School BULALACAO NATIONAL HIGH SCHOOL Grade Level GRADE 11

Teacher NICA JEAN DAGOS Learning BREAD AND PASTRY

Area
Teaching Date NOV. 18, 2024 Quarter 2nd QUARTER

I. OBJECTIVES
The learner demonstrates understanding of the basic concept underlying
A. Content Standards
theories in presenting desserts.
B. Performance Standards The learner demonstrates competencies in presenting desserts.
C. Learning Competencies / The learner should be able to present and serve plated desserts.
Objectives Write the LC TLE_HEBP 9-12PD -IVj-18
code for each

II. CONTENT TYPES OF DESSERTS

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide, pages Curriculum Guide –Page 11
2. Learner’s Materials, DepEd Learning Modules – Page 1-2
pages
3. Textbook pages
4. Additional Materials www.pinterest. com
from Learning Resource www.shutterstock.com
(LR) portal

Pictures, PowerPoint Presentation, Participation chips, Printed test

B. Other Learning Resources
questionnaire, Class Records
IV. PROCEDURE

1. Prayers
A. Preliminary Activities 2. Greetings
3. Cleanliness and Orderliness, Safety Reminders
4. Checking of Attendance

Review of the Previous Lesson:

1. A based for petit fours were characterized by a crumbly mixture of flour,
fat and sugar.
B. Reviewing previous 2. This are small, decorative biscuits and cakes designed for dessert,
lesson or presenting typically served with coffee or cocktails.
the new lesson 3. A kind of petit fours that is coated with caramel, often including nuts and
dried fruits.
4. Moist mini pastries, like fruit tarts and eclairs, typically filled with pastry
cream and not glazed.
5. It is a bite-sized cakes glazed with fondant, filled with layers of cake, jam,
and buttercream, and often adorned with marzipan.
Objectives of the Lesson:

C. Establishing a purpose At the end of the lesson, the students should be able to:
for the lesson a.) Identify and distinguish different types of desserts.
b.) Recognize the importance of serving desserts in our daily life.
c.) Demonstrate the ability to classify desserts according to their types.

ACTIVITY: LOOK AT ME!

D. Presenting example and Video presentation showing different types of dessert.
instances of the new lesson.
Processing questions:
1. Look carefully at the pictures, what did you observe?
2. Do you think they are essential in our lives?.
E. Discussing new concepts TYPES OF DESSERTS
and practicing new skills # 1 Desserts- are usually sweet course or dish served at the end of the meal.

Purpose of Serving Dessert

1. Dessert Balances out a meal and gives closure to the meal.
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 2. Eating a dessert is an opportunity to experience different flavors and
textures that you cannot get in other foods like vegetables, meats,
and fruits.
3. Dessert can be an opportunity to be creative.
4. Dessert isn’t fattening.
5. It will make you feel like a kid again.
6. It is romantic.
TYPES OF DESSERTS AND THEIR CHARACTERISTICS
Mousses: a molded chilled dessert made with sweetened and flavored
whipped cream or egg whites and gelatin.

Puree- a paste or thick liquid suspension usually made from finely crushed
or finely grounded fruits or vegetables.

Candy: also called candy or sweets, feature sugar or honey as a principal

ingredients.

Cheese: can definitely be enjoyed as a dessert. While it's often considered a

savory food, many types of cheese have a sweetness that makes them
perfect for ending a meal on a delightful note.

Fruits: refers to a sweet and often nutritious culinary preparations

featuring fruits as the primary ingredients.

Traditional Desserts
1. Cake: sweet, baked dessert made with flour, sugar, eggs, and butter,
often flavored with vanilla, chocolate, or fruit.

2. Cupcake: individual-sized cake, typically decorated with frosting and

toppings.

3. Cookie: baked treat made with flour, sugar, and butter, often crunchy on
the outside and chewy on the inside.

4. Pie: baked dessert filled with sweet or savory ingredients, such as fruit,
cream, or nuts, enclosed in a pastry crust.

5. Tart: flat, open-topped pastry filled with sweet or savory ingredients,

often featuring a crumbly crust.

6. Cheesecake: creamy, baked dessert made with cheese, eggs, sugar, and
vanilla, typically firm and dense.

7. Souffles: are light and puffy cakes made with egg yolks, beaten egg
whites and a variety of other ingredients.

Frozen Desserts:
9. Ice cream: frozen dessert made from cream, sugar, and flavorings, such
as vanilla or chocolate.
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 10. Gelato: frozen Italian dessert made from milk, cream, sugar, and
flavorings, denser than ice cream.

11. Sorbet: frozen dessert made from fruit puree, sugar, and water.

12. Sherbet: frozen dessert made from water, sugar, a dairy product such
as cream or milk, and flavoring.

EXERCISES 1: Identify Me!

Directions: The students will arrange the images of different desserts
according to their corresponding names that is posted on the board

F. Discussing new concepts Creamy Dessert

and practicing new skills # 2 1. Pudding: sweet dessert made with milk, sugar, and flavorings, thickened
with starch or eggs.

2. Flan: caramel-topped dessert made with eggs, sugar, and cream.

3. Crème brûlée: rich, creamy dessert topped with caramelized sugar.

International Desserts
1. Tiramisu (Italian): Coffee-soaked ladyfingers layered with mascarpone
cheese and chocolate.

2. Mochi (Japanese): Rice flour-based dessert filled with sweet fillings, such
as red bean paste.

3. Baklava (Middle Eastern): Layered pastry filled with nuts and honey.

4. Churros (Spanish): Fried dough pastry coated in cinnamon sugar.

5. Macarons (French): Delicate meringue-based cookies sandwiched with

buttercream or ganache.

EXERCISES 2: “DESSERT HUNT!

Directions: Encircle the words that is related to the types of desserts You
may
Encircle it horizontally, vertically or diagonally. You will be guided with some
clues.

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 Activity: SORT ME!
Instructions:
1. The class will be divided into 4 groups.
2. Each group will receive a set of images containing types of
desserts.
3. They will sort out those images according to their classification.
4. Students will be given 3 minutes to finish the task.
5. Each group will post their work on the board.
6. They will be rated through the rubrics provided.

RATING SCALE

G. Developing mastery
(Leads to Formative
Assessment 3)

H. Finding practical Ask the students to give instances, occasions, or events at home where they
applications of concepts and can apply their knowledge in making and serving desserts.
skills in daily living
I. Making generalizations WHAT DID YOU LEARN?
and abstractions about the
lesson.
Let the students share the importance of learning the different types of
desserts.

HOW MUCH DID YOU LEARN?

IDENTIFICATION
Directions: Instructions: Read each description and identify the type of
dessert it matches from the list provided.
Cupcake Tiramisu Flan
Gelato Pie

J. Evaluating Learning ____1. A small, individual-sized cake with frosting and toppings.
____ 2. Frozen Italian dessert made from milk, cream, sugar, and flavorings,
denser than ice cream.
____ 3. Coffee-soaked ladyfingers layered with mascarpone cheese and
chocolate.
____ 4. Sweet, baked pastry with a flaky crust filled with fruit.
____ 5. It is a creamy, caramel-topped dessert made with eggs, sugar, and
cream.

ASSIGNMENT:
K. Additional activities for
Directions: Make a list of your favorite desserts, at least 2. Write their
application or remediation
ingredients and its procedure.

V. REMARKS

VI. REFLECTION
A. No. of learners who earned
80% on the evaluation
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 B. No. of learners who require
additional activities for
remediation
C. Did 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?

sd

Prepared by: Noted by:

NICA JEAN DAGOS LORNA M. NARCISO

Student Teacher Cooperating Teacher