DAILY
LESSON
LOG
SENIOR HIGH
SCHOOL
I.
OBJECTIVES
A. Content Standard
B. Performance Standards
School
Teacher
Inclusive Dates
Scheduled Time
Nangka High School
Girlie C. Cao
March 23 , 2023
Grade Level&
Quarter
SHS Track
Learning Area
Grade 11
III
TVL
BPP
The learners demonstrate an understanding of the core concepts and
theories in preparing and displaying petit fours
The learners independently demonstrate an understanding of the core
concept and underlying theories in preparing and displaying petit fours.
C. Most Essential Learning At the end of the lesson, each student will be able to:
1. plan and utilize dessert buffet services according to available facilities,
Competencies
equipment, and customer/enterprise requirements;
2. prepare and arrange a variety of desserts in accordance with
enterprise standards and procedures; and
3. recognize the importance of knowing desirable equipment for dessert
buffet services.
II.
CONTENT
Plan, Prepare and Present dessert Buffet Selection or Plating
LC Code: TLE_HEBP9-12PD-IVj-19
Dessert Buffet Presentation
III. LEARNING RESOURCES
A. References
1.
Teacher’s Guide pages
2. Learners’ Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resources Portals
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous
lesson or presenting
the new lesson
SLM Bread and Pastry Production
Bread and Pastry Production Manual pp. 235-237
Pictures, Charts, PPT and Video presentation
Preliminary Activities:
• Greetings
• Checking of attendance
• Checking of classroom condition/rules
• Checking of their health condition
• Reminders
The students will give a recap of the lesson.
By answering the question given by the teacher
1. What are things that you need in food costing?
2. what are the factors to consider in food costing?
3. What is the best technique in preparing food costing?
(collaborative-teaching strategies)
B. Establishing a purpose for
the lesson
Fill up the message:
The students will solve the problem by filling in the message in order to know
the topic for today.
Buffet Presentation- A buffet offers all dishes from a selected menu in a
single attractive setting. A buffet offers food service professionals the
opportunity to exercise their creativity by identifying themes, and then
creating menus, displays, and decorations with these themes in mind.
C. Presenting examples/
instances of the new
lesson
(Concept Exploration)
1.
Instruct the learners to read the objectives in “What I Need to Know”, and
“What is it” on p.1-13 of Module 8- Bake bakery products according to techniques
and appropriate conditions.
2.
Tell them to answer the following activities in module
a.
What I Know-p.8
b.
What’s New-p. 10
c.
What’s More-p. 11
d.
What I Have Learned – p.12
3. Let them compare their answers in the “Key to Correction” part of the module or
the answers of students may also vary.
(Experiential Engagement)
Diagnostic Test:
Note: Based on their answers, it is expected that the teacher can now identify the
learners who have shown mastery of the competency and who will still need more
guidance/instruction.
C. Targeted Instruction
1. Remediation
For learners who still need more guidance to master the competency, use the
“Connecting Pictures strategy” wherein the students need to connect the pictures
about the food costing
2. Reinforcement
The teacher uses the video presentation. Let the students will make
•Several words of mixing techniques in bread.
•They will study the word and state what food costing is all about.
3. Enrichment
The teacher employs the “jigsaw method” strategy.
•Each group of 3 members will pick pictures.
•Groups will be given a few minutes to create their conversation on how to prepare
food costing.
•Each group presents the output.
-The teacher will present a PowerPoint presentation about Buffet
dessert presentation.
DID YOU KNOW?
The term buffet originally referred to the French sideboard furniture where
the food was served, but eventually became applied to the serving format. The
word buffet became popular in the English-speaking world in the second half of
the 20th century after the Swedes had popularized the smorgasbord in New York.
The word is now fully accepted into the English language. Smorgasbord is a type of
Scandinavian meal served buffet-style with multiple cold dishes of various foods
on a table, originating in Sweden.
BUFFET PRESENTATION
TYPES OF BUFFET
1. CONTROLLED BUFFET-In this service servers are on the buffet line to serve
food that is displayed
2. UNCONTROLLED BUFFET- is an array of foods that are designed to be small
and easily consumed by hand alone, such as cupcakes, slices of pizza,
foods on cocktail sticks, etc
3. FINGER TYPE BUFFET- In this service guest serve themselves from the
display.
FACTORS
TO
CONSIDER
WHEN
PLANNING
A
BUFFET
There are several factors to be considered when planning a
buffetMenuTheme(e.g: hawaiian luau, mexican, italian, carribbean,black and
white formal dinner,chinese,seafood fiesta)Resources availableNumber of
guest/customersNutritional needsNutritional Needs-have good offering of
food and beverage with all nutrients. Consider nutritional needs of
clients.Resources Available-consider equipment,overheads(utilities)purchase
seasonal foods to minimize food cost
Planning the Buffet The theme sets the tone of the event
The theme will define the menu, decorations, props, linens, and
dinnerwareThe theme can also define the music, lighting, and wait staff
uniformsCan be accomplished for any meal period but lends itself best to
lunches and dinnersELEMENT 1-PLAN A BUFFEt
D. Discussing new
concepts and
practicing new skills
#1
(photo of dessert buffet presentation)
The students will identify the tools, materials and equipment needed in preparing
buffet dessert presentation.
Follow up questions:
1. What are those factors to consider in preparing a dessert buffet
presentation?
2. How to plan, prepare and display a dessert buffet presentation?
3. How to design a dessert buffet presentation?
4. How to present dessert buffet presentation?
Day 22
A. Reviewing previous
lesson or presenting
the new lesson
Preliminary Activities:
• Greetings
• Checking attendance
• Checking of classroom conditions/rules
• Checking their health condition
• Reminders
The students will give a recap of the lesson.
By answering the question given by the teacher
1. What is a buffet?
2. what are the types of buffets?
3. What is the best technique for preparing a buffet?
(collaborative-teaching strategies)
B. Establishing a purpose
for the lesson
Directions: Connect the dots to uncover this sweet summer treat. You Can
uncover the summer treat by answering the following guide questions.
1.
2.
3.
4.
5.
C. Discussing concepts
and practicing new
skills #2
D. Developing mastery
(Leads to Formative
Assessment 3)
What is your favorite dessert?
Did you know how they prepare your favorite dessert?
How often do you have dessert?
What dessert do you never eat?
Can you prepare your dessert? How it is prepared?
Demonstration
The teacher will play a video on the demonstration of presenting and
displaying a dessert buffet.
Activity: to be answered in Quizalize Link
Direction: Read and analyze the statement carefully. Write the letter of
the best answer.
1. What is the final component of a plated dessert?
a. crunch b. garnish c. main item d. sauce
2. What dessert component is the actual dessert itself?
a. crunch b. garnish c. main item d. sauce
3. Which dessert component attributes in moist characteristics of
dessert?
a. crunch b. garnish c. main item d. sauce
4. Which among the following is an added component of desserts, and is
essential for soft desserts like custards and ice cream?
a. crunch b. garnish c. main item d. sauce
5. Which types of packaging materials include bamboo, banana, coconut,
and cotton fiber?
a. glass b. paper c. plastic d. vegetable fiber.
E. Finding practical
applications of concepts
and skills in daily living
Video Presentation: Sample Dessert Buffet Presentation Video
Sources: https://www.youtube.com/watch?v=hEwip8j9Q1E&t=137s
Follow-up questions:
1. What are things that you need to consider when presenting and
plating cakes?
2.
3.
Why is dessert one of the most important meals in every events?
Why are desserts a popular attraction in buffets and dinners?
Please answer the Assessment in your self-learning module on page 15
F. Making
generalizations and
abstractions about the
lesson
Have students make a generalization on the buffet dessert presentation.
Fill in the blanks
A buffet is a ___________________________
A disadvantage of buffet service is _______________
An advantage of buffet service is _______________
A buffet offers food service professionals the opportunity to exercise their creativity by
identifying themes, and then creating menus, displays, and decorations with these themes in
mind.
G. Evaluating learning
Performance Task
Students will perform activity / Performance Task - Demonstration on
buffet dessert presentation.
In groups of four, using an assigned theme, plan and design a buffet menu
Menus should reflect sufficient choices suitable for the occasion and very
creative.
Themes
Group 1: “Under the Sea Experience”
Group 2: Safari Theme
Group 3: Butterfly theme
Group 4 : Unicorn theme
The students will evaluate their performance based on the following
rubrics
Rubrics for Scoring
PRODUCTS
1.
a.
b.
General Appearance
Dish is attractive and appetizing
Dish is pleasing to look at and with good
color combination
c.
Ingredients are cooked just right.
d. Dish has just the right consistency.
2. Palatability
a.
Dish is delicious
b. Dish taste just right
3. Nutritive Value
a.
Dish is highly nutritious
II. Procedures
4. Use of Resources
a.
The learner keeps the working table
orderly while preparing the
ingredients.
b. The learner uses only the proper
and needed utensils and dishes.
c.
The learner uses time-saving
techniques and devices.
5. Cleanliness and Sanitation
a.
The learner is well-groomed and
properly dressed for cooking
b. The learner practices sanitary
handling of food.
6. Conservation of nutrients
VERY
GOOD
4
GOOD
FAIR
POOR
3
2
1
a.
b.
Scale
4
3
2
1
H. Additional activities
for application or
remediation
V.
REMARKS
The learner follows proper
preparation and cooking
procedures.
The learner follows the recipe
correctly.
Description
Excellent
Good
Fair
Poor
Points
93 – 100
86 – 927
79 – 85
78 – below
(Learner’s Generated-Output)
Please answer the Additional Activities on your self-learning module on page
16.
Feedbacking tools:
Please tick the appropriate box
Agree
Disagree
Most of the competencies seemed relevant to me.
The competency was at the right level for me.
I got enough help from my trainer.
The number of activities was sufficient.
The competency allowed me to use my own
initiative.
My training was well-organized.
My trainer had time to answer my questions.
I was given enough time to practice.
My trainer’s feedback was useful.
Enough equipment was available, and it worked
well.
VI. REFLECTION
A.
No. of learners who earned
80% in the evaluation.
B. No. of learners who require
additional activities for
remediation
C. Did the remedial lessons work? No.
of learners who have caught up
with the lesson.
D. No. of learners who continue to
require remediation.
E. Which of my teaching strategies
worked well? Why did it work?
___ # of learners who earned 80% above
____# of learners who require additional activities for remediation
YES
_____ NO
___# of learners who caught up the lesson
__# of learners who continue to require remediation
_____ Experiment
_____Collaborative Learning
_____ Lecture
_____ Role Play
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
materials did I used/discover which
I wish to share with other
learners?
Prepared By:
GIRLIE C. CAO
TVL SHS Teacher
Noted by:
JOVELYN M. BUHIAN
Head Teacher III-TLE
MARIA AMOR R. SOLIS
Assistant Principal II
HADJI M. TEJADA
Principal II
_____Differentiated Instruction
_____ Discovery
Why? _____ Complete Ims
_____Bullying among pupils
_____ Science / Computer/
_____ Pupils’ behavior / attitude
Internet Lab
_____ Colorful Ims
_____ Unavailable Technology Equipment (AVR/LCD)
_____Localized Videos
_____ Making big books from views of the locality
_____ Recycling of plastics
_____ local musical composition