Detailed Lesson Plan in Cookery
Grade 9 Humility
March , 2023
Prepared by: Jemar S. Tibug
I. Objectives:
At the end of the sixty-minute period the students should be able to:
A. Discuss the guidelines for dessert plating;
B. Appraised the importance of knowing the proper plating of
dessert presentation; and
C. Perform dessert plating.
II. Subject Matter
Topic: Guidelines for dessert plating
Reference:
1. K-12 Basic Education Curriculum (TLE Learning Module)
2. Alternative Delivery Mode (ADM) module
3. Google
4. You tube
Materials:
1. Laptop
2. Monitor
3. Chocolate
4. Plate
5. Spoon
6. Knife
7. Nuts
8. Cookies
9. Mayonnaise
10. Knife
Skills: identifying, demonstrating
Integration: grammar, values
III. Procedure
Teachers Activity Student Activity
A. Preliminary Activities
1. Routine Activities
a. Prayer
Everybody stands. Novan kindly lead
the prayer here in front.
Let us bow down our heads and put
ourselves in the presence of God.
In the name of the Father and of the
Son and the Holy Spirit, Our Father
in heaven holy be your name……
Amen
b. Greetings .
Good afternoon class!
Good afternoon Mr. Tibug
Good afternoon classmates… Good
afternoon.
Okay you may take your seats now.
c. Classroom Routines
Before you take your seat, kindly
observe the minimum health protocols,
and wear your masks properly. Also,
kindly observe 5S, pick up the trashes
on the floor and throw it in the trash bin
after our class. I will give you 30
seconds to do that.
Students are doing the task)
Okay you may take your seats now.
Thank you, Sir.
d. Checking attendance
May I ask the class secretary who are
absent today?
None Sir!
Very good! I’m glad all are present
today.
e. Classroom Rules
Okay class before we proceed let me
first introduce to you our classroom
rules. These rules that we need to follow
every time we are here inside the room.
Remember this and do not forget. Can
you read class, all together
Classroom rules:
1. Respect everyone at all times.
2. Thirty minutes late means
absent.
3. Cheating is not allowed during
exams and quizzes.
4. Raise your hand if you want to
answer or if you have any queries.
5. Do not speak when someone is
f. Review
still talking.
Do you still remember what we had
discussed last meeting?
Yes, Jason what was our past topic?
(Students raised their hands)
Yes Sir!
That’s correct!
Now can you give me the example of Garnishes and Decorations for
decoration for garnishes? Desserts
Yes Joshua
Another one (Students raised their hands)
Ket
Student possible answer:
Another one FRUIT GARNISH
Geof
Nut Garnish
Okay very good remember this different
dessert garnish because it is very
important to familiarize this so that you Chocolate and Cokies
would know how to apply this as your
dessert decoration.
Do you have any question?
Very good.
None sir
g. Motivation
Now I will conduct an activity. This
activity is called arrange me. I will group
you into 5 groups, and what you are
going to do is arrange this paper in
order to reveal the picture. This is also
called a puzzle game. And after that, I
will choose one representative from
your group to explain what the revealed
picture is all about.
Do you understand class?
Yes sir
Count 1 to 5
Start here
1,2,3,4,5,1,2,3,4,5,1,2,3,4,5,1,2,3,4,
Group 1 here, group 2, group 3, group
4, and group 5.
Okay I will give you 2 minutes to do this.
h. Presentation
Times up.
Okay group 1, Kiven what does the
revealed picture all about?
Possible answer:
It is all about dessert plating
Now let’s proceed to group 2
Geof what does the picture all about?
Possible answer:
Preparing dessert
Okay thank you
Now let’s proceed to group three
Jaymark
Possible answer:
Dessert Garnisher
Very good
How about Group 4
It’s all about the designing dessert
Very good, lets proceed to group 5
Mangaliwan
The picture is all about dessert
plating sir.
Okay thank you class for your
cooperation.
But before that let me first introduced
our learning objectives.
Please read class.
Learning Objectives:
At the end of 60-minute period, the
students will be able to:
A. Discuss the guidelines for
dessert plating;
B. Appraised the importance of
knowing the proper plating of
dessert presentation; and
C. Perform dessert plating.
B. Lesson Proper
I will give you this handout; it will serve
as your guide throughout our
discussion. It contains important
information that will help you understand
the topic better and will assist you in
taking notes. Please feel free to ask
questions if there is anything you do not
understand.
Abstraction
Guidelines in plating dessert:
1. Make garnishes edible.
Everything on the dessert plate
should be edible and delicious.
2. Keep it clean and simple. Don't
crowd the plate. If your dessert is
beautiful, it shouldn't need a lot of
garnishes. And keep the rim of
the plate clear, so the servers
aren't touching the food when
they place the desserts in front of
the customers.
3. Make your garnishes relate to
the dessert on the plate. The
only time you should garnish with
fresh mint is if you're serving mint
ice cream. Don't put it on there
just because you think the
dessert needs color. If you have
a brown dessert, like apples in
puff pastry, then make sure all of
those elements are executed well
—puff pastry should look
beautiful and crisp.
4. Layer flavors and textures in
your dessert. Textures and
flavors hit the palate at different
times. Ask yourself, "How can I
make this better?" If the answer
is a little lemon zest, then add it
as a garnish. All the components
on the plate should build on the
dessert, making it better.
5. Try different plates—various
sizes and shapes. The right plate
can add or enhance the theme
really well.
Plating and presenting tips and
techniques
There are many factors and techniques
to consider in food plating that affect the
overall appearance of a dessert.
Applying one of the tips may enhance
presentation.
1. The plate – when plating
desserts, the choice of plate is
critical to the final presentation.
Remember, the plate is the frame
of the presentation. There are
many sizes, shapes, and colors
available. Choosing the right size
of plate is important because
food should not be crowded onto
the plate.
2. Color - always consider color as
an important part of plate
presentation. Always try to have
a variety of colors on the plate.
Green is fresh and cool, and can
be soothing.
Red is passion and excitement.
Black is sophisticated and
elegant.
Blue is a natural appetite
suppressant, since it can make
food look unappetizing.
3. Texture - texture is critical to
food presentation, as well as
enjoyment. Contrasting hard and
soft, smooth and coarse, adds
visual interest to your food, and it
will enhance your customers'
enjoyment to the food.
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.
Take a look at the plate and ask
yourself if it is pleasing to the
eye. It should not look sloppy and
dirty.
5. Garnish to Impress
Garnishes and decorations can
enhance your plate presentation.
Choose garnishes that are
appropriate to the ingredients.
For example, using a chocolate
curl for chocolate cake.
Here are some other techniques to
keep in mind when garnishing:
Never decorate a plate with
something inedible
Ensure the garnish complements
and enhances the dish.
Choose garnishes that are the
correct size; they should be easy
to eat.
Do you have any question class?
Okay if none let’s have a group activity
since you already have a handout that
will serve as your guide. With the same
group you are going to discuss the
following guidelines in dessert plating.
And after that I will choose one
representative to discuss the assign
topic.
None sir
And you are graded according to the
given rubrics.
Rubrics
Content-------------10 points
Cooperation--------10 points
Relevance----------10 points
Assign Topic:
Group 1
Guidelines in plating dessert
1. Make garnishes edible
2. Keep it clean and simple
Group2
3. . Make your garnishes relate to
the dessert on the plate.
4. Layer flavors and textures in
your dessert.
5. Try different plates
Group 3
Plating and presenting tips and
techniques.
1. The plate
2. . Color
Group 4
3. Texture
4. Keep things clean
5. Garnish to Impress
Group 5
Techniques to keep in mind when
garnishing.
Do you have any question class
regarding the task?
Do your task
Times up!!!!
Group 1 the floor is your
Geof you will be the chosen one to
discuss your assign topic
Thank you group 1
Let’s give them 5 claps.
Do you have any question class? None sir
Let’s proceed to group 2
Novan discus your group works
Group 1 presenting
Guidelines in plating dessert:
1. Make garnishes edible.
Everything on the dessert plate
should be edible and delicious.
2. Keep it clean and simple. Don't
crowd the plate. If your dessert is
beautiful, it shouldn't need a lot of
garnishes. And keep the rim of the
plate clear, so the servers aren't
touching the food when they place
Thank you group 1. Now let’s give them the desserts in front of the
FIVE CLAPS. customers.
Do you have any question class?
Let’s proceed to group 2
Adrian None sir
Group 2 presenting
3. Make your garnishes relate to
the dessert on the plate. The only
time you should garnish with fresh
mint is if you're serving mint ice
cream. Don't put it on there just
because you think the dessert
needs color. If you have a brown
dessert, like apples in puff pastry,
then make sure all of those
elements are executed well—puff
Thank you group 2 pastry should look beautiful and
Let’s give them 5 claps crisp.
4. Layer flavors and textures in
Dou you have any question class? your dessert. Textures and flavors
hit the palate at different times. Ask
Let’s proceed to group 3 yourself, "How can I make this
Jhak report your works better?" If the answer is a little
lemon zest, then add it as a
garnish. All the components on the
plate should build on the dessert,
making it better.
5. Try different plates—various
sizes and shapes. The right plate
can add or enhance the theme
really well
Student clapping (1.2.3.4.5)
None sir
Group 3 presenting
Plating and presenting tips and
techniques
There are many factors and
techniques to consider in food
plating that affect the overall
appearance of a dessert. Applying
one of the tips may enhance
presentation.
1. The plate – when plating
desserts, the choice of plate
is critical to the final
presentation. Remember, the
plate is the frame of the
presentation. There are
many sizes, shapes, and
colors available. Choosing
the right size of plate is
important because food
should not be crowded onto
Thank you group 3 the plate
Do you have any question class? 2. Color - always consider
color as an important part of
Now let’s proceed to group 4 plate presentation. Always
Kiven try to have a variety of colors
on the plate.
Green is fresh and cool, and
can be soothing.
Red is passion and
excitement.
Black is sophisticated and
elegant.
Blue is a natural appetite
suppressant, since it can
make food look unappetizing.
Student clapping ( 1,2,3,4,5)
None sir
Okay thank you group 4
Let’s give them five claps
Now do you have any question class?
Lets proceed to group 5
Group 4 presenting
3. Texture - texture is critical to
food presentation, as well as
enjoyment. Contrasting hard and
soft, smooth and coarse, adds
visual interest to your food, and it
Very good, lets give them five claps will enhance your customers'
class. enjoyment to the food.
4. Keep things clean
Okay remember those different Remember that neatness counts.
guidelines that we have discuss so that Food should be contained within the
you can apply it when you making rim of the plate, yet it should not be
dessert presentation. crowded in the center. Take a look
at the plate and ask yourself if it is
Do you have any question class? pleasing to the eye. It should not
look sloppy and dirty.
5.Garnish to Impress
Garnishes and decorations can
enhance your plate presentation.
Choose garnishes that are
appropriate to the ingredients. For
example, using a chocolate curl for
chocolate cake.
None sir
Group 5 presenting
Techniques to keep in mind when
garnishing:
Never decorate a plate with
something inedible
Ensure the garnish
complements and enhances
the dish.
Choose garnishes that are
the correct size; they should
be easy to eat.
Student clapping (1,2,3,4,5)
None sir
C. Application
With the same you are going to make a
simple dessert applying the different
guidelines, simple plating and
presenting tips and techniques in
preparing dessert. I will give you 10
minutes to do this.
I will provide you this different ingredient
in preparing a simple dessert.
Group1 This is your ingredients, group2,
group 3, group 4, and group 5.
You are graded according to the rubrics
below.
Do you have any question class? None sir
Your time starts now
Student performing.
Possible Output
Group 1
Group 2
Group 3
Group 4
Okay, very good, everyone, because
you participated and you really applied
your learning and skills in your activity.
Let’s have Wow claps Group 5
Do you have any question class?
And now, since you have no question, I
will ask you
(1,2,3 WOW)
None sir
D. Generalization
What is the importance of identifying the
guideline for dessert plating?
Students raised their hands
Yes Cy
It is important to identify this
different guideline in order for us to
be knowledgeable about dessert
plating also this topic is useful
because the learning that we gain
here is applicable in reality.
Thank you, Cy,
Another one
Yes, Geof
Sir it is important to identify this
different guideline not only to
become knowledgeable also to be
aware if what are those different
ways and procedures in order our
dessert presentation become
attractive and appealing to other
people or to our customer.
Okay very good.
Remember, class, that knowing this
different guideline can help us to make
our dessert presentable and get the
attention of other people by making our
dessert attractive and delicious.
Do you have any question class?
None sir
Okay, get ½ crosswise and let’s have a
short quiz.
IV. Evaluation
Test I - Enumeration
Directions: Read the following questions and write your answers in ½ sheets of
paper.
1-5. Enumerate the plating and presenting tips and techniques
1.
2.
3.
4.
5.
Test II- Essay
6-10. Why is it important to know the proper plating of dessert presentation?
V. Assignment
In a A4 size of bond paper research about how to store dessert.
Checked by:
Mr. Charlou Grape
Teacher I
