Bread and Pastry

DETAILED LESSON PLAN

November 14, 2018| Wednesday | 10:00 – 5:00 PM

April Jane V. Baloc Professor: Junnafe Daleon

BSED-TLE 4W5

I. Objective:

At the end of 45 minutes, 95% of students are expected to:

a. State what is petit four

b. Identify ingredients used in preparing petit four
c. Follow correct procedure in preparing petit four safety and
sanitation

I. SUBJECT MATTER: Bread and Pastry

Topic: Petit fours

Skills: Listening, Observing, Teamwork

Instructional Materials: PowerPoint, Visual aids, laptop, projector.

 Teacher’s Activity Student’s Activity

 Prayer

Good morning class. (The student will respond)

Good morning ma’am.

Let’s all stand for our opening prayer,

me I call to pls lead the prayer. Okay ma’am.

(The student will come in front)

Are you ready to pray classmates?

Let us put our self in the holy presence

of God.
Our Father, Who art in Heaven,
hallowed be Thy name; Thy Kingdom
come, Thy will be done on earth as it is
in Heaven. Give us this day our daily
bread; and forgive us our trespasses as
we forgive those who trespass against
us; and lead us not into temptation, but
deliver us from evil. Amen.
Thank you __.
(The student will return to her seat)
Good morning again class.
Good morning ma’am!

Okay ma’am.
Before you settle down class, please (The student are picking some pieces of
pick up some pieces of paper and paper and arranging their chairs)
arrange your chairs properly.

You may now take your seats. Thank you ma’am.

(Students will take their seats).
B. Checking of Attendance:
I will check your attendance through
your seat plan and see to it that you
are on your respective seats. Okay ma’am.

I think no one is absent, let us all clap (The students clap their hands)
our hands.

C. Review of Previous
Lesson

Since you have more ideas about

(The students will cooperate)
baking so I have a question’s.

Student 1:
1. What are the classifications of -dry ingredients
ingredients used in baking? -liquid ingredients
-minor ingredients
Very good!

2. Who can give an example of dry -flour

ingredients? -sugar
-leavening agent
Very good!

3. How about for liquid ingredients? -water

-milk
-shortening
-eggs
Very good!

4. For minor ingredients? -salt

-herbs, seeds and spices
-flavoring
-chocolate & cocoa
Very good!

Any question? No ma’am.

D. Lesson Proper:
a. Motivation
Okay, I think all of you learned from
your previous lesson, So we can now
proceed to our next activity but before
that we will have first a game. (The students are listening)

Is that okay class? Yes ma’am!

Do you want a game class?

(The students will responds)

Very good!

This game call message relay.

I will divide you into two groups, if I
said GO, the first person will run to me
and get a message and run back to the (the student will participate)
team and pass the message then the
next player will do the same until the
last person have run to the teacher for
a message! After the RELAY is
completed, the last person should write
it on the board.

Thank you ma’am.

Thank you class for your participation. (The students are clapping their hands)

Let’s all clap our hands,

 b. Presentation:

(The student are listening)

And now let us proceed to our lesson
for today.

So anyone have an idea what was our

(The students are wondering)
lesson this afternoon? No ma’am.

Our topic for today is Petit four.

So what is Petit four class?

We don’t know ma’am.

Please all read what is petit four.

(The students are reading)

Petit four is a fancy French dessert that

is essentially a mini pastry. This type of
pasty is typically served with coffee, tea
or wine and is an elegant treat that can
even be served at a wedding. There are
three types of traditional petits fours—
petits fours glaces, petits fours secs and
petits fours frais. Each type is composed
of its own class of ingredients and
showcases its own personality.

Very good. So what are the three type

(The student stood up and answer)
of traditional petit fours?
petits fours glaces,
petits fours secs,
petits fours frais.
Very good! Thank you.
And Petits fours glaces is the most
common type of petit four that you will
find within the United States. These
small pastries are made from sponge
cake or pound cake with layers of (The student will participate)
chocolate, fruit or buttercream in the
center. These cakes are then cut into
small shapes such as squares,
rectangles, circles, hearts or diamonds.
The shapes are glazed with a pourable
fondant, icing or ganache glaze.

Are you still with me class? Yes ma’am.

Please all read the Petit fours Secs

(The students are reading)
class.
Petits fours secs are created with
cookies rather than cake. The traditional
type of cookie used is shortbread, which
is a crisp, buttery cookie. Petits fours
secs can also be created using butter or
sugar cookies. A filling is added between
two cookies. Fillings include fruit
preserves, chocolate or a nut paste such
as almond or praline. Petits fours secs
can be left as is or glazed with ganache,
fondant or icing.
Very good class!

And the petits fours Frais, all read.

Petits Fours Frais
This type of petit four is created with
mini pastries. The most common types
of mini pastries are fruit tarts, éclairs or
cream puffs. Cream puffs and éclairs
are typically filled with buttercream or
pastry cream, while fruit tarts are made
with custard and then topped with fresh
fruits. Some petits fours frais are also
made with marzipan and look like
truffles. Petits fours frais are not
typically glazed, but some éclairs and
 cream puffs will have a chocolate glaze
placed on top to finish them off.

And the last is the Decorating petits

fours. (The students are reading)

Decorating Petits Fours

Decorative touches on petits fours vary.
Petits fours can be left without
decorations and served or even
sprinkled with a light dusting of cocoa
powder or powdered sugar. Petits four
glaces typically have some type of
decoration on top of each miniature
cake, with the most common types
being miniature flowers, scroll work or
chocolate swirls. Decorations do not
have to be elaborate. Something as
simple as a strawberry, orange peel or
candied nut on top of a petit.

I think all of you already identify the Yes ma’am!

ingredients used in preparing petit

fours.

Very Good!

E. Evaluation

In ½ crosswise copy and answer.

1. What is Petit Fours?

2-5. give some ingredients needed in

preparing petit fours.

 6-10. why we need to follow the

correct procedure in preparing petit

fours?

So see you next week!

Please stand for the prayer. Ok ma’am.

(students stand for the prayer)
Glory be to the father and to the sun
and to the holy spirit as it was in the
beginning is never shall be world
without end, Amen.

Good bye class! Good bye ma’am!