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Dessert Preparation and Techniques Guide

This document outlines a lesson plan for teaching students about preparing and producing desserts. The objectives are to perform mise en place, identify dessert types and characteristics, classify suitable ingredients, use appropriate tools and equipment, and prepare desserts from standard recipes. The lesson will include a review, motivation through pictures of desserts, clarifying difficulties like mise en place, and a lecture discussing dessert types, ingredients, and tools. Students will then generalize about desserts being light or heavy, fruits and cheeses being easiest to prepare, and puddings/custards/gelatins being simple. They will apply their learning by answering questions about fruits as desserts, baked custard characteristics, and cheese classification. The lesson will

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Jam Jungco
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99 views2 pages

Dessert Preparation and Techniques Guide

This document outlines a lesson plan for teaching students about preparing and producing desserts. The objectives are to perform mise en place, identify dessert types and characteristics, classify suitable ingredients, use appropriate tools and equipment, and prepare desserts from standard recipes. The lesson will include a review, motivation through pictures of desserts, clarifying difficulties like mise en place, and a lecture discussing dessert types, ingredients, and tools. Students will then generalize about desserts being light or heavy, fruits and cheeses being easiest to prepare, and puddings/custards/gelatins being simple. They will apply their learning by answering questions about fruits as desserts, baked custard characteristics, and cheese classification. The lesson will

Uploaded by

Jam Jungco
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Date

_________________________
I. Objectives
LO 1. Perform mise en place
2. Identify the types of desserts and their characteristics
3. Classify the suitable ingredients for desserts
4. use appropriate tools and equipment for dessert
5. Prepare desserts based on standard recipes
II. Subject Matter
Topic: Preparing and Producing Desserts
Ref. . LM – Cookery Grade 9; pp. 191-200/ CBLM-Food Trades, 2nd Year; pp. 3-6
Teacher’s Guide Cookery 9; p. 12
Materials: Sample Pictures of Desserts
III. Procedure
A. 1. Daily Routine
1. Prayer/Greetings
2. Checking of Attendance
2. Review of the past lesson
3. Motivation
Picture Presentation of desserts.
4. Unlocking of Difficulties
Mise’En Place – is a French term which means “set in place” that is you have everything ready to
cook
and in its place.
Dessert - the last course of a meal; usually sweet such as pies, cakes, chocolates, puddings,
and
fruits.
Blancmange - a French milk pudding or custard usually flavored with almonds.
B. Presentation of the lesson
Lecture-discussion on the of:
a. Types od desserts and their characteristics
b. Ingredients used
c. Tools and equipment needed

C. Closing Activity
1. Generalization
The dessert may be heavy or light depending upon the number of dishes served
during a
meal. Fruit and cheese are the easiest to prepare. Puddings, custards, and gelatin desserts
are
relatively simple to prepare
2. Valuing
“The best way to a mans heart is through his stomach”
3. Application
1. Why are fruits considered the simplest dessert?
2. What are the characteristics of good baked custard?
3. How are cheeses classified?

IV. Evaluation – Summative Test


V. Assignment
What are sauces?
Ref. LM – Cookery 9; pp. 201-206
CBLM – Food Trades 2nd Year; pp. 13-15

Note: Safety precautions has been emphasized to the students.

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