Republic of the Philippines

Department of Education
REGION X-NORTHERN MINDANAO
SCHOOLS DIVISION OF ILIGAN CITY
KALUBIHON HIGH SCHOOL

The process of systematic planning, developing, evaluating, and managing the instruction by
using the principle of teacher and learning – D.O. 42., s. 2016)
Detailed Lesson Plan (DLP)
School Kalubihon High School Grade Level 9

Teacher April Joy N. Mendoza Learning Areas TLE

Time & Date May 2, 2023/ 1:00-2:00pm Quarter 4th

The learner demonstrates understanding of the basic concept and

Content Standard
underlying theories in preparing and displaying petits fours.

The learner demonstrate competencies in preparing and displaying petits

Performance Standard
fours.

Learning Competency/ a.) Learn the different characteristics of Petit Four.

Objectives b.) appreciate the importance of knowing the do’s and don’ts in displaying
petit fours.
Write the LC code for
each

II. CONTENT Petits Fours

III. LEARNING RESOURCES

A. References

1. Teacher’s Guide Prepare and Display Petit Fours Trainee Manual

Pages
2. Learner’s
Materials Pages
3. Textbook Pages

4. Additional Laptop, PowerPoint Presentation, Video Clips, Pictures

Materials
5. Learning  www.shsph.blogspot.com.
Resources (LR)  https://lrmds.deped.gov.ph/detail/19641
portal  Internet/You Tube
B. Other Learning  https://docplayer.net/210775936-Tle-he-bpp-quarter-4-module-1-
Resources preparing-iced-petits-fours.html

IV. LEARNING TASK / PROCEDURES

A. Reviewing or Pre Test

presenting the new Direction: Select the correct answer.
lesson 1. Marzipan can absorb can absorb moisture or dry out, so careful storage is
essential. The best way to store a marzipan based petit fours is to wrap it in
plastic and pace it in___________?
a. cool and dry area c. hot surface
b. the freezer d. room temperature

2. Caramelised sugar can be used to 'glaze' petit fours before they are
served.
Sugar breaks down when it stands for too long at room temperature. This
statement implies that caramelised petit fours ____________.
a. have a sweet taste c. have a very short shelf life
 b. is very dangerous d. is very attractive

3. Petit fours will need to be kept in secure environment to keep freshness

and
eating quality enhanced for customer satisfaction, especially fresh petit
fours.
Why do we need to store fresh petit fours in cold and dry area?
a. Fresh fruits are perishable c. to reduce risks
b. To maintain quality of products d. all of the above

4. Any shape can be used but accuracy of cutting is essential. What shape of
sponge sheets is/are most economical to use in petit fours.
a. Round c. Square and rectangular
b. Oval d. Half moon

Petit 5. fours based on ___________ are attractive and popular for their
colourful and appetizing appearance. It is molded in various fruit shapes,
them
coloured and sealed.
a. Sponge Sheets c. Toffee
b. Marzipan d. Caramel

Answer
1. B 3. D 5. B
2. C 4. C

As we start our lesson,

B. Establishing a purpose
for the lesson

everybody lease look

at the
Motivation
The students will pick a paper from the picking box. They will be sorted
according to the symbol that is present in the paper. Group one (1) will be
the group of Spade. Group two (2) will be the group of Diamond. Group
three (3) will be the group of Club and group four (4) will be the group of
Heart.
They will then follow the given instructions.
“Everybody stand up!”
“Follow my instructions.”
“First, stand at attention.”
“Raise your right hand, then your left hand, and wave it all around.”
“Stomp your feet like 1, 2, 3!”
“And yell good morning!”
“Again!”
C. Presenting examples of Unlocking of Difficulties terms
the new lesson 1. Petit Fours- typically one to three bites in size and have a variety of
shapes and decorations.
2. Madeleines- a small rich cake, typically baked in a shell-shaped mold
and often decorated with coconut and jam.
3. Fondant- a thick paste made of sugar and water and often flavored or
colored, used in the making of candy and the icing and decoration of cakes.
4. Glazed - used to give desserts a smooth or shiny finish.
5. Caramelized - happens when sugar is introduced to heat.
D. Discussing new Introduction
concepts and
practicing new skills Petit Fours are normally served with coffee after the meal. All varieties of
petits fours are best if served fresh. Individual serves of 3-4 pieces per plate
 #1 is for effective for modern coffee service.

To attract the respect for this work, a neat uncluttered, clean and tidy
display is essential. This greatly affects the visual impact and appreciation
of the viewer and will tempt the customer to indulge.

Main requirement of a petit four base is that it is strong enough to 'hold' the
petit four when it is picked up by the customer to be eaten.

Where to display

Classical display in larger hotels would be on large platters. Service staff

would choose customer request as required.

Variation on the equipment to display is immense. It can be elaborate

chocolate stands and toffee croquant stands.

Displaying on ceramics plates and platters, glass mirrors trays can look very
effective in buffet style service. Petit Forms are displayed in large platters
and plates. Normally presented on small trays with a selection for the day.

When serving petit fours, pay attention to presentation as this is an

important part of displaying these delicate bites. Savouries should be
presented on a serving tray or plate, and never piled on top of each other.
Sweets should be presented on a small plate so that your handy work can be
on full display.

E. Discussing new Designing layout

concepts and
practicing new skills Attractively displayed petit fours are great product for catching the
#2 customers’ attention. Displays need to be consistent in design

Should have alternating profiles; different heights and shapes on different

products. They look most attractive when arranged neatly and with thought
given to the repetition or alternation of shapes, colours and decorations.

Decorated petit fours (in particular the iced variety) lend themselves to
immaculate craftsmanship and decorating skills.

F. Finding practical Classification Petit Fours

applications of
concepts and skills in PETIT FOUR SEC’
daily living
Petit for 'sec' worst enemy is moisture from the air. Fresh petit four sec
should be crisp to the bite and if allowed to stand exposed for too long in
the open will lose that crispness and be dull to eat.

CARAMELIZED PETIT FOUR

Caramelised petit fours need to be served fresh and in paper containers.

This makes it easy for the customer to handle them.

https://www.pinterest.ph/pin/409757266068941414/

BUTTER CREAM

When butter cream is made it needs to be kept at a temperature that will not
 give adverse reaction to customers.

https://sugarspunrun.com/petit-fours/

MARZIPAN PETIT FOUR

For display or service, the marzipan fruits are set into small petit four paper
cups and arranged attractively for service or display.

https://www.yummly.com/recipes/marzipan-petit-fours

G. Making Guided Question

Generalizations and
abstractions about the 1. What have you learned about the Petit Fours?
lesson 2. At what time do petit fours are normally served?
3. Where is petit four commonly displayed?
4. What is the importance of knowing the do’s and don’ts in displaying
petit fours?

H. Evaluating learning EVALUATION

Direction: Match the following from Column A to Column B.

Column A Column B
1. Standard pieces of petit a. alterations or repetition
fours per person.
2. Food that has been on b. 1-2
display or served to
customers and not
consumed needs customers
and not consumed needs
3. What is the main point of c. 3-4
displaying petit fours
4. They look most attractive d. be discarded
when arranged neatly and
with thought given to the
______of shapes, colours
and decorations.
5. Petit for 'sec' worst enemy. e. moisture in the air
f. attract customers

Answer
1. C.
2. D.
3. F.
4. A.
5. E
I. Additional Activities Research more on the standards and procedures in displaying petit fours.
for application or
remediation
V. REMARKS
VI. REFLECTION

A. No. of learners who A. ____ No. of learners who earned 80% in the evaluation
earned 80% in the
evaluation

B. No. of learners who B. ____ No. of learners who require additional activities for remediation
require additional
activities for
remediation

C. Did the remedial C. Did the remedial lessons work? _____ No. of learners who have caught
lessons work? No. of up the lesson.
learners who have
caught up the lesson

D. No. of learners who D. ___ No. of learners who continue to require remediation
continue to require
remediation

E. Which of my teaching Strategies used that work well:

strategies worked well?
Why did these work? ___ Group collaboration ___ Games ___ Powerpoint
presentation

Answering preliminary activities/exercises

___ Discussion ___ Differentiated Instruction

___ Case Method ___Role Playing /Drama

___ Think-Pair-Share (TPS) ___ Doscivery Method

___ Rereading of Paragraphs/Poems/Stories ___ Lecture Method

Why?

___ Complete Ims

___ Availability of Materials

___ Pupil’s eagerness to learn

___ Group member’s cooperation in doing their tasks

F. What difficulties did I ___ Bullying among learners ___ Equipment (AVR/LCD)
encounter which my
principal and supervisor ___ Learner’s behavior/attitude ___ Science/Computer/Internet Lab
help me solve? ___ Colorful Ims ___ Additional Clerical Works

___ Unavailable Technology ___ Reading Readiness

G. What innovation or
localized I used/discover
which I wish to share
with other teacher?

Prepared by Noted by
APRIL JOY N. MENDOZA ANECITA O. BATION, PhD
Teacher 1 School Head