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Below is a detailed Daily Lesson Log (DLL) for Lesson 3: Prepare and Present Gateaux, Tortes,
and Cakes under the topic of Bread and Pastry Production, aligned with DepEd Order No. 42, s. 2016
and based on the Most Essential Learning Competencies (MELCs).

DAILY LESSON LOG

Grade Level: 11
Subject: TLE – Bread and Pastry Production
Topic: Lesson 3 – Prepare and Present Gateaux, Tortes, and Cakes
Date: [Insert Date]
Duration: 60 minutes
Quarter: 1st Quarter

I. OBJECTIVES

At the end of the lesson, the students should be able to:

1. Prepare gateaux, tortes, and cakes using the correct procedure.

MELC: Prepares and presents gateaux, tortes, and cakes using proper procedures.

2. Present gateaux, tortes, and cakes attractively for service.

MELC: Presents baked products in an attractive and appetizing manner.

3. Demonstrate the proper use of baking tools and equipment.

MELC: Uses baking tools and equipment safely and effectively.

II. SUBJECT MATTER

 Topic: Prepare and Present Gateaux, Tortes, and Cakes

 Concepts:

o Gateaux: French-style layered cake often filled with mousse, cream, or fruit.

o Tortes: A rich cake often made with a high proportion of eggs and ground nuts or
breadcrumbs.

o Cakes: A broad category of baked desserts made with flour, sugar, eggs, and fats.

o Presentation: Techniques for making cakes visually appealing (garnishes, frosting,

plating).

 Materials Needed:

o Gateaux, tortes, and cake recipes (handouts)

o Various frosting (buttercream, ganache)

 o Piping bags and nozzles

o Decorative garnishes (fruits, edible flowers, chocolate shavings)

o Tools: mixing bowls, electric mixer, spatulas, cake pans, turntables, etc.

o Oven for baking

o Photographs or visual aids of finished products

III. LEARNING RESOURCES

 Textbook: Bread and Pastry Production for Senior High School

 Module: Bread and Pastry Production Module 3

 Online Resources:

o Videos on the preparation and presentation of gateaux, tortes, and cakes

o Recipes for various cakes and tortes

IV. PROCEDURES

A. Preparation (5 minutes)

1. Prayer

2. Greetings and Checking of Attendance

3. Review of Previous Lesson

o Ask students: "What are the key ingredients used in cake preparation?"

o Briefly discuss the different methods for preparing cakes (mixing, baking, and cooling).

B. Motivation (10 minutes)

Engaging Question:

 Show images of beautifully decorated gateaux, tortes, and cakes. Ask the class:
"What makes a cake stand out and look professionally made?"
"What kinds of techniques do you think are used to decorate cakes like these?"

Discussion:

 Explain that cake preparation involves both technical skills (like mixing and baking) and artistic
skills (like decorating and presenting).
  Ask students about any cake decoration they’ve tried or seen before, e.g., cakes for birthdays,
weddings, or special events.

C. Lesson Proper (30 minutes)

1. Preparation of Gateaux, Tortes, and Cakes (15 minutes)

o Gateaux:

 Discuss the layers and fillings that are characteristic of gateaux. Emphasize the
use of mousse, whipped cream, or fruit layers.

o Tortes:

 Discuss the unique ingredients like ground nuts, egg yolks, and the method of
preparation.

o Basic Cakes:

 Discuss the ingredients common to all cakes (flour, sugar, eggs, fat, and
flavoring).

 Demonstrate how to properly mix the ingredients for a basic cake using the
creaming method or the whisking method.

 Explain the use of different baking pans, their shapes, and the purpose of
parchment paper to avoid sticking.

2. Presentation Techniques (10 minutes)

o Show students different methods of decorating cakes:

 Buttercream frosting

 Piping designs (flowers, rosettes)

 Use of chocolate ganache, fruit, edible flowers, and decorative elements

o Demonstration:

 Decorate a basic cake using buttercream, piping nozzles, and simple garnishes.
Show the students how to level the cake layers and assemble it.

o Discuss the importance of symmetry, neatness, and clean presentation.

3. Class Activity:

o Group Work:
Divide the class into small groups. Each group will be assigned a cake type (gateaux,
torte, or simple cake). They will follow a given recipe to prepare and present their
assigned cake.
  Roles:

 One person handles mixing and batter preparation.

 Another handles baking.

 The third member will focus on frosting and presentation.

D. Activity (10 minutes)

Activity: Cake Decoration Challenge

 After the demonstration, students will decorate individual cakes or slices using the techniques
discussed.

 Materials:

o Prepared cakes (pre-baked)

o Buttercream, piping bags, edible garnishes

 Guidelines:

o Use at least two different decoration techniques (e.g., piping and garnishing with fruit or
chocolate).

o Ensure that the cake is presented neatly and attractively.

 Goal:

o Showcase creativity while following professional presentation standards.

V. PERFORMANCE TASK (10 minutes)

Task: Prepare and Present Gateaux, Torte, or Cake

 In small groups, students will prepare a cake (either gateaux, torte, or a simple layered cake)
using the provided ingredients and following the recipes.

 They must apply what they've learned regarding:

o Proper mixing, baking, and cooling methods.

o Safe handling of tools and equipment.

o Proper frosting and decoration techniques for presentation.

Rubric for Performance Task:

 Needs Improvement
Criteria Excellent (5) Good (4) Satisfactory (3)
(2)

Cake is well-
Cake is prepared with Cake preparation is
Cake prepared with Cake has some issues
minor issues in incomplete or poorly
Preparation correct texture and with texture/flavor.
texture/flavor. done.
flavor.

Cake is beautifully
Cake is well- Cake decoration is Cake decoration is
Decoration and decorated with
decorated but lacks acceptable but lacks incomplete or poorly
Presentation creative use of
creativity. attention to detail. done.
techniques.

Group works
Group works well Group struggles to Group does not
Organization together efficiently
together but requires cooperate; some tasks cooperate, and work
and Teamwork and with minimal
some assistance. are incomplete. is incomplete.
guidance.

VI. QUIZ (5 minutes)

1. Multiple-Choice:
What is the key characteristic of a torte cake?
A. It is made with a high proportion of ground nuts or breadcrumbs.
B. It is a layered cake filled with mousse.
C. It is a sponge cake filled with fruit only.
D. It is a simple butter cake.

2. True or False:
Gateaux is typically decorated with cream, mousse, or fruit and is served in layers.
True / False

3. Fill in the blanks:

The __________ method is often used to mix ingredients for cakes with a higher fat content,
such as butter cakes.

VII. ASSIGNMENT (After class)

Task:

 Research a famous gateaux or torte recipe (from any country). Write a brief report (1-2 pages)
on the history, origin, and traditional presentation of that cake. Include ingredients, preparation
methods, and any special decoration techniques used for presentation.

VIII. REMARKS
  Students are encouraged to focus on both technical skills (baking and preparation) and creativity
(decoration and presentation).

 Remind them to work cleanly and organize their workspaces to avoid cross-contamination.

IX. REFLECTION

Teacher’s Notes:

 Did students demonstrate skill and creativity in cake preparation and decoration?

 How well did students work together in groups?

 Were students able to identify key techniques in the preparation and presentation of cakes?

This lesson plan aligns with the MELCs and encourages hands-on learning while giving students
opportunities to apply technical and creative skills in cake preparation.