4 – Module 3: Preparing Caramelized
Petits Fours
The class will have to observe the different First Edition, 2021
classroom rules and health and safety protocols
Bread and Pastry – Technical Vocational
when doing a group activity. Livelihood Track Manual – First Edition
pages 223-225
Checking of Attendance
https://www.youtube.com/watch?v=eTqnXxFZka4
https://www.youtube.com/watch?v=x7nrBruXxOE
K to 12 Home Economics – Bread and Pastry
Production (NC II) Curriculum Guide May 2016
LEARNING TASKS
TEACHER’S ACTIVITY STUDENTS’ ACTIVITY
PRELIMINARY ACTIVITIES
Prayer
Classroom Management
The class will have to observe the different
classroom rules and health and safety protocols
when doing a group activity.
Checking of Attendance
REVIEW:
As we have discussed last meeting, who can
give me the steps in making fresh petit Students’ answers may vary.
four/s?
Very well! It seems that you have learned a
lot last meeting and can be able to make your
own version of fresh petit four/s. We can
now move on to our new lesson.
MOTIVATION:
Story time! The class will be divided into two
(2) and will have to read and answer the
questions assigned to their group. They will
be given five (5) minutes to finish the task.
Directions: Read the short story I have
prepared for you to have an idea of your new
lesson for today, then answer the following
questions in your activity sheets.
Pakumbo, My Kind of Petit Four
By: Jonalyn O. Calado
The group member will read silently and answer
Aling Tita owned a souvenir shop located along the following questions.
the hiway of Sto.Tomas, one barangay before the
market of Maria Aurora, a town before the
capitol of Aurora located at town of Baler. One
of the best product of Maria Aurora is the
Pakumbo, it is made of young coconut that is
sliced into thin sheet then cooked into a
caramelized sugar and molded into circular
shape, the colors may vary from white into
brown. Colors will defend on the color of the
sugar used for caramelization of the young
coconut. It can last for months because of the
sugar used for the product which make this
product demand for the tourist.
When COVID 19 attacked the country, the
tourism industry of the province stopped, and
many vendors and tourist establishment lost their
income. Aling Tita thought of strategy on how
she can innovate her product Pakumbo to sell it
in the market. Tina, her daughter, is a Senior
High School and taking TVL track and currently
taking bread and pastry production. She asked
her mother if the caramelized sugar can be
applied also into other fruits like banana and
sweet potato.
One morning, Tina and Aling Tita tried to apply
the caramelized sugar into a sweet potato, they
sliced it into thin sheets then dipped into
caramelized sugar and sprinkled with powdered
chocolate. Tina observed that the chocolate
melted. Then they thought again of other
toppings for the caramelized sweet potato. Tina
crushed a peanut and they tried again to make it
as a topping, and it tasted good.
Questions to answer:
1. What makes Tina think that the
caramelized sugar can be used also for
other fruits?
2. Why did the chocolate melt when applied
with the caramelized sugar? The leader and the reporter will present the
answer of the group, other members will observe
Excellent work, everyone! Let’s give ourselves a and listen to the answer of each group.
round of applause.
ACTIVITY:
Activity (Group
Dynamics-Cooperative/Collaborative
The students will count 1-3 respectively to identify
Learning)
their group.
This time, group yourselves into three Let’s
start by counting 1 …2…3…
Here’s the instruction for this activity:
Instruction: Each Group will be given an
assigned activity to answer in 5 minutes. Each
group will have to select a leader and a reporter
to present the group answer in class.
The class will have to observe the different
classroom rules when doing a group activity.
Group 1: Directions: Read and answer each
item. Write CARAMEL if the statement is true
and COAT if it otherwise.
1. An oiled surface will allow the caramel
to cool and then not bond to the surface.
2. If hot caramel is placed onto a prepared
surface it will stick to the surface.
3. Do not stir the solution while it boils as
this may cause crystallization to occur.
4. The color intensifies as the temperature
decreases.
5. Any fruit that is to be dipped in caramel
The students will form their group and work
needs to be dry and its skin needs to be
collaboratively. The answers for each group may
intact.
vary depending on the material provided to them.
Group 2: Directions: Read and analyze the
following sentences then identify what is being
defined or described. Choose your answer in
the box below.
Marzipan Petit four prestige
Parisian marcorons
Deguises fruits
Petit four Glace
1. This refers to a sweetened mixture of
ground almonds, liquid glucose or egg
whites, corn syrup or sugar syrup and
either icing sugar or caster sugar.
2. Petits fours _________ are made from
fresh, dried, or candied fruits that are
coated in cooked sugar, fondant,
chocolate, or any combination of the
three.
3. This type of petit four is characterized
by items that are served the day they are
made because their composition leads to
deterioration of quality the longer they
sit.
4. The best way to make realistic looking
fruits is to use real _________ as
models.
5. It can be classified as petits fours frais
when they are filled with fresh fruit and a
mousse or similar light-textured cream
Group 3: Directions: Write P if the statement
refers to the procedure of preparation
caramelized and write C for coating.
1. An oiled surface will allow the caramel
to cool and then not bond to the surface.
2. Remove all the string and pith of orange.
3. Skim any scum that rises to the top.
4. Dissolve a portion of sugar in some
water; 4 parts sugar to 1 part water.
5. Do not stir the solution while it boils as
this may cause crystallization to occur.
POST ACTVITY:
Time is up!
Post your answer on the board and let us further The leader and the reporter will post the group
find out if your answers are correct. answer on the board
PRESENTATION:
Based on the activity that we had, what do
you think is our lesson for today? Preparing Caramelized Petit Four
You’re right! Our lesson for today is
Preparing caramelized Petit Four.
Let’s us further find out the correct steps and the
things to remember in preparing caramelized
petit fours.
LECTURE
(Powerpoint Presentation)
- Caramelized sugar can be used to coat
petit fours before they are served.
Caramelized petit fours have a very short
shelf life unless the sugar is sprayed with
lacquer after it is applied. Sugar breaks
down when it stands for too long at room
temperature.
- Breaks down' is a term used to describe
the action of moisture from the air
attaching itself to the sugar and
dissolving the sugar. The surface
becomes sticky and the sugar just runs
off the product. 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
.
- Preparation of Caramelized Petit Four
- Preparation of Coating for Fruits
- Safety Precautions
ANALYSIS:
Did you enjoy the activity?
Students’ answers may vary.
Did you know that what you did during the
activity already show the important things
to remember and steps on how to prepare
caramelized petit four?
ABSTRACTION:
What are the things that you need to
remember in selecting fruits and nuts? Students’ answers may vary.
What are the steps in preparing caramelized
petit four?
Why do you think it is important to learn the
correct steps in preparing caramelized four?
Who can give an example of safety
precautions when preparing melted caramel?
How is it beneficial to you as a TVL student
as well as in our daily lives?
APPLICATION:
The teacher will select a student to read and
answer the following questions.
Directions: Identify the following term/s being
described or defined by the sentences. The teacher will select student from the class to
1. This term is used to describe the action of answer the following questions.
moisture from the air attaching itself to the sugar
and dissolving the sugar.
2. This can be caramelized with success as there
is low moisture content.
3. It is a sugar that is cooked until it reaches a
temperature of 156°C until it begins to color.
4. Caramel that has reached a temperature of
______is burnt.
5. As solution rises above 160ºC it will begin to
change color to light _______color.
Bring Home Task! Students’ answers may vary.
Directions: Let us apply what you have learned
from our lesson. With the guidance of some
elders in your home, try to prepare a simple The teacher will check the accomplished task of
caramel using a 1/8 cup sugar and 1 TBS cooked
the students based on what they have submitted
nuts, follow the procedure below. Your output
will be graded using the rubrics below. Take a using the rubrics.
15–20-minute video of your of your output and
send them to our group chat or send it to me
through messenger.
(1 for preparation of caramel solution and second
coating of the nuts).
Use the following procedures:
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. Skim any scum that rises to the top.
4. Allow solution to cook until temperature
reaches 160ºC or until colored light amber. Then
remove from heat and arrest the cooking process
by placing base of pot into cold water.
5. Do not stir the solution while it boils as this
may cause crystallization to occur.
6. Leave in cold water until solution stops
boiling.
7. The solution is now ready to use.
8. Speed and efficiency is needed here because
as the solution cools the
caramel becomes thicker and harder to work.
9. Immediately apply the caramel to the nuts
placed on the top of a dessert plate.
ASSESSMENT:
Directions: Fill in the blanks to complete the
sentences that summarized our lesson. Write
your answer in a ½ piece of paper.
Caramelized 1_ can be used to coat petit
fours before they are served. Caramelized 2_
have a very short shelf life unless the sugar is
sprayed with lacquer after it is applied. Sugar 3_
when it stands for too long at room temperature.
4_ can be caramelized with success as there is
low moisture content. Fresh dates and dried
apricots stuffed with flavored marzipan. Nuts
like walnuts should be chosen for their whole
halves, no chips of breakages to the nut piece.
Any product that is coated with caramel needs to
be 5.
INSTRUCTIONAL DECISION:
REFLECTION:
Prepared by:
JERALDIN J. CASTILLO
Subject Teacher
Noted by:
MILA ROSE S. RAMORAN
OIC, Office of the Principal
