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    BPP-lesson Plan PORTION CONTROL

    Uploaded by

    Maria Manoa Gantala
    The lesson plan demonstrates how to properly portion square or round cakes. Students will be grouped and shown videos on different cake cutting methods. They will then observe a demonstration and have the opportunity to practice portioning cakes themselves, which will be evaluated based on performance criteria. Assessments include a written test and demonstration of proper cake portioning techniques.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    BPP-lesson Plan PORTION CONTROL

    Uploaded by

    Maria Manoa Gantala
    171 views4 pages
    The lesson plan demonstrates how to properly portion square or round cakes. Students will be grouped and shown videos on different cake cutting methods. They will then observe a demonstration and have the opportunity to practice portioning cakes themselves, which will be evaluated based on performance criteria. Assessments include a written test and demonstration of proper cake portioning techniques.

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    © © All Rights Reserved

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    The lesson plan demonstrates how to properly portion square or round cakes. Students will be grouped and shown videos on different cake cutting methods. They will then observe a demonstration and have the opportunity to practice portioning cakes themselves, which will be evaluated based on performance criteria. Assessments include a written test and demonstration of proper cake portioning techniques.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    171 views4 pages

    BPP-lesson Plan PORTION CONTROL

    Uploaded by

    Maria Manoa Gantala
    The lesson plan demonstrates how to properly portion square or round cakes. Students will be grouped and shown videos on different cake cutting methods. They will then observe a demonstration and have the opportunity to practice portioning cakes themselves, which will be evaluated based on performance criteria. Assessments include a written test and demonstration of proper cake portioning techniques.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    LESSON PLAN in BREAD AND PASTRY PRODUCTION

    DATE: Sept. 19 2019___________


    GRADE: 12 SECTION: _CHAMPAGNE, BLACK FOREST AND RED VELVET_
    TIME: 8:30 – 9:30 A.M.: 9:30-11:30 AM and 1:00-3:00 PM

    I. Objective
    Demonstrate how to portion square or round cakes. (TLE_HEBP9-12PD-IVj-18.1)

    II. Subject Matter


    A. Topic : Portioning Cake
    B. References : www.yourcakebusiness.com/cakecutting.htm
    C. Materials : E-media presentation, cake, saucer, knife, fork
    D. Values : creativity, efficient and effective work practices

    III. Procedure
    A. Review
    Group Activity
    Group the learners into four.
    Ask the group to list down different kinds of desserts in 1 minute.
    B. Motivation
    How many slices are made in 12 inches square cake?
    C. Activities
    a. Group the students into four (4)
    b. Show videos in cutting cakes using the following:
    1. Machine cutting 3. Fishing line method
    2. Manual cutting
    D. Abstraction
    a. Discuss the Lesson Presenting Dessert : Cake Portioning
    b. Demonstrate the proper portioning of cakes
    E. Application

    Learner’s demonstration on the proper portioning of square cakes with direct


    observation

    F. Analysis
    1. Written Test
    2. Demonstration on Proper ways of Portioning cakes: Task Sheet with Performance
    Criteria
    IV. Assignment
    1. What is Dessert plating?
    2. What are the components of a plated dessert?
    3. How will you plate a dessert?

    Prepared by:
    MARIA MANOA G.TOMON
    Subj. Teacher

    Checked by:
    AURORA N. PARAN, Ed. D.
    HT VI, SHS Dept. Head
    SELF-CHECK TLE_HEBP9-12PD-IVj-18.1

    PRESENT DESSERT: CAKE PORTIONING

    I. MATCHING TYPE

    Direction: Match Column A to Column B. Write the letter of the answer only.

    How many portions of cakes are served for the following?

    A. Cake Size (Round Cakes) Sponge Portions (2”x1”)


    ________1. 6” a. 46
    ________2. 7” b. 32
    ________3. 8” c. 24
    ________4. 9” d. 16
    ________5. 10” e. 54
    ________6. 11” f. 12
    ________7. 12” g. 38

    B. Cake Size (Square Cakes) Sponge Portions (2”x1”)


    ________1. 6” a. 60
    ________2. 7” b. 32
    ________3. 8” c. 50
    ________4. 9” d. 72
    ________5. 10” e. 40
    ________6. 11” f. 24
    ________7. 12” g. 18
    ANSWER KEY TLE_HEBP9-12PD-IVj-18.1
    B. Round Cakes
    I MATCHING TYPE 1. G
    A. Round Cakes 2. F
    1. F 3. B
    2. D 4. E
    3. C 5. C
    4. B 6. A
    5. G 7. D
    6. A
    7. C
    TASK SHEET TLE_HEBP9-12PD-IVj-18.1

    Title: Present Dessert: Portioning Square Cake

    Performance Objective:
    Given one competency of the qualification assigned to you , within 30
    minutes you should be able to portion square cake.

    Supplies/Materials : cake

    Tools /Equipment : knife, dessert plate and fork

    Steps/Procedure:

    1. Preparing the tools and materials in slicing cakes.


    2. Marking the cake before cutting with 2” intervals on two opposite
    sides of the cake.
    3. Marking a line by stretching a thread or using the sharp flat
    surface of the knife on the entire length of the cake.
    4. Lowering the knife on the surface of the cake until it leaves a
    faint line between two predefined points.
    5. Slicing across 2” of the edge of the cake and cutting the 2” stripe
    at 1”intervals to make a 1” by 2” portion of the square cake.
    6. Repeating the steps after finishing a first tier till the slicing is
    done.
    .

    Assessment Method:
    9

    Written Test Performance Assessment Questioning


    PERFORMANCE CRITERIA CHECKLIST TLE_HEBP9-12PD-IVj-18.1

    CRITERIA
    YES NO
    Did the Learner….

    Preparing the tools and materials in slicing cakes.

    Marking the cake before cutting with 2” intervals on two opposite sides of
    the cake.

    Marking a line by stretching a thread or using the sharp flat surface of the
    knife on the entire length of the cake.

    Lowering the knife on the surface of the cake until it leaves a faint line
    between two predefined points.

    Slicing across 2” of the edge of the cake and cutting the 2” stripe at
    1”intervals to make a 1” by 2” portion of the square cake.

    Repeating the steps after finishing a first tier till the slicing is done.

    Maintaining Cleanliness of the working area.

    Legend:
    7 points = Very Satisfactory
    6 points = Satisfactory
    5 points = Very Good
    4 points = Good
    1-3 points = Needs Improvement

    Points Equivalent
    7 = 100%
    6 = 94%
    5 = 87%
    4 = 81%
    3 = 74%
    2 = 67%
    1 = 65%

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