Name: Stephanie Igot Subject: Bread and Pastry

Production
School: Sta.Rita National High School
Grade Level: Grade 10

I. OBJECTIVES:
A. Content Standards: The learners demonstrate an understanding of the
core concept and underlying theories in preparing and presenting gateaux,
tortes, and cakes.
B: Performance Standards: The learner demonstrates competencies in
preparing and presenting gateaux, tortes, and cakes.
C. Learning Competencies/Objectives: Present Cakes
At the end of the lesson, the learners will be able to:
1. Present cakes in accordance with customer’s expectation,
2. Established standards and procedures
D. Content: Presenting and Plating Cakes
1. Identify the guidelines and tips on how to plate and present
cakes
2. Valuing the importance of how to plate and presenting cakes
II. Learning Resources:
A. References: Bread and Pastry Production Manual, Module, video from
youtube
B. Materials: PowerPoint and Video Presentation, Printed pictures for
motivational activity, Ingredients for toppings and siding, slice of cake,
baking utensils , Laptop, and PPE
C. Values Integration: Cleanliness, Patience, and Cooperation
III. Procedure:

Teacher’s Activity Student’s Activity

A. Preparatory Activity
Prayer
Good morning class! To begin our Good morning Ma’am.
discussion for today, I would like to
start with the opening prayer.
The teacher will lead the prayer.

Before you sit kindly pick up pieces

of paper and plastic around you.

Checking of Attendance
May I call your president to report
the attendance for today’s class?

Is there any absentee? No Ma’am

Thank you good to know that we are Thank you, Ma’am.

complete today.

Review
Before we start our lesson, let us
have a short recap of the past
lesson.
The different ingredients used in
What are the different ingredients cake making are sugar, eggs, butter
used in cake making? or fat, salt, form of liquid usually
milk, leavening agents ex. baking
powder and baking soda

No Ma’am
So do you have any questions?
So let’s proceed to our new topic
this morning.

B. Motivation
Puzzle Assemble
Yes Ma’am
We will group the class into three.
Each group will be given a puzzle
picture of a cake to be assembled
for two minutes. Then, members of
the group must describe the puzzle
using one or two adjectives.
(Counting)
Please count from one to three

Please group yourselves according

to your assigned number.
C. Presentation

Present different pictures of cakes.

Presenting the purpose of the

lesson: The objectives of today’s lesson is to
present cakes in accordance with
Everyone please read our customer’s expectations and
objectives. established standards and
procedures.

Activity
This time I will divide the class into
two groups. Each group will be given
a slice of cake with a set of toppings
and decorations.
Then you will select the size of the
plate proportional to the sliced cake.
Each group will report to the class
how the group came up with the We have two slices of cake Ma’am
design.
Yes, Ma’am
How many slices of cake do we
have?

So I’m expecting that at the end of We are decorating the cake using
this activity, I will receive two the toppings and decoration
outputs. provided.

D. Analysis Base on our experience in attending

How did you decorate the cake? different parties like birthday,
weddings,
Baptism .Cake plating can affect the
What are your bases in overall appearance of a dessert. We
garnishing/plating/presenting your may also consider the color, the
cake? plate, texture, keep things clean and
garnish to impress to enhance the
 presentation.

We use it wisely and we apply the

tips on how to plate and present
cake to come up with the very good
output.
How did you utilize the given
toppings and decorations?
Of course maam, this will help
specifically in terms of financial
Can we use substitutes like locally aspect.
available garnish and edible
decorations aside from what we can
buy from the market?
The principle of design use in plating
What principles of design were cakes are the ff. the balance, color,
considered in plating your cake? texture, repetition, proportion,
movement, harmony and unity.

E. Abstraction

Guidelines in plating dessert:

◦ Make garnishes edible.
Everything on
the dessert plate should be
edible and delicious.
◦ Keep it clean and simple.
Don't crowd the plate.
◦ Make your garnishes relate to
the dessert on the plate.
◦ Layer flavors and textures in
your dessert.
◦ Try different plates—various
sizes and shapes

Tips on how to plate and

present cakes.

It is important to learn how to plate

cakes properly. Pastry Chefs in
restaurants spend a lot of their time
plating desserts so that they look as
good as they taste.

1. Be creative with color

 A splash of color can bring
your dessert to life. The dark
chocolate cake can go from brown
lump to an artful concoction when
garnished with vibrant berries; a
lemon tart goes from a fairly
monotone palette to lively and
lovely when presented with the
contrast of a violet flower and
marble raspberry coulis.

2. Combine Textures
Adding different textures to
the plate adds excitement to the
visual appeal of the cake. Different
textures excite the senses, giving an
anticipatory sense of the taste
pleasure to come.

3. Compose your plate

There are many to compose
your plate. Consider the plate as if it
were a blank canvas or as if you
were composing the frame for
photograph. What would fill the
space an interesting way?

4. Consider the vessels

It may seem like common
sense but consider the experience of
eating the dessert when you choose
the type of plate.

5. Contrast temperature
There’s nothing like pairing a
slice of perfectly prepared cake with
a cool slice of ice cream. Combining
temperatures can be a beautiful
thin, but your plating does require
some consideration. Do not put your
dessert on a hot plate. Slightly
chilled plate may be helpful when
plating cold desserts. Whereas room
temperature will do just fine for the
most cake.
6. Let it be dramatic
Have a little fan with your
cake. Enjoy tricks to add more
magic to the presentation.

7. Don’t make it too tall or wobbly

A slice of layer cake looks
fantastic standing up on a plate. But
if it’s too tall, there’s a strong
chance of it toppling over even on a
short journey to where it is being
served.

8. Garnish with care

Keep in mind how the garnish
will function on the finished plate.

9. Be consistent
When plating cakes, be
consistent in your design and in
serving size, it can be confusing to
see different
presentations for each plate, and
nobody likes looking over the plate
across the table and seeing a
serving double in size.

Video Presentation: How to

Present and Plate Cakes
The base was cover by frosting.
I have here a video presentation on They add color and texture, and
How to present and plate cakes. Be they use sprinkles, candies, nuts,
observant while viewing the video meringue and chocolate syrup.
because after the video presentation
you will have your group Be creative with color, combine
performance and I have also some textures, compose your plate,
questions to be ask. consider the vessels, contrast
temperatures, let it be dramatic,
don’t make it too tall, garnish with
Guide Questions: care, and be consistent.

1. How was the cake decorated in Yes, instead of using chocolates we

the video? can use cocoa as a substitute and
also we can use ripe mango or
avocado in plating and presenting
our cake and it also add colors, and
2. Enumerate the tips to have a it helps enhance the over all
well-presented cake. appearance of a cake.

By applying the tips on how to plate

and presenting cakes
3. Will the use of locally available
materials/ingredients help enhance
your creativity and resourcefulness No Ma’am
in presenting and plating cakes?

4. How should you present cakes by

customer’s expectations and
established standards and
procedures?

Any questions, or clarification about

the topic?
If none we will proceed to your
performance task.

F. Application
Performance Task

Each group will present a cake

in accordance with the customer’s
expectations using available
ingredients for toppings and siding.

What to prepare:

A slice of chiffon cake

Toppings and sidings
Spoon and fork
Toothpick
Swiss buttercream frosting
Dessert plate
Ripe mango sliced into cubes
Pastry bag
Spatula
Chocolate syrup
Pastry brush
Performance Level Criteria Scor
 e
Can perform this skill excellently
Before anything else, everybody with accuracy and correctness of
the procedure and with initiative 20
please read and try to explain if
without supervision
what our rubric is. Can perform this skill
satisfactorily with accuracy and
correctness of the procedure but 15
requires some assistance and/or
supervision and accuracy and
correctness of the procedure
Can perform parts of this skill
satisfactorily, with accuracy and
correctness of the procedure but 10
requires considerable assistance
and/or supervision.
Can perform this skill
satisfactorily with accuracy and
correctness of the procedures 5
with full assistance or
supervision.

Total
50

Thank you!

G. Evaluation
Below are tips on how to plate and present cakes. Choose the correct
word/term from the box and write your answer in the space provided before
the number.
Be creative with color Consider the vessel Contrast
temperatures
Combine texture Let it dramatic Be consistent
Compose your plate Garnish with care Don’t make it too tall
or wobbly

1. It can be confusing to see different presentation on each

plate,
 and nobody likes looking over to the plate across the
table and
seeing a serving double the size
2. It will function on the finished plate.
3. A chance of it topping over even on a short journey to
where
it is being served.
4. It may seem like common sense, but consider the
experience
of eating the dessert when you choose the type of plate.
5. Combining temperatures can be a beautiful thing, but
your plating does require some consideration.
6. Have a little fun with your cake. Employ tricks to add
some magic to the presentation.
7. Consider the plate as if were a blank canvass or as if you
were composing the frame photograph.
8. Excite the senses, giving an anticipatory sense of the
taste pleasure to come.
9. Can bring your dessert lo life.
10. BONUS

III. Agreement
Read in advance our next topic Keeping Cakes Fresh and Flavorful.
Note down if what are the factors that we need to consider to keep cakes at
the peak of their flavor and quality.

IV. Remarks

V. Reflection